Characteristics of Wines Made by Saccharomyces Mutants Which Produce a Polygalacturonase under Wine-Making Conditions
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概要
- 論文の詳細を見る
Wines by yeast mutants producing polygalacturonase in high glucose concentration, from Saccharomyces wine-making strains, had higher filterability and more concentrated anthocyanin contents than that of their parent strains. These results suggest that the clarification process was improved at a lower cost by the low viscosity and that high-quality wines result from the increase in the anthocyanin contents.
- 社団法人 日本農芸化学会の論文
- 2005-11-23
著者
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Kishida Masao
Division Of Applied Biochemistry Graduate School Of Agriculture And Biological Sciences Osaka Prefec
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Kawasaki Haruhiko
Department Of Applied Biochemistry Graduate School Of Life And Environmental Sciences Osaka Prefectu
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Kawasaki Haruhiko
Division Of Applied Biochemistry Graduate School Of Agriculture And Biological Sciences Osaka Prefec
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Kawasaki Haruhiko
Division Of Applied Biological Science Graduate School Of Life And Environmental Sciences Osaka Pref
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RADOI Florentina
Division of Applied Biochemistry, Graduate School of Agriculture and Biological Sciences, Osaka Pref
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Radoi Florentina
Division Of Applied Biochemistry Graduate School Of Agriculture And Biological Sciences Osaka Prefec
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Kawasaki Haruhiko
Osaka Prefecture Univ. Osaka Jpn
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