JOURNAL OF THE BREWING SOCIETY OF JAPAN

[title in Japanese]

[in Japanese]

2017 Volume 112 Issue 12 Pages 799
Published: 2017
Released on J-STAGE: June 05, 2023

DOIhttps://doi.org/10.6013/jbrewsocjapan.112.799

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Developmant and Future’s View of the Pure Rice Wine for which Malo-lactic Fermentation is Utilized（MLF Junmai-shu）

Hiroyoshi ISHIGAKI

2017 Volume 112 Issue 12 Pages 800-806
Published: 2017
Released on J-STAGE: June 05, 2023

DOIhttps://doi.org/10.6013/jbrewsocjapan.112.800

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Reduction of GABA Consumption in Dough by the Mutation of Bakeŕs Yeast DAL81 Involved in Nitrogen Catabolism

Toshihide NAKAMURA

2017 Volume 112 Issue 12 Pages 807-811
Published: 2017
Released on J-STAGE: June 05, 2023

DOIhttps://doi.org/10.6013/jbrewsocjapan.112.807

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Mechanism of Suppressive Effects of Dried Bonito Dashi on Aggressive Behaviors in Mice.

Takashi KONDOH, Taketoshi ONO, Hisao NISHIJO

2017 Volume 112 Issue 12 Pages 812-821
Published: 2017
Released on J-STAGE: June 05, 2023

DOIhttps://doi.org/10.6013/jbrewsocjapan.112.812

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[title in Japanese]

[in Japanese]

2017 Volume 112 Issue 12 Pages 822-824
Published: 2017
Released on J-STAGE: June 05, 2023

DOIhttps://doi.org/10.6013/jbrewsocjapan.112.822

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Analysis of Characteristics of Daiginjo-shu According to the Type of Yeast Strain and Rice Cultivar by GC/MS-based Metabolomics Technology

Yoshihiro TAMADA, Koushou OOHIGASHI, Haruka NISHIMOTO, Takahiro YAMAUC ...

2017 Volume 112 Issue 12 Pages 827-835
Published: 2017
Released on J-STAGE: June 05, 2023

DOIhttps://doi.org/10.6013/jbrewsocjapan.112.827

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Gas chromatography/mass spectrometry（GC/MS）-based metabolomics technology is a useful tool for comprehensive profiling of low-molecular-weight hydrophilic compounds in various samples. In this study, we examined whether the characteristics of sake according to the type of yeast strain and rice cultivar could be clarified by this technology.　We analyzed hydrophilic compounds in 15 Daiginjo-shu samples by GC/MS. As a result, we detected 80 peaks from the chromatogram data of sake, and 51 compounds were identified among them. By multivariate analysis, such as principal component analysis（PCA）and partial least square-discriminant analysis（PLS-DA）, we were able to clarify the differences among component profiles of sake by yeast strain and rice cultivar.

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Changes in chemical and physical components during sparkling wine making using a traditional in-bottle secondary fermentation method

Takumi ONDA, Masakazu KOMATSU, Tadahiro NAKAYAMA

2017 Volume 112 Issue 12 Pages 836-848
Published: 2017
Released on J-STAGE: June 05, 2023

DOIhttps://doi.org/10.6013/jbrewsocjapan.112.836

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We examined the optimum conditions for making high-quality domestic sparkling wines using a traditional in-bottle secondary fermentation method. In particular, the test production of sparkling wines was performed according to a recommended method in the Champagne Region of France. In this study, we investigated changes in the components of juices, base wines, and sparkling wines during sparkling wine production by an in-bottle secondary fermentation method. It was clarified that the changes in acid contents in the pressing process of Koshu differed from those of Chardonnay. As for the production of the champagne, according to the production of wine from juice and the production of sparkling wine from wine, its acidity gradually declined in this study. Compared to Chardonnay, which is a raw authorized variety for champagne, the production from Koshu had a small decrease in acidity. In summary, it was shown to be necessary to establish original processing conditions in sparking wine production using Koshu.

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A new health drink with a high dose of B vitamins to inhibit brain volume shrinking due to habitual drinking

Kaechang PARK, Masato UETA, Akira NOSE, Fumio YAMASHITA, Seigo NASU

2017 Volume 112 Issue 12 Pages 849-854
Published: 2017
Released on J-STAGE: June 05, 2023

DOIhttps://doi.org/10.6013/jbrewsocjapan.112.849

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We have developed a new heath drink to inhibit brain volume shrinking due to habitual drinking through the Homocysteine hypothesis. Homocysteine has been regard as a big risk factor of cerebro-vascular diseases with thrombus formation. High concentrations of B vitamins, folic acid, vitamin B6, and vitamin B12 have been reported to decrease homocysteine levels in the blood and to prevent brain atrophy of elderly people with Alzheimer’s disease. On the other hand, alcoholics are frequently associated with high concentrations of homocysteine level in the blood. Judging from these findings, we gave daily drinkers of alcohol a new health drink with a high concentration of B vitamins in order to protect brain volume shrinking due to habitual drinking. We showed that this drink was able to affect the decrease in homocysteine levels in the blood and the increase in brain volume, examined with QM-BHQ, the gray matter-brain health quotient. Our drink may serve to protect the brain from the damages of heavy alcohol consumption.

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