[in Japanese]

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[in Japanese]

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[in Japanese]

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[in Japanese]

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[in Japanese]

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[in Japanese]

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[in Japanese]

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Effects of calcium ion, which is contained richly in well water used in brewing sake, was studied on the dissolution of rice grains. The adsorption of Ca²⁺on low-refined rice (Yamadanishiki, 35%) in washing and steeping processes was examined by using model solutions containing Ca²⁺alone (0-50 mg/l) or in combination with Mg²⁺and Na⁺. Results indicated that Ca²⁺was well adsorbed on rice during washing and steeping. Ca²⁺-adsorbed steamed rice was solubilized by a-amylase more rapidly than the rice adsorbed other ions, and the solution of Ca²⁺-adsorbed steamed rice was further acc elerated by Ca²⁺in brewing water.

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Muscat Bailey A red wines produced from 1981 to 1991 were stored in 1.8-L glass bottles at 15°. Precipitates were collected from the wines by centrifugation at 39, 000×g for 30 minutes and analyzed. The contents of proteins, total phenols, and neutral sugars were 19 to 88 mg/l with an average of 55 mg/l, 16 to 118 mg/l with an average of 72 mg/l, and 25 to 140 mg/l with an average of 77 mg/l, respectively. A linear correlation was observed between the turbidity of the wines and the contents of protein, total phenol, and neutral sugar in the precipitates, suggesting that the turbidity in red wine is formed by mutual interaction among proteins, phenols and neutral sugars. The 1987 wine, which exhibited nearly the average values of the wine components, was selected for further analysis. When the proteins in the wine precipitate were solubilized with pH 10.0 buffer, the recovery of solubilized proteins was about 80% of the total proteins in the precipitate. The solubilized fraction after dialysis was composed of 20% proteins, 35% total phenols and 29% neutral sugars. The 1981 and 1991 wines, which had the longest and shortest storage times, respectively, and the 1984 wine which had the highest turbidity, were chosen for fractionation of the soluble proteins and proteins from the wine precipitates, followed by amino acid analysis. There was a considerable difference in amino acid composition, especially with respect to aspartic acid, threonine, serine, and alanine, between the soluble proteins and the proteins in precipitates from the three wines.

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Effects of espalier and trellis trainings cultivation under the same products per area on must and wine qualities of ‘Koshu’ and ‘Cabernet Sauvignon’ grapevines were investigated during 3 years from 1991 (5 year old vines) to 1993 (7 year old vines)
Average cluster weights and soluble solid contents of musts at full maturity showed no clear difference between training styles, but slightly lower acidity of musts on espalier training was derived from defoliation of fruits zone and basal leaves in early September. However, meteorological conditions for the period of the years concerned made much more difference than training systems did. The G/F and T/M values suggested that maturity of grape berries on espalier training was higher than those on trellis training.
There was virtually no difference in wine quality between training styles, but in the year of good meteorological conditions for grapevines, musts of ‘C abernet Sauvignon’ under espalier training cultivation seemed to give better quality wine.

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The quality of soy sauces made by Chinese low salt-solid fermentation method was improved by adjusting initial pH ofkojiandmoromito 5.0 with citric acid, and by adding potassium sorbate in 0.07% or 0.1%(w/w) to fermentingmoromi. Chemical qualities of soy sauces obtained were compared to those of soy sauces made by usual method. Soy sauces made in these experiments showed higher concentration or contents in pure extract (18.83-20. 97 W/V%), total nitrogen (1.45-1.54 W/V%), formol nitrogen (1.29W/V%), L-glutamic acid (850-873mg/ 100ml), but lower ethanol contents (5.18-5.94mg/100ml) than those made by usual method. They proved to be of the first-class in Chinese soy sauce standard.

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