All issues
Volume 90, Issue 6
Displaying 1-12 of 12 articles from this issue
- |<
- <
- 1
- >
- >|
-
[in Japanese]1995 Volume 90 Issue 6 Pages 401
Published: June 15, 1995
Released on J-STAGE: September 20, 2011
JOURNAL FREE ACCESSDownload PDF (151K) -
Noboro HONGO1995 Volume 90 Issue 6 Pages 402-409
Published: June 15, 1995
Released on J-STAGE: September 20, 2011
JOURNAL FREE ACCESS -
Hajime OKUMURA1995 Volume 90 Issue 6 Pages 410-415
Published: June 15, 1995
Released on J-STAGE: September 20, 2011
JOURNAL FREE ACCESS -
Haruo OYASHIKI, Tadanori YANO1995 Volume 90 Issue 6 Pages 416-423
Published: June 15, 1995
Released on J-STAGE: September 20, 2011
JOURNAL FREE ACCESS -
Kazuyuki KAWANO1995 Volume 90 Issue 6 Pages 424-427
Published: June 15, 1995
Released on J-STAGE: September 20, 2011
JOURNAL FREE ACCESS -
Office Of Brewing Technology Osaka Regional1995 Volume 90 Issue 6 Pages 428-434
Published: June 15, 1995
Released on J-STAGE: September 20, 2011
JOURNAL FREE ACCESS -
[in Japanese]1995 Volume 90 Issue 6 Pages 435-437
Published: June 15, 1995
Released on J-STAGE: September 20, 2011
JOURNAL FREE ACCESS -
[in Japanese]1995 Volume 90 Issue 6 Pages 438-464
Published: June 15, 1995
Released on J-STAGE: September 20, 2011
JOURNAL FREE ACCESS -
[in Japanese]1995 Volume 90 Issue 6 Pages 465
Published: June 15, 1995
Released on J-STAGE: September 20, 2011
JOURNAL FREE ACCESSDownload PDF (161K) -
[in Japanese]1995 Volume 90 Issue 6 Pages 466
Published: June 15, 1995
Released on J-STAGE: September 20, 2011
JOURNAL FREE ACCESSDownload PDF (190K) -
Kuniyasu GOTO, Akinori MUTOH, Yuhko SAKAMOTO1995 Volume 90 Issue 6 Pages 479-484
Published: June 15, 1995
Released on J-STAGE: September 20, 2011
JOURNAL FREE ACCESSSake brewing was carried out with a temperature-sensitive autolysis mutant (gal-31 strain) isolated from sake yeast Kyokai No.7. It was possible to control the fermentation of sake mash (moronmi) made by the gal-31 strain by a heat treatment at 37°C for 1 hour, which was the limit of treating condition for maintaining the quality of moronmi. The storage of the gal-31 strain moronmi at low temperature (12-15°C) for 2 days or more after heat treatment induced the increase in the yeast lethal rate. The heat treatment and post fermentation method resulted in the acceleration of the leakage of yeast content and the decrease in pyruvate content in the moronmi. The sake brewed with this method had a better quality than those obtained by normal brewing method or the method in which only heat treatment was applied. Furthermore, the method was applied to other fermenta -tion system i. e., sake moronmi liquefied or saccharified before mashing. As the result, it was possible to brew soft type sake of high quality by each fermentation system.View full abstractDownload PDF (997K) -
II. Some Properties of Polymeric Pigments Remaining in Aqueous Layers after Extraction of Red Wines with Isoamyl AlcoholKoki YOKOTSUKA1995 Volume 90 Issue 6 Pages 485-491
Published: June 15, 1995
Released on J-STAGE: September 20, 2011
JOURNAL FREE ACCESSSeventeen Cavernet Sauvignon and 16 Muscat Bailey A wines were made from 1968 to 1993 and stored at 15°C for periods varying from 8 months to 25 years, 8 months. The color of the wines made prior to 1987 appeared to be roughly derived from pigment polymers and that of the wines produced after 1986 from a mixture of monomeric anthocyanins and oligomeric and/or polymeric pigments. The aborbance at 520 nm of aqueous layers remaining after extraction of the wines with isoamyl alcohol was measured. The aqueous layers, especially from young wines, which were bleached by bisulfite or in which the intensity of the red color was increased by lowering the pH to 0.25, contained pigments seemingly correpsonding to oligomeric anghocyanins. Young 1992 and aged 1083 wines ot the two varieties were extracted with isoamyl alcohol. Upper and lower layers were separated and the pigments fractionated by thin-layer chromatography on cellulose and silica gel. The upper layers contained several colored spots that seemed to be monomeric anthocyanins, while the lower layers had no monomeric pigment and a few spots with low Rf values.View full abstractDownload PDF (1176K)
- |<
- <
- 1
- >
- >|