[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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It was found that both the growth of yeast cells and the formation of flavor components were accelerated by the presence of active carbon particles in the alcohol fermentation: of enzyme-saccharified solution. The factors governing the accelerative effect of active carbon were studied in the static fermentation. The profiles of concentration of dissolved oxygen (DO), dissolved carbon dioxide (DCO₂), and yeast cells were measured along the vertical direction of the moromi (mash) during the fermentation. The amount of increased DO derived from the active carbon added was relatively low, and little difference between the rates of DO consumption in the presence and absence of active carbon was observed. This suggested that the increasing DO had no significant effect on the growth of yeast cells in this study. In the presence of active carbon, DCO₂ concentrations were clearly kept lower throughout the moromi in spite of a larger amount of CO₂ evolved compared with that in the absence of active carbon. A good dispersiveness of yeast cells along the vertical direction of the moromi was observed in the active carbon-added moromi. The amount of iso-amyl acetate formed per total number of yeast cells was increased 2. 5-fold by the presence of active carbon. These results confirmed that DCO₂ was a key factor governing the acceleration of the growth of yeast cells and the formation of iso-amyl acetate in the active carbon-added moromi.

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Soluble proteins were isolated from juice, fermenting must, and blush and red wines from Muscat Bailey A grapes by ammonium sulfate precipitation. Some soluble proteins were increased during the making of blush wine from pink juice, while the amount of soluble proteins in red wine produced via fermentation on the skins was similar to that in the original juice.
There was a similarity in amino acid composition in the proteins isolated from juice, blush wine, must pressed just after fermentation on the skins and red wine. Their electrophoretic patterns on polyacrylamide gels were very similar and each protein sample gave 7 bands with the same electrophoretic mobilities. When measured by densitometric tracing, the relative concentrations of the bands from the juice were similar to those from the blush wine, while those of the bands from the must pressed just after fermentation on the skins were similar to those of the red wine. However, the relative concentrations of the bands of the juice and blush wine differed from those of the must and red wine.

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