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Volume 99, Issue 4
Displaying 1-8 of 8 articles from this issue
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[in Japanese]2004 Volume 99 Issue 4 Pages 217
Published: April 15, 2004
Released on J-STAGE: September 20, 2011
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Old but new all-purpose seasoningShigetaka ISHII, Yasuji KOYAMA2004 Volume 99 Issue 4 Pages 218-224
Published: April 15, 2004
Released on J-STAGE: September 20, 2011
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Fujitoshi YANAGIDA2004 Volume 99 Issue 4 Pages 225-231
Published: April 15, 2004
Released on J-STAGE: September 20, 2011
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Hajime YOSHIDA2004 Volume 99 Issue 4 Pages 232-238
Published: April 15, 2004
Released on J-STAGE: September 20, 2011
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[in Japanese]2004 Volume 99 Issue 4 Pages 239-275
Published: April 15, 2004
Released on J-STAGE: September 20, 2011
JOURNAL FREE ACCESS -
[in Japanese], [in Japanese]2004 Volume 99 Issue 4 Pages 276-279
Published: April 15, 2004
Released on J-STAGE: September 20, 2011
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Shuuich IINO, Yoshihito HIKAWA, Tadahiro NAKAYAMA, Yoshihiro KOMIYAMA, ...2004 Volume 99 Issue 4 Pages 281-288
Published: April 15, 2004
Released on J-STAGE: September 20, 2011
JOURNAL FREE ACCESSWhite wines fermented together with skins and seeds produced a less bitter unpleasant aftertaste and at the same time contained less ethyl caprylate and ethyl caproate in comparison with white wines fermented by usual methods. Subsequent sensory tests using ethanol solutions the former, which is known as one of main esters in wine, produced a similar bitterness with both ethanol of 8%(v/v) or more and ethyl caprylate of 0.75mg/L or more in statistically significant results. Moreover, in general the contents of ethyl caprylate in usual white wines were more remarkable in nearly 1mg/L or more for either new or old wines. We therefore conclude that decreasing ethyl caprylate in white wines serves to lessen the bitterness of an unpleasant aftertaste.View full abstractDownload PDF (1265K) -
Yoshitsugu NOMURA, Takafumi NAITOH, Akira ONO, Shigeaki MIKAMI, Toshir ...2004 Volume 99 Issue 4 Pages 289-294
Published: April 15, 2004
Released on J-STAGE: September 20, 2011
JOURNAL FREE ACCESSRecently, sake has come to be frequently sold in transparent refrigerators fluorescently lighted. In such cases, the sake is sometimes colored highly. This seems due to the effect of fluorescent light. We researched the effects of fluorescent light sake coloring. As for the relations between sake coloring and the six types of fluorescent lights, a three band fluorescent light (natural white) colored sake most highly, second was a fluorescent light (natural white), and a high color rendering fluorescent light coated with UV absorption film (natural white) colored sake least. We researched the effects of four color-films on sake coloring. A red film was most effective for preventing sake coloring. A blue film was least effective in preventing sake coloring. As a result of a multivariate analysis, light with a wavelength under 450 nm produced an effect on sake coloring.View full abstractDownload PDF (999K)
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