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Volume 77, Issue 2
Displaying 1-18 of 18 articles from this issue
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[in Japanese]1982 Volume 77 Issue 2 Pages 73
Published: February 15, 1982
Released on J-STAGE: November 04, 2011
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[in Japanese]1982 Volume 77 Issue 2 Pages 74-77
Published: February 15, 1982
Released on J-STAGE: November 04, 2011
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[in Japanese]1982 Volume 77 Issue 2 Pages 78-83
Published: February 15, 1982
Released on J-STAGE: November 04, 2011
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[in Japanese]1982 Volume 77 Issue 2 Pages 83
Published: February 15, 1982
Released on J-STAGE: November 04, 2011
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[in Japanese]1982 Volume 77 Issue 2 Pages 84
Published: February 15, 1982
Released on J-STAGE: November 04, 2011
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[in Japanese]1982 Volume 77 Issue 2 Pages 85
Published: February 15, 1982
Released on J-STAGE: November 04, 2011
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[in Japanese]1982 Volume 77 Issue 2 Pages 86-89
Published: February 15, 1982
Released on J-STAGE: November 04, 2011
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[in Japanese]1982 Volume 77 Issue 2 Pages 90-92
Published: February 15, 1982
Released on J-STAGE: November 04, 2011
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[in Japanese]1982 Volume 77 Issue 2 Pages 93-95
Published: February 15, 1982
Released on J-STAGE: November 04, 2011
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[in Japanese]1982 Volume 77 Issue 2 Pages 96-97
Published: February 15, 1982
Released on J-STAGE: November 04, 2011
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[in Japanese]1982 Volume 77 Issue 2 Pages 98-101
Published: February 15, 1982
Released on J-STAGE: November 04, 2011
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[in Japanese]1982 Volume 77 Issue 2 Pages 102-105
Published: February 15, 1982
Released on J-STAGE: November 04, 2011
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[in Japanese]1982 Volume 77 Issue 2 Pages 107
Published: February 15, 1982
Released on J-STAGE: November 04, 2011
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[in Japanese], [in Japanese], [in Japanese], [in Japanese], [in Japane ...1982 Volume 77 Issue 2 Pages 108-112
Published: February 15, 1982
Released on J-STAGE: November 04, 2011
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Yoshimi SHIMAZU, Mikio UEHARA, Masazumi WATANABE1982 Volume 77 Issue 2 Pages 117-122
Published: February 15, 1982
Released on J-STAGE: November 04, 2011
JOURNAL FREE ACCESSUronic acids (gluconic, galacturonic and glucuronic acids) in sound wine grape musts (seven varieties), normal (20 samples) and botrytized wines (11 samples) were determined. Average of total amounts of three uronic acids in the sound grape musts was 0.40 g per liter. Botrytized wines contained a large amount of gluconic acid and a considerable amount of galacturonic acid. A significant amount of galacturonic acid was found in normal red wines.
Further, we investigated the decomposition of uronic acids and main organic acids in Koshu grape must by Sacch. cerevisiae IAM 4274 and Leuconostoc mesenteroides var. lactosum 234. Uronic acids was slightly decomposed in the fermented musts by Sacch. cerevisiae; 8-10%. Uronic acids gave weak sour and astoringent taste to wine and enhanced the thickness. Gluconic and glucuronic acids in the incubated musts decreased significantly in accordance to malo-lactic acid fermentation by Leu. mensenteroides var. lactosum. Citric acid in the musts was perfectly utilized by the malo-lactic bacteria. It is suggested that D-lactic and acetic acids are formed by the gluconic acid metabolism by the bacteria.View full abstractDownload PDF (1079K) -
Yataro NUNOKAWA, Satoshi SHIINOKI, Masato HIROTSUNE1982 Volume 77 Issue 2 Pages 123-125
Published: February 15, 1982
Released on J-STAGE: November 04, 2011
JOURNAL FREE ACCESSMirin was produced with use of the koji incubated with Aspergillus kawachii in order to enrich organic acids and amino acids. The resulted mirin contained amino acids, of which arginine and leucine were predominant, at nearly 1% and organic acids, mainly consisted of citric acid, at nearly 0. 2% Of total sugars, isomaltose was contained at nearly 20%.View full abstractDownload PDF (463K) -
Characteristic of Awamori Yeasts (Part 2)Hisayasu NAKATA, Shinobu OHSAWA, Takehito NAGANO, Takeshi YASUKOUCHI, ...1982 Volume 77 Issue 2 Pages 126-129
Published: February 15, 1982
Released on J-STAGE: November 04, 2011
JOURNAL FREE ACCESSNumber of sake yeast cells were predominant than other industrial yeasts, after incubation at 25° for 6 days in the mashes used lactic acid.
Number of awamori yeast cells were predominat than other industial yeasts, after incubation at 30° for 6 days in the mashes used citric acid.
Dyeing with 0.1% methylene bule of awamori yeasts were lower than other industrial yeasts, after incubation at 35° for 6 days in the mashes used citric acid.
Awamori yeasts have favorable characteristic to high incubation temparature.View full abstractDownload PDF (684K) -
Yasunosuke NAMBA, Hirotaka AMIMOTO1982 Volume 77 Issue 2 Pages 130-131
Published: February 15, 1982
Released on J-STAGE: November 04, 2011
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