vol.30 (1995) - 山梨大学ワイン科学研究センター

「ブドウ果汁沈殿中のインベルターゼの精製と性質」 Purification and Properties of an lnvertase from Grape Juice Precipitate 高柳勉､奥田徹､横塚弘毅 (山梨大学工学部附属発酵化学研究施設) TSUTOMU TAKAYANAGI, TOHRU OKUDA, and KOKIYOKOTSUKA (institute of Enology and Viticulture, Yamanashi University) pp. 1-8.[PDF]
An invertase was purified from a juice precipitate of Muscat Bailey A grapes by successive column chromatographies on DEAE Sepharose Fast Flow and Sephadex G-100. The pH and temperature optima of the enzyme were 3.5 and 80℃, respectively. The Km and V values of the enzyme for sucrose at pH4.0 were 4.3 mM and 95.0 μmoI GIc･mln-1･mg protein-1, respectively, The kinetic characteristics, electrophoretic mobility and molecular weight of the invertase from the Juice precipitate were the same as those or the invertase from the defecated juice. The two enzymes were therefore thought to be identical.
「山梨県内ワイナリーの赤ワイン仕込みにおける乳酸菌の分布」 Identification of Lactic Acid Bacteria isolated during Red Wine Making at a Winery ln Yamanashi Prefecture 柳田藤寿､後藤亜紀人､芦沢忠､内田多加夫､篠原隆 (山梨大学工学部発酵化学研究施設､白百合醸造㈱ ) FUJTTOSHI YANAGIDA, AKTHITO GOTO, TADASHI ASHIZAWA, TAKAO UCHlDA, and TAKASHI SHINOHARA (lnstitute of Enology and Viticulture, Yamanashi University) pp. 9-17.[PDF]
1992年度から1994年度の3年にわたり､白百合醸造の赤ワイン製造 (MBA)工程中の果もろみから乳酸菌の分離を行い39株を分離した｡それらの菌株の同定を行ったところL. planlarum21､Lew. oenos６株､Leu.menesenteroides5株, L.yamanashiensis1株,L.brevis1l株, L.fermentum1株､Latobacillus.4株となった｡分布を調べたところ､仕込み初期からは、L. plantarum 8株が､仕込み後期からは､Lew. oenos 4株が分離された｡MLF1993年および1994年において野生乳酸菌により生起したが､1992年度では､生起しなかった｡　Thirty-nine strains of lactic acid bacteria were isolated during the making of red wine from Muscat Bailey A grape sat Shirayurl Winery, Yamanashi Prefecture from 1992 to 1994. The strain isolated were classified as Lactobacillus plantarum (25strains), Leuconostoc oenos (6 strains), Leuconostoc mesenteroides (5 strains), Lactobacillus yamanashiensis (1 straln), Lactobacillus brevis (1 strain), Lactobacillus fermentum (1 strain), Lactobacillus sp. (4 strains). Eight L. plantarum strains were found in the first stage of the wine-making process, and four Leu. oenos strains in the later stage. In 1993 and 1994, malo-lactic fermentation occurred in the red wine as a result of wild-type lactic acid bacteria activity, but this did not take place in 1992.
「山梨県産1991～1994年甲州種ヌーボーワインの化学分析値について」 General Analysis of Koshu-Nouveu Wines Produced in Yamanashi Prefecture between 1991 and 1994 山川祥秀 (山梨大学工学部発酵化学研究施設) YOSHIHIDE YAMAKAWA (The Experimental Vineyard, Institute of Enology and Viticulture, Yamanashi University) pp. 19-26.[PDF]
Thirty-five bottles of Koshu-nouveau wine produced in 1991, 34 bottles in 1992, 32 bottles in 1993 and 47 bottles in 1994 by various companies in Yamanashi prefecture, Japan, were analyzed to ascertain the general constituents of the wines. The alcohol content of the wines, which averaged (in vol.%) 11.9 in both 1991 and 1992,11.5 in 1993, and wines with alcohol contents below 10 vol.% were found in the 1993 and 1994 vintages. The extract, which averaged (in g/100ml) 4.96 in 1991, 4.58 in 1992, 5.43 in 1993, and 5.68 in 1991, became higher year by year, thought the minimum values became lower. The average pH and total acidity were effective relative to the meteorological conditions for the growing periods of the years concerned. The total SO₂ content averaged (in mg/l) 90 in 1991,105 in 1992, 110 in 1993, and 124 in 1994; wine with no added SO₂ was found in 1994. D-malic acid was detected in 3, 7, 6 and 5 bottles of wine made in 1991, 1992, 1993 and 1994, respectively; MLF was also detected in 2 bottles for each of the years 1991,1992, and 1993. Yeast cells were found in the wines in 3 bottles each for 1991 and 1992, but no yeast was observed in the wines of the two most recent years. The type and color of the bottles were also examined. The companies were found to have used mainly colorless or emerald green Bordeaux-type bottles.
「ワイン中の微量臭素のイオンクロマトグラフィー」 Determination of Trace Amounts of Bromine In Wine by Ion Chromatography 鈴木義仁､吉村和恵、小泉均 (山梨大学工学部化学生物工学科) YOSHIHITO SUZUKI, KAZUE YOSHIMURA and HITOSHI KOIZUMI (Department of Applied Chemistry and Biotechnology, Faculty of Engineering, Yamanashi University) pp. 27-32.[PDF]
穀物中に存在する臭素の微量分析については､既にいくつかの分析方法が提案されているが､これらの方法による試料灰化操作ではワインのように多量の糖質､有機酸､フェノール類等を共存していると､十分な灰化が困難となり､その結果クロマトグラムには多数の分解物に起因するピークが現れた｡これらのピークは臭化物イオンピークの定量を妨害するため、この配架法ではイオンクロマトグラフィーへの適用はできない。　本研究ではワイン中の微量臭素のイオンクロマトグラフィーの方法を確立するため、イオンクロマトグラフィーに適したないか捜査の検討を行った。また、ワイン中に同時に共存する向きイオンも分析を可能とするための分析条件の研究を行った。その結果、ICのための資料処理として温度を上昇させて灰化を行い、臭素誤差を少なくするために、あらかじめ作成した検量線を用いることにより、変動係数３％以内で微量定量が可能となった。従来の方法に比較して、煩雑でなく、共存イオンの分析も可能である等の利点がある。本研究の一部分はASEV JAPAN1993年度大会､東京､1993､11月(ASEV JAPAN REPORTS, 4, 170-173 (1993))に発表した｡　Wine samples containing 2 M potassium hydroxide were dried and ashed at 525 ℃ or 800℃ for 15 min. The residues were dissolved in 10 ml of water and filtered, The anions were separated on a Yokogawa ICS-A35 anion exchange column, using a mixture or 4 mM sodium carbonate and 1 mM sodium bicarbonate as the eluent. The flow rate was 1.4 mL/min. Chromatograms for bromide were obtained by the suppress ion system with a conductivity detector or with a UV detector. When the ashing was done at 525℃, carbonized solid substances remained in the sample and interfered with the bromide chromatographic　peak.　On　the　other hand,　using　the　UV　detector　at　205 nm, no　interference　was　observed　in　a　sample ashed　at　800℃, showing that an ashing temperature of 525℃ is insufficient for bromide analysis. Nitrite, nitrate and bromide could be detected at UV 205 nm. The detection limit of bromide was 0.01 ppm in the presence of 0.5 ppm nitrate. The recovery and reproducibility (RSD) were 66 and 2.48% (n=6) for 0.5 ppm potassium bromide and 68 and 1.87% (n=6) for 0.575 ppm dibromoacetophenone, respectively. Using this method, ten wine Samples were analyzed and their bromide concentrations were found to vary between 0.08 and 0.52 ppm. The method thus proved very effective in determining trace amounts of bromide in wines.
「平成6年度試験醸造報告」 Experimental Winemaking ln 1994 雨宮昭郎､柳田藤寿､篠原隆 (山梨大学工学部附属発酵化学研究施設) pp. 33-34.
平成6年度の試験工場仕込みの試醸経過について､以下に報告する｡試験醸造経過本施設育種試験地で栽培､収穫されたブドウを使用して果実酒6品種およびブランデーのための仕込みを実施した｡各仕込みは常法により行い､一部の白ワイン仕込みはスキンコンタクト法を実施した｡ワイン酵母W-3を酒母に使用した｡また､タル貯蔵を1カ年行った赤ワイン(Cabernet Sauvignon 1993)の分析値を示した｡　Experimental table wines were made from six grapes, Koshu, Chardonnay, Semillon, Riesling, Muscat Bailey A and Cabernet Sauvignon, harvested in the experimental vineyard of the Institute of Enology and Viticulture, Koru, Japan in September and October of 1994. Analytical data are also reported for a red table wine from Cabernet Sauvignon grapes harvested ln October,1993 and aged in an oak barrel for a year. Experimental brandy was made from Koshu and other grapes. The processes used to make the wines and brandy are reported.