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山梨大学醗酵研究所 研究報告[1254年-1997年] JOURNAL OF THE INSTITUTE OF ENOLOGY AND VITICULTURE |
| vol.17 (1982) |
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「ワイン酵母の分類・倍数性及びタリズム」
Taxonomic Characteristics, Ploidy and Thallism of Wine Yeasts 山崎豊彦・石川 貢・野々村英夫 TOYOHIKO YAMAZAKI, TAKASHI ISHIKAWA, and HIDEO NONOMURA (Depart. of Fermentation Technology, Faculty of Engineering, Yamanashi University) pp.1-10[PDF] |
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研究室保存のワイン酵母11株について,交配改良の遺伝学的基礎資料を得るため,それらの分類学上の種の確認試験,倍数性及びタリズムをしらべた.
その結果供試株は次のように分類された.
I. Saccharomyces cerevisiae (A)ホモタリック二倍体. (A1) 胞子形成率が高い : 0C-2 (WH5-2), Cruess 66, Charente fine champagne. (A2)胞子形成率は低く, 胞子は胞子形成能のないコロニーとなるものもある:Montrachet, Heiemercheimer (Roth). (B) ヘテロタリック二倍体株,胞子形成率は高い:Kyokai-1. (C) ホモタリック高次倍数体で胞子形成率が高い. 胞子は胞子形成能のないコロニーとなるものもある: Champagne epernay 1938-3. (D) タリズム不明の高次倍数体で胞子は通常生育しない: Wardenburg. II. Saccharomyces bayanus (A)ホモタリック高次倍数体で,胞子は胞子形成能のないコロニーとなるものもある:Champagne epernay 1936-1. (B)タリズム不明の高次倍数体で胞子は通常生育できない:Champagne epernay 1936-2, Jerez-5. Eleven wine yeast strains were studied and classified as follows: I. Saccharomyces cerevisiae (A) Homothallic diploid strain. (A1) Sporulation abundant: OC-2, Cruess 66, Charente fine champagne. (A2) Sporulation poor, segregates Spo-spore clone : Montrachet, Heimersheimer (Roth). (B) Heterothallic diploid strain. Sporulation abundant : Kyokai-1 (C) Homothallic polyploid strain. Sporulation abundant. Segregates Spospore clone: Champagne epernay 1938-3. (D) Thallism unknown, polyploid. Spore usually non-viable: Waldenburg. II. Saccharomyces bayanus (A) Homothallic polyploid strain. Segregates Spo- spore clone : Champagne epernay 1936-1. (B) Thallism unknown, polyploid strain. Spore usually non-viable:Jerez-5, Champagne epernay 1938-2. |
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「酵素の泳動パターンに基く醸造関連酵母の比較」
Comparison of enzymes from strains of wine yeast and their related yaasts on electrophoresis. 山崎真司・後藤昭二・駒形和男 MASASHI YAMAZAKI, SHOJI GOTO, and Kazuo KOMAGATA* (The Institute of Enology and Viticulture, Yamanashi University * The Institute of Applied Microbiology, University of Tokyo) pp.11-19[PDF] |
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ワインその他の醸造用酵母のうち,S.cerevisiae 8株,S.bayanus 2株, S.uvarum 2株, S.fermenati 1株, S.bailii 1株,および未同定Saccharomices sp.3株について5酵素の泳動パターンと,炭素源の発酵性および資化性から類縁関係を比較検討した.
S. cerevisiae 8株のうち,以前,S.formosensisと記載されていた1株がFAで異る泳動パターンを示した.その他のワイン酵母,ビール酵母,清酒酵母,およびアルコール酵母の7株は, ADHの泳動パターンにおいて差異がみられたが,他の4酵素は同一の泳動パターンを示した. S.bayanus 2株はFAおよびG6PDHで各々異る泳動パターンを示した.このうち1株は,上記S.formosensisの泳動パターンと同一であった. Sauvarum2株は,各々5酵素とも異る泳動パターンを示し,以前S.carlsbergensisと記載されていた1株は,Melibioseの発能で異るものの,S. cerevisiaeと同一の泳動パターンを示した. このように,S.cerevisiae,S.bayanus,およびS.auvarumは系統的に非常に近縁な関係にあると考えられた。 S. fermentatiおよびS.bailiiは,S.cerevisiae,S.bayamus,およびS.auvarumとは異る泳動パターンを示し,系統的に異る関係にあるものと考えられた. 未同定のSaccharomyces sp.3株のうち,ワイン酵母2株は酵素の泳動パターンおよび生理学的性質ともに,S.cerevisiaeと同一であるため,この2株はS.cerevisineと考えられた.また,シェリー酒酵母Jerez-No.5は, 酵素の泳動パターンおよび生理学的性質からS.bayamusと考えられた. Electrophoretic patterns of five enzymes in seventeen strains of wine and related yeasts were studied with the use of polyacrylamide slab gel electrophoresis with specific staining. The strains used were eight strains belonging to Saccharomyces cerevisiae, two strains belonging to S.bayanus, two strains belonging to S.uvarum, one strain of S.fermentati, one strain of S.bailii, and three strains of Saccharomyces sp.. The strains of S.cerevisiae, S.bayanus, and S.uvarum showed rather similar electrophoretic patterns of five enzymes, however, their patterns were quite distingiushable from those in the strains of S.fermentati and S.bailii. Of eight S.cerevisiae strains tested, one distiller's yeast previously identified as one belonging to S.formosensis was different from other seven strains in the electrophoretic patterns of aldolase and alcohol dehydrogenase. This strain was similar to strains of S.bayanus in electrophoretic patterns of five enzymes.Two strains of S.uvarum showed quite different electrophoretic patterns of five enzymes from each other,and one strain previously named S.carlsbergensis was similar to those of S.cerevisiae in its electrophoretic patterns of five enzymes.Two unidentified strains of wine yeast showed the same electrophoretic patterns of five enzymes as those of S.cerevisiae.The strain Jerez No.5 of Saccharomyces sp. was thought to belong to. S.bayanus, since their electrophoretic patterns of five enzymes and physiological properties were similar. |
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「本邦産ワイン用赤色系交配ブドウのアントシアニン色素パターン」
Chromatographic Patterns of Anthocyanins in Japanese Hybrid Red Wine Grapes. 後藤昭二・田中辰之助・横塚勇 SHOJI GOTO, SHIN-NOSUKE TANAKA and ISAMI YOKOTSUKA (The Institute of Enology and Viticulture, Yamanashi University) pp.21-27[PDF] |
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わが国で主にワイン用として交配育成されてきた赤色系ブドウ8品種のほかヨーロッパ系のアメリカ系,山ブドウ,V.amurensis,さらに紅色系の甲州に本実験系,すなわちFHWによる一次元TLCの色や善光寺など19品種を供試して薄層クロマト(TLC)素パターンから各ブドウの特徴を検討した.
母系,父系ともヨーロッパ系の交配種 Cabernet Lion,Suntory Noir, Hiro Hambergh kiddiglucoside 含有スポットが検出されなかった.母系,父系ともに,あるいはそのどちらかがアメリカ系の交配種,Black Queen, Muscat Bailey A, Bailey Alicante A, Cabernet Suntory,笛吹にはdiglucosideが検出された.十勝産と山梨県産山ブドウの色素パターンは殆んで同じであった,がV.amurensisはこれらと多少異なるパターンであった。 紅色系の甲州はdiglucosideが検出されなかったが善光寺は甲州と多少異なる色素パターンであった。 Characterizations of the fractions of anthocyanins in nineteen hybrid red wine grape varieties were studied.The grapes used were 8 va. rieties of native Japanese red wine grapes, 3 varieties of European hydrid grapes, 3 varieties of American hybrid grapes, 2 varieties of Japanese wild grapes, and 2 varietiese rose wine grapes. Red pigments, anthocyanins, isolated from the above grapes were analyzed by thin-layer chromatography. On the paper chromatography, no spot corresponding to anthocyanin-diglucoside was detected in the three European hybrid grape varieties (Cabernet Lion,Suntory Noir, and Hiro Hambergh). However, in the five American hybrid grape varieties (Black Queen, Muscat Bailey A, Bailey Alicante A, Cabernet Sun tory, and Fuefuki) the diglucoside was detected. Chromatographic patterns of the two wild grape varieties produced in Tokachi and Yamanashi were similar to each other, but that of V.amurensis was slightly different from those of the above two grapes.No diglucoside was detected in Koshu grapes. In Koshu and Zenkoji grapes, chromatographic patterns were similar to each other. |
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「シルバーネルの収穫時期とワインの品質」
Effect of Ripening Stage of “Sylvaner” on Wine Quality 山川 祥秀・守屋 正憲・穴水秀教 YOSHIHIDE YAMAKAWA, MASANORI MORIYA, and HIDENORI ANAMIZU Pp29-35[PDF] |
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ドイツワインの原料ブドウである“シルバーネル”を用い,成熟過程の経時的成分変化と収穫時期を変えて醸造試験を行い,ワイン品質から品種特性を検討した.
1.果粒径及び重さは9月上旬に最大値に達し,15.7mm, 2.4gを示す早生種であった. 2.酸度は7月下旬に最大値に達し,以後急減し, 9月下旬には0.60g/100mlの低酸度を示した.寒冷地を栽培適地とする品種の特徴を示した. 3.完熟期の9月には,ブドウ糖/果糖値は1に近く,酒石酸/リンゴ酸値は1以上に達し,リンゴ酸の少ない特性を示した. 4.熟期別試醸したワインにおいて,9月1日醸造ワインは品種香に欠け,味もフラットで,未熟香が感じられた.9月14日醸造ワインはフルーティーで酸味のバランスも良く,一番良い評価を受けた.9月28日醸造ワインは香,味とも雑味があり,過熟ぎみで,フルーティーさに欠けていた. The changes in berry size, pH, refractometer degree (Brix), titra table acid, and contents of such constituents as tartaric acid, malic acid, glucose, and fructose during the whole ripening period were investigated with white winegrape variety “Sylvaner” belonging to Vitis vinifera obtained in 1981. How the timing of maturity of grapes affects the quality of wines was also examined. The results were summarized as follows; 1) Berry diameter and weight of Sylvaner reached the maxima in early September, 15.7 mm and 2.4 g, respectively. Sylvaner was a variety of early maturity. 2)The titratable acid was observed to be the highest in late July,and then to decrease rather rapidly. The value reached 0.60 g/100ml in late September, consequently.Sylvaner was a low-acid variety,and would be variety to be cultivated in zones of cold. 3)The glucose/fructose ratio was about 1.0, and the tartaric acid/ malic acid ratio was about l at the full ripening period in September, consequently,Sylvaner was a low-malic acid variety. 4) The sensory impressions of the aftertastes of Sylvaner wines made from the grapes at different ripening stages were as follows.The wine made from grapes picked in early September lacked for vinous aroma and body, and had unripe flavor. The wine made from grapes picked in middle September had fruity aroma and was harmonious with body, and was the best among the three wines. The wine made from grapes picked in late September was averaged flavor and taste, but lacked for vinous aroma. |
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[ノート] 「シンナム酸ソーダによるワイン産膜性酵母の増殖阻害」 Inhibitory Effect of Sodium Cinnamate on the Growth of Film-forming Yeasts on the Surface of Wine. 天野 義文・中村 和夫・加賀美元男・後藤 昭二 YOSHIFUMI AMANO, KAZUO NAKAMURA, MOTOO KAGAMI, and SHOJI GOTO (Depart. of Fermentation Technology, Faculty of Engineering,Yamanashi University) pp. 37-46[PDF] |
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ワイン産膜性酵母の増殖に対するシンナム酸ソーダの抗菌活性を研究した.研究に使用した産膜性酵Candida krusei K407,Candida valida K504, Hansenula anomala K426,Pichia membranaefaciens WF124およびSaccharomyces bayamus J5である. pH5以下の酸性側pHをもつ培地において,シンナム酸ソーダは1.0mで供試酵母の増殖を停止させることが明らかとなった.シンナム酸ソーダによる増殖阻害の程度は使用した酵母,培地pHおよびエタノール濃度に依存していた.培地中のエタノール濃度が8%以上のとき,供試酵母は0.2mMのシンナム酸ソーダで増殖阻害をうけた.供試酵母による,エタノール、酢酸,クエン酸,グルコースおよびアラニンの酸化活性はシンナム酸ソーダにより低下した.またシンナム酸ソーダを1mM とした試料では供試酵母の産膜増殖に対し,きわめて抵抗力をもつワインが発酵中のマストへシンナム酸ソーダを添加する方法で製造された.このワインの産膜増殖に対する抵抗性は1年間貯蔵した後にもなお保持されていた.
The antimicrobial activity of sodium cinnamate against the growth of film-forming yeasts on wine was investigated. The film-forming yeasts used were Candida krusei K407, Candida valida K504, Hansenula anomala K426, Pichia membranaefaciens WF124 and Saccharomyces bayanus J5. It was found that sodium cinnamate suppressed the growth of all the film-forming yeasts at 1.0mM on the medium adjusted to less than pH5.0. The degree of inhibition influenced by sodium cinnamate varied with the yeasts used, pHs and concentrations of ethanol in the media. When the medium contained more than 8% ethanol, the growth of the yeasts were inhibited by sodium cinnamate concentration which was 0.2mM. Sodium cinnamate had a noticeable effect on the decrease in the oxidative activities of these film-forming yeasts such as to act on ethanol, acetic acid, citric acid, glucose and alanine. The wine, which had remarkable resisting force to the growth of the yeasts, was produced by the addition of sodium cinnamate to fermenting must. This antifilm-forming activity remained even in the wine which had been in storage for one year. |
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Changes in General Constituents and Phenols during Fermentation in Koshu Wine-Making with Gelatin and Gelatin Hydrolysates
KOKI YOKOTSUKA, TOSHIHIDE MATSUDO, and TADAE KUSHIDA (The Institute of Enology and Viticulture, Yamanashi University) pp. 47-54[PDF] |
| Gelatin and gelatin hydrolysates of different molecular weights were added to the must from Koshu grapes prior to the additon of wine yeast. The musts or wines during fermentation were sampled several times over a month, on which various physical and chemical analyses were performed. The addition of the gelatin and gelatin hydrolysates affected the contents of various wine constituents, especially phenols, and the rate and extent of their changes. The phenol-precipitation capacity of the gelatin hydrolysates of a molecular weight more than 5,000 was similar to that of the gelatin of a molecular weight of 100,000. |
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[ノート]
「シャルドンネの「かもし」醸造試験」 Effect of Skin Contact on “Chardonnay” Wine Quality 山川 祥秀・守屋 正憲・穴水 秀教 YOSHIHIDE YAMAKAWA, MASANORI MORIYA, and HIDENORI ANAMIZU pp. 55-58 [PDF] |
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"シャルドンネ”を用い,0,3,6,12,24時間の「かもし」を行い,マストとワインへの影響を試験した。その結果,pH,総フェノール,灰分,色調は「かもし」時間が増すに従い増加し,総酸,酒石酸は減少していた.
利酒の結果,6時間「かもし」ワインはアロマが増強され,果実香も増し、味にも厚みが出て,最高の評価を受けた.12, 24時間「かもし」ワインは果皮の香と味が強く,荒さが出ていた。 The effect of skin contact time on Chardonnay must and wine com positions and wine sensory impressions was investigated with five different skin contact time periods (0, 3, 6, 12, and 24 h). As the skin contact time increased, pH, total phenol, tint, and ash increased in musts and wines, and conversely total acid and tartaric acid contents decreased in them. The sensory impressions of aftertastes of the Chardonnay wines made with five skin contact time periods were as follows. An increase in aroma and fruity flavor was observed in the wine with 6-hour-contact time. This wine was the best among the five wines. An increase in skin flavor and taste, coarse taste, and complexes was observed in the wines with 12-and 24-hour-contact time periods. |
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[Note]
Koshu Grape Pectins : Isolation, Chemical Composition, and Precipitation KOKI YOKOTSUKA, KAZUO ITO, KAZUHIKO NOZAKI, and TADAE KUSHIDA (The Institute of Enology and Viticulture, Yamanashi University). pp. 59-63[PDF] |
| Crude pectins were extracted from Koshu grapes with hot water. The pectins were precipitated by ethanol and purified by DEAE-Sephadex A-50 chromatography. The purified pectin contains galacturonic acid (92%), galactose, arabinose, xylose, and rhamnose as polysaccharide components. The degree of esterification was 70%. Various factors influencing the precipitation of the pectin in musts or wines were investigated. The pectin was effectively precipitated at low temperatures, at pH below 3.0 and at more than 7% ethanol concentration. The pectin was also precipitated at the low concentrations of metal ions such as Cught Ca,++ Fe,++ and K, and Koshu must proteins. |
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[Miscellany] Chemical Compositions of Brandies Produced at the Institute Winery of Yamanashi University KOKI YOKOTSUKA, TOSHIHIDE MATSUDO, SHORO AMEMIYA, KAZUHIKO NOZAKI, WATARU TANAKA,and TADAE KUSHIDA (The Institute of Enology and Viticulture, Yamanashi University) pp.65-72[PDF] |
| Our Institute has produced wines and brandies of various kinds since 1952. The microbiological and chemical studies on the production of wines have been published, however, no study on the brandy production has ever been reported. Therefore, we analyzed some brandies produced at the Institute Winery in 1962-1966. The chemical compositions of the brandies are described below. |
The Institute of Enology and Viticulture, University of Yamanashi 所在地：〒400-0005 山梨県甲府市北新１丁目117 |
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