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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.18 (1983) |
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「ぶどうマスト中のポリフェノールオキシダーゼ活性 」 Polyphenoloxidase Activity in Koshu Grape Must. 横塚 弘毅・野﨑 一彦・櫛田 忠衛 KOKI YOKOTSUKA, KAZUHIKO Nozaki, and TADAE KUSHIDA Laboratory of Wine Chemistry, The Institute of Enology and Viticulture, Yamanashi University pp.1-6[PDF] |
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甲州ぶどうを破砕,圧搾して得たマストを金網あるいはガーゼで沪過したり,2,000rpmあるいは8,000rpmで30min遠心して濁度の異なる4種のマストをつくりこれらのPPO活性を調べた。マストの濁りの度合が上がると共にPPO活性も高くなり,マスト中のほとんどのPPO活性は,不溶性のコロイド粒子や沈殿に存在した。PPO活性はpH5~6,35℃で最も高く,また,pH4～7,40℃以下で安定で,甲州マストのpHや仕込温度で強いPPO活性が認められたが,50ppm のSO2をマストに添加するとこの活性は完全に失なわれ, PPOによるマストやワインの酸化褐変は実際上問題とならない。 Koshu grapes were stemmed,crushed,and pressed.The must obtained was filtered through wire netting or cotton gauzes,or centrifuged at 2,000rpm for 30min or at 8,000rpm for 30min in order to get the musts with various degrees of cloudiness.The polyphenoloxidase (PPO) activity increased as the degrees of cloudiness of the musts increased.The activity in the musts was mostly present in insoluble colloidal particles and precipitates. PPO was isolated from the must precipitate by extraction with various buffers with or without detergents,and the extracts were used for assays of the activity and stability of PPO,and the effect of SO2 on PPO activity.The activity was the highest at pH5-6 and 35℃,and stable at pH4-7 and below 40℃.Addition of 50ppm of SO2 to the must resulted in complete loss of the activity. |
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「紫外吸収検出法を用いた高速液体クロマトログラフィーによる有機酸分析のためのワイン試料の前処理」 Pretreatment of Wines with Charcoal for Determination of Organic Acids by High Performance Liquid Chromatography with Ultraviolet Detection. 横塚 弘毅・松土 俊秀・櫛田 忠衛 KOKI YOKOTSUKA, TOSHIHIDE MATSUDO, and TADAE KUSHIDA Laboratory of Wine Chemistry, The Institute of Enology and Viticulture, Yamanashi University pp.7-13[PDF] |
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有機酸の検出に210nmでの紫外吸収を,分離にゲル沪過剤を利用した高速液体クロマトグラフィーによってワイン中の有機酸を分析するために次のようなワインの前処理を行った。ワインのpHを7.5とし,1%となるように活性炭を加えて撹拌後,沪紙で沪過し,得られた沪液を試料とすれば,ワイン中の有機酸を最も簡単な分離法,検出法を用いた高速液体クロマトグラフィーで分析できた。 A method for pretreatment of wines with charcoal was studied to determine organic acids by high performance liquid chromatography with ultraviolet detection. Wines were adjusted to pH 7.5 for complete recovery of organic acids from charcoal. The wine samples were treated with activated, acid-washed charcoal to remove ultraviolet absorption materials, and subjected to high performance liquid chromatography. When the method was applied to determination of organic acids in white and red wines, wine components did not affect the determination and the values obtained were reproducible. |
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「酵母Lipomyces starkeyiの生育条件と脂質脂肪酸組成の関係」 Relationship between Cultural Conditions and Fatty Acid Composition of Lipids in the Yeast Lipomyces starkeyi 兎束 保之・李 福臨・長沼 孝文・田中健太郎 YASUYUKI UZUKA, Fwu-LING LEE, TAKAFUMI NAGANUMA, and KENTARO TANAKA (Department of Fermentation Technology, Faculty of Engineering,Yamanashi University) pp.15-25[PDF] |
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油脂酵母の一種 Lipomyces starkeyi IAM 47 を培地成分濃度,pH,通気量,温度などの生理 条件を変化させて培養し,定常期初期の全菌体脂 (TL) 及びトリグリセリド(TG)の脂肪酸組成比較した。TL,TG共に主要構成脂肪酸はパルミチン酸(C16:0),オレイン酸(C18;1)であった。培地のカリウムイオン濃度を通常の10分の1にしたり, 塩素イオン濃度を通常の100倍にするなど,培地組成を著しく変更すると,主としてTL中にリノール酸(C18:2)が増大した。しかし同じ条件では, TG中のリノール酸含量はTLのそれほどには増大しなかった。菌体を15℃,20℃で培養したときに限ってTL中にリノレン酸(C18:3)が検出された。この条件下でTG中にはリノール酸がわずかに増大した。これらの結果から,本菌では生育の生理的条件を変化させても,菌体内に蓄積されるTGの主要構成脂肪酸を多価不飽和脂肪酸にすることは困難と考えられた。 The study was attempted to change the fatty acid composition of triglyceride accumulated in Lipomyces starkeyi IAM 4753 by varying cellular growth conditions such as concentrations of medium constituents, initial pH values, degree of airation, or growth temperature. Cells were harvested at the early stationary phase of growth and fatty acid compositions of the total lipids (TL) and triglyceride (TG) fractions were analyzed by gas-liquid chromatography. Major fatty acids of both TL and TG were palmitic acid and oleic acid throughout experiments. Linoleic acid content in TL increased considerably in the cases that the cells were grown under one tenth of standard concentration of potassium ion or under a hundred times as high as that of chloride ion. When cells were grown at 15°C or 20°C, linolenic acid was deteted in TL (but not in TG) and linoleic acid content in TG increased a little. These data suggest that, at least in the strain, there is no effective physiological factor which can enrich poly-unsaturated fatty acid content in TG. |
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[ノート] 「山ブドウから分離した酵母の同定」 Identification of the Yeasts isolated from Wild Grapes. 後藤昭二・小栗博幸 SHOJI GOTO and HIROYUKI OGURI (The Institute of Enology and Viticulture, Yamanashi University) pp27-32[PDF] |
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甲府盆地周辺の1200~1,500mの山地に自生する山ブドウから分離した酵母106菌株の同定を行ったところ8属,17種であった。 優勢酵母群はKloeckera apiculata,Aureobasi dium pullulans,Cryptococcus laurentii var.flavescens,また劣勢酵母群はRhodotorula fuji sanensis,R.rubra,Saccharomyces cerevisiae,S.rosei,Pichia ohmeri,Candida agrestis,C.krusei,C.montana,C.parapsilosis,Torulopsis cantarellii,T.colliculosa,T.dattila,T.kruisiiおよびT.stellataであった。 One handred and six isolates of yeasts and yeast-like fungi obtained from wild grapes (Vitis coagnitiae) were studied taxonomically and were identified with 17 species belonging to 8 different genera.The dominant groups were Kloeckera apiculata,Aureobasidium pullulans;and Cryptococcus laurentii var.flavescens and the minor yeasts were Rhodotorula fujisanensis,R.rubra,Saccharomyces cerevisiae,S.rosei,Pichia ohmeri,Candida agrestis,C.krusei,C.montana,C.parapsilosis,Torulopsis cantarellii,T.colliculosa,T.dattila,T.kruisii,and T.stellata. |
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[ノート] 「逆浸透法による甲州種ブドウ果汁の濃縮とワインの試醸」 Concentration of Koshu Grape Must by Reverse Osmosis and Wine-making with Concentrated Must 後藤 昭二・池田 俊和*・雨宮 義人* SHOJI GOTO,TOSHIKAZU IKEDA* and YOSHIHITO AMEMIYA* (The Institute of Enology and Viticulture, Yamanashi University,* Maruki winery) pp.33-36[PDF] |
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アセチルセルロース膜を用いた逆浸透法によってワイン用甲州種果汁の濃縮を行った. Brix 14.5の果汁1051をBrix 22.6まで濃縮するのに6時間であった。果汁の濃縮率は39.05%,還元糖もほぼ同率に濃縮された,総酸は0.510g/100mlから0.705g/100mlに濃縮され,そのうち酒石酸は0.360g/100mlから0.534g/100mlに,リンゴ酸は0.122g/100mlから0.167g/100mlに農縮されていた。無機物などもそれぞれ濃縮された。官能的には新鮮さが保持され,適度の酸味のある良好な果汁であった。 この濃縮果汁の発酵は完全に糖を消費するには至らなかったが,生成ワインはコク味と適度の酸度のあるワインと判定された。 Concentration of Koshu grape must by reverse osmosis (acetylcellulose mem brane) and wine-making with its concetrated must were studied. Koshu grape must was concentrated to 39.05% of its original volume at the filtration rate of 17.5l/h.The concentration resulted in changes in Birx from 14.5 to 22.6.The concentration rate of reducing sugar was similar to that of the must.Total acid was increased from 0.510g/100ml to 0.705g/100ml. Fermentation of the concentrated must was very slow and sugars were not consumed completely.The concentrated must and wine were good taste. |
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[テクニカルノート] 「フラクションコレクターを利用した簡易型オートサンプラーの試作と全フェノール自動定量装置への組込み」 Autosampler and Autoanalyzer for Total Phenol Determination 横塚弘毅・丹沢 恒正・萩原 隆徳・二木弘・加藤泉・櫛田忠衛 KOKI YOKOTSUKA,TSUNEMASA TANZAWA,TAKANORI HAGIHARA,HIROSHI NIKI,IZUMI KATO, and TADAE KUSHIDA (Laboratory of Wine Chemistry, The Institute of Enology and Viticulture, Yamanashi University) pp.37-42[PDF] |
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[資料] 「日本各地より集めたワインの一般分析」 General Analysis of Wines Collected from Various Regions in Japan. 山川祥秀・守屋正憲・穴水秀教 YOSHIHIDE YAMAKAWA, MASANORI MORIYA and HIDENORI ANAMIZU (The Experimental Vineyard,Institute of Enology and Viticulture, Yamanashl Umuersity) pp.43-50 [PDF] |
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[資料] 「山梨大学発酵化学研究施設試験工場で試験醸造したワインの分析」 Analysis of Wines Produced at the Institute Winery of Yamanashi University. 中村 和夫 ･天野 義文 ･加賀美元男 KAZUO NAKAMURA, YOSHIFUMI AMANO, and MOTOO KAGAMI (Department of Fermentation Technology, Faculty of Engineering, Yamanashi University) pp.51-56[PDF] |
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[資料] 「ブドウ収穫時期とワインの品質」 Grape Maturity and Wine Quality 山川祥秀・守屋正憲・穴水秀教 YOSHIHIDE YAMAKAWA,MASSANORI MORIYA, and HIDENORI ANAMIZU (The Experimental Vineyard, The Institute of Enology and Viticulture, Yamanashi University) pp.57-65[PDF] |
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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118 |
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