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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.27 (1992) |
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Comparison of Composition of Wines Made Using Liquid Starters of Saccharomyces cerevisiae W3 and OC2 and Active Dry Yeast Forms of the Same Strains KOKI YOKOTSUKA and TOSHIHIDE MATSUDO (The Institute of Enology and Viticulture, Yamanashi University) pp. 1-6[PDF] |
| Active dry wine yeasts were prepared from two yeasts, Saccharomyces cerevisiae W3 and OC2, commonly used in Japan for winemaking. White table wines were made from Koshu grapes using liquid starters and dry wine yeasts from the same two strains. The fermentation activities of the dry yeasts were slightly lower than those of the liquid starters, and those of S. cerevisiae W3 in the two forms (dry and liquid) were higher than those of S. cerevisiae OC2. Chemical and sensory analyses showed that there was an appreciable differ ence in higher alcohol composition between the wines made using the liquid and dry forms of the same strains, although the overall quality of the wines was not different. On the other hand, there were some differences in chemical composition, especially in higher alcohols, amino acids and acetaldehyde between the wines made using S. cerevisiae W3 and OC2. |
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「ワイン酵母のタリズム、倍数性およびキラー性について」 On thallism, ploidy and killer property of wine yeasts 篠原 隆、柳田藤寿、後藤昭二 (山梨大学工学部発酵化学研究施設) TAKASHI SHINOHARA, FUJITOSHI YANAGIDA, and SHOJI GOTO (Institute of Enology and Viticulture, Yamanashi University) pp. 7-11[PDF] |
| Thallism, ploidy, and killer property of wine yeasts (forty eight strains), that are collected from several Wine Research Institutes in the World, are investigated. They are reidentified as Saccharomyces cerevisiae, and classified into six groups based on utilization of the main sugars. Thirty nine yeasts are decided as homothallic strains. Other four yeasts are determined as a mixture of homothallic and heterothallic. Three of above four yeasts are mating type a and other one yeast is a mixture of mating type a and a. Diploid of thirty nine yeasts and polyploidy of eight yeasts are estimated from the results in this examination. Only one yeast may be haploid. The killer of K2 type is detected in twelve yeasts. Twenty three yeasts has weak killer of KHS type. Weak killer of KHR type is only detected in the superior Japanese wine yeast, W3. The majority of wine yeasts are strains of homothallic, diploid, and K2 type and KHS type killers. |
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「パルスフィールド電気泳動によるワイン酵母 および野生酵母の染色体DNAパターン」 Chromosomal DNA patterns of wine yeasts and wild yeasts by pulsed field gel electrophoresis 柳田藤寿、押田明成、篠原 隆、後藤昭二(山梨大学工学部発酵化学研究施設) FUJITOSHI YANAGIDA, AKINARI OSHIDA, TAKASHI SHINOHARA, and SHOJI GOTO (Institute of Enology and Viticulture, Yamanashi University) pp.13-19 [PDF] |
| Eleven strains of Saccharomyces cerevisiae and eight strains of Schizosaccha romyces pombe were investigated for their electrophoretic karyotype. The electrophoresis conditions was run at 180V, 11 °C, for 30hours, pulse time 70 seconds for S. cerevisiae. All S. cerevisiae strains gave generally similar chromosomal band patterns. The electrophoresis conditions was run at 50V, 11°C, for 90hours, pulse time 18 00 seconds for Schiz. pombe. Six strains of Schiz. pombe had same PFG karyo type. Two strains of Schiz. pombe (IFO 15287 and IFO 03467) had different PFG karyotype for above mentioned strains. |
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Chemical and Spectral Characterization of Color and Phenolic Compounds Including Anthocyanins in Red Table Wines Made from Grapes Grown in Thailand KOKI YOKOTSUKA,TAKEO SHIMIZU,WIMOLSIRI PORNTAVEEWAT,PRADIT KARUWANNA,and TATSUJI SEKI (Institute of Enology and Viticulture, Yamanashi University,Institute of Food Research and Product Development, Kasetsart University,Thailand,and Faculty of Engineering,Osaka University pp. 21-33[PDF] |
| Nineteen red wines were made from grapes of 11 varieties grown in a vineyard in Bangkok, Thailand, and various components concerning color and pigments in the red wines were analyzed. Total phenol, flavonoid, and non flavonoid phenol were, respectively, between 479 and 4,950mg/l with an average of 1,723 mg/l; between 418 and 4,385mg/l with an average of 1,273mg/l; and between 155 and 1,775 mg/l with an average of 453mg/l. Caftaric and coutaric acid contents were, respectively, between 4 and 129mg/l with an average of 41mg/l, and between a trace to 56mg/l with an average of 16mg/l. The absorbance of the wines at 520 nm was between 0.55 and 9.80 with an average of 2.92, and the wine color at pH<1 was between 1.37 and 28.15 with an average of 8.93. The percentage of absorbance at 520 nm for the contribution of polymeric pigments to the wine color was found to vary from 12 to 89%, and tended to increase with an increase in the age of the wine of the same grape variety, and non-colored anthocyanins constituted the greater part of the total anthocyanins. However the age at which each wine reached a peak with respect to quality varied with variety. Of the 19 red wines made, 15 were considered young based on the “chemical index” of the ratio of polymeric pigment color to wine color in acid and used for statistical analysis among the parameters of color and pigments. There was an apparent relation between wine color and color density, and between wine color (color density) and polymeric pigment color, anthocyanin color, and ionized anthocyanins. Also there were considerable or significant correlations between the sum of major cations becoming bivalent ions present in the wines and the wine color, color density, polymeric pigment color, anthocyanin color, and ionized anthocyanins; and between non-flavonoid phenol and wine color and color density. |
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「'シャルドネ’の系統選抜について」 Clonal selection of 'chardonnay' grapevines 山川祥秀・守屋正憲・穴水秀教・* 林 正雄 (山梨大学発酵化学研究施設、* 蝶矢洋酒醸造) YOSHIHIDE YAMAKAWA, MASANORI MORIYA, HIDENORI ANAMIZU and MASAO HAYASHI* (Experimental Vineyard, Institute of Enology and Viticulture,Yamanashi University. *Chouya Youshu Jozo, Japan) pp.35-40[PDF] |
| Four clones of 'Chardonnay' grapevines, three clones (S, H and M) introduced from imported virus-free French vines and one clone (YU) from virus-free treatment, were evaluated for wine making suitability, from 1989 to 1991, the must of clone M showed 18.4-19.2° Brix in refractometric degree and 0.65-0.71g/100ml in total acidity at full maturity (early September). Clone M seldom suffered from any disease and was easy to cultivate. The Mand H clones produced wines with stronger varietal aroma and higher quality than the other clones. |
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127 |
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