JPH08214862A - Induction of malo-lactic fermentation - Google Patents
Induction of malo-lactic fermentationInfo
- Publication number
- JPH08214862A JPH08214862A JP7043660A JP4366095A JPH08214862A JP H08214862 A JPH08214862 A JP H08214862A JP 7043660 A JP7043660 A JP 7043660A JP 4366095 A JP4366095 A JP 4366095A JP H08214862 A JPH08214862 A JP H08214862A
- Authority
- JP
- Japan
- Prior art keywords
- wine
- mlf
- acid
- ascorbic acid
- fermentation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Non-Alcoholic Beverages (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、マロラクティック発酵
を誘導したワインの製造方法に関する。更に詳しくは、
特に白ワインにおいて、マロラクティック発酵を効率的
に誘導する方法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing wine in which malolactic fermentation is induced. For more details,
Particularly, it relates to a method for efficiently inducing malolactic fermentation in white wine.
【０００２】[0002]
【従来の技術】マロラクティック発酵（以下、ＭＬＦと
略）は赤ワインにおいては、青臭さ、茎臭等を減少し、
滑らかさおよび後味のボディー感を付与し、ワインに高
級感を与える。また、白ワインでは特にシャルドネやリ
ースリングワインにおいて、フルーティさを失わずに、
滑らかさを付与し、香りに複雑さを付与するワイン製造
において重要な技術である。赤ワインでは、ＭＬＦを誘
導する乳酸菌に対し、栄養成分が比較的豊富に存在する
ことから、ＭＬＦが特にスターターの添加なしで自然に
誘発されることが多く、また、適当なスターターをアル
コール発酵後期またはアルコール発酵直後に添加するこ
とにより、それ程の問題がなくＭＬＦ発酵を誘導できる
ことが多い。然るに、白ワインにおいては含まれる栄養
成分が赤ワイン程多くないこと、ワインのｐＨが低いこ
と等ＭＬＦを誘導する乳酸菌にとって不利な条件が多
く、ＭＬＦを自由に制御することは難しい。また、ワイ
ン製造においては、発酵終了後にワインの酸化を防止す
る為、適量の亜硫酸を添加することが通常行われるが、
ＭＬＦを誘導する乳酸菌は、亜硫酸に極めて感受性が高
く、亜硫酸を含むワインに於けるＭＬＦ発酵は極めて難
しいのが現状である。2. Description of the Related Art Malolactic fermentation (hereinafter abbreviated as MLF) reduces blue odor and stem odor in red wine,
Adds a smoothness and aftertaste to the body, giving the wine a luxurious feel. In white wine, especially in Chardonnay and Riesling wine, without losing fruitiness,
It is an important technology in winemaking that imparts smoothness and adds complexity to the aroma. In red wine, since the nutritional components are relatively abundant with respect to MLF-inducing lactic acid bacteria, MLF is often induced naturally without the addition of a starter, and a suitable starter is used in the latter stage of alcohol fermentation or Addition immediately after alcoholic fermentation can often induce MLF fermentation without any serious problems. However, white wine does not contain as many nutrients as red wine and the pH of the wine is low, which is disadvantageous for lactic acid bacteria that induce MLF, and it is difficult to control MLF freely. Further, in wine production, in order to prevent the oxidation of wine after the fermentation is completed, it is usually performed to add an appropriate amount of sulfurous acid,
Lactic acid bacteria that induce MLF are extremely sensitive to sulfite, and it is currently difficult to ferment MLF in wine containing sulfite.
【０００３】ＭＬＦを誘導する乳酸菌としては、Ｌｅｕ
ｃｏｎｏｓｔｏｃ属、Ｌａｃｔｏｂａｃｉｌｌｕｓ属、
あるいはＰｅｄｉｏｃｏｃｃｕｓ属の細菌が挙げられる
が、通常はその耐酸性および耐アルコール性より、ワイ
ンに於けるＭＬＦではＬｅｕｃｏｎｏｓｔｏｃ ｏｅｎ
ｏｓが優勢となる。また、ＭＬＦを人為的に誘導する為
に使用するスターターとしても、異臭の生成が少ない等
の観点より Ｌ．ｏｅｎｏｓが用いられることが多い。
Ｌ．ｏｅｎｏｓの栄養要求性は複雑で、アミノ酸として
は、アルギニン、イソロイシン、グルタミン酸およびト
リプトファンを絶対的に要求し、至適な増殖には更に、
グリシン、メチオニン、システイン、ロイシン、アスパ
ラギン酸を要求する（Ｐ．Ｆｏｕｒｃａｓｓｉｅら、
Ｊ．Ａｐｐｌ．Ｂａｃｔｅｒｉｏｌ．ｖｏｌ．７３，ｐ
ｐ．４８９−４９６，１９９２）。更に、Ｌ．ｏｅｎｏ
ｓはパントテン酸を要求することは良く知られている
が、他にニコチン酸、チアミン、ビオチンあるいはパン
トテン酸の誘導体（トマトジュース因子）も要求する。
従って、ＭＬＦ用乳酸菌の増殖の為にはタンパク分解物
および酵母エキスを含む培地、あるいはトマトジュース
培地等が用いられる。ワイン、特に白ワインに於いて
は、低ｐＨ、アルコールの存在、不十分な栄養分等、当
該乳酸菌の増殖に不利な因子が多い為、ＭＬＦを自由に
制御することが困難であった。Leu is a lactic acid bacterium that induces MLF.
genus conostoc, genus Lactobacillus,
Alternatively, a bacterium belonging to the genus Pediococcus may be mentioned, but usually due to its acid resistance and alcohol resistance, Leuconostoc oen is used in MLF in wine.
os becomes dominant. Further, as a starter used for artificially inducing MLF, L. oenos is often used.
L. The nutritional requirements of oenos are complex, and absolutely require arginine, isoleucine, glutamic acid and tryptophan as amino acids, and further for optimal growth,
Requires glycine, methionine, cysteine, leucine, aspartic acid (P. Fourcassie et al.
J. Appl. Bacteriol. vol. 73, p
p. 489-496, 1992). Furthermore, L. oeno
It is well known that s requires pantothenic acid, but it also requires derivatives of nicotinic acid, thiamine, biotin or pantothenic acid (tomato juice factor).
Therefore, for the growth of lactic acid bacteria for MLF, a medium containing a protein degradation product and yeast extract, a tomato juice medium, or the like is used. In wine, especially white wine, it is difficult to control MLF freely because there are many factors which are disadvantageous to the growth of the lactic acid bacterium, such as low pH, the presence of alcohol, and insufficient nutrients.
【０００４】[0004]
【発明が解決しようとする課題】これを解決する手段と
しては、ワインのｐＨを除酸等の手段にて３．４以上に
調整する、ワインに栄養分、例えば酵母エキスを添加す
ること等が考えられるが、これ等の手段はワイン本来の
風味を損なうことがあり問題である。本発明に於ける課
題は、ワインの風味を損なうことなく、ワイン、特に白
ワインに於いてＭＬＦを誘導することである。ＭＬＦ用
の乳酸菌、特に Ｌ．ｏｅｎｏｓはｐＨ３．４以下のワ
インに於いて極めて増殖が悪く、また、ワインの温度が
１５℃以下となると殆ど増殖しない。ｐＨ調整および温
度制御にてこれ等の条件を乳酸菌の増殖に好適に整え、
スターターを添加しても、ワインに含まれる栄養条件が
悪く、ＭＬＦ誘導が極めて困難な場合が多い。As means for solving this, it is considered to adjust the pH of wine to 3.4 or more by means such as deacidification, and to add nutrients such as yeast extract to wine. However, these methods are problematic because they may impair the original flavor of wine. An object of the present invention is to induce MLF in wine, especially white wine, without impairing the flavor of the wine. Lactic acid bacteria for MLF, especially L. Oenos grows extremely poorly in wines with a pH of 3.4 or lower, and hardly grows when the temperature of the wine is 15 ° C or lower. Adjusting these conditions for pH growth and temperature control suitable for the growth of lactic acid bacteria,
Even if a starter is added, the nutritional conditions contained in wine are poor, and MLF induction is often extremely difficult.
【０００５】[0005]
【課題を解決するための手段】本発明者らはＭＬＦ用乳
酸菌、特にＬ．ｏｅｎｏｓの白ワインに於ける増殖に関
し鋭意研究を重ね、アルコール発酵後のワイン、または
アルコール発酵前あるいはアルコール発酵中の果汁にア
スコルビン酸を添加すると、ＭＬＦ用のスターターを添
加後、ワインにおいて速やかにＭＬＦを誘導できること
を見出し、本発明を完成した。以下、本発明について詳
述する。The present inventors have found that lactic acid bacteria for MLF, especially L. cerevisiae. After extensive studies on the growth of oenos white wine, ascorbic acid was added to the wine after alcohol fermentation, or the fruit juice before or during alcohol fermentation, the MLF starter was quickly added to the wine. The present invention has been completed by finding out that the above can be induced. Hereinafter, the present invention will be described in detail.
【０００６】本発明に於けるアスコルビン酸とはビタミ
ンＣとも呼称され、新鮮な野菜、果物、緑茶等に含まれ
る爽快な酸味を有する、水溶性物質である。天然に存在
するのはＬ−アスコルビン酸であるが、本発明ではＬ−
アスコルビン酸、化学合成にて得られるＤＬ−アスコル
ビン酸のどちらでも好適に使用できる。Ascorbic acid in the present invention, which is also called vitamin C, is a water-soluble substance contained in fresh vegetables, fruits, green tea, etc., which has a refreshing sourness. Although naturally occurring is L-ascorbic acid, in the present invention, L-ascorbic acid is used.
Either ascorbic acid or DL-ascorbic acid obtained by chemical synthesis can be preferably used.
【０００７】本発明の果汁とは、果実を搾汁して得られ
るものであって特に種類は限定されないが、通常はワイ
ンを製造する原料であって、品種は問わないが、赤およ
び白ブドウ果汁が好適に用いられる。本発明では白ブド
ウ品種、特に甲州種、シャルドネ種、リースリング種等
より得られる果汁が好適に用いられ、酵母によるアルコ
ール発酵途中の果汁でも良い。The fruit juice of the present invention is obtained by squeezing fruits, and the kind is not particularly limited, but it is usually a raw material for producing wine, and regardless of variety, red and white grapes are used. Fruit juice is preferably used. In the present invention, fruit juice obtained from white grape varieties, particularly Koshu variety, Chardonnay variety, Riesling variety and the like is preferably used, and fruit juice during alcohol fermentation by yeast may be used.
【０００８】本発明のワインとは、果汁を酵母でアルコ
ール発酵を行って得られるものであれば良く、特に種類
は問わないが、通常のスティル・ワインが好適に使用さ
れる。本発明では、発酵終了直後のワインを使用するこ
とが望ましいが、ワイン発酵後滓下げ、濾過等ファイニ
ング操作を施したワインでも良く、亜硫酸を添加したワ
インでも良い。[0008] The wine of the present invention may be any one obtained by subjecting fruit juice to alcohol fermentation with yeast, and the type is not particularly limited, but ordinary still wine is preferably used. In the present invention, it is desirable to use wine immediately after the completion of fermentation, but wine that has been subjected to fining operations such as slagging and filtration after wine fermentation, or wine to which sulfurous acid has been added may be used.
【０００９】果汁および／またはワインに対するアスコ
ルビン酸の添加量は特に限定されないが、１０ｐｐｍ以
上の添加であれば良い。好適にはＬ−アスコルビン酸を
７５ｐｐｍ以上添加することが望ましく、また、味に与
える影響を考慮すると５００ｐｐｍ以下の添加量が推奨
される。The amount of ascorbic acid added to fruit juice and / or wine is not particularly limited, but may be 10 ppm or more. It is preferable to add L-ascorbic acid in an amount of 75 ppm or more, and in consideration of the influence on taste, an amount of 500 ppm or less is recommended.
【００１０】以後、輸入バルク白ワインを用いたＭＬＦ
誘導実験例を示し、本発明を説明する。 実験例１．酵母エキスおよびアスコルビン酸の添加効果
試験 ワインとして、アルコール分１２．１％（ｖ／ｖ）、滴
定酸度１０．９ｍＬ、エキス２．８％（ｗ／ｖ）、ｐＨ
３．５、遊離亜硫酸３．０ｐｐｍ、総亜硫酸１０８ｐｐ
ｍの輸入バルク白ワイン（原産国、ルーマニア）を６０
０ｍＬ宛７２０ｍＬの瓶に分注し、表１に示す酵母エキ
ス（Ｄｉｆｃｏ）あるいはＬ−アスコルビン酸（和光純
薬工業（株））を無菌的に添加後、ＭＬＦ用の市販凍結
乾燥菌体（Ｌ．ｏｅｎｏｓ、商品名：Ｖｉｎｉｆｌｏｒ
ａ Ｏｅｎｏｓ、Ｃｈｒ．ＨＡＮＳＥＮ’Ｓ ＬＡＢ．
Ｄａｎｍａｒｋ、デンマーク）をワイン中で菌体量が
１．５×１０6ｃｅｌｌｓ／ｍＬとなる様に添加し、２
０℃にて静置した。ワインを経時的にサンプリングし、
高速液体クロマトグラフィーにて含まれるリンゴ酸を分
析し、ＭＬＦの誘導状況を調べた。結果を表１に示す。
表１に示す数字は含まれるリンゴ酸量、（ ）内は乳酸
菌数（ＣＦＵ／ｍＬ）を示す。After that, MLF using imported bulk white wine
The present invention will be described with reference to induction experiments. Experimental example 1. Effect test of addition of yeast extract and ascorbic acid As wine, alcohol content 12.1% (v / v), titratable acidity 10.9 mL, extract 2.8% (w / v), pH
3.5, free sulfurous acid 3.0 ppm, total sulfurous acid 108 pp
60 imported bulk white wines (country of origin, Romania)
Dispense into a bottle of 0 mL to 720 mL, and aseptically add the yeast extract (Difco) or L-ascorbic acid (Wako Pure Chemical Industries, Ltd.) shown in Table 1, and then commercial freeze-dried bacterial cells for LLF (L . Oenos, trade name: Viniflor
a Oenos, Chr. HANSEN'S LAB.
Danmark, Denmark) was added to the wine so that the amount of bacterial cells was 1.5 × 10 6 cells / mL, and 2
It was left still at 0 ° C. Sampling wine over time,
Malic acid contained in the sample was analyzed by high performance liquid chromatography to examine the induction status of MLF. The results are shown in Table 1.
The numbers shown in Table 1 indicate the amount of malic acid contained, and the number in () indicates the number of lactic acid bacteria (CFU / mL).
【００１１】[0011]
【表１】 [Table 1]
【００１２】表１より、酵母エキス添加のワインでは２
８日後のリンゴ酸量が無添加区とほぼ同じでありＭＬＦ
の誘導が認められないが、アスコルビン酸添加ワインで
は含まれるリンゴ酸量が約半分になっており、ＭＬＦが
良好に誘導されていることが判る。以上より、ビタミン
類を豊富に含む酵母エキスより、今回発明のＬ−アスコ
ルビン酸の添加がＭＬＦ誘導に効果的であることが判明
した。[0012] From Table 1, it is 2 in the wine with yeast extract added.
After 8 days, the amount of malic acid was almost the same as in the non-addition group,
However, the amount of malic acid contained in the ascorbic acid-added wine is about half, indicating that MLF is well induced. From the above, it was found that the addition of L-ascorbic acid of the present invention is more effective in inducing MLF than the yeast extract rich in vitamins.
【００１３】実験例２．Ｌ−アスコルビン酸の添加濃度
試験 ワインとして、アルコール分 １１．８％（ｖ／ｖ）、
滴定酸度８．３６ｍＬ、エキス２．３％（ｗ／ｖ）、ｐ
Ｈ３．５、遊離亜硫酸４．０ｐｐｍ、総亜硫酸１１０ｐ
ｐｍの輸入バルク白ワイン（原産国、アルゼンチン）を
６００ｍＬ宛７２０ｍＬの瓶に分注し、表２に示す種々
の濃度のＬ−アスコルビン酸（和光純薬工業（株））を
無菌的に添加後、ＭＬＦ用の凍結乾燥菌体（Ｌ．ｏｅｎ
ｏｓ、商品名：Ｖｉｎｉｆｌｏｒａ Ｏｅｎｏｓ、Ｃｈ
ｒ．ＨＡＮＳＥＮ’Ｓ ＬＡＢ．Ｄａｎｍａｒｋ、デン
マーク）をワイン中で菌体量が１．５×１０7ｃｅｌｌ
ｓ／ｍＬとなる様に添加し、２０℃にて静置した。ワイ
ンを経時的にサンプリングし、高速液体クロマトグラフ
ィーにて含まれるリンゴ酸を分析し、ＭＬＦの誘導状況
を調べた。結果を表２に示す。表２に示す数字は含まれ
るリンゴ酸量、（）内は乳酸菌数（ＣＦＵ／ｍＬ）を示
す。Experimental Example 2. L-ascorbic acid addition concentration test As wine, alcohol content 11.8% (v / v),
Titrated acidity 8.36 mL, extract 2.3% (w / v), p
H3.5, free sulfurous acid 4.0ppm, total sulfurous acid 110p
After pm imported bulk white wine (country of origin, Argentina) was dispensed into a 720 mL bottle addressed to 600 mL, and various concentrations of L-ascorbic acid (Wako Pure Chemical Industries, Ltd.) shown in Table 2 were aseptically added. , Freeze-dried cells for MLF (L. oen
os, product name: Viniflora Oenos, Ch
r. HANSEN'S LAB. Danmark, Denmark) with 1.5 × 10 7 cells in wine
s / mL was added and the mixture was allowed to stand at 20 ° C. Wine was sampled with time, and malic acid contained in the sample was analyzed by high performance liquid chromatography to examine the induction state of MLF. Table 2 shows the results. The numbers shown in Table 2 indicate the amount of malic acid contained, and the numbers in () indicate the number of lactic acid bacteria (CFU / mL).
【００１４】[0014]
【表２】 [Table 2]
【００１５】表２より、Ｌ−アスコルビン酸の添加量
は、７５ｐｐｍより明らかに効果を示し、１５０〜３０
０ｐｐｍの添加により、白ワインのＭＬＦを１週間で終
了できることが判明した。アスコルビン酸無添加区では
更に２０日間培養を続行してもＭＬＦの誘導は認められ
なかった。以上より、本発明のアスコルビン酸添加効果
が明瞭に示された。From Table 2, the addition amount of L-ascorbic acid is clearly effective from 75 ppm, and is 150 to 30.
It was found that the addition of 0 ppm can complete the MLF of white wine in one week. In the ascorbic acid-free group, MLF induction was not observed even when the culture was continued for another 20 days. From the above, the effect of adding ascorbic acid of the present invention was clearly shown.
【００１６】以下、実施例を示し本発明の効果を更に具
体的に説明するが、本発明はこれ等により何ら限定され
るものではない。Hereinafter, the effects of the present invention will be described more specifically with reference to examples, but the present invention is not limited to these.
【００１７】[0017]
実施例１ 甲州果汁１０ｋＬを常法により発酵し、表３に示す組成
のワインを得た。これに１５０ｐｐｍのＬ−アスコルビ
ン酸（和光純薬工業（株））を無菌的に添加後、ＭＬＦ
用の凍結乾燥菌体（Ｌ．ｏｅｎｏｓ、商品名：Ｖｉｎｉ
ｆｌｏｒａ Ｏｅｎｏｓ、Ｃｈｒ．ＨＡＮＳＥＮ’Ｓ
ＬＡＢ．Ｄａｎｍａｒｋ、デンマーク）をワイン中で菌
体量が１．０×１０7ｃｅｌｌｓ／ｍＬとなる様に添加
し、２０℃にてＭＬＦ発酵を行った。ワインを経時的に
サンプリングし、高速液体クロマトグラフィーにて含ま
れるリンゴ酸をおよび乳酸を分析し、ＭＬＦの誘導状況
を調べた。結果を図１に示す。表３にＭＬＦ前の甲州ワ
インおよびＭＬＦ後の甲州ワインの分析値を示す。Example 1 10 kL of Koshu juice was fermented by a conventional method to obtain wine having the composition shown in Table 3. After aseptically adding 150 ppm of L-ascorbic acid (Wako Pure Chemical Industries, Ltd.) to this, MLF
Freeze-dried bacterial cells (L. oenos, trade name: Vini
flora Oenos, Chr. HANSEN'S
LAB. Danmark, Denmark) was added to the wine so that the amount of bacterial cells was 1.0 × 10 7 cells / mL, and MLF fermentation was performed at 20 ° C. Wine was sampled over time, and malic acid and lactic acid contained in the sample were analyzed by high performance liquid chromatography to examine the induction state of MLF. The results are shown in Fig. 1. Table 3 shows the analysis values of Koshu wine before MLF and Koshu wine after MLF.
【００１８】[0018]
【表３】 [Table 3]
【００１９】今回のようにｐＨが３．４以下のワインで
は、通常ＭＬＦが完了するには３０〜６０日を要するの
が普通であるが、図１に示すように、アスコルビン酸の
添加により、甲州ワインに於けるＭＬＦが２２日間で終
了した。リンゴ酸が減少し、変換された乳酸が増加し
た。表３より、ＭＬＦ前に存在したリンゴ酸はほぼ乳酸
に変換され、酸度が若干減少した。ＭＬＦ前後のワイン
を官能評価により比較したところ、ＭＬＦ後のワインで
は、リンゴ酸が乳酸に変換した為と考えられるが、酸味
がまろやかになり、フレーバーにひろがりが出て、ＭＬ
Ｆ前のワインより飲み易くなり、高級感があるとの評価
であった。以上により、本発明の効果は明らかである。For wines having a pH of 3.4 or lower as in this time, it usually takes 30 to 60 days to complete the MLF, but as shown in FIG. The MLF at Koshu Wine ended in 22 days. Malic acid decreased and converted lactic acid increased. From Table 3, malic acid existing before MLF was almost converted into lactic acid, and the acidity was slightly decreased. When the wines before and after MLF were compared by sensory evaluation, it is considered that malic acid was converted to lactic acid in the wines after MLF, but the sourness became mellow, the flavor was spread, and ML was extracted.
It was evaluated that it was easier to drink than the wine before F and had a high-class feeling. From the above, the effect of the present invention is clear.
【図１】甲州ワインに於けるＭＬＦの経過を示した図で
ある。FIG. 1 is a diagram showing the course of MLF in Koshu wine.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 刀根 弘 神奈川県横浜市金沢区並木３−７−４− 1003 ─────────────────────────────────────────────────── ─── Continued Front Page (72) Inventor Hiroshi Tone 3-7-4-1003 Namiki, Kanazawa-ku, Yokohama-shi, Kanagawa
Claims (2)
ン酸を添加することを特徴とするマロラクティック発酵
の誘導方法。1. A method for inducing malolactic fermentation, which comprises adding ascorbic acid to fruit juice and / or wine.
コルビン酸である、特許請求項１記載のマロラクティッ
ク発酵の誘導方法。2. The method for inducing malolactic fermentation according to claim 1, wherein the ascorbic acid is L- or DL-ascorbic acid.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP04366095A JP3432631B2 (en) | 1995-02-09 | 1995-02-09 | Method of inducing malolactic fermentation |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP04366095A JP3432631B2 (en) | 1995-02-09 | 1995-02-09 | Method of inducing malolactic fermentation |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH08214862A true JPH08214862A (en) | 1996-08-27 |
| JP3432631B2 JP3432631B2 (en) | 2003-08-04 |
Family
ID=12670018
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP04366095A Expired - Lifetime JP3432631B2 (en) | 1995-02-09 | 1995-02-09 | Method of inducing malolactic fermentation |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3432631B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2019088212A (en) * | 2017-11-13 | 2019-06-13 | 大洋香料株式会社 | Flavor improving agent for beverage |
-
1995
- 1995-02-09 JP JP04366095A patent/JP3432631B2/en not_active Expired - Lifetime
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2019088212A (en) * | 2017-11-13 | 2019-06-13 | 大洋香料株式会社 | Flavor improving agent for beverage |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3432631B2 (en) | 2003-08-04 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Suárez-Lepe et al. | New trends in yeast selection for winemaking | |
| Girard et al. | Influence of vinification treatments on aroma constituents and sensory descriptors of Pinot noir wines | |
| JP6087044B2 (en) | Soft drink, grape skin extract and method for producing them | |
| Rodriguez et al. | Malolactic fermentation in Chardonnay: growth and sensory effects of commercial strains of Leuconostoc oenos | |
| CN115812936A (en) | Lactobacillus direct vat set fermented cowpea and preparation method thereof | |
| Amerine | The composition of wines | |
| Butnariu et al. | The Evolution and the Development Phases of Wine | |
| JP3432631B2 (en) | Method of inducing malolactic fermentation | |
| JP2020127399A (en) | Production method of flavor improver | |
| JP2010193810A (en) | Preservable fermented product containing fruit and vegetable as fermentation raw material, and food using the same | |
| Herjavec et al. | Influence of malolactic fermentation on the quality of Riesling wine | |
| CN116376729A (en) | Wick yeast, microbial preparation and medlar western style wine and brewing method thereof | |
| JPH0523160A (en) | Honey-fermented liquor and production thereof | |
| JP6949339B1 (en) | Foods containing specific aroma components and their manufacturing methods | |
| JPH02303477A (en) | Production of fruit vinegar | |
| Edwards et al. | Interactions between Leuconostoc oenos and Pediococcus spp. during vinification of red wines | |
| Ilieva et al. | Isolation of Saccharomyces cerevisiae yeast strains from Macedonian “Tikveš” wine-growing region and their impact on the organoleptic characteristics of Vranec and Cabernet Sauvignon wines | |
| JPWO2003087290A1 (en) | Composition for improving the flavor of sake made from koji | |
| JPH05236931A (en) | Production of wine using kiwi fruit as raw material | |
| JP2004236582A (en) | Fruit juice-containing alcoholic beverage packed in container, and method for preparing the same | |
| Croitoru et al. | New Insights on Winemaking of White Grapes | |
| Yokotsuka et al. | Comparison of composition of Koshu white wines fermented in oak barrels and plastic tanks | |
| JP2015092835A (en) | Apple fruit wine having beer-like taste, and manufacturing method thereof | |
| JPH07170964A (en) | Production of wine | |
| JPH07264986A (en) | Canned tea containing raw chlorella |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20080523 Year of fee payment: 5 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20090523 Year of fee payment: 6 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20100523 Year of fee payment: 7 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20110523 Year of fee payment: 8 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20120523 Year of fee payment: 9 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20130523 Year of fee payment: 10 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20140523 Year of fee payment: 11 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| EXPY | Cancellation because of completion of term |