JPS57206377A - Improved preparation of wine - Google Patents

Improved preparation of wine

Info

Publication number
JPS57206377A
JPS57206377A JP56092439A JP9243981A JPS57206377A JP S57206377 A JPS57206377 A JP S57206377A JP 56092439 A JP56092439 A JP 56092439A JP 9243981 A JP9243981 A JP 9243981A JP S57206377 A JPS57206377 A JP S57206377A
Authority
JP
Japan
Prior art keywords
wine
casein
fermentation
gelatin
raw material
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
Application number
JP56092439A
Other languages
English (en)
Japanese (ja)
Other versions
JPH0117670B2 (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html
Inventor
Koki Yokozuka
Takeshi Sato
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Nippi Inc
Original Assignee
Nippi Inc
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Nippi Inc filed Critical Nippi Inc
Priority to JP56092439A priority Critical patent/JPS57206377A/ja
Publication of JPS57206377A publication Critical patent/JPS57206377A/ja
Publication of JPH0117670B2 publication Critical patent/JPH0117670B2/ja
Granted legal-status Critical Current

Links

Landscapes

  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
  • Peptides Or Proteins (AREA)
JP56092439A 1981-06-16 1981-06-16 Improved preparation of wine Granted JPS57206377A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP56092439A JPS57206377A (en) 1981-06-16 1981-06-16 Improved preparation of wine

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP56092439A JPS57206377A (en) 1981-06-16 1981-06-16 Improved preparation of wine

Publications (2)

Publication Number Publication Date
JPS57206377A true JPS57206377A (en) 1982-12-17
JPH0117670B2 JPH0117670B2 (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html) 1989-03-31

Family

ID=14054451

Family Applications (1)

Application Number Title Priority Date Filing Date
JP56092439A Granted JPS57206377A (en) 1981-06-16 1981-06-16 Improved preparation of wine

Country Status (1)

Country Link
JP (1) JPS57206377A (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH01320981A (ja) * 1988-06-22 1989-12-27 Hakodate Wain:Kk マルメロワインの製造方法
KR100382168B1 (ko) * 2002-04-09 2003-04-26 대한민국 농축배과즙을 이용한 과실증류주 제조방법
WO2010039276A3 (en) * 2008-10-03 2010-06-03 Devotion Spirits, Inc. Alcoholic beverage

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH01320981A (ja) * 1988-06-22 1989-12-27 Hakodate Wain:Kk マルメロワインの製造方法
KR100382168B1 (ko) * 2002-04-09 2003-04-26 대한민국 농축배과즙을 이용한 과실증류주 제조방법
WO2010039276A3 (en) * 2008-10-03 2010-06-03 Devotion Spirits, Inc. Alcoholic beverage

Also Published As

Publication number Publication date
JPH0117670B2 (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html) 1989-03-31

Similar Documents

Publication Publication Date Title
JPS57206377A (en) Improved preparation of wine
IE871040L (en) Butter aroma composition
Kumagai et al. Citric Acid Production From Mandarin Orange Waste by Solid Culture of Aspergillus niger.
AU625538B2 (en) Process suitable for the production of beer having a low alcohol content
JPS57146546A (en) Production of fermented dairy products
JPS5733547A (en) Preparation of chocolate
ATE62017T1 (de) Aromatische getraenke mit niedrigem alkohol- und zuckergehalt, erhalten durch fermentation von maische oder traubensaft sowie mikrobiologischer prozess zur herstellung derselben.
ES8504210A1 (es) Procedimiento de preparacion de globina a partir de hemoglobina
ATE64614T1 (de) Verfahren zur herstellung von hefeweissbier mit einem alkoholgehalt unter 0,5 v/v.
EP0041650A3 (en) A method of reducing the nucleic acid level in single cell protein and method for producing a single cell protein product
JPS5729270A (en) Preparation of nonheat-coagulable egg white
EP0191869A4 (en) FISH-CALCITONINE COMBAT AND ITS PRODUCTION AND GENE SYSTEM FOR THIS.
JPS56148284A (en) Preparation of novel sweet "sake"
JPS57181668A (en) Preparation of worcester sauce
FI843592A7 (fi) Cryptococcus-lajia olevista hiivoista peräisin oleva L-aminohappo-oksidaasi, sen valmistus ja käyttö.
Franca Citric acid fermentation with Aspergillus niger A 1.
JPS57189637A (en) Production of acidic dairy beverage
JPS6471473A (en) Wine containing 'shiitake' mushroom and preparation thereof
JPS5743677A (en) Preparation of wine
JPS56134996A (en) Preparation of fermented beer
Kolin et al. The effect of growth factors addition upon biomass formation of Candida utilis during growth on spent sulfite liquor.
Yazicioglu Whey as a source for microorganisms: Amino acid pattern.
JPS57163481A (en) Preparation of sake with low concentration refined
JPS56166286A (en) Antioxidant
JPS572676A (en) Preparation of refined "sake" like wine