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
Japanese (ja)
Other versions
JPH0117670B2 (en
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.)
NITSUPI KK
Nippi Inc
Original Assignee
NITSUPI KK
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 NITSUPI KK, Nippi Inc filed Critical NITSUPI KK
Priority to JP56092439A priority Critical patent/JPS57206377A/en
Publication of JPS57206377A publication Critical patent/JPS57206377A/en
Publication of JPH0117670B2 publication Critical patent/JPH0117670B2/ja
Granted legal-status Critical Current

Links

Landscapes

  • Peptides Or Proteins (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)

Abstract

PURPOSE: To prevent the browning of a wine and prepare the wine having a good body without deteriorating the aroma thereof, by adding collagen, gelatin or hydrolyzate of casein to a raw material grape juice or a mash during the fermentation.
CONSTITUTION: In preparing a wine by the conventional method, 15W750ppm peptide obtained by hydrolyzing collagen, gelatin or a protein of a casein with sulfurous acid in a concentration of 25W100ppm expressed in terms of free sulfurous acid is added to a raw material grape juice and/or mash during the fermentation thereof.
COPYRIGHT: (C)1982,JPO&Japio
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 (en) 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 (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH01320981A (en) * 1988-06-22 1989-12-27 Hakodate Wain:Kk Production of quince wine
KR100382168B1 (en) * 2002-04-09 2003-04-26 대한민국 Method for preparing fruit distilled liquor using concentrated pear juice
WO2010039276A3 (en) * 2008-10-03 2010-06-03 Devotion Spirits, Inc. Alcoholic beverage

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH01320981A (en) * 1988-06-22 1989-12-27 Hakodate Wain:Kk Production of quince wine
JPH0420591B2 (en) * 1988-06-22 1992-04-03 Hakodate Wain Kk
KR100382168B1 (en) * 2002-04-09 2003-04-26 대한민국 Method for preparing fruit distilled liquor using concentrated pear juice
WO2010039276A3 (en) * 2008-10-03 2010-06-03 Devotion Spirits, Inc. Alcoholic beverage

Also Published As

Publication number Publication date
JPH0117670B2 (en) 1989-03-31

Similar Documents

Publication Publication Date Title
WO1988007580A3 (en) Biophysically derived ascomycetes, schizomycetes and yeast preparation, process for the manufacture thereof and fodder and plant hormones containing this preparation, and use of the preparations for skin treatment and probiotic activation
JPS57206377A (en) Improved preparation of wine
JPS5630909A (en) Preparation of keratin hydrolyzate
Kumagai et al. Citric Acid Production From Mandarin Orange Waste by Solid Culture of Aspergillus niger.
JPS5768779A (en) Novel fremented alcoholic beverage
DE3678392D1 (en) AROMATIC BEVERAGES WITH LOW ALCOHOL AND SUGAR CONTENT, OBTAINED BY FERMENTATION OF MASH OR GRAPE JUICE AND A MICROBIOLOGICAL PROCESS FOR THE PRODUCTION THEREOF.
ATE64614T1 (en) PROCESS FOR PRODUCTION OF HEFE WEIZE BEER WITH AN ALCOHOL CONTENT BELOW 0.5 V/V.
JPS5621571A (en) White seasoning solution and its preparation
WO1988000836A3 (en) Immuno-suppressor and process for its manufacture
Chang Study of growth factors of Candida utilis on peat hydrolysates.
EP0191869A4 (en) Fish calcitonin derivative, process for its preparation, and gene system therefor.
JPS56148284A (en) Preparation of novel sweet "sake"
SU1031426A1 (en) Method of producing beaten up protein-nut piecies
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
JPS568665A (en) Preparation of separation-type dressing
JPS5743677A (en) Preparation of wine
JPS57181668A (en) Preparation of worcester sauce
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.
DE58909345D1 (en) Process for producing beet pulp by fermentation.
JPS57163481A (en) Preparation of sake with low concentration refined
JPS56166286A (en) Antioxidant
JPS572676A (en) Preparation of refined "sake" like wine