JP2006311831A5 - - Google Patents

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JP2006311831A5
JP2006311831A5 JP2005136752A JP2005136752A JP2006311831A5 JP 2006311831 A5 JP2006311831 A5 JP 2006311831A5 JP 2005136752 A JP2005136752 A JP 2005136752A JP 2005136752 A JP2005136752 A JP 2005136752A JP 2006311831 A5 JP2006311831 A5 JP 2006311831A5
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fermentation
yeast
input
aerobic
affino
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JP2005136752A
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JP2006311831A (ja
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実施例３．試験醗酵の投入酵母の好気・嫌気状態と醗酵終了後のヘイズ生成の関係
2Lスケールの試験醗酵をする際、投入酵母（ＢＨ４４９株（Weihenstephan Nr.164））を嫌気的（2Lのプラスチックボトル中で静置培養）、または好気的（空気通気量：２L／min、溶存酸素濃度：１０ppm）に培養してプロパゲーション（酵母増殖工程）を行った。プロパゲーション終了時のもろみ中に遊離されているマンノプロテインを、上述したアフィノブロッティングによって検出した（図７左）。2種の投入酵母を用いた２Ｌスケール醗酵（麦汁：オールモルト、ピッチィング酵母量：１５×１０６cells/ml、溶存酸素濃度：１０ppm、醗酵温度：１５℃）の終了もろみについてもアフィノブロッティングで解析した（図７右）。好気・嫌気条件で発現、遊離量の異なるMP１２０やマンノプロテイン分子量５７ｋDａ（MP５７）について醗酵終了もろみ中の量を上述したように決定し、その比を求めた（図８）。
JP2005136752A 2005-05-09 2005-05-09 ヘイズの生成を抑制した醸造酒の製造方法 Pending JP2006311831A (ja)

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JP2005136752A JP2006311831A (ja) 2005-05-09 2005-05-09 ヘイズの生成を抑制した醸造酒の製造方法

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JP2005136752A JP2006311831A (ja) 2005-05-09 2005-05-09 ヘイズの生成を抑制した醸造酒の製造方法

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JP2006311831A JP2006311831A (ja) 2006-11-16
JP2006311831A5 true JP2006311831A5 (ja) 2008-06-19

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JP2005136752A Pending JP2006311831A (ja) 2005-05-09 2005-05-09 ヘイズの生成を抑制した醸造酒の製造方法

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Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6332475A (ja) * 1986-07-24 1988-02-12 Suntory Ltd 混濁安定性の良いビ−ルの製造方法
JP3357743B2 (ja) * 1994-05-26 2002-12-16 サントリー株式会社 ビールの混濁安定性測定法および該測定法に使用するキット
DE19526005C1 (de) * 1995-07-17 1996-05-30 Tucher Braeu Ag Verfahren zur Herstellung von hefetrüben Bieren
SE9601789D0 (sv) * 1996-05-10 1996-05-10 Pharmacia Biotech Ab Beverage stabilization
WO1999036504A1 (fr) * 1998-01-16 1999-07-22 Kirin Beer Kabushiki Kaisha Procede permettant de predire la filtrabilite de liqueurs alcooliques fermentees
AR027016A1 (es) * 1999-12-21 2003-03-12 Dsm Nv Proceso para la estabilizacion de vino
FR2804864B1 (fr) * 2000-02-11 2003-04-04 Serobiologiques Lab Sa Extraits de residus issus de la fabrication du vin et leur utilisation en cosmetique ou pharmacologie
JP4009742B2 (ja) * 2001-09-27 2007-11-21 麒麟麦酒株式会社 発酵麦芽飲料の製造法

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