JPS54129192A - Wine having rich noble rot flavor and its preparation - Google Patents

Wine having rich noble rot flavor and its preparation

Info

Publication number
JPS54129192A
JPS54129192A JP3670278A JP3670278A JPS54129192A JP S54129192 A JPS54129192 A JP S54129192A JP 3670278 A JP3670278 A JP 3670278A JP 3670278 A JP3670278 A JP 3670278A JP S54129192 A JPS54129192 A JP S54129192A
Authority
JP
Japan
Prior art keywords
wine
flavor
botrytis cinerea
preparation
grape juice
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
JP3670278A
Other languages
Japanese (ja)
Other versions
JPS5617911B2 (en
Inventor
Masazumi Watanabe
Mikio Uehara
Takashi Shinohara
Yoshimi Shimazu
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.)
Kikkoman Corp
Original Assignee
Kikkoman Corp
Kikkoman Shoyu KK
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 Kikkoman Corp, Kikkoman Shoyu KK filed Critical Kikkoman Corp
Priority to JP3670278A priority Critical patent/JPS54129192A/en
Publication of JPS54129192A publication Critical patent/JPS54129192A/en
Publication of JPS5617911B2 publication Critical patent/JPS5617911B2/ja
Granted legal-status Critical Current

Links

Landscapes

  • Seasonings (AREA)

Abstract

PURPOSE: To prepare wine having rich noble rot flavor, by the specific treatment of a fermented product prepared by inoculating and culturing Botrytis cinerea in grape juice.
CONSTITUTION: Botrytis cinerea (e.g. Botrytis cinerea FERM-P NO.1612) and conventional wine yeast (e.g. N.J.K.-W 204, Saccharomyces cerevisiae var. ellipsiodeus OUT 7080, wine yeast IFO 2222), are simultanesously or successively inoculated in grape juice, and at an arbitrary stage of the fermentation and aging, it is kept in a closed vessel at 35W55°C and a pressure of ≥1.5 atm (abs.) to disintegrate the bacterial cells. By this treatment, the effective component existing in the cells are transferred to the cultured liquid.
COPYRIGHT: (C)1979,JPO&Japio
JP3670278A 1978-03-31 1978-03-31 Wine having rich noble rot flavor and its preparation Granted JPS54129192A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP3670278A JPS54129192A (en) 1978-03-31 1978-03-31 Wine having rich noble rot flavor and its preparation

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP3670278A JPS54129192A (en) 1978-03-31 1978-03-31 Wine having rich noble rot flavor and its preparation

Publications (2)

Publication Number Publication Date
JPS54129192A true JPS54129192A (en) 1979-10-06
JPS5617911B2 JPS5617911B2 (en) 1981-04-24

Family

ID=12477092

Family Applications (1)

Application Number Title Priority Date Filing Date
JP3670278A Granted JPS54129192A (en) 1978-03-31 1978-03-31 Wine having rich noble rot flavor and its preparation

Country Status (1)

Country Link
JP (1) JPS54129192A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2003500813A (en) * 1999-05-20 2003-01-07 ツムトーベル シュタッフ ゲゼルシャフト ミット ベシュレンクテル ハフツング Lighting equipment

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0622601U (en) * 1992-04-13 1994-03-25 住友建機株式会社 Hydraulic oil tank

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS535753A (en) * 1976-07-06 1978-01-19 Nippon Soken Effective voltage control unit

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS535753A (en) * 1976-07-06 1978-01-19 Nippon Soken Effective voltage control unit

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2003500813A (en) * 1999-05-20 2003-01-07 ツムトーベル シュタッフ ゲゼルシャフト ミット ベシュレンクテル ハフツング Lighting equipment

Also Published As

Publication number Publication date
JPS5617911B2 (en) 1981-04-24

Similar Documents

Publication Publication Date Title
Hang et al. Production of alcohol from apple pomace
O'leary et al. Influence of lactose hydrolysis and solids concentration on alcohol production by yeast in acid whey ultrafiltrate
CN109182156B (en) Saccharomyces cerevisiae suitable for brewing red-core pitaya wine and application thereof
CN111961603A (en) Saccharomyces cerevisiae and bacterial agents and their use in the preparation of fermented products, in particular in the brewing of Huai drop of water basin wines
Isitua et al. Novel method of wine production from banana (Musa acuminata) and pineapple (Ananas comosus) wastes
CN108179119A (en) A kind of zymotechnique for improving ice-wine flavouring essence quality using Non-Saccharomyces
Hegarty Physiological youth as an important factor in adaptive enzyme formation
Malbaša et al. Sucrose and inulin balance during tea fungus fermentation
JPS54129192A (en) Wine having rich noble rot flavor and its preparation
Jemec et al. Initial Saccharomyces cerevisiae concentration in single or composite cultures dictates bioprocess kinetics
McCaig et al. Yeast handling studies. II. Temperature of storage of pitching yeast
Nault et al. Influence of pre-culture conditions on the ability of Leuconostoc oenos to conduct malolactic fermentation in wine
US3845218A (en) Alcoholic fermentation process
GB1287379A (en) Lactic acid containing fruit and vegetable juices or mashes
JPS54129191A (en) Wine having rich noble rot flavor and its preparation
RU95120348A (en) K-17 CONSORTIUM OF YEAST AND BACTERIA - PRODUCER OF A COMPLEX OF VITAMINS, ORGANIC ACIDS, ENZYMES AND CELLULOSE AND A METHOD FOR PRODUCING A Mild-ALCOHOLIC BEVERAGE WITH ITS USE
JPS57132875A (en) Preparation of alcohol-containing drink from kiwi fruit as raw material
JPS5615684A (en) Preparation of persimmon wine
CA1049429A (en) Cider making
ES2091723A1 (en) Yeast strains CECT 10835 Saccharomyces cerevisiae and CECT 10836 Saccharomyces cerevisiae bayanus which have application as starter cultures in winemaking
JPS625591B2 (en)
CN117883345A (en) Antioxidant moisturizing essence containing clematis fermentation extract and preparation method thereof
Bajaj et al. Potential industrial applications of yeast capable of fermenting high gravity cane molasses despite physiological stress
Maragatham et al. Wine production from papaya piece using immobilized yeast (Saccharomyces cerevisiae) and its physicochemical analysis
Timar et al. CONCENTRATIONS PROFILES OF AROMA COMPOUNDS DURING WINEMAKING