書誌事項
- タイトル別名
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- Buffer Capacity of Red Wine
- アカブドウシュ ノ カンショウノウ ブッシツ ニ ツイテ 2 カンショウノウ
- 緩衝能物質の由来
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Buffer capacity of the extract from grape skin or seed was measured by alkali-pH curve. The amount of catechin in the extract of seed was much that than in the extract of skin, however, buffer capacity of skin-extract was higher than that of seed-extract. Authentic catechin had little buffer capacity. Rf of the paper chromatogram of the buffer substance was observed at 0.5-0.7, and coincidented with that of the fraction obtained from red wine.<BR>It was proposed that buffer capacity of red wine was caused by a polyphenolic substance except catechin, derived from grape skin.
収録刊行物
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- 日本釀造協會雜誌
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日本釀造協會雜誌 71 (7), 545-548, 1976
公益財団法人 日本醸造協会
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詳細情報 詳細情報について
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- CRID
- 1390001206050552448
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- NII論文ID
- 130004324237
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- NII書誌ID
- AN00192226
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- ISSN
- 21864004
- 0369416X
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- NDL書誌ID
- 1721158
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可