Studies on Fermentative Processing of Apple Fruit

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  • MURAKI HIROYUKI
    Department of Fermentation Technology, Faculty of Engineering,Yamanashi University
  • MASUDA HIROSHI
    Department of Fermentation Technology, Faculty of Engineering,Yamanashi University

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Other Title
  • リンゴの発酵的利用　ＸＩＶ　　リンゴ圧搾かすを利用するぶどう酒の減酸
  • リンゴ ノ ハッコウテキ リヨウ ニカンスルケンキュウ 14 リンゴ アッサク
  • (第14報)リンゴ圧搾粕を利用するブドウ酒の減酸

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Abstract

Apple pomace(10-100g fresh weight/l) was added to grape musts before fermentation and removed with lees when racking. The resulted young wines had higher pH, less total acidity, malate, lactate and tartarate, more succinate in some cases, and a softer taste than normal wines. The decrease of malate was probably caused by the action of malic enzyme in the apple pomace; while the changes of other acids were likely to be due to other factors. The presence of 100ppm of sulfurous acid made the decrease of malate somewhat smaller. When apple pomace was added to finished young wines instead of unfermented musts, the decrease of malate did not occur at all.

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