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- OTSUKA K.
- National Research Institute of Brewing
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- IIMURA Y.
- National Research Institute of Brewing
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- AKITA O.
- National Research Institute of Brewing
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- IKI I.
- National Research Institute of Brewing
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- YAMASHITA T.
- National Research Institute of Brewing
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- SHIRATA S.
- National Research Institute of Brewing
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- SODEYAMA M.
- National Research Institute of Brewing
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- NAKAMURA Z.
- National Research Institute of Brewing
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- TOTSUKA A.
- National Research Institute of Brewing
Bibliographic Information
- Other Title
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- ブドウ果房の分割醸造試験
- ブドウ カボウ ノ ブンカツ ジョウゾウ シケン
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Abstract
Harvested grape clusters were divided into two parts and were separately fermented. The upper cluster contained more reducing sugar, and less acidity (less malic acid) than that of lower cluster.<BR>The resultant wine from the upper clusters was organoleptically evaluated.<BR>In practice, it was recommended to harvest two times: at the first harvest time the lower clusters were cut off, and the upper clusters were harvested after two weeks. The must from the upper clusters had much sugar content and less acidity.
Journal
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- JOURNAL OF THE SOCIETY OF BREWING,JAPAN
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JOURNAL OF THE SOCIETY OF BREWING,JAPAN 71 (8), 641-644, 1976
Brewing Society of Japan
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Details 詳細情報について
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- CRID
- 1390282681025559552
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- NII Article ID
- 130004324259
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- NII Book ID
- AN00192226
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- COI
- 1:CAS:528:DyaE2sXivVCmtg%3D%3D
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- ISSN
- 21864004
- 0369416X
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- NDL BIB ID
- 1725512
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- Text Lang
- ja
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- Data Source
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed