[go: up one dir, main page]

JPS56121483A - Flavor improving method of wine - Google Patents

Flavor improving method of wine

Info

Publication number
JPS56121483A
JPS56121483A JP2171480A JP2171480A JPS56121483A JP S56121483 A JPS56121483 A JP S56121483A JP 2171480 A JP2171480 A JP 2171480A JP 2171480 A JP2171480 A JP 2171480A JP S56121483 A JPS56121483 A JP S56121483A
Authority
JP
Japan
Prior art keywords
wine
aspergillus
preparation process
improving method
flavor improving
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
JP2171480A
Other languages
Japanese (ja)
Other versions
JPS6149939B2 (en
Inventor
Shigemichi Okamura
Masazumi Watanabe
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 JP2171480A priority Critical patent/JPS56121483A/en
Publication of JPS56121483A publication Critical patent/JPS56121483A/en
Publication of JPS6149939B2 publication Critical patent/JPS6149939B2/ja
Granted legal-status Critical Current

Links

Landscapes

  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Alcoholic Beverages (AREA)

Abstract

PURPOSE: To obtain a wine having a reduced astringency, by adding a culture obtained by cultivating a microorganism belonging to the genus Aspergillus or a proteinic fraction thereof to a wine preparation process.
CONSTITUTION: A microorganism, e.g. Aspergillus soya IAM2678 or Aspergillus niger IAM3002, belonging to the genus Aspergillus is cultivated by the conventional method to give a culture having a decomposing activity of hydroxycinnamictartaric acid and tannic acid or a protennic fraction thereof, which is then added to any step in the preparation process of a wine, preferably before the alcoholic fermentation.
COPYRIGHT: (C)1981,JPO&Japio
JP2171480A 1980-02-25 1980-02-25 Flavor improving method of wine Granted JPS56121483A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2171480A JPS56121483A (en) 1980-02-25 1980-02-25 Flavor improving method of wine

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP2171480A JPS56121483A (en) 1980-02-25 1980-02-25 Flavor improving method of wine

Publications (2)

Publication Number Publication Date
JPS56121483A true JPS56121483A (en) 1981-09-24
JPS6149939B2 JPS6149939B2 (en) 1986-10-31

Family

ID=12062726

Family Applications (1)

Application Number Title Priority Date Filing Date
JP2171480A Granted JPS56121483A (en) 1980-02-25 1980-02-25 Flavor improving method of wine

Country Status (1)

Country Link
JP (1) JPS56121483A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6012966A (en) * 1983-07-05 1985-01-23 Taiyo Hakko Kk Honey grape wine
JP2009247273A (en) * 2008-04-04 2009-10-29 Kuoria:Kk Fruit wine, and method for producing the same

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6012966A (en) * 1983-07-05 1985-01-23 Taiyo Hakko Kk Honey grape wine
JP2009247273A (en) * 2008-04-04 2009-10-29 Kuoria:Kk Fruit wine, and method for producing the same

Also Published As

Publication number Publication date
JPS6149939B2 (en) 1986-10-31

Similar Documents

Publication Publication Date Title
JPS57115186A (en) Preparation of l-lysine by fermentation
JPS5763080A (en) Preparation of bacterial cell having high nitrilase activity
JPS56121483A (en) Flavor improving method of wine
AU625538B2 (en) Process suitable for the production of beer having a low alcohol content
JPH03117494A (en) Gamma-lactone, method of its preparation and spice and food containing said gamma-lactone
JPS5658488A (en) Refined "sake" with low alcohol content
JPS5799192A (en) Preparation of peroxidase
JPS54119096A (en) Production of strong alcoholic drink
JPS533586A (en) Preparation of l-amino acid by fermentation
JPS5615691A (en) Preparation of alcohol by fermentation
JPS5729290A (en) Preparation of l-lysine by fermentation method
JPS56154990A (en) Preparation of l-aminoacid oxidase
JPS57146575A (en) Novel enzyme for decomposing nucleic acid and its preparation
JPS5518449A (en) Increasing method of phycocyanin yield
GB1461408A (en) Fermentation process for the production of lipase
Arpai Itaconicoxidase: an enzyme from an ultra-violet-induced mutant of Aspergillus terreus
DE3886281D1 (en) Production of an enzyme of the beta-glucuronidase type, glycyrrhizin hydrolysis and production of beta-glycyrrhetic acid.
JPS5661991A (en) Preparation of acyl-coenzyme a oxidase
JPS5692787A (en) Preparation of choline oxidase
JPS57144977A (en) Cultivation of basidiomycetes
JPS57132880A (en) Preparation of choline oxidase by fermentation method
Mays requirements for the degree of Master of Science in Home Economics
JPS53118588A (en) Preparation of peptidase
JPS56106590A (en) Preparation of galactose oxidase
JPS5692788A (en) Fungus polyamine oxidase at-1