{"created":"2023-06-20T16:42:29.144774+00:00","id":13115,"links":{},"metadata":{"_buckets":{"deposit":"d1861ba8-64de-43c1-8de0-026003b1fcb1"},"_deposit":{"created_by":3,"id":"13115","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"13115"},"status":"published"},"_oai":{"id":"oai:kindai.repo.nii.ac.jp:00013115","sets":["14:923:2193:2207","21:3039:3771:3775"]},"author_link":["24226","24227","24228"],"item_2_alternative_title_3":{"attribute_name":"その他（別言語等）のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Production of Wine Using Yeast Immobilized in Double-Layer Calcium Alginate and kappa- Carrageenan Gel Beads"}]},"item_2_biblio_info_21":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2008-03-01","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"6","bibliographicPageEnd":"19","bibliographicPageStart":"13","bibliographic_titles":[{"bibliographic_title":"近畿大学資源再生研究所報告"},{"bibliographic_title":"Annual report of the institute of resource recycling of Kinki University","bibliographic_titleLang":"en"}]}]},"item_2_description_33":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"[Synopsis] Three types of wines were produced using Saccharomyces cerevisiae immobilized within doublelayer calcium alginate and kappa-carrageenan gel beads and using free S. cerevisiae. The doublelayer alginate gel beads were prepared using 0.85 and 1.0％ (w/v) sodium alginate and the flow ratesat 2.75 and 1.87 ml/min for inner and outer gels, respectively, under the conditions of the drop length at 1.5 cm between the nozzle and the surface of the CaC12 solution. Wine yeast was suspended in the inner alginate solution. The kappa-carrageenan gel beads were obtained when 2.0％ (w/v) kappacarrageenan solution incubated at 45℃ was dropped into 2.0％ (w/v) KC1 solution at 20℃. These gel beads ranged in diameter from 3.4 to 3.5 cm and had sufficient strength for wine brewing. The red grape juice was fermented to wine for thirty days by two types of gel beads containing S. cerevisiaeand free yeast. The pH, the decrease of glucose and the production of ethyl alcohol in the fermented solutions were the same as those of free yeast except for the turbidity. The free yeast showed higher turbidity than the immobilized yeast. The wine produced by immobilized yeast within kappacarrageenan gels had the quality nearly equal to the commercial wine in terms of flavor and taste by sensory test.","subitem_description_type":"Abstract"}]},"item_2_description_41":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_2_publisher_14":{"attribute_name":"出版者 名前","attribute_value_mlt":[{"subitem_publisher":"近畿大学資源再生研究所"}]},"item_2_text_7":{"attribute_name":"著者(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"KISHIMOTO, Noriaki"},{"subitem_text_language":"en","subitem_text_value":"MURAKAMI, Kumi"},{"subitem_text_language":"en","subitem_text_value":"FUJITA, Tokio"}]},"item_2_text_8":{"attribute_name":"著者 所属","attribute_value_mlt":[{"subitem_text_value":"近畿大学農学部応用生命化学科"},{"subitem_text_value":"近畿大学農学部応用生命化学科"},{"subitem_text_value":"近畿大学農学部応用生命化学科"}]},"item_2_text_9":{"attribute_name":"著者所属(翻訳)","attribute_value_mlt":[{"subitem_text_value":"Department of Applied Biological Chemistry, Faculty of Agriculture, Kinki University"},{"subitem_text_value":"Department of Applied Biological Chemistry, Faculty of Agriculture, Kinki University"},{"subitem_text_value":"Department of Applied Biological Chemistry, Faculty of Agriculture, Kinki University"}]},"item_2_version_type_12":{"attribute_name":"版","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"岸本,  憲明"},{"creatorName":"キシモト, ノリアキ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"村上,  恭美"},{"creatorName":"ムラカミ, クミ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"藤田,  藤樹夫"},{"creatorName":"フジタ, トキオ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2016-02-19"}],"displaytype":"detail","filename":"AA1247496X-20080320-0013.pdf","filesize":[{"value":"2.8 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"AA1247496X-20080320-0013.pdf","url":"https://kindai.repo.nii.ac.jp/record/13115/files/AA1247496X-20080320-0013.pdf"},"version_id":"123ae39a-40ce-4132-bfb7-25969e1bf125"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"固定化酵母を用いたワイン醸造","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"固定化酵母を用いたワイン醸造"}]},"item_type_id":"2","owner":"3","path":["2207","3775"],"pubdate":{"attribute_name":"公開日","attribute_value":"2011-07-14"},"publish_date":"2011-07-14","publish_status":"0","recid":"13115","relation_version_is_last":true,"title":["固定化酵母を用いたワイン醸造"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-06-20T23:18:47.632920+00:00"}