{"created":"2023-06-20T16:35:38.429027+00:00","id":5021,"links":{},"metadata":{"_buckets":{"deposit":"a78f84d4-4a78-4c6a-aade-bad88a1b0153"},"_deposit":{"created_by":3,"id":"5021","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"5021"},"status":"published"},"_oai":{"id":"oai:kindai.repo.nii.ac.jp:00005021","sets":["14:923:1379:1441","21:3039:3040:3063"]},"author_link":["7011","7010","7013","7012"],"item_2_biblio_info_21":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1985-01-01","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"18","bibliographicPageEnd":"76","bibliographicPageStart":"69","bibliographic_titles":[{"bibliographic_title":"近畿大学農学部紀要"},{"bibliographic_title":"Memoirs of the Faculty of Agriculture of Kinki University","bibliographic_titleLang":"en"}]}]},"item_2_description_33":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"[Author abstract]The condition of production process of mandarin-orange wine, which included preparation of material juice, treatment of juice, fermentation, and treatment of fresh wine, was determined as follows according to sensory evaluation and analyses of components: 1. Mandarin-orange juice was prepared using washed and peeled fruit and centrifuged. The clear juice thus obtained was used as must for fermentation. 2. The clear juice was treated with anion-exchange resin to lower its acidity to 0.5-0.6% (as citrate). Afterward, sucrose was added up to 22-26 Brix % and the juice was kept overnight with 100 ppm sulfite. 3. Preculture of Saccharomyces cerevisiae IFO2116 together with IFO2260 incubated at 20-25℃ for 48 to 72 hrs was added to the must (1:10, volume by volume). Then, the must was incubated at 15°C for 1 to 2 months. 4. After alcohol fermentation, unrefined mandarin-orange wine was decolored using active charcoal and the fresh wine was collected with aid of Celite. 5. The fresh wine was bottled and stored in refrigerator at 0-5℃.[著者抄録]温州ミカンからミカン酒を製造する際の諸条件,原料果汁の調製法,果汁の処理法,醗酵条件などについて,外観の観察,官能検査,諸成分の分析などにより検討した結果,下記のような条件を確立した.1.温州ミカンは,まず水洗した後,剥皮し,搾汁する.その後,遠心分離して上澄液を原料果汁とする.2.果汁は,陰イオン交換樹脂で処理して,酸度を0.5～O.6%(クエン酸換算)程度まで低下させ,その後,ショ糖を精度が22～26Brix%になるまで加え,さらに亜硫酸濃度が100ppmになるようにメタ重亜硫酸カリウムを加え,一夜放置する.3.93℃で滅菌した果汁にSaccharomyces cervisiae IFO2116と2260を各々一白金耳ずつ接種して,20～25℃で2～3日間培養して得た酵母培養液を,醪の約10%量加え,15℃で1～2ケ月間醗酵させる.4.醗酵終了後,活性炭で脱色処理を行い,セライトを助剤として沪過する.5.ミカン酒を褐色ビンに詰めて,冷蔵保存する.","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":"近畿大学農学部"}]},"item_2_source_id_22":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"04538889","subitem_source_identifier_type":"ISSN"}]},"item_2_text_7":{"attribute_name":"著者(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Yamada, Yukiko"},{"subitem_text_language":"en","subitem_text_value":"Ueda, Motoko"},{"subitem_text_language":"en","subitem_text_value":"Yoshida, Yasuji"},{"subitem_text_language":"en","subitem_text_value":"Iizuka,  Yoshitomi"}]},"item_2_text_8":{"attribute_name":"著者 所属","attribute_value_mlt":[{"subitem_text_value":"近畿大学食品科学研究所"},{"subitem_text_value":"近畿大学農学部食品栄養学科食品加工学研究室"},{"subitem_text_value":"近畿大学農学部食品栄養学科食品加工学研究室"},{"subitem_text_value":"近畿大学食品科学研究所"}]},"item_2_text_9":{"attribute_name":"著者所属(翻訳)","attribute_value_mlt":[{"subitem_text_value":"Research Institute of Food Science, Kinki University"},{"subitem_text_value":"Laboratory of Food Processing, Department of Food and Nutrition, Faculty of Agriculture, Kinki University"},{"subitem_text_value":"Laboratory of Food Processing, Department of Food and Nutrition, Faculty of Agriculture, Kinki University"},{"subitem_text_value":"Research Institute of Food Science, Kinki University"}]},"item_2_version_type_12":{"attribute_name":"版","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_be7fb7dd8ff6fe43","subitem_version_type":"NA"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"山田,  友紀子"},{"creatorName":"ヤマダ, ユキコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"上田,  茂登子"},{"creatorName":"ウエダ, モトコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"吉田,  保治"},{"creatorName":"ヨシダ, ヤスジ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"飯塚,  義富"},{"creatorName":"イイズカ, ヨシトミ","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":"2016-02-18"}],"displaytype":"detail","filename":"AN00064044-19850315-0069.pdf","filesize":[{"value":"1.2 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"AN00064044-19850315-0069.pdf","url":"https://kindai.repo.nii.ac.jp/record/5021/files/AN00064044-19850315-0069.pdf"},"version_id":"cae96c82-fe04-4d9a-922a-53936e8e8b6a"}]},"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_thumbnail":{"attribute_name":"サムネイル","attribute_value_mlt":[{"subitem_thumbnail":[{"thumbnail_label":"AN00064044-19850315-0069.jpeg","thumbnail_url":"/api/files/a78f84d4-4a78-4c6a-aade-bad88a1b0153/AN00064044-19850315-0069.jpeg?versionId=c7350d1d-0534-4369-b9e7-9a7b7291ed0f"}]}]},"item_title":"ミカン酒の製造条件の検討","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"ミカン酒の製造条件の検討"},{"subitem_title":"Determination of Condition of Mandarin-Orange Wine Production","subitem_title_language":"en"}]},"item_type_id":"2","owner":"3","path":["1441","3063"],"pubdate":{"attribute_name":"公開日","attribute_value":"2008-01-28"},"publish_date":"2008-01-28","publish_status":"0","recid":"5021","relation_version_is_last":true,"title":["ミカン酒の製造条件の検討"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2023-06-20T19:31:42.256329+00:00"}