@article{oai:kindai.repo.nii.ac.jp:00005031,
 author = {山田,  友紀子 and 上田,  茂登子 and 吉田,  保治 and 飯塚,  義富},
 issue = {17},
 journal = {近畿大学農学部紀要, Memoirs of the Faculty of Agriculture of Kinki University},
 month = {Jan},
 note = {[Author abstract]The preparation of mandarin-orange wine by brewing from mandarin orange was examined as one of the new utilization of the orange. Main properties of the wine were as follows: 1. Appearance and tint of mandarin-orange wine were just like those of white grape wine. The taste was dry and light but the odor was felt poor. 2. Contents of alcoholic substances (115g/l), methanol (0.160g/l), acids (5.23g-citrate/l), total nitrogen (0.851g/l) and ash (3.42g/l) were similar to those of grape wine. Alkalinity of ash was 366 ml-0.1 N H_2S0_4/l, which is higher than the value obtained from grape wine. Amount of residual sulfurous acid was below the permitted limit. 3. Sharp acid taste of mandarin-orange wine may be attributed to citric acid which occupies 80-95 percent of organic acids in the wine, the amount of which reflects the composition in material juice.4. The most abundant free amino acid was proline, followed by arginine, alanine and aspartic acid in order.5. Furnishing the wine with characteristic features such as the enhancement of flavor and changing acid composition to a well-balanced one may be necessary before the marketing.[著者抄録]温州ミカンの余剰を解消するための新しい加工法として,ミカン酒を試醸し,その成分分析を行い,以下の結果を得た.1.得られたミカン酒は,透明で白ブドウ酒のような外観を示し,淡白で爽やかな味を持つが,香りは不足気味で,ミカンを原料としたことをアピールする性質に乏しい.2.成分については,アルコール11.3%,メタノール0.160g/l,総酸度5.07g-citrate/l,総窒素0.729g/l,灰分3.28g/l(平均値)等とブドウ酒に類似した結果を与えた.アルカリ度も399ml-0.1NH_2SO_4/lとなりブドウ酒に比べて遜色なかった.残存亜硫酸は,許容範囲内であった.3.有機酸組成は,原料中の組成・濃度を反映して,ブドウ酒とは異なり,クエン酸の比率が80～95%と著しく高いので,ストレートな酸味を感じた.4.遊離アミノ酸としては,プロリンが最も多く,次いでアルギニン,アラニン,アスパラギン酸の順であった.5.改良を要する点として香りの増強をはじめとする個性の付与や,酸組成をバランスよく変化させることなどが考えられる., application/pdf},
 pages = {83--88},
 title = {試醸ミカン酒の成分分析},
 year = {1984},
 yomi = {ヤマダ, ユキコ and ウエダ, モトコ and ヨシダ, ヤスジ and イイズカ, ヨシトミ}
}