| ブドウ成熟中の糖分有機酸およびペクチン質の変化に関する研究. On the Change of Sugars, Organic Acids and Pectic Substances during Ripeninig of Grapes. | |||||||||||||
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| (1)マスカットベリーAおよびデラウェアに含まれる主な不揮発性有機酸は, リンゴ酸, 酒石酸, クエン酸であり, この中リンゴ酸が大部分を占めており, 成熟による有機酸の急激な減少はリンゴ酸の減少によるところが多いと思われる.(2)マスカットベリーAについては, 更にブドウ糖, 果糖およびペクチン質を定量し, それぞれ成熟中の変化を確かめた.(3)成熟中の外観的性質, 水分, pH値, 滴定酸度, 全糖(直接還元糖)等の変化を関連して測定した.. 1) It has been shown that non-volatile fatty acids present in grapes (Muscut Bailey A and Delaware) were mainly malic acid, tartaric acid and citric acid. Among these organic acids, malic acid was found to be the principal part of them. Accordingly, it has been supposed that rapid decrease of organic acid during ripening of grapes was due to the decrease of malic acid. 2) Sugars (glucose, fructose) and pectic substances in Muscut Bailey A have been estimated and the change of these substances during ripening has been investigated. 3) The change of apparent property, water content, pH value, titrimetric acidity and total sugars in grapes during ripening have also been estimated concerning above experiments. | |||||||||||||
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