Zobrazeno 1 - 10 of 18 pro vyhledávání: '"Kuniaki KISO"'
1
Effect of Shading on Proanthocyanidin Biosynthesis in the Grape Berry
Autor: Katsumi Hashizume, Kuniaki Kiso, Noriko Soma, Akihiro Mizuno, Nami Goto-Yamamoto, Akiko Fujita
Publikováno v: Journal of the Japanese Society for Horticultural Science. 76:112-119
Proanthocyanidins, which are oligomers and polymers of flavan-3-ol units (e.g., (+)-catechin and (−)-epicatechin), are important components of grapes for red winemaking. Flavan-3-ols are biosynthesized by the catalysis of anthocyanidin reductase (A
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::8e8594dbb99cdaa0db9349179b3e8ef8
https://doi.org/10.2503/jjshs.76.112
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8
Components of Wines made in the Tohoku district
Autor: Tomio Saito, Kuniaki Kiso, Ken-ichi Watanabe, Hitoshi Fukuda, Toshiro Takahashi, Hiroaki Sagawa, Mitsuaki Tsugawa, Yasuhito Muranaka
Publikováno v: JOURNAL OF THE SOCIETY OF BREWING,JAPAN. 82:592-594
The components of wines in the Tohoku district were investigated.1. White wines1) They showed the high contents of alcohol and non-volatile components and low buffer capacity compared with the foreign wines.2) The strongest correlation was obserbed b
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::8419f7b33e04ed5891ddbf2eabad8ce2
https://doi.org/10.6013/jbrewsocjapan1915.82.592
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9
Investigation on the quality of polished rice in Tohoku district (Investigation by New M.G. solution dyeing method)
Autor: Tohiro Takahashi, Kuniaki Kiso, Tomio Saito, Hiroaki Sagawa, Hitoshi Shimoi, Mitsuaki Tsugawa, Ken-ichi Watanabe
Publikováno v: JOURNAL OF THE SOCIETY OF BREWING,JAPAN. 81:886-888
The quality of polished rice used in sake breweries in the tohoku district was investigated by New M. G. dyeing method.The quality of polished rice milled in sake breweries were excellent in removal of the germ.
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::d929f3ca766dc2edde43a498090b9237
https://doi.org/10.6013/jbrewsocjapan1915.81.886
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10
Investigation on the quality of polished rice in the Tohoku district
Autor: Yoshiko Fukada, Kuniaki Kiso, Hitoshi Shimoi, Tomio Saito, Toshiro Takahashi, Ken-ichi Watanabe, Hiroaki Sagawa, Mitsuaki Tsugawa
Publikováno v: JOURNAL OF THE SOCIETY OF BREWING,JAPAN. 81:817-819
We inverstigated the true polishing ratioes of 260 polished rice samples which were used for sake brewing in 1984 in the Tohoku district.The average value of the true polishing ratioes of samples polished to the apparent polishing ratio, 70% by indiv
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::21bbfd937b512bc4fbe24664cdb6333b
https://doi.org/10.6013/jbrewsocjapan1915.81.817
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