書誌事項
- タイトル別名
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- Buffer Capacity of Red Wine
- アカブドウシュ ノ カンショウノウ ブッシツ ニ ツイテ 1 カンショウノウ
- (第1報) 緩衝能物質の分画
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The presence of buffer capacity-substance in red wine was supposed from the reason that pH of red wine was generally higher than that of white wine in spite of a little difference of total acidity among them.The buffer-substance (s) was adsorbed by charcoal powder, dissolved with methanol, not adsorbed with ion exchanger, Amberlite IRC 50 and IR 120 B, and adsorbed with IRA 410.<BR>On the paper chromatogram (butanol-acetic acid-water, 4: 1: 5), Rf of the substance was observed 0.5-0.7;pale blue fluorescence under UV and blue violet coloration with spray of Folin's reagent.<BR>From above results, it was recognized that the buffer-substance was polyphenolic substance.
収録刊行物
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- 日本釀造協會雜誌
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日本釀造協會雜誌 71 (5), 398-402, 1976
公益財団法人 日本醸造協会
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詳細情報 詳細情報について
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- CRID
- 1390001206048646400
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- NII論文ID
- 130004110567
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- NII書誌ID
- AN00192226
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- ISSN
- 21864004
- 0369416X
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- NDL書誌ID
- 1712425
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可