Search Results1-20 of  22

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  • 飯野 修一 ID: 9000005498958

    大阪大学工学部 (2000 from CiNii)

    Articles in CiNii:1

    • T2-2 新型波浪水槽を使った波力の計測 (2000)
  • 飯野 修一 ID: 9000008906485

    Articles in CiNii:5

    • マスカット,ベリ-A種の収穫時期による成分変化と酒質について (1979)
    • 破砕果の加熱処理による赤ワインの醸造 (1980)
    • 第11回山梨県ブドウ酒鑑評会出品酒の酒質調査 (1982)
  • 飯野 修一 ID: 9000009212449

    Articles in CiNii:1

    • リンゴ酸高生産性ワイン酵母の選択 (1994)
  • 飯野 修一 ID: 9000255859980

    山梨県食品工業指導所 (1978 from CiNii)

    Articles in CiNii:1

    • ブドウ酒醸造におけるSO?S2?Tの有効利用 IV  発酵中のアセトアルデヒド,ピルビン酸,α‐ケトグルタール酸の消長 2  赤ぶどう酒の場合:赤ブドウ酒の場合 (1978)
  • 飯野 修一 ID: 9000255860859

    山梨県工業技術センター (1987 from CiNii)

    Articles in CiNii:1

    • 醸造に関するシンポジウム講演集 (1987)
  • 飯野 修一 ID: 9000256488110

    山梨県工業技術センター (1988 from CiNii)

    Articles in CiNii:1

    • 昭和63年度日本醸造学会大会講演要旨集 (1988)
  • 飯野 修一 ID: 9000256488537

    山梨県工業技術センター (1989 from CiNii)

    Articles in CiNii:1

    • 平成元年度日本醸造学会大会講演要旨集 (1989)
  • 飯野 修一 ID: 9000256537419

    山梨県食品工業指導所 (1977 from CiNii)

    Articles in CiNii:1

    • Extraction of polyphenols from the grape seeds separated from fermented pomaces into a model wine. (1977)
  • IINO Shuuichi ID: 9000000643863

    Articles in CiNii:44

    • Identification and Characterization of Film-Forming Yeasts Isolated from Decomposing Salted Ume-Processed Products (1997)
    • Analysis of Mechanism of Decomposing Process Contaminated with Film-forming Yeasts in 'Ume-zuke', Salted Ume-processed Product (1997)
    • Strong Bitterness of Ethyl Caprylate as An Unpleasant Aftertaste of White Wines (2004)
  • IINO Shuuichi ID: 9000254276964

    Department of Wine and Food Technology, Yamanashi Industrial Technology Center (1987 from CiNii)

    Articles in CiNii:1

    • Studies on the use of SO2 in wine-making. XV On the sulfite binding capacity of three SO2-acceptors in different wines.:Studies on the Use of SO<SUB>2</SUB> in Wine-making XV (1987)
  • IINO Shuuichi ID: 9000254762246

    Department of Wine and Food Technology, Yamanashi Industrial Technology Center (1987 from CiNii)

    Articles in CiNii:1

    • Studies on the use of SO2 in wine-making. XIV Effect of grape skins on the sulfite binding efficiency of three SO2-acceptors in the wines.:Studies on the Use of SO<SUB>2</SUB> in Wine-making XIV (1987)
  • IINO Shuuichi ID: 9000255845200

    The Yamanashi Industrial Technology Center (1994 from CiNii)

    Articles in CiNii:1

    • Selection of Wine Yeasts having High Malic Acid Productivity (1994)
  • IINO Shuuichi ID: 9000255860606

    The Institute for Wine and Food Technology Yamanashi pref. (1984 from CiNii)

    Articles in CiNii:1

    • Cupric Sulphate Medium for Isolating the Copper-Resistant Wild Yeasts from the Fermenting Sake Mash (1984)
  • IINO Shuuichi ID: 9000255860934

    Industrial Research Center of Yamanashi Prefecture (1987 from CiNii)

    Articles in CiNii:1

    • Estimation of the level of wild yeasts cell counts in grope must during fermentation using cupric sulphate medium. (1987)
  • IINO Shuuichi ID: 9000256488425

    The Yamanashi Industrial Technology Center (1989 from CiNii)

    Articles in CiNii:1

    • Effects of <I>Moromi</I>-Pressure at Sake Filtration on the Quality of Sake (1989)
  • IINO Shuuichi ID: 9000256488829

    The Yamanashi Industrial Technology Center (1990 from CiNii)

    Articles in CiNii:1

    • Formation of Ethyl Carbamate in Wines and Contents of Urea and Ammonia in Wines (1990)
  • IINO Shuuichi ID: 9000256488875

    Yamanashi Industrial Technology Center (1990 from CiNii)

    Articles in CiNii:1

    • Identification of Excessive Acid-Producing Wine Yeasts (1990)
  • IINO Shuuichi ID: 9000256489652

    The Yamanashi Industrial Technology Center (1994 from CiNii)

    Articles in CiNii:1

    • Bitter Taste of Higher Alcohols in Wine (1994)
  • IINO Shuuichi ID: 9000256539085

    The Institute for Wine and Food Technology Yamanashi Prefecture (1982 from CiNii)

    Articles in CiNii:1

    • Yeasts Isolated from Pellicle on the Surface of Wines (1982)
  • IINO Shuuichi ID: 9000256539594

    The Institute for Wine and Food Technology Yamanashi Pref. (1983 from CiNii)

    Articles in CiNii:1

    • Assessment of the Cupric Sulphate Medium for Isolating the Wild Yeasts from the Wine Yeasts (1983)
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