Study of a new esterification mechanism of pectinase preparations in winemaking
| Project/Area Number |
25750024
|
|---|
| Research Category |
Grant-in-Aid for Young Scientists (B)
|
| Allocation Type | Multi-year Fund |
|---|
| Research Field |
Eating habits
|
|---|
| Research Institution | University of Yamanashi |
|---|
Principal Investigator |
SAITO Fumie 山梨大学, 総合研究部, 助教 (00625254)
|
|---|
| Project Period (FY) |
2013-04-01 – 2017-03-31
|
| Project Status |
Completed (Fiscal Year 2016)
|
| Budget Amount *help |
¥4,290,000 (Direct Cost: ¥3,300,000、Indirect Cost: ¥990,000)
Fiscal Year 2015: ¥520,000 (Direct Cost: ¥400,000、Indirect Cost: ¥120,000)
Fiscal Year 2014: ¥1,040,000 (Direct Cost: ¥800,000、Indirect Cost: ¥240,000)
Fiscal Year 2013: ¥2,730,000 (Direct Cost: ¥2,100,000、Indirect Cost: ¥630,000)
|
|---|
| Keywords | ワイン / フレーバー / 酵素製剤 / ペクチナーゼ製剤 |
|---|
| Outline of Final Research Achievements |
Ester compounds are important compounds as wine flavor. In this study, the synthesis of phenolic acid ethyl esters (PEEs) may be catalyzed by cinnamoyl esterase in pectinase preparations. Time intensity methology is useful for evaluation of wine flavor. The use of wine yeast strains having phenolic off-flavor (POF) activity caused the production of POF and decreased the production of PEEs.
|
Report
(5 results)
Research Products
(9 results)
