J-GLOBAL ID:200904005068653267  Research Project code:6000001432 Update date:Dec. 06, 2007

The Effect on Fermentation of Apple wine and the Amount of Nitrogen Included in an Apple juice by the Variety of Culture

Study period:2005 - 2005
Research field (1): Food science
Research overview:
The effect on the amount of nitrogen in juices and the wine conditions of the “Maypole” variety of the apple culture were studied. The amount of nitrogen included in an apple juice and the fermentation of apple wine were not affected by different yields of apple fruits. However, the amount of nitrogen was increase and the fermentation was hastened by the foliar spray of Urea solution.
Keywords (3):
culture ,  nitrogen ,  wine
Researcher representative of the project  (1):
  • YONEKURA Yuichi
Research program: -

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