{"created":"2023-05-15T15:14:49.974286+00:00","id":267,"links":{},"metadata":{"_buckets":{"deposit":"ff3ecacc-555c-4e56-a1f9-856ffd460bf8"},"_deposit":{"created_by":12,"id":"267","owners":[12],"pid":{"revision_id":0,"type":"depid","value":"267"},"status":"published"},"_oai":{"id":"oai:obihiro.repo.nii.ac.jp:00000267","sets":["5"]},"author_link":["316","725","188"],"item_2_alternative_title_1":{"attribute_name":"その他（別言語等）のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Changes in Concentrations of Resveratrol and Its Related Compounds in Red Wine during Alcoholic and Malolactic Fermentation","subitem_alternative_title_language":"en"}]},"item_2_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2004","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"5","bibliographicPageEnd":"278","bibliographicPageStart":"274","bibliographicVolumeNumber":"51","bibliographic_titles":[{"bibliographic_title":"日本食品科学工学会誌"},{"bibliographic_title":"Journal of the Japanese Society for Food Science and Technology","bibliographic_titleLang":"en"}]}]},"item_2_description_19":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_2_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"ワイン中の機能性物質のひとつであるリスベラトロールとその関連物質について,ワインの発酵過程での含量変化を分析した.\n(1) アルコール発酵3日目からのアルコール濃度の上昇とともにリスベラトロールは果皮から抽出され,発酵6日目でほぼ平衡に達した.その過程で,シス異性体の割合が増加し,発酵後半ではトランス体のみが減少していたことから,酵母由来のイソメラーゼ活性により発酵中にリスベラトロールの異性化が起きていることが示唆された.\n(2) 乳酸発酵過程において,リスベラトロールの増加とパイシードの減少が観察され,果皮から移行したパイシードが乳酸菌由来のβ-グルコシダーゼ活性によって加水分解されてリスベラトロールに変換されるものと推測された.","subitem_description_type":"Abstract"},{"subitem_description":"During alcoholic fermentation trans-and cis-resveratrol were rapidly extracted from grape skin along with the rise in the alcoholic concentration and reached equilibrium six days after the start of maceration. The increase of trans-resveratrol was shown to be ahead of that of the cis isomer，but the trans isomer decreased at the late stage. It was，therefore，assumed that trans-resveratrol would be converted to the cis isomer by the action of a possible yeast isomerase. In addition，on the process of malolactic fermentation resveratrol levels were found to increase accompanied by a decrease in piceid concentration. This means that the increase resulted from the hydrolysis of piceid by β-glucosidase activity produced by lactic acid bacteria involved in the malolactic fermentation.","subitem_description_type":"Abstract"}]},"item_2_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"日本食品科学工学会"}]},"item_2_rights_15":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_rights":"日本食品科学工学会","subitem_rights_language":"ja"}]},"item_2_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN10467499","subitem_source_identifier_type":"NCID"}]},"item_2_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1341027X","subitem_source_identifier_type":"ISSN"}]},"item_2_version_type_20":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"柚木, 恵太","creatorNameLang":"ja"}],"nameIdentifiers":[{},{}]},{"creatorNames":[{"creatorName":"安井, 美裕","creatorNameLang":"ja"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"大西, 正男","creatorNameLang":"ja"}],"nameIdentifiers":[{},{},{},{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2018-01-30"}],"displaytype":"detail","filename":"redwine.pdf","filesize":[{"value":"208.6 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"redwine.pdf","url":"https://obihiro.repo.nii.ac.jp/record/267/files/redwine.pdf"},"version_id":"d05c8e1d-3a70-4cf2-bf7d-ce0d37b08190"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"赤ワインのアルコール発酵と乳酸発酵過程でのリスベラトロール関連物質量の変化","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"赤ワインのアルコール発酵と乳酸発酵過程でのリスベラトロール関連物質量の変化","subitem_title_language":"ja"}]},"item_type_id":"2","owner":"12","path":["5"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2010-11-25"},"publish_date":"2010-11-25","publish_status":"0","recid":"267","relation_version_is_last":true,"title":["赤ワインのアルコール発酵と乳酸発酵過程でのリスベラトロール関連物質量の変化"],"weko_creator_id":"12","weko_shared_id":-1},"updated":"2024-02-28T02:58:39.454777+00:00"}