青山, 武

SHIBANUMA, Chuzo

1) It has been shown that non-volatile fatty acids present in grapes (Muscut Bailey A and Delaware) were mainly malic acid, tartaric acid and citric acid. Among these organic acids, malic acid was found to be the principal part of them. Accordingly, it has been supposed that rapid decrease of organic acid during ripening of grapes was due to the decrease of malic acid. 2) Sugars (glucose, fructose) and pectic substances in Muscut Bailey A have been estimated and the change of these substances during ripening has been investigated. 3) The change of apparent property, water content, pH value, titrimetric acidity and total sugars in grapes during ripening have also been estimated concerning above experiments.