JP2010183878A - Method for choosing wine yeast and method for producing wine by using chosen yeast - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for choosing an yeast used for the production of fragrant Koshu wines having a high class feeling and without forming phenols becoming a cause of phenolic smell (hereinafter called "phenole") by using Koshu grapes, and a method for producing the high quality Koshu wines by using the yeast. <P>SOLUTION: By measuring the phenols causing the "phenole" contained in the wines directly with an HPLC, it is possible to choose the yeast totally not producing the "phenole". By using the yeast chosen by the method, especially LYCC52DG288 produced by Danstar Ferment AG., and fermenting at a low temperature of from 15 to 20°C, the Koshu wines having a high aromatic component can be produced. The Koshu wines without having the "phenole" obtained by the method has many aromatic components and a taste having a high class feeling like that of Sauvignon Blanc. Thus, it contributes to making the Koshu wines as a high grade, which could not be achieved conventionally. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a method for selecting wine yeast used for producing white wine, and a method for producing white wine using the yeast.

    Koshu grapes are Japanese traditional varieties, and Koshu wine (white wine) produced using Koshu grapes is a Japanese specialty wine, but it has a flavor compared to high-quality European and American wines that are rich in flavor. There is a problem that it is flat.

  In recent years, in order to overcome this, it has become possible to manufacture so-called high-quality wine by adopting a so-called surreal manufacturing method (Non-patent Documents 1 and 2). However, this method self-digests the yeast used for wine production to give the wine thickness and cut, and has not contributed greatly to improving the aroma.

  In addition, Koshu wine is stored in a new barrel and barrel incense is added to the wine to give a high-class feeling. In the present method, too, when the wine has various scents derived from grapes such as Chardonnay wine, this scent matches with the barrel scent, and the wine can be extremely high in quality. However, in the case of Koshu grapes, the fragrance of the grapes themselves is poor, so even if a certain level of luxury can be achieved, the quality is not satisfactory.

  In recent years, Dr. Tominaga from the University of Bordeaux found that grapes such as Sauvignon Blanc contain a so-called thiol scent. Mercian Co., Ltd. conducted joint research with Dr. Tominaga and found that Koshu grapes contain thiol compound precursors that are the source of thiol-based scents. -An attempt was made to produce Koshu grape wine using yeast VL-3 (Laffert) with high lyase activity.

  Furthermore, Koshu wine containing 3-mercaptohexanol (hereinafter referred to as 3MH), which is a thiol compound, was commercialized by harvesting Koshu grapes at a time when the concentration of the thiol compound precursor at the early stage of ripeness was high (Non-patent Document 3).

  However, looking at the products on the market, the passion fruit and grapefruit-like fragrances indicated by 3MH do not remain in the wine, and are not necessarily satisfactory. Moreover, since the thiol compound reacts with copper ions and becomes a substance that does not smell, it is necessary to refrain from using Bordeaux liquid for sterilizing vines.

  From the above, it can be said that there is no production of Koshu wine (white wine) with a high fragrance and a high-class feeling using normally grown Koshu grapes.

K. Ari-izumi, M. Sato, et. Al, Am. J. Enol. Vic., Vol. 45, pp. 312-318, 1994. M. Sato et al, Am. J. Enol. Vic., Vol. 48, pp. 1-6, 1997 Takatoshi Tominaga, Deni Duburdue, Journal of the Brewing Society, Vol. 98, 628-637, 2003

  The subject of this invention is providing the method of selecting the yeast for manufacturing white wine with a fragrant high-class feeling using Koshu grape, and the manufacturing method of white wine using the yeast.

  The inventors of the present application have conducted sincere research based on the above technical background, and as a result, Koshu grapes contain a relatively large amount of phenols compared to other white wines and grape varieties. Discovered that an odor called a phenol odor was produced. This phenol odor is generally called phenolic. The phenolic has a odor expressed as a resin odor or a celluloid odor.

  Based on this knowledge, further research will be conducted to find a method for selecting wine yeasts that produce very little phenols, which are the cause of phenol, and a method for producing new wines using the selected yeasts, thereby completing the invention. It came to.

  The invention according to claim 1 is a method for selecting wine yeasts used in producing white wine, wherein a plurality of white wines produced by a plurality of yeasts are analyzed by liquid chromatography (hereinafter referred to as HPLC), and phenols are obtained. The yeast used in the white wine with the least amount of detection of the kind is selected as a yeast suitable for the white wine. Since the flat aroma of Koshu wine is considered to be influenced by phenols, a white wine with a good fragrance can be produced if yeasts that produce an extremely small amount of phenols can be selected.

  The invention according to claim 2 is characterized in that, in the wine yeast selection method according to claim 1, the phenols causing the phenol are mainly vinylphenols. This is because vinylphenols cause resin odor and celluloid odor.

  Invention of Claim 3 is the selection method of the wine yeast of Claim 1 or 2, The grape used for the said white wine is Koshu grape, It is characterized by the above-mentioned. Phenols are often observed in varieties that have colored skin, such as Koshu grapes. Therefore, selecting yeast with extremely low production of phenols is a high-quality white wine using Koshu grapes. It is because it is useful for the manufacture of

  Invention of Claim 4 is a manufacturing method of white wine characterized by manufacturing white wine using the yeast obtained in the selection method of wine yeast of Claim 1 to 3.

  Invention of Claim 5 is a manufacturing method of the white wine of Claim 4, The grape used for the manufacture is Koshu grape, It is characterized by the above-mentioned.

  The invention described in claim 6 is characterized in that in the method for producing white wine according to claim 4 or 5, fermentation is performed at a temperature in the range of 15 ° C to 20 ° C. If the temperature is 15 ° C. or lower or 25 ° C. or higher, the wine does not have a good aroma component.

  The invention according to claim 7 is the production method according to any one of claims 4 to 6, characterized in that the white wine contains phenols that cause phenol to be below the detection limit. And

  The invention according to claim 8 is the method for producing white wine according to any one of claims 4 to 7, wherein the phenols are vinylphenols.

  The invention according to claim 9 is the method for producing white wine according to any one of claims 4 to 8, wherein the white wine has a scent having a scent of Sauvignon Blanc.

  The invention according to claim 10 is the white wine production method according to any one of claims 4 to 9, characterized in that the yeast is Danstar FermentAG LYCC52DG288 (hereinafter referred to as 228).

  According to the present invention, it is possible to select a useful yeast that can produce a wine having a good aroma component that does not generate phenol, even when grape juice having a high phenol content is used. In addition, by using the selected yeast and fermenting at a low temperature of 15 ° C. to 20 ° C., it becomes possible to produce a fragrant wine and to upgrade Koshu wine.

In Example 1, it is the graph which showed the result of having carried out the HPLC analysis of the wine manufactured using Lallman's Lavin EC1118 (henceforth EC1118) yeast. In Example 1, it is the graph which showed the result of having analyzed the wine manufactured using 228 yeast by HPLC. In Example 1, it is the graph which showed the result of having analyzed the aromatic component of the wine manufactured using 228 yeast by the gas chromatograph mass spectrometer (henceforth GC-MS). In Example 1, it is the graph which showed the result of having analyzed the aroma component of the wine manufactured using EC1118 yeast by GC-MS. In Example 4, it is the graph which showed the result of having analyzed the wine manufactured using W3 (henceforth W3) yeast possessed by the University of Yamanashi wine science research center by HPLC analysis. In Example 4, it is the graph which showed the result of having analyzed the wine manufactured using 228 yeast by HPLC. In Example 4, it is the graph which showed the result of having analyzed the aroma component of the wine manufactured using 228 yeast by GC-MS. In Example 4, it is the graph which showed the result of having analyzed the aroma component of the wine manufactured using W3 yeast by GC-MS.

  According to the yeast selection method of the present invention, white wine is produced from Koshu juice using commercially available yeast, and the resulting wine is analyzed by HPLC, and phenols, particularly vinylphenols, that are the cause of phenol. This is a method of selecting the yeast with the least amount of detection. A method for producing Koshu wine (white wine) using the selected yeast will be described.

  As a result of investigating about 50 strains of commercially available yeast using this method, 8 strains not producing phenol were found. More surprisingly, among them, we found yeast 228 that produces a wine with a good scent like Sauvignon Blanc, which is not possible with Koshu grapes. By using these yeasts, it is possible to produce a wine with a good aroma component that does not generate phenol.

  Furthermore, the present yeast 228 was found to increase in aroma components when fermented at a low temperature of 15 ° C. to 20 ° C. or lower. As a result of the examination of the fermentation temperature, it was found that the amount of aroma does not increase at 25 ° C. or higher, and that the aroma like Sauvignon Blanc increases when it is fermented at 20 ° C. or lower, preferably 15 to 18 ° C.

  EXAMPLES Hereinafter, although this invention is demonstrated more concretely based on an Example, this invention is not limited to the following Example.

[Example 1]
In order to search for yeast that does not produce phenol, Koshu wine (white wine) was produced from about 50 commercially available yeast strains using Koshu juice.

  Yeast strains examined were BGY, VRS, M1, S6U, BRL97, D254, 228, T73, W15, BA11, VQ15, CrEV, SVG, R4600, CEG, D47, D80, and BM4 × provided by Lallmond and Setty. 4, T306, OPALE, EC1118, 71B, V1116, R2, RC212, RHST, M2, HPS, QD145, GRE, BDX, BM45, CY3079, 2056, DV10, QA23, CSM, VN, B1176, CS2, SemiW, AMH, L2323, L2226, D21, CM and W3 owned by the University of Yamanashi Wine Science Research Center.

  At the beginning of October 2008, 50 kg of Koshu grapes from the University of Yamanashi Wine Science Research Center Breeding Experiment Station were harvested, and the rot was removed by hand. Got. The squeeze rate was 65%, and the sugar content (hereinafter referred to as Brix) was 16.8 degrees. Pectinase 200 mg / L was added to the squeezed Koshu fruit juice and allowed to stand overnight to precipitate the pulp portion.

  The supernatant was obtained by decanting, and the remainder was centrifuged to obtain clarified Koshu juice. To the obtained Kiyosumi Koshu juice, white sucrose was added and supplemented to obtain Koshu juice of Brix 21 degrees. Sulfurous acid 50 mg / L (final concentration) was added to Koshu juice. 200 mL of fruit juice was put into a 300 mL Erlenmeyer flask, each of the yeasts was rehydrated with warm water at 40 ° C., and added to the Erlenmeyer flask as a liquor at 250 mg / L. The Erlenmeyer flask was equipped with a fermentation tube. Two fermentations were performed on all yeast strains. Fermentation was performed in a 25 ° C. incubator.

  The weight reduction due to the generation of carbon dioxide gas was checked, and 100 mg / L of sulfurous acid was added on the 14th day of fermentation to complete the fermentation. The obtained wine was centrifuged to remove yeast cells, and a supernatant was obtained. The supernatant was sealed in a glass bottle and a wine for evaluation for refrigerated storage was obtained.

  The obtained wine was subjected to the following HPLC to examine phenols that cause phenol. The HPLC equipment used is an L-2000 system manufactured by Hitachi, Ltd., detector: photodiode array detector, column used: ODS-SP (4.6 × 100 mm, particle size 3 μ, GL Science), elution solvent: solution A Elution was carried out with a 0.4% phosphoric acid aqueous solution and B solution acetonitrile with a gradient from A to B.

  In this system, the retention time of vinylphenol was around 33 minutes, and vinyl guaiacol was around 38 minutes. FIG. 1 shows the HPLC elution pattern of EC1118. It can be seen that 4-vinylphenol (retention time, 33.3 minutes) and 4-vinyl guaiacol (retention time, 38.1 minutes) are clearly detected. For most of the other strains, 4-vinylphenol and 4-vinylguay alcohol substances were detected, although in small quantities.

  FIG. 2 shows the HPLC elution pattern of the wine obtained by fermentation at 228. In the wine of 228, there is no peak in the retention time for vinylphenols to be detected, and vinylphenols are not detected at all. Recognize. When all of the yeast strains were analyzed for the cause of phenol, no phenols were detected in 8 strains of 228, OPALE, CrEV, VN, V1116, VRB, BM4 × 4, and CSM.

  When the obtained wine was subjected to sensory evaluation by 10 students and staff of the University of Yamanashi Wine Science Research Center, the wine produced by OPALE and CrEV had a relatively high evaluation. The evaluation was extremely high, and it was pointed out that there was a fruit scent like Sauvignon Blanc in the fragrance, and in the overall evaluation including taste and fragrance, the evaluation was high apart from others.

[Example 2]
The selected 228 had high fragrance quality and high evaluation, but the amount of fragrance component was not large. Therefore, it was considered that there was a problem with the fermentation temperature, and 228 was fermented by changing the temperature to 18 ° C. in the same manner as in Example 1. As a result, it was found that the amount of fragrance produced in wine was significantly higher when fermented at 25 ° C. or lower and 15 ° C. or higher (this time 18 ° C.) than when fermented at 25 ° C.

  It was found that the aroma of this wine is not extremely lost even when a small amount of copper ion is added to the wine, and is not a thiol compound such as 3MH. 228 is a yeast developed in Germany, which has high β-glucosidase activity and is used in wine grapes with high aroma such as Riesling and Sauvignon Blanc.

  Therefore, the fragrance of Koshu wine fermented with 228 was presumed to have been obtained by releasing terpenol from the terpenol precursor of the aroma component that existed in the β-glucoside bond, but the result of analysis by GC-MS (Fig. 3 and Table 1), surprisingly, no terpenols were detected, and many esters were detected. Based on the above, it was considered that 228 is not particularly prominent in yeast and has a particularly high ester synthesis activity.

[Comparative Example 1]
100 kg of Koshu grapes were harvested in the middle of October 2008 and squeezed with a squeezer to obtain 40 L of grape juice. Pectinase was added at 200 mg / L and left overnight to obtain a supernatant. Since the resulting fruit juice had a Brix of 16.4 degrees, super white sugar was added to a Brix of 22 degrees. In a 100 L tank, 50 L of clarified fruit juice was added, and sulfurous acid was added to a final concentration of 50 mg / L.

  228 dry yeast was rehydrated at 40 ° C., and yeast was added at a concentration of 250 mg / L. Fermentation was performed at about 18 ° C. in an underground cellar. The alcohol concentration was measured over time, and when the sugar was completely consumed, the fermentation was terminated. It took 35 days to complete the fermentation. The alcohol concentration of wine produced in 228 was 13.8% (volume / volume), the total acid was 7.64 in terms of tartaric acid, and the pH was 3.1.

  When the taste and aroma were evaluated, the wine received a very high evaluation, and in particular, it was evaluated as having a scent like Sauvignon Blanc in terms of aroma.

  The obtained wine was subjected to the following HPLC to examine phenols that cause phenol. The HPLC equipment used is the same as in Example 1.

  In this system, the retention time of vinylphenol was around 33 minutes, and vinyl guaiacol was around 38 minutes. The results of HPLC analysis are as shown in FIGS. FIG. 1 is an HPLC pattern of wine fermented with EC1118 for comparison, 4-vinylphenol (retention time, 33.3 minutes) and 4-vinyl guaiacol (retention time, 38.1 minutes) that are the cause of phenol. ) Was clearly observed. FIG. 2 shows the HPLC pattern of the wine produced at 228. In 228 yeast, there was no peak in the retention time at which vinylphenols appeared, and it was confirmed that vinylphenols were not detected.

  In order to analyze the aroma components of wines manufactured at 228 and EC1118, they were subjected to GC-MS. The GC-MS instrument is a GC-MS-QP5050 with a gas chromatograph GC-17A manufactured by Shimadzu Corporation. The separation column is DB-Wax (column length: 60 m, inner diameter 0.25 mm) sold by GL Sciences. The column temperature increase program was held at 50 ° C. for 9 minutes, raised from 50 ° C. to 230 ° C. at 4 ° C./min, and held at 230 ° C. for 20 minutes. The split ratio is 1:20, and the sample injection volume is 1 μL.

  As a result of the analysis, when 228 (Table 1 and FIG. 3) was compared with EC1118 (Table 2 and FIG. 4), a large number of aromatic esters were detected in 228. Specifically, in 228, various types of esters such as isoamyl acetate, ethyl caproate, hexyl acetate, ethyl caprylate, ethyl caprate, diethyl succinate, and phenethyl acetate were detected. On the other hand, in EC1118, only 5 types of isoamyl acetate, ethyl caproate, ethyl caprylate, ethyl caprate and phenethylacetic acid were detected.

  Therefore, it was proved that the reason why 228 realized the high ester aroma not recognized in Koshu wine (white wine) so far was due to the abundance of ester types.

  Further, in 228 wine, hexanol is detected in aroma components. Since this fragrance has a blue odor, it is considered that it has a scent similar to so-called Sauvignon Blanc in combination with many esters.

Table 1

Table 2

[Comparative Example 2]
60 kg of Koshu grapes were harvested in the middle of October 2008 and squeezed in the same manner as in Example 1 to obtain 40 L of grape juice. Since Brix was 16.4 degrees, super white sugar was added to make Brix 22 degrees. 7 L of clarified fruit juice was placed in a 10 L wine jar, and sulfurous acid was added to a final concentration of 50 mg / L. 228 dry yeast was rehydrated at 40 ° C., and yeast was added at a concentration of 250 mg / L. Similarly, Koshu grape juice to which W3 yeast was added was prepared for comparison.

  Fermentation was performed at about 17 ° C. in an underground cellar. The alcohol concentration was measured over time, and when the sugar was completely consumed, the fermentation was terminated. It took 35 days to complete the fermentation. W3 yeast finished fermentation in 20 days. The alcohol concentrations of wines made with W3 and 228 were 14.15% (volume / volume) and 13.8% (volume / volume), respectively.

  When the taste and aroma were evaluated, the evaluation of W3 wine was not bad, but the 228 yeast wine received a very high evaluation, particularly in terms of aroma.

  HPLC analysis of both wines was performed. The HPLC analysis conditions are shown in Example 1. The HPLC analysis results are shown in FIG. 5 and FIG. From the figure, there are 4-vinylphenol (retention time, 33.2 minutes) and 4-vinyl guaiacol (retention time, 37.8 minutes) which are the causative substances of phenol that are clearly observed in W3. It was confirmed that the produced wine was below the detection limit.

  In order to analyze the aroma components of the wine produced at 228, it was subjected to GC-MS. The GC-MS device is a GC-MS-QP5050 manufactured by Shimadzu Corporation. The separation column is DB-Wax sold by GL Sciences. Sample injection volume is 1 μL.

  As a result of the analysis, as shown in Table 3 and FIG. 7 below, many kinds of esters such as isoamyl acetate, ethyl caproate, hexyl acetate, ethyl caprylate, ethyl caprate, diethyl succinate, phenethylacetic acid were detected. . Hexanol with a blue odor is also detected and, along with a slight blue odor, combined with the scent of esters like flowers, it has a high scent like Sauvignon Blanc, which is not traditionally found in Koshu wine (white wine) The wine was shown.

  Table 4 and FIG. 8 show the GC-MS results of wine made with W3, which was compared with 228. The wine produced at W3 had a relatively good fragrance evaluation, but this was an evaluation when compared with a conventional type of Koshu wine. W3 was different from 228, and the GC-MS profile was relatively simple, and many types of esters such as wine produced in 228 were not detected.

Table 3

Table 4

Claims (10)

A method for selecting wine yeast used in producing white wine, wherein a plurality of white wines produced with a plurality of yeasts are analyzed by liquid chromatography, respectively, and used for the white wine with the least detection of phenols. A method for selecting wine yeast, wherein the yeast is selected as a yeast suitable for white wine. The method for selecting wine yeast according to claim 1, wherein the phenols are vinylphenols. The method for selecting wine yeast according to claim 1 or 2, wherein the grape used in the white wine is Koshu grape. A method for producing white wine, comprising producing white wine using the yeast obtained by the method for selecting wine yeast according to claim 1. The method for producing white wine according to claim 4, wherein the grape used in the method for producing white wine according to claim 4 is Koshu grape. The method for producing white wine according to claim 4 or 5, wherein fermentation is performed at a temperature in the range of 15 ° C to 20 ° C. The method for producing white wine according to any one of claims 4 to 6, wherein the white wine has phenols below a detection limit. The method for producing white wine according to any one of claims 4 to 7, wherein the phenols are vinylphenols. The method for producing white wine according to any one of claims 4 to 8, wherein the white wine has a scent of Sauvignon Blanc. The method for producing white wine according to any one of claims 3 to 7, wherein the yeast is LYCC52DG288 manufactured by Danstar FermentAG.