JP2016152777A - Fruit wine - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a carbonic acid gas-containing fruit wine in which a well-balanced thickness of taste and exhilarating feeling are imparted, and that is easily drinkable.SOLUTION: Provided are: a fruit wine containing carbonic acid gas, and containing citric acid, succinic acid and lactic acid by a specific amount of the following condition; a fruit wine having (A) citric acid content: 2500 to 7200 ppm, (B) succinic acid content: 30 to 250 ppm, and (C) lactic acid content: 30 to 250 ppm; and a fruit wine in which the fruit wine is wine, is red wine, and the alcohol content is 1 to 16 v/v%.SELECTED DRAWING: None

Description

  The present invention relates to a fruit wine containing carbon dioxide and containing specific amounts of citric acid, succinic acid, and lactic acid.

  Fruit wines containing carbon dioxide, especially wines containing carbon dioxide, are known as sparkling wines or sparkling wines. Sparkling wine is a wine in which a large amount of carbon dioxide is dissolved in the wine. Carbon dioxide rises as fine bubbles after opening. In addition, sparkling wine is suitable as an aperitif because carbonated beverages have an appetite enhancing effect.

  Sparkling wines include those in which carbon dioxide generated in the fermentation process is dissolved in the wine and those produced by blowing carbon dioxide into non-foamed wine. For example, Patent Document 1 describes that by adding a polyglycerin fatty acid ester to wine, carbon dioxide-blown sparkling wine imparted with a foamy feeling and a carbonated feeling of fermented sparkling wine can be provided.

JP 2014-128246 A

  It has been pointed out that fruit wines containing carbon dioxide, especially sparkling red wines on the market, have few tastes, and conversely, many are thick and difficult to drink.

  An object of the present invention is to provide a carbon dioxide-containing fruit liquor that is easy to drink and has a good balance of taste thickness and refreshing feeling.

  The inventors of the present invention have found that by adding a specific amount of citric acid, succinic acid, and lactic acid to a fruit liquor containing carbon dioxide, the thickness of the taste and a refreshing feeling can be imparted in a favorable balance. As a result, it has become possible to produce a carbon dioxide-containing fruit liquor that is easy to drink.

That is, the present invention relates to the following, but is not limited thereto.
(1) A fruit wine containing carbon dioxide and satisfying all of the following (A) to (C).
(A) Citric acid content: 2500-7200 ppm
(B) Succinic acid content: 30-250 ppm
(C) Content of lactic acid: 30 to 250 ppm
(2) The fruit wine according to (1), which is wine.
(3) The fruit wine according to (1) or (2), which is red wine.
(4) The fruit wine according to any one of (1) to (3), wherein the alcohol content is 1 to 16 v / v%.
(5) The fruit liquor according to any one of (1) to (4), wherein the carbon dioxide pressure is 0.7 to 3.5 kgf / cm ² .
(6) The fruit liquor according to any one of (1) to (5), wherein the Brix value is 3 to 20.
(7) The color tone represented by the absorbance at OD 525 nm when the pH of the fruit liquor is in the range of 3.00 to 4.00 is 0.05 or more, in any one of (1) to (6) The fruit wine described.
(8) A method for producing a fruit liquor containing carbon dioxide, wherein the citric acid content, the succinic acid content, and the lactic acid in the fruit liquor so as to satisfy all of the following (A) to (C) The said manufacturing method characterized by adjusting content of.
(A) Citric acid content: 2500-7200 ppm
(B) Succinic acid content: 30-250 ppm
(C) Content of lactic acid: 30 to 250 ppm
(9) A method for imparting a good balance between the thickness of the taste and a refreshing feeling to the fruit liquor containing carbon dioxide gas, and the citric acid in the fruit liquor so as to satisfy all of the following (A) to (C) Adjusting the content, the content of succinic acid, and the content of lactic acid, the method described above.
(A) Citric acid content: 2500-7200 ppm
(B) Succinic acid content: 30-250 ppm
(C) Content of lactic acid: 30 to 250 ppm

  In this invention, the thickness of a taste and a refreshing feeling are provided with good balance, and the carbon dioxide containing fruit liquor which is easy to drink can be provided.

  Unless otherwise specified, “ppm” as used herein means ppm by weight / volume (w / v).

(Fruit wine)
The fruit liquor of the present invention contains specific amounts of citric acid, succinic acid, and lactic acid. And the fruit liquor of this invention is provided with the balance of the thickness of the taste and a refreshing feeling, As a result, it can provide the carbon dioxide containing fruit liquor which it is easy to drink. In the present specification, the “taste thickness” means the flavor spread, the strength of the attack, and the complexity of the taste that can be felt when put in the mouth.

  “Fruit liquor” in the present specification means a fermented beverage obtained by subjecting fruit juice as a raw material to alcohol fermentation by the action of yeast, and a beverage containing such a fermented beverage as a main raw material. And as long as the conditions of the content of citric acid, succinic acid, and lactic acid in the present invention are satisfied, the content of the fermented beverage in the fruit liquor is not limited, but the lower limit is typically 5 v / v. % Or more, 10 v / v% or more, 20 v / v% or more, 25 v / v% or more, or 50 v / v% or more, and the upper limit is typically 100 v / v% or less, 90 v / v% or less. 80 v / v% or less, 70 v / v% or less, or 60 v / v% or less. Examples of the fermentation raw material include grape juice, apple juice, peach juice, grapefruit juice, pineapple juice, and mango juice. These juices may be used alone or in combination of two or more. . As long as the above definition is satisfied, the fruit liquor in the present invention is not limited to the category based on the law such as the liquor tax law, but the range of the fruit liquor in the present invention includes fruit liquor, sweet fruit liquor, liqueur, Other brews are included.

  One preferred fruit liquor in the present invention is wine. The “wine” in the present specification means a fermented beverage produced using grape juice as a main raw material, and a beverage containing such fermented beverage as a main raw material.

  The wine in this specification includes red wine, white wine, and rose wine. In the present specification, “red wine” refers to a fermented beverage manufactured using fruit juice extracted from the whole fruit including grape flesh, pericarp, and seeds, and a beverage including such a fermented beverage as a main raw material. means. Moreover, the "white wine" in this specification means the fermented drink manufactured using the fruit juice squeezed only from the pulp of grape as a raw material, and the drink containing such fermented drink as a main raw material. Furthermore, “rosé wine” in the present specification refers to a fermented beverage produced by combining the method for producing red wine and the method for producing white wine, or by mixing the red wine and the white wine, and such fermentation. It means a beverage containing beverage as a main ingredient.

  More preferably, the fruit wine of the present invention is red wine. Many typical sparkling wines are white wines or rose wines, and few sparkling red wines are known. In addition, effervescent red wine containing carbon dioxide gas does not necessarily match the taste of Japanese people and is not accepted by everyone. For example, effervescent red wine has a particularly significant problem that it has a thin taste and, on the other hand, many thick and difficult to drink. For this reason, the present invention that can provide a carbon dioxide-containing fruit liquor that imparts a good balance between the thickness of the taste and a refreshing feeling and is easy to drink is particularly suitable for red wine.

(citric acid)
Citric acid is an organic acid that is abundant in citrus fruits such as lemons and has a slightly astringent acidity. Content of the citric acid contained in the fruit liquor of this invention is 2500-7200 ppm, Preferably it is 2500-5000 ppm, More preferably, it is 2500-4000 ppm. Another preferred range for the citric acid content is 3500-5700 ppm.

  When producing fruit wine, purified or isolated citric acid may be used, a raw material containing citric acid may be used, or a combination thereof may be used. If the use amount of the citric acid itself and the raw material containing it is appropriate, the citric acid content in the fruit liquor will also be in an appropriate range. Examples of the raw material containing citric acid include citrus fruits and peels such as orange, mandarin, grapefruit, lemon, coconut, and lime, and juices and extracts thereof. In the present invention, when a raw material containing citric acid is used, such raw materials may be used alone or in combination of two or more.

  The citric acid content can be quantified using a known method such as an HPLC method.

(Succinic acid)
Succinic acid is an organic acid that is abundant in shellfish and has an umami taste. The content of succinic acid contained in the fruit wine of the present invention is 30 to 250 ppm, preferably 50 to 150 ppm.

  When producing fruit wine, purified or isolated succinic acid may be used, a raw material containing succinic acid may be used, or a combination thereof may be used. If the usage-amount of the succinic acid itself and the raw material containing it is appropriate, content of succinic acid in fruit liquor will also become an appropriate range. Examples of raw materials containing succinic acid include shellfish, algae, fungi, and extracts thereof. In this invention, when using the raw material containing a succinic acid, such a raw material may be used independently and may be used in combination of 2 or more types.

  The content of succinic acid can be quantified using a known method such as an HPLC method.

(Lactic acid)
Lactic acid is an organic acid that is abundant in yogurt and the like. The content of lactic acid contained in the fruit wine of the present invention is 30 to 250 ppm, preferably 50 to 150 ppm.

  When producing fruit wine, purified or isolated lactic acid may be used, raw materials containing lactic acid may be used, or combinations thereof may be used. If the amount of lactic acid itself and the amount of raw material containing it are appropriate, the content of lactic acid in the fruit liquor will also be in an appropriate range. Examples of raw materials containing lactic acid include yogurt, cheese, and extracts thereof. When using the raw material containing lactic acid in this invention, such a raw material may be used independently and may be used in combination of 2 or more types.

  The content of lactic acid can be quantified using a known method such as an HPLC method.

(Acetic acid)
Acetic acid is an organic acid that is abundant in vinegar and the like. The content of acetic acid contained in the fruit wine of the present invention is preferably 10 to 250 ppm, more preferably 10 to 100 ppm.

  When producing fruit wine, purified or isolated acetic acid may be used, a raw material containing acetic acid may be used, or a combination thereof may be used. If the use amount of acetic acid itself and the raw material containing it is appropriate, the content of acetic acid in the fruit liquor will also be in an appropriate range. Examples of raw materials containing acetic acid include vinegar. When using the raw material containing acetic acid in this invention, such a raw material may be used independently and may be used in combination of 2 or more types.

  The acetic acid content can be quantified using a known method such as an HPLC method.

(Tartaric acid)
Tartaric acid is an organic acid that is abundant in grapes and has a pungent acidity. The content of tartaric acid contained in the fruit wine of the present invention is preferably 10 to 500 ppm, more preferably 50 to 450 ppm.

  In producing fruit wine, purified or isolated tartaric acid may be used, raw materials containing tartaric acid may be used, or a combination thereof may be used. If the amount of tartaric acid itself and the amount of the raw material containing it are appropriate, the content of tartaric acid in the fruit liquor is also in an appropriate range. Examples of the raw material containing tartaric acid include sour fruits, especially grapes, wine, lemons, apples, plums and the like. In the present invention, when a raw material containing tartaric acid is used, such raw materials may be used alone or in combination of two or more.

  The tartaric acid content can be quantified using a known method such as an HPLC method.

(Malic acid)
Malic acid is an organic acid that is abundant in fruits such as apples and grapes, and has a light acidity. The content of malic acid contained in the fruit wine of the present invention is preferably 10 to 600 ppm, more preferably 50 to 550 ppm.

  When producing fruit wine, purified or isolated malic acid may be used, raw materials containing malic acid may be used, or a combination thereof may be used. If malic acid itself and the usage-amount of the raw material containing it are appropriate, content of malic acid in fruit liquor will also become an appropriate range. Examples of raw materials containing malic acid include apples and grapes. In the present invention, when a raw material containing malic acid is used, such a raw material may be used alone or in combination of two or more.

  The content of malic acid can be quantified using a known method such as an HPLC method.

(Total acid amount)
The “total acid amount” in the present specification refers to a value obtained by converting the total molar concentration of the acid into the tartaric acid amount, assuming that all the acids in the beverage are monovalent acids. The total molar concentration of acid in the sample beverage can be measured by a known method such as titration. For example, from the amount of sodium hydroxide required until the sample is neutral (pH 7.0) Can be calculated. Specifically, 20 mL of a sample is dispensed into a 100 mL beaker with a whole pipette, and distilled water is added to make the liquid volume about 50 mL, and a pH meter electrode is inserted into the liquid. Thereafter, a 1 / 10N sodium hydroxide solution is dropped from the burette while stirring the solution, and the end point is where the pH meter shows 7.0. And the total molar concentration of the acid in a sample is calculated | required from the amount of sodium hydroxide solutions required until it reached the end point. Further, in consideration of the molecular weight of the total acid concentration and tartaric acid (which is shown for confirmation, but here means free tartaric acid) and the number of carboxylic acids in the sample, Total acid amount = total molar concentration of acid in sample × (molecular weight of tartaric acid / number of carboxylic acids of tartaric acid). In addition, you may use an automatic titration apparatus for titration.

  The total acid amount is considered to represent the acidity of the fruit wine. The adjustment of the total acid amount can be performed using a known method such as addition of acid or dilution.

  Although the total acid amount of this invention is not specifically limited, Preferably it is 0.43-1.0 g / 100mL, More preferably, it is 0.45-0.8g / 100mL.

(PH)
The pH of the fruit liquor of the present invention is not particularly limited, but is preferably pH 3.00 to 4.00, more preferably pH 3.00 to 3.50.

(alcohol)
The alcohol content of the fruit wine of the present invention is not particularly limited, but is preferably 1 to 16 v / v%, more preferably 2 to 10 v / v%, and even more preferably 3 to 7 v / v%. As a method for adjusting the alcohol content, any known method such as adjustment of the amount of the alcohol component to be added may be used.

  As used herein, the term “alcohol” means ethanol unless otherwise specified. In the present specification, the alcohol content of the fruit liquor can be measured by any known method, but can be measured by, for example, a vibrating densimeter. Specifically, a sample is prepared by removing carbon dioxide from fruit liquor by filtration or ultrasonic waves, subjecting the prepared sample to direct-fire distillation, measuring the density of the obtained distillate at 15 ° C., and a method prescribed by the National Tax Agency. Converted using “Table 2 Conversion Table of Alcohol Content and Density (15 ° C) and Specific Gravity (15/15 ° C)”, which is an appendix to the 19th National Tax Agency Instruction No. 6, revised on June 22, 2007 Can be obtained. In the case of a low concentration where the alcohol content is less than 1.0%, a commercially available alcohol measuring device or gas chromatography may be used.

(carbon dioxide gas)
The fruit liquor of the present invention contains carbon dioxide gas. For example, carbon dioxide generated in the fermentation process may be dissolved in wine. Carbon dioxide can also be added to the fruit liquor using methods commonly known to those skilled in the art. Specifically, carbon dioxide may be dissolved in fruit liquor under pressure, carbon dioxide and fruit liquor may be mixed in a pipe using a mixer such as a carbonator, and a tank filled with carbon dioxide. Carbon dioxide may be absorbed into the fruit liquor by spraying the fruit liquor inside, and the fruit liquor and carbonated water may be mixed, but are not limited thereto. Further, the carbon dioxide pressure is adjusted using these means as appropriate.

  The carbon dioxide pressure can be measured by a known method. For example, it can measure using the gas volume measuring apparatus GVA-500A by Kyoto Electronics Industry. More specifically, the sample temperature is set to 20 ° C., and the gas volume measuring device measures the degassing (snift) in the air in the container and shakes, and then measures the carbon dioxide pressure. In this specification, unless otherwise specified, the carbon dioxide pressure is measured by this method.

The carbon dioxide gas pressure of the fruit liquor of the present invention is not particularly limited, but the gas pressure after sniffing of the fruit liquor when the liquid temperature at the time of measurement is 20 ° C. is preferably 0.7 to 3.5 kgf / cm ² , More preferably, it is 0.8-2.8 kgf / cm < ² >, More preferably, it is 0.8-2.5 kgf / cm < ² >.

(Color tone)
The color tone of the fruit liquor of the present invention is represented by the absorbance at OD 525 nm when the pH of the fruit liquor is in the range of 3.00 to 4.00. The vivid red color of the fruit wine of the present invention is due to anthocyanins, which are pigments abundantly contained in the pulp and skin of grapes. Here, since anthocyanins have the property that the absorption spectrum changes according to the pH, it is difficult to define the correlation between the absorbance at OD 525 nm and the color of the fruit wine unless the pH is within a predetermined range. Therefore, in this specification, unless otherwise specified, the absorbance of the fruit wine when the pH of the fruit wine is in the range of 3.00 to 4.00 is measured. If the pH of the fruit wine is not within the predetermined range, the absorbance at OD 525 nm is measured after adjusting the pH to the predetermined range. In addition, the adjustment of pH in this specification is performed by adding a high-concentration acidic aqueous solution or basic aqueous solution, or a solid acid or base to the fruit sake so as not to dilute the fruit wine excessively, and adjusting the pH of the fruit sake. It means that the pH of the fruit wine is adjusted to the range of 3.00 to 4.00 under the condition that the volume change and mass change before and after are suppressed to less than 0.5%.

  The color tone is not particularly limited, but in order to give the fruit wine a bright red color of red wine, the absorbance at OD 525 nm when the pH of the fruit wine is in the range of 3.00 to 4.00 is preferably 0.05. As mentioned above, More preferably, it is 0.08 or more. The color tone can be adjusted by a known method. For example, the fruit wine can be subjected to filtration with diatomaceous earth, filter filtration, MF membrane filtration, UF membrane filtration, centrifugation, and the like.

(Other ingredients)
The fruit liquor of the present invention may contain a saccharide for taste adjustment. Although the kind of saccharides is not specifically limited, For example, glucose, fructose, sucrose, maltose etc. are mentioned, These saccharides can be used individually or in combination of 2 or more types. Moreover, you may use the raw material containing saccharides, for example, a sugar liquid and a honey. When sugars are contained in the fruit liquor of the present invention, the content can be estimated using the Brix value as an index. The Brix value is preferably 3-20, more preferably 5-15. The Brix of the beverage may be measured using a known method. For example, a commercially available Brix meter can be used.

  The fruit liquor of the present invention may contain fruit juice as long as it does not exceed the design quality of the present invention. The type of fruit juice is not particularly limited. For example, lemon juice, grapefruit juice, orange juice, lime juice, mandarin juice, yuzu juice, kabosu juice, iyokan juice, apple juice, grape juice, peach juice, tropical fruit juice (pineapple, Guava, banana, mango, acerola, papaya, passion fruit, lychee, etc.) and other fruit juices (plum juice, pear juice, apricot juice, plum juice, blueberry juice, raspberry juice, kiwi fruit juice, cherry juice, chestnut juice, etc. ), Watermelon juice, strawberry juice, cassis (black currant) juice, red raspberry juice, and melon juice.

  The fruit juice may be straight fruit juice that uses the fruit juice obtained by squeezing the fruit as it is, or may be in any form of concentrated concentrated fruit juice, and the frozen fruit juice obtained by freezing those fruit juices May be used. These fruit juices may be used alone or in combination of two or more.

  The fruit wine of the present invention is blended with additives that are usually blended in beverages, such as flavorings, vitamins, pigments, antioxidants, emulsifiers, preservatives, seasonings, extracts, pH adjusters, quality stabilizers, etc. can do.

(Manufacturing method of fruit wine and method of imparting a good balance between the thickness of the taste and the refreshing feeling)
In another aspect, the present invention is a method for producing a fruit liquor, which includes a step of adjusting the citric acid content, the succinic acid content, and the lactic acid content in the fruit liquor. The contents and component ratios of citric acid, succinic acid, lactic acid, and other components, the preferred range thereof, and the adjustment method thereof are as described above for fruit wine. Moreover, the process containing at least 1 type of organic acid selected from the group which consists of an acetic acid, tartaric acid, and malic acid may be included, and the process containing a carbon dioxide gas may be included. The carbon dioxide content method and carbon dioxide pressure are as described above. These steps may be performed in any order as long as the content and ratio in the finally obtained fruit liquor are within a required range. Moreover, what is necessary is just to use a well-known method about the raw material of fruit liquor and its fermentation method.

  In the method for producing fruit wine of the present invention, the thickness of the taste and the refreshing feeling can be imparted to the fruit wine containing carbon dioxide in a well-balanced manner. Therefore, in another aspect, the production method is a method of imparting a good balance between the thickness of the taste and the refreshing feeling to the fruit wine containing carbon dioxide.

(Packed beverage)
The fruit liquor of the present invention can be packaged. The form of the container is not limited at all, and can be filled into a sealed container such as a bottle, can, barrel, or plastic bottle to form a container-packed beverage.

(Numeric range)
For the sake of clarity, the numerical range represented by the lower limit value and the upper limit value in the present specification, that is, “lower limit value to upper limit value” includes the lower limit value and the upper limit value. For example, the range represented by “1-2” includes 1 and 2.

  EXAMPLES Hereinafter, although this invention is demonstrated based on an Example, this invention is not limited to these Examples.

(Base fruit wine)
Sugar, strawberry juice, cassis juice, raspberry juice and the like were mixed with 230 L of red wine raw material liquor (sweet fruit liquor), and the volume was adjusted to 1000 L with water. Further, a base fruit liquor was prepared by containing carbon dioxide gas at 2.2 kgf / cm ² . The alcohol content of the base fruit liquor was 5.0 v / v%.

(Sample fruit wine)
Sample fruit liquors 1 to 15 were prepared by adding citric acid, succinic acid, lactic acid, acetic acid, tartaric acid, and malic acid to the base fruit liquor in various amounts. In Comparative Examples 1 to 4, four types of commercially available fruit wine were purchased and used. Next, the contents of citric acid, succinic acid, lactic acid, acetic acid, tartaric acid, and malic acid were measured for sample fruit wine 1-15 and Comparative Examples 1-4. Moreover, the total acid amount was calculated | required using the above-mentioned method.

  The amount of the organic acid in each fruit liquor was measured by the following method using a high performance liquid chromatograph (LC-10 series manufactured by Shimadzu Corporation).

Equipment used: controller (SCL-10A), liquid feed pump (LC-10AD), degasser (DGU-14A), column tank (CTO-10AC), autosampler (SIL-10AD), conductivity detector (CDD- 6A), column (two Shim-pack SCR-102H (8 mm (ID) x 300 mm (L)) in series), guard column (SCR-102H (6 mm (ID) x 50 mm (L)))
Transfer liquid: 4.8 g of p-toluenesulfonic acid was weighed into a 1 L volumetric flask, fixed in distilled water, diluted 5 times during use, and filtered through a 0.45 μm membrane filter. did. Moreover, 4.8 g of p-toluenesulfonic acid and 150 mg of EDTA and 20.9 g of Bis-Tris were weighed into a 1 L volumetric flask as a liquid to be reacted after passing through the column, and the volume was adjusted with distilled water. And filtered using a 0.45 μm membrane filter.

Flow rate: 1.6 mL / min Detection: Electrical conductivity (Polarity is set to +)
Sample injection volume: 10 μL
Analysis time: 30 minutes Table 1 shows the contents of citric acid, succinic acid, lactic acid, acetic acid, tartaric acid, malic acid, and the total acid amount for sample fruit wines 1 to 15 and Comparative Examples 1 to 4.

  Next, each sample fruit liquor was sampled, and 5 to 6 panelists made the following criteria (exhilaration), “ease of drinking”, “feeling to drink”, “lingering”, and “comprehensive”. The sensory evaluation test was performed at 1 to 5 points).

<Evaluation criteria>
5 points: Good 4 points: Slightly good 3 points: Normal 2 points: Slightly bad 1 point: Bad In addition, the average score of each panel's “Comprehensive” evaluation score is calculated as an overall score, and ◎, The symbols of ○, Δ, and × are attached. Each symbol has the following meaning.

◎: 4 points or more ○: 3 points or more and less than 4 points △: 2 points or more and less than 3 points ×: Less than 2 points Table 1 shows the results. As shown in Table 1, it was shown that the effects of the present invention can be recognized by adjusting the contents of citric acid, succinic acid, and lactic acid within the scope of the present invention. Specifically, the sample fruit wines 2-5, 14, and 15 in which the contents of citric acid, succinic acid, and lactic acid are within the scope of the present invention are all ◎ or ○ as the result of sensory evaluation. Proven to be easy. On the other hand, it was shown that the result of sensory evaluation was x or Δ for sample fruit liquor out of the content range of the present invention among at least one of citric acid, succinic acid, and lactic acid.

Claims (9)

A fruit wine containing carbon dioxide and satisfying all of the following (A) to (C).
(A) Citric acid content: 2500-7200 ppm
(B) Succinic acid content: 30-250 ppm
(C) Content of lactic acid: 30 to 250 ppm   The fruit wine according to claim 1, which is wine.   The fruit wine according to claim 1 or 2, which is red wine.   The fruit liquor according to any one of claims 1 to 3, wherein the alcohol content is 1 to 16 v / v%. The fruit liquor according to any one of claims 1 to 4, wherein the carbon dioxide pressure is 0.7 to 3.5 kgf / cm ² .   The fruit wine according to any one of claims 1 to 5, wherein the Brix value is 3 to 20.   The fruit wine according to any one of claims 1 to 6, wherein the color tone represented by the absorbance at OD 525nm when the pH of the fruit wine is in the range of 3.00 to 4.00 is 0.05 or more. A method for producing a fruit liquor containing carbon dioxide gas, wherein the citric acid content, the succinic acid content, and the lactic acid content in the fruit liquor so as to satisfy all of the following (A) to (C) The manufacturing method according to claim 1, wherein:
(A) Citric acid content: 2500-7200 ppm
(B) Succinic acid content: 30-250 ppm
(C) Content of lactic acid: 30 to 250 ppm A method of imparting a good balance between the thickness of the taste and a refreshing feeling to the fruit liquor containing carbon dioxide gas, the content of citric acid in the fruit liquor so as to satisfy all of the following (A) to (C), The said method characterized by adjusting content of succinic acid and content of lactic acid.
(A) Citric acid content: 2500-7200 ppm
(B) Succinic acid content: 30-250 ppm
(C) Content of lactic acid: 30 to 250 ppm