JP2017085936A - Fruit wine-like beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an easy-to-drink fruit wine-like beverage having a reduced foul or pickling-like smell and an excellent fruit or mature flavor.SOLUTION: A fruit wine-like beverage has a diacetyl content of 1.0 ppm or more, and an ethyl lactate content of 80 ppm or less.SELECTED DRAWING: None

Description

  The present invention relates to a fruit liquor-like beverage.

  Diacetyl (2,3-butanedione) is known as an important aroma component that contributes to a body feeling, a fruit scent, an aged scent, and the like in a wine such as wine. Usually, in the manufacturing process of fruit wine, diacetyl is produced | generated by performing malolactic fermentation after alcohol fermentation, and the fruit wine containing high concentration diacetyl is obtained (nonpatent literature 1).

Journal of the Japan Brewing Association, September 2015, volume 110, p. 628-635

  On the other hand, it has been confirmed by the present inventors that not only the content of diacetyl in the fruit liquor but also the content of ethyl lactate is increased by performing malolactic fermentation. For this reason, fruit wine produced through malolactic fermentation is given a septic or pickled aroma derived from ethyl lactate in addition to a fruit or aged aroma derived from diacetyl. A new problem was found that lacked ease.

  The present invention has been made in view of the above circumstances, and provides an “easy-to-drink” fruit liquor-like beverage having a reduced fruity or pickled aroma and having a good fruit or aged scent. With the goal.

  The present invention provides a fruit-like beverage having a diacetyl content of 1.0 ppm or more and an ethyl lactate content of 80 ppm or less. The fruit liquor-like beverage of the present invention has a diacetyl content of 1.0 ppm or more and an ethyl lactate content of 80 ppm or less. Or it has an aged scent and the ease of drinking is improved.

  The fruit liquor-like beverage may have an isoamyl acetate content of 1.0 ppm or more. Thereby, the septic or pickled scent is further reduced, and the fruit liquor-like beverage can have a better fruit scent or aged scent, and the ease of drinking can be further improved.

  The fruit liquor-like beverage may be a wine-like beverage or a red wine-like beverage.

  This invention also provides the manufacturing method of a fruit liquor-like drink including the process of carrying out alcoholic fermentation of fruit juice with high content of anthocyanin. The production method of the fruit liquor-like beverage of the present invention includes the above-mentioned steps, whereby the content of diacetyl is increased, and the fruit liquor-like beverage can have a better fruit flavor or aged flavor, and is easy to drink. Can be further improved.

  The said manufacturing method does not need to include a malolactic fermentation process. Thereby, the raise of content of the ethyl lactate in a fruit liquor-like drink is suppressed, and a decaying or pickled fragrance is also reduced.

  The present invention also provides a method for improving the ease of drinking a fruit liquor-like beverage while imparting a fruit aroma or aged aroma to a fruit liquor-like beverage, which comprises subjecting a fruit juice having a high anthocyanin content to alcohol fermentation. .

  According to the present invention, it is possible to provide an “easy-to-drink” fruit liquor-like beverage having a reduced fruity or aged fragrance, and a method for producing them. Moreover, according to this invention, while giving fruit fragrance | flavor or aged fragrance | flavor to a fruit liquor-like drink, the method of improving the ease of drinking of a fruit liquor-like drink can be provided.

6 is a graph showing the results of sensory evaluation in Test Example 1. 10 is a graph showing the results of sensory evaluation in Test Example 2. 10 is a graph showing the results of sensory evaluation in Test Example 3. 10 is a graph showing the results of sensory evaluation in Test Example 4. 10 is a graph showing the results of sensory evaluation in Test Example 5. It is a graph which shows the time-dependent change of the production amount of diacetyl during alcoholic fermentation of black grape juice. In addition, * means an evaluation item in which a significant difference is recognized at a significance level of 5%, and *** means an evaluation item in which a significant difference is recognized at a significance level of 0.1%. It is a graph which shows the time-dependent change of the production amount of isoamyl acetate during alcoholic fermentation of black grape juice. * Indicates an evaluation item with a significant difference at a significance level of 5%, ** indicates an evaluation item with a significant difference at a significance level of 1%, and *** indicates a significance level of 0.1%. This means each evaluation item for which a significant difference was observed.

  Hereinafter, embodiments for carrying out the present invention will be described in detail. However, the present invention is not limited to the following embodiments.

  In the present specification, “fruit wine-like beverage” means “fruit wine”, “sweet fruit wine” or “sparkling wine”.

  In the present specification, “fruit wine” means an alcoholic beverage having a content of alcohol of less than 20% (v / v) produced by fermenting fruit or fruit and water as raw materials, or fruit or fruit and An alcoholic beverage with an alcohol content of less than 15% (v / v) manufactured by adding sugar to water and fermenting it, and the Liquor Tax Law (Act No. 6) means fruit wine as defined in Article 13 item 13. Examples of the fruit liquor include wine and cider.

  The fruit that is the raw material of the fruit liquor is not particularly limited as long as it is used in the production of alcoholic beverages. For example, grapes, apples, peaches, pears, oranges, grapefruits, lemons, and berries (for example, strawberry, Blueberries, raspberries, gooseberries, blackberries, and cranberries).

  The term “sweet fruit liquor” as used herein refers to an alcoholic beverage other than the above-mentioned fruit liquor, which is produced by adding sugar to a fruit or fruit and water and fermenting it. This means a sweet fruit wine as defined in Article 28 of Article 28 of the 28th of the Month Act. Examples of the sweet fruit wine include port wine, madeira wine, sherry, and sangria.

  “Happoshu” in the present specification is an alcoholic beverage having an effervescent alcoholic beverage with malt or wheat as a part of the raw material and having an alcohol content of less than 20% (v / v), (Law No. 6 of February 28, 1958) Means Happoshu as defined in Article 3, Item 18. Happoshu includes so-called fruit beer using fruits as part of the raw material.

  The “wine-like beverage” in the present specification means a fruit liquor-like beverage whose raw material is grapes. Examples of wine-like beverages include red wine-like beverages, white wine-like beverages, and rosé wine-like beverages. Examples of the red wine-like beverage include red wine. Examples of the white wine-like beverage include white wine. Examples of the rosé wine-like beverage include rosé wine.

  The “fruit juice” in the present specification means a fruit juice obtained by crushing a fruit, and may contain pulp, pericarp or seed.

  As used herein, “anthocyanin” means a glycoside obtained by binding an anthocyanidin to an aglycone and a sugar or sugar chain. Specific examples of anthocyanins include glycosides in which sugars or sugar chains such as glucose and rutinose are bound to anthocyanidins such as pelargonidin, cyanidin, delphinidin, aurantidin, luteoridinin, peonidin, malvidin, petunidin, europeinidine, and rosinidine. Can be mentioned.

  As used herein, “fruit scent” means a fruity scent.

  The term “aged scent” in the present specification means a complex and mellow scent produced by aging.

  The “ease of drinking” in the present specification means that the mouth feels good and passes through the throat so as to flow.

[1. (Fruit liquor-like beverage)
The fruit liquor-like beverage according to the present embodiment has a diacetyl content of 1.0 ppm or more and an ethyl lactate content of 80 ppm or less with respect to the total amount of the fruit liquor-like beverage. Thereby, the septic or pickled scent is reduced, it has a good fruit scent or aged scent, and the ease of drinking can be improved.

  In the fruit liquor-like beverage according to the present embodiment, the lower limit of the diacetyl content is not particularly limited as long as it is 1.0 ppm or more, but it gives a better fruit flavor or aged flavor and further improves the ease of drinking. From the viewpoint, for example, it may be 2.0 ppm or more.

  In the fruit liquor-like beverage according to this embodiment, the upper limit of the diacetyl content is not particularly limited, but may be, for example, 8.0 ppm or less, and 5.0 ppm or less from the viewpoint of further improving the ease of drinking. There may be.

  Therefore, the fruit liquor-like beverage according to this embodiment preferably has a diacetyl content of 1.0 ppm or more and 8.0 ppm or less, and is 2.0 ppm or more and 8.0 ppm or less, or 1.0 ppm or more and 5.0 ppm. More preferably, it is 2.0 ppm or more and 5.0 ppm or less.

  In addition, the content of diacetyl is “8.16.2 diacetyl gas” of the revised BCOJ beer analysis method (published by the Japan Brewing Association, edited by the International Technical Committee of the Beer Sake Brewing Association [Analysis Committee], revised and revised in 2013). It can be measured by the method described in “Chromatography”.

  In the fruit liquor-like beverage according to this embodiment, the upper limit of the content of ethyl lactate is not particularly limited as long as it is 80 ppm or less, but from the viewpoint of further reducing the septic or pickled fragrance, for example, 25 ppm or less. Is preferable, and it is more preferable that ethyl lactate is not substantially contained.

  The content of ethyl lactate is “8.22 low boiling point fragrance” of the revised BCOJ beer analysis method (published by the Japan Brewing Association, edited by the International Technical Committee of the Beer Sake Brewing Association [Analysis Committee], revised and revised in 2013). It can be measured by the method described in “Components”.

  In the fruit liquor-like beverage according to this embodiment, the content of isoamyl acetate relative to the total amount of the fruit liquor-like beverage may be 1.0 ppm or more. Thereby, the septic or pickled scent is further reduced, and the fruit liquor-like beverage can have a better fruit scent or aged scent, and the ease of drinking can be further improved.

  In the fruit liquor-like beverage according to the present embodiment, the upper limit of the content of isoamyl acetate is not particularly limited, but the fruit liquor-like beverage has a better fruit flavor or aged flavor and further improves the ease of drinking. From the viewpoint, it may be, for example, 5.0 ppm or less.

  Therefore, the fruit liquor-like beverage according to this embodiment preferably has an isoamyl acetate content of 1.0 ppm to 5.0 ppm.

  The content of isoamyl acetate was determined by the revised BCOJ beer analysis method (published by the Japan Brewing Association, edited by the International Technical Committee of the Beer Sake Breeding Association [Analysis Committee], revised and revised in 2013). It can be measured by the method described in “Components”.

  The fruit liquor-like beverage according to the present embodiment is preferably a wine-like beverage made from grapes, from the viewpoint of significantly achieving the effects of the present invention. Moreover, the fruit liquor-like beverage according to the present embodiment is preferably a red wine-like beverage among wine-like beverages, and more preferably red wine, from the viewpoint of exhibiting the effects of the present invention more remarkably.

[2. (Method for producing fruit-like beverage)
The manufacturing method of the fruit liquor-like drink which concerns on this embodiment includes the process of carrying out alcoholic fermentation of the fruit juice with high content of anthocyanin. In the method for producing a fruit liquor-like beverage according to this embodiment, the content of diacetyl or isoamyl acetate is increased by including the above-described steps, and the fruit liquor-like beverage can have a better fruit flavor or aged flavor. Can be further improved. Here, the “fruit juice having a high content of anthocyanins” includes, for example, a fruit juice containing about 150 ppm or more of anthocyanin at a concentration of fruit juice adjusted to Brix of 20 degrees.

  The manufacturing method of the fruit liquor-like drink which concerns on this embodiment may include the process of raising content of the anthocyanin in fruit juice. Examples of the step of increasing the anthocyanin content in the fruit juice include a step of adding anthocyanin in the fruit juice, a step of concentrating the fruit juice, and a step of adding fruit juice collected from the fruit having a high content of anthocyanin in the fruit juice. Can be mentioned.

  In addition, the method for producing a fruit liquor-like beverage according to the present embodiment, instead of the step of increasing the content of anthocyanin in the fruit juice, selects a fruit having a high content of anthocyanin, and the step of collecting the fruit juice from the fruit May be included. Fruits with a high content of anthocyanins are not particularly limited. For example, when grapes are used as raw materials, varieties such as syrah can be used.

  The method for producing a fruit liquor-like beverage according to this embodiment may include a step of adding diacetyl or isoamyl acetate to the fruit liquor-like beverage in order to adjust the content of diacetyl or isoamyl acetate in the fruit liquor-like beverage. Good.

  Specifically, the fruit liquor-like beverage according to the present embodiment includes, for example, yeast (for example, wine yeast) added to fruit juice having a high content of the anthocyanin, and a predetermined temperature (for example, 5 ° C to 35 ° C). In a predetermined period (for example, 5 to 25 days), alcohol fermentation is performed, and if necessary, at any timing before the alcohol fermentation process, in the middle of the alcohol fermentation process, or after the alcohol fermentation process is finished, Brandy, etc.) and flavoring agents can be added. The obtained fruit-like beverage may be subjected to known clarification (for example, filtration treatment using diatomaceous earth, membrane filter, activated carbon, bentonite, etc.) as necessary.

  It is preferable that the manufacturing method of the fruit liquor-like drink which concerns on this embodiment does not include a malolactic fermentation process from a viewpoint of suppressing the raise of content of ethyl lactate in a fruit liquor-like drink. Thereby, the fruit liquor-like drink which has the better fruit fragrance | flavor or matured fragrance | flavor with which the septic or pickled fragrance reduced, and the drinkability improved further can be manufactured.

[3. (A method for improving the ease of drinking a fruit liquor-like beverage while giving a fruit aroma or aged aroma to the fruit liquor-like beverage)
The fruit liquor-like beverage according to the present embodiment has an effect that it has a good fruit flavor or aged flavor and is improved in ease of drinking. Therefore, as one embodiment of the present invention, the fruit liquor-like beverage is imparted with a fruit scent or aged scent, including the alcohol fermentation of a fruit juice having a high anthocyanin content, and the ease of drinking of the fruit liquor-like beverage is improved. A method is provided.

  Hereinafter, based on an Example, this invention is demonstrated more concretely. However, the present invention is not limited to the following examples.

[Test Example 1: Effect of diacetyl in drinking water]
Samples were prepared by adding 1 ppm, 2 ppm, 3 ppm, 5 ppm, 8 ppm, and 10 ppm of diacetyl to drinking water and the drinking water, and sensory evaluation was performed on each sample. In addition, content of diacetyl, ethyl lactate, and isoamyl acetate in the drinking water before diacetyl addition is 0 ppm, respectively.
The sensory evaluation was performed by five skilled panelists on a five-point scale (5: very strong (very easy to drink) for each of the fruit scent, aged scent, septic or pickled scent, and ease of drinking. ), 4: strong (easy to drink), 3: normal, 2: weak (not easy to drink), 1: very weak (very difficult to drink)). The results are shown in FIG.

  As the diacetyl content increased, the fruit and aging aromas increased, while the septic or pickled aromas also increased. Moreover, when the content of diacetyl is in the range of 1 to 8 ppm, it shows a good fruit fragrance and aged fragrance, and is easy to drink, and the content of diacetyl is in the range of 2 to 5 ppm. In some cases, the ease of drinking was even better.

[Test Example 2: Effect of ethyl lactate in diacetyl-containing drinking water]
A sample in which 3 ppm of diacetyl was added to the drinking water used in Test Example 1 and a sample in which ethyl lactate was further added to the diacetyl-containing drinking water at 20 ppm, 50 ppm, 80 ppm, 100 ppm, and 200 ppm were prepared. went. The sensory evaluation was performed in the same manner as in Test Example 1. The results are shown in FIG.

  As the content of ethyl lactate increased, the septic or pickled aroma became stronger and the ease of drinking decreased.

[Test Example 3: Effect of isoamyl acetate in drinking water containing diacetyl]
A sample in which 3 ppm of diacetyl was added to the drinking water used in Test Example 1, and a sample in which isoamyl acetate was further added to the diacetyl-containing drinking water at 0.5 ppm, 0.8 ppm, 1 ppm, 5 ppm, and 10 ppm were prepared. The sensory evaluation was performed about. The sensory evaluation was performed in the same manner as in Test Example 1 except that the number of panelists was seven. The results are shown in FIG.

  As the content of isoamyl acetate increased, the septic or pickled aroma decreased. Moreover, when content of isoamyl acetate was in the range of 1-5 ppm, the favorable fruit fragrance | flavor and the aging incense were shown, and the ease of drinking was favorable.

[Test Example 4: Effect of diacetyl in red wine]
Red wine (trade name: plenty of polyphenols, antioxidant-free red wine (Sapporo Wine Co., Ltd.), diacetyl content: 0.9 ppm, ethyl lactate content: 15 ppm) diacetyl 1 ppm, 2 ppm, 3 ppm, 5 ppm, Samples added with 8 ppm and 10 ppm were prepared, and sensory evaluation was performed on each sample. The sensory evaluation was performed in the same manner as in Test Example 1 except that the number of panelists was seven. The results are shown in FIG.

  As the content of diacetyl increased, the septic or pickled aroma became stronger. Moreover, when the content of diacetyl is in the range of 1.9 to 8.9 ppm, it shows a good fruit fragrance and aged fragrance, and is easy to drink, and the content of diacetyl is 2.9 to 2.9 When it was within the range of 5.9 ppm, the ease of drinking was even better.

[Test Example 5: Effect of ethyl lactate in red wine containing diacetyl]
Red wine added with 2 ppm of diacetyl (trade name: Polyphenol-rich antioxidant-free red wine (Sapporo Wine Co., Ltd.), diacetyl content: 0.9 ppm, ethyl lactate content: 15 ppm), and diacetyl-containing red wine Samples added with 20 ppm, 80 ppm, 100 ppm, and 200 ppm of ethyl lactate were prepared, and sensory evaluation was performed on each sample. The sensory evaluation was performed in the same manner as in Test Example 1 except that the number of panelists was seven. The results are shown in FIG.

  As the content of ethyl lactate increased, the septic or pickled aroma became stronger and the ease of drinking decreased.

[Test Example 6: Change in production of diacetyl and isoamyl acetate by fermentation of black grape juice]
Alcohol fermentation was performed at 20 ° C. for 6 days for black grape juice (variety: Cabernet Sauvignon (manufactured by Oyama Co., Ltd.)) and each fruit juice obtained by treating the black grape juice with polyvinylpolypyrrolidone (PVPP). The amount of diacetyl and isoamyl acetate produced after a lapse of a certain time from the start of alcohol fermentation was measured over time. The results are shown in FIGS.
The PVPP treatment was performed by adding 10% PVPP to black grape juice.

  By treating black grape juice with PVPP, anthocyanins in the juice are adsorbed and removed by PVPP, resulting in a significant decrease in diacetyl production (FIG. 6) and a significant decrease in isoamyl acetate production. Was confirmed (FIG. 7). From the above, it was suggested that the content of diacetyl and the content of isoamyl acetate were increased by adding anthocyanin to the fruit juice.

[Test Example 7: Measurement of diacetyl and ethyl lactate contents in red wine]
Two kinds of commercially available red wines (commercial product A and commercial product B) produced without undergoing a malolactic fermentation process, and a fermented liquid produced through a malolactic fermentation process (or obtained by the malolactic process) The content of diacetyl and ethyl lactate was measured for two types of commercially available red wine (commercial product C and commercial product D). The results are shown in Table 1.

  The red wine produced through the malolactic fermentation process (or the fermented liquid obtained through the malolactic process) has a diacetyl content as compared to the red wine produced without the malolactic fermentation process. It was confirmed that not only the content of ethyl lactate was increased.

Claims (7)

  A fruit liquor-like beverage having a diacetyl content of 1.0 ppm or more and an ethyl lactate content of 80 ppm or less.   The fruit liquor-like beverage according to claim 1, wherein the content of isoamyl acetate is 1.0 ppm or more.   The fruit liquor-like beverage according to claim 1 or 2, which is a wine-like beverage.   The fruit wine-like beverage according to claim 1 or 2, which is a red wine-like beverage.   The manufacturing method of a fruit liquor-like drink including the process of carrying out alcoholic fermentation of fruit juice with high content of anthocyanin.   The manufacturing method of the fruit liquor like drink of Claim 5 which does not include a malolactic fermentation process.   A method for improving the ease of drinking a fruit liquor-like beverage while imparting a fruit aroma or aged aroma to a fruit liquor-like beverage, comprising subjecting a fruit juice having a high anthocyanin content to alcohol fermentation.

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