JP2018186794A - Fruit wine and production method thereof - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an antioxidant-free fruit wine with reduced sweetness and flavor of fruit for eating raw, excellent in complicated flavor suitable for fruit wine as alcoholic beverage.SOLUTION: A fruit wine contains 10 ppb or more of at least a barrel flavor component selected from the group consisting of oak lactone and eugenol, wherein the amount of oak lactone is determined by the following formula (1): (Amount of oak lactone)=(amount of cis-oak lactone)+(1/7)*(amount of trans-oak lactone).SELECTED DRAWING: None

Description

  The present invention relates to fruit wine, and in particular, to an antioxidant-free fruit wine.

  For fruit sake, ferment the crushed fruit as it is, or dilute the concentrated fruit juice obtained by concentrating the fruit juice by heat treatment, add yeast to this, and ferment the fermented liquor with an alcohol concentration of 1% to 20%. It is the drink obtained by doing. Specific examples of the fruit liquor include wine, cider, plum wine, strawberry liquor, peach liquor, pear liquor and the like. As raw materials for fruit wine, fruits such as grapes, apples, plums, strawberries, peaches and pears, or concentrated fruit juices are used.

  In general, an antioxidant is added to fruit wine produced through a process of aging after the end of fermentation. As the antioxidant, sulfite, vitamin C and the like are used. For example, sulfite is added to the juice before fermentation begins. As a result, oxidative degradation of the fruit juice is suppressed, and propagation of germs such as wild yeast, lactic acid bacteria, and acetic acid bacteria is also suppressed. In addition, since sulfite reduces the flavor of raw edible fruits and imparts a moderate astringency, it also functions as a component that realizes a flavor like a fruit liquor that is an alcoholic beverage.

  However, there is a demand for fruit wine in a state close to nature in the market, and in order to meet the demands of consumers, fruit wine obtained by fermenting fruit juice without adding an antioxidant is provided. Such fruit sake is called antioxidant-free fruit wine. Anti-oxidant-free fruit wine has a strong sweetness and a conspicuous fruit flavor for raw foods, but is inferior to the complex flavor of fruit wine, which is an alcoholic beverage such as astringency, richness, and richness. This is because an antioxidant-free fruit liquor does not contain a predetermined amount of an antioxidant as an additive, so that a sulfite taste effect, that is, a fruit flavor reduction effect and astringency imparting effect can be obtained. Moreover, it is because sufficient aging is not performed because it is inferior in microbial resistance.

  For example, fruit wines such as wine and cider include brands that are aged in a state filled in oak barrels (bowl and straw). By filling oak barrels, the color, aroma, and taste of the barrels are transferred to the aged fruit wine. As the maturation progresses, the flavor becomes gorgeous, rich, rich and mellow. However, there is a high possibility that various bacteria are lurking on the surface of wood such as cocoons and cocoons. Therefore, when an antioxidant-free wine is ripened in barrels, the risk of becoming a wine with a so-called defective odor increases due to the influence of microorganisms.

  The present invention solves the above-mentioned conventional problems. The object of the present invention is to reduce sweetness and fruit flavor for raw consumption, and to add an antioxidant-free fruit excellent in complex flavor like fruit wine, which is an alcoholic beverage. To provide sake.

  The present invention provides a fruit wine containing at least one barrel aroma component selected from the group consisting of oak lactone and eugenol at a concentration of 10 ppb or more (provided that the amount of oak lactone is determined based on the formula (1)). )

  In one embodiment, the fruit wine does not contain an antioxidant as an additive.

  In a certain embodiment, the raw material of the said fruit liquor is fruit juice containing concentrated fruit juice.

  In one embodiment, the fruit liquor is wine or cider.

  In one embodiment, the concentration of the barrel aroma component is 200 ppb or less.

  The present invention also provides a method for producing a fruit liquor comprising a step of containing at least one barrel aroma component selected from the group consisting of oak lactone and eugenol at a concentration of 10 ppb or more (however, the amount of oak lactone is Determined based on equation (1)).

  In one embodiment, the step of adding the barrel aroma component is performed by bringing fruit juice into contact with oak chips.

  In one embodiment, the oak chips are brought into contact with the juice during the process of fermenting the juice.

  The present invention provides an antioxidant-free fruit liquor that has reduced sweetness and fruit flavor for raw foods, and has an excellent complex flavor that is typical of an alcoholic beverage.

  In the fruit wine of the present invention, either oak lactone or eugenol may be contained alone in an amount of 10 ppb or more, and both compounds may be contained in an amount of 10 ppb or more. Oak lactone and eugenol are barrel aroma components.

  There are cis-type and trans-type in the chemical structure of oak lactone. The oak lactone is generally a mixture of cis oak lactone and trans oak lactone. Cis oak lactone and trans oak lactone are known to have different sensory strengths in fruit wine. JI Champbell et al., "Factors affecting the influence of oak chips on wine flavor", WINE INDUSTORY JOURNAL, vol.21 NO.4 (2006), Table 1 on page 38 shows sensory thresholds in fruit wine. When compared, it is shown that cis oak lactone is about 7 times higher than trans oak lactone.

  In the present specification, the amount, for example, the concentration of oak lactone is not the sum of the amounts of cis-oak lactone and trans-oak lactone actually present, but considering the difference in sensory strength of both compounds in the fruit wine. Use the amount converted into oak lactone alone. Since transoak lactone has a sensory threshold in fruit wine of 1/7 that of cis-oak lactone, the amount converted to cis-oak lactone is 1/7 of the actual amount. The amount of oak lactone is a value determined based on the following formula (1).

  If the concentration of the oak lactone and eugenol contained in the fruit wine is less than 10 ppb, the flavors of fruit wine such as a feeling of fermentation and astringent taste become insufficient. The combined concentration of the oak lactone and eugenol is preferably 15 ppb or more, more preferably 20 ppb or more. The phrase “concentration of oak lactone and eugenol in fruit wine” is intended to include the concentration of any compound when either cis-oak lactone, trans-oak lactone or eugenol is included alone. doing.

  The upper limit of the combined concentration of oak lactone and eugenol contained in the fruit liquor may be appropriately adjusted according to the type and flavor of the fruit liquor, but is preferably 200 ppb or less. Even if the combined concentration of the above-mentioned oak lactone and eugenol exceeds 200 ppb, the flavor like a fruit wine is not further enhanced, and on the contrary, a flavor not like a fruit wine (for example, a coconut odor or a phenol odor) becomes conspicuous. The upper limit of the combined concentration of oak lactone and eugenol is preferably 150 ppb or less, more preferably 100 ppb or less.

  The fruit liquor of the present invention is preferably a fruit liquor in a state close to nature, and preferably contains no antioxidant in an amount that is generally used as an additive. Antioxidants are generally added to fruit liquor by adding potassium pyrosulfite, blowing sulfurous acid gas, sulfur fumigation in barrels, adding sulfurous acid water (5% to 8%), and the like.

  The fruit liquor of the present invention is preferably one that improves the flavor like a fruit liquor through an aging process. Specific examples of the fruit liquor of the present invention include white wine, red wine, rosé wine and cider. Among them, the preferred fruit liquor is wine.

  The method for adding oak lactone and eugenol to the fruit liquor is not particularly limited. Both compounds may be added to the produced fruit liquor, or added to the raw material or intermediate product of the fruit liquor at any stage from the start to the end of the production of the fruit liquor. You may make it contain.

  Oak lactone and eugenol may be contained by contacting the raw material or intermediate product of the fruit wine with oak wood at any stage from the start to the end of the production of the fruit wine. Both compounds are components contained in persimmon and persimmon wood, and are transferred from oak wood to fruit liquor by bringing the raw material or intermediate product of fruit liquor into contact with oak wood. The contact between the oak wood and the fruit liquor raw material or intermediate product can be performed, for example, by adding or immersing the oak wood into the fruit liquor raw material or intermediate product.

  Although the kind of oak wood is not particularly limited, oak chips and oak board (oak table) are generally used. Oak chips are materials obtained by crushing oak timber and firing the surface, and the diameter of chips varies from several millimeters to several centimeters. The oak board is a material obtained by cutting oak wood into a plate shape and firing the surface.

  In general, there are two types of oak wood: American oak and French oak. There are three types of baking methods, light toast, medium toast, and heavy beast. As for the oak wood, both American oak and French oak can be used, and may be used in combination.

  The oak wood is preferably subjected to a sterilization treatment before being brought into contact with the raw material or intermediate product of the fruit liquor. This suppresses the propagation of germs in the fruit juice. The sterilization of oak wood can be performed, for example, by placing oak chips or oak board in an autoclave and heating. The heating conditions at that time may be about 15 minutes at a temperature of about 120 ° C., for example.

  The fruit wine of the present invention is produced by adding yeast to fruit juice and fermenting it. Thereafter, steps such as stagnation, filtration and bottling are performed as necessary. The fruit juice preferably contains concentrated fruit juice. Concentrated fruit juice refers to fruit juice obtained by concentrating fruit juice collected by squeezing fruit by heat treatment or reverse osmosis membrane treatment. The use of fruit juice containing concentrated fruit juice as a fermentation raw material simplifies the production process, reduces the required man-hours and equipment, stabilizes the product quality, and reduces the production cost.

  In addition, in the manufacturing method of the fruit wine of this invention, you may add the various additives conventionally used for manufacture of a fruit wine before and behind a fermentation process. An antioxidant may be added to the fruit wine, but according to the method for producing a fruit wine of the present invention, the fruit flavor is reduced by reducing the flavor of raw food without adding an antioxidant to the fruit wine. Therefore, fruit wine with high commercial value can be provided without adding an antioxidant to the fruit wine.

  As the concentrated fruit juice used in the fermentation process, specifically, at least one kind of concentrated fruit juice selected from the group consisting of grape juice, apple juice, pear juice, peach juice, lychee juice, plum juice, and apricot juice is used. It is preferable to use at least one concentrated fruit juice selected from the group consisting of grape juice, apple juice, pear juice, and peach juice. Among them, a preferable concentrated fruit juice is grape concentrated fruit juice.

  The concentrated fruit juice is diluted and subjected to adjustment such as supplementing the sugar content according to the sugar content of the concentrated fruit juice to be used, and provided to the fermentation raw material. Yeast is added to the fruit juice obtained from the concentrated fruit juice and fermented at a temperature of usually 15 ° C. to 30 ° C. for 5 to 30 days. It is preferable that the juice and the oak wood are brought into contact with each other by adding oak chips or oak board during the fermentation process of the juice. And when fermentation of fruit juice is complete | finished, it is preferable to remove an oak chip | tip or an oak board from a fermented liquor. By contacting the fruit juice and oak wood during the fermentation process, the possibility that various bacteria will propagate in the fruit juice is further reduced. During the fermentation process of the fruit juice, the alcohol content of the fruit wine after fermentation may be adjusted, and malolactic fermentation may be performed according to the fermentation state.

  Oak lactone and eugenol may be contained by ripening the fermented liquor in a state where the oak barrel is filled. Both compounds are components produced during the manufacturing process of the barrel, and the fruit liquor moves from the barrel to the fruit liquor by bringing it into contact with the oak barrel. Generally, an antioxidant-free wine is weak in microbial resistance and oxidation durability, so it is necessary to provide no aging period or shorten the aging period.

  The following examples further illustrate the present invention, but the present invention is not limited thereto.

<Reference example>
Addition of sulfite to red wine Prepared red wine with no antioxidant (“COOP red antioxidant added” (trademark registration), manufactured by Sainte Neige), divided into two, one of which is potassium pyrosulfite Was added in an amount to give a concentration of 100 ppm.
Seven panelists sampled red wine without antioxidants and red wine with antioxidants and evaluated which red wine flavor is more wine-like.
Here, wine-likeness was defined as a juicy aroma such as koji juice, that is, a fruit flavor for raw food being reduced, and a moderate fermentation feeling and a moderate astringency taste. The results are shown in Table 1.

[Table 1]

<Example 1>
Manufacture of white wine using oak chips Mist juice without antioxidants (Jugos Y Vinos Andinos, white mast without antioxidants) 1.75 kg, fructose glucose liquid sugar ("HC55" manufactured by Oji Cornstarch) The product name)) was mixed with 7.1 kg of water for 1.2 kg to prepare 10 L of pre-fermented fruit juice (Brix21.2), and dispensed 1 L each. 300 ppm of dry yeast made by Lallemand was added to the pre-fermentation fruit juice, and oak chips were further added to 5 g / L, followed by fermentation at 25 ° C for 14 days. After fermentation, bentonite was added to perform starch reduction to obtain a transparent white wine.

  The following 6 types of oak chips were used in “OAK ADD INS” (registered trademark) manufactured by NADALIE. In other words, two types of wood, American oak (A) or French oak (F), are used as basic wood, and for each wood, there are three types of grilled light toast (LT), medium toast (MT), and heavy beast toast (HT). I used the one that gave the direction.

  Moreover, as a control example, white wine was obtained in the same manner as described above except that oak chips were not added to the pre-fermentation fruit juice.

  Eugenol and oak lactone contained in each white wine were extracted using a solid phase column (“InartSep RP-1 250 mg / 6 ml” (trade name) manufactured by GL-Sciences), and then under the analysis conditions shown in Table 2. GCMS (manufactured by Agilent) was used, and analysis was performed using oak lactone (purchased from Hasegawa Fragrance) and eugenol (Tokyo Kasei A0232) containing cis and trans isomers in a ratio of 1: 1. The analysis results are shown in Table 3.

(1) Analysis conditions [Table 2]

(2) Analysis results [Table 3]

  Subsequently, seven panelists sampled each obtained white wine, and compared with the control example, it was sensory-evaluated whether it had the flavor like wine.

  Here, wine-likeness was defined as a juicy aroma such as koji juice, that is, a fruit flavor for raw food being reduced, and a moderate fermentation feeling and a moderate astringency taste. The results are shown in Table 4. Regarding FMT, we evaluated that the two panelists were neither.

[Table 4]

<Example 2>
Manufacture of red wine using oak chips Anti-oxidant-free mast juice (Jugos Y Vinos Andinos anti-oxidant-free red mast) 1.6 kg, Organic American Concord non-added red mast (manufactured by MILNE) 0. 15 kg, fructose glucose liquid sugar (“HC55” (trade name) manufactured by Oji Cornstarch Co., Ltd.) is mixed with 1.3 kg of 7.8 L of water to prepare 11 L of pre-fermented fruit juice (Brix20.9), and 1 L each. Noted. 300 ppm of dry yeast made by Lallemand was added to the pre-fermentation fruit juice, and oak chips were further added to 5 g / L, followed by fermentation at 25 ° C for 14 days. After fermentation, bentonite was added to perform starch reduction to obtain a transparent red wine.

  The oak chips used are the same six types as in Example 1. The barrel aroma component concentration of the obtained red wine was analyzed. The results are shown in Table 5.

[Table 5]

  Seven panelists sampled each obtained red wine, and compared with a control example, it evaluated whether it had the flavor like wine. Evaluation criteria were the same as in Example 1. The results are shown in Table 6. Regarding FMT, we evaluated that one panelist was neither.

[Table 6]

<Example 3>
Addition of barrel aroma component to white wine Commercially available white wine without sulfite (“COOP white antioxidant-free” (registered trademark) manufactured by Sainte Neige Wine Co., Ltd.) was prepared. The concentration of oak lactone and eugenol in this white wine without sulfite is 0 ppm. A predetermined amount of oak lactone, a predetermined amount of eugenol, or a predetermined amount of both compounds were added to this white wine to produce a white wine for evaluation.

  Each of the obtained white wines was sampled by seven panelists and subjected to a sensory evaluation as to whether the wine had a flavor like wine. As a control example, the above white wine without addition of sulfite was used before the barrel aroma component was added. The wine-like flavor score is 5 points, with 1 point of “No COOP white antioxidant added” (trade name) manufactured by Sainte Neige Wine Co., Ltd. used as a control and 3 points of 100 ppm potassium pyrosulfite added to the control. Scored by evaluation. The average value of the values scored by each panelist was used as the evaluation value. It was judged that there was a wine-like flavor with a score of 2.5 or more. The results are shown in Tables 7-9.

[Table 7]

  At a concentration of 200 ppb, the coconut aroma began to stand out slightly. At a concentration of 1 ppm, the coconut aroma was too strong and the wine-like flavor decreased.

[Table 8]

  Astringency was particularly felt at a concentration of 100 ppb, and the aftertaste was tightened. At a concentration of 1 ppm, the phenolic feeling was strong, smelling like Shoromaru, and the wine-like flavor decreased.

[Table 9]

  The wine-like flavor was not observed when the oak lactone concentration was 5 ppb alone or the eugenol concentration was 5 ppb alone. However, when the concentration of both was 10 ppb, the flavor like wine was recognized.

<Example 4>
Addition of barrel aroma component to red wine Commercially available red wine without sulfite ("COOP red antioxidant-free" (registered trademark) manufactured by Sainte Neige Wine Co., Ltd.) was prepared. The concentration of oak lactone and eugenol in this red wine with no sulfite added is 0 ppm. A red wine for evaluation was produced and sensory evaluated in the same manner as in Example 3 except that the above red wine without sulfite was used instead of the white wine without sulfite. The results are shown in Tables 10-12.

[Table 10]

  At a concentration of 200 ppb, the coconut aroma began to stand out slightly. At a concentration of 1 ppm, the coconut aroma was too strong and the wine-like flavor decreased.

[Table 11]

  Astringency was felt at a concentration of 100 ppb, and the aftertaste was tightened. At a concentration of 1 ppm, the phenolic feeling was strong, smelling like Shoromaru, and the wine-like flavor decreased.

[Table 12]

  The wine-like flavor was not observed when the oak lactone concentration was 5 ppb alone or the eugenol concentration was 5 ppb alone. However, when the concentration of both was 10 ppb, the flavor like wine was recognized.

Claims (8)

A fruit wine containing at least one barrel aroma component selected from the group consisting of oak lactone and eugenol at a concentration of 10 ppb or more (however, the amount of oak lactone is determined based on the formula (1)).

  The fruit wine according to claim 1, which does not contain an antioxidant as an additive.   The fruit liquor according to claim 1 or 2, wherein the fruit liquor is a fruit juice containing concentrated fruit juice.   The fruit wine according to any one of claims 1 to 3, wherein the fruit wine is wine or cider.   The concentration of the barrel aroma component is 200 ppb or less, and the fruit wine according to any one of claims 1 to 4. A method for producing fruit wine comprising a step of containing at least one barrel aroma component selected from the group consisting of oak lactone and eugenol at a concentration of 10 ppb or more (provided that the amount of oak lactone is determined based on the formula (1)) )

  The method for producing a fruit liquor according to claim 6, wherein the step of adding the barrel aroma component is performed by bringing fruit juice into contact with oak chips.   The said oak chip | tip is a manufacturing method of the fruit liquor of Claim 7 made to contact fruit juice during the process of fermenting fruit juice.