JP3333557B2 - How to make persimmon wine - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing persimmon wine having a slow deterioration.

[0002]

2. Description of the Related Art It is known that persimmon juice can be produced from persimmon juice in the same manner as persimmon juice is made from persimmon as a raw material and wine is made from grape juice. It is known that persimmon fruits contain a large amount of phenolic substances such as catechin, condensed tannin, and flavonoids.

[0003]

Since the conventional persimmon wine deteriorates quickly, it browns in a short period of time and the flavor is impaired.

[0004]

Means for Solving the Problems In the persimmon wine production process, the present inventor removed or reduced the phenolic substances contained in persimmon juice or persimmon wine at the stage of persimmon juice or after brewing persimmon wine, thereby improving persimmon wine. The present inventors have found that the deterioration of wine is delayed, and have completed the present invention. The present invention provides a method for producing persimmon wine using persimmon, wherein persimmon juice or persimmon wine is treated with a substance capable of binding or adsorbing to a phenolic substance contained in persimmon juice or persimmon wine. Related to manufacturing method.

Hereinafter, the present invention will be described in detail. Examples of the substance capable of binding or adsorbing to the phenolic substance contained in the persimmon juice or persimmon wine in the present invention include proteins such as gelatin, albumin, casein, globulin, glutelin, and prolamin (preferably gelatin, albumin) or silica sol, silica gel, Examples thereof include silica powder and the like (preferably colloidal silica sol), and these may be used alone or in combination of two or more.

The treatment of persimmon juice or persimmon wine in the present invention may be achieved by bringing persimmon juice or persimmon wine into contact with a substance capable of binding or adsorbing a phenolic substance. A method of mixing a substance capable of binding or adsorbing with a phenolic substance by mixing a substance capable of binding or adsorbing with a phenolic substance, or silica gel,
A method in which a substance capable of binding or adsorbing to a phenolic substance is immobilized on a carrier such as carrageenan or a membrane, and persimmon juice or persimmon wine is passed through the immobilized substance.

As the persimmon variety used in the present invention, any variety such as Fuyu, Jiro, Suruga, Zenjimaru, Hiraganashi, Aizu Shiranu and other persimmons and astringent persimmons can be used. As the persimmon juice, juice obtained by crushing the persimmon or squeezed persimmon is used. As persimmon wine, persimmon juice obtained by fermenting the persimmon juice with yeast may be used. As a substance capable of binding or adsorbing to the phenolic substance used in the treatment, for example, gelatin, a commercially available powder may be used. As for albumin, chicken egg white can be used in addition to commercially available powdered albumin.
There are various commercially available colloidal silica sols, and any of them can be used. Copoloc 300 ^™ (manufactured by Otsuka Chemical Co., Ltd.) is superior in effect.

[0008] The amount of gelatin or albumin added is
In the case of persimmon juice and persimmon wine, 5-1000 each
mg / l, preferably 30-200 mg / l. The addition amount of the colloidal silica sol is from 0.03 to 2 ml / l, preferably from 0.2 to 1.0 ml / l. The substance capable of binding or adsorbing with the phenolic substance used in the treatment, such as gelatin, albumin or colloidal silica sol, is used alone or in combination, depending on the phenolic substance content of persimmon juice or persimmon wine and also the phenol component. Although different depending on the composition, in both cases of persimmon juice treatment and persimmon wine treatment, the effect is generally excellent when gelatin and colloidal silica sol are used in combination.

The treatment temperature may be any temperature at which the persimmon juice or persimmon wine does not freeze, but is preferably 5 to 25 ° C. The treatment period varies depending on the composition and content of phenolic substances in persimmon juice and persimmon wine, but usually
It is 2 to 18 hours, preferably about 15 hours. Hereinafter, examples of the present invention will be described.

[0010]

【Example】

Example 1 After crushing 50 kg of Zenji-maru seed persimmon, the juice was squeezed to obtain about 35 liters of persimmon juice. 100 mg / l potassium pyrosulfite in this persimmon juice
, Tartaric acid 4 g / l, and pectinase standard Sumitime S
Add 200mg / l PC (manufactured by Shin Nippon Chemical Co., Ltd.)
It was left at 5 ° C. After 24 hours, the persimmon juice was centrifuged to obtain about 30 liters of clear persimmon juice. Saccharomyces cerevisiae KY, a wine yeast cultured in the same persimmon juice at 20 ° C for 3 days in advance,
1.5 liters of a culture solution of -5700 strain [Chemistry and Organisms, 28 , 800 (1990)] was added as fermenter and fermentation was carried out at 15 ° C.

Ten days after the start of fermentation, potassium pyrosulfite
160 mg / l was added to moromi, and the fermentation was stopped by centrifugation to obtain about 29 liters of persimmon wine. Divide this persimmon wine into two equal parts, and add colloidal silica sol
After 0.5 ml / l of 300 ^TM was added and the mixture was stirred, 50 mg / l of gelatin powder dissolved in a small amount of warm water was added and mixed, the stirring was stopped, and the mixture was allowed to stand for 16 hours. Next, 0.5 g / l of bentonite (manufactured by Kanto Bentonite Mining Co., Ltd.) was added to about 13 liters of the supernatant separated so that the ori portion was not mixed as much as possible. After stirring, the mixture was allowed to stand overnight and filtered. And about 12 liters of persimmon wine (silica sol-gelatin treatment). On the other hand, for the other half, without silica sol-gelatin treatment,
After stirring by adding 0.5 g / l of bentonite, the mixture was allowed to stand overnight and filtered to obtain about 14 liters of persimmon wine (untreated).

The total phenol content of the persimmon wine before and after the silica sol-gelatin treatment was measured. The results are shown in Table 1.

[0013]

[Table 1]

[0014] Analytical values and sensory evaluation of the further brewed persimmon wine
The results are shown in Table 2. Note that OD is an indicator of deterioration.
^430nm _1cmWas measured. OD even after storage at 30 ℃ for 3 months
^430nm _1cmIf the value does not exceed 0.10, the deterioration is slow
Means In addition, the sensory evaluation was performed by a
This was performed using a flannel.

[0015]

[Table 2]

[0016] Furthermore, 720 ml of persimmon wine of these two districts
Storage tests were performed at 5 ° C. and 30 ° C., packed in a Bordeaux bottle, stoppered with a screw cap. Table 3 shows the results.

[0017]

[Table 3]

Example 2 To about 37 liters of persimmon juice obtained by crushing and squeezing 50 kg of Fuyu persimmon, 150 mg / l of potassium pyrosulfite and 4.2 g / l of tartaric acid were added, and 200 mg / l of Sumizyme SPC was added. After standing at 15 ° C. for 16 hours, about 31 liters of supernatant was separated. This supernatant is
Equally divided into colloidal silica sol, Copoloc 300 ^TM
1.2ml / l, gelatin powder 0.8mg / l dissolved in a small amount of warm water
While stirring in this order.
After standing at 5 ° C. for 8 hours, about 12.5 liters of supernatant was obtained. The total phenol content of the obtained persimmon juice before and after the silica sol-gelatin treatment was measured. The results are shown in Table 4.

[0019]

[Table 4]

The silica sol-gelatin-treated persimmon juice and the other untreated persimmon juice are mixed in advance with the untreated persimmon juice.
℃, 3 days of culture wine yeast Saccharomyces cerevisiae (Saccharomyces cerevisiae) Please de
0.63 liter and 0.78 liter of the mousse strain were added to the mother, respectively, and fermentation was performed at 15 ° C. On the 12th day after the start of fermentation, 160 mg / l of potassium pyrosulfite was added to the moromi, and the fermentation was stopped by centrifugation.
0.6 g / l was added, the mixture was allowed to stand overnight, and filtered to obtain persimmon wine. Persimmon wines brewed from treated and untreated persimmon juice were about 11 liters and about 13 liters, respectively.

The analytical values of the brewed persimmon wine are shown in Table 5. In addition, the sensory evaluation was performed using the panel which consists of seven skilled people.

[0022]

[Table 5]

Next, about these two kinds of persimmon wines,
Storage tests were performed at 5 ° C. and 30 ° C. in 20 ml Bordeaux bottles. The results are shown in Table 6.

[0024]

[Table 6]

[0025]

According to the method of the present invention, persimmon wine with a slow deterioration can be produced.

──────────────────────────────────────────────────続 き Continued on the front page (72) Inventor Hideki Yamamoto 791 Ohara Nishi, Yamanashi City, Yamanashi Prefecture (72) Inventor Kenichi Nishimaki 419, Nishinohara, Enzan City, Yamanashi Prefecture (72) Inventor Kazuyoshi Kitano 1098 Osatocho, Kofu City, Yamanashi Prefecture Examiner Kunihiko Fushimi (56) References JP-A-60-27376 (JP, A) JP-A-60-180574 (JP, A) JP-A-2-268676 (JP, A) JP-A-58-71883 (JP) , A) (58) Fields surveyed (Int. Cl. ⁷ , DB name) C12G 1/00-3/14 C12H 1/00-1/22 JICST file (JOIS) Food-related literature information (food net)

Claims (1)

(57) [Claims] 1. A method for producing persimmon wine using persimmon, comprising: gelatin or albumin and colloidal silica.
Preparation of persimmon wine, characterized in that in combination with Le processing the persimmon juice or persimmon wine.