JP5893852B2 - Alcoholic beverage base - Google Patents

Description

  The present invention provides an alcoholic beverage base, and more particularly an alcoholic beverage base containing wine.

  In recent years, the consumption of alcoholic beverages has been on a decreasing trend as consumers, especially younger people, have moved away from alcohol. The feeling of bitterness and irritation derived from alcohol that can be felt when drinking alcohol is considered to be a cause of alcohol separation, and chuhais with low alcohol content are gaining popularity.

  On the other hand, the general alcohol content of wine is about 11 to 14 (v / v)%, which is higher than that of beer and chuhai. Furthermore, wine may have astringency derived from polyphenols. Therefore, one of the reasons why the consumption of wine among young people does not increase is that the high alcohol content and taste characteristics of wine do not match the tastes of young people.

  Therefore, there is a demand for the development of a wine-based low-alcohol beverage that sufficiently maintains the taste of wine while meeting the tastes of consumers, particularly young people. Related to this is a low-alcohol-enriched wine composition (Patent Document 1) that has a rich wine aroma and rich taste and astringency such as astringency due to natural aroma components, tartar is removed, and brandy is added. Further, a concentrated wine composition suitable for cooking (Patent Document 2) and a wine soft drink containing alcohol-free wine, a soft drink basic substance, and carbonic acid are known (Patent Document 3).

JP2007-159503A JP 3-240462 JP 63-276468

  The concentrated wine compositions described in Patent Documents 1 and 2 are applied to cooking, and are not used for diluting wine. Further, the wine soft drink described in Patent Document 3 is not an alcoholic beverage because alcohol is removed. In other words, there is no alcoholic beverage base for splitting and drinking, and no wine flavor can be felt even after dilution with cracking material.

  An object of this invention is to provide the alcoholic beverage which has a wine flavor even after diluting with a cracking material.

  In view of the above circumstances, the inventors of the present application focused on components that affect the flavor of alcoholic beverages and examined the blending of each component. As a result, specific amounts of wine, sugar, organic acid, and alcohol were determined. It was discovered that the flavor of wine can be made to feel good even after being diluted with cracked wood. Based on this knowledge, the present invention has been completed.

Although this invention is not limited, the alcoholic beverage base of (1)-(6) and the alcoholic beverage of (7) are provided.
(1) It contains wine-derived alcohol as alcohol, the sugar is 10-40 (w / v)%, the weight ratio of sugar to total acid is 6-23, and the weight ratio of tartaric acid to citric acid is 10-147 (w / W) Alcoholic beverage base adjusted to%.

(2) The alcoholic beverage base according to (1), which contains wine-derived alcohol at a pure alcohol ratio of 33 to 66 (v / v)%.
(3) The alcoholic beverage base according to (1) or (2), containing tartaric acid at 7 g / L or less.

(4) The alcoholic beverage base according to any one of (1) to (3), wherein the alcohol content is adjusted to 13 to 30 (v / v)%.
(5) The alcoholic beverage base according to any one of (1) to (4), wherein the saccharide is one or more selected from the group consisting of sucrose, glucose, and fructose.

(6) The alcoholic beverage base according to any one of (1) to (5), which contains distilled liquor.
(7) An alcoholic beverage produced by diluting the alcoholic beverage base according to any one of (1) to (6) with a split material.

  According to the present invention, it is possible to provide an alcoholic beverage base that has the flavor of wine even when diluted with a cracking material, has a sufficient drinking sensation and a refreshing feeling, and is excellent in long-term storage stability.

<Alcoholic beverage base>
The alcoholic beverage base of the present invention is a composition used to obtain an alcoholic beverage, and wine, other alcoholic beverages, sugars, and organic acids are blended in a specific ratio.

  The alcohol contained in the alcoholic beverage base of the present invention is derived from wine and other liquors blended as ingredients. The alcohol content of the alcoholic beverage base can be adjusted to, for example, 13 to 30 (v / v)%, preferably 15 to 30 (v / v)%, more preferably 15 to 20 (v / v)%. In particular, by adjusting the alcohol content of the alcoholic beverage base to 15 (v / v)% or more, for example, 20 (v / v)%, quality deterioration due to long-term storage at room temperature can be suppressed. From the viewpoint of stability. In addition, unless otherwise indicated, alcohol as used in this specification means ethyl alcohol (ethanol). Further, the alcohol content referred to in this specification means the volume (v / v)% of alcohol in the solution containing alcohol.

  The wine contained in the alcoholic beverage base of the present invention only needs to be blended so that the pure alcohol ratio of the alcohol derived from the wine is within a certain range, and the blending amount of the wine itself is not particularly limited. It is blended at ˜50 (v / v)%. Here, the pure alcohol ratio of alcohol derived from wine refers to the percentage of the alcohol volume derived from wine in the total alcohol volume contained in the alcoholic beverage base. For example, when an alcoholic beverage base (1000 ml) with a total alcohol content of 15 (v / v) is prepared by blending wine (500 ml) with an alcohol content of 12 (v / v)%, pure alcohol of wine-derived alcohol The ratio is ((0.12 × 500) / (0.15 × 1000)) × 100 = 40 (v / v)%. The pure alcohol ratio of the alcohol derived from wine in the alcoholic beverage base of the present invention can be adjusted to 33 to 66 (v / v)%, preferably 33 to 50 (v / v)%. If the pure alcohol ratio of the alcohol derived from the wine in the alcoholic beverage base is less than 33 (v / v)%, the wine-like taste is lacking and the watery flavor is not preferred. Moreover, when the pure alcohol ratio of the alcohol derived from wine exceeds 66 (v / v)%, it becomes difficult to adjust the concentration of saccharides and organic acids within the range in which the effects of the present invention can be exerted. It is not preferred because it cannot give a drinking response or sharpness. Effect of adding sugars by adjusting the pure alcohol ratio of alcohol derived from wine to the above range: Improvement of drinking quality of alcoholic beverages and effect of adding organic acid: Maintaining sharpness of aftertaste , Can be exhibited.

  In the present invention, any generally available wine may be used. Such a wine may be any wine that is produced by solid-liquid separation, such as orientation pulling, of moromi containing alcohol obtained by fermenting grapes as a raw material using yeast. Grape varieties and production areas, types of yeast used for fermentation, production conditions, etc. are not limited. In the present invention, red wine can be preferably used.

  Other alcohols blended in the alcoholic beverage base of the present invention may be alcoholic beverages that can adjust the alcohol content of the alcoholic beverage base to 15 (v / v)% or more. For example, it is known that the alcohol content of wine is generally 11 to 14 (v / v)%. Therefore, in order to adjust the alcohol content of the alcoholic beverage base to the range described above, alcoholic beverages having an alcohol content of at least 20 (v / v)% or more are used. As such alcoholic beverages, for example, distilled alcoholic beverages can be used. Here, the distilled liquor refers to an alcoholic beverage produced by distilling an alcohol-containing material with a single-type distiller or a continuous distiller. Specifically, brewing alcohol, spirits (eg spirits such as gin, vodka, rum, tequila and alcohol for raw materials), whiskeys (eg whiskey, brandy, etc.), or shochu (eg single distillation shochu, continuous distillation shochu) Etc.). Further, a brewed liquor having an alcohol content of 20 (v / v)% or more may be used. In the present invention, for example, continuous distilled liquors such as brewing alcohol, vodka, raw material alcohol, and continuous distilled shochu can be preferably used.

  By blending saccharides in the alcohol beverage base of the present invention in a specific concentration range, the alcoholic beverage obtained by diluting the alcohol beverage base with a cracking material can be given a savory flavor. The saccharide concentration is 10 to 40 (w / v)%, preferably 20 to 40 (w / v)%, and blended in the alcoholic beverage base. The saccharide concentration referred to in the present invention is the concentration of various saccharides contained in an alcoholic beverage base measured by a flow injection analysis method using an immobilized enzyme electrode (also referred to herein as “biosensor”). It is the sum.

  Examples of saccharides that can be blended in the alcoholic beverage base of the present invention include monosaccharides, disaccharides, trisaccharides, tetrasaccharides, and oligosaccharides and polysaccharides composed of higher constituent sugars. Alternatively, it is preferable to add a disaccharide because a natural taste can be given to an alcoholic beverage obtained by dividing an alcoholic beverage base with a split material. As monosaccharides, glucose, fructose, galactose, xylose, mannose, arabinose, and sugar alcohols such as sorbitol, mannitol, xylitol, erythritol, maltitol, and lactitol can be used, but glucose or fructose is preferable. . As the disaccharide, sucrose, lactose, maltose and the like can be used, and sucrose is preferable.

  In the alcoholic beverage base of the present invention, an organic acid is blended so as to satisfy the following conditions (1) to (3). By satisfying these conditions, the alcoholic beverage obtained by diluting the alcoholic beverage base with the split material can be given a pleasant aftertaste. In order to satisfy these conditions, an organic acid can be separately added to the alcoholic beverage base in addition to the organic acid present in the wine.

(1) Sugar Acid Ratio Based on Alcohol Beverage The amount of organic acid is adjusted so that the ratio of sugar acid based on alcohol drink is 6 to 23, preferably 9 to 23, and more preferably 15 to 23. By adjusting the sugar acid ratio within this range, the alcoholic beverage obtained by diluting the alcoholic beverage base with the cracking material can maintain the sharpness of the aftertaste while having a firm feel. When the sugar acid ratio exceeds 18, the aftertaste of the alcoholic beverage is deteriorated, and when the sugar acid ratio is less than 4, the acidity of the alcoholic beverage becomes too strong to be suitable for drinking.

  The sugar acid ratio as used herein refers to the ratio of the amount of sugar to the total acid contained in the alcoholic beverage base of the present invention. Here, the total acid means the total amount of all organic acids contained in the alcoholic beverage base, and in this specification, the titration acidity by sodium hydroxide is converted on the assumption that all organic acids are tartaric acid. Value. The method for measuring and calculating the total acid will be described later.

(2) Alcoholic beverage base tartaric acid concentration The tartaric acid concentration in the alcoholic beverage base is adjusted to 7 g / L or less, preferably 5 g / L or less. In the alcoholic beverage obtained by adjusting the tartaric acid concentration within this range, it is possible to prevent the generation of tartar during storage of the alcoholic beverage base, and further by diluting the alcoholic beverage base with a cracked material. Can maintain the complex taste of wine. When the tartaric acid concentration is higher than 7 g / L, there is a risk that tartar is generated during storage of the alcoholic beverage base.

(3) Tartaric acid / citric acid ratio based on alcoholic beverage The tartaric acid / citric acid ratio referred to herein means the percentage of the amount ratio of tartaric acid to citric acid in the alcoholic beverage base, and the following formula:
Tartaric acid / citric acid ratio (w / w)% = (tartaric acid concentration / citric acid concentration) × 100
Can be obtained. The tartaric acid concentration and the citric acid concentration can be measured by the method described in “Measurement of organic acid concentration by high performance liquid chromatography” described later. Tartaric acid and citric acid are appropriately blended in the alcoholic beverage base so that the tartaric acid / citric acid ratio is 10 to 147 (w / w)%, preferably 37 to 147 (w / w)%. By adjusting within this range, the alcoholic beverage obtained by diluting the alcoholic beverage base with the split material can maintain the finish of the aftertaste while having a firm feel. The condition (3) is more important because it affects the sharpness of the aftertaste of the alcoholic beverage more than the condition (1). When the tartaric acid / citric acid ratio is less than 10 (w / w)%, the sharpness becomes too good and the deep taste becomes insufficient. When the tartaric acid / citric acid ratio is higher than 147 (w / w)%, the taste is heavy. It becomes too difficult to drink.

  As described above, depending on only tartaric acid and citric acid contained in the wine itself, the condition (3) may not be satisfied, so if necessary, tartaric acid and citric acid may be separately added to the alcoholic beverage base. May be. In particular, since the concentration of citric acid in wine (red wine) is low, the condition (3) can be satisfied by adding tartaric acid and citric acid separately.

  As long as the above conditions (1) to (3) are satisfied, any organic acid generally used in the production of food and drink may be used as the alcohol beverage-based component of the present invention. Examples of such organic acids include tartaric acid, malic acid, citric acid, oxalic acid, gluconic acid, succinic acid, lactic acid, acetic acid, pyruvic acid, and α-ketoglutaric acid.

  Moreover, you may satisfy the conditions of said (1)-(3) by mix | blending the fruit juice containing these organic acids with an alcoholic beverage base. Examples of such juice include grape, apple, and plum juice. As a specific aspect, puree, straight fruit juice, heat-concentrated fruit juice, vacuum-concentrated fruit juice, transparent fruit juice, turbid fruit juice, or the like can be blended in the alcoholic beverage base of the present invention. One type of fruit juice may be used alone, or two or more types may be used in combination.

  As long as the effects of the present invention are not impaired, components other than those described above can be used as the alcoholic beverage-based component of the present invention. As such a component, any component generally used as a component of a low alcohol beverage can be used. For example, a fragrance, a vitamin, a pigment, an antioxidant, a sour agent, an emulsifier, a preservative, a seasoning. , Extracts, pH adjusters, and quality stabilizers.

<Contained beverage base>
The alcoholic beverage base of the present invention is not easily deteriorated in quality even when stored at room temperature for a long period of time. However, from the viewpoint of maintaining the characteristics for a longer period of time, it is preferable that the container be filled into a container. The form of the container is not limited at all, and can be provided in a normal form such as a molded container mainly composed of plastic, a metal can, a laminated paper container laminated with a metal foil or a plastic film, and a glass bottle.

<Alcoholic beverage>
As used herein, the alcoholic beverage refers to one obtained by diluting the alcoholic beverage base of the present invention with a split material. The alcohol content of the alcoholic beverage is, for example, 2 to 10 (v / v)%, preferably 3 to 8 (v / v)%. As a specific embodiment, the alcohol content of the alcoholic beverage is 3 to 6 (v / v)%.

<Split material>
The split material as used in this specification means what is used for dilution of the alcoholic beverage base of this invention. Alcohols and non-alcohols can be used as the splitting material. Shochu and spirits can be used as alcohols, and water, hot water, carbonated water, fruit juice, milk, green tea, oolong tea and the like can be used as non-alcohols. Moreover, it is good also as a split material combining 2 or more types of the above alcohols and non-alcohols. The alcoholic beverage base of the present invention is diluted 1.5 to 10 times, preferably 3 to 6 times, using a split material.

<Measurement of sugar concentration>
The saccharide concentration shown in the present specification is a value measured by a flow injection analysis method using a biosensor. Here, the biosensor means an electrode having an immobilized enzyme membrane that specifically acts on saccharides in a sample. The redox potential generated by the reaction between the immobilized enzyme of the biosensor and the sugar to be measured is measured, and the sugar concentration is calculated. Various sugar concentrations can be measured depending on the type of immobilized enzyme used. In this specification, saccharide | sugar concentration is measured using the system of the flow injection analyzer Bioflow BF-4 currently sold from Oji Scientific Instruments.

<Measurement of total acid>
The total acid indicated herein is measured by the following method. Take 20 mL of sample with a whole pipette into a 100 mL beaker and add distilled water to adjust the volume to about 50 mL. A pH meter electrode is inserted into the solution, and a 1 / 10N sodium hydroxide solution is dropped from the burette while stirring, and titrated until the pH reaches 7.0. The amount of 1 / 10N sodium hydroxide solution required to bring the pH of the sample solution to 7.0 is the titration amount (XmL). Here, as the 1 / 10N sodium hydroxide solution, a commercially available reagent for volumetric analysis with a known factor is used.

The total acid shown herein is the following formula assuming that the organic acid in the sample is all tartaric acid:
Total acid (g / 100 mL) = X × F × 0.0075 × 100/20
X: Titration volume of 1 / 10N sodium hydroxide solution (mL)
F: Calculated by a factor of 1 / 10N sodium hydroxide solution.

<Measurement of organic acid concentration by high performance liquid chromatography>
The tartaric acid and citric acid concentrations indicated herein are measured using high performance liquid chromatography (HPLC). In this organic acid analysis system, after separating the organic acid by ion exclusion chromatography, a pH buffering reagent is continuously added to the column eluate to bring the organic acid into a dissociated state by bringing the pH to near neutrality. Measure the degree. In this specification, unless otherwise specified, analysis is performed under the following conditions:
Column Shim-pack SCR-102H (8 mm ID × 300 mm L, Shimadzu Corporation). Depending on the sample, two are connected in series. In addition, a corresponding guard column, for example, SCR-102H (6 mm ID × 50 mm L, Shimadzu Corporation) is mounted as necessary;
Column temperature 45 ° C;
Mobile phase 5 mM p-toluenesulfonic acid aqueous solution;
pH buffering reagent 5 mM p-toluenesulfonic acid aqueous solution containing 100 μM EDTA and 20 mM Bis-Tris;
Flow rate 0.8 mL / min;
Measure electrical conductivity.

  The above conditions can be executed using a commercially available HPLC system such as LC-10A (Shimadzu Corporation). As various organic acid standard solutions, for example, a commercially available carboxylic acid analytical reagent (Kanto Chemical Co., Inc.) is appropriately diluted with distilled water to prepare a standard solution having a plurality of concentrations. Measure the concentration of tartaric acid and citric acid.

<Measurement of alcohol content>
The alcohol content may be measured using any method, but the alcohol content shown in the present specification is a value measured using a vibrating densimeter. More specifically, a sample from which carbon dioxide gas is removed is prepared by filtering or sonicating the alcoholic beverage to be measured, and the sample is subjected to direct-fire distillation, and the density of the obtained distillate at 15 ° C. is measured. Measured and converted by the NTA prescribed analysis method (Heisei 19 National Tax Agency Directive No. 6, revised on June 22, 2007) “Table 2 Alcohol content and density (15 ° C) and specific gravity (15/15 ° C) conversion The alcohol content is determined by conversion using the table.

Further, the alcohol content of less than 1.0 (v / v)% is measured by using “B) Gas Chromatograph Analysis Method” described in the National Tax Agency Predetermined Analysis Method 3-4 (alcohol content).
<Test of tartar generation>
300 mL of the sample from which the solid content has been removed by filter paper is sealed in a 360 mL transparent glass sample bottle, sealed, and then held for 7 days or longer in a thermostat set to 0 to -2 ° C. The presence or absence of tartar is confirmed visually and the observation results are evaluated according to the following criteria.

-There is no tartar.
+ Slight tartar crystals are observed.
++ About 10 tartar crystals are observed.

      ++ Crystals of tartar spread throughout the bottom of the glass bottle.

The present invention will be specifically described below, but the scope of the present invention is not limited thereto.
[Test Example 1] Effect of addition of sugar to alcoholic beverage base (1-1) Preparation of alcoholic beverage base Red wine (ordinary mast wine, alcohol content 12.7 (v / v)%) and neutral spirits (NS, alcohol Frequency 59.0 (v / v)%) and fructose glucose liquid sugar (trade name IF55, Kato Chemical Co., Ltd.) are mixed in the ratio shown in Table 1, and water is added to a final liquid volume of 1000L. By adjusting, samples 2 to 6 in which the alcohol content was adjusted to 15 (v / v)% and the saccharide concentration was adjusted to 16 to 35 (w / v)% were prepared. Sample 1 which is red wine itself was used as a control.

  NS is a distillate containing alcohol obtained by distilling fermented molasses using a continuous distiller.

(1-2) Sensory evaluation Samples 1 to 6 were diluted about 3 times with water to adjust the alcohol content to 5 v / v% to perform sensory evaluation. In sensory evaluation, five skilled panelists evaluated drinking response by the following five-step evaluation.

1 point watery;
2 A little watery;
3 There is a slight response to drinking;
4 points
5 points Very drinkable.

  The average value of the evaluation points of each panel was calculated, and 3.0 points or more were evaluated as having sufficient drinking response (Table 2).

  The control sample 1 (red wine only) diluted with water had an average score of 2.0 and was rated slightly watery. Sample 2 (a mixture of red wine and NS) diluted with water felt fruity but was evaluated to be slightly watery, similar to the control.

  On the other hand, sample 3 (a mixture of 16 (w / v)% sugar, wine, and NS) diluted with water had an average evaluation score of 3.0, and was evaluated to have a slight drinking response. Samples 4 to 6 (a mixture of 35 (w / v)% saccharide, wine, and NS) diluted with water also have an average score of 3.7, 3.5, and 3.1, respectively. It was evaluated that there was a slight response to drinking.

  From the above, it has been clarified that the diluted solutions of Samples 3 to 6 have an average evaluation score of 3.0 or more and have a sufficient drinking feel. From these results, it was shown that the drinking response of alcoholic beverages was improved by blending sugars in the alcoholic beverage base at 16 to 35 (w / w)%.

Test Example 2 Influence of Pure Alcohol Ratio of Alcohol Derived from Wine in Alcohol Beverage Base (2-1) Preparation of Alcohol Beverage Base Red wine (alcohol content 12.7 (v / v)%), NS (alcohol content 59 0.0 (v / v)%), and tartaric acid at a ratio shown in Table 3, and by adjusting the liquid volume to 1000 L with water, the total acid is 3.0 g / L, alcohol derived from red wine The alcoholic beverage base in which the pure alcohol ratio was adjusted to 20 to 80 (v / v)% was prepared (samples 8 to 12). Sample 7, which is red wine itself, was used as a control.

(2-2) Sensory evaluation Samples 7 to 12 were diluted about 3 times with water to adjust the alcohol content to 5 v / v% for sensory evaluation. In sensory evaluation, five experienced panelists evaluated the taste of the fruit by the following five-step evaluation.

1 point does not feel the taste of fruit;
2 points Feel the taste of fruit, but weak;
3 points Feel the taste of fruit;
4 points Feel the fruit taste richly;
5 points The fruit taste is very rich.

  The average value of the evaluation points of each panel was calculated, and 3.0 points or more were evaluated as having sufficient fruit taste (Table 4).

  The control sample 7 (red wine only) diluted with water had an average score of 4.0 and was evaluated as having a rich taste of fruit. As the ratio of NS to wine increased, the pure alcohol ratio of alcohol derived from wine decreased, and it was expected that the evaluation of the fruit taste would decrease. However, samples 8 with 79 (v / v)% pure alcohol ratio and sample 9 with 66 (v / v)% wine diluted with water have a high evaluation of fruit taste almost equivalent to the control. Received. In addition, the average evaluation points of the diluted sample 10 of the sample 10 having a pure alcohol ratio of 50 (v / v)% and 33 (v / v)% of the alcohol derived from wine are 3.7 and It was 3.4 and was found to have a sufficient fruit taste.

  From the above results, it is clear that an alcoholic beverage obtained by diluting an alcoholic beverage base having a pure alcohol ratio of alcohol derived from wine of 33 (v / v)% or more sufficiently retains the taste of fruits. It became.

[Test Example 3] Influence of sugar acid ratio in alcoholic beverage base (3-1) Preparation of alcoholic beverage base Red wine (alcohol content 12.7 (v / v)%), NS (alcohol content 59.0 (v / v) )%), Fructose glucose liquid sugar, anhydrous citric acid (Maruzen Yakuhin Sangyo Co., Ltd.), and tartaric acid are mixed in the proportions shown in Table 5, and water is added to adjust the final liquid volume to 1000 L. Samples 13 to 17 having a sugar acid ratio adjusted to 5.0 to 61.7 were prepared.

(3-2) Sensory evaluation Samples 13 to 17 were diluted 3 times with water to adjust the alcohol content to 5 v / v%, and sensory evaluation was performed. In the sensory evaluation, five skilled panelists evaluated the balance between the taste of the fruit and the cleanness of the aftertaste by the following five-step evaluation.

1 point The balance between fruit taste and cleanness of aftertaste is very poor;
2 points The balance between fruit taste and cleanness of aftertaste is poor;
3 points: The balance between the taste of fruit and the cleanliness of aftertaste.
4 points A good balance between fruit taste and clean aftertaste;
5 points The balance between the taste of fruit and the cleanness of aftertaste is very good.

  The average value of the evaluation points of each panel was calculated, and 3.0 points or more were evaluated as having a good balance between the taste of the fruit and the cleanliness of the aftertaste (Table 6).

  What diluted the sample 13 with the highest sugar-acid ratio 61.7 with water had an average evaluation score of 2.6. In addition, the sample 17 having the lowest sugar acid ratio of 5.0 and diluted with water also had an average evaluation score of 2.0. On the other hand, in samples 14 to 16 having a sugar acid ratio of about 22.7 to 6.3, the average evaluation points are 3.8, 4.6, and 3.2, respectively, and the fruit taste and aftertaste are refreshed. The balance of thickness was evaluated as good.

  From the above results, it was suggested that in order to improve the balance between the fruit taste and the cleanliness of the aftertaste, it is necessary to adjust the sugar acid ratio of the alcoholic beverage base to about 22.7 to 6.3. .

[Test Example 4] Effect of tartaric acid on alcoholic beverage base (4-1) Preparation of alcoholic beverage base Red wine (alcohol content 12.7 (v / v)%), NS (alcohol content 59.0 (v / v)% ), Fructose dextrose liquid sugar, anhydrous citric acid, and tartaric acid are mixed in the proportions shown in Table 7, and water is added to adjust the final liquid volume to 1000 L, whereby the tartaric acid / citric acid ratio is 8-9307. Samples 18 to 23 adjusted to (w / w)% were prepared.

(4-2) Generation of Tartar Samples 18 to 23 were subjected to a tartar generation test. Those where tartar did not precipitate were considered acceptable.

(4-3) Sensory evaluation Samples 18 to 23 were diluted 3 times with water, and the balance between the taste of the fruit and the cleanliness of the aftertaste was evaluated according to the method described in Test Example 3 (3-2).

  (4-4) Results

  As a result of examining the generation of tartar, no tartar was generated in samples 18 to 21, but tartar was generated in samples 22 and 23. The occurrence of tartar affects the stability of alcoholic beverage base. Therefore, it is necessary to prevent the generation of tartar in the alcoholic beverage base from the viewpoint of storage stability. For this purpose, it was shown that the tartaric acid concentration needs to be 7 g / L or less.

  Next, as a result of sensory evaluation about the balance between the taste of fruit and the cleanness of aftertaste, the average evaluation points of the dilutions of samples 19 to 21 were 3.4, 4.0, and 4.2, respectively. . Therefore, in the alcoholic beverage, in order to realize the refreshing aftertaste while maintaining the taste of the fruit, the alcoholic beverage-based tartaric acid / citric acid ratio is 10 to 147 (w / w)%, more preferably 37 to 147. It was shown that it was necessary to make (w / w)%.

  From the above results, by adjusting the tartaric acid concentration and the tartaric acid / citric acid ratio of the alcoholic beverage base to the above ranges, good storage stability (no tartar is generated) can be given to the alcoholic beverage base. . And the balance of the taste and aftertaste of the alcoholic beverage obtained by diluting the alcoholic beverage base with the cracking material can be kept good (the taste of the fruit is felt richly, and the aftertaste is refreshed).

Claims (6)

Contains alcohol from wine as alcohol, sugars 10-40 (w / v)%, weight ratio of sugars to total acid 6-23, and weight ratio of tartaric acid to citric acid 10-147 (w / w) % Liquid alcoholic beverage base.   The alcoholic beverage base according to claim 1, comprising wine-derived alcohol at a pure alcohol ratio of 33 to 66 (v / v)%.   The alcoholic beverage base of Claim 1 or 2 which contains tartaric acid at 7 g / L or less.   The alcoholic beverage base according to any one of claims 1 to 3, wherein the alcohol content is adjusted to 13 to 30 (v / v)%.   The alcoholic beverage base according to any one of claims 1 to 4, wherein the saccharide is one or more selected from the group consisting of sucrose, glucose, and fructose.   The alcoholic beverage base according to any one of claims 1 to 5, which contains distilled liquor.