JP6718297B2 - Fruit liquor and method for producing the same, and method for improving flavor of fruit liquor - Google Patents

Description

The present invention relates to fruit liquor, a method for producing the same, and a method for improving the flavor of fruit liquor.

In Patent Document 1, by adding a rare sugar-containing isomerized sugar or a rare sugar as an auxiliary material, it is possible to produce alcoholic beverages and beer-flavored beverages having an excellent balance of flavor and body feeling and improved deterioration odor during storage. Is listed.

JP2012-060930A

However, conventionally, it has not been easy to improve the flavor of fruit wine such as wine.

The present invention has been made in view of the above problems, and one of its objects is to provide a fruit liquor with an improved flavor and a method for producing the same, and a method for improving the flavor of the fruit liquor. ..

Fruit wine according to an embodiment of the present invention for solving the above-mentioned problem contains 2-octanone, and furfural and/or diacetyl, and the weight ratio of the content of the furfural to the content of the 2-octanone. , And/or the weight ratio of the content of the diacetyl to the content of the 2-octanone is 0.2 or more and 4.5 or less. ADVANTAGE OF THE INVENTION According to this invention, the fruit liquor with which the flavor was effectively improved can be provided.

Moreover, the fruit wine may have a weight ratio of the content of the furfural to the content of the 2-octanone of 0.2 or more and 4.0 or less. The fruit wine may have a weight ratio of the diacetyl content to the 2-octanone content of 0.2 or more and 4.0 or less. Further, the fruit wine may contain the 2-octanone in an amount of 2.0 mg/L or more and 80.0 mg/L or less. Further, the fruit wine may be low sugar fruit wine. Further, the fruit wine may further contain a high-intensity sweetener.

The method for producing fruit wine according to an embodiment of the present invention for solving the above-mentioned problems, is a weight ratio of the content of furfural to the content of 2-octanone in the fruit wine, and/or the content of 2-octanone. It is characterized by comprising adding the 2-octanone and the furfural and/or the diacetyl so that the weight ratio of the content of diacetyl with respect to is not less than 0.2 and not more than 4.5. ADVANTAGE OF THE INVENTION According to this invention, the manufacturing method of the fruit liquor which the flavor improved effectively can be provided.

The method for improving the flavor of fruit liquor according to an embodiment of the present invention for solving the above-mentioned problems is the content of furfural relative to the content of 2-octanone in the fruit liquor, and/or the content of 2-octanone. The flavor of the fruit wine is improved by adding the 2-octanone and the furfural and/or the diacetyl so that the weight ratio of the content of diacetyl is 0.2 or more and 4.5 or less. It is characterized by According to the present invention, it is possible to provide a method for effectively improving the flavor of fruit wine.

ADVANTAGE OF THE INVENTION According to this invention, the fruit liquor which the flavor improved effectively, its manufacturing method, and the method of improving the flavor of fruit liquor can be provided.

It is explanatory drawing which shows the sensory test result of the fruit wine manufactured in Example 1 which concerns on one Embodiment of this invention. It is explanatory drawing which shows the sensory-inspection result of the fruit wine manufactured in Example 2 which concerns on one Embodiment of this invention. It is explanatory drawing which shows the sensory test result of the fruit wine manufactured in Example 3 which concerns on one Embodiment of this invention. It is explanatory drawing which shows the sensory-inspection result of the fruit wine manufactured in Example 4 which concerns on one Embodiment of this invention. It is explanatory drawing which shows the sensory test result of the fruit wine manufactured in Example 5 which concerns on one Embodiment of this invention.

An embodiment of the present invention will be described below. The present invention is not limited to this embodiment.

Fruit wine according to the present embodiment (hereinafter, referred to as "product fruit wine") contains 2-octanone and furfural and/or diacetyl, and the weight of the content of the furfural relative to the content of the 2-octanone. The ratio and/or the weight ratio of the content of the diacetyl to the content of the 2-octanone is 0.2 or more and 4.5 or less.

In addition, the method for producing fruit wine according to the present embodiment (hereinafter referred to as “the present production method”) is based on the weight ratio of the content of furfural to the content of 2-octanone in the fruit wine, and/or of 2-octanone. Adding the 2-octanone and the furfural and/or the diacetyl so that the weight ratio of the content of diacetyl to the content is 0.2 or more and 4.5 or less.

The inventors of the present invention have conducted intensive studies on technical means for improving the flavor of fruit wine, and as a result, have found that a specific compound called 2-octanone (CAS registration number: 111-13-7) and furfural (CAS registration). No.: 98-01-1) or a specific compound of diacetyl (CAS registration number: 431-03-8) so that the weight ratio of the content in the fruit liquor falls within a specific range. The inventors have independently found that the flavor of fruit wine is effectively improved, and completed the present invention.

Therefore, in the present embodiment, the weight ratio of the furfural content to the 2-octanone content in the fruit wine and/or the diacetyl content to the 2-octanone content is 0.2 or more. A method of improving the flavor of the fruit wine by adding the 2-octanone and the furfural and/or the diacetyl so as to be 5 or less is included.

When the product fruit wine contains 2-octanone and furfural, the weight ratio of the content of the furfural to the content of the 2-octanone (hereinafter, referred to as “furfural/2-octanone ratio”) is 0.2. Although not particularly limited as long as it is 4.5 or less, for example, it is preferably 0.2 or more and 4.0 or less, more preferably 0.4 or more and 4.0 or less, and 0. It is particularly preferable that it is 5 or more and 3.0 or less.

Since the product fruit liquor contains 2-octanone and furfural in the above-mentioned specific range of furfural/2-octanone ratio, the product fruit liquor has an excellent flavor. Specifically, this product fruit liquor has, for example, a flavor having an excellent balance and an appropriate astringency.

When the product fruit sake contains 2-octanone and diacetyl, the weight ratio of the content of the diacetyl to the content of the 2-octanone (hereinafter, referred to as “diacetyl/2-octanone ratio”) is 0.2. Although not particularly limited as long as it is 4.5 or less, for example, it is preferably 0.2 or more and 4.0 or less, more preferably 0.3 or more and 4.0 or less, and 0. It is particularly preferable that it is 4 or more and 3.0 or less.

Since the product fruit liquor contains 2-octanone and diacetyl in the diacetyl/2-octanone ratio within the specific range described above, the product fruit liquor has an excellent flavor. Specifically, this product fruit liquor has, for example, a flavor having an excellent balance and an appropriate sweetness.

When the product fruit wine contains 2-octanone, furfural, and diacetyl, the furfural/2-octanone ratio and the diacetyl/2-octanone ratio are not particularly limited as long as they are 0.2 or more and 4.5 or less, respectively. However, as described above, it is preferable that the furfural/2-octanone ratio and the diacetyl/2-octanone ratio are 0.2 or more and 4.0 or less, respectively, and the furfural/2-octanone ratio is 0.4 or more. It is more preferable that the ratio is 4.0 or less and the diacetyl/2-octanone ratio is 0.3 or more and 4.0 or less, and the furfural/2-octanone ratio is 0.5 or more and 3.0 or less. Moreover, it is particularly preferable that the diacetyl/2-octanone ratio is 0.4 or more and 3.0 or less.

Since the product fruit wine contains 2-octanone, furfural, and diacetyl at the furfural/2-octanone ratio and the diacetyl/2-octanone ratio within the specific ranges described above, the product fruit wine has an excellent flavor. Specifically, this product fruit liquor has, for example, a flavor having an excellent balance, an appropriate astringency, and an appropriate sweetness.

The content of 2-octanone in the product fruit liquor is not particularly limited as long as the furfural/2-octanone ratio and/or the diacetyl/2-octanone ratio is within the above range, but the product fruit liquor is For example, the 2-octanone may be contained in an amount of 2.0 mg/L or more and 80.0 mg/L or less, preferably 3.0 mg/L or more and 50.0 mg/L or less, and 4.0 mg/L. L or more and 40.0 mg/L or less are more preferable, and 5.0 mg/L or more and 30.0 mg/L or less are particularly preferable.

The product fruit wine may be low sugar fruit wine. In this case, the extract content of the product fruit wine may be, for example, 5.0 w/v% or less, preferably 3.0 w/v% or less, and 1.5 w/v% or less. Is more preferable, and less than 1.0 w/v% is particularly preferable. The lower limit of the extract content of the product fruit wine is not particularly limited, but the extract content may be, for example, 0.2 w/v% or more.

In this embodiment, the extract content of the product fruit wine is determined by the following formula: Extract content (w/v%)=(S−A)×260+0.21. Here, “S” is the specific gravity (15/4° C.) of the product fruit wine, and “A” is a value calculated by converting the alcohol content (degree) of the product fruit wine into the specific gravity (15/15° C.). Is. Conversion of alcohol content (degrees) to specific gravity (15/15°C) is based on Table 2 "Alcohol content and density (15°C) and specific gravity (15/15°C) of the National Tax Agency prescribed analysis method (decree) of Japan. Table”. In the middle of the calculation by this formula, the fifth digit after the decimal point is rounded off, and the value of the extract finally obtained is rounded down to the second decimal point. The specific gravity (15/4° C.) of the product fruit wine is calculated by measuring the density of the product fruit wine at 15° C. using a vibration type densitometer and dividing the obtained density value by 0.99997. It

The alcohol content of the product fruit wine is determined as follows. That is, first, using a measuring flask, 100 mL to 150 mL of a sample of product fruit wine is accurately collected at 15° C., and the sample is transferred to a 500 mL volumetric double flask. Further, the operation of washing the volumetric flask used for collecting the sample with 15 mL of water and adding the washed water to the double flask is performed twice. Then, the volumetric flask after washing is used as a receiver to distill the solution in the double flask. After 87% or more of the initial amount (the amount at the start of distillation) of the solution in the double flask was distilled, water was added to the obtained distillate, and the volume was 15°C, which is the initial amount. To prepare. Then, using a vibrating densitometer, the density of the above-mentioned initial amount of distillate at 15° C. is measured and converted into alcohol content. The conversion of the density to the alcohol content is based on Table 2 "Alcohol content and density (15°C) and specific gravity (15/15°C) conversion table" of the Japanese National Tax Agency prescribed analysis method (decree).

The product fruit liquor may further contain a high-intensity sweetener. The high-intensity sweetener is not particularly limited as long as it is a sweetener used as a high-intensity sweetener for adding to a beverage or food. The high-potency sweetener may be, for example, a sweetener having a sweetness of 100 or more (for example, 100 or more and 3000 or less) when the sweetness of sucrose is 1.0, It is particularly preferable that the sweetener has a degree of 200 or more (for example, 200 or more and 700 or less).

The high intensity sweetener may be, for example, a synthetic sweetener and/or a high intensity natural sweetener. The synthetic sweetener is preferably one or more selected from the group consisting of, for example, sucralose, saccharin, aspartame, and acesulfame potassium. The high intensity natural sweetener is preferably, for example, one or more selected from the group consisting of stevia, glycyrrhizin and thaumatin.

That is, the high-potency sweetener is preferably one or more selected from the group consisting of sucralose, saccharin, aspartame, acesulfame potassium, stevia, glycyrrhizin, and thaumatin.

The degree of sweetness is an index of sweetness and is determined based on the sweetness of sucrose as described above. For example, a sweetener having a sweetness of 100 is a sweetener showing a sweetness 100 times that of sucrose. The sweetness of the sweetener is, for example, a solution of the sucrose having a predetermined concentration and a solution of the sweetener having various concentrations, and a solution of the sweetener having the same sweetness as the sucrose solution. It is determined based on the concentration of. The sweetness of the sweetener is determined, for example, based on a comparison between a threshold value indicating the sweetness of the sucrose solution and a threshold value indicating the sweetness of the sweetener solution.

The content of the high-intensity sweetener in the product fruit wine is not particularly limited, but is preferably 0.0010 w/v% or more and 0.0130 w/v% or less, and 0.0025 w/v% or more, for example. Is particularly preferably 0.0090 w/v% or less.

The product fruit wine is not particularly limited as long as it is fruit wine. The product fruit liquor is an alcoholic beverage containing fermented liquor of fruit juice (hereinafter referred to as “raw fruit liquor”). This production method comprises at least the raw fruit liquor, the furfural/2-octanone ratio and/or the diacetyl/2-octanone ratio in the product fruit liquor, and the amount of 2-octanone, and furfural and/or diacetyl. Including mixing.

The raw material fruit liquor is the following (i) and/or (ii): (i) fruit liquor obtained by alcoholic fermentation of fruit juice or alcoholic fermentation of a mixture of fruit juice and saccharides; ) A sweet fruit liquor obtained by mixing the fruit liquor of 1) with sugar or distilled liquor.

Specifically, the raw material fruit liquor is preferably fermented liquor of grape juice (for example, wine) and/or fermented liquor of apple juice (for example, cider), and is particularly preferably fermented liquor of grape juice. preferable.

The content of the raw material fruit liquor in the product fruit liquor is not particularly limited. It may be included, and preferably contains not less than 8 parts by volume and not more than 15 parts by volume of raw fruit wine.

That is, in the present production method, for example, 5 parts by volume or more and 50 parts by volume or less of raw material fruit sake may be used with respect to 100 parts by volume of the final product fruit sake, and 8 parts by volume may be used. As mentioned above, it is preferable to use 15 volume parts or less of raw fruit wine.

The product fruit liquor may include raw fruit liquor and distilled liquor. In this case, in the present production method, at least the raw fruit liquor, distilled liquor, and the amount of 2-octanone in which the furfural/2-octanone ratio and/or the diacetyl/2-octanone ratio in the product fruit liquor are within the above range. And furfural and/or diacetyl.

Distilled sake is a distillate of alcohol-containing substances. That is, distilled spirits are obtained by distilling alcohol-containing substances. Specifically, the distilled liquor is, for example, one or more selected from the group consisting of raw material alcohol, shochu, brandy, and spirits. The alcohol content of the distilled liquor may be, for example, more than 45% by volume.

The content of distilled liquor in the product fruit liquor is not particularly limited, but for example, the product fruit liquor contains 5 parts by volume or more and 20 parts by volume or less of 100 parts by volume of the product fruit liquor. However, it is preferable that it contains 10 parts by volume or more and 15 parts by volume or less of distilled liquor.

That is, in the present production method, 5 parts by volume or more and 50 parts by volume or less of raw fruit sake and 5 parts by volume or more and 20 parts by volume or less of distilled liquor are added to 100 parts by volume of the finally produced product fruit liquor. May be used, and it is preferable to use 8 parts by volume or more and 15 parts by volume or less of raw fruit wine and 10 parts by volume or more and 15 parts by volume or less of distilled liquor.

The product fruit liquor may include raw fruit liquor, distilled liquor, and water. In this case, in the present production method, at least the raw fruit liquor, distilled liquor, water, and a furfural/2-octanone ratio and/or diacetyl/2-octanone ratio in the product fruit liquor are within the above range. Mix 2-octanone with furfural and/or diacetyl.

Although the content of water in the product fruit liquor is not particularly limited, the product fruit liquor may contain 25 parts by volume or more and 90 parts by volume or less of water with respect to 100 parts by volume of the product fruit liquor, for example. Well, it is preferable that the water contains 65 parts by volume or more and 85 parts by volume or less.

That is, in the present production method, 5 parts by volume or more and 50 parts by volume or less of raw material fruit sake and 5 parts by volume or more and 20 parts by volume or less of distillation are added to 100 parts by volume of the final product fruit sake. Sake and 25 parts by volume or more and 90 parts by volume or less of water may be used, and 8 parts by volume or more and 15 parts by volume or less of raw fruit sake and 10 parts by volume or more and 15 parts by volume or less of distilled liquor It is preferable to use 65 parts by volume or more and 85 parts by volume or less of water.

When the product fruit liquor further contains a high-intensity sweetener, the product fruit liquor contains at least the raw material fruit liquor and the high-sweetness sweetener. In this case, in the present production method, at least the raw material fruit liquor, the high-intensity sweetener, and the furfural/2-octanone ratio and/or the diacetyl/2-octanone ratio in the product fruit liquor are within the above range. Mix 2-octanone with furfural and/or diacetyl. The amount of the high-intensity sweetener used in the present production method is preferably such that the content of the high-intensity sweetener in the product fruit wine falls within the range described above.

The alcohol content of the product fruit wine is not particularly limited, but may be, for example, 3% by volume or more and 20% by volume or less, or may be 6% by volume or more and 12% by volume or less. The product fruit wine may be a non-sparkling fruit wine. Non-foaming fruit liquor is, for example, a foam that forms a foam layer on the upper surface of the liquid when poured into a container such as a glass like beer has, and the foam formed is maintained for a certain time or longer. It is a fruit liquor that has no lasting properties.

The product fruit liquor may be, for example, a sweet fruit liquor, a liqueur, or a spirit defined by the sake tax law of Japan. When the product fruit liquor is a sweet fruit liquor stipulated by the Liquor Tax Law of Japan, the raw material fruit liquor used for the production of the product fruit liquor is the fruit liquor or sweet fruit liquor prescribed by the Japanese Liquor Tax It may be sake. Further, the distilled liquor used for producing the product fruit liquor may be distilled liquor stipulated by the sake tax law of Japan. When the product fruit liquor is a liqueur or spirits defined by the sake tax law of Japan, the product fruit liquor is the liqueur or spirits produced using the above-mentioned raw material fruit liquor. In this case, the raw material fruit liquor used for producing the product fruit liquor may be fruit liquor or sweet fruit liquor stipulated by the sake tax law of Japan.

In the present production method, the product fruit wine may be produced without alcohol fermentation. That is, in this case, the raw fruit wine produced in advance is used, and the product fruit wine is produced by mixing at least the raw fruit wine, 2-octanone, and furfural and/or diacetyl. More specifically, for example, a raw fruit liquor previously obtained by alcoholic fermentation of fruit juice, one or more selected from the group consisting of distilled liquor, water, and a high-intensity sweetener, and a product fruit finally produced. Furanal/2-octanone ratio and/or diacetyl/2-octanone ratio in liquor is mixed with 2-octanone in an amount within the above range and furfural and/or diacetyl to obtain the product fruit liquor. Good.

In the present production method, the timing of adding 2-octanone and furfural and/or diacetyl is not particularly limited as long as it is before the final product fruit wine is obtained. That is, for example, in the present production method, first, alcoholic fermentation of fruit juice is performed to obtain a raw material fruit liquor, and then the raw material fruit liquor is selected from the group consisting of distilled liquor, water and a high-intensity sweetener 1. When including the above to obtain the product fruit sake, 2-octanone and furfural and/or diacetyl, respectively, before the start of the alcohol fermentation, during the alcohol fermentation, and the end of the alcohol fermentation. It may be added at one or more timings selected from the latter group.

Further, for example, a raw fruit wine produced in advance is mixed with one or more selected from the group consisting of distilled liquor, water and a high-intensity sweetener to produce a product fruit wine without alcohol fermentation. In this case, 2-octanone and furfural and/or diacetyl are each selected from the group consisting of before mixing the raw fruit wine and the one or more components, simultaneously with the mixing, and after the mixing. It may be added at a timing of 1 or more.

The method of adding 2-octanone and furfural and/or diacetyl in the present production method is not particularly limited, but for example, an additive composition containing 2-octanone and an additive composition containing furfural and/or diacetyl. The addition composition may be added, or the addition composition containing 2-octanone and furfural and/or diacetyl may be added. The content of 2-octanone, the content of furfural, and the content of diacetyl in the composition for addition are not particularly limited as long as they are higher than the content in the final product fruit wine, respectively, and are appropriately set. The 2-octanone, furfural, and diacetyl contained in this additive composition may each be artificially synthesized, naturally derived, or a combination thereof. Good.

In this manufacturing method, 2-octanone is added externally. That is, for example, as a raw material other than the raw fruit liquor, distilled liquor, water and a high-potency sweetener, 2-octanone is used so that the content of 2-octanone in the finally obtained product fruit liquor becomes a desired value. (For example, so that the furfural/2-octanone ratio and/or the diacetyl/2-octanone ratio are within the above range). If 2-octanone is not added externally and the content of 2-octanone in the final product fruit wine is 0.0 mg/L (less than 0.05 mg/L), The amount of 2-octanone added in the present production method is in agreement with the amount of 2-octanone that should be contained in the final product fruit wine.

Similarly, in this production method, furfural and/or diacetyl are added externally. That is, for example, furfural and/or diacetyl is used as a raw material other than the raw fruit liquor, distilled liquor, water and a high-potency sweetener, and the content of furfural and/or diacetyl in the finally obtained product fruit liquor is desired. To a value (for example, the furfural/2-octanone ratio and/or the diacetyl/2-octanone ratio are within the above range).

Next, specific examples according to this embodiment will be described.

In Examples 1-2 to 1-7, the furfural content is increased by mixing raw materials including fruit wine, 2-octanone, furfural, distilled liquor, water, and a high-potency sweetener. And six kinds of fruit wine with different furfural/2-octanone ratios were produced. Also, in Example 1-1, a control fruit wine was produced in the same manner except that furfural was not used.

As the raw material fruit liquor, 10.1 parts by volume of wine was used with respect to 100 parts by volume of the product fruit liquor. As 2-octanone, a composition containing 2-octanone was used. As furfural, a composition containing furfural was used. As the distilled liquor, 12.5 parts by volume of raw material alcohol (alcohol content: 65.5% by volume) was used with respect to 100 parts by volume of the product fruit liquor. As the high intensity sweetener, 0.005 w/v% sucralose was used based on the product fruit wine. Further, 77 parts by volume of water was used for 100 parts by volume of the product fruit wine. In Examples 1-1 to 1-7, the product fruit liquor produced had an alcohol content of 9.4% by volume and an extract content of 0.4 w/v%.

A sensory test was conducted by 11 skilled panelists on each of the 7 types of product fruit wine obtained. In the sensory test, for each evaluation item such as flavor balance and astringency, each panelist gave 1 point as the point to be given to the product fruit sake of Example 1-1. The product fruit liquor of -2 to Example 1-7 was given a score of 1, 2, 3, 4, or 5.

In FIG. 1, for each of Examples 1-1 to 1-7, the content (mg/L) of 2-octanone and furfural in the manufactured fruit wine and the furfural/calculated based on the content. The 2-octanone ratio (-) and the result of the sensory test are shown. In addition, since 2-octanone and furfural were not substantially contained in the ingredients of the product fruit wine except the added 2-octanone and furfural, the addition amount of 2-octanone and furfural in each example of FIG. Were the same as the contents of 2-octanone and furfural shown in FIG. 1 (the same applies to Examples 2 and 5 described later).

In FIG. 1, as a sensory test result, for each of the two evaluation items of fragrance balance and astringency, the average score calculated by dividing the total score given by the panelists by the number of panelists is “score”. In addition, as an "evaluation", when the average score is 1.9 or less, "X mark", when the average score is 2.0 or more and 2.5 or less, "Triangle mark", the average score is When the score was 2.6 or more and 3.4 or less, "single circle mark" was given, and when the average score was 3.5 or more, "double circle mark" was given.

As shown in FIG. 1, 2-octanone and furfural were added so that the furfural/2-octanone ratio was 0.2 or more and less than 5.0 (specifically, 0.2 or more and 3.0 or less). The product fruit liquor of Examples 1-2 to 1-6 produced by the method of Example 1-1 and Example 1-7 in which furfural was not added or the furfural/2-octanone ratio was 5.0. It was evaluated as having an excellent flavor in that it has an excellent balance of flavors and an appropriate astringency as compared with fruit wine.

Further, the product fruit liquor of Examples 1-3 to 1-6 in which the furfural/2-octanone ratio was more than 0.2 and less than 5.0 (specifically, 0.5 or more and 3.0 or less). Has a particularly excellent flavor balance and a more moderate astringency, and was evaluated to have an extremely excellent flavor.

Similar to Example 1 described above, in Example 2-1 to Example 2-6, a raw material containing raw fruit wine, 2-octanone, furfural, distilled liquor, water, and a high-potency sweetener. Was mixed to prepare 6 kinds of product fruit wine having a constant furfural/2-octanone ratio and different 2-octanone content and furfural content. Then, a sensory test was performed on each of the obtained 6 types of product fruit wine in the same manner as in Example 1 described above.

In FIG. 2, for each of Examples 2-1 to 2-6, the content (mg/L) of 2-octanone and furfural in the manufactured fruit wine and the furfural/calculated based on the content. The 2-octanone ratio (-) and the result of the sensory test are shown.

As shown in FIG. 2, the furfural/2-octanone ratio was 1.0, and the contents of 2-octanone and furfural were both over 1.0 mg/L (specifically, 3.0 mg/L or more, 50 The product fruit liquor of Examples 2-2 to 2-6 produced by adding 2-octanone and furfural so that the content of the 2-octanone and furfural is 1.0 mg. Compared with the product fruit liquor of Example 2-1, which was /L, the flavor balance was excellent, and it was evaluated as having an excellent flavor in that it has an appropriate astringency.

Further, Examples 2-3 including 2-octanone and furfural both exceeding 3.0 mg/L and less than 50.0 mg/L (specifically, 5.0 mg/L or more and 30.0 mg/L or less) The product fruit liquor of Examples 2-5 had a particularly excellent flavor balance and a more moderate astringency, and was evaluated as having an extremely excellent flavor.

In Examples 3-2 to 3-6, the raw material fruit liquor, 2-octanone, diacetyl, distilled liquor, water, and a raw material containing a high-potency sweetener are mixed to obtain a diacetyl content. And five kinds of product fruit liquor having different diacetyl/2-octanone ratios were produced. Further, in Example 3-1, a control fruit wine was produced in the same manner except that diacetyl was not used.

As the raw material fruit liquor, 10.1 parts by volume of wine was used with respect to 100 parts by volume of the product fruit liquor. As 2-octanone, a composition containing 2-octanone was used. As diacetyl, a composition containing diacetyl was used. As the distilled liquor, 12.5 parts by volume of raw material alcohol (alcohol content: 65.5% by volume) was used with respect to 100 parts by volume of the product fruit liquor. As the high intensity sweetener, 0.005 w/v% sucralose was used based on the product fruit wine. Further, 77 parts by volume of water was used for 100 parts by volume of the product fruit wine. In Examples 3-1 to 3-6, the product fruit liquor produced had an alcohol content of 9.4% by volume and an extract content of 0.4 w/v%.

Then, a sensory test was conducted by 11 skilled panelists on each of the obtained 6 types of product fruit wine. In the sensory test, for each evaluation item such as flavor balance and sweetness, when each panelist gives “1 point” to the product fruit liquor of Example 3-1, as a point to be given, Example 3 is given. -2 to Example 3-6 The product fruit liquor was given a score of 1, 2, 3, 4, or 5.

In FIG. 3, for each of Examples 3-1 to 3-6, the content (mg/L) of 2-octanone and diacetyl in the manufactured fruit wine and diacetyl/calculated based on the content. The 2-octanone ratio (-) and the result of the sensory test are shown. In addition, the raw material of the product fruit sake except the added 2-octanone and diacetyl did not substantially contain 2-octanone, but contained about 0.3 mg/L of diacetyl. Therefore, in each example of FIG. 3, the addition amount of 2-octanone is the same as the content of 2-octanone shown in FIG. 3, and the addition amount of diacetyl is the content of diacetyl shown in FIG. It was the amount obtained by subtracting 0.3 mg/L from L) (the same applies to Examples 4 and 5 described later).

In FIG. 3, as the sensory test result, for each of the two evaluation items of fragrance balance and sweetness, the average score calculated by dividing the total score given by the panelists by the number of panelists is “score”. In addition, as an "evaluation", when the average score is 1.9 or less, "X mark", when the average score is 2.0 or more and 2.5 or less, "Triangle mark", the average score is When the score was 2.6 or more and 3.4 or less, "single circle mark" was given, and when the average score was 3.5 or more, "double circle mark" was given.

As shown in FIG. 3, 2-octanone and diacetyl were added so that the diacetyl/2-octanone ratio was 0.2 or more and less than 5.0 (specifically, 0.2 or more and 3.0 or less). The product fruit liquor of Examples 3-2 to 3-5 produced by the method of Example 3-1 and Example 3-6 in which diacetyl was not added or the diacetyl/2-octanone ratio was 5.0. It was evaluated that it has an excellent flavor in that it has an excellent balance of flavors and an appropriate sweetness as compared with fruit wine.

Further, the product fruit liquor of Examples 3-3 to 3-5 in which the diacetyl/2-octanone ratio was more than 0.2 and less than 5.0 (specifically, 0.4 or more and 3.0 or less). Has a particularly excellent flavor balance and a more appropriate sweetness, and was evaluated as having an extremely excellent flavor.

Similar to Example 3 described above, in Example 4-1 to Example 4-7, a raw material containing raw material fruit liquor, 2-octanone, diacetyl, distilled liquor, water, and a high-potency sweetener. By mixing the above, 7 kinds of product fruit wine having a constant diacetyl/2-octanone ratio and different 2-octanone content and diacetyl content were produced. Then, a sensory test was performed on each of the seven types of fruit wine obtained as described above in the same manner as in Example 3 described above.

In FIG. 4, for each of Examples 4-1 to 4-7, the content (mg/L) of 2-octanone and diacetyl in the manufactured fruit wine and diacetyl/calculated based on the content. The 2-octanone ratio (-) and the result of the sensory test are shown.

As shown in FIG. 4, the diacetyl/2-octanone ratio was 0.4 or 0.5, and the content of 2-octanone was more than 1.0 mg/L and less than 100.0 mg/L (specifically, 3 or less). 0.0 mg/L or more and 50.0 mg/L or less), and a diacetyl content of more than 0.7 mg/L and less than 40.3 mg/L (specifically, 1.5 mg/L or more and 20.3 mg/L) The product fruit liquor of Examples 4-2 to 4-6 produced by adding 2-octanone and diacetyl so that the content of the 2-octanone is 1.0 mg/L or 100 mg/L. L, and the diacetyl content was 0.7 mg/L or 40.3 mg/L, compared to the product fruit liquor of Example 4-1 and Example 4-7, which had an excellent balance of flavors and a moderate amount. It was evaluated as having an excellent flavor in terms of having a sweetness.

Further, the 2-octanone content is more than 3.0 mg/L, less than 50.0 mg/L (specifically, 5.0 mg/L or more and 30.0 mg/L or less), and the diacetyl content is 1.5 mg. /L over 20.3 mg/L (specifically 2.3 mg/L or more and 12.3 mg/L or less) Example 4-3 produced by adding 2-octanone and diacetyl. The product fruit liquors of Examples 4 to 5 have a particularly excellent balance of flavors and a more appropriate sweetness, and were evaluated as having extremely excellent flavors.

In the same manner as in Example 1 and Example 3 above, mixing raw materials including raw fruit wine, 2-octanone, furfural, diacetyl, distilled liquor, water, and a high-potency sweetener. The product fruit liquor was manufactured by Then, the obtained product fruit wine was subjected to a sensory test in the same manner as in Example 1 and Example 3 described above.

FIG. 5 shows the content (mg/L) of 2-octanone, furfural, and diacetyl in the manufactured fruit wine, and the furfural/2-octanone ratio (−) and diacetyl/2 calculated based on the content. -The octanone ratio (-) and the result of the sensory test are shown.

As shown in FIG. 5, 2-octanone has a 2-octanone content of 10.0 mg/L, a furfural content of 10.0 mg/L, and a diacetyl content of 4.3 mg/L, The product fruit liquor produced by adding furfural and diacetyl and having a furfural/2-octanone ratio of 1.0 and a diacetyl/2-octanone ratio of 0.4 has an excellent balance of flavors and an appropriate ratio. It had both astringency and sweetness, and was evaluated to have an extremely excellent flavor.

Claims (7)

A fruit liquor including fermented liquor of grape juice,
And 2-octanone, contain and Furufura Le,
Contains 2-octanone in an amount of 3.0 mg/L or more and 50.0 mg/L or less,
A weight ratio of the content of the furfural to the content of the 2-octanone is 0.2 or more and 4.0 or less. The weight ratio of the content of the furfural with respect to the content of the 2-octanone is 0.2 or more and 3.0 or less. Further contains diacetyl
The fruit liquor according to claim 1 or 2, characterized in that. It is a low-sugar fruit liquor. The fruit liquor according to any one of claims 1 to 3 , which is characterized in that The fruit sake according to any one of claims 1 to 4 , further comprising a high-intensity sweetener. A method for producing fruit liquor including fermented liquor of grape juice ,
The content of 2-octanone in the fruit wine is 3.0 mg/L or more and 50.0 mg/L or less, and the weight ratio of the content of furfural to the content of 2-octanone is 0.2 or more and 4.0 or less. and so that, the 2-octanone, the Furufura Le and method for producing fruit wines, characterized in that it comprises adding. The content of 2-octanone in fruit wine including fermented wine of grape juice is 3.0 mg/L or more and 50.0 mg/L or less, and the weight ratio of the content of furfural to the content of 2-octanone is 0.2. above, such that 4.0 or less, wherein the 2-octanone, by adding said Furufura Le, wherein the improving the flavor of the fruit wine.

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