JPH0113354B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a method for producing rose wine for drinking.

[Conventional technology and its problems] Conventionally, the main ingredients were sugar such as sugar and beverage alcohol, and flavoring materials such as plant roots, leaves, seeds, and bark were soaked in this to give flavor to the alcohol, etc. Various liqueurs are known.

These liqueurs are produced by (1) extracting the flavor raw material with alcohol and distilling it to mainly extract the aroma, (2) mixing the extract directly with alcohol without distilling it, or (3) It was manufactured by extracting the linear aroma component from flavor raw materials as essence and mixing it with alcohol.

However, all of these methods simply add and mix aroma components obtained by extracting flavor raw materials to alcohol, and the resulting liqueur has the disadvantage that it lacks extract content and lacks flavor and aroma. It was hot.

Further, the essence of the aroma component used in the method (3) above is generally expensive, and rose petal essence is particularly expensive and uneconomical. Furthermore, since rose petals are easily perishable, it has been difficult to produce inexpensive rose wine containing a large amount of rose petal extract.

An object of the present invention is to provide a method for inexpensively producing rose wine with a high extract content and excellent taste and aroma.

[Means for Solving the Problems] In order to solve the above-mentioned conventional problems, the present invention provides a method for producing rose wine, in which components of rose petals are converted into alcohol in the presence of an extract. It is fermented by adding ingredients and yeast.

In particular, the components of rose petals are extracted at room temperature by boiling with water or using an aqueous solution of organic acids such as lactic acid, malic acid, and citric acid, and glucose or sugar is identified as a component that can be converted into alcohol. It is fermented using a certain amount.

[Function] In the present invention, ingredients that can be converted into alcohol and yeast are added in the presence of rose petal ingredients, and the ingredients are aged and fermented under mild conditions, so that extracts and aromatic ingredients escape. Not only is it free of bitterness, but it also has the flavor unique to brewed sake.

In addition, since the rose petal extract is used as a flavor raw material, there is no need for expensive rose petal essence.

In particular, the extraction process can be carried out quickly and easily by boiling the rose petals with water or by using an aqueous solution of organic acids such as lactic acid, malic acid, or citric acid at room temperature. Rather, the organic acid can adjust the sourness of the rose wine obtained. Furthermore, since fermentation is carried out using a specific amount of glucose or sugar as a component that can be converted into alcohol, alcohol fermentation can be carried out quickly.

The content of the present invention will be explained in detail below.

Various rose petals can be used as the rose petals used as the aroma raw material in the present invention, but from the viewpoint of hygiene, it is preferable to use those that have residual pesticides below the legal standard value and are suitable for use in beverages. Note that not only flower petals are used, but pollen may also be used at the same time.

The above-mentioned extract of rose petal components is subjected to alcohol fermentation together with components that can be converted into alcohol.

When carrying out alcohol fermentation in the presence of the extract of the above-mentioned rose petal components, the rose petals, etc. and components that can be converted into alcohol may be simultaneously charged and fermented. etc. may be further added and fermented.

Various solvents can be used to extract the components of rose petals, but it is necessary to quickly and effectively extract the components from rose petals, which are easily rotten. Furthermore, it is necessary to use an extraction solvent that makes the resulting rose wine suitable as a beverage.

Water and organic acids are preferred as the extraction solvent.

Extraction with water may be carried out over a long period of time at room temperature, but from the viewpoint of workability and petal rot, it is preferable to extract rose petals by boiling them in water. The boiling extraction conditions can be selected as appropriate, but in order to improve the extraction efficiency and shorten the time, it is preferable to perform the boiling extraction at a temperature of 50 to 100°C for about 1 to 10 minutes.

In addition, as the organic acid, various organic acids such as tartaric acid produced by alcohol fermentation, particularly lactic acid, malic acid, and citric acid are preferable;
At least one kind may be used. Further, the above-mentioned organic acids may be used in a pure form, but in order to perform the extraction operation smoothly and avoid excessive extraction, it is preferable to use the above-mentioned organic acids as an aqueous solution.

The use of organic acids not only makes it possible to impart a moderate sourness to the resulting rose wine, making the resulting rose wine easier to drink, but also enables efficient extraction at room temperature, which is more effective than the boiling extraction method using water. Flavoring ingredients and extracts do not escape, and the flavor increases during the fermentation process.

The amount of the organic acid can be changed as appropriate depending on the sourness of the rose wine to be obtained, but usually the ratio of water to organic acid is 1000ml of water.
0.01 to 0.155 gram equivalent is sufficient.

In order to facilitate the alcohol fermentation described below, it is preferable to add 0.005 to 0.05% by weight of a compound containing nitrogen, potassium, etc., which are generally lacking in the fermentation process, such as potassium monophosphate, to the water.

The ratio of the rose petals to water or an aqueous solution of an organic acid can be changed as appropriate depending on the degree of fragrance, etc., but preferably 0.5 to 10 parts by weight of rose petals to 100 parts by weight of water etc. . If the amount of rose petals is less than 0.5 part by weight, the flavor and aroma of the resulting liquor will not be sufficient, and if it exceeds 10 parts by weight, the amount used will be excessive and not only will it be uneconomical, but the color will also deteriorate. is too strong and undesirable.

In addition, rose petals are sensitive to temperature, etc.
Excessive extraction is likely to occur, but within the range of the amount used above, excessive extraction will not occur in boiling extraction with water or extraction with organic acid.

Furthermore, the fermentation process using the above extract is carried out using the following materials.

While aging the above-mentioned extract, components that can be converted into alcohol and yeast are added for alcohol fermentation.

Examples of ingredients that can be converted into alcohol include various materials that can be converted into glucose, such as rice, wheat, or various starches, and various materials that are used in alcohol fermentation, such as grapes, glucose, and other glucose-containing materials. However, it is preferable to use glucose or sugar to increase fermentation efficiency.

The amount of the component that can be converted into glucose may be changed as appropriate depending on the alcohol concentration of the rose wine to be obtained, but is preferably 15 to 35% by weight. If it is less than 15% by weight, the alcohol concentration due to fermentation will be low, and a large amount of alcohol will be required to adjust the alcohol concentration in the adjustment process described below, or
If it exceeds 35% by weight, a long time will be required for alcohol fermentation.

In addition, during the fermentation process, additives containing nitrogen such as ammonium phosphate are used to propagate yeast.
It is preferable to add 0.2 to 1% by weight. 0.2% by weight
If it is less than 1% by weight, the yeast will not grow sufficiently, and if it exceeds 1% by weight, it will be an excessive amount, which is not preferable.

Further, in the fermentation process, a fermentation aid such as calcium pantothenate may be added in an amount of 5 to 50 ppm in order to promote fermentation.

By adding the above additives for yeast growth and fermentation aids, alcohol fermentation can be carried out smoothly and efficiently.

In the above fermentation process, various fermentation yeasts can be used. Examples of these include sake yeast, wine yeast, etc., which are commonly used for fermentation of beverages. In addition, when starting from a starchy material such as rice, koji, an enzyme agent, etc. may be added.

After mixing the rose petal fermentation liquid obtained in the above fermentation process or the mixing alcohol described later with this fermentation liquid, it is filtered to remove impurities,
Product.

The alcohol concentration of the obtained rose wine is determined by the fermentation efficiency in the fermentation step, etc., but in order to adjust the alcohol concentration, it may be mixed with mixing alcohol of various concentrations. As the alcohol to be mixed, various types of wine such as red and white wine, various alcoholic beverages such as sake, and brewing alcohol are used.

The ratio of the above fermentation liquid to the mixing alcohol can be changed arbitrarily depending on the alcohol concentration, flavor, aroma, etc., but it should be done so that the flavor components of the rose petals are not lost on the taste. For,
It is preferable to mix 10 to 90 parts by weight of rose wine with 10 parts by weight of mixing alcohol such as grape wine.

Moreover, if the mixing alcohol is mixed with the rose wine after the fermentation process or filtered, and then aged with the rose wine, the flavor will further increase.

Note that it is optional to add an alcoholic extract from which only a fragrance of rose petals, such as rose water, is extracted. When adding this alcoholic extract, the appropriate amount is 0.02 to 0.1% by weight.

Note that the obtained rose wine with an acidity of 6 to 8 is easy to drink and has a good taste. To adjust the acidity,
An appropriate amount of the organic acid or rose wine using an organic acid may be mixed.

[Example] Examples of the present invention will be described below.

Example 1 Water containing 0.02% by weight of monobasic potassium phosphate
20 parts by weight of rose petals were added to 1000 parts by weight, and after boiling for a short time to extract pigments from the petals, the rose petals were taken out to obtain an extract. Next, 24% by weight of glucose and 0.6% by weight of ammonium phosphate were added to 75.4% by weight of this extract, and an appropriate amount of wine yeast was inoculated and fermented at 20°C for 15 days. In this fermentation process, the alcohol concentration was approximately 12% (hereinafter referred to as liquid A).

10 parts by weight of red raw grape wine (alcohol content 12%) was mixed with 90 parts by weight of the obtained rose fermentation liquid, and after aging for 2 days, it was filtered to obtain a product. The obtained rose wine had a bright rose color and excellent flavor and flavor.

Example 2 A rose wine was obtained in the same manner as in Example 1, except that rose petals were further added in an amount of 15 g/L to the fermenter of liquid A in Example 1.

The obtained rose wine had a more vivid color and a strong rose aroma than that of Example 1.

Example 3 75% lactic acid for 1000 parts by weight of water in Example 1
15 parts by weight of rose petals were added to an organic acid aqueous solution containing 3.6 parts by weight, and the components of the rose petals were extracted with the organic acid aqueous solution at room temperature for 3 days, and the remaining petals were removed.

The same amounts of glucose, ammonium phosphate, and yeast as in Example 1 were added to the obtained extract (75.4% by weight), and fermentation was carried out under the same conditions as in Example 1 to obtain a fermented liquid with an alcohol concentration of approximately 12%. Obtained. (below,
(referred to as liquid B). This B solution had a strong rose scent.

Next, 30 parts by weight of raw grape wine (white) was added and mixed with 70 parts by weight of the above fermentation liquid, and the mixture was further aged and filtered to obtain a product.

The obtained rose wine had a rich rose aroma, had a sour taste, and had a good taste.

Example 4 The A liquid of Example 1 and the B liquid of Example 3 were mixed into A liquid 60
After adding and mixing 40 parts by weight of liquid B, the mixture was filtered to obtain a product.

The obtained rose wine had a moderate rose aroma and acidity, and was rich in flavor.

[Effects of the Invention] In the present invention, the rose petal components are aged under mild conditions and alcoholic fermentation is carried out in the presence of an extract obtained by extracting the components of rose petals. It is rich in flavor as a brewed alcoholic beverage.

In particular, when an aqueous solution of an organic acid is used as an extraction solvent, the resulting rose wine has a moderate sourness and is therefore palatable and easy to drink.

Furthermore, since the rose petal extract is used as is, it is possible to provide inexpensive rose wine without using expensive rose petal essence.

In particular, the extraction process can be carried out quickly and easily by extracting the components of rose petals by boiling them in water or using an aqueous solution of organic acids such as lactic acid, malic acid, or citric acid at room temperature. Therefore, it is economical and does not require complicated extraction.
Further, when fermentation is carried out using glucose as a component that can be converted into alcohol, alcohol fermentation can be carried out quickly, making it possible to provide an even cheaper rose wine.

Claims (1)

[Scope of Claims] 1. A method for producing rose wine, which comprises fermenting the rose petal by adding a component that can be converted into alcohol and yeast in the presence of an extract obtained by extracting components from rose petals. 2. The method for producing rose wine according to claim 1, wherein the extract is a boiled extract with water. 3. The method for producing rose wine according to claim 1, wherein the extract is an extract extracted at room temperature using an aqueous solution of an organic acid. 4 Claim 3, wherein the organic acid is at least one selected from lactic acid, malic acid, and citric acid.
Method for producing rose wine as described in Section 1. 5. The method for producing rose wine according to claim 1, wherein the component that can be converted into alcohol is glucose or sugar.