JPH036787B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing fruit wine, and more specifically to a fruit wine that includes a step of concentrating at least one of fruit juice, fermented mortar, and fruit wine using a specific reverse osmosis membrane in the fruit wine manufacturing process. Concerning the manufacturing method. Conventionally, when producing high-quality fruit liquors with rich flavors, raw materials have been carefully selected, and appropriate methods have been adopted in each step of preparation, fermentation, and storage. For example, when it comes to grapes, conditions such as being a good variety, being in a suitable place for cultivation, having good weather during cultivation, and using appropriate cultivation methods and harvesting times are all met to ensure that the grapes are fully ripe or overripe. It is necessary to use raw materials that have sufficient sugar content and acidity, and are rich in flavor. In addition, in the process of producing fruit wine, it is necessary to use high-quality yeast, ferment at low temperatures, and store at appropriate temperatures. By the way, due to unfavorable weather or faulty cultivation methods, the fruit may not fully ripen even at harvest time. Such grapes have insufficient sugar content, lack balance with acid, and are bland with few flavor components, so it is said that it is impossible to produce high-quality wine from these grapes. In addition, the Koshu variety, which is the most commonly used variety of grapes for winemaking in Japan, tends to be bland and low in sugar content due to the characteristics of the variety, climate conditions, etc., and has drawbacks as a raw material fruit, so it is not suitable as a raw material for high-quality wine. was unsatisfactory. Therefore, in order to produce wine with rich flavor using grapes with low sugar content and few flavor components as raw materials, concentrating the fruit or fruit juice has been considered. For example, methods such as a grape dry concentration method, a freeze concentration method, a fruit juice concentration method under reduced pressure, and a freeze concentration method have been proposed. However, in either case, the flavor is severely damaged; heating destroys the fruity aroma, and freezing reduces the acidity, which is an important part of taste. On the other hand, almost no attempts have been made to concentrate fruit wine itself to make it rich in flavor. The reason for this is that in the conventional heating concentration method or vacuum concentration method, volatile aroma components and alcohol scatter, and the resulting concentrated liquid lacks the characteristics of a fruit liquor. Recently, methods have been proposed for concentrating fruit juice or fermented liquid after fermentation using reverse osmosis membranes or ultrafiltration membranes (Japanese Patent Application Laid-open Nos. 50-129797 and 50-154494).
No. 52-15898). However, with these methods, some organic acids and amino acids pass through, so
The body taste was insufficient and a rich flavor could not be obtained. Therefore, the inventor of the present invention made extensive studies to eliminate the above drawbacks and produce a fruit wine with a rich flavor.As a result, the inventors of the present invention determined that the appropriate stage of the production process using a membrane with a high rejection rate of salt and tartaric acid and reverse osmosis. The inventors have discovered that the objective can be achieved by carrying out a concentration treatment, and have completed the present invention based on this knowledge. In the production of fruit wine, the present invention adds at least one concentration step of a fruit juice concentration step, a fermentation moromi concentration step, and a fruit wine concentration step,
The method for producing fruit wine is characterized in that the concentration step is carried out using a reverse osmosis membrane with a NaCl rejection rate of 90% or more and a tartaric acid rejection rate of 90% or more. The reverse osmosis membrane used in the present invention has a NaCl rejection rate of 90
% or more, and select one that has the highest possible exclusion rate for acids, alcohols, etc. In particular, the removal rate of tartaric acid, which is the main acidic component of fruit wine, is over 90%.
Preferably, select one close to 100%. here,
Rejection rate is the transfer rate of the target component to the permeate side, calculated using the following formula: Rejection rate = (1 - total amount of target component on permeate side / total amount of target component in the initial stock solution) x 100 (%) It is. There are no particular restrictions on the material of the membrane, but cellulose acetate-based membranes are generally undesirable due to their low organic acid rejection rate, and aromatic polymers (e.g., aromatic nylon, aromatic polyimidazolone) are not recommended. There is something that meets the purpose of the invention. Further, the reverse osmosis membrane concentrator may have any shape such as a pressure plate type, a tubular type, or a hollow fiber type. As a method for producing fruit wine, a commonly used method may be adopted, and there are no restrictions on the raw material fruit, and various fruits such as grapes, apples, and strawberries can be used. One of the characteristics of the flavor of fruit wine is that it has a unique sour taste derived from fruits, but the present invention takes into account the preparation, fermentation, storage, etc. of raw materials in order to maintain the balance of sour taste. . As mentioned above, in the present invention, at least one concentration step among the fruit juice concentration step, the fermentation moromi concentration step, and the fruit wine concentration step is added in the fruit wine manufacturing process. In order to obtain the product, it is preferable to concentrate the fruit juice or the fruit wine or both. Note that the fruit wine to be concentrated here refers to the liquid from the fermented liquid after fermentation to the stored liquid. Concentration of fruit juice, that is, fruit juice, will be explained using grapes as an example. The raw material grapes are destemmed, crushed, and pressed to produce free-run fruit juice and pressed fruit juice, which are used alone or in a mixture as the original fruit juice. This fruit juice may be used as is or after clarification.
Clarification treatment is carried out as necessary to improve the concentration effect and the preservation of fruit juice.
This treatment involves, for example, fractionating raw fruit juice into a dregs portion and a clarified portion by cooling and standing or centrifuging, and then filtering the clarified portion. Next, when applying the fruit juice to a reverse osmosis concentrator, the temperature should be adjusted within a range that does not allow the fruit juice to freeze or boil, preferably between 0 and 50 degrees Celsius, so that aroma dispersion and acceleration of oxidation do not occur. Do it like this.
Also, regarding the pressure to cause reverse osmosis,
The pressure resistance of the membrane used must also be taken into account, but water permeates faster if the pressure is as high as possible.
Good concentration efficiency. The concentration ratio of fruit juice varies depending on the osmotic pressure of the original fruit juice and the working pressure. For example, when the sugar content of fruit juice is 15 degrees and the working pressure is 60 kg/ ^cm2 , the maximum concentration ratio is about 2 times, and when the sugar content of fruit juice is 8 degrees. When the pressure is 80Kg/cm ² , the maximum value is about 5 times. The raw fruit juice or the fruit juice concentrated as described above is fermented as is or after fruit juice adjustment such as adding sugar or dilution. Fermentation uses grape wine yeast such as Satucharomyces cerevisiae IAM-4274,
This is done by culturing using a conventional method.
For example, a culture solution obtained by culturing grape wine yeast in a conventional manner is inoculated into the above fruit juice at a ratio of 1 to 10% (v/v), and alcoholic fermentation is carried out at a temperature of 5 to 35°C and a pH of 2 to 5. The fermentation ends when the target alcohol content and residual sugar content are reached. After fermentation is completed, the slag is removed, stored, and
Fruit wine is obtained by aging and aging. During this time,
If necessary, add sulfites (sulfur dioxide gas, potassium metabisulfite) as an antioxidant as _SO2 for 10~
Add 350mg/. It is desirable to store and ripen the fruit wine in a container that will not cause excessive oxidation. According to the present invention, wine with rich flavor, strong acidity, and heavy body can be obtained within several months to a year after grapes are harvested. storage,
Even if the wine is aged further, this characteristic does not disappear, and the flavor matures even further. Next, a case will be described in which a fermentation moromi concentrating step is employed. Fermented moromi is one that is being fermented by adding yeast to fruit juice, and can be used at any time during the fermentation period. Also, in the case of red wine, fruits are mixed in. A portion of this fermented moromi is taken out and, if necessary, subjected to treatments such as centrifugation and filtration, and then concentrated. The conditions for concentration are the same as described above. Fermented moromi contains water, sugar, alcohol, extract, aroma components, etc., but when it is concentrated using a reverse osmosis membrane, some of the water and alcohol permeate through the membrane. However, as will be described later, if the conditions for the concentration treatment are appropriately set, the amount of permeation of alcohol can be suppressed. The concentrated fermented moromi is returned to the original fermented moromi to continue fermentation. After the fermentation is completed, the fruit liquor is obtained by sloughing, storing, maturing, fermenting, etc. in the usual manner as described above. In this case as well, the result is a heavy-bodied wine with rich flavor and strong acidity. In addition, the fermentation mash can be concentrated at any time during the fermentation period, and the amount to be processed at one time can be appropriately determined. When concentrating fruit wine, it is mainly targeted at new sake that has been stored for less than a year, starting from the liquid after the fermentation process has finished fermentation. After that, concentrate it. The conditions for concentration are the same as described above. When fruit liquor is concentrated, some of the water and alcohol flow out as a permeate, similar to the case of fermented moromi, and alcohol,
Acid, sugar, extract, aroma components, etc. are concentrated.
Permeation of alcohol can be largely suppressed by keeping the temperature during concentration of the fruit wine at a low temperature, for example, 0 to 10°C. Concentrating at high temperatures is not preferred because the amount of alcohol permeated increases. Regarding the concentration ratio, it is possible to achieve a concentration up to about 5 times the liquid volume ratio, but it is preferably within 2 times in order to maintain the balance of sugar, acid, and flavor. The concentrated fruit liquor obtained in this way is rich in flavor and has a strong body and body. According to the present invention, fruit wine with a high aroma and strong acidity can be obtained even when using light grapes with a low sugar content such as Koshu grapes as raw materials, and the acidity becomes rounder with ripening and has a heavy body. It gives a sense of taste and becomes a high-class sake. Furthermore, in the production of red wine, the fruit is generally fermented while still being soaked in order to extract pigments from the skins, so concentrating the fruit at the juice stage is not appropriate. However, according to the present invention, pigments are also concentrated like other components, so it is possible to obtain high-quality red wine. Next, examples of the present invention will be shown. Example 1 Koshu grapes were destemmed, crushed, and pressed in a conventional manner to obtain free-run fruit juice (juice yield: 60%). Add potassium metabisulfite to this fruit juice as SO ₂
The solution was added to a concentration of 100 ppm, left to stand at a temperature of 5 to 10°C for one day, and then fractionated into a clear part and a dregs part (10% in liquid volume). This clarified portion is filtered through diatomaceous earth to produce clarified fruit juice.
Adjusted 100. This fruit juice was concentrated using a reverse osmosis device. The reverse osmosis membrane was a polybenzimidazolone membrane with a NaCl rejection rate of 98% and a tartaric acid rejection rate of 99%. Here, the rejection rate is the proportion of the target component remaining in the concentrate side, calculated using the following formula: Rejection rate = (Total amount of target component in the concentrate side / Total amount of target component in the initial stock solution) x 100 (%) It is something. In addition, the device has a membrane area
A 1.26 m ² tubular membrane structure was used. Although the temperature was kept at room temperature (15°C), a rise in temperature from 7 to 23.5°C was observed during the operation. The working pressure was 55Kg/cm ² .
The permeate was almost tasteless and odorless water. Concentration magnification 1.49 times (concentrated liquid) to 40, concentration magnification
22 1.83 times as concentrated solution (concentrated solution) was obtained. Table 1 shows the fruit juice analysis values for the three types of concentrated liquid and original fruit juice before concentration.

[Table] Wine was made from three types of fruit juice: raw fruit juice and concentrated liquid, and a comparative study was conducted. The original fruit juice had a sugar content of 14 degrees, so we supplemented it with white sugar, aiming for a sugar content of 22 degrees. The concentrate was used as fermented moromi. The fermented mash of Satucharomyces cerevisiae IAM-4274 was added at 5% each to the mash. Fermentation temperature is 15
The temperature was ±1°C. Fermentation progressed smoothly, and alcoholic fermentation of the original fruit juice and concentrate was completed in 10 to 12 days. The alcohol content of the concentrate reached nearly 14 degrees on the 14th day, so the fermentation was stopped by cooling and adding SO ₂ . At the end of fermentation, add 100ppm of SO ₂ ,
After cooling to ℃, yeast was separated by diatomaceous earth filtration. The resulting fruit wine was bottled and stored at 10-12°C. Table 2 shows the analytical values for the fruit wine. Table 3 also shows the results of product tasting by experts. As you can see from the table, fermented concentrate produces a rich and heavy wine. FIG. 1 shows the relationship between the concentration ratio of fruit juice and the water permeation rate.

【table】

[Table] Example 2 100 kg of apples were crushed and squeezed by a conventional method to obtain apple juice 70 (sugar content 14 degrees). Potassium metabisulfite was added to this apple juice at a concentration of 100 ppm as SO ₂ , and after being allowed to stand in the cold for 3 days, it was subjected to clarification and filtration treatment to obtain clarified fruit juice 60. This fruit juice was used as the original fruit juice, and 40% of it was concentrated using a reverse osmosis device.
The same reverse osmosis membrane and equipment as in Example 1 were used. Permeate 12 was obtained by concentration, and the concentration ratio was 1.43 times. Although this permeate was tasteless and odorless, its volatile aroma components were investigated using gas chromatography. Substances characteristic of apples, such as ethyl-2-methylbutyrate, hexanol, and 2-hexanal, were found in the raw fruit juice, but they were hardly detected in the permeate. This concentrate and raw fruit juice were fermented by a conventional method to obtain fruit wine. The original fruit juice had a sugar content of 14 degrees, so it was supplemented with sugar to bring the sugar content to 20 degrees, making it the same as the sugar content of the concentrate. All fermentation conditions are normal.
Main fermentation was completed in 12 days. At the same time as the main fermentation was completed, 100 ppm of potassium metabisulfite was added as SO ₂ .
It was overtreated and stored in bottles. Tables 4 and 5 show the analytical values and tasting results 4 months after preparation. The alcohol content, extract content, and total acid content of the fruit wine were analyzed in accordance with the commentary on analytical methods specified by the National Tax Agency. In addition, sake was evaluated by a panel of 10 people using a 5-point scale for aroma and taste, with 5 points for excellent quality, 4 points for good quality, and 3 points for average quality.
2 points were given to those with somewhat defective quality, and 1 point was given to those with inferior quality, and the average score was given. Concentrated cider has a particularly strong aroma and has become a distinctive drink.

【table】

[Table] Example 3 Fruit juice obtained from Koshu grapes was fermented in the same manner as in Example 1 without concentrating to obtain fruit wine. Four months after preparation, it was filtered through diatomaceous earth and subjected to reverse osmosis concentration treatment. The reverse osmosis membrane used is a polybenzimidazolone polymer with a NaCl rejection rate of 98% and a tartaric acid rejection rate.
It's 99% of the time. The new sake is a semi-dry type, and the extract content and distribution remained almost 100% on the concentrated side. Some alcohol also leaked out to the permeate side, but when both the concentrated and permeate sides were combined, the mass balance was almost 100%. In other words, the permeate was alcoholic water and had no scent other than the alcohol smell. Table 6 shows the analytical values of concentrated fruit liquor. The alcohol content, extract content, and total acid content of the fruit wine were analyzed in accordance with the commentary on analytical methods prescribed by the National Tax Agency. Table 7 shows the tasting results of the concentrated fruit wine. 〓As for alcohol〓Sake panel 10
Based on the name, aroma and taste are scored on a 5-point scale, with 5 points for excellent quality, 4 points for good quality, 3 points for average quality, and 2 points for somewhat defective quality.
One point was given to those with poor quality, and the average score was given. All of the concentrated fruit wines had a strong flavor and particularly strong acidity, and were evaluated as having the potential to be made into high-quality wines. Furthermore, the relationship between the average treatment temperature during concentration and the alcohol rejection rate of the membrane is shown in FIG.

【table】

[Table] Example 4 New sake made from apples in a conventional manner was filtered through diatomaceous earth and subjected to reverse osmosis concentration treatment. The reverse osmosis membrane module (1.26 m ² /1 module) and its equipment were the same as in Example 3. Here, in order to keep the processing temperature constant, the stock solution tank was cooled or heated, and the target processing temperature was controlled within a range of ±1°C. The treatment temperatures were 10°C and 25°C. 50 of the stock solution was treated, 15 of the permeate was taken, and the concentrated solution was made at a concentration rate of 1.43 times. Average working pressure is 55Kg/cm ²
So, to obtain 15 permeable membranes, it took 2 hours and 25 minutes at 10℃.
It takes 1 hour and 35 minutes at 25℃, and the average permeation rate is at 10℃.
4.93/hr.m ² and 7.52/hr.m ² at 25°C. The analytical values for each concentration are shown in Table 8, and the tasting evaluation is shown in Table 9. The relationship between alcohol inhibition rate and temperature was found to be approximately the same as the correlation created in Example 3. The concentrated cider liquor obtained in this way had a slightly strong acidity but a rich taste, and was evaluated as having the potential to be of high quality, similar to grape wine.

【table】

【table】

【table】 [Brief explanation of drawings]

FIG. 1 is a graph showing the relationship between the concentration ratio of fruit juice and the water permeation rate, and FIG. 2 is a graph showing the relationship between the average treatment temperature during concentration and the alcohol rejection rate of the membrane.

Claims (1)

[Scope of Claims] 1. In the production of fruit wine, at least one concentration step among a fruit juice concentration step, a fermentation moromi concentration step, and a fruit wine concentration step is added, and the concentration step is performed with a NaCl exclusion rate. More than 90%, tartaric acid rejection rate 90
A method for producing fruit wine, characterized in that it is carried out using a reverse osmosis membrane of % or more. 2. The method according to claim 1, wherein the concentration step is carried out at a temperature of 0 to 50°C and a concentration ratio of within 5 times.