JPH0499476A - Method for sterilizing fruit wine - Google Patents

Abstract

PURPOSE:To sterilize microorganisms adversely affecting quality of fruit wine while holding fresh and fruity flavor just after fermentation by pressurizing the fruit wine to a specific high pressure or above. CONSTITUTION:A fruit wine (preferably wine or cider) is pressurized under >=3000atm preferably for >=2min and sterilized.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a method for sterilizing fruit wine, and more specifically, to a method for sterilizing fruit wine by applying high pressure.

[Prior Art] Generally, when commercializing fruit wine, in order to maintain quality during distribution and storage, especially to prevent re-fermentation,
Sterilization is performed by pasteurization. Furthermore, when producing low-alcohol fruit wines or fruit wines with residual carbohydrates, pasteurization is used to sterilize microorganisms such as yeast in the fruit wine brewing liquid in order to stop alcohol fermentation midway through. Generally, fruit wines have a fresh and fruity aroma immediately after fermentation. However, when pasteurization is performed, the aroma derived from the raw materials and the aroma generated by fermentation are volatilized or decomposed due to heating and are lost, resulting in a loss of freshness and fruitiness.

In addition, centrifugal separation and membrane separation methods are known as methods for removing microorganisms without heating.
At present, there is no technology for continuous complete sterilization using centrifugation, and in order to completely sterilize bacteria using a membrane, a membrane with a very small pore size is required, resulting in a slow filtration rate. A simple and two-way sterilization method that does not lose the aroma has been desired.

[Problems to be Solved by the Invention] An object of the present invention is to create a fruit wine that can sterilize microorganisms that adversely affect the quality of the fruit wine while retaining the fresh and fruity flavor immediately after fermentation. The objective is to provide a sterilization method.

[Means for Solving the Problems] As a result of intensive research into methods for sterilizing fruit wine, the present inventors found that
We have discovered that by pressurizing fruit wine to 3,000 atmospheres or more, it is possible to sterilize microorganisms that adversely affect the quality of fruit wine without losing the pleasant aroma immediately after fermentation.
The present invention has now been completed.

That is, the present invention is a method for sterilizing fruit wine, which is characterized by pressurizing the fruit wine to 3000 atmospheres or more.

In the present invention, fruit wine is alcoholic fermented fruit using fruit as a raw material, and before and after fermentation, water, sugar,
Flavoring agents, dyes, or alcoholic beverages (for example, shochu, whiskey, brandy, spirits, etc.) may be added. The fruit wine can be sterilized under pressure as it is after fermentation, or it is preferable to sterilize it under pressure after removing lees and dregs by pressing and rinsing. Fruits that can be used are not particularly limited, but include, for example, grapes, apples, pears, peaches, loquats, mandarin oranges, plums, and plums, with grapes and apples being particularly preferred.

In the present invention, the fruit liquor can be sterilized by pressurizing it, but the method of pressurizing can be any ordinary method of pressurizing liquids. In other words, the fruit wine to be pressurized is placed directly into the pressure treatment chamber of the pressurization device, or the container is sealed to prevent air from entering, and then the container is placed into a pressure treatment chamber filled with water. Pressure can be applied by You can use flexible containers,
Although there are no particular limitations, examples include containers made of polyethylene terephthalate (PUT) and polyethylene.

The applied pressure may be 3,000 atmospheres or more, and microorganisms can be sufficiently sterilized by maintaining the pressure at that pressure for 2 minutes or more.

The temperature at which the pressure is applied is not particularly limited as long as the desired aroma of the fruit wine does not volatilize or decompose.

In addition, there are no particular restrictions on the pressurizing device that can be used in the present invention as long as it can maintain the liquid at 3,000 atmospheres or more for a certain period of time. , a pressure treatment device HrP-7000 manufactured by Mitsubishi Heavy Industries, Ltd., and the like.

[Experimental Example] The present invention will be specifically explained with reference to an experimental example 9 (Experimental Example 1) 05 g of an acid solution fermented by a conventional method using Koshu Futo
Each container made of polyethylene was sealed to keep air out, and each container was placed in a pressure treatment chamber of a standard wet rubber press YSRρ4-10- manufactured by Yuken Kogyo Co., Ltd. Furthermore, water was poured around the container to submerge it, the pressurized treatment chamber was sealed, and after pressurizing at a constant pressure for a certain period of time, the chamber was returned to atmospheric pressure and the number of remaining viable bacteria was measured. To determine the number of viable bacteria, spread the appropriately diluted sample Om on a YM agar plate and heat it at 25°C.
After static culture for 2 days, the number of colonies generated on the plate was counted. The number of remaining viable bacteria of the sample subjected to pressure treatment under each condition was calculated as the number of viable bacteria per 1-1 (C
The number of viable bacteria in the sample that was not pressurized was 2.6 x 107 Crll (Table 1).

As is clear from the results shown in Table 1, when the pressure was increased to 3000 atmospheres or more, the number of viable bacteria remaining in the acid solution was O, indicating that it was very effective in sterilizing the acid solution.

Table 1 (Note) Unit: Number of viable bacteria per 1 (CFU) <Experiment Example 2>F# liquid fermented using Koshu Fudo in a conventional manner was sludged using a conventional method. Seal the air part in a container made of Talley 1-CPET,
The container is Yuken Kogyo Co., Ltd. standard wet rubber press YS.
It was placed in a pressure treatment chamber of RP4-10W. Furthermore, after pouring water around the container and submerging the container, the pressurized treatment chamber is tightly closed.
Then, the pressure treatment was carried out, and the burial chamber was kept at room temperature for 4000℃.
After pressurizing at atmospheric pressure for 10 minutes, the pressure was returned to atmospheric pressure to obtain Sample A. In addition, instead of applying pressure treatment to the above acid solution, it is possible to
Sample B was obtained by heating for 5 minutes.

Sample A and Sample B thus obtained were sampled by 10 experienced panelists using the profile method, and the color tone, drinkability, flavor, and overall evaluation were performed. As a result, sample A, which was subjected to pressure treatment, was better than sample B, which was heated.
It was not excellent in aroma, calmness, and overall evaluation (Table 2). In addition, after bottling sample A and aging it at 5°C for 3 months,
I tried drinking sake, and it had a strong taste, and the overall evaluation was excellent.

Table 2 (Experiment Example 3) After the acid solution fermented using apple fruit in a conventional manner is drained in a conventional manner, the air portion is placed in a 0-glass polyethylene terephthalate (PET) container. Seal the container and store it in Yuken] - Industry Co., Ltd. Standard Wet Rubber Bracelet YSR
It was placed in a pressure treatment chamber of P4-10W. Furthermore, water was poured around the container to submerge it at t1-, and the pressure treatment chamber was sealed.

Each pressurized chamber was pressurized at room temperature for 10 minutes at 4000 atm, and then returned to normal pressure to obtain sample C.

Instead of pressurizing the above-mentioned acid solution at 4,000 atmospheres, it was heated at 60°C for 2 minutes to obtain a sample.

Sample C and sample I) obtained in this way were
A group of 10 people tasted the sake using the profile method and evaluated the color tone, drinkability, flavor, and total weight. The prefecture,
The pressure-treated test fJC was better than the pasteurized sample Y), as it was better in terms of aroma, flavor, and overall evaluation. After that, we had some sake (drinking sake), and the overall evaluation was excellent.

Table 3 1 Example] (Rectangular color P beak 1) A wine acid solution prepared by a conventional method using Koshu Futo,
5° (After standing still for 15 hours, remove the slag using the usual method.)
・Don't get it.

Cover the t″L with 059 polyethylene 17-1・(
PET) container is sealed so that there is no air, and the container is coated with Yu01chogyo Co., Ltd. standard wet rubber.
4-10-Place the container in the pressure treatment chamber, fill water around the container to submerge it, and pressurize the pressure treatment chamber to 3000 atm at room temperature. After pressurizing for 10 minutes, the pressure was returned to normal pressure. No viable bacteria were detected in the resulting wine, and the flavor was excellent.

<Example 2> Nettle M solution prepared by a conventional method using Nonco fruit was allowed to stand at 5° C. for 15 hours, and then sludged by a conventional method to obtain cider. Cover this with 0.5F polyethylene and cover.
□-41PET) container is sealed to prevent air from entering, and the container is placed in a standard wet rubber press Y from Yuken-Ogyo Co., Ltd.
The container was placed in a pressure treatment chamber of SRP4-10-, and water was further poured around the container to submerge it, and the pressure treatment chamber was sealed. At this time, the pressure treatment chamber was pressurized at 4000 atm for 2 minutes at room temperature, and then returned to normal pressure.

No viable bacteria were detected in the resulting Seal I.L, and the flavor was also muted.

[Effect-1 According to the present invention, immediately after fermenting fruit wine)] N7
- maintains the fruity flavor while maintaining the quality of prefectural sake;
g, 23 and 4 microorganisms that infect the stomach can be sterilized.

Claims (1)

[Claims] (1) A method for sterilizing fruit wine characterized by pressurizing the fruit wine to 3000 atmospheres or more