JPH05328960A - Fruit wine and its production - Google Patents

Abstract

PURPOSE:To obtain an elegant fruit wine, having stable color and luster and good in flavor without adding and using sulfurous CONSTITUTION:A fruit such as grape, apple or peach is crushed and a juice is pressed according to a conventional method to provide a raw fruit juice, which is subjected to contact reaction with oxygen or an oxygen-containing gas such as air. Thereby, a chromogen is presubjected to oxidative polymerization to increase the hue by 100-250% once. The resultant oxidation polymer is then removed by centrifugation and filtration through Celite(R), etc. The obtained clear fruit juice is then subjected to alcoholic fermentation according to a conventional method to afford the objective elegant fruit wine, having stable color and luster and good in flavor without adding sulfurous acid thereto.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a fruit liquor that is light and stable in color, has a good flavor, and contains no sulfite.

[0002]

2. Description of the Related Art Fruit wine is obtained by crushing and squeezing the fruits that are the raw materials that have been brought in, and adding yeast to the fresh fruit juice obtained and subjecting it to alcohol fermentation. When the tissue is crushed and squeezed to destroy the tissue, the oxidase (polyphenol oxidase, tyrosinase, etc.) contained in the fruit juice causes polyphenols, especially tannin, in the fruit juice to enzymatically brown, and the oxidative odor becomes strong. Appearance and freshness are impaired, and wild yeasts and lactic acid bacteria of unknown properties that adhere to the raw materials are propagated, and it becomes difficult to obtain fruit wine with good flavor, so it is difficult to obtain fruit wine with good flavor, so before or during the process of crushing and squeezing the fruit. Sulfurous acid is added to and used in.

[0003]

In recent years, interest in health foods and natural foods has been increasing, and foods containing no food additives such as anti-browning agents and preservatives have been popular, Fruit wine is no exception. In addition, in the method for producing fruit liquor, the addition of this sulfurous acid is not only for the reasons described above, but also inhibits the flavor of fruit liquor with the concentration added,
Further, it is desirable to limit or abolish it as much as possible because it inhibits the growth and reproduction of excellent yeast and the like that have been selectively bred and added in advance during alcohol fermentation.

However, if the addition of this sulfurous acid is randomly restricted or eliminated, the oxidase contained in the fruit juice causes polyphenol, which is a color source in the fruit juice, to enzymatically brown, thereby improving the flavor and appearance, The freshness is lost,
Further, wild yeasts and lactic acid bacteria of unknown properties attached to the raw material are apt to propagate in a short period of time, which makes it difficult to obtain fruit wine having a good flavor, which impairs the commercial value of the fruit wine obtained. In addition, methods such as crushing the fruit as a raw material, squeezing juice to alcoholic fermentation, low temperature control from production, and preventing oxidation by using inert gas (nitrogen gas, carbon dioxide gas) were also studied. The fruit liquor obtained by the method has a drawback that after bottling, it is browned and increased in color over time, and the flavor is deteriorated.

Abolishing the addition of sulfurous acid without introducing new and original new technology in this way is a special one used for religious ceremonies (for masses, for example) that is made at the expense of quality. Except for fruit liquor, normal fruit liquor is out of the ordinary, and in reality it is considered impossible in the industry,
Currently, it is not implemented.

[0006]

[Means for Solving the Problems] Under these circumstances, the present inventors crushed and squeezed fruits by a conventional method to obtain fresh fruit juice, and forcedly added oxygen or oxygen-containing gas thereto. The chromogen is preliminarily oxidatively polymerized to increase the chromaticity once by 100 to 250%, and then the oxidatively polymerized substance is removed to obtain clear fruit juice, which is then inoculated with yeast by a conventional method. When carrying out alcoholic fermentation, there is no difference from conventional fruit liquor without adding and using sulfurous acid at all.
That is, it was found that a fruit liquor with a light and stable color and a good flavor can be obtained, and the present invention was completed based on this finding.

That is, according to the present invention, the total tannin is 150 ppm.
The present invention is a fruit liquor having a total sulfurous acid content of 20 ppm or less, and the present invention is to crush and squeeze fruits by a conventional method to obtain fresh fruit juice, which is forcibly contact-reacted with oxygen or an oxygen-containing gas. The production of fruit liquor characterized in that the color source is preliminarily oxidatively polymerized to increase the chromaticity once by 100 to 250%, then the oxidatively polymerized substance is removed, and the obtained fruit juice is subjected to alcohol fermentation by a conventional method. The present invention is also a method of crushing fruits by a conventional method and squeezing to obtain fresh fruit juice, which is subjected to forced contact reaction with oxygen or oxygen-containing gas,
The chromaticity is once set to 100-250 by pre-oxidizing and polymerizing the color source.
%, Then the oxidatively polymerized material is removed to give 66
A method for producing fruit wine, characterized in that a clear juice having an absorbance of 10 mm cell at 0 nm of 0.2 or less is obtained, and then this is subjected to alcohol fermentation by a conventional method.

The present invention will be described in detail below. Raw materials used in the present invention include grapes, apples, pears, peaches, plums,
Plums, apricots, kiwifruits, pineapples, strawberries, citrus fruits, and the like. One or more of these fruits are selected and washed by a conventional method, and as they are, or if necessary, stems, cores, seeds, and skins. Fresh fruit juice obtained by crushing and squeezing this after performing pretreatment such as removal treatment of the above is preferably used.

The processing of crushing and squeezing is carried out by a mixer, a juicer, a cutter, a finisher, etc., and then the crushed material is filled in a filter bag and squeezed to squeeze the juice by a filter cloth pressing method,
It can be carried out using an ordinary apparatus such as a screw press method or a disk press method. Conventionally, an anti-browning agent such as sulfurous acid was added during or immediately after the crushing or squeezing treatment, but it is not necessary to add it in the present invention.
In addition, in order to promote the clarification of fruit juice and improve the fruit juice ratio,
If necessary, it is preferable to add 10 to 40 ppm of pectin-degrading enzyme.

In the present invention, oxygen or an oxygen-containing gas (such as air or a high-concentration oxygen-containing gas obtained by mixing pure oxygen with air) is blown into the fresh fruit juice thus obtained, or both are vigorously agitated. The reaction is forcibly carried out, and the chromogen is pre-oxidized and polymerized to temporarily increase the chromaticity by 100 to 250%. "Chromaticity" as used herein means the absorbance (OD) of a 10 mm cell at 430 nm using a photoelectric colorimeter, and "increased by 100 to 250%" means the value obtained by the following formula. means. (B−A) × 100 ÷ A, where B = chromaticity (OD) after reaction, A = initial chromaticity (O
D)

[0011] This value is somewhat different depending on the type and maturity of the fruit, but in the case of grape, for example, fresh juice of 35 to 4 is used.
It is obtained by reacting at 5 ° C for 60 to 90 minutes.
The reaction may be carried out in an open system, but it is preferably carried out in a closed system. Any gas may be brought into contact, but a gas having a high concentration of oxygen, particularly pure oxygen gas, is preferable as compared with air because the reaction can be completed in a short time and the flavor is less deteriorated by contact.

The resulting reaction liquid is then cooled to room temperature or lower, for example, 10 to 15 ° C., and then a filter aid such as diatomaceous earth, cellulose powder, Dicalite (trade name, manufactured by Mitsui Metal Industry Co., Ltd.) is added, or Ordinary filtration or centrifugation is carried out without addition to remove insoluble brown colored substance (oxidized polymerized substance) in the reaction solution.

By separating and removing the oxidatively polymerized substance from the fruit juice in this way, a fruit juice having a fresh scent derived from the raw material is obtained, and when this is alcohol-fermented, it is beautiful and stable in color and has a very strong flavor. Excellent fruit wine is obtained. Further, when removing, in particular, when a clear juice having a 10 mm cell absorbance at 660 nm of 0.2 or less, particularly 0.1 or less is obtained, its effect is remarkable, which is preferable.

Then, the treated fruit juice thus obtained is added with yeast for liquor by a conventional method, and then at 7 to 5 ° C. for 7 to 5 ° C.
Ferment with alcohol for 60 days. Suitable examples of the liquor yeast used include yeasts used in ordinary fruit liquor production, such as wine yeast and sake yeast, and the most typical examples thereof include Saccharomyces cerevisiae and Saccharomyces varietas ( Var.) And Ellipsoideus.

If sugars such as sugar, glucose and fructose are added to the processed fruit juice before alcohol fermentation or the mash during the alcohol fermentation, the alcohol content and the extract content of the product are increased and the flavor is further improved. To be done.

After the alcoholic fermentation is completed, the mash is subjected to a conventional method, followed by filtration using diatomaceous earth, cellulose powder, etc., and clarification filtration by centrifugation etc. to remove yeast cells, etc., or If necessary, the product is stored in a container and kept anaerobically, for example, for 3 to 12 months, subjected to production treatment such as protein stabilization and tartar stabilization, and bottled to obtain a product.

The fruit liquor of the present invention thus obtained is almost colorless, has excellent transparency, is light, has a fresh and highly aromatic scent, and is highly stable. It has very good properties.

[0018]

EFFECTS OF THE INVENTION Fruits are crushed and squeezed by a conventional method to obtain fresh fruit juice, and oxygen or an oxygen-containing gas is forcibly contact-reacted therewith, and the chromogen is preliminarily oxidatively polymerized to give a chromaticity of 10
The amount of tannin is 150 ppm or less and the total sulfite is increased by increasing the ratio of 0 to 250%, and then removing this oxidatively polymerized substance to obtain a clear fruit juice, which is then inoculated with yeast by a conventional method for alcohol fermentation. It has been found that fruit liquor with a concentration of 20 ppm or less, which has not been known at all, can be obtained, and that sulfur compounds derived from agricultural chemicals that remain in the raw fruit are converted to sulfurous acid during the fermentation process of microorganisms, but this is almost always observed. It is a negligible amount (usually 20 ppm or less), and in the present invention, no sulfurous acid is added before or during the manufacturing process, so that the change in the flavor of fruit wine due to sulfurous acid is prevented, and the selective breeding is performed in advance. Sulfurous acid does not interfere with the growth and reproduction of excellent yeasts, so alcohol fermentation is vigorous and the flavor is excellent. It is always good, and the total tannin, which is a color source in fruit wine, is removed to 150 ppm or less, so that the beautiful color of the product after production can be stably maintained without adding a browning inhibitor. Be done.

Hereinafter, the present invention will be described more specifically with reference to examples.

[Example 1] "Aeration conditions for fresh fruit juice, coloring degree of treated fruit juice, characteristics of fruit liquor product" As a raw material, fresh fruit juice obtained by squeezing Koshu grape was used. The fresh fruit juice was heated to 38 to 40 ° C., and at that temperature, air was forcibly blown (contact reaction treatment) under the aeration conditions shown in Table 1 below, and the treated color was measured using a Hitachi photoelectric photometer. Absorbance (OD) of 10 mm cell at 430 nm
I asked. Further, the obtained reaction-treated fruit juice was subjected to diatomaceous earth filtration to remove oxidatively polymerized substances in the treated fruit juice, and the obtained fruit juice was added to wine yeast OC-2 (Japanese Sake Association Saccharomyces cerevisiae, sold by the association). 2% (volume) was added and fermentation was carried out in a semi-sealed container at 15 to 20 ° C. for 2 weeks by a conventional method. After the fermentation was completed, clarification filtration with diatomaceous earth was performed by a conventional method to obtain a wine. Irozawa immediately after this production (absorbance OD at 660 nm of 10 mm cell)
The sensory test for flavor was conducted, and after one month at 35 ° C., the degree of color increase was measured by the following formula. (B−A) × 100 ÷ A, where B = color zawa after one month has elapsed, A = color storm of the first time, and the results are summarized in Table 1.

[0020]

[Table 1]

From the results shown in Table 1, fruits are crushed and squeezed by a conventional method to obtain fresh fruit juice. Oxygen or an oxygen-containing gas is forcibly contact-reacted with this, and the chromogen is preliminarily oxidatively polymerized to obtain chromaticity. Is increased by 100 to 250%, then the oxidatively polymerized substance is removed, and then the obtained fruit juice is subjected to alcohol fermentation by a conventional method, whereby the color tone and transparency are excellent, the freshness is high and the fragrance is excellent. It can be seen that a fruit liquor having an excellent flavor and extremely excellent stability of transparency of these color tones can be obtained.

[0022]

Example 2 "Turbidity of Fresh Fruit Juice after Removing Oxidized Polymeric Substance and Flavor of Product Fruit Sake" Raw material juice obtained by squeezing Koshu seed grape was used as a raw material. The above-mentioned fresh fruit juice was heated to 38 to 40 ° C., and at that temperature, air was forcibly blown for 90 minutes (contact reaction processing), and the obtained reaction-treated fruit juice was divided into 9 sections,
The first section was allowed to stand overnight, then the supernatant was collected and
The section is centrifuged (however, the centrifugation conditions are appropriately changed), the resulting supernatants having various turbidities are collected, and the eighth section is the supernatant obtained in the second section. A clear liquid with extremely low turbidity was collected by filtration through a column filled with soil to obtain treatment liquids having different turbidities of categories 1 to 8. To the fruit juice obtained above, wine yeast OC
-2 (Japanese Society of Brewing Yeast Saccharomyces cerevisiae,
2% (volume) equivalent was added by the same association, and fermentation was carried out in a semi-closed container at 15 to 20 ° C. for 2 weeks by a conventional method.
After the fermentation was completed, clarification filtration with diatomaceous earth was performed by a conventional method to obtain a wine. Further, for comparison, 40 ppm of sulfurous acid was added to fresh fruit juice obtained by squeezing Koshu grape, 25 ppm of pectinase was further added for clarification, and the mixture was allowed to stand overnight and the supernatant was collected. Wine yeast OC-
2 (Yeast Sake Saccharomyces cerevisiae, sold by the association) was added in an amount of 2% (volume), and fermented in a semi-sealed container at 15 to 20 ° C. for 2 weeks by a conventional method. After the fermentation was completed, clarification filtration with diatomaceous earth was performed by a conventional method to obtain a wine. To this, 80 ppm of sulfurous acid was added to prevent browning, which was used as a control wine. Sensory tests were performed on the various colors and flavors of the wines thus obtained. The results are summarized in Table 2. The concentration of sulfurous acid in the table is June 30, 1990, published by Japan Food Hygiene Association, "Food Hygiene Inspection Guideline (Food Additives Analysis Method in Foods)", pages 84-88. Sulfur and sulfite test method (colorimetric method) ".

[0023]

[Table 2]

From the results shown in Table 2, fruits are crushed and pressed by a conventional method to obtain fresh fruit juice, and oxygen or an oxygen-containing gas is forcibly contact-reacted therewith, and the color source is preliminarily oxidatively polymerized to obtain a color. When the oxidatively polymerized substance is removed by once increasing the degree of 100-250%, the clear juice obtained by adjusting the absorbance of the 10 mm cell at 660 nm to 0.2 or less, particularly 0.1 or less is used. When yeast is inoculated to this by conventional method and alcohol fermentation is performed, it has excellent color tone and transparency, has a fresh aroma, high aroma and excellent flavor, and the stability of these color tone and transparency is high. It can be seen that a very good fruit wine can be obtained. Conventionally, when crushing and squeezing the tissue of fresh fruit, the oxidase acts on polyphenols to cause enzymatic oxidative browning. This browning impairs flavor, appearance and freshness. Therefore, in various fruit liquor production methods, a browning inhibitor such as sulfurous acid is added before or during the crushing or squeezing process in which the tissue is destroyed, and the fruit liquor immediately after fermentation is oxidized again. Sulfurous acid must be added to prevent browning, whereas the present invention makes it possible to obtain the fruit wine of high quality as described above, without adding such sulfurous acid at all. Although interest in health-consciousness has been increasing in recent years, it is no exception in the wine industry, and the significance of the present invention to obtain such fruit wine without additives is great.

[0025]

[Example 3] "The temperature of the catalytic reaction with oxygen-containing gas and the effect of the wild microorganisms propagated by the temperature on the product quality" The raw fruit juice obtained by squeezing Koshu grape was used as a raw material. .. Wild yeast and lactic acid bacteria separated from rotten wine were added to the above-mentioned fresh fruit juice at a rate of 10 ³ cells / ml, and this was heated to a temperature as shown in Table 3 and the chromaticity at that temperature was increased. Is forcibly blown (contact reaction treatment) until the content becomes 150%, and the resulting reaction-treated fruit juice is centrifuged (treatment at 3,000 rpm for 10 minutes) to obtain a supernatant liquid. Was filtered through a column packed with diatomaceous earth to collect a clear liquid with very low turbidity, and wine yeast OC-2 (Japanese brewing association yeast Saccharomyces cerevisiae, sold by the association) was 2%. (Volume) Correspondingly added, fermentation was carried out in a semi-sealed container at 15 to 20 ° C. for 2 weeks by a conventional method. After the fermentation was completed, clarification filtration with diatomaceous earth was performed by a conventional method to obtain a wine. In this way, the temperature of the contact reaction with the oxygen-containing gas and the influence of the wild yeast and lactic acid bacteria that propagate at that temperature on the quality of the product were investigated. The results are shown in Table 3.

[0026]

[Table 3]

From the results shown in Table 3, when the catalytic reaction with oxygen or an oxygen-containing gas reacts at a temperature lower than 35 ° C., the reaction time becomes long, and unfavorable yeast or lactic acid bacteria survive or grow. However, high-quality fruit liquor cannot be obtained because it adversely affects the fermentation of fruit liquor. On the other hand, when the temperature exceeds 45 ° C, the influence of wild microorganisms disappears, but the activity of oxidases (polyphenol oxidase, tyrosinase) contained in fresh fruit juice is inhibited due to the high temperature, and the reaction time becomes long. Also, the oxidation reaction at high temperatures dissipates the desirable flavor of the fruit juice, making the final product less mellow in flavor. On the other hand, if the reaction temperature is carried out at 35 to 45 ° C, even if wild yeast or wild lactic acid bacteria is mixed in the raw fresh juice, it will be killed or inhibited at this temperature, so that it is hardly affected. Fruit wine can be safely obtained, and the oxidase contained in fresh fruit juice works extremely well, so the reaction is completed in a very short time, the dissipation of the desirable flavor in the fruit juice is prevented, and it becomes the final product. It is possible to obtain fruit wine having a rich flavor.

[0028]

[Example 4] "Production of fruit liquor using grape as raw material" As a raw material, fresh fruit juice obtained by crushing and squeezing Koshu seed grape by a conventional method was used. 25 ppm of a pectin-degrading enzyme sucrase (manufactured by Sankyo Co., Ltd.) was added to and dissolved in the above-mentioned fresh grape juice, and the mixture was heated to 38 to 40 ° C., and oxygen was forcibly blown for 60 minutes at that temperature (contact reaction treatment), and treated. The subsequent chromaticity was measured using a Hitachi photoelectric photometer at 430 nm in a 10 mm cell.
The absorbance (OD) was measured to obtain a reaction-treated fruit juice having a chromaticity increased by 150%. Then, the reaction-treated fruit juice was centrifuged (treated at 3,000 rpm for 10 minutes), filtered through diatomaceous earth to remove oxidatively polymerized substances in the treated fruit juice, and the obtained fruit juice was added to wine yeast OC-2 (Nippon Brewery Co., Ltd.). 2% (volume) of Yeast Saccharomyces cerevisiae (sold by the association), equivalent to 2% (volume), and in a semi-sealed container at 15 to 20 ° C by a conventional method.
Fermentation was carried out for 2 weeks. After the fermentation was completed, clarification filtration with diatomaceous earth was performed by a conventional method to obtain a wine. For comparison, 40 ppm of sulfurous acid was added to the raw juice of grapes obtained by crushing and squeezing for the purpose of preventing oxidative browning and propagating wild microorganisms, and sucrase was added at 25 ppm for the purpose of promoting clarification. After adding and dissolving as described above, the mixture was treated by a conventional method and then centrifuged (treated at 3,000 rpm for 10 minutes) to obtain a clear fruit juice. After the addition of wine yeast in exactly the same manner as above, fermentation was carried out, Clarification filtration was performed with diatomaceous earth, and then 80 ppm of sulfurous acid was further added and dissolved for the purpose of preventing oxidative browning to obtain a control wine. For comparison, 25 ppm of sucrase was added to and dissolved in fresh grape juice obtained by crushing and squeezing, centrifugation was performed in the same manner as above without blowing oxygen, and clear juice was obtained to obtain wine yeast. After adding and fermenting,
Clarification filtration was performed with diatomaceous earth to obtain a comparative wine. Next, the total tannins in the fresh fruit juice and three kinds of product wines obtained above were measured, and three kinds of product wines were used.
After storing for 1 month at a temperature of ℃, the color was measured and the sensory test was conducted. The results are shown in Table 4. The total tannins in the table are Folin-Deni.
s) method; Folin & W. Denis, J .; Bio
l. Chem. , Vol 12, 239 (1912).

[0029]

[Table 4]

[0030]

[Example 5] "Production of fruit liquor using apple as raw material" As a raw material, fresh fruit juice obtained by crushing and squeezing Fuji apple seeds by a conventional method was used. 25 ppm of pectin-degrading enzyme sucrase (manufactured by Sankyo Co., Ltd.) was added to and dissolved in the above apple fresh fruit juice, and the mixture was heated to 38 to 40 ° C., and oxygen was forcibly blown for 60 minutes at that temperature (contact reaction treatment), and treated. The subsequent chromaticity was measured using a Hitachi photoelectric photometer at 430 nm in a 10 mm cell.
The absorbance (OD) was measured to obtain a reaction-treated fruit juice having a chromaticity increased by 168%. Then, the reaction-treated fruit juice was centrifuged (treated at 3,000 rpm for 10 minutes), filtered through diatomaceous earth to remove oxidatively polymerized substances in the treated fruit juice, and the obtained fruit juice was added to wine yeast OC-2 (Nippon Brewery Co., Ltd.). 2% (volume) of Yeast Saccharomyces cerevisiae (sold by the association), equivalent to 2% (volume), and in a semi-sealed container at 15 to 20 ° C by a conventional method.
Fermentation was carried out for 2 weeks. After the fermentation was completed, clarification filtration with diatomaceous earth was performed by an ordinary method to obtain apple fruit liquor. For comparison, 40 ppm of sulfurous acid was added to the fresh apple juice obtained by crushing and squeezing for the purpose of preventing oxidative browning and preventing the growth of wild microorganisms, and sucrase was added at 25 ppm for the purpose of promoting clarification. The solution was added and dissolved as described above, treated by a conventional method, and then centrifuged (10 at 3,000 rpm).
Minute treatment) to obtain clear fruit juice, wine yeast is added in exactly the same manner as above, fermentation is performed, and then clarification filtration is performed with diatomaceous earth, and then 80 ppm of sulfurous acid is added and dissolved to prevent oxidative browning. The apple fruit liquor of the control area was obtained. Further, for comparison, 25 ppm of sucrase was added to and dissolved in fresh apple juice obtained by crushing and squeezing, centrifugation was performed in the same manner as above without blowing oxygen, and clear juice was obtained to obtain wine yeast. After adding and fermenting,
Clarification filtration was performed with diatomaceous earth to obtain apple fruit liquor as a comparative example. Next, the total tannins in the fresh fruit juice obtained above and the three kinds of product apple fruit liquor were measured, and the color sawa was measured after storing the three kinds of product wine at a temperature of 35 ° C for one month. The inspection was carried out. The results are shown in Table 5.

[0031]

[Table 5]

[0032]

[Example 6] "Production of fruit liquor using peach as raw material" As a raw material, raw fruit juice obtained by crushing and squeezing white phoenix peach by a conventional method was used. 25 ppm of a pectin-degrading enzyme sucrase (manufactured by Sankyo Co., Ltd.) was added and dissolved in the fresh peach juice and heated to 38 to 40 ° C., and oxygen was forcibly blown for 60 minutes at that temperature (contact reaction treatment), and treated. The subsequent chromaticity was measured for absorbance (OD) at 430 nm of a 10 mm cell using a Hitachi photoelectric photometer to obtain a reaction-treated fruit juice having a chromaticity increased by 240%. Then, the reaction-treated fruit juice was centrifuged (treated at 3,000 rpm for 10 minutes), filtered through diatomaceous earth to remove oxidatively polymerized substances in the treated fruit juice, and the obtained fruit juice was added to wine yeast OC-2 (Nippon Brewery Co., Ltd.). 2% (volume) of Yeast Saccharomyces cerevisiae of the association, sold by the association) was added, and fermentation was carried out in a semi-sealed container at 15 to 20 ° C. for 2 weeks by a conventional method. After completion of fermentation, peach fruit liquor was obtained by carrying out clarification filtration with diatomaceous earth by a conventional method. For the purpose of comparison, 40 ppm of sulfurous acid was added to the fresh peach juice obtained by crushing and squeezing for the purpose of preventing oxidative browning and preventing the growth of wild microorganisms, followed by centrifugation (3, 4). 5,000 rpm for 10 minutes) to obtain a clear fruit juice, followed by adding wine yeast in exactly the same manner as above, fermenting, and then performing clarification filtration with diatomaceous earth, and then 80 ppm of sulfurous acid to prevent oxidative browning. Add and dissolve,
The peach fruit liquor of the control area was obtained. Also, for comparison, the above crushing,
25 ppm sucrase in fresh peach juice obtained by squeezing juice
Add and dissolve, as it is without blowing oxygen, and centrifuge in the same manner as above to obtain a clear fruit juice, add wine yeast and ferment, and then perform clarification filtration with diatomaceous earth to make a peach fruit of a comparative example. I got a drink. Next, the total tannins in the fresh juice obtained above and the three kinds of peach fruit liquor were measured, and the colors of the three kinds of wine were stored for 1 month at 35 ° C. The inspection was carried out. The results are shown in Table 6.

[0033]

[Table 6]

From the results of Examples 4, 5 and 6 above, in any case, the control category was for the purpose of preventing browning in the raw fruit juice before fermentation obtained by crushing and squeezing, and preventing the propagation of wild microorganisms. Sulfurous acid is added at a high concentration, and the resulting fruit liquor also has a major problem in that it needs to be dissolved at a high concentration to dissolve it in order to prevent browning. The categories of the abolished comparative examples are that oxidative enzymes (polyphenol oxidase, tyrosinase, etc.) contained in the fruit juice cause polyphenol, which is a color source in the fruit juice, to enzymatically undergo browning, and thus the flavor and appearance are
Freshness is impaired, and wild yeast and lactic acid bacteria of unknown nature that adhere to the raw materials propagate in places and it becomes difficult to obtain fruit wine with a good flavor, and the resulting fruit wine has a light brown color, Although it has a drawback that it has an oxidative odor and a miscellaneous taste and impairs its commercial value, on the other hand, all the categories of the present invention
Sulfurous acid is not added to the raw fruit juice before fermentation or the resulting product fruit liquor at all, so the change in the flavor of fruit liquor due to sulfurous acid is prevented, and excellent yeast etc. selected and bred in advance are grown by sulfite. , Because it does not hinder the reproduction, the alcohol fermentation is performed vigorously and the flavor is very good, and the total tannin, which is the chromogen in fruit wine, is removed to 150 ppm or less. In addition, it can be seen that the browning of the product is prevented and the beautiful color is kept stable for a long period of time without adding sulfurous acid.

Claims (4)

[Claims] 1. Fruit wine having a total tannin of 150 ppm or less and a total sulfurous acid of 20 ppm or less. 2. Fruits are crushed and squeezed by a conventional method to obtain fresh fruit juice, and oxygen or an oxygen-containing gas is forcibly contact-reacted therewith, and the chromogen is preliminarily oxidatively polymerized to once obtain the chromaticity. 1
A method for producing fruit liquor, which comprises increasing the amount by 0 to 250%, then removing this oxidatively polymerized substance, and subjecting the obtained fruit juice to alcohol fermentation by a conventional method. 3. Fruits are crushed and squeezed by a conventional method to obtain fresh fruit juice, and oxygen or an oxygen-containing gas is forcibly contact-reacted with this, and the chromogen is preliminarily oxidatively polymerized to once obtain the chromaticity. 1
A fruit characterized by increasing the amount of the oxidative polymer by 0 to 250%, and then removing the oxidatively polymerized substance to obtain a clarified fruit juice having an absorbance of 10 mm cell at 660 nm of 0.2 or less, which is then alcohol-fermented by a conventional method. Sake manufacturing method. 4. The method for producing fruit wine according to claim 2, wherein the catalytic reaction with oxygen or an oxygen-containing gas is carried out at 35 to 45 ° C.