JPH0739363A - Fruit wine and its production - Google Patents

Abstract

PURPOSE:To obtain an alcoholic beverage having characteristics of color and scent of a fruit by using the fruit (especially, Lonicera caerulea L.) having been difficult for wine fermentation of pure fruit juice because of high acid content. CONSTITUTION:In a method producing fruit wine using fruit juice pressed from a fruit and yeast for fermentation, the fruit juice is pretreated by using ion exchange resins to produce fruit wine of good quality.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing an alcoholic beverage using microorganisms, which comprises using as a fermentation raw material a fruit which has a high acid concentration and is likely to inhibit yeast fermentation. Method and a beverage produced by the production method.

[0002]

2. Description of the Related Art Fermentation of fruits such as grapes with yeast to produce sake has been performed since ancient times. In addition to grapes, various fruits such as apples and raspberries are fermented and used as fruit wine. Using locally produced fruits, each ingredient has its own taste and aroma, and fermentation has cultivated various fruit wines to enrich the food culture. Attempts have been made to ferment various fruits to produce sake. However, some fruits contain components that inhibit the growth of yeast, so that fermentation by yeast does not proceed and ethanol production is insufficient, so that sake cannot be made. For example, the lotus cup (Lonicera caerulea L. var. Emphy
llocalyx Nakai, Kayonomi Lonicera caerulea L. var.
edulis) is one of the plants that grow in cold regions. When only pure fruit juice of this fruit is used as the fermentation raw material, the growth of yeast is inhibited because the acid concentration is too high, and the fermentation becomes unstable and of a low degree. In addition, the taste is too sour that a product suitable for drinking cannot be obtained. Haskap is one of Hokkaido's specialty products as a plant in the cold region, and although there are various processed products such as jam, it is a pure fruit juice that combines the characteristics of the color of the dark blue-violet small fruit and the characteristics of refreshing sourness. The realization of fruit liquor was strongly desired.

In order to solve this problem, conventionally, fruit juice was neutralized with calcium carbonate, or grape juice or the like having a low acidity was mixed to reduce the acidity, and then the yeast was fermented. However, when a raw material having a high acidity such as haskap is used, the amount of calcium carbonate used increases, and as a result, the bitterness remains and the quality of the drink is low. In addition, when juices of other fruits are mixed or diluted with water, the characteristic color of Haskap and the faint aroma are lost, and individual fruit wine cannot be obtained.

Further, as an example of using an ion exchange resin in the production of fruit wine, it is known that the sourness of an alcoholic beverage after fermentation is adjusted. However, in order to remove or reduce the factors that inhibit the fermentation of yeast, the fruit juice before fermentation is treated with an ion exchange resin,
After that, a method for producing fruit wine by adding yeast and performing fermentation is novel.

[0005]

SUMMARY OF THE INVENTION An object of the present invention is to use fruits with strong sourness as fruit juice, especially haskap, as raw materials.
It is intended to provide excellent alcoholic beverages (fruit liquor) that are fermented with yeast and have the characteristics of fruit color and aroma.

[0006]

According to the present invention, in a method for producing an alcoholic beverage using yeast as a raw material of a fruit having a strong sourness as a fruit juice, the acid is removed from the fruit juice by an anion exchange resin, or a part thereof is used. After removing it, yeast can be added and fermented to provide an excellent alcoholic beverage (fruit liquor).

The ion exchange resin used in the present invention may be any one as long as it belongs to the anion exchange resin, and is used in the OH ^- type. Specific examples of such an ion exchange resin include a strongly basic anion exchange resin DA.
IAION SA 10A (manufactured by Mitsubishi Kasei), IRA-
Examples thereof include 430 (manufactured by Amberlite Co.), weak basic anion exchange resin DAIAION WA 10 (manufactured by Mitsubishi Kasei Co., Ltd.), IRA-45 (manufactured by Amberlite Co., Ltd.) and the like.

In the production method of the present invention, the acid of the fruit juice can be reduced by the ion exchange resin as long as it is a method capable of reducing the growth of the yeast used for fermentation to a concentration at which it is not inhibited. That is, if the acid is completely removed by the strongly basic anion exchange resin, the pH of the fruit juice becomes neutral or weakly alkaline. PH suitable for yeast growth
Is approximately in the range of 3.0 to 7.0, and therefore acid removal from fruit juice may be partially removed to the extent that it falls within this range. Alternatively, brewing may be performed by mixing fruit juice from which acid has been completely removed and untreated fresh fruit juice, adjusting the pH to a value suitable for yeast growth. Considering the taste balance of fruit wine, the presence of some acid is preferable as a beverage.

The method for producing an alcoholic beverage (fruit liquor, wine) using the fruit juice having a reduced acid content according to the present invention can be carried out according to a conventional method generally used, which involves alcohol fermentation with yeast. The fermentation method is a simple fermentation in which glucose and fruit sugars are directly fermented by yeast.

The manufacturing method will be described. [Yeast] As the yeast used for fermentation, liquor whose number of yeasts has been increased by passing it through an appropriate liquid medium from a storage state such as an agar slant medium, or dried yeast is used. [Molomi] Raw material juice is placed in a temperature-controllable tank, and fermentation is started by adding yeast. Depending on the sugar concentration of the fruit juice and the alcohol concentration of the brewing target, glucose is appropriately supplemented with sugar. Fermentation is pH 3.5-5.0,
It is carried out at a temperature of 10 to 20 ° C and is managed with careful attention to microorganisms. The moromi period is about 5 to 14 days.
The moromi is appropriately stirred so that the fermentation proceeds smoothly. [Squeezing and starching] After completion of fermentation, moromi is separated from lees and yeast by squeezing by squeezing filtration or the like to obtain raw liquor.

[0011]

[Example] Production of pure haskap wine (fruit wine) As yeast, Saccharomyces cerevisiae (Saccharom)
yces cerevisiae) W-3 strain (Faculty of Engineering, University of Yamanashi) was used to brew a pure Haskup wine. The raw haskap juice has a glucose concentration of 2.71% and a pH of 2.72.
Which was prepared by the following six methods was used for fermentation. In each of the groups, glucose was added to supplement sugar, and the initial sugar concentration was adjusted to 22%. Ingredients for moromi and fruit wine were determined by the National Tax Agency prescribed analysis method. The pure haskap fruit juice was treated as follows. Untreated The pH was raised to 3.5 by adding calcium carbonate. Weakly basic anion exchange resin DAIAION WA
The pH of the juice was raised to 7.0 with 10 (OH ^- type), and an equal amount of untreated juice was mixed. Weakly basic anion exchange resin DAIAION WA
The juice pH was raised to 7.0 with 10 (OH ^- type). Strong anion exchange resin DAIAION SA 10A
(OH ^- type) raises the juice pH to 7.0,
Further, an equal amount of untreated juice was mixed. Strong anion exchange resin DAIAION SA 10A
(OH ^- type) raised the juice pH to 3.5.

[Table 1] Frame 01 Fermentation management: The moromi temperature was 20 ° C. throughout. Tables 2 and 3 show the composition and sensory test results of fruit wine using the manufactured Haskap pure juice.

[Table 2] Frame 02

[Table 3] Frame 03 Since the fermentation rate was improved by partially removing the acid with the ion exchange resin, it was considered that there was no fermentation inhibitor other than the acid in the lotus cup, or the influence was negligible.

EFFECTS OF THE INVENTION By using the fruit juice treatment method obtained by the present invention, it is possible to produce an excellent alcoholic beverage (fruit liquor) which retains the characteristics of pure juice color and aroma even from fruits having a high acid concentration. You can How to tell if it's a processed product of pure haskap juice

[Table 4]

Claims (3)

[Claims] 1. A method for producing a beverage using a fruit having a high acidity as a raw material, which comprises fermenting with yeast after reducing an acid with an anion exchange resin. 2. A liquor produced according to claim 1 using Haskap fruits. 3. A fermented liquor using only Haskup as a raw fruit juice and having a titratable acidity of 25 or less.