JPH11196850A - Wine and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce a wine having a unique aroma possessed by a white wine and scarcely changing the aroma during a preservation period and to provide a method for producing the wine. SOLUTION: This method for producing a wine comprises adding polyphenols in a step for producing the wine using a fermentation raw material containing a fruit juice of grapes for a white wine. The white wine contains >=750 mg/L polyphenols and the wine contains geraniol, nerol or citronellol and further >=750 mg/L polyphenols.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to wine and a method for producing the same, and more particularly to a wine having a peculiar aroma derived from grape for white wine and having the aroma stably retained for a long period of time. It relates to the manufacturing method.

[0002]

2. Description of the Related Art White wine is obtained by fermenting fruit juice obtained by removing and crushing so-called white wine grapes. In addition, as a method for producing white wine, a method called skin contact, in which a fragrance component is extracted from the skin by briefly contacting the skin of the grape for white wine with the juice, and then fermenting only with the juice, is also performed. ing. On the other hand, red wine is obtained by extracting the red pigment and astringent component from the peel by brewing and fermenting coexisting peels, seeds and juice obtained by destemming and crushing so-called red wine grapes,
It is obtained by post-fermentation excluding the skin and seeds.

[0003] The scent of white wine grapes differs from the scent of red wine grapes, and there are considerable differences in the scents of white wine and red wine produced using these as raw materials. For example, white wine made from grape varieties for white wine such as Muscat varieties such as Traminer, Muller-Thurgau, and Riesling has a unique aroma not found in red wine. As the main components of these scents, five types of linalool, α-terpineol, geraniol, nerol, and citronellol are known.

However, the unique aroma of white wine is
At present, it changes immediately with the preservation of wine, and it is not possible to enjoy the aroma of new sake wine for a long time. Also, a method of mixing white wine and red wine for the purpose of producing red wine having the aroma of white wine is known,
It is difficult to impart aroma derived from white wine grapes while maintaining a sufficient red color.

[0005] The content of polyphenols in wine is lower in white wine than in rosé and red wine, usually 700 mg / l.
It is as follows (List of new edition brewing ingredients, edited by Japan Brewery Association, published on June 10, 1977, page 313).

[0006]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a wine having a characteristic aroma of white wine and having a small change in the aroma during the storage period, and a method for producing the wine.

[0007]

SUMMARY OF THE INVENTION The present invention relates to a wine produced by coexisting red wine peel in the production of white wine, while the characteristic aroma of white wine changes rapidly in ordinary white wine. Has found that the aroma is stable over a long period of time, and found that this is due to polyphenols in the red wine peel, and completed the present invention.

[0008] The present invention relates to a method for producing wine, wherein a polyphenol is added in a step of producing wine using a fermentation material containing grape juice for white wine. Further, the present invention relates to white wine containing 750 mg / l or more of polyphenols in terms of gallic acid. Furthermore, geraniol, nerol or citronellol is contained, and polyphenols are contained in an amount of 7% in terms of gallic acid.
It relates to a wine containing 50 mg / l or more.

DETAILED DESCRIPTION OF THE INVENTION Grapes for white wine are grape varieties with yellow, green or brown rind, such as Chardonnay, Semillon, Riesling, Sauvignon.
Blanc, Muller-Thurgau, Muscat, Verdele, Koshu, Traminer, Delaware.

[0010] Grapes for red wine are grape varieties having a red or black peel.
Sauvignon, Cabernet Franc, Merlot, Pinot Noir, Schiller, Alicant, Neviolo, Muscat
Berry A, Black Queen and the like. Grape juice for white wine can be obtained by crushing the de-stemmed grapes as needed. The fruit juice may contain a skin, seeds and the like. The juice can be extracted from the grape by a conventional method.

The red wine grape skin is obtained by crushing the de-stemmed grape and removing the juice as needed. The skin may contain juice, but as a ratio of the skin,
Preferably 80 w / v%, more preferably 95 w / v%
It is preferred to remove the juice until. The juice can be squeezed and removed with a juicer. The pericarp may contain seeds. In addition, the pericarp remaining after squeezing before post-fermentation when brewing ordinary red wine can also be used.

The extract of grape seeds and the rind of red wine varieties can extract grape seeds and the rind of red wine varieties with water or an aqueous solution containing ethanol. It is preferable that the seeds and the pericarp of the red wine variety are crushed in advance by a conventional method.
When extracting with water, 40 to 100 ° C, preferably 65 to 100 ° C.
Perform at ~ 95 ° C. The ethanol content of the ethanol-containing aqueous solution is 1 to 95 w / v%, preferably 10 to 50 w / v.
%. As the aqueous solution, wine produced by a conventional method can be used.

As the polyphenols used in the present invention, those extracted from the above-mentioned grapes can be used, but extracts or purified polyphenols extracted from other plants can also be used. For example, extracts extracted from plants such as tea, coffee, beans, sesame, cacao, and rosemary can also be used. The extraction can be performed according to the above. For example, an extract containing catechin as a main component is obtained by extracting tea stalks with hot water. As a commercially available product, rosemary extract RM-2
1A (Tokyo Tanabe Seiyaku Co., Ltd.), tea extract Sanphenon 10
OS (manufactured by Taiyo Kagaku), tea extract sunoolon (manufactured by Suntory Ltd.) and the like.

Examples of the purified polyphenols include dihydric phenols, trihydric phenols, and polyhydric phenols. As the dihydric phenol, catechol, catechol derivatives such as hydroquinone, curcumin,
Detrahydrocurcumin, deoxyclobamide and the like. Examples of the trivalent phenol include pyrogallol, phloroglucin, and gallic acid. Examples of polyhydric phenols include lignin, tannin, tannic acid, catechin, epicatechin, clobamide, quercetin-3-glucoside, quercetin and the like. Commercially available tannins or tannic acids include, for example, Oenotanin Mixte [(Sievalier
Appelt (Chevallier Appert)], F-tannic acid (Dainippon Pharmaceutical), Applephenone (Nikka) and the like.

The added amount of the purified polyphenols and the extract is preferably 750 mg / l or more and 10 g / l or less, more preferably 1 g / l or less in terms of concentration in bottled wine in terms of gallic acid.
g / l to 8 g / l, particularly preferably 1.5 g / l
More than 4 g / l is added. Polyphenols can be quantified by, for example, using gallic acid as a standard substance and the Folin-Ciocult method [Chemistry Of Wine Production].
Winemaking, A. Dins Web
moor Webb), 165th American Chemical Society (165th)
Meeting Of the American Chemical Society
) Dallas, Texas, 184
(1974)]. In addition, quantification of terpenes such as linalool, α-terpioler, citronellol, nerol and geraniol can be performed by dissolving a dichloromethane extract in toluene and performing gas chromatography.

When the skin of a red wine grape variety is used, it depends on the type of wine to be produced.
w / v%, more preferably 10 to 25 w / v% is desirable. Purified polyphenols or grape seeds, red wine grape skin or extracts thereof may be used in combination, and the addition may be made at any time during the wine manufacturing process until the wine is filtered. It is preferable to start immediately before the start and within three days after the start of fermentation.

The step of producing wine means a step from a step of producing a fermentation raw material containing grape juice for white wine to a step of bottling or bottling as a product. In the case of adding red wine grape skin, the skin can be removed before the end of fermentation, but it is desirable to soak it until the end of fermentation. After the end of the immersion period, the pericarp or the pericarp and the seeds can be separated from the mash by a squeezing machine and post-fermented as appropriate.

In the present invention, wine is produced in the same manner as in the production of ordinary wine except that the juice of grape for white wine is used and polyphenols, grape seed extract, grape skin of red wine or their extracts are added. Can be performed according to the method. Any fermentation temperature can be used as long as it does not interfere with alcohol fermentation,
It is preferably 15 to 30 ° C.

By adding a polyphenol or grape seed extract to the juice of grape for white wine and fermenting it, white wine having a high content of polyphenols can be produced. In addition, red wine or rose wine having a peculiar aroma of white wine can be produced by adding the peel of grape for red wine or an extract thereof to the juice of grape for white wine and fermenting.

An embodiment of the present invention will be described below.

[0021]

【Example】

Example 1 Stabilization test of monoterpene in wine by addition of polyphenols From 100 g of Muller-Thurgau grape, 30 g
Pericarp and seeds were obtained. 60 ml of 50% ethanol was added and crushed in a mortar. The supernatant obtained by centrifugation was used as polyphenols for grape extraction.

[0023] White mast wine produced by a conventional method has a linalool 1.2 mg / l, α-terpineol 1.0 mg / l as a monoterpene which is a flavor component peculiar to white wine.
1, geraniol 0.3mg / l, nerol 0.06m
g / l and citronellol 0.09 mg / l were each added alone. These monoterpenes were not detected in the white mast wine used in this test. The exam is
The white mast wine to which the above-mentioned monoterpene is added (non-addition section), the white mast wine to which tannic acid is further added (tannic acid addition section), and the white mast wine to which the above grape extract is added (extract addition section) ) Was filled into a 180 ml glass bottle, sealed with a screw cap, heated to 55 ° C., and then stored at 5 ° C., 25 ° C. and 37 ° C. for 2 weeks. In addition, 1 g of tannic acid
/ L, the polyphenol content of the above grape extract was measured by the Folin-Ciocult method described above, and was 1 g / gallic acid equivalent.
1 was added to each.

After storage, the amount of monoterpene in the wine was quantified by gas chromatography, and the residual ratio with respect to the initial concentration was shown as a percentage (%). The results are shown in Table 1. For monoterpenes in wine, the dichloromethane extract was treated with 3% sodium carbonate and then with distilled water, the dichloromethane layer was recovered, dehydrated with anhydrous sodium sulfate, concentrated under reduced pressure, dissolved in toluene, and dissolved in toluene for analysis. And Gas chromatography was performed using GC-380 and TC-WAX columns manufactured by GL Sciences.

[0025]

[Table 1]

As shown in Table 1, in the test group to which tannic acid and grape extract were added, the residual ratio of various monoterpenes was remarkably higher than that in the case of no addition.

Example 2 10 kg of Koshu grape, a grape variety for white wine, was
Destemming, crushing, and squeezing yielded 6 liters of Koshu grape juice. 100 g of potassium pyrosulfite in this grape juice
g / l and then sugar until the sugar content was 22%. Also, 10 kg of Cabernet Sauvignon grape, a red wine grape variety, was pruned, crushed, and squeezed to obtain a 3 kg mixture of Cabernet Sauvignon grape peel and seeds.

The resulting mixture of Cabernet Sauvignon grape peel and seeds was immersed in Koshu grape juice, and was previously treated at 20 ° C. and 3 ° C. in the same Koshu grape juice.
0.5 L of a culture of the wine yeast Saccharomyces cerevisiae KY-5700 strain [Chemistry and Biology, 28 , 800 (1990)], which had been cultivated for one day, was added as an astringent mother and fermentation was carried out at 20 ° C.

On the 14th day after the start of fermentation, juice was extracted, and the peel and seeds were separated. Then, 150 mg / l of potassium pyrosulfite was added, and the fermentation was stopped by centrifugation. About 6 liters (called Koshu red wine). Similarly, Koshu species and Cabernet Sauvignon were produced in accordance with ordinary methods to produce white wine (hereinafter referred to as Koshu white wine) and red wine (hereinafter referred to as Cabernet red wine), respectively.

The component analysis values of the obtained Koshu red wine, Koshu white wine and Cabernet red wine are shown in Table 2.

[0031]

[Table 2]

The content of polyphenols in the obtained Koshu red wine is 2010 mg / l in terms of gallic, and contains about 8 times as many polyphenols as ordinary Koshu wine. Table 3 shows the sensory test results of the wine. The sensory test was performed using a panel of seven skilled workers.

[0033]

[Table 3]

According to the present method, Koshu red wine having a bright red color and a refreshing flavor with a refreshing Koshu grape scent can be produced using Koshu grape juice, which is a grape variety for white wine, as a raw material.

Example 3 Chardonnay grape 10k, a grape variety for white wine
g was pruned, crushed and squeezed to obtain 6 liters of Chardonnay grape juice. To this grape juice was added potassium pyrosulfite 60 mg / l. Also, the Merlot grape, which is a red wine grape variety, was destemmed and crushed, fermented as usual, and then squeezed to obtain 2 kg of a remaining mixture of rind and seeds (pomace).

The obtained mixture of the skin and seeds of Merlot grape is immersed in the grape juice of Chardonnay, and the wine yeast Saccharomyces cerevisiae ( Sa) is cultured in the same Chardonnay grape juice in advance at 25 ° C. for 3 days.
0.3 liter of a culture solution of ccharomyces cerevisiae (Pries de Mousse strain, manufactured by Lalleman) was added as an astringent mother, and fermentation was carried out at 25 ° C.

On the 5th day after the start of fermentation, juice was extracted, the peel and seeds were separated, and the fermentation was further performed for 3 days. Add 300mg / l of bentonite,
Leave it overnight, filter it, and use rosed wine from Chardonnay grape (hereinafter referred to as Chardonnay wine) about 6
Liters were obtained.

Similarly, Chardonnay varieties and Merlot varieties are white wines (Chardonnay white wines) according to a conventional method.
And red wine (referred to as Merlot red wine). Table 4 shows the component analysis values of the obtained Chardonnay wine, Chardonnay white wine and Merlot red wine.

[0039]

[Table 4]

The content of polyphenols in the obtained Chardonnaise wine was 781 mg / l in terms of gallic;
It contains about three times as many polyphenols as normal Chardonnay wine. Table 5 shows the sensory test results of the wine. The sensory test was performed using a panel of seven skilled workers.

[0041]

[Table 5]

According to the present method, Chardonnay rose wine, which has a vivid rose color and has the flavor characteristics of the grape of Chardonnay varieties rich in fruity taste, is obtained from Chardonnay grape juice which is a grape variety for white wine. Can be manufactured.

Example 4 Muscat grape 10k, a grape variety for white wine
g was pruned, crushed, and skin-touched at 10 ° C. for 3 hours, and then squeezed to obtain 6 liters of muscat grape juice. To this grape juice was added potassium pyrosulfite 100 mg / l.

In addition, 15 kg of Merlot grape, a red wine grape variety, was pruned, crushed and squeezed to obtain a mixture of 5 kg of Merlot grape peel and seeds. The resulting Merlot grape pericarp and mixtures seeds soaked in Muscat species grape juice, advance at the same Muscat species grape juice in, 28 ° C., 3 days cultured wine yeast Saccharomyces cerevisiae (Saccharomyces cerevisiae)
Prize de Mousse shares [larleman
d) (manufactured by the company)
Fermentation was performed at 28 ° C.

The juice was squeezed on the 7th day after the start of fermentation, and after separating the pericarp and seeds, the fermentation was further performed for 3 days, and then 150 mg / l of potassium pyrosulfite was added. Add 300mg / l of bentonite,
The mixture was left overnight and filtered to obtain about 6 liters of red wine from Muscat grape (hereinafter referred to as Muscat red wine).

Similarly, white wine (hereinafter referred to as “Muscat white wine”) and red wine (hereinafter referred to as “Merlot red wine”) were produced for Muscat and Merlot according to a conventional method. Table 6 shows the component analysis values of the obtained Muscat red wine, Muscat white wine and Merlot red wine.

[0047]

[Table 6]

The content of polyphenols in the obtained muscat red wine is 1526 mg / l in terms of gallic, and contains about 5 times as many polyphenols as ordinary muscat wine. Table 7 shows the results of the sensory test for the wine. The sensory test was performed using a panel of seven skilled workers.

[0049]

[Table 7]

According to the present method, a Muscat red wine having a vivid red color and a good flavor having a characteristic fragrance specific to the Muscat grape variety can be produced from a grape juice of Muscat, a grape variety for white wine, as a raw material. Further, the obtained Muscat red wine and ordinary Muscat white wine were filled in a 720 ml glass bottle, stoppered with a screw cap, and kept at 37 ° C. for 3 months to perform a storage test. Table 8 shows the results. The sensory test was performed using a panel of seven skilled workers.

[0051]

[Table 8]

The obtained muscat red wine contains the same monoterpenes as muscat white wine.
When muscat white wine is stored for three months, the content of these monoterpenes is greatly reduced, while that of muscat red wine is kept low. In Merlot red wine, the content of monoterpenes is low, and in particular, monoterpenes such as geraniol, nerol and citronell are not detected.

Table 9 shows the results of a sensory test of the wine after storing the wine under the above-mentioned conditions for three months. The sensory test was performed using a panel of seven skilled workers.

[0054]

[Table 9]

According to the method of the present invention, even after storage for 3 months under the above-mentioned conditions, a rise in absorbance at 430 nm is small, and a red wine which retains a vivid red color and retains a scent peculiar to Muscat can be produced. In the case of muscat white wine, when stored under the above-mentioned conditions for 3 months, the fragrance peculiar to muscat, which is recognized immediately after production, changes, and a sweet potato odor is recognized.

The wine produced by the method of the present invention has a long-lasting aroma derived from white wine.

[0057]

According to the present invention, it is possible to provide a wine having an aroma peculiar to white wine and having little change in the aroma during the storage period, and a method for producing the wine.

 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Tomokazu Yazaki 406 Horiuchi, Yamanashi City, Yamanashi Prefecture (72) Inventor Takeshi Hara 2-11-2 29 Tomitake, Kofu City, Yamanashi Prefecture

Claims (8)

[Claims] 1. A method for producing wine, wherein a polyphenol is added in the step of producing wine using a fermentation raw material containing grape juice for white wine. 2. The polyphenol is grape seed, red wine grape skin or an extract thereof.
A method for producing the described wine. 3. The method according to claim 1, wherein the polyphenol is tannin or tannic acid. 4. The production of wine according to claim 2, wherein the extract of grape seeds or red wine grape skin is an extract obtained by extracting grape seeds or red wine grape skins with water or an ethanol-containing aqueous solution. Method. 5. The method for producing wine according to claim 1, wherein the grape for white wine is a Muscat variety. 6. Polyphenols are converted to gallic acid in an amount of 75%.
White wine containing 0 mg / l or more. 7. The white wine according to claim 6, wherein the polyphenol is tannin or tannic acid. 8. A wine containing geraniol, nerol or citronellol and containing at least 750 mg / l of polyphenols in terms of gallic acid.