JPH1146747A - Production of red wine - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce a red wine containing a polyphenol component at high concentration by adding a yeast and a pectinase to a must containing the skin, pulp, juice and seed of grape and fermenting the must. SOLUTION: A must at least containing the skin, pulp, juice and seed of grape is prepared e.g. by crushing grape. The must is incorporated with a yeast and a pectinase and fermented under stirring. The components existing in the skin is thoroughly eluted to obtain a red wine rich in polyphenols, anthocyanine dyes, polysaccharides, glycerol, etc.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a method for producing red wine and a red wine produced by the method. According to the production method of the present invention, red wine having a high polyphenol content can be efficiently produced by a simple method.

[0002]

2. Description of the Related Art Red wine is produced by brewing, fermenting, squeezing together skin, pulp, juice, seeds and the like. In the brewing and fermentation stage, yeast is added to a mast containing pericarp, pulp, juice, seeds and the like, and is subjected to alcohol fermentation. Thereafter, the fermentation is allowed to stand to extract pigments and flavor components from the pericarp and seeds. Pigments and flavor components extracted from the skin and seeds contain polyphenols such as anthocyanin pigments. It is known that the polyphenols have an antioxidant action, remove active oxygen generated in the body due to stress or the like, and are useful for promoting health. For this reason, if red wine containing more polyphenols can be produced, it is possible to add value to red wine as a highly functional beverage.

[0003] In the conventional red wine production method, the polyphenols contained in the pericarp and seeds are eluted by standing after alcohol fermentation is completed. Therefore,
A method for extracting more polyphenols by contacting the liquid part after alcohol fermentation with pericarp and seeds for a longer time was studied. However, in the liquid part where alcohol fermentation has already been completed, the alcohol concentration is 10 to 1
Since it reached 4%, elution of polyphenols was limited. Also, if the brewing period was too long, bitterness sometimes appeared.

Therefore, there is a method in which a part of the juice is extracted in advance by squeezing the fruit including the skin and the seed, and the remaining juice is brewed and fermented together with the skin and the seed as a solvent. This method is called the Senier method in France. However, the Senier method has an additional operation of extracting a part of the fruit juice, and has a problem that the cost per unit liquid amount of the produced wine is increased. On the other hand, there is a method in which the de-stemmed fruit is heated at 60 to 80 ° C. to extract the pigment, and this method is called Maceration-a-Show. In this method, the anthocyanin-based pigment is certainly extracted, but there is a drawback that the taste is not rich.

[0005]

SUMMARY OF THE INVENTION Accordingly, an object of the present invention is to provide a method for producing red wine which efficiently extracts polyphenols from grape skins and seeds.
It was also an object of the present invention to provide a method by which more high quality red wines can be produced from the same amount of grapes. Another object of the present invention is to provide a simple method for producing red wine in which the filtration time is shorter than in the conventional production method and the pressing step can be omitted. The red wine of the present invention contains a large amount of polyphenols, anthocyanin pigments, polysaccharides, glycerol, and the like.
Another object is to provide red wine that is richer and of higher quality than conventional products.

[0006]

Means for Solving the Problems As a result of diligent studies to solve these problems, the present inventors have found that the above object can be achieved by fermentation utilizing pectinase positively. As a result, the present invention has been completed. That is, the present invention provides a method for producing red wine, comprising adding yeast and pectinase to a mast containing at least grape skin, pulp, juice and seeds, and fermenting with stirring. is there. Further, the present invention also provides a method for producing red wine, comprising a step of filtering and removing the cake after the fermentation step. Furthermore, the present invention also provides red wine produced by these production methods.

Hereinafter, the method for producing red wine of the present invention will be described in detail. The production method of the present invention is characterized in that pectinase is added to a mast containing at least the skin, pulp, juice and seeds of grape, in addition to yeast, and fermented with stirring. Pectinase, also called polygalacturonase, pectic enzyme, polymethylgalacturonase, and pectin depolymerase, is an enzyme that hydrolyzes α1 → 4 galacturonyl bonds such as peclinic acid, pectin, and pectic acid. Since pectins are components constituting grape skin, if fermentation is performed by adding pectinase to a mast according to the present invention,
Grape peel can be softened. As a result, polyphenols, sugars, fats, flavor components, and the like contained in the pericarp are efficiently eluted, and a rich red wine having a high concentration of these components can be produced. Since the polyphenol concentration in the produced red wine is high, drinking this red wine can reduce the amount of active oxygen in the body and reduce the adverse effects of stress. Therefore,
According to the method of the present invention in which pectinase is added and fermented, a functional health drink with added value can be provided.

[0008] Pectinase is known to be contained in bacteria, mold, yeast, higher plants, snails and the like. In the present invention, pectinase obtained from these and other organisms can be widely used. Alternatively, a commercially available pectinase preparation may be used. Commercially available pectinase preparations include sucrase (manufactured by Sankyo), Pectynex Ultra SP-L (Novo Nordisk A /
S), Meisserase (Meiji Seika Co., Ltd.), Ultrazyme (Novo Nordisk A / S), Vinozyme E
C (Novo Nordisk A / S), Neurase F
(Amano Pharmaceutical), Cell Crust (Novo Nordisk A)
/ S), but other pectinase preparations may be used. There are two types of pectinases: endo-type enzymes that randomly hydrolyze and exo-type enzymes that hydrolyze the ends. In the present invention, any pectinase can be used, but more preferred is an endo-type pectinase that randomly hydrolyzes. The specificity of the pectinase used in the present invention is not particularly limited as long as it has a function of softening grape skin.

[0009] The amount of pectinase to be added is set within a range that can soften the grape skin and efficiently extract sugars, fats, pectin and the like constituting the skin cells into the juice. For example, 20-4500 U /
kg, preferably 200 to 1500 U / kg, more preferably 400 to 900 U / kg. In addition, the activity of pectinase was 1 μm / hour when measured under the specific conditions described in Examples.
The amount of the enzyme that generates a reducing power corresponding to mol of galacturonic acid was defined as 1 unit (U).

[0010] The method and time of addition of pectinase are not particularly limited. Generally, pectinase is added after the grape is destemmed to obtain a mast containing pericarp, pulp, juice and seeds, and before fermentation is started. The addition of pectinase may be before or after the addition of yeast. Therefore, after adding pectinase in advance and softening the pericarp, yeast may be added for fermentation, or yeast may be added to the mast first to start fermentation, and then pectinase may be added for further fermentation. You can continue. In addition, pectinase is generally added at once, but may be added several times during fermentation. All of these embodiments are included in the scope of the production method of the present invention.

The mast used in the production method of the present invention is a mast used for producing ordinary red wine. However, it must contain at least grape skin, pulp, juice and seeds. In general, in the production of red wine, a grape obtained by removing a stalk from a grape is used as a mast. However, in some cases, a mast including a stalk may be used to change the taste of the produced red wine. Since the stalk contains little fermentable sugar and a high content of tannin, acid and ash, the use of a mast including the stalk increases the astringency and bitterness of the product. For this reason, usually, a de-stemmed grape is used as a mast. It is preferable that the de-stemmed grape is further crushed and then mixed with pectinase or yeast. If the grape fruit peel is ruptured by crushing and the contents are poured out, the contents and the yeast can be effectively contacted, so that the fermentation efficiency is improved and the wine yield is increased.

However, when the fruit is crushed or the seeds are crushed, the amount of solids, colloids, tannins, etc. in the juice increases, resulting in red wine which is difficult to clarify due to strong astringency and bitterness. Not preferred. The present invention
The purpose is to elute more of the active ingredient contained in the pericarp and seeds, but it is not possible to produce high-quality red wine simply by performing physical operations such as grinding and crushing. When manufactured according to the method of the present invention, clear red wine that has solved the problems of astringency and bitterness can be easily manufactured.

[0013] The mast to which pectinase and yeast are added,
Ferment while stirring. This stirring is carried out in order to bring the pectinase and the pericarp into effective contact, and to elute the active ingredient in the pericarp efficiently. The means for stirring is not particularly limited. Therefore, stirring may be performed by moving or rotating a stirring rod or a stirring plate while fixing the container containing the mast, or may be performed by artificially circulating the mast in the container using a pump or the like. . Moreover, it is preferable to stir by rotating the container itself containing the mast, as in a rotary automatic fermenter (Vinimatic), or by rotating a spiral stirring blade. The number of times of stirring varies depending on the stirring means, stirring power, amount of mast and consistency,
Generally, it is set within the range of rpm. The rotation speed may be changed during the fermentation process. Further, the stirring may be performed continuously or intermittently. For efficient and uniform fermentation, continuous stirring at about 20 to 40 rpm is preferable.

In the conventional fermentation method, the pericarp floating as the fermentation progresses is brought into contact with the liquid portion by 1 to 2 times a day.
Stir about twice. When fermentation is started, carbon dioxide is generated, and the pericarp floats on the surface of the liquid surface to form a thick cap-like cap. These caps provide a hotbed of harmful microorganisms and can cause the taste and color of the wine to deteriorate. Therefore, the taste and color are deteriorated by sticking the cap into the liquid with a stick, spraying the juice on the cap surface with a pump (pumping over), or rotating the container itself (binimatic). It is preventing it. For the purpose of preventing the growth of such microorganisms, stirring has been performed only once or twice a day in the conventional method. On the other hand, in the present invention, in addition to preventing the growth of microorganisms, the pectinase and the pericarp are intended to be effectively brought into contact with each other to elute the active ingredient positively, so that more sufficient stirring is performed. When the stirring is performed according to the method of the present invention, the softened pericarp is further crushed by the mechanical shearing force due to the stirring, and the shape of the pericarp is gradually lost. Therefore, due to the synergistic effect of hydrolysis by pectinase and mechanical crushing, the pericarp becomes a crushed product, and sugars, fats and pectins contained in the pericarp are efficiently extracted into the juice.

During fermentation, the pH of pectinase is α
What is necessary is just to be in the range which can hydrolyze a 1 → 4 galacturonyl bond efficiently. In general, p
H is in the range of 2.5 to 4.0, and since the enzyme reaction proceeds in this range, it is not necessary to particularly adjust the pH.
The temperature during fermentation is generally set at about 20 to 30C. When pectinase is added according to the method of the present invention and fermentation is carried out while stirring, the redness increases more quickly than when fermentation is performed according to the conventional stationary method. For example, when fermentation is carried out under the conditions of the examples described later, the mast according to the method of the present invention can be used at 52 hours after the start of fermentation.
The absorbance at 0 nm is 2.3 times that of static fermentation. The mast of the present invention turns red relatively quickly, and then gradually loses its redness, and the difference from the case of stationary fermentation becomes smaller. That is, according to the method of the present invention, most of the pigment contained in the pericarp is extracted at an early stage of fermentation. In the conventional production method, it was necessary to provide a brewing period and a pigment extraction step after fermentation was completed in order to increase the redness. However, according to the method of the present invention, such a step is not required. Therefore, according to the production method of the present invention, the production process of red wine is greatly simplified, and the time and cost required for production are considerably reduced.

According to the production method of the present invention, since the pericarp is crushed in the fermentation step, there is also an advantage that the separation step of the cake after fermentation can be greatly simplified. According to the conventional static fermentation method, since a high molecular colloid component such as pectin is contained after fermentation, it is necessary to remove the residue by pressing or the like. In order to perform such pressing, a pressing machine of a jack type, a hydraulic type, a hydraulic type, a pneumatic type, or the like had to be used, which was costly and time-consuming.

According to the production method of the present invention, since the components that hinder filtration are hydrolyzed and dissolved in the fruit juice, the residue can be easily removed only by filtration instead of such a pressing step. can do. Moreover, the filtration time is very short. For example, under the conditions of the examples described below, the filtration time is reduced to 1/20 and 3.6 times that of the conventional method. Such a reduction in the filtration time cannot be achieved by simply performing sufficient stirring without adding pectinase. On the contrary, simply stirring the grape crushes the grape, but rather increases the amount of the colloid component and prolongs the filtration time (sample 2 of the example). According to the method of the present invention, the filtration time can be reduced only when the two conditions of adding pectinase and further fermenting with stirring are provided. Thus, according to the production method of the present invention, red wine can be easily produced by performing the same filtration treatment as for white wine. For this reason, the manufacturing time and cost can be further reduced.

According to the production method of the present invention, more red wine can be produced from the same amount of grapes. The amount of lees coming out during the manufacturing process is reduced according to the method of the present invention. Under the conditions of the examples described below, it has been confirmed that the production method of the present invention provides 6 to 7% by volume of red wine and 13 to 26% by weight of lees as compared with the conventional method. As described above, according to the production method of the present invention, red wine can be efficiently produced from grapes.

The red wine produced by the production method of the present invention contains a large amount of polyphenol. Under the conditions of the examples described below, the polyphenol content was 30% and 55% lower than in the case of the conventionally used static method.
% Has been confirmed to be included in many cases. Polyphenol is a compound having an antioxidant effect, and is known to have a function of removing active oxygen generated in a human body due to stress or the like. Therefore, the red wine of the present invention, which contains a large amount of polyphenols, is an extremely healthy beverage and is expected to be useful for preventing cardiovascular diseases.

In the red wine of the present invention, since the pericarp component is effectively hydrolyzed and dissolved by the action of pectinase, the content of components such as anthocyanin pigments, polysaccharides and glycerol as well as polyphenols can be reduced by the conventional method. Compared to the red wine produced by the company. As a result of such a large increase in the content of various components, the red wine of the present invention is evaluated as having a richer taste and a higher quality than red wine produced by a conventional method. Such a red wine has never existed before, and is expected to be widely accepted as a healthy and new tasted wine.

[0021]

The present invention will be described more specifically with reference to the following examples. Components, ratios, operation orders, and the like shown in the following examples can be appropriately changed without departing from the spirit of the present invention. Therefore, the scope of the present invention is not limited to the specific examples shown in the following examples.

Preparation of Samples Samples 1 to 5 were prepared according to the following method. Three 20-liter jars equipped with a spiral stirrer were prepared, and each jar was de-stemmed (Merlot, 1996)
9.5 kg was put. The specific gravity converted sugar content of the grapes put in each jar was 19.5 to 19.9%. 7 of each grape
Assuming that 0% by weight was fruit juice, glucose was supplemented so that the sugar content in terms of specific gravity became 23.0%. Dried yeast (manufactured by Bordeaux Red, Lallemand pty.) Was added after rehydration so as to be 1000 mg / L based on the assumed fruit juice amount. The pH of each sample was 3.5. Thereafter, each jar was fermented under the following conditions. (Sample 1) Fermentation was carried out by leaving still at 28 ° C. (Sample 2) The fermentation was performed at 28 ° C. while stirring at 30 rpm. (Sample 3) Sucrase (444) as a pectin-degrading enzyme
After addition of 950 mg (0 U / g), the mixture was fermented at 28 ° C. while stirring at 30 rpm. After confirming the completion of the fermentation, it was left for 10 days with the peel and seeds. Thereafter, the pericarp and seeds were removed by centrifugation and filtration to obtain Samples 1 to 3.

Separately, two 20-liter jars equipped with a spiral type stirrer were prepared, and the grape (Cabernet Sauvignon) 1 that had been destemmed after being stored in a refrigerator for one month.
0.65 kg was placed in each jar. The grapes were 27.1% and 26.7% in terms of specific gravity, respectively, and were therefore subjected to the next fermentation step without sugar supplementation. Dried yeast (manufactured by Bordeaux Red, Lallemand pty.) Was rehydrated to 1000 mg / L based on the assumed amount of juice (70% of grape weight), and then added. The pH of each sample was 3.5. Thereafter, each jar was fermented under the following conditions. (Sample 4) Sucrase 1065 as a pectin-degrading enzyme
After adding mg, the mixture was fermented at 28 ° C. while stirring at 30 rpm. (Sample 5) Fermentation was performed by allowing the sample to stand at 28 ° C. Immediately after the fermentation, the pericarp and seeds were removed by centrifugation and filtration to obtain Samples 4 and 5.

The time-dependent changes in the specific gravity of the measurement samples 4 and 5 during the fermentation process were measured. The result was as shown in FIG. In addition, 520 during the fermentation process of Samples 4 and 5
The change with time of the absorbance at nm and 420 nm was measured.
The result was as shown in FIG. With respect to each of the samples 1 to 5, the liquid amount and the cake weight of the obtained wine after squeezing with a sake bag were measured. The results were as shown in the table below. The values in parentheses represent the values of Sample 1 and Sample 5 as 1
This is a conversion value when 00 is set.

The activity of pectinase was measured according to the following method. 50 μl of the enzyme solution was mixed with 100 μl of a 0.05 M acetate buffer (pH 5.0) and 50 μl of a 0.1% aqueous solution of polygalacturonic acid and reacted at 37 ° C. for 1 hour. Then, 0.2M borate buffer (pH
9.0) was added, 200 μl of a 1% 2-cyanoacetamide solution was further added, and the mixture was boiled for 10 minutes. Using galacturonic acid as a standard substance, the absorbance at 276 nm was measured to quantify the free reducing sugar. At this time, the amount of the enzyme that generates a reducing power corresponding to 1 μmol of galacturonic acid per hour was defined as 1 unit (U).

[0026]

[Table 1]

Each of Samples 1 to 3 was subjected to 5000 rpm
For 15 minutes, and the time required when 1.8 liters of the obtained liquid was filtered through a 0.8 μm membrane filter was measured. For samples 4 and 5, 700
The liquid was centrifuged at 0 rpm, and the time required when 2.0 liters of the obtained liquid was filtered through a 0.8 μm or 3.0 μm membrane filter was measured. In addition, the amount of polyphenols contained in the resulting wine was determined by Folin-Cioc
alteu method (Singleton.VLand Rassi JA, Am.J.Enol.Vi
tic., 16 , 144-158 (1965)). The results of these measurements were as shown in the following table. The values in parentheses are converted values when the values of Sample 1 and Sample 5 are set to 100.

[0028]

[Table 2]

For each of the wine liquids of Samples 1 to 5, the alcohol content, specific gravity, extract content, acidity, pH, straight sugar concentration, total sugar concentration, and absorbance at 430 nm and 520 nm (using a 2 mm cell) were measured. The results were as shown in the following table.

[Table 3]

[0030]

[Table 4]

When a sensory test was performed on each of Samples 1 to 5, Samples 3 and 4 were evaluated as having an enhanced taste and improved quality. Samples 3 and 4
Was evaluated to have a slightly calm and heavy scent compared to the other samples.

[0032]

According to the production method of the present invention, red wine containing a large amount of grape skin components such as polyphenols can be produced efficiently. Further, according to the production method of the present invention, more red wine can be produced from the same amount of grapes. Furthermore, according to the production method of the present invention, the fermentation time can be shortened and the pressing step can be omitted, so that red wine can be produced cheaply and quickly. Further, the red wine of the present invention contains a large amount of polyphenols, anthocyanin pigments, polysaccharides, glycerol, and the like, and is characterized by being richer and more excellent in quality than conventional red wines. In addition, it is also considered to have an effect of reducing the amount of active oxygen in the body, which increases due to stress.

[Brief description of the drawings]

FIG. 1 is a graph showing a change over time in specific gravity during fermentation.

FIG. 2 is a graph showing changes with time in absorbance at 520 nm and 420 nm during fermentation.

 ──────────────────────────────────────────────────続 き Continued on the front page (72) Inventor Hiroki Yokozuka 1021-3 Kofunakacho, Kofu City, Yamanashi Prefecture (72) Inventor Tsutomu Takayanagi 1-2-11 University, Kofu City, Yamanashi Prefecture Sixth Dormitory

Claims (1)

[Claims] (1) adding yeast and pectinase to a mast containing at least the skin, pulp, juice and seeds of grape,
A method for producing red wine, comprising a step of fermenting while stirring.