JPS596879A - Preparation of fruit wine - Google Patents

Abstract

PURPOSE:To prepare a fruit wine having a rich flavor, by concentrating a fruit wine at a suitable stage in the preparation process thereof by the reverse osmotic method with a membrane having a high exclusion ratio of common salt and tartaric acid. CONSTITUTION:In preparing a fruit wine by the conventional method, at least one concentrating step selected from the concentrating of fruit pressed juice, fermented unrefined wine and formed fruit wine is added to the process, and the above-mentioned concentrating step is carried out by using a reverse osmotic membrane having >=90% exclusion ratio of NaCl, >=90% exclusion ratio of tartaric acid, preferably close to 100%, at 0-50 deg.C within 5 times concentration ratio.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing fruit wine, and more specifically, in the fruit wine production process, a specific reverse osmosis membrane is used to concentrate at least 7 types of fruit juice, fermented moromi, and fruit wine. This invention relates to a method for producing fruit wine that includes a step of

Conventionally, when producing a high-quality fruit liquor with a rich flavor, raw materials were carefully selected, and appropriate methods were used in each step of preparation, fermentation, and storage. For example, when it comes to grapes, they must be of high quality, have a suitable location for cultivation, and have good weather during cultivation.
If the conditions such as proper cultivation method and harvest time are met,
It is necessary to use grapes that are fully ripe or overripe, have sufficient sugar and acidity, and are rich in flavor. In addition, in the process of producing fruit wine, it is necessary to use high-quality yeast, ferment at low temperatures, and store at appropriate temperatures.

By the way, due to unfavorable weather or failure of the cultivation method, the fruit may not fully ripen even at harvest time.

It was believed that it was impossible to produce high-quality wine from these grapes, as they had insufficient sugar content, lacked acid balance, and were bland with few flavor components. In addition, the Koshu variety, which is the most used variety of grapes for winemaking in Japan, tends to be bland and low in sugar content due to the characteristics of the variety and climatic conditions, so it has disadvantages as a raw material fruit, and it is a raw material for high-quality wine. It was unsatisfactory.

Therefore, in order to produce wine with rich flavor using grapes with low sugar content and few flavor components,
Concentrating fruit or fruit juice has been considered for some time. For example, methods such as a grape dry concentration method, a freeze concentration method, a fruit juice concentration method under reduced pressure, and a freeze concentration method have been proposed.

However, in both cases, the flavor is severely damaged; heating destroys the fruity aroma, and freezing reduces the acidity, which is an important part of the taste.

On the other hand, almost no attempts have been made to concentrate fruit wine itself to make it rich in flavor. The reason for this is that in the conventional heating concentration method or vacuum concentration method, volatile aroma components and alcohol scatter, resulting in a concentrated liquid that lacks the characteristics of a fruit liquor.

Recently, a method has been proposed for concentrating fruit juice or fermented liquid after fermentation using a reverse osmosis membrane or an ultrafiltration membrane (Japanese Patent Application Laid-Open No. 30-729797, Sθ-Notag 'l-9'
No. 1, same S Sue/! f; g9g issue).

However, with these methods, some of the organic acids and amino acids permeate, resulting in insufficient richness and body, and it is not possible to obtain products with rich flavor.

Therefore, the inventor of the present invention made extensive studies to eliminate the above drawbacks and produce a fruit wine with a rich flavor.As a result, the inventors of the present invention determined that the appropriate stage of the production process using a membrane with a high rejection rate of salt and tartaric acid and reverse osmosis. The inventors have discovered that the objective can be achieved by carrying out a concentration treatment, and have completed the present invention based on this knowledge.

In the production of fruit wine, the present invention adds at least seven concentration steps among the fruit juice concentration step 2, the fermented mash concentration step, and the fruit wine concentration step, and the concentration step is
This is a method for producing fruit wine characterized by using a reverse osmosis membrane with a Ct exclusion rate of 70% or more and a tartaric acid exclusion rate of 70% or more.

The reverse osmosis membrane used in the present invention has a NaCl exclusion rate of 90% or more, and is selected to have the highest possible exclusion rate for acids, alcohols, and the like. In particular, tartaric acid, which is the main acidic component of fruit wine, is selected to have an exclusion rate of 90% or more, preferably close to 700%.

There are no particular restrictions on the material of the membrane, but cellulose acetate-based membranes are generally undesirable due to their low organic acid rejection rate, and aromatic polymers (e.g., aromatic nylon, aromatic polyimidacylon) are not recommended. There is something that meets the purpose of the invention. In addition, the structure of the reverse osmosis membrane concentrator is a pressure plate type or a tubular type.

Any shape such as a hollow fiber type can be used.

As for the production method of fruit wine, it is sufficient to adopt the commonly used method, and there are no restrictions on the raw materials.
Various fruits such as grapes, apples, and strawberries can be used. One of the characteristics of the flavor of fruit wine is that it has a unique sour taste derived from the fruit, but in the present invention, the preparation, fermentation, storage, etc. of raw materials are carried out with consideration to maintaining the balance of sour taste. .

As mentioned above, in the process of producing fruit wine in the present invention,
Fruit juice concentration step 2 At least one of the fermentation moromi concentration step and fruit wine concentration step is added. 5 In order to obtain a product with good quality, fruit juice or fruit wine or It is preferable to concentrate both of these. Note that the fruit wine to be concentrated here refers to the liquid from the fermented liquid after fermentation to the stored liquid.

Concentration of fruit juice, that is, fruit juice, will be explained using grapes as an example. The raw material grapes are destemmed and crushed.

It is pressed into free-run fruit juice and pressed fruit juice, which are used alone or in a mixture as raw fruit juice. This fruit juice may be used as is, or it may be used after being clarified. Clarification treatment is carried out as necessary for the purpose of improving the concentration effect and the shelf life of fruit juice, etc. This treatment involves, for example, separating raw fruit juice into a dregs portion and a clarified portion by cooling and standing or centrifuging. , the clarified portion is further filtered.

Next, when applying the fruit juice to a reverse osmosis concentrator, the temperature should be adjusted within a range where the fruit juice does not freeze or boil, preferably at 0-SO°C, to avoid scattering of incense and promotion of oxidation. Try to avoid it.

In addition, regarding the pressure in the reservoir that causes reverse osmosis, consideration must be given to the pressure resistance of the membrane used, but the higher the pressure is, the faster water permeates and the higher the concentration efficiency. The concentration ratio of fruit juice varies depending on the osmotic pressure and working pressure of the original fruit juice. For example, if the sugar content of fruit juice is 75 degrees and the working pressure is
kg/cTL2, the maximum concentration ratio is about 2 times, and when the fruit juice sugar content is 3 degrees and the working pressure is gOkg/cm2, the maximum concentration ratio is about 5 times.

Raw fruit juice or concentrated fruit juice as described in 2.
Alternatively, the fruit juice may be fermented after adjusting the fruit juice, such as adding sugar or diluting it. Fermented by Satucharomyces cerevisiae IAM-4'
2711. This is done by using grape wine yeast such as and culturing it by the usual method. For example, a culture solution obtained by culturing grape wine yeast in a conventional manner is added to the above fruit juice.
It is inoculated at a ratio of 70% (v/v), and alcoholic fermentation is carried out under the conditions of temperature, pH, and 2-3. The fermentation ends when the target alcohol content and residual sugar content are reached.

After fermentation is complete, the slag is removed and stored using conventional methods.

Fruit wine is obtained by aging, filtration, etc. During this time, sulfites (sulfur dioxide gas, potassium metabisulfite) may be used as an antioxidant as needed with SO2 as 10-3! ;Omy/
Add. It is desirable to store and ripen the fruit wine in a container that will not cause excessive oxidation. According to the present invention, wine with rich flavor, strong acidity, and heavy body can be obtained several months to a year after grapes are harvested. storage.

Even if the wine is aged further, this characteristic does not disappear, and the flavor matures even further.

Next, a case will be described in which a fermentation moromi concentrating step is employed. Fermented moromi is one that is being fermented by adding yeast to fruit juice, and can be used at any time during the fermentation period. Also, in the case of red wine, fruits are mixed in. A portion of this fermented moromi is taken out and, if necessary, subjected to treatments such as centrifugation and filtration, and then concentrated. The conditions for concentration are the same as described above. Fermented moromi contains water, sugar, alcohol, extract, aroma components, etc., but when it is concentrated using a reverse osmosis membrane, some of the water and alcohol permeate through the membrane. However, as will be described later, if the conditions for the concentration treatment are appropriately set, the amount of permeation of alcohol can be suppressed. The concentrated fermented moromi is returned to the original fermented moromi to continue fermentation.

After the fermentation is completed, the fruit liquor is obtained by sloughing, storage, ripening, filtration, etc. in the conventional manner as described above. In this case as well, the result is a heavy-bodied wine with rich flavor and strong acidity.

It should be noted that the fermentation mash can be concentrated at any time during the fermentation period, and the amount of the seven times to be processed can be appropriately determined.

The main target is new sake, which is concentrated after being subjected to p-overtreatment and low-temperature treatment as necessary. The conditions for concentration are the same as described above. When fruit wine is concentrated, some of the water and alcohol flow out as a permeate, similar to the case with fermented moromi, and alcohol, acids, sugars, extracts, aroma components, etc. are concentrated. For alcohol permeation, the temperature during concentration of fruit liquor is low,
For example, it can be almost suppressed by maintaining the temperature at 0-10°C. Concentrating at high temperatures is not preferred because the amount of alcohol permeated increases. In addition, regarding the concentration ratio, it is possible to concentrate up to about S times in terms of liquid volume ratio,
In order to maintain the balance of sugar, acid, and flavor, it is preferable to keep the amount within 10 times. The concentrated fruit liquor obtained in this way has a rich flavor and a strong body and flavor.

According to the present invention, a fruit liquor with high aroma and strong acidity can be obtained even when using light grapes with low sugar content such as Koshu grapes as raw materials, and the acidity becomes rounder with ripening and has a heavy body. It becomes a high-quality sake. Furthermore, in the production of red wine, in order to extract pigments from the pericarp, the fruit is generally crushed and subjected to fermentation, so concentrating the fruit at the juice stage is not appropriate. However, according to the present invention, pigments are also concentrated like other components, so it is possible to obtain high-quality red wine.

Next, examples of the present invention will be shown.

Example/ Koshu grapes are destemmed, crushed, and pressed using conventional methods.

Free-run fruit juice (juice extraction rate of 60%) was obtained. Potassium metabisulfite was added to this fruit juice at a concentration of 700 ppm as SO2, and after standing at a temperature of 5-70°C for 7 days, it was fractionated into a clear part and a dregs part (70% in liquid volume).

The clarified portion was filtered over a diatomaceous filter to prepare 100 tons of clarified fruit juice. This fruit juice was concentrated using a reverse osmosis device.

The reverse osmosis membrane is a polybenzimidacylon-based membrane, with NaC1
The one with a blocking rate of qg% and a tartaric acid blocking rate of 99% was used.

The device used had a tubular membrane structure with a membrane area of 7.2 m2. Although the temperature was room temperature (75°C), the temperature rose to 7-23.3°C during the operation. The working pressure was 35 kg/cn12. The permeate was almost tasteless and odorless water. Concentration magnification 7.99 times (concentrated solution■
) tot, concentration ratio/6g3 times (concentrate ■)
I got 2.2.

Table 1 shows the fruit juice analysis values for the three types of concentrated liquid and original fruit juice before concentration.

Wine was made from three types of fruit juice: raw fruit juice, concentrated liquid ■, and ■, and a comparative study was conducted. The sugar content of the original fruit juice was 77 degrees, so
Sugar was supplemented with caster sugar to aim for a sugar content of 22 degrees. Concentrates ■ and ■ were used as fermented moromi as they were. 5% of the fermented mash of the yeast mother Hasatsuriki Romyces cerevisiae IAM1.2'711 was added to each. The fermentation temperature was 1S±/°C.

Fermentation status is good, raw fruit juice and concentrate ■
/(L- Alcoholic fermentation was completed in 12 days. As for the concentrated liquid ■, the alcohol was almost /4 degrees on the 1st day, so the fermentation was stopped by cooling and adding SO2. At the end of fermentation, SO2 /00 ppm was added, cooled to 5'C and filtered over diatomaceous to separate the yeast.The resulting fruit wine was packed in pins and stored at 70-72°C.

Table 2 shows the analytical values for the fruit wine. Table 3 also shows the results of product tasting by experts. As is clear from the table,
Fermented concentrate produces a rich and heavy wine. Figure 1 shows the relationship between the concentration ratio of fruit juice and the rate of water withdrawal.

Example 700 tons of apple juice (sugar content/l' degree) was obtained by crushing and pressing Slingo 700 'j' in a conventional manner. Potassium metabisulfite was added to this apple juice to a concentration of 700 ppm as SO2, and after being left at a cold temperature for 3 days, it was subjected to a clarifying filtration treatment,
0 tons of clarified fruit juice was obtained. This fruit juice is used as the original fruit juice, part 4
The tOt was concentrated using a reverse osmosis device. The reverse osmosis membrane and its equipment were the same as in Example. The permeate/2t was obtained by concentration, and the concentration ratio was 17.3 times.

Although this permeate was tasteless and odorless, its volatile aroma components were investigated using gas chromatography. The raw fruit juice contains ethyl-nimethylbutyrate and hexanol.

Substances characteristic of apples such as Nohekizanal were observed, but they were hardly detected in the permeate.

This concentrate and raw fruit juice are fermented in a conventional manner to obtain fruit wine. Since the original fruit juice had a sugar content of 20 degrees, it was supplemented with sugar to a sugar content of 2θ degrees to make it the same as the sugar content of the concentrate. All fermentation conditions were normal, and main fermentation was completed in 7.2 days. At the same time as the main fermentation is completed, add potassium metabisulfite to SO2.
/ 00 ppm was added, filtered and stored in a bottle. The analysis values and tasting results in the month after preparation are shown in Table 1 and Table 5. The alcohol content, extract content, and total acid content of the fruit wine were analyzed in accordance with the National Tax Agency's prescribed analytical method commentary. In addition, 70 members of the Goshu panel have selected the incense for Goshu.
The taste was evaluated using the S drip method, and 3 points were given for excellent quality, 9 points were given for good quality, 3 points were given for average quality, λ points were given for somewhat defective quality, and 7 points were given for poor quality. ,
The average score is shown.

Concentrated cider has a particularly strong aroma and has become a distinctive drink.

Example 3 Without concentrating the juice obtained from Koshu grapes (Example/
It was fermented in the same manner as above to obtain fruit wine. After q months of preparation, it was filtered through a diaphragm filter and subjected to reverse osmosis concentration treatment. The reverse osmosis membrane used was a polybenzimidacylon polymer having a NaCl rejection of 9 g% and a tartaric acid rejection of 99%. The new sake is a semi-dry type, with an extract content and acid content of approximately 10%.
It remained on the 0% concentration side. Although some alcohol also leaked out to the permeate side, when both the concentrated side and permeate side were combined, the mass balance was approximately 700%. In other words, the permeate was alcoholic water and had no scent other than the alcohol smell.

Table B shows the analytical values of concentrated fruit liquor. The alcohol content, extract content, and total acid content of the fruit wine were analyzed in accordance with the National Tax Agency's prescribed analytical method commentary. Table 7 shows the tasting results of the concentrated fruit wine. The sake was tested by 70 members of the Jingzhu panel to determine the aroma and taste using the 5-point infusion method.3 points were of excellent quality, 9 points were of good quality, 3 points were of average quality, and 3 points were of slightly defective quality. The λ points for those with poor quality and 7 points for those with inferior quality are shown. All concentrated fruit liquors have a strong flavor,
It was praised for its particularly strong acidity and potential for becoming a high-quality wine. Furthermore, the relationship between the average treatment temperature during concentration and the alcohol molding rate of the membrane is shown in FIG.

Example New sake made with gringo in a conventional manner is filtered through a diatomaceous filter.
Concentrated by reverse osmosis. Reverse osmosis membrane module (/,,
24 m2//module) and its equipment were the same as in Example 3. Here, in order to keep the processing temperature constant, the stock solution tank is cooled or heated to keep the target processing temperature within ±
The temperature was controlled within the range of 7°C. The treatment temperature was 10°C and 2S°C.

The stock solution S0t was processed, the permeate solution /St was taken, and the concentrated solution was made at a concentration ratio of /, '13. Average operating pressure is 33 kg
/cm', it takes λ time 25 min at 10°C to obtain a permeate of /St, 7 hours 35 min at 230C, and the average permeation rate is '1.93 t/hr at 10°C. m2.23
00, it was 7.321/hr, m2.

The analytical values for each concentration are shown in Table 5, and the tasting evaluation is shown in Table 9. The relationship between alcohol inhibition rate and temperature was found to be approximately the same as the correlation created in Example 3.

The concentrated apple wine obtained in this way had a slightly strong sour taste but a rich taste, and was evaluated as having the potential to be of high quality, similar to grape wine.

[Brief explanation of drawings]

FIG. 1 is a graph showing the relationship between the concentration ratio of fruit juice and the water permeation rate, and FIG. 2 is a graph showing the relationship between the average treatment temperature during concentration and the alcohol rejection rate of the membrane. Patent applicant: Sapporo Breweries Ltd. Representative: Patent attorney Hitoshi 1) Fujibe 23-

Claims (1)

[Claims] 1. In the production of fruit wine, at least seven concentration steps among the fruit juice concentration step 1 fermentation moromi concentration step and fruit wine concentration step are added, and the concentration step is performed by eliminating NaCl. A method for producing fruit wine, characterized in that it is carried out using a reverse osmosis membrane with a tartaric acid removal rate of 90% or more and a tartaric acid rejection rate of 90% or more. 2. The method according to claim 1, wherein the concentration step is carried out at a temperature of 0-SO° C. and at a concentration ratio of 3 times or less.