JPS6012966A - Honey grape wine - Google Patents

Abstract

PURPOSE:To prepare a clear and mellow honey grape wine, by sweetening a grape juice with pure honey, and fermenting the juice with the yeast prepared by the pure culture of yeast and fungi in fruit juice. CONSTITUTION:Grape juice prepared by crushing grape grains is sweetened with pure honey to a sugar content of about 30%, and added with the yeast prepared by the pure culture of Saccharomyces cerevisiae (a yeast) and Aspergillus niger or Aspergillus orizae (a fungus) in a fruit juice, to effect the main fermentation of the grape juice. The fermentation product is pressed to separate the fruit skin, etc., subjected to the post-fermentation, filtered to obtain clear wine, and aged.

Description

[Detailed Description of the Invention] Already from around 3500 B.C., honey has been prized as a raw material for wine in the earliest stages of human history, in countries such as Menpotamia, Babynia, Egypt, Greece, and Rome. However, modern machine civilization has brought instant and imitated wines, and the ancient handmade wines with a long history are now on the verge of disappearing.

This invention inherits and further develops the ancient cultural heritage and combines various ancient honey wines such as melomel, metheglin, vimento, hippocras, etc. etc., revived in modern times,
It aims for a renaissance in wine, an attempt to recover the precious heritage of antiquity that was destroyed by machine civilization.

This honey grape wine is made by combining pure honey and grapes and fermenting it, and is an ancient vimento wine with a high alcohol content and rich sweetness. It is intended to be provided to people.

Traditionally, the raw materials for wine are Muscat, Berry A, etc.

It has been made exclusively from European Guinihuela grapes such as black, wine, and Koshu grapes.

Campbell, 7-Lee, Concord, Niagara, and Ajiro/Duck are American varieties that breed well in humid areas, are resistant to diseases, are suitable for Japan's climate, and are widely cultivated nationwide for raw consumption. Labrus grapes are inexpensive and easy to obtain, but when wine is made from this type of grape, there is a drawback that a special aroma, a so-called fox odor, remains in the wine. Therefore, most of the wine ingredients were not combined.

This invention uses grapes of the Lapruska variety as raw materials, crushes the juice, adds pure honey to supplement the sugar, and produces grape wine yeast (
Satsucharomyces, cerevisiae) or (Aspergillus, oryzae) are pure cultured with fruit juice and fermented by adding sake mash. During this fermentation process, the enzymatic action of the mold causes cloudiness of the wine due to pectin, protein, etc. By eliminating the traditional disadvantages such as the predisposition to red wine and the fox odor, we succeeded in producing clear and mellow wine.

Therefore, in order to remove the turbidity of wine after wine is strained, the use of so-called wine-lowering agents such as pectin-degrading enzymes, gelatin, and tannins, which was conventionally done, and the process are no longer necessary. This is a feature of this invention.

According to this honey grape wine manufacturing method, other fruits,
When making wine using apples, berries, peaches, mandarins, melons, etc. as raw materials, name it after the fruit.
Noni 7 cup wine, No 1 strawberry wine, Noni peach wine, honey orange wine, honey melon wine nato.

In addition, as raw materials for this fruit wine, wild nuts, mulberries, horse chestnuts, cherry blossoms, anse nuts, etc., as well as watermelon, gourd, chili pepper, and kapocha, are ground into powder and added to raw royal jelly for fermentation. In this case, active ingredients such as ginseng, deer mushroom, and royal jelly can be incorporated into the wine through the enzymatic action of the mold.

This is a wine that evolved from the ancient Hippocras,
Multifaceted effects can be expected due to the synergistic effect of active ingredients such as Korean ginseng, deer mushroom, and royal jelly with wine.
If alcohol is added to this ancient wine, Honey Grape Wine, it becomes fortified wine (FoRTiF).
iKD WiNE), and by adding active ingredients such as medicinal herbs, it becomes COMPOUNDED WINE.
).

Therefore, when active ingredients such as Korean ginseng, deer mushroom, and royal jelly are added, it is a mixed wine.

Example: Add 1100 PP of Metakali to 10 tons of juice obtained by crushing grapes.
Added 2,000 tons of pure honey to the fermentation tank, measured the sugar content, and added 2000 tons of pure honey.
As yeasts (Satsucharomyces, cerevisiae) and Hui (7
Mata (Aspergillus niger) is a pure culture of Aspergillus oryzae (Aspergillus oryzae) with fruit juice, adding 3gocc of sake mash, carrying out main fermentation at 15°C to 20°C for 7 to 10 days, pressing and separating the pericarp, The wine is returned to the fermentation tank for post-fermentation, drained, and the supernatant wine is packed into barrels or tanks, aged for 1 to 3 years at 12°C to 15°C, and then shipped as a mulch.

Claims (1)

[Claims] Pure honey is added to the juice obtained by crushing grape granules, and yeast (Saccharomyces, cerevisiae) and Aspergillus (Aspergillus, niger) or (Svergillus oryzae) are pure cultured in the fruit juice. Shit. Honey grape wine is made by fermenting with the addition of yeast mash and using the enzymatic action of the mold to remove the turbidity and foxy flavor of the wine caused by pectin, protein, etc.