JPS6030674A - Wine using middle late citrus fruit such as citrus natsudaidai, citrus hassaku, etc. as raw material and its preparation - Google Patents

Abstract

PURPOSE:To prepare wine with low bitterness and low acidity, by using middle late citrus fruit such as Citrus natsudaidai, Hayata, Citrus hassaku hort. ex Tanaka, etc. as a raw material. CONSTITUTION:Squeezed juice of flesh part of middle late citrus fruit such as Citrus natsudaidai Hayata, Citrus hassaku hort. ex Tanaka, etc., or fruit juice with low naringin content obtained by squeezing method such as reamer method, etc. with a small ratio of admixture of pericarp is used as a substrate, alcohol fermentation is carried out. When the fermentation is over, or it is near completion, the acidity is adjusted to 0.5-1.0% calculated as citric acid.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to wine using medium and late ripening citrus fruits such as Amanatsu and Hatsaku as substrates, and a method for producing the same.

Originally, wine production was developed using grapes as the main raw material, but in recent years, apples, peaches, strawberries, etc. have also been used as raw materials.

However, these are only produced in small quantities, and the production of wine made from citrus fruits is unprecedented.

Among citrus fruits, unshiu mandarin oranges have lower acidity and less bitter substances than mid-late ripening citrus fruits, so they have been used as raw materials for processing for a long time.However, citrus fruits generally have a strong sour taste and a low pH. It has been generally considered unsuitable for wine production due to its low nitrogen content.

Recently, research on it as a raw material for wine has been attempted, but it has not yet reached the stage of practical application.

In particular, among citrus fruits, mid- to late-ripening citrus fruits such as Amanatsu and Hatsusaku have a strong bitter and sour taste, making them unsuitable as raw materials for processing9, and the amount used for processing is extremely small. However, the production volume of mid-to-late citrus fruits, which have been promoted as a countermeasure against the surplus of Satsuma mandarin oranges, is expected to increase dramatically in the future, and as the demand for them increases, the amount used for processing is expected to increase. It is considered an urgent task.

Therefore, the present invention makes it possible to produce wine with low bitterness and acidity using medium-to-late ripening citrus fruits such as sweet summer and citrus fruits as raw materials, thereby developing new uses for medium-to-late ripening citrus fruits and creating a new wine. Through repeated research on juice extraction, enzyme treatment, and neutralization, the present invention was created using an original method.

The distribution of bitter components contained in mid- to late-ripening citrus fruits such as Amanatsu and Hatsusaku is shown in Table 1. In Amanatsu, the content is higher in the pericarp, and the content is lower in the pulp than in the pericarp. Utilizing this characteristic, we can reduce the teri/gin content of fruit juice by 4% by adopting a juice extraction method that reduces the proportion of pericarp components mixed in (for example, using a set of reamers).
It is possible to reduce the amount from 0 to 50 mg to 7,100 g, and it is possible to obtain fruit juice with less bitterness. By reducing the content of naringin in fruit juice, the amount of naringin remaining in wine, which is a product after fermentation, can be reduced, making it possible to produce high-quality wine with less bitterness. In addition, naringinase can decompose naringin and change it into substances that have lost their bitterness, such as brunin and naringenin, so it is also possible to use this to remove bitterness, but this method is limited to the juice extraction method. isn't it. However, if glucose coexists, the activity is significantly inhibited, so before supplementing the fruit juice with sugar or glucose, naringinase is applied to decompose naringin and remove bitterness. In addition, in order to deactivate the enzyme activity and to perform sterilization, it is also possible to adjust the bitterness by heating at 9120'C for about 1 to 2 seconds using a plate or heater after sugar supplementation to stop the reaction. . By this naringinase treatment, the bitterness in wine can be reduced by adjusting the naringin content to an arbitrary amount. For example, if naringinase is reacted at 21°C, the bitterness can be reduced to 7OH20% after 10 hours of reaction, and this reduction can be used to improve the quality of wine by making the bitterness less bitter. In addition, heating with a plate or heater does not affect the quality of the juice and can reduce the amount of sulfite added for sterilization.

In the present invention, when fermenting fruit juice, the acidity is as high as 1.47% as citric acid, so adding 75 to 1100 pp of sulfite, as in the case of grape winemaking, inhibits fermentation and causes a delay in fermentation. Become. According to the fermentation progress of the sweet summer wine illustrated in FIG. 1, sufficient fermentation occurred without adjusting the acidity or adding sulfite, despite the high acid content.

In the mash whose acidity was adjusted to 0.65% with calcium carbonate, fermentation was carried out without any inhibition and without any change whether sulfite was added or not added at 100 ppm. From this result, fruit juice that has been sterilized can be fermented without the addition of sulfite, and juice that has not been sterilized has a slight delay in fermentation. There is no need to worry about breeding. Note that 1 in Figure 1 indicates fruit juice (acidity: 1.47% as citric acid).
), 2 is fruit juice + sulfite 1100pp<acidity 1,471.3 as citric acid is fruit juice + acidity adjustment (acidity 0.65% as citric acid), 4 is fruit juice + acidity adjustment + sulfite 10
100pp acidity (0.65% as citric acid).

Adding calcium carbonate to fruit juice to adjust acidity causes pectin to precipitate as calcium pectate, reducing the amount of free galacturonic acid and reducing wine quality. In the present invention, with the exception of the raw material (2% or more as citric acid), full-scale neutralization treatment is carried out in the late stage near the end of fermentation or after completion. The amount of addition is 0.83 g of calcium carbonate per 1 g/l of citric acid. As a method of neutralization and clarification, when the fermentation is nearing the end, add calcium carbonate to adjust the acidity to 0.5-1.0% as citric acid, add pectinase, and leave at least 18% to reach the target. Ferment to alcohol concentration and clarify. After fermentation is complete, microbial cells are removed by centrifugation and filtration is performed to obtain clear wine. In addition, as two methods for neutralization and clarification, once the fermentation reaches the target alcohol concentration, bacterial cells are removed by centrifugation, the acidity is adjusted to 0.5 to 1.0 by calcium carbonate, and pectinase is added. In addition, 50% of sulfite
After adding 70 pprn of A-70 and leaving it at about 20°C for 1 day, filtration is performed to obtain clear wine. According to the sweet summer wine clarification test illustrated in FIG. 2, 10 hours is sufficient for clarification at an acidity of 0.5 to 1.0%. Note that 5 in Figure 2 is p.
H4, 20, sweet summer wine with acidity of 0.65, 6 is pH 3
,97 indicates sweet summer wine with an acidity of 1.00. The clarified wine obtained by this method is analyzed for sulfite, and sulfite is added to the wine so that the sulfite concentration is 150 to 200 p'pm to completely stop fermentation, and then it is stored and made into a product. be.

In order to understand the characteristics of the wine made from mid-to-late citrus such as Amanatsu and Hatsusaku according to the present invention, which has been commercialized in this way, the results of a sensory test of Amanatsu wine by 10 panelists are shown in Table 2. Illustrate.

Table 2 (Note) The sensory test is based on a 1.2.3 point system (1 is good, 3 is bad).

The bitterness of the sweet summer wine used in this test was not adjusted.

The test results showed no significant sensory difference between sweet summer wine and grape wine. Among sweet summer wines, the type with a lot of sugar, that is, sweet rotaibu, is rated well, and the lower the sugar content, the stronger the bitterness and the worse rated. However, if the amount of sugar is low, the quality of the shiitake can be improved by controlling the bitter taste. In addition, the Amanatsu wine, Amaro Taibu, has a flavor unique to Amanatsu, with a hint of bitterness that also has a hint of sweetness, while the Spicy Lotaib has a refreshing feel and richness, and retains the flavor and sourness unique to Amanatsu. It was something.

Next, examples will be described.

Example 1 The pulp of raw material Amanatsu 30.2Kg was squeezed to yield 12.3Kg of fruit juice.
Get 1. Sugar content of raw fruit juice is 10P-1 as invert sugar
Since it contains about 1% sugar, there is a shortage of sugar, so we use sugar or glucose to supplement 2 kg of invert sugar to make it 25 to 26 g, add 30 ppm of sulfite, and after a few hours, separately culture the yeast mash. Add 400 mtQ and perform fermentation. The yeast used is Japan Brewery Association Grape Sake Yeast No. 2, as it has a good aroma, and the fermentation temperature is maintained at 15-17°C for 10 days. When the fermentation reaches the target alcohol concentration, the bacterial cells are removed by centrifugation, the acidity is adjusted to 1.13% with 395 g of calcium carbonate, 2.3 g of pectinase is added, and 50% of sulfite is added. After adding ppm and keeping it at about 20°C for 1 day, it is filtered to obtain clear wine. Furthermore, 100 ppm of sulfite was added and stored and aged to produce a product of 10.7
get t. This product had a light finish while retaining a faint sweet summer flavor.

Example 2 Raw material Amanatsu fruit pulp was squeezed, sugar was added, and 5.6 tons of fruit juice was heated and sterilized at 120°C for 1 second. After cooling, 150 m of sake mash was obtained.
After fermentation, microbial cells were removed by centrifugation, and 24.7 g of calcium carbonate was added, and the acidity was 0.9.
Adjusted to 6%, pectinase 0.96g, sulfite 50p
After adding pm and leaving it at 20°C for 1 day, filtration was performed to obtain clear wine.

Added 1100pp of sulfite and aged in storage, producing 4.2t of product.
get. This product had a calm finish with smooth edges while retaining a faint sweet summer flavor.

Example 3 Whole fruit juice of raw material Amanatsu was added, 15 g of naringinase was added, and it was allowed to act at 21°C for 8 hours for post-sugar supplementation. After cooling, 11.2 tons of fruit juice was heated and sterilized at 100°C for 2 seconds. Sake mother 2
50 mt was added and fermented, and when the fermentation was nearing completion, 35.4 g of calcium carbonate was added to adjust the acidity to 0.99% as citric acid, and 224 g of pectinase was added.
Leave it for at least one day to ferment to the target alcohol concentration. After fermentation is complete, microbial cells are removed by centrifugation and filtration is performed to obtain clear wine. Plus 150 p of sulfite
After adding pm and aging in storage, product 107 is obtained. This product had a rich flavor unique to Amanatsu.

[Brief explanation of the drawing]

FIG. 1 is a curve showing the fermentation progress of sweet summer wine according to an example of the present invention, and FIG. 2 is a curve showing the results of a clarification test of sweet summer wine. Figure 1

Claims (1)

[Scope of Claims] 1. A wine made from mid-to-late citrus fruits such as Amanatsu and Hatsusaku, which is characterized by using the juice obtained by squeezing the fruits of mid-to-late citrus fruits such as Amanatsu and Hatsusaku as a substrate. . 2. A sweet that is characterized by reducing bitterness by squeezing or enzymatically treating the pulp of mid-late ripening citrus fruits such as Amanatsu and Hatsusaku, and adjusting the acidity not yet at the end of fermentation but near the end of fermentation. A method for producing wine using mid- to late-ripening citrus fruits such as summer citrus fruits.