JPS62294074A - Preparation of fruit wine - Google Patents

Abstract

PURPOSE:To obtain a fruit wine having high alcohol concentration preventing the deterioration of the original taste and flavor of the fruit used as a raw material, by adjusting the pH of a fruit juice having high acidity to a specific level with a neutralizing agent, adjusting the sugar concentration to a specific level and subjecting the juice to a alcoholic fermentation. CONSTITUTION:Fruit juice having acidity (e.g. juice of plum, lemon, Chinese citron, grapefruit, etc.) is adjusted to 2.8-7.0pH, preferably 3.5-5.5pH with a neutralizing agent such as an alkali or alkaline earth metal salt (e.g. NaOH, Na2CO3, etc.). The sugar concentration of the juice is adjusted to 5-30% with sucrose, glucose, etc., and the juice is subjected to alcoholic fermentation with a yeast (e.g Saccharomyces cerevisiae) preferably at 15-30 deg.C for 5-15 days to obtain the objective fruit wine.

Description

[Detailed description of the invention] a Detailed description of the invention [Industrial application field] This invention relates to a method for producing fruit wine.

[Conventional technology]

Traditionally, according to the Liquor Tax Law, fruit alcoholic beverages are alcoholic beverages that are fermented using fruit as raw materials and have an extract content of less than 21%.
Those with an extract content of more than 7% are called sweet fruit wines, and the others are called fruit wines. Typical examples of fruit alcoholic beverages include grape wine and apple 1 Nishi, but fruit alcoholic beverages made from highly acidic fruits such as kume, lemon, Japanese oak, and grapefruit have not yet been put into practical use. Instead, alcoholic beverages made by soaking fruits in shochu and adding sugar as appropriate (commonly called umeshu, etc., but not true fruit liquor) are only widely consumed. Therefore, in order to produce fruit wine from these highly acidic fruits, the inventors of the present application have made various attempts to ferment juice or extract using sugar using yeast, based on conventional methods. However, only a maximum alcohol concentration of about 3 to 4% could be obtained.

This is because the fruit juice contains a large amount of organic acids such as citric acid, malic acid, and succinic acid, and the pH value is extremely low at 2.6 to 2.7 due to the influence of the large amount of citric acid. This is because it slows down.

Ultrafiltration has already been developed as a method to remove at least a portion of such large amounts of organic acids, but it is expensive and the pH value is still low, so the alcohol concentration after fermentation is about It is only about 8%, and this method cannot be said to be a satisfactory method.

[Problem that the invention seeks to solve]

As mentioned above, in the conventional technology, there was a problem in that fruit liquors with high alcohol concentration made from fruits with high acidity such as kume, lemon, Japanese oak, and grapefruit have not been put into practical use.

[Means for solving problems]

In order to solve the above problems, this invention adds neutralizing agents such as alkali metal salts and alkaline earth metal salts to highly acidic fruit juice to adjust the pH value to 2.8 to 7.0, and further After adjusting the sugar concentration to 5 to 30%, alcohol fermentation is performed using yeast to produce fruit wine. The details will be described below.

First, the fruit juice with high acidity in this invention is extracted from fruits with high acidity such as the above-mentioned Kume, lemon, Japanese oak, and grapefruit, and is suitably extracted by conventionally well-known methods such as crushing, sugar extraction, freezing, and squeezing. The pH value is low (less than about 2.8) and the acidity is too strong for direct consumption.

Next, the alkali metal or alkaline earth gold compound which is the neutralizing agent in this invention is, for example, hydroxylated.
Examples include IJcum, potassium hydroxide, sodium bicarbonate, sodium carbonate, lucium carbonate, lucium chloride, magnesium carbonate, etc., but these compounds are included in the Official Food Additives Standard and have not been officially approved for use. Of course, it is desirable that the substance be

Then, the above neutralizing agent is gradually added to the above fruit juice while stirring so that the pH value becomes 2.8 to 7.0, preferably 3.5 to 5.5. When the desired pH value is reached, the addition of the neutralizing agent is stopped and the solution is allowed to stand to complete the formation of a poorly water-soluble precipitate mainly composed of citric acid salts. Separate by decantation to obtain juice with low acidity. This fruit juice has a relatively low sugar content, so it can be used as it is in diet drinks, but it must be adjusted to a sugar concentration of 5 to 30% by supplementing sugar, glucose, etc. to be suitable for the yeast (sake mash) used in fermentation. , alcohol fermentation is carried out according to conventional methods. The yeast used for fermentation is not particularly limited, but for example, it is an alcohol-fermenting yeast such as Satucharomyces cerevisiae, which is added to the fruit juice and dispersed for 15 to 30 minutes.
Fermentation can be easily carried out by leaving it for 5 to 15 days at ℃.

〔Example〕

Example 1: Kume fruit juice obtained by sugar extraction (pH value 2.6, sugar concentration 50%) was diluted with water to a sugar concentration of 22%, and carbonated while stirring until the pH value reached 4.0. Calcium was added and stirring was continued until the evolution of carbon dioxide gas ceased, and after several hours, the precipitate of calcium salt was filtered off. (Even if the precipitate is not filtered out, this invention will not be affected.) On the other hand, the yeast Satucharomyces cervisiella was inoculated into the lucium carbonate-treated fruit juice obtained by the above method, and cultured at 25°C for 96 hours. This was used as a pre-culture, this was used as a sake mash, and this yeast mash was used as a main culture (approximately 5% of this was inoculated.
As a result of continued fermentation for several days, we obtained a blackberry with a good taste and aroma, with an alcohol concentration of 14.5%, a sugar content of 1.5%, and an acidity of 6.5 (according to the neutralization titration method using 0,1N-NaOH). I got fruit wine.

Example 2: Kume fruit juice with a pH value of 2.6 obtained by pectin decomposition was mixed with lucium carbonate while measuring the pH value and stirring, and when the pH value reached 4.0. Addition of lucium carbonate was stopped and sugar was supplemented until the sugar concentration reached 22%. Example 1 Fruit juice subjected to such treatment
Fermentation was carried out in exactly the same manner as in Example 1, and the resulting precipitate was separated and removed, resulting in a Kume fruit wine with a good taste and aroma. Since the material used was a material with a much higher concentration of fruit juice, it was confirmed that alcohol fermentation proceeded smoothly even with such a high concentration of fruit juice.

Example 3: Calcium carbonate treatment and fermentation were carried out in exactly the same manner as in Example 2, except that squeezed lemon juice was used instead of Kume fruit juice, resulting in a high fruit juice concentration, alcohol concentration of 14.0%, and sugar content of 2%. I got lemon fruit wine. This fruit liquor had an extremely excellent flavor without impairing the taste and aroma of the lemon ingredient.

〔effect〕

As described above, according to the method of the present invention, it is possible to easily produce fruit wine made from fruits with high acidity, which has not been put into practical use due to the difficulty of fermentation, at low cost. The significance of this invention is extremely great because it has a high alcohol concentration without impairing the taste and aroma of each product.

Claims (1)

[Claims] A neutralizing agent such as an alkali metal salt or an alkaline earth metal salt is added to the highly acidic fruit juice to adjust the pH value to 2.8 to 7.0.
A method for producing fruit wine, which comprises further adjusting the sugar concentration to 5 to 30% and then carrying out alcohol fermentation using yeast.