JPS6317684A - Preparation of plum wine - Google Patents

Abstract

PURPOSE:To prepare the titled wine having highly refreshing flavor of plum fruit and excellent palatability, by immersing plum fruits in a concentrated fruit juice having a specific sugar concentration, diluting the resultant fruit juice and fermenting the juice with yeast. CONSTITUTION:Plum fruits are immersed in a concentrated fruit juice having a sugar concentration of 30-90(w/v)%, the obtained concentrated fruit juice containing plum fruit juice is diluted to a sugar concentration of <=26% and the diluted juice is fermented with yeast (e.g. immobilized yeast) to obtain the objective plum wine. The wine is preferably added with (crushed) plum stone at an amount of 0.01-15wt% of MOROMI (unrefined fermentation mixture) during the fermentation process.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application This invention relates to a method for producing plum fruit wine by efficiently extracting fragrant fruit juice from plum fruit and fermenting it with yeast.

Background Plums are rich in organic acids such as citric acid and malic acid as main components, as well as useful nutritional components such as minerals and vitamins.
It has been widely used as an excellent health food since ancient times.

Among the alcoholic beverages using plums, plum wine, which belongs to the liqueur category, is the most famous, and is marketed as a product that boasts both flavor and flavor. However, there are only a few alcoholic drinks that are made by fermenting plum fruit or plum juice itself, and all of them use sugar and flavorings to improve the flavor, so they are classified as sweet under the Liquor Tax Act. It belongs to fruit wine.

Conventional technology - The method of preparing "ume wine", which belongs to fruit wine, involves squeezing plum fruit and adding sugar to the resulting fruit juice to a sugar concentration of 26 tons.
There is a method of fermenting with yeast after adding to a concentration of nt/v% or less. However, with this method, the juice extraction rate is 60~
70%, which increases the cost, and since the titratable acidity of the fruit juice is very high, at 50 to 65, the resulting product has a very strong titratable acidity, with a titratable acidity of 35 to 48. The inventors of yeast? , LJ, fermentation conditions or Schizosa
Post-fermentation with ccharomyces pombe (
Although many experiments were repeated on methods for lowering the titratable acidity of products such as maloalcoholic fermentation, it was not possible to lower the titratable acidity to 35 or less, and the product was not suitable for drinking. In order to produce ``ume wine'' from 100% plum juice, it is necessary to remove acid from the plum juice by methods such as extracurricular filtration, ion exchange treatment, and neutralization with an alkaline aqueous solution such as caustic soda or ammonia. Of these methods, ion exchange treatment gave the best results, but the flavor was still unsatisfactory.Also, osmotic extraction of plum fruits with sugar solution or honey etc. Patent (Published 1993-199378)
), but as a result of additional tests conducted by the present inventors, healthy fermentation did not take place due to lack of nitrogen source or other nutrient sources during fermentation, and so-called yeast odor and other strange odors were generated.
I couldn't get anything passable for drinking.

When producing an alcoholic beverage using plums, which is the problem solved by the present invention, the quality of the plums used and the method for obtaining their juice have a great influence on the aroma of the product. Overripe plums lose their refreshing aroma, and even green plums or properly ripe plums have a grassy odor when the juice is directly squeezed. Moreover, as mentioned above, if only plum juice, sugar, and honey are used, there will be insufficient nutritional sources such as nitrogen sources, and healthy fermentation by yeast cannot be expected.

Therefore, in order to obtain plum wine with a refreshing aroma, it is necessary to extract the fruit juice from green plums or ripe plums using the difference in osmotic pressure caused by concentrated fruit juice, and to perform healthy fermentation with its rich nutritional sources. .

Means to Solve the Problem This time, the inventors aimed to prepare the raw fruit juice of Ome IP Tsujuku plum, which has a very refreshing aroma and which can be fermented in a healthy manner by yeast, and to improve the fermentation process. Even in
The goal is to find fermentation conditions that allow the refreshing aroma to remain in the final product without changing.

Therefore, the present inventors used various fruit juices with osmotic pressure capable of extracting fruit juice from plum fruits, and as a result of their investigation, the best results were obtained when using concentrated grape juice, and the present invention was completed. reached. Of course, apples, mandarin oranges, keelai fruit, etc. may be used as long as the fruit juice has a sugar concentration of 30 wt/v% or more, and the type of fruit does not matter.

Osmotic pressure extraction of plum juice using these concentrated fruit juices allowed efficient extraction of the fruit juice, and only the refreshing aroma of the plum juice was transferred to the raw fruit juice. In addition, since bsu condensed fruit juice has a higher content of nutrients such as nitrogen sources, vitamins, and minerals than squeezed plum juice, it is clear that when unsettled fruit juice is used, healthy fermentation can be carried out without supplementing nutrients. Became.

In addition, if you crush the seeds of plum fruit and add a small amount to the fermentation moromi,
It has also been found that the supply of sakae to the yeast becomes more complete, and a stronger plum fruit aroma can be left in the final product, making it possible to create a highly palatable product. The following implementation σ11
It will be explained that this method produces plum wine with significantly higher palatability than the conventional method.

(Example) 3 kg of green plums or mature plums were thoroughly washed with water, drained, the epidermis was scratched, and immersed in 2.3j2 of 3x concentrated fruit juice for white wine (produced in Spain, sugar content 85 wt/v%). The mixture was left at 15° C. for 2 months with occasional stirring. After the extraction is complete,
Separate the plum fruit and add the concentrated grape juice 2 again! and left at 15°C for 2 months. After the extraction was completed, the first and second extracts were mixed and diluted with water so that the sugar content was 26 wt/v% or less. Table 1 shows the components of the grape juice containing plum juice after dilution.

Table-1 Components of grape juice containing plum fruit after dilution The juice 300
m7! Cultured yeast at a wet concentration, Ig/j! It was added so that Centrifuge the acclimatized yeast and add 1 g of wet bacterial cells to 300 m R of the fruit juice again.
/l and incubated at 15°C for 50 minutes. The twice-acclimated yeast suspension was used as a yeast base, and the fruit juice 2β was added thereto, and main fermentation was carried out at 15'C for 10 mouths. Table after fermentation
A missing item with excellent flavor and flavor of the components shown in 2 was obtained. In addition,
Although fermentation is possible using yeast that is not acclimated, the resulting product is significantly less palatable, and as mentioned above, at least two acclimatizations are required.

Table 2 Product Components During the main fermentation, when a small amount of crushed plum seeds was added to the moromi, a better aroma was obtained. This is thought to be mainly due to the enhancement of the aromatic components of the plums themselves and the reinforcement of nitrogen sources, which tend to be deficient in the moromi.

In addition, the yeast cultured in Sl+ as described above is immobilized using an immobilization carrier such as lucerageenan or calcium alginate according to a conventional method, and then acclimatized with the diluted fruit juice for 3 to 40 hours, followed by main fermentation in a batch or column reactor. I let it happen.

As a result, the use of immobilized yeast yielded a product with a higher ester value and better flavor.

In order to understand the sensory characteristics of the products of the present invention, a total of 4 samples were prepared, including 3 types of missing items obtained by the various methods described above, and white wine (commercially available product) IN with 70 m +2 juice obtained by squeezing green plums. Using the sample, g! As a result of a sensory test in which 20 panelists were asked to choose two items that were out of stock, Table 3.
As shown in Figure 2, the most preferred method is to ferment in batches using immobilized yeast and adding crushed plum seeds to the mortar, and the present invention is particularly suited to (
It was found that it had excellent organoleptic properties.

Table-3 Sensory test results

Claims (3)

[Claims] (1) Soak plum fruit in concentrated fruit juice with a sugar concentration of 30 to 90 wt/v%, dilute the obtained concentrated fruit juice containing plum juice to a sugar concentration of 26 wt/v% or less, and then ferment it with yeast. A method for producing plum fruit wine characterized by: (2) A method for producing plum fruit wine in which plum fruit seeds are added as they are or crushed in an amount of 0.01 to 15 wt/v% of the weight of the moromi in the above fermentation process, and then fermented. (3) The method for producing plum fruit wine according to claim 1, characterized in that fermentation is carried out using immobilized yeast.