KR100781465B1 - Wine utilizing the fruits of cornus kousa f.buerger ex miquel and its preparation method - Google Patents

Abstract

A method for preparing a wine is provided to obtain the wine easily from fruits of Cornus kousa F.Buerger ex Miquel having excellent physiologically active ingredients and medicinal effects, thereby utilizing forestry resources and contributing to the income increase of forestry farm. A method for preparing a wine from fruits of Cornus kousa F.Buerger ex Miquel comprises the steps of: (a) after subculturing yeast such as Saccharomyces cerevisiae KCCM 50757, Torulaspora delbrueckii KCCM 11299 and Zygosaccharomyces rouxii KCCM 12066, culturing it as distiller's grains required for alcohol fermentation; (b) after removing stalks from the fruits of Cornus kousa F.Buerger ex Miquel and washing them with tap water, mixing them with tap water and then crushing the mixture; (c) after filtering the crushed fruits of Cornus kousa F.Buerger ex Miquel through a sieve to remove seeds therefrom, compensating the pH thereof using tartaric acid, controlling the saccharinity thereof using refined sugar and glucose and putting them in a fermentation tank; (d) after inoculating the prepared distiller's grains into the fermentation tank and fermenting it in an incubator, centrifuging it to remove precipitate therefrom; and (e) after putting the product obtained from the step(d) in a glass container and closely sealing it, ripening it in a cool chamber at a temperature of 8-10 deg.C.

Description

Wine utilizing the fruits of Cornus kousa F.Buerger ex Miquel and its preparation method

1 is a picture of cornel,

2 is a picture of cornel berries,

3 is a photograph taken after washing the cornel berries,

4 is a picture of cornel berries wine fermentation and fermentation tank completed fermentation preparation,

5 is a photograph for confirming the chromaticity according to yeast and sugar types used in the production of cornel fruit wine.

The present invention relates to a wine using the wild berries and a method for producing the same, and more specifically, Saccharomyces cerevisiae (Cac 5072), Torulaspora del Bruiki ( Torulaspora ) as a yeast delbrueckii KCCM 11299) or Zygosaccharomyces rouxii KCCM 12066) was subcultured, incubated with the necessary mother fermentation for alcohol fermentation, and after removing the horns of wild berries, they were washed in tap water, mixed with tap water, crushed, and sieved through the crushed wild berries. After removal, pH correction and sugar control were carried out, and the fermenters were inoculated, inoculated into the fermenter, fermented in a constant temperature incubator, and then centrifuged to remove the precipitates such as yeast and put in a glass container and sealed. The present invention relates to a wine using a wild berries and a method for producing the same, characterized in that the wine is produced by the method of aging in a cold room.

Cornel Cornus kousa F.Buerger ex Miquel) belongs to the dogwood family and the English name is Giant Dogwood. It is a deciduous arboreous tree growing in the middle and southern mountains of Korea. It blooms in June and ripens in 1 ~ 1.5cm in October. It is known that the fruit has a spear and branch effect, and fruit extract has been studied to have various immunomodulatory effects that promote apoptosis of cancer cells (active cell death controlled by genes).

The compositional characteristics of cornel berries are shown in Table 1.

Item content moisture 74.5% pH 5.5 Color L; 47.86, a; +7.47, b; +31.02 Sugar 15 Brix

Among the forest resources, excellent bioactive components and medicinal effects of wild berries are known, but there is no development of products for them.

In other words, until now, research on forest resources such as wild grape, jujube, and bokbunja has been conducted by many companies and research institutes, and some of them are commercialized and sold, but there is little development of high value-added products using wild berries.

On the other hand, the popularity of health-related well-being foods has recently been highlighted by the expansion of the five-day work schedule. In particular, the interest and demand for health / functional food and beverages using natural products are increasing. However, the development of products is limited to some resources, so the need for research on the development of a wider range of products is very urgent.

Accordingly, it is an object of the present invention to improve the utilization effect of forest resources and contribute to the income increase of forest farmers, to provide a wine using cornel berries having excellent bioactive components and medicinal benefits.

Another object of the present invention is to provide a method for easily preparing wine using cornel berries of the above object.

In order to achieve the above objects as well as other objects that can be easily expressed in the present invention, Saccharomyces cerevisiae KCCM 50757, Torulaspora as a yeast delbrueckii KCCM 11299) or Zygosaccharomyces rouxii KCCM 12066) was subcultured, incubated with the mother seedling necessary for alcoholic fermentation, and then separately removed from the taps of cornel berries, washed in tap water, mixed with tap water, crushed, and sieved through the crushed cornel berries. After removal, pH correction and sugar control were carried out, and the fermenters were inoculated, inoculated into the fermenter, fermented in a constant temperature incubator, and then centrifuged to remove the precipitates such as yeast and put in a glass container and sealed. The wine production by the method of aging in the refrigerating room enhances the use of forest resources and contributes to the income increase of forest farmers, and it was possible to easily produce wines using the wild berries with excellent bioactive ingredients and medicinal effects.

The present invention is described in more detail as follows.

Wine using wild berries according to the present invention and a method for producing the same Saccharomyces Saccharomyces as yeast cerevisiae KCCM 50757), Torulaspora delbrueckii KCCM 11299) or Zygosaccharomyces rouxii KCCM 12066) was subcultured, incubated with the mother seedling necessary for alcoholic fermentation, and then separately removed from the taps of cornel berries, washed in tap water, mixed with tap water, crushed, and sieved through the crushed cornel berries. After removal, pH correction and sugar control were carried out, and the fermenters were inoculated, inoculated into the fermenter, fermented in a constant temperature incubator, and then centrifuged to remove the precipitates such as yeast and put in a glass container and sealed. It is characterized by aging in the refrigerator.

Yeast for alcohol fermentation in the present invention is a total of three species, namely Saccharomyces cerevisiae KCCM 50757, Torulaspora delbrueckii KCCM 11299 or Zygosaccharomyces rouxii KCCM 12066) was used respectively. Yeast passaging consists of 10 g / L glucose, 5 g / L peptone, 3 g / L yeast extract, 3 g / L malt extract, and 15 g / L agar. Yeast-malt (YM) agar medium to be prepared, sterilized for 15 minutes at 121 ℃, inoculated culture was used while refrigerated preservation.

The cultivation of the mothers needed for alcohol fermentation was carried out divided into preculture and main culture. Pre-culture is prepared by YM liquid medium consisting of glucose 10g / L, peptone 5g / L, yeast extract 3g / L, malt extract 3.0g / L and dispense 50ml in 100ml Erlenmeyer flask, 15 at 121 ℃ After sterilization for 1 minute, yeast cultured in YM agar slope medium was inoculated by one platinum tooth in clean bench, and then incubated for 40 to 48 hours at a temperature of 30 ° C. and a rotational speed of 150 rpm in a rotary shaker. The main culture was filtered berry fruit crushed, 300ml each 500ml Erlenmeyer flask, sterilized for 15 minutes at 121 ℃ and then inoculated with 5% (v / v) of the pre-culture, 30 ℃ temperature in a rotary shaker , Shaking culture for 36 hours at a rotational speed of 150rpm was used as the alcohol fermentation master (starter).

Separately, after removing the stem of the cornel fruit, wash it in tap water, and mix it with preliminary experiments by adding tap water corresponding to 1.5 times the weight of cornel fruit, which is the optimum amount of water, and then mix it with 150 ppm of potassium potassium sulfite for sterilization and oxidation prevention. It was added to a concentration of and broken up by hand. Filter the crushed cornel berries with a plastic sieve to remove the seeds, calibrate the pH to 3.5 by adding tartaric acid, and add sugar white sugar and glucose to adjust the sugar to 24-25 ^o Brix. Busy.

The prepared jomo (starter) was inoculated into the fermenter, and then shaken well by shaking the wine vessel and fermented in an incubator. The first four days, the alcohol fermentation was carried out at a temperature of 20 ℃, after 5 days at 25 ℃, the fermentation was stopped when the alcohol content was in the range of 10 to 13%. At this time, the stopper of the fermenter was equipped with an air lock as shown in Figure 4 for the smooth release of carbon dioxide, the wine was stirred once or twice a day.

In general, the fermentation temperature of wine is an important factor in determining the fermentation rate. Yeast grows and grows at a temperature of about 20 ° C., and fermentation proceeds slowly. At temperatures as high as 30 ° C, fermentation can proceed faster and stop fermentation in a shorter time, but the quality of the wine can be degraded by contamination of bacteria and fungi. Thus, if the temperature is too low or too high at the beginning of wine fermentation, fermentation may be delayed and the quality may be degraded.

 Therefore, in the present invention, the fermentation temperature is adjusted to 20 ° C. for the first four days, so that the yeast grows and grows the least, and the minimum fermentation proceeds to minimize bacterial contamination. In order to accelerate the growth and growth of yeast accumulated to some extent and to facilitate the alcoholic fermentation.

The fermented cornel fruit wine was centrifuged at 3,000 rpm for 30 minutes at a temperature of 5 ° C. to remove sediment such as yeast. The wine, which had been centrifuged, was sealed in a glass container and then sealed at 8 to 10 ° C. Aged in the fridge.

The following examples illustrate the invention in more detail, but do not limit the scope of the invention.

Example  One

After removing about 34 kg of the hornet fruit, wash it in tap water and premix it with 51L of tap water, which is 1.5 times the weight of the berry fruit, which is the optimal amount of water, and mix it. Was added to a concentration of 150 ppm and crushed by hand. Filter the crushed cornel berries with a plastic sieve to remove seeds, calibrate the pH to 3.5 by adding tartaric acid, and add sugar white sugar and glucose respectively to adjust sugar to 24-25 ^o Brix. Each was busy.

Yeasts for alcohol fermentation in total ( Saccharomyces cerevisiae KCCM 50757), Torulaspora delbrueckii KCCM 11299 or Zygosaccharomyces rouxii KCCM 12066 Were used respectively. Yeast passaging consists of 10 g / L glucose, 5 g / L peptone, 3 g / L yeast extract, 3 g / L malt extract, and 15 g / L agar. Yeast-malt (YM) agar medium to be prepared was sterilized for 15 minutes at 121 ℃, inoculated culture was used while refrigerated preservation. The cultivation of the mothers needed for alcohol fermentation was carried out divided into preculture and main culture. The pre-culture was prepared by preparing 100 ml of YM liquid medium consisting of 10 g / L of glucose, 5 g / L of peptone, 3 g / L of yeast extract, and 3 g / L of malt extract. Dispense 50 ml in a Erlenmeyer flask, sterilize for 15 minutes at 121 ℃, inoculate yeast cultured in YM agar slope medium by 1 platinum tooth in clean bench, and then use a rotary shake incubator at a temperature of 30 ℃ and a rotation speed of 150 rpm. Incubated for 48 hours. This culture was filtered 300 liters each 500ml Erlenmeyer flasks, sterilized at 500 ℃ Erlenmeyer flask, sterilized for 15 minutes at 121 ℃ and inoculated with 5% (v / v) of the pre-culture, 30 ℃ temperature in a rotary shaker , Shaking culture for 36 hours at a rotational speed of 150rpm was used as the alcohol fermentation master (starter).

300 ml (2.3%) of the prepared main hair (starter) was inoculated into the fermenter, and then shaken well by shaking the wine vessel and fermented in an incubator. At this time, the number of yeast contained in the main hair was S. cerevisiae 2.83x10 ⁶ cells / ml, T. delbrueckii 7.44x10 ⁶ cells / ml and Z. rouxii was 1.49x10 ⁶ cells / ml. The first four days the alcohol fermentation was carried out at a temperature of 20 ℃, after 5 days at 25 ℃, the fermentation was stopped when the alcohol content is in the range of 10-13%. At this time, the stopper of the fermenter was equipped with an air lock as shown in Figure 3 for the smooth release of carbon dioxide, the wine was stirred once or twice a day, the wine was collected and analyzed over time.

The alcohol content is 100ml of the sample solution, put into the water of the distillation apparatus, about 70ml is distilled and added to the distilled water to adjust the final volume to 100ml, alcohol content (%) by alcohol specific gravity The number of yeast cells was measured by using a microscope and a haemacytometer to measure the number of cells in yeast (cells / ml). Chromaticity was measured by L (brightness), a (redness), and b (yellowness) using a chromatic color difference meter (Minolta CR 300, Japan), and the sugar content was measured by Brix with a refractive sugar meter (Atago 2T, Japan). It was. The pH was measured using a pH meter (Thermo Orion 720, USA), and the total acidity was added to 10 ml of the sample solution by adding 10 ml of distilled water and adding 2 to 3 drops of 0.1% phenolphthalein indicator. When it was titrated with pink, it was expressed as the total required amount (0.1 ml) of 0.1 N NaOH consumed in 10 ml titration of the sample solution as the end point.

The fermented wild daughter wine was centrifuged at 3,000 rpm for 30 minutes at a temperature of 5 ° C to remove sediment, such as yeast.The wine, which had been centrifuged, was sealed in a glass container and sealed in a cold room at 8 to 10 ° C. Aged.

Day 2 Analysis of Cornelian Wines According to Yeast and Sugars (20 ℃) No Yeast / Sugar pH Alcohol Sugar (Brix) Chromaticity PH (0.1N NaOH, ml) Yeast Water (cell / mL) One S. cerevisiae / Glucose 3.3 1.0 21.5 L: 36.84 a: + 8.74 b: + 20.26 4 1.46 x 10 ⁷ 2 S. cerevisiae / Sucrose 3.3 1.5 23.5 L: 37.57 a: + 9.16 b: + 21.57 4 1.53 x 10 ⁷ 3 T. delbrueckii / Glucose 3.4 1.0 22.5 L: 30.05 a: + 9.09 b: + 19.42 4 1.96 x 10 ⁷ 4 T. delbrueckii / Sucrose 3.3 1.0 23.5 L: 38.96 a: + 8.73 b: + 23.16 5 1.56 x 10 ⁷ 5 Z. rouxii / Glucose 3.4 0.5 23.0 L: 39.5 a: + 10.19 b: + 24.07 4 1.36 x 10 ⁷ 6 Z. rouxii / Sucrose 3.3 1.0 24.0 L: 36.36 a: + 10.10 b: + 20.20 4 1.73 x 10 ⁷

Results of Day 4 Analysis of Cornelian Wine According to Yeast and Sugars (20 ℃) No Yeast / Sugar pH Alcohol Sugar (Brix) Chromaticity PH (0.1N NaOH, ml) Yeast Water (cell / mL) One S. cerevisiae / Glucose 3.3 2.0 20.4 L: 38.42 a: + 6.23 b: + 21.28 5 2.06 x 10 ⁸ 2 S. cerevisiae / Sucrose 3.4 2.0 20.5 L: 43.66 a: + 3.56 b: + 24.73 5 2.24 x 10 ⁸ 3 T. delbrueckii / Glucose 3.3 2.0 21.5 L: 42.79 a: + 6.26 b: + 25.6 5 2.68 x 10 ⁸ 4 T. delbrueckii / Sucrose 3.3 1.5 23.5 L: 38.83 a: + 6.63 b: + 22.45 4 2.79 x 10 ⁸ 5 Z. rouxii / Glucose 3.4 1.5 21.9 L: 38.54 a: + 8.16 b: + 22.20 4 2.72 x 10 ⁸ 6 Z. rouxii / Sucrose 3.3 1.2 22.3 L: 38.99 a: + 8.50 b: + 23.41 5 2.92 x 10 ⁸

Results of Day 9 Analysis of Cornelian Wine According to Yeast and Sugars No Yeast / Sugar pH Alcohol Sugar (Brix) Chromaticity PH (0.1N NaOH, ml) Yeast Water (cell / mL) One S. cerevisiae / Glucose 3.3 6.0 19.0 L: 37.5 a: + 5 b: + 18.8 8 2.92 x 10 ⁸ 2 S. cerevisiae / Sucrose 3.3 6.0 18.5 L: 38.6 a: + 4.4 b: + 20.5 7 3.23 x 10 ⁸ 3 T. delbrueckii / Glucose 3.3 4.0 19.0 L: 38.5 a: + 4.4 b: + 20.3 7 3.14 x 10 ⁸ 4 T. delbrueckii / Sucrose 3.3 5.5 20.5 L: 38 a: + 5 b: + 20.7 7 3.21 x 10 ⁸ 5 Z. rouxii / Glucose 3.2 4.0 18.0 L: 39.8 a: + 3.4 b: + 21.4 6 3.02 x 10 ⁸ 6 Z. rouxii / Sucrose 3.3 5.0 19.0 L: 39.8 a: + 5.01 b: + 22.9 6 3.17 x 10 ⁸

Results of Day 16 Analysis of Cornelian Wine According to Yeast and Sugars (25 ℃) No Yeast / Sugar pH Alcohol Sugar (Brix) Chromaticity PH (0.1N NaOH, ml) Yeast Water (cell / mL) One S. cerevisiae / Glucose 3.3 9 13.0 L: 45.45 a: + 8.8 b: + 30.5 8 1.88 x 10 ⁸ 2 S. cerevisiae / Sucrose 3.3 10 13.0 L: 45.21 a: + 8.8 b: + 30.71 7 1.67 x 10 ⁸ 3 T. delbrueckii / Glucose 3.3 7 14.5 L: 44.2 a: + 8.48 b: + 29.25 7 2.22 x 10 ⁸ 4 T. delbrueckii / Sucrose 3.3 6 16.0 L: 43.98 a: + 8.9 b: + 29.94 7 1.85 x 10 ⁸ 5 Z. rouxii / Glucose 3.3 9 13.0 L: 43.7 a: + 8.2 b: + 28.51 6 1.94 x 10 ⁸ 6 Z. rouxii / Sucrose 3.3 8 14.5 L: 44.26 a: + 9.08 b: + 30.1 7 1.94 x 10 ⁸

Results of Day 26 Analysis of Cornelian Wine According to Yeast and Sugars (25 ℃) No Yeast / Sugar pH Alcohol Sugar (Brix) Chromaticity PH (0.1N NaOH, ml) Yeast Water (cell / mL) One S. cerevisiae / Glucose 3.3 11.0 10.5 L: 44.87 a: + 3.32 b: + 24.49 7 1.12 x 10 ⁸ 2 S. cerevisiae / Sucrose 3.3 12.0 11.5 L: 46.05 a: + 3.4 b: + 27.28 10 7.03 x 10 ⁷ 3 T. delbrueckii / Glucose 3.3 11.5 10.5 L: 46.77 a: + 2.73 b: + 27.46 8 1.30 x 10 ⁸ 4 T. delbrueckii / Sucrose 3.3 10.0 11.5 L: 44.93 a: + 3.45 b: + 26.44 9 1.23 x 10 ⁸ 5 Z. rouxii / Glucose 3.3 13.0 8.5 L: 46.39 a: + 2.51 b: + 26.76 7 1.07 x 10 ⁸ 6 Z. rouxii / Sucrose 3.3 13.0 10.5 L: 49.01 a: + 5.38 b: + 32.22 9 1.14 x 10 ⁸

As can be seen from Tables 2 to 6, the alcohol content of Day 2 of the fermentation is 0.5 It was as low as -1.5%, and there was no big change in pH as 3.3-3.4. Yeast water was 2.83 x 10 ⁶ cells / ml before fermentation in S. cerevisiae but increased from 1.46 to 1.53 x 10 ⁷ cells / ml after 2 days, and T. delbrueckii (No. 3, 4) was 7.44 x 10 ⁶ cells / ml Z. rouxii (No. 5, 6) also increased from 1.56 to 1.96 x 10 ⁷ cells / ml, and from 1.49 x 10 ⁶ cells / ml to 1.36 to 1.73 x 10 ⁷ cells / ml, respectively.

On the fourth day of fermentation, alcohol count was 1.2 ~ 2.0%, slightly increased compared to the second day, and yeast cell count was increased to 2.06 ~ 2.92 x 10 ⁸ cells / ml. Therefore, it was confirmed that the yeast cells increased smoothly in wine padding and increased the number of bacteria. The fermentation was then performed by changing the fermentation temperature to 25 ° C.

On the 9th day of fermentation, the alcohol content was 4.0-6.0%, and the wine fermented with S. cerevisiae was the highest at 6.0%, and the number of yeast cells increased in all wines compared to day 4, ranging from 2.92 to 3.23 x 10 ⁸ cells / ml. In addition, pH did not change significantly, and the sugar content showed a tendency to decrease to 18-20.5 Brix.

On the 16th day of fermentation, the alcohol content increased greatly to 6-10%, and the sugar content decreased to 13-16 Brix. In addition, the number of yeast cells decreased from 1.67 to 2.22 x 10 ⁸ cells / ml compared to the 9th day, and the brightness value (L, lightness) showed a tendency to increase compared to the 9th day.

On the 26th day of the fermentation, the cornel wine was 10-13% alcohol, the wine fermented Z. rouxii was the highest (13%), and the number of yeast cells decreased compared to the 16th day.

 As can be seen from Fig. 5, the color of the fermented cornel wine did not show a significant difference depending on the type of yeast or sugar.

As described above, in the present invention, Saccharomyces as a yeast ( Saccharomyces) cerevisiae KCCM 50757), Torulaspora delbrueckii KCCM 11299, or Zygosaccharomyces rouxii KCCM 12066, were subcultured, incubated with the stem cells necessary for alcohol fermentation, and separately from cornel berries. Remove the faucet, wash it in tap water, mix it with tap water, crush it, crush it, sift the crushed cornel fruit to remove seeds, adjust pH and adjust the sugar content, divide it into the fermenter, and inoculate the prepared rice bran into the fermenter to keep it at room temperature. After fermentation in an incubator, centrifugation removes sediment such as yeast, puts it in a glass container, seals it and matures it in a cold room at 8 to 10 ° C. to improve the use of forest resources and improve the income of forest farmers. Contributing to the increase, and easy to use wine with cornel berries with excellent bioactive ingredients and medicinal benefits It could refer.

Claims (9)

Passage the yeast, incubate it with the main hair for alcoholic fermentation, remove the cockle of the cornel fruit separately, wash it in tap water, mix it with tap water, crush, and sift the crushed cornel fruit to remove seeds. pH correction and sugar control are performed, and the fermenter is inoculated, fermented into the fermenter, and then fermented in an incubator, followed by centrifugation to remove sediment, sealing in a glass container, and maturing in a refrigerator at 8 to 10 ° C. Wine production method using cornel berries, characterized in that. The method of claim 1, wherein the yeast is Saccharomyces cerevisiae KCCM 50757, Torulaspora delbrueckii KCCM 11299) or Zygosaccharomyces rouxii KCCM 12066) characterized in that the production method of wine using wild berries. The method of claim 1, wherein the crushing of the cornel fruit is performed by adding meta potassium potassium sulfite to a concentration of 150 ppm. The method of claim 1, wherein the pH correction is performed by adding tartaric acid to 3.5. The method of claim 1, wherein the sugar control is performed by adding white sugar and glucose to 24 to 25 ^o Brix, respectively. According to claim 1, Passage culture of yeast is prepared by the yeast-malt agar medium consisting of glucose 10g / L, peptone 5g / L, yeast extract 3g / L, malt extract 3g / L, agar 15g / L at 121 ℃ After sterilizing for 15 minutes, the production method of wine using wild berries, characterized in that the inoculation culture. The yeast culture as the main hairs is prepared by preparing a YM liquid medium consisting of glucose 10g / L, peptone 5g / L, yeast extract 3g / L, malt extract 3.0g / L 50ml in a 100ml Erlenmeyer flask After each aliquot, sterilize for 15 minutes at 121 ℃, inoculated yeast cultured in YM agar slope medium by 1 platinum tooth in a clean bench, and incubated for 40 to 48 hours at a temperature of 30 ℃, rotation speed 150rpm in a rotary shake incubator Precultivation, 300 ml each of 500 ml Erlenmeyer flasks were filtered through the berry fruit crushed, sterilized at 121 ℃ for 15 minutes and then inoculated with 5% (v / v) of the preculture, rotary shake incubator Method of producing wine using wild berries fruit, characterized in that carried out by the main culture by shaking culture for 36 hours at a temperature of 30 ℃, rotation speed 150rpm. The method of claim 1, wherein the fermentation in a constant temperature incubator for the first four days at a temperature of 20 ℃, after 5 days at 25 ℃, the cornel berries characterized in that the fermentation is stopped when the alcohol content is in the range of 10 to 13% Method of producing wine used. Wine using cornel berries produced by the method of any one of claims 1 to 8.

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