KR100894246B1 - Process of Wine Using Deep Sea Water - Google Patents

Abstract

It is possible to provide fruit liquor with new taste and aroma, inoculate yeast strains in 4-8ml juice medium so that fermentation power of yeast is improved and minerals and various nutrients are incubated at 22-27 ℃ for 3 days. To prepare a yeast culture solution, dissolve the marine deep water extract powder in a ratio of about 0.01 to 5g in 200 ml of fruit juice maintained at a sugar content of 20 ° C, and sterilize to prepare a fermentation solution, and the well-suspended yeast culture solution was fermented 200 Provided a method for producing fruit wine using deep sea water consisting of a process of injecting in ㎖ and fermentation for 2 weeks at about 22 ~ 27 ℃.

Deep sea water, fruit wine, wine, wine, juice, extract, yeast, meringue, fermentation

Description

Process of Wine Making Using Deep Sea Water {Process of Wine Using Deep Sea Water}

1 is a block diagram showing an embodiment of a fruit wine manufacturing method using the deep sea water according to the present invention.

2 is a graph showing the alcohol level of Examples 1 to 5 and Comparative Examples of the fruit wine production method using the deep sea water according to the present invention.

3 is a graph showing the fermentation curves of Examples 1 to 5 and Comparative Examples of the fruit wine production method using the deep sea water according to the present invention.

The present invention relates to a fruit wine using a deep sea water and a method for manufacturing the same, and more particularly, by dissolving the deep sea water extract powder in a fruit juice and then fermenting, the fermentation power of the yeast is improved, and the fruit wine using the deep sea water with excellent taste and flavor and It relates to a manufacturing method.

In general, deep sea water is located at a depth of 200m or more, where sunlight does not reach, and there are few organic matters or pathogens, and it maintains a stable low temperature throughout the year, and is rich in nutrients essential for the growth of marine plants and aged for a long time. It is known as a resource, and refers to a mass of water that is at a deepest depth and has a slightly higher salinity than middle water, and its source is known to be formed and supplied mostly in the anode region.

The resource characteristics of deep ocean water are summarized as low temperature, cleanliness, eutrophicity, ripening, and stability. Recently, various methods for effectively utilizing these resource characteristics have been proposed.

In particular, various technologies have been developed for use in many fields, such as beverages, medicine, beauty, health foods, etc., using the deep sea water cleanliness, eutrophication, and aging.

The present invention is to provide a fruit liquor having a new taste and aroma different from the conventional one by using the deep sea water as described above, fermentation power of the yeast is improved since the fermentation is carried out in a state where the extract powder of the deep sea water is dissolved in the juice. Its purpose is to provide fruit liquor using deep sea water rich in minerals and various nutrients.

Another object of the present invention is to provide a method for producing fruit wine using deep ocean water, which is capable of providing fruit wine having a new taste and aroma by presenting an effective process and conditions for preparing fruit wine by adding an extract powder of deep sea water. .

The fruit juice using the deep sea water proposed by the present invention is prepared by dissolving the marine deep water extract powder in a ratio of about 0.01 to 5 g to 200 ml of fruit juice, then inoculating and fermenting the yeast strain.

As the juice, those obtained from fruits such as grapefruit, grapes, apples, bokbunja, strawberries and peaches are used.

And the method of producing fruit wine using the deep sea water of the present invention inoculated yeast strains in the juice medium of about 4 ~ 8ml and incubated for 3 days at 22 ~ 27 ℃ to prepare a yeast culture solution, 200 ml of deep sea water extract powder in juice To prepare a fermentation solution by dissolving and sterilizing at a rate of about 0.01 to 5g, and injecting the well-suspended yeast culture solution into 200ml of the fermentation solution, followed by fermentation at about 22 ~ 27 ℃ for 2 weeks.

In the above juice medium 4 to 8ml is inoculated with the yeast strain platinum.

200 ml of the fruit juice is used by sugars such as glucose, fructose, maltose, oligosaccharide, and the like with sugar content up to 20 degrees.

The sterilization can also be carried out by dissolving the marine deep water extract powder in 200 ml of fruit juice and then using an autoclave at about 105 ° C. for about 10 minutes.

Next, an embodiment of the fruit wine using the deep sea water according to the present invention will be described.

1 is a block diagram illustrating a process of manufacturing an embodiment of fruit wine using the deep sea water according to the present invention.

Example 1

6 ml of grape juice medium was inoculated with platinum by the first strain of fine wine yeast (W-3) as a yeast strain and cultured at 25 ° C. for 3 days to prepare a yeast culture. In addition, the deep sea water extract powder was dissolved in 200 ml of grape juice maintained with glucose (glucose) at a sugar content of 20 ° C. at a rate of 0.1 g, autoclaved at 105 ° C. for 10 minutes, and cooled to prepare a fermentation solution. Subsequently, the yeast culture solution was suspended well, then poured into 200 ml of the fermentation solution (injected), and fermented at 25 ° C. for 2 weeks to obtain Example 1 of the fruit strain using the deep sea water according to the present invention.

Example 2

Except that the deep seawater powder dissolved in 200ml of grape juice in Example 1 in the ratio of 0.2g was prepared in the same conditions and procedures to obtain Example 2 of fruit wine using the deep seawater according to the present invention.

Example 3

Except that the deep seawater powder dissolved in 200ml of grape juice in Example 1 in the ratio of 1.0g was prepared in the same conditions and procedures to obtain Example 3 of the fruit wine using the deep seawater according to the present invention.

Example 4

Except that the deep seawater powder dissolved in 200ml grape juice in Example 1 in the ratio of 2.0g was prepared in the same conditions and procedures to obtain Example 4 of the fruit wine using the deep seawater according to the present invention.

Example 5

Except that the deep seawater powder dissolved in 200ml of grape juice in Example 1 in the ratio of 5.0g was prepared in the same conditions and procedures to obtain Example 5 of fruit wine using the deep seawater according to the present invention.

[Comparative Example]

6 ml of grape juice medium was inoculated with platinum by the first strain of fine wine yeast (W-3) as a yeast strain and cultured at 25 ° C. for 3 days to prepare a yeast culture. In addition, 200 ml of grape juice maintained with glucose (glucose) to 20 degrees of sugar was autoclaved at 105 ° C. for 10 minutes, and then cooled to prepare a fermentation solution. Subsequently, the yeast culture solution was well suspended, then poured into 200 ml of the fermentation solution (injected), and fermented at 25 ° C. for 2 weeks to obtain a comparative example of fruit strain.

The results of analyzing Examples 1 to 5 and Comparative Examples obtained as described above are shown in Table 1 below.

division Comparative example Example 1 Example 2 Example 3 Example 4 Example 5  Alcohol level (%: v / v) 1 time 12.05 11.95 11.90 11.75 10.75 7.25 Episode 2 12.00 11.95 11.95 11.75 10.75 7.30 Average 12.0 12.0 11.9 11.8 10.8 7.3  importance 1 time 0.995 0.995 0.996 0.998 1.012 1.046 Episode 2 0.995 0.995 0.995 0.998 1.012 1.046 Average 0.995 0.995 0.996 0.998 1.012 1.046 Extract ingredients (g / 100ml) 2.97 2.97 3.07 3.69 7.05 14.80 pH 3.34 3.50 3.32 3.26 3.18 3.03 Total phenol (mg / ℓ) 277 297 277 272 342 356 Total mountain (g / ℓ) 7.69 7.69 8.06 7.61 7.86 7.88 After total acid tin filtration  (g / ℓ)  6.96  6.96  hue 430 nm 0.107 0.106 0.105 0.104 0.116 0.153 530 nm 0.053 0.053 0.054 0.050 0.055 0.069 Reducing sugar (g / ℓ) 0.08 0.16 0.09 0.24 0.83 0.87 Volcano (g / ℓ 0.72 0.57 0.54 1.14 0.99 1.26  Scent Explanation Gentle and sweet scent like an apple Apple scent, but fresher than the comparative example Apple scent, but fresher than the comparative example Citrus-based fresh sour fragrance like apple fragrance <lemon lime GF Citrus scent like apple scent + lemon lime GF + soft brandy scent Apple aroma <brandy fragrance Desirable ○ ○ ○  Remarks Similar scent Similar scent

In Fig. 2, the alcohol levels of Examples 1 to 5 and Comparative Examples are shown in a graph, and in Fig. 3, the fermentation curve is shown in a graph.

As can be seen from Figs. 2 and 3, the amount of deep seawater powder to be added increases to 0.1 g, 0.2 g, 1.0 g, 2.0 g, 5.0 g, and the alcohol content and carbon dioxide production amount are lowered.

And as can be seen from Table 1, the amount of extract contained per 100ml increases as the amount of the deep seawater powder to be added increases to 0.1g, 0.2g, 1.0g, 2.0g, 5.0g.

In the above description of the preferred embodiment of the fruit wine using the deep sea water according to the present invention and a method for producing the same, the present invention is not limited to this, but various modifications within the scope of the claims and the detailed description of the invention and the accompanying drawings It is possible to implement, and this also belongs to the scope of the present invention.

According to the fruit wine using the deep sea water according to the present invention made as described above and a method for producing the same, since the deep sea water extract powder containing a large amount of various minerals and nutrients are used in the juice, fermentation power of the yeast by supplying sufficient nutrients It is possible to provide fruit wines which are greatly increased and have a new taste and aroma different from the conventional one.

Claims (6)

delete delete Yeast strains were inoculated into 4-8 ml of juice medium and incubated at 22-27 ° C. for 3 days to prepare yeast cultures. Fermentation solution was prepared by dissolving the deep seawater extract powder in 200 ml of fruit juice at a rate of 0.01-5 g and sterilizing it. Method of producing fruit wine using deep sea water consisting of a process of fermenting the well-suspended yeast culture solution in 200ml of the fermentation solution and then fermentation for 2 weeks at 22 ~ 27 ℃. The method according to claim 3, The fruit juice production method using the deep sea water inoculated with platinum to yeast strain 4 to 8ml of the juice medium. The method according to claim 3, 200 ml of the fruit juice is a method of producing fruit wine using deep sea water used to be added to the sugar content of glucose, fructose, maltose, oligosaccharide up to 20 degrees. The method according to claim 3, The sterilization is a method for producing fruit wine using the deep sea water to dissolve the deep sea water extract powder in 200ml of fruit juice, and then using an auto-crave at 105 ℃.

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