KR101021481B1 - Method of preparing green tea white wine improving functional benefit - Google Patents

Abstract

PURPOSE: A method for producing green tea white wine is provided to ensure functionality and to improve preference under optimal condition. CONSTITUTION: A method for producing green tea white wine comprises: a step of crushing and pressing green grapes to obtain grape juice; a step of inoculating fermentation strain to the grape juice; a step of fermenting the grape juice to obtain a primary fermentation; a step of adding dried green tea into the primary fermentation; and a step of secondarily fermenting. The fermentation strain is Saccharomyces cerevisiae KCCM 11351, Saccharomyces cerevisiae KCCM 12224, Saccharomyces bayanus KCCM 12633, and Saccharomyces pastorianus KCCM 32361.

Description

Method of manufacturing green tea white wine with improved functionality {METHOD OF PREPARING GREEN TEA WHITE WINE IMPROVING FUNCTIONAL BENEFIT}

The present invention relates to a green tea white wine manufacturing method and a green tea white wine produced by the manufacturing method.

White wine refers to a transparent light wine made from green grapes such as Chardonnay or Sauvignon Blanc and made from fruit juice from which seeds and husks are removed, and is distinguished from red and rosé wines.

The white wine is made of green grape varieties, but rarely made of red grape varieties. The white wine is less extract of the pigment and the phenolic compound contained in the skin and seeds is relatively less than the red wine, the color is light golden light, has a tender, fresh and fresh taste rather than astringent taste is strong. However, since there are less natural antioxidants such as phenolic compounds than red wines, most of them have a disadvantage of long-term storage or aging, and functional contents such as polyphenols are 5 to 10 times lower than red wines. There is a drawback to this lack. More specifically, the wine that has recently attracted attention in relation to health is red wine, and it is due to the polyphenols contained in the wine that the wine is in the spotlight as an excellent food for preventing cardiovascular diseases such as atherosclerosis or stroke. Has been reported. Polyphenol content in red wine is 1,000 to 4,000 mg / L depending on the type, while white wine is 200 to 300 mg / L, and the content of polyphenol in red wine is the content of polyphenol in white wine. About 5 to 10 times.

In addition, as the white wine matures, the color becomes darker. At first, the white wine gradually progresses from yellow-green to topaz light, and becomes orange or chestnut copper light when old. Therefore, when the color of white wine becomes dark, especially when the color of white wine becomes brown, it is interpreted that it is severely oxidized or browned according to the last ripening, and it means that there is a problem with preference.

On the other hand, green tea is Camellia sinensis ) is made from processed leaves of tea, and is made from tea leaves that are not fermented, and contains a large amount of catechin, a polyphenolic ingredient. In addition, various functional substances are known to have various physiological activities such as antioxidant effect, anti-cavity effect, anti-cancer effect, anti-coronary artery disease effect, blood pressure lowering effect, cholesterol lowering effect, hypoglycemic effect.

As the awareness of the efficacy and functionality of green tea spread, the size of the green tea market and the population of green tea consumed increased, and the domestic tea planting area also increased significantly. For example, the tea plantation area was 449 ha in 1985, increased to 1530 ha in 2000, and increased to 3800 ha in 2007. As the cultivated area increased, domestic tea production also increased from 116 tons in 1985 to 699 tons in 1995, to 1434 tons in 2000, and to 3888 tons in 2007. have.

Tea consumption is also increasing, but as mentioned above, due to the rapid increase in tea planting area and production volume, the domestic green tea business and tea cultivation due to problems caused by oversupply of green tea, in particular, the increase of green tea product inventory and price drop The farmhouse is in serious trouble. In order to overcome the crisis of the green tea industry due to this oversupply, development of practical technology and utility products that can promote green tea consumption is urgently required.

The present invention solves the problem of the lack of functional material, which is a problem of white wine having a wide demand layer by its unique symbol, while maintaining the same flavor as the existing white wine, while enhancing the functionality of catechin and the like contained in green tea An object of the present invention is to provide a method for producing white wine.

In addition, another object of the present invention is to provide a white wine produced by the manufacturing method.

The present invention relates to a green tea white wine manufacturing method, while solving the problem of functional degradation due to the low polyphenol content of the white wine prepared by the conventional white wine manufacturing method, while ensuring the efficiency in the manufacturing process, flavor It also provides a method for producing a green tea white wine with enhanced functionality is also maintained.

More specifically, the present invention comprises the steps of preparing grape juice by crushing and compressing green grapes; Inoculating the grape juice with fermented strains; It relates to a green tea white wine manufacturing method comprising the step of adding green tea to the grape juice inoculated with the fermented strain and the step of fermenting the grape juice added green tea.

The present invention also relates to green tea white wine with enhanced functionality by the above production method.

The inventors of the present invention during the study to solve the problems associated with the functionality pointed out as a disadvantage of the white wine, when the fermented green tea with grape juice and rich in polyphenols to help enhance the functionality white wine It is confirmed that the functionality of the can be improved and continue to study this, in the fermentation of grape juice containing green tea, not only excellent alcohol production in terms of fermentation efficiency and wine production speed, but also the quality of white wine In connection with this, the present invention has been completed by establishing specific strains and specific preparation conditions in which the pH of the final product may correspond to pH 3.2 to pH 3.3, which is an appropriate pH of wine.

Hereinafter, the present invention will be described in more detail.

The present invention relates to a method for producing green tea white wine, specifically, crushing and compressing green grapes to prepare grape juice; Inoculating the grape juice with fermented strains; It relates to a green tea white wine manufacturing method comprising the step of adding green tea to the grape juice inoculated with the fermented strain and the step of fermenting the grape juice added green tea.

The present invention comprises the steps of preparing grape juice by crushing and pressing green grapes; Inoculating the grape juice with fermented strains; Preparing a first fermented product by first fermenting grape juice inoculated with the fermented strain; It may be a green tea white wine manufacturing method comprising the step of adding the green tea to the primary fermentation and the secondary fermentation of the primary fermentation added green tea.

The preparing of the grape juice may be performed by crushing and compressing the green grapes, and the process of washing the green grapes may be added before crushing and compressing the green grapes. The grape juice produced by the above process may preferably have a sugar content of 22 Brix to 26 Brix, more preferably 23 Brix to 25 Brix.

In addition, the grape juice preparation step may further include the step of adding potassium metabisulfite (K ₂ S ₂ O ₅ ) in order to inhibit the oxidation and browning of the grape juice before fermentation by the strain. The amount of potassium metabisulfite may be preferably 47 ppm to 53 ppm to prevent the palatability of the additional components from being affected and to maintain an appropriate oxidation and browning effect.

Inoculating the fermented strain in the grape juice is a fermentation strain for the production of white wine in the grape juice, specifically Saccharomyces genus ( Saccharomyces sp.) strain can be added. The strain is considered in terms of manufacturing efficiency and the quality of the final product white wine, preferably Saccharomyces cerevisiae KCCM 11351 ( Saccharomyces cerevisiae KCCM 11351), Saccharomyces cerevisiae Saccharomyces bayanus (KCCM 12224), Saccharomyces bayanus KCCM 12633) and Saccharomyces cerevisiae KCCM 32361 ( Saccharomyces cerevisiae) KCCM 32361) may be one or more selected from the group consisting of, more preferably Saccharomyces cerevisiae KCCM 11351 ( Saccharomyces cerevisiae KCCM 11351) and Saccharomyces in Saccharomyces cerevisiae cerevisiae KCCM 12633) may be one or more selected from the group consisting of.

For example, the strain may be added 20 to 30 ml of the culture medium of the strain to 1 L of grape juice, the strain contained in the strain culture solution based on the OD value measured at 650 nm 1.0X10 ¹⁰ to 1.0X12 ¹⁰ CFU / ml.

The step of preparing the primary fermentation may be carried out by primary fermentation of grape juice inoculated with the fermentation strain, the temperature conditions of the fermentation is preferably 18 to prevent quality degradation due to fermentation efficiency and over fermentation. ℃ to 22 ℃.

The primary fermentation period can be determined in consideration of the log phase or stational phase so that the strain can grow sufficiently in order to prevent the degradation of the fermentation efficiency by the addition of green tea while maintaining the effect by the addition of green tea sufficiently , Preferably from 40 hours to 56 hours.

In the case of the fermented strain was confirmed that the growth is not inhibited by the addition of green tea through the antibacterial experiment (Paper Disk Method) using the green tea hot water extract, fermentation efficiency may decrease if the green tea is added before the fermented strain is sufficiently grown , If the addition of green tea after the fermentation proceeds too much, the increase in functionality due to the simultaneous fermentation of green tea and grape juice may be slowed down, so the first fermentation period is preferred.

The amount of green tea added in the step of adding green tea to the primary fermentation is 0.1% (g / L) to 5, based on the total fermentation in consideration of the fermentation efficiency and the quality of the final product. % (g / L), preferably may be 0.7 (g / L) to 3 (g / L), more preferably 0.8 (g / L) to 2.5 (g / L). . In addition, the green tea may be prepared by drying without the fermentation process for tea leaves.

The second fermentation of the primary fermented product to which the green tea is added may be preferably performed at 18 ° C. to 22 ° C. after adding the green tea to prevent degradation of the fermentation efficiency and quality due to overfermentation.

The second fermentation period may be preferably 45 hours to 250 hours in consideration of the production of the functional material by the fermentation and the completion of the product and the process advantages in consideration of the fermentation efficiency and the fermentation period.

After the step of the second fermentation, in order to prevent changes in product quality due to over-fermentation, the produced green tea white wine can be stored at a low temperature.

The present invention may also be green tea white wine according to the above production method.

The green tea white wine has improved antioxidant activity and increased polyphenol content as compared to the existing white wine, so that the functionality such as prevention and improvement of cardiovascular diseases is not only added, but also the pH and acidity which influence the taste compared to the existing white wine. In consideration of color and chromaticity, there is an advantage of maintaining or improving.

The green tea white wine may have a total content of catechin 150 (mg (catechin) / 100mL (green tea white wine)) to 170 (mg (catechin) / 100mL (green tea white wine)).

The manufacturing method of the present invention not only solves the lack of functionality that has been pointed out as a problem of the existing white wine by performing the fermentation by adding green tea in the white wine manufacturing step, it is prepared in the optimum conditions in the production of green tea added white Thus, since the whiteness and quality of the existing white wine is maintained or further improved, the green tea white wine produced by the present invention is very effective in that the functionality and the palatability are improved. By manufacturing, it is possible to solve the problem caused by the overproduction of green tea by proposing a new use of green tea in connection with the overproduction of green tea, which has been recently pointed out. Development and rust of green tea-related industries and food industry It is expected to contribute to earnings improvement of farmers.

Hereinafter, preferred embodiments of the present invention will be described in order to describe the present invention in detail. The following examples are only for illustrating the present invention, and the scope of the present invention is not limited in any way by the following examples, and modifications which are commonly performed in the art are also included within the scope of the present invention.

Preparation Example: Preparation of Green Tea White Wine

Preparation Example 1-1; Green Tea White Wine Ingredients and Strains

Green tea used for the practice of the present invention was provided with green tea (Boseong Chunpawon, Korea) made of the traditional tea leaves ( Camellia sinensis ) grown in Boseong-gun, Jeonnam in May 2008. In addition, the sugar source used for the production of green tea white wine used wine grapes (Chardonnay) grown in Wanju-gun, Jeonbuk and brewed grape juice stock (Chardonnay) purchased commercially. In addition, potassium metabisulfite, which was used to prevent the oxidation of green tea white wine, was purchased from Wako Corporation (Japan).

Meanwhile, fructose used as a sugar source of fermented green tea added to establish manufacturing conditions was purchased from Corn Products Korea (South Korea), and nitrogen sources (ammonium sulfate) and mineral sources (magnessium sulfate and dipotassium phosphate) were used by Wacos Corporation ( Japan).

Wine, a comparative example to be compared with the prepared green tea white wine, was purchased from Ginestet (France).

In addition, the yeast for fermentation used for the production of white wine was sold at the Korea Microorganism Conservation Center (KCCM) (Korea), or purchased commercially. More specifically, it is as Table 1 below.

TABLE 1

Strain number Strain name KCCM No. GW 01 Saccharomyces cerevisiae Saccharomyces cerevisiae 11351 GW 02 Saccharomyces Celebes
Saccharomyces cerevisiae 12224 GW 03 Saccharomyces Banjanas
Saccharomyces bayanus 12633 GW 04 Saccharomyces Celebes
Saccharomyces cerevisiae 12634 GW 05 Saccharomyces Celebes
Saccharomyces cerevisiae 12650 GW 06 Saccharomyces Pastorians
Saccharomyces pastorianus 32361 GW 07 Saccharomyces Pombe
Schizosaccharomyces pombe 32588 GW 08 Saccharomyces Celebes
Saccharomyces cerevisiae 32589 GW 09 Saccharomyces Celebes
Saccharomyces cerevisiae 50152 GW 10 Saccharomyces Celebes
Saccharomyces cerevisiae Fermivin

Production Example  1-2; green tea White wine  And green tea fermented wine

Preparation of green tea white wine was carried out by the method described in FIG.

Specifically, after washing the wine grapes purchased in Preparation Example 1-1, and crushed and pressed to prepare a grape juice, the sugar content of the grape juice was 24 Brix suitable for grape wine production. Oxidation and browning inhibitor potassium metabisulfite (K ₂ S ₂ O ₅ ) was added to the grape juice at a concentration of 50 ppm based on the SO ₂ content, and then incubated for 12 hours. The inoculated fermented strains were inoculated with the K ₂ S ₂ O ₅ treated grape juice, and the first fermentation was performed for a period of time. After inoculating the fermented strains, green tea was added to the grape juice which was subjected to the first fermentation in a predetermined amount, and then the second fermentation was performed at an optimum fermentation temperature of 20 ° C.

On the other hand, in order to establish the production conditions of green tea white wine green tea fermented liquor was prepared. The green tea-added fermented wine was mixed with fructose of Preparation Example 1-1 to adjust the sugar content to 24 Brix, 0.2% nitrogen source (ammonium sulfate) of Preparation Example 1-1, magnesium sulfite (mineral source) 0.2% magnesium sulfate and 0.1% dipotassium phosphate were added to prepare a culture solution. The prepared culture was inoculated with the fermented strains pre-cultured, and the first fermentation was performed for a period of time. After the inoculation of the fermentation strains, green tea was added by varying the concentration to the culture solution which was subjected to the first fermentation, and then the second fermentation was performed at 25 ° C.

Example  1: Confirmation of Optimal Green Tea Addition through Green Tea Fermented Wine

Example  1-1; Preparation of Green Fermented Wine and Samples According to Green Tea Addition

Green tea fermented liquor was prepared by adjusting the addition amount of green tea by the method of Preparation Example 1-2. More specifically, using the commercial strain GW 10, which is usually used in the production of wine among the yeast of Preparation Example 1-1, 0.1 based on the culture solution that was subjected to primary fermentation for 2 days in the manufacturing method of Preparation Example 1-3 After adding 5% (w / v) green tea, secondary fermentation was carried out to prepare green tea fermented liquor.

Samples to be used in the experiment from the prepared green tea fermentation liquor were obtained by the following method. First, the prepared fermented liquor was filtered using gauze to remove insoluble matters, and the remaining filtrate was subjected to centrifugation (VS-30000MT, Vision Scientific, South Korea) for 30 minutes under conditions of 8,000 rpm to obtain a supernatant. The obtained supernatant was filtered using filter paper (No. 2, Whatman, UK) to finally obtain a sample to be used in the experiment.

Example  1-2; Confirmation of optimum green tea addition amount 1 (measurement of alcohol content)

Using the sample obtained in Example 1-1, first the alcohol content change was measured. The alcohol content was measured according to the liquor analysis regulations of the National Tax Agency.

Specifically, 100 mL of the sample was transferred to a 500 mL flask, connected to a distillation apparatus, and distilled. Then, the obtained distillate was diluted to 100 mL with distilled water, and alcohol content was measured using a spirit meter (Deakwang, South Korea). The results are shown in Table 2.

TABLE 2

Fermentation period Green Tea Addition (%) 0.1 0.2 0.5 1.0 2.5 5.0 0 0.6 0.6 0.6 0.6 0.6 0.6 2 3.6 4.2 5.1 6.2 9.1 10.5 4 7.0 7.5 8.7 10.8 13.3 14.1 6 9.6 11.0 11.2 13.0 14.0 14.3 8 11.2 12.5 12.5 13.9 14.1 14.3 10 12.6 12.5 13.6 13.9 14.1 14.3 12 13.5 13.7 14.2 14.3 14.4 14.3

As shown in Table 2, after 4 days after the start of fermentation when the amount of green tea added 5%, it was confirmed that the alcohol content of green tea fermented alcohol was measured as 14%, the most excellent, the amount of green tea added 2.5% After 6 days, the alcohol content became 14%, and when the amount of green tea was 1%, the alcohol content became 14% after 8 days. However, when less than 0.5% green tea was added, the alcohol content did not reach 14% even on day 12, and it was confirmed that the alcohol content increased as the fermentation progressed.

From the above results, when the addition amount of green tea is less than 1%, it is confirmed that the speed of fermentation is slow, and when a green tea wine is actually produced, since a considerable period of time passes in the manufacturing process, it may cause an increase in manufacturing cost. It was confirmed that the addition amount of 1% or more is preferable.

Example  1-3; Confirmation of optimum green tea addition amount 2 ( Chromatic  Measure)

In the case of preference foods such as wine, the preference affects the quality of the product, and in the case of white wine, when the color becomes dark and brown, it is evaluated as being severely oxidized or browned, and the quality of the product is significantly lowered. Therefore, the change in chromaticity according to the addition of green tea was confirmed. In general, brightness and yellowness are important in relation to the chromaticity of white wine, and when the L value is 94 or less in relation to the brightness and the b value is 21 or more in relation to the yellowness, the browning of the white wine proceeds. It can be interpreted as a problem in quality.

The chromaticity of the sample was expressed as L (brightness), a (redness) and b (yellowness) using a color difference meter (CM-3500d, Minolta, Japan), and the results are shown in Tables 3 to 5. .

As shown in Table 3 below, the smaller the amount of green tea was added, the higher the L value was measured. In particular, when the green tea was added at 5.0%, the turbidity was high and turbid, corresponding to the L value of about 94. In addition, as shown in Table 4, as the amount of green tea was added, the a value was measured to be low. In particular, when the amount of green tea was 5.0%, the a value was about -4.0, indicating a deep red color. As shown in Table 5, the higher the amount of green tea added, the higher the b value was measured. In particular, in the case of the green tea added amount of 5.0%, the yellow value corresponding to the b value of about 25 was found to become brownish brown, which is problematic in preference. Was evaluated.

[Table 3]

Fermentation period L value different from the amount of green tea added (%) 0.1 0.2 0.5 1.0 2.5 5.0 0 99.33 99.33 99.33 99.33 99.33 99.33 2 99.23 98.70 98.25 97.65 96.19 94.22 4 99.23 98.70 98.25 97.65 96.19 94.22 6 99.45 99.08 98.52 98.02 96.83 94.70 8 99.30 98.91 98.82 98.22 96.77 94.82 10 99.38 99.32 98.90 98.31 96.72 94.44 12 99.54 99.42 99.01 98.44 97.03 94.95

[Table 4]

Fermentation period A value different from the amount of green tea added (%) 0.1 0.2 0.5 1.0 2.5 5.0 0  0.15  0.15  0.15  0.15  0.15  0.15 2  0.05  0.02 -0.12 -0.41 -0.97 -1.82 4 -0.24 -0.30 -0.55 -0.99 -1.86 -3.03 6 -0.18 -0.32 -0.65 -1.15 -2.31 -3.74 8 -0.21 -0.29 -0.75 -1.26 -2.45 -3.91 10 -0.28 -0.43 -0.91 -1.49 -2.59 -4.08 12 -0.31 -0.53 -0.96 -1.53 -2.78 -4.12

TABLE 5

Fermentation period B value different from the amount of green tea added (%) 0.1 0.2 0.5 1.0 2.5 5.0 0 2.65 2.65 2.65  2.65  2.65  2.65 2 3.00 3.74 5.10 7.24 12.05 19.13 4 2.23 3.04 5.02 7.73 14.12 23.49 6 2.17 3.03 5.09 8.04 15.52 25.54 8 2.47 3.27 5.29 8.33 15.67 25.38 10 2.84 3.47 5.78 8.84 15.97 25.93 12 2.73 3.42 5.47 8.43 15.37 25.46

From the above results, when the addition amount of green tea was 5%, the turbidity and yellowness became high, and the palatability became worse. Therefore, the quality of the final product was affected, and it was confirmed that the addition amount of green tea is preferably less than 5%.

Example  2: Selection of Excellent Strains through Fermented Green Tea

Green tea fermented wine was prepared by adjusting the fermentation strain by the method of Preparation Example 1-2. More specifically, after adding 1% (w / v) green tea on the basis of the grape juice was subjected to the first fermentation for 2 days in the manufacturing method of Preparation Example 1-2, the secondary fermentation proceeds to the green tea fermented liquor 10 yeasts of Preparation Example 1-1 were used. Samples to be used in the experiment from the prepared green tea fermentation liquor were obtained by the method of Example 1-1.

Using the sample obtained above, the alcohol content change was first measured. The alcohol content was measured in the same manner as in Example 1-2 according to the Liquor Analysis Regulations of the National Tax Agency, and the results are shown in FIG. 2.

As shown in FIG. 2, among the strains of the genus Saccharomyces of Preparation Example 1-1, green tea fermentation strain fermentation 6 using GW 01, GW 02, GW 03, GW 06, GW 08 and GW 10 strains At 12 days, the alcohol content was 12% or more, and the final alcohol content was GW 02 (14.7%), GW 10 (14.7%), GW 03 (14.6%), GW 01 (14.5%), GW 06 (14.3%) and GW 08 (13.7%). On the other hand, strain GW 07 had an alcohol content of 12% at 12 days of fermentation, and the other strains had a final alcohol content of 12% or less. 10.8% and GW 04 strains were found to be 5.6%.

From the above results, it was confirmed that GW 02 strain, GW 10 strain, GW 03 strain, GW 01 strain, GW 06 strain and GW 08 strain have high fermentation efficiency and thus are preferable in terms of manufacturing process and cost when actually producing green tea wine. .

From the above results and the measurement results for the alcohol content of Example 2-1, GW 02 strain, GW 10 strain, GW 03 strain, GW 01 strain and GW 06 strain which were confirmed to have excellent fermentation ability were actually high in fermentation efficiency. When manufacturing wine, it was found to be preferable in terms of manufacturing process and cost.

Therefore, in connection with the production of the actual green tea white wine, the experiment was conducted on the five strains.

Example  3: green tea White wine  Identifying the Optimal Green Tea Addition for Manufacturing

Example  3-1; Green tea according to the amount of green tea added White wine  Manufacture and Sample Collection

Green tea fermented liquor was prepared by adjusting the addition amount of green tea by the method of Preparation Example 1-2. More specifically, of the five strains selected as the optimal strain candidate group by Example 2 in the yeast of Preparation Example 1-1, using commercially available strain GW 10, usually used for wine production, Preparation Example 1- After the first fermentation for 2 days in the manufacturing method of 3 added the green tea content 1.0 and 2.5% (w / v) of the green tea content selected as the optimum green tea addition candidate group in Example 1, the secondary fermentation Proceed to prepare green tea white wine. Green tea white wine prepared in the same manner as above was prepared except that green tea was not added as a comparative example. Samples to be used in the experiment from the prepared green tea fermentation liquor were obtained by the method of Example 1-1.

Example  3-2; Confirmation of optimum green tea addition amount 1 (measurement of alcohol content)

As described above, in order to confirm the fermentation ability according to the amount of green tea added, the alcohol content change was measured using the obtained sample. The alcohol content was measured in the same manner as in Example 3-1 according to the Liquor Analysis Regulations of the National Tax Agency, and the results are shown in Table 6.

As shown in Table 6, the alcohol content of green tea white wine rapidly increased to 12% or more until 4 days, the higher the amount of green tea added during the fermentation period, the higher the alcohol content. The final alcohol content was the highest with 12.6% of green tea without wine, and the green white wine with 1.0% and 2.5% of green tea was similar with 12.1% and 12.3%, respectively.

TABLE 6

wine Alcohol content (%) according to fermentation period (days) 0 2 4 6 8 10 Green Tea Free White Wine 4.6 9.3 12.2 12.6 12.6 12.6 1.0% green tea addition white wine 4.6 9.9 12.2 12.2 12.1 12.1 2.5% green tea addition white wine 4.6 10.5 12.3 12.3 12.3 12.3

Example  3-3; Confirmation of optimum green tea addition amount 2 ( Total  Measurement of content)

The total acid content change was measured using the sample obtained in Example 3-1. The total acid content was measured by adding two drops of bromothymol blue and Neutral Red mixed indicator to the sample, and titrating until 0.19 sodium hydroxide solution (Duksan, South Korea) appeared pale green. It was carried out in a way. In terms of the total acid content, the mL of sodium hydroxide solution used in the titration was converted into tartaric acid (acidity coefficient: 0.0075), and the results are shown in Table 7. The mixed indicator was prepared by dissolving 0.2 g of bromothymol blue (BTB, South Korea) and 0.1 g of neutral red (N.R, South Korea) in 300 mL of 95% alcohol.

TABLE 7

wine Total acid content according to fermentation days (g / mL) 0 2 4 6 8 10 Green Tea Free White Wine 0.61 0.75 0.83 0.80 0.80 0.81 1.0% green tea addition white wine 0.61 0.75 0.80 0.78 0.77 0.77 2.5% green tea addition white wine 0.61 0.73 0.75 0.72 0.72 0.71

As shown in Table 7, the comparative example without the addition of green tea was found to be the highest as about 0.8, even when the addition amount of green tea was found to be similar to the comparative example, the addition amount of green tea 2.5% It was found to be the lowest at about 0.7.

Generally, the total acidity of white wine is preferably 0.65g / 100mL or more, and if the total acid content of grape juice is lower than 0.6g / 100mL, the contamination of various germs is severe during fermentation, so that the wine is not deteriorated or the color is not clear. It is known that it can. Therefore, the range of 1% to 2.5% of the range of the amount of green tea added in the present invention is all preferable because the total acid content is 0.65g / 100mL or more, and particularly, the amount of green tea added is preferably 1% compared to the case of the amount of green tea added 2.5%. Confirmed.

Example  3-4; Confirmation of optimum green tea addition amount 3 ( Chromatic  Measure)

To evaluate the degree of preference affecting the quality of wine, the chromaticity was measured. The chromaticity was measured in the same manner as in Example 1-2, using the sample obtained by the method of Example 3-1, and the results are shown in Tables 8 to 10.

[Table 8]

wine L value according to fermentation period (days) 0 2 4 6 8 10 Green Tea Free White Wine 95.47 96.02 95.80 95.81 95.99 95.13 1.0% green tea addition white wine 95.47 95.58 95.37 94.89 95.45 94.38 2.5% green tea addition white wine 95.47 94.82 94.56 94.04 94.61 93.40

As shown in Table 8, the smaller the amount of green tea added, the higher the L value was measured. Particularly, when the amount of green tea was added at 2.5%, it was evaluated that the decrease in palatability due to turbidity may occur.

TABLE 9

wine A value according to the fermentation period (days) 0 2 4 6 8 10 Green Tea Free White Wine -1.63 -1.75 -1.54 -1.71 -1.71 -1.47 1.0% green tea addition white wine -1.63 -2.40 -2.20 -2.29 -2.34 -2.07 2.5% green tea addition white wine -1.63 -3.39 -3.38 -3.54 -3.77 -3.41

In addition, as shown in Table 9, the larger the amount of green tea added, the lower the a value was measured, and it was confirmed that the green color was increased by green tea when the amount of green tea was added.

TABLE 10

wine B value according to the fermentation period (days) 0 2 4 6 8 10 Green Tea Free White Wine 7.87 7.59 7.45 7.91 7.49 7.71 1.0% green tea addition white wine 7.87 10.47 10.51 10.74 10.56 10.95 2.5% green tea addition white wine 7.87 15.27 15.62 15.85 15.71 16.39

In addition, as shown in Table 10, the higher the amount of green tea added, the higher the b value was measured. In particular, when the added amount of green tea was 2.5%, the higher b value, that is, the b value is about 15.5, which is yellow compared to the non-addition of the comparative example. This was confirmed to be darker.

Summarizing the above results, it was confirmed that when the green tea addition amount is 2.5%, the yellow green color is stronger than the existing white wine, and the preference of the green tea may be lowered.

Example  3-5; Confirmation of optimum green tea addition amount 4 (Sensory test)

The sensory test to determine the optimal amount of green tea was carried out by a total of 12 healthy 20-35 year old males and females without smoking and drinking before the experiment, and scored 5 points (very good = 5, good = 4, moderate). = 3, Poor = 2, Very Poor = 1) were measured sensory characteristics of green tea white wine flavor, color, taste and overall satisfaction, and the average value of the remaining 10 values except the maximum and minimum values Each result was described in Table 11 below.

TABLE 11

wine Commercial Wine 1% green tea with white wine 2.5% green tea addition white wine Green Tea Free Wine incense 3.2 3.6 3.3 3.0 color 3.0 3.1 2.8 3.0 flavor 2.7 3.5 3.0 2.9 Overall satisfaction 2.8 3.5 3.0 2.9

As shown in Table 11 above, it was confirmed that the three kinds of wines to which the strain of the present invention was added compared to the commercial wines had excellent palatability, and with respect to the addition of green tea, It was confirmed to be excellent. However, when the amount of green tea added 2.5%, the wine color was slightly yellowish red, it was confirmed that the evaluation by the color is low. In relation to the optimal amount of green tea, the amount of green tea added was 1%, which showed a marked improvement in flavor and taste compared to the green tea-free wine. It was confirmed that the optimum amount of green tea added by preference evaluation was 1%.

Example  4: green tea White wine  Identification of Optimal Strains for Preparation

Green tea white wine was prepared by adjusting the fermentation strain in the method of Preparation Example 1-2. More specifically, after adding 1% (w / v) green tea on the basis of the grape juice which was subjected to the first fermentation for 2 days in the manufacturing method of Preparation Example 1-3, the secondary fermentation was carried out For the inoculation strain, five yeast strains selected as the best strain candidate groups were used in Example 2. Samples to be used in the experiment from the prepared green tea fermentation liquor were obtained by the method of Example 1-1.

Example  4-1; Identification of Optimal Strains 1 (Measurement of Alcohol Content)

Using the sample obtained above, the alcohol content change was first measured. The alcohol content was measured in the same manner as in Example 1-2 according to the Liquor Analysis Regulations of the National Tax Agency, and the results are shown in Table 12 below.

TABLE 12

Strain No. Alcohol production amount (%) pH Total% Chromaticity L a b GW 01 14.4 3.24 0.68 94.18 -2.35 20.55 GW 02 14.3 3.06 0.82 93.18 -2.59 21.61 GW 03 14.7 3.26 0.66 94.17 -2.38 20.35 GW 06 14.3 3.08 0.89 93.58 -1.97 21.25 GW 10 14.2 3.10 0.76 93.60 -2.04 21.34

As shown in Table 12, among the strains of the genus Saccharomyces selected in Example 2, GW 03 was confirmed to have the highest alcohol production rate, the alcohol production rate of the remaining strains GW 06, GW 01, GW 10 and GW 02 order was confirmed. After the fermentation was completed, the alcohol content was the highest in the green tea white wine using the strain GW 03 (14.7%), the other strains were found to be about 14.2% to 14.4% in the order of GW 01, GW 02, GW 06 and GW 10.

From the results, it was confirmed that the fermentation ability of the strain is the best GW 03 strain, GW 01 strain and GW 06 strain is also high fermentation efficiency.

Example  4-2; Identification of Optimal Strains 2 ( pH  Change measurement)

The pH of the wine is a factor influencing the taste of the wine during fermentation, fermentation, and storage. The pH of the finished wine is preferably 3.2 to 3.6, more preferably 3.2 to 3.3, and the pH of the wine is higher than 3.6. Higher levels can cause microbial contamination during storage, and wines with a pH lower than 3.2 are known to be too acidic and poor in quality (Park WM et. al , Korean J. Food . Technol . 34: 590-596 (2002); SJ LEE et al , Korean J. Food Scha. Technol . Vol 36, No. 6, pp 911-918 (2004). According to this report, to determine the quality of the wine, the obtained sample was used to measure the change in pH.

The pH was measured using a pH meter (Orion 420A, Thermo Scientific, USA) and the results are shown in Table 121 above. As shown in Table 12, of the five strains found to be excellent in the fermentation power in Example 2-1, the pH of the wine produced by the GW 03 strain and GW 01 strain is pH 3.24 and pH 3.26, respectively The wines produced by the two strains were found to be of high quality in preference, including low top and taste.

Example  4-3; Identification of Optimal Strains 3 (Color Change Measurement)

To evaluate the degree of preference affecting the quality of wine, the chromaticity was measured. The chromaticity was measured in the same manner as in Example 1-3 using the sample, and the results are shown in Table 12 above.

As shown in Table 12, of the five strains found to be excellent fermentation power in Example 2-1, the L value of the wine produced by the GW 03 strain and GW 01 strain is 94.18 and 94.17, respectively, 94 or more Also, the b values were 20.55 and 20.35, respectively, which were 21 or less, which showed the lowest turbidity and the low yellowness, which were excellent in color related preference.

From the results according to Table 12, green wine-added white wine using GW 03 (KCCM 12633) and GW 01 (KCCM 11351) is not only excellent in fermentation efficiency, but also a range of pH is a preferred range, It was found to be the best in terms of efficiency and preference in the manufacturing process such as the side, and evaluated as the most suitable strain for the production of green tea white wine.

Example  5: green tea White wine  Functional check

Green tea white wine was prepared according to the method of Preparation Example 1-2 under the optimum conditions identified above. More specifically, after adding 1% (w / v) green tea on the basis of the grape juice was subjected to the first fermentation for 2 days in the manufacturing method of Preparation Example 1-2, the secondary fermentation proceeds to the green tea fermented liquor GW 03 (KCCM 12633) was used. Samples to be used in the experiment from the prepared green tea fermentation liquor were obtained by the method of Example 1-1.

Example  5-1; Determination of Antioxidant Activity

The contents of antioxidant activity and total phenolic compounds were compared and compared with green tea-added white wine prepared by the above method and green tea without white tea, and commercially available white wines. The results are shown in FIG.

The antioxidant activity was investigated by DPPH free radical scavenging assay. More specifically, 3.8 mL of 0.2 mM DPPH ethanol solution was added to 0.2 mL of the sample, mixed, and reacted at room temperature for 30 minutes, and then the absorbance of the reaction solution was measured at 517 nm.

The total phenolic compound was mixed with 20 μL of the sample solution, 100 μL of the Forin-Siocalchu reagent (Nacala tesque, Japan) for 30 seconds, and then 100 μL of Na ₂ CO ₃ was added thereto and reacted at 20 ° C. for 90 minutes. The reaction solution was measured for absorbance at 765 nm using a spectrophotometer (V-550, JASCO, USA). The measured absorbance values were converted to the total phenolic content of each sample from the standard curve of gallic acid, and expressed as gallic acid equivalent (mg GAE / L).

As shown in FIG. 3, green tea-added white wine exhibited higher antioxidant activity than green tea-free white wine or commercial white wine, and even in the case of total phenolic compound content, green tea-added white wine was green tea-free white wine and commercial white. Higher content compared to wine. Therefore, the green tea white wine produced by the present invention was evaluated to solve the problem of lack of functionality existing white wine.

Example  5-2; Determination of Catechin Content

The catechin content, specifically, the content of catechins and theaflavin, the oxidation products of catechins, was compared to the green wine-added white wine prepared by the above method, and the results are shown in Table 13 below. .

The catechin content was measured using ODS-HPLC analysis. More specifically, HPLC (PDA-HPLC, LC-6AD, Shimadzu, Japan) equipped with Simpeck column (Shim-pack, CLC-ODS (M), Shimadzu, 4.6 × 250 mm, 5 μm) was used. The mobile phase is a linear gradient system that maintains 20 mM KH ₂ PO ₄ and 100% acetonitrile at 93: 7 (v / v) for 5 minutes and then reaches 75:25 until 50 minutes. After eluting by the method, 20 mM KH ₂ PO ₄ and acetonitrile were kept constant at a ratio of 75:25 for 50 to 90 minutes to elute. The flow rate was measured at 1 mL per minute, the wavelength of the detector (UV / VIS detector) was 275 nm, and the column temperature was 40 ° C. Qualitative analysis of each component was identified by comparison with the retention time ( t _R ) of the standard, and quantification was performed by preparing a calibration curve with the standard. All samples used for analysis were filtered through 0.45 μm filter (Millipore, Waters) and used for HPLC analysis.

TABLE 13

Catechin (mg / 100 mL) Epigallo
Catechin Catechin Epicatechin Epigallocatechin gallate Epicatechin gallate Total Catechin
59.97 1.97 15.65 74.46 11.09 163.14

As confirmed in Table 13, five kinds of catechins were detected in the green tea white wine, theaflavins, which are oxides of catechin, were not detected, and the total catechin content was 163.14 mg per 100 mL of wine.

1 is a flowchart illustrating a process of manufacturing green tea white wine according to an embodiment of the present invention.

Figure 2 is a graph showing the change in the content of alcohol according to the type of fermented strains inoculated in the green tea fermentation strain production process according to an embodiment of the present invention, ●-● in the graph inoculated GW 01 strain ○-○ indicates the inoculation of GW 02 strain, ▼-▼ indicates that the inoculation of GW 03 strain, ▽-▽ indicates the inoculation of GW 04 strain, ■-■ GW 05 strains were inoculated, □-□ indicates the inoculation of GW 06 strains, ◆-◆ indicates the inoculation of GW 07 strains, ◇-◇ indicates the inoculation of GW 08 strains. ▲-▲ show the inoculation of GW 09 strain, and Δ- △ show the inoculation of GW 10 strain.

Figure 3 is a graph showing the antioxidant activity and total phenolic compound content of green tea white wine and commercial white wine according to an embodiment of the present invention.

Claims (5)

Crushing and compressing green grapes to prepare grape juice; Saccharomyces cerevisiae KCCM 11351, Saccharomyces cerevisiae KCCM 12224, Saccharomyces cerevisiae KCCM 12224, Saccharomyces bananas KCCM 12633 ( Saccharomyces bayanus KCCM 12633) And inoculating at least one fermentation strain selected from the group consisting of Saccharomyces pastorianus KCCM 32361; Preparing a first fermented product by first fermenting grape juice inoculated with the fermented strain; Adding dried green tea to the primary fermentation product; And Secondary fermentation of the first fermented product to which the dried green tea is added Green tea white wine manufacturing method comprising a. The method of claim 1, The method for preparing green tea white wine, wherein the amount of the dried green tea in the step of adding the dried green tea is 0.7 (w / v) to 3 (w / v) based on the entire primary fermentation product. The method of claim 1, Step of preparing the primary fermentation is green tea white wine production method characterized in that the fermentation for 40 hours to 56 hours to prepare the primary fermentation. Green tea white wine prepared by any one of claims 1 to 3. The method of claim 4, wherein The green tea white wine has a total content of catechin 150 mg (catechin) / 100 mL (green tea white wine) to 170 mg (catechin) / 100 mL (green tea white wine).

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