KR101088771B1 - Method for making grapevine wine using remnant of wild grapevines - Google Patents

Abstract

Method for producing a Murhuju using the murubak according to the present invention comprises the step of mixing the murubak and water remaining after the juice of the muru by 1: 1.5 to 1: 2.5 by weight to prepare a murubak mixed solution (S10); Adding sugar to the murubak mixture (S20); Adding the yeast after the step S20 to first ferment the murubak mixed solution to obtain a first fermentation broth (S30); Adding sugar after the step S30 (S40); Filtering the Murukak mixed solution after the step S30 (S50); Fermenting the filtered first fermentation broth to obtain a second fermentation broth (S60); After the secondary fermentation, adding at least one of citric acid or glycine (S70) and after the step S70 of aging the secondary fermentation solution (S80), so that using the previously discarded Murakak The production of the same quality as the conventional meju is economical is very effective.

Description

Method for making grapevine wine using grapefruit wine {Method for making grapevine wine using remnant of wild grapevines}

The present invention relates to a method of preparing a beetle using the buckwheat, more specifically, after the fermentation with the buckwheat mixed with the buckwheat and water mixed with the first fermentation with yeast, and then added to the first fermentation filtrate After the secondary fermentation and filtering, the secondary fermentation filtrate relates to a method of producing a muru liquor using mercury to aged by adding malic acid and citric acid.

As the results of research on the benefits of wines such as wine and maroon wine continue to be published, wine is attracting attention as a health food of modern people.

In general, the process of producing wine, such as wine or maruju fermentation by adding yeast to the juice obtained by the juice of grapes or grapefruit, or in some cases fermented by adding yeast after adding sugar to the juice.

At this time, the grape juice or grapefruit juice after the juice of grape juice or grapefruit juice is discarded as garbage.

An object of the present invention is to provide a method for producing wine wine using the grape juice or grape juice after extracting the grape juice or grapefruit juice.

In addition, an object of the present invention is to provide a method for producing a wine of the same wine with the same taste, color, and aroma as grape wine or grapefruit wine when manufacturing wine using grape or grapefruit or the like.

One aspect of the present invention comprises the step of mixing the Murukak and water remaining after the juice of the mulberry 1: 1.5 to 1: 2.5 by weight to prepare a Murukak mixed solution (S10); Adding sugar to the murubak mixture (S20); Adding the yeast after the step S20 to first ferment the murubak mixed solution to obtain a first fermentation broth (S30); Adding sugar after the step S30 (S40); Filtering the Murukak mixed solution after the step S30 (S50); Fermenting the filtered first fermentation broth to obtain a second fermentation broth (S60); After the secondary fermentation, at least one of citric acid or glycine is added (S70) and after the step S70 provides a method for producing a Murju wine using the Murhubak comprising the step of aging the secondary fermentation broth (S80). .

Wherein step S20 is added 22 ~ 26% by weight of the base sugar mixture, and step S30 is added to the yeast Saccharomyces cerevisiae (Saccharomyces cerevisiae) 100mg per 1kg of the beets, in particular the S30 step may be fermented for 5 to 10 days at 20 to 40 ℃.

In addition, the step S40 adds 8 to 12% by weight of sugar to the primary fermentation broth, the step S60 ferments the primary fermentation broth for 10 to 15 days, and the step S70 converts the citric acid to the secondary fermentation broth. 0.1 wt% to 0.2 wt% based on the weight of the glycine may be added or 0.1 wt% to 0.3 wt% based on the weight of the secondary fermentation broth.

In particular, the step S70 may add 0.1% to 0.3% by weight of the glycine and 0.1% by weight of citric acid based on the weight of the secondary fermentation broth with respect to the weight of the secondary fermentation broth.

And step S80 may be aged by the addition of oak in sawdust / planer / chip form, oak in sawdust form can be aged by adding 0.5% to 1.5% by weight of the secondary fermentation broth.

Another aspect of the present invention comprises the step of mixing the Murukak and water remaining after the juice of the mulberry 1: 1.5 to 1: 2.5 by weight to prepare a Murukak mixed solution (S10); Adding sugar to the murubak mixture (S20); Adding the yeast after the step S20 to first ferment the murubak mixed solution to obtain a first fermentation broth (S30); Adding sugar after the step S30 (S40); Filtering the Murukak mixed solution after the step S30 (S50); Fermenting the filtered first fermentation broth to obtain a second fermentation broth (S60); Adding 0.1% by weight to 0.3% by weight of the glycine and 0.1% by weight of citric acid by weight of the secondary fermentation broth (S70); After the step S70 may include the step of aging the secondary fermentation broth.

Here, the step S20 may add 22 to 26% by weight of the base sugar mixture, and the step S40 may add 8 to 12% by weight of sugar to the primary fermentation broth.

The manufacturing method of the muru liquor according to the present invention has an economical advantage because it can produce the muru liquor of the same quality as the conventional one by using the discarded muru foil.

In addition, the present invention can effectively improve the quality of the main ingredient by adding at least any one of citric acid or glycine to the meruju prepared using the Murukak.

In addition, the present invention has an effect that contains a large amount of beneficial components to the human body because the production of the maruju using a murubak containing a large amount of active ingredients such as polyphenols.

In addition, the present invention has the effect of effectively improving the quality of the main wine by adding oak in the form of sawdust during ripening of the wine.

1 is a flow chart illustrating a method of manufacturing a maru wine according to an embodiment of the present invention.

Referring to Figure 1, the manufacturing method of the walnut juice according to the present embodiment is a step of preparing a buckwheat mixture liquid by mixing the remaining buckwheat after the juice of the buckwheat and the buckwheat (S10) and the sugar in the buckwheat mixture liquid Step (S20) and the addition of yeast after the step S20, the first fermentation of the Murhubak mixed solution to obtain a primary fermentation broth (S30), and after the completion of the step S30 for alcohol of alcohol Adding a sugar (S40), filtering the murubak mixed solution after the step S30 (S50), and obtaining a secondary fermentation solution by fermenting the filtered first fermentation solution (S60) and the Adding at least one of citric acid or glycine after the secondary fermentation (S70), and after the step S70, the step of aging the secondary fermentation broth to obtain a maruju (S80).

The buckwheat buckwheat squeezes the buckwheat to obtain the buckwheat juice, and means the remaining peel and residue, in this embodiment can produce a buckwheat buckwheat of the same quality as the buckwheat buckwheat using only the buckwheat.

Here, when manufacturing the maruju using the buckwheat, it is possible to manufacture a more savory maruju because it can be produced not only the beneficial ingredients in the buckwheat juice, but also the active ingredient contained in the epidermis.

In particular, the Murakak contains a large amount of anthocyanin pigment, and the anthocyanin is a powerful antioxidant action to protect tissues damaged by cholesterol, prevent platelet aggregation, keep blood vessels in an elastic state, improve the excretion of waste accumulated in the blood vessels.

In addition, the moor bark and seeds of the beetle contains a large amount of resveratrol, the resveratrol not only lowers the cholesterol level in the blood, but also effective in the treatment of inflammation, neuroprotection, antiviral action, etc. Eating foods can help manage your blood pressure and reduce your incidence of cardiovascular disease.

The step S10 is to mix the Murakak and water in a predetermined ratio, in the present embodiment, the water is used 1.5 to 2.5 times based on the weight of the Murakak.

Here, when the water is used less than 1.5 times, the murubak absorbs the water excessively, and the fermentation is not smoothly performed, and uniform fermentation does not proceed, and when the water is used more than 2.5 times, the color and aroma of the muru is reduced.

In addition, in the present embodiment, after mixing the Murukak and water is heated for 30 minutes to 1 hour at a temperature of 60 ℃ to 95 ℃. In this case, when the muru mixture is heated, by destroying the enzyme that discolors the inherent color, the inherent color can be maintained even after fermentation, and the extraction time of the color of the melon can be shortened.

In addition, it is possible to sterilize microorganisms unnecessary for fermentation through the heating process.

In this heating process, the above-described effect is reduced when the Murakak mixed solution is heated to less than 60 ° C., and the color of the marhuju is discolored due to heat denaturation when heated above 95 ° C. Here, the heating temperature and the heating time may be appropriately changed according to the preference of the consumer, thereby controlling the color of the wine.

The step S20 is a step of adding sugar to the mixed fruit mixture, in this embodiment, 22 to 26% by weight of the base sugar mixture is added so that the alcohol content after the first fermentation is 11 to 12%.

The step S30 is a step of primary fermentation of the sweetened mixed fruit mixture. Here, the sweetened buckwheat mixture solution is added with yeast before the first fermentation, and the yeast is used Saccharomyces cerevisiae, and 100 mg per kg of the buckwheat mixture solution is added.

And it is preferable to ferment for 5 to 10 days at 20 to 40 ℃ for optimal growth conditions of yeast at the first fermentation.

The step S40 is a step of adding sugar to the first fermentation broth for the alcoholic alcohol content after the second fermentation. In the present embodiment, 8 to 12% by weight of sugar is added to the primary fermentation broth to form the alcohol content of 14 to 16% after the second fermentation.

The step S50 is a process of filtering the primary fermentation broth in which the residue and impurities contained in the primary fermentation broth are filtered. In this embodiment, the filtration step is performed after the sweetening.

In step S60, the filtered primary fermentation broth is fermented under the same conditions as the primary fermentation, and in this embodiment, the fermentation is performed for 10 to 15 days.

The step S70 is a step of adding citric acid (citric acid) or glycine (glycine) called citric acid in order to improve the taste of the secondary fermentation broth after the secondary fermentation.

Here, citric acid is added 0.1% to 0.2% by weight relative to the weight of the secondary fermentation broth, the glycine is added 0.1% to 0.3% by weight relative to the weight of the secondary fermentation broth.

In particular, the citric acid is less than 0.1% by weight is added to the umami taste and sour taste is reduced 0.2% by weight is added so that the acidity is strong, when the glycine is added less than 0.1% the umami and acidity is reduced, more than 0.3% When added, the sour taste becomes strong.

Therefore, when the citric acid or glycine is added, the organic acid lacking in the Murukak is added, and through this, it is possible to provide the same taste and aroma as the Murukju made by using the grapefruit juice.

The step S80 is a step of ripening the secondary fermentation broth to which the citric acid or glycine is added, to produce the meruju by ripening the fermentation broth at 10 ~ 15 ℃. Here, the fermentation broth is preferably aged for one year in terms of taste and aroma. In this embodiment, the fermentation broth is aged for 10 days to 3 months in consideration of inventory and economic aspects.

In addition, when the fermentation broth is aged, 0.5 to 1.5 wt% of oak chips, sawdust, etc., based on the total weight of the second fermentation broth may be aged.

Thereafter, the maruju is completed through the aging step (S80), and the maruju is injected into a bottle and packaged.

Hereinafter will be described in more detail the manufacturing process of the wine according to this embodiment.

1. Materials and Equipment

end. Test Material

(1) meringues and grapes

(A) Blank samples for processing characteristics of wild grapefruit (buckwheat, wild wild grape, grape)

In order to investigate the processing characteristics of the fruit juice, grapes were harvested from Paju, Yanggu, Hoengseong, and Muju, and grapes were collected from Songsan and Yeongdong, and used as test samples.

(B) Murakak of this embodiment

After purchasing Murhu grown in the vicinity of decompressed mountain in Jeokseong-myeon, Paju-gun, Gyeonggi-do, it was used for the quality improvement test of Murhuju.

(2) sugar

It was sweetened using what is sold in the domestic CJ Corporation.

(3) yeast (yeast)

Fermovin (Saccharomyces cerevisite, No.7013 INRANARBONNE) manufactured in France was used.

(4) oak

Oak used imported products and sawdust type, large rice type, and carving type by preparation type.

I. Containers and fermentation chambers

(1) Fermentation vessel

The vessel used 20 liter jars.

(2) fermentation chamber

A constant temperature room at 20 ° C. ± 1 was used.

2. Experimental method

end. The fruit skin, pulp and seed content composition ratio of fruit fruit was measured by weight percentage of each part.

I. moisture

Moisture content was measured using an infrared moisture determination balance (AD -4714, Japan). 3. Balance the sample 3. 5g with a balance installed in the moisture meter, measure the heating temperature and time at 95 ℃ for 20 minutes, and when the measurement is completed, the value calculated by the moisture content calculator installed in the moisture meter. Was used.

All. Sugar content

The filtrate was diluted 10-fold and measured in a glucose meter (TMR 33-36 High Accutacy Refractometer) to give Birx.

la. Handheld pH meter (mofel IQ150, USA)

hemp. Organic acid

Take 10 ml with Murakak, place 100 ml into Erlenmeyer flask, add 3-4 drops of 0.1% phenolphtalein solution, titrate until 0.1% pink solution with 0.1 N-NaOH solution, and consume 0.1 N-NaOH per 100 ml of filtrate. Represented in ml water.

bar. Color

Color was measured using a spectro colormater (model JS555, tdchno system co., LTD. Japan) to measure the brightness (L) and redness (a). In this case, the larger each value, the brighter the color.

four. Reducing sugar

10% lead acetate and 3.2% sodium carbonate were added to 2 ml of the sample to remove proteins, filtered, mixed with 100 ml, and then taken to 10 mlTlr, and the reducing sugar was measured using the Somogyi method.

Ah. Alcohol content

The alcohol content is 100ml of fermented mature maruju, 500ml in a Erlenmeyer flask, 150ml of distilled water, connected to a distillation apparatus, heated-distilled, and distilled to about 90ml, put in a 100ml-mass cylinder and aligned to 100ml The alcohol content was measured by putting alcohol.

character. Food

Meruju's taste is based on 50 staff and students

3. Example

end. Murhu's liquor process suitability

The composition ratio of skin, pulp and seed as a characteristic of the melon fruit is shown in Table 1.

Table 1 <Unit: g,%>

Looking at the morphological characteristics of the improved beech (hereinafter referred to as 'meru') as shown in Table 1, the mouth is 3.7g, slightly larger than 3.2g wild beetle, blood (shell) and seeds are 0.3g each Was like. However, the pulp was 3.1g more than wild gulls, 2.6g, and seed was 0.4g in grapes. As a result, the size of the buckwheat is about one third of the grape, and the buckwheat is slightly larger than the wild buckwheat.

The sweetness of the beets is 17.4, higher than wild beers 17.0 and 15. 35, while the pH and organic acid of grapes are 3.62 and 0.75%, respectively, while the beets are 3.27 and 0.99%, respectively. Because of this, wild buckwheat is slightly sour than buckwheat, and buckwheat is stronger than grape.

In addition, the brightness of the grapes are brighter than grapes and wild grapes, and the redness of the grapes is red compared to the wild grapes and wild grapes, so the color of the grapes is darker and darker than the grapes.

I. Manufacture of Morus wine using Murugak

(1) Non-heating treatment

After the juice is mixed, the weight ratio of buckwheat and water obtained as a by-product after mixing is 1: 1.5 to 1: 2.5, and the sugar is added so that the total equivalent is 25% by weight based on the buckwheat mixture (1kg of buckwheat and water mixture) Sugar 253g), yeast is added uniformly by adding 100mg based on 1kg of muru mixture, and first fermented at 20 ℃ for 10 days.

The primary fermentation broth was added to the filtrate with filtrate and added 20 to 26% by weight of sugar, added to the filtrate, and mixed uniformly, followed by secondary fermentation at 20 ° C. for 20 days, followed by filtration to obtain a secondary fermentation broth.

And the secondary fermentation broth is aged for 1 year at 15 ℃ to prepare a maruju according to this embodiment. At this time, the control group uses the conventional wine and wine wine prepared in 100% of the same way as the above.

In addition, the pH, organic acid, reducing sugar, alcohol content, color, and flavor of the other mussels and the conventional mussels and wine were measured and compared to the present Example. Table 2 shows the resulting data.

TABLE 2

Referring to Table 2, it can be seen that the pH and organic acid of the Murhuju using Murukak is formed higher than 100% grape wine and lower than 100% Murhuju.

And it can be seen that the alcohol content and reducing sugars are almost no difference from the comparison group, the color of the muru produced in the ratio of 1: 1.5 is similar to the brightness and redness of the 100% muruju, and the muruju prepared at 1: 2.5 is 100 It can be seen that% wine has similar brightness and redness.

Therefore, as the mixing ratio of murubak increases, it can be seen that the merchandise is improved by being similar to 100% muru wine and 100% wine.

[Table 3]

* Food Standard-Very Good: 5, Good: 4, Normal: 3, Bad: 2, Very Bad: 1

Looking at the results of Table 3, it was found that the Murhuju scores slightly lower in taste and smell compared to the 100% Murhu wine, but the color was the same as or higher than the 100% Murhu wine. In other words, muruju prepared by mixing water and murubak is evaluated to have a lower taste and odor compared to 100% muruju. To compensate for this, citrus acid, malic acid, grape acid, or glycine are used to improve taste and aroma. It can be seen that this is effective.

In addition, in the case of 100% of the wild grapes, the red color hardly appears in the case of 100% of wild grapes, and it can be seen that the red color is better seen in the wild grapes using the same wild grapes as in this embodiment.

All. Improved quality by adding organic acid

(1) When citric acid and glycine are used respectively

B. Based on the weight ratio of citric acid and glycine, respectively, by weight based on the fermentation of Murukak using the same method as B. It is prepared by incorporating into an aged and aged for one year.

(2) When citric acid and glycine are used together

B. Based on the total weight of citric acid and glycine on the basis of the weight of each of the Murukak using Murukak fermented by the same method as above B. It is prepared by adding in% and aging for 1 year.

Thereafter, the maruju using the marubak according to the present example is compared with the 100% maruju.

First, Table 4 or Figure 5 is a mejuju prepared by adding citric acid or glycine, respectively.

[Table 4]

TABLE 5

In Table 4, the more the amount of citric acid and glycine added, the lower the pH and the higher the organic acid. There was no change in reducing sugar and alcohol content.

In addition, in the case of 100% of the wild grapes, the brightness and the saturation of the wild grapes according to the present embodiment, the brightness and the saturation is formed high, the color difference is improved as the amount of citric acid is increased, the amount and color difference of glycine was irrelevant.

In addition, it was found that the highest score in the taste was 0.15% (w / v) of citric acid or glycine, and the amount of citric acid or glycine added was 0.10 to 0.20, which is higher than that of 100% marhuju. there was.

Next, Table 6 or Table 7 is a meruju prepared by mixing citric acid and glycine.

TABLE 6

TABLE 7

Referring to Tables 6 and 7, when citric acid and glycine were mixed and added, there was no difference in the components, and the taste was best when citric acid 0.1% (w / v) and glycine 0.20% (w / v). It can be seen that this is improved.

The above results are summarized that, as a by-product remaining after juice is contained, the active ingredient, such as polyphenols, contains a large amount of active ingredients, and is beneficial to the body. Compared to its components and taste can be seen that.

In addition, it can be seen that the main ingredient of the rum wine is improved when it is most preferably prepared by adding 0.1% (w / v) citric acid and 0.20% (w / v) glycine.

la. Improvement of Main Fruits of Oak Fruits by Aging Addition by oak Preparation

0.5, 1.0, 1.2% by weight of sawdust, planer rice, and chips made of oak based on the weight basis were added to the muruju (0.1% (w / v) and 0.20% (w / v) citric acid) prepared in C. above. And aged for 1 year.

[Table 8]

From the results in Table 8, it can be seen that in the improvement of the quality of the oak using the oak, the sawdust type of each form can effectively improve the main quality, and among them, it is most effective to add 1.0% of the sawdust by weight.

Although the present invention has been described above with reference to the illustrated drawings, the present invention is not limited to the embodiments and drawings described herein, and is applied by those skilled in the art through various combinations within the scope of the technical idea of the present invention. This is possible.

1 is a flow chart illustrating a method of manufacturing a maru wine according to an embodiment of the present invention

Claims (13)

Preparing the Murhubak mixture by mixing the Murukak, which is the residue left after the juice of the muru, and water in a weight ratio of 1: 1.5 to 1: 2.5 (S10); Adding sugar to the murubak mixture (S20); Adding the yeast after the step S20 to first ferment the murubak mixed solution to obtain a first fermentation broth (S30); Adding sugar after the step S30 (S40); Filtering the Murukak mixed solution after the step S30 (S50); Fermenting the filtered first fermentation broth to obtain a second fermentation broth (S60); Adding at least one of citric acid or glycine after the second fermentation (S70) and After the step S70 step of aging the secondary fermentation solution (S80) characterized in that it comprises a method of producing Murju wine. The method according to claim 1, The step S20 is a method of producing Murjuju using Murukak, characterized in that the sugar is added 22 ~ 26% by weight based on the mixture. The method according to claim 1, The yeast of the step S30 is Saccharomyces cerevisiae (Saccharomyces cerevisiae), the step S30 is the production of the Murhuju using Murukak, characterized in that the yeast is added at a rate of 100mg per 1kg of the buckwheat mixture Way. The method according to claim 1, The step S30 is a method of producing Murju wine using a muru gourd, characterized in that the fermentation for 5 to 10 days at 20 to 40 ℃. The method according to claim 1, Wherein step S40 is a method of producing Murjuju using Murakak, characterized in that the addition of 8 to 12% by weight of sugar based on the primary fermentation broth. The method according to claim 1, Wherein step S60 is a method of producing Murju wine using a muru gourd characterized in that the fermentation of the primary fermentation broth 10 to 15 days. The method according to claim 1, The step S70 Muruju using murubak, characterized in that the citric acid is added 0.1% to 0.2% by weight based on the secondary fermentation broth or the glycine is added by 0.1% to 0.3% by weight based on the secondary fermentation broth. Manufacturing method. The method according to claim 1, The step S70 0.1% to 0.3% by weight of the glycine based on the secondary fermentation broth and 0.1% by weight of the citric acid based on the secondary fermentation broth production method of the Murhuju using a murubak. The method according to claim 1, The step S80 is a method of producing muru wine using the buckwheat, characterized in that the aged by adding oak of sawdust / planer rice / chips. The method according to claim 1, The step S80 is a method of producing muru wine using the buckwheat oak, characterized in that the oak in the form of sawdust added by adding 0.5% to 1.5% by weight based on the secondary fermentation broth. delete delete delete

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