KR101200339B1 - Wine utilizing the fruits of Pinkpap Borisu and method thereof - Google Patents

Abstract

The present invention relates to a wine and a method for producing the same using pink pop linden fruit. More specifically, the present invention relates to a wine using pink pop linden fruit, which is well-balanced in taste and functionality, and a method of manufacturing the same.
According to the present invention, the standardization of wine production method using pink pop barley water provides environmental conditions such as yeast inoculation amount, sugar content, amount of other nutrient sources, fermentation temperature and sterilization method of manufactured wine, and based on other fruits It will also be used to establish the basic data and the application direction for the processing. In addition, it can contribute to the promotion of the consumption of the surplus pink pop berry and increase the income of the farmers growing it.

Description

Wine using pink pop linden fruit and its manufacturing method {Wine utilizing the fruits of Pinkpap Borisu and method}

The present invention relates to a wine and a method for producing the same using pink pop linden fruit. More specifically, the present invention relates to a wine using pink pop linden fruit, which is well-balanced in taste and functionality, and a method of manufacturing the same.

Bodhi tree is a plant belonging to the dicotyledonous plated olipoplaraceae family, and it is mainly cultivated as ornamental or fruit tree. The fruit of pink pop linden tree is spherical, 1cm long, has a bit bitter and sweet taste, and in October, it opens like grapes and ripens in red. The leaves are alternate, oval or long oval, the upper part is dark green, and the back is brown with scales of brown hairs. Bodhi tree mainly uses the fruit, and in Oriental medicine, this fruit is called Khalban (木 半夏). Bodhisattva fruit is known to be effective in protecting the intestines, eliminating heat and calories, as well as diarrhea and bleeding, indigestion, osteomyelitis, edema, and menstrual irregularities. For a long time in Korea and China folks have been used to treat cough, sputum, asthma, diarrhea and itching as well as berries. In addition, leaves and stems are reported to have high content of sugars, fatty acids and phytosterol.

Until now, research on barley tree, as well as nutritional and food component studies, as well as antioxidant and cancer cell proliferation inhibitory effect of solvent fractions of berry fruit, useful components of berry leaves, whitening effect of berry tree extract and antiplatelet aggregation and anti It is limited to some studies such as inflammation, and research on the development of processed products using pink pop linden fruit is insufficient.

The conventional wine production method is mainly a general grape wine production method is a specific method for producing wine using other fruits, that is, the amount of yeast, sugar content, other nutritional sources and fermentation temperature is not specifically known. In addition, the specific sterilization method of the wine in order to improve the shelf life is also the same for wines made using other fruits except grape wine.

Accordingly, the present inventors have improved the utilization of the pink pop berry tree fruit, and has developed a wine and a manufacturing method using the pink pop berry berry fruit including a specific sterilization method of wine in order to enhance storage.

An object of the present invention is to provide a wine and a method for producing the same using the pink pop linden fruit. More specifically, to provide a wine and a manufacturing method using the pink pop linoleum fruit in harmony with the taste and functionality well.

In order to achieve the object of the present invention as described above, the present invention

a) preparing a pink pop linden fruit fermented sugar solution;

b) sterilizing and cooling after controlling the sugar content of the sugar solution; And

c) inoculating and fermenting yeast after said cooling;

It provides a method of producing wine using pink pop linden fruit comprising a.

It is preferable to further include the step of adding a nitrogen source 0.001 ~ 1.0g / L after the sugar control of step b).

The nitrogen source is preferably diammonium hydrogen phosphate ((NH ₄ ) ₂ HPO ₄ ).

It is preferable to adjust the sweetness of step b) to 20 ~ 26 ° Brix.

Sterilization of step b) may include sterilization for 20 to 40 minutes at 70 ~ 110 ℃.

Yeast of step c) is Saccharomyces cerevisiae KCCM 12650) Torulaspora delbrueckii KCCM 11299) or Zygosaccharomyces rouxii KCCM 12066).

It is preferable to inoculate the yeast with 1.0 to 5.0% (v / v).

It may include the step of c) the fermentation at 20 ~ 30 ℃.

Sterilizing after step c);

After sterilization may further comprise the step of adding the dried Schizandra chinensis.

The sterilization is preferably added for 0.5 to 2% of the dried Schizandra chinensis for 20 to 40 minutes at 60 ~ 70 ℃.

The aging is preferably low temperature aging for 20 to 40 days at 0 ~ 4 ℃.

In another aspect, the present invention provides a wine using pink pop linden fruit.

The wine is preferably wine using the pink pop linoleum fruit prepared by the above method.

According to the present invention, the standardization of wine production method using pink pop barley water provides environmental conditions such as yeast inoculation amount, sugar content, amount of other nutrient sources, fermentation temperature and sterilization method of manufactured wine, and based on other fruits It will also be used to establish the basic data and the application direction for the processing. In addition, it can contribute to the promotion of the consumption of the surplus pink pop berry and increase the income of the farmers growing it.

: 오미자 무첨가 와인,

: 오미자 첨가와인
도 4는 오미자 무첨가 및 첨가 와인의 ABTS 라디칼 소거활성을 나타낸다.

: 오미자 무첨가 와인,

: 오미자 첨가와인
도 5는 오미

자 무첨가 및 첨가 와인의 환원력에 관한 것이다.

: 오미자 무첨가 와인, : 오미자 첨가와인
도 6은 오미자 무첨가 및 첨가 와인의 FRAP 이다.

: 오미자 무첨가 와인,

: 오미자 첨가와인1 relates to a manufacturing process of pink pop linden fruit wine.
Figure 2 shows the change in the physicochemical properties of wine production using pink pop berry fruit juice.
3 shows the DPPH radical scavenging activity of Schizandra chinensis-free and added wines.

: Schisandra no wine,

: Schisandra chinensis wine
4 shows the ABTS radical scavenging activity of Schizandra chinensis-free and added wines.

: Schisandra no wine,

: Schisandra chinensis wine
5 is Sumi

Now it relates to the reducing power of added and added wine.

: Schisandra-free wine: wine Schisandra added
6, Schisandra chinensis is additive-free and added to FRAP of wine.

: Schisandra no wine,

: Schisandra chinensis wine

In one embodiment of the present invention

a) preparing a pink pop linden fruit fermented sugar solution;

b) sterilizing and cooling after controlling the sugar content of the sugar solution; And

c) inoculating and fermenting yeast after said cooling;

It provides a method of producing wine using pink pop linden fruit comprising a.

The Pink Pop linoleum fruit is grown only in Hapcheon-gun, Gyeongnam Province, the shape is spherical, 1 cm in length and has a slightly astringent and sweet taste, and in October, it opens like grapes and ripens in red. The leaves are alternate, oval or long oval, the upper part is dark green, and the back is brown with scales of brown hairs.

The production of the fermented sugar solution of the pink pop berry tree can be prepared by mixing the fermented pink pop berry berry fruit and sugar in one embodiment of the present invention and then fermenting it to obtain an extract by filtration and storing in a cold room.

The sweetness of the fermentation sugar solution of the pink pop berry fruit is adjusted in consideration of alcohol fermentation to be suitable for wine production, if the sugar content is too high, it is preferable to adjust to 20 ~ 26 ° Brix bar. 24 ° Brix is more preferred given the alcohol yield.

After adjusting the sugar content, it is preferable to further include the step of adding 0.001 ~ 1.0 g / L nitrogen source. In consideration of the effect of the nitrogen source on alcohol fermentation, it is more preferable to add 0.5 to 1.0 g / L nitrogen source. The reason for adding the nitrogen source is that the fermentation may be delayed if the nitrogen source is insufficient in the juice during alcohol fermentation.

The nitrogen source is preferably diammonium hydrogen phosphate ((NH ₄ ) ₂ HPO ₄ ).

Sterilization after addition of the nitrogen source is preferable, and may include sterilization for 20 to 40 minutes at 70 ~ 110 ℃. The reason for sterilization in this way is to prevent deterioration and long-term preservation.

Cooling after the sterilization is preferably inoculated with yeast. The yeast is not limited thereto, but Saccharomyces cerevisiae KCCM 12650), Torulaspora delbrueckii KCCM 11299) or Zygosaccharomyces rouxii KCCM 12066), but Saccharomyces cerevisiae KCCM 12650) is more preferred. Subcultured the yeast can be used as the main hair for alcohol fermentation.

It is preferable to inoculate 1.0 to 5.0% (v / v) of the yeast. It is more preferable to inoculate 5.0% (v / v) in consideration of the effect of inoculation amount of yeast on alcohol fermentation.

It is preferable to ferment at 20-30 degreeC after inoculating the said yeast. It is more preferable to ferment at 25 ° C in consideration of alcohol production amount, organoleptic cotton, fermentation time and the like.

Sterilizing after step c);

After sterilization may further comprise the step of adding and aging Schizandra chinensis.

It is preferable to carry out the sterilization for 20 to 40 minutes at 60 to 70 ° C, and it is preferable to add 0.5 to 2% of the dried schizandra. The reason for adding dried schisandra chinensis is desirable in terms of organoleptic aspects such as color, aroma and taste of wine, health promotion aspect and shelf life (see FIGS. 3 to 6). In addition, if the sterilization is not wine, but the fermentation of acetic acid proceeds to change to vinegar because it is to prevent this.

The aging is preferably low temperature aging for 20 to 40 days at 0 ~ 4 ℃. This is to consider the shelf life and sensual characteristics of the wine using the fruit of pink pop linden.

In addition, one embodiment of the present invention provides a wine using pink pop linden fruit.

The wine is preferably wine using the pink pop linoleum fruit prepared by the above method. Wine according to an embodiment of the present invention is able to overcome the taste imbalance and reproducibility of taste, which is one of the biggest disadvantages of fermented foods. In addition, the pink popper barley fruit used as the main material of the present invention contains a large amount of vitamin C and carotenoid components having excellent effects on antioxidant and anticancer activity. You can get the benefits of vitamin C and carotenoid compounds at low cost.

Hereinafter, the present invention will be described in detail through examples. The following examples are only illustrative of the present invention, and the scope of the present invention is not limited thereby.

< Example >

The method for standardizing the production method of pink pop lime fruit wine is as follows.

Pink pop  With bodhi tree Wine  Selecting the Best Manufacturing Method

Stage 1 : Pink pop  Bodhi fruit fermentation Sugar  Produce

1 kg of shredded pink pop berry fruit and 1 kg of sugar were mixed in a 4 L plastic container, left to stand at room temperature for 3 months, fermented, filtered through gauze to obtain an extract, and stored in a refrigerator.

Stage 2: Alcohol Fermented Yeast

Yeast is Saccharomyces distributed by the Korean spawn association (KCCM) The fruit fermentation capacity of fruit juice was investigated using cerevisiae KCCM 12650 yeast.

Stage 3: Species Culture and Fermentation

Yeast inoculated in 50 mL YPD (Yeast extract 5.0 g / L, Bacto peptone 5.0 g / L, Dextrose 20 g / L) liquid medium for passage of the yeast strain preserved in the refrigerator at 160 rpm in a rotary shaker incubator at 30 ° C 48 hours of incubation was used as the mother seed for alcohol fermentation. Adjust the barley fruit juice to 24 ° Brix in a 5 L fermenter, add 0.001 ~ 1.0 g / L of (NH ₄ ) ₂ HPO ₄ , sterilize at 100 ° C for 30 minutes, and inoculate 5.0% of seed cultured seedlings 20-30 Fermentation was carried out for 7 days at ℃. While fermentation was performed, the fermentation broth was stirred for 2 minutes at intervals of 24 hours to prepare wine using pink pop linden fruit. In addition, in consideration of the shelf life and sensory characteristics of pink pop berry fruit wine sterilized for 30 minutes at 65 ℃ and then aged low temperature for 30 days in a cold storage of 0-4 ℃ to prepare a final pink pop berry fruit wine.

Experimental Example  1: according to the amount of inoculation of yeast pH , Sugar, brownness and Alcohol  Content change

The pH of the wine produced by using the pink pop berry tree fruit according to the present invention was measured by pH meter (pH meter: ORION, USA), the sugar content was measured using Abbe refractometer (NOW Co., LTD Japan), Spectrophotometer (1601, Shimadzu Co., Tokyo, Japan) was used as the absorbance at 600 nm. In addition, the alcohol content is 100 ml of water boiled dilute 100 mL of water, distilled to recover 80 mL, 20 mL of distilled water is added to the 100 mL mark and measured by the alcohol hydrometer, percent alcohol (%, v / v).

As a result of examining the effect of the yeast inoculation amount on the alcohol fermentation of pink pop berry tree juice is shown in Table 1. The pH tended to decrease gradually with the fermentation period, and there was no difference according to the amount of yeast inoculation. The sugar content tended to decrease with the fermentation period, and the sugar content decreased as the inoculation amount of yeast increased. The brown color tends to increase gradually with the fermentation period, and the alcohol content tends to increase gradually with the fermentation period. Therefore, it was found that the alcohol content increased as the inoculation amount of yeast increased, and when the inoculation amount was 5.0%, 12.4% alcohol was produced on the 7th day of fermentation, showing the highest alcohol content.

Effect of Yeast Inoculation on Alcohol Fermentation of Pink Pops Yeast
concentrations (%) Day pH ° Brix Browning
(OD _{600 nm} ) Alcohol
(%, v / v) 1.0 0 5.95 24.2 0.068 0 One 5.24 23.6 0.272 0.2 2 4.70 21.8 0.825 1.0 3 4.56 18.6 1.114 2.8 4 4.23 16.4 1.277 4.6 5 4.01 15.2 1.323 6.0 6 3.85 14.4 1.534 7.4 7 3.76 13.2 1.617 8.2 2.5 0 5.95 24.2 0.109 0 One 4.72 22.0 0.424 0.8 2 4.57 20.2 0.896 2.0 3 4.37 17.6 1.188 3.6 4 4.18 15.8 1.365 5.2 5 3.91 14.6 1.462 6.6 6 3.74 13.2 1.627 9.0 7 3.70 11.8 1.703 10.8 5.0 0 5.95 24.2 0.212 0 One 4.61 21.4 0.829 1.8 2 4.18 19.0 1.254 3.6 3 4.02 16.0 1.451 4.2 4 3.85 14.2 1.562 6.4 5 3.72 12.4 1.681 9.8 6 3.66 10.6 1.731 12.0 7 3.60 9.4 1.802 12.4

Table 1 is a Sacch pingkeupap lime fruit juice (24 ° Brix) and then cooled pasteurized at 80 ℃ 30 minutes. cerevisiae KCCM 12650 strains were inoculated with 1.0, 2.5 and 5.0% (v / v) and incubated at 25 ° C. for 7 days.

Experimental Example  2: according to the sugar content of the juice pH , Sugar, brownness and alcohol content

In general, the alcohol content of wine is around 4-9%, when the alcohol content is less than 12%, the wine tends to rot easily, and when the sugar content is too high, yeast does not grow. Therefore, after adjusting the sweetness of the pink pop bodhi tree juice to 20-26 ° Brix and the alcohol fermentation trends are shown in Table 2. pH and sugar tended to decrease with the fermentation period and brownness increased. In addition, the sugar production tended to increase up to 20-24 ° Brix, and the most alcohol was produced at 12.6% when the sugar level was 24 ° Brix. On the other hand, when the sugar concentration was 26 ° Brix, alcohol production decreased slightly.

Effect of Sugar Contents on Alcohol Fermentation of Pink Pops ° Brix
concentrations Day pH ° Brix Browning
(OD _{600 nm} ) Alcohol
(%, v / v) 20 0 5.94 20.0 0.218 0 One 4.37 17.8 1.054 1.8 2 4.23 14.2 1.454 5.6 3 4.18 8.4 1.951 8.6 4 3.83 8.0 1.953 8.8 5 3.72 7.8 1.917 9.2 6 3.62 7.4 1.867 9.4 7 3.56 7.2 1.859 10.0 22 0 5.94 22.0 0.218 0 One 4.42 19.5 1.036 1.8 2 4.33 17.0 1.347 3.6 3 4.21 12.0 1.681 7.8 4 3.96 9.8 1.730 10.2 5 3.72 8.7 1.831 11.0 6 3.65 8.4 1.866 11.4 7 3.58 8.2 1.850 11.6 24 0 5.94 24.0 0.218 0 One 4.57 21.4 0.984 1.6 2 4.39 19.2 1.218 3.2 3 4.20 15.0 1.433 5.2 4 3.94 12.2 1.696 9.4 5 3.80 10.2 1.773 11.8 6 3.64 9.8 1.887 12.0 7 3.58 9.0 1.891 12.6 26 0 5.94 26.0 0.218 0 One 5.65 24.2 0.781 1.0 2 5.60 23.0 0.937 2.2 3 4.84 19.2 1.271 4.8 4 4.55 16.6 1.490 6.2 5 4.37 14.0 1.747 9.6 6 4.26 13.4 1.784 11.4 7 4.21 12.0 1.783 12.0

Table 2 shows the pink pop linden fruit juice to 20-26 ° Brix after sterilization for 30 minutes at 80 ℃ and cooled Sacch . cerevisiae KCCM 12650 strain was inoculated with 5.0% (v / v) and incubated at 25 ° C. for 7 days.

Experimental Example  3: according to the addition amount of nitrogen source pH , Sugar, brownness and alcohol content

When fermentation of alcohol does not have enough nitrogen source, the fermentation may be delayed. The results of alcohol fermentation were examined by adding nitrogen source (NH ₄ ) ₂ HPO ₄ to 0.001-1.0 g / L in the fruit juice of pink pop same. The pH and sugar content showed a tendency to decrease gradually as the fermentation period increased, and the brownness and alcohol content gradually increased with or without nitrogen source. In addition, as a result of examining the alcohol fermentation by adding (NH ₄ ) ₂ HPO ₄ to 1 g / L, more than 13.4% of alcohol content was produced in the sample added at 0.5 g / L or more on the 7th day of fermentation.

Effect of (NH ₄ ) ₂ HPO ₄ Concentration on Alcohol Fermentation in Pink Pop Lime Wine (NH ₄ ) ₂ HPO ₄
(g / L) Day pH ° Brix Browning
(OD _{600 nm} ) Alcohol
(%, v / v) 0 0 5.96 23.8 0.211 0 One 4.63 21.2 0.821 1.8 2 4.24 19.2 1.261 3.4 3 4.01 16.4 1.487 4.2 4 3.87 14.4 1.573 6.2 5 3.72 12.6 1.701 9.8 6 3.64 10.8 1.762 11.8 7 3.60 10.0 1.892 12.0 0.25 0 5.96 23.8 0.211 0 One 4.61 21.0 1.287 1.8 2 4.19 18.8 1.503 3.6 3 3.97 16.0 1.623 4.4 4 3.81 14.4 1.725 6.4 5 3.69 12.0 1.796 10.2 6 3.64 10.4 1.814 12.0 7 3.59 9.6 1.911 12.4 0.5 0 5.96 23.8 0.211 0 One 4.55 20.6 1.124 2.4 2 4.11 18.2 1.617 3.8 3 3.87 15.2 1.689 5.8 4 3.68 13.4 1.754 8.2 5 3.66 11.8 1.856 10.8 6 3.58 10.2 1.914 12.2 7 3.56 8.8 1.852 13.4 1.0 0 5.96 23.8 0.211 0 One 4.54 20.4 1.132 2.4 2 4.09 18.4 1.628 3.8 3 3.88 15.0 1.701 5.6 4 3.70 13.0 1.762 8.4 5 3.67 11.6 1.863 10.8 6 3.61 10.0 1.920 12.4 7 3.58 8.6 1.861 13.4

Table 3 shows pink pop linoleum fruit juice (24 ° Brix) (NH ₄ ) ₂ HPO ₄ After adding the concentrations of 0, 0.25, 0.5 and 1.0 g / L, the solution was sterilized at 80 ° C. for 30 minutes and cooled, and then Sacch . cerevisiae KCCM 12650 strain was inoculated with 5.0% (v / v) and incubated at 25 ° C. for 7 days.

Experimental Example  4: according to fermentation temperature pH , Sugar, brownness and alcohol content

The results of examining the effect of fermentation temperature on alcohol fermentation of Pink Pope lychee fruit juice are shown in Table 4. As the fermentation period progressed, pH and sugar content decreased, and brownness tended to increase. Although the alcohol content tended to increase with the fermentation period regardless of temperature, the most alcoholic fermentation occurred in the sample fermented at 30 ℃. When the fermentation temperature was 25 ℃ was determined to be suitable.

Effect of Fermentation Temperature on Alcohol Fermentation of Pink Pop's Bodhi Tree Wine Temperature
(℃) Day pH ° Brix Browning
(OD _{600 nm} ) Alcohol
(%, v / v) 20 0 5.98 24.0 0.218 0 One 4.62 21.6 1.125 1.8 2 4.27 19.4 1.624 3.4 3 4.06 16.4 1.698 4.2 4 3.91 14.2 1.737 6.4 5 3.76 12.2 1.856 10.0 6 3.67 10.4 1.912 11.4 7 3.60 9.6 1.932 12.8 25 0 5.98 24.0 0.218 0 One 4.57 20.4 1.132 2.4 2 4.16 17.8 1.634 4.0 3 3.84 15.0 1.701 5.8 4 3.66 13.2 1.768 8.4 5 3.64 11.6 1.866 10.6 6 3.60 10.0 1.9020 12.0 7 3.58 8.8 1.851 13.6 30 0 5.98 24.0 0.218 0 One 4.48 19.2 1.256 3.0 2 4.06 16.8 1.678 4.8 3 3.68 14.2 1.798 7.8 4 3.60 10.2 1.924 12.0 5 3.58 9.4 1.951 12.6 6 3.62 8.6 1.874 13.2 7 3.66 8.2 1.818 13.8

Table 4 shows (NH ₄ ) ₂ HPO ₄ in pink pop linden fruit juice (24 ° Brix). After adding 0.5 g / L of concentration, sterilized at 80 ℃ for 30 minutes, cooled, and then treated with Sacch . cerevisiae KCCM 12650 strains were inoculated with 5.0% (v / v) and incubated at 20, 25 and 30 ° C for 7 days.

By combining the above results, after selecting the optimum fermentation conditions, wine was produced based on the selected fermentation conditions. That is, the sweetness of the pink pop berry fruit juice was adjusted to 24 ° Brix and inoculated with 5% yeast to proceed fermentation at 25 ° C., thereby obtaining a typical fermentation tendency as shown in FIG. 2.

As the fermentation period elapsed, the pH change gradually decreased as the fermentation period elapsed, as shown in FIG. 2A, to pH 3.62 on the 7th day of fermentation. The sugar content also decreased, and after 7 days of fermentation, the sugar content was 8.8 ° Brix (FIG. 2B), and the brown color gradually increased (FIG. 2C). Alcohol production increased rapidly as the fermentation time passed 1 day (the point at which the cell proliferation corresponds to the middle stage of logarithmic growth), which produced 13.6% of alcohol at 7 days of fermentation (FIG. 2D).

Experimental Example  5: Pink pop  Bodhi fruit Wine  Physicochemical properties

The pH of the pink pop linden fruit wine developed by the present invention was measured using a pH meter (pH meter: ORION, USA), and the sugar content was measured using an Abbe refractometer (NOW CO., LTD Japan). 0.1 N-NaOH was added and titrated until pH 8.3, and the acidity was calculated by converting the amount of 0.1 N NaOH consumed into citric acid. Chromaticity measurement was performed using a color difference meter (CR-300, Minolta, Japan). Folin-Ciocalteu's method was used to determine the total phenolic compound content. After adding 9 mL of tertiary distilled water to 1 mL of wine, 1 mL of Folin &Ciocalteau's phenol reagent was added, mixed, and reacted at room temperature for 5 minutes. 10 mL of 7% Na ₂ CO ₃ solution was added to the reaction solution, and the mixture was mixed again, followed by 25 mL of distilled water. The mixed solution was allowed to stand at 23 ° C. for 2 hours, and then absorbance was measured at 760 nm. The measured absorbance was calculated using the standard curve prepared using gallic acid to calculate the total phenolic compound content.

PH, Acidity, Sugar, Chromaticity and Total Phenolic Compound Content of Pink Pop Lime Fruit Wine Pink pop lime fruit wine  pH 3.62 ± 0.06 Acidity (%) 0.38 ± 0.07  Sugar (° Brix) 8.81 ± 0.01 Chromaticity  Brightness (L) 96.83 ± 0.06  Redness (a) 0.76 ± 0.01  Yellow Qingdao (b) 8.64 ± 0.02  Total Phenolic Compound (μg / mL) 3.08 ± 0.01

As a result of measuring pH, acidity and sugar content of pink pop linden fruit wine, the pH was 3.62, the acidity was 0.38% and the sugar content was 8.81 ° Brix. Among the chromaticities, the L value representing brightness was 96.83, the a value representing red rust was 0.76, and the b value representing yellowish blue color was 8.64. The total phenolic compound content was found to be 3.08 μg / mL.

Example  6: Pink pop  Bodhi fruit Wine  Inorganic ingredient content measurement

Determination of the inorganic content of wine according to the present invention was analyzed by inductively coupled plasma spectrometer (Optima 5300DV, Perkin Elmer, U.S.A.)

 Pink pop lime fruit wine Na 26.21 ± 0.95 Mg 1.70 ± 0.04 K 56.25 ± 1.02 Ca 10.58 ± 0.20 Mn ^-1) Zn - P 111.32 ± 2.99 Fe 3.43 ± 0.19 Total 209.48 ± 6.44

¹⁾ Not detected.

As a result of analyzing the inorganic components of the pink pop berry tree wine using ICP, the major inorganic components of the wine were P, K and Na, among which P was 111.32 mg / 100 g and K was 56.25 mg / The highest content was 100 g.

Example  7: Pink pop  Bodhi fruit Wine  Amino acid content measurement

The amino acid content of pink pop berry fruit wine according to the present invention was analyzed using an amino acid automatic analyzer (Biochrom 20, Pharmacia Biotech Biochrom Ltd. Co., UK).

Amino acids Pink pop lime fruit wine Aspartic acid 8.91 Throneine 2.23 Serine 3.61 Glutamic acid 14.09 Proline 29.52 Glycine 5.27 Alanine 11.95 Cystine ^-1) Valine 3.36 Methionine - Isoleucine 1.30 Leucine 2.44 Tyrosine 1.61 Phenylalanine 4.23 Histidine 1.67 Lysine 5.20 Arginine 3.53 Total amino acid 98.92

¹⁾ Not detected.

The amino acid content of pink pop berry fruit wine was analyzed by amino acid autoanalyzer. The major amino acids were proline, glutamic acid and alanine, and the contents were 29.52, 14.09 and 11.95 mg / 100 g, respectively. The total amino acid content was also 98.92 mg / 100 g.

Example  8: Pink pop  Bodhi fruit Wine  Sensory test

The sensory test of pink pop linden fruit wine was carried out by 10 trained sensory test personnel, and the color, aroma, taste, and overall acceptability of each sample were measured by a 9-point method.

Sensory test results of wine prepared using pink pop linden fruit ^{1 )} color Scent flavor Overall
Likelihood Schisandra no wine 5.21 ± 0.42 ^b 5.63 ± 0.36 ^b 5.65 ± 0.35 ^b 5.85 ± 0.37 ^b Schisandra
Added wine 6.32 ± 0.27 ^a 6.24 ± 0.52 ^a 6.08 ± 0.43 ^a 6.22 ± 0.39 ^a

¹⁾ 1-9 scales: 1, very bad; 5, normal; 9; very good.

In terms of color, aroma and taste, pink pop linden fruit wine prepared with Schisandra chinensis was significantly higher in color, aroma and taste than Schisandra chinensis.

Experimental Example  9: Pink pop  Bodhi fruit Wine DPPH Radical  Scavenging activity

After ethanol as a wine stand 1 mL 1.5 × 10 ^-4 M concentration is one to be a 1,1-diphenyl- 2-picryl-hydrazyl solution was uniformly mixed with 4 mL ssikeul vortex for 30 minutes at room temperature, absorbance at 517 nm ( optical density (OD)) was measured.

As a result of measuring DPPH radical scavenging activity of wines prepared with pink pop berry fruit and wines with high taste, Omija showed a tendency to decrease DPPH radical scavenging activity as dilution rate increased. Compared with undiluted wine stock (32.30%), Schizandra chinensis added wine (79.42%) showed higher DPPH radical scavenging activity (FIG. 3).

Experimental Example  10: Pink pop  Bodhi fruit Wine ABTS Radical  Scavenging activity

Mix 5 mL of 7 mM ABTS with 88 μL of 140 mM K ₂ S ₂ O ₈ , leave for 14-16 hours in the dark, mix it with absolute ethanol at a ratio of about 1:88, and absorbance of the control at 734 nm is 0.7 ± 0.02 ABTS solution was adjusted to be used. 20 μL of the sample solution and 980 μL of the ABTS solution were mixed, shaken for 30 seconds, and reacted for 2.5 minutes, and the absorbance was measured at 734 nm.

As a result of measuring ABTS radical scavenging activity of wine made from pink pop berry tree and Schizandra chinensis supplemented wine, it showed no activity in wine without Schizandra chinensis but showed 76.20% high ABTS radical scavenging activity of Schizandra chinensis added wine. (FIG. 4).

Experimental Example  11: Pink pop  Bodhi fruit Wine  Reducing power

Sodium phosphate buffer (2.5 mL, 200 mM, pH 6.6) and 1% potassium ferricyanide (2.5 mL) were mixed in 2.5 mL of the sample, and the mixture was incubated at 50 ° C. for 20 minutes, followed by trichloroacetic acid (2.5 mL, 10%, w / v) was added and centrifuged at 650 × g for 10 minutes. Deionized water (5 mL) and 1 mL of 1% ferric chloride were added to the centrifuged supernatant (5 mL), and the absorbance was measured at 700 nm using a UV-spectrophotometer (UV-1601, Shimadzu Co., Tokyo, Japan). Measured.

As a result of measuring the reducing power of wine made with pink pop berry fruit and Schisandra chinensis, the reducing power tended to decrease as the dilution rate increased, and Schisandra chinensis compared to the undiluted wine extract (absorbance value 0.72) Wine prepared by addition (absorbance value 1.54) showed about two times higher antioxidant activity (Fig. 5).

Experimental Example  12: Pink pop  Bodhi fruit Wine ferric reducing Of antioxidant power

The FRAP method is a method of measuring the total antioxidant power in a sample by analyzing the conversion of ferric ions to ferrous by colored ferrous tripyridyl triazine complex. The reagents used are 300 mM sodium acetate buffer (pH 3.6) and 2,4, 6-tri (2-pyridyl) -1,3,5-triazine (TPTZ) reagent, and 20 mM FeCl ₃ , TPTZ reagent dissolved 10 mM TPTZ in 40 mM HCl. Acetate buffer, TPTZ reagent and FeCl ₃ solution were mixed (10: 1: 1, v / v / v) and incubated at 37 ° C for 10-15 minutes. Samples and pre-warmed working FRAP reagent were dispensed into a 96-well plate, incubated for about 15 minutes, and absorbance was measured at 590 nm using a microplate reader (680, Bio-rad Co., Tokyo, Japan).

As a result of measuring the FRAP activity of wine and Schizandra chinensis wines using pink pop berry fruit, FRAP activity decreased as the dilution rate increased, compared to the wine solution without Schizandra (absorbance value 0.54). Wine prepared by adding Schisandra chinensis (absorbance value 1.08) showed a 2-fold higher FRAP activity (FIG. 6). Therefore, after the wine was produced using the fruit of pink pop berry, it was confirmed that it is even better to add Schisandra chinensis in terms of sensuality, health promotion and shelf life.

Although embodiments of the present invention have been described above with reference to the accompanying drawings, those skilled in the art to which the present invention pertains may be embodied in other specific forms without changing the technical spirit or essential features of the present invention. I can understand that. It is therefore to be understood that the above-described embodiments are illustrative in all aspects and not restrictive.

Claims (12)

a) mixing the crushed pink pop linden fruit and sugar in a weight ratio of 1: 1 and fermenting at room temperature for 2-4 months to prepare a pink pop linden fruit fermented sugar solution;
b) sterilizing and cooling after controlling the sugar content of the sugar solution;
c) inoculating the fermentation sugar solution with the yeast after the cooling and fermenting it; And
d) sterilizing the fermentation product, and then adding and ripening dried Schizandra chinensis; Production method of wine using pink pop linden fruit, including. The method of claim 1,
B) adding a 0.001 ~ 1.0 g / L nitrogen source after the step of adjusting the sugar content, characterized in that it further comprises. The method of claim 2,
The nitrogen source is a production method, characterized in that the diammonium hydrogen phosphate ((NH ₄ ) ₂ HPO ₄ ). The method of claim 1,
Method for producing a sugar of step b) characterized in that to adjust the 20 ~ 26 ° Brix. The method of claim 1,
Sterilizing step b) is characterized in that the sterilization for 20 to 40 minutes at 70 ~ 110 ℃. The method of claim 1,
Yeast of step c) is Saccharomyces cerevisiae KCCM 12650) Torulaspora delbrueckii KCCM 11299) or Zygosaccharomyces rouxii KCCM 12066) characterized in that the manufacturing method. The method according to claim 1 or 6,
Method of inoculating the yeast 1.0 ~ 5.0% (v / v). The method of claim 1,
Fermentation of step c) at 20 ~ 30 ° C characterized in that the production method. delete The method of claim 1,
Sterilization in the step d) is 20 to 40 minutes at 60 ~ 70 ℃, the aging process is characterized in that the low-temperature aging for 20 to 40 days at 0 ~ 4 ℃. The method of claim 1,
Method d characterized in that the 0.5 to 2% by weight relative to the total weight of the fermented product in step d). Claim 1 to 8, 10 and 11 of the method of any one of the method, the alcohol concentration is 12-14%, wine using pink pop linden fruit.

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