KR101470586B1 - Mothod for improving stuck fermentation of blueberry wine - Google Patents

Abstract

The present invention relates to a method for improving fermentation of blueberry wine, wherein wine having a predetermined quality and uniform taste for a predetermined period of time can be mass-produced by improving the fermenting rate, and adding bananas or a nitrogen source to lower the content of remaining sugar, and thus can contribute to the creation of farm income.

Description

Mothod for improving stuck fermentation of blueberry wine [0002]

The present invention relates to a method of fermenting wine using blueberries, and more particularly, to a method of fermenting blueberries using a blueberry wine or a blueberry wine to which a nitrogen source or a banana is added so as to overcome factors impeding fermentation during fermentation of blueberries To a fermentation improving method.

Generally, the fruit wine is fermented by drinking alcohol or yeast, including grape and plum, and drinking it. Yeasts used for the fermentation of these fruit juices require nutrients such as nitrogen sources, vitamins and minerals in addition to sugar for proliferation. Here, the cause of the fermentation disorder of the fruit wine is usually caused by a shortage of such nutrients. For this reason, for example, diammonium phosphate or a yeast nutrient is added to the wine to solve the fermentation disorder . In particular, in the case of fruit grains other than grapes prepared by adding water, nutrients are diluted, so that an additional supply of yeast nutrients is important.

In recent years, the cultivation area of blueberries has increased rapidly with the increase in demand for high-functional agricultural products in Korea, and the cultivation area has continuously increased from 24ha (hectare) in 2006 to 534ha in 2010 and 1.082ha in 2011 There is a fear of over production, and development of various processed products is required. At present, studies on the production of jams, muffins, cookies, makgeolli and vinegar using blueberry are actively conducted. Such blueberries are rich in polyphenols such as anthocyanins, and are excellent in flavor and thus suitable for wine production, but their development is insignificant. The fermentation difficulties such as blueberry fermentation rate is slow and irregular fermentation is stopped often, which is an industrial problem. However, research on the solution of such fermentation disorder has not been reported almost all over the country.

Here, as for the fermented beverage using blueberry, as described in Korean Patent No. 10-0883862, blueberries of bibbery 9.3-10 wt. Per 100 wt. Of the starch raw material were added to produce a fermented beverage.

However, it is difficult to obtain the effect of blueberry properly because the content of the blueberry is insufficient. However, researches for producing wine which has the most blueberry as a main ingredient are required, and the production of wine with a high content of blueberry Fermentation failure occurred during the fermentation of blueberries, which made it difficult to stably produce a large quantity and uniform taste of wine.

KR0883862 10

In order to solve the above-described difficulties, the present invention provides a method for improving the fermentation of blueberry wines which is improved in the fermentation disorder caused in the fermentation process of blueberry by adding nitrogen source or banana in fermenting blueberry It has its purpose.

To achieve the above object, the present invention provides a method of improving the fermentation of blueberry wines, which comprises adding a banana or a nitrogen source to improve the fermentation speed and lowering the residual sugar content.

Here, 90-110 ppm of potassium metabisulfite (K ₂ S ₂ O ₅ ) was added to prevent oxidation, and the yeast cultured in YM broth for 46-50 hours was added at 0.8-1.2% (v / v), the yeast is Saccharomyces bayanus EC-1118 strain, and the fermentation is characterized by fermentation at 25-35 ° C.

Further, the banana is characterized by adding 2.0 to 6.0% by weight based on 100% by weight of blueberries.

Further, the nitrogen source is characterized in that any one of yeast extract, di-ammonium phosphate and yeast energizer is added.

The nitrogen source is added in an amount of 900-100 ppm.

As described above, according to the present invention, nitrogen sources or bananas are added during fermentation of blueberries to improve the fermentation of blueberries, thereby producing a certain quality of wine in a certain period of time.

Also, it is possible to remove the fermentation disorder of blueberry by suggesting the kind of nitrogen source or sub ingredient and its addition amount. In particular, fermentation difficulties can be prevented by adding a banana within a certain range as a raw material.

In addition, the fermentation disorder of the blueberry is minimized, and the blueberry wine having a uniform taste is mass-produced, thereby contributing to the income generation of the farmer.

BRIEF DESCRIPTION OF THE DRAWINGS The accompanying drawings, which are incorporated in and constitute a part of the specification, illustrate preferred embodiments of the invention and, together with the description, serve to further the understanding of the technical idea of the invention, It should not be interpreted.
BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a graph showing the results of experiments for different fermentation amounts of blueberry wines according to the present invention.
FIG. 2 is a graph showing the results of different experiments of yeast nutrients for improving the fermentation of blueberry wines according to the present invention.
FIG. 3 is a graph showing the results of an experiment in which the content of banana, which is a sub ingredient, is varied to improve the fermentation of blueberry wines according to the present invention.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. However, the detailed description of known functions and configurations incorporated herein will be omitted when it may unnecessarily obscure the subject matter of the present invention.

Blueberries are shrub vegetation belonging to the Vaccinium of Ericaceae, a perennial temperate plant that grows well in acidic soils at a temperature of 15-21 ° C and a pH of 4.5-5, a high-bush blueberry ( Vaccinium corymbosum ) , Vaccinium myritillus and Vaccinium ashei are commercially grown as important commercial fruits. There are more than 400 species of blueberries in the world, mainly in North America, but the demand for health functionalities has increased as the company has recently been named as the top 10 supermarket of the New York Times. The efficacy of blueberries is excellent in protecting eyesight such as relieving eye fatigue due to anthocyanin components and preventing retinal pigment diseases, and is superior in preventing aging and dementia due to the antioxidant component, And prevent adult diseases such as heart disease, arteriosclerosis, and stroke. In addition, the antioxidant substance helps diuretic, rich in vitamins and minerals to help create a firm, clean skin, and one blueberry contains 2.5 times the amount of plant oil in the banana, It inhibits the absorption of sugar and cholesterol, while blocking toxic substances in the intestines, which is excellent for preventing colon cancer and constipation. In addition, it is known that it has excellent effects on the immune system promotion and stroke prevention, and has been reported to have active oxygen radical absorption effect, oxidative stress suppressing effect, antioxidant effect, antibacterial and anticancer activity.

Yeast, which is normally used during the fermentation of fruit wine, requires nitrogen sources, vitamins and minerals in addition to sugar for proliferation. The cause of fermentation disorder is usually caused by the lack of nutrients. In producing wine, diammonium phosphate (DAP) or yeast nutrient is added to solve the fermentation disorder. In particular, in the case of fruit grains other than grapes produced by adding water, nutrients are diluted, so that an additional supply of yeast nutrients is important.

In the present invention, various experiments were conducted to improve the fermentation while minimizing the fermentation disorder of blueberry through the addition of nitrogen source or banana to the phenomenon of fermentation disorder by producing blueberry wines with different water use rates Respectively.

<Condition>

Blueberries, selected as the main material of the experiment, are harvested at the Blueberry Farm, Chungcheongbuk-do Province, in June 2012 and frozen at -20 ℃. The blueberries are thawed at room temperature and then blended with a blender. This blueberry sample has a sugar content of 11.4 ° Brix and a total acidity of 2.94 pH and 1.33%. The fermentation process for producing wine using the thus-obtained blueberry is used in the following <Experiment 1>, <Experiment 2> and <Experiment 3>. At this time, the control is fermented using only blueberries.

Here, ˚Brix is a unit representing soluble solids, and in the case of grapes, there is an error of 0.5%. Although it does not exactly coincide with the value of sugar content according to fruits, ˚Brix is used as a unit of sugar content in the present invention. Hereinafter, the solid content and the sugar content are used in the same meaning, and they are used in combination, and the unit is unified to ° Brix.

In addition, in the culturing condition, 90-110 ppm, preferably 100 ppm, of meta-potassium sulfite (K ₂ S ₂ O ₅ ) is added for prevention of oxidation and cultured in YM broth for 46-50 hours, preferably 48 hours Yeast is added at 0.8-1.2% (v / v), preferably 1% (v / v). Here, the yeast is Saccharomyces bayanus EC-1118 (Lalvin, Canada) strain and the fermentation is carried out at 25-35 ° C, preferably 30 ° C.

Here, a digital refractometer (PR-32, Atago, Japan) is used as the refractometer and a pH meter (Laboratory pH / DO / Cond. Meter, Korea) is used as the pH.

In addition, the refractive index measured by the refractometer has no error until the fermentation starts and the alcohol is produced, but when the fermentation proceeds and alcohol is produced, the refractometer affects the refractometer and thus the value is higher than the original value. In addition, even without fermentable sugar, the final sugar content of the fruit wine measured by the refractometer is measured to be about 7-8 ° Brix, which is an error caused by alcohol. Even though the fermentation was completed and the fermentable sugar was consumed, the actual sugar content of non fermented sugar, organic acid, and polyphenol was measured to be 2-3.5 ° Brix.

During the fermentation process, the sugar content was measured by using a digital refractometer shown in <Condition> after sieving with a sieve, and the pH was measured using a pH meter shown in <Condition>. The total acidity was 0.1 N Titration was performed with sodium hydroxide (NaOH), and the amount of sodium hydroxide consumed at that time was calculated in terms of tartaric acid (%). Alcohol content was measured by distillation method after 100 mL of sample was filtered by sieving wine. The specific gravity of the distilled solution was measured using a distillation scale (Scale: 0-10; 10-20, Deakwang Inc., Seoul, Korea) after the addition of 70 mL or more of distilled water, , And adjusted to 15 ° C using a Gaylussac table, and the alcohol content was expressed as% (v / v) concentration. In addition, third distilled water was added to about 30 mL of the remaining fermentation solution which had not been distilled during the measurement of alcohol, and the amount of alcohol-free solid content (true ° Brix) was measured using a refractometer.

Therefore, in the present invention, a fermentation disorder is defined as a fermentation disorder when the final sugar content is 8 ° Brix or more (3 ° Brix or more after distillation) or when the fermentation period is 3 weeks or more (when there is a change in sugar content of 1 ° Brix or more after 3 weeks).

<Experiment 1>

In Experiment 1, blueberries were fermented under the indicated culture conditions according to the conditions described in <Conditions> with varying amounts of water.

The blueberries were placed in a fermentation vessel and mixed with water of 0 times, 1 times (A, see FIG. 1), 2 times (B, see FIG. 1) and 3 times (C, see FIG. 1) After adding sugar, it was adjusted to 24.5 ± 0.5 ° Brix. At this time, the fermentation speed of blueberry according to the amount of water was represented by a change in sugar content (° Brix), and as a result, the graph of FIG. 1 was derived.

As can be seen from the graph of FIG. 1, the sugar content of the control was rapidly decreased from the second day, and the sugar content of the control group was almost unchanged after 2 weeks, while the fermentation rate was slower in the experimental groups. In the case of the final sugar content measured on the 40th day after immersion, the soluble solid content of the control was 7.7 ° Brix, while that of A was 9.7 ° Brix, that of B was 10.6 ° Brix, and that of C was 13.2 ° Brix. , Indicating that the fermentation was not terminated.

In the case of other wines, it is reported that Odie wines have a value of 8.5-8.7 ° Brix after the end of fermentation at 24 ° Brix in the early stage of fermentation (Kim YS, Jeong DY, Shin DH. Optimum fermentation conditions and fermentation characteristics of mulberry (Morus alba) wine. J. Food Sci. Technol. 40: 63-69 (2008)). In addition, it was reported that the fermentation temperature was about 7.2 ° Brix at the 21 ° Brix of fermentation at the initial stage of fermentation (Yook C, Jang EM, Quality improvement of wines made from domestic grapes by addition of grape skins. Food Sci. Technol. 41: 528-535 (2009)).

Based on this, fermentation disorder was observed in all experimental groups (A, B, C) except for the control except when the standard of fermentation disorder specified in <condition> was applied. Here, fermentation failure may occur in the case of blueberries because most of the fruit juice is subjected to fermentation by admixing the water and feeding the initial sugar content to 21-24 ° Brix. In addition, when the fermentation speed and the final sugar content were compared, it was found that the fermentation speed was slow and the residual sugar content was low in the case of blueberry, as compared with other fruit wine having a fermentation end date within 10 days, It was finally confirmed that there was residual fermentation disorder.

<Experiment 2>

In Experiment 2, the blueberry was fermented under the suggested culture conditions as described in <Conditions> with different nitrogen source or sub ingredient.

The same amount of water was added to the same amount of blueberries and then cultured under the given conditions. Several nitrogen sources were added to solve the fermentation disorder. Here, the nitrogen source is added by 900-1, 100 ppm, respectively, to yeast extract (a, see Fig. 2), diammonium phosphate (b, see Fig. 2) and yeast energizer (c, see Fig. 2) , And raisins (d, see FIG. 2) and bananas (e, see FIG. 2) were added at 9-11% (w / v). As a result, the graph of FIG. 2 was derived.

As shown in the graph of FIG. 2, from the beginning of fermentation, all of the experimental groups except the raisin-added experimental group consumed faster sugar than the control without the added food. When the sugar content was measured at 3 weeks after immersion, the highest residual sugar content was 11.7 ° Brix in the control, 9.2 ° Brix in the yeast extract, 10.0 ° Brix in the yeast extract, 10.0 ° Brix in the yeast extract, And the value of 9.5 ° Brix was obtained in the experimental group to which the energizer was added. In addition, the addition of raisins showed 12.0 ° Brix in the experimental group, whereas in the banana-added experimental group, the value of 8.3 ° Brix showed that the banana increased the fermentation speed most effectively. The initial fermentation rate of the experimental group added with the banana was slower than that of the group supplemented with the yeast nutrient, but the fermentation rate of the experimental group added with the nitrogen source decreased from the 12th day, whereas the experimental group added with the banana showed continuous consumption of sugar, On day 16, the value was less than 9 ° Brix.

In addition, the pH of the blueberry and the content of soluble solids (true ˚Brix) by eliminating the error that may affect the sugar content by distilling the final alcohol and alcohol) Table 1].

Experimental
group Alcohol (%) Soluble soilds
(˚Brix) pH Control 12.8 ± 0.3 5.2 ± 0.6 3.1 a 14.1 ± 0.4 3.9 ± 0.3 3.3 b 12.6 ± 0.2 4.6 ± 0.1 3.1 c 12.4 ± 0.2 4.6 ± 0.4 3.1 d 11.4 ± 0.3 6.3 ± 0.3 3.4 e 13.3 ± 0.5 2.5 ± 0.2 3.3

As shown in Table 1, the final alcohol concentration measured after 3 months was 14.1% for yeast extract (a) and 13.3% for banana (e), indicating an alcohol content of 12.8% (B), yeast energizers (c), and raisins (d), which were higher than those of the control (control) And the lowest alcohol content was 11.4%. In addition, the content of solids was lowest at 3.9 ° Brix and 2.5 ° Brix for yeast extract (a) and banana (e), respectively, which had higher alcohol content than the control, contrary to the final alcohol concentration. (B), yeast energizers (c), and raisins (d) showed lower levels of 4.6-6.3 ° Brix, respectively, than those of the control. Only three weeks after the fermentation, only the banana juice (e) could solve the fermentation problem, but after 3 months after the fermentation, the yeast extract juice (a) also showed a complete fermentation. Considering the final alcohol, residual sugar and fermentation rate during the initial 3 weeks, the banana was considered the best material to solve the fermentation problem of blueberries.

<Experiment 3>

In Experiment 3, the selected blueberries were fermented according to the proposed culture conditions as described in <Conditions> with different contents of bananas.

In Experiment 2, the addition amount of banana, which had the highest effect of solving fermentation problems due to the fastest fermentation rate and the low residual sugar content, was 2.0-4.0 wt% (see Fig. 3) relative to 100 wt% of blueberry The results are shown in Fig. 3, in which the fermentation speed was measured at 4.0-6.0 wt% (see Fig. 3). At this time, in order to observe more clearly the change of the fermentation speed according to the addition of the banana, the amount of water in the water was doubled to induce fermentation disorder. As a result of the third week after immersion, the control was added at 11.5 ° Brix, the addition of 2.0-4.0% by weight of banana was 8.0-10.0 ° Brix, and the addition of 4.0-4.0% by weight of banana was 6.4-8.4 ° Brix. For example, when the content of the banana is 2.5 wt%, the addition amount is 9.0˚Brix, and when the content of the banana is 5 wt%, the addition amount is 7.4˚ Brix. In addition, the content of sugar was almost unchanged (within 1 ° Brix) after 3 weeks regardless of the amount of added banana, but the content of residual sugar decreased as the amount of added banana increased. The final sugar content of the control on the 40th day after immersion was measured to be 10.6 ° Brix for the control, 7.8-9.8 ° Brix for the addition of 2.0-4.0% by weight of banana and 6.4-8.4 ° Brix for the addition of 4.0-6.0% by weight of banana . For example, when the content of the banana is 2.5 wt%, the addition amount is 8.8˚ Brix, and when the content of the banana is 5 wt%, the addition amount is 7.4˚ Brix.

Thus, considering the fermentation speed and the final sugar content, it can be seen that the addition of the banana is the optimum ingredient to solve the fermentation problem of blueberry. Of course, fermentation conditions such as the amount of water in the fermentation broth, the yeast state, and the addition of the yeast nutrient may be different from each other, so the addition amount of the banana to solve the fermentation disorder may also be changed. It can also be seen that addition of the above-mentioned nitrogen source in addition to the banana can solve the fermentation problem of the bloody fruit.

On the other hand, the growth of yeast for fermentation requires nitrogen sources, vitamins and minerals in addition to sugar, and the lack of nitrogen sources is one of the main causes of wine fermentation disorders. Although there is sufficient sugar available for yeast, low viable yeast survival rates and fermentation difficulties have been observed in some wines, and it has been reported that the cause of this fermentation disorder is mostly due to low nitrogen concentration (L. Blateyron, JM Sablayrolles. J Biosci Bioeng. 91: 184-189 (2001)). &lt; / RTI &gt; In addition, it was reported that the yeast growth promoting effect was shown only when the urea added to the nitrogen was added to the alcohol fermentation using the dried omija extract (Mo HW, Jeong JS, Choi SW, Choi KH). omija and optimal nutritional requirements for alcoholic fermentation. J Korean Soc Food Sci Nutr 41 (2), 254-260 (2012)). Therefore, in the case of blueberry wine, when fermentation is disturbed by water, the reason why the fermentation disorder is observed is that the substance that inhibits the growth of yeast, which is contained in the blueberry itself, .

As a result, the addition of banana during the fermentation for producing blueberry wines is a good material for solving fermentation problems, and addition of nitrogen source is also found to be a factor for solving fermentation problems.

As described above, those skilled in the art will appreciate that the present invention may be embodied in other specific forms without departing from the spirit or essential characteristics thereof. It is therefore to be understood that the above-described embodiments are to be considered in all respects as illustrative and not restrictive. The scope of the present invention is defined by the appended claims rather than the detailed description and all changes or modifications derived from the meaning and scope of the claims and their equivalents should be construed as being included within the scope of the present invention.

Claims (8)

A method for improving fermentation for producing blueberry wines,
A method for improving the fermentation of blueberry wines, which comprises adding a banana or a nitrogen source to improve the fermentation rate and lowering the residual sugar content, wherein the bananas are added in an amount of 2.0-6.0 wt% based on 100 wt% of the blueberries .
The method according to claim 1,
A method for improving the fermentation of blueberry wines, which comprises adding 90-110 ppm of meta-potassium sulfite (K ₂ S ₂ O ₅ ) for the purpose of preventing oxidation, under culturing conditions of the fermentation.
3. The method of claim 2,
A method for improving fermentation of blueberry wines, which comprises adding 0.8-1.2% (v / v) of yeast cultured in YM broth for 46-50 hours under the culturing conditions.
The method of claim 3,
Wherein the yeast is Saccharomyces bayanus EC-1118 strain as a culture condition for the fermentation.
5. The method of claim 4,
Wherein the fermentation is carried out at 25-35 DEG C under the culture conditions of the fermentation.
delete 6. The method according to any one of claims 1 to 5,
Wherein the nitrogen source is any one of yeast extract, di-ammonium phosphate and yeast energizer.
8. The method of claim 7,
Wherein the nitrogen source is added in an amount of 900-100 ppm.

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