KR101752633B1 - Manufacturing Method for Mulberry Wine - Google Patents

Abstract

The present invention relates to a process for the production of high-performance functional wines having a shortened overall ripening period by using cryo-extraction and micro-oxygenation of mulberry fruit, Harvesting, sorting, pre-cooling at 3-5 ° C for 7-8 hours; Air-washing the pre-cooled audi and then freezing at 20 to 30 ° C; And cooling the frozen frozen state at a temperature of from 7 to 13 캜 to remove ice crystals and immerse the frozen crystals; The method according to claim 1, wherein the fermentation is carried out at a temperature of 17 to 20 ° C. Applying pressure at 16 to 18 [deg.] C so as not to oxidize the primary fermented edible solids so as to obtain only juice; Transferring the juice to a fermentation vessel, adding yeast, adding a trace amount of oxygen, and performing secondary fermentation at 17 to 20 ° C; Removing the suspension of the upper layer of the fermentation broth by raising the fermentation broth at 15 to 17 ° C; Removing the ice crystals from the fermentation broth at a temperature of from 7 to 13 ° C to increase the solid content and concentrate the fermentation broth to 1.3 times the fermentation broth; Transferring the fermentation broth into a fermentation vessel, adding a trace amount of oxygen to the fermentation broth, and aging the fermentation broth with a fermentation broth; And filtering and filling the fermented wine according to the volume of the fermented wine.

Description

{Manufacturing Method for Mulberry Wine}

More particularly, the present invention relates to a process for producing an oily wine, which comprises using a cryo-extraction technique and a micro-oxygenation technology, which is a mulberry fruit, The present invention relates to a process for producing an edible wines which can efficiently produce wines.

In general, wine is the most popular and longest-established mainstream in the western region. It refers to an alcoholic beverage made by fermenting ripe grape sugar, but in recent years, it has been made into a fermented alcohol such as apple, persimmon, Beverages are also called wine.

The market trends of these wines are divided into the existing wine producing countries such as France, Italy, Spain and Germany, and the emerging wine producing countries such as USA, Australia, Chile and Argentina. Recently, , Japan and other Asian wines are experiencing rapid growth. For example, in the case of Japan among Asian countries, the share of domestic wines among the total consumed wines is more than 30%.

However, since Korea accounts for more than 97% of the imported wine among domestic consumption wines, it has a lot of loss of foreign currency. Therefore, it is necessary to reduce the expenditure of foreign currency through development of premium domestic wine which is different from imported wine and has high quality. It is true.

On the other hand, as the fruit of mulberry trees and mountain mulberry trees grown in the whole country, it is produced mainly in Jeollabuk-do area, Yangpyeong area in Gyeonggi-do and Yeongcheon area in Gyeongsangbuk-do area. It is abundant and has a characteristic of emitting a fresh smell by sour and sweet taste by the contained sugar. Furthermore, because of its unique flavor and dark color, Audi has a high suitability for processing wine and is more suitable for wine processing because it has better fermentability than other fruits.

In addition, there is an antioxidant component called Cyanidin-3-Glucoside, which is commonly called C3G, an organic sugar, a mucilage, a kind of antihistamine, a sugar, an organic acid, (C), potassium (K), sodium (Na), phosphorus (P), iron (Fe), vitamin A, vitamin B1, B2, vitamin C, triterpene Triterpenoid α-amylrinacetate, antibiotic betulinic acid, diuretic and capillary-strengthening action, which is effective in preventing hypertension and arteriosclerosis, isoquercitrin (Isoquercitrin ), And the like.

In particular, cyanidin-3-glucoside among the components contained in the above-mentioned odorant exhibits excellent antioxidative activity among 300 kinds of anthocyanins and is 7 times stronger than that of tocopherol (vitamin E), which is a conventional antioxidant nutrient, , 2.3 times of colored rice, and 9 times of black soybeans.

In addition, in the above-mentioned Odi, the calcium (Ca) is 3 to 14 times, the potassium (K) is 2 to 32 times, the vitamin B1 is 13 to 70 times, the vitamin C is 1.5 It is rich in various vitamins, minerals, nourishment and so on which reaches to 13 times. It is rich in zinc which is easily lacked by modern people because of environmental hormone, etc., and it suppresses hypertension by improving capillary vascular permeability. (1-Deoxynojirimycin: 1-DNJ), which is a substance for reducing blood sugar, and Rutin, which is a substance for making blood sugar, and 87% of unsaturated fatty acids (linoleic acid) And it has been reported that it is highly useful as a health functional food.

Accordingly, in the case of consuming audi, antioxidative action of cyanidin-3-glucoside (C3G) can anticipate a variety of physiological activity effects such as inhibition of aging, treatment of diabetic retinopathy, improvement of visual acuity, (1-DNJ), and it can be applied to manufacture diabetic patients that have sugar exclusion because they are composed only of fructose and glucose. .

On the other hand, wine has been recognized not only as a mainstream liquor but as an essential food for the prevention of illness prevention and treatment from the ancient times. And thus, it is necessary to develop an edy wine having enhanced functional physiologically active substance.

Korean Patent Registration No. 1067821 (Sep. 20, 2011) discloses a process for producing a roasted orchid having a sugar content of 16 to 18 Brix, Preparing a mixed acid for adjusting acidity, a sulfite for removing germs, yeast, purified water, tannin and an appropriate amount of oak chips; 20 kg of the prepared oats are put into a fermentation vessel and polished sufficiently. Then, 3 g of sulfite is added per 20 kg of oats to remove germs from the ground oats, and the oats are uniformly stirred. 5 kg of sugar, 40 g of mixed acid, 5 g of tannin, and 50 g of oak chips were added to 20 kg of the ground oak and 20 l of oak was added to 10 l of purified water to give a sugar content of 24 to 35 ° Brix and a specific gravity of 1.090 to 1.140 An OD liquid preparation step of producing an OD liquid; After the prepared OD solution is allowed to stand for 2 to 3 hours, 7.5 g of yeast per 20 kg of OD are preliminarily taken in purified water, and the solution is heated to 35 to 45 ° C and then dissolved in 180 to 200 ml of water. A yeast spraying step of spraying evenly on the surface; A first fermentation step in which carbon dioxide generated in the fermentation vessel is discharged while the lid of the fermentation vessel is closed and an air lock is installed to block the inflow of external air and then fermented at 23 to 25 ° C for 6 to 10 days Wow; A first filtration step in which the filter cake is filtered while gently pressing the fermented liquor having a specific gravity dropped to 1.020 by primary fermentation; The filtered fermented milk is transferred to the fermentation vessel again and the airlock is installed with the lid closed. The fermented milk is fermented at 17 to 18 ° C. for 9 to 11 days to have a specific gravity of less than 1.000, A second fermentation step of making; After passing through the second fermentation step, Odin wines having a specific gravity of less than 1.000 were transferred to another container, and the precipitate was removed. After allowing to stand for 28 to 32 days, the supernatant was separately aged And aging for 3 to 5 months; And a packaging step of filtering the aged wines of the aged wines through the aging step by a secondary filter and then feeding the wines by volume. Thus, various functional ingredients can be easily harvested without being destroyed, Methods of making wines are known.

However, since the above-mentioned prior art relies on the addition of sugar or the like for the fermentation of alcohol from an audi having a limited sugar content of 16 to 18 brix, the color, taste, and aroma of the audi according to the addition of sugar are diluted, There is a problem that the flavor is lowered and the quality of the wine is deteriorated due to the dilution of the active ingredient. Further, the sugar has a problem that the sales efficiency is lowered due to the poor perception of the consumers that it adversely affects various diseases, and the price of the sugar is low due to the high production cost due to the purchase of various additives such as sugar.

Further, conventionally, there has been a problem that it is difficult to produce a sufficiently aged Audi wine product because it takes a long aging period as the concentration of the high concentration of the Audi wine is high.

The object of the present invention is to solve the above-mentioned problems, and it is an object of the present invention to solve the above-mentioned problems, and it is an object of the present invention to provide a cryoprotectant The present invention provides a method for manufacturing an edy wine by which a product is manufactured and the quality of the wine can be increased while minimizing the ripening period of the wine using micro-oxygenation in the fermentation process and the aging process of the oder, .

According to the present invention, there is provided a method for producing an oodine wine, comprising harvesting and selecting an oodine, pre-cooling at 3 to 5 ° C for 7 to 8 hours, Air-washing the pre-cooled audi and then freezing at 20 to 30 ° C; And cooling the frozen frozen state at a temperature of from 7 to 13 캜 to remove ice crystals and immerse the frozen crystals; The method according to claim 1, wherein the fermentation is carried out at a temperature of 17 to 20 ° C. Applying pressure at 16 to 18 [deg.] C so as not to oxidize the primary fermented edible solids so as to obtain only juice; Transferring the juice to a fermentation vessel, adding yeast, adding a trace amount of oxygen, and performing secondary fermentation at 17 to 20 ° C; Removing the suspension of the upper layer of the fermentation broth by raising the fermentation broth at 15 to 17 ° C; Removing the ice crystals from the fermentation broth at a temperature of from 7 to 13 ° C to increase the solid content and concentrate the fermentation broth to 1.3 times the fermentation broth; Transferring the fermentation broth into a fermentation vessel, adding a trace amount of oxygen to the fermentation broth, and aging the fermentation broth with a fermentation broth; And filtering and filling the fermented wine according to the capacity.

In the screening and precooling step, the olive oil is mixed with a mixture of Daesungpong and Suwsulpong at a ratio of 5: 5.

In the dipping step, the brix value of the brix is 22 to 26 brix.

In the primary fermentation and the secondary fermentation stages, the yeast amount is added in an amount of 0.02 to 0.04% by weight based on 100% by weight of the total wine, respectively.

In the second fermentation step, the fermented juice is fermented at 10 to 50 ml / L of micronized oxygen before malolactic fermentation and then fermented for 14 to 28 days. Malolactic fermentation Fermentation After fermentation, 0.1-0.5 ml / L of trace oxygen is injected monthly and fermentation takes 30-180 days.

Further, the present invention is characterized by the Odie wines produced by the above-mentioned production method.

According to the process for preparing an oi-wine according to the present invention, since the olive oil is concentrated using cryo-extraction technology, the sugar content can be controlled so that alcohol fermentation can occur without addition of sugar, It produces high quality Audi wines with improved color, flavor and taste of wine. It does not use sugar and concentrates the effective ingredients of the Audi to reflect well-being trends containing functional biologically active ingredients, while enhancing price competitiveness of products. .

In addition, the process for producing an edible winery according to the present invention can ferment and aged the microcrystalline concentrate using a micro-oxygenation technology, thereby greatly shortening the aging time for a high concentration of the fermentation broth, thereby facilitating the production of a ripe product. As well as reducing the loss of natural fruit flavor by fast ripening, enhancing the color and oxidation stability of wine, and improving the texture of tannins smoothly and flexibly.

1 is a block diagram showing an embodiment according to the present invention;
FIG. 2 is an exemplary view showing an apparatus for injecting trace oxygen in an embodiment according to the present invention; FIG.
FIG. 3 is a photograph exemplarily showing a concentration process in an embodiment according to the present invention. FIG.
4 is a graph showing the total phenolic content of the Audi wines and the existing Audi wines according to the present invention
5 (a) and 5 (b) are graphs showing the content of the functional bioactive substance of the Audi wine and the conventional Audi wine according to the present invention, respectively.

The present invention relates to a method for producing a green tea, comprising harvesting and selecting an olive oil, precooling at 3-5 DEG C for 7-8 hours, Air-washing the pre-cooled audi and then freezing at 20 to 30 ° C; And cooling the frozen frozen state at a temperature of from 7 to 13 캜 to remove ice crystals and immerse the frozen crystals; The method according to claim 1, wherein the fermentation is carried out at a temperature of 17 to 20 ° C. Applying pressure at 16 to 18 [deg.] C so as not to oxidize the primary fermented edible solids so as to obtain only juice; Transferring the juice to a fermentation vessel, adding yeast, adding a trace amount of oxygen, and performing secondary fermentation at 17 to 20 ° C; Removing the suspension of the upper layer of the fermentation broth by raising the fermentation broth at 15 to 17 ° C; Removing the ice crystals from the fermentation broth at a temperature of from 7 to 13 ° C to increase the solid content and concentrate the fermentation broth to 1.3 times the fermentation broth; Transferring the fermentation broth into a fermentation vessel, adding a trace amount of oxygen to the fermentation broth, and aging the fermentation broth with a fermentation broth; And filtering and filling the fermented wine according to the volume of the fermented wine.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Next, a preferred embodiment of a method for producing an Audi wine according to the present invention will be described in detail with reference to the drawings.

However, the embodiments of the present invention can be modified into various forms, and the scope of the present invention is not construed as being limited to the embodiments described below. The embodiments of the present invention are provided so that those skilled in the art can understand the present invention and the shapes and the like of elements shown in the drawings are exemplarily shown to emphasize a clearer description.

As shown in FIG. 1, an embodiment of the method for manufacturing an Audi wine according to the present invention includes a step S10 for sorting and precooling, a step S20 for washing and storing, a step S30 for soaking, The fermentation step S40, the juicing step S50, the secondary fermentation step S60, the racking step S70, the concentrating step S80, the aging step S90, , And packaging (S100).

In the step of sorting and precooling (S10), the harvester is harvested to select only the harvesters of excellent commercial quality and matured in an appropriate size.

In the above case, the main raw material, Audi, is selected and the maturity level is determined.

Since most of the above-mentioned odors are higher in the ripe fruit, it is preferable to use the harvested oak as the ripe fruit having the sugar content of about 15brix.

In general, varieties of oedi are suited for size, juice and sugar content, and a relatively small size and high yield, Daesungpong which has low sugar content but high sour taste and high water content and relatively small It is divided into two types, Chungilpong, which has good flavor and high sugar content, and Sujeongpong, which has a relatively large variety of varieties.

In the present invention, the above-mentioned Odi is formed using Daesungpong and Suwsulpong. That is, the Odi is a mixture of Daesungpong which is large in size and strong in sour taste in immature fruits and watery in ripe fruits, and has a high juice and a sugar content of about 15brix.

In the above, Audi mixes Daesungpong and Suwsulpong at a blending ratio of 5: 5, and secures the raw material of all the Daesungpong and Suwsulpong.

The above-mentioned Odi is preserved immediately after harvesting and selected, but it is pre-cooled at a low temperature because Odie is a fruit having a very low storage property because it is easily disintegrated and weak in mold. In other words, the storage of the above-mentioned odor is pre-cooled at 3 ~ 5 ° C for 7 ~ 8 hours from the cooled container before freeze storage and then stored frozen.

In the washing and storing step (S20), the pre-cooled audi are air-washed and then stored at -20 to 30 ° C for freezing.

After pre-cooling the Oddi, it is washed to remove foreign matter with an air washer.

In order to clean the audi with the air cleaner, high-pressure air is sprayed for about 8 to 12 minutes to remove foreign matter adhering to the audi.

If the air is pre-cooled and then air-cleaned and stored as described above, it is possible to prevent the phenomenon that the hardness of the ODY itself is increased by 20% and the fruit is broken. Furthermore, it is possible to maintain the freshness of the audi and to prevent the juice loss of the audi, so as to produce the high quality wine and improve the wine production yield.

In the immersion step (S30), a dipping operation for crushing the audi is performed so that fermentation is likely to occur.

The cryo-extracting technique is used to dissolve the audi in the dipping operation box. That is, the ice crystals frozen in the frozen state are crushed at a temperature of minus 7-13 ° C, and the ice crystals are removed.

In general, cryo-extraction is a method of increasing the solid content by removing ice crystals formed by freezing.

If the cryo-extraction technique is applied in the dipping step S30, it is possible to control the sugar content so that alcohol fermentation can be performed without adding sugar.

In the dipping step (S30), the sugar content generated from the olive oil has a sugar content of 22 to 26 brix. Which is 1.3 times higher than that of a commonly harvested audi (15 brix).

In the first fermentation step (S40), the edible solids including the above-mentioned carcass are transferred into a fermentation vessel and fermented by adding yeast.

Micro-oxygenation is applied to the primary fermentation as well as the secondary fermentation and aging.

Micro-oxygenation technology is generally known as microbullage, and the principle is manufacturing technology that adds a very small amount of oxygen to prolong the shelf life of the wine.

As shown in FIG. 2, the micro-oxygenation is configured to feed oxygen through a diffuser located at the bottom of the tank, while the flow rate is precisely regulated in the supply.

In the primary fermentation step (S40), a small amount of oxygen is added to the fermentation to maintain the growth of the yeast.

In the primary fermentation step (S40), a small amount of trace oxygen is added, and fermentation is performed so that alcohol fermentation can take place at a temperature of 17 to 20 ° C.

In the squeezing step (S50), a predetermined pressure is applied to the juice to obtain only the juice from the primary fermented edible solids.

In this case, it is preferable to apply pressure so as to make the juice yield to be 70% when juicing. That is, when the pressure is excessively applied in the juicing operation, it is preferable to prevent the juice of the active ingredient from being extracted by controlling the appropriate pressure at the time of juicing, because the juice may already be fed with the components causing odor and odor.

In the squeezing step (S50), the first fermented edible solids are juiced at an operating temperature of 16 to 18 DEG C so as not to be oxidized.

In the second fermentation step (S60), the juice is transferred into a fermentation vessel and fermented by adding yeast.

In the primary fermentation and the secondary fermentation stages, the yeast amount is added in an amount of 0.02 to 0.04% by weight based on 100% by weight of the total wine, respectively.

In the secondary fermentation step (S60), trace oxygen is added and fermentation is carried out at 17 to 20 ° C.

In the secondary fermentation step (S60), the fermentation takes place under the condition divided into the detailed steps two times. That is, malolactic fermentation of the juice is divided into fermentation before and after fermentation, and the fermentation is carried out under a condition in which the amount of trace oxygen is changed.

In the fermentation process, the juice is fermented at 10 to 50 ml / L of trace oxygen before the fermentation of the malarial fermentation and 14 to 28 days before fermentation. After the fermentation, Month to 30 ~ 180 days to enter into force.

In the step of licking (S70), the fermentation broth after fermentation is removed by removing floating matters from the fermentation broth at 15 to 17 占 폚. That is, the suspended matter formed by the bubbles during the fermentation of the upper layer of the fermentation liquid is removed by the low temperature treatment.

In the concentrating step S80, the fermentation broth is concentrated using a cryo-extraction technique. In order to concentrate the fermentation broth, as shown in FIG. 3, ice crystals are removed at minus 7 to 13 ° C, and the solid content is increased to be concentrated to 1.3 times of the fermentation broth.

In the aging step (S90), the fermentation broth concentrated at a high concentration is transferred into an aging vessel and aged.

To ferment the fermentation broth, trace oxygen is added to the fermentation vessel using micro-oxygenation, and the fermentation broth is aged for 6 to 12 months with the fermentation broth.

After the aging step S90, the aged fermented wine is filtered in a filter, and fed in by volume according to the capacity (S100), whereby the Audi wine according to the present invention can be obtained.

Hereinafter, the present invention will be described in more detail with reference to Examples. However, these embodiments are only for illustrating the present invention, and the scope of the present invention is not construed as being limited by these embodiments.

500 g of Daesungpom and Suwsulpong were selected and mixed to prepare a total of 1 kg of oats. After 7 hours of precooling in an air - cooled container with an environment of 4 ℃, they were washed with an air washer for 10 minutes and then stored frozen.

The oder crystals were removed by cryo-extraction at a temperature of minus 10 ° C, transferred to a fermentation vessel, and 0.003 g of yeast was added. A small amount of oxygen was added into the fermentation vessel, And fermented.

Then, the juice was maintained at 70% at 17 ° C, and the juice was transferred to a fermentation vessel. Then, 0.003 g of yeast was added, and micro-oxygenation was carried out to produce 50 ml / L, fermented for 14 days. Secondary fermentation was carried out for 90 days while adding trace amounts of oxygen at a rate of 5 ml / L per month.

The broth was then racked at a temperature of 17 ° C and the fermentation broth was concentrated at -10 ° C by cryo-extraction. The fermentation broth was subjected to micro-oxygenation in a fermentation vessel, The mixture was aged for 90 days and then filtered to obtain an Audi wine (Example) according to the present invention.

[Comparative Example]

After 250g of 1 kg of sesame oil was added, it was subjected to the immersion process, the first fermentation process and the second fermentation process without cryo-extraction and micro-oxygenation, Odin wines (comparative example) were obtained.

The physicochemical properties and the total phenolic content of the Audi wines prepared in Example 1 and Comparative Examples were measured, and the results are shown in Table 1 and FIG. 4, respectively.

division
Physicochemical quality characteristics Total
phenolic
(mg / L) Sugar content
(Brix) Acidity
(%, w / v) pH
Chromaticity Alcohol
(%) L a b Example 1 1.20
± 0.52 0.74
± 0.01 3.14
± 0.02 27.26
± 0.00 1.37
± 0.00 0.34
± 0.00 11% 580 mg / L Comparative Example 1.92
± 1.00 0.76
± 0.01 3.39
± 0.01 25.47
± 0.01 2.84
± 0.00 0.57
± 0.00 13% 730 mg / L

As can be seen from the above Table 1, in the case of Example 1 of the present invention, the sugar content and the pH were slightly increased and the change in the acidity did not appear much as compared with the comparative example treated with the sugar. It was also confirmed that the alcohol content was increased to 13% in the case of Example 1 according to the present invention while the content of alcohol was 11% in the case of the alcohol content. In the case of total phenolic content, the content of Example 1 was about 1.3 times , Respectively.

The antioxidative activity and antidiabetic activity of the audi wines prepared in Example 1 and Comparative Example of Audi wines were measured. The results are shown in Table 2 and FIG. 5 below.

division Antioxidant activity (%) Antidiabetic activity (%) Example 1 68.43 91.02 Comparative Example 56.53 70.54

As can be seen from the above Table 2, in Example 1 of the present invention, it was confirmed that the antioxidative physiological activity and antidiabetic activity were improved about 1.3 times as compared with the comparative example.

That is, according to the process for preparing an oi-wine according to the present invention, the olive oil is concentrated using a cryo-extraction technique, so that the sugar content can be controlled so that alcohol fermentation can be performed without adding sugar. The present invention relates to a process for producing a high-quality edible wines of high quality having improved color, flavor and taste of an edible wines by concentrating the active ingredient and flavor, and concentrating the active ingredient of the edible oil without using sugar to reflect a well- At the same time, it is possible to improve the price competitiveness of products.

In addition, since the present invention can ferment and aged the microorganism using a micro-oxygenation technology, the aging time for the fermentation broth of a high concentration can be greatly shortened, thereby making it easy to produce a ripe product, It is possible to reduce the loss of fruit flavor, to enhance the color and oxidative stability of wine, and to improve the texture of tannins smoothly and smoothly.

While the present invention has been described in connection with what is presently considered to be practical exemplary embodiments, it is to be understood that the invention is not limited to the disclosed embodiments, but many variations and modifications may be made within the scope of the appended claims, , Which are also within the scope of the present invention.

Claims (6)

Harvesting and selecting the oats, pre-cooling for 7 to 8 hours at 3 to 5 캜;
Air-washing the pre-cooled Audi for 8 to 12 minutes and then cryogenically storing at 20 to 30 占 폚;
Dissolving the frozen frozen frozen state by applying cryo-extraction, removing the crushed ice crystals at a temperature of minus 7 to 13 ° C, and immersing the frozen state;
The method according to claim 1, wherein the fermentation is carried out at a temperature of 17 to 20 ° C.
Applying pressure at 16 to 18 [deg.] C so as not to oxidize the primary fermented edible solids so as to obtain only juice;
Transferring the juice to a fermentation vessel, adding yeast, adding a trace amount of oxygen, and performing secondary fermentation at 17 to 20 ° C;
Removing the suspension of the upper layer of the fermentation broth by raising the fermentation broth at 15 to 17 ° C;
Removing the ice crystals from the fermentation broth at a temperature of from 7 to 13 ° C to increase the solid content and concentrate the fermentation broth to 1.3 times the fermentation broth;
Transferring the fermentation broth into a fermentation vessel, adding a trace amount of oxygen to the fermentation broth, and aging the fermentation broth with a fermentation broth;
And filtering and packing the fermented juice according to the capacity,
In the dipping step, the brix value includes a sugar content of 22 to 26 brix,
In the first fermentation and the second fermentation, 0.02-0.04 wt% of yeast is added to 100 wt% of the total wine,
In the second fermentation step, the fermented juice is fermented at 10 to 50 ml / L of micronized oxygen before malolactic fermentation and then fermented for 14 to 28 days. Malolactic fermentation Fermentation After fermentation, 0.1-0.5 ml / L of trace oxygen is added per month and fermentation is performed for 30-180 days.
The method according to claim 1,
Wherein the olive oil is selected from the group consisting of Daesungpom and Suwsulpong at a mixing ratio of 5: 5.
delete delete delete An Audi wine produced by the method of any one of claims 1 to 5.

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