KR102104064B1 - Method for the production of brandy with Vitis coignetiae.Black Sun - Google Patents

Abstract

The present invention relates to a method for manufacturing a meru (black sun) brandy, using black sun as a main raw material, producing black sun wine, and distilling and aging it to produce a black sun brandy with excellent flavor.

Description

Method of the production of brandy with Vitis coignetiae.Black Sun

The present invention relates to a method of manufacturing a brandy using a blackberry variety developed by the Gangwon-do Agricultural Technology Institute, using a blackberry as the main raw material to produce the wine, distillation and aging to produce a brandy. It is about.

Generally, alcohol is divided into fermented liquor and distilled liquor according to the manufacturing method. Fermented liquor refers to alcoholic beverages such as Tak Yakju, Dongdongju, wine, beer, and alcoholic beverages. Distilled alcohol refers to alcoholic beverages such as soju, goryangju, vodka, whiskey, brandy, etc.

On the other hand, the prepared sake is sometimes stored for a long time, and the quality of the sake is often changed during the storage process. In order to prevent this, an additive is added or the fermented liquor is processed through a separate method, thereby causing a problem that the quality of the fermented liquor itself deteriorates. On the other hand, the quality of alcohol rarely changes even if it is stored for a long time. This is an advantage that fermented liquor does not have, among the distilled liquor having this advantage, whiskey distilled by fermenting liquor fermented in oak barrels and aged by distilling liquor fermented liquor in fruit in a oak barrel. Shows.

Whiskey is classified into malt whiskey made by saccharifying and fermenting malt according to raw materials, and grain whiskey made by saccharifying and fermenting grains such as barley, rye, and wheat corn. In addition, according to the manufacturing method, it is classified into a single distilled whiskey produced by distilling the circumference of the circumference, a continuous distillation whiskey prepared by distilling the circumference, and a blended whiskey prepared by mixing various prepared whiskeys. In addition, depending on the country of production, Scotch whiskey, Irish whiskey, American whiskey and Canadian whiskey are largely classified.

As described above, whiskey is variously classified according to raw materials, manufacturing methods, and production regions, but these manufacturing methods commonly perform a process of aging the distillate in an oak barrel, and this aging process is also used when manufacturing a brandy. The aging in the oak barrel is for purifying the distillate having a rough aroma and taste immediately after distillation is completed. When aged for a long time in an oak barrel and stored for a long time, the oak components come out, and the aroma and color of the oak are added to the distillate, and the rough taste component of the distillate is adsorbed and removed from the oak. In addition, a part of the alcohol component of the distillate is leaked into the pores of the oak, and the frequency of alcohol is reduced. Typically, the liquor immediately after distillation is completed exhibits an alcohol content of about 60%, but when it is stored in an oak barrel for about 3 years, about 8% alcohol decreases, and when stored for about 10 years, about 25 ~ It is known to decrease by 30%.

On the other hand, 'Black Sun' is a variety developed by the Gangwon-do Agricultural Technology Institute. It is a species that is well adapted to Gangwon-do's geographical and climatic characteristics, and is relatively easy to grow and manage. Strong resistance to disease and cold, flowering period is June 1st, maturity is September 20th, and it is a medium variety variety. The overweight was 338g, the granulated weight was 2.2g, the sugar content was 20.8%, and the acidity was 0.8%. Black Sun is higher in sugar content than other types of grapes, so it can be said to be a variety suitable for the production of high quality wine and brandy with excellent taste and aroma.

Korean Patent Publication No. 10-2017-0000158 (published date: 2017.01.02) discloses a salad dressing composition comprising a powder and a method for manufacturing the same. Korean Registered Patent No. 10-1204137 (registration date: 2012.11.16) describes Sanmeru yogurt and a method for manufacturing the same.

In the present invention, it is intended to develop and provide a technique for manufacturing wine and brandy using a black grape variety developed by the Gangwon-do Agricultural Technology Institute.

The present invention is a step of producing a fruit juice by squeezing the black sun varieties to a juice rate of 50-60% (w / w); (B) adding sugar and yeast to the fruit juice prepared above and fermenting it at 18 to 23 ° C. for 2 to 3 weeks to produce the wine of the wine; (C) filtering the manufactured wine; After the filtration, the filtrate is put in a distiller, and then distilling (d); And, after the distillation, the step (e) of aging; provides a method of manufacturing a black sun grape brandy comprising a.

In the production method of the black sun meru brandy of the present invention, the distillation in the step (d) is preferably a first distillation so that the alcohol content of the distillate is 15-40% (v / v) (A); After the first distillation, it is preferable to perform the process including the step (B); distilling the second distillation so that the alcohol content is 40 to 70% (v / v) by distillation.

In the production method of the black sun meru brandy of the present invention, the aging of step (e) is preferably aged at 10-25 ° C., preferably using an oak barrel.

In the case of the present invention, wine can be produced from the mercury (black sun) registered as a new product, and a brandy with excellent flavor can be produced.

1 is a schematic diagram of the manufacturing process of wine (black sun) and brandy.
Figure 2 is a photograph of the production of meru (black sun) wine.
Figure 3 is a photograph of the results of sensory evaluation of meru (black sun) wine.
4A is a result of analyzing volatile harmful components according to the ripening period of oak barrels of Murru (black sun) brandy, B of FIG. 4 is a result of analyzing volatile harmful components according to stainless steel ripening period of Murlu brandy, and FIG. 4C is This is a result of analysis of volatile harmful ingredients according to the maturation period of Murru brandy.
5A is a result of analyzing aroma components according to the ripening period of the oak barrel of the Murru (black sun) brandy, B of FIG. 5 is a result of analyzing aroma components according to the stainless steel ripening period of the Murru brandy, and C of FIG. 5 is a Murru brandy It is the result of analyzing the fragrance components according to the maturation period of the glass bottle.
A of FIG. 6 is a commercial red wine sample, imported wine (Cibaris), and FIG. 6B is a commercial distribution of distilled spirit sample 1, domestic distilled alcohol (Andong Soju).

The present invention is a step of producing a fruit juice by squeezing the black sun varieties to a juice rate of 50-60% (w / w); (B) adding sugar and yeast to the fruit juice prepared above and fermenting it at 18 to 23 ° C. for 2 to 3 weeks to produce the wine of the wine; (C) filtering the manufactured wine; After the filtration, the filtrate is put in a distiller, and then distilling (d); And, after the distillation, the step (e) of aging; provides a method of manufacturing a black sun grape brandy comprising a.

In the present invention, as a main raw material of black sun varieties, and supplemented with sugar, yeast was inoculated and fermented to prepare merwine wine. Thereafter, the first distillation, the second distillation, and aging were finally used to finally prepare a muddy (black sun) brandy (FIG. 1).

Hereinafter, the method of manufacturing the black sun meru brand according to the present invention will be described in detail by subdividing each step in the following.

<Step (a): Preparation of fruit juice>

This step is a process of preparing the fruit juice by squeezing the black sun varieties' fruit juice to a juice rate of 50 to 60% (w / w).

In this step, squeezing means juice, and it is good to squeeze lightly squeezing the fruit (black sun) at a juice rate of 50-60% (weight of the juice compared to the raw material). The compaction can be performed using a compactor well known in the art, or can be juiced by adding an appropriate amount of water if necessary.

<Step (b): Muru wine production>

This step is a process of producing sugar wine by adding sugar and yeast to the fruit juice prepared in step (a) and fermenting at 18-23 ° C for 2-3 weeks.

In order to ferment for the production of merwine wine, first, the sugar is supplemented to the merun (black sun) juice, and preferably, the sugar content is 15 to 30 Brix, and the pH is 2 to 4. Then, yeast is added and fermented at 18-23 ° C for 2-3 weeks. Bodang can be performed by adding sugar as an example, and is added to induce the initial fermentation of yeast. It is recommended that the amount of addition is appropriately added in an amount such that the initial fermentation of yeast can be induced. As the fermentation of yeast progresses, alcohol is gradually produced, and meru (black sun) wine is produced.

<Step (c): Filtration>

This step is a process of filtering the wine produced in step (b).

When fermentation is completed, the fermentation broth is filtered through a filter. Filtration can use a well-known thing in the art, filtration can remove the dry matter present during fermentation and only the fermentation broth can be recovered purely.

<Step (d): Distillation>

This step is a process of distillation after the filtration of step (c), the filtrate is put into a distiller.

The filtered fermentation broth (so-called 'meru (black sun) wine') is introduced into a distiller, followed by distillation. Distillation is performed by dividing it into primary distillation and secondary distillation. The first distillation distills until the main alcohol of the raw fruit wine is not left in the liquor, and is distilled so that the alcohol content is 15-40% (v / v). Secondary distillation re-distills the supernatant obtained through primary distillation to distill to 40-70% alcohol content (v / v). When re-distilling the supernatant, the head and tail are separated and only the body is used.

<Step (e): Ripening>

This step is a process of aging after distillation of step (d).

In order to maximize the flavor, the distillate recovered above is stored in an oak barrel, a glass bottle, and a stainless steel container, and aged at 10-25 ° C. Preferably, it is good to mature in an oak barrel. During the aging process, harmful components are reduced. In addition, as various flavor components are newly generated or the amount of the existing flavor components is increased, the wine (black sun) wine of the present invention has a deeper taste.

Hereinafter, the contents of the present invention will be described in more detail through the following examples and experimental examples. However, the scope of rights of the present invention is not limited to the following examples and experimental examples, and includes modifications of technical ideas equivalent thereto.

[Example 1: Muru (Black Sun) Wine production]

The raw water (black sun) was purchased from Hongcheon, Gangwon-do, and after juice, the sugar content of the juice (representing 55% of the weight of the raw material) was 20.7 Brix and the pH was 3.37. After adding 5 kg of sugar to 400 kg of the dried fruit juice, 80 to 100 g of dry yeast was added and fermented at 15 to 25 ° C for 2-3 weeks to prepare 160 L of fruit wine (FIG. 2). The prepared Murwine showed pH 3.21, and the alcohol number was confirmed to be 12.9%.

On the other hand, the wine manufacturing wine varieties Cheonghyang, MA-52 was used to prepare wine in the same manner as above, and to perform basic analysis.

As a result of comparing the properties of the raw materials used in the present invention, as shown in Tables 1 and 2 below, it was confirmed that the black sun showed the highest sugar content, and it was confirmed that the highest concentration of alcohol can be produced during wine production. Became. In addition, as shown in Table 3, the yield of black sun wine was confirmed to be 80% compared to the raw material (Table 3).

Basic analysis by hair type Sample name Sugar content (ºBx) pH Total acidity (%, w / v) grape
(Cheonghyang) 19.6 3.51 0.95 ± 0.04 grape
(MA-52) 14.7 3.41 0.86 ± 0.05 Head
(Black Sun) 20.7 3.37 0.12 ± 0.07

Wine characteristics test by meru variety Sample name Sugar content (ºBx) Total acidity (%, w / v) Alcohol content (%) grape
(Cheonghyang) 6.4 0.69 ± 0.03 12.3 ± 0.03 grape
(MA-52) 6.4 0.58 ± 0.02 11.6 ± 0.02 Head
(Black Sun) 7.3 0.66 ± 0.06 12.9 ± 0.08

Wine production yield using black sun Sample name Sugar content (ºBx) pH Alcohol content (%) yield(%) Raw water 20.8 3.37 - 200 kg Murwine - 3.21 12.9 ± 0.08 160 L (80%)
Contrast

[Experimental Example 1: Sensory evaluation of Murwine and commercial products of the present invention]

In this experiment, sensory evaluation was performed on the wine according to the grape varieties prepared in Example 1. Cheonghyang, MA-52, and wine produced in each of the black sun varieties were used, and as a control group, imported wine (Undra's Sybaris Cabernet Shobi ?, FIG. 6A) was used.

As a result of sensory evaluation of the wines produced by the manufactured grape varieties of the present invention, as shown in FIGS. 3 and 4, the highest preference was obtained in the black sun following the MA52 variety.

Wine sensory evaluation results by type color Alcohol flavor Complex fragrance Compound beauty cove Overall preference Cheonghyang (613) 3.18 ± 0.73 3.47 ± 0.87 3.35 ± 0.93 3.35 ± 0.61 3.00 ± 0.79 3.28 ± 0.56 MA52 (973) 4.12 ± 0.93 3.47 ± 0.87 3.41 ± 0.87 3.47 ± 0.80 3.24 ± 0.83 3.62 ± 0.64 Black Sun (100) 3.65 ± 0.93 3.47 ± 0.72 3.47 ± 0.62 3.59 ± 0.80 3.47 ± 0.80 3.57 ± 0.48 Commercial (467) 3.76 ± 0.56 3.41 ± 0.94 3.29 ± 0.92 3.47 ± 0.94 3.35 ± 0.86 3.51 ± 0.61

[Example 2: Production of Murru brandy]

The wine produced in Example 1 was filtered through a filter. Thereafter, the filtered Murwin wine was introduced into a distiller, and then distilled. Distillation was carried out by dividing into primary distillation and secondary distillation, and the first distillation recovered the supernatant having an alcohol content of 15-40%. The recovered supernatant was re-distilled (secondary distillation) to recover the distillate having an alcohol content of 40 to 70%. Upon re-distillation of the supernatant, the head and tail solutions were separated and removed, and only the body was recovered. Finally, as shown in the following tables (Tables 5 and 6), 51.6 L (40% Alc) of each brandy was produced.

Distilled wine and brandy results Item Raw material input Primary distillation Secondary distillation Remark Raw water 200 kg of raw materials Murwine Wine 160 L
(12.9% Alc) - Production yield compared to raw materials
80% Amount of head First 0.25 L
(73% Alc) 0.5 L
(78% Alc) Amount of body 71.2L
(35% Alc) 51.6 L
(40% Alc) Production yield compared to raw materials
25.8% Tail amount - 0.2 L
(6% Alc)

On the other hand, the yield of Murru brandy was confirmed to be 25.8% compared to the raw material (Table 5, Table 6).

Hairy brandy yield (%) Item input output yield Murlu brandy (main) 200 kg of hair 51.6 L (40% Alc) 25.8%

[Experimental Example 2: Aging test by storage condition of Murru brandy]

While the aged brandy prepared in Example 2 was aged by storage container (oak container, stainless steel container, glass bottle), the quality was evaluated.

It is known that alcoholic beverages contain harmful substances such as acetaldehyde, methanol, and fusel oil, which have a harmful effect on the human body. In addition, the scent component of alcohol is produced a lot through aging, and is composed of many components such as alcohols, esters, aldehydes, organic acids, and phenols.

The content of these scent components and alcohol components is variously distributed depending on the type of alcohol, and serves as a very important indicator for evaluating the quality level of alcoholic beverages, classifying items, and judging alcoholic beverages in manufacturing processes or improving quality.

Alcoholic beverages have different kinds and contents of by-products produced during fermentation depending on the raw materials for production, so in this experiment, the quality of alcohol was evaluated by analyzing alcohols, esters, and aldehydes using GC-FID.

The test method was carried out in accordance with the analysis method suggested in the consideration of the analysis of the species type by the analysis of the fragrance component of the alcohol provided by the Seoul Customs.

A total of 8 types of quality quality evaluation items are carried out, 6 types of alcohols (n-Propyl alcohol, isobutyl alcohol, n-butyl alcohol, isoamyl alcohol, n-amyl alcohol, methyl alcohol), and 1 type of ester (ethyl acetate) ), Aldehydes (acetaldehyde).

As a result of analysis of volatile harmful components acetaldehyde, ethyl acetate, and methyl alcohol (methanol), as shown in FIGS. 4A to C and Tables 7 to 9, ethyl acetate and methanol are aged in oak barrels, glass bottles, and stainless steel containers. It tended to decrease as this lengthened.

On the other hand, by analyzing the fragrance components, n-propyl alcohol, isobutyl alcohol, n-butyl alcohol, isoamyl alcohol, n-amyl alcohol were analyzed, as shown in Tables 5 to 5 and Tables 10 to 12, oak barrels The longer the aging period in, the more the components of the fragrance components isobutyl alcohol and isoamyl alcohol tended to increase. However, in the glass bottle and stainless steel, there was no significant difference in aroma components.

Analysis of volatile harmful components according to the maturation period of Murbrandy oak barrels (Unit: mg / L) Sample name Acetate aldehyde Ethyl acetate Methyl alcohol Mur brandy_0M 38.16 ± 0.0188 255.58 ± 0.0049 272.23 ± 0.0013 Murlu Brandy (Oak Tong) _3M 28.52 ± 0.0029 237.17 ± 0.0054 405.86 ± 0.1160 Murrubrandy (Oakton) _7M 12.79 ± 0.0001 101.77 ± 0.0046 142.92 ± 0.1001 Murlu Brandy (Oak Tong) _11M 29.46 ± 0.0170 137.09 ± 0.0826 23.05 ± 0.0399 Murlu Brandy (Oak Tong) _17M - 118.68 ± 0.0007 71.12 ± 0.0041 1. Less than 700ppm as a hangover material
2. Fragrance substance, but if the concentration is high, it causes hallucinations and headaches.
3. Hangover and toxic substances less than 1,000ppm

Analysis of volatile harmful components according to the maturity of stainless steel (Unit: mg / L) Sample name Acetate aldehyde Ethyl acetate Methyl alcohol Mur brandy_0M 38.16 ± 0.0188 255.58 ± 0.0049 272.23 ± 0.0013 Murbrandy (Stainless Steel) _3M 26.68 ± 0.0040 250.30 ± 0.0131 471.53 ± 0.0249 Murrubrandy (Stainless Steel) _7M 13.59 ± 0.0004 104.63 ± 0.0019 282.97 ± 0.0037 Murbrandy (Stainless Steel) _11M 12.73 ± 0.0012 84.72 ± 0.0014 172.59 ± 0.0028 Murlu Brandy (Stainless Steel) _17M 19.06 ± 0.0052 115.39 ± 0.0038 279.09 ± 0.0013 1. Less than 700ppm as a hangover material
2. Fragrance substance, but if the concentration is high, it causes hallucinations and headaches.
3. Hangover and toxic substances less than 1,000ppm

Analysis of volatile harmful components according to the maturation period of Murrubrandy glass bottle (Unit: mg / L) Sample name Acetate aldehyde Ethyl acetate Methyl alcohol Mur brandy_0M 38.16 ± 0.0188 255.58 ± 0.0049 272.23 ± 0.0013 Murlu brandy (glass bottle) _3M 56.94 ± 0.0321 318.37 ± 0.0086 441.24 ± 0.0138 Murlu brandy (glass bottle) _7M 39.99 ± 0.0004 103.18 ± 0.0020 298.73 ± 0.0036 Murlu brandy (glass bottle) _11M 47.84 ± 0.0008 145.12 ± 0.0006 16.83 ± 0.0040 Mur brandy (glass bottle) _17M 39.30 ± 0.0145 69.47 ± 0.0014 29.31 ± 0.0254 1. Less than 700ppm as a hangover material
2. Fragrance substance, but if the concentration is high, it causes hallucinations and headaches.
3. Hangover and toxic substances less than 1,000ppm

Analysis of fragrance components according to maturity period (Unit: mg / L) Sample name n-Propyl alcohol Iso -butyl alcohol n -butyl alcohol Iso -amyl alcohol Fusel oils Mur brandy_0M 107.96 ± 0.0020 281.01 ± 0.0028 - 898.33 ± 0.0093 1287.30 Murbrandy
(Oak barrel) _3M 103.61 ± 0.0039 287.43 ± 0.0104 7.31 ± 0.0003 905.86 ± 0.0356 1304.21 Murbrandy
(Oak barrel) _7M 353.81 ± 0.0029 314.73 ± 0.0007 21.06 ± 0.0002 1007.16 ± 0.0016 1696.76 Murbrandy
(Oak barrel) _11M 149.30 ± 0.0166 504.19 ± 0.0592 44.50 ± 0.0054 1642.08 ± 0.1967 2340.07 Murbrandy
(Oak barrel) _17M 106.96 ± 0.0010 687.88 ± 0.0097 19.35 ± 0.0002 1605.57 ± 0.0111 2419.76   1. It is judged as a high-end alcoholic beverage of 1,250ppm or more as a representative indicator of fragrance ingredients.

Analysis of fragrance components according to maturity period (Unit: mg / L) Sample name n-Propyl alcohol Iso -butyl alcohol n -butyl alcohol Iso -amyl alcohol Fusel oils Mur brandy_0M 107.96 ± 0.0020 281.01 ± 0.0028 - 898.33 ± 0.0093 1287.30 Murbrandy
(Stainless Steel) _3M 99.18 ± 0.0047 276.22 ± 0.0419 - 873.50 ± 0.0419 1248.90 Murbrandy
(Stainless Steel) _7M 290.08 ± 0.0093 269.65 ± 0.0022 - 859.49 ± 0.0022 1419.22 Murbrandy
(Stainless Steel) _11M 95.72 ± 0.0012 276.74 ± 0.0031 - 876.83 ± 0.0031 1249.29 Murbrandy
(Stainless Steel) _17M 93.96 ± 0.0002 272.13 ± 0.0012 - 864.75 ± 0.0042 1230.83   1. It is judged as a high-end alcoholic beverage of 1,250ppm or more as a representative indicator of fragrance ingredients.

Analysis of fragrance components according to maturity period (Unit: mg / L) Sample name n-Propyl alcohol Iso -butyl alcohol n -butyl alcohol Iso -amyl alcohol Fusel oils Mur brandy_0M 107.96 ± 0.0020 281.01 ± 0.0028 - 898.33 ± 0.0093 1287.30 Murbrandy
(Glass bottle) _3M 94.00 ± 0.0019 259.87 ± 0.0079 - 822.51 ± 0.0419 1176.39 Murbrandy
(Glass bottle) _7M 286.63 ± 0.0050 270.34 ± 0.0015 - 860.04 ± 0.0022 1417.02 Murbrandy
(Glass bottle) _11M 93.96 ± 0.0002 272.13 ± 0.0012 - 864.75 ± 0.0042 1230.83 Murbrandy
(Glass bottle) _17M 93.46 ± 0.0005 268.99 ± 0.0039 - 880.74 ± 0.0039 1243.18   1. It is judged as a high-end alcoholic beverage of 1,250ppm or more as a representative indicator of fragrance ingredients.

[Experimental Example 3: Comparison of fragrance components of the present invention brandy and commercial products]

In this experiment, the fragrance components of the fruit brandy and commercial products prepared in Example 2 were analyzed. As an analysis item, n-propyl alcohol, isobutyl alcohol, n-butyl alcohol, isoamyl alcohol, and n-amyl alcohol were analyzed, and the analysis sample was oak barrel aging (17 months), meru brandy, glass bottle aging (17 months), meru Brandy, stainless aging (17 months) Murru brandy was used. As a control group, domestic shochu (Andong Soju, B in Fig. 6) was used.

As a result of comparing the oak barrel, stainless steel, and glass bottle aging fruit brandy samples of the present invention with commercially available domestic distilled spirits and scent components, as shown in Table 13, it was confirmed that the mash samples aged in oak barrels contain the most fragrance components. .

Results of fragrance component analysis of Murru brandy and commercial products (Andong Soju) (Unit: mg / L) Sample name n-Propyl alcohol Iso -butyl alcohol n -butyl alcohol Iso -amyl alcohol Fusel oils Murbrandy
(Oak barrel) _17M 106.96 ± 0.0010 687.88 ± 0.0097 19.35 ± 0.0002 1605.57 ± 0.0111 2419.76 Murbrandy
(Stainless Steel) _17M 93.96 ± 0.0002 272.13 ± 0.0012 - 864.75 ± 0.0042 1230.83 Murbrandy
(Glass bottle) _17M 93.46 ± 0.0005 268.99 ± 0.0039 - 880.74 ± 0.0039 1243.18 Domestic
(Andong Soju) 135.11 ± 0.0010 278.39 ± 0.0042 - 62.49 ± 0.0085 475.99

Claims (3)

Preparing a fruit juice of 20.7 Brix, pH 3.37 by squeezing the black sun varieties to have a juice rate of 55% (w / w) (a);
0.0125 parts by weight of sugar and 0.0002 to 0.00025 parts by weight of dry yeast were added to 1 part by weight of the above-prepared fruit juice to ferment for 2 to 3 weeks at 15 to 25 ° C 7.3 Brix, pH 3.21, alcohol content 12.9% ( (b) preparing v / v) merwine wine;
(C) filtering the manufactured wine;
After the filtration, the filtrate was put into a distiller, and the first distillation was performed so that the alcohol content of the obtained distillate was 35% (v / v), and then re-distilled so that the alcohol content was 40% (v / v). Distilling the tea (d); And,
After the distillation, the distillate is stored in an oak barrel and aged at 10-25 ° C. for 17 months (e); a method of manufacturing a black sun meru brandy comprising a.
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