KR102359380B1 - Preparation of Aronia Wine - Google Patents

Abstract

The present invention prepares washed and dried aronia fruits, mixes the ratio of aronia and sugar in a ratio of 1:1 to 1.5 by weight, and further mixes water in a ratio of 10 to 50wt% based on the weight of aronia to make the whole Prepare aronia pickled so that 40 ~ 60 brix is maintained, and put the aronia pickled mixture in which the sugar is completely dissolved in a storage container at a temperature ranging from 10 to 15℃ in a dark room protected from sunlight and air for 1 to 3 years After long-term storage and low-temperature aging, aronia is aged through a low-temperature storage process, and then stored frozen while blocking air contact for 6 months to 1 year. After remaining in the liquid aged aronia, it is adjusted to be 25 ~ 30 Brix, and the hydrolyzed liquid aged aronia is mixed with yeast at a weight ratio of 0.01 ~ 0.1wt%, followed by alcohol fermentation while aging at room temperature for a long time. It provides an aronia wine manufacturing method comprising a.

Description

Aronia Wine Manufacturing Method {Preparation of Aronia Wine}

The present invention relates to a method for producing Aaronia wine, and more particularly, to propose a new method for producing Aaronia wine of a white wine type with a soft flavor and beautiful color.

Aronia, also called chokeberry, is cultivated for ornamental purposes or for food. The fruit has a sour taste and is used in various foods such as jam, syrup, juice, and wine. It is known as one of the superfoods because it is rich in antioxidants such as polyphenols. In particular, the anthocyanin content is high, and the anthocyanin content of aronia is 1,480mg per 100g, which is the highest among berries. Aronia extract is also used in medicines and health foods related to immunity enhancement, antibacterial, inflammatory disease treatment, blood pressure lowering, diabetes disease improvement, and cardiovascular disease improvement.

Despite the efficacy of aronia, the taste is bitter and not sweet, so it is common to drink it in the form of enzyme solution, juice, or tea rather than raw fruit, and mix it with yogurt or milk before eating. In addition, sugar and soju are mixed and drunk in the form of immersed liquor.

On the other hand, aronia, which had been popular as a high-income crop, has recently been in trouble due to a huge price drop. After the signing of the free trade agreement, a large amount of aronia powder or concentrate imported from abroad came in, reducing the competitiveness of domestic growers. Another reason is that consumption does not increase relative to supply. In this situation, in order to diversify consumption patterns of aronia, a technology for producing aronia wine in the form of wine has been proposed.

For example, according to Patent Registration No. 10-1698554, aronia fruit is washed and dried, crushed, and leaf tea is extracted by steaming aronia leaves, and then powdered aronia fruit powder and leaf tea extract are mixed in a weight ratio of 1:9. As a functional additive to the aged liquid after alcoholic fermentation, 5-10 parts by weight of yacon extract, 3-5 parts by weight of white sagebrush powder having a particle size of 0.01-0.02mm, 0.01- 1-2 parts by weight of red pepper powder having a particle size of 0.02mm, 3-5 parts by weight of cedar extract, 5-10 parts by weight of filtrate obtained by leaching purified water into shell powder 5- 10 parts by weight, 2-4 parts by weight of cornflower extract, 3-5 parts by weight of borage extract, 1-3 parts by weight of hwangchil leaf extract, 1-2 parts by weight of Allantoin, 0.5-1.5 parts by weight of bay leaf extract, gra A method for producing aronia wine containing 1-2 parts by weight of viola extract is proposed.

In addition, according to Patent No. 10-1889391, in order to improve the functionality and taste, heat treatment of aronia at 65 to 75 ℃ 5 to 15 minutes; cooling the heat-treated aronia to 10 to 30°C; inoculating the cooled aronia with yeast and fermenting to obtain a fermentation broth; And it proposes a method for producing Aronia wine comprising the step of producing a wine from the fermentation broth.

Such conventional methods have attempted to improve color, smell, and aesthetics by using aronia, but have disadvantages in that it lacks differentiation from other wines and other fruit wines, and the flavor due to aronia tannins is lowered, so that the marketability is weak. In particular, the decline in the competitiveness of Aaronia wine is due to the difficulty of wine fermentation. It can be said that it is difficult to adjust the appropriate sugar content to manufacture Aaronia wine and it is difficult to establish fermentation conditions suitable for Aaronia wine.

Therefore, a new method of producing wine in a way suitable for aronia is required to break away from the traditional method of wine making, and it is necessary to expand the consumption of aronia through these technological advances and supply high value-added products using aronia.

The present invention has been devised under the above technical background, and an object of the present invention is to provide a new manufacturing method with improved flavor and color of Aronia wine.

Another object of the present invention is to improve the consumption method of aronia and to break away from being used as a conventional food supplement to have the status of high-quality wine raw materials.

Another object of the present invention is to provide a high-quality Aaronia wine with excellent flavor, color, mouthfeel and body so as to promote mass consumption of aronia.

In addition, other objects and technical features of the present invention will be presented in more detail in the following detailed description.

In order to achieve the above object, the present invention prepares washed and dried aronia fruit, mixes the ratio of aronia and sugar in a weight ratio of 1:1 to 1.5, and a ratio of 10 to 50 wt% based on the weight of aronia. Prepare aronia pickled so that 40 ~ 60 brix is maintained as a whole by mixing more water with Long-term storage at temperature for 1 to 3 years to ripen at low temperature, after aging aronia through the low-temperature storage process, it is stored frozen while blocking air contact for 6 months to 1 year, and aronia aged in frozen After removing the ronia and leaving the aged liquid, it is added to the liquid aged aronia and adjusted to be 25 ~ 30 brix, and 0.01 ~ 0.1wt% of yeast is mixed with the aged liquid of aronia in a weight ratio at room temperature. It provides a method for producing Aronia wine comprising the step of alcohol fermentation while aging for a long time.

In the present invention, it is preferable to terminate the alcoholic fermentation when the final sugar content of the liquid aged Aronia liquid reaches the range of 12 to 18 Brix and the alcohol content reaches 10 to 20 degrees.

In addition, the present invention may further include the step of refrigerated storage for a long time while maintaining the low temperature in the range of 1 ~ 5 ℃ through the filtering process of the alcoholic fermentation of Aronia wine is completed.

According to the present invention, when aronia blue is prepared instead of raw aronia or dried aronia, and the wine is made with aged aronia aged for 2-3 years and contains carbonic acid, it is We can serve wine,

The Aaronia wine of the present invention has a similar sweetness to white wine, but is light and soft, and has a low alcohol flavor, so it is suitable for people of all ages to enjoy. We can serve 10 to 20 Brix sweet wines.

In addition, the Aronia wine of the present invention is easy to swallow, and it is possible to drink it as a tea by mixing warm water, and it can be used as a gift, ancestral rites, and banquets for various events. Through the present invention, it is expected that it will be possible to secure the competitiveness of aronia farms by proposing a new application method for astringent aronia, and to contribute to increasing local income.

1 is a manufacturing process diagram of Aronia wine
Figure 2 is a picture of aronia pickled in a container
Figure 3 is a photograph showing the storage and storage container of aronia aged in refrigerated storage;
4 is a photograph of aronia aged in frozen storage;
5a and 5b are photos of Aronia wine completed through fermentation of Aaronia aged product

The present invention proposes a new method of manufacturing Aronia wine.

Aronia, which was called the King's Fruit, was popular as a sensation, but as the number of cultivated farms increased dramatically and the number of low-priced foreign imports increased, prices plummeted and inventories were accumulated at each farm. As it is supported, it is degenerating into a fruit that eats blood.

On the other hand, the present inventor devised a method for producing Aaronia wine in a different way from the existing ones in the process of seeking and researching alternative uses of Aaronia by utilizing the excellent ingredients and mass cultivation ability of Aaronia, and a product with excellent quality and competitiveness has been provided

Aronia contains tannins, and in order to drink raw aronia in the form of wine, not for consumption, it is important to effectively control the final flavor of the fermented aronia. It was confirmed that controlling the amount of water, controlling the brix, and controlling the change in the composition of aronia are important factors.

In the present invention, while controlling the amount of sugar and water mixed in aronia, the fermentation process is controlled by changing the brix in the overall wine making process by adjusting the amount of water added in the intermediate step, and in particular, the amount of mixed water is reduced In addition, through the two-stage long-term aging of aronia low-temperature aging and frozen aging, the flavor and color of the aged aronia are maintained well during the alcoholic fermentation process.

The biggest feature of the present invention is that it is used as an alcoholic fermentation broth after lowering the Brix by using a long-term low-temperature aged aronia aged liquid, not raw aronia. In addition, the present invention is to suppress changes in the components of the aged liquid while blocking contact with air by further refrigerated storage without alcohol fermentation of the aronia aged liquid aged at low temperature for a long period of time. Aged aronia is obtained by long-term aging of aronia blue for 2-3 years, and the aronia wine obtained by alcohol fermentation is a white wine type with an alcohol content of 10 to 20 degrees and 10 to 20 brix based on 6 months of fermentation. It can be made into wine from

Referring to the manufacturing process diagram of aronia wine shown in FIG. 1, for the aged aronia, aronia sugar pickling is first performed (step S110).

You can use frozen aronia as well as raw aronia for aronia. After preparing the washed and dried aronia fruit, mix sugar and water. By weight, the ratio of aronia and sugar is mixed in a weight ratio of 1:1 to 1.5, and water is mixed with aronia in a weight ratio of 1:0.1 to 0.5 enough to dissolve sugar. Aaronia and sugar are mixed so that about 40 to 60 brix is maintained overall, and the water is mixed only enough to dissolve the sugar.

As the sugar, white sugar, brown sugar, raw sugar, etc. can be used, and it is also possible to use sugar cane distillate. The amount of the material used as sugar may be determined so that the sugar content of the aged product mixed with aronia is maintained in a desired range.

A mixture of aronia, sugar, and water is stored at room temperature to completely dissolve the sugar, and the mixture in which the sugar is melted is put in a storage container and stored at a low temperature in a refrigerator, etc., for long-term aging (step S120). For refrigerated aging, for example, in a dark room protected from sunlight and air, the temperature is maintained in the range of 10 to 15 ° C, and long-term storage for more than one year. When the tannin component of aronia is exposed to air, it is desirable to suppress the inflow of air as much as possible because it causes browning that changes color to yellow. During the cold storage process, the aged aronia may undergo mild alcoholic fermentation (primary alcoholic fermentation).

After aging aronia through a low-temperature storage process, it blocks air contact while refrigerated for additional 3 months to 1 year (step S130). It suppresses changes in the composition of aged aronia products while keeping them frozen for a long time. In the subsequent stage, wine fermentation, the sugar component is not involved in the fermentation, but a part remains, and as a result, the alcohol fermentation rate is controlled to suppress gas emission in the fermentation process, and as a result of inhibiting the fermentation, the wine While carbonic acid is maintained, it suppresses the browning of tannin components and develops a dry wine color.

For the long-term aging of aronia blue through refrigeration and freezing storage, aronia is removed from the aged aronia and only the liquid aged product is filtered for subsequent alcoholic fermentation. Then, it is added to the liquid aged aronia to lower the brix to a level of 25 to 30 brix (step S140). By lowering the brix, subsequent alcoholic fermentation proceeds smoothly and the flavor and alcohol content of the final wine can be properly controlled.

Water to be hydrolyzed may be added as needed for brix control, for example, the same amount (weight ratio) as liquid aged Aaronia may be mixed. For example, 0.01 to 0.1 wt% of yeast is mixed with the hydrolyzed aronia aged product in a weight ratio, and alcohol fermentation is performed at room temperature (secondary alcoholic fermentation) (step S150).

Alcoholic fermentation of aged aronia is, for example, fermented for at least 3 months in a fermentation room protected from sunlight at a temperature in the range of 22 to 27°C. Alcoholic fermentation can be carried out so that the final sugar content is in the range of 12 to 18 Brix, and the final alcohol content varies depending on the amount of water to be added and the fermentation period, but the alcohol content is maintained at 10 to 20 degrees, preferably 13 to 15 degrees. It is suitable for taste, aroma and color expression.

Aronia wine, which has been fermented with alcohol, contains weak carbonic acid, and has a translucent and brilliant purple color.

Aronia wine after alcoholic fermentation has been completed may undergo a filtering process to remove suspended matter, etc., and be refrigerated for a long time at a low temperature in the range of 1 to 5 ° C. to further proceed with subsequent fermentation (tertiary alcoholic fermentation) (step S160).

Hereinafter, the technical configuration and effects of the present invention will be described in more detail through specific embodiments.

Example

1. Aged Aronia

Washed and dried raw Aronia fruit was prepared, and a container sterilized with alcohol was prepared. By weight, aronia, water, and sugar were mixed at a ratio of 4: 1: 5 and immersed in a container, so that 50 Brix was maintained. While the mixture was kept at room temperature, it was periodically stirred to completely dissolve the sugar, and the mixture in which the sugar was dissolved was stored at a low temperature in a storage container. Figure 2 shows aronia sugar stored in a container before low-temperature storage.

Low-temperature storage was stored for 1 year and 6 months at a temperature ranging from 13 to 14°C in a dark room protected from sunlight and air, and browning did not occur during this process. 3 shows storage containers that are placed in a cold storage to store the aged aronia.

After aging aronia through a low-temperature storage process, air contact was blocked while additionally frozen and stored at -20°C for 6 months. 4 is a frozen storage It is showing the ripening of aronia.

2. Fermentation of aged aronia

Aronia was removed from the aged aronia, and only the liquid aged product was filtered. The liquid aged Aaronia was hydrolyzed to lower the Brix, and the same amount of water was mixed with the liquid aged product to finally adjust to 25 Brix.

Wine yeast Laparjean was mixed with the hydrolyzed aronia aged water by 0.05wt% of the weight of the aged material, and alcohol fermented. Alcohol fermentation of aged aronia was carried out for 6 months while maintaining a temperature of 25 ~ 26 ℃ in a fermentation room protected from sunlight.

Fermentation was carried out so that the final sugar content was in the range of 15 Brix, and the final alcohol content of the finished wine was maintained at 13 to 15 degrees. Through the long-term low-temperature storage process of aged aronia products and the high-brix maintenance process of fermented aronia products, the tannins of aronia are removed during long-term aging, and the finished aronia wines have a soft flavor and have a deep, refreshing taste and aroma. , you can feel a slight carbonation with a clean taste. 5a and 5b show Aaronia wines completed according to this embodiment, and it can be seen that bright and deep colors are expressed.

In the above, the present invention has been exemplarily described through preferred embodiments, but the present invention is not limited to such specific embodiments, and various forms within the technical spirit of the present invention, specifically, within the scope of the claims may be modified, changed, or improved.

Claims (3)

Prepare the washed and dried aronia fruit, mix the ratio of aronia and sugar in the ratio of 1:1 to 1.5 by weight, and mix more water in the ratio of 10 to 50wt% based on the weight of aronia to 40 to 60 overall. Prepare aronia pickled so that brix is maintained,
Put the aronia pickled mixture in which the sugar is completely dissolved in a storage container, and store it in a dark room protected from sunlight and air for 1 to 3 years at a temperature ranging from 10 to 15 ° C.
After aging aronia through a low-temperature storage process, it is stored frozen while blocking air contact for 6 months to 1 year.
After removing the aronia from the frozen aronia aged product and leaving the liquid aged product, it is added to the liquid aged aronia and adjusted so that it becomes 25 ~ 30 Brix,
It comprises the step of alcohol fermentation at room temperature by mixing the hydrolyzed aronia liquid aged product with yeast at a weight ratio of 0.01 to 0.1 wt%,
Characterized in that the alcoholic fermentation is terminated when the final sugar content of the liquid aged Aronia reaches the range of 12 to 18 Brix and the alcohol content reaches 10 to 20 degrees.
How to make Aronia wine.
delete The method of claim 1,
Aaronia wine manufacturing method, characterized in that it further comprises the step of filtering the alcohol fermentation is completed Aronia wine, and storing while maintaining a low temperature in the range of 1 ~ 5 ℃.

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