KR102645346B1 - Method for manufacturing of non alcohol wine and low alcohol wine prepared thereby - Google Patents

Abstract

The present invention relates to a method for producing non-alcoholic wine using a vacuum distillation method and to a non-alcoholic wine produced thereby, comprising the steps of (A) mixing crushed fruit, sulfite, and dried yeast and fermenting them; (B) producing undiluted wine by squeezing, centrifuging, and filtering the fermented broth; and (C) vacuum distilling the undiluted wine to obtain non-alcoholic wine with reduced alcohol. By including this, it can be enjoyed by people of all ages and genders by lowering the alcohol concentration while maintaining a flavor similar to conventional wine.

Description

Method for manufacturing non-alcohol wine and low alcohol wine prepared thereby}

The present invention relates to a method for producing non-alcoholic wine with a reduced alcohol concentration while maintaining a flavor similar to that of conventional wine, and to a non-alcoholic wine produced thereby.

Grapes are natural substances that are effective in relieving fatigue and detoxification. The glucose and fructose contained in grapes are easily digested and promote metabolism, and they contain tartaric acid, malic acid, vitamin B, and tannin, which promote intestinal motility. It also has a detoxifying effect and is effective for constipation. Additionally, grape seeds contain about 20% unsaturated fatty acids and are therefore used as a tonic.

Grapes contain various bioactive substances and contain a large amount of polyphenols (flavonoids, anthocyanins, resveratrol, caffeic acid, etc.). In particular, the polyphenol component contained in wine made from grapes prevents the oxidation of LDL (low density lipoprotein) cholesterol and has a preventive effect on atherosclerosis that occurs in blood vessels, according to the French Paradox. It is widely known (1991 Renaud).

Reflecting these beneficial properties of grapes, various health functional foods using grapes are being developed. Referring to the data on the status of individually recognized raw materials for health functional foods, grape seed extract is a health functional food that helps with antioxidants (Indicator ingredient: Total flavanol) , Proanthocyanidin), grape seed enzymatically decomposed extract powder is a health functional food that helps control blood pressure (indicator ingredient: Total polyphenol), and red grape fermentation concentrate is a health functional food that helps improve blood cholesterol (indicator ingredient: Total polyphenol). , Catechin), each of which has received functional food certification.

It was found that grape wine that went through a fermentation process had higher DPPH radical scavenging activity compared to grape juice simply squeezed from grapes (Lee In-ae et al., Kyungpook National University, 2009). In 2013, red wine was selected as one of the world's top 10 superfoods by Time magazine. This is because red wine is low in calories, rich in nutrients, and has the effect of preventing cancer, high blood pressure, and aging by suppressing harmful oxygen in the body. Because.

However, red wine, which contains ingredients beneficial to the human body, simultaneously contains alcohol that is harmful to the human body, so its beneficial effects on the human body are perceived as diluted by general consumers. In addition, de-alcoholized red wine currently distributed on the market is distributed and sold only in powder form with all liquid components removed, but there is a problem in that a large amount of beneficial ingredients present in red wine are lost during the powder manufacturing process.

Meanwhile, as consumption trends that value health spread, the market size for low-alcohol and non-alcoholic beverages is increasing. Accordingly, consumer interest in low-alcohol and non-alcoholic wine is increasing, and according to Google Trends, the search frequency of the keyword "low alcohol wine" around the world is 2.4 times on average per year compared to 10 years ago, and the keyword "non alcoholic wine" is 2.4 times higher than 10 years ago. It increased by an average of 3.1 times per year.

Therefore, there is a demand for wine from which only alcohol components harmful to the human body are removed while maintaining the useful components, aroma, and taste of undiluted wine from which alcohol has not been removed.

Republic of Korea Patent Publication No. 2009-0111612 Republic of Korea Patent No. 1673950

The purpose of the present invention is to provide a method for producing non-alcoholic wine with reduced alcohol concentration while maintaining similar aroma and taste to conventional wine.

In addition, another object of the present invention is to provide non-alcoholic wine manufactured according to the above production method.

In addition, another object of the present invention is to provide a food composition containing the non-alcoholic wine.

The method for producing non-alcoholic wine of the present invention to achieve the above object includes the steps of (A) mixing crushed fruit, sulfite, and dry yeast and fermenting them; (B) producing undiluted wine by squeezing, centrifuging, and filtering the fermented broth; and (C) vacuum distilling the undiluted wine to obtain non-alcoholic wine with reduced alcohol.

In step (C), vacuum distillation is performed under a pressure of 20 to 60 Torr, so that the boiling point of the undiluted wine is 20 to 40 ℃, and the temperature difference is 3 to 15 ℃. It can be performed for 20 to 200 minutes.

In step (C), the alcohol concentration of the undiluted wine is 5 to 15%, and the alcohol concentration of the non-alcoholic wine may be reduced by 5 to 8% of the undiluted wine.

The alcohol concentration of the non-alcoholic wine may be 0 to 10%.

In step (A), the fruit may be one or more types selected from the group consisting of grapes, bokbunja, wild grapes, blueberries, aronia, pomegranates, or apples.

In step (A), 0.001 to 0.1 parts by weight of sulfites and 0.001 to 0.1 parts by weight of dry yeast can be used per 100 parts by weight of crushed fruit.

In step (A), the sulfite may be potassium metabisulfite (K ₂ S ₂ O ₅ , Potassium metabisulfite), sodium metabisulfite (Na ₂ S ₂ O ₅ , Sodium metabisulfite), or a mixture thereof.

In step (A), the dry yeast may be Saccharomyces cerevisiae.

In step (A), fermentation may be performed at 20 to 40° C. for 5 to 20 days.

In step (B), centrifugation may be performed at 3000 to 9000 rpm for 5 to 30 minutes.

After step (C), a step of adding the undiluted wine and sweetener obtained in step (B) to the non-alcoholic wine obtained may be added.

The sweetener may be one or more selected from the group consisting of sugar, glucose, fructose, and honey.

In addition, the non-alcoholic wine of the present invention to achieve the above-described other purposes can be produced according to the above production method.

In addition, the food composition of the present invention for achieving the above-described other object may include or use the non-alcoholic wine.

The non-alcoholic wine of the present invention can be enjoyed by people of all ages and genders by lowering the alcohol concentration while maintaining the color, taste and aroma similar to conventional wine.

In addition, non-alcoholic wine produced according to the production method of the present invention maintains the useful components of the undiluted wine and has a high yield, which can reduce the production cost.

The present invention relates to a method for producing non-alcoholic wine with a reduced alcohol concentration while maintaining a flavor similar to that of conventional wine, and to a non-alcoholic wine produced thereby.

Generally, the alcohol concentration of non-alcoholic wine means 0.5% or less, and the alcohol concentration of low-alcohol wine means 0 to 10%. The alcohol concentration of the non-alcoholic wine of the present invention is 0 to 10%. It is a term that includes both low-alcohol wine and low-alcohol wine.

Hereinafter, the present invention will be described in detail.

The method for producing non-alcoholic wine of the present invention includes the steps of (A) mixing crushed fruit, sulfites, and dry yeast and fermenting them; (B) producing undiluted wine by squeezing, centrifuging, and filtering the fermented broth; and (C) vacuum distilling the undiluted wine to obtain non-alcoholic wine with reduced alcohol.

In addition, the present invention may add the step of adding the undiluted wine and sweetener obtained in step (B) to the non-alcoholic wine obtained after step (C). The undiluted wine can be added to adjust the alcohol concentration and flavor of the non-alcoholic wine obtained, and the sweetener can improve the taste of the non-alcoholic wine obtained.

The sweetener is not particularly limited as long as it can improve the taste of wine, but preferably includes one or more selected from the group consisting of sugar, glucose, fructose, and honey.

First, in step (A), crushed fruit, sulfite, and dried yeast are mixed and fermented at 20 to 40° C., preferably 20 to 30° C., for 5 to 20 days, preferably 7 to 10 days.

Sulfite is added to the crushed fruit to prevent oxidation, left for 3 to 10 hours, preferably 5 to 6 hours, and then dried yeast is added and fermented. If dry yeast is added immediately without leaving the fruit and sulfites for 3 to 10 hours, fermentation is not easily performed, the yield is low, and a strong astringent taste may occur.

The fruit includes all of the skin, rice, and pulp, and is not particularly limited as long as it is a fruit capable of producing wine, but is preferably one selected from the group consisting of grapes, bokbunja, wild grapes, blueberries, aronia, pomegranates, or apples. There may be more than one species. The grapes include red grapes such as Campbell early, Cabernet Sauvignon, Merlot, Pinot Noir, Gamay, and Syrah.

The sulfites include potassium metabisulfite (K ₂ S ₂ O ₅ , Potassium metabisulfite), sodium metabisulfite (Na ₂ S ₂ O ₅ , Sodium metabisulfite), or mixtures thereof, and are added to 100 parts by weight of crushed fruit. It can be used in an amount of 0.001 to 0.1 parts by weight, preferably 0.01 to 0.05 parts by weight.

If the content of sulfite is less than the above lower limit, oxidation prevention may not be performed, and if it exceeds the above upper limit, the aroma and taste may be reduced.

Examples of the dry yeast include Saccharomyces cerevisiae, and can be used in an amount of 0.001 to 0.1 parts by weight, preferably 0.01 to 0.05 parts by weight, based on 100 parts by weight of crushed fruit.

If the dry yeast content is less than the lower limit, fermentation may not be performed, and if it exceeds the upper limit, the quality of the wine may deteriorate.

If the temperature and period of fermentation are less than the lower limit, fermentation may not be performed, and if it exceeds the upper limit, color, aroma, taste, and yield may be low.

Next, in step (B), the fermented broth is squeezed, centrifuged, and filtered to produce undiluted wine.

After squeezing the fermented juice, centrifugation is performed at 3000 to 9000 rpm, preferably 5000 to 6000 rpm, for 5 to 30 minutes, preferably 10 to 15 minutes, to produce a juice wine with an alcohol concentration of 5 to 15%. By filtering the undiluted wine prepared in this way, undiluted wine from which impurities have been removed can be obtained.

Next, in step (C), the obtained undiluted wine is vacuum distilled to obtain non-alcoholic wine with reduced alcohol.

The vacuum distillation is performed under a pressure of 20 to 60 Torr, preferably 28 to 38 Torr, so that the boiling point of the undiluted wine is 20 to 40 ℃, preferably 25 to 30 ℃, and the temperature difference is 3 to 15 ℃, preferably. By performing the process at 6 to 13°C for 20 to 200 minutes, preferably 20 to 70 minutes, the alcohol concentration is lowered, the yield is high, and the color, aroma, and taste are similar to those of undiluted wine.

That is, according to the conventional method, when vacuum distillation was performed under 760 Torr and at a high temperature of 100 ℃ or more for more than 100 minutes, the alcohol was removed and the aroma was also removed and the color changed. However, when performed under the vacuum distillation conditions of the present invention, the color and aroma were changed. And the taste remains the same and the alcohol concentration is lowered.

If any of the pressure, boiling point, and temperature difference conditions are not satisfied, the color, aroma, and taste deteriorate, and alcohol cannot be removed to the desired concentration.

If the boiling point is below the above lower limit, alcohol is not removed and the yield is lowered, and the production cost may increase due to too long production time. If the boiling point is above the upper limit, the flavor may be removed and the color may change.

In addition, the temperature difference refers to the difference between the actual applied temperature and the boiling point temperature. If the temperature difference is less than the lower limit, alcohol may not be removed and the time may be too long, and if it exceeds the upper limit, the quality of flavor and color may decrease. It may taste degraded and oxidized.

In addition, if the vacuum distillation time is less than the lower limit, alcohol may not be removed, and if it exceeds the upper limit, the yield may be excessively reduced and the quality of flavor and color may be deteriorated.

In this way, the alcohol concentration of vacuum distilled non-alcoholic wine is 0 to 10%, which is 5 to 8% reduced compared to undiluted wine with an alcohol concentration of 5 to 15%.

Non-alcoholic wine prepared in this way can be used in the production of foods such as bread, steak, seafood dishes, and pasta.

Hereinafter, preferred embodiments are presented to aid understanding of the present invention. However, the following examples are merely illustrative of the present invention, and it is clear to those skilled in the art that various changes and modifications are possible within the scope and spirit of the present invention. It is natural that such variations and modifications fall within the scope of the attached patent claims.

Examples 1 to 30.

Add 0.002 parts by weight of potassium metabisulfite to 100 parts by weight of washed and crushed Campbell's Early grapes, leave at room temperature for 5 hours, then add 0.015 parts by weight of dry yeast (Saccharomyces cerevisiae) and leave at 25°C for 9 days. Fermented. The dried yeast was activated in water at 40°C for 20 minutes before use.

The fermented broth was squeezed, centrifuged at 5000 rpm for 10 minutes, filtered to obtain undiluted wine, and the undiluted wine was vacuum distilled to obtain non-alcoholic wine with reduced alcohol.

Vacuum distillation conditions are shown in Table 1 below.

<Test example>

Test Example 1. Alcohol concentration and yield measurement

The alcohol concentration and yield of the wine produced in the examples were measured. The alcohol concentration of the undiluted wine is 5.64%.

1-1. Alcohol concentration (%): Alcohol content was determined by distilling 100 mL of sample, recovering 70 mL of distillate, diluting to 100 mL with distilled water, and measuring it with a density meter (DMA 4500 M, Anton Paar) at 15°C. expressed as v/v).

1-2. Yield (%): The yield was obtained by measuring the content of the undiluted wine and the content of the non-alcoholic wine obtained from the undiluted wine.

division Pressure (Torr) Boiling point (℃) distillation time
(minute) Temperature difference (℃) Alcohol concentration (%) transference number(%) Example 1 29 25 15 4 4.48 99.34 Example 2 8 3.04 90.40 Example 3 16 1.32 75.12 Example 4 30 4 2.38 92.70 Example 5 8 1.26 77.50 Example 6 12 0.49 63.16 Example 7 16 0.16 49.68 Example 8 45 4 1.30 89.28 Example 9 8 0.49 67.82 Example 10 16 0.03 27.47 Example 11 81 45 15 4 3.70 94.75 Example 12 8 2.41 86.22 Example 13 16 0.97 71.76 Example 14 30 4 1.76 88.51 Example 15 8 0.78 73.72 Example 16 10 0.44 66.64 Example 17 16 0.07 50.91 Example 18 45 4 0.64 88.86 Example 19 8 0.25 68.21 Example 20 16 0.13 29.51 Example 21 200 65 15 4 3.20 97.30 Example 22 8 2.05 89.19 Example 23 16 0.91 75.55 Example 24 30 4 1.41 91.47 Example 25 8 0.88 77.09 Example 26 10 0.31 70.22 Example 27 16 0.00 46.72 Example 28 45 4 0.83 85.50 Example 29 8 0.17 64.44 Example 30 16 0.00 24.91

As shown in Table 1 above, among the wines manufactured according to Examples 1 to 30 of the present invention, the wines of Example 6, Example 16, Example 26, and Example 29 had the highest alcohol concentration compared to the wines of other groups. It was confirmed that the yield was low and the yield was high.

In subsequent experiments, Example 6, Example 7, Example 9, Example 10, Example 16, Example 17, Example 19, and Example 20 showed results of less than 0.5% alcohol concentration, which is the condition for non-alcoholic wine. Examples 26, 27, 29, and 30 were performed.

Test Example 2. Fragrance analysis

Fragrance analysis was conducted under the conditions described in [Table 2] below.

division Ethyl hexanoate Ethyl octanoate Ethyl nonanoate Ethyl decanoate Ethyl dodecanoate Phenylethyl Alcohol D-Limonene 4-Methoxy-2,5-dimethyl-3(2H)-furanone undiluted wine 8878 21315 547 11915 1616 2453 30 186 Example 6 608 2082 45 839 160 5532 26 424 Example 7 202 693 15 279 53 1840 9 141 Example 9 423 1448 31 584 111 3849 18 295 Example 10 23 80 - 32 - 213 - 16 Example 16 227 682 19 214 49 4676 - 369 Example 17 - - - - - 322 - - Example 19 91 274 - 86 20 1881 - 148 Example 20 47 143 - 45 - 150 - - Example 26 - 39 - 74 193 3980 - 362 Example 27 - - - - 40 905 - - Example 29 - - - 32 56 1230 - 126 Example 30 - - - - - - - -

As shown in Table 3 above, Example 6, Example 7, Example 9, Example 10, Example 16, Example 17, Example 19, Example 20, Example 26, with an alcohol concentration of less than 0.5% Among the wines of Examples 27, 29, and 30, only Examples 6, 7, and 9 had major aroma components measured.

In addition, among Examples 6, 7, and 9, it was confirmed that the wine of Example 6 had the highest total level of aroma components compared to the other groups, which means that the wine of Example 6 had a lower aroma than the other groups. It means excellent.

Test Example 3. Physicochemical analysis

All physicochemical analyzes were measured by restoring the yield to 100% with distilled water for relative comparison.

3-1. Soluble solid content (ㅀBrix): measured using a refractometer.

3-2. pH: Measured using a pH meter.

3-3. Total acidity (%): Total acidity was titrated to pH 8.2 with 0.1 N NaOH and then converted to the amount of tartaric acid.

3-4. CI (color intensity): Non-alcoholic wine was diluted 10 times and calculated as absorbance values measured at 420 nm, 520 nm, and 620 nm. CI represents the amount of color and is calculated according to Equation 1 below.

[Equation 1]

CI = A _420nm +A _520nm +A _620nm

3-5. Hue: Non-alcoholic wine was diluted 10 times and calculated from the absorbance values measured at 420 nm, 520 nm, and 620 nm. Hue represents the development of color toward orange and is calculated according to Equation 2 below.

[Equation 2]

Hue = A _420nm /A _520nm

The CI and Hue are one of the important items that can evaluate the quality of wine and are indicators that can predict the fermentation process and degree of ripening, and vary greatly depending on the wine and grape variety. The Hue of typical red wine is around 0.5 to 0.7, and if it is excessively oxidized, it has a value of over 1.0.

division Soluble solids pH total acidity C.I. Hue undiluted wine 4.0 3.50 0.43 0.517 0.697 Example 6 2.1 3.55 0.42 0.533 0.702 Example 7 2.0 3.53 0.41 0.540 0.717 Example 9 2.1 3.56 0.41 0.538 0.712 Example 10 1.9 3.55 0.42 0.545 0.725 Example 16 2.1 3.60 0.41 0.632 0.812 Example 17 1.9 3.57 0.41 0.645 0.829 Example 19 2.0 3.61 0.42 0.641 0.822 Example 20 1.9 3.55 0.41 0.655 0.834 Example 26 2.0 3.50 0.41 0.735 0.951 Example 27 1.9 3.48 0.41 0.742 0.970 Example 29 1.9 3.52 0.41 0.740 0.963 Example 30 1.9 3.50 0.41 0.753 0.981

As shown in Table 4 above, the level of soluble solids decreased from 4.0 to 1.9 to 2.1 after alcohol removal, but there was no difference between the examples, and total acidity and pH were confirmed to be similar to those of undiluted wine in all groups.

In addition, CI and Hue of the wine of Example 6 were most similar to the undiluted wine compared to other groups, and Hue was the lowest among the examples at 0.702, confirming that color change due to oxidation was the least.

Therefore, it was confirmed that the wine of Example 6 showed superior physicochemical properties compared to other groups.

Test Example 4. Sensory test

Sensory quality characteristics were conducted after selecting 20 panel members and training them on sufficient knowledge, terminology, and evaluation criteria for the samples. In the sensory evaluation, the color, aroma, sourness, astringency, and overall preference of the wine were each rated out of 9, and the average value was calculated and compared. For each item, 9 points indicated the strongest state and 1 point indicated the weakest state.

division color incense Sour taste Astringent taste Comprehensive preference undiluted wine 7.37 6.74 6.32 4.00 7.32 Example 6 7.26 6.63 6.05 4.05 7.05 Example 7 7.18 6.03 5.98 3.95 6.56 Example 9 7.22 6.06 6.01 3.98 6.60 Example 10 6.90 4.43 5.90 3.86 4.88 Example 16 4.68 4.84 5.84 3.84 4.63 Example 17 4.61 2.00 5.75 3.73 4.54 Example 19 4.63 4.28 5.82 3.78 4.58 Example 20 4.50 3.66 5.68 3.66 3.46 Example 26 3.47 3.09 3.84 3.63 3.53 Example 27 3.38 2.16 3.74 3.50 2.42 Example 29 3.43 2.81 3.80 3.55 2.47 Example 30 3.27 1.69 2.70 3.43 1.35

As shown in Table 5 above, among the examples of the present invention, it was confirmed that the wines of Example 6, Example 7, and Example 9 were superior to other groups in terms of color, aroma, sourness, astringency, and overall preference. .

Claims (14)

(A) mixing crushed fruit, sulfite, and dry yeast and fermenting them;
(B) producing undiluted wine by squeezing, centrifuging, and filtering the fermented broth; and
(C) vacuum distilling the undiluted wine to obtain non-alcoholic wine with reduced alcohol,
In step (B), centrifugation is performed at 3000 to 9000 rpm for 5 to 30 minutes,
In step (C), the vacuum distillation is performed under a pressure of 28 to 38 Torr, so that the boiling point of the undiluted wine is 25 to 30 ℃, and the temperature difference is 6 to 13 ℃. It is characterized in that it is carried out for 20 to 70 minutes. Method for producing alcoholic wine. delete The method of claim 1, wherein in step (C), the alcohol concentration of the undiluted wine is 5 to 15%, and the alcohol concentration of the non-alcoholic wine is reduced by 5 to 8% in the undiluted wine. Manufacturing method. The method for producing non-alcoholic wine according to claim 1, wherein the alcohol concentration of the non-alcoholic wine is 0 to 10%. The method for producing non-alcoholic wine according to claim 1, wherein the fruit in step (A) is one or more selected from the group consisting of grapes, bokbunja, wild grapes, blueberries, aronia, pomegranates, or apples. The method of producing non-alcoholic wine according to claim 1, wherein in step (A), 0.001 to 0.1 parts by weight of sulfites and 0.001 to 0.1 parts by weight of dry yeast are used per 100 parts by weight of crushed fruit. The method of claim 1, wherein the sulfite in step (A) is potassium metabisulfite (K ₂ S ₂ O ₅ , Potassium metabisulfite), sodium metabisulfite (Na ₂ S ₂ O ₅ , Sodium metabisulfite), or a mixture thereof. A manufacturing method of non-alcoholic wine characterized by: The method for producing non-alcoholic wine according to claim 1, wherein the dry yeast in step (A) is Saccharomyces cerevisiae. The method for producing non-alcoholic wine according to claim 1, wherein fermentation in step (A) is performed at 20 to 40 ° C. for 5 to 20 days. delete The method of claim 1, wherein after step (C), the step of adding the undiluted wine and sweetener obtained in step (B) to the non-alcoholic wine obtained is added. method. The method of claim 11, wherein the sweetener is one or more selected from the group consisting of sugar, glucose, fructose, and honey. Non-alcoholic wine manufactured according to the production method of any one of claims 1, 3 to 9, 11, and 12. A food composition comprising the non-alcoholic wine of claim 13.