KR102663119B1 - Method for preparation of passion fruit wine - Google Patents

Abstract

The present invention has the advantage of producing a soft-feeling fermented liquor that has the unique aroma and taste of passion fruit by using both the flesh and skin of passion fruit in an appropriate mixing ratio.

Description

Method for preparing fermented passion fruit wine {Method for preparation of passion fruit wine}

The present invention relates to a method for producing fermented passion fruit wine.

Passion fruit is a tropical fruit of the passionflower family and is native to southern Brazil. The shape is round or oval, and there are those that ripen in dark red or yellow, and contain many seeds and jelly-like flesh surrounding them. The pulp has a sweet and sour taste and is often made into juice or jam, and is used in various desserts such as jelly, mousse, sorbet, and ice cream.

In particular, since the flavor and aroma of the flesh are excellent, fermenting it to produce fermented liquor can be used to produce alcohol with the unique taste and aroma of passion fruit.

In general, wine is produced by fermenting the sugar contained in fruit into alcohol, and at this time, the unique aroma and taste of the fruit is included in the wine. Passion fruit can also be made into wine-type fermented liquor through this process, but if fermented liquor is made only from the flesh of passion fruit, there is a problem in that the unique aroma and taste become too strong.

Meanwhile, the skin of passion fruit fruit contains ingredients that give a soft taste and aroma that are different from the flesh, so it can be made into wine-type fermented liquor by adding sugar. Although the fermented liquor made only from the peel had an excellent taste and aroma, it was a liquor with a taste and aroma that was far from the unique taste and aroma of passion fruit.

Accordingly, the present inventors confirmed that by using both the flesh and the skin in the production of fermented liquor from passion fruit and using them in an appropriate mixing ratio, it is possible to produce a wine-type fermented liquor with a soft feel while having the unique aroma and taste of passion fruit. Thus, the present invention was completed.

The present invention is intended to provide a method of producing fermented wine in the form of wine that has the unique aroma and taste of passion fruit and has a soft feel.

In order to solve the above problems, the present invention provides a method for producing fermented passion fruit wine comprising the following steps:

Separating passion fruit fruit into pulp and skin (step 1),

Preparing passion fruit pulp by adding 0.5 to 1.5 times the volume of sugar to the pulp obtained in step 1 and aging for 20 to 40 days (step 2),

Preparing passion fruit peel by adding 0.5 to 1.5 times the volume of sugar to the peel obtained in step 1 and maturing for 30 to 120 days (step 3),

Preparing a fermentation preparation solution by mixing the fruit pulp obtained in step 2 and the fruit pulp obtained in step 3 at a weight ratio of 3:7 to 0.5:99.5 (step 4),

Adding water to the fermentation solution obtained in step 4 to adjust the sugar content to 20 to 30 Brix (step 5),

Adding dried wine yeast (Saccharomyces cerevisae) to the fermentation solution obtained in step 5 and performing alcohol fermentation at 20 to 25°C for 40 to 60 days to prepare a fermentation broth (step 6), and

Filtering the fermented broth obtained in step 6 and maturing it at 4 to 10°C for 30 to 60 days to produce fermented passion fruit liquor (step 7).

The present invention relates to a method for producing fermented passion fruit liquor from passion fruit fruit, using both the flesh and skin of the passion fruit fruit to produce a wine-type fermented liquor with excellent taste and aroma of passion fruit and a soft feeling, and also using the same. It is characterized by being used in an appropriate mixing ratio.

Hereinafter, the present invention will be described in detail for each step.

Step 1 of the present invention is a step of separating the passion fruit fruit into pulp and skin, and is a preparation step for using both the flesh and skin of the passion fruit fruit but ripening them in different ways.

Preferably, for hygiene reasons, it is desirable to wash the passion fruit with water before separating it into pulp and skin. Additionally, the method of separating the passion fruit fruit into pulp and skin is not particularly limited. For example, the passion fruit fruit can be cut into an appropriate size and then the flesh and skin can be separated.

Steps 2 and 3 of the present invention are steps for obtaining pulp and peel by ripening the pulp and skin obtained in step 1, respectively. Since the components of the flesh and skin are different, they are separated and manufactured separately.

Specifically, step 2 of the present invention is a step of producing passion fruit pulp by adding 0.5 to 1.5 times the volume of sugar to the pulp obtained in step 1 and aging it for 20 to 40 days. Preferably, the ripening temperature is 4 to 10°C.

At this time, the seeds contained in the pulp may be removed in advance, or may be used without removal. Preferably, the seeds contained in the pulp obtained in step 1 are not removed and are ripened as is.

Preferably, 0.8 to 1.2 times the volume of sugar is added to the pulp obtained in step 1, and more preferably, the same volume of sugar is added. Preferably, the ripening period of step 2 is 25 to 35 days, more preferably 30 days.

Specifically, step 3 of the present invention is a step of producing passion fruit peel by adding 0.5 to 1.5 times the volume of sugar to the peel obtained in step 1 and maturing for 30 to 120 days. Preferably, the ripening temperature is 4 to 10°C.

At this time, in order to increase the ripening effect, the skin is cut into small pieces.

Preferably, 0.8 to 1.2 times the volume of sugar is added to the peel obtained in step 1, and more preferably, the same volume of sugar is added. Preferably, the ripening period of step 3 is 80 to 100 days, more preferably 85 to 95 days, and most preferably 90 days.

Step 4 of the present invention is a step of preparing a fermentation preparation solution by mixing the fruit pulp obtained in Step 2 and the fruit peel obtained in Step 3 at a weight ratio of 3:7 to 0.5:99.5 (fruit pulp: fruit peel).

The mixing ratio of fruit pulp and fruit peel affects sensory evaluation. Specifically, when manufacturing fermented passion fruit liquor using only fruit pulp, there is a problem that the taste and aroma of the passion fruit becomes too strong, and when manufacturing fermented passion fruit liquor using only fruit peel, a soft-tasting alcohol is produced. There is a problem that the unique taste and aroma of passion fruit is barely noticeable. Therefore, when fermented passion fruit liquor is produced by mixing the fruit pulp obtained in step 2 and the fruit peel obtained in step 3 at a weight ratio of 3:7 to 0.5:99.5 as in the present invention, the unique taste and aroma of passion fruit is lost. It is possible to produce fermented liquor that feels tangible and soft at the same time.

Preferably, the fermentation preparation solution is prepared by mixing the fruit pulp obtained in step 2 and the fruit pulp obtained in step 3 at a weight ratio of 2:8 to 0.5:9.5, more preferably 1:8 to 1:10. The fermentation preparation liquid is prepared by mixing at a weight ratio of , and most preferably, the fermentation preparation liquid is prepared by mixing at a weight ratio of 1:9.

Step 5 of the present invention is a step of adjusting the sugar content to 20 to 30 Brix by adding water to the fermentation preparation liquid obtained in step 4.

In step 6, which will be described later, water is added for alcohol fermentation to adjust the sugar content to an appropriate level. The sugar content is preferably adjusted to 22 to 28 Brix, and most preferably, the sugar content is adjusted to 26 Brix.

Step 6 of the present invention is a step of preparing a fermentation broth by adding dried wine yeast (Saccharomyces cerevisae) to the fermentation solution obtained in step 5 and performing alcohol fermentation. By this step, the sugar in the fermentation preparation liquid is converted to alcohol.

For the alcohol fermentation in step 6, alcohol fermentation is performed at a temperature of 20 to 25°C for 40 to 50 days. In addition, the dried wine yeast is added in an amount of 0.01 to 0.05 parts by weight, preferably 0.015 to 0.025 parts by weight, based on 100 parts by weight of the fermentation preparation liquid.

Step 7 of the present invention is a step of producing fermented passion fruit liquor by filtering the fermented broth obtained in Step 6 and maturing it at 4 to 10°C for 30 to 60 days.

The fermented broth obtained in step 6 has just finished fermentation, and because it is mixed with yeast odor or carbon dioxide gas, the taste and aroma are poor and it feels rough. Therefore, the fermented broth is filtered as in step 7 of the present invention and then aged at low temperature. We produce fermented passion fruit liquor with excellent flavor.

The temperature of the low-temperature aging is preferably 4°C to 10°C, and it is preferable to ripen for 30 to 60 days. The ripening period can be adjusted by taking a portion during the ripening period and checking the taste and aroma.

Additionally, the method for producing fermented passion fruit liquor of the present invention may, if necessary, add a step (step 8) of bottling the fermented passion fruit liquor prepared in step 7 above. Additionally, a step (step 9) of pasteurizing the bottled fermented passion fruit liquor at 60 to 80°C for 20 to 40 minutes can be added.

As described above, the method for producing fermented passion fruit liquor according to the present invention uses both the flesh and skin of passion fruit at an appropriate mixing ratio, thereby producing a wine-type fermented liquor with a soft feeling while having the unique aroma and taste of passion fruit. It has the characteristic of being able to manufacture.

Figure 1 schematically shows the process of the method for producing fermented passion fruit liquor according to the present invention.

Below, preferred embodiments are presented to aid understanding of the present invention. However, the following examples are provided only to make the present invention easier to understand, and the content of the present invention is not limited thereto.

Example

Passion fruit fruits were washed thoroughly with water, cut, and the flesh and skin were separated separately. The same volume of sugar was added to the separated pulp as it contained seeds, and the mixture was refrigerated (4°C) for 30 days to prepare passion fruit pulp syrup. The separated pericarp was cut into pieces, an equal volume of sugar was added, and the peel was aged in refrigeration (4°C) for 90 days to prepare fruit peel syrup.

9 kg of the prepared fruit pulp was mixed with 1 kg of the fruit pulp prepared above, and purified water was added to prepare a solution for alcohol fermentation in which the sugar content was adjusted to 26 Brix.

Dry yeast for wine fermentation (Saccharomyces sp.) was added to the prepared alcohol fermentation solution in an amount of 0.02 parts by weight based on 100 weight of the alcohol fermentation solution, and fermented at 20 to 25° C. for 45 days. When the alcohol fermentation was completed, the solids were filtered out and the suspended solids were allowed to settle while maturing for 30 days while maintaining 4 to 10°C. It was then bottled and then pasteurized at 70°C for 30 minutes to prepare passion fruit fermented liquor.

Comparative Example 1

Fermented passion fruit liquor was prepared in the same manner as in the above example, except that 10 kg of fruit pulp was used instead of fruit peel.

Comparative Example 2

Fermented passion fruit liquor was prepared in the same manner as in the above example, except that 10 kg of fruit peel was used instead of fruit pulp.

Experiment example

To conduct a sensory test on the fermented passion fruit wine prepared in the above examples and comparative examples, 20 trained panelists used a 7-point scale to rate each wine as very good (7 points), average (4 points) ), rated as very disliked (1 point). The final evaluation was made as the average of the scores evaluated by 20 people, and the effect on satisfaction with color, taste, and aroma and overall preference were measured. In the case of color, the closer to an opaque and cloudy red color was given a lower value (1 point), and the closer to a transparent and dark red color was given a higher value (7 points). In the case of aroma and taste, the better the taste and aroma of the passion fruit, the higher the score (7 points), and the results are shown in Table 1 below.

color incense taste Comprehensive preference Example 6.5 6.4 6.6 6.5 Comparative Example 1 3.4 1.4 1.4 2.9 Comparative Example 2 5.3 4.5 3.4 4.4

As shown in Table 1 above, when fermented passion fruit liquor is prepared using only fruit peel (Comparative Example 1), the taste and aroma of passion fruit are so strong that it spoils the flavor, and fermented passion fruit liquor is made using only fruit peel. When manufactured (Comparative Example 2), the unique taste and aroma of passion fruit is hardly felt.

On the other hand, when fermented passion fruit liquor is manufactured using fruit pulp and fruit peel in an appropriate ratio according to the present invention (Example), the unique taste and aroma of passion fruit is felt and at the same time a soft feeling is realized, making it an excellent drink with high preference. Fermented liquor in the form of passion fruit wine can be produced.

Claims (8)

Separating passion fruit fruit into pulp and skin (step 1),
Preparing passion fruit pulp by adding 0.5 to 1.5 times the volume of sugar to the pulp obtained in step 1 and aging for 20 to 40 days (step 2),
Preparing passion fruit peel by adding 0.5 to 1.5 times the volume of sugar to the peel obtained in step 1 and maturing for 30 to 120 days (step 3),
Preparing a fermentation preparation solution by mixing the fruit pulp obtained in step 2 and the fruit pulp obtained in step 3 at a weight ratio of 3:7 to 0.5:99.5 (step 4),
Adding water to the fermentation solution obtained in step 4 to adjust the sugar content to 20 to 30 Brix (step 5),
Adding dried wine yeast (Saccharomyces cerevisae) to the fermentation solution obtained in step 5 and performing alcohol fermentation at 20 to 25°C for 40 to 60 days to prepare a fermentation broth (step 6), and
Comprising the step (step 7) of producing fermented passion fruit liquor by filtering the fermentation broth obtained in step 6 and maturing it for 30 to 60 days at 4 to 10 ° C.
Method for producing fermented passion fruit wine.
According to paragraph 1,
The maturation temperature of steps 2 and 3 is 4 to 10°C, respectively.
Method for producing fermented passion fruit wine.
According to paragraph 1,
In step 4, the fruit pulp obtained in step 2 and the fruit peel obtained in step 3 are mixed at a weight ratio of 1.5:8.5 to 0.5:99.5,
Method for producing fermented passion fruit wine.
According to paragraph 1,
In step 4, the fruit pulp obtained in step 2 and the fruit peel obtained in step 3 are mixed at a weight ratio of 2:8 to 0.5:9.5,
Method for producing fermented passion fruit wine.
According to paragraph 1,
In step 5, water is added to the fermentation solution obtained in step 4 to adjust the sugar content to 22 to 28 Brix.
Method for producing fermented passion fruit wine.
According to paragraph 1,
In step 6, the dried wine yeast is added in an amount of 0.01 to 0.05 parts by weight based on 100 parts by weight of the fermentation preparation liquid.
Method for producing fermented passion fruit wine.
According to paragraph 1,
Further comprising the step of bottling the fermented passion fruit liquor prepared in step 7 (step 8),
Method for producing fermented passion fruit wine.
In clause 7,
Further comprising the step of pasteurizing the fermented passion fruit liquor bottled in step 8 at 60 to 80°C for 20 to 40 minutes (step 9),
Method for producing fermented passion fruit wine.