KR20010044585A - Methods for brewing wine by using grain and fruit - Google Patents

Abstract

PURPOSE: Provided is a method for manufacturing wine which has mixed flavor and taste of grains and fruits in order to increase annual income of farmers. CONSTITUTION: The method for manufacturing wine using grains and fruits is characterized by the next steps of: i) making hard-boiled rice containing malt and adding water and cultivated yeast to the boiled rice; ii) fermenting the mixture at 25 deg.C for 2-3 days; iii) adding rice and water obtained from the fermentation of step to wash (ii); iv) fermenting the wash at 25 deg.C for about three days; v) mashing fruits to obtain juice and adding sugar thereto; vi) adding the juice to the wash and fermenting the wash at 20-22 deg.C for 1-2 days; and vii) using some of the wash for manufacturing coarse kind of fermented liquor and other for manufacturing clear strained rice wine.

Description

Method for manufacturing fermented wine using grains and fruits {Methods for brewing wine by using grain and fruit}

Most of the famous liquor of Korea and other countries of the world are used to distinguish the starch raw material grains and the sugar material fruit, and the alcoholic beverages made by mixing grains and fruit is currently hard to find an example.

Fermented liquor mixed with cereals and fruits is fermented according to "Yangjubang" described in Joseon Dynasty. According to the Goryeo Dynasty, "wine squeezed grape juice and steamed glutinous rice and wheat flour (fermented yeast as fermentation agent) "Although it is said to be made of a mixture of wines", and it appears that there existed wines such as Takju containing grape juice, but since then, such alcohol has not been manufactured until now and it is mentioned in detail how to make it. There is no.

In general, fermented liquor made from cereals contains grain flavors and grain odors derived from the raw materials themselves, so they lack refreshing taste and sweet aroma, and are added for decomposition and saccharification of starch contained in cereals. The fungal odor (fermented odor, etc.) caused by fermenting agents such as yeast and coenzyme is acting as a factor to lower the quality.

On the other hand, fermented liquor made from fruit (fruit liquor) adds sulfurous acid after crushing and juice to prevent contamination by harmful microbial propagation during the fruit manufacturing process, but it also acts as a factor that lowers flavor by adding sulfurous acid odor to fruit wine products. Doing.

The present inventors conducted a study on a method of manufacturing a new type of fusion liquor utilizing both characteristics, and as a result of producing a grain and fruit fermented liquor prepared by mixing and fermenting grains and fruits appropriately, the grain odor and grain taste from grains Is appropriately harmonized with fruit flavor and organic acid derived from the juice itself, and citric acid produced from the immigration itself as a fermentation agent is not used to improve the juice. After confirming the fact that it can improve the production of cereals and fruit fermented wine has been completed.

1 is a grain fermented grains and fruit fermented liquor of Takju form fermented by adding the juice to the fermentation of the first fermented rice as an entry into the fermentation agent according to the present invention, and grains and fruit fermented liquor in the form of medicinal liquor to remove sake lees by precise filtration 2 is a grain and fruit fermented liquor of Takju type fermented with fruit juice in the fermentation of primary fermentation using grains, coenzymes, and purified enzymes in combination with or instead of the entry of rice as a fermentation agent. This is a process chart for producing grain and fruit fermented wines in the form of medicinal liquor, which is fine-filtered to remove liquor.

20% of the rice used as a raw material is semi-sealed, steamed, and cooled to about 38 ° C, sowing the seed (cultured molds used in the manufacture of entry) to make entry, and then adding water and culture yeast to the entry. 1 soak and fermented for 2 to 3 days at 25 ℃.

After the fermentation of the single-fermented fermented rice, the remaining 80% of the raw material and water were added, followed by two-stage immersion. After fermentation at 25 ° C for 3 days, 20% to 50% of the total raw material (plum is 10% to 30%). Crushed, juiced and filtered fruits (grapes, apples, beets, plums) corresponding to them, and added to the three-dose by adding sugars so that the total sugar content of the filtered juices is 24w / v%. Next, fermentation is carried out at a low temperature of 20 to 22 ° C. for about 1 to 2 days to prepare a fermented soy sauce containing a portion of an unfermented fruit juice.

A part of this ripening wine is produced in the form of unfiltered grain and fruit fermented liquor, and the other part is filtered to produce grain and fruit fermented liquor in the form of medicinal liquor.

(Example)

Comparative Example: 200 g of raw rice was steamed for 2 hours, immersed for 1 hour and 50 minutes in a conventional manner, inoculated and incubated in the final country to prepare an entry, followed by adding 6 ml of culture yeast and 300 ml of water at 25 ° 800 g of the remaining raw rice was added to 1 g of 1-dip fermented for 3 days, and 1,300 ml of steamed water and water were treated in the same manner as above, followed by 2 dimmers and fermented at 25 ° C. for 5 days to obtain 2,610 ml of alcohol content 15.4%. .

Example 1 250 g (20% of the total raw material) and 1,000 g (50% of the total raw material) and 19 g of the sugar, respectively, were crushed, juiced and filtered into grapes prepared in the same manner as the comparative example. And 76g were added and fermented at a low temperature of 20-22 ° C. for 2 days to ferment for 2 to 3 days. Respectively obtained.

Example 2 250 g (20% of the total raw material) and 1,000 g (50% of the total raw material) and 19 g of the sugar, respectively, were crushed, juiced and filtered into apples, prepared in the same manner as the comparative example. And 76g were added and fermented at a low temperature of 20-22 ° C. for 2 days to ferment for 2 to 3 days to obtain 2,840 ml of 15.1% alcohol content and 3,540 ml of 14.9% alcohol content. Respectively obtained.

Example 3: 250 g (20% of the total raw material) and 1,000 g (50% of the total raw material) and 15 g of the sugar were respectively crushed, juiced, and filtered from the buckwheat powder prepared in the same manner as the comparative example. And 60 g were added to immerse and fermented at a low temperature of 20 to 22 ° C. for 2 to 3 days, and 2,860 ml of 15.2% alcohol content and 3,570 ml of alcohol content 15.0% alcohol were added. Respectively obtained.

Example 4 112 g (10% of the total raw material) and 428g (30% of the total raw material) and 24g of the sugar, respectively, were crushed, juiced, and filtered from plums prepared in the same manner as the comparative example. 90g was added to immerse and fermented at a low temperature of 20-22 ° C. for 2 days, and 2,720 ml of 15.1% alcohol content and 3,020 ml of alcohol content 14.14% alcohol were added. Got it.

Table 1

Immersion Table

division Comparative example Example 1 Example 2 Example 3 Example 4 Grape juice 20% ¹⁾ 50% grape juice Apple Juice 20% Apple Juice 50% 20% of green juice 50% of green juice Plum Juice 10% Plum Juice 30% 1 stage Immigration Usage (g) 200 200 200 200 200 200 200 200 200 Cultured yeast (ml) 6 6 6 6 6 6 6 6 6 Water (ml) 300 300 300 300 300 300 300 300 300 2 steps Raw Material Not Used (kg) 800 800 800 800 800 800 800 800 800 Water (ml) 1,300 1,300 1,300 1,300 1,300 1,300 1,300 1,300 1,300 3-tier fee Fruit juice consumption (g) - Grape Juice250 Grape Juice1,000 Apple Juice250 Apple Juice1,000 Green Juice 250 Green Juice1,000 Plum Juice112 Plum Juice428 Sugar Usage (g) - 19 76 19 76 15 60 24 90

Note 1) Juice ratio is the ratio of total raw materials (white rice and juice).

[Table 2]

Fermentation Rate

division Comparative example Example 1 Example 2 Example 3 Example 4 20% grape juice 50% grape juice Apple Juice 20% Apple Juice 50% 20% of green juice 50% of green juice Plum Juice 10% Plum Juice 30% Raw starch value (%) 72 72 72 72 72 72 72 72 72 Raw Material Not Used (g) 1,000 1,000 1,000 1,000 1,000 1,000 1,000 1,000 1,000 And juice consumption (g) - Grape Juice250 Grape Juice1,000 Apple Juice250 Apple Juice1,000 Green Juice 250 Green Juice1,000 Plum Juice112 Plum Juice428 Fruit sugar (%) - 14 14 14 14 16 16 - - Sugar use amount (g) - 19 76 19 76 15 60 24 90 Sugar Sugar (%) - 99.8 99.8 99.8 99.8 99.8 99.8 99.8 99.8 Theoretical alcohol production (ml) ¹⁾ 515 550 656 550 656 551 658 531 576 Aging liquor amount (ml) 2,610 2,850 3,560 2,840 3,540 2,860 3,570 2,720 3,020 Aged alcohol supplement (%) 15.4 15.0 15.2 15.1 14.9 15.2 15.0 15.1 14.9 Aged alcohol total alcohol (ml) ²⁾ 402 428 541 429 527 435 536 411 450 Fermentation Rate (%) ³⁾ 78.1 77.8 82.5 78.0 80.3 78.9 81.5 77.4 78.1

Note 1) Theoretical alcohol production amount: The theoretical amount of pure alcohol that can be produced from the fermentable active ingredients (starch, fruit juice and sugar sugar) in the raw material. The theoretical alcohol production amount from 1 to 4 is (raw material consumption × raw starch value × 0.715) + [(sugar consumption ÷ 0.95) + (juice consumption × fruit sugar)] × 0.6435. (0.715: alcohol conversion coefficient of starch 0.6435: Alcohol conversion coefficient of glucose)

Note 2) Total alcohol content of aged liquor: The amount of pure alcohol in the aged liquor, aged liquor x aged liquor

Note 3) Fermentation ratio: Ratio between total alcohol production and theoretical alcohol production

The fermentation ratio (production yield) of the comparative example in which rice was fermented as a raw material was 78.1%, and the grape juice was added to 20% of the total raw material and 19g of sugar in the two ripening wines of Example 1, which were prepared in the same manner as the comparative example. Fermentation rate of rice flour was 77.8%, grape juice was added 50% of total raw material and 76g of sugar. Fermentation ratio of rice flour was 82.5%. Fermentation rate of fermented rice wine added with 19g was 78.0%, apple juice was 50% of the total raw material and fermentation rate of fermented wine with aged 76g was 80.3% The fermentation rate of fermented liquor added with 20% of sugar and 15 g of sugar was 78.9%, the fermentation rate of fermented liquor added with 50% of whole fruit juice and 60 g of sugar was 81.5%, and the two fermented liquors of Example 4 The fermentation rate of aged plum with 10% of plum and 24g of sugar was 77.4%, and 30% of plum and 30 of plum The fermentation rate of g added fermentation was 78.1%, which did not show a big difference from the comparative example.

In order to grasp the fragrance component trends of the aging wine prepared as described above, the ethyl acetate and fusel oil components which have a great influence on the aroma of alcoholic beverages were analyzed by direct injection method using gas chromatography. Is the same as the aroma component content of the aged aging sakkeu each.

Table 3

Aroma Contents of Aged Sulwhaeng by Example

division Comparative example Example 1 Example 2 Example 3 Example 4 20% grape juice 50% grape juice Apple Juice 20% Apple Juice 50% 20% of green juice 50% of green juice Plum Juice 10% Plum Juice 30% Ethyl acetate (ppm) 30 32 36 30 34 31 33 31 32 Fusel oil ¹⁾ (ppm) 365 312 203 308 206 302 210 332 256

Note 1) Normally propyl alcohol, isobutyl alcohol, isoamyl alcohol, etc.

It is a kind of liquor fragrance produced by fermentation of amino acid and has a strong irritant smell.

* Gas chromatography analysis conditions

Detector: FID

Column: PEGHT

Injector Temperature: 150 ℃

Detector Temperature: 200 ℃

Column Temperature: 90 ℃

Carrier gas: N ₂ (60ml / min)

As shown in (Table 3), the fusel oil imparting a stimulating aroma to the liquor is 312 ppm when containing 20% of grape juice of Example 1, 203 ppm when containing 50% of grape juice, compared to 365 ppm of the comparative example in which only the cereal raw material is fermented. 20% of apple juice of 308ppm, 308ppm of apple juice of 50%, 206ppm of apple juice of Example 3, 302ppm of 20% of berry fruit juice of Example 3, 210ppm of 50% of fruit juice, 332ppm of 10% of plum juice of Example 4, When the plum juice contained 30%, 256ppm was detected, and it was found that the content of the fusel oil component of the Example, in which the fruit juice was added compared to the comparative example, was weakened in proportion to the addition amount of the juice material, and the main substance was confirmed to be clean and light compared to the comparative example. It was.

Ethyl acetate component similar to the fruit flavor was 32ppm when containing 20% grape juice, 36ppm when containing 50% grape juice, 36ppm when containing 20% apple juice of Example 2, compared to 30ppm of the comparative example in fermenting only grains 50% apple juice, 34 ppm, 20% of the fruit juice of Example 3, 31ppm, 50% of fruit juice, 33ppm, 50% of fruit juice of Example 4, 31ppm of fruit juice of 10%, 32ppm of fruit juice of 30% It was confirmed that the fruit flavor became stronger due to the similar or slightly higher proportion in the amount added, and the stronger flavor of the fusel oil component was reduced in proportion to the juice consumption than the comparative example. It could be confirmed that it can be further highlighted.

In addition, in order to grasp the organic acid composition trend of the aged ethanol prepared as described above by using the liquid chromatography to flavor flavors such as citric acid, tartaric acid, malic acid, Succinic acid, Lactic acid, Acetic acid, Fumaric acid by direct injection method The content of each component is the same as the flavor component content of the aged aging in each of the following (Table 3).

Table 4

Flavor Component Contents of Aged Sulwhaeng by Example

division Comparative example Example 1 Example 2 Example 3 Example 4 20% grape juice 50% grape juice Apple Juice 20% Apple Juice 50% 20% of green juice 50% of green juice Plum Juice 10% Plum Juice 30% Citricacid (ppm) 686 799 969 1,182 1,433 859 1,041 985 1,562 Tartaricacid (ppm) - 461 559 304 368 117 142 285 346 Malicacid (ppm) 160 324 393 420 509 1,266 1,535 1,838 2,229 Succinicacid (ppm) 1,100 740 897 620 752 - - - - Lacticacid (ppm) - 1,200 1,454 1,100 1,333 1,325 1,606 759 920 Aceticacid (ppm) 438 74 90 102 124 88 107 41 50 Fumaricacid (ppm) 5 6 7 6 7 - - - - System (ppm) 2,389 3,604 4,369 3,734 4,526 3,655 4,431 3,908 5,107

* Liquid chromatography analysis conditions

Detector: UV (210nm)

Column: SUPELCOGEL C-610H, 30cm × 7.8mm ID

Mobile Phase: 0.1% Phosphoric acid

Flow Rate: 0.5ml / min

Injection Volume: 5µl

Runing time: 30min

As shown in Table 4, the content of citric acid, which is an important acidic component of liquor, and other five components were 3,604ppm and 50% of grape juice of 20% compared to 2,389ppm of the comparative example of fermenting only cereals. % Content 4,369 ppm, Example 2 apple juice 20% 3,734 ppm, apple juice 50% content 4,526 ppm, Example 3 fruit juice 20% content 3,655 ppm, 50% fruit juice 4,431 ppm, It was confirmed that the acidity caused by the organic acid derived from the fruit had a great effect on the quality, especially 3,908 ppm of 10% of plum fruit juice of Example 4, 5,107 ppm of the fruit juice of 30% of plum fruit, especially Tartaric The content of acid, malic acid, and lactic acid component was significantly higher than that of the comparative example, showing that the main quality was improved.

Acetic acid, on the other hand, was lower than 438ppm of Comparative Example in Examples 1 74ppm, 90ppm, Example 2 102ppm, 124ppm, Example 3 88ppm, 107ppm, Example 4 41ppm, 50ppm and the acetic acid was reduced to reduce the acetic acid derived from fruit It was found that the acidity caused by the organic acid was highlighted.

Example 5 grains in the form of medicinal liquor to remove the sake lees by clarifying filtration of the aged aged in the same manner as in Comparative Example, Example 1, Example 2, Example 3, Example 4 with a multi-stage compression filter After the fruit fermented wine was prepared, the grain fermented wine of the Yakju form of Comparative Example and the grain and fruit fermented wine of the Yakju form of Examples 1, 2, 3 and 4 were compared. The grain and fruit fermented liquors of the Examples 1, 2, 3, and 4 of which the juices were added were compared to the comparative examples of the Yakju form using only grains. The color effect can be displayed more clearly, which enhances the visual effect, and the taste and aroma can be felt more in terms of taste, further highlighting its characteristics as grains and fruit fermented liquors.

Example 6 In the production methods of Examples 1, 2, 3, 4, and 5 above, grains were mixed or fermented by using leaven, coenzyme, and purified enzyme instead of entry into the fermenting agent. After the fruit fermented liquor was prepared and compared with Examples 1, 2, 3, 4, and 5, the quality and flavor were not significantly different. It was confirmed that there was no problem also in the manufacturing method.

The grain and fruit fermented wine prepared by the method of the present invention is fermented by adding fruit to the conventional grain fermented liquor so that the traditional taste and aroma of the grain fermented liquor can highlight the taste and aroma unique to the fruit. As a mainstream, there is the possibility of globalizing brewing and culturally, and it also contributes to the income increase of fruit-growing farmers scattered throughout the country.

Claims (4)

Grain juice, which was first fermented from rice and immigration as raw materials, was placed in a range of 20% to 50% based on the total weight of the raw material, and then fermented at a low temperature for secondary fermentation so that the residue was left without filtration. Fruit fermented liquor production method. The method according to claim 1, wherein the juice is grape, apple, meringue, or plum juice. The grain and fruit fermented liquor production method according to any one of claims 1 to 3, wherein the sift is filtered to form a medicinal liquor. The method for producing grain and fruit fermented liquors in the form of Takju and Yakju according to claim 1, 2 or 3, wherein grains, coenzymes, and purified enzymes are used in combination or respectively instead of entry into the fermentation agent.