KR20100040713A - Method for producing fruit wine by the process of blocking tannin and inorganic substance and freezing and defrosting - Google Patents

Abstract

PURPOSE: A method for manufacturing fruit wine of high sugar content using grapes and apples is provided to enjoy specific flavor and taste of fresh natural fruits. CONSTITUTION: A method for manufacturing fruit wine of high sugar content comprises: a step of pulverizing fruits and immersing pericarp into fruit juice at 5~8°C for 2 to 3 hours; a step of freezing the fruit juice at -18 to -23°C for 2 to 4 days and thawing at -1 to -3°C for 1 to 2 days; a step of removing ice from the freezed fruit juice and filtering the juice; and a step of adding yeast and fermenting at 13-17°C for 5 to 10 days. The fruit is grape or apple.

Description

Method for producing fruit wine by inhibiting tannin and mineral extraction and freezing and thawing {Method for Producing Fruit Wine by the Process of Blocking Tannin and Inorganic Substance and Freezing and Defrosting}

The present invention relates to a method for producing a high-sugar fruit wine from grapes and apples, more specifically, grapes, apples, etc. as a raw material, after crushing the raw material fruit juice at a low temperature for a certain time Inhibit the extraction of inorganic substances such as tannin, potassium, calcium, etc. present in the skin, and then freeze and thaw the resulting juice to remove moisture in ice state, fermented without sucrose, showing its original quality. It relates to a method for producing high sugar fruit wine.

Fruit wines are made of grapes, grapefruits, apples, etc. as a raw material, crushed and pressed raw fruit, and then supplemented with sugar to control the sugar content, and then fermented (주) fruit wine is produced by fermentation.

Sediment deposited in the container in the production of fruit wine decreases the filtration efficiency along with the processing problem, and tannin, which gives a bitter and stiff taste derived from the skin, is too fresh if it is too large to maintain the aroma and taste of the fruit wine. It acts as a factor to lower the quality of the type.

      In addition, the grapes in Europe are slightly different depending on the variety, but the sugar content is about 18-22 brix, and the fermentation and ripening yields about 12% alcohol content. The above can be obtained. On the other hand, in Korea, the sugar content of edible grapes is about 14 to 15 brix, and the sugar content is required to make fruit wine, and the processed grapes with low number of branches and low-mower cultivation are about 24 brix. It can be raised, but the price is expensive and has the disadvantage of not having much yield.

Ice wine may be an example of a method for improving sugar content, but ice wine refers to ice wine only when it is cultivated in the natural state of Canada below 8 ℃ and below Germany 7 ℃. It is produced artificial ice wine that lowered the residue by lowering the temperature in the refrigeration tank because the temperature environment is not suitable, it can be said that it is actually difficult to produce ice wine in Korea because the temperature environment is not suitable.

In view of this, the present inventors, since the phenolic glutamate and tannins are easily extracted from the skin when the temperature increases after crushing the fruit, the skin is immersed in the fruit juice at a low temperature for a predetermined time and the tannin component derived from the skin The high-sugar fruit wine produced by the method of inhibiting the extraction of minerals such as potassium and calcium, and then removing ice by increasing melting point by freezing / thawing method, increasing sugar content and fermentation without sucrose, low tannin, low Based on the fresh qualities of inorganic substances, it contains a high concentration of residual sugars, and the sugar and acid of the rich organic acids are harmonized, and the rich taste of fresh fruits and fruity types of natural fruits It was confirmed that the incense can be completed the present invention.

The main object of the present invention relates to a method for producing a high-sugar fruit wine with grapes and apples as raw materials, after crushing the raw fruit and immersed in the fruit juice at a low temperature for a certain time, and then After freezing and thawing to remove moisture in the ice state to produce a high sugar juice, and to provide a manufacturing method for making a high sugar fruit wine by fermentation by adding yeast.

In order to achieve the above object, the present invention (a) after crushing the fruit, the step of immersing the fruit in the juice for 2 to 3 hours at 5 ~ 8 ℃; (b) freezing the juice for 2-4 days at minus 18-23 ° C., and then thawing at 1-2 ° C. for 1-2 days; (c) removing the ice of the thawed juice and filtering the juice; And (d) adding filtered yeast to fermentation at 13-17 ° C. for 5 to 10 days to obtain fruit wine.

Unlike ordinary fruit wines, fruit wines made from grapes and apples prepared by the method of the present invention crush the fruit and immerse the fruit in the juice for a certain time at low temperature, thereby reducing the elution of minerals such as tannin, potassium and calcium in the skin. It is then improved to fresh clarified fruit juice, and then the water is removed by freezing and thawing concentration method, and secondary improvement is made with high sugar juice. It is designed to provide the unique taste and aroma of the fruity type of natural fruit and to simultaneously enjoy the rich flavor and aroma by high concentration of residual sugar and abundant organic acids, and diversify and open the fruit wine market. In addition, it has the effect of widening the choice of consumers and contributing to the increase of farm household income through the promotion of consumption and export of domestic fruits. All.

1 is a manufacturing process diagram for a method for producing a high-sugar fruit wine by inhibiting the extraction of tannin components and minerals, freeze, thaw, and then fermented according to the present invention.

Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. In general, the nomenclature used herein is well known and commonly used in the art.

The present invention in one aspect, in order to achieve the above object, the present invention comprises the steps of (a) crushing the fruit, immersed in the fruit juice for 2 to 3 hours at 5 ~ 8 ℃; (b) freezing the juice for 2-4 days at minus 18-23 ° C., then thawing at 1-2 ° C. for 1-2 days; (c) removing the ice of the thawed juice and filtering the juice; And (d) relates to a method for producing a fruit wine comprising the step of obtaining a fruit wine by fermentation at 13 ~ 17 ℃ 5-10 days by adding yeast to the filtered juice.

In the present invention, the crushing of the step (a) means the diameter and / or crushing, in the case of green grapes includes separating the grape skin and kernels.

Step (b) of the present invention freezes the juice, and then thaw means that the active ingredient in the juice except the water is melted by the difference in melting point and the moisture is kept in ice.

In the step (c) of the present invention, the ice of the upper part that is not dissolved in the thawing process is filtered and the fruit juice of the lower part melted.

In the step (d) in the present invention, the filtered juice can be fermented for 5 to 10 days at 13 ~ 17 ℃ by adding a variety of yeast conventionally marketed as wine yeast, the fruit wine obtained in this way 13.5 ~ 14.5 It is a fruit wine of high sugar content in which the extraction of% tannin and inorganic substances is suppressed. If the fermentation is less than 5 days may result in incomplete fermentation, if the fermentation for more than 10 days may result in a strong sour taste due to overfermentation. In addition, when the fermentation in a range outside the temperature of 13 ~ 17 ℃ does not satisfy the growth conditions of the yeast.

In the present invention, the fruit may be selected from the group consisting of red grapes, green grapes and apples.

In the present invention, the filtered juice in step (c) may be characterized in that the sugar content of 38 ~ 43 Brix.

In the present invention, "brix" indicates how many grams of solids are dissolved in 100g of aqueous solution, and typically 1 gram means sugar contained in 100g of grape juice as a unit for measuring sugar in grapes and wine. .

In the present invention, "high sugar content" means that the content of sugar is higher than the content of sugar in the general wine, the sugar content in the general wine is about 24 to 28 brix, can be said to be high sugar if more than 35 Brix. .

Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are only for illustrating the present invention, it will be apparent to those skilled in the art that the scope of the present invention is not to be construed as limited by these examples.

Preparation of red wine according to the present invention

After crushing 100 kg of red briquettes of 15 briquettes to obtain 95 L of crushed fruit juice, the skin was immersed in the juice for 2 to 3 hours at 5 ~ 8 ℃ to filter the clarification liquid without squeezing to obtain 70 L of juice (first fruit juice). Next, 70 liters of the obtained juice was placed in a large container in a freezing chamber at minus 20 ° C. and frozen for about 3 days. After freezing, the sample was transferred to a thawing chamber at minus 1 ° C. and thawed to about 1 ° C. for 1 day, and then iced ( Moisture) 44 liters were removed, 26 liters of clarified fruit juice with 41 brix sugar was obtained, 20 g of yeast was added, and fermented at 15 ° C. for about 7 days to complete 25 liters of high sugar red wine with suppressed extraction of tannin and minerals of 14% alcohol content. .

Preparation of White Wines According to the Invention

After crushing 100kg of green sugar of 15 briquettes to obtain 95ℓ of crushed fruit juice, the fruit skin was immersed in the juice for 2 ~ 3 hours at 5 ~ 8 ℃ to filter the clarification liquid without squeezing. Next, 70 liters of the obtained juice was placed in a large container in a freezing chamber at minus 20 ° C. and frozen for about 3 days. After freezing, the sample was transferred to a thawing chamber at minus 1 ° C. and thawed to about 1 ° C. for 1 day, and then iced ( Moisture) 43 liters were removed, and 27 liters of clarified fruit juice with 40 brix sugar was obtained. 20 g of yeast was added and fermented at 15 ° C. for about 7 days to complete 26 liters of high-sugar white wine with suppressed tannin and mineral extraction of 14% alcohol.

Manufacture of apple wine according to the invention

After crushing 100kg of apples with sugar content of 15 briquettes to obtain 93ℓ of shredded fruit juice, the skin was immersed in the juice for 2 ~ 3 hours at 5 ~ 8 ℃ to filter the clarification liquid without squeezing to obtain 68ℓ of juice (first juice). , 70 liters of the obtained juice in a large container in a freezing chamber of minus 20 ℃ freeze for about 3 days, and when the freezing is completed, transferred to a thawing chamber of minus 1 ℃ and thawed to minus 1 ℃ for about 1 day, and then ice (water ) 43 liters were removed, and 25 liters of clarified fruit juice with 39 brix sugar was obtained, 20 g of yeast was added, and fermented at 15 ° C. for about 7 days to complete 24 liters of high sugar cider with suppressed tannin and mineral extraction of 14% alcohol.

Fruit juice improvement and freezing and thawing By process Example 1 (red grapes) Example 2 (green grapes) Example 3 (Apple) Raw material usage 100 kg 100 kg 100 kg Sugar content 15% 15% 15% Shred 95ℓ 95ℓ 93ℓ First juicer 70ℓ 70ℓ 68ℓ Ice (water) removal amount 44ℓ 43ℓ 43ℓ Concentrated Fruit Juice 26ℓ 27ℓ 25ℓ Concentrated Fruit Juice 41% 40% 39% Raw material acquisition rate 26% 27% 25%

 Fermentation Process By process Example 1 (red grapes) Example 2 (green grapes) Example 3 (Apple) Concentrated Fruit Juice  26ℓ  27ℓ  25ℓ Yeast Usage 20g 20g 20g Aging wine  25ℓ  26ℓ  24ℓ Aged alcohol supplement powder 14.2% 14.5% 13.8% Aging rate 96.2% 96.3% 96.0% Fermentation Rate 33.3% 34.9% 33.9% Raw material formulation ratio 25% 26% 24%

The aging ratio, fermentation ratio, raw material formulation ratio was calculated as follows.

Aging rate (%) = [concentrated juice use (ℓ) / aging amount (ℓ)] × 100

Fermentation rate (%) = [{Maturation liquor amount (ℓ) × Maturation liquor alcohol content (%)}} / {Concentrated juice use

             (ℓ) × concentrated sugar content (%) × 0.6435}] × 100

Raw material preparation ratio (%) = [aging amount (ℓ) / raw material consumption (kg)] × 100

The alcohol content of the aged sake was 14.2% in Example 1, 14.5% in Example 2, and 13.8% in Example 3, which is due to yeast deactivation and no further fermentation due to the alcohol limit of yeast. It was judged.

The fermentation rate was 33.3%, 34.9%, and 33.9% of Example 1, Example 2, and Example 3, respectively, and there was no significant difference among the test groups. The raw material juice was frozen, thawed, and water was removed to obtain a sugar content of about 40 Brix or more. In contrast to the high sugar content, the alcohol content of matured wine was not higher than the alcohol limit of about 14%, which was believed to be due to the remaining sugar remaining in the finished wine.

The raw material preparation ratio of Example 1 was 25%, Example 2 was 26%, and Example 3 was 24%, which did not squeeze when the first fruit juice was improved, only clarification liquid was obtained, and also when freezing and thawing. It was judged to be due to ice (moisture) removal.

General Ingredient Analysis

As a result of the general analysis of the sacrificial wine, alcoholic beverages showed 14.2%, 14.5%, and 13.8%, respectively, in Examples 1, 2, and 3, respectively, to determine the alcohol limit of yeast. 2, Example 3 Although the test plots were 13, 11, and 12, respectively, they were frozen and thawed to raise the sugar content to about 40 brix, and were analyzed relatively high. , Example 2, and Example 3, respectively, 13.4%, 14.5%, and 13.8% of the test strips may represent the unique quality of ice wine due to the rich and complex, rich taste and aroma of a combination of residual sugar and organic acid. I could see that.

Sacralism General Analysis Example 1 (red grapes) Example 2 (green grapes) Example 3 (Apple) Alcohol 14.2% 14.5% 13.8% Acidity 13 11 12 X minutes 13.4% 14.5% 13.8%

Fragrance Analysis

As a result of analysis of fragrance components of saengju using GC, ethyl acetate, which is characterized by fruit flavor, shows 7ppm, 20ppm, and 16ppm, respectively, in test specimens of Examples 1, 2, and 3, and isoamyl alcohol characterized by apricot flavor. Fuselle oil is a generic name of the fragrance components, including Example 1, Example 2, Example 3 test sphere 372ppm, 513ppm, 412ppm, respectively, it can be seen that the various fragrance components were implemented in the saengjeju.

 Determination of Aroma Compounds in Oil of Juju by GC (Unit: ppm) Example 1 (red grapes) Example 2 (green grapes) Example 3 (Apple) Acetaldehyde 27 10 36 Ethyl acetate 7 20 16 Methanol - - 3 Fusel oil 372 513 412

Analysis condition:

G.C: Agilent Technologies 6890N

      -Detector: FID

      -Injection temp: 170 ℃

      -Detector temp: 220 ℃

The fusel oil is a generic name such as normal propyl alcohol, isobutyl alcohol, isoamyl alcohol, etc., and is a kind of mainstream fragrance component produced by amino acid fermentation and has a strong irritant smell.

Flavor Ingredient Analysis

Analysis of organic acid of saponified alcohol using LC showed that tartaric acid was 152ppm, 118ppm, and 24ppm, respectively. The trace amount was detected in the test zone of Example 3 using the raw material, while the malic acid showed 988ppm, 898ppm, and 1,628ppm of each of the test zones of Example 1, Example 2, and Example 3, respectively. Many were detected and reflected the characteristics of each fruit raw material well.

 Determination of Flavor Compounds in Sugar Wine by LC (Unit: ppm) Example 1 (red grapes) Example 2 (green grapes) Example 3 (Apple) Citric acid 44 - 20 Tartaric acid 152 118 24 Malic acid 988 898 1,628 Succinic acid 514 454 634

Analysis condition:

 -L.C: Hitachi HPLC

Mobile Phase: 0.008MH ₂ SO ₄

Flow Rate: 0.5ml / min

     -Column: Organic acid analysis column Aminex HPX-87-H Ion Exclusion Column

-Oven Temp: 35 ℃

-Injection Vol: 20µl

Wavelength: 210nm

Generally, the sugar content of wine is about 24 to 28 brix, and 12 to 14% of alcohol content is obtained by fermentation. According to the present invention, the juice of 38 to 43 brix can be obtained, and thus, high sugar fruit wine can be obtained as compared with general wine.

Sanctification  Sensory evaluation

Jeonju's sensory evaluation was carried out on samples of five test panels prepared by five professional panelists who had been in liquor analysis for more than 10 years in a sensory laboratory with air control at room temperature of 20 ° C and a relative humidity of 60%.

As a result of the sensitization test, firstly, the red grape test sphere of Example 1 was dark red, the blue grape test sphere of Example 2 was pale off white, and the apple test sphere of Example 3 was pale brownish. The inherent color of the fruit is shown relatively well.

Secondly, the fragrance of the red grape test sphere of Example 1 was a light aroma, the green grape test sphere of Example 2 a slightly bitter aroma, and the apple test sphere of Example 3 showed a light sweet flavor.

Third, the flavor is heavy acidity with a slightly sweet grape taste in the richness of the red grape test zone of Example 1, and a heavy acidity with a light grape taste of the rich sweetness in the green grape test zone of Example 2, The apple test plot of Example 3 exhibited a heavy acidity with a rich apple taste.

As a result of synthesizing the sensory test, Example 1, Example 2, and Example 3 showed a rich sweetness and a strong acidity in the test zone, and the sugar and acid content unique to each fruit were harmonized during freezing and thawing. It was found that the wine's unique originality is well represented.

Sexualism sensory test division Example 1 (red grapes) Example 2 (green grapes) Example 3 (Apple) Color Deep red Pale off-white Pale brown Scent A bitter aroma Slightly Slight Scent Light sweetness  Flavor -Rich sweetness-Slightly heavy grape taste-Heavy acidity -Rich sweetness-Light grape taste-Heavy acidity -Rich sweetness-Pale apple flavor-Heavy acidity Synthesis Great Great Good

Claims (3)

Fruit wine manufacturing method comprising the following steps;
(a) after crushing the fruit, immersing the skin in the juice for 2 to 3 hours at 5 ~ 8 ℃;
(b) freezing the juice for 2-4 days at minus 18-23 ° C., then thawing at 1-2 ° C. for 1-2 days;
(c) removing the ice of the thawed juice and filtering the juice; And
(d) adding yeast to the filtered fruit juice and fermenting at 13-17 ° C. for 5-10 days to obtain fruit wine.
The method of claim 1, wherein the fruit is selected from the group consisting of red grapes, green grapes and apples.
The method of claim 1, wherein the filtered fruit juice in step (c) has a sugar content of 38 to 43 Brix.

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