KR20110022025A - Method for preparing concentrated fruit alcoholic drink by freezing and defrosting grape must - Google Patents

Abstract

PURPOSE: A method for manufacturing fruit wine contain concentrated active ingredients is provided to ensure rich taste without addition of sugar. CONSTITUTION: A method for manufacturing concentrated fruit wine comprises: a step of adding K_2S_5 to crushed grapes and inoculating yeast; a step of fermenting at 10-30°C for 3-15 days to obtain a first must; a step of filtering the first must and adding K_2S_2O_5 and removing precipitate to obtain a second must; a step of freezing the second must; a step of thawing the second must through 1-5 days to concentrate; and a step of maturing and filtering the second must. The used grapes are Campbell Early or Muscat Bailey A. Thawing is performed in a sealed tank filled with nitrogen or carbon gas.

Description

Method for Preparing Concentrated Fruit Alcoholic Drink By Freezing and Defrosting Grape Must}

The present invention relates to a method for producing fruit wines in which concentrated active ingredients such as ethyl alcohol are thawed by freezing and thawing the must (fermented state until grapes are finished by crushing grapes; Must) fermented without adding sugar to crushed grapes. .

Fruit wine made from grapes is a wine that is loved around the world for its excellent color and flavor. It produces grape fruit wine which is about% and also produces small amount in Korea. Generally, grapes for making fruit wine use varieties such as Cabernet Sauvignon, Pinot Noir, Merlot, Chardonnay, Riesling, etc. Brewed grapes have a high sugar content of about 20 to 26 brix, so that no sugar is added or only a small amount of alcohol can produce 11-15% alcohol.

In Korea, the history of making European fruit wine is short, and most of the cultivation grape varieties are rarely grown due to inconsistent climate, soil and cultivation conditions, so most of Campbell Early, Geobong, MBA (Muscat) Bailey A) Make fruit wine with edible grapes. However, edible grapes grown in Korea is 12 to 20 Brix with low sugar content, low alcohol fruit wine with alcohol content of about 7 to 11% is made if sugar is not supplemented. Therefore, since it is not suitable for the production of 12 to 14% of the world's general wine alcohol content, most of the situation is prepared by supplementing sugars such as sugar and fructose.

On the other hand, there are many high-quality fruit wines that are made sweeter by further concentrating the sugar content of grapes. Typical fruit wines include late harvest wine, which is made by delaying the grape harvest time to increase the sugar content, ice wine, which is made from concentrated juice that is squeezed by squeezing the grapes from frozen state, and raisins caused by ear disease. Like this, there are Noble rot wines made from sugar-rich grapes.

Germany and Canada do not harvest grapes, but freeze at around 10 degrees below zero to freeze the frozen grapes to make ice wine. Juices in South Africa, the United States, Australia, etc. Only frozen juice is recovered and concentrated, or the grape juice is lowered in the freezing tank to cool down the ice and condensed sugar, which is made of fermented ice wine.

However, if such a method is applied to the country and used to increase the sugar content of domestic edible grapes, there is a problem that the grains fall or rot due to the fall picking technique or the ice technique because the harvesting time and temperature environment are not appropriate. . Therefore, while avoiding such a problem, a lot of research has been made to produce fruit wines of high quality using domestic fruits with low sugar content.

Korean Patent Laid-Open Publication No. 10-2010-0011860 discloses bokbunja ice wine and a method of manufacturing the same, and collects bokbunja fruits of 9 brix or more, and then quenchs them to -20 to -40 ° C and freezes them for 1 to 3 months. Moisture was evaporated in the step to increase the sugar content and then thawed to obtain the bokbunja essence of the sugar content of 9 Brix, sugar was added to obtain a sugar solution of 30 to 35 Brix, and then inoculated with sugar-resistant yeast and fermented at 15 to 17 ℃ After cooling it again to -3 to -5 ℃ to remove the organic acid is a bokbunja ice wine unique to the flavor and taste of Bokbunja and discloses a manufacturing method thereof. However, this is because the bokbunja fruit itself is poorly preserved and deteriorated at the same time of harvest, so it is generally frozen and stored for several months, and then thawed according to the use time, and the sugar content of bokbunja after freeze-concentration is only 9 brix. It is simply a phenomenon that the moisture is naturally reduced during storage, and in the end, it is a technology for preparing bokbunja ice wine with a sugar solution made from 30 to 35 brix by adding sugar in the brewing process, and there is still a problem.

Korean Patent No. 10-0991737 of the prior art is a method for producing fruit wine by tannin and inorganic extract suppression treatment and freezing and thawing method, after crushing the raw fruit, such as grapes, apples, and precipitates the skin at a low temperature for a certain time After inhibiting the extraction of inorganic substances such as tannin, potassium, calcium, etc. present in the skin, the prepared juice was freed and thawed to remove moisture in ice state, and the sugar content of about 40 briquettes was prepared. There is disclosed a manufacturing method of making a high sugar fruit wine by fermentation without fermentation, but this is only a technology for producing fruit wine by fermenting high sugar juice itself after making high sugar juice. Conventional technology suppresses the extraction of tannins, fermentation of high-sugar juices, resulting in a low recovery of useful components, and a problem of increasing manufacturing costs because it has to be carried out or filtered several times to remove turbid substances, organic acids and residues. There is.

In the prior art, Japanese Patent No. 10-248550 is a bottle of 230 g of commercially available wine of 13 to 15% alcohol, frozen at 1 to 3 hours at -16 ° C. to freeze moisture in the wine, and thus a small ice flake layer. Obtain a sherbet mixed with unfrozen liquid, connect another empty bottle opening to the bottle opening containing the sherbet, hang the string and turn it by hand in the air to remove ice flakes using centrifugal force to remove alcohol, sweetness, and fragrance. A method for producing concentrated concentrated wine is disclosed. However, this resulted in a wine of 13 to 15% alcohol content frozen for 1 hour and centrifuged to obtain about 16% alcohol content, about 25% when frozen for 2 hours, and about 28% when frozen for 3 hours. It is difficult to obtain the concentrated wine of the desired alcohol content because it is a method of varying the freezing time, and it is not suitable for mass production because it is made by hand in a small amount in a bottle. In addition, the cost is high since commercially filtered wines are already used. In other words, it is merely a technique of concentrating alcohol using commercially available wines, such as fermentation, ripening, filtration, and preparation, which take months to years.

In the conventional production method of fruit wine using domestic grapes, the sugar content of 12 to 18 Brix (Brix) is crushed, sugar is added, the sugar concentration is adjusted to 22 to 26 Brix, then yeast is added to ferment and then compressed. Remove the skins, seeds, etc., and then settle the post-fermentation and residue, and then carry it out to remove the residue, add a clarifier to remove the turbidity, and store it at a low temperature to precipitate and remove the tartaric acid After aging in a tank, it is filtered, aged and bottled into a product. This is a manufacturing method that does not require special technology. The raw material itself is an edible grape, not for brewing. As a result, the flavor and color of the fruit wine produced are not light and balanced, and the juice is further diluted according to the addition of sugars. It is not possible to produce fruit wine of quality, there is a problem that takes months to years to remove and mature the debris.

In addition, the fruit wine manufacturing method made by freezing the conventional fruit in the grape juice to evaporate the water in the frozen state at around -20 ℃ or frozen juice and then thawed to remove the ice on the top and concentrated sugar production method It has been developed, but it takes 10 to 20 days or months of freeze-drying process, high fuel cost, low yield, difficult to concentrate in high concentration, and freeze-concentrating the process of squeezing grapes and clarifying dregs As it is necessary and the concentration yield is low, it is expensive and it has the disadvantage of concentrating organic acid. Also, the process is complicated and time consuming because the process must remove the residue, turbid material and tartaric acid. It is difficult to secure competitiveness against fruit wine.

The inventors of the present invention, while researching a method for producing fruit wine that is brewed without adding sugars using grapes with low sugar content as a raw material, by cooling the fermented wine fermented without saccharides added to the crushed grapes at -5 to 3 ℃ organic acid After removing some of it by precipitating turbid matter and residue, freeze it at -30 to -10 ℃ and then thaw it slowly at -3 to 5 ℃ for 1 to 5 days to recover the solution that melts first. As a result, some of the suspended solids, debris, scavengers, and miscellaneous components are removed together with the ice, and the fruit liquor with ethyl alcohol, polyphenols, and fragrance components can be obtained, which simplifies the manufacturing process. While confirming that the fruit wine with a high recovery rate of active ingredient was produced, the present invention was completed.

An object of the present invention is to crush the grapes with low sugar content without adding any sugars to completely fermented to produce a must, and then thaw it after freezing, while the alcohol brewing process and time is shortened, the alcohol content is appropriate, concentrated flavor concentrated The present invention provides a method for producing fruit wine.

In order to achieve the above object, the present invention (a) by adding K ₂ S ₂ O ₅ to the crushed grapes, inoculated with yeast fermentation at 10 to 30 ℃ for 3 to 15 days to the first must (Must) Manufacturing; (b) filtering the primary mustard prepared in step (a) and further adding K ₂ S ₂ O ₅ , and then removing the precipitate to obtain a secondary must; (c) freezing the secondary must obtained in step (b); (d) concentrating by slowly thawing the secondary must frozen in step (c) over 1 to 5 days; And (e) provides a method for producing a concentrated fruit wine comprising the step of aging the secondary must must be concentrated in step (d), then filtration.

According to the method for producing concentrated fruit wine according to the present invention, even when using domestic edible grapes having lower active ingredients such as sugar and polyphenol content than foreign brewing grapes, the mustard fermented and filtered without adding any sugars such as sugar and fructose After freezing, thaw slowly to concentrate ethyl alcohol, polyphenols, and fragrance components to make fruit wine with high concentration of 12% or higher alcohol content.Taric acid, turbidity, dregs, and debris are removed with ice during thawing. This simplifies the filtration process and saves time, as well as improving the fruit wine quality. In addition, polyphenols can be concentrated to make a rich flavored fruit wine with high content, and a unique fruit wine manufacturing method that can produce pure fruit wine with concentrated flavor. As it can secure sufficient competitiveness against fruit wine, it is a revolutionary way for domestic fruit wine to leap into the world fruit wine.

1 is a manufacturing process diagram of a method for producing concentrated fruit wine thawed after freezing grape must according to the present invention.
FIG. 2 is a closed tank filled with nitrogen or carbon dioxide to prevent excessive oxidation by air during thawing of the frozen must, and the frozen fermented liquor is placed and thawed slowly at -3 to 5 ° C. It is a tank structure that can recover the concentrated fruit liquor that melts down.

Unless defined otherwise, technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art. In addition, the experimental procedure specified herein is the same as the experimental procedure conventionally performed in the art unless otherwise specified.

In the present invention, 'Must' is a term that collectively refers to a state after crushing grapes and the like until the wine is completed. Fermentation, compaction, filtration, sediment removal or freezing may be performed. In the present invention, the "primary must" refers to a must inoculated with yeast fermented crushed grapes. In the present invention, the "secondary must" refers to a must remove the precipitate after the process of filtering the fermented primary must.

In the present invention, 'Brix' is a unit for determining the concentration of sugar in a liquid such as fruit or wine, and German scientist Adolf F. Brix has also improved the balling scale for determining the concentration of sugar. If you have 1 gram of sugar in 100 grams of a sugary solution, you have 1 brix, 2 brix if you have 2 grams of sugar, and x brix if you have x grams of sugar.

Hereinafter, the present invention will be described in detail.

The present invention in one aspect,

(a) adding K ₂ S ₂ O ₅ to the crushed grapes, and then inoculating yeast to ferment for 3 to 15 days at 10 to 30 ° C. to prepare a first must;

(b) filtering the primary mustard prepared in step (a) and further adding K ₂ S ₂ O ₅ , and then removing the precipitate to obtain a secondary must;

(c) freezing the secondary must obtained in step (b);

(d) concentrating by slowly thawing the secondary must frozen in step (c) over 1 to 5 days; And

(e) The present invention relates to a method for producing concentrated fruit wine, comprising the step of aging the secondary mustard concentrated in step (d), followed by filtration and preparation.

In the step (a) of the present invention, 'crushed grapes' refers to grapes that have been harvested ripe grapes using a crusher or manually removed stems and crushed grape kernels. In addition to the above examples, crushed grapes may be prepared according to conventional methods.

In the present invention, the grapes include grapes and grapes ( Vitaceae Vitis ) The following grape varieties can be used. In particular, grapes that are well adapted to soil and climatic conditions and are widely cultivated for food or brewing in Asia, and more particularly in northeast Asia, are preferred. In general, grapes grown for food in Northeast Asia have a sugar content below 20 Brix. This is a relatively low sugar content of the European brewing grapes sugar is 20 to 26 Brix. A feature of the present invention is that although the sugar content is lower than that of European brewing grapes, it is possible to manufacture fruit wines having high quality even with low sugar content grapes, which are well adapted to Asian growing conditions. Grapes of 1 to 20 brix may be used, and more preferably one or more of Campbell Early, Geobong and Muscat Bailey A (MBA) grapes are widely cultivated in Asia. On the other hand, it will also be apparent to those skilled in the art that blending of different varieties of grapes for better fruit wine production.

In an embodiment of the present invention, for convenience, the Campbell Early grapes were harvested in Gyeongsangbuk-do, Geobong grapes in Anseong, Chungcheongnam-do, and MBA grapes were harvested from Gyeongsan, Gyeongbuk. Meanwhile, the raw material analysis result table of the above example juice is shown in Table 1 below.

Grape ingredient analysis table division Sugar
Brix pH specific gravity Total acid
(w / v%) Campbell Early 13.5 3.42 1.050 0.52 Geobong 18.2 3.64 1.076 0.44 MBA 18.8 3.99 1.080 0.49

However, the specific types and specific components of these grapes are only for illustrating the present invention, and it will be obvious to those skilled in the art that the scope of the present invention is not interpreted to be limited by these embodiments. will be.

In the step (a) of the present invention, potassium sulfite (K ₂ S ₂ O ₅ ) is added to prevent contamination by microorganisms present in the crushed grapes and to proceed with safe fermentation. Potassium sulfite inhibits the activity of bacteria and microorganisms, while yeasts resistant to sulfurous acid can safely grow and play an efficient fermentation process. Preferably, 0.06 to 0.2 g / L relative to the crushed grapes may be used, and more preferably 0.1 g / L may be added.

Fermentation method of inoculating yeast in the step (a) of the present invention can be used a method widely used in the art. In one embodiment of the present invention, although not particularly limited, Anchor Yeast's Fermivin product was used. In addition, wild yeast and cultured yeast may be sold for fruit wine. As an example of the amount of yeast used, 0.1 to 0.5 g / L of dry yeast can be inoculated relative to the amount of crushed grapes, and preferably 0.3 g / L can be added.

In step (a) of the present invention, the fermentation may be performed at 10 to 30 ° C. for 3 to 15 days, and preferably, yeast may be added and then fermented at 25 ° C. for 10 days to prepare a primary must. Fixation of temperature can be performed using an incubator. On the other hand, when the fermentation begins, the grape flesh and seeds rise to the surface of the liquor by the carbonic acid gas bubble. At this time, if it is stirred once or twice a day, the leaching of active ingredients such as pigments and tannins in the flesh and seeds is easier. Do.

In step (b) of the present invention, filtration of the primary must generally use a main bag (filtration bag) or a compression filter, centrifugal separation, a membrane filter which are widely used for filtration in the process of removing fermentation liquor. In one embodiment of the present invention, the shell, seeds and the like were removed by filtration for convenience.

In step (b) of the present invention, potassium sulfite (K ₂ S ₂ O ₅ ) is added to the filtered primary must in an amount of 0.06 to 0.1 g / L relative to the juice amount, followed by turbidity such as protein and yeast dregs and tartaric acid. In order to remove the precipitate, put in a container for 5 days at 10 ℃ or less in the incubator and settle so that it does not come out of the bottom sediment, and preferably the amount of potassium sulfite added is 0.06g / L Can be added.

In step (c) of the present invention, the secondary musts from which the precipitates are removed may be poured into ice molds having a capacity of 0.1 to 5 L, respectively, and frozen at −30 to −10 ° C. for 1 to 5 days. In the case of -30 ° C or less, considering that the energy required for freezing is too high and the freezing point of 12% aqueous alcohol solution is -4.27 ° C, when freezing at -10 ° C or more, the freezing efficiency is lowered.

In one embodiment of the present invention, poured into a 0.2L ice mold for convenience, put into a freezer adjusted to -20 ℃ frozen and frozen. However, the secondary must be placed in an ice mold of a suitable size and frozen in a freezer, and the scope of the present invention is not to be construed as being limited by these examples to those skilled in the art. Will be self-evident.

Step (d) of the present invention is a process of concentrating the active ingredient by slowly thawing the frozen secondary must over 1 to 5 days. In addition, this step has the effect of removing the tartaric acid, turbidity, debris, and blemishes and odors together, simplifying the process. Preferably, the thawing process may be performed in a closed tank filled with nitrogen or carbonic acid gas to prevent the frozen frozen must from being excessively exposed to oxygen and oxidized. When thawing rapidly at a temperature above 5 ° C. for less than one day, the ice melts excessively quickly and the concentrated yield of active ingredients such as ethyl alcohol and tannins is lowered. There is a problem of excessive energy costs. Preferably it can be thawed over 2 to 4 days.

In step (d) of the present invention, when only 30 to 80% of the total freezing must be recovered, the solution is thawed slowly at -3 to 5 ° C. over 1 to 5 days, and then ethyl alcohol and poly Various active ingredients such as phenol and fragrance components can be concentrated, and tartaric acid, turbidity, debris, and blemishes and blemishes can be removed together with ice. When recovering less than 30%, there is a problem that the amount of concentrated fruit wine is small and can be used substantially less, if more than 80% is recovered, there may be a problem that the concentration is not sufficient. More preferably, the concentrate must be prepared by recovering 50 to 60%.

In one embodiment of the present invention, for convenience, a 10L capacity tank can be placed on the tray for convenience, and the frozen must is placed on the tray and nitrogen gas is added to remove air and then the tank is brought to 0 ° C. It was slowly thawed in a controlled thermostat and recovered to about 60% of the concentrated liquid flowing down to prepare a concentrated fruit wine having an alcohol content of about 13%. However, for the purpose of illustrating a tank, a gas injection, a tank capacity, and the like, on which a frozen mustard is placed, the scope of the present invention is not interpreted to be limited by these embodiments. It will be obvious to those who have.

Step (e) of the present invention is a step of aging and filtering the secondary must must be concentrated in step (d). As an example, the concentrated mustard was aged for 3 months in an incubator adjusted to 10 to 25 ° C. and then filtered with a membrane filter filter of 0.45 μm to obtain a concentrated iced fruit wine. However, the aging temperature or period, the filtration process is for illustration, and may be modified according to methods widely used in the art.

In step (e) of the present invention, the concentrated fruit wine is produced by maintaining a constant alcohol content, total acid, and sugar content for commercialization by mixing the concentrated ice fruit wine of each tank with water, sugar, fructose, etc. It means alcohol content and keeping the residual sugar concentration of the product constant. It is obvious that this can also be modified according to the methods used in the art.

As a result of preparing concentrated fruit wine in this manner and conducting major component analysis and sensory evaluation, 13% alcohol content was obtained even though no sugar was added to the concentrated fruit wine after thawing after freezing grape must according to the present invention. It is possible to manufacture fruit wine of furnace, and it is also concentrated with polyphenols and fragrance ingredients, and it has excellent flavor, while the removal of tartaric acid is promoted, the organic acid content is moderately controlled, and after the freezing, debris and blemishes are removed and the residue is filtered together. As the wine brewing process was simplified, time was saved and fruit wine with high quality and preference was possible.

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 being limited by these examples.

Fermented with Campbell Early Grapes Must  Concentrated fruit wine prepared by thawing after freezing

After crushing 3.8kg of Campbell's early grapes, add 0.27g of K ₂ S ₂ O ₅ , inoculate 1g of yeast after 5 hours, and ferment for 10 days while stirring 1 ~ 2 times a day in an incubator adjusted to 25 ℃. After compressively filtration, 0.2 g of K ₂ S ₂ O _{5 was} added and the sediment was precipitated at 10 ° C. or lower for 5 days. The precipitate was removed to obtain 3 L of must with 7.4% alcohol content. Poured and frozen in a freezer adjusted to -20 ℃ for 2 days and then put the freezing must on the tray installed in the middle of the tank and nitrogen gas was injected to remove the air in the tank. After thawing in a thermostatically controlled tank at 5 ° C, thaw slowly, dissolve the liquid that melts down 0.4L each, measure the alcohol content and brixity, and then mix them sequentially to adjust the alcohol content to around 13%. After aging for 3 months in a constant temperature incubator adjusted to 12 ℃ filtered with a membrane filter filter of 0.45㎛ to complete the concentrated fruit wine.

Fermented with grape grapes Must  Concentrated fruit wine prepared by thawing after freezing

After crushing 3.8kg of grape grapes, add 0.27g of K ₂ S ₂ O ₅ , inoculate 1g of yeast after 5 hours, and ferment for 10 days, stirring 1 ~ 2 times a day in an incubator adjusted to 25 ℃. After compression filtration, 0.2 g of K ₂ S ₂ O _{5 was} added and the sediment was precipitated at 10 ° C. or lower for 5 days. Then, the precipitate was removed to obtain 3 L of mustard having 9.7% alcohol content. Pour and freeze in a freezer adjusted to -20 ℃ for 2 days, and then put the freezing mustard in a tank installed in the middle of the tank and nitrogen gas was injected to remove air in the tank. Then, the tank was placed in a thermostat controlled at 5 ° C and thawed slowly. Aliquot 0.4L of the liquid that melted down to measure the alcohol content and brixity, and then mixed the mixture to adjust the alcohol content to around 13%. After aging for 3 months in a constant temperature incubator controlled by a membrane filter filter of 0.45㎛ to complete the concentrated fruit wine.

MBA  Fermented with grapes Must  Concentrated fruit wine prepared by thawing after freezing

After crushing 3.8kg of grape grapes, add 0.27g of K ₂ S ₂ O ₅ , inoculate 1g of yeast after 5 hours, and ferment for 10 days, stirring 1 ~ 2 times a day in an incubator adjusted to 25 ℃. After compression filtration, 0.2 g of K ₂ S ₂ O _{5 was} added and the sediment was precipitated at 10 ° C. or lower for 5 days. The precipitate was removed to obtain 3 L of must 9.9% alcohol. Pour and freeze in a freezer adjusted to -20 ℃ for 2 days, and then put the freezing mustard in a tank installed in the middle of the tank and nitrogen gas was injected to remove air in the tank. Then, the tank was placed in a thermostat controlled at 5 ° C and thawed slowly. Aliquot 0.4L of the liquid that melted down to measure the alcohol content and brixity, and then mixed the mixture to adjust the alcohol content to around 13%. After aging for 3 months in a constant temperature incubator controlled by a membrane filter filter of 0.45㎛ to complete the concentrated fruit wine.

4-1: Comparative Example 1-Fruit wine made from Campbell Early grapes

After crushing 3.8kg of Campbellly grapes, add 0.27g of K ₂ S ₂ O ₅ and inoculate 1g of yeast after 5 hours, and ferment for 10 days while stirring 1 ~ 2 times in an incubator adjusted to 25 ℃. After compressively filtration, add 0.2 g of K ₂ S ₂ O ₅ to precipitate sediment for 5 days under 10 ℃, remove the precipitate, and transfer it three times every 15 days to remove the precipitate to remove 3L fermented liquor. After aging for 3 months in an incubator adjusted to 12 ℃ and filtered with a membrane filter filter of 0.45㎛ to complete the Campbell early fruit wine with 7.4% alcohol.

4-2: Comparative Example 2  -Fruit wine made from grape grapes

After crushing 3.8kg of grape grapes, 0.27g of K ₂ S ₂ O ₅ was added, and after 5 hours, 1g of yeast was inoculated and fermented for 10 days while stirring 1 ~ 2 times in an incubator adjusted to 25 ℃. After compression filtration, 0.2 g of K ₂ S ₂ O _{5 was} added to precipitate sediment at 10 ° C. or lower for 5 days, and then the precipitate was removed. The precipitate was removed by three transfers every 15 days to obtain 3 L of fermented liquor. After aging for 3 months in a constant temperature incubator adjusted to 12 ℃ and filtered with a membrane filter filter of 0.45㎛ to complete the fruit wine wine 9.7% alcohol.

4-3: Comparative Example 3  - MBA  Fruit wine

After crushing 3.8kg of MBA grapes, 0.27g of K ₂ S ₂ O ₅ was added, and after 5 hours, 1g of yeast was inoculated and fermented for 10 days with stirring once or twice a day in an incubator adjusted to 25 ℃. After compression filtration, 0.2 g of K ₂ S ₂ O _{5 was} added to precipitate sediment at 10 ° C. or lower for 5 days, and then the precipitate was removed. The precipitate was removed by three transfers every 15 days to obtain 3 L of fermented liquor. After aging for 3 months in a constant temperature incubator adjusted to 12 ℃ and filtered with a membrane filter filter of 0.45㎛ to complete the MBA fruit wine with an alcohol content of 9.9%.

Analysis of alcohol frequency, etc. of the collected liquid collected at each stage during thawing process

After freezing the must 3L according to Examples 1 to 3 of the present invention and slowly thawed, an aliquot of 0.4 L of the liquid flowing down was measured to measure the alcohol content and brixity.

Analysis table such as alcohol content of recovery liquid collected in each stage during thawing process division Recovery capacity (L) Time Alcohol Bric Example 1 Fermentation 3 - 7.4 4.9 Recovery Amount 1 0.4 8 hours 14.0 8.2 Recovery Amount 2 0.4 8 hours 20 minutes 13.0 8 Recovered Value 3 0.4 9 hours 10 minutes 11.0 6 Recovery Amount 4 0.4 10 hours 6.7 3.7 Recovered Value 5 0.4 10 hours 50 minutes 4.0 2.5 Recovered amount 6 0.4 11 hours 1.2 1.1 Recovered amount 7 0.6 - 0.5 0.6 Example 2 Fermentation 3 - 9.7 5.8 Recovery Amount 1 0.4 7 hours 40 minutes 20.0 11.6 Recovery Amount 2 0.4 8 hours 17.0 9.6 Recovered Value 3 0.4 8 hours 30 minutes 14.0 8 Recovery Amount 4 0.4 9 hours 20 minutes 10.0 6.2 Recovered Value 5 0.4 10 hours 5.3 3.5 Recovered amount 6 0.4 10 hours 10 minutes 2.8 1.8 Recovered amount 7 0.6 - 1.2 One Example 3 Fermentation 3 - 9.9 7 Recovery Amount 1 0.4 7 hours 30 minutes 19.0 12 Recovery Amount 2 0.4 8 hours 15.0 9.8 Recovered Value 3 0.4 8 hours 40 minutes 14.0 8.8 Recovery Amount 4 0.4 9 hours 20 minutes 11.0 7.2 Recovered Value 5 0.4 9 hours 50 minutes 8.0 5.2 Recovered amount 6 0.4 10 hours 10 minutes 3.7 2.8 Recovered amount 7 0.6 - 0.7 0.8

As a result, as shown in Table 2, both the alcohol content and the brix were also initially recovered at a high concentration and then at a low concentration in the latter part, and as the concentration of water increased toward the latter part, an effective ingredient including alcohol content was more efficient. It could be confirmed that the concentration.

On the basis of this result, alcoholic liquor with 13% alcohol content was prepared. 1.2L of 12.6% fruit wine according to Example 1, 2L of 13.2% fruit wine according to Example 2, and 2L of 13.5% fruit wine according to Example 3 were obtained. In Example 1, 40%, Example 2 was 66.7%, and Example 3 was 66.7%. The higher the alcohol content of the fermented alcoholic liquor, the higher the recovery rate. It was also confirmed that the recovery ratio could be increased by 10% when the 20% of the liquid spilled after the 13% fruit liquor was recovered and added to the next freezing and thawing concentration process (data not shown).

Content Analysis of Main Components of Fruit Wine

Specific gravity, alcohol content, total acid, pH, total polyphenols for fruit wines concentrated to around 13% according to Examples 1 to 3 of the present invention and unconcentrated fruit wines prepared according to Comparative Examples 1 to 3 of Example 4. The organic acids and fragrance components were analyzed. Analysis of methanol, ethyl acetate, huesel oil and the like as the main flavor component of the fruit wine was performed using gas chromatography (Gas Chromatography). In the fragrance component analysis sample, 30 mL of distilled water was added to 100 mL of fruit fermented liquor, heated in a heating mantle, 95 mL of distillate was added to a measuring cylinder, 100 mL of distilled water was added, and 1 μl of the sample was injected into gas chromatography (see Table 3). ).

GC analysis conditions are as follows.

  Instrument Hewrett Packard 6890, USA

  Column Innowax Closed Linked (30mm ㅧ 0.2mm ㅧ 1.0㎛ID)

  Column Temp Initial 40 ℃ (2min)-10 ℃ / min-Final 120 ℃ (2min)

Carrier gas N ₂

  Detector FID

  Injector temp 220 ℃

  Detector temp 230 ℃

Flow rate 1.0mL / min

Table of Contents of Major Components of Fruit Wine division Example
One Comparative example
One concentration
ratio Example
2 Comparative example
2 concentration
ratio Example
3 Comparative example
3 Enrichment Ratio specific gravity (15 ℃) 0.997 0.996 100.1 0.995 0.992 100.3 0.995 0.991 100.4 Ethyl alcohol (v / v%) 12.6 7.4 170.3 13.2 9.7 133.3 13.5 9.9 135.0 Total Acid (g / 100mL) 0.75 0.6 125.0 0.62 0.59 105.1 0.8 0.68 118.9 pH 3.34 3.37 99.1 3.66 3.6 101.7 3.3 3.3 100.0 Ethyl acetate (mg / L) 139 123 113.0 56 50 112 46 38 121.1 Methyl alcohol (mg / L) 257.0 198.0 129.8 74.0 58.0 127.6 129.0 86.0 150.0 n-propanol (mg / L) 40.0 28.0 142.9 35.0 28.0 125.0 46.0 35.0 131.4 i-Butanol (mg / L) 103.0 74.0 139.2 57.0 44.0 129.5 102.0 76.0 134.2 n-Butanol (mg / L) - - - - - - - - - i-Amyl alcohol (mg / L) 287.0 202.0 142.1 283.0 213.0 132.9 438.0 322.0 136.0 n-Amyl alcohol (mg / L) - - - - - - - - - Fusel oil (mg / L) 430.0 304.0 141.4 375.0 285.0 131.6 586.0 433.0 135.3

As a result, as shown in Table 3, it was confirmed that the concentration of the main components except the specific gravity and pH in the concentrated fruit wine by freezing and thawing compared to the non-concentrated fruit wine. The concentration of hugel oil, which is the main scent of alcohol and fruit wine, was high, and the concentration of total acid, ethyl acetate, and methyl alcohol was low. In particular, in the case of fruit wine, the concentration ratio of total acid was not concentrated to 105% to 125%, but concentrated to an acid content suitable for drinking, so that some domestic grapes could compensate for the weak fruit wine defect caused by insufficient acid content of fruit wine. Could.

Total Polyphenol Content Analysis of Fruit Wine

The total polyphenol content was measured by Folin-Ciocalteu method for the fruit wines concentrated to about 13% according to Examples 1 to 3 of the present invention and the non-concentrated fruit wines prepared according to Comparative Examples 1 to 3 of Example 4. It was. 60 mL of distilled water was added to 1 mL of the sample, and 5 mL of Folin-Ciocalteu's reagent (Sigma USA) was added to react for exactly 30 seconds. 15mL of saturated Na ₂ CO ₃ was added, the volume was adjusted to 100mL with distilled water, and after 2 hours, the absorbance was measured at 765nm, which was converted into galic acid equivalents (GAE, mg-L-1) using gallic acid.

Total Polyphenol Content Analysis Table of Fruit Wine division Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Total Polyphenols (mg / L) 1,543 969 1,206 1,070 725 813

As a result, as shown in Table 4, the total polyphenol content of the unconcentrated fruit wine was detected in the order of Comparative Example 2, Comparative Example 3, Comparative Example 1, compared to the fruit wine before concentration in the freezing and thawing concentration process As 134% of Example 2, 148% of Example 3, and 144% of Example 1 were detected as high, total polyphenols were also effectively concentrated during the concentration process.

Polyphenols are known to act as an antioxidant to remove activated oxygen in the body, the anticancer effect, anti-aging, atherosclerosis prevention, cosmetic effects such as, yukcheol et al . ("Research of Aging, etc.", Yuk Chul, YH Shin, Dong Ho Kim, Jae Sik Kim, Quality Improvement of Domestic Campbell Wines by Mixing Other Fruits. Journal of Korean Food Science and Technology . 39 : 390-399, 2007) It is reported that phenol is 1,710 to 2,440 mg / L, domestic grapes are 780 to 890 mg / L, and parsley is detected to be about 2,210 mg / L. Imported wines are matured in oak barrels due to the effect of polyphenols extracted from oak trees. Total polyphenols are high. The low polyphenol content of domestic fruit wine compared to imported fruit wine was one of the causes of the quality deterioration, but according to the results, it was confirmed that the quality of the whole polyphenol was also improved by freezing and thawing.

Analysis of Major Organic Acid Contents of Fruit Wine

Organic acid content was determined by centrifugation, filtered with 0.45㎛ Membrane filter and analyzed by ion chromatograph to determine the content of Citric acid, Tartaric acid, Malic acid, Succinic acid, Lactic acid, Acetic acid (see Table 5).

    IC analysis conditions are as follows.

  Instrument Metrohm 850 Professional IC

  Column Metrosep Organic acid 250 / 7.8

  Column Temp 30 ℃

Solvent system Organic acid-H ₂ SO ₄ 0.002 mL

  Detector Conductivity Detector

  Pressure 2.76Mpa

Flow rate 0.5ml / min

Table of Contents of Major Organic Acid Contents of Fruit Wine division Example 1 Comparative Example 1 Example 2 Comparative Example 2 Example 3 Comparative Example 3 Citric acid (mg / L) 680 451 569 382 1,345 939 Tartaric acid (mg / L) 1,779 2,640 759 1,401 683 1,195 Malic acid (mg / L) 1,899 1,272 2,771 1,961 3,510 2,643 Succinic acid (mg / L) 1,028 757 1,290 909 1,554 1,212 Lactic acid (mg / L) 225 209 301 228 421 326 Acetic acid (mg / L) 241 178 150 120 146 123 system 5,851 5,507 5,840 5,000 7,649 6,439

As a result, as shown in Table 5, among the main organic acids present in the fruit wine, most organic acids were concentrated while freezing and thawing as in Examples 1 to 3, but the tartaric acid tended to decrease. Since tartaric acid precipitates like glass or sand during storage, it adversely affects the organoleptics. Therefore, during the brewing process, the tartaric acid is stored at low temperature and precipitated with tartarate. Since it is removed together in the present invention, the process for removing tartaric acid was omitted, it was confirmed that the process can be simplified.

Sensory Test of Fruit Wine Prepared by the Present Invention

According to Examples 1 to 3 of the present invention, the sensory performance of the fruit wines concentrated to about 13% and the non-concentrated fruit wines prepared according to Comparative Examples 1 to 3 of Example 4 were evaluated.

Fruitist Sensory Score division Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 color 13 9 14 10 8 11 flavor 12 11 14 6 10 10 Scent 12 10 13 8 8 11 Sum 37 30 39 24 26 32  ※ Sensory evaluation was conducted by 5 researchers. The scoring criteria were upper (3 points), middle (2 points) and lower (1 point).

As a result, compared to Comparative Examples 1 to 3, which are not concentrated fruit wines, the alcohol content, polyphenols, and flavor components were increased by freezing and thawing, and the concentrated fruit wines from which tartaric acid, blemishes and odors were removed. As the sensory evaluation score of 3 was very high, it was confirmed that the quality improvement effect of concentrated fruit wine by the agglomeration and thawing treatment.

Among grape varieties that had been concentrated, grape varieties showed higher preference in order of MBA, Campbell Early, and Geobong grapes. Fruit flavor is abundant, but the fox flavor (Foxy flavor) was judged to be somewhat low.

The specific parts of the present invention have been described in detail above, and it is apparent to those skilled in the art that such specific descriptions are merely preferred embodiments, and thus the scope of the present invention is not limited thereto. something to do. Thus, the substantial scope of the present invention will be defined by the appended claims and their equivalents.

Claims (6)

Concentrated fruit wine manufacturing method comprising the following steps:
(a) adding K ₂ S ₂ O ₅ to the crushed grapes, and then inoculating yeast to ferment for 3 to 15 days at 10 to 30 ° C. to prepare a first must;
(b) filtering the primary mustard prepared in step (a) and further adding K ₂ S ₂ O ₅ , and then removing the precipitate to obtain a secondary must;
(c) freezing the secondary must obtained in step (b);
(d) concentrating by slowly thawing the secondary must frozen in step (c) over 1 to 5 days; And
(e) aging of the secondary must concentrated in step (d), followed by filtration and preparation.
The method of claim 1, wherein the grape of step (a) has a sugar content of 1 to 20 Brix as a tapping method of producing concentrated fruit wine.
The method of claim 1, wherein the grape of step (a) is one or more selected from the group consisting of Campbell Early, Geobong and Muscat Bailey A.
The method of claim 1, wherein in the step (c), the secondary must be placed in an ice mold having a capacity of 0.1 to 5 L and frozen at -30 to -10 ° C for 1 to 5 days.
The method of claim 1, wherein the thawing of the step (d) is performed in a closed tank filled with nitrogen or carbon dioxide gas.
According to claim 1, wherein the thawing of the step (d) is thawed slowly over 1 to 5 days at -3 to 5 ° C concentrated fruit wine production, characterized in that to recover and concentrate 30 to 80% of the total freezing mustard capacity Way.

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