KR20120049965A - Method of preparing kiwifruit wine - Google Patents

Abstract

PURPOSE: A method for making kiwi wine is provided to shorten wine making period and to improve preference and antioxidation. CONSTITUTION: A method for making kiwi wine comprises: a step of maturing kiwi at 15°C-20°C; a step of crushing and pressing the kiwi to obtain kiwi juice; a step of pectinase to the kiwi juice; and a step of inoculating fermentation strain to the kiwi juice and fermenting. The fermentation strain is Saccharomyces bayanus Lavin EC1118.

Description

How to Make Champaign Wine {METHOD OF PREPARING KIWIFRUIT WINE}

The present invention relates to a method of producing sesame wine, and to sesame wine produced by the method.

In recent years, in line with the consumption habits that emphasize well-being and liquor with low alcohol content, the consumption of wine is rapidly increasing in Korea, especially among young consumers in their 20s and 30s. In particular, this trend is being strengthened as a result of researches showing that the excellent flavor of wine and anti-oxidant effect and various diseases such as vascular diseases are reported.

For example, domestic wine consumption was 7.5 million bottles in 1999, based on 750 ml bottles, 972 million bottles in 2000, 1,020 million bottles in 2001, and 11.1 million bottles in 2002. Wine consumption has risen by more than 37% over 2002, suggesting that the Korean wine market continues to grow.

Despite the increase in domestic wine consumption, the consumption of domestic brewing grapes is gradually decreasing, leading to the contradiction that the increase in wine consumption does not lead to economic revitalization of farmers. On the other hand, imported wine consumption is increasing more than twice the rate of increase of domestic wine consumption, the development of domestic wines with unique characteristics that can respond to imported wines is required.

Kiwi fruit, Actinidia chinensis ) is a deciduous vine plant of the family Aceraceae. A fruit variety produced by the crossing of the hawthorn plants, originally a plant that grew in southern China, but started growing mainly in New Zealand from the beginning of the 20th century. The central part of the pulp of the blue tuna is cream-colored, the circumference is light green, and there are sesame seeds. Rich in vitamin C, one adult needs enough fruit per day. The fragrance is good for eating raw, jam or ice cream.

Its name is Kiwi because its fruit looks like a bird in New Zealand. In Korea, seedlings were introduced in New Zealand in 1977, and are grown mainly in the south of Jeju, Jeollanam-do, and Gyeongsangnam-do. The name of tuna is common after it was attached to a product produced in Korean farmhouses in the 1990s, and products produced in other countries are often referred to as yangdae or kiwi.

 The tuna that is cultivated in Korea is mainly Haywood (Hayward) varieties, characterized by a large fruit size and excellent shelf life, taste and aroma than other varieties. The blue color of the tuna is gorgeous and the harmony of the unique aroma, sweetness and sour taste represented by haxanal is well balanced and nutritionally excellent. More specifically, the major components of tuna are 84% moisture, 1% protein, 0.4% fat and 12.5% sugar. It is reported that the vitamin C of the tuna is twice as much as orange, the vitamin E as 6 times as apple, and the dietary fiber as 5 times as banana, and the mineral content is 2 to 3 times higher than apple or grape.

However, after harvesting, the tuna is a respiratory synergistic fruit that undergoes various physiological activities such as increased ethylene production, increased respiration, softened flesh, degradation of starch and sugar, and degradation and synthesis of fragrance and pigment components, and reduction of organic acid. Due to the disadvantages are difficult to store for a long time and there is a problem that the quality is degraded during the storage period. Particularly, the fact that the production amount exceeds the consumption amount due to the recent increase in the cultivation area due to the rapid increase in the cultivation area, and the fact that a considerable amount of the tuna is required for long-term storage has become a big problem for the cultivated farmers.

Accordingly, supplementary researches are being conducted to solve the problems of the cultivated farmers. As an example of the complementary research, there is a study on improving shelf life of sesame flakes or a method of extracting and using protease present in sesame. However, at present, most of the research has been focused on the storage of primary processed products and the use of protease extracts. Therefore, research on development and industrialization of various processed products is urgently required.

The present invention is a method for producing a cheonsei wine, which can replace the white wine having a broad demand by the unique taste, specifically shortening the production period, while improving the production efficiency while improving the quality, and excellent antioxidant activity It aims at providing the manufacturing method.

In addition, another object of the present invention is to provide a cheddar wine produced by the above production method.

The present invention relates to a method of wine production of sesame, establishing an optimum wine manufacturing conditions according to the ripening of the sesame, while solving the problems associated with deterioration of quality by long-term storage of sesame, while ensuring the efficiency in the manufacturing process, antioxidant It provides a method for producing a cheddar wine with improved activity.

The present invention comprises the steps of ripening the sesame seeds at 15 ℃ to 20 ℃ until the sugar content of the sesame seeds is 15 Brix or more; Crushing and compressing the ripened sesame seeds to prepare sesame juice; Adding and reacting pectin hydrolase (pectinase) to the sesame juice; The present invention relates to a method for preparing sesame wine comprising the step of inoculating fermented strains to the nectar juice, the pectin hydrolase is reacted and the step of fermenting the sesame juice inoculated with the fermentation strains.

More specifically, the present invention comprises the steps of ripening the sesame seeds at 15 ℃ to 20 ℃ until the sugar content of the sesame seeds is 15 Brix or more; Crushing and compressing the ripened sesame seeds to prepare sesame juice; Adding and reacting pectin hydrolase (pectinase) to the sesame juice; Adding a sugar to the sesame juice reacted with the pectin hydrolase; The present invention relates to a method of preparing sesame wine comprising the step of inoculating fermented strains to the sugar-added sesame juice and the fermentation step of fermenting the sesame seed inoculated with the fermented strains in a fermentation barrel at 13 ℃ to 15 ℃.

In addition, the present invention relates to a cheddar wine enhanced functionality by the production method.

The inventors of the present invention, while overcoming the shortcomings of sesame pods, which significantly reduce their quality as fruits when the shelf life is prolonged, and while studying to suggest various applications of sesame pods, have not been studied at all before Research on the production efficiency and quality of the wine according to the sesame wine according to the study, after ripening the sesame seeds from 15 ℃ to 20 ℃ until the sugar content of 15 to 20 Brix or more, and then to the juice of the mature When the pectin hydrolase is reacted, the production time of the wine is shortened and the production of wine is increased, as well as the amount of wine, as compared with the use of matured blue tuna, such as 12 Brix blue tuna, which has been used for the production of conventional blue tuna. The present invention was completed by confirming that the taste and antioxidant activity of wine may be increased to improve functionality.

Hereinafter, the present invention will be described in more detail.

In the present invention, over-ripening (over-ripeness) is the most mature stage of the degree of maturation of the seed or fruit, the contents of the seed or fruit is excessively dried to lose strength and the grains fall from the ear or stem Means mature stage. In the present invention, when the sesame seeds are overcooked, it means that when the sugar content of the sesame seeds becomes 15 Brix or more, preferably 15 Brix to 18 Brix, more preferably 15 Brix to 16 Brix.

In the present invention, the residue separation (racking) is one of the methods of purifying the fermented wine, means the operation of sucking up only the wine of the upper part without the sediment in the fermentation jar (fermented jar) in which the sediment is settled to another barrel.

The present invention relates to a method of preparing sesame wine.

Specifically, ripening the sesame seeds at 15 ℃ to 20 ℃ until the sugar content of the sesame seeds 15 Brix or more; Crushing and compressing the ripened sesame seeds to prepare sesame juice; Adding and reacting pectin hydrolase (pectinase) to the sesame juice; The present invention relates to a method of preparing sesame wine comprising the step of inoculating fermented strains to the sesame juice to which the pectin hydrolase is reacted and fermenting the sesame juice inoculated with the fermented strains.

The over-treatment step may include, for example, the sweetness of the sesame seeds for 15 days, preferably 15 Brix to 18 Brix, and more preferably 15 Brix to 16 Brix The method may be performed by incubation, and the incubation may be performed at 15 ° C. to 20 ° C. In addition, a process of washing the sesame can be added before or after incubation of the sesame.

According to an embodiment of the present invention, when the sugar content of the tuna is overheated to 15 Brix, there is a remarkable improvement in terms of manufacturing efficiency and productability, that is, the taste and functionality (antioxidant activity) of the wine of the tuna, The degree of maturation in can be determined by the sweetness of the tuna.

The preparing of the sesame nectar may be performed by crushing and compressing the ripened sesame, and the process of washing the ripened sesame may be added before crushing and compressing the ripened sesame. In addition, a process of further adding one or more selected from the group consisting of tartaric acid, tannin and ammonium phosphate may be added to the sesame juice prepared by the above process.

The tartaric acid is called tartaric acid and is a kind of organic acid with white crystals. It is one of the major acids found in wine, added to foods to add sourness, and as an antioxidant.

Tannin is a generic term for a polymer material having a molecular weight of about 600 to about 3,000 polymerized with various polyphenol compounds, widely distributed in plants, water-soluble, and causing astringent taste of wine or tea.

The ammonium phosphate is a compound obtained by reacting ammonium with phosphorus (ammonium phosphate), and ammonium phosphate ((NH ₄ ) H ₂ PO ₄ ), diammonium phosphate ((NH ₄ ) ₂ HPO ₄ ) and triammonium phosphate (NH ₄₎ ) ₃ PO ₄ ) There are three types of triammonium phosphate, but ammonium monophosphate and diammonium phosphate are used mainly because it is unstable, and it is used as a brewing agent, that is, a fermentation brewing composition.

The step of adding and reacting the pectin hydrolase to the sesame juice is adding the pectin hydrolase to the sesame juice, which further comprises at least one selected from the group consisting of the sesame juice, preferably tartaric acid, tannin and ammonium phosphate. And 12 hours to 36 hours, preferably 18 hours to 30 hours, more preferably 20 hours to 28 hours, at a reaction of 10 ° C. to 20 ° C. or 15 ° C. to 20 ° C.

After performing the step of reacting the pectin hydrolase to the sesame juice, it may further comprise the step (amelioration) further by adding the sesame sugar. The sugar may be sugar or refined sugar, but is not limited thereto. The addition of sugar can be adjusted so that the solids content of the sesame juice is from 20 Brix to 25 Brix, preferably from 21 Brix to 23 Brix, for the sake of sufficient fermentation and flavor of the finished wine product. Can be.

The step of inoculating the fermented strain in the sesame nectar to which the zepetin hydrolase is reacted is a fermented strain for the production of sesame wine to the sesame juice, specifically Saccharomyces sp.) strain can be added. The strain is preferably Saccharomyces Bananas EC1118 ( Saccharomyces) in consideration of the efficiency of production and the quality of the final product of the cheddar wine. bayanus Lavin EC1118), Gervin No. 5 ( Saccharomyces, Saccharomyces cerevisiae) cerevisiae GVN) or Saccharomyces cerevisia Red star Davis No. 796 ( Saccharomyces cerevisiae Red star Davis No. 796), and more preferably Saccharomyces Bananas EC1118 ( Saccharomyces). bayanus Lavin EC1118).

For example, the strain may be added 20 ml to 30 ml of the culture medium of the strain to the 1L of tuna rapeseed, the strain contained in the strain culture based on the OD value measured at 650nm 1.0X10 ¹⁰ to 1.0X12 ¹⁰ CFU / ml, but is not limited thereto.

The step of fermenting the sesame juice inoculated with the fermentation strain may be carried out at 12 ℃ to 20 ℃, preferably 14 ℃ to 18 ℃, in order to prevent degradation of quality due to fermentation efficiency and over fermentation, the fermentation period is 6 It may be a week to 20 weeks, but is not limited thereto.

The fermentation period may be performed by replacing the fermentation tank while performing the residue separation (racking) in consideration of fermentation efficiency and product quality.

According to one embodiment of the present invention, the fermentation step may be performed divided into three times. First, after inoculating fermented strains to the sesame juice, performing a primary fermentation for 1 to 3 weeks at a condition of 12 ℃ to 20 ℃, preferably 14 ℃ to 18 ℃; After performing the primary fermentation, the residue separation process, and transfer the primary fermentation product to a new fermentation tank, for 3 weeks to 5 weeks at a condition of 12 ℃ to 20 ℃, preferably 14 ℃ to 18 ℃ Performing secondary fermentation; And after performing the secondary fermentation, performing the residue separation process, transferring the secondary fermentation product to a new fermentation tank, and then performing 3 to 5 weeks under conditions of 12 ° C. to 20 ° C., preferably 14 ° C. to 18 ° C. During the third fermentation may be carried out by a method including a process.

After the third fermentation step, the filtration process and clarification process may be further performed to improve the quality of the wine product.

In addition, in order to prevent changes in product quality due to overfermentation, the sesame wine produced by performing the third fermentation can be stored at a low temperature.

According to one embodiment of the present invention, the method of manufacturing a cheonna tang wine of the present invention comprises the steps of overheating the sesame tuna to 15 Brix at 15 ℃ to 20 ℃; Crushing and compressing the ripened sesame seeds to prepare sesame juice; Adding and reacting pectin hydrolase (pectinase) to the sesame juice; Adding a sugar to the sesame juice reacted with the pectin hydrolase; Saccharomyces Bananas EC1118 ( Saccharomyces) bayanus Lavin EC1118) and the Saccharomyces Bananas EC1118 ( Saccharomyces bayanus A primary fermentation step of fermenting sesame juice inoculated with Lavin EC1118) into a fermentation vessel and fermenting at 13 ° C. to 15 ° C. for 14 days; A secondary fermentation step of transferring the sesame nectar fermentation broth passed through the first fermentation step to another fermentation vessel and fermenting at 13 ° C. to 15 ° C. for 28 days; And it may be a method for producing sesame wine by using the mature sesame seed comprising the third fermentation step of fermenting the sesame nectar juice fermentation broth through the second fermentation step to another fermentation vessel for 90 days at 13 ℃ to 15 ℃.

The present invention may also be a cheddar wine by the above production method.

The sesame wine has improved antioxidant activity, increased polyphenol content, rich in mineral content, and excellent palatability with respect to color and taste, more specifically soluble solid content and There is an advantage that the palatability in consideration of the alcohol content and the chromaticity is improved.

The manufacturing method of the present invention by using the overcooked sesame in the manufacturing process of the sesame wine, providing the use of the overcooked sesame to solve the problem that the pulp is easily receded, not easy to store the existing sesame In addition, by using pectin hydrolase to react with mature ginseng, that is, using mature sesame seeds, that is, using mature sesame seeds, not only shortens the wine production period and improves wine production efficiency, but also improves palatability and antioxidant activity. Since the present invention provides a method of making a sesame wine that can improve the activity, by the method of the present invention, by suggesting a new use of the ripened sesame in relation to the overproduction of the recently identified and the difficulty of storage of existing sesame Since problems caused by overproduction can also be solved, It is expected to contribute to the development of industrial and food industries related to dailies and to the improvement of profits of cultivated tuna.

1 is a flow chart showing a process for preparing a tuna tuna wine according to an embodiment of the present invention.
Figure 2 is a graph showing the change in the content of soluble solids in Brix units over time according to the degree of maturation of sesame seeds in the manufacturing process of the wine according to an embodiment of the present invention, ◆-◆ in the graph Wine produced using sesame seeds, ■-■ represents the wine produced using overcooked sesame.
3 is a graph showing the change in alcohol content according to the degree of maturation of the tuna in accordance with an embodiment of the present invention over time, ◆-◆ in the graph is prepared using a mature tuna One wine is represented, ■-■ represents the wine produced using overcooked sesame.
Figure 4 is a graph showing the change in pH according to the degree of maturation of sesame in the course of the production of sesame wine according to an embodiment of the present invention, ◆-◆ in the graph is prepared using mature sesame One wine is represented, ■-■ represents the wine produced using overcooked sesame.
5 is a graph showing the change in acidity (Acidity,%) according to the degree of maturation of sesame in the course of the production of sesame wine according to an embodiment of the present invention, ◆-◆ in the graph Wine produced using sesame seeds, ■-■ represents the wine produced using overcooked sesame.
6 is a graph showing the change in L value of the chromaticity according to the degree of maturation of sesame in the course of the production of sesame wine according to an embodiment of the present invention, ◆-◆ in the graph It shows the wine produced using, ■-■ represents the wine produced using overcooked sesame.
7 is a graph showing a change in a value of chromaticity according to the degree of maturation of the tuna in accordance with an embodiment of the present invention over time, in the graph ◆-◆ is a mature tuna It shows the wine produced using, ■-■ represents the wine produced using overcooked sesame.
8 is a graph showing a change in the b value of the chromaticity according to the degree of maturation of sesame in the course of the wine according to an embodiment of the present invention over time, ◆-◆ in the graph It shows the wine produced using, ■-■ represents the wine produced using overcooked sesame.
9 is a graph showing a change in sensory evaluation according to the degree of maturation of sesame in the course of the production of sesame wine according to an embodiment of the present invention, ◆-◆ in the graph Wine produced using sesame seeds, ■-■ represents the wine produced using overcooked sesame.
10 is a graph showing a change in the total phenolic component (Total Phenolics) content according to the degree of maturation of sesame in the course of the sesame wine according to an embodiment of the present invention, ◆-◆ in the graph The wine produced using mature sesame, and ■-■ represents the wine produced using mature sesame.
11 is a graph showing the change of antioxidant activity (ABTS) according to the maturation degree of sesame aging over time in the manufacturing process of sesame wine according to an embodiment of the present invention, ◆-◆ in the graph Using to represent the wine produced, ■-■ represents the wine produced using overcooked sesame.

Hereinafter, preferred embodiments of the present invention will be described in order to describe the present invention in detail. The following examples are only for illustrating the present invention, and the scope of the present invention is not limited in any way by the following examples, and modifications which are commonly performed in the art are also included within the scope of the present invention.

Preparation Example: Preparation of Champaign Wine

Preparation Example 1-1; Blueberry Wine Ingredients and Strains

The sesame used for the practice of the present invention was purchased on October 28, 2009 in the orchard located in Muan County, Jeollanam-do, South Korea, and purchased for sale Haywood (Hayward) varieties, stored at 0 ℃ until the experiment immediately using a refrigerator. The physical properties of the oysters of the purchased Haywood varieties were measured and shown in Table 1 below.

kind Size (mm) Weight, g Haywood Height
(Height) diameter
(Diameter) Full weight pulp
(pulp) skin
(skin) Seed
(Seed) 63.93 ± 3.20 51.41 ± 2.57
43.49 ± 2.17 95.63 ± 4.69
(100%) 82.49 ± 3.92
(86.25%) 11.27 ± 0.67
(11.79%) 1.87 ± 0.09
(1.96%)

The cabbage stored in the refrigerator was taken out of the refrigerator about one week before wine production, and incubated at room temperature, that is, 15 Brix (mature), and 15 Brix (mature).

The physical properties of the kiwi flesh of each incubated cactus were analyzed using the AOAC method. More specifically, the moisture content was measured by performing a heat drying method at 105 ℃, crude protein content was measured using the Kjeldahl method, crude lipid content by the Soxhlet method (Soxhlet method) Crude fiber content was measured by fritted glass crucible method, and crude mineral content was measured by direct-ashing method. The measurement results are shown in Table 2 below.

Furtherance Aged tuna (% dry weight basis) Maturated blue tuna (% dry weight basis) moisture 80.14 ± 4.01 78.34 ± 3.82 Crude protein 1.07 ± 0.05 1.32 ± 0.07 Landscape geology 0.31 ± 0.02 0.29 ± 0.01 Crude mineral 0.63 ± 0.03 0.67 ± 0.03 Crude fiber 2.87 ± 0.12 2.63 ± 0.13

As shown in Table 2, the ripened blue tuna according to the water content, crude lipid content and crude fiber content decreased, while crude protein content and crude mineral content was increased compared to the mature tuna.

In addition, the fermented yeast used for the production of cheddar wine is Saccharomyces Bananas EC1118 ( Saccharomyces bayanus Lavin EC1118, Prise de Mousse, Canada) was used commercially.

Manufacturing example  1-2; Blue sky Wine  Produce

Preparation of cheddar wine was carried out by the method described in FIG.

Specifically, after the purchase of Preparation Example 1-1, after washing each of the sesame incubated at room temperature, that is, 15 Brix (matured tuna) and 15 Brix (matured tuna) at 15 ° C to 20 ° C, respectively, the grinder ( 6.3 kg of sesame pulverized product was prepared by pulverizing and pressing using a blender). 4.5 g of tartaric acid, 0.45 g of tannin, and 6 g of ammonium phosphate, a nutrient for fermentation of yeast, were added to 6.3 kg of each crushed tuna. In the case of the wine using the ripened blue tuna added with the tartaric acid, tannin and ammonium phosphate was further treated with pectin hydrolase (pectinase) for 24 hours.

Granulated sugar was added to the pulverized sesame powder treated with the pectin hydrolase and ameliorated. More specifically, 1,540 g of purified sugar was completely dissolved in 2.7 L of hot water and then added to a primary fermented jar (Italy) containing the sesame pulverized product. After cooling the fermenter additive, the dried yeast (ie Saccharomyces bayanus EC1118) dissolved in 15 mL of water at 40 ° C. ( Saccharomyces bayanus) 3 g of Lavin EC1118) were added and stirred for 1 h. After the stirring, the primary fermentation was performed for 2 weeks at 14 ℃. For more effective fermentation, the primary fermentation product contained in the fermentation tank was subjected to racking, and then transferred to a secondary fermented jar (secondary fermented jar, Italy), followed by secondary fermentation at 14 ° C. for 4 weeks. . After the secondary fermentation, the secondary fermentation product contained in the secondary fermentation tank was subjected to racking (racking), and transferred to a final fermentation jar (final fermented jar, Italy), after the concentration of the remaining reducing sugar of the fermentation product was increased to 5 ° C. Tertiary fermentation was performed for 3 months until percent.

After the fermentation was completed, the fermented product was filtered, bottled, and stored at 14 ° C. until the experiment was performed.

Example : Blue tuna  According to the degree of ripening Blue sky Wine  Check the quality and symbol

Each of the sesame wine produced by the method of Preparation Example 1-2 was sampled every week for the first four weeks, and after four weeks the samples were analyzed for four weeks each week until the 16 weeks of the final fermentation.

Example  One; Blue sky  According to the degree of ripening Blue sky Wine  Quality check

In order to confirm the quality of the cheddar wine produced by the method of Preparation Example 1-2, soluble solid content (SSC), alcohol content (Alcohol content), pH and acidity (acidity) were measured during the fermentation period.

The soluble solids content was measured using a sugarometer (refractometer, Atago Co., Japan), expressed in Brix units, the results are shown in FIG. As shown in FIG. 2, in the case of wine production using overcooked sesame tuna, the first week of fermentation showed a significant decrease in the content of soluble solids, and the mature tunas showed a tendency to decrease the gentle soluble solids content during the fermentation period. Compared to the wine production used, the wine production period is expected to be shortened.

The alcohol content was measured by distilling the sample according to Gay Lussac Table, and adjusting the temperature to 15 ° C., and the results are shown in FIG. 3. As shown in FIG. 3, in the case of wine production using overcooked sesame, the increase was markedly increased from the first week, such as the degree of decrease in the solid content, the final alcohol content was 12.5%, 8 weeks in the case of wine production using aged sesame The alcohol content increased slowly until the final alcohol content was 10.3%. Considering that the soluble solids contents in FIG. 2 were almost similar to each other by about 5 Brix%, it is expected that the wine production efficiency is higher when using the matured sesame wine, as compared to the wine production using aged sesame.

In addition, the pH of the cheddar wine was measured using a pH meter (Model 720A, USA), the total acidity of the cheddar wine was measured by a titration method using 0.1N NaOH. The measurement result of the pH is shown in FIG. 4, and the analysis result of the acidity is shown in FIG. 5.

As shown in FIG. 4, it was confirmed that the degree of ripening of the sesame seeds did not affect the pH change of the wine. The initial pH was slightly higher (p. 3.85) when using overcooked tuna, but the final fermented wine had a pH of about 3.46, which was lower than pH 3.6, the pH required for storage and palatability. It was confirmed that.

In addition, as shown in FIG. 5, the degree of ripening of the sesame seeds did not affect the change in the total acid content of the wine. It was confirmed that the content of total acid was slightly high when using overcooked blue tuna, but it was found to be within an error range. On the other hand, the acidity is slightly lower than that of sesame juice itself, it was measured to have an appropriate amount of total acid content as the wine matures.

Example  2; Blue sky  According to the degree of ripening Blue sky Wine  Check symbol too

In preference foods such as wine, preference affects the quality of the product, and in white wines such as cheddar wine, when the color becomes darker and brown, it is evaluated to be severely oxidized or browned. Since it is markedly low, the change in chromaticity with the addition of green tea was confirmed. In general, lightness and yellowness are important in relation to the color of cheddar wine, and when the L value is 90 or less in relation to the brightness and the b value is 15 or more in relation to the yellowness, the browning of the wine is progressed. It can be interpreted as a problem in quality.

The chromaticity of the sample is represented by L (brightness), a (redness), and b (yellowness) values using a color difference meter (CR-400 Chroma meter equipped with CR-S4w utility software, Konica Minolta Sensing Inc., Japan). The results are shown in FIGS. 6 to 8.

As shown in Figure 6 to 8, the degree of maturation of the sesame was confirmed to have little effect on the chromaticity of the wine, and as the wine matures L value of the wine is about 94 at about 70 of the sesame wine juice The b value was also estimated to be about 7 as bright as high-quality white wines, unlike low-quality wines where brown change occurs. From the above results, it was confirmed that palatability according to chromaticity is preferable as white wine in the case of cheddar wine.

In addition, the sensory test to confirm the degree of preference according to the degree of maturation of tuna was carried out during the fermentation period. A five-point grading method (very good = 5, good = 4, moderate = 3, bad = 2, very bad = 1) by 12 qualified panelists who did not smoke and drink alcohol before the experiment and did not catch a cold. Sensory characteristics of wine sweetness, sourness, bitterness, astringent taste and overall satisfaction were measured, and the average values of the remaining 10 values except the maximum and minimum values of the measured values were shown in FIG. 9.

As shown in FIG. 9, it was confirmed that the palatability was excellent as the fermentation period of the wine progressed, that is, as the wine was aged, and the palatability of the overcooked blue tuna was confirmed to be superior to that of the mature blue tuna. .

Example  3; Blue sky  According to the degree of ripening Blue sky Wine  Functional check

In order to confirm the functionality of the wine, we measured the change in total phenolic content according to the degree of maturation of the sesame. The measurement of the total phenol content was carried out by the Folin-Ciocalteu colorimetric method. The reaction solution reacted with the reagent was measured for absorbance at 765 nm using a spectrophotometer (model 8452A, Hewlett-Packard, USA). The measured absorbance values were converted to the total phenolic content of each sample from the standard curve of gallic acid, and are shown in FIG. 10 as the gallic acid equivalent (mg GAE / L).

As shown in FIG. 10, the total phenol content was slightly decreased as the fermentation progressed. In relation to the degree of ripening of the tuna, the wines with overcooked tuna were higher in phenolic content during the whole fermentation period than in the case of aging tuna, and this result is related to the problem of white wine, which limited demand generation due to lack of functionality. In the case of sesame wine, it can be a substitute for white wine means that the wine using the ripening sesame is more effective.

In addition, the antioxidant activity according to the degree of ripening of the sesame was measured by the ABTS method. More specifically, using the 250 mM ABTS reagent (2,2'-azonobis (3-ethylbenzothiazolinw-6-sulphonic acid)), 250 mM of K ₂ S ₂ O ₈ and MnO ₂ , the reaction results Was compared with Trolox (6-hydroxy-2,5,7,8-tetramethyl chroman-2-carboxylic acid) by measuring absorbance at 734 nm, and the results are shown in FIG. 11. Samples used in the experiment were purchased from Sigma Chemical Co. (USA).

As shown in FIG. 11, the total antioxidant activity decreased slightly as the fermentation progressed. Regarding the degree of ripening of the tuna, the antioxidative activity of the wine using aging tuna was reduced overall, but the decrease of antioxidant activity was not significant in the wine using the ripened tuna, and overall compared to the case of using the mature tuna It was confirmed that antioxidant activity was high. Antioxidant activity of the wine is a representative of the many functionalities of the wine, because of the antioxidant activity has a preventive effect of various diseases, it can be seen that the wine production method using the mature anti-mother, which has high antioxidant activity.

Claims (4)

Ripening the sesame seeds at 15 ° C. to 20 ° C. until the sugar content of the sesame is 15 Brix;
Crushing and compressing the ripened sesame seeds to prepare sesame juice;
Adding and reacting pectin hydrolase (pectinase) to the sesame juice;
Inoculating the fermented strains into the sesame juice reacted with the pectin hydrolase, and
Fermenting the sesame seed juice inoculated with the fermented strain
Method of producing cheddar wine comprising a. The method of claim 1,
The fermented strain is Saccharomyces Bananas EC1118 ( Saccharomyces bayanus Lavin EC1118) is a method of making a cheddar wine. Aging the sesame seeds at 15 ° C. to 20 ° C. until the sweetness of the sesame is 15 Brix; Crushing and compressing the aged sesame seeds to prepare sesame juice; Adding and reacting pectin hydrolase (pectinase) to the sesame juice; Adding a sugar to the sesame juice reacted with the pectin hydrolase; A saccharide in a kiwifruit juice was added to the sugar My process Banja bonus EC1118 (Saccharomyces bayanus Lavin EC1118) for containing the inoculated steps and My process Banja bonus EC1118 (Saccharomyces bayanus Lavin EC1118) with the saccharide to inoculation kiwifruit juice in the fermenter 13 Primary fermentation step of fermentation at 14 ° C. for 15 days; A secondary fermentation step of transferring the sesame juice fermentation broth passed through the first fermentation step to another fermentation vessel and fermenting at 13 ° C. to 15 ° C. for 56 days; And a third fermentation step of transferring the sesame juice fermentation broth passed through the second fermentation step to another fermentation vessel and fermenting for 90 days at 13 ℃ to 15 ℃
Method of producing cheddar wine comprising a. Blue sesame wine prepared by the method of claim 1.

Images