KR20130107441A - Method of preparing eriobotrya japonica wine - Google Patents

Abstract

PURPOSE: A method for manufacturing Eriobotrya japonica wine is provided to resolve a problem of Eriobotrya japonica fruits with low storage property and to use Eriobotrya japonica fruits of low quality. CONSTITUTION: A method for manufacturing Eriobotrya japonica wine comprises the steps of: removing seeds from Eriobotrya japonica fruits; crushing and juicing the flesh and peel of Eriobotrya japonica fruits to obtain Eriobotrya japonica juice; mixing the juice and 40 %(w.v) sugar water in a weight ratio of 4:6 and incubating the mixture for 8-16 hours; adding Saccharomyces bayanus Lavin EC1118 and pectinase to the mixture and fermenting at 10-20°C for 12-18 days; removing solids from the primary fermented liquid; fermenting the primary fermented liquid at 10-20°C for 40-45 days; removing solids from the secondary fermented liquid; and maturing the secondary fermented liquid at 10-20°C for 50-60 days. [Reference numerals] (AA) Store fruits in a processing factory; (BB) Washing; (CC) Pre-processing (removing seed); (DD) Keeping in a freezer (-5°C); (EE) Thawing (5°C); (FF) Producing juice (crushing fruit flesh and skin); (GG) Mixing juice and sugar water in a fermenting tank (with 40% of sugar water produced in advance) and storing for a single night; (HH) Mixing yeast (Lalvin) and addition agent (tartaric acid, pectinase+ yeast nutrient); (II) First fermenting (15°C, 2 weeks); (JJ) First racking (removing solid); (KK) Second fermenting (15°C, 6 weeks); (LL) Second racking (removing solid); (MM) Wine fermenting ((15°C, 8 weeks); (NN) Wine filtering (0.45um); (OO) Sterilizing (80°C, 10 minutes)

Description

How to make loquat wine {METHOD OF PREPARING ERIOBOTRYA JAPONICA WINE}

The present invention relates to a method for producing loquat wine and loquat wine produced by the method.

In recent years, consumption of wine has been rapidly increasing in Korea, especially in the 20s and 30s, in line with the trend of lifestyle emphasizing wellbeing and the consumption trend of alcoholic beverages with low alcohol content. Especially, this tendency has been strengthened as a result of research that it is effective to prevent various diseases such as vascular diseases including antioxidative effect as well as excellent flavor of wine.

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 consumption of wine, domestic consumption of biodegradable grapes is gradually decreasing, leading to contradictions in that the increase in wine consumption is not linked to the economic activation of farm households. On the other hand, since the consumption of imported wine is gradually increasing more than twice the rate of domestic wine consumption, it is required to develop domestic wines having unique characteristics capable of coping with imported wines.

Eriobotrya japonica ) is cultivated mainly in the southern part of Korea, which is an evergreen tree and water tree belonging to the rosaceae and the evergreen small arboreal tree. The loquat is thick and has a pale yellowish brown hairs together with the back side of the leaf. The leaf of the loquat is wide and narrow like inverted, and has saw teeth on the edge. The fruit of the loquat is harvested from June to July, mainly in the end of June, and has been used for edible purposes since it is spherical or elliptical, has a yellowish brown outer appearance, is juicy, and is soft. The loquat fruit is known to be rich in free sugar, carotene, vitamin C, polyphenol compounds and minerals. It is known to be effective in the treatment of decolonization, darkness, Are highly evaluated as fruits.

However, the fruit of the loquat is harvested in the summer of the rainy season with a weak storage capacity and hot weather, and the decrease in the quality due to the quality deterioration during the storage process of the loquat is a problem of the income reduction of the non-pea farmer.

In order to solve the problems of non-pea farmers, most of the studies have been mainly focused on improving the shelf-life of the peanut fruit itself or improving the shelf-life of the primary processed food. Research on the development and industrialization of various processed products is desperately required for improvement.

KR 1010214810000 B KR 1020050112158 A

An object of the present invention is to provide a method for producing loquat wine that can replace a wine having a wide demand by its unique taste, specifically, loquat fruit, a method for producing loquat wine with excellent palatability and functionality. do.

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

The present invention relates to a method for producing loquat wine, the wine production using loquat fruit or loquat fruit, by establishing the optimum wine production conditions according to the mixing ratio of loquat fruit and sugar solution and ripening of the type of yeast optimally used, While solving the problems related to the degradation of the loquat by the long-term storage, there is provided a method for producing loquat wine with improved efficiency and improved antioxidant activity in the manufacturing process.

The present invention relates to a method for preparing a non-fermented fruit, which comprises washing a non-fermented fruit and removing seeds; Crushing the peel and flesh of the pretreated loquat fruit together and making a juice to prepare a juice; Mixing the loquat fruit juice with 40% (w / v) sugar water at a weight ratio of 4: 6 (Loquat juice: sugar water) and storing for 8 to 16 hours; Adding fermented yeast and pectin hydrolase (pectinase) to the mixture of loquat fruit juice and sugar water; Primary fermentation at 10 ° C. to 20 ° C. for 12 to 18 days; Removing solids of the first fermented fermentation broth; Second fermentation of the fermentation broth from which the solids have been removed for 40 days to 45 days at 10 ° C. to 20 ° C .; It relates to a method for producing loquat wine comprising the step of removing the solids of the fermented fermentation broth and the second fermentation broth from which the solids are removed for 50 days to 65 days at 10 ℃ to 20 ℃.

The present invention also relates to loquat wine produced by the above production method.

The inventors of the present invention, to overcome the shortcomings of loquat in the summer rainy season harvesting fruit tends to rot, and to have a low storage problem, and to propose a variety of loquat, lopa wine production has not been studied before After researching the optimization conditions for freezing, thawing and removing the seed loquat, crushed and pressed to prepare a juice, the juice and sugar water mixed, and then the pectinase (pectinase) and yeast In the inoculated fermentation method of loquat wine, while researches are conducted to confirm the optimal conditions in functionality such as palatability and antioxidant activity, the optimum yeast for the production of loquat wine is Saccharomyces bananas EC1118 ( Saccharomyces bayanus Lavin EC1118 (Canada)) and 40% (w / v) sugar water, the ratio of the mixture of loquat juice and sugar water is 4: 6 (Loquat fruit juice: sugar water) by weight and loquat. The fruit is preferably juiced with the fruit and the fruit while maintaining the preference, the optimum loquat fruit is grade 3 to 4, specifically hardness of 74.2N to 75.6N, beta-carotene per 100 g of fruit (β-carotene) content of 21 mg to 24 mg, fruit 100 g free sugar content of 11 g to 11.1 g loquat fruit, in the loquat wine manufacturing process, before the loquat fruit is juiced to make juice The present invention was completed by confirming that freezing at and performing a thawing process at 5 ° C. helped increase the palatability and functionality of wine, specifically antioxidant activity.

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

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 portion without the precipitate in the fermentation tank (fermented jar) in which the sediment is settled to another barrel.

The present invention relates to a loquat wine manufacturing method.

Specifically, the loquat fruit pre-treatment step of washing and removing the seeds; Crushing the peel and flesh of the pretreated loquat fruit together and making a juice to prepare a juice; Mixing the loquat fruit juice with sugar water at a concentration of 40% (w / v) at a weight ratio of 4: 6 (Loquat fruit juice: sugar water) and storing for 8 to 16 hours; Adding fermented yeast and pectin hydrolase (pectinase) to the mixture of loquat fruit juice and sugar water; Primary fermentation at 10 ° C. to 20 ° C. for 12 to 18 days; Removing solids of the first fermented fermentation broth; Second fermentation of the fermentation broth from which the solids have been removed for 40 days to 45 days at 10 ° C. to 20 ° C .; It relates to a method for producing loquat wine comprising the step of removing the solids of the fermented fermentation broth and the second fermentation broth from which the solids are removed for 50 days to 65 days at 10 ℃ to 20 ℃.

The loquat fruit pretreatment step of washing the loquat fruit and removing seeds comprises washing the loquat fruit in water, for example drinking water, preferably flowing water; Removing seeds from the loquat fruit; Freezing the loquat from which the seed was removed at -10 ° C to -2 ° C, preferably -7 ° C to -3 ° C, and thawing the frozen loquat at 2 ° C to 10 ° C, preferably 3 ° C to 7 ° C. It can be carried out in a method including a process to. In the case of freezing and thawing the loquat fruit without the seed before juice, since the yield of fruit juice is increased compared to the case using the same loquat fruit, it is preferable to perform the freezing and thawing process in terms of increasing the juice production efficiency Do.

The loquat fruit is preferably a grade 3 or 4 fruit, specifically, a hardness of 74.2N to 75.6N, a beta-carotene content of 21 mg to 24 mg per 100 g of fruit, fruit 100 Preference is given to using loquat fruit with a g free sugar content of 11 g to 11.1 g. In relation to the loquat fruit, the first- or second-class fruit has high merchandise value as loquat itself, and when juiced using it, the production cost of the loquat wine is increased, which is undesirable in terms of economics. In the case of the fruit of the fruit juice, that is, the juice extraction amount is low, the sugar content of the free sugar is low, the flavor of the finally produced wine, the redness is low, the degree of preference associated with the color of the final wine is produced, the effect of the present invention Considering that the loquat fruit has a hardness of 74.2N to 75.6N, beta-carotene content of 21 mg to 24 mg per 100 g of fruit, and 100 g fruit sugar of 11 g to 11.1 g It is preferable to use berries.

The step of pulverizing and squeezing the peel and flesh of the pretreated loquat fruit together and preparing the juice may be carried out by pulverizing, juicing, crushing and pressing the pretreated loquat fruit without distinguishing the peel and the flesh of the pretreated loquat fruit. Preparing the juice of the loquat fruit can be carried out using a juicer or a squeezer used to prepare a conventional juice or juice.

Mixing and storing the loquat fruit juice and the sugar water are 30% (w / v) to 50% (w / v), preferably 35% (w / v) concentration, of the loquat fruit juice and the concentration. % (w / v), more preferably 40% (w / v) of sugar water based on the weight of 4: 6 (pipa fruit juice: sugar water) and the process of mixing the mixed solution from 8 hours to It may be performed by a method including the storing for 16 hours. In the process of mixing the sugar water and loquat fruit juice, the addition amount of the sugar water may adjust the amount of sugar water and loquat fruit juice so that the sugar content of the final concentration of the mixed solution maintains 25%.

When mixing the content of loquat juice added to the mixed solution in a weight ratio of 4: 6 (loqua fruit juice: sugar water) on the basis of weight, the preference is improved compared to the case where the content of sugar water is higher than the ratio, acidity While it is possible to suppress infection by other various bacteria, the pH is not so low that it is suitable for the fermentation of yeast, and it has been confirmed that the alcohol producing ability is the best.

The step of adding fermented yeast and pectin hydrolase (pectinase) to the mixture of loquat fruit juice and sugar water is the step of adding and reacting the pectin hydrolase to the mixture and the reaction mixture is added to the pectin hydrolase and reacted Fermented yeast, preferably Saccharomyces Bananas EC1118 ( Saccharomyces bayanus Lavin EC1118). In relation to the yeast fermentation, in my process to zymogen own, Saccharomyces (Saccharomyces sp.) Saccharomyces bayanus EC1118 ( Saccharomyces bayanus) in terms of the quality of loquat wine, the final product among the strains, namely palatability and functionality. Lavin EC1118) is preferred.

The process of adding and reacting the pectin hydrolase to the mixed solution is performed by adding the pectin hydrolase to the mixed solution for 10 hours to 36 hours, preferably 18 hours to 30 hours, more preferably 20 hours to 28 hours. The reaction may be performed at a temperature of from 20 ° C. to 20 ° C. or from 15 ° C. to 20 ° C.

The process of adding and reacting the pectin hydrolase to the mixed solution may further include adding and reacting the pectin hydrolase and then adding sugar to further ameliorate (amelioration). The sugar may be sugar or refined sugar, but is not limited thereto. The addition of the sugar may be adjusted so that the sugar content of the mixed solution is 25 brix after the sugar is added, in order to proceed with sufficient fermentation and flavor of the final manufactured wine product.

Saccharomyces Bananas EC1118 ( Saccharomyces bayanus Lavin EC1118) may be added to, for example, 20 ml to 30 ml of the culture solution of Saccharomyces Bananas EC1118 to 1 L of the mixed solution, and the strain contained in the culture medium based on the OD value measured at 650 nm. 1.0X10 ¹⁰ to 1.0X12 It may be ¹⁰ CFU / ml, but is not limited thereto.

In addition, the Saccharomyces Bananas EC1118 ( Saccharomyces bayanus Lavin EC1118) may be further added with at least one selected from the group consisting of tartaric acid and yeast nutrient together with Saccharomyces Bananas EC1118.

The tartaric acid is called tartaric acid and is a kind of organic acid having white crystals. It is a major acid found in wine. It is added to foods to add sour taste and is also used as an antioxidant. In addition, ammonium phosphate, for example monoammonium phosphate or diammonium phosphate, may be further added together with Saccharomyces bananus EC1118.

The first fermentation may be performed by fermenting the mixed solution to which the fermentation yeast and pectin hydrolase are added at 10 ° C. to 20 ° C. for 12 to 18 days. The fermentation may be performed at 10 ° C. to 20 ° C., preferably 14 ° C. to 16 ° C., and more preferably 15 ° C. in order to prevent degradation of quality due to fermentation efficiency and over fermentation.

Removing the solids of the fermented fermentation broth may be carried out by replacing the fermentation tank, while performing in a method of separating residues (racking).

The secondary fermentation may be performed by fermenting the fermentation broth from which the solids have been removed at 10 ° C. to 20 ° C., preferably at 14 ° C. to 16 ° C., more preferably at 15 ° C. for 40 days to 45 days.

Removing the solids of the fermentation broth secondary fermentation may be carried out by replacing the fermentation tank, while performing in a method of separating residue (racking).

The aging step may be carried out by a method of aging the secondary fermentation broth from which the solid is removed at 10 ° C. to 20 ° C., preferably at 14 ° C. to 16 ° C., more preferably at 15 ° C. for 50 days to 65 days.

After the aging step, the filtration process and clarification process may be further performed to improve the quality of the wine product. In addition, to prevent changes in product quality due to overfermentation, loquat wine prepared by the aging process can be stored at a low temperature.

According to an embodiment of the present invention, the method for preparing loquat wine of the present invention has a hardness of 74.2N to 75.6N, for example, a beta-carotene content of 21 mg to 24 mg per 100 g of fruit, and Washing the loquat fruit with a content of 100 g free sugar of 11 g to 11.1 g in running water; Removing seeds from the loquat fruit; A loquat fruit pretreatment step comprising freezing the loquat from which the seed is removed at -7 ° C to -3 ° C and thawing the frozen loquat at 3 ° C to 7 ° C; Crushing the peel and flesh of the pretreated loquat fruit together and making a juice to prepare a juice; The process of mixing the loquat fruit juice with a concentration of 40% (w / v) sugar water 4: 6 (Loquat fruit juice: sugar water) based on the weight and the mixed mixture solution for 8 to 16 hours Mixing and storing the loquat fruit juice and sugar water comprising a process of making; Pectin hydrolase was added to the mixture and reacted at 15 ° C.-20 ° C. for 20 hours to 28 hours, and Saccharomyces Bananaus EC1118 ( Saccharomyces) was added to the mixed solution. bayanus Lavin EC1118), adding the fermented yeast and pectin hydrolase (pectinase) to the mixture of loquat fruit juice and sugar including the process of adding a tartaric acid and yeast nutrient; First fermenting the mixed solution to which the fermented yeast and pectin hydrolase are added at 10 ° C. to 20 ° C. for 12 days to 18 days; Removing solids of the first fermented fermentation broth; Second fermentation of the fermentation broth from which the solids have been removed for 40 days to 45 days at 10 ° C. to 20 ° C .; It may be a loquat wine manufacturing method comprising the step of removing the solids of the second fermented fermentation broth and the step of aging the second fermentation broth from which the solids have been removed for 10 days to 20 ℃ for 50 days to 65 days.

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

The loquat wine has the advantage of excellent functionality including palatability and antioxidant activity by using a loquat fruit of slightly lower quality as a grade 3 or 4 fruit.

The manufacturing method of the present invention solves the problem of loquat fruit, which is low in shelf life, by providing a wine using the loquat ripened in the loquat wine manufacturing step, and provides a new use of loquat fruit of low quality as fruit. Not only solved the problem of existing loquat not easy, but also provided the method of producing loquat wine with excellent functionality including palatability and antioxidant activity by identifying and providing the optimum conditions in the wine production method using loquat, According to the method of the present invention, since it proposed a new use of loquat fruit whose quality has been degraded in the difficulty of storage and the quality or harvesting process of the loquat itself, the development of industry and food industry related to loquat and loquat farmers It is expected to contribute to the company's earnings improvement.

1 is a flowchart illustrating a process of preparing loquat wine according to an embodiment of the present invention.
2 is a photograph showing a process for preparing loquat wine according to an embodiment of the present invention.
3 to 7 is a process of producing a loquat wine according to an embodiment of the present invention, the sensory activity of the loquat wine according to the type of fermentation strain (Fig. 3), alcohol content change (Fig. 4), pH (Fig. 5), 6 shows the change in sugar (FIG. 6), acid content (FIG. 7), total phenol content (FIG. 8) and antioxidant degree (FIG. 9), ○ indicates Fermivin strain, □ indicates Redstar strain, and △ indicates Lavin strain is shown.
8 to 12 is a process of preparing loquat wine according to an embodiment of the present invention, the sensory effect of the loquat wine and sugar content according to the content of juice and sugar (Fig. 10), alcohol content change (Fig. 11), pH (Fig. 12), which shows the change over time of sugar (Fig. 13) and acid content (Fig. 14), ○ means that the juice is 40%, □ means that the juice is 50%, △ is 60% juice Means to be.

Hereinafter, preferred embodiments of the present invention will be described in detail to explain the present invention. 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.

Example  1: loquat wine  Quality check by material

Example  1-1; Quality check according to kinds of loquat

Loquat fruit used for the practice of the present invention purchased the loquat fruit of the 'wando native' varieties harvested in a ripening season in the orchards in Sinji district of Wando-gun, July 11, 2011, using a refrigerator immediately before purchase -5 ℃ Stored at. The fruit of the purchased loquat fruit was graded 6 in consideration of appearance (coloration, degree of contamination), size, and freshness.

Specifically, grading through the loquat fruit screening was classified according to the quality, fruit weight, acid content, and the results are shown in Table 1 below. In the following Table 1, the first grade is very good, the second grade is good, the third grade is normal, the fourth grade is a little bad, the fifth grade is bad and the sixth grade is very bad. In addition, in Table 1, the degree of preference for the sensory was measured by performing a sensory evaluation by a five-point measuring method based on bitterness, sweetness, aroma and texture, one point is very bad, two points are bad, three points are usually 4 The point means good and 5 points are very good.

Quality Overweight
(g) Hardness
(N)  Sensuality Sugar content (SSC) Acid content
(g / 100g F wt) -Carotene
(mg / 100g F wt)  1 rating 38.8 ± 3.1 75.0 7.8 5  12.4 ± 0.4  0.41 + 0.04 22.4 ± 0.30  2 ratings 39.4 ± 2.8 71.4 ± 8.2 5  12.6 ± 0.4  0.42 ± 0.06 23.6 ± 0.38  3 ranks 36.6 ± 4.8 74.2 ± 6.4 5  12.5 ± 0.4  0.43 ± 0.03 23.4 ± 0.44 4 ratings 38.5 ± 3.8 75.6 7.8 4.8 ± 0.2  12.0 ± 0.3  0.44 + 0.04 22.4 ± 0.34 5 ratings 37.0 ± 3.0 65.3 ± 7.3 4.2 ± 0.2  12.2 ± 0.4  0.44 + 0.03 21.6 ± 0.33 6 ratings 35.3 ± 3.1 62.0 + - 8.3 3.5 ± 0.2  12.1 ± 0.4  0.42 ± 0.04 20.0 ± 0.28

As shown in Table 1, the hardness was 62.0N to 65.3N in grades 5 and 6 of poor quality, 71.4N to 75.0N in grades 1 and 2, because the flesh softening was somewhat advanced do. In addition, in one sensory evaluation, the sensory performance was very good at 5 in grades 1 to 3, but it started to decrease slightly from grade 4 and was significantly lower at 3.5 in grade 6, which reduced the flavor and detected off-flavor components. In addition, it was confirmed that the texture was slightly lost due to softening of the flesh. In addition, the β-carotene content was slightly lower, 20.0mg / 100g live weight in poor quality grade 6.

Fruits with high quality of grades 1 and 2 are distributed as fresh fruits and fruits with low grades 3 to 5, preferably 4 grades are difficult to distribute as fresh fruits. do. In addition, grade 6, which is of very poor quality, could be used to manufacture processed products such as vinegar.

In addition, the free sugar content of the loquat fruit was investigated and shown in Table 2 below.

Quality               Free sugar (g / 100g F wt)  glucose  fruit sugar  saccharose  Sum  1 rating 4.00 0.85 3.94 + - 0.50 3.80 ± 0.60  11.74  2 ratings 3.90 + - 0.46 4.00 0.60 3.74 ± 0.50  12.64  3 ranks 3.54 + - 0.70 3.90 ± 0.74 3.60 ± 0.90  11.04 4 ratings 3.66 ± 0.84 3.80 ± 0.90 3.40 ± 0.80  11.06 5 ratings 3.21 ± 0.98 3.20 ± 0.64 3.24 ± 0.60   9.65 6 ratings 3.10 ± 0.74 3.14 ± 0.68 3.00 ± 0.80   9.24

As shown in Table 2, glucose, fructose and sucrose showed a tendency to decrease slightly as the quality is low, in particular, it was lowered at grade 5 and grade 6. Unlike other fruits, loquat was found to have even distribution of glucose, fructose and sucrose, and high sucrose was found to increase the sweetness of loquat juice.

The fruit composition ratio according to the type of fruit and the juice, that is, the change in the characteristics of the fruit is shown in Table 3 below.

quality
Degree ^Z Fruit composition ratio (%) Juice extraction rate (%) Hunter value  pulp  strain  pericarp     L    a    b  One 61.0 + - 3.0 17.1 ± 0.9 20.3 ± 1.2 36.9 ± 2.6 29.4 ± 2.7 4.10 ± 0.4 13.8 ± 1.4  2 61.6 ± 4.8 16.2 ± 1.5 20.4 ± 1.3 37.1 ± 2.2 28.7 ± 3.7 3.9 ± 0.7 12.77 ± 1.7  3 59.6 ± 2.6 15.9 ± 0.8 22.9 ± 1.6 31.6 ± 2.9 24.3 ± 3.4 3.19 ± 0.6 11.2 ± 1.6 4 57.1 ± 3.2 15.8 ± 1.1 22.6 ± 1.8 30.9 ± 2.5 24.0 + - 2.8 2.90 ± 0.5 10.4 ± 1.2 5 55.9 ± 2.3 16.3 ± 1.2 26.9 ± 1.4 29.1 ± 2.1 22.6 ± 3.8 2.04 ± 0.8 10.1 ± 1.7 6 50.0 ± 2.2 16.1 ± 1.4 31.6 ± 1.2 26.7 ± 2.0 14.6 ± 3.0 1.82 ± 0.4  9.0 ± 2.0

As shown in Table 3, the pulp ratio decreased as the quality worsened, showing a tendency to be significantly lowered to 50% in the sixth grade. In addition, the percentage of peeled skin increased with poor quality, which was markedly increased to 31.6% in Grade 6.

Juice production, that is, juice yield was 36.9% to 37.1% in the first and second grades of good quality, but was significantly lowered to 26.7% in the sixth grade. The Hunter value of juice also decreased with poor quality, especially at grades 5 and 6, which was associated with juice browning.

As a processing material, juice is required, and the higher the fruit quality in juice juice, the higher the quality of the extract with the amount of juice extraction, the higher the production cost. Therefore, when considering the price in conjunction with the juice quality, it was confirmed that the fruit of grade 3 to 5, preferably grade 4 is the best.

Example  1-2; Quality check by strain type

Wine was prepared in the same manner as in FIG. 1 using the juice of four-grade loquat fruit, the optimum loquat fruit identified in Example 1-1.

Specifically, the grade 4 loquat fruit was washed in running water, the seeds were removed, frozen at -5 ° C for 12 hours, and the loquat fruit thawed at 5 ° C was juiced using a juicer to prepare a juice. After mixing 10 kg of loquat fruit juice and 10 kg of 40% (w / v) sugar water and storing it at 15 ° C. overnight, 5 g of pectin hydrolase was added and reacted at 18 ° C. for 24 hours. After, Saccharomyces bayanus EC1118 ( Saccharomyces bayanus Lavin EC1118, Prise de Mousse, Canada), 9 g tartaric acid and 5 g yeast nutrient were added and the final sugar content was adjusted to 25 brix, followed by primary fermentation at 15 ° C. for 14 days. Thereafter, the residue was removed and the fermentation tank was transferred, followed by secondary fermentation at 15 ° C. for 42 days, and the residue was removed and the fermentation tank was transferred, then aged at 15 ° C. for 56 days to prepare. The fermenter was equipped with a carbon dioxide outlet, and used an airtight fermenter.

In connection with the method, in order to select the optimal wine fermentation yeast, commercially available Fermivin, Redstar, Lalvin, as shown in Table 4 below.

Strain Bell product name Enzyme properties Fermentation temperature Alcohol resistance content (%) Fermivin Saccharomyces Cerevisiae Fermivin (South Africa) 15 ~ 35 14.0 Redstar  # 796 Saccharomyces
bayanus Redstar   Davis ( USA ) 7-35 14.0 EC  1118 Saccharomyces
bayanus Lalvin ( Canada ) 7-35 18.5

After performing the experiment as described above with each strain described in Table 4, wine After manufacture , 1, 2, 3, 4, 8, 16 and 24 weeks Elapsed  After sign and wine major nutrients Investigation  3 To  9 is shown.

Above  As shown in FIG. 3 and FIG. 4, the organoleptic time is Elapsed   It's better together, Lalvin With this 4.8 Redstar Wow Fermivin Compared with 4.0, 4,2, the acceptability was confirmed to be excellent. Also, Alcohol content  The fermentation tended to increase with fermentation. Lalvin Tended to be somewhat higher. remind Lalvin Compared to the other strains, the sweetness, fragrance, and throat turnover were good, and the sensory evaluation was confirmed to be the best.

Also, Above  5 To  As shown in 7, pH Decreased with fermentation, Fermivin In the case of pH Is so low that the growth of fermented strains, that is, the fermentation efficiency is expected to be low.

8 and 9, Total phenolic content  Decreasing with fermentation Showed a tendency , Especially late in the fermentation, Degree of antioxidant  To decrease with fermentation Became a scholar . But, Lalvin Compared to other fermentation strains, Total phenolic content and Antioxidant levels  It showed a rather high tendency, and it was confirmed that antioxidant activity, ie, functionality was also excellent.

therefore, Loquat wine  As an optimal strain for manufacturing Lalvin Were selected.

Example  1-3; Quality Check by Mixing Content of Juice and Sugar Water

Using the Lalvin identified as the optimum strain identified in Example 1-1 and the juice of the fourth grade loquat fruit is the optimum loquat fruit identified in Example 1-1, the juice and sugar water mixed content As shown in Table 5, it was prepared by adjusting to 6: 4, 5: 5, 4: 6, respectively.

Strain Fruit content (%) Other additives Sugar content and fermentation temperature
EC 1118 (Lalvin)
40 (8kg / 20kg) 9g tartaric acid, 5g pectinase and 5g yeast nutrient Sugar content (%) Aging, fermentation temperature 50 (10kg / 20kg) 25
15
60 (12kg / 20kg)

After the wine production under the conditions as shown in Table 5, after 1 week, 2 weeks, 3 weeks, 4 weeks, 8 weeks, 16 weeks and 24 weeks elapsed to investigate the preference and wine nutrients are shown in Figure 10 to 14 .

As shown in FIG. 10 and FIG. 11, the sensory function improved with the passage of the fermentation time, and the palatability showed a tendency to decrease as the juice content increased. Therefore, the sensory evaluation was confirmed to be the best when 8 kg of the juice was added.

In addition, as shown in FIG. 12 to FIG. 14, the pH decreased with fermentation, and showed a tendency of 40% to be somewhat high with low juice content. EH, the sugar content also showed a slightly higher tendency of 40% lower juice content.

Therefore, 4: 6 (pipa juice: sugar water) was selected as the optimum mixing ratio for the preparation of pipa wine.

Example  2: loquat wine  Comparison of main characteristics of wine

In the above method, when the fruit and skin of the loquat are juiced together, only the fruit juice and the main nutrients purchased in the wine are compared in Table 6, and the physiological activity is shown in Table 7 below.

Wine Product Total phenols
(mg / L) Keratin
(mg / L) Vitamin C
(mg / L) Loquat Wine 314 ± 31.2 88.0 ± 9.8 8.0 ± 0.6 Loquat wine 480 ± 44.8 106.8 ± 11.2 10.4 ± 0.1 white wine 420 ± 40.4 16.0 ± 0.2 46.7 ± 0.5 red wine 850.6 ± 84.2 28.8 ± 0.3 34.2 ± 0.3

As shown in Table 6, lopa wine had a high content of keratin, a vitamin A precursor, while total phenol and vitamin C tended to be significantly lower than wine. In the loquat wine, the keratin content tended to be significantly increased when the skin was mixed with the flesh. In wine, red wine had significantly higher total phenol and vitamin C content than white wine.

Wine Product Antioxidant levels ABTS
(mmol Te / L) DPPH
(mmol TE / L) FRAP
(mmol FeSo ₄ / L) SRSA
(%) Loquat Wine 0.60 ± 0.06 0.88 ± 0.07 2.50 ± 0.20 50.4 ± 5.00 Loquat wine 0.77 ± 0.08 0.98 ± 0.10 2.40 ± 0.24 59.2 ± 6.24 white wine 0.54 ± 0.04 0.80 ± 0.06 2.08 ± 0.22 50.82 ± 6.40 red wine 4.86 ± 0.36 3.40 ± 0.44 6.90 ± 0.60 84.40 ± 9.70

In addition, as shown in Table 7, it was confirmed that the bifa wine has a higher antioxidant degree than the white wine. In addition, loquat wines showed a high tendency of antioxidants when they were mixed with pulp.

Claims (4)

A pre-treatment step of washing the loquat fruit and removing the seed;
Crushing the peel and flesh of the pretreated loquat fruit together and making a juice to prepare a juice;
Mixing the loquat fruit juice with 40% (w / v) sugar water at a weight ratio of 4: 6 and storing for 8 to 16 hours;
Saccharomyces bayanus EC1118 ( Saccharomyces bayanus) into the mixture of loquat fruit juice and sugar water Lavin EC1118) and pectinase;
Saccharomyces Bananas EC1118 ( Saccharomyces bayanus Primary fermentation of the mixed solution to which Lavin EC1118) and pectinase were added at 10 ° C. to 20 ° C. for 12 to 18 days;
Removing solids of the first fermented fermentation broth;
Second fermentation of the fermentation broth from which the solids have been removed for 40 days to 45 days at 10 ° C. to 20 ° C .;
Removing solids of the second fermented fermentation broth; And
Comprising the step of aging the second fermentation broth removes the solid at 10 ℃ to 20 ℃ for 50 to 65 days
Pipa wine manufacturing method comprising a. The method of claim 1,
The loquat fermentation strain loquat 74.2N to 75.6N, beta-carotene (β-carotene) content per 100g of fruit is 21 mg to 24 mg, 100g fruit sugar loquat fruit 11 g to 11.1 g ego,
The loquat fruit pretreatment step includes washing the loquat fruit in running water; Removing seeds from the loquat fruit; Comprising the loquat pretreatment step comprising the step of freezing the loquat removed the seed at -7 ℃ to -3 ℃ and thawing the frozen loquat at 3 ℃ to 7 ℃
How to make loquat wine. The process of washing loquat fruit with a hardness of 74.2N to 75.6N, beta-carotene content of 21 mg to 24 mg per 100 g fruit, and 11 g to 11.1 g of 100 g free sugar in flowing water ; Removing seeds from the loquat fruit; A loquat fruit pretreatment step comprising freezing the loquat from which the seed is removed at -7 ° C to -3 ° C and thawing the frozen loquat at 3 ° C to 7 ° C;
Crushing the peel and flesh of the pretreated loquat fruit together and making a juice to prepare a juice;
The process of mixing the loquat fruit juice with a concentration of 40% (w / v) sugar water 4: 6 (Loquat fruit juice: sugar water) based on the weight and the mixed mixture solution for 8 to 16 hours Mixing and storing the loquat fruit juice and sugar water comprising a process of making;
Pectin hydrolase was added to the mixture and reacted at 15 ° C.-20 ° C. for 20 hours to 28 hours, and Saccharomyces Bananaus EC1118 ( Saccharomyces) was added to the mixed solution. bayanus Lavin EC1118), adding the fermented yeast and pectin hydrolase (pectinase) to the mixture of loquat fruit juice and sugar including the process of adding a tartaric acid and yeast nutrient;
First fermenting the mixed solution to which the fermented yeast and pectin hydrolase are added at 10 ° C. to 20 ° C. for 12 days to 18 days; Removing solids of the first fermented fermentation broth;
Second fermentation of the fermentation broth from which the solids have been removed for 40 days to 45 days at 10 ° C. to 20 ° C .;
Removing solids of the second fermented fermentation broth; And
Aging of the second fermentation broth from which the solid was removed at 10 ℃ to 20 ℃ for 50 to 65 days
Pipa wine manufacturing method comprising a. Loquat wine prepared by the method of claim 3.

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