KR20140002289A - Manufacturing method for wine and distilled liquor using fruits - Google Patents

Manufacturing method for wine and distilled liquor using fruits Download PDF

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KR20140002289A
KR20140002289A KR1020120070401A KR20120070401A KR20140002289A KR 20140002289 A KR20140002289 A KR 20140002289A KR 1020120070401 A KR1020120070401 A KR 1020120070401A KR 20120070401 A KR20120070401 A KR 20120070401A KR 20140002289 A KR20140002289 A KR 20140002289A
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fruit
fermentation
wine
yeast
liquor
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KR1020120070401A
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Korean (ko)
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KR101498955B1 (en
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오세근
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오세근
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    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12GWINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00Preparation of other alcoholic beverages
    • C12G3/02Preparation of other alcoholic beverages by fermentation
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12HPASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H1/00Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
    • C12H1/22Ageing or ripening by storing, e.g. lagering of beer
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12HPASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H6/00Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
    • C12H6/02Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12LPITCHING OR DEPITCHING MACHINES; CELLAR TOOLS
    • C12L9/00Venting devices for casks, barrels, or the like

Abstract

The present invention relates to a manufacturing method for fruit wine, fruit wine manufactured thereby, a manufacturing method for fruit distilled liquor using a fruit fermented solution, and fruit distilled liquor manufactured thereby. The manufacturing method of fruit wine according to the present invention comprises first fermentation at low temperatures by inputting anaerobic yeast in a fermentation step of fruit juice, and second fermentation of the firstly fermented fruit juice at medium temperatures, which increases the production amount of fruit wine, improves the productivity, and has the effect of maintaining the taste of the final fruit wine with an enriched flavor and less fluctuation of sweetness and alcohol content. The manufacturing method of fruit distilled liquor according to the present invention is able to select distilled liquor which contains no acetaldehyde, which causes headache, a symptom of hanging over, and has strong oxidizing power, and is yielded at an optimal temperature condition in which the taste and the flavor of the fruit distilled liquor are optimal, by yielding fruit distilled liquid distilled at 75-95°C. Moreover, the manufacturing method of fruit distilled liquor according to the present invention is able to manufacture high quality fruit distilled liquor with high purity as carbonization during the distillation process is able to be prevented by distilling in a double heating method, not in a direct heating method, and to manufacture fruit distilled liquor with enhanced functionalities such as flavor, taste, color, etc. without inputting a separate additive for improving the flavor and color of the manufactured fruit distilled liquor. [Reference numerals] (AA) Fruit selection; (BB) Peeling, Crushing; (CC) Sulfurous acid treatment; (DD) Inert gas treatment; (EE) Sweetness control; (FF) Acidity control; (GG) Yeast input; (HH) First low temperature fermentation; (II) Second medium temperature fermentation; (JJ) Filtering; (KK) Aging, Storing; (LL) Fruit wine

Description

Manufacturing method of fruit fermented wine and fruit distilled beverage {Manufacturing method for wine and distilled liquor using fruits}

The present invention relates to a method for producing fruit fermented wine, fruit fermented wine produced according to the production method, fruit distilled wine using fruit fermented wine, and fruit distilled wine produced according to the method.

Recently, along with the improvement of living standards, consumers tend to enjoy alcoholic beverages while having a unique taste and aroma and having special functionalities. Accordingly, various fruit wines are required to be developed.

In general, European fruit wine has a rich taste and a deep aroma, but what is not suitable for Koreans is very salty or sour and too expensive. There are very few kinds of fruit wine produced in Korea, and the sugar content is so high that it is not suitable for drinkers, and the price is cheap, but the head hurts due to hangover. Therefore, the prejudice about fruit wine is large, and there is a tendency to avoid drinking, and research is being actively conducted by many lovers.

It is also true that distilled spirits have not been able to develop technology or produce Western European quality brandy or whiskey on the basis of traditional methods. It is true that Europeans have been producing world-class whiskeys and braids today because of the constant development of scientific technology under the premise that alcohol is a science. However, we believe that relying on untested traditions and sins led to a return to the past. Making wine by tradition would certainly have been composed of unscientific, unsanitary, and primitive equipment, and it would be undeniable that this consciousness of the mainstream has been an obstacle to the development of mainstream technology. Alcohol is clearly a science. It is a complex science that combines microbiology, chemistry and physics. The evidence proves that Europe has many patents, works and data on alcohol. But we are certainly the opposite.

Techniques for making fermented liquor or distilled liquor using fruits are well known.

Republic of Korea Patent Publication No. 1995-0014292 distilled by using an apple that is pulverized in the state containing the skin and seeds of the apple mixed with gourd rice and koji and fermented and mixed with water in the filtered solution to form a liquor containing it The manufacturing method of liqueur wine is described, and Korean Laid-Open Patent Publication No. 2011-0063416 discloses a method of adding green tea to citrus liquor and yeast fermentation to shorten the ripening period.

However, the prior arts such as the above-mentioned high-temperature fermentation, the main quality is lowered, and in low-temperature fermentation, liquor, lactic acid bacteria or other microorganisms are easily contaminated by liquor due to the characteristics that can easily break the liquor, the sugar content is too high for lovers It wasn't affordable, and it was cheap, but there was a headache that was hurt by a hangover.

Republic of Korea Patent Publication No. 1995-0014292 (1995.06.15) Republic of Korea Patent Publication No. 2011-0063416 (2011.06.10)

An object of the present invention is to produce a fruit fermented wine produced by the production method and the fruit fermented wine produced by the production method of high productivity, good flavor, little change in sugar and alcohol content of the last produced fruit fermented wine to provide.

In addition, the present invention does not cause a hangover by using a fruit fermentation broth, and a fruit distilled liquor prepared by the manufacturing method and fruit distilled liquor having excellent functional properties such as flavor and taste and color of fruit distilled liquor even without additional additives To provide.

The present invention to achieve the above object is (a) peeling and crushing the fruit to obtain a fruit juice; (b) treating the fruit juice with an inert gas; (c) adjusting the sugar and acidity of the inert gas treated fruit juice; (d) fermenting the first low temperature fermentation by anaerobic yeast in the fruit juice of which sugar and acidity are controlled; (e) preparing a fruit fermentation broth by secondary middle temperature fermentation after the first low temperature fermentation; And (f) filtration and aging the fruit fermentation broth.

In another aspect, the present invention provides a fruit fermented wine prepared by the above production method.

Hereinafter, a method for preparing fruit fermented wine according to the present invention will be described in detail.

In the method of producing fruit fermented liquor according to the present invention, the fruit is grape, grapefruit, berry, cherry, plum, apple, pear, persimmon, peach, jujube, apricot, plum, cornus, cherry, cherry, banana, tangerine, orange, Hallabong, kumquat, fig, quince, pomegranate, mango, kiwi, bokbunja, raspberries, strawberries, melons, melons, tomatoes, watermelons and mulberry selected from one or more can be used, in one embodiment of the present invention Citrus can be used.

Peeling and crushing the well-selected fruit to obtain the fruit juice and may include the step of sulfurous acid treatment to increase the preservation by preventing oxidation and hybridization. The sulfurous acid treatment may be treated by injecting sulfur dioxide gas, potassium metabisulfite (K 2 S 2 O 5 ) may be dissolved in hot water at 30 to 40 ℃ and added to fruit juice, the concentration of sulfurous acid with respect to the total fruit juice It can be added to include in the range of 30 to 340ppm. In addition, inert gas may be treated to prevent deterioration due to oxidation of fruit juice. In one embodiment of the present invention, the inert gas treatment may be performed by sufficiently injecting nitrogen gas into a fermentation vessel containing fruit juice. have.

In the method of producing fruit fermented liquor of the present invention, the fruit juice treated with sulfurous acid treatment and inert gas after the juice is adjusted to a constant sugar and then introduced into the fermentation process. The control of the sugar is characterized in that the sugar content of the fruit juice is adjusted to 10 to 40 Brix (Brix), in the embodiment of the present invention, the sugar is adjusted to 20 to 35 Brix (Brix) It may be. When the sugar content of the fruit juice is less than 10 (Brix) Brix is introduced into the fermentation process, the fermentation does not occur smoothly, the alcohol content of the final produced fruit fermentation wine is lowered, acetic acid bacteria can be contaminated with acetic acid components, fruit juice of If the sugar content is too high or the sugar content is too high, the yeast dies due to the death of the yeast by osmotic pressure and high alcohol concentration, and the sweet taste is too strong in the fruit fermented liquor due to the undecomposed sugar. Due to unfermentation, the flavor is not good, and undegraded sugar causes hangover. Fruit fermented wine must be fully fermented to obtain good flavor of fruit wine.

 In the production of the fermented fruit wine, the pH control is characterized in that the acidity (pH) of the fruit juice is adjusted to 2.5 to 4.5, when the acid is insufficient fermentation does not occur properly, easy to be contaminated by microorganisms, suitable acid is It has the effect of inhibiting proliferation, and proper acid is one of the important factors leading to complete fermentation. When the acidity is higher than 4.5, the acid must be supplemented to lower the pH value, and in one embodiment of the present invention, the pH is lowered per 0.1 liter of juice by treating 1 g of citric acid or lemon acid, or lemon or unripe orange. You can add about 1 to squeeze. Of course, if you have a lot of acid, you need to cut down, but if you add a less acidic ripe fruit juice or sugar water, or if you reduce with potassium bicarbonate, you can treat about 90g to lower the acidity of 1g per 100 liters of fruit juice. .

In the present invention, in the manufacture of fruit fermented liquor, it is necessary to supply nutrition for the proliferation of yeast and smooth decomposition of sugars, so that it can artificially supply nitrogen (N), phosphorus (P), vitamin B1, and the like. When nitrogen or phosphorus deficiency occurs, fermentation may not occur or fermentation may be stopped, thereby reducing the quality of fermented fruit wine.In one embodiment of the present invention, ammonium phosphate (Diammonium Phosphate), which may supply nitrogen and phosphorus together, per 100 liters of fruit juice It can handle 10-40g.

The present invention comprises the step of fermenting anaerobic yeast in the fermentation step of fruit juice in the production of fruit fermented liquor and the first fermentation at low temperature, and the production of fruit fermented liquor is increased by including the step of secondary fermentation at medium temperature The present invention was completed by confirming that the productivity is high, the flavor is good, and there is little change in the sugar content and alcohol content so that the taste of the finally produced fruit fermented wine can be kept constant.

The low temperature fermentation of step (d) is performed for 1 to 40 days at 10 to 26 ℃, the medium temperature fermentation of step (e) is performed for 1 to 40 days at 27 to 35 ℃ in relation to color, aroma and taste Fruit fermented liquor of good quality can be manufactured.

When the low temperature fermentation is carried out at a temperature lower than 10 ℃ too low the yeast activity, the fermentation time is lengthened by about 1 day each time the fermentation temperature is lowered by 1 ℃ to lengthen the manufacturing process of fruit fermented wine If the medium-temperature fermentation exceeds 35 ℃, yeast involved in fermentation may die due to high temperature and may not be involved in fermentation, and the alcohol concentration of fruit fermented wine may be lowered and the flavor and flavor of fruit wine may not be unique. Problems with turbidity, browning, and browning occur.

In addition, when the fermentation time becomes too long, the fruit fermented liquor produced by melting the seeds in the fruit may be broken or the acidity becomes stronger and the color becomes turbid.

Yeast used in the fruit fermented wine production method of the present invention can be used without limitation, if anaerobic yeast is generally used in the production of fruit fermented wine, in one embodiment of the present invention anaerobic yeast is foca as yeast produced in Germany One or more selected from Pokaier yeast, Bordeaux yeast, Burgund yeast, Portwein yeast, Steinberg yeast or Malaga yeast. What is added in 5 to 40g per 100 liters of fruit juice is suitable for Korean taste in preparing fruit fermented liquor, the unique flavor and alcohol concentration can be prepared in the most appropriate range.

In the present invention, the low temperature fermentation and the medium temperature fermentation may be performed under an inert gas atmosphere to increase the productivity of the fruit fermented wine by activating the fermentation of fruit juice.

In order to carry out the low temperature fermentation and the medium temperature fermentation in an atmosphere, the inert gas may be injected into the fermentation tank before transferring the fruit juice to the fermentation tank, or the inert gas may be filled in the fermentation tank to which the fruit juice has already been transferred, and during fermentation. The method may further include discharging the generated gas.

In an embodiment of the present invention, the primary fruit fermentation broth of which primary low temperature fermentation is completed may further include a process of separating filtration and residues before secondary middle temperature fermentation to improve the quality of fruit fermented strains.

"Residue separation" described in the present invention is one of the processes for clarification of fruit wine, including fermented wine, and extracting only the clear liquid of the upper part without the sediment from the fermented jar where the sediment has settled and transferring it to another container. Means.

Fruit fermentation broth prepared according to the production method of the present invention may be prepared as fruit fermented liquor through aging and storage process, the aging and storage process any selected from oak barrels, onggi, porcelain, earthenware and earthenware at 5 to 20 ℃ It can be carried out for one to 30 days to 3 years, when aged in oak barrels it is good to keep the external humidity of 60 to 65% during the ripening period.

Fruit fermented liquor prepared according to the present invention is a low-temperature fermentation and medium-temperature fermentation in sequence, the alcohol concentration of 5 to 20% by volume, the sugar content of 6-17g per liter, the acidity is less than 10g per liter of Korean taste It can be prepared with fruit fermented wine in the most appropriate range.

In addition, the production method of the fruit distilled wine using the fruit fermentation broth prepared by the above production method will be described in detail. The method of preparing the fruit distilled wine (a) peeling and crushing the fruit to obtain a fruit juice; (b) treating the fruit juice with an inert gas; (c) adjusting the sugar and acidity of the inert gas treated fruit juice; (d) fermenting the first low temperature fermentation by anaerobic yeast in the fruit juice of which sugar and acidity are controlled; (e) fermenting the second medium temperature after the first low temperature fermentation; (f) filtering and distilling the fruit fermentation broth to prepare fruit distillate; (g) repeating the distillation of step (f) two to five times to prepare a fruit distillate; And (h) aging and storing the fruit distillate after dilution.

Hereinafter, a method for preparing fruit distilled liquor according to the present invention will be described in detail.

In the method for producing fruit distilled liquor according to the present invention, the fruit is grape, grapefruit, berry, cherry, plum, apple, pear, persimmon, peach, jujube, apricot, plum, cornus, cherry, cherry, banana, citrus, orange, Hallabong, kumquat, fig, quince, pomegranate, mango, kiwi, bokbunja, raspberries, strawberries, melons, melons, tomatoes, watermelons and mulberry selected from one or more can be used, in one embodiment of the present invention Citrus can be used.

After peeling and crushing the well-selected fruit to obtain the fruit juice can be treated with an inert gas in order to increase the preservation by preventing oxidation and antibacterial breeding, the inert gas treatment in one embodiment of the present invention It can be carried out by sufficiently injecting nitrogen gas into the fermentation barrel.

In the method for producing fruit distilled liquor of the present invention, the juice of the inert gas treated fruit juice after distillation of the fermented fruit wine for distillation is adjusted to a constant sugar to be added to the fermentation process. The control of the sugar is characterized in that the sugar content of the fruit juice is adjusted to 10 to 40 Brix (Brix), in the embodiment of the present invention, the sugar is adjusted to 20 to 35 Brix (Brix) It may be. When the sugar content of the fruit juice is less than 10 Brix (Brix) is added to the fermentation process, the fermentation does not occur smoothly, the alcohol content of the final produced fruit fermentation broth is lowered, acidification may occur rapidly to produce acetic acid components, the fruit juice If the sugar content is too high for fermentation, the sugar that the yeast has not yet decomposed has a strong sweetness and poor flavor in the fruit fermentation broth.

In addition, the acidity in the present invention is a very important factor in the production of fermented fruit wine. Acid also acts as a nutrient for yeast, inhibits contamination of acetic acid and microorganisms, and helps fermentation occur smoothly. If the acid is low or too high, fermentation does not occur actively or causes rancidity. The acidity can be adjusted so that the acidity (PH) of the fruit juice is 2.5 to 4.5.

The present invention comprises the step of fermenting anaerobic yeast in the fermentation step of fruit juice in the production of fruit fermentation broth used in the production of fruit distilled liquor, the first fermentation at low temperature and the second fermentation of fruit juice of the first fermentation is completed at medium temperature The production of the fruit fermentation broth increased the productivity, the flavor is good, the change in sugar and alcohol content is confirmed that the taste can be kept constant to complete the present invention.

The low temperature fermentation of step (d) is carried out for 1 to 40 days at 10 to 26 ℃, the medium temperature fermentation of step (e) is carried out for 1 to 40 days at 27 to 35 ℃ and the color, aroma and taste of the fruit juice In this regard, fruit fermentation broth of good quality can be prepared.

When the low temperature fermentation is carried out at a temperature lower than 10 ℃ too low the yeast activity, the fermentation time is increased by about 1 day each time the fermentation temperature is lowered by 1 ℃ to lengthen the manufacturing process of fruit fermented wine When the medium temperature fermentation exceeds 35 ℃, yeasts involved in fermentation may die due to high temperature and may not be involved in the fermentation, and the alcohol concentration of the fruit fermented wine may drop and the flavor and flavor of the fruit wine may not be unique. It may be accompanied by a bluish color.

In addition, when the fermentation time becomes too long, the fruit fermented liquor produced by melting the seeds in the fruit may be broken or the acidity becomes stronger and the color becomes turbid.

Yeast used in the fruit fermented wine production method of the present invention can be used without limitation, if anaerobic yeast is generally used in the production of fruit fermented wine, in one embodiment of the present invention anaerobic yeast is foca as yeast produced in Germany One or more selected from Pokaier yeast, Bordeaux yeast, Burgund yeast, Portwein yeast, Steinberg yeast or Malaga yeast. 5 to 40g per 100 liters of fruit juice is suitable for Korean taste in preparing fruit fermented liquor and the fragrance and alcohol concentration can be prepared in the most appropriate range.

In the present invention, the low temperature fermentation and the medium temperature fermentation may be performed in an inert gas atmosphere, thereby activating the fermentation of fruit juice, thereby increasing the productivity of the fruit fermentation strain.

In order to perform low temperature fermentation and medium temperature fermentation in the inert gas atmosphere, the inert gas may be filled in the fermentation tank before the fruit juice is transferred to the fermentation tank, or the inert gas may be filled in the fermentation tank to which the fruit juice is already transferred, and may be generated during fermentation. The method may further include discharging the gas.

In one embodiment of the present invention further comprises the process of filtration and separation of fermented fruit wine completed by low temperature fermentation and medium temperature fermentation can improve the quality of fruit fermented wine.

"Residue Separation" described in the present invention is one of the processes for clarification of fruit wine, including fermented wine, and extracts only the clear liquid of the upper part without the sediment from the fermented jar where the sediment has settled and transfers it to another container. it means.

Fruit fermented liquor after the low-temperature and medium-temperature fermentation in sequence is produced as a fruit distilled liquor through a distillation step.

In the method for producing fruit distilled liquor of the present invention, the distillation temperature of the fruit fermentation broth is preferably carried out in a bath at 73 to 99 ℃.

The distillation of the fruit fermentation broth may be distilled even at a temperature of less than 73 ℃, the fruit distillate distilled at a lower temperature of less than 73 ℃ cause headaches and oxidative power contains acetaldehyde may cause hangovers, Fruit distillates obtained at high temperatures of distillation temperatures exceeding 99 ° C. may have a poor taste and aroma in distilled spirits.

In addition, distillation of the fermentation broth according to the present invention is performed by a method of heating the middle part of the fermentation broth, and it is preferable to use stainless steel, copper pot, or the like as the hot water pot for high thermal conductivity.

According to the present invention, in the method of preparing fruit distilled liquor, by selectively obtaining only the fruit distilled liquor distilled at 73 to 99 ° C., it causes a headache, which is a kind of hangover, and does not include oxidizing strong acetaldehyde, and the taste and aroma of fruit distilled liquor are the best. Only distilled liquor obtained under good temperature conditions can be selected, and distillation can be prevented from carbonization by distillation using a hot water heating method instead of a direct heating method to produce high-purity fruit distilled liquor. In order to make the color better, fruit distilled liquor having excellent functional properties such as aroma, taste and color of fruit distilled liquor may be prepared without additional additives.

In addition, in one embodiment of the present invention by repeating the distillation 2 to 5 times can be produced fruit distilled liquor with better flavor.

Fruit distilled liquor obtained by distillation at 73-99 ° C. in a hot water heating method according to the present invention has an alcohol content of 32 to 90% vol., A sugar content of 5 to 27 brixes, and a total acidity of 1 to 10 g per liter. It features.

The distillation step of adding water to the fruit distillation (stock) obtained and the aging step to prepare a fruit distilled wine brandy (brandy), the dilution of alcohol distillation (alcohol concentration) is 13 It is characterized in that the water is added so as to be 65% vol.

Fruit distillate prepared according to the production method of the present invention may be prepared as a fruit distilled liquor through the aging and storage process, the aging and storage temperature in the aging process is 5 to 20 ℃ oak barrels, onggi, porcelain, earthenware and earthenware It can be carried out for 1 month to 20 years in any one selected from, and when aged in oak barrels, oak scent soaked, you can feel a variety of scents, while maintaining the humidity outside 60 to 65% during the ripening period It is good to give.

The fruit distilled liquor prepared according to the present invention has an alcohol concentration of 32 to 90% vol. Distilled liquor with 5 ~ 27 Brix distilled water, alcohol concentration 13 ~ 65% vol., Sugar content 10 ~ 16 Brix, total acidity 1 ~ 5g / litre, suitable for Korean taste. The fragrance and alcohol concentration can be prepared in the most suitable range of fruit distilled liquor, without causing headaches, without the addition of additives to produce a superior aroma and taste has excellent functional properties.

The method for producing fruit fermented wine according to the present invention includes the step of fermenting at low temperature by inputting anaerobic yeast in the fermentation step of fruit juice, and increasing the yield of fruit fermented wine by increasing the productivity of the fruit fermentation, flavor, sugar content And the change in alcohol content is small, so that the taste of the finally produced fruit fermented wine can be kept constant.

In addition, the production method of fruit distilled liquor according to the present invention causes a headache, which is a kind of hangover, does not contain oxidizing strong acetaldehyde, can be produced by selecting the distilled liquor obtained under the best temperature and taste of fruit distilled liquor It is possible to produce high-quality, high-quality fruit distilled liquor, and fruit distilled liquor having excellent functional properties such as flavor and taste and color of fruit distilled liquor without additional additives in order to improve the flavor and color of the produced fruit distilled liquor. It can manufacture.

Figure 1 is a schematic of the process of manufacturing fruit fermented wine according to the present invention.
Figure 2 is a schematic of the process of producing a fruit distilled liquor according to the present invention.

Hereinafter, the present invention will be described in more detail with reference to Examples. However, the present invention is not intended to limit the scope of the present invention.

Example 1 Preparation of Fruit Fermented Wine

Peeled and crushed 75Kg of citrus cultivated in the Wang farm of Yangsoil seed in Jeju Island to obtain 60 liters of citrus juice. Before transferring the juice to the fermentation vessel, 6 g of potassium metabisulfite (K 2 S 2 O 5 ) was added and mixed well, and treated with sulfite. After injecting enough nitrogen gas, which is an inert gas, into the fermentation tank that blocked the access of oxygen and other air, the tangerine juice after the sulfite treatment was injected, and then nitrogen gas was injected once more to completely block the contact between the remaining air and oxygen. . The sugar content of the juice was stirred by adding sugar to 24 brix, and the juice was transferred to a fermentation vessel in which nitrogen gas was sufficiently inoculated, followed by inoculation with 12 g of Pokaier yeast. The first low temperature fermentation was allowed to ferment for 17 days while blocking sunlight and maintaining the temperature of 17 ° C., and the contact of oxygen was completely blocked while reducing the pressure in the fermenter by releasing the gas generated during the fermentation. When the low temperature fermentation is completed, the sun protection was maintained and the temperature of the fermenter was maintained at 27 ° C. for 3 days, and the medium temperature fermentation also discharged the gas generated during the fermentation. A small amount of the fermented citrus fermentation broth was sampled and observed under a microscope of Biolux NG 1050 magnification of Bresser, Germany. No acetic acid and mold contamination was observed. After fermentation, the citrus fermentation broth is juiced to separate the pulp and skin, and then filtered. 3 g of potassium metabisulfite (K 2 S 2 O 5 ) is added and mixed well before being transferred to the aging tank. It was. After transferring to the oak ripening tank, nitrogen gas was injected again to block air ingress and sunlight, and aged for 90 days in a aging room maintained at a temperature of 10 ° C. to prepare 50 liters of citrus fermented wine. The alcohol concentration of the prepared citrus wine was 11.4 vol.%, And the sugar content was measured to be 2.3 brix.

Comparative Example 1 Preparation of Fruit Fermented Wine

In the fermentation of fruit juice was carried out in the same manner as in Example 1 except that only low temperature fermentation was performed for 5 days at a temperature of 30 ° C., and 50 liters of citrus wines were prepared. The alcohol concentration of the prepared citrus wine was 8.5 vol.%, And the sugar content was measured as 8.2 brix due to undecomposed sugar.

Comparative Example 2 Preparation of Fruit Fermented Wine

In the fermentation of fruit juice was carried out in the same manner as in Example 1 except that only low temperature fermentation was carried out for 17 days at a temperature of 17 ℃ without performing a medium temperature fermentation, 50 liters of citrus wine was prepared. The alcohol concentration of the prepared citrus wine was 7.5 vol.%, And the sugar content was measured as 8.5 brix.

Example 2 Preparation of Fruit Distilled Wine

Peeled and crushed 75Kg of citrus cultivated in the Wang farm of Yangsoil seed in Jeju Island to obtain 60 liters of citrus juice. After injecting enough nitrogen gas as an inert gas to inject the citrus juice into the fermentation vessel which blocked the access of oxygen and other air, nitrogen gas was injected once more to completely block the contact of the remaining air and oxygen. The sugar content of the juice was stirred by adding sugar to 24 brix, and the juice was transferred to a fermentation vessel in which nitrogen gas was sufficiently inoculated, followed by inoculation with 12 g of Pokaier yeast. The first low temperature fermentation was allowed to ferment for 17 days while blocking sunlight and maintaining the temperature of 17 ° C., and the contact of oxygen was completely blocked while reducing the pressure in the fermenter by releasing the gas generated during the fermentation. When the low temperature fermentation is completed, the sun protection was maintained and the temperature of the fermentation tank was maintained at 27 ° C. for 3 days, and the medium temperature fermentation also discharged the gas generated during the fermentation. A small amount of the fermented citrus fermentation broth was sampled and observed under a microscope of Biolux NG 1050 magnification of Bresser, Germany. No acetic acid and mold contamination was observed. The fermented citrus fermented wine was filtered using a paper filter, and the obtained fermented fruit wine was 50 liters, which was distilled by gradually raising the temperature in a bath in a distillation machine. From the bath temperature of 60 ℃, the distillation was stopped when the bath temperature became 100 ℃ by adjusting the bath temperature to increase by 1 ℃ per minute. The distillation liquor obtained here was about 15 liters and the alcohol concentration was 51% vol. . The distillate was distilled again and the distillate distilled at less than 73 ° C was not obtained and only the distillate distilled when the distillation temperature reached 73 to 99 ° C was obtained. The amount of distilled wine obtained was 4 liters and the alcohol concentration was 82 vol.%. Water was diluted in the distillates obtained in the first and second distillations to bring the alcohol concentration to 40 vol.%. Citrus distillate with alcohol concentration was put in oak ripening tank to block air ingress and sunlight, and aged for three months in a aging room maintained at 10 ° C. to prepare citrus brandy 8 liters. The alcohol concentration of the prepared citrus brandy is 49% vol. And the sugar content was measured to 10 brix.

Example 3 Preparation of Fruit Distilled Wine

Citrus brandy 3 liters were prepared in the same manner as in Example 2 except that distillation was performed by direct heating rather than hot water heating in the distillation process. Recovery was low due to losses due to direct heating.

Example 4 Preparation of Fruit Distilled Wine

Citrus brandy 4 liters were prepared in the same manner as in Example 2 except that all of the fruit distillates obtained in the distillation temperature from 60 ° C. to 100 ° C. were obtained.

Comparative Example 3 Preparation of Fruit Distilled Wine

Citrus brandy 4 liters were prepared in the same manner as in Example 2, except that the fermentation of the fruit juice was performed only for medium temperature fermentation at a temperature of 30 ° C. for 10 days without performing the first low temperature fermentation.

Comparative Example 4 Preparation of Fruit Distilled Wine

Citrus brandy 4.5 liters were prepared in the same manner as in Example 2 except that the low-temperature fermentation was performed for 17 days at a temperature of 17 ° C. without fermentation of the secondary medium temperature fermentation.

Test Example 1 Sensory Evaluation

20 members of the wine club members to evaluate the taste, aroma and color of the citrus wines prepared in Example 1 and Comparative Examples 1 to 2 to prepare a separate questionnaire and the results are shown in Table 1 below. . The test was conducted with the lowest score as 1 and the highest score as 5.

Figure pat00001

As a result of sensory evaluation of the citrus fermented wine citrus fermented wine prepared in Example 1 and Comparative Examples 1 and 2, the citrus wine of Example 1 prepared according to the present invention was excellent in taste, flavor and color. However, the citrus wine of Comparative Example 1, which performed only medium temperature fermentation without low temperature fermentation, had a sweet taste so strong that it received a low score, and also had a lower score than the citrus wine of Example 1 according to the present invention. In addition, the citrus wine of Comparative Example 2, which performed only low temperature fermentation without medium temperature fermentation, had a strong astringent taste, clouded the evaluation of the overall taste, and did not receive a good score in aroma and color.

Test Example 2 Sensory Evaluation

To evaluate the taste, aroma and color of the citrus brandy prepared in Examples 2 to 4 and Comparative Examples 3 to 4 to 20 members of the wine club to create an individual questionnaire and add the results [Table 2] Shown in The test was conducted with the lowest score as 1 and the highest score as 5.

Figure pat00002

As can be seen from the results of Table 2, citrus brandy, a citrus distilled liquor, according to the manufacturing method of the present invention, generally received a high score in taste, aroma, and color. Citrus brandy of Example 3, which was distilled by direct heating without hot water heating in the distillation process, did not have a rich aroma and was not clear in color and turbid. Citrus brandy of Example 4 prepared by obtaining all the distillates without limiting the distillation temperature was strongly alcoholic, the evaluation group consuming a large amount showed a little hangover the next day. Citrus brandy of Comparative Example 3, which carried out only low-temperature fermentation and Comparative Example 4, which performed only low-temperature fermentation without performing both low-temperature and medium-temperature fermentation, received a significantly lower score in taste, aroma, and color. In the low-temperature fermentation and then due to the medium-temperature fermentation step has been shown to bring an effect to significantly improve the quality of citrus fermentation broth and citrus brandy.

Claims (21)

  1. (a) peeling and crushing the fruit to obtain the fruit juice;
    (b) treating the fruit juice with an inert gas;
    (c) adjusting the sugar and acidity of the inert gas treated fruit juice;
    (d) fermenting the first low temperature fermentation by anaerobic yeast in the fruit juice of which sugar and acidity are controlled;
    (e) preparing a fruit fermentation broth by secondary middle temperature fermentation after the first low temperature fermentation; And
    (f) filtering, aging and storing the fruit fermentation broth.
  2. The method of claim 1,
    The low temperature fermentation of step (d) is carried out for 1 to 40 days at 10 to 26 ℃, the medium temperature fermentation of the step (e) is carried out for 1 to 40 days at 27 to 35 ℃ is a method for producing fruit fermented wine.
  3. 3. The method of claim 2,
    The low temperature fermentation and medium temperature fermentation is a method of producing fruit fermented wine is carried out in an inert gas atmosphere.
  4. The method of claim 1,
    The fruit is grape, maroon, berry, cherry, plum, apple, pear, persimmon, peach, jujube, apricot, plum, cornus, cherry, cherry, banana, citrus, orange, hallabong, kumquat, fig, quince, pomegranate, mango , Kiwi, bokbunja, raspberries, strawberries, melon, melon, tomatoes, watermelon and a method of producing fruit fermented liquor is selected from two or more.
  5. 5. The method of claim 4,
    The fruit is a method of producing fruit fermented wine is citrus.
  6. The method of claim 1,
    The step (b) is the method of producing fruit fermented liquor further comprises the step of sulfurous acid treatment.
  7. The method according to claim 6,
    The sulfurous acid treatment is a method of producing fruit fermented liquor that sulfuric acid is added to 30 to 340ppm for fruit juice.
  8. The method of claim 1,
    The control of the sugar content of step (c) is to adjust the sugar content of the fruit juice to 10 to 40 brix (Brix) and the acidity control is to adjust the pH of the fruit juice so that the pH of 2.5 to 4.5.
  9. The method of claim 1,
    Anaerobic yeast of step (d) is Pokaier yeast, Bordeaux yeast, Burgund yeast, Portwein yeast, Steinberg yeast or Malaga ( Malaga) A method for producing fruit fermented liquor, which is one or two or more selected from yeasts.
  10. The method of claim 9,
    The anaerobic yeast is prepared from 5 to 40g per 100 liters of fruit juice.
  11. The method of claim 1,
    Ripening and storage of the step (f) is a method of producing fruit fermented wine is carried out at 5 to 20 ℃ for 30 days to 3 years.
  12. Fruit fermented wine produced by the method of any one of claims 1 to 11.
  13. (a) peeling and crushing the fruit to obtain the fruit juice;
    (b) treating the fruit juice with an inert gas;
    (c) adjusting the sugar and acidity of the inert gas treated fruit juice;
    (d) fermenting the first low temperature fermentation by anaerobic yeast in the fruit juice of which sugar and acidity are controlled;
    (e) fermenting the second medium temperature after the first low temperature fermentation;
    (f) filtering and distilling the fruit fermentation broth to prepare fruit distillate;
    (g) repeating the distillation of step (f) two to five times to prepare a fruit distillate; And
    (h) aging and storing the fruit distillate after dilution; manufacturing method of fruit distilled wine comprising.
  14. 14. The method of claim 13,
    The low temperature fermentation of step (d) is carried out for 1 to 40 days at 10 to 26 ℃, the medium temperature fermentation of the step (e) is carried out for 1 to 40 days at 27 to 35 ℃ a process for producing fruit fermented wine.
  15. The method of claim 14,
    The low temperature fermentation and medium temperature fermentation is a method of producing fruit fermented wine is carried out in an inert gas atmosphere.
  16. 14. The method of claim 13,
    The fruit is a method of producing a fruit distilled spirit that is citrus.
  17. 14. The method of claim 13,
    The distillation of step (f) is a process for producing fruit distilled liquor is carried out in a bath at 73 to 99 ℃.
  18. 14. The method of claim 13,
    The fruit distillate prepared in step (f) has an alcohol concentration of 32 to 90% by volume, the sugar distilled liquor production method, characterized in that 5 to 27 Brix.
  19. 14. The method of claim 13,
    The dilution of step (h) is to add water so that the alcohol concentration is 13 to 65% by volume relative to the fruit distillate.
  20. 14. The method of claim 13,
    The ripening and storage of step (h) is a method of producing fruit distilled liquor is carried out for 1 month to 20 years at 5 to 20 ℃ in any one selected from oak barrels, onggi, porcelain, earthenware and earthenware.
  21. Fruit distilled liquor prepared by the manufacturing method of any one of Claims 13-20.
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KR101437457B1 (en) * 2014-01-27 2014-09-04 대한민국 Methods for Preparing Quince Fermented Liquor and Quince Distilled Liquor Using Quince and concentrated Saccharified Solution
CN104152311A (en) * 2014-03-25 2014-11-19 刘名汉 Mango/coix seed yellow wine and preparation method thereof
CN104651182A (en) * 2015-02-09 2015-05-27 栗臣川 Jujube-flavored white spirit and brewing process thereof
CN105238656A (en) * 2015-11-25 2016-01-13 湖南新丰果业有限公司 Production process for brewing soaked red jujube wines
CN105273953A (en) * 2015-11-25 2016-01-27 齐鲁工业大学 Brewing method for cherry rum and acquired cherry rum
KR20180060805A (en) * 2016-11-29 2018-06-07 재단법인 홍천메디칼허브연구소 Method for ther production of brandy with Actinidia arguta Planch. Chungsan
KR20180062931A (en) * 2017-07-31 2018-06-11 대한민국(관리부서: 국세청주류면허지원센터장) A Method for preparing fruit Distilled Spirits using kiwi fruit
KR20190078912A (en) * 2017-12-27 2019-07-05 재단법인 홍천메디칼허브연구소 Method for the production of brandy with Vitis coignetiae.Black Sun

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KR101437457B1 (en) * 2014-01-27 2014-09-04 대한민국 Methods for Preparing Quince Fermented Liquor and Quince Distilled Liquor Using Quince and concentrated Saccharified Solution
CN104152311A (en) * 2014-03-25 2014-11-19 刘名汉 Mango/coix seed yellow wine and preparation method thereof
CN104651182A (en) * 2015-02-09 2015-05-27 栗臣川 Jujube-flavored white spirit and brewing process thereof
CN105238656A (en) * 2015-11-25 2016-01-13 湖南新丰果业有限公司 Production process for brewing soaked red jujube wines
CN105273953A (en) * 2015-11-25 2016-01-27 齐鲁工业大学 Brewing method for cherry rum and acquired cherry rum
KR20180060805A (en) * 2016-11-29 2018-06-07 재단법인 홍천메디칼허브연구소 Method for ther production of brandy with Actinidia arguta Planch. Chungsan
KR20180062931A (en) * 2017-07-31 2018-06-11 대한민국(관리부서: 국세청주류면허지원센터장) A Method for preparing fruit Distilled Spirits using kiwi fruit
KR20190078912A (en) * 2017-12-27 2019-07-05 재단법인 홍천메디칼허브연구소 Method for the production of brandy with Vitis coignetiae.Black Sun

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