KR20140139452A - WINE Making Mixed WITH HONEY AND FRUIT - Google Patents

Abstract

The present invention relates to a method for producing honey wine, wherein the method comprises the steps of: (a) crushing one or more fruits selected from the group consisting of grapes, apple, pear, kiwi fruit, tangerine, and plum, treating the crushed fruits with 10 to 500 ppm of sulfite, and separating the flesh and juice of the crushed fruits; (b) inoculating the flesh or juice of step (a) with yeasts; (c) mixing the flesh or juice in which the yeasts are inoculated at step (b) with honey at a mixture ratio of 75:25 to 70:30 based on weight; (d) fermenting the flesh or juice mixed with the honey of step (c); and (e) separating and aging the precipitate of the first fermented product of step (d). The honey wine of the present invention has a high content of alcohol and exhibits very excellent flavors even though it is fermented without using a separate yeast nutritional supplement such as ammonium phosphate.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a wine by mixing honey and fruit,

More particularly, the present invention relates to a method for producing honey, including a step of mixing and then fermenting fruit pulp, fruit juice, and honey at a ratio of 75:25 to 70:30.

Alcohol is generally divided into brewing or fermented, distiled, and comopunded depending on the method of production. The fermentation is a process in which sugar or starch contained in fruits, cereals and other raw materials is treated by drinking or filtering the fermentation broth fermented by the action of fungi and yeast, and the distilled product is obtained by distilling the fermented liquor or syrup again , The alcohol concentration is relatively high, and some or most of the impurities can be removed by the distillation method. Hyosungju is a fermented liquor made by leaching or distilling the fermented or distilled liquor by adding fruits, spices, sweeteners and herbs. There are many kinds of liquor such as ginseng, plum wine, ogapiju, jean,

It is not clear when humans began to drink fermented beverages, but when you look at the changes of alcohol by age, it was a fruit wine in the age of hunting, Lactation (lactic acid) was created, and during the agriculture period, a cereal grain was born. It is estimated that Korean wine was introduced into the Goryeo Dynasty in the year of the Goryeo Dynasty. There is a record that Kim Se-hoon, who was published in 1636 during the Joseon Dynasty, drank western red wine from Tsushima as a telecommunications company.

Since mankind first manufactured liquor, most of the liquor produced by mankind is fermented, but with the settlement of farming life, grains such as sake, beer, and distilled liquor and hyungju have gradually replaced the fermented liquor.

However, in recent years, in line with consumer preference for alcoholic beverages and lifestyle emphasizing wellbeing, consumption of wine, which is the main ingredient of young consumers in their 20s and 30s, is rapidly increasing in Korea. 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 consumption of wine was 750 million bottles in 750 ml bottle in 1999, 972,000 bottles in 2000, 10.2 million bottles in 2001 and 11.1 million bottles in 2002, , The wine consumption has risen more than 37% compared to 2002, and the Korean wine market continues to show potential growth potential.

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.

Honey has been used for a long time as a nutritional food or medicine in ancient Egypt, Persia and China. It has a function as a constipation reliever and a parasite therapeutic agent, anti-inflammatory action against trauma, sore throat such as wound, Action, and antioxidant effect have been scientifically proven. Honey consisted of about 17% water and 80% sugar, trace amounts of protein and protein. Particularly, the main component of sugar is glucose and fructose (fructose, fructose), and plays a major role in maintaining moisture and antibacterial activity.

Honey has positive effects on human body such as anti-inflammatory, antibacterial and antioxidant effects. It contains excessive glucose and fructose. It has a unique flavor and is suitable for use as a main ingredient of fermented beans. However, honey has a shortage of protein source among nutrients of fermentation agents such as yeast, and thus the fermentation is not sufficiently progressed when it is used as a main ingredient of the fermentation agent.

In order to solve the above-mentioned problems, KR Patent Publication No. 10-2009-0020249 (entitled "Method for producing honey wine") discloses a method for producing honey wine by mixing honey in a ratio of 6: 4 to juice added with ascorbate .

However, in the case of the above-mentioned patent, there is a problem that the content of honey is too high as compared with the ratio of fruit juice, so that the alcohol fermentation does not proceed well and the overall dissolution degree of honey wine is remarkably decreased.

Numerous papers and patent documents are referenced and cited throughout this specification. The disclosures of the cited papers and patent documents are incorporated herein by reference in their entirety to better understand the state of the art to which the present invention pertains and the content of the present invention.

The inventors of the present invention have found that honey is sufficient for use as a fermentation main raw material and has a sufficient amount of glucose and fructose but is inadequate to be used as a main raw material of a fermentation liquor because there is not a sufficient nitrogen source and therefore, in order to use honey as a main raw material for fermentation liquor I tried.

As a result, when the fruit juice is mixed with the honey in a ratio of 1: 9 to 3: 7 by weight, the large amount of glucose and fructose contained in the honey can be sufficiently fermented by the nitrogen source contained in the fruit juice, And the flavor of the fermented beverage can be remarkably improved, thereby completing the present invention.

Accordingly, an object of the present invention is to provide a method for producing honey.

Other objects and advantages of the present invention will become more apparent from the following detailed description of the invention, claims and drawings.

The present invention provides a method for producing honey.

The inventors of the present invention have found that honey is sufficient for use as a fermentation main raw material and has a sufficient amount of glucose and fructose but is inadequate to be used as a main raw material of a fermentation liquor because there is not a sufficient nitrogen source and therefore, in order to use honey as a main raw material for fermentation liquor I tried.

As a result, when the fruit juice is mixed with the honey in a ratio of 1: 9 to 3: 7 by weight, the large amount of glucose and fructose contained in the honey can be sufficiently fermented by the nitrogen source contained in the fruit juice, It was confirmed that the flavor of the fermented beverage can be remarkably improved.

According to one aspect of the present invention, the present invention provides a method of treating a plant, comprising: (a) disrupting at least one fruit selected from the group comprising grape, apple, pear, cherry, mandarin and plum, then treating 10 to 500 ppm of sulfite , Separating the pulp and the juice of the crushed fruit; (b) inoculating yeast in the pulp or juice of step (a); (c) mixing the flesh of the yeast in step (b) or fruit juice and honey in a mixing ratio of 75:25 to 70:30 by weight; (d) fermenting the pulp or juice mixed with the honey of step (c); And (e) separating the precipitate of the primary fermentation product of step (d) and aging the honeycomb structure, wherein the honeycomb does not contain a homo nutrient and has a sugar content of 25 to 30 Brix, a method for producing honey wine.

As used herein, the term " sulfite " may refer to a salt of colorless crystals which is formed when hydrogen contained in sulfurous acid is replaced with a metal. Sulfites include sodium salts, ammonium salts, potassium salts and barium salts.

The purpose of treating the sulfite in the present invention is to prevent the propagation of the bacteria, which is the cause of wine souring, to prevent browning by the pigment, tannin and the like contained in the perilla, to prevent oxidation and to improve the aroma.

Incense and taste are also important factors in wine, but the inherent color of the wine is also a very important factor in determining the quality of the wine. In the present invention, fruit juice or pulp is used to supplement the nitrogen source which is insufficient for honey. Since the fruit of apples, especially apples, tends to browse within a very short period of time when the fruit flesh of the apple comes into contact with air, the prevention of browning of the wine by treating the sulfite in the present invention is a very important component to be.

According to a preferred embodiment of the present invention, the treatment concentration of the sulfite salt can be preferably 10-500 ppm, more preferably 100-300 ppm, and most preferably 150-250 ppm.

When the concentration of the sulfite is less than 10 ppm, there is a problem that the treatment concentration is insufficient and the browning phenomenon such as apple flesh can not be sufficiently prevented. When the concentration of the sulfite is 500 ppm or more, there is a problem that the overall honey- .

According to a preferred embodiment of the present invention, the fruit of step (a) is preferably selected from the group comprising grape, apple, pear, cherry, mandarin and plum.

According to a preferred embodiment of the present invention, the yeast of step (b) is preferably selected from the group consisting of Saccharomyces cerevisiae, Saccharomyces byanus, Saccharomyces < (R) > , Saccharomyces pastorianus and Saccharomyces paradoxus, and more preferably Saccharomyces cerevisiae (Saccharomyces cerevisiae), Saccharomyces cerevisiae (Saccharomyces cerevisiae), Saccharomyces cerevisiae Saccharomyces cerevisiae or Saccharomyces cerevisiae may be selected from the group comprising Saccharomyces cerevisiae, Saccharomyces byanus and Saccharomyces uvarum, It may be Saccharomyces byanus.

According to a preferred embodiment of the present invention, the honey of step (c) is preferably selected from the group comprising honeycomb, acacia honey, honey, sour honey, honey and sour honey, And may be a mixture of strong acacia honey. However, the present invention is not limited thereto and can be freely selected according to the taste of the honey wine maker.

According to a preferred embodiment of the present invention, the mixing ratio of the fruit pulp or the juice and honey in the step (c) may be preferably 75:25 to 70:30 by weight.

In the present invention, the mixing ratio of the pulp or juice and honey is a very important component.

Generally, even when a fermented juice is produced by mixing honey and juice, a nitrogen nutrient source or other nutrient source contained in the juice is insufficient and a yeast nutrient such as ammonium phosphate is further added to prepare a fermented juice.

However, the inventors of the present invention have found that even when the mixing ratio of the apple pulp or the fruit juice and honey does not contain a yeast nutrient such as ammonium phosphate in the range of 75:25 to 70:30 by weight, the alcohol fermentation sufficiently occurs, ≪ / RTI >

Even in the above-mentioned numerical range, it was found that the overall preference was even better than that in the case where fermentation was further carried out by additionally containing ammonium phosphate.

Therefore, in the present invention, the mixing ratio of the apple pulp or the fruit juice and honey is a core technical feature of the present invention.

According to a preferred embodiment of the present invention, the fermentation temperature in the fermentation of step (d) may be preferably 15 to 30 캜, more preferably 18 to 28 캜, and most preferably 20 to 25 캜 Lt; / RTI >

According to a preferred embodiment of the present invention, the fermentation period during the fermentation of step (d) may be preferably 3 to 30 days, more preferably 5 to 20 days, and most preferably 10 to 15 days .

According to a preferred embodiment of the present invention, the aging temperature during the aging of step (e) may be preferably from 10 to 25 캜, more preferably from 15 to 20 캜, and most preferably from 15 to 18 캜 Lt; / RTI >

The features and advantages of the present invention are summarized as follows.

(i) the present invention relates to a method for the treatment and / or prophylaxis of (a) treating at least one fruit selected from the group comprising grape, apple, pear, cherry, mandarin and plum, followed by treatment with 10 to 500 ppm sulfite, Separating the fruit pulp and the juice of the fruit; (b) inoculating yeast in the pulp or juice of step (a); (c) mixing the flesh of the yeast in step (b) or fruit juice and honey in a mixing ratio of 75:25 to 70:30 by weight; (d) fermenting the pulp or juice mixed with the honey of step (c); And (e) separating the precipitate of the primary fermentation product of step (d) and aging the honeycomb structure, wherein the honeycomb does not contain a homo nutrient and has a sugar content of 25 to 30 The present invention provides a method for producing honey wine, which is Brix, and which can increase the alcohol content even with a simpler process than the conventional method.

(ii) The honeycomb of the present invention does not contain a separate yeast nutrient such as ammonium phosphate. Even when the fermentation proceeds, the alcohol content is high and the flavor is excellent.

(iii) Honey wines of the present invention provide excellent color sensibility despite containing fruit juice or fruit pulp.

Fig. 1 shows the percent reduction (%) of sugar in the fermentation broth fermented with honey for 3 days.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory only and are not to be construed as limiting the scope of the present invention. It will be self-evident.

Example

Throughout this specification, the percentages used to denote the concentration of a particular substance, unless otherwise noted, are as follows: solid / solid is (weight / weight), solid / liquid is (weight / volume) The liquid is (vol / vol)%.

Experimental material

The honey used in the present invention was Honey (82.8 Brix, 0.33% total) and apples were used in Milyang ice-crested apple (agriculture company corporation) Purchased from Hanaro Mart and used yeast EC-1118 (sparkling yeast, low temperature fermentation). Ammonium phosphate used as a yeast nutrient was purchased from WineKK Korea.

Manufacturing example  1: Containing honey and apple juice Honey Wine  Produce

50 kg of apples were washed and then disrupted. Next, 200 ppm (10 g / 50 kg) of sulfite was added to the crushed apple and mixed well. The crushed apple was then dispensed into flesh and juice, and 0.03% yeast was inoculated based on the total weight of the juiced juice, and then mixed with the honey in the composition shown in Table 1 below. The wine fermentation was then carried out at a temperature of 25 ° C for 15 days. After the wine fermentation, the precipitate precipitated on the bottom of the fermentation vessel was separated using a filter net, and then aged at a temperature of 15 ° C for 30 days to complete a honey wine including honey and apple juice.

Example 1 Example 2 Example 3 Example 4 Example 5 Honey and apple juice blend ratio 10:90 20:80 30:70 40:60 50:50

Production Example 2: Preparation of Honey Wine Including Honey and Apple Flesh

50 kg of apples were washed and then disrupted. Next, 200 ppm (10 g / 50 kg) of sulfite was added to the crushed apple and mixed well. The crushed apple pulp was then dispensed, and 0.03% yeast was inoculated on the basis of the total weight of the dispensed pulp and then mixed with the honey in the composition shown in Table 2 below. The wine fermentation was then carried out at a temperature of 25 ° C for 15 days. After the wine fermentation, the precipitate precipitated in the barrel of the fermentation vessel was separated using a filter net, and then aged at a temperature of 15 ° C for 30 days to complete a honey wine including honey and apple juice.

Example 6 Example 7 Example 8 Example 9 Example 10 Honey and Apple Flesh Mix Ratio 10:90 20:80 30:70 40:60 50:50

Production Example 3: Preparation of Honey Wine Including Honey, Apple Juice and Ammonium Phosphate

50 kg of apples were washed and then disrupted. Next, 200 ppm of sulfite (10 g / 50 kg) and 500 ppm of ammonium phosphate were added to the crushed apple and mixed well. Then, the crushed apple was divided into flesh and juice, and 0.03% of yeast was inoculated on the basis of the total weight of the divided flesh, and then mixed with honey in the composition shown in Table 3 below. The wine fermentation was then carried out at a temperature of 25 ° C for 15 days. After the wine fermentation, the precipitate precipitated on the bottom of the fermentation vessel was separated using a filter net, and then aged at a temperature of 15 ° C for 30 days to complete a honey wine including honey and apple juice.

Example 11 Example 12 Example 13 Example 14 Example 15 Honey and apple juice blend ratio 10:90 20:80 30:70 40:60 50:50

Preparation Example 4: Preparation of honey and wine containing honey and fruit

Fruits (purple, pear, cherry, mandarin and plum) were washed and then shredded. Next, 200 ppm of sulfite (1.6 g / 8 kg) was added to the crushed apple and mixed well. Thereafter, the crushed fruit pulp was dispensed and 0.03% yeast (0.03% Fermivin, 0.3 g / lkg) was inoculated on the basis of the total weight of the divided pulp and then mixed with honey in the composition shown in Table 4 below. The wine fermentation was then carried out at a temperature of 25 ° C for 15 days. After the wine fermentation, the precipitate precipitated in the barrel of the fermentation vessel was separated using a filter net, and then aged at a temperature of 15 ° C for 30 days to complete a honey wine including honey and fruit pulp.

Example 16 Example 17 Example 18 Example 19 Example 20 Honey and Fruit Fruit Mix Ratio 10:90 15:85 20:80 25:75 30:70

Experimental Example: Quality Characteristics

Experimental Example 1: Quality characteristics of honey wine prepared by the method of Preparation Example 1

As shown in the following Table 5, the pH values of Examples 1 to 5 were 3.91 to 3.97, which were similar to each other. In case of total acid, Example 2 showed the highest value of 0.49%, and Example 4 showed the lowest value of 0.40%. The sugar content increased from Example 1 to Example 5, which is a natural result because the content of honey increases from Examples 1 to 5. In case of alcohol content, Example 2 showed the highest value of 15.7%, and Example 5 showed the lowest value of 6.0%. In the case of the dissipation, the amount of the dissipated amount was dramatically increased from Example 1 to Example 5. In the case of lightness among the chromaticities, Example 1 showed the highest value of 97.0, and Example 5 showed the lowest value of 93.4. In case of redness among chromaticity, Example 2 showed the lowest value of -0.51, and Example 5 showed the highest value of 0.57. In the case of yellowness in chromaticity, the values of Examples 1 to 5 were gradually increased as the concentration of honey including 8.37 to 12.0 was increased. In case of chromaticity of tenderness, Example 3 showed the highest value of 45, and Example 1 and Example 5 showed the lowest value of 5. In case of aroma of palatability, Example 3 showed the highest value, and Example 1 showed the lowest value of 0. In case of taste of palatability, Example 2 showed the highest value of 35, and Example 5 showed the lowest value of zero.

division Mixing ratio (honey + apple juice) Example 1 Example 2 Example 3 Example 4 Example 5 pH 3.91 3.92 3.95 3.93 3.97 Total (%) 0.46 0.49 0.41 0.40 0.44 Brix 7.7 10.8 25.0 30.6 42.3 Alcohol (%, v / v) 11.4 15.7 13.8 11.5 6.0 Phosphoric Acid (ppm) 149 247 726 786 1845 Chromaticity brightness 97.0 96.9 95.1 94.6 93.4 Redness -0.23 -0.51 0.48 0.05 0.57 Yellowness 8.37 8.88 9.37 10.2 12.0 Purity
(Selection ratio) color 5 35 45 10 5 Scent 0 20 40 25 15 flavor 15 35 30 20 0

Experimental Example 2: Quality characteristics of honey wine prepared by the method of Preparation Example 2

As shown in Table 6 below, the pH of Example 6 showed the highest value of 4.0, and that of Example 10 showed the lowest value of 3.75. In case of total acid, Example 10 showed the highest value of 0.56%, and Example 9 showed the lowest value of 0.41%. The sugar content increased from Example 6 to Example 10, which is a natural result because the content of honey increases from Example 6 to Example 10. In the case of alcohol content, Example 7 showed the highest value of 15.1% and Example 10 showed the lowest value of 7.1%. In the case of the dissipation, the amount of the dissipation was remarkably increased from Example 6 to Example 10. In the case of lightness among the chromaticities, Example 6 showed the highest value of 93.1, and Example 10 showed the lowest value of 51.5. In case of redness among chromaticity, Example 6 showed the lowest value of 0.31, and Example 10 showed the highest value of 9.87. In the case of the yellowness degree of the chromaticity, the values of Examples 6 to 10 were gradually increased as the concentration of honey including 12.7 to 44.2 was increased. Overall, Examples 6-10 showed lower lightness and higher redness and yellowness than Examples 1-5, suggesting that this is due to browning of apple pulp. In case of chromaticity of tenderness, Example 8 showed the highest value of 45, and Example 6 and Example 10 showed the lowest value of 5. In the case of aroma of palatability, Example 8 showed the highest value of 30, and Example 6 and Example 10 showed the lowest value of 10. In case of tastes among tastes, Example 7 showed the highest value of 35, and Example 10 showed the lowest value of 5.

division Mixing ratio (honey + apple pulp) Example 6 Example 7 Example 8 Example 9 Example 10 pH 4.0 3.87 3.84 3.82 3.75 Total (%) 0.44 0.53 0.48 0.41 0.56 Brix 7.5 12.5 22.4 32.5 42.5 Alcohol (%, v / v) 11.6 15.1 13.2 12.0 7.1 Phosphoric Acid (ppm) 111 168 315 640 1061 Chromaticity brightness 93.1 88.5 89.7 61.8 51.5 Redness 0.31 0.38 0.60 6.96 9.87 Yellowness 12.7 17.6 16.4 35.1 44.2 Purity
(Selection ratio) color 5 30 45 15 5 Scent 10 25 30 25 10 flavor 10 35 30 20 5

Experimental Example 3: Quality characteristics of honey wine prepared by the method of Preparation Example 3

As shown in Table 7 below, pH, total acid and sugar content were similar to Experimental Examples 1 and 2. The alcohol concentration was slightly increased in comparison with Experimental Example 1 and Experimental Example 2, and it was found that the alcohol concentration was significantly increased in Examples 14 and 15 in particular. The addition of ammonium phosphate promoted the fermentation of alcohol, which is presumed to have resulted. In the case of the dissipation, it was found that the whitening content was slightly decreased as compared with the Experimental Examples 1 and 2, and the chromaticity was higher than that of Experimental Example 1, But it was low. In case of palatability, the ratio of honey and apple juice as a whole was higher than that of Experimental Example 1 and Experimental Example 2, which was higher than 2: 8 to 4: 6 in that the ratio of honey and apple juice was 2: 8 to 3: 7 and FIG. 7 showing most of the numerical values.

division Mixing ratio (honey + apple juice) Example 11 Example 12 Example 13 Example 14 Example 15 pH 3.8 3.62 3.83 3.81 3.77 Total (%) 0.45 0.56 0.44 0.46 0.58 Brix 7.3 11.9 20.9 31.6 40.6 Alcohol (%, v / v) 12.0 15.7 14.4 13.1 8.1 Phosphoric Acid (ppm) 109 158 305 622 997 Chromaticity brightness 92.1 86.9 88.8 64.3 53.4 Redness 0.41 0.51 0.78 7.66 10.07 Yellowness 13.7 18.6 15.3 36.7 47.8 Purity
(Selection ratio) color 10 30 35 15 10 Scent 15 25 25 25 10 flavor 15 25 25 25 10

Experimental Example  4 : Manufacturing example  4 < / RTI > Honey Wine  Quality characteristics

There was no significant difference in pH or total acid by mixing ratio. When the honey was diluted with water, the fermentation did not proceed smoothly and the final alcohol concentration was very low as 2.7%. The higher the mixing ratio of honey, the higher the final alcohol content and the higher the amount of phytic acid, which is an increase of the undesirable acetic acid flavor in wine. The higher the blend ratio of honey, the lower the brightness and the higher the yellowness, the better the color of honey. The mixture ratio of honey and fruit was excellent in palatability of 25:75 or 30:70. It was judged that the higher the honey content, the higher the flavor and sweetness of honey and the better the palatability (see Figs. 8 to 12 Reference).

Grape honey wine quality characteristics division No treatment
(Honey: water) Mixing ratio (honey: grapes) 25:75 10:90 15:85 20:80 25:75 30:70 pH 3.01 2.89 2.91  2.94 3.00 3.06 Total (%) 0.22 0.66 0.64 0.62 0.58 0.58 Brix 17.65 7.90 9.55 11.40 13.70 18.85 Alcohol (%, v / v) 2.75 11.70 14.40 16.05 17.05 16.95 Phosphoric Acid (ppm) 216.00 125.40 189.45 253.50 370.65 542.40 Chromaticity brightness 96.83 91.78 91.14 92.61 86.53 82.40 Redness -0.43 0.63 0.04 -0.08 0.08 0.18 Yellowness 4.27 9.53 8.39 8.02 7.96 8.03 Purity
(Selection ratio,%) color - 0 20 35 25 20 Scent - 0 20 25 30 25 flavor - 0 10 25 35 30 Overall likelihood - 0 10 25 35 30

Bae Honey Wine Quality Characteristics division No treatment
(Honey: water) Mixing ratio (honey: times) 25:75 10:90 15:85 20:80 25:75 30:70 pH 3.01 3.78 3.77 3.78 3.79 3.83 Total (%) 0.22 0.35 0.39 0.40 0.42 0.39 Brix 17.65 8.00 9.65 11.30 12.95 15.05 Alcohol (%, v / v) 2.75 9.35 11.00 12.95 16.25 17.20 Phosphoric Acid (ppm) 216.00 121.95 135.75 185.10 243.45 379.50 Chromaticity brightness 96.83 44.41 35.22 28.27 26.10 57.59 Redness -0.43 7.29 8.51 7.77 6.47 4.50 Yellowness 4.27 23.79 23.02 19.44 16.98 19.49 Purity
(Selection ratio,%) color - 30 30 20 30 20 Scent - 0 0 0 50 50 flavor - 0 0 20 40 40 Overall likelihood - 0 0 20 40 40

Quality characteristics of sweet cherry honey wine division No treatment
(Honey: water) Mixing ratio (honey: cherry) 25:75 10:90 15:85 20:80 25:75 30:70 pH 3.01 3.40 3.49 3.53 3.53 3.57 Total (%) 0.22 1.20 1.15 1.14 1.11 1.07 Brix 17.65 9.95 11.35 13.05 14.80 18.30 Alcohol (%, v / v) 2.75 9.35 12.10 14.80 17.15 17.50 Phosphoric Acid (ppm) 216.00 142.65 214.35 325.65 414.00 589.50 Chromaticity brightness 96.83 69.73 53.62 20.11 19.49 11.63 Redness -0.43 2.36 3.67 4.33 3.37 1.55 Yellowness 4.27 22.42 23.26 18.98 17.34 12.93 Purity
(Selection ratio,%) color - 20 40 15 5 20 Scent - 15 15 5 30 35 flavor - 5 5 15 40 30 Overall likelihood - 5 10 20 35 30

Tangerine Honey Wine Quality Characteristics division No treatment
(Honey: water) Mixing ratio (honey: orange) 25:75 10:90 15:85 20:80 25:75 30:70 pH 3.01 3.59 3.59 3.60 3.72 3.74 Total (%) 0.22 0.53 0.54 0.53 0.53 0.52 Brix 17.65 7.05 8.95 10.75 12.40 14.15 Alcohol (%, v / v) 2.75 9.45 11.10 13.95 16.20 17.55 Phosphoric Acid (ppm) 216.00 101.85 112.20 172.95 326.10 434.70 Chromaticity brightness 96.83 39.99 45.68 41.38 40.55 28.57 Redness -0.43 8.03 8.62 9.94 11.11 11.02 Yellowness 4.27 26.11 28.77 30.88 33.58 30.05 Purity
(Selection ratio,%) color - 15 35 10 20 20 Scent - 15 0 10 40 35 flavor - 5 5 5 45 40 Overall likelihood - 5 5 5 45 40

Plum Honey Wine Quality Characteristics division No treatment
(Honey: water) Mixing ratio (honey: plum) 25:75 10:90 15:85 20:80 25:75 30:70 pH 3.01 3.47 3.52 3.56 3.56 3.61 Total (%) 0.22 0.75 0.72 0.70 0.73 0.67 Brix 17.65 8.60 10.30 11.75 13.75 17.00 Alcohol (%, v / v) 2.75 9.65 12.20 14.00 16.50 16.95 Phosphoric Acid (ppm) 216.00 110.55 120.75 175.80 326.40 410.70 Chromaticity brightness 96.83 22.71 21.67 20.72 24.10 22.35 Redness -0.43 15.22 14.59 11.55 10.92 10.48 Yellowness 4.27 26.98 26.64 22.49 23.55 22.18 Purity
(Selection ratio,%) color - 45 35 15 5 0 Scent - 5 20 30 25 20 flavor - 0 10 15 30 45 Overall likelihood - 0 15 25 25 35

Experimental Example  5: Manufacturing example  The fermentation (3 days) of the fermentation solution Reduction rate per unit (%)

FIG. 1 shows the rate of progress of fermentation according to the type of fruit in the fermentation broth fermented for 3 days by mixing with honey. It was found that the water - diluted treatments of honey decreased the sugar reduction rate compared to fruit treatments, indicating that fermentation did not proceed smoothly. When the mixing ratio of honey and fruit was higher than 20:80 in the fermentation rate according to the mixing ratio of honey and fruit, the sugar reduction rate was lowered.

conclusion

When the mixing ratio of honey was 20%, the highest concentration of alcohol was considered to be the most effective. When the mixing ratio of honey was more than 30%, the sugar content was too high, resulting in inhibition of alcohol fermentation and a sharp increase in the amount of the wheat flour. The higher the percentage of honey added, the lower the lightness and the higher the redness and yellowness. Wine was turbid because of low lightness when fermented in pulp than apple juice. The color and aroma of honey were the highest at 30:70 and the taste was high at 20:80. That is, the mixing ratio of honey and apple juice (pulp) was excellent in 20:80 to 30:70 when producing honey bees.

In addition to the honey and apple juice, the addition of 500 ppm of ammonium phosphate showed a tendency to slightly increase the overall alcohol concentration and a tendency to slightly increase the overall preference in the experimental group treated with 40% or more of honey. However, % Treated group showed a poorer result than the ammonium phosphate treated group in terms of overall palatability such as color, aroma and taste.

When honey and various fruits were used, the mixture ratio of honey and fruit was excellent in palatability from 25:75 to 30:70.

Claims (9)

(a) at least one fruit selected from the group consisting of grapes, apples, pears, kiwi fruits, mandarins and plums is disrupted, and then 10 to 500 ppm of sulfite is treated and the pulverized fruits are separated ;
(b) inoculating yeast in the pulp or juice of step (a);
(c) mixing the flesh of the yeast in step (b) or fruit juice and honey in a mixing ratio of 75:25 to 70:30 by weight;
(d) fermenting the pulp or juice mixed with the honey of step (c); And
(e) separating the precipitate of the primary fermentation product of step (d) and aging the honeycomb structure, wherein the honeycomb does not contain a homo nutrient and has a sugar content of 25 to 30 Brix In honey wine production method.
The method according to claim 1,
Wherein the concentration of the sulfite in step (a) is from 150 to 250 ppm.
The method according to claim 1,
Wherein the yeast of step (b) is selected from the group consisting of Saccharomyces cerevisiae, Saccharomyces byanus, Saccharomyces uvarum, Saccharomyces pastoranus, Saccharomyces pastorianus, and Saccharomyces paradoxus. ≪ Desc / Clms Page number 13 >
The method of claim 3,
Wherein the yeast of step (b) is Saccharomyces cerevisiae or Saccharomyces byanus.
The method according to claim 1,
Wherein the honey of step (c) is selected from the group comprising honeycomb, acacia honey, honey, sour honey, nectar and honey.
6. The method of claim 5,
Wherein the honey of step (c) is a mixture of honey or honey and honey having strong flavor.
The method according to claim 1,
Wherein the fermentation temperature during the fermentation of step (d) is 20 to 25 占 폚.
The method according to claim 1,
Wherein the fermentation period of the fermentation of step (d) is 10 to 15 days.
The method according to claim 1,
Wherein the aging temperature during aging in step (e) is 15 to 18 占 폚.

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