KR20140144315A - Method for producing mango wine - Google Patents

Abstract

The present invention relates to a method for producing a mango wine, which comprises the steps of: treating sulfurous acid to a mango juice; treating activating yeast; adding a catalyst; adding a yeast growth promoting agent; and fermenting with alcohol. Provided in an aspect of the present invention is a method for producing mango wine which improves taste of the mango wine, while increasing content of alcohol and oxidation activity. The content of the sulfurous acid is 150-250 ppm.

Description

Method for producing mango wine [0002]

TECHNICAL FIELD The present invention relates to a technique for making wine using mangoes, and more particularly, to a technique for increasing alcohol content and improving taste and aroma by adding a yeast extract.

Wine is made from fruit, mainly grapes. Conventional wine made from grapes is excellent in color and flavor, and is loved worldwide. It is widely used in Europe, North America, South America, Australia, Asia, North Korea 30 ~ 50 degrees, South Korea 20 ~ It produces grape fruit wine with about 13% number and produces small quantity in Korea.

In recent years, besides grapes, wines are made from apples and pears, which have high sugar content and high flavor. These wines are increasingly in demand due to the added sweetness and fragrance of the fruits.

Mangoes are tropical fruits, which are produced in Jeju Island, but are highly dependent on imports and mainly produced in Southeast Asia such as the Philippines. Mangoes have sweetness and original fragrance, and the flesh color is yellow and fine. In addition, the polyphenol component of mango induces cancer cells to kill themselves, has cancer-preventing effect, and has vitamin A content, which is beneficial for skin and eye health and promotes digestion.

Therefore, wines made of mangoes contain mangos peculiar colors, tastes and aromas, so they have good flavor and good health. The production area is gradually expanding to include Southeast Asia, including the Philippines and Thailand, where tropical mangoes are mainly produced.

However, wine made from mangoes has a difficulty in making the alcohol content higher than a certain level because the alcohol content varies depending on the fermentation method, and it is a technique to realize a unique flavor without irritation, a content of polyphenols in mangoes There is a limitation in making mango wines having excellent taste and flavor because of difficulties in controlling and controlling antioxidant activity.

Master's thesis (Annalene S. Garcia) - Fermentation profile of mango wine produced from alternative raw material

One aspect of the present invention is to provide a mango wine manufacturing method for enhancing the flavor of mango wine and enhancing alcohol content and antioxidative activity.

A method for producing mango wine according to one aspect of the present invention includes the steps of sulfurous acid treatment of mango juice, treatment of active yeast, addition of enzyme, addition of yeast growth promoter and fermentation of alcohol Thereby providing a method for producing mango wine.

According to another aspect of the present invention, there is provided a method for preparing mango wine, wherein the sulfite is 150 to 250 ppm.

According to an aspect of the present invention, there is provided a method for preparing mango wine according to one aspect of the present invention, wherein the activated yeast is prepared by adding 5 to 15% by weight of dry yeast to 20 to 40 캜 sugar water containing 5 to 15% And 0.5 to 3.5 ml per 1 liter of the mango juice.

In addition, the method of manufacturing a mango wine according to an aspect of the present invention may provide a method for producing mango wine, wherein the enzyme is pectinase.

According to an embodiment of the present invention, the yeast growth promoter may be at least one of yeast extract, peptone, or soybean casein digest.

According to an aspect of the present invention, a yeast growth promoter may be added to produce a mango wine with improved taste, aroma, alcohol content, and color.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a line graph showing changes in alcohol content of mango wines and comparative examples according to one embodiment of the present invention. FIG.
2 is a bar graph showing the content of polyphenols in mango wines and comparative examples according to one embodiment of the present invention.
FIG. 3 is a bar graph showing the antioxidative activity of mango wines and comparative examples according to one embodiment of the present invention.
FIG. 4 is a graph showing the result of analyzing a mango wine according to one embodiment of the present invention and a perfume pattern of a comparative example using an electronic nose.

According to one aspect of the present invention, the mango can be juiced and treated with sugar to achieve a desired sugar content. The resulting product can be treated with sulfurous acid. The sulfurous acid treatment is to prevent bleaching and browning due to the reducing power of sulfurous acid, and is for preservation and antibacterial. Therefore, as a pretreatment of mangoes, sulfurous acid treatment can be carried out by immersing in a sulfite solution or dipping, or by sulfur fumigation. It can also be treated with sulfurous acid to prevent discoloration and preservation of mango juice.

Further, one aspect of the present invention may include treating the mung bean juice with an activated yeast. Yeast can use dry yeast, and dry yeast is usually present in the form of powder, so a solution in which sugar content such as sugar water is present is administered. Therefore, the yeast cells are activated by the sugar contained in the solution. In order to accelerate the proliferation of the early yeast, it is preferable to use the yeast in an activated state at the early stage of fermentation, because the proliferation should be smoothly performed in the first 1-2 days of fermentation. Fermivin may be used as the dry yeast.

The activated yeast may be prepared by adding 5 to 15% by weight of dry yeast to 20 to 40 캜 sugar water containing 5 to 15% by weight of sugar and culturing the yeast for 1 hour or more.

In addition, one aspect of the present invention may include a step of treating the yeast with an enzyme followed by an enzyme treatment. In this case, pectinase can be used as an enzyme, and it is an enzyme that decomposes pectin between cells and cells. When it is added, it causes clenching, increase of yield, increase of alcohol production, and change of taste and taste of wine Can be imported.

Further, one aspect of the present invention may include the step of adding a yeast growth promoter. The yeast growth promoter promotes the growth of yeast by affecting the induction phase, which is a period during which the reaction does not proceed in a visible manner, and thereby shortening the fermentation time, thereby increasing the amount of alcohol produced.

Grape wines with a sugar content of 24brix usually reach a level of 9% alcohol in 2 to 3 days, whereas mango wines have an alcohol content of more than 9% in 6 or more days when not treated and 5 or more days when treated. Since over 9% of wines must prevent the alcohol from becoming acetic acid, reaching an alcohol content of more than 9% in a short period of time is an important factor in the safe production of wines. In particular, according to one aspect of the present invention, the use of pectinase and yeast extract showed the most improved alcohol producing effect.

Hereinafter, embodiments according to aspects of the present invention will be described. It is to be understood that the scope of the present invention is not limited by the above description and that all ranges applicable to ordinary technicians are included in the scope of the present invention.

In order to prepare an experimental example of mango wine according to one aspect of the present invention, a mango is squeezed, sulfurous acid treatment is performed using 200 ppm of sulfite, a donating process is performed, and a yeast, an enzyme and a yeast growth promoter are added , And 25?, Respectively.

In the comparative example, the untreated group (Comparative Example 1) and the pectinase treated group (Comparative Example 2) were prepared. Untreated group was treated with 10% Fermivin in 10% sugar water to activate yeast. In the pectinase treatment group, Pectinex SMASH XXL (1 ml / 10 l) was added to the mesh and juice to which the activated yeast was inoculated through the same procedure as above.

In an embodiment of the present invention, yeast extract (1 g / 10 l) was added through the same process as that of activating yeast and pectinase. In addition, mangoes of Philippine mangoes were used in 14 Brix, and 10% by weight of sugar was added for supplementation.

The results are shown in Figs. 1 to 4. Fig.

1, the result of addition of yeast extract showed the highest increase rate of alcohol content and the resultant alcohol content showed the largest amount exceeding 12% as compared with the other comparative examples. Table 3 shows the comparison of the pH value and the chromaticity of the wine product after 3 weeks of fermentation with mango wine.

process Chromaticity pH L a b No treatment 62.0 7.1 60.8 4.4 Pectinase 59.4 6.6 59.1 4.4 Pectinase + Yeast ext. 57.6 3.2 55.1 4.5

According to the above Table 1, the pH values of the experimental example and the comparative examples 1 and 2 were not substantially different from each other, but rather the experimental values were higher than those of the comparative examples 1 and 2, indicating that the acidity was low. The L value of the experimental example was the lowest, so the brightness was low, the a value showing redness was the lowest, and the b value indicating yellow was the lowest.

Referring to FIG. 2, the results of the content of polyphenol are shown. Polyphenol is known to have antioxidant activity and is effective for dementia, and is useful for human body. However, polyphenols have a bitter taste at the same time, which, if contained in large quantities, has a bad influence on the flavor. At the same time, the bitter taste of wine is an essential factor, so keeping the polyphenol content at an appropriate level is an important factor in the flavor.

As a result of the experiment, it was concluded that the content of polyphenols according to Experimental Example had a value between Comparative Examples 1 and 2, which was about 75 mg% and had a proper amount.

Referring to FIG. 3, the results for antioxidant activity are shown, which is a beneficial element to prevent the aging of cells by removing active oxygen. As a result, the experimental example had the highest antioxidant activity with a radical scavenging ability of about 49.5%.

Table 2 shows the result of analyzing the aroma component of mango wine using the head space sampler to prove the result of the incense which is an important element in the wine. At this time, the temperature of the oven was set at 60 ?.

RT Compounds No treatment
(ppm) Pectinase
(ppm) Pectinase + Yeast ext. (Ppm) 2.92 Isobutyl alcohol 270 237 120 5.3 Isopropyl alcohol 304 252 116 5.4 2-Methyl-1-butanol 251 179 92 9.17 Isoamyl acetate 47 65 38 11.53 Nopinen 11 10 7 11.79 p-Mentha-1,5-diene 8 9 7 11.91 3-Carene 85 66 48 12.25 Bicyclo [3.1.1] heptane,
6,6-dimethyl-2-methylene 28 25 18 13.29 Terpinolen 637 572 472 14.93 Ethyl caprylate 13 15 8

In Table 2, it should be noted that the results for the content of isobutyl alcohol, isopropyl alcohol and 1,2-methyl-1-butanol to be. These three components are the biggest factors that have a stimulating flavor. However, it can be seen that the mango wine according to the experimental example has half of these components as compared with the comparative examples 1 and 2. This proves that the flavor of the mango wine according to one aspect of the present invention is unfavorable. It is the most suitable mango wine making method which can improve the texture without harming the flavor of the food by the example made mango wine as the table wine.

Fig. 4 is an analysis of the fragrance pattern of mango wine using an electronic nose. The mangoA on the right side is Comparative Example 1, the mangoB in the middle is Comparative Example 2, and the mangoC in the leftmost portion is an analysis of the perfume pattern . From these results, it can be seen from the fact that the mango wine according to the experimental example is different from the smell of the comparative examples 1 and 2 by the difference of the patterns. Also, as shown in Table 2, the electronic coarse component analysis also shows that the flavor of the experimental example is not irritating and mild, because the value of the first principal component and the value of the second principal component are lowest when the experimental examples and the comparative examples are compared.

Claims (5)

(a) subjecting the mango juice to sulfurous acid treatment;
(b) treating the activated yeast;
(c) adding an enzyme;
(d) adding a yeast growth promoter; And
(e) fermenting the alcohol. The method according to claim 1,
Wherein the sulfite is 150 to 250 ppm in the step (a). The method according to claim 1,
In the step (b), the activated yeast may be prepared by adding 5 to 15% by weight of dry yeast to 20 to 40 캜 sugar water containing 5 to 15% by weight of sugar with respect to 100 parts by weight of sugar water and culturing for 1 hour or more. 0.5 to 3.5 ml per 1 liter. The method according to claim 1,
Wherein the enzyme in step (c) is pectinase. The method according to claim 1,
In the step (d), the yeast growth promoter is at least one of yeast extract, peptone or soybean casein digest.

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