KR20160082408A - Method for clarifying fruit fermented alcoholic beverage - Google Patents

Abstract

The present invention relates to a method for clarifying a fruit fermented alcoholic beverage. More specifically, the present invention relates to a method for clarifying a fruit fermented alcoholic beverage, the method comprising a step of treating a turbid fruit-fermented alcoholic beverage, which has completed alcohol fermentation, with 200-400 ppm gelatin and 400-1,100 ppm bentonite. The use of the clarifying method of the present invention can produce a fruit-fermented alcoholic beverage having a less astringent taste and an excellent permeability.

Description

METHOD FOR CLARIFYING FRUIT FERMENTED ALCOHOLIC BEVERAGE

FIELD OF THE INVENTION The present invention relates to a method for purifying fruit fruit juice. More particularly, the present invention relates to a method for purifying a fruit fermented wine comprising mixing 200 to 400 ppm of gelatin and 400 to 1100 ppm of bentonite in a fermented fruit fruit fermented with alcohol fermentation.

Fruit fermented beverages are a type of fermented beverage in which various components such as alcohol are produced as the sugar in the fruit is decomposed by microorganisms. Typical fermentation is mainly wine, but the wine after the fermentation of alcohol is very cloudy, so it is difficult to drink immediately. Refining, the process of making wines like this, is one of the most important processes. Refinement is the process of removing wine by attaching a substance with adsorbing power to it by reacting with a substance causing turbidity. A substance used for this purpose is called a fining agent. The colloidal pigment is fixed in the process of curing, and the tasted taste changes by changing the polymer formation of the polyphenol tannin.

Clarification is an important factor that affects the turbidity and flavor of the fermented wine, but there is no technology that deals only with the method of purification. Korean Patent No. 10-1422252 discloses a method for producing a honey-fermented beverage, which is described only as a method selected from the group consisting of natural sedimentation, heat treatment, centrifugation, and filter membrane filtration, There is no description of a clearing method that can give a good effect to the user. Korean Patent Laid-Open Publication No. 2011-0052983 only describes addition of bentonite, but does not deal with mixing and treatment intervals with other refining agents. Therefore, it is necessary to study mixing and processing methods of various refining agents.

1. Korean Patent No. 10-1422252 2. Korean Patent Publication No. 2011-0052983

Accordingly, the present inventors found a combination of a fining agent exhibiting a synergistic effect, and found that the fining effect is significantly improved by the treatment method of the fining agent, thereby completing the present invention.

Accordingly, it is an object of the present invention to provide a method for refining fruit fermented beverages, which comprises treating 200 to 400 ppm of gelatin and 400 to 1100 ppm of bentonite in a fermented fruit fruit fermented with an alcohol fermentation.

In order to accomplish the object of the present invention, the present invention provides a method for purifying a fruit fermented beverage comprising the step of treating 200 to 400 ppm of gelatin and 400 to 1100 ppm of bentonite in a fermented fruit fruit fermented with an alcohol fermentation.

By using the refining method of the present invention, it is possible to produce fruit fermented beverages with less sour taste and superior transparency.

FIG. 1 shows the results of measuring the improvement of the transmittance according to each of the cleaning agents by brightness.
Fig. 2 shows the transmittance of gelatin 300 ppm and bentonite treated by concentration.
Figure 3 shows the permeability of red wine according to the time interval between gelatin treatment and bentonite treatment.

The present invention provides a method of refining fruit fermented wine comprising treating 200 to 400 ppm of gelatin and 400 to 1100 ppm of bentonite in a fermented fruit fruit fermented with alcohol fermentation.

The fruit fermented beverage may be, but is not limited to, a fermentation broth of any fruit selected from the group consisting of brambles, mangoes, and grapes. In particular, it may be a fermentation product of grapes, that is, a red wine.

Also, the gelatin and bentonite treatment concentration is a weight concentration (w / v) with respect to the volume of the fruit fermented beverage.

When red wine is treated with gelatin or bentonite alone, the effect of clarification is not clear when the red wine is not treated. However, when the two components are treated together, the purifying effect is remarkably increased, and the two components are mutually complementary relations having a synergistic effect on the purifying effect.

When the gelatin is treated at 200 to 400 ppm, the fruit fermented beverages are not only appropriately cleaned but also have a pungent flavor that is sensually excellent due to elimination of the polyphenol component which exhibits a pungent taste. When the amount of the polyphenol component is less than the above range, the impurities can be removed with a small amount, and when the polyphenol component is contained in a larger amount, the polyphenol component is greatly decreased and the pungent taste disappears, so that the taste of the fermented soybean can be mangled.

The bentonite is suitably treated at a concentration of 400 to 1100 ppm. When the content is less than the above range, there is a disadvantage in that the binding power with the gelatin component that is treated first is lowered and the cleansing power is lowered. When the content exceeds the above range, gelatin and bentonite are not balanced with each other, The transmittance of the semiconductor layer decreases. The concentration of bentonite is very important in that gelatin and bentonite have a synergistic effect.

In the above refining method, the bentonite can be treated after 2 to 7 hours after the gelatin is treated. Rather than treating gelatin and bentonite at the same time, treatment of bentonite over a period of time after gelatin treatment is more effective for clarification. Particularly, 2 to 7 hours are effective. When the time is less than 2 hours, there is no significant difference from the case of the simultaneous treatment, and when the time exceeds 7 hours, the cleaning effect is remarkably deteriorated.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood that the scope of the present invention is not limited by these examples in accordance with the gist of the present invention, and it is to be understood by those skilled in the art that the present invention is not limited thereto It will be obvious.

< Example  - Refining agent  Screening>

Example  One. On refinement  Determination of polyphenols, anthocyanins and browning

(Wine food Korea), gelatin (ES food raw material), egg white (directly separated from the egg purchased from the market), PVPP Sigma Aldrich Korea) were each treated at the same concentration and allowed to stand for 3 days. Thereafter, the supernatant was collected and polyphenol (280 nm), anthocyanin (520 nm) and browning (420 nm) were measured with a spectrophotometer (JP / U-2000, Hitachi). The analysis results are shown in Table 1 below.

Processing contents Polyphenol
(A280 nm) Anthocyanin
(A520 nm) Browning
(A420 nm) No treatment 1.36 0.53 0.45 Bentonite (500 ppm) 1.44 0.39 0.36 Gelatin (300 ppm) 1.26 0.51 0.40 Egg white (2000ppm) 1.27 0.51 0.40 Gelatin (300 ppm) + bentonite (500 ppm) 1.14 0.43 0.34 PVPP (100 ppm) 1.04 0.39 0.35

It can be confirmed that there is a difference in the content of polyphenols exhibiting the sweet taste of the wine according to the cleaning agent treated in Table 1 above. When bentonite was treated, the polyphenol content was higher than that of the untreated control. When the bentonite was added together with gelatin, the polyphenol content was significantly decreased. In the polyphenol content reduction effect, gelatin and bentonite have a synergistic effect. The content of anthocyanin is related to the color of red wine. If it is excessively removed, the color of red wine becomes weak. In this test, gelatin and bentonite mixed treatments did not show much decrease compared to bentonite alone or PVPP treatments. In other words, it can be seen that the mixing treatment of gelatin and bentonite does not significantly affect the reduction of the redness of red wine. In addition, it was found that the tannin of the red wine was more effectively removed from other treatments than the other treatments in terms of browning.

Example  2. The degree of transmission  observe

The L value of the red wine of Example 1 was analyzed using a colorimeter (Hunterlab Ultra Scan Pro, Reston). The higher the L value, the higher the permeability, which means that the purifying process is well done. The results are shown in Fig.

In Fig. 1, when bentonite and gelatin were used respectively, the turbidity became worse rather than when no treatment was performed. However, when the two substances were mixed, the L value was increased, which means that synergistic effect of bentonite and gelatin was obtained in red wine refining.

Example 3: Transmittance according to bentonite treatment concentration

When 300 ppm of gelatin was treated, bentonite at 300, 600, 900 and 1200 ppm concentration was treated after 1 hour of gelatin treatment. The transmittance was measured with a spectrophotometer (660 nm), and the results are shown in FIG.

In FIG. 2, when bentonite is treated at 900 ppm, it is most effectively purified, and when it is treated at 1200 ppm, the permeability is rather reduced. Therefore, it can be seen that it is efficient to treat bentonite to less than 1200 ppm when treating 300 ppm of gelatin.

Example  4. Treatment time of gelatin and bentonite

After the gelatin treatment, an experiment was conducted to see when it would be better to treat the bentonite. The turbid red wine prepared in Example 1 was treated with 300 ppm of gelatin and 600 ppm of bentonite after a certain period of time. The conditions of the treated time are shown in Table 2 below.

division  Processing method A  No treatment B  Only gelatin processing C  After 1 hour of gelatin treatment bentonite treatment D  After 4 hours of gelatin treatment bentonite treatment E  Gelatine treatment 8 hours later bentonite treatment F  Gelatin treatment After 24 hours bentonite treatment

After the treatment was performed for 3 days as shown in Table 2, the samples were sufficiently refined. Then, each sample was analyzed for polyphenol, anthocyanin, browning and permeability using a spectrophotometer. The polyphenol, anthocyanin and browniness analysis results are shown in Table 3 below, and the permeability results are shown in Fig.

division Polyphenol
(A280 nm) Anthocyanin
(A520 nm) Browning
(A420 nm) A 1.3245 0.50939 0.4818 B 1.2771 0.51015 0.39006 C 1.1499 0.41959 0.33261 D 1.1378 0.4251 0.32961 E 1.1291 0.42445 0.33203 F 1.1393 0.42854 0.29372

In Table 3, the relative pulp phenol content showed the lowest value for E treatment, and treatment of bentonite after 8 hours of gelatin treatment was relatively effective for clarification. The amount of polyphenol in the C treated group after 1 hour increased rather than that in the B treated group, but decreased gradually after 1 hour. Anthocyanin and browning also showed a tendency to decrease as the bentonite treatment time was delayed. However, there was no significant difference between those treated with bentonite after one hour. As a result, it can be seen that it is time-efficient to treat bentonite after 8 hours of gelatin treatment.

Also, in FIG. 3, it can be confirmed that the D test group after 4 hours from the treatment with gelatin shows very good transmittance. The permeability of the E test group treated with bentonite after 8 hours of gelatin treatment was significantly lower than that of the D test group treated after 4 hours. It can be seen that it is efficient to treat bentonite after 8 hours of gelatin treatment.

That is, it can be seen that treating the gelatine from the polyphenol content and the permeability results, it is appropriate to treat the bentonite after 2 to 7 hours.

Claims (4)

Treating 200 to 400 ppm of gelatin and 400 to 1100 ppm of bentonite in a fermented fruit fermented with an alcoholic fermented fruit.
The method according to claim 1,
Wherein the fruit fermentation stock is any of the fermentation stock selected from the group consisting of bokbunja, mulberry, and grape.
The method according to claim 1,
Wherein the fruit fermented beverage is a red wine.
The method according to claim 1,
Wherein the bentonite is treated 2 to 7 hours after the gelatin is treated.

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