KR20160093244A - Kiwi-mixed wine with high palatability and antioxidant activity - Google Patents

Abstract

The present invention relates to kiwifruit-mixed wine produced by mixing and fermenting persimmon and Rubus coreanus with kiwifruit at a constant ratio, and to a producing method thereof. The kiwifruit-mixed wine has enhanced palatability by improving sour taste and color, and improved antioxidant properties by increasing a content of polyphenol and anthocyanin. In addition, the kiwifruit-mixed wine has the color and taste of red wine, and thus being able to be used as a substitute for red wine and ros wine recently favored by consumers.

Description

[0001] The present invention relates to a process for producing a wine having high palatability and an antioxidant activity,

The present invention relates to a sweet cherry-blended wine having excellent palatability and antioxidative properties. More specifically, the present invention relates to a sweet cherry-blended wine having excellent palatability and antioxidative properties, To an improved antioxidant content of an azelaic-mixed wine, and a preparation method thereof.

Wine is collectively referred to as fruit wine. In the case of foreign countries, wine is commonly called, but in the case of domestic, it refers to alcoholic drinks made from plants and fruits. Wine gives a unique color, flavor and flavor depending on the type of plant and fruit. Wine has been recognized as a communication and social drink in the international community and has become an indispensable part of business and social life. Wines of different characteristics are being manufactured to meet the conditions and characteristics of each country or region.

Wine is divided into red wine, rose wine, white wine depending on the color, and dry wine and sweet wine depending on the degree of sweetness. Unlike most general alcoholic beverages, wines are useful for preventing acidification of constitution, especially red wine containing peel and seeds. It is known that red wine contains a large amount of antioxidant substances useful for prevention of blood aging such as polyphenol Consumption in Korea is continuously increasing. In addition, rosé wines are as light as white wines, yet they have a deep taste of red wines and are visually appealing light red, which has long been a favorite in European countries and has gained popularity in recent years .

It is a fruit that is eaten after harvest, and at the time of harvest, the fruit is hard and has an aring flavor, making it difficult to eat. Vitamin E content of the fruit is higher than that of other fruits, as well as rich in minerals such as calcium, magnesium and phosphorus. Specifically, it is known that vitamin C is twice as much as oranges, vitamin E is six times as much as apples, and dietary fiber is five times as many as bananas, and the content of minerals is two to three times higher than that of apples and grapes. The color of the fruit pulp is splendid, and there is a unique flavor represented by hexanal, and the sweetness and the sourness are harmoniously combined. However, because it is a respiratory ascending fruit, the pectin is decomposed during the storage and distribution process, and the zinnia structure is rapidly softened, so that the commerciality is lost easily, and the processed product is actively developed.

There are some conventional technologies (patent registration 353479, patent registration 873717, patent publication 2012-0049965) in which wine is produced using a quinceae, but these prior art wines are manufactured using only the quince crab as a material, , And it has a disadvantage in that it does not have the color of the red series preferred by the consumers in recent years, and the palatability is also deteriorated.

Therefore, it is possible to improve the palatability by reducing the sour taste and using the red color of the consumer's preference while using the excellent characteristics of the azalea, and it is possible to improve the palatability of the red wine of the kiwi wine which has high antioxidant property because of the high content of polyphenol as in red wine .

The inventors of the present invention have found that when fermentation is carried out by mixing persimmon and quercetin in a certain ratio, the acidity and color of the fermented product are improved to improve palatability and the production of polyphenols and anthocyanins The present invention has been accomplished on the basis of confirming that it is possible to produce a cherry-blended wine having enhanced antioxidative properties.

Accordingly, an object of the present invention is to provide a method for producing a wine of the azalea-mixed wine having improved sourness and color and improved palatability, and enhanced antioxidative properties of polyphenols and anthocyanins.

It is another object of the present invention to provide a sweet cherry-blended wine having improved sour taste and color which can be used as a substitute for red wine and rosé wine to enhance palatability and to enhance antioxidative properties of polyphenols and anthocyanins.

In order to achieve the object of the present invention,

I) providing a mixed juice comprising 60 to 70% by weight of quinolines, 20 to 30% by weight of persimmon and 10 to 20% by weight of brambles;

Ii) the step of mixing to the juice;

Iii) inoculating an alcoholic fermentation strain to the mixed juice to produce an alcohol fermentation liquid; And

And iv) aging the alcoholic fermentation broth.

Step i): Providing mixed nectar

In the process for producing a quadrangle-mixed wine of the present invention, the mixed juice comprises 60 to 70 wt% of persimmon, 20 to 30 wt% of persimmon and 10 to 20 wt% of brambles.

The stamina of kiwifruit are made with high sugar content. Specifically, it is preferable to wash the kiwifruit in flowing water, remove the water, and use it for 15-20 days at 6 ~ 10 ° C. However, it is not limited thereto.

The content of the kiwifruit in the mixed juice is preferably 60 to 70% by weight. When the content is less than 60% by weight, the specific flavor of the kiwifruit is reduced. When the content is more than 70% by weight, the sourness of the wine becomes strong.

The senses use a sense of flavor at the beginning of harvest. It has a relatively high content of tannin, which reduces sour taste (lowering of acidity) caused by the kiwifruit and increases the water-soluble polyphenol content, thereby enhancing the antioxidant activity.

The content of persimmon in the mixed juice is preferably 20 to 30% by weight. When the content is less than 20% by weight, the effect of reducing the sour taste derived from the kiwifruit is insufficient. When the content is more than 30% by weight, do.

Rubus uses purple ripe berries. Bokbunja is high in antioxidant activity of polyphenols and anthocyanins, enhances antioxidant activity of wines, adds color of red series and enhances fragrance to produce excellent palatability.

When the brambles are less than 10% by weight, the red color such as red wine or rosé wine is insufficient and the improvement of the polyphenol content is insufficient, and when 20% by weight %, The peculiar aroma of the bokbunja becomes stronger, the smell of the medicine becomes strong, and the antimicrobial activity by the bokbunja becomes strong, so that the alcohol fermentation of the wine may be delayed.

The mixed juice can be obtained by crushing the above-mentioned quail, persimmon and bokbun with each other or together with a blender or the like.

Step ii)

It is handled in the mixed juice obtained in step i).

Add sugar such as white sugar, brown sugar or the like to adjust the bone sugar to 22 to 26 brix.

When the binding is less than 22 brix, the alcohol production is decreased. When the brix is more than 26 bricks, the alcohol production is decreased due to the increase of the osmotic pressure.

Step iii): Alcohol fermentation

The alcoholic fermentation broth is inoculated into the mixed juice and then fermented to produce an alcoholic fermentation broth.

As an alcohol fermentation strain, a yeast strain having an excellent alcohol producing ability can be used, and Saccharomyces cerevisiae strain can be preferably used.

The inoculation concentration of the alcohol fermentation strain is preferably 2.5% to 5.0% (v / v).

After strain inoculation, it is fermented at 15 ~ 20 ℃ for 12 ~ 20 days. Below 15 ° C, the fermentation rate is delayed, while above 20 ° C the fermentation rate is increased but rancidity may occur.

Step iv): Aging

The alcohol fermentation liquid from step iii) is aged.

It is preferable that the alcoholic fermentation broth is aged at 15 to 20 DEG C for 30 to 60 days. If the period is less than 30 days, the flavor is not enough. If the period is over 60 days, rancidity may occur.

If necessary, the fermentation broth can be aged after being filtered using a microfilter or the like, and / or filled in a wine bottle.

The ripened kiwi-mixed wines are filtered using a filter as needed and bottled. The bottled wine can be finalized after corking.

The wine produced according to the method of the present invention is reduced in sour taste, tannin is reinforced to enhance taste, has a red-based color and is excellent in color, has a good flavor of three fruits, , Water-soluble phenolics (polyphenols), and anthocyanins, and thus have excellent antioxidative activities (Table 3, FIGS. 2 to 5).

According to another object of the present invention, the present invention provides a quincean-mixed wine produced according to the above-described preparation method and having enhanced palatability and antioxidant property.

The wine according to the present invention is improved in acidity and color, has excellent palatability, has an enhanced content of polyphenols and anthocyanins, and is excellent in antioxidant properties.

In particular, the azalea-mixed wines according to the present invention have a redish color tone and taste and can be used as substitutes for red wine and rosé wines which are preferred by consumers in recent years.

According to the present invention, the azalea-mixed wines of the present invention can be used as an excellent processed product of azalea which is poor in storage and circulation, and can secure a market for the azalea farmers.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a photograph of a cherry-blended wine produced by the process according to the present invention.
FIG. 2 is a graph showing the DPPH radical scavenging activity of the wine according to the present invention.
FIG. 3 is a graph showing the ABTs radical scavenging activity of the cherry-blended wine according to the present invention.
4 is a graph showing the OH radical scavenging activity of the wine of the cherry-blended wine according to the present invention.
FIG. 5 is a graph showing FRAP reducing power of the wine of the azalea-mixed wine according to the present invention.

The present invention will be described in more detail by the following examples. These examples are for illustrating the present invention, and the scope of the present invention should not be limited by them.

Example

Manufacturing Example: Manufacture of Cherry-Mixed Wines

<Materials Preparation>

It was washed 3 times in water flowing through the zander (Gyeongsangnam Sacheon), and the water was removed and prepared at 6 ~ 10 ℃ for 15 ~ 20 days. The ginseng was harvested early, As a bokbunja, the ripe purple bokbunja (Hamyang gun, Gyeongsangnam - do) was washed three times in running water and the water was removed.

The ready-made kiwi, starch, and bokbunja were crushed with a centrifugal mixer, respectively, to obtain juice of each of kiwi, starch and bokbunja.

As the inoculation strain, Saccharomyces cerevisiae KCC ml 6824 strain, which has been distributed by the Korean Society of Gastric Biochemistry, was inoculated 2.5% (2.5 ml) into 100 ml of the kiwi fruit juice and cultured at 30 ° C for 48 hours.

<Wine making>

Cherry juice, molasses juice and bramble juice were mixed at the same weights as in Table 1, followed by addition of white sugar to give 24 bricks:

Comparative Example 1 Comparative Example 2 Example 1 Example 2 Example 3 Cherry juice 2,000 1,400 1,400 1,200 1,200 Bongseong juice - 600 400 600 400 Bramble juice - - 200 200 400 Sum 2,000 2,000 2,000 2,000 2,000

(Unit ml)

5.0% (100 ml) of the inoculation strain prepared above was inoculated into each of the supplied mixed juices (Comparative Examples 1 and 2 and Examples 1 to 3), and the mixture was fermented at a temperature of 15 to 20 ° C for 14 days , The alcoholic fermentation broth was filtered using a microfilter, and the filtered fermentation broth was placed in a new fermentation vessel and aged at about 18 ° C for 35 days to prepare a cherry wine (Examples 1 to 3) and Comparative Examples 1 and 2 (Fig. 1).

<Preparation of analytical sample>

Samples for analysis of the following test examples were prepared by filtering the aged wine prepared in the above Preparation Example with 0.45 mu m filter.

Test Example 1: Physicochemical properties

The contents of pH, acidity, brix, reducing sugar and alcohol were analyzed for the five wines (Examples 1 to 3 and Comparative Examples 1 and 2) prepared in Production Example.

The pH was measured by the use of a pH meter (model 3510, Jenway, UK) in 50 ml of sample, and the acidity was determined by consuming 0.1 N NaOH to neutralize 10 ml of sample with 0.1 N NaOH solution to pH 8.3 ± 0.1 (N-1a, Atago Co., Tokyo, Japan). Reducing sugar was measured by the DNS method. The alcohol content was measured with a sample 100 The same amount of distilled water was added to distilled water, and then distilled. The distilled water was distilled, and the distilled water was distilled.

Analysis item sample Comparative Example 1 Comparative Example 2 Example 1 Example 2 Example 3 pH 3.63 3.71 3.67 3.71 3.69 Acidity (%, lactic acid) 1.84 1.28 1.18 1.28 1.36 Briggs (°) 9.0 9.4 9.4 9 9.4 Reducing sugar (g / L) 6.68 7.47 6.47 6.55 6.88 Alcohol (%, v / v) 11 11 11 11.5 12

As shown in the above Table 2, the azalea-mixed wines (Examples 1 to 3) according to the present invention exhibited a higher acidity than the conventional quince wine (Comparative Examples 1 and 2) while maintaining other excellent physicochemical properties such as alcohol content, And the sour taste of the wine is decreased.

Test Example 2. Content of water-soluble phenolics and anthocyanins

The water-soluble phenolic content and the anthocyanin content were measured for the five wines (Examples 1 to 3 and Comparative Examples 1 and 2) prepared in Production Example.

<Content of water-soluble phenolics>

The content of water-soluble phenolics was measured by Folin-Ciocalteu method. Specifically, each wine sample was diluted 20 times with distilled water, and 0.5 ml was added to a test tube. 0.5 ml of a 25% Na ₂ CO ₃ solution was added and the mixture was allowed to stand for 3 minutes. Then, 0.25 ml of 2N-Folin-Ciocalteu phenol reagent was added and mixed. Then, the mixture was allowed to stand at room temperature for 1 hour to develop color. The color developed blue was measured for absorbance at 750 nm using a spectrophotometer (Spectronic 2D). The content of total phenolics was determined from the standard curves prepared with gallic acid. The standard curves for the galactic acid were such that the final concentrations of galactic acid were 0, 25, 50, and 100 mg / l, and the absorbance was measured at 750 nm in the same manner as above. The measurement results are shown in Table 3.

Analysis item sample Comparative Example 1 Comparative Example 2 Example 1 Example 2 Example 3 Water soluble phenolics (g / L) 0.73 0.91 1.31 1.37 2.07 Water soluble anthocyanin (g / L) nd nd 0.008 0.010 0.025 * nd: not detected

As shown in Table 3, it can be confirmed that the content of water-soluble phenolics was increased in the wine of the azalea-mixed according to the present invention (Examples 1 to 3).

<Water-soluble anthocyanin content>

The water-soluble anthocyanin content was quantitatively determined by the Lambert-Beer law proposed by Francis (Crit. Rev. Food Sci. Nutr., 1989, 28, 273-314). Specifically, 1 ml of each wine sample was divided into 10 mm quartz cells, and the absorbance at 530 nm was measured with a spectrophotometer, and the water-soluble anthocyanin content was determined by the following equation, and the results are shown in Table 3 :

Water solubility Anthocyanin = Absorption (OD _{530 nm} ) ÷ 98.2 (Absorption coefficient of anthocyanin)

As shown in Table 3, it can be confirmed that the anthocyanin that was not detected in the conventional quadrangle wines (Comparative Examples 1 and 2) was increased in the quadrangle-mixed wines (Examples 1 to 3) according to the present invention.

Test Example 3. Antioxidant Activity Test

The antioxidative activity of each of the wines prepared in the above Preparation Example was assayed by analyzing DPPH radical scavenging activity, ABTs radical scavenging activity, hydroxyl (OH) radical scavenging activity and FRAP reducing power.

&Lt; DPPH radical scavenging activity >

DPPH radical scavenging activity was measured to confirm antioxidant activity. DPPH (1,1-diphenyl-2-picrylhydrazyl, sigma D9132, FW 393.4 C ₁₈ H ₁₂ N ₅ O ₆ ) is a very stable radical and a violet compound exhibiting a specific absorbance at 525 nm.

Specifically, each sample was diluted 10 times with distilled water, and then 0.2 ml of the DPPH solution was added thereto in an amount of 0.8 ml to obtain a concentration of 1.5 × 10 ^-4 M with ethanol, followed by homogeneous mixing with a vortex , Left at room temperature for 30 minutes, and absorbance was measured at 525 nm. In the negative control experiment, 0.2 ml of distilled water was used instead of the sample. The DPPH radical scavenging activity was expressed as a percentage (%) calculated as follows, and the results are shown in Figure 2:

DPPH radical scavenging activity (%) =

       [1- (negative control absorbance / experimental absorbance)] × 100

As shown in FIG. 2, it can be seen that the DPPH radical scavenging activity of the azalea-mixed wines (Examples 1 to 3) according to the present invention is much improved as compared with the comparative example.

<ABTs radical scavenging activity>

ABTs radical scavenging activity was measured to confirm antioxidant activity.

ABTs (2,2'-azino-bis-3-ethylbenzthiazoline-6-sulfonic acid cation) scavenging activity is a method of examining the antioxidant activity of 2-azino-arsenic according to the degree of color reduction. In other words, this method is a method to measure the antioxidant ability by comparing with the value of sample and reference material (trolox, 6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid) The cations (ABTs +) are erased and decolorized into cyan. At this time, the degree of elimination of the ABTs cations (ABTs +) can be known by measuring the absorbance and the decoloring reaction is completed within 1 minute.

Specifically, 5 ml of 7 mM ABTs reagent (Sigma 1888) and 5 ml of 140 mM K ₂ S ₂ O ₈ (FW 270.3, Sigma 9392) were mixed and left in the dark for 14-16 hours. , And the absorbance of the control was adjusted to 0.7 ± 0.02 at 732 nm.

Each wine sample was diluted 10 times with distilled water, 0.1 ml was mixed with 0.9 ml of ABTs solution, shaken for 30 seconds, reacted for 3 minutes, and the absorbance was measured at 732 nm. Vitamin C was used in the positive control experiment. Negative control experiments were carried out with 80% methanol instead of samples. The ABTs radical scavenging activity was expressed as a percentage (%) by the following equation and the results are shown in Figure 3:

       ABTs radical scavenging activity (%)

   = [1- (negative control absorbance / experiment absorbance)] × 100

As shown in FIG. 3, the ABTs radical scavenging activity of Comparative Examples 1 and 2 was only 60% or less, but the ABTs radical scavenging activity of the wine of the second embodiment of the present invention (Examples 1 to 3) %, Respectively.

<Hydroxyl radical scavenging activity>

Hydroxyl (OH) radical scavenging activity was measured and the antioxidant activity was assayed.

Specifically, 0.2 ml of 10 mM FeSO ₄ 7H ₂ O-EDTA, 0.2 ml of 10 mM 2-deoxyribose, 0.2 ml of 10 mM H ₂ O ₂ , and 1.4 ml of each of the wine samples diluted 10 times with distilled water were mixed And then reacted at 37 ° C for 4 hours to prepare a mixed solution. To this mixture was added 1 ml of 1% thiobarbituric acid / distilled water and 2.8% trichloroacetic acid / distilled water, and the mixture was heated at 100 ° C for 20 minutes After cooling, the absorbance was measured at 520 nm. Negative control was used as a PBS (1L reference _{NaCl 8.76g, NaH 2 PO 4 0.11g} , Na 2 HPO 4 0.596g) in place of analysis sample. The hydroxyl radical scavenging activity was expressed as a percentage (%) in absorbance difference between the addition of the sample solution and the no addition, and the results are shown in FIG.

As shown in FIG. 4, the OH radical scavenging activity of the wine of the second embodiment of the present invention (Examples 1 to 3) was higher than that of Comparative Examples 1 and 2, .

<Measurement of FRAP reduction power>

Antioxidant activity was assayed by measuring the FRAP reducing power.

The reductive power analysis was performed by using Liu et al. Based on FRAP (Ferric Reducing Antioxidant Power).

Specifically, in the FRAP reduction assay, 10 mM 2,4,6-tripyridyl-s-triazine (TPTZ, T1253, C ₁₈ H ₁₂ N (pH 7.5) dissolved in 40 mM acetate buffer _6, MW312.33) and 20 mM FeCl ₃ (F7134, by preparing MW 162.20), these acetate buffer, the TPTZ solution and FeCl ₃ solution 10: 1: 1 (v / v at 37 ℃ by mixing / v) A preliminary reaction was allowed for 15 minutes.

Each of the wine samples was diluted 5 times with distilled water, and 0.1 ml was added to the 96-well plate together with 0.9 ml of the reaction solution, followed by reaction for 15 minutes. Using a microplate reader (Biorad 3055, Sweden) The absorbance was measured at 590 nm, and the results are shown in Fig.

As shown in FIG. 5, it was confirmed that all of the azalea-mixed wines (Examples 1 to 3) according to the present invention had much higher reducing power than Comparative Examples 1 and 2.

From the above results, it can be seen that the azalea-mixed wine according to the present invention exhibits excellent antioxidative activity.

Test Example 4. Flavor component analysis

Analysis of the fragrance components of each of the wines prepared in Production Example was carried out using a gas chromatograph / mass spectrometer (GC-7890A, MSD-5975C, Agilent Technologies, Santa Clara, CA, USA) and a headspace sorter Autosampler, HS-7697A, Agilent Technologies, Santa Clara, Calif., USA).

Specifically, 5 ml of each sample was placed in a headspace vial (20 ml) and allowed to stand at 100 ° C for 8 minutes for phase equilibrium, and analyzed using GC / MS under the following conditions:

The GC column used HP-5MS (30 m × 0.25 mm, 0.25 μm film thickness). The oven temperature was initially kept at 40 ° C. for 3 minutes, then heated to 180 ° C. for 5 minutes, The temperature was raised to 280 deg.

The samples were injected by fractional injection (10: 1) for 0.2 min and helium was used as the carrier gas. The flow rate was 1 ml / min. The temperature of the sample injection port and transfer line was 110 ° C and the mass spectrometry was performed in the scan mode (range 50-550) using the electron impact ionization (69.9 eV) method. The mass spectra for each peak were confirmed from the chromatograms obtained and compared with the GC / MS NIST library. The results of the determination of the respective components are shown in Table 4.

Perfume component (Area%) sample Comparative Example 1 Comparative Example 2 Example 1 Example 2 Example 3 Hexabutyldistannoxane 5.08 3.51 4.18 1.73 Propane 0.88 2-Fluoropropene 0.39 p- Bis [perchloroisopropyl] benzene 0.96 Ethyl Acetate 15.77 4.28 3.36 3.21 1.78 Ethylhydrazine 2.14 1-Pentanol 83.84 2-ethyl-4,5-dimethyl-1,2-oxaborolane 87.63 85.43 90.53 Ethyl propanoate 0.18 Isoamyl alcohol 75.51 Ethyl butanoate 1.99 1.14 0.95 Ethyl caproate 0.40 Isoamyl acetate 1.85 3.34 3.35 3.28 2.42 4-Methylpyridazine 0.90 Vinylfuran 0.89 Phenylethyl alcohol 0.89 2.15 1.43 2.19 Butyl octadecanoate 1.09 1.35

As shown in Table 4, the quadratic-mixed wines according to the present invention had major fragrance components changed, and fragrance components that were not present in the comparative examples were additionally present, so that the overall flavor of the wine became richer to red wine or rosé wine .

Test Example 5. Palatality Evaluation

Palatability evaluation was performed on the five wines (Examples 1 to 3 and Comparative Examples 1 and 2) produced in Production Example.

Specifically, taste, color and aroma The results of the palatability evaluation are shown in Table 5. The results of the palatability evaluation are shown in Table 5.

Evaluation items sample Comparative Example 1 Comparative Example 2 Example 1 Example 2 Example 3 color 3.0 2.8 3.3 3.3 3.7 flavor 2.9 3.2 3.7 3.8 3.8 incense 3.1 3.0 3.1 3.5 3.5

As shown in Table 5, all of the azalea-mixed wines (Examples 1 to 3) according to the present invention were higher in all items of color, taste, and aroma than Comparative Examples 1 and 2, have. Especially, in case of color, the preference is greatly improved due to the red system, and the taste of the three materials is well harmonized, which shows that the preference is greatly improved.

Claims (10)

A method for producing a wine of the quince - mixed wine with enhanced palatability and antioxidant activity,
I) providing a mixed juice comprising 60 to 70% by weight of quinolines, 20 to 30% by weight of persimmon and 10 to 20% by weight of brambles;
Ii) the step of mixing to the juice;
Iii) inoculating an alcoholic fermentation strain to the mixed juice to produce an alcohol fermentation liquid; And
Iv) aging the alcoholic fermentation broth
&Lt; / RTI &gt;
The process according to claim 1, wherein the preparation of step ii) is carried out at 22 to 26 Bricks.
The method according to claim 1, wherein the fermentation strain in step iii) is saccharomyces cerevisiae and the fermentation is carried out at 15-20 ° C for 12-20 days.
The method according to claim 1, wherein in step iv), aging is carried out at 15-20 ° C for 30-60 days.
The process according to claim 1, wherein in step i), the mixed juice comprises 60% by weight of zinnia, 20% by weight of persimmon and 20% by weight of brambles.
The process according to claim 1, wherein in step i) the mixed juice comprises 70% by weight of cherry, 20% by weight of persimmon and 10% by weight of brambles.
6. A cherry-blended wine produced according to the process of any one of claims 1 to 6 and having enhanced palatability and antioxidant properties.
8. The cherry-blended wine according to claim 7, wherein the color taste is enhanced in a red-like manner as the palatability.
8. The wine according to claim 7, wherein the taste is reduced and the taste is improved as the tastiness.
8. The wine of claim 7, wherein the antioxidant activity is enhanced by an increase in the content of water-soluble phenolics and anthocyanins.

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