KR20170058644A

KR20170058644A - Method for producing wine using Schisandra chinensis

Info

Publication number: KR20170058644A
Application number: KR1020150162477A
Authority: KR
Inventors: 박종락; 박성중; 김희영
Original assignee: 문경오미자 밸리 영농조합법인
Priority date: 2015-11-19
Filing date: 2015-11-19
Publication date: 2017-05-29
Also published as: KR101754250B1

Abstract

The present invention relates to a method for producing wine using Schisandra chinensis by-products, which comprises the following steps: (a) preparing Schisandra chinensis by-products separated from an undiluted solution after mixing the Schisandra chinensis with sugar and aging the same; (b) adding the Schisandra chinensis by-products prepared in the step (a), sodium hydrosulfite, water and sugar to a mixture and aging the mixture to produce a Schisandra chinensis bark aged material; and (C) sterilizing the Schisandra chinensis bark aged material produced in the step (b), and injecting a yeast powder for fermentation, and the present invention also relates to the wine produced by the method. The present invention aims to provide the method for producing wine using the Schisandra chinensis by-products, which optimizes production conditions to have a high total content of phenol and flavonoid, to have excellent antioxidant activity, and to have improved preference.

Description

[0001] The present invention relates to a method for producing wine using Schizandra chinensis,

The present invention relates to a process for preparing an omija by-product, which comprises: (a) preparing an omija by-product separated from a stock solution after mixing omija and sugar; (b) adding osmotic byproducts prepared in the step (a), sodium hypasulfate, water and sugar to the mixture, and aging the mixture to prepare an omelet-starchy material; And (c) sterilizing the omelet-starchy material prepared in the step (b) and then fermenting the yeast powder by inoculating the yeast powder. &Lt; / RTI >

Along with today's overall changes in consumption patterns and improved living standards, unlike most common mainstream wines, wine has become known to be an alkaline food that can help prevent cancer and prolong life, . In Korea, consumption is continuously increasing, domestic wine market continues to grow by more than 30% every year, and domestic wine sales is estimated to reach 4,000-450 billion last year.

Wines are typical of wine in terms of negotiations, but in broad terms they are collectively referred to as fruit and berries, and various wines of different characteristics are produced according to the conditions and characteristics of each country or region. In the case of fermented wine such as wine, the alcohol content is relatively low and the addition of various additives is not easy, compared with the lees produced by pouring soju into the fruit, There is an advantage that it can be used far more fully.

Schisandra (五味子, Schisandra chinensis ) is a deciduous vine plant of Omiza, and its fruit is mostly round and ripened in August to September in red color, containing 1-2 seeds, strong sour taste and containing medicinal ingredients, among which are schizandrin, It contains gomisin, citral, malic acid and citric acid. It strengthens the heart, lowers the blood pressure, improves the immunity, and is used as a tonic. It has been known that it is effective to treat cough and thirst as it has ganghae and gangdam effect.

In particular, there is a problem that it is difficult to expect that the raw omija can satisfy the proper alcohol frequency and taste because of its strong sour taste and relatively low sugar content among the five flavors. Therefore, wine using Omija byproduct which improves taste and sensuality while making beautiful hue and function unique to Omija has not been proposed so far.

Korean Patent No. 0751061 discloses a process for producing peach wine, and Korean Patent No. 1310417 discloses a process for producing apple wine. However, this process differs from the process for producing wine using the by-product of omiza of the present invention.

SUMMARY OF THE INVENTION The present invention has been made in view of the above-mentioned needs, and an object of the present invention is to provide a process for producing a wine having excellent functional ingredients and flavor by using omiza by- Which is high in total phenol and flavonoid content and excellent in antioxidative activity, and which has an improved preference degree.

In order to solve the above-mentioned problems, the present invention provides a method for preparing an omyza by-product, comprising the steps of: (a) preparing an omyza byproduct separated from a stock solution after mixing ozis and sugar; (b) adding osmotic byproducts prepared in the step (a), sodium hypasulfate, water and sugar to the mixture, and aging the mixture to prepare an omelet-starchy material; And (c) sterilizing the omelet-starch produced in step (b), and then inoculating the yeast powder and fermenting the yeast powder. The present invention also provides a method for producing wine using the omelet by-product.

In addition, the present invention provides a wine using the by-product of Omija produced by the above method.

Since the present invention mainly uses discarded omija by-products, the added value of the omija by-product can be created, and the wine produced by the method of the present invention can increase the effective ingredient and functionality of the omija through alcohol fermentation process, There is a high advantage. In addition, since it uses the by-product of Omija, which is not Omija, it is expected to improve the sourness and bitterness unique to Omija and produce wine with high preference, which is expected to contribute greatly to Omija farmers and processing industry.

Figure 1 is a graph comparing alcohol content during fermentation of wine according to initial sugar content and fermentation temperature.
2 is a graph comparing the sugar content of the wine according to the initial sugar content and the fermentation temperature during the fermentation period of the wine.
FIG. 3 is a graph comparing the DPPH radical scavenging ability according to the wine concentration using the omiza by-product.
FIG. 4 is a graph comparing the ABTS radical scavenging ability according to the concentration of wine using Omiza by-product.
Fig. 5 is a photograph of a wine produced using the by-product of Omija.
1: Fermentation at 37 ° C using aging of 25 ° Brix, 2: Fermentation at 30 ° C using 25 ° Brix of Briggs aging, 3: Fermentation at 25 ° Brrix Fermenting at 25 ° C using aged material, 4: fermenting at 37 ° C using 22 ° Brix aging, 5: fermenting at 30 ° C using 22 ° Brix aging, 6: 7: Fermentation at 37 ° C using aged 19 ° Brrix aging, 8: Fermentation at 30 ° C using 19 ° Brrix aging, 9: Brix transformation using 19 ° Brrix aging Means a wine fermented at 25 ° C.
Fig. 6 is a graph showing the analysis of the content of the standard substances of the present invention.
(A): Omija by-product water extract, (B) Omija by-product wine
S1: Schisandrin, S2: Gomisin A,

In order to achieve the object of the present invention,

(a) preparing omiza by-products separated from the stock solution after mixing omiza and sugar and aging;

(b) adding osmotic byproducts prepared in the step (a), sodium hypasulfate, water and sugar to the mixture, and aging the mixture to prepare an omelet-starchy material; And

(c) sterilizing the omelet-starch produced in step (b), and then inoculating the yeast powder and fermenting the yeast powder. The present invention also provides a method for producing wine using the omelet by-product.

In the method for producing wine using the by-product of omiza of the present invention, the omiza by-product of step (a) is preferably prepared by mixing omiza and sugar at a ratio of 0.8 to 1.2: 0.8 to 1.2, , And further preferably from 1: 1 by weight of the mixture of omiza and sugar, aging the mixture at 25 ° C for 100 days, and separating the mixture from the stock solution. The omiza by-product prepared under the above conditions can be produced as a wine having improved sour taste, pungent taste and bitter taste unique to omija and having better taste than omija juice alone or a mixture of omija juice and by-product .

In addition, in the method for producing a wine using the by-product of Omija of the present invention, the Omija aged product of the step (b) is preferably prepared by mixing 100 to 140 g of an omiza by-product, 0.04 to 0.06 g of sodium hyposulfate and 650 to 800 ml of water Adding sugar to the mixture at a brix of 17-21 ° C, and aging at 22-28 ° C for 20-28 hours. More preferably, 120g of omza by-product, 0.05g sodium hypersulfate and 720ml of water are mixed Adding sugar to a mixture at a 19 ° brix and aging at 25 ° C for 24 hours can be used. The sodium hyposulfate was added as an additive for suppressing changes in browning, coloring and the like which may occur in the production of wine, and thus the storage stability and hue of the wine prepared by adding the sodium hyposulfate to the wine could be further improved. In addition, since the yeast did not have sufficient sugars necessary for fermentation of alcohol in the by-product, the alcohol fermentation at the subsequent stage could be easily performed when the omija fermented product was prepared so as to have the above-mentioned range of brix. In addition, it was possible to smoothly extract fragrance, taste and functional ingredient from the omija by-product by aging the omija fermented product by aging under the above-mentioned conditions, and to perform alcohol fermentation at a later stage The wine could be prepared as a wine containing a large amount of alcohol and having improved functionality.

Also, in the method for producing wine using the by-product of omiza of the present invention, the step (c) preferably comprises sterilizing the oily mature product at 70 to 90 ° C for 20 to 40 minutes and then 0.2 to 0.4 g of yeast powder is inoculated And fermenting at 34 to 40 ° C for 25 to 35 days. More preferably, the fermentation product of the oyster mushroom is sterilized at 80 ° C for 30 minutes, then 0.3 g of yeast powder is inoculated and fermented at 37 ° C for 30 days can do. The fermentation is carried out under the above-mentioned conditions to produce a sufficient amount of fermentation. Thus, the antioxidant activity is excellent while containing a large amount of functional ingredients of Omija, and the bitterness, sourness and bitter taste unique to Omija are minimized, Wine. If the fermentation conditions are below the above-mentioned temperature and time period, alcohol fermentation is not sufficiently carried out, so that the alcohol content of the wine is low and the yeast odor is produced and the wine has a weak flavor peculiar to omija. As the alcohol content was not changed, the fermentation conditions were found to be most suitable.

The method for producing wine using the by-product of the present invention, more specifically,

(b) adding sugar to a mixture of sodium hypochlorite and water prepared in step (a) so as to have a sugar content of 17 to 21 ° brix, and aging the mixture to prepare an omelet-starchy material; And

(c) sterilizing the mature oyster matured product obtained in step (b), inoculating the yeast powder, and fermenting the mixture at 34 to 40 ° C for 25 to 35 days,

More specifically,

(a) mixing omiza and sugar in a ratio of 0.8 to 1.2: 0.8 to 1.2, and aging the mixture at 22 to 28 ° C for 80 to 120 days, and then preparing an omiza by-product isolated from the stock solution;

(b) The sugar is added to a mixture of 100 to 140 g of the omelet by-product prepared in the step (a), 0.04 to 0.06 g of sodium hyposulfate and 650 to 800 ml of water to a sugar concentration of 17 to 21 ° brix, For 20 to 28 hours to prepare an oyster mature product; And

(c) sterilizing the fermented Schizosaccharomyces mellifera prepared in step (b) at 70 to 90 ° C for 20 to 40 minutes, inoculating 0.2 to 0.4 g of yeast powder and fermenting at 34 to 40 ° C for 25 to 35 days Step,

Most specifically,

(a) mixing omiza and sugar in a weight ratio of 1: 1, aging the mixture at 25 ° C for 100 days, preparing an omiza by-product isolated from the stock solution;

(b) To a mixture of 120 g of the omelet by-product prepared in step (a), 0.05 g of sodium hyposulfate and 720 ml of water was added the sugar to a degree of 19 ° brix, and the mixture was aged at 25 ° C for 24 hours, Lt; / RTI > And

(c) sterilizing the oily starchy matured product prepared in step (b) at 80 DEG C for 30 minutes, inoculating 0.3 g of yeast powder, and fermenting at 37 DEG C for 30 days.

In the method for producing wine using the by-product of Omija of the present invention, the yeast powder of the step (c) is preferably Saccharomyces cerevisiae cerevisiae powder, but are not limited thereto.

The present invention also provides a wine using the by-product of Omija produced by the above method.

Hereinafter, the present invention will be described in detail with reference to examples. However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.

Manufacturing example 1: Using Omija byproduct wine Produce

(a) The omija cultivars grown in Mungyong city were washed, and the water was removed. The omija and the pearl were mixed at a weight ratio of 1: 1, and the mixture was natural-aged at 25 ° C for 100 days or more. .

(b) 120 g of the omelet by-product prepared in step (a), 0.05 g of sodium hyposulphate and 720 ml of purified water were added to the fermented Ongyo, and the sugarcane for feeding the sugar source, which is the main raw material for alcohol fermentation, was added thereto to have a 19 ° brix. Then, the mixture was aged at room temperature (25 캜) for 24 hours to prepare an omelet-starch agar.

(c) sterilizing the mature oyster matured product prepared in the step (b) for 30 minutes at 80 ° C, cooling it to room temperature, inoculating 0.3 g of the yeast powder therein, and allowing it to stand at 37 ° C for 30 days The wine was prepared by using the by - product of alcohol containing about 15% alcohol.

Example 1: Using Omija byproduct Of wine Sugar content and alcohol content

In order to investigate the effect of initial sugar content and fermentation temperature on the wine production using the by-product of Byzantium, the wine was prepared by the method of Preparation Example 1, and the fermentation temperature of the Briggs of step (b) The sugar content and alcohol content were compared when fermented for a day. The sugar content was measured using a digital sugar meter (SCM-1000) and the alcohol content was measured using an alcohol meter (GMK-600).

The results of measuring the sugar content and the alcohol content of the wine during the political fermentation for 30 days are shown in FIGS. 1 and 2. At the fermentation temperatures of 25 ° C and 30 ° C, alcohol was produced after 6 days of fermentation. On the other hand, when alcohol was produced from 3 days after the fermentation at 37 ° C, the alcohol content of the final 30 days was 37 ° C, 30 ° C and 25 ° C It was confirmed that the alcohol content was high (Fig. 1). It was confirmed that this pattern was the same as the decreasing tendency of sugar content. The initial sugar content was higher in order of treatment with 19, 22 and 25 ° Bricks. As a result, when the initial sugar content was adjusted to 19 ° Brrix and the fermentation was carried out at 37 ° C for 30 days, the sugar content was reduced by 12 ° Brrix, resulting in a final sugar content of 7 ° Brrix and an alcohol content of 14.5% 2).

Example 2: Using Omija byproduct Of wine Antioxidant activity

The wine was prepared in the same manner as in Preparation Example 1 except that the fermentation temperature of the Briggs of the step (b) was different from that of the fermentation of the step (c). The wine of each treatment was sterilized at 80 ° C for 30 minutes, filtered and used for analysis. Six times as much water was added to the omija byproduct and extracted at room temperature for 24 hours as a control.

DPPH ((1,1-diphenyl-2-picrylhydrazyl), which is the most commonly used stable free radical, was used to measure the electron donating ability. 100 μl of the diluted sample was added to a 96-well plate and methanol 100 μl of 0.15 mM DPPH prepared in Example 1 was incubated for 30 minutes, and the absorbance was measured at 517 nm using a spectrophotometer. As a positive control, vitamin C (ascorbic acid) was used, DPPH radical scavenging ability %) (Fig. 3).

In addition, antioxidative activity was confirmed by ABTS radical scavenging ability (%). 7.4 mM ABTS and 2.6 mM potassium sulfate were mixed at a ratio of 1: 1, and the mixture was incubated at room temperature for 12-24 hours. The mixture was diluted with 1 × PBS buffer to obtain an absorbance value of 0.67-0.73 at 732 nm, 190 [mu] l was added to the well plate, 10 [mu] l of the diluted sample was added, reacted for 10 minutes, and the absorbance was measured at 734 nm (Fig.

The antioxidative activity of DPPH radical scavenging activity was similar to that of the initial sugar content. The antioxidant activity of the omiza byproduct wines, which showed excellent antioxidative activity in the order of 37 ℃, 30 ℃ and 25 ℃, The elimination of the water-in-omia by-product water extract was enhanced by alcohol fermentation process. In particular, the fermentation process at 37 ° C showed more than 3 times higher elimination activity than the positive control vitamin C (FIG. 3) .

In addition, the antioxidant activity through the ABTS radical scavenging ability (%) was not more than the elimination ability of vitamin C, which is a positive control, but it showed a radical scavenging ability more than 2 times in all treatments when compared with the negative control water extract In particular, the initial sugar content was adjusted to 19 ° Brrix and the wine fermented at 37 ° C for 30 days exhibited high activity (FIG. 4).

Example 3: Using Omija byproduct Of wine Polyphenol and flavonoid content

To determine the contents of polyphenols and flavonoids, which are representative antioxidants of plants, total phenol content was calculated by using folin-ciocalteu reagent, using a standard galactic acid, and the total flavonoid content was analyzed using a quercetin And the total phenol and total flavonoid content (mg / 100 g) produced when 100 g of omiza by-product was fermented. As a control, water extract of Omija by - product, which was obtained by adding 6 times water to Omija by - product and extracted at room temperature for 24 hours, was used.

As a result, it was confirmed that the highest amount of total phenol and flavonoid were antioxidant in the treatment of fermentation at 37 ℃ for the initial sugar content of 19 ° Brix, which has a high alcohol content and DPPH elimination ability. The total phenol content was 6.9 And total flavonoid contents were 18.5 times higher (Table 1).

Total phenol and total flavonoid content of wine using Omiza by-product Fermentation condition Total phenol content (mg / 100 g) Total flavonoid content (mg / 100g) Water extract 1342.86 ± 39.27 2.04 ± 1.16 25 ° Bricks, 37 ° C 8669.39 ± 26.81 35.65 ± 1.22 25 ° Bricks, 30 ° C 6116.58 ± 116.35 29.84 + 1.42 25 ° Bricks, 25 ° C 5425.82 + - 66.69 19.66 + - 1.14 22 ° Bricks, 37 ° C 8346.36 + 244.08 33.38 + - 2.35 22 ° Bricks, 30 ° C 7041.76 ± 215.83 35.76 ± 0.86 22 ° Bricks, 25 ° C 5407.69 + - 42.59 22.57 ± 0.92 19 ° Bricks, 37 ° C 9272.35 + - 70.02 37.34 ± 2.05 19 ° Bricks, 30 ° C 6599.51 + - 191.87 26.88 + - 0.33 19 ° Bricks, 25 ° C 6128.67 ± 166.70 23.92 + 1.37

Example 4: Using Omija byproduct Of wine Corrosion of antioxidant and active

Table 3 shows the results of analysis of the determinants of the antioxidant components and activity of wine using the byproducts of Omija. ABTS radical scavenging activity of total phenol and antioxidant activity was 0.9548, which was higher than that of DPPH radical scavenging ability (R ² = 0.9375). The ABTS radical scavenging activity of total flavonoids and antioxidant activity was 0.9509, which was higher than that of DPPH radical scavenging ability (R ² = 0.9407). The antioxidant activity and activity of wine using Omiza byproduct were strongly correlated with the antioxidant activity of maximizing extraction of active ingredients such as total phenol and flavonoid by yeast fermentation of Omiza by - product.

Composition of wine and correlation between active ingredients of wine using byproduct DPPH radical scavenging ability ABTS radical scavenging ability Total phenol R ² = 0.9375 R ² = 0.9548 Total flavonoid R ² = 0.9407 R ² = 0.9509

Example 5 Correlation between Antioxidant Component and Activity of Wine Using Omija by-product

As a result of the above Examples 1 to 3, the contents of the standard substances of the wine of the wine and the by-product of the omija by-product were analyzed after they were fed with a 19 ° Brick which had a high total phenol and flavonoid content and excellent antioxidation. Each sample was filtered, respectively, and lyophilized and dissolved in methanol for analysis. Schizandrin and Gomisin A, which are lignan compounds, which are vegetable estrogens, were analyzed by HPLC. All standards were purchased and used for HPLC from Sigma. The mobile phase was acetonitrile: water (50:50, v / v) and flow rate was 1 ml per minute and was irradiated at 254 nm using a UV detector. The column was a Zorbax eclipse XDB-C18 (4.6 × 50 mm, 1.8 μm) and the column temperature was set at 25 ° C. The injection amount was 10 μl and for retention time, schisandrin was about 4.52 min, gomisin A about 5.59 min, and schisandrin C about 23.83 min.

As a result of the HPLC analysis, it was confirmed that neither thymidine and thymidine were found, and it was confirmed that thymandrin and hyperinsin A were contained as shown in Table 3, and that the content was increased by alcohol fermentation compared with the water extract 6 and Table 3).

Analysis of standard substance content of water extract and wine of omija byproduct (unit: ㎍ / ㎖) Standard material Omija by-product water extract Omiza byproduct wine Sizandrin 1.71 ± 0.01 5.75 + 0.02 The superstition A 0.32 ± 0.01 0.95 + - 0.01

The omiza by-product wines of the present invention produced dry type wines having consumed all the sugar and had a bitter taste. This not only improved the chromaticity of wine using the omija raw wines (Fig. 5), but also decreased the excessive sour taste of omija. Through the fermentation process, wine using the produced by-product of Omiza byproducts not only contains a large amount of lignan-based materials and antioxidants, which are effective substances contained in Omiza, but also improves the color and taste, .

Claims

(a) preparing omiza by-products separated from the stock solution after mixing omiza and sugar and aging;
(b) adding osmotic byproducts prepared in the step (a), sodium hypasulfate, water and sugar to the mixture, and aging the mixture to prepare an omelet-starchy material; And
(c) sterilizing the omelet-starch-producing material prepared in the step (b), and then inoculating yeast powder and fermenting the yeast powder.

The method according to claim 1,
(a) preparing omiza by-products separated from the stock solution after mixing omiza and sugar and aging;
(b) adding sugar to a mixture of sodium hypochlorite and water prepared in step (a) so as to have a sugar content of 17 to 21 ° brix, and aging the mixture to prepare an omelet-starchy material; And
(c) sterilizing the omelet-starch produced in step (b), inoculating yeast powder, and fermenting the mixture at 34 to 40 ° C for 25 to 35 days. &Lt; / RTI >

3. The method of claim 2,
(a) mixing omiza and sugar in a ratio of 0.8 to 1.2: 0.8 to 1.2, and aging the mixture at 22 to 28 ° C for 80 to 120 days, and then preparing an omiza by-product isolated from the stock solution;
(b) The sugar is added to a mixture of 100 to 140 g of the omelet by-product prepared in the step (a), 0.04 to 0.06 g of sodium hyposulfate and 650 to 800 ml of water to a sugar concentration of 17 to 21 ° brix, For 20 to 28 hours to prepare an oyster mature product; And
(c) sterilizing the fermented Schizosaccharomyces mellifera prepared in step (b) at 70 to 90 ° C for 20 to 40 minutes, inoculating 0.2 to 0.4 g of yeast powder and fermenting at 34 to 40 ° C for 25 to 35 days Wherein the method comprises the steps of:

A wine using an omiza by-product prepared by the method of any one of claims 1 to 3.