KR20180009654A - Preparation method of kiwifruit wine having enhanced flavor-taste by using mixed fermentation strains of Saccharomyces sp. and non-Saccharomyces sp. - Google Patents

Abstract

The present invention relates to a method for producing a kiwi fruit wine having an improved flavor using a mixed bacillus of Saccharomyces species and non-Saccharomyces species, and more particularly, a kiwi fruit wine having an improved fermented flavor using a mixed bacillus of Saccharomyces cerevisiae and Kazachstania exigua, and a method for producing the same. Accordingly, the kiwi fruit wine of a high quality having an improved flavor can be produced, and the kiwi fruit wine contains various aromatic components contained in a high qualified wine so as to provide an excellent preference. The method for producing a kiwi fruit wine comprises the steps of: providing a kiwi fruit juice; providing a starter of a strain; inoculating the starter and fermenting the same for 14 days or more; and aging a fermented solution at a low temperature of 10 to 20 C for 21 days or more.

Description

[0002] The present invention relates to a method for preparing flavor enhancing kiwifruit wine using mixed bacteria of Saccharomyces sp. And non-saccharomyces sp. and non-Saccharomyces sp.

The present invention relates to a method for preparing flavor enhancing kiwi wine using mixed microorganisms of Saccharomyces sp. And non-saccharomyces sp., And more particularly, to a method for producing flavor-rich wine of Saccharomyces cerevisiae cerevisiae) and relates to Cossack star California Ecija guar (Kazachstania the kiwifruit wine and a method of manufacturing a flavor that promote fermentation by the bacteria of the mixture exigua).

Kiwifruit (Kiwi, Kiwifruit) are grown in temperate regions as actinidiaceae (Antanidiaceae), number of leaves and vine belonging to the genus Actinidia (Actinidia). Since the introduction of Chinese wild dwarf in New Zealand, it has begun to be distributed to the USA, Chile and Japan. In 1997, it introduced the seedlings from New Zealand at the Nahhai Branch of the Horticultural Experiment Station in Korea. . In recent years, Halla Gold and Jesse Gold of yellow flesh as pure varieties have been distributed and cultivated in farmhouses. Their production has been increasing year by year. Recently, the Sweet Gold varieties were newly breed at the Agricultural Research Center for Global Warming, Rural Development Administration.

Vitamin C content (80 ~ 120mg / 100g) is high in kiwifruit pulp compared with fruits such as orange, grapefruit and lemon. It also contains vitamin E, potassium, magnesium, folic acid, copper and dietary fiber, It contains a lot of organic acids and has a unique flavor of cherry and has a sweet and sour taste. In addition, it contains antioxidative effects including carotenoids, flavonoids, and polyphenols, and protease enzyme actinidin helps digestion and improves constipation. Minerals regulate cancer cell proliferation by regulating ion absorption of cell membrane .

Although the production capacity of Korean bluefin tuna was increased, the amount of consumption was smaller than that of foreign countries, and it was consumed much in normal life and form in Korea, and the pancreatic decomposition during the fermentation process such as increase of ethylene production and respiration, And it is required to develop a variety of processed products using domestic kiwi fruit because of the high consumption of imported kiwi, except for harvest time of kiwifruit (from late October to mid November).

The flavor of wine is one of the most important factors that determine the quality and the degree of preference of the product. In the case of wines, alcohols, esters, organic acids, aldehydes, monoterpenes, ketones and sulfides are components of the flavor .

A method for producing a wine made from cherry as a raw material is described in Korean Patent No. 873,717 and Korean Patent No. 200,328. These conventional production methods have been evaluated as having a disadvantage in that the flavor is lower than that of a high-grade red wine, which is a raw material of grapes, to produce a cherry wine using a single bacillus yeast Saccharomyces sp. This is because alcohol production is high when fermented with high acidity cherry tomatoes as Saccharomyces seeds, but fermenting microorganisms of Saccharomyces are involved in the sensual characteristics of wine such as the production of flavor ingredients that make high quality wines as a raw material of cherry It is believed to be caused by the lack of effect.

Accordingly, there has been a demand for development of a method for manufacturing high-quality wine of a quince wine improved in flavor by improving the problems of the conventional quince wine.

As a result of continuing research in order to meet the demand in the prior art, the present inventors have found that when a quince wine is produced by using a mixed microorganism of Saccharomyces cerevisiae and Kazakstania asicua as a fermentation seed, As a result, it has been confirmed that a high-quality wine of quince wine having remarkable palatability can be obtained, and the present invention has been completed.

Accordingly, an object of the present invention is to provide a method for producing a high-quality wine of an azalea with enhanced flavor by using a mixed bacterium of a strain of Saccharomyces sp. And a strain of non-saccharomyces sp.

It is also an object of the present invention to provide a high-quality wine of high quality which is fermented by using a mixed microorganism of Saccharomyces cerevisiae and Kazakstania asicua.

In accordance with the object of the present invention,

I) providing a kiwifruit juice supplemented with 22-26 Bricks;

Ii) providing a bacterium of Saccharomyces sp. Strain and non-Saccharomyces sp. Strain;

Iii) seeding the seeds and fermenting them at 18 + 4 ° C for more than 14 days; And

Iv) aging the fermentation broth at a low temperature of 10 to 20 占 폚 for 21 days or more.

The method for producing a quince wine of the present invention may further comprise an enzyme treatment, a filtration and / or a sterilization step in the kiwifruit juice, if necessary, in step i).

Step i): Providing of cherry juice

The kiwifruit is crushed with a centrifugal blender to obtain the kiwi juice.

Hayweed, Halla Gold, Jesse Gold and Sweet Gold can be used for the Azalea variety, and Sweet Gold is the most desirable.

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.

Add the saccharide and adjust it to be 22 to 26 brix. The saccharide commonly used is used for the donating, and the saccharide is not particularly limited. Less than 22 Bricks produce less alcohol, and over 26 Bricks, the increase in osmotic pressure reduces the amount of alcohol produced.

If necessary, before the above-mentioned donation, the fruit of the fruit of the juice can be increased by treating the enzyme in the fruit of the fruit of the kiwifruit. The enzyme is not limited as long as it can hydrolyze pectin, which is a plant cell wall, and can be used commercially for the processing of fruit or vegetables. Preferably, the enzyme is a complex of pectinases and arabanases The enzyme Rapidase ( ^R ) can be used. The enzyme treatment with Raphitase is performed by adding 0.2 to 0.4% by weight of raffidase based on the total amount of juice and reacting in a constant temperature water bath at 40 to 45 캜 for 2 to 4 hours.

If desired, the zucchini juice can be filtered to remove solids. The filtration can be performed using conventional filtration equipment used for producing wine, and for example, cheese cloth (a filtration membrane used in cheese production) can be used.

The kiwi juice can also be sterilized. The sterilization can be performed by heat treatment at 60 to 100 ° C for 15 to 30 minutes. When sterilized at 60 ° C for less than 15 minutes, sterilization of germs may be insufficient. When sterilized at 100 ° C for more than 30 minutes, Can be destroyed.

Ii) Fermented seed  offer

Saccharomyces sp. Strain and non-saccharomyces sp. Strain.

As a strain of Saccharomyces sp. Strain, a strain may be used in Saccharomyces cerevisiae, which is usually used as a fruit juice fermentation yeast strain. Preferably, as exemplified in the examples, the Y28 strain [Accession No. KACC93227P] is added to Saccharomyces cerevisiae, which is excellent in resistance to abataceptic, acid resistance, alcohol resistance and sulfurous acid resistance and alcohol productivity, separated by the present inventors use. The survival rate (OD 600nm) was 3.72, the survival rate was 24.8% at the alcohol concentration of 10%, the survival rate was 80.9% at the pH 3, and the sulfurous acid concentration And a survival rate of 80% or less at 400 mg / L (see Figs. 1 to 4).

As the strain of non-saccharomyces sp. Strain, Kazakstania esigua strain is used. Kazachstania esigua is known as a yeast strain used for the fermentation of sourdough used in bread production. It has not been known before the present invention that the Kazakhstania esigua strain can enhance the flavor during the production of the quince wine.

In the present invention, Kazakstania etchia seedlings are preferably selected from the group consisting of Kazakstania asiatica CCSY27 strain having excellent acid resistance, resistance to alcoholysis, alcohol resistance and alcohol efficacy separated by the present inventors as exemplified in the examples [ Accession No. KACC93119P]. The CCSY27 strain of Kazakhstania asiatica had a survival rate (OD 600nm) of 4.77 at a sugar concentration of 30%, a survival rate of 42.8% at an alcohol concentration of 10%, a survival rate of 93.7% at a pH of 3, / L and a survival rate of 90% or less (see Figs. 1 to 4).

In another patent (No. 1350796), the inventors of the present invention have disclosed that the CCSY27 strain of Kazakhstania esigua has the characteristics of making makgeolli and having the characteristics of probiotics, so that the makgeolli having superior characteristics can be produced. However, The surprising discovery that the flavor can be enhanced when used in combination with the bacterium is confirmed in the present invention.

Cultivation of the seed culture of Saccharomyces cerevisiae and Kazakhstania agucia is carried out by a conventional method known to these species.

Step iii): Fermentation

The kiwifruit juice from step i) is inoculated with the seeds prepared in step ii) and fermented.

The culture medium of Saccharomyces cerevisiae and Kazakhstania etchiae is inoculated at 2.5% ~ 5.0% (v / v), respectively. When the inoculum amount is less than 2.5%, the fermentation rate is delayed. When the inoculation amount is 5.0% or more, the fermentation rate is not correlated with economic efficiency.

The fermentation conditions are fermented at a temperature of 14 ~ 22 ℃ for more than 14 days. Below 14 ° C, the fermentation rate is delayed, while above 22 ° C the fermentation rate increases but rancidity may occur. If the period is less than 14 days, alcohol production and flavor are not enough.

Step iv): Aging

The fermentation liquid from step iii) is aged.

The ripening condition is aged for 21 days at low temperature of 10 ~ 20 ℃. When the temperature is less than 10 ° C, the amount of the perfume component may be reduced. When the temperature exceeds 20 ° C, germs may be generated.

If necessary, the step of filling the wine bottle with the filtered wine may be further included. The microfilter is used for filtration, and the filling of the wine bottle is performed by a conventional method.

The wine of the wine of the present invention produced according to the method of the present invention is improved in flavor, and as a result, the taste is remarkably increased (see Test Examples 1 and 2).

According to yet another object of the present invention, there is provided a flavor enhancer of an azalea wine fermented by using a mixed microorganism of Saccharomyces cerevisiae and Kazakhstania esigua.

Saccharomyces cerevisiae, Kazakhstania esigua and fermentation are as defined above.

The wine according to the present invention contains phenylethyl alcohol which can give a flavor or vinegar flavor and does not cause the deterioration of the quality of the wine and does not contain lye or rose-like phenylethyl alcohol. The waxy waxy ) And ethyl butanoate, ethylhexanoate, and ethyl octanoate, which are fatty acid esters having aroma and honey flavor, are also improved, and the flavor is enhanced and the flavor is improved, resulting in excellent palatability (see Table 1).

The production method of the present invention is characterized in that fermentation is carried out by using a mixed bacterium of Saccharomyces sp. (Saccharomyces cerevisiae strain Y28) and non-saccharomyces sp. (Kazakhstania esigua CCSY27 strain) To produce high-quality, high-quality wine.

The cherry wine of the present invention contains various fragrance components contained in high-quality wines and is excellent in palatability.

In addition, the method of the present invention for producing a quince wine can greatly contribute to the improvement of the farm household income by maximizing the utilization of the domestic quince.

Fig. 1 is a graph showing the resistance of the strain Y28 to Saccharomyces cerevisiae and the strain CCSY27 of Kazakstania esigua.
Fig. 2 is a graph showing alcohol resistance of Saccharomyces cerevisiae strain Y28 and Kazakstania asiatica CCSY27 strain.
3 is a graph showing the acid resistance of Saccharomyces cerevisiae strain Y28 and Kazakstania esigua CCSY27 strain.
4 is a graph showing the sulfurous acidity of the strain Y28 in Saccharomyces cerevisiae and the strain CCSY27 in Kazakhstania esigua.

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

Production Example 1: Production of a quince wine

<Preparation of cherry juice>

5 kg of sweet gold variety of sweet gold cultivars received through the Nanyang Branch of the National Horticultural Science Research Institute of Rural Development was washed three times in running water and the water was removed for 1 hour and then pulverized with a blender (38BL54, WARNIG Co., USA) After adding 0.2% of Erapitase and 5% of Plum Extract (enzyme pH adjuster), the mixture was reacted in a constant temperature water bath at 45 ℃ for 2 hours, filtered with cheese crush, Lt; RTI ID = 0.0 &gt; 30 C &lt; / RTI &gt; 3 &lt; RTI ID = 0.0 &gt; C &lt; / RTI &gt;

&Lt; Preparation of fermented seedlings &

Saccharomyces cerevisiae strain Y28 and Kazachstania esigua (strain &lt; RTI ID = 0.0 &gt; The strain CCSY27 was inoculated 2.5% in each 100 mL of YPD (yeast extract peptone broth: Yeast 0.25%, Peptone 0.25%, Dextrose 2%, Difco, USA) liquid culture medium and cultured at 30 ° C for 48 hours to obtain a fermented seed culture Prepared.

<Fermentation and Aging>

2.5% (50 mL) of each fermented seed culture was inoculated into 2 L of the above prepared kiwifruit juice, 0.5 g / L of ammonium sulfate was added thereto, fermented at 20 ° C for 14 days, aged at 15 ° C for 21 days The preparation of the quince wine of the present invention was completed.

Fermentation and aging Samples were taken at 14 and 35 days for 35 days and used in the following test.

Test Example 1: Analysis of the flavor of the quince wine

<Extraction and collection of fragrance components>

The extraction and collection methods for the analysis of aroma components during the fermentation of wine were carried out using a headspace (Autosampler, HS-7697A, Agilent Technologies, Santa Clara, Calif.) Using soild phase-microextraction (SPME) , USA) analysis method was used. 5 mL of the cherry wine prepared in Preparation Example 1 was precisely taken in a 20 mL headspace vial, sealed with an aluminum cap, and adsorbed on 100 μm polydimethylsiloxane (PDMS) fibers at 100 rpm and 100 ° C. for 8 minutes.

&Lt; Isolation and Identification of Flavor Components >

Analysis of aroma components during fermentation of wine is described in Jo et al. (2013) were modified and separated.

Specifically, a GC-MS (Gas Chromatograph-Mass spectrometer, GC-7890A, MSD-5975C, Agilent Technologies, Santa Clara, CA, USA) Thickness) was used. The temperature program of the oven was allowed to stand at 40 DEG C for 3 minutes, then heated up to 180 DEG C at 5 DEG C for 3 minutes, and then heated to 280 DEG C. Then,

The sample (olive wine) was injected for 0.2 minutes using fractional injection (10: 1), and helium was used as the carrier gas, and the flow rate was set at 1 mL / min. The injector and quadrapole temperatures were 110 ℃ and mass spectrometry was performed in scene mode (range 50 ~ 550) using electron impact ionization (69.9 eV). The mass spectrometry for each peak was confirmed from the chromatogram obtained, and it was compared with the GC-MS NIST library to confirm the respective components, and the results are shown in Table 1.

Volatile Flavor Compound (Area%) Fermentation, ripening days 14 35 1,5-Hexadien-3-yne 0.04 Trimethylsilyl fluoride 0.90 4H-pyrido [1,2-a] pyrimidin-4-one, 7-bromo-2- 5.73 1,3-Cyclohexadiene, 5,6-dimethoxy-, trans- 1.52 2-Pyrrolidinethione 0.50 Ethyl Acetate DL-Arabinitol 11.38 9.66 Butanoic acid, 3-methyl- 1.37 Butanoic acid, ethyl ester 0.11 0.36 1-Hepten-3-ol 0.84 1-Butene-3-ethoxy 0.32 3,3,3-Trifluoropropene 0.12 2-Propen-1-ol, 2-methyl- 1.47 1-Butene-3-ethoxy 0.50 Propane, 2-cyclopropyl 0.55 0.73 1-Butanol, 3-methyl-, acetate 0.72 Butyrolactone 0.03 Dimethyl sulfone 0.32 0.19 Butyrolactone 0.05 2-butanone, 1-chloro- 0.13 3-Pyridinecarbonitrile, 1,4-dihydro- 0.15 4- (Anisylideneamino) -cinnamic acid 0.04 Benzeneacetaldehyde 0.08 0.32 (E) -2-Butenylcyclopropane 0.09 Pyrazine, methyl- 0.10 2-Propyn-1-amine, N-2-propynyl- 0.06 1,8-Nonadiyne 0.05 1,5-Decadienne 0.08 1,3,5-Cycloheptatriene 0.10 Phenylethyl Alcohol 0.90 0.05 Glaucine 0.05 Benzoic acid, ethyl ester 0.30 0.10 1H-Pyrrole-2-carboxylic acid 0.07 3-Piperidinol 0.08 Octadecanoic acid, butyl ester 0.21 2-Propenal 0.05 Octadecanoic acid, butyl ester 0.14 Cyclotrisiloxane, hexamethyl- 0.03

As can be seen in the above table, the quince wine according to the present invention contains various fragrance components. Especially, it was not possible to detect the ethyl acetate which could give paint or vinegar fragrance and deteriorate the quality of wine. It also contains components such as ethyl butanoate, ethylhexanoate and ethyl octanoate, which are fatty acid esters containing a soft waxy and honey flavor, containing phenylethyl alcohol which gives a lilac or rose-like flavor, Was promoted and well mixed, and the palatability was excellent, so that it was possible to solve the biggest problem (lack of flavor) of the wine production using the cherry tomato as a raw material.

Test Example  2: Cherry Of wine  Palatability evaluation

<Preparing wine for evaluation>

The fermented wine was centrifuged, filtered through a 0.45 μm membrane filter (Dismic-25CS, Toyoroshikaisha, Ltd.), stored at 8-12 ° C. for one day, and placed in a wine glass for evaluation.

&Lt; Evaluation of palatability &

The palatability evaluation of the wine by the variety of varieties was conducted for the students and graduate students of Kyungnam University of Science and Technology after describing the purpose of the palatability evaluation. The first 20 selected individuals were selected for their taste, color and aroma, We conducted palatability evaluation with employees of stocks. The taste, flavor, color and overall acceptability of the wine items were evaluated by the 5-point scale method, and the results are shown in Table 2.

flavor Flavor color Overall likelihood 4.13 4.01 3.56 4.12

As shown in Table 2 above, the wine of the present invention received high scores for taste, flavor and overall acceptability. The fragrance ingredient is well mixed and the flavor is improved, and the overall palatability is greatly improved.

Test Example 3: Analysis of physicochemical characteristics of the wine

The contents of pH, total acid, brix, reducing sugar and alcohol were analyzed for the wine of the jellyfish.

The pH was determined by centrifuging the supernatant using a pH meter (model 3510, Jenway, UK) and the total acid was neutralized to pH 8.2 ± 2 with 0.1 N NaOH solution by centrifugation of the sample. (Lactic acid% = 0.9 × 0.1 N NaOH consumption / mL (1 ml)) was obtained after calculating the consumption of 0.1 N NaOH. The sample was measured with a Sccharometer, Reduced sugar was measured by Miller (1959) DNS method. Alcohol content was measured by adding 100 ml of distilled water to 50 ml of the sample, (Agilent 1200 series, Agilent Co., Forest Hill, Vic, Australia), and the results are shown in Table 3 .

14 days 35 days pH 3.42 3.44 Total acid (%, lactic acid) 2.65 2.48 Briggs 10.1 10.1 Reducing sugar (g / L) 18.92 17.77 Alcohol(%) 10 10 Organic acid (malic acid, mg / ml) 1.90 2.02

As shown in Table 3, it can be confirmed that the quince wine according to the present invention maintains similar physico-chemical characteristics such as pH. The optimum pH of the wine was 3.3 ~ 3.6. The content of total acid was slightly higher but the content of brix and reducing sugar was high. The alcohol content was slightly lower around 10% Malic acid, which is an organic acid, is contained in a small amount so that the sour taste can be appropriately reduced and the taste can be well harmonized.

Agricultural Biotechnology Research Institute KACC93227P 20150507 Agricultural Biotechnology Research Institute KACC93119P 20110325

Claims (9)

I) providing a kiwifruit juice supplemented with 22-26 Bricks;
Ii) providing a bacterium of Saccharomyces sp. Strain and non-Saccharomyces sp. Strain;
Iii) seeding the seeds and fermenting them at 18 + 4 ° C for more than 14 days; And
Iv) aging the fermentation broth at a low temperature of 10 to 20 占 폚 for 21 days or more.
The flavor enhancer of claim 1, wherein the strain of Saccharomyces sp. Is a strain of Saccharomyces cerevisiae and the strain of non-saccharomyces species is a strain of Kazakstania esigua. Gt;
The method according to claim 2, wherein the strain Saccharomyces cerevisiae is Saccharomyces cerevisiae strain Y28 (accession number: KACC93227P) and the strain of Kazakhstania esigua is Saccharomyces cerevisiae CCSY27 strain (accession number: KACC93119P ). &Lt; / RTI &gt;
The process according to claim 1, wherein in step i), the cherry juice is subjected to one or more additional steps selected from the group consisting of enzymatic treatment, filtration and sterilization.
The flavor enhancer of claim 1, wherein the inoculum is inoculated with 2.5% to 5.0% (v / v) of a strain of Saccharomyces sp. And a strain of non-saccharomyces sp. &Lt; / RTI &gt;
6. A flavored quince wine prepared according to any one of claims 1 to 5.
Flavored fermented sweet potato wine using a mixture of Saccharomyces cerevisiae and Kazakhstania esigua.
The method according to claim 7, wherein the strain Saccharomyces cerevisiae is Saccharomyces cerevisiae strain Y28 (Accession No .: KACC93227P) and the strain Kazakstania esciga is Saccharomyces cerevisiae CCSY27 strain (accession number: KACC93119P ). &Lt; / RTI &gt;
The flavor enhancer of claim 7 or 8, wherein the flavor enhancement is characterized in that the wine is not contained in ethyl acetate but contains phenylethyl alcohol and fatty acid esters.

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