KR20190016292A - Method for producing peach blending wine - Google Patents

Abstract

The present invention relates to a peach blended wine and a method for manufacturing the same. The method comprises the steps of: (a) preparing peaches; (b) fermenting the prepared peaches with alcohol to manufacture peach wine having a pH of 4.05-5.00; (c) preparing fruits and fermenting the same with alcohol to prepare white wine or red wine having a pH of 2.50 to 4.04; and (d) blending the peach wine manufactured in the step (b) with the white wine or the red wine manufactured in the step (c). The acidity can be increased while lowering the pH of the peach wine, so that the total polyphenol content during storage and the hue value of the wine can be maintained at a certain level.

Description

METHOD FOR PRODUCING PEACH BLENDING WINE [0002]

The present invention relates to a process for producing a peach blended wine.

Peaches taste warm and warm. The flesh is divided into white whiteness and yellow euphora. The raw whiteness has a lot of moisture and soft whiteness, and a hard ecliptic is used for processing such as canning.

It originated in China and was transported to the West through the Silk Road. It spread to the Americas in the 17th century. The world total production amounted to 10,923 thousand tons as of 1997, which is 2.6% of the total fruit production, and the main producing countries are China, USA, Italy and España.

In Korea, it was cultivated from ancient times, but for the commodities, it was cultivated mainly on the modified species after establishing a gardening master in 1906. There are about 3,000 kinds of varieties in the world. In Korea, it mainly cultivates newborns, Baekdo, Honghong, Daegu and Baekbong. Major production areas are Yeongdeok, Yeongcheon, Qingdao, Gyeongsan, Gimhae, Janghowon, and Voice.

Its main components are water and sugar, and contains about 1% of organic acids such as tartaric acid, malic acid, and citric acid. It also contains esters of vitamins A, formic acid, acetic acid, valeric acid, and alcohols, aldehydes and pectin. Flesh contains many free amino acids, especially asparaginic acid. The unique flavor comes from the combination of esters, alcohols and aldehydes.

As an alkaline food, it boosts immunity and improves appetite. It is good for poor development and night blindness, softens the intestines, eliminates constipation and relieves pain. The shells detoxify and organic acids remove nicotine and eliminate toxicity. It also contains ingredients that inhibit the production of nitrosamine, a carcinogen.

As described above, studies on the production of peach wines using peach as a raw material have been actively carried out, but since peach wines have high pH and low acidity, there is a disadvantage that flavor and taste are lowered during storage. It is understood that there is no research to do so.

(A) preparing a peach; (b) fermenting the prepared peach with alcohol to prepare a peach wine having a pH of 4.05 to 5.00; (c) preparing a fruit, and then fermenting it with alcohol to prepare white wine or red wine having a pH of 2.50 to 4.04; And (d) blending the peach wine produced in the step (b) with the white wine or the red wine prepared in the step (c).

However, the technical problem to be solved by the present invention is not limited to the above-mentioned problems, and other matters not mentioned can be clearly understood by those skilled in the art from the following description.

(A) preparing a peach; (b) fermenting the prepared peach with alcohol to prepare a peach wine having a pH of 4.05 to 5.00; (c) preparing a fruit, and then fermenting it with alcohol to prepare white wine or red wine having a pH of 2.50 to 4.04; And (d) blending the peach wine produced in the step (b) with the white wine or the red wine prepared in the step (c).

In the step (c), the fruit may include at least one selected from the group consisting of fresh water, muscular of alexaria (MOA), blueberry, campbell, MBA, gooseberry, black currant and super blackberry .

In one embodiment of the present invention, there is provided a method of making a peach comprising: (a) preparing a peach; (b) fermenting the prepared peach with alcohol to prepare a peach wine having a pH of 4.05 to 5.00; (c) preparing a fruit containing at least one selected from the group consisting of fresh water and muscle of alexandria (MOA), and then fermenting the fruit with alcohol to prepare a white wine having a pH of 2.50 to 4.04; (d) preparing a fruit containing at least one selected from the group consisting of Blueberry, Campbell, Muscle Bailey (MBA), Gooseberry, Black Currant and Super Blackberry and then fermenting it with alcohol to produce red wine having a pH of 2.50 to 4.04 ; And (e) the peach wine produced in step (b) above; The white wine produced in the step (c); And blending the red wine produced in the step (d).

In step (a), peach is prepared by adding vitamin C and pectin degrading enzyme to the peach flesh of the (a-1) And (a-2) adding at least one organic acid selected from the group consisting of malic acid, tartaric acid, and citric acid.

In the step (a-1), the reaction may be carried out at 20 ° C to 30 ° C for 3 hours to 10 hours.

In step (b), alcohol fermentation of peach can be performed by adding potassium metabisulfite and yeast.

In step (b), alcohol fermentation of peach may be performed at 10 ° C to 20 ° C for 1 week to 3 weeks.

In another embodiment of the present invention, a peach wine having a pH of 4.05 to 5.00; And a blend of white wine or red wine having a pH of 2.50 to 4.04.

The volume ratio for blending the peach wine and the white wine or red wine may be 50:50 to 89:11.

The method of manufacturing a peach blended wine according to the present invention is characterized by blending peach wines having a pH of 4.05 to 5.00 and white wines or red wines having a pH of 2.50 to 4.04 to increase the acidity while lowering the pH of the peach wines , The total polyphenol content during storage, and the hue value of the wine can be maintained at a certain level.

The present inventors improved the quality during storage by blending white wines or red wines having lower pH than peach wines in order to improve the high pH and low acidity of peach wines while performing peach wines using peach as a raw material And completed the present invention.

Hereinafter, the present invention will be described in detail.

peach Blending Of wine  Manufacturing method (1)

(A) preparing a peach; (b) fermenting the prepared peach with alcohol to prepare a peach wine having a pH of 4.05 to 5.00; (c) preparing a fruit, and then fermenting it with alcohol to prepare white wine or red wine having a pH of 2.50 to 4.04; And (d) blending the peach wine produced in the step (b) with the white wine or the red wine prepared in the step (c).

The method for preparing a peach blended wine according to the present invention comprises the steps of preparing a peach (step (a)) and fermenting the prepared peach with alcohol to prepare a peach wine having a pH of 4.05 to 5.00 (step (b)) .

First, the peach is prepared by adding vitamin C and pectin degrading enzyme to the peach flesh of which the (a-1) seed has been removed; And (a-2) adding at least one organic acid selected from the group consisting of malic acid, tartaric acid, and citric acid.

More specifically, the vitamin C may be added in an amount of 50g to 500g as compared to 100kg of the seedless peach flesh, and the pectinolytic enzyme may be added in an amount of 10ml to 100ml to 100kg of the seedless peach flesh. In addition, the reaction is preferably carried out at 20 ° C to 30 ° C for 3 hours to 10 hours, more preferably at 20 ° C to 25 ° C for 5 hours to 7 hours, but is not limited thereto. The organic acid may be added in an amount of 100 g to 500 g based on 100 kg of the seedless peach flesh.

Next, alcohol fermentation of the peach can be performed by adding potassium metabisulfite and yeast, and the potassium metabisulfite may be added in an amount of 10g to 100g, relative to 100kg of the peeled poultry without seeds, ≪ RTI ID = 0.0 > Saccharomyces < / RTI > cerevisiae can be used, and the yeast can be added in an amount of 100 mg to 500 mg to 1 kg of the seedless peach flesh. In addition, alcohol fermentation of the peach is preferably performed at 10 캜 to 20 캜 for 1 week to 3 weeks, more preferably 10 to 20 days at 15 캜 to 20 캜, but is not limited thereto.

The method for preparing a peach blended wine according to the present invention comprises: preparing a fruit and then fermenting it to alcohol to prepare white wine or red wine having a pH of 2.50 to 4.04 (step (c)); And blending the peach wine produced in the step (b) and the white wine or the red wine prepared in the step (c) (step (d)).

The fruit is a raw material for producing white wine or red wine having lower pH than peach wine. (MBA), gooseberry, black currant, and super blackberry, for example, as described in US Pat. Blueberry, Campbell, Muscle Bailey (MBA), Gooseberry, Black Currant or Super Blackberry are raw materials for the production of red wines, and blue Red wines made from Berry, Campbell, MBA, Gooseberries, Black Currant or Super Blackberry have higher total polyphenol content and total anthocyanin content than white wine.

The volume ratio for blending the peach wine and the white wine or red wine may be 50:50 to 89:11, preferably 66:34 to 89:11, but is not limited thereto.

Through the blending, not only the pH of the peach wine can be lowered, but also the phosphorus Hue can be lowered. Particularly, when the wine used in the blending is red wine, the total polyphenol content and the total anthocyanin content can also be increased.

In addition, through the blending, the total polyphenol content and the hue value of the wine during storage can be maintained at a certain level.

peach Blending Of wine  Manufacturing method (2)

Also, the present invention provides a method for producing a peach comprising: (a) preparing a peach; (b) fermenting the prepared peach with alcohol to prepare a peach wine having a pH of 4.05 to 5.00; (c) preparing a fruit containing at least one selected from the group consisting of fresh water and muscle of alexandria (MOA), and then fermenting the fruit with alcohol to prepare a white wine having a pH of 2.50 to 4.04; (d) preparing a fruit containing at least one selected from the group consisting of Blueberry, Campbell, Muscle Bailey (MBA), Gooseberry, Black Currant and Super Blackberry and then fermenting it with alcohol to produce red wine having a pH of 2.50 to 4.04 ; And (e) the peach wine produced in step (b) above; The white wine produced in the step (c); And blending the red wine produced in the step (d).

Since the concrete contents of each step are as described above, redundant description will be omitted.

peach Blending wine

The present invention also relates to peach wines having a pH of 4.05 to 5.00; And a blend of white wine or red wine having a pH of 2.50 to 4.04.

The volume ratio for blending the peach wine and the white wine or red wine may be 50:50 to 89:11, preferably 66:34 to 89:11, but is not limited thereto.

Accordingly, the process for producing a peach blended wine according to the present invention is characterized by blending a peach wine having a pH of 4.05 to 5.00 and a white wine or a red wine having a pH of 2.50 to 4.04, wherein the pH of the peach wine is increased And the quality of total polyphenol content and wine hue value during storage can be maintained at a certain level.

Hereinafter, preferred embodiments of the present invention will be described in order to facilitate understanding of the present invention. However, the following examples are provided only for the purpose of easier understanding of the present invention, and the present invention is not limited by the following examples.

[ Example ]

Example  1: peach wine  And clear water Of wine Blending

Peaches (source: Youngdong, Chungbuk Province) were removed and the peach flesh was crushed. After adding 100 g / 100 kg of vitamin C, 60 mL / 100 kg of pectinase (pectic enzyme, wonderful winery, Denmark, 150,000 U / g) was added and stirred well and incubated at room temperature (20-25 ° C) For 6 hours, 200 g / 100 kg of malic acid was further added. Then, 20 g / 100 kg of meta-potassium sulfite was added, and after 5 hours, 200 ppm (mg / kg) of a commercially available yeast (Saccharomyces cerevisiae) which had been activated at a warm temperature was added and the alcohol fermented at 18 ° C for 2 weeks. The solid was separated from the fermentation broth. After the fermentation of all the residual sugars, they were racked at 2 ° C for 1 month, bentonite was added by adding 300ppm of bentonite, and the peach wine was prepared by aging at 10 ° C for 8 months. At this time, the pH of the produced peach wine was 4.08, the acidity was 0.47%, the sugar content was 6.90 ° Brix, the alcohol content was 10.40%, the total polyphenol content was 99.51 mg%, the total anthocyanin content was 0 ml / 5.409. Each measurement and analysis method is as follows:

1) pH measurement

and measured with a pH meter (A211, Thermoion).

2) Acidity measurement

5 ml of the sample was added with distilled water and homogenized. The sample was adjusted to the tartaric acid coefficient from the consumed amount by adding 0.1 N NaOH to the end point,

[Equation 1]

Total acidity = (0.1 N NaOH consumption (ml) * 0.0075 * 100) / sample amount (ml).

3) Measurement of sugar content

Were analyzed using a digital sugar meter (PAL-1, Atago, Tokyo, Japan).

4) Alcohol content measurement

And analyzed using the distillation method of the National Tax Service's liquor analysis method (NTSTSI 1999). Specifically, 100 mL of the sample was mixed with 100 mL of distilled water, and distilled. When the distilled solution reached 70 mL, the distillation was stopped, and the solution was diluted with distilled water to 100 mL, and then measured at 15 ° C. using an umbrella.

5) Total polyphenol content analysis

Folin-Ciocalteu phenol reagent was reduced by molybdenum blue as a result of reduction of polyphenolic compound (Leong LP, 2002). That is, 2 mL of 2% Na 2 CO 3 solution was added to 0.1 mL of each sample, and the mixture was allowed to stand for 3 minutes. Then, 100 μL of 50% Folin-Ciocalteu reagent was added and the absorbance of the reaction solution was measured at 750 nm after 30 minutes. Calibration curves were prepared using gallic acid (Sigma) as a standard.

6) Analysis of total anthocyanin content

100 μL of the sample was mixed with 900 μL of 0.025 M potassium chloride buffer (pH 1.0) and 0.4 M sodium acetate buffer (pH 4.5), and the absorbance was measured at 510 nm and 700 nm. The total anthocyanin content (mg / L) (? = 26,900 M ^-1 cm ^-1 ) of cyanidin-3-glucoside was calculated from the following formula:

&Quot; (2) "

The total anthocyanin content (mg / L) = (A = (A 510 -A 700) pH 1 .0 - (A 510 -A 700) pH 4 .5

M _W = 449.2, DF = dilution factor, ε = 26,900).

7) Hue value analysis of wine

Absorbance ratio of 420 nm / 520 nm using a spectrophotometer (Lambda 35 UV, Perkin Elmer).

On the other hand, Cheongsu (Source: Chungbuk Okcheon) was selected and crushed and crushed, and then subjected to low temperature incubation at 10 ° C for 24 hours, followed by pressing to obtain fresh water juice separated from fresh water and fresh water. Potassium metabisulfite was added to 100 ppm (mg / kg) based on the weight of fresh water. After about 5 hours from the addition of potassium metabisulfite, 200 ppm (mg / kg) of Saccharomyces cerevisiae was added to the fresh water for 1 hour at a warm temperature, and the mixture was incubated at 18 ° C for 2 weeks Alcohol fermentation, and the fermentation broth was separated from the solid during fermentation. After the fermentation of all the residual sugars, they were racked at 2 ℃ for 1 month, bentonite was added by adding 300ppm of bentonite, and they were aged at 10 ℃ for 8 months to produce clear wines. At this time, the pH of prepared wine was 3.03, the acidity was 0.91%, the sugar content was 6.80 ° Brix, the alcohol content was 11.90%, the total polyphenol content was 60.72 mg%, the total anthocyanin content was 0.39 ml / Is 2.507.

Then, peach wine and clear wines were blended in a 70: 30 volume ratio.

Example  2: peach wine  And Blueberries Of wine Blending

A peach wine was prepared in the same manner as in Example 1.

On the other hand, while blueberry (source: Youngdong, Chungbuk Province) was selected and milled and crushed, potassium metabisulfite was added in an amount of 100 ppm (mg / kg) based on the weight of blueberry. After about 5 hours from the addition of potassium metabisulfite, 200 ppm (200 ppm) of Saccharomyces cerevisiae was added to the blueberry juice (blueberry juice + blueberry peel + blueberry seed) for 1 hour at a warm temperature mg / kg) was added to the fermentation broth for 2 weeks at 20 ~ 25 ℃ and the fermentation broth was separated from the solid during fermentation. All of the residual sugar was fermented, followed by 1 month of racking at 2 ° C, bentonite treatment by adding 300 ppm of bentonite, and aging at 10 ° C for 8 months to produce blueberry wines. The resulting blueberry wines had a pH of 3.15, an acidity of 1.14%, a sugar content of 6.90 ° Brix, an alcohol content of 11.60%, a total polyphenol content of 148.45 mg%, a total anthocyanin content of 143.50 ml / The value is 0.767.

Then, peach wine and blueberry wine were blended in a 70: 30 volume ratio.

Example  3: Peach wine  And Campbell Of wine Blending

Was prepared in the same manner as in Example 2, except that the blueberry was replaced with a Campbell (origin: Youngdong, Chungbuk). The total amount of polyphenol was 156.75 mg%, the total anthocyanin content was 445.14 ml / L, and the hue value of the wine was 3.33, the acidity was 0.77%, the sugar content was 7.00 ° Brix, the alcohol content was 11.80% Is 0.669.

Example  4: Peach wine  And MBA Of wine Blending

Was prepared in the same manner as in Example 2, except that MBA (source: Chungbuk Youngdong) was used instead of blueberry. The resulting MBA wines had a pH of 3.92, an acidity of 0.58%, a sugar content of 7.40 ° Brix, an alcohol content of 12.40%, a total polyphenol content of 141.18 mg%, a total anthocyanin content of 258.72 ml / to be.

Example  5: Peach wine  And Gooseberry Of wine Blending

The preparation was carried out in the same manner as in Example 2, except that gooseberry (source: Youngdong, Chungbuk) was used instead of blueberry, and no sugar was added. The pH of the manufactured gooseberry wine was 3.00, the acidity was 2.72%, the sugar content was 6.33 ° Brix, and the alcohol content was 5.8%.

Example  6: Peach wine  And Black Current Of wine Blending

Was prepared in the same manner as in Example 2, except that Black Currant (source: Youngdong, Chungbuk) was used instead of blueberry. At this time, the pH of the black currant wine produced was 2.90, the acidity was 3.44%, the sugar content was 10.0 Brix, and the alcohol content was 10.0%.

Example  7: Peach wine  And Super Blackberry Of wine Blending

Except that Super Blackberry (source: Youngdong, Chungbuk) was used instead of blueberry and no sugar was added. The pH of the prepared super blackberry wort was 2.81, the acidity was 1.85%, the sugar content was 6.73 ° Brix, and the alcohol content was 7.9%.

Comparative Example  1: peach wine

The preparation was carried out in the same manner as in Example 1 except that the preparation of clear wines was omitted.

Experimental Example  1: peach Blending Of wine  Quality analysis

The pH, acidity, sugar content and alcohol content of the peach blended wines prepared in Examples 1 to 4 and the peach wines prepared in Comparative Example 1 were compared, and the results are shown in Table 1 below.

pH Acidity
(%) Sugar content
(° Brix) Alcohol content
(%) Example 1 3.77 0.60 7.07 10.80 Example 2 3.81 0.65 8.50 10.00 Example 3 3.85 0.55 7.20 12.00 Example 4 4.01 0.50 7.30 10.40 Comparative Example 1 4.10 0.46 7.20 10.00

As shown in Table 1, the peach wine produced in Comparative Example 1 had a high pH and a low acidity, and thus it had a disadvantage in that the flavor and taste were lowered during storage. However, the peach wine prepared in Examples 1 to 4 The pH of the blended wine is found to be 3.77 to 4.01 and the acidity is 0.50 to 0.60. As the pH can be lowered and the acidity can be increased, the above-mentioned disadvantages can be remarkably improved.

The peach blended wines prepared in Examples 1 to 4 and the peach wines prepared in Comparative Example 1 were compared in terms of total polyphenol content change, total anthocyanin content change and hue change in phosphorus. Respectively. To accelerate the rate of change of wine during storage, it was carried out at a temperature of 25 ° C higher than the usual wine storage temperature of 9-15 ° C.

Total polyphenol content
(mg%) Total anthocyanin content
(mg%) Hue value of wine 0 weeks 1 week 2 weeks 0 weeks 1 week 2 weeks 0 weeks 1 week 2 weeks Example 1 87.02 91.39 89.27 0 0 0 4.842 4.492 6.258 Example 2 111.15 114.51 112.75 20.37 18.59 14.75 1.100 1.187 1.277 Example 3 112.57 120.33 118.45 125.35 123.40 100.19 1.168 1.280 1.654 Example 4 108.96 109.15 112.57 64.96 61.62 50.54 1.299 1.341 1.509 Comparative Example 1 95.02 100.57 101.15 0 0 0 5.720 5.499 7.155

As shown in Table 2, the peach wine produced in Comparative Example 1 showed a change in total polyphenol content of + 6.13 mg% and a change in hue value of +1.435 during storage for 2 weeks, The peach blended wines produced in Examples 1 to 4 have a disadvantage in that the quality is greatly changed. However, since the peach blended wines produced in Examples 1 to 4 have a large change in the total polyphenol content and the hue change in phosphorus during storage for two weeks, . In particular, the peach-red blended wines prepared in Examples 2 to 4 have an advantage that both the total polyphenol content and the total anthocyanin content can be increased.

It will be understood by those skilled in the art that the foregoing description of the present invention is for illustrative purposes only and that those of ordinary skill in the art can readily understand that various changes and modifications may be made without departing from the spirit or essential characteristics of the present invention. will be. It is therefore to be understood that the above-described embodiments are illustrative in all aspects and not restrictive.

Claims (9)

(a) preparing a peach;
(b) fermenting the prepared peach with alcohol to prepare a peach wine having a pH of 4.05 to 5.00;
(c) preparing a fruit, and then fermenting it with alcohol to prepare white wine or red wine having a pH of 2.50 to 4.04; And
(d) blending the peach wine produced in step (b) and the red wine or red wine prepared in step (c)
Process for the production of peach blended wines.
The method according to claim 1,
In the step (c), the fruit includes at least one selected from the group consisting of fresh water, muscular of alexaria (MOA), blueberry, campbell, MBA, gooseberry, black currant and super blackberry
Process for the production of peach blended wines.
(a) preparing a peach;
(b) fermenting the prepared peach with alcohol to prepare a peach wine having a pH of 4.05 to 5.00;
(c) preparing a fruit containing at least one selected from the group consisting of fresh water and muscle of alexandria (MOA), and then fermenting the fruit with alcohol to prepare a white wine having a pH of 2.50 to 4.04;
(d) preparing a fruit containing at least one selected from the group consisting of Blueberry, Campbell, Muscle Bailey (MBA), Gooseberry, Black Currant and Super Blackberry and then fermenting it with alcohol to produce red wine having a pH of 2.50 to 4.04 ; And
(e) the peach wine produced in the step (b); The white wine produced in the step (c); And blending the red wine produced in step (d)
Process for the production of peach blended wines.
The method according to claim 1 or 3,
The preparation of the peach in step (a)
adding vitamin C and a pectin degrading enzyme to the peach flesh of which the (a-1) seed has been removed; And
(a-2) adding at least one organic acid selected from the group consisting of malic acid, tartaric acid and citric acid,
Process for the production of peach blended wines.
5. The method of claim 4,
In the step (a-1), the reaction is carried out at 20 ° C to 30 ° C for 3 hours to 10 hours
Process for the production of peach blended wines.
The method according to claim 1 or 3,
In step (b), alcohol fermentation of peach is carried out by adding potassium metabisulfite and yeast
Process for the production of peach blended wines.
The method according to claim 1 or 3,
In step (b), alcohol fermentation of peach is carried out at 10 ° C to 20 ° C for 1 week to 3 weeks
Process for the production of peach blended wines.
Peach wines with a pH of 4.05 to 5.00; And
A blend of white or red wines with a pH of 2.50 to 4.04
Peach blended wine.
9. The method of claim 8,
The volume ratio for blending the peach wine and the white wine or red wine is 50:50 to 89:11
Peach blended wine.