KR20230100227A - Method for preparation of passion fruit wine - Google Patents

Abstract

The present invention is characterized in that it is possible to prepare a fermented liquor having the unique flavor and taste of passion fruit and having a soft feeling by using both the flesh and skin of passion fruit in an appropriate mixing ratio.

Description

Manufacturing method of fermented passion fruit wine {Method for preparation of passion fruit wine}

The present invention relates to a method for producing fermented passion fruit wine.

Passion fruit is a tropical fruit of the Passionaceae family and is native to southern Brazil. The shape is round or oval, and there are dark red ripe ones and yellow ripe ones, and they contain many seeds and include jelly-like flesh surrounding them. The pulp has a sweet and sour taste and is often made into juice or jam, and is used in various desserts such as jelly, mousse, sherbet, and ice cream.

In particular, since the flavor and aroma of the flesh is excellent, fermented wine can be prepared by fermenting it to produce a liquor with a unique taste and aroma of passion fruit.

In general, wine is produced by fermenting sugars contained in fruits into alcohol, and at this time, the unique aroma and taste of fruits are included in wine. Passion fruit can also be produced as a wine-type fermented liquor through this process, but there is a problem in that the unique aroma and taste become too strong when the fermented liquor is prepared only with the flesh of the passion fruit.

On the other hand, since the skin of the passion fruit fruit contains components that give a mild taste and aroma different from the flesh, it can be produced as a wine-type fermented liquor by supplementing sugar. The fermented liquor made with only the skin of the fruit was excellent in taste and aroma, but it was a liquor with a taste and aroma that was far from the unique taste and aroma of passion fruits.

Accordingly, the inventors of the present invention confirmed that, in producing fermented liquor from passion fruit, both pulp and peel were used, but by using them in an appropriate mixing ratio, it was possible to produce fermented liquor in the form of wine with a soft feeling while having the unique aroma and taste of passion fruit. Thus, the present invention was completed.

The present invention is to provide a method for producing fermented wine in the form of wine with a soft feeling while having the unique aroma and taste of passion fruit.

In order to solve the above problems, the present invention provides a method for producing fermented passion fruit wine comprising the following steps:

Separating passion fruit fruit into flesh and skin (step 1);

Adding 0.5 to 1.5 times the volume of sugar to the pulp obtained in step 1 and aging for 20 to 40 days to prepare passion fruit pulp (step 2);

Adding 0.5 to 1.5 times the volume of sugar to the peel obtained in step 1 and aging for 30 to 120 days to prepare passion fruit pericarp (step 3);

Preparing a fermentation preparation liquid by mixing the fruit pulp obtained in step 2 and the fruit peel obtained in step 3 in a weight ratio of 3:7 to 0.5:99.5 (step 4);

Adjusting the sugar content to 20 to 30 Brix by adding water to the fermentation preparation obtained in step 4 (step 5),

Preparing a fermentation broth by adding dry wine yeast (Saccharomyces cerevisae) to the fermentation preparation obtained in step 5 and performing alcohol fermentation at 20 to 25 ° C for 40 to 60 days (step 6), and

Filtering the fermentation broth obtained in step 6 and aging it at 4 to 10 ° C for 30 to 60 days to prepare fermented passion fruit liquor (step 7).

The present invention is a method for producing fermented passion fruit wine from passion fruit fruit, in order to produce a wine-type fermented liquor having excellent taste and aroma of passion fruit and soft feeling, using both the flesh and skin of passion fruit fruit, and also using this It is characterized in that it is used in an appropriate mixing ratio.

Hereinafter, the present invention will be described in detail for each step.

Step 1 of the present invention is a step of separating the passion fruit fruit into flesh and skin, and is a preparation step for ripening in different ways while using both the flesh and skin of the passion fruit fruit.

Preferably, for sanitation, it is preferable to wash the passion fruit fruits with water before separating them into flesh and skin. In addition, the method of separating the passion fruit fruit into flesh and skin is not particularly limited, and for example, the passion fruit fruit may be cut into an appropriate size and then the flesh and skin may be separated.

Steps 2 and 3 of the present invention are steps to obtain fruit pulp and fruit skin by aging the pulp and skin obtained in step 1, respectively. Since the components of the pulp and skin are different, they are separately prepared.

Specifically, in step 2 of the present invention, passion fruit pulp is prepared by adding 0.5 to 1.5 times the volume of sugar to the pulp obtained in step 1 and aging for 20 to 40 days. Preferably, the aging temperature is 4 to 10 °C.

At this time, the seeds included in the fruit flesh may be removed in advance, or may be used without being removed. Preferably, the seeds included in the pulp obtained in step 1 are ripened as they are without removing them.

Preferably, 0.8 to 1.2 times the volume of sugar is added to the pulp obtained in step 1, more preferably, the same volume of sugar is added. Preferably, the aging period of step 2 is 25 to 35 days, more preferably 30 days.

Specifically, step 3 of the present invention is a step of preparing passion fruit pericarp by adding 0.5 to 1.5 times the volume of sugar to the peel obtained in step 1 and aging for 30 to 120 days. Preferably, the aging temperature is 4 to 10 °C.

At this time, in order to enhance the aging effect, the rind is cut and used.

Preferably, 0.8 to 1.2 times the volume of sugar is added to the skin obtained in step 1, and more preferably, the same volume of sugar is added. Preferably, the aging period of step 3 is 80 to 100 days, more preferably 85 to 95 days, and most preferably 90 days.

Step 4 of the present invention is a step of preparing a preparation for fermentation by mixing the fruit pulp obtained in step 2 and the fruit rind obtained in step 3 at a weight ratio of 3:7 to 0.5:99.5 (fruit flesh: fruit rind).

The mixing ratio of pulp and peel extracts affects sensory evaluation. Specifically, when fermented passion fruit is prepared using only fruit pulp, there is a problem in that the taste and aroma of passion fruit become too strong. There is a problem that the unique taste and aroma of passion fruit can hardly be felt. Therefore, when fermented passion fruit is prepared by mixing the fruit pulp obtained in step 2 and the fruit peel extract obtained in step 3 at a weight ratio of 3:7 to 0.5:99.5 as in the present invention, the unique taste and aroma of passion fruit are obtained. It is possible to produce a fermented liquor that feels soft and feels at the same time.

Preferably, a preparation for fermentation is prepared by mixing the fruit pulp obtained in step 2 and the fruit peel obtained in step 3 at a weight ratio of 2:8 to 0.5:9.5, more preferably 1:8 to 1:10 A preparation for fermentation is prepared by mixing in a weight ratio of, and most preferably, a preparation for fermentation is prepared by mixing in a weight ratio of 1:9.

Step 5 of the present invention is a step of adjusting the sugar content to 20 to 30 Brix by adding water to the fermentation preparation obtained in step 4.

As a step of adjusting the appropriate sugar level by adding water for alcohol fermentation in step 6 to be described later, the sugar content is preferably adjusted to 22 to 28 Brix, and most preferably the sugar content is adjusted to 26 Brix.

Step 6 of the present invention is a step of preparing a fermentation broth by alcohol fermentation by adding dry wine yeast (Saccharomyces cerevisae) to the fermentation preparation obtained in step 5. By this step, the sugar in the fermentation preparation liquid is changed to alcohol.

For the alcoholic fermentation in step 6, alcohol fermentation is performed at a temperature of 20 to 25 ° C for 40 to 50 days. In addition, the dry wine yeast is added in an amount of 0.01 to 0.05 parts by weight, preferably 0.015 to 0.025 parts by weight, based on 100 parts by weight of the fermentation preparation solution.

Step 7 of the present invention is a step of preparing fermented passion fruit wine by filtering the fermentation broth obtained in step 6 and aging at 4 to 10° C. for 30 to 60 days.

The fermentation broth obtained in step 6 is freshly fermented, and since the smell of yeast or carbon dioxide gas is mixed with it, it has a poor taste and aroma and gives a rough feeling. A fermented passion fruit wine with excellent flavor is prepared.

The temperature of the low-temperature aging is preferably 4 ℃ to 10 ℃, preferably aged for 30 to 60 days, and the aging period can be adjusted by taking a portion during the aging period to check the taste and aroma.

In addition, in the method for producing fermented passion fruit wine of the present invention, the step (step 8) of bottling the fermented passion fruit prepared in step 7 may be added, if necessary. In addition, a step (step 9) of pasteurizing the bottled fermented passion fruit wine at 60 to 80° C. for 20 to 40 minutes may be added.

As described above, the method for manufacturing passion fruit fermented liquor according to the present invention uses both the flesh and rind of passion fruit in an appropriate mixing ratio, thereby producing a wine-type fermented liquor having the unique flavor and taste of passion fruit and feeling soft. It has the feature of being able to manufacture.

1 schematically shows the process of a method for producing fermented passion fruit wine according to the present invention.

Hereinafter, a preferred embodiment is presented to aid understanding of the present invention. However, the following examples are only provided to more easily understand the present invention, and the content of the present invention is not limited thereby.

Example

The passion fruit fruit was washed thoroughly with water and then cut to separate the flesh and skin. The separated pulp was refrigerated (4 ° C.) for 30 days after adding the same volume of sugar as it contained seeds to prepare passion fruit pulp. The separated pericarp was cut, then the same volume of sugar was added, and refrigerated (4° C.) aged for 90 days to prepare pericarp.

1 kg of the prepared fruit pulp extract was mixed with 9 kg of the prepared fruit peel extract, and purified water was added to prepare a solution for alcohol fermentation in which the sugar content was adjusted to 26 Brix.

To the alcohol fermentation solution prepared above, 0.02 parts by weight of dry yeast (Saccharomyces sp.) for wine fermentation was added to 100 parts by weight of the alcohol fermentation solution, and the mixture was maintained at 20 to 25° C. and fermented for 45 days. When the alcoholic fermentation was completed, the solid content was removed by filtration, and the suspension was settled while aging for 30 days while maintaining 4 to 10 ° C. Subsequently, after bottling, pasteurization was performed at 70° C. for 30 minutes to prepare fermented passion fruit wine.

Comparative Example 1

Passion fruit fermented liquor was prepared in the same manner as in the above example, but using only 10 kg of fruit pulp extract without using pericarp extract.

Comparative Example 2

Passion fruit fermented liquor was prepared in the same manner as in the above example, but using only 10 kg of fruit peel extract without using fruit pulp extract.

Experimental example

In order to conduct a sensory test on the fermented passion fruit prepared in the above Examples and Comparative Examples, 20 trained panelists used a 7-point scale method for each wine, which was very good (7 points) and normal (4 points). ), rated as very dislike (1 point). The final evaluation was made with the average of the scores evaluated by 20 people, and the satisfaction with color, taste, and aroma and the effect on overall preference were measured. In the case of color, a lower value (1 point) was given as it was closer to opaque and turbid red color, and a higher value (7 points) was given to the side closer to transparent and dark red color. In the case of aroma and taste, the higher the taste and aroma of the passion fruit, the higher the value (7 points), and the results are shown in Table 1 below.

color incense taste Comprehensive Symbol Example 6.5 6.4 6.6 6.5 Comparative Example 1 3.4 1.4 1.4 2.9 Comparative Example 2 5.3 4.5 3.4 4.4

As shown in Table 1 above, when fermented passion fruit is prepared using only fruit pulp (Comparative Example 1), the taste and aroma of passion fruit are too strong and rather spoil the flavor. When preparing (Comparative Example 2), the unique taste and aroma of passion fruit are hardly felt.

On the other hand, according to the present invention, when passion fruit fermented liquor is prepared using fruit pulp and fruit peel extract in an appropriate ratio (Example), the unique taste and aroma of passion fruit are felt and at the same time a soft feeling is realized, resulting in an excellent product with high preference. Fermented liquor in the form of passion fruit wine can be prepared.

Claims (8)

Separating passion fruit fruit into flesh and skin (step 1);
Adding 0.5 to 1.5 times the volume of sugar to the pulp obtained in step 1 and aging for 20 to 40 days to prepare passion fruit pulp (step 2);
Adding 0.5 to 1.5 times the volume of sugar to the peel obtained in step 1 and aging for 30 to 120 days to prepare passion fruit pericarp (step 3);
Preparing a fermentation preparation liquid by mixing the fruit pulp obtained in step 2 and the fruit peel obtained in step 3 in a weight ratio of 3:7 to 0.5:99.5 (step 4);
Adjusting the sugar content to 20 to 30 Brix by adding water to the fermentation preparation obtained in step 4 (step 5),
Preparing a fermentation broth by adding dry wine yeast (Saccharomyces cerevisae) to the fermentation preparation obtained in step 5 and performing alcohol fermentation at 20 to 25 ° C for 40 to 60 days (step 6), and
Filtering the fermentation broth obtained in step 6 and aging it at 4 to 10 ° C for 30 to 60 days to prepare a passion fruit fermented liquor (step 7),
Manufacturing method of passion fruit fermented liquor.
According to claim 1,
The aging temperature of steps 2 and 3 is 4 to 10 ° C, respectively.
Manufacturing method of passion fruit fermented liquor.
According to claim 1,
In step 4, mixing the pulp extract obtained in step 2 and the peel extract obtained in step 3 in a weight ratio of 1.5: 8.5 to 0.5: 99.5,
Manufacturing method of passion fruit fermented liquor.
According to claim 1,
In step 4, mixing the fruit pulp obtained in step 2 and the fruit peel obtained in step 3 at a weight ratio of 2:8 to 0.5:9.5,
Manufacturing method of passion fruit fermented liquor.
According to claim 1,
In step 5, water is added to the fermentation preparation obtained in step 4 to adjust the sugar content to 22 to 28 Brix,
Manufacturing method of passion fruit fermented liquor.
According to claim 1,
In step 6, the dry wine yeast is added in an amount of 0.01 to 0.05 parts by weight based on 100 parts by weight of the fermentation preparation solution.
Manufacturing method of passion fruit fermented liquor.
According to claim 1,
Further comprising the step (step 8) of bottling the fermented passion fruit prepared in step 7,
Manufacturing method of passion fruit fermented liquor.
According to claim 7,
Further comprising the step of pasteurizing the fermented passion fruit bottled in step 8 at 60 to 80 ° C. for 20 to 40 minutes (step 9),
Manufacturing method of passion fruit fermented liquor.

Images