KR20240080919A - Method for manufacturing wine using grapefruit extract - Google Patents

Abstract

The present invention relates to a method of producing wine using grapefruit extract, and more specifically, to a method of producing wine including a browning inhibition treatment step of adding grapefruit extract to suppress browning during wine aging.

Description

Method for manufacturing wine using grapefruit extract}

The present invention relates to a method of producing wine using grapefruit extract, and more specifically, to a method of producing wine including the step of adding grapefruit extract to suppress browning during wine aging.

Recently, in Korea, wine consumption has been steadily increasing due to various experiences with foreign cultures and improved consumption levels, and wine imports are also steadily increasing thanks to the consumption trend of wine lovers looking for high-quality wine.

White wine refers to a transparent wine made using the juice of white grapes such as Chardonnay or Sauvignon Blanc with the seeds and skins removed. It is made from white grapes, but rarely is made from red grapes. are also made.

White wine has less pigment extraction and relatively fewer phenolic compounds contained in the skin and seeds than red wine, so it has a light golden color and a mild, refreshing, and fresh taste rather than an astringent taste. However, compared to red wine, the content of natural antioxidants such as phenolic compounds is low, so long-term storage or aging is difficult in most cases, and the content of functional substances such as polyphenols is 5 to 10 times lower than that of red wine, making it functional. There is a downside to this lack.

The color of the white wine becomes darker as it ages. At first, it gradually progresses from silver-green to topaz, and as it ages, it becomes orange or brownish-copper. Therefore, if the color of the white wine becomes dark, especially if the color of the white wine becomes brown, this is interpreted as severe oxidation or browning due to excessive aging, and it means that there is a problem with palatability, etc.

The aging process in wine is a process that begins immediately after fermentation and is a concept that includes both naturally occurring processes such as tartaric acid precipitation and lactic acid fermentation and processes that inhibit these processes. There is no set recipe for the maturation process, and it is important to conduct it considering the wine type, grape variety, vintage, etc. The chemical changes in wine during the aging process reduce the yeasty smell or light taste of unripe wine and give it a mature bouquet and soft body. For this purpose, most wines are stored for a long period of time, but white wines are usually unsuitable for long-term aging and must be consumed within a few years. The aroma of red wine does not last longer than 5 to 10 years. The external change that occurs during aging is browning, and in the case of red wine, it turns dark red after fermentation and then changes from ruby color to brick color. This is due to the dissociation of anthocyanin complexes, the formation of new pigments such as pyranoanthocyanins, catechinpyrylium, and xanthylium, and the formation of tannin-tannin and anthocyanin-tannin complexes. Meanwhile, among white grape wines, sweet wines show browning due to the Maillard reaction caused by the reaction between sugars and amino acids.

Republic of Korea Patent No. 10-0902681 relates to a simultaneous production method of red and white wine using Geobong grapes and red and white wine produced by the method, and discloses the process of adding additives to suppress browning during the wine production process. I'm doing it. However, to prevent browning, a process of adding potassium sulfite (K ₂ S ₂ O ₂ ) as an additive is being disclosed.

Additionally, Republic of Korea Patent No. 10-1128869 relates to a method for producing sweet ice fruit wine, and discloses a process of adding additives to prevent browning, coloring, and oxidation. Potassium sulfite (K ₂ S ₂ O ₂ ) is added as an antioxidant to prevent browning.

In addition, prior technologies for suppressing browning of food include a fruit and vegetable browning inhibitor composition and a method for suppressing browning using the same (Korean Patent Publication No. 10-2012-0070106), which can suppress browning of green tea and improve greenness. Manufacturing method of green tea powder (Korean Patent Publication No. 10-2013-0063803), manufacturing method of fruit or grain vinegar with suppressed browning, and vinegar obtained by the method (Korean Patent Publication No. 10-2003-0090379), distribution Among them, a packaging method for suppressing browning of fermented foods (Korean Patent No. 10-1023046) and a method for manufacturing fresh fruit and vegetable juice (Korean Patent No. 10-1006465) are known.

As such, sulfites are commonly used in the wine industry to prevent oxidative browning and contamination by germs during the maturation of white wine. However, the standard for use of sulfites in food additives is 0.035g/kg, and other minimum amounts are recommended. There are concerns about exceeding the limit.

Therefore, as consumer interest in healthy and safe food has recently increased, there is a demand for the provision of food raw materials that can replace sulfites, which are currently used as antioxidants, in the production of domestic fruit wine.

Grapefruit is a fruit belonging to the citrus family and is called a grapefruit because it has a scent similar to grapes and grows like bunches of grapes. Grapefruit is not only rich in vitamin C, but it is also rich in citric acid, making it a good fruit for recovering from fatigue and beautifying the skin. In addition, its high citric acid content can play a role in suppressing browning during food processing.

Grapefruit extract contains a large amount of natural ascorbic acid, naringin, and tocopherol, so it has excellent antibacterial and antioxidant effects on various foods. It suppresses the production of toxic and spoilage products and extends the freshness and shelf life of foods. It is a non-toxic, non-metallic, colorless, odorless, natural organic mixture that is non-corrosive and has a strong sterilizing, virus-killing, and fungicidal effect on putrefactive and pathogenic microorganisms such as bacteria, mold, and viruses. It is completely decomposed when absorbed into the body, so there is no risk of toxicity due to accumulation in the body, making it very safe for humans and animals. In addition, it prevents rancidity of fat and suppresses the occurrence of rancid odor, improving the palatability of food. It is known to maintain the effectiveness of each substance by stabilizing fat-soluble vitamins and coloring substances without changing the unique taste, color, or aroma of food or livestock feed.

Accordingly, the present inventors have made diligent efforts to develop a natural antioxidant that can replace existing chemical antioxidants, and as a result, it has been confirmed that the browning inhibition effect is excellent when grapefruit extract is treated during the wine production process according to the present invention. has reached completion.

The purpose of the present invention is to provide a wine manufacturing method including the step of adding grapefruit extract to suppress browning during wine aging.

This invention

Provided is a composition for inhibiting browning of wine, comprising a grapefruit extract.

In addition, the present invention

As a method of producing wine,

1) Processing, crushing and pressing grapes to produce grape juice;

2) adding grapefruit extract to the grape juice to inhibit primary browning;

3) adding sugar to the grape juice subjected to the primary browning inhibition treatment to adjust the sweetness;

4) adding yeast to the mixture whose sugar content has been adjusted;

5) primary fermentation of the mixture to which the yeast is added;

6) Obtaining juice by pressing the primary fermentation product;

7) fermenting the remaining juice and separating the sediment; and

8) adding grapefruit extract to the residual sugar fermentation product from which the sediment has been separated to inhibit secondary browning; providing a method for producing wine with suppressed browning, comprising:

Additionally, the present invention provides wine produced by the above production method.

Additionally, the present invention provides a method of suppressing browning of wine by the above production method.

The present invention can produce wine with an excellent effect of suppressing browning that occurs during wine aging by treating grapefruit extract during the wine production process.

Figure 1 is a photograph showing the browning phenomenon before and after aging of wine.
Figure 2 is a schematic diagram showing the wine production method of the present invention.
Figure 3 is a graph showing the amount of CO ₂ generated by fermentation period for each browning inhibition treatment section.
Figure 4 is Comparative Example 1 of Experimental Example 3, a photograph showing normal-aged Cheongsu wine and accelerated-aged Cheongsu wine treated with sulfurous acid.
Figure 5 is a photograph showing Comparative Example 2 of Experimental Example 3, a heat-treated and normally aged Cheongsu wine, and an accelerated aged Cheongsu wine.
Figure 6 is an example of Experimental Example 3, and is a photograph showing a regular aged Cheongsu wine and an accelerated aged Cheongsu wine treated with grapefruit extract alone.
Figure 7 is Comparative Example 3 of Experimental Example 3, which is a photograph showing the regular aged Cheongsu wine and the accelerated aged Cheongsu wine treated with vitamin C alone.
Figure 8 is Comparative Example 4 of Experimental Example 3, a photograph showing the normal-aged Cheongsu wine and the accelerated-aged Cheongsu wine treated with vitamin E alone.
Figure 9 is Comparative Example 5 of Experimental Example 3, which is a photograph showing a regular aged Cheongsu wine and an accelerated aged Cheongsu wine treated with citric acid alone.
Figure 10 is Comparative Example 6 of Experimental Example 3, which is a photograph showing normal-aged Cheongsu wine and accelerated-aged Cheongsu wine by complex treatment with sulfurous acid and grapefruit extract.
Figure 11 is Comparative Example 7 of Experimental Example 3, a photograph showing the normal-aged Cheongsu wine and the accelerated-aged Cheongsu wine combined with sulfurous acid and vitamin C.
Figure 12 is Comparative Example 8 of Experimental Example 3, a photograph showing the regular aged Cheongsu wine and the accelerated aged Cheongsu wine combined with sulfurous acid and vitamin E.
Figure 13 is Comparative Example 9 of Experimental Example 3, a photograph showing the normal-aged Cheongsu wine and the accelerated-aged Cheongsu wine by complex treatment with sulfurous acid and citric acid.

Unless otherwise defined, technical and scientific terms used in this specification have the same meaning as commonly understood by an expert in the art. In addition, the experimental procedures specified in this specification are the same as those commonly performed in the technical field, unless specifically described.

Hereinafter, the present invention will be described in detail.

The present invention provides a composition for inhibiting browning of wine, comprising grapefruit extract.

The grapefruit extract of the present invention can be made from grapefruit fruit, pulp, seeds, or all of them, preferably pulp containing seeds.

The extraction solvent for the grapefruit extract may be water, C1-4 alcohol, or glycerin at 50% (v/v) compared to grapefruit, and is preferably extracted with glycerin. Here, the extraction method may be immersion, shaking extraction, Soxhlet extraction, or reflux extraction. The extraction temperature is 25 to 50°C, preferably room temperature, for 1 to 72 hours, preferably 4 to 24 hours, and then filtered to prepare a grapefruit extract.

In addition, the present invention is a method for producing wine,

1) Processing, crushing and pressing grapes to produce grape juice;

2) adding grapefruit extract to the grape juice to inhibit primary browning;

3) adding sugar to the grape juice subjected to the primary browning inhibition treatment to adjust the sweetness;

4) adding yeast to the mixture whose sugar content has been adjusted;

5) primary fermentation of the mixture to which the yeast is added;

6) Obtaining juice by pressing the primary fermentation product;

7) fermenting the remaining juice and separating the sediment; and

8) adding grapefruit extract to the residual sugar fermentation product from which the sediment has been separated to inhibit secondary browning; providing a method for producing wine with suppressed browning, comprising:

The wine of the present invention is characterized as a white wine, and the white wine may be any grape that can be used for producing white wine, such as green grapes, and preferably the 'Cheongsu' variety ( Vitis spp. ) can be used.

'Cheongsu' ( Vitis spp. ) is a variety developed to improve the biggest drawback of the 'Himrod Seedress' variety, which is defoliation, and is known to be resistant to common grape diseases.

The skin is greenish-yellow and the skin and pulp are well separated, so it was selected as a raw food variety, but recent research shows that it has excellent winemaking characteristics, so it is being re-supplied for white wine. When used for brewing, it should be harvested 3 to 4 days earlier than the ripening period for good wine quality. Fully ripened wine has a very rich fruity aroma unique to 'Cheongsu'. In addition, it is used for white wine, which has a golden color. According to a study analyzing the ingredients at the Orchard Department of the Rural Development Administration, these aroma characteristics are composed of isoamyl acetate and ethyl octanoate, which are among the main aroma components of wine, and Cheongsu Wine is similar to Chardonnay, a representative white wine variety in Europe. , it was found to be at least 5 times higher than Riesling. As a result of evaluating the quality of 'Cheongsu' wine over many years, the National Institute of Horticultural and Herbal Science has evaluated the 'Cheongsu' variety as a variety capable of producing intermediate or higher quality wine compared to imported white wine.

The ripening period is early September in Suwon City, which is similar to Campbell early. The granule weight is 300-350 g and the granule weight is about 3.4 g, which is slightly smaller than Campbell Early. The sweetness of Cheongsu grapes is 17.5 °Brix and the total acid content is about 0.7%, making them suitable for making wine.

In the wine production of the present invention, fresh water grapes with a sugar content of 16.7°Brix were used, but the sugar content of the grapes is not limited.

Crushing of the present invention means harvesting grapes, removing the stems using a crusher or manually, and bursting the kernels to obtain crushed juice containing skin, seeds, and pulp.

Pressing after crushing of the present invention means crushing grapes and then pressing them with a press or manually to obtain juice from which skins, seeds, fibrous components, etc. have been removed.

The primary browning inhibition treatment of the present invention may be 0.01 to 0.1% (w/w) relative to the weight of the raw material, preferably 0.01 to 0.05% (w/w), and most preferably 0.02% (w/w). You can. If added in less than 0.01%, the desired browning inhibition effect cannot be achieved, and if added in excess of 0.1%, there may be problems affecting the sensory quality of the food, such as bitter taste.

The sugar of the present invention is preferably added so that the sugar content of the mixture in step 3) is 20 to 25 ° Brix. Although specific data are not described in the examples, the initial sugar content affects the alcohol concentration of wine, and considering that the alcohol concentration of typical commercial wine is about 12 to 13, it is desirable to adjust the sugar content to 20 to 25 ° Brix. , most preferably 22°Brix.

In the present invention, Brix (°Brix) is a unit that determines the concentration of sugar in a liquid such as fruit or wine, and means the number of grams of sugar contained in 100 grams of solution.

The yeast of the present invention is not particularly limited, but Sacharomyces cerevisiae was used. In addition, wild yeast and cultured yeast sold for fruit wine can be used. After the first browning inhibition treatment in step 2), It can be inoculated after some time, preferably 3 to 8 hours, and most preferably 5 hours later.

In addition, the inoculum amount of the yeast may be 0.01 to 0.1% (w/w) relative to the weight of the mixture in step 3), preferably 0.01 to 0.05% (w/w), and most preferably 0.02% (w/w). ) can be. It is known that wine has an off-flavor when fermented without adding yeast, and adding too much yeast is undesirable from an economic standpoint.

The primary fermentation of the present invention can be carried out with stirring once a day, but there is no particular limitation on the number of times. Additionally, the fermentation temperature may be room temperature, preferably 25°C.

The primary fermentation may have a weight deviation of less than 10 g, preferably less than 5 g, and it is most preferable to ferment to less than 2 g.

Fermentation can be divided into an alcohol production process and a maturation process. There is a pre-fermentation process in which yeast uses starch to produce alcohol, and a post-fermentation process in which residual sugar fermentation occurs. The residual sugar fermentation of the present invention can be carried out at 10 to 20°C, preferably at 15°C, within 10 days, preferably for 7 days.

The secondary browning inhibition treatment of the present invention may be 0.01 to 0.1% (w/w) relative to the weight of the raw material, preferably 0.01 to 0.05% (w/w), and most preferably 0.02% (w/w). You can.

In addition, specific conditions and methods of fermentation for wine production are omitted because wine production methods according to the prior art can be used.

According to specific examples and experimental examples of the present invention,

By analyzing the fermentation type of wine produced by the above manufacturing method by browning inhibition treatment (heat treatment, grapefruit, vitamin C, vitamin E, citric acid, sulfurous acid + grapefruit, sulfurous acid + vitamin C, sulfurous acid + vitamin E, sulfurous acid + citric acid), grapefruit It was confirmed that the browning inhibition effect was the best in the single treatment group.

As a more specific confirmation method, the browning inhibition effect of the browning inhibitor treatment group alone and the sulfurous acid combination treatment group was evaluated by comparing volatile acid after primary fermentation and oxidase (PPO) activity before and after maturation.

Hereinafter, the present invention will be explained in detail through the following examples and experimental examples.

However, the following examples and experimental examples only illustrate the present invention, and the content of the present invention is not limited to the following examples and experimental examples.

<Example 1> Clear water ( Vitis spp. )Manufacture of wine

For the production of Cheongsu wine to be used in the following experimental examples of the present invention, the cluster stems of wine grapes ( Vitis spp. , 16.7°Brix) were removed and crushed. The grapes used in the test were set at 5 kg per treatment group. For each treatment, in order to prevent oxidation of polyphenols or contamination by various bacteria, potassium metabisulfite is added, and heat treatment at 70℃ or anti-browning agent (grapefruit extract, vitamin C, vitamin E) is added at 0.02% (w/w) relative to the weight of grapes. ) was treated twice before primary fermentation and after separation of sediment. The grapefruit extract was a grapefruit seed extract using 50% (w/w) glycerin as an extraction solvent.

The sweetness was adjusted to 22°Brix using white sugar. At least 5 hours after treatment with the anti-browning agent, 0.02% (w/w) of yeast (Sacharomyces cerevisiae, Fermivin, DSM food specialties Delft, Netherlands) relative to the weight of the grapes was activated and inoculated at 40°C for 20 minutes, and inoculated for 11 minutes at 25°C. Fermented for one day (fermented to a weight deviation of less than 2g). After yeast inoculation, the mixture was stirred once a day to settle the upper pericarp and fruit juice and facilitate the extraction of polyphenol components from the pericarp and seeds. After the primary fermentation was completed, the pressed fermentation broth was placed in a container and residual sugar fermentation was performed at 15℃ for 10 days. When the yeast cells and suspended matter settled, the primary supernatant was separated and the resulting wine was subjected to normal aging (15℃) and accelerated aging for 7 days. The quality characteristics of the wine were analyzed after it was classified as aged (45℃)3) and aged. Figure 6 is an example of Experimental Example 4, and is a photograph showing a regular aged Cheongsu wine and an accelerated aged Cheongsu wine treated with grapefruit extract alone.

<Comparative Example 1>

Comparative Example 1 of the present invention was prepared in the same manner as Example 1, except that potassium metabisulfite was used instead of grapefruit extract in the browning inhibition step. Figure 4 is a photograph showing Comparative Example 1 of Experimental Example 4, a normal-aged clear water wine and an accelerated aged clear water wine treated with sulfurous acid.

<Comparative Example 2>

Comparative Example 2 of the present invention was heat treated and slowly heated, then rapidly cooled to 25°C when it reached 70°C, and was prepared in the same manner as Example 1 except that browning inhibition treatment was not performed. Figure 5 is a photograph showing Comparative Example 2 of Experimental Example 4, a normal-aged Cheongsu wine through heat treatment, and an accelerated-aged Cheongsu wine.

<Comparative Example 3>

Comparative Example 3 of the present invention was prepared in the same manner as Example 1, except that vitamin C was used instead of grapefruit extract in the browning inhibition step. Figure 7 is Comparative Example 3 of Experimental Example 4, which is a photograph showing the regular aged Cheongsu wine and the accelerated aged Cheongsu wine treated with vitamin C alone.

<Comparative Example 4>

Comparative Example 4 of the present invention was prepared in the same manner as Example 1, except that vitamin E was used instead of grapefruit extract in the browning inhibition step. Figure 8 is Comparative Example 4 of Experimental Example 4, which is a photograph showing normal-aged Cheongsu wine and accelerated-aged Cheongsu wine treated with vitamin E alone.

<Comparative Example 5>

Comparative Example 5 of the present invention was prepared in the same manner as Example 1, except that citric acid was used instead of grapefruit extract in the browning inhibition step. Figure 9 is Comparative Example 5 of Experimental Example 4, which is a photograph showing the regular aged Cheongsu wine and the accelerated aged Cheongsu wine treated with citric acid alone.

<Comparative Example 6>

Comparative Example 6 of the present invention was prepared in the same manner as Example 1, except that potassium metabisulfite was used instead of grapefruit extract in the first browning inhibition step. Figure 10 is Comparative Example 6 of Experimental Example 4, which is a photograph showing normal-aged Cheongsu wine and accelerated-aged Cheongsu wine by complex treatment with sulfurous acid and grapefruit extract.

<Comparative Example 7>

Comparative Example 7 of the present invention was prepared in the same manner as Example 1, except that potassium metabisulfite was used instead of grapefruit extract in the first browning inhibition step, and vitamin C was used instead of grapefruit extract in the second browning inhibition step. Figure 11 is a photograph showing Comparative Example 7 of Experimental Example 4, which shows the regular aged Cheongsu wine and the accelerated aged Cheongsu wine combined with sulfurous acid and vitamin C.

<Comparative Example 8>

Comparative Example 8 of the present invention was prepared in the same manner as Example 1, except that potassium metabisulfite was used instead of grapefruit extract in the first browning inhibition step, and vitamin E was used instead of grapefruit extract in the second browning inhibition step. Figure 12 is Comparative Example 8 of Experimental Example 4, a photograph showing the regular aged Cheongsu wine and the accelerated aged Cheongsu wine combined with sulfurous acid and vitamin E.

<Comparative Example 9>

Comparative Example 9 of the present invention was prepared in the same manner as Example 1, except that potassium metabisulfite was used instead of grapefruit extract in the first browning inhibition step, and citric acid was used instead of grapefruit extract in the second browning inhibition step. Figure 13 is Comparative Example 9 of Experimental Example 4, which is a photograph showing normal-aged Cheongsu wine and accelerated-aged Cheongsu wine by complex treatment with sulfurous acid and citric acid.

<Experimental Example 1> Fermentation type by browning inhibition treatment (CO ₂ Amount generated) analysis

As for the type of fermentation, the amount of _CO2 produced by yeast in the fruit wine was measured by the weight loss rate (g) of the fruit wine according to the fermentation period. Figure 3 and Table 1 below show the results of measuring the amount of CO ₂ generated (weight loss cumulative rate, g) by fermentation period for each treatment group.

division 0day 1day 2day 3day 4day 5day 6day 7day 8day 9day 10days 11day Comparative Example 1
(sulfurous acid) 0 0 0 0.04 0.238 0.358 0.426 0.458 0.466 0.47 0.472 0.474 Comparative Example 2 (Heat Treatment) 0 0.004 0.078 0.204 0.286 0.354 0.402 0.438 0.454 0.458 0.462 0.464 Example (grapefruit extract) 0 0 0.056 0.212 0.298 0.368 0.412 0.434 0.44 0.442 0.446 0.448 Comparative Example 3 (Vitamin C) 0 0.002 0.076 0.216 0.3 0.372 0.422 0.458 0.472 0.476 0.48 0.482 Comparative Example 4 (Vitamin E) 0 0.026 0.11 0.258 0.334 0.398 0.446 0.478 0.492 0.494 0.498 0.5 Comparative Example 5 (citric acid) 0 0.046 0.24 0.352 0.41 0.436 0.442 0.448 0.45 0.452 0.454 0.454 Comparative Example 6 (sulfurous acid + grapefruit) 0 0 0 0.002 0.166 0.312 0.398 0.446 0.46 0.464 0.468 0.47 Comparative Example 7 (sulfurous acid + vitamin C) 0 0 0.01 0.152 0.29 0.384 0.434 0.456 0.462 0.464 0.466 0.468 Comparative Example 8 (sulphite + vitamin E) 0 0.008 0.016 0.008 0.004 0.128 0.256 0.344 0.408 0.438 0.448 0.454 Comparative Example 9 (sulfurous acid + citric acid) 0 0 0.028 0.256 0.364 0.428 0.446 0.454 0.456 0.458 0.46 0.458

As a result of analyzing the amount of CO ₂ generated by fermentation period for each browning inhibition treatment, the group with the highest CO ₂ generation was found to be the group with only vitamin E added, and the group with the fastest fermentation speed was the group with only citric acid added, and the time when the first fermentation was completed ( It was confirmed that all weight loss (less than 2g) took about 11 days.

Therefore, it was confirmed that by adding citric acid, the pH of the fermentation broth can be lowered to prevent contamination by various bacteria, and the fermentation period can be shortened by promoting the respiration and activity (CO ₂ production amount) of yeast at the beginning of fermentation.

<Experimental Example 2> Analysis of physicochemical properties (alcohol, pH, total acid, soluble solids, reducing sugar, volatile acid) according to antioxidants and aging

Alcohol, pH, total acid, soluble solids, reducing sugar, and volatile acid were analyzed as physicochemical properties according to antioxidants and aging.

Alcohol, acidity, total acid, and volatile acid content were measured according to the National Tax Service's liquor analysis regulations.

To measure the alcohol content, 100 mL of each sample was mixed with 100 mL of distilled water and distilled. Approximately 80 mL of distillate was received and diluted to 100 mL with distilled water. The distillate was adjusted to 15°C and measured using a simple alcohol analyzer (AL-3, RIKEN KEIKI, Tokyo, Japan).

pH was measured at room temperature with a pH meter (Metrohm 691, Metrohm, Herisau, Switzerland), and soluble solids were analyzed with a refractometer (Atago Co., Ltd).

Acidity was calculated using the number of mL of 0.1 N NaOH (Yakuri pure chemicals Co., Ltd., Kyoto, Japan) solution required to neutralize 10 mL of sample, and total acid content (%) was expressed by converting the value to tartaric acid. It was.

The amino acid degree was determined by adding 5 mL of formalin (Yakuri pure chemicals Co., Ltd., Japan) solution to the sample whose acidity was measured and then adding 0.1 N NaOH to obtain the appropriate value.

The DNS method was used to analyze reducing sugars. 3 mL of 3,5-dinitrosalicylic acid (Sigma-Aldrich Co., Ltd., USA) was added to 1 mL of the diluted sample solution, boiled in a boiling water bath for 5 minutes, and then cooled at room temperature. Then fill with distilled water to make 25 mL. Blank was treated in the same way with 1 mL of distilled water instead of the sample. Absorbance was measured at 550 nm. Reducing sugar content (%) was calculated using the glucose standard curve.

The volatile acid content is determined by taking 30 mL of the distillate used to measure alcohol concentration, adding 2 to 3 drops of phenolphthalein (Showa chemicals Inc., Tokyo, Japan) solution, and using 0.01 N NaOH until it turns magenta (pH 8.2). It was titrated up to -8.3) and expressed in mg/L (ppm) units. The analysis results are shown in Table 2.

division Normal ripening Accelerated ripening Volatile acid
increase
rate
(%) ²⁾ Alcohol
(%) pH Total
(tartaric acid, %) soluble solids
(°Brix) reducing sugar
(%) Volatile acid
(acetic acid,
mg/L) Alcohol
(%) pH Total
(tartaric acid, %) soluble solids
(°Brix) reducing sugar
(%) Volatile acid
(acetic acid,
mg/L) Comparative Example 1
(sulfurous acid) 12.00 3.08±0.02 ^b1) 0.77±0.01 ^cd 6.70 0.12± ^0.03b 162.60± ^0.60a 11.80 3.17± ^0.01b 0.75±0.00 ^de 6.70 0.12± ^0.03b 109.20± ^1.11c -32.84 Comparative Example 2
(heat treatment) 12.30 3.00± ^0.02bcd 0.87± ^0.00b 6.90 0.14± ^0.01b 93.87± ^0.61bcd 12.10 3.10±.01 ^b.c. 0.85± ^0.01c 6.90 0.12± ^0.01b 112.27± ^0.83b 19.60 single
process Example
(grapefruit) 11.40 2.93± ^0.02d 0.92± ^0.00a 6.40 0.12± ^0.03b 82.53±0.61 ^cd 11.40 2.98± ^0.04d 0.90± ^0.00b 6.50 0.11± ^0.02b 91.40± ^0.35d 10.75 Comparative Example 3
(Vitamin C) 11.80 2.99±0.01 ^cd 0.87± ^0.00b 6.80 0.19± ^0.03b 115.13±0.42 ^b.c. 12.20 3.03±0.04 ^cd 0.85± ^0.00c 6.80 0.17± ^0.01b 126.33± ^0.42a 9.73 Comparative Example 4
(Vitamin E) 12.00 3.03±0.01 ^b.c. 0.88± ^0.00b 6.90 0.16± ^0.03b 75.53±0.76 ^cd 12.30 3.02±0.03 ^cd 0.85± ^0.00c 6.90 0.17± ^0.03b 76.67± ^0.95f 1.51 Comparative Example 5
(citric acid) 11.00 3.30± ^0.03a 0.91± ^0.01a 6.60 0.99± ^0.05a 63.53± ^0.50d 11.10 3.31± ^0.02a 0.90± ^0.01b 6.50 0.96± ^0.06a 69.73±0.61 ^hi 9.76 sulfurous acid
complex
process Comparative Example 6
(grapefruit) 12.10 3.05±0.02 ^b.c. 0.76± ^0.01d 6.70 0.13± ^0.02b 135.00± ^35.00ab 11.80 3.14± ^0.02b 0.74±0.01 ^e 6.70 0.11± ^0.02b 67.40± ^0.40i -56.57 Comparative Example 7
(Vitamin C) 11.90 3.03±0.02 ^b.c. 0.78± ^0.00c 6.70 0.11± ^0.03b 72.93± ^0.31d 12.00 3.16± ^0.01b 0.76± ^0.00d 6.70 0.11± ^0.04b 73.80± ^0.35g 1.19 Comparative Example 8
(Vitamin E) 11.50 2.94± ^0.02d 0.88± ^0.00b 6.50 0.13± ^0.02b 85.67±1.33 ^cd 11.30 2.99± ^0.00d 0.86± ^0.00c 6.50 0.13± ^0.03b 80.80±1.00 ^e -5.68 Comparative Example 9
(citric acid) 11.20 3.29± ^0.04a 0.88± ^0.01b 6.60 1.08± ^0.04a 71.00± ^0.92d 11.40 3.31± ^.02a 0.92± ^.01a 6.50 1.02± ^0.08a 71.20± ^0.40gh 0.28

¹⁾ Values are mean ±SD(n=3), different letters within the row differ significantly ( p <0.05).

²⁾ Increase/decrease rate: [(value after ripening - value before ripening) / value before ripening] × 100

In the case of fresh water fruit wine, the total acid and reducing sugar contents tended to decrease slightly during the ripening process. In particular, volatile acids increased somewhat in the heat treatment group and the oxidation inhibitor treatment group alone, but tended to decrease in the combined treatment group.

Most of the volatile acid content in fruit wine is derived from acetic acid (acetic acid) produced by acetic acid bacteria, and trace amounts of formic acid, propionic acid, and butyric acid are present. If the content of volatile acid is high, it will have a negative impact on the sensory characteristics of the wine. On average, it is 0.2 to 0.5 g/L. At this concentration, it is difficult to affect the quality and flavor of the wine, and it is about 1.0 to 2.0 g/L. This amount has a negative effect on the quality of the wine. In Europe, the legal limit for volatile acid content is set at 1.2g/L for red wine and 1.08g/L for white wine, and in the United States, 1.2g/L for red wine and 1.1g/L for white wine. Acetic acid reacts with ethanol during wine aging, causing the volatile acid content to increase, so the older the wine, the higher the level, which can be a problem. In addition, in the case of red wine made with grape skins in a high temperature and humidity environment, the volatile acid content may increase as it acts as a nutrient for bacteria.

The volatile acid content of the present invention is not at a level that has a negative impact on the quality characteristics of fruit wine, such as off-flavor, but mostly tends to increase through the accelerated ripening process. Specifically, in the case of the sulfurous acid, grapefruit extract, and vitamin E combination treatment, it was found to decrease by -56.57% and -5.68%, respectively, during the ripening process. In the case of these treatments, it can be seen that the volatile acid content is reduced when aged at low temperature for 3 months. In particular, in the case of grapefruit extract, the volatile acid content was confirmed to be reduced due to the antibacterial effect of naringin.

<Experimental Example 3> Comparison of oxidase (PPO) activity before and after maturation of Cheongsu wine

Polyphenol oxidase (PPO) activity was expressed as the amount of enzyme increasing by 0.01 per minute. For measurement, 2.8 mL of 0.1 M potassium phosphate buffer and 0.2 mL of crude enzyme solution were mixed and heated at 35°C for 5 minutes. Absorbance was measured at 420 nm. Blank measured the absorbance of 3 mL of 0.1 M potassium phosphate buffer at 420 nm.

Polyphenol oxidase activity (U/mL) = (Es - Eb) ÷ (0.01 × 5 (T))

The analysis results are shown in Table 3.

division Normal ripening Accelerated ripening increase/decrease ratio
(%) Comparative Example 1 (sulfurous acid) 0.57±0.11 ^cd1) 0.57±0.15 ^b.c. 0.00 Comparative Example 2 (Heat Treatment) 0.51± ^0.11d 0.90± ^0.14abc 76.47 single
process Example (grapefruit) 0.37± ^0.16d 0.30± ^0.26c -18.92 Comparative Example 3
(Vitamin C) 0.35± ^0.12d 1.05± ^0.19ab 200.00 Comparative Example 4
(Vitamin E) 1.15± ^0.21ab 1.45± ^0.31a 26.09 Comparative Example 5
(citric acid) 1.04±0.11 ^b.c. 1.15± ^0.12ab 9.56 sulfurous acid
complex
process Comparative Example 6
(grapefruit) 0.53±0.19 ^cd 0.81± ^0.15abc 52.83 Comparative Example 7
(Vitamin C) 0.31± ^0.17d 1.04± ^0.24ab 235.48 Comparative Example 8
(Vitamin E) 1.66± ^0.04a 1.51± ^0.11a -9.04 Comparative Example 9
(citric acid) 0.20± ^0.07d 0.85± ^0.06abc 　76.47

¹⁾ Values are mean ±SD(n=3), different letters within the row differ significantly ( p <0.05).

When comparing the activity of PPO (polyphenol oxidase), an oxidative enzyme that induces enzymatic browning of fruits and vegetables, before and after ripening, it tended to decrease (-9.04 to -18.92%) in the grapefruit extract treatment group alone and the sulfurous acid + vitamin E combination treatment group. .

PPO is a copper-containing metalloenzyme that oxidizes polyphenols into quinone compounds in the presence of oxygen, and the produced quinone is continuously oxidized and polymerized or condensed to form brown melanin. Substrates on which PPO acts include gallic acid, caffeic acid, chlorogenic acid, catechin, epicatechin, pyrocatechin, catechol, quercetin, pyrogallol, hesperidin, rutin, arbutin, quinol, etc. The content and distribution of these substrates and enzymes depend on the type of plant. Depending on the variety, the degree of browning also varies.

Fruits turn brown in the air, and this is because polyphenols such as chlorogenic acid and pyrocatechin are oxidized to quinone by PPO, which is then oxidized and polymerized or condensed to form brown melanin. Enzymatic browning occurs in the presence of three elements: enzyme, substrate, and oxygen, so inactivation of the enzyme and inhibition by changing the optimal conditions of the enzyme are used (heat treatment, pH, temperature, enzyme inhibitors (sulfurous acid, salt, etc.) ), enzyme and substrate removal, oxygen blocking, addition of reducing substances (ascorbic acid), removal of metal ions, use of fruit juice (citric acid and vitamin C), etc.).

In the case of grapefruit extract, it was confirmed that citric acid and vitamin C contained in grapefruit were used as reducing agents to suppress oxidative browning (-18.92%).

Meanwhile, in the case of the vitamin E treatment group, the PPO increase/decrease rate decreased to -9.04% after ripening, but the enzyme activity before and after ripening was significantly highest (p<0.05), confirming that it is not suitable as an inducer to suppress oxidative browning.

<Experimental Example 4> Comparison of color of Cheongsu wine before and after aging

L (lightness), a (redness), and b (yellowness) values for chromaticity were measured using a color meter (Ultra Scan PRO, Hunter Lab Inc., Reston, Virginia, USA).

The measurement results are as shown in Table 4.

division Normal ripening Accelerated ripening δE
increase
ratio
(%) L ¹⁾ a ²⁾ b ³⁾ δE ⁴⁾ L a b δE Comparative Example 1
(sulfurous acid) 91.65±0.63c5 ⁾ -0.62± ^0.02i 8.69± ^0.02h 12.07± ^0.43f 92.85± ^0.02a -0.16± ^0.01i 10.61± ^0.00j 12.79± ^0.01j 5.97 Comparative Example 2
(heat treatment) 93.81± ^0.09b 0.59± ^0.01f 9.57± ^0.01f 11.41±0.04 ^fg 84.29± ^0.01c 4.06± ^0.01e 24.81± ^0.01d 29.65± ^0.01f 159.86 single
process Example
(grapefruit) 92.99± ^0.05b 1.30± ^0.01d 8.15± ^0.01i 10.83±0.03 ^g 85.33± ^0.02b 2.91± ^0.02g 17.62± ^0.01i 23.11± ^0.02i 113.39 Comparative Example 3
(Vitamin C) 97.19± ^0.06a -0.91± ^0.02j 7.79± ^0.01j 8.33± ^0.02h 80.87± ^0.04h 6.26± ^0.01a 30.35± ^0.02a 36.43± ^0.02a 337.29 Comparative Example 4
(Vitamin E) 86.13± ^0.20e 1.44± ^0.01c 10.49± ^0.02e 17.45± ^0.15c 81.33± ^0.01f 2.49± ^0.00h 18.25± ^0.02h 26.23± ^0.01h 50.27 Comparative Example 5
(citric acid) 75.16± ^0.03g 8.20± ^0.01a 29.33± ^0.01a 39.35± ^0.02a 82.08± ^0.02d 5.30± ^0.01c 26.04± ^0.01b 32.11± ^0.01c -22.55 sulfurous acid
complex
process Comparative Example 6
(grapefruit) 87.88± ^0.42d 0.03± ^0.02g 10.64± ^0.01d 16.13±0.32 ^de 79.39± ^0.12i 4.09± ^0.01e 19.38±0.03 ^g 28.59± ^0.11g 77.26 Comparative Example 7
(Vitamin C) 87.24±0.53 ^de -0.36±0.02 ^h 9.31± ^0.01g 15.80± ^0.43e 81.79± ^0.05e 3.93± ^0.01f 23.61± ^0.01e 30.07± ^0.03e 90.38 Comparative Example 8
(Vitamin E) 82.05± ^0.38f 0.88± ^0.02e 12.64± ^0.03c 21.97± ^0.30b 77.64±0.07 ^g 4.12± ^0.01d 20.57± ^0.02f 30.66± ^0.04d 39.59 Comparative Example 9
(citric acid) 90.60± ^0.01c 1.73± ^0.01b 13.75± ^0.01b 16.79±0.01 ^cd 81.13± ^0.02g 5.98± ^0.01b 25.63± ^0.01c 32.43± ^0.01b 48.22

¹⁾ Lightness (100 = white, 0 = black)

²⁾ Redness (+ = yellow, - = green)

³⁾ Yellowness (+ = red, - = blue)

⁴⁾ δE was calculated by the different of ( )

⁵⁾ Values are mean ±SD(n=3), different letters within the row differ significantly ( p <0.05).

When comparing the color after maturation of clear water wine, the vitamin C treatment group (8.33) and the grapefruit treatment group (10.83) showed significantly lower δE values among the treatments. Looking at the color after ripening, the color of the grapefruit treatment group (23.11) other than the control group was significantly lower, showing the best effect of suppressing browning.

Therefore, it was confirmed that the addition of grapefruit extract had a positive effect on suppressing oxidative browning of fresh wine when aged for at least about 3 months at 25°C.

Vitamin C (ascorbic acid) has strong reducing power and is often used as an antioxidant or anti-browning agent to prevent browning of processed foods such as vegetables, fruits, and juices. However, once vitamin C is irreversibly oxidized, the oxidation products continue to oxidize and polymerize to form brown substances or react with amino compounds or organic acids to form brown substances, so browning becomes a problem in processed fruit products with high vitamin C content. . Browning due to oxidation of vitamin C occurs more readily at lower pH levels and occurs easily regardless of the presence or absence of oxygen. In the presence of oxygen, vitamin C is reversibly oxidized to dehydroascorbic acid (DHA), which then changes to 2,3-diketogulonic acid to L-wylosone and then to 5-diketogulonic acid, a furan derivative. It undergoes self-polymerization and condensation reactions in the form of methyl-3,4-dihydroxytetron, or forms a brown substance through the Maillard reaction. Meanwhile, in the absence of oxygen, it is automatically decomposed without going through dehydroascorbic acid to form furfural, which polymerizes to form a brown substance.

Meanwhile, sulfurous acid is an antioxidant that inhibits oxidation and is the most widely used additive in industry due to its browning and microbial inhibition effects, but excessive intake can cause various side effects (headache, irritation of the gastric mucosa, bronchitis, etc.).

Therefore, according to the method for producing fresh wine using grapefruit extract of the present invention, it is possible to provide a natural antioxidant that can replace chemical additives such as sulfurous acid.

All data were measured three times and expressed as mean ± standard deviation. Changes in composition between each treatment group were analyzed at a significance level of 5% (p<0.05) to determine significant differences between treatment groups for quality characteristics using the Minitab 16 (Minitab Inc., State college, Pennsylvania, USA) program. ANOVA analysis was performed using the settings. If there was a significant difference between samples, Duncan's multiple range test was performed at the α=0.05 level.

Claims (22)

A composition for inhibiting browning of wine, comprising a grapefruit extract.
The composition for inhibiting browning of wine according to claim 1, wherein the wine is white wine.
The composition for inhibiting browning of wine according to claim 1, wherein the grapefruit extract is obtained by extracting grapefruit with water, C1-4 alcohol, or glycerin.
The composition for inhibiting browning of wine according to claim 3, wherein the grapefruit is an extract of pulp, skin, or seeds.
The composition for inhibiting browning of wine according to claim 4, wherein the grapefruit extract is a grapefruit seed extract.
As a method for producing wine,
1) Processing, crushing, and pressing grapes to produce grape juice;
2) adding grapefruit extract to the grape juice to inhibit primary browning;
3) adding sugar to the grape juice subjected to the primary browning inhibition treatment to adjust the sweetness;
4) adding yeast to the mixture whose sugar content has been adjusted;
5) primary fermentation of the mixture to which the yeast is added;
6) Obtaining juice by pressing the primary fermentation product;
7) fermenting the remaining juice and separating the sediment; and
8) A method for producing wine with suppressed browning, comprising the step of inhibiting secondary browning by adding grapefruit extract to the residual sugar fermentation product from which the sediment has been separated.
The method of producing wine according to claim 6, wherein the grapes are Vitis spp.
The method of claim 6, wherein the primary browning inhibition treatment in step 2) includes adding 0.01 to 0.1% (w/w) of grapefruit extract based on the weight of the raw material.
The method of claim 6, wherein the sugar in step 3) is added so that the sugar content of the mixture is 20 to 25°Brix.
The method of claim 6, wherein the yeast of step 5) is inoculated 1 hour to 10 hours after the first browning inhibition treatment of step 2).
The method of claim 10, wherein the yeast is inoculated at an inoculation amount of 0.01 to 0.1% (w/w) based on the weight of the mixture in step 3).
The method of producing wine according to claim 11, wherein the yeast is Sacharomyces cerevisiae.
The method of claim 6, wherein the fermentation temperature of step 5) is at room temperature.
The method of claim 6, wherein the fermentation in step 5) is carried out to a weight deviation of less than 10 g.
The method of claim 6, wherein the secondary browning inhibition treatment in step 8) includes adding 0.01 to 0.1% (w/w) of grapefruit extract based on the weight of the raw material.
The method of claim 15, wherein the grapefruit extract is extracted with water, C1-4 alcohol, or glycerin.
The method of producing wine according to claim 16, wherein the grapefruit extract is one or more extracts selected from the group consisting of grapefruit fruit, pulp, skin, and seeds.
The method of producing wine according to claim 17, wherein the grapefruit extract is a fruit extract containing grapefruit seeds.
The method of claim 18, wherein the grapefruit extract is a grapefruit seed extract.
Wine manufactured by the production method of claims 6 to 19.
The wine according to claim 20, wherein the wine has suppressed browning.
A method of suppressing browning of wine by the production method of claims 6 to 19.