KR20240080919A - Method for manufacturing wine using grapefruit extract - Google Patents
Method for manufacturing wine using grapefruit extract Download PDFInfo
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- KR20240080919A KR20240080919A KR1020220164713A KR20220164713A KR20240080919A KR 20240080919 A KR20240080919 A KR 20240080919A KR 1020220164713 A KR1020220164713 A KR 1020220164713A KR 20220164713 A KR20220164713 A KR 20220164713A KR 20240080919 A KR20240080919 A KR 20240080919A
- Authority
- KR
- South Korea
- Prior art keywords
- wine
- browning
- grapefruit
- extract
- grapefruit extract
- Prior art date
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Abstract
본 발명은 자몽추출물을 이용한 와인의 제조 방법에 관한 것으로, 보다 상세하게는 와인 숙성 중 갈변을 억제하기 위하여 자몽추출물을 첨가하는 갈변억제 처리 단계를 포함하는 와인 제조방법에 관한 것이다. 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
본 발명은 자몽추출물을 이용한 와인의 제조 방법에 관한 것으로, 보다 구체적으로 와인 숙성 중 갈변을 억제하기 위하여 자몽추출물을 첨가 처리하는 단계를 포함하는 와인 제조방법에 관한 것이다. 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.
최근 우리나라도 해외 문화에 대한 다양한 경험과 소비 수준의 향상으로 포도주 소비량이 꾸준히 증가하고 있으며 더불어 고품질의 포도주를 찾는 포도주 애호가들의 소비 추세에 힘입어 포도주 수입도 꾸준히 증가하고 있다.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.
화이트와인은 샤르도네(Chardonnay)나 쇼비뇽블랑(Sauvignon Blanc) 등 청포도를 원료로 하여 씨와 껍질을 제거한 과즙을 이용하여 제조한 투명한 빛의 와인을 의미하며, 청포도 품종으로 제조되나, 드물게 적포도 품종으로도 만들어진다. 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.
화이트와인은 색소의 추출이 적고 껍질과 씨에 포함되어 있는 페놀성 화합물이 레드와인에 비해 상대적으로 적어 색은 연한 황금 빛이고, 떫은 맛보다는 순하고 상큼하며 신선한 맛이 강한 장점이 있다. 그러나, 레드와인에 비하여 페놀성화합물 등의 천연 항산화제의 함량이 적기 때문에 대부분 장기 보관이나 숙성이 힘든 단점이 있고, 레드와인에 비하여 폴리페놀 등의 기능성 물질의 함량이 5~10배 정도 낮아 기능성이 부족하다는 단점이 있다.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.
상기 화이트와인은 숙성될수록 색이 진해지는데, 처음에는 은빛-녹빛(Yellow-Green)에서 점차 토파즈 빛으로 진행되며, 오래되면 오렌지빛이나 밤색이 도는 구리빛이 된다. 따라서, 화이트와인의 색이 짙어지면 특히, 화이트화인의 색이 갈색이 되면 이는 지난친 숙성에 따라 심하게 산화되거나 갈변되었다는 것으로 해석되며, 기호도 등에 문제가 있다는 것을 의미한다.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.
와인에서 숙성 공정은 발효 직후 시작되는 공정으로 주석산 침전과 젖산발효 등 자연발생적인 과정과 이러한 과정을 억제하는 공정 등을 모두 포함하는 개념이다. 숙성공정에 대해 정해진 레시피는 없으며, 포도주 타입, 포도 품종, 빈티지 등을 고려하여 실시하는 것이 중요하다. 숙성과정에서 포도주의 화학적인 변화는 미완숙 포도주의 효모취나 가벼운 맛을 줄이고 숙성 부케와 부드러운 바디감을 부여하는데 있다. 이를 위해 포도주는 대부분 장기간 보관하게 되는데 백포도주는 대개 장기 숙성에 부적합하여 몇 년 안에 소비해야 한다. 적포도주의 아로마도 5∼10년을 넘지 못한다. 숙성 중에 나타나는 외형상의 변화는 갈변이며, 적포도주의 경우 발효 후 진한 적색을 띠다가 루비색에서 벽돌색으로 변한다. 이는 안토시아닌 복합체의 해리와 pyranoanthocyanins, catechinpyrylium, xanthylium 등의 새로운 색소 형성 및 탄닌-탄닌, 안토시아닌-탄닌 복합체의 형성에 기인한 것이다. 한편 백도포주 가운데 스위트 와인은 당과 아미노산 반응에 따른 메일러드 반응으로 갈변현상이 나타나게 된다. 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.
대한민국 등록특허 제 10-0902681호는 거봉포도를 이용한 적ㆍ백포도주의 동시 제조방법과 그 방법에 의해 제조된 적, 백포도주에 관한 것으로, 포도주 제조 과정에 있어서 갈변 억제를 위한 첨가제를 첨가하는 과정을 개시하고 있다. 다만, 갈변 방지를 위해 아황산칼륨(K2S2O2)을 첨가제로 첨가하는 과정을 개시하고 있다. 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.
또한, 대한민국 등록특허 제 10-1128869호는 스위트 아이스 과실주의 제조방법에 관한 것으로, 갈변, 착색 및 산화 방지를 위한 첨가물을 첨가하는 과정을 개시하고 있다. 갈변 방지를 위한 산화 방지제로서 아황산칼륨(K2S2O2)을 첨가한다. 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.
또한, 식품의 갈변 억제에 관한 종래기술로는 과일, 채소류 걸변억제제 조성물 및 이를 이용한 갈변 억제 방법 (한국 공개특허 제10-2012-0070106호), 녹차의 갈변을 억제시키고 녹색도를 향상시킬 수 있는 녹차 분말의 제조방법 (한국공개특허 제10-2013-0063803호), 갈변을 억제시킨 과실 또는 곡류 식초의 제조방법 및 그 방법에 의해 얻어진 식초 (한국공개특허 제10-2003-0090379호), 유통 중 발효식품의 갈변을 억제하는 포장방법 (한국등록특허 제10-1023046호), 신선 과채류 주스의 제조방법 (한국등록특허 제10-1006465호) 등이 알려져 있다.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.
이처럼 종래 백포도주의 숙성 중 산화적 갈변현상과 잡균의 오염을 방지하기 위해 와인업계에서 보통 아황산염을 많이 사용하고 있지만 아황산염의 식품첨가물공전 사용기준은 0.035g/kg, 그 외 최소량을 권고하는 바, 이를 초과하게 될 경우에 대한 우려가 존재한다. 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.
따라서, 최근 건강하고 안전한 식품에 대한 소비자의 관심이 높아지면서 국내 과실주 제조에 있어서도 기존 산화방지제로 사용되는 아황산염을 대체할 수 있는 식품원료 제공이 요구되고 있다. 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.
자몽은 감귤류(Citrus)에 속하는 과일로서 포도와 비슷한 향이 있고 포도송이처럼 달린다 하여 그레이프 프루트(grape fruit)라고 한다. 자몽은 풍부한 비타민 C뿐만 아니라, 구연산이 풍부하게 함유되어 있어 피로 회복과 피부미용에 좋은 과일이다. 또한, 구연산 함량이 높아 식품 가공 과정에서 갈변을 억제시키는 역할을 할 수 있다. 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.
자몽추출물은 다량의 천연 아스코르브산, 나린진, 토코페롤을 함유하고 있어 각종 식품에 대한 항균 및 항산화 작용이 뛰어나며, 독성, 변패산물의 생성을 억제하여 식품의 선도 및 유통기간을 늘려준다. 독성이 없고 비금속성이며, 부식성이 없는 무색무취 천연 유기혼합물로써 세균, 곰팡이, 바이러스 등의 부패성 및 병원성 미생물에 대해 강력한 살균, 살바이러스, 살곰팡이 작용을 한다. 체내 흡수 시 완전 분해가 이루어져 체내 축적으로 인한 독성의 위험성이 전혀 없어, 인체나 동물에 매우 안전하다. 또한, 지방의 산패를 방지하고 산패취 발생을 억제하여 식품의 기호성을 증진시킨다. 식품 또는 가축사료의 고유한 맛, 색, 향을 변화시키지 않으며 지용성 비타민과 색소물질의 안정화를 도모하여 각 물질의 효력을 유지시키는 것으로 알려져 있다. 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.
이에, 본 발명자들은 기존의 화학적 산화 방지제를 대체할 수 있는 천연 산화 방지제를 개발하고자 예의 노력한 결과, 본 발명에 의해 와인 제조 과정에서 자몽추출물을 처리한 경우에 갈변억제 효과가 우수함을 확인하여 본 발명을 완성하기에 이르렀다. 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.
본 발명의 목적은 와인 숙성 중 갈변을 억제하기 위해 자몽추출물을 첨가 처리하는 단계를 포함하는 와인 제조방법을 제공하는 것이다. 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.
본 발명은 This invention
자몽 추출물을 포함하는 것을 특징으로 하는 와인의 갈변 억제용 조성물을 제공한다. Provided is a composition for inhibiting browning of wine, comprising a grapefruit extract.
또한, 본 발명은 In addition, the present invention
와인의 제조방법으로서, As a method of producing wine,
1) 포도를 제경, 파쇄 및 압착하여 포도과즙을 제조하는 단계;1) Processing, crushing and pressing grapes to produce grape juice;
2) 상기 포도과즙에 자몽추출물을 첨가하여 1차 갈변억제하는 단계;2) adding grapefruit extract to the grape juice to inhibit primary browning;
3) 상기 1차 갈변억제 처리된 포도과즙에 설탕을 첨가하여 당도를 조절하는 단계;3) adding sugar to the grape juice subjected to the primary browning inhibition treatment to adjust the sweetness;
4) 상기 당도를 조절한 혼합물에 효모를 첨가하는 단계;4) adding yeast to the mixture whose sugar content has been adjusted;
5) 상기 효모가 첨가된 혼합물을 1차 발효하는 단계;5) primary fermentation of the mixture to which the yeast is added;
6) 상기 일차 발효물을 압착하여 착즙물을 얻는 단계;6) Obtaining juice by pressing the primary fermentation product;
7) 상기 착즙물을 잔당발효하여 침전물을 분리하는 단계; 및7) fermenting the remaining juice and separating the sediment; and
8) 상기 침전물을 분리한 잔당발효물에 자몽추출물을 첨가하여 2차 갈변억제하는 단계;를 포함하는 것을 특징으로 하는 갈변이 억제된 와인의 제조방법을 제공한다. 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:
또한, 본 발명은 상기 제조방법에 의해 제조된 와인을 제공한다. Additionally, the present invention provides wine produced by the above production method.
또한, 본 발명은 상기 제조방법에 의해 와인의 갈변을 억제하는 방법을 게공한다. Additionally, the present invention provides a method of suppressing browning of wine by the above production method.
본 발명은 와인 제조 과정에서 자몽추출물을 처리함으로써 와인 숙성 중 발생하는 갈변의 억제 효과가 우수한 와인을 제조할 수 있다. 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.
도 1은 와인의 숙성 전후의 갈변현상을 나타내는 사진이다.
도 2는 본 발명의 와인 제조방법을 나타내는 모식도이다.
도 3은 갈변억제 처리구별 발효기간별 CO2 발생량을 나타낸 그래프이다.
도 4는 실험예 3의 비교예 1로, 아황산 처리하여 일반숙성한 청수와인과 가속숙성한 청수와인을 나타낸 사진이다.
도 5는 실험예 3의 비교예 2로, 열처리하여 일반숙성한 청수와인과 가속숙성한 청수와인을 나타낸 사진이다.
도 6은 실험예 3의 실시예로, 자몽추출물을 단독처리하여 일반숙성한 청수와인과 가속숙성한 청수와인을 나타낸 사진이다.
도 7은 실험예 3의 비교예 3으로, 비타민C를 단독처리하여 일반숙성한 청수와인과 가속숙성한 청수와인을 나타낸 사진이다.
도 8은 실험예 3의 비교예 4로, 비타민E를 단독처리하여 일반숙성한 청수와인과 가속숙성한 청수와인을 나타낸 사진이다.
도 9는 실험예 3의 비교예 5로, 구연산을 단독처리하여 일반숙성한 청수와인과 가속숙성한 청수와인을 나타낸 사진이다.
도 10은 실험예 3의 비교예 6으로, 아황산과 자몽추출물을 복합처리하여 일반숙성한 청수와인과 가속숙성한 청수와인을 나타낸 사진이다.
도 11은 실험예 3의 비교예 7로, 아황산과 비타민C를 복합처리하여 일반숙성한 청수와인과 가속숙성한 청수와인을 나타낸 사진이다.
도 12는 실험예 3의 비교예 8로, 아황산과 비타민E를 복합처리하여 일반숙성한 청수와인과 가속숙성한 청수와인을 나타낸 사진이다.
도 13은 실험예 3의 비교예 9로, 아황산과 구연산을 복합처리하여 일반숙성한 청수와인과 가속숙성한 청수와인을 나타낸 사진이다. 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.
다른 식으로 정의되지 않는 한, 본 명세서에서 사용된 기술적 및 과학적 용어들은 그 기술분야에서 통상의 지식을 가진 전문가에게 통상적으로 이해되는 것과 동일한 의미를 갖는다. 또한, 본 명세서에서 명시된 실험 과정은 특별히 설명되지 않는 이상 그 기술분야에서 통상적으로 수행되는 실험과정과 동일하다. 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.
이하, 본 발명에 대하여 상세히 설명한다.Hereinafter, the present invention will be described in detail.
본 발명은 자몽 추출물을 포함하는 것을 특징으로 하는 와인의 갈변 억제용 조성물을 제공한다. The present invention provides a composition for inhibiting browning of wine, comprising grapefruit extract.
본 발명의 자몽추출물은 자몽 과실, 과육, 종자 또는 이들 모두를 사용할 수 있으며, 바람직하게는 종자를 포함하는 과육일 수 있다. The grapefruit extract of the present invention can be made from grapefruit fruit, pulp, seeds, or all of them, preferably pulp containing seeds.
상기 자몽추출물의 추출 용매는 물, C1-4의 알코올 또는 글리세린으로 자몽 대비 50%(v/v) 일 수 있으며, 바람직하게는 글리세린으로 추출할 수 있다. 여기서 추출방법은 침지, 진탕추출, 속실렛(Soxhlet) 추출 또는 환류추출일 수 있다. 추출 온도는 25 내지 50℃, 바람직하게는 상온의 온도에서 1 내지 72시간, 바람직하게는 4 내지 24시간 동안 추출한 후 여과하여 자몽추출물을 제조할 수 있다. 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.
또한, 본 발명은 와인의 제조방법으로서, In addition, the present invention is a method for producing wine,
1) 포도를 제경, 파쇄 및 압착하여 포도과즙을 제조하는 단계;1) Processing, crushing and pressing grapes to produce grape juice;
2) 상기 포도과즙에 자몽추출물을 첨가하여 1차 갈변억제하는 단계;2) adding grapefruit extract to the grape juice to inhibit primary browning;
3) 상기 1차 갈변억제 처리된 포도과즙에 설탕을 첨가하여 당도를 조절하는 단계;3) adding sugar to the grape juice subjected to the primary browning inhibition treatment to adjust the sweetness;
4) 상기 당도를 조절한 혼합물에 효모를 첨가하는 단계;4) adding yeast to the mixture whose sugar content has been adjusted;
5) 상기 효모가 첨가된 혼합물을 1차 발효하는 단계;5) primary fermentation of the mixture to which the yeast is added;
6) 상기 일차 발효물을 압착하여 착즙물을 얻는 단계;6) Obtaining juice by pressing the primary fermentation product;
7) 상기 착즙물을 잔당발효하여 침전물을 분리하는 단계; 및7) fermenting the remaining juice and separating the sediment; and
8) 상기 침전물을 분리한 잔당발효물에 자몽추출물을 첨가하여 2차 갈변억제하는 단계;를 포함하는 것을 특징으로 하는 갈변이 억제된 와인의 제조방법을 제공한다. 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:
본 발명의 와인은 화이트 와인인 것을 특징으로 하며, 상기 화이트 와인은 청포도 등 화이트 와인 제조에 사용할 수 있는 모든 포도일 수 있으며, 바람직하게는 '청수' 품종(Vitis spp.)을 사용할 수 있다. 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.
'청수'(Vitis spp.)는 '힘로드 씨드레스' 품종의 최대 단점인 탈립을 개선시키고자 개발된 품종으로, 일반적인 포도병해에 강한 것으로 알려져 있다. '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.
과피가 녹색빛을 띤 노란색이고 과피와 과육의 분리가 잘 되어 생식용 품종으로 선발 되었으나, 최근 연구결과 양조특성이 우수하여 백포도주용으로 재보급 되고 있다. 양조용으로 이용할 때는 적숙기 보다 3~4일 정도 이르게 수확하여야 주질이 좋으며 완전히 숙성된 포도주에서는 '청수' 특유의 과일 향이 매우 풍부하다. 더불어 포도주 색이 황금색인 백포도주용으로 사용된다. 농촌진흥청 과수과에서 성분을 분석한 연구에 의하면 이러한 향기 특성은 와인의 주요 향기 성분 중 이소아밀아세테이트 (Isoamyl acetate)와 에틸옥타노에이트 (ethyl octanoate)로, 청수와인이 유럽권 대표 화이트와인용 품종인 샤르도네, 리즐링에 비해 최소 5배 이상 높은 것으로 나타났다. 국립원예특작과학원에서는 '청수' 포도주의 품질을 다년간에 걸쳐 평가해 본 결과 '청수' 품종은 수입 백포도주와 비교하여 중급 이상의 포도주 생산이 가능한 품종으로 평가한 바 있다.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.
숙기는 수원시 기준으로 9월 초순으로서 캠벨얼리(Campbell early)와 비슷한 시기이다. 과방중은 300~350 g이며 과립중은 3.4 g 정도로 캠벨얼리에 비하여 약간 작다. 청수 포도의 당도는 17.5 °Brix이고 총산 함량은 약 0.7% 정도로 포도주를 담기에 적당한 특성을 가지고 있다. 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.
본 발명의 와인 제조에는 당도 16.7°Brix의 청수 포도를 사용하였으나, 포도의 당도는 제한되지 않는다. 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.
본 발명의 파쇄는 포도를 수확하여 파쇄기 이용 또는 수동으로 줄기를 제거하고, 알맹이를 터뜨린 것으로 껍질과 씨앗, 과육 등이 포함된 파쇄과즙을 얻는 것을 의미한다. 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.
본 발명의 파쇄 후 압착은 포도를 파쇄한 다음 압착기 또는 수동으로 압착하여 껍질, 씨, 섬유질 성분 등을 제거한 과즙을 얻는 것을 의미한다. 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.
본 발명의 1차 갈변억제 처리는 원료 무게 대비 0.01~0.1%(w/w) 일 수 있으며, 바람직하게는 0.01~0.05%(w/w), 가장 바람직하게는 0.02%(w/w) 일 수 있다. 0.01% 미만으로 첨가하는 경우에는 원하는 갈변억제 효과를 얻을 수 없으며, 0.1%를 초과하여 과량 첨가 시 쓴맛 등 식품의 관능적 품질에 영향을 미치는 문제가 있을 수 있다. 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.
본 발명의 설탕은 단계3)의 혼합물의 당도가 20~25°Brix가 되도록 첨가하는 것이 바람직하다. 실시예에 구체적인 데이터를 기재하지는 않았으나 초기 당도는 포도주의 알콜 농도에 영향을 미치며, 통상의 상업용 포도주의 알콜농도가 12~13 정도임을 고려하면 당도를 20~25°Brix가 되도록 조절하는 것이 바람직하며, 가장 바람직하게는 22°Brix 일 수 있다. 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.
본 발명에서 브릭스(°Brix)란, 과일이나 와인과 같은 어떤 액체에 있는 당의 농도를 정하는 단위로, 용액 100 그램에 포함되어 있는 당의 그램수를 의미한다.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.
본 발명의 효모는 특별히 한정하는 것은 아니나, Sacharomyces cerevisiae를 사용하였으며, 그 외에도 야생효모, 배양효모 중 과실주용으로 판매되는 것을 사용할 수 있고, 상기 단계2)의 1차 갈변억제 처리 후 1시간~10시간, 바람직하게는 3시간~8시간, 가장 바람직하게는 5시간 뒤 접종할 수 있다. 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.
또한 상기 효모의 접종량은 단계3)의 혼합물의 무게 대비 0.01~0.1%(w/w) 일 수 있으며, 바람직하게는 0.01~0.05%(w/w), 가장 바람직하게는 0.02%(w/w) 일 수 있다. 효모를 첨가하지 않고 발효하는 경우 포도주가 이취를 갖는 것이 알려져 있고, 효모를 너무 많이 첨가하는 것은 경제적인 측면에서 바람직하지 못하다. 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.
본 발명의 1차 발효는 매일 1회 교반하면서 실시할 수 있으나 횟수에 특별한 제한이 있는 것은 아니다. 또한, 발효 온도는 상온일 수 있으며 바람직하게는 25℃일 수 있다. 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.
상기 1차 발효는 무게 편차 10g 미만, 바람직하게는 5g 미만일 수 있으며, 2g 미만까지 발효하는 것이 가장 바람직하다. 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.
발효는 알코올 생성 과정과 숙성 과정으로 나눌 수 있는데 효모가 전분을 이용하여 알코올을 만들어 내는 선발효 과정과 이후 잔당발효로 이루어지는 후발효가 있다. 본 발명의 잔당발효는 10~20℃, 바람직하게는 15℃에서 10일 이내, 바람직하게는 7일간 할 수 있다. 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.
본 발명의 2차 갈변억제 처리는 원료 무게 대비 0.01~0.1%(w/w) 일 수 있으며, 바람직하게는 0.01~0.05%(w/w), 가장 바람직하게는 0.02%(w/w) 일 수 있다. 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.
이외 포도주 제조를 위한 발효의 구체적인 조건과 방법은 종래 기술에 의한 포도주 제조방법을 이용할 수 있으므로 구체적인 기재는 생략한다.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.
본 발명의 구체적인 실시예 및 실험예에 의하면, According to specific examples and experimental examples of the present invention,
상기 제조방법에 의해 제조된 와인의 갈변억제 처리별(열처리, 자몽, 비타민C, 비타민E, 구연산, 아황산+자몽, 아황산+비타민C, 아황산+비타민E, 아황산+구연산) 발효 형태를 분석하여 자몽 단독 처리구에서 갈변억제 효과가 가장 우수함을 확인하였다. 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.
보다 구체적인 확인 방법으로, 1차 발효 후 휘발산, 숙성 전후의 산화효소(PPO) 활성을 비교하여 갈변억제제 단독처리구와 아황산 복합처리구의 갈변억제 효과를 평가하였다. 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.
이하, 본 발명은 하기 실시예 및 실험예에 의해 상세히 설명한다.Hereinafter, the present invention will be explained in detail through the following examples and experimental examples.
단, 하기 실시예 및 실험예는 본 발명을 예시하는 것일 뿐, 본 발명의 내용이 하기 실시예 및 실험예에 한정되는 것은 아니다. 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.
<실시예 1> 청수(<Example 1> Clear water ( Vitis spp.Vitis spp. )와인의 제조)Manufacture of wine
본 발명의 하기 실험예에 사용할 청수와인의 제조를 위해 양조용 포도(청수(Vitis spp.), 16.7°Brix)의 송이줄기를 제거하고, 파쇄하였다. 시험에 사용된 포도는 처리구 당 5kg씩 설정하였다. 각 처리별 폴리페놀의 산화나 잡균의 오염방지를 위해 메타중아황산칼륨을 첨가하는 방식 외 70℃에서 열처리하거나 갈변방지제(자몽추출물, 비타민C, 비타민 E)를 포도 무게 대비 0.02%(w/w)의 농도로 1차 발효 전, 앙금분리 후 2회 처리하였다. 상기 자몽추출물은 글레세린 50%(w/w)를 추출용매로 사용한 자몽종자추출물을 사용하였다. 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.
당도는 백설탕으로 22°Brix가 되도록 조절하였다. 갈변방지제를 처리하고 최소 5시간 후, 포도 무게 대비 0.02%(w/w)의 효모(Sacharomyces cerevisiae, Fermivin, DSM food specialties Delft, Netherlands)를 40℃에서 20분간 활성화시키고 접종하였으며, 25℃에서 11일간 발효하였다(무게편차 2g 미만까지 발효). 효모 접종 후 매일 1회씩 교반하여 상층의 과피와 과율을 가라앉히며, 과피와 씨로부터 폴리페놀 성분 추출을 용이하게 하였다. 1차 발효가 끝나고 압착한 발효액을 용기에 넣고 잔당발효를 15℃에서 10일간 실시하였고, 효모 균체와 부유물이 가라앉으면 1차 상등액 분리를 실시하여 얻은 와인을 7일간 일반숙성(15℃)과 가속숙성(45℃)3)으로 분류하여 숙성을 실시한 후 와인의 품질특성을 분석하였다. 도 6은 실험예 4의 실시예로, 자몽추출물을 단독처리하여 일반숙성한 청수와인과 가속숙성한 청수와인을 나타낸 사진이다.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.
<비교예 1> <Comparative Example 1>
본 발명의 비교예 1은 갈변억제 단계에서 자몽추출물 대신 메타중아황산칼륨을 사용한 것을 제외하고는 상기 실시예 1과 동일한 방법으로 제조하였다. 도 4는 실험예 4의 비교예 1로, 아황산 처리하여 일반숙성한 청수와인과 가속숙성한 청수와인을 나타낸 사진이다.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.
<비교예 2> <Comparative Example 2>
본 발명의 비교예 2는 열처리하여 서서히 가열 후 70℃에 도달하면 25℃로 급속히 냉각하였으며, 갈변억제 처리를 하지 않은 것을 제외하고는 상기 실시예 1과 동일한 방법으로 제조하였다. 도 5는 실험예 4의 비교예 2로, 열처리하여 일반숙성한 청수와인과 가속숙성한 청수와인을 나타낸 사진이다.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.
<비교예 3> <Comparative Example 3>
본 발명의 비교예 3은 갈변억제 단계에서 자몽추출물 대신 비타민C를 사용한 것을 제외하고는 상기 실시예 1과 동일한 방법으로 제조하였다. 도 7은 실험예 4의 비교예 3으로, 비타민C를 단독처리하여 일반숙성한 청수와인과 가속숙성한 청수와인을 나타낸 사진이다.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.
<비교예 4> <Comparative Example 4>
본 발명의 비교예 4는 갈변억제 단계에서 자몽추출물 대신 비타민E를 사용한 것을 제외하고는 상기 실시예 1과 동일한 방법으로 제조하였다. 도 8은 실험예 4의 비교예 4로, 비타민E를 단독처리하여 일반숙성한 청수와인과 가속숙성한 청수와인을 나타낸 사진이다.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.
<비교예 5> <Comparative Example 5>
본 발명의 비교예 5는 갈변억제 단계에서 자몽추출물 대신 구연산을 사용한 것을 제외하고는 상기 실시예 1과 동일한 방법으로 제조하였다. 도 9는 실험예 4의 비교예 5로, 구연산을 단독처리하여 일반숙성한 청수와인과 가속숙성한 청수와인을 나타낸 사진이다.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.
<비교예 6> <Comparative Example 6>
본 발명의 비교예 6은 1차 갈변억제 단계에서 자몽추출물 대신 메타중아황산칼륨을 사용한 것을 제외하고는 상기 실시예 1과 동일한 방법으로 제조하였다. 도 10은 실험예 4의 비교예 6으로, 아황산과 자몽추출물을 복합처리하여 일반숙성한 청수와인과 가속숙성한 청수와인을 나타낸 사진이다.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.
<비교예 7> <Comparative Example 7>
본 발명의 비교예 7은 1차 갈변억제 단계에서 자몽추출물 대신 메타중아황산칼륨을, 2차 갈변억제 단계에서 자몽추출물 대신 비타민C를 사용한 것을 제외하고는 상기 실시예 1과 동일한 방법으로 제조하였다. 도 11은 실험예 4의 비교예 7로, 아황산과 비타민C를 복합처리하여 일반숙성한 청수와인과 가속숙성한 청수와인을 나타낸 사진이다.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.
<비교예 8> <Comparative Example 8>
본 발명의 비교예 8은 1차 갈변억제 단계에서 자몽추출물 대신 메타중아황산칼륨을, 2차 갈변억제 단계에서 자몽추출물 대신 비타민E를 사용한 것을 제외하고는 상기 실시예 1과 동일한 방법으로 제조하였다. 도 12는 실험예 4의 비교예 8로, 아황산과 비타민E를 복합처리하여 일반숙성한 청수와인과 가속숙성한 청수와인을 나타낸 사진이다.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.
<비교예 9> <Comparative Example 9>
본 발명의 비교예 9는 1차 갈변억제 단계에서 자몽추출물 대신 메타중아황산칼륨을, 2차 갈변억제 단계에서 자몽추출물 대신 구연산을 사용한 것을 제외하고는 상기 실시예 1과 동일한 방법으로 제조하였다. 도 13은 실험예 4의 비교예 9로, 아황산과 구연산을 복합처리하여 일반숙성한 청수와인과 가속숙성한 청수와인을 나타낸 사진이다.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.
<실험예 1> 갈변억제 처리별 발효형태(CO<Experimental Example 1> Fermentation type by browning inhibition treatment (CO 2 2 발생량) 분석Amount generated) analysis
발효형태는 발효기간에 따른 과실주의 무게감소율(g)로 과실주 내 효모의 CO2 생성량을 측정하였다. 도 3 및 하기 표 1은 각 처리구별 발효기간별 CO2 발생량(무게감소 누적율,g)을 측정한 결과를 나타낸다. 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.
(아황산)Comparative Example 1
(sulfurous acid)
갈변억제 처리구별 발효기간별 CO2 발생량을 분석한 결과, CO2 발생량이 가장 많은 것은 비타민E 단독 첨가구, 발효속도가 가장 빠른 처리구는 구연산 단독 첨가구로 나타났으며, 1차 발효가 완료되는 시기(무게감소 2g 미만)는 모두 약 11일이 소요됨을 확인하였다. 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.
따라서, 구연산을 첨가함으로써 발효액의 Ph를 낮추어 잡균의 오염을 방지하고, 발효초기 효모의 호흡 및 활동(CO2 생성량)을 촉진시켜 발효기간을 단축시킬 수 있음을 확인하였다. 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.
<실험예 2> 산화방지제 및 숙성여부에 따른 이화학적 특성(알코올, pH, 총산, 가용성 고형물, 환원당, 휘발산) 분석<Experimental Example 2> Analysis of physicochemical properties (alcohol, pH, total acid, soluble solids, reducing sugar, volatile acid) according to antioxidants and aging
산화방지제 및 숙성여부에 따른 이화학적 특성으로서 알코올, pH, 총산, 가용성 고형물, 환원당 및 휘발산을 분석하였다. Alcohol, pH, total acid, soluble solids, reducing sugar, and volatile acid were analyzed as physicochemical properties according to antioxidants and aging.
알코올, 산도, 총산, 휘발산 함량은 국세청 주류분석규정에 의하여 측정하였다. Alcohol, acidity, total acid, and volatile acid content were measured according to the National Tax Service's liquor analysis regulations.
알코올 함량을 측정하기 위해 각 시료 100 mL에 증류수 100 mL를 혼합하여 증류하였다. 증류액 약 80 mL를 받고 증류수로 100 mL까지 정용한 후 증류액을 15℃로 조정하여 간이 알코올 분석기(AL-3, RIKEN KEIKI, Tokyo, Japan)를 이용하여 측정하였다.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).
pH는 pH 미터기(Metrohm 691, Metrohm, Herisau, Switzerland)로 상온에서 측정하였으며, 가용성 고형분은 굴절당도계(Atago Co., Ltd)로 분석하였다. 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).
산도는 시료 10 mL를 중화시키는데 필요한 0.1 N NaOH (Yakuri pure chemicals Co., Ltd., Kyoto, Japan) 용액이 소비된 mL수를 사용하였고, 총산 함량(%)은 그 값을 주석산으로 환산하여 나타내었다. 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.
아미노산도는 산도를 측정한 시료에 formalin (Yakuri pure chemicals Co., Ltd., Japan) 용액 5 mL를 첨가한 다음 0.1 N NaOH로 적정한 값을 나타내었다. 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.
환원당 분석은 DNS법을 활용하였다. 희석한 시료용액 1 mL에 3,5-dinitrosalicylic acid (Sigma-Aldrich Co., Ltd., USA) 3 mL를 넣고 끓는 수욕 중에서 5분 동안 끓인 다음 실온에서 냉각하였다. 이후 25 mL가 되게 증류수로 채운다. Blank는 시료 대신 증류수 1 mL를 같은 방법으로 처리하였다. 550 nm에서 흡광도를 측정하였다. Glucose standard curve를 이용하여 환원당 함량(%)를 계산하였다. 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.
휘발산 함량은 알코올 농도 측정에 사용한 증류액 30 mL를 취한 후, phenolphthalein (Showa chemicals Inc., Tokyo, Japan) 용액 2∼3방울 첨가한 후 0.01 N NaOH를 이용하여 자홍빛으로 변할 때(pH 8.2-8.3)까지 적정하고 mg/L (ppm)단위로 나타내었다. 분석 결과는 표 2에 나타낸 바와 같다. 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.
증감
율
(%)2) Volatile acid
increase
rate
(%) 2)
(%)Alcohol
(%)
(tartaric acid, %)Total
(tartaric acid, %)
(°Brix)soluble solids
(°Brix)
(%)reducing sugar
(%)
(acetic acid,
mg/L)Volatile acid
(acetic acid,
mg/L)
(%)Alcohol
(%)
(tartaric acid, %)Total
(tartaric acid, %)
(°Brix)soluble solids
(°Brix)
(%)reducing sugar
(%)
(acetic acid,
mg/L)Volatile acid
(acetic acid,
mg/L)
(아황산)Comparative Example 1
(sulfurous acid)
(열처리)Comparative Example 2
(heat treatment)
처리single
process
(자몽)Example
(grapefruit)
(비타민C)Comparative Example 3
(Vitamin C)
(비타민E)Comparative Example 4
(Vitamin E)
(구연산)Comparative Example 5
(citric acid)
복합
처리sulfurous acid
complex
process
(자몽)Comparative Example 6
(grapefruit)
(비타민C)Comparative Example 7
(Vitamin C)
(비타민E)Comparative Example 8
(Vitamin E)
(구연산)Comparative Example 9
(citric acid)
1) Values are mean ±SD(n=3), different letters within the row differ significantly (p<0.05). 1) Values are mean ±SD(n=3), different letters within the row differ significantly ( p <0.05).
2) 증감율 : [(숙성 후 값 -숙성 전 값) / 숙성전 값] × 100 2) Increase/decrease rate: [(value after ripening - value before ripening) / value before ripening] × 100
청수 과일주의 경우 숙성과정에서 총산, 환원당 함량이 다소 감소하는 경향을 보이며, 특히 휘발산의 경우 열처리구와 산화억제제 단독처리구에서 다소 증가하나, 복합처리구에서 감소하는 경향을 나타내었다. 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.
과실주에서 휘발산 함량은 대부분 초산균으로부터 생성된 초산(아세트산)에서 유래한 것으로 그 외 포름산, 프로피온산, 부티르산 등이 미량 존재한다. 휘발산의 함량이 높을 경우 와인의 관능적 특성에 부정적인 영향을 미치게 되는데 평균적으로 0.2∼0.5g/L이며, 이 농도의 경우 와인의 품질과 향미에 영향력을 미치기는 어려우며, 약 1.0∼2.0g/L정도의 함량은 와인의 질에 좋지 않은 영향을 미치게 된다. 유럽의 경우 레드와인은 1.2g/L, 화이트와인은 1.08g/L, 미국의 경우 레드와인 1.2g/L, 화이트와인 1.1g/L으로 휘발산 함량의 법적 한계치를 설정하고 있다. 초산은 와인숙성 중 에탄올과 반응하여 휘발산 함량이 증가하게 되므로 오래된 와인일수록 수치가 상승하여 문제가 될 수 있다. 이외 고온다습한 환경, 포도껍질채 와인을 제조하는 레드와인의 경우 박테리아의 영양분으로 작용하여 휘발산 함량이 증가할 수 있다.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.
본 발명의 휘발산 함량은 이취 등 과실주의 품질특성에 부정적인 영향을 미칠 수준은 아니나, 대부분 가속숙성 과정을 통해 대부분 증가하는 경향을 나타내었다. 특이적으로 아황산 및 자몽추출물과 비타민 E 복합처리구의 경우, 숙성과정에서 각각 -56.57%, -5.68% 감소한 것으로 나타났다. 이들 처리구의 경우 저온에서 3개월 숙성 시 휘발산이 오히려 감소하는 효과를 나타낼 것으로 볼 수 있는데 특히 자몽추출물의 경우 나린진 등 항박테리아 효과로 인해 휘발산 함량이 감소한 것을 확인하였다. 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.
<실험예 3> 청수와인 숙성전후 산화효소(PPO) 활성 비교<Experimental Example 3> Comparison of oxidase (PPO) activity before and after maturation of Cheongsu wine
Polyphenol oxidase(PPO) 활성은 1분 동안 0.01을 증가시키는 효소량으로 나타내었다. 측정은 0.1 M potassium phosphate buffer 2.8 mL와 조효소액 0.2 mL를 혼합하여 35℃에서 5분간 가온하였다. 420 nm에서 흡광도를 측정하였다. Blank는 0.1 M potassium phosphate buffer 3 mL를 420 nm에서 흡광도를 측정하였다.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))Polyphenol oxidase activity (U/mL) = (Es - Eb) ÷ (0.01 × 5 (T))
분석 결과는 표 3에 나타낸 바와 같다. The analysis results are shown in Table 3.
(%)increase/decrease ratio
(%)
처리single
process
(비타민C)Comparative Example 3
(Vitamin C)
(비타민E)Comparative Example 4
(Vitamin E)
(구연산)Comparative Example 5
(citric acid)
복합
처리sulfurous acid
complex
process
(자몽)Comparative Example 6
(grapefruit)
(비타민C)Comparative Example 7
(Vitamin C)
(비타민E)Comparative Example 8
(Vitamin E)
(구연산)Comparative Example 9
(citric acid)
1) Values are mean ±SD(n=3), different letters within the row differ significantly (p<0.05). 1) Values are mean ±SD(n=3), different letters within the row differ significantly ( p <0.05).
과채류의 효소적 갈변을 유도하는 산화효소인 PPO(polyphenol oxidase) 활성을 숙성 전후 비교하였을 때, 자몽추출물 단독처리구와 아황산+비타민E 복합처리구의 경우 감소(-9.04 ∼ -18.92%)하는 경향을 보였다. 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. .
PPO는 구리를 함유하는 금속효소로 폴리페놀류를 산소의 존재하에서 퀴논 화합물로 산화시키고, 생성된 퀴논은 계속해서 산화되고 중합 또는 축합되어 갈색의 멜라닌을 형성한다. PPO가 작용하는 기질에는 gallic acid, caffeic acid, chlorogenic acid, catechin, epicatechin, pyrocatechin, catechol, quercetin, pyrogallol, hesperidin, rutin, arbutin, quinol 등이 있으며, 이들 기질 및 효소의 함량과 분포는 식물의 종류나 품종에 따라 달라 이에 대한 갈변도도 달라진다. 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.
과일류는 공기중에서 갈변하는데, 이것은 chlorogenic acid, pyrocatechin 등의 폴리페놀류가 PPO에 의해 퀴논으로 산화되고 이것이 산화되고 중합 또는 축합되어 갈색의 멜라닌을 형성하는 것이다. 효소적 갈변은 효소, 기질, 산소의 세가지 요소가 있을 때 일어나므로 효소의 불활성화와 효소의 최적 조건의 변동에 의한 억제방법이 이용된다(가열처리, pH, 온도, 효소저해제(아황산, 소금 등), 효소 및 기질제거, 산소 차단, 환원성 물질 첨가(아스코르브산), 금속이온 제거, 과즙이용(구연산 및 비타민C) 등). 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.).
자몽추출물의 경우 자몽 내 함유된 구연산 및 비타민C가 환원제로 이용되어 산화적 갈변을 억제(-18.92%)하는 것을 확인하였다. 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%).
한편 비타민 E 처리구의 경우 숙성 후 PPO 증감율이 -9.04%로 감소하였으나 숙성 전후, 효소활성이 유의적으로 가장 높게 나타나(p<0.05), 산화적 갈변을 억제하는 유도제로서 적합하지 않은 것을 확인하였다. 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.
<실험예 4> 청수와인 숙성전후 색도 비교<Experimental Example 4> Comparison of color of Cheongsu wine before and after aging
색도는 Color meter(Ultra Scan PRO, Hunter Lab Inc., Reston, Virginia, USA)를 사용하여 L(lightness), a(redness), b(yellowness) 값을 측정하였다. 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).
측정 결과는 표 4에 나타낸 바와 같다. The measurement results are as shown in Table 4.
증감
비율
(%)δE
increase
ratio
(%)
(아황산)Comparative Example 1
(sulfurous acid)
(열처리)Comparative Example 2
(heat treatment)
처리single
process
(자몽)Example
(grapefruit)
(비타민C)Comparative Example 3
(Vitamin C)
(비타민E)Comparative Example 4
(Vitamin E)
(구연산)Comparative Example 5
(citric acid)
복합
처리sulfurous acid
complex
process
(자몽)Comparative Example 6
(grapefruit)
(비타민C)Comparative Example 7
(Vitamin C)
(비타민E)Comparative Example 8
(Vitamin E)
(구연산)Comparative Example 9
(citric acid)
1) Lightness (100 = white, 0 = black) 1) Lightness (100 = white, 0 = black)
2) Redness (+ = yellow, - = green) 2) Redness (+ = yellow, - = green)
3) Yellowness (+ = red, - = blue) 3) Yellowness (+ = red, - = blue)
4) δE was calculated by the different of ( ) 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). 5) Values are mean ±SD(n=3), different letters within the row differ significantly ( p <0.05).
청수 와인의 숙성 후 색도를 비교하였을 때 처리구 중 δE값이 유의적으로 낮게 나타난 것은 비타민 C 처리구(8.33)와 자몽처리구(10.83)로 나타났다. 숙성 후 색도를 살펴보면 대조구 외 자몽처리구(23.11)의 색도가 유의적으로 가장 낮아 갈변의 억제 효과가 가장 우수한 것으로 나타났다. 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.
따라서, 25℃ 기준 최소 약 3개월 숙성하였을 때 자몽추출물 첨가 시 청수 와인의 산화적 갈변 억제에 긍정적인 영향을 미치는 것을 확인하였다. 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.
비타민 C(아스코르브산)의 경우 강한 환원력을 가지고 있어 항산화제 또는 갈변 방지제로 채소, 과일, 과즙 등의 가공식품의 갈변 방지를 위해 많이 사용된다. 그러나 비타민 C가 일단 비가역적으로 산화되면 산화 생성물들은 계속 산화 및 중합하여 갈색 물질을 형성하거나 아미노 화합물 또는 유기산류와 반응하여 갈색 물질을 형성하므로 비타민 C 함량이 많은 과일류 가공품에서는 갈변이 문제가 된다. 비타민 C의 산화에 의한 갈변은 pH가 낮을수록 잘 발생하며, 산소의 유무에 관계없이 쉽게 일어난다. 산소 존재 시 비타민 C는 가역적으로 산화되어 데히드로아스코르브산(DHA)가 되며, 다시 2,3-디케토굴론산(2,3-diketogulonic acid)을 거쳐 L-wylosone이 된 다음, 푸란 유도체인 5-methyl-3,4-dihydroxytetron)의 형태로 자체 중합, 축합 반응을 일으키거나 메일러드 반응을 통해 갈색 물질을 형성한다. 한편 산소가 없는 경우 데히드로아스코르브산을 거치지 않고 자동으로 분해되어 furfural을 형성하고 이는 중합되어 갈색 물질을 형성한다. 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.
한편 아황산은 산화를 억제하는 항산화제로서 갈변 및 미생물 억제효과 등으로 산업에서 가장 많이 활용하는 첨가제이나 과다섭취 시 여러 부작용(두통, 위점막 자극, 기관지염 등)을 발생할 수 있다. 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.).
따라서, 본 발명의 자몽추출물을 이용한 청수와인 제조방법에 의하면 아황산 등의 화학 첨가제를 대체할 수 있는 천연 산화방지제를 제공할 수 있다. 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.
모든 데이터는 3회 반복 측정하였으며, 평균±표준편차로 표시하였다. 각 처리구들 사이의 성분변화는 Minitab 16 (Minitab Inc., State college, Pennsylvania, USA) 프로그램을 이용하여 품질 특성에 대해 처리구간의 유의적인 차이를 알아보기 위해 유의수준 5% (p<0.05)로 설정하여 ANOVA분석을 수행하였다. 시료 간 유의적인 차이가 있을 경우, α=0.05 수준에서 Duncan의 다중범위 검정을 실시하였다. 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.
1) 포도를 제경, 파쇄 및 압착하여 포도과즙을 제조하는 단계;
2) 상기 포도과즙에 자몽추출물을 첨가하여 1차 갈변억제하는 단계;
3) 상기 1차 갈변억제 처리된 포도과즙에 설탕을 첨가하여 당도를 조절하는 단계;
4) 상기 당도를 조절한 혼합물에 효모를 첨가하는 단계;
5) 상기 효모가 첨가된 혼합물을 1차 발효하는 단계;
6) 상기 일차 발효물을 압착하여 착즙물을 얻는 단계;
7) 상기 착즙물을 잔당발효하여 침전물을 분리하는 단계; 및
8) 상기 침전물을 분리한 잔당발효물에 자몽추출물을 첨가하여 2차 갈변억제하는 단계;를 포함하는 것을 특징으로 하는 갈변이 억제된 와인의 제조방법.
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.
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