JP5662984B2 - Barreled fruit wine products and methods related thereto - Google Patents

Description

  The present invention relates to a barreled fruit liquor product and a method related thereto, and more particularly, to corrosion prevention of a stainless steel barrel filled with fruit wine.

  Conventionally, for example, Patent Document 1 describes a method of packaging wine in a two-piece aluminum can having an anticorrosion coating on its inner surface. In addition, it has been common to add sulfurous acid as an antioxidant to wine.

JP 2005-503971 A

  However, when wine with sulfurous acid added is filled into a stainless steel barrel, the barrel may corrode.

  The present invention has been made in view of the above problems, and an object thereof is to provide a barreled fruit wine product in which corrosion of a stainless steel barrel is effectively suppressed and a method related thereto.

  A barreled fruit liquor product according to an embodiment of the present invention for solving the above-described problems includes a stainless barrel and a fruit wine filled with the barrel and not containing sulfurous acid. To do. According to the present invention, it is possible to provide a barreled fruit wine product in which corrosion of a stainless steel barrel is effectively suppressed.

In the barreled fruit wine product, the fruit wine may be an effervescent fruit wine. In this case, the carbon dioxide pressure at 20 ° C. in the barrel may be in the range of 1.5 to 5.0 kg / cm ² . Further, the volume of the barrel may be 5 to 50L.

  The manufacturing method of the barreled fruit wine product which concerns on one Embodiment of this invention for solving the said subject includes filling the fruit wine to which a sulfurous acid is not added to the stainless steel barrel. . ADVANTAGE OF THE INVENTION According to this invention, the manufacturing method of the barreled fruit wine product in which the corrosion of the stainless steel barrel was suppressed effectively can be provided.

Moreover, in the manufacturing method of the said barrel stuffing product, the said fruit liquor is good also as being an effervescent fruit liquor. In this case, the fruit liquor may be filled in the barrel so that the carbon dioxide pressure at 20 ° C. in the barrel is in a range of 1.5 to 5.0 kg / cm ² . Further, the volume of the barrel may be 5 to 50L.

  The method according to an embodiment of the present invention for solving the above-described problem is a case in which a fruit wine to which sulfurous acid is added is filled into a stainless steel barrel by filling the fruit wine to which sulfurous acid is not added. In comparison, it is characterized by suppressing the corrosion of the barrel. ADVANTAGE OF THE INVENTION According to this invention, the method of suppressing effectively the corrosion of the stainless steel barrel filled with fruit liquor can be provided.

In the method, the fruit liquor may be a sparkling fruit liquor. In this case, the barrel is filled with the sparkling fruit liquor not added with sulfurous acid so that the carbon dioxide pressure at 20 ° C. in the barrel is in the range of 1.5 to 5.0 kg / cm ^2. Thereby, while suppressing the corrosion of the said barrel, it is good also as suppressing the flavor deterioration of the said sparkling fruit liquor compared with the case where the said carbon dioxide gas pressure is outside the said range. Further, the volume of the barrel may be 5 to 50L.

  A method according to an embodiment of the present invention for solving the above-described problem is to prepare a stainless steel barrel filled with fruit liquor to which sulfurous acid is not added and to which a pouring device is attached; And pouring the fruit liquor into a drinking container through the pouring device. ADVANTAGE OF THE INVENTION According to this invention, the method of supplying fruit wine from the said barrel can be provided, suppressing the corrosion of a stainless steel barrel effectively.

In the method, the fruit liquor may be a sparkling fruit liquor. In this case, the carbon dioxide pressure at 20 ° C. in the barrel may be in the range of 1.5 to 5.0 kg / cm ² . Further, the volume of the barrel may be 5 to 50L.

  According to the present invention, it is possible to provide a barreled fruit wine product in which corrosion of a stainless steel barrel is effectively suppressed and a method related thereto.

In Example 1 which concerns on one Embodiment of this invention, it is explanatory drawing which shows an example of the result of having performed the sensory test of fruit liquor. In Example 2 which concerns on one Embodiment of this invention, it is explanatory drawing which shows an example of the result of having performed the sensory test of fruit liquor. In Example 3 which concerns on one Embodiment of this invention, it is explanatory drawing which shows an example of the result of having evaluated the elution of iron from the barrel filled with fruit liquor.

  Hereinafter, an embodiment of the present invention will be described. Note that the present invention is not limited to the present embodiment.

  The barreled fruit liquor product according to the present embodiment (hereinafter referred to as “the present product”) includes a stainless barrel and a fruit liquor filled with the barrel to which sulfurous acid is not added.

  The barrel included in the product is not particularly limited as long as it is a barrel that can be filled with fruit liquor and is made of stainless steel. The barrel is, for example, a container for transporting fruit wine. That is, in this case, the keg is used when transporting the fruit liquor, such as when shipping pre-produced fruit liquor (for example, fruit liquor produced in advance using a container other than the keg). It is a barrel that fills.

  Moreover, the barrel has a spout portion to which a pouring device (so-called server, dispenser, etc.) for pouring fruit wine filled in the barrel into a drinking container (wine glass, champagne glass, etc.) is attached. It is good. Moreover, it is good also as the pouring tool being attached to the barrel.

  The stainless steel constituting the barrel is not particularly limited. For example, when the barrel is made of stainless steel having relatively low corrosion resistance to sulfurous acid (that is, stainless steel that can be corroded by sulfurous acid), the corrosion of the barrel. The effect of the present invention for preventing the problem becomes remarkable.

  In this case, for example, the barrel may be made of stainless steel with a Mo content of less than 2.00%, and stainless steel that does not substantially contain Mo (for example, the Mo content is 0.6% or less). Stainless steel).

  Further, the barrel may be made of, for example, stainless steel with a Ni content of less than 10.00%. The Ni content is less than 10.00% and the Mo content is less than 2.00%. It may be made of stainless steel, and is made of stainless steel having a Ni content of less than 10.00% and substantially free of Mo (for example, a stainless steel having a Mo content of 0.6% or less). It is good as well.

  Specifically, the stainless steel constituting the barrel may be, for example, SUS304 or SUS304L. SUS304 contains 18.00 to 20.00% Cr, 8.00 to 10.50% Ni, is substantially free of Mo, and can be corroded by contact with sulfurous acid. SUS304L contains 18.00 to 20.00% Cr, 9.00 to 13.00% Ni, is substantially free of Mo, and can be corroded by contact with sulfurous acid.

  For example, SUS316L containing 16.00 to 18.00% Cr, 12.00 to 15.00% Ni, and 2-3% Mo, or 16.00 to 18.00% Cr, Ni SUS316 containing 10.00 to 14.00% and further 2-3% of Mo has relatively high corrosion resistance.

  Although the volume of a barrel is not specifically limited, For example, it is good also as being 5-50L, and good also as being 5-30L. In general, the volume of the tank (fermentation tank) used for the fermentation of the fruit liquor is 25,000 to 150,000 L, and the tank (blending tank) used for blending the fruit liquor after fermentation with other components is used. The volume is 200-5000L. In general, the fermentation tank and the blend tank are made of stainless steel having a relatively high corrosion resistance such as SUS316L.

  The fruit liquor contained in this product is not particularly limited as long as it is an alcoholic beverage produced using fruits as raw materials. The fruit is not particularly limited as long as it is used in the production of alcoholic beverages. One or more selected from the group consisting of one or more selected from the group consisting of cranberries may be used. Fruit wine is produced using fruit juice collected from such fruits.

  Fruit liquor may be produced by performing alcoholic fermentation using fruits as raw materials. In this case, for example, a fruit liquor is produced by preparing a pre-fermentation solution containing fruit juice collected from fruits and adding yeast (for example, wine yeast) to the pre-fermentation solution to perform alcoholic fermentation. In addition, fruit liquor may be produced by adding components such as distilled liquor (brandy, etc.) and / or sugars in the middle of the alcohol fermentation process and / or after completion of the alcohol fermentation process.

  The alcohol content of the fruit wine is not particularly limited, but the fruit wine may contain, for example, 5 to 20% by volume of ethanol. Specifically, the fruit wine may be, for example, wine or cider. When the fruit wine is wine, the wine may be, for example, fruit wine. The color of the fruit liquor is not particularly limited. For example, when the fruit liquor is wine, the fruit liquor may be red wine, white wine, or rosé wine.

  The fruit liquor may be an effervescent fruit liquor. Effervescent fruit liquor is a fruit liquor that contains carbonic acid and has effervescence. Specifically, the sparkling fruit liquor may be, for example, sparkling wine such as sparkling wine or sparkling cider. When the fruit wine is a sparkling wine, the sparkling wine may be, for example, a sparkling fruit wine. The color of the sparkling fruit wine is not particularly limited. For example, when the fruit wine is a sparkling wine, the fruit wine may be a sparkling red wine, a sparkling white wine, or a sparkling rose wine.

  The fruit liquor is not limited to the one that is effervescent fruit liquor, and may be non-effervescent fruit liquor that does not have effervescence. That is, for example, when the fruit liquor is wine, the fruit liquor may be sparkling wine or non-foaming wine.

  One of the characteristics of this product is that no sulfurous acid is added to the fruit wine. That is, for example, sulfite is generally added as an antioxidant to fruit wines such as wine in the production process. This external addition of sulfite is performed by addition of sulfite (for example, one or more selected from the group consisting of sodium sulfite, sodium hyposulfite, sulfur dioxide, potassium pyrosulfite and sodium pyrosulfite).

  On the other hand, sulfite is not added to the fruit liquor contained in this product during the production process. In addition, when producing fruit liquor by performing alcoholic fermentation using yeast, the said fruit liquor may contain the trace amount sulfurous acid produced | generated by the said yeast.

  However, the sulfurous acid produced by such yeast is not added externally, and its concentration is significantly smaller than the concentration of sulfurous acid added externally as an antioxidant. That is, for example, in general, when sulfurous acid is added to wine as an antioxidant, the sulfurous acid content of the fruit liquor is 50 to 350 ppm.

  On the other hand, the sulfurous acid content of the fruit liquor containing no sulfurous acid contained in this product is, for example, less than 20 ppm. In addition, the sulfurous acid content of fruit liquor is measured by, for example, the aeration distillation / titration method (Rankine method) which is a predetermined analysis method (predetermined method) of the National Tax Agency of Japan.

  In this product, since the stainless steel barrel is filled with fruit liquor to which sulfurous acid is not added, corrosion of the barrel is effectively prevented. That is, when filling a stainless steel barrel with fruit liquor to which sulfurous acid has been added, for example, the stainless steel inner surface of the barrel can be corroded by contact with the sulfurous acid. On the other hand, in this product, since the stainless steel barrel is filled with fruit liquor to which no sulfurous acid is added, corrosion of the stainless steel inner surface of the barrel is effectively prevented. Moreover, in this product, when the fruit liquor is an effervescent fruit liquor, the flavor deterioration of the fruit liquor due to oxidation can be effectively prevented.

Furthermore, when this product contains effervescent fruit liquor, the carbon dioxide gas pressure at 20 ° C. in the barrel may be in the range of 1.5 to 5.0 kg / cm ² , and 1.5 to 3. it may be in the range of 5 kg / cm ^2, may be in the range of 1.5~3.0kg / cm ^2. When the carbon dioxide pressure in the barrel is within the above range, it is possible to effectively prevent the flavor deterioration of the fruit wine due to oxidation, and to effectively improve the flavor of the fruit wine.

  The method according to the present embodiment (hereinafter referred to as “the present method”) is, for example, a method for producing a barreled fruit liquor product (this product), in which a sulfite is not added to a stainless barrel. Filling.

  In this case, in the present method, for example, fruit liquor produced in advance without adding sulfurous acid is filled in a stainless steel barrel. This fruit sake may be, for example, a fruit wine produced in advance using a container other than a barrel without adding sulfurous acid.

  The fruit liquor may be, for example, a fruit liquor produced in advance by performing alcoholic fermentation. In this case, the fruit liquor may be, for example, a fruit liquor produced in advance by performing alcoholic fermentation using a container other than a barrel without adding sulfurous acid.

  In this method, the fruit wine may be filled in a stainless steel barrel when the fruit wine is transported, for example, when a pre-produced fruit wine is shipped. In this case, as described above, the barrel may have a spout part to which the spouting device is attached. Moreover, it is good also as the pouring tool being attached to the barrel.

In this method, the fruit liquor may be an effervescent fruit liquor. In this case, in this method, it is good also as filling fruit wine so that the carbon dioxide gas pressure in 20 degreeC in the said barrel may become in the range of 1.5-5.0 kg / cm < ² >.

The fruit liquor may be filled so that the carbon dioxide pressure at 20 ° C. in the barrel is in the range of 1.5 to 3.5 kg / cm ^2. may be filled so that the range of cm ^2. In addition, the method in particular of adjusting the carbon dioxide gas pressure in a barrel is not restricted, For example, it is good also as employ | adopting a well-known method.

  Moreover, this method is good also as including the manufacturing process of fruit liquor as mentioned above. That is, in this case, for example, the present method prepares a pre-fermentation solution containing fruit juice collected from fruits, adds yeast (for example, wine yeast) to the pre-fermentation solution, performs alcoholic fermentation, and produces sulfite. It is good also as filling the stainless steel barrel with the process which manufactures fruit liquor without adding further, and the said fruit liquor manufactured by the said process.

  This method is, for example, a method of suppressing corrosion of the barrel by filling the barrel made of stainless steel with the fruit liquor to which sulfurous acid is not added, as compared with the case of filling the sake with the sulfurous acid added. It may be there.

  That is, in this method, by adopting a fruit liquor to which sulfite is not added as a fruit liquor to be filled in a stainless steel barrel, the barrel is compared with a case where sulfurous acid is added to the fruit liquor. Can be effectively suppressed.

In the present method, the fruit liquor may be an effervescent fruit liquor. In this case, the stainless steel barrel is filled with effervescent fruit liquor to which sulfurous acid is not added so that the carbon dioxide pressure at 20 ° C. in the barrel is in the range of 1.5 to 5.0 kg / cm ^2. By doing so, it is good also as a method of suppressing the flavor deterioration of the said sparkling fruit wine compared with the case where the said carbon dioxide gas pressure is outside the said range while suppressing the corrosion of the said barrel.

The effervescent fruit liquor may be filled so that the carbon dioxide pressure at 20 ° C. in the barrel is in the range of 1.5 to 3.5 kg / cm ² . It is good also as filling so that it may become in the range of 0 kg / cm < ² >.

  As the fruit wine to be filled in a stainless steel barrel, an effervescent fruit wine to which sulfite is not added is adopted, and the effervescent fruit wine is added to the barrel so that the carbon dioxide pressure in the barrel is within the above range. By filling the inside, not only the corrosion of the barrel is effectively suppressed, but also the flavor deterioration of the sparkling fruit wine due to oxidation in the barrel is effectively suppressed, and the flavor of the sparkling fruit wine Can be effectively improved.

  The method includes, for example, preparing a stainless steel barrel filled with a fruit liquor to which sulfurous acid has not been added and having a pouring device attached thereto, and the fruit liquor from the barrel via the pouring device. It is good also as being a method including pouring into a drinking container.

  That is, in this method, by preparing this product with an extraction device for pouring fruit liquor and pouring the fruit wine from the product into the drinking container through the extraction device, The fruit liquor can be supplied to the consumer while effectively suppressing the corrosion of the barrel.

In the present method, the fruit liquor may be an effervescent fruit liquor. In this case, the carbon dioxide pressure in the barrel at 20 ° C. may be in the range of 1.5 to 5.0 kg / cm ² . Incidentally, carbon dioxide gas pressure in the barrel may be in the range of 1.5~3.5kg / cm ^2, may be in the range of 1.5~3.0kg / cm ^2.

  When the carbon dioxide gas pressure in the barrel included in this product is within the above range, not only the corrosion of the barrel is effectively suppressed, but also flavor deterioration due to oxidation in the barrel is effectively suppressed, and Effervescent fruit liquor with improved flavor can be supplied to consumers.

  Next, specific examples according to the present embodiment will be described.

[Manufacture of fruit wine]
Sparkling white wine to which sulfite was not added was produced as a fruit wine. That is, a fruit juice raw material for white wine containing white grape juice, having a sugar content of 5 w / v% and an acidity of 0.6 w / v% was prepared. Next, in the fermentation tank, wine yeast (Saccharomyces cerevisiae) was added to the fruit juice material, and alcohol fermentation was performed. And the crude wine after alcohol fermentation was filtered and the clear white wine was obtained.

  Further, in the blending tank, other components (liquid sugar and the like) were added to the white wine, and gas was added to dissolve the carbon dioxide gas in the white wine to obtain a sparkling white wine.

250 mL of sparkling white wine produced in this manner is placed in a glass bottle for 250 mL (the empty volume after filling 250 mL of white wine is about 10 mL), and the carbon dioxide pressure at 20 ° C. in the bottle is a predetermined value ( 0.0 kg / cm ² , 0.5 kg / cm ² , 1.0 kg / cm ² , 1.5 kg / cm ² , 2.0 kg / cm ² , 2.5 kg / cm ² , 3.0 kg / cm ² or 3 Bottled sparkling white wine product was prepared by filling and sealing to 5 kg / cm ² ).

[sensory test]
The bottled sparkling white wine product produced as described above was opened, sparkling white wine was poured from the bottle into a glass, and a sensory test was conducted by four skilled panelists. In the sensory test, two points of “exhilarating drinking mouth (including fresh fruit scent)” (Evaluation I) and “smooth aftertaste” (Evaluation II) of the sparkling white wine were evaluated.

  In the evaluation, each panelist gave 1, 2, 3, 4 or 5 points to each product, and the arithmetic average value (average score) of the points given by 4 persons was calculated for each product. In addition, the high score was provided, so that evaluation was high.

[result]
In FIG. 1, the evaluation result in a sensory test is shown. As shown in FIG. 1, as the carbon dioxide pressure increased, the average score given by the sensory test also increased and increased. In particular, when the carbon dioxide pressure was 1.5 kg / cm ² or more, the average score exceeded 3 and high evaluation was obtained.

[Manufacture of fruit wine]
Sparkling red wine to which sulfite was not added was produced as a fruit wine. That is, a fruit juice raw material for red wine containing red grape juice, having a sugar content of 5 w / v% and an acidity of 0.6 w / v% was prepared. Next, in the fermentation tank, wine yeast (Saccharomyces cerevisiae) was added to the fruit juice material, and alcohol fermentation was performed. And the crude wine after alcohol fermentation was filtered and the clear red wine was obtained.

  Further, in the blending tank, other components (liquid sugar and the like) were added to the red wine, and a gas was added to dissolve the carbon dioxide gas in the red wine to obtain a bottled sparkling red wine.

The 250 mL of sparkling red wine thus produced is placed in a glass bottle for 250 mL (the empty volume after filling with 250 mL of white wine is about 10 mL), and the carbon dioxide pressure at 20 ° C. in the bottle is a predetermined value (0 0.0 kg / cm ² , 0.5 kg / cm ² , 1.0 kg / cm ² , 1.5 kg / cm ² , 2.0 kg / cm ² , 2.5 kg / cm ² or 3.0 kg / cm ² ) A sparkling red wine product was prepared by filling and sealing as follows.

[sensory test]
The bottled sparkling red wine product produced as described above was opened, sparkling red wine was poured from the bottle into a glass, and a sensory test was conducted by four skilled panelists. In the sensory test, two points were evaluated for the sparkling red wine: “fresh refreshing mouth (including fresh fruit aroma)” (Evaluation I) and “smooth aftertaste” (Evaluation II). In the evaluation, each panelist gave 1, 2, 3, 4 or 5 points to each product, and the arithmetic average value (average score) of the points given by 4 persons was calculated for each product.

[result]
In FIG. 2, the evaluation result in a sensory test is shown. As shown in FIG. 2, as the carbon dioxide pressure increased, the average score given by the sensory test also increased and increased. In particular, when the carbon dioxide pressure was 1.5 kg / cm ² or more, the average score was 3 or more, and high evaluation was obtained.

[Manufacture of fruit wine]
As in Example 1 above, sparkling white wine to which sulfite was not added was produced as a fruit liquor.

[Filling of fruit wine into a barrel]
As the barrel made of stainless steel, an unused barrel and a used barrel that was once filled with sparkling white wine and then washed were used. These barrels were barrels made of stainless steel SUS304 for 10 L, which is also used for beer.

Each barrel was filled with 10 L of sparkling white wine produced as described above so that the carbon dioxide pressure at 20 ° C. in the barrel was 2.7 kg / cm ² . The volume of the empty space of the barrel filled with 10 L of sparkling white wine was about 70 mL.

[Evaluation of iron elution]
The barrel filled with sparkling white wine as described above was stored at 27 ° C. for 4 weeks. During this time, immediately after filling the barrel of sparkling white wine, at the time when two weeks have passed since the filling, and at the time when four weeks have passed since the filling, the concentration of iron contained in the sparkling white wine in the barrel is measured. did.

  Specifically, first, 5 mL of nitric acid was added to 20 mL of a sample made of sparkling white wine collected from a barrel, and yttrium was added as an internal standard to 5 mg / L. Subsequently, the concentration of iron in the sample was measured using an inductively coupled plasma emission spectrometer (ICPE-9000, manufactured by Shimadzu Corporation) (iron measurement wavelength: 238.204 nm). In addition, the standard curve of the calibration curve is 0.0 mg / L, 0.1 mg / L, 1.0 mg / L or 10.0 mg / L on the sample collected immediately after filling the used barrel. It was made using a standard sample prepared by adding

[result]
In FIG. 3, the result of having measured the iron concentration (mg / L) in the sparkling white wine extract | collected from the barrel in each storage time is shown. As shown in FIG. 3, the iron concentration in the sparkling white wine in the barrel did not substantially change throughout the storage period when either an unused barrel or a used barrel was used.

  That is, when a sparkling white wine to which sulfurous acid has not been added is filled in a stainless steel barrel and stored, elution of iron from the stainless steel inner surface of the barrel in contact with the sparkling white wine (corrosion of the inner surface) ) Was confirmed not to occur substantially.

Claims (6)

A barrel having an inner surface made of SUS304 or SUS304L having a volume of 5 to 30 L;
And effervescent fruit wine with no sulfurous acid added to the barrel,
The keg is filled with the effervescent fruit liquor produced in advance by performing alcoholic fermentation using a container other than the keg, and the effervescent fruit liquor filled in the keg is a drinking container. Has a spout part to which a server for pouring is attached,
Carbonated gas pressure at 20 ° C. in the barrel is in the range of 1.5 to 5.0 kg / cm ² . The barreled fruit wine product according to claim 1, wherein the inner surface of the barrel is not subjected to a treatment for forming a passive film. Filling a barrel having an inner surface made of SUS304 or SUS304L having a volume of 5 to 30 L with an effervescent fruit liquor not added with sulfurous acid,
The keg is filled with the effervescent fruit liquor produced in advance by performing alcoholic fermentation using a container other than the keg, and the effervescent fruit liquor filled in the keg is a drinking container. Has a spout part to which a server for pouring is attached,
Filling the barrel with the effervescent fruit liquor so that the carbon dioxide pressure at 20 ° C. in the barrel is in the range of 1.5 to 5.0 kg / cm ^2. Product manufacturing method. The method for producing a barreled fruit wine product according to claim 3, wherein the inner surface of the barrel is not subjected to a treatment for forming a passive film. Preparing a barrel having an inner surface made of SUS304 or SUS304L filled with effervescent fruit wine without added sulfurous acid and having a server attached volume of 5-30 L;
Pouring the sparkling fruit liquor from the barrel through the server into a drinking container,
The barrel is filled with the effervescent fruit liquor produced in advance by performing alcoholic fermentation using a container other than the barrel, and the effervescent fruit liquor filled in the barrel is drunk. A spout part to which the server for pouring into a container is attached;
The carbon dioxide pressure at 20 ° C. in the barrel is in the range of 1.5 to 5.0 kg / cm ² . The method according to claim 5 , wherein the inner surface of the barrel is not subjected to a treatment for forming a passive film.

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