JP7518643B2 - Fruit wine and its manufacturing method - Google Patents

Description

The present invention relates to fruit liquor and a method for producing fruit liquor, and in particular to fruit liquor such as cider and a method for producing the same.

Fruit liqueurs (e.g. cider) made from fermented apple juice after squeezing are characterized by their fresh, clean taste.

As a technology related to fruit wines such as cider, Patent Document 1 (JP Patent Publication No. 2018-186794) discloses a technology that aims to provide an antioxidant-free fruit wine that has reduced sweetness and fruit flavors for eating raw, and has a complex flavor that is characteristic of an alcoholic fruit wine. Patent Document 1 describes a solution to this problem by including at least one barrel aroma component selected from the group consisting of oak lactone and eugenol at a concentration of 10 ppb or more.

JP 2018-186794 A

If it were possible to impart new flavors to fruit-derived liquors such as cider, it would be possible to stimulate a certain level of demand. Therefore, the objective of the present invention is to provide a fruit liquor that can impart new flavors and a method for producing the same.

In order to solve the above problems, the present invention includes the following.
[1] A method for producing a fruit wine containing β-damascenone in an amount of 5 ppb or more, comprising the steps of: holding fruit juice at 80°C or higher and 100°C or lower for 10 minutes or longer; and fermenting the fruit juice after the holding step.
[2] The method according to [1], wherein the holding step includes a step of holding the fruit juice at 90°C or higher and 100°C or lower for 30 minutes or longer.
[3] The method according to [1] or [2], wherein the fruit wine contains β-damascenone in an amount of 5 ppb or more and 30 ppb or less.
[4] The method according to any one of [1] to [3], wherein the fruit juice is apple juice.
[5] The method according to any one of [1] to [4], wherein the fruit wine is sparkling.
[6] The method according to any one of [1] to [5], wherein after the holding step, the fermenting step is carried out without diluting the fruit juice.
[7] A method for imparting a compote-like flavor to a fruit wine containing β-damascenone in an amount of 5 ppb or more, the method comprising the steps of: holding fruit juice at 80°C or higher and 100°C or lower for 10 minutes or longer; and fermenting the fruit juice after the holding step.
[8] The method according to [7], wherein the fruit juice is apple juice.
[9] A fruit wine having a β-damascenone concentration of 5 ppb or more and 30 ppb or less.
[10] The fruit wine according to [9], which is an apple-derived beverage.
[11] The fruit wine described in [9] or [10], which is sparkling.

The present invention provides a fruit wine that can impart a new flavor and a method for producing the same.

One embodiment of the present invention is described below.

The present embodiment relates to a fruit wine obtained by fermenting fruit juice.
The fruit wine according to this embodiment can be obtained by a method including a step of preserving fruit juice under specific conditions, which will be described in detail below, and a step of fermenting the heated fruit juice. By including the step of preserving fruit juice under specific conditions, it is possible to impart a flavor never before seen to the fruit wine.
Fruits that are the raw material for fruit liquor are not particularly limited, but include apples, grapes, plums, strawberries, peaches, and pears. Among these, apples are preferred. In other words, it is preferred to use apple juice as the fruit juice. By storing the apple juice under specific conditions, a compote-like flavor is imparted, and a fruit liquor with a flavor never before seen can be obtained.
Compote is a traditional European preserved fruit made by stewing fruit in water or a thin sugar solution. Compared to jam, it retains the flavor and texture of the fruit itself and has a lower sugar content. However, it has a flavor similar to apple jam or apple pie.

Furthermore, the fruit wine according to this embodiment is preferably sparkling. More preferably, the fruit wine according to this embodiment is cider (sparkling fruit wine made from apples).

The method for producing fruit wine according to this embodiment is described in detail below.

First, the apples are squeezed to prepare the raw juice.
The fruit juice used has a Brix of, for example, 5 to 20%. The Brix is preferably 10 to 16%. After squeezing the fruit juice, it is subjected to an enzyme treatment, and the solid content is removed by filtration.

Next, the prepared fruit juice is held (heated) at a temperature between 80°C and 100°C for 10 minutes or more. If the holding temperature is 80°C or higher, a fruit wine with a sufficient compote-like flavor is obtained. If the holding temperature is 100°C or lower, no unpleasant flavor is imparted. The holding temperature is preferably between 90°C and 100°C.

The heating time in the holding step should be 10 minutes or more. If it is 10 minutes or more, a compote-like flavor is sufficiently imparted. The heating time is preferably 30 minutes or more, and more preferably 45 minutes or more.

The retention time is preferably 150 minutes or less, more preferably 120 minutes or less, and even more preferably 90 minutes or less. If it is within this range, no unpleasant flavor will be imparted.

The holding step is preferably carried out under normal pressure and in an air atmosphere.

After the holding step, the juice is cooled to below 30°C (preferably 8-10°C). After cooling, yeast is added to the juice without any dilution, and the juice is subjected to alcoholic fermentation for about 2-4 weeks. Ethanol and carbon dioxide gas are produced by the alcoholic fermentation, and a sparkling beverage is obtained. If necessary, carbon dioxide gas may be further introduced into the juice to supplement the sparkling properties. The ethanol concentration will ultimately be about 2-5% by volume.

In this way, the fruit wine of this embodiment is obtained. According to this embodiment, fruit juice held under specific conditions is fermented to obtain fruit wine with a compote-like flavor.

Furthermore, according to this embodiment, the β-damascenone concentration in the fruit wine increases through the above-mentioned holding step. According to the findings of the present inventors, when the holding step is performed under conditions such that the β-damascenone concentration in the final fruit wine is 5 ppb or more, a sufficient compote-like flavor is imparted. The β-damascenone concentration is preferably 5 ppb or more and 30 ppb or less.
That is, by carrying out the holding step so that the β-damascenone concentration becomes 5 ppb or more, preferably 5 to 30 ppb, it is possible to obtain a fruit wine that is sufficiently imparted with a compote-like flavor and is free from the impartation of an unpleasant flavor.

The present invention also relates to a fruit wine containing β-damascenone at a concentration of 5 ppb or more, preferably 5 to 30 ppb. The concentration of β-damascenone can be increased by carrying out a specific retention step as described in the above embodiment, but it can also be increased by other methods. For example, a desired amount of β-damascenone can be contained in the fruit wine by adding a flavoring containing β-damascenone during the production process. A fruit wine containing a predetermined amount of β-damascenone in this way also has a compote-like flavor.

In the following, examples will be described in order to explain the present invention in more detail. However, the present invention should not be interpreted as being limited to the examples.

(Example 1)
Apple juice from the variety "Fuji" was prepared. 1 L of the prepared apple juice (Brix: 13.3%) was placed in a medium bottle, and yeast was added without any particular heating or holding, and fermentation was carried out at 8°C for 19 days. Thus, the fruit wine of Example 1 was obtained. The alcohol concentration was 3% by volume.
(Example 2)
1 L of apple juice (Brix: 13.3%) from the variety "Fuji" was prepared and placed in a medium bottle, heated to 90°C in a hot water bath using an IH heater, and held for 30 minutes. After holding, the juice was cooled to 8°C. After cooling, yeast was added to the juice, and fermented in the same manner as in Example 1. Thus, the fruit wine of Example 2 was obtained. The alcohol concentration was 3% by volume.
(Example 3)
The conditions in the holding step were 90° C. for 60 minutes. Other than that, the same procedure was followed as in Example 2 to obtain the fruit wine of Example 3.
(Example 4)
The conditions in the holding step were 90° C. for 120 minutes. Other than that, the same procedure was followed as in Example 2 to obtain the fruit liqueur of Example 4.
(Example 5)
The conditions in the holding step were heating to 60° C. and then holding for 60 minutes in an incubator. The rest of the conditions were the same as in Example 2, and the fruit wine of Example 5 was obtained (Example 6).
In the holding step, the fruit juice was heated to 104° C. using an autoclave and then held for 60 minutes. The rest of the procedure was the same as in Example 2 to obtain the fruit wine of Example 6.

A panel of six people conducted a sensory evaluation of each of the beverages obtained. In addition, the concentration of β-damascenone was measured.

[sensory evaluation]
The sensory evaluation consisted of evaluations of "compoette-like flavor,""freshness (flavor and taste),""taste,""aroma," and "flavor."
The "compoette-like flavor" and "freshness" were evaluated according to the following criteria.
"Compote-like flavor"
4: Very strong 3: Strong 2: Slightly strong 1: No "freshness"
4: Very strong 3: Strong 2: Slightly strong 1: Not felt

"Taste" was also rated on a four-point scale. The higher the number, the tastier it was. Comments on "aroma" and "taste" were collected from each panel.

[β-damascenone concentration]
The β-damascenone concentration was measured by the following method.
Stir Bar Sorptive Extraction (SBSE) was used. In detail, D5-Linalool solution was added as an internal standard to the final product, the fruit wine, so that the concentration was 20 ppt. The sample was diluted 10-fold, and 15 g of the diluted sample was collected in a 30 mL vial. A stirring bar (length = 20 mm; Twister (trade name); manufactured by Gerstel) coated with 48 μL of PDMS (polydimethylsiloxane) was placed in the vial, the lid was closed, and the mixture was stirred at 40°C for 2 hours to allow the aroma components to be adsorbed onto the stirring bar. The stirring rod was removed from the vial, and after removing all water droplets, the vial was inserted into a GC-MS equipped with a thermal desorption unit (TDU; Gerstel) and a programmable temperature-vaporization inlet (CIS4; Gerstel).
The GC-MS conditions are as follows:
Gas chromatograph: Agilent Technologies 6890
Detector: MSD5973N quadrupole mass spectrometer (Agilent Technologies)
Column: DB-WAX capillary column (length: 20 m, inner diameter: 0.18 mm, film thickness: 0.18 μm, manufactured by Agilent Technologies)
Injection port: 250°C pulsed splitless injection mode
Injection volume: 1 μL
Carrier gas: helium (1 mL/min).
Column temperature setting: 40°C (5 min hold) - (3°C/min) - 240°C (20 min)
Mass-to-charge ratio: 30 to 350 (m/z),
Ionization conditions: 70 eV, single ion-monitoring (SIM) mode
Quantitation: Quantitation was performed by comparing the peak area of β-damascenone with that of an internal standard.

Tables 1 to 3 show the results of the sensory evaluation and the measurement results of the β-damascenone concentration.
The beverage of Example 1, which was not subjected to the holding step, had an excellent fresh feeling, but did not have a compote-like flavor.
On the other hand, in the beverages according to Examples 2 to 4, which were subjected to a holding step at 90°C for 30 to 120 minutes, the fresh feeling decreased with the holding time, and instead, a compote-like flavor tended to be imparted. In addition, no negative comments were made regarding the taste. In terms of deliciousness, the beverages according to Example 1 were rated as being almost equal to or better than the beverage according to Example 1.
This shows that a compote-like flavor is imparted by carrying out a holding step at 80°C to 100°C for 10 minutes or more before the fermentation step, and a fruit wine with a different aroma and flavor can be obtained than when a high-temperature holding step is not carried out. It is also clear that there are consumers who find such fruit wine with a compote-like flavor to be preferable.

In addition, in the beverage of Example 5 in which the holding step was carried out at 60° C. for 60 minutes, the fresh feeling was lost, but the compote-like flavor was not significantly imparted.
In addition, the beverage of Example 6, which was subjected to the holding step at 104° C. for 60 minutes, lost a great deal of freshness. In addition, negative comments were received about the taste, such as bitterness and harshness, and the deliciousness was also inferior.

Furthermore, while the β-damascenone concentration in the control Example 1 was 0.5 ppb, the β-damascenone concentration in Examples 2 to 6, which underwent a holding process, was increased compared to Example 1. Of these, Examples 2 to 4 and 6, which had a β-damascenone concentration of 5 ppb or more, were imparted with a sufficient compote-like flavor. Moreover, as described above, Examples 2 to 4, which had a β-damascenone concentration in the range of 5 to 30 ppb, had a deliciousness equal to or greater than that of Example 1.

Claims (5)

A step of holding the fruit juice at 80°C or higher and 100°C or lower for 10 minutes or more;
and after the holding step, fermenting the juice ,
the fruit juice is apple juice,
The method for producing a fruit wine containing β-damascenone in an amount of 5 ppb or more, wherein the holding step includes a step of holding the fruit juice at 90° C. or higher and 100° C. or lower for 30 minutes or longer . The method according to claim 1, wherein the fruit wine contains β-damascenone in an amount of 5 ppb or more and 30 ppb or less. The method according to claim 1 or 2 , wherein the fruit wine is sparkling. The method according to any one of claims 1 to 3 , wherein after the holding step, the fermenting step is carried out without diluting the fruit juice. A step of holding the fruit juice at 80°C or higher and 100°C or lower for 10 minutes or more;
and after the holding step, fermenting the juice ,
the fruit juice is apple juice,
The step of holding the fruit juice includes a step of holding the fruit juice at 90° C. or more and 100° C. or less for 30 minutes or more .
A method for imparting a compote-like flavor to a fruit wine containing β-damascenone in an amount of 5 ppb or more.