JPS625590B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to the production of fruit wine by adding alcohol to fruit juice, which is a raw material for fruit wine, to obtain alcohol-containing fruit juice, concentrating it, diluting it, and fermenting it.
Generally, fruit juice for fruit wine is concentrated for transportation or storage, and then diluted to the optimum concentration for fermentation during fruit wine production.On the other hand, fruit wine itself can also be concentrated and transported or stored. It is being done. Generally, heating concentration method and freezing concentration method are known for concentrating fruit juice. According to the heat concentration method, the sugar content is 80
Although it is possible to increase the degree of concentration by concentrating the fruit juice to over 100 g/100 ml, there is a risk that the quality of the fruit juice will be impaired by heating. Particularly in wine production, when concentrated grape juice that has been heated and concentrated is simply diluted and fermented, the resulting wine has a unique unpleasant odor that cannot be easily removed, making it difficult to produce high-quality products. It is something that cannot be obtained. In addition, if the fruit juice is concentrated by freezing, deterioration in the quality of the fruit juice can be prevented, and fruit wine without the above-mentioned drawbacks can be obtained. However, it is difficult to sufficiently increase the degree of concentration using the normal freezing concentration method. This is because concentrated fruit juice has a very high viscosity at low temperatures. In other words, in order to separate the ice crystals generated during freezing and concentration from the concentrated liquid, the viscosity of the concentrated liquid must be below a certain value, although it depends on the machine used, and if the viscosity of the concentrated liquid rises above that value, As a result, it becomes impossible to separate it from ice, making it virtually impossible to concentrate it. For example, sugar content 17
In the case of grape juice of g/100 ml, if it is frozen and concentrated at -10°C, the concentrated liquid will reach a critical viscosity that allows it to be separated from ice crystals. The sugar content of the concentrate at this time is approximately
41, which means that the raw fruit juice can only be concentrated by about 2.4 times. In other words, according to freeze concentration, the limit of fresh fruit juice concentration is about 2.4 times. Furthermore, the freezing concentration method is known as a method for concentrating fruit liquor, but in this case as well, the degree of concentration cannot be increased using a normal freezing concentration machine. The reason for this is that as the alcohol in the fruit wine lowers the ice precipitation temperature and concentrates, the ice precipitation temperature further decreases and it becomes difficult to concentrate. Therefore, in order to increase the degree of concentration, it is necessary to lower the cooling temperature significantly, which is not practical. The present invention is a method for producing fruit wine that improves the conventional method of concentrating fruit juice or fruit wine, in which alcohol is present in fermentable fruit juice and the ratio of alcohol (volume %) to sugar content (g/100ml) is 0.4 to 2.4. This method of producing fruit wine is characterized by freezing and concentrating certain alcohol-containing fruit juice and diluting and fermenting the concentrated alcohol-containing fruit juice having an alcohol content of 12% by volume or more. The fruit juice referred to in the present invention is fruit juice obtained by squeezing grapes, apples, and other various fruits, and the fruit juice contains alcohol. The content ratio of this alcohol (volume %) is the sugar content (g/100
ml) is required to be between 0.4 and 2.4.
If it is less than 0.4, the viscosity of the concentrate will exceed a certain value and the degree of concentration cannot be increased. Moreover, if it is more than 2.4, it will be similar to that of fruit wine, and the precipitation temperature of ice will decrease, making it necessary to significantly lower the cooling temperature, which is not practical. In addition, to make alcohol-containing fruit juice, fruit wine obtained by fermenting the raw fruit juice obtained by squeezing the fruit may be added, or the raw fruit juice may be fermented to some extent to produce alcohol. Alcohol may be added to. In either case, fruit wine or alcohol may be added or fermented so that the alcohol falls within the above range. To freeze and concentrate the above alcoholic fruit juice -20
Any refrigeration concentrator that can cool down to near ℃ may be used. In addition, if it is cooled to around -20℃, it can be concentrated almost to the limit of freezing concentration, and the concentrated fruit juice obtained in this way can be concentrated to a higher concentration than conventional fresh fruit juice, and in the case of fresh grape juice,
It can be concentrated 2.7 times or more. Furthermore, since the concentrated fruit juice of the present invention contains a large amount of alcohol, there is no growth of microorganisms, and preservatives such as
It is characterized in that there is no need to add additives such as SO ₂ and sorbic acid, and there is no possibility of deterioration even when transported and stored at room temperature. Furthermore, the fruit wine obtained by diluting the concentrated fruit juice of the present invention and fermenting it according to a conventional fermentation method exhibits the same quality as fruit wine made from fresh fruit juice. Furthermore, since the concentrated fruit juice of the present invention does not contain substances that cause unpleasant odors that are present in heated concentrated fruit juice, the degree of dilution can be arbitrarily determined during fermentation, and fruit wines with various alcohol contents, especially high alcohol contents, can be obtained. It has characteristics. Examples are shown below. Example 1 White grape juice (Riesling variety) with sugar content 17g/100ml, total acid 0.721/100ml, total sulfite 150ppm
3.5% of sake mash (1.5×10 ⁸ pieces/ml) was added to 2000 and fermented at 20°C. Alcohol (volume%)/
Sugar content (g/100ml) is 0, 0.15, 0.40, 0.73,
When the values reach 1.40, 2.40, 5.40, and 30.98, the fermented juice is immediately centrifuged in batches of 200 to remove yeast and stop fermentation. The obtained samples were respectively 1-A, 1-B, 1-C, 1-D, 1-
E, 1-F, 1-G, 1-H. Each was frozen and concentrated. Table 1 shows the sugar content, alcohol content, original sugar content, and concentration before and after freeze concentration. In Table 1 *1 Fermentation degree = alcohol content x 1.67 / original sugar content x 100 *2 Alcohol (volume %) / sugar content (g/100
ml) *3 Original sugar content = alcohol content x 1.67 + sugar content *4 Alcohol content = volume %, 20℃

【table】

[Table] Concentrated fruit juices of C, D, E, and F were stored at 30℃ for 3 months, diluted with water until the original sugar content was 17.00, made into 100 batches of each, added 3.5% of the yeast mother, and fermented at 20℃. Grape wine was brewed according to the conventional method. The quality of these wines was evaluated in comparison with wine made from fresh fruit juice. For quality evaluation, we determined differences in quality by analyzing several items for each grape and conducting sensory tests by 18 expert panelists, but apart from a slight decrease in acidity, no differences were observed in other flavors. Nakatsuta. Next, the analysis results are shown in Table 2.

[Table] Example 2 Add 3.5% of yeast mash (1.5×10 ⁸ pieces/ml) to 2000 white grape juice (Riesling variety) with a sugar content of 17.00 g/100 ml and a total acid of 0.721 g/100 ml, ferment it, and extract yeast by centrifugation. Alcohol 9.98% (20℃) except
Grape wine 1900 with residual sugar 0.34g/100ml was obtained. The resulting grape wine was mixed with the same fruit juice as above at a mixing ratio of 1:
0, 1: 0.256, 1: 0.709, 1: 1.262, 1:
4.43, the samples obtained by mixing at a ratio of 0:1 were 2-a, 2-b, 2-c, 2-d, 2-e, respectively.
2-f. Frozen concentration was carried out using the same apparatus and under the same conditions as in Example 1, with 400 pieces of each sample being used. Table 3 shows the sugar content, alcohol content, original sugar content, and concentration before and after freeze concentration.

【table】

[Table] The concentrated fruit juices of 2-c, 2-d, and 2-e obtained were diluted with water to the original sugar content of 17.00 in the same manner as in Example 1, and fermented in the same manner as in Example 1 to obtain wine. Ta. As in Example 1, there was no difference in quality between the obtained wine and the wine made from fresh fruit juice. Example 3 Sake mash (1.5×10 ⁸ pieces/ml) was added to 2000 red grape juice (Cabernet Franc) with a sugar content of 15.74 g/100 ml.
3.5% is added, and the alcohol to sugar content ratio is 0,
200 when it becomes 0.40, 0.73, 2.40, 31.90
Collect each sample and immediately centrifuge to remove yeast and stop fermentation. 3 samples each
-A, 3-B, 3-C, 3-E. These were frozen and concentrated. Table 4 shows the sugar content, alcohol content, original sugar content, and concentration before and after freeze concentration. 3-B, 3-C, and 3-D were fermented to produce wine in the same manner as in Example 1, and compared with that from fresh fruit juice using a sensory test, but no differences were observed.

[Table] Example 4 White grape juice with a sugar content of 17.00g/100ml is diluted to make fruit juice with a sugar content of 15.11, 11.33, 8.50, 5.66, 3.80, and 1.90. 20.4 each for each of these juices 180
%, 40.7%, 56.0%, 71.3%, 81.4%, and 91.6% alcohol concentration aqueous solutions were mixed. The original sugar content of these is 17.00. The obtained fruit juice and alcohol mixture was mixed with 4-B, 4-C, 4-
D, 4-E, 4-F, 4-G. These were frozen and concentrated. Table 5 shows the sugar content, alcohol content, original sugar content, and concentration before and after freeze concentration.

[Table] Example 5 3.5% of sake mash (1.3×10 ⁸ /ml) was added to 1000 apple juice with a sugar content of 12.55 g/100 ml, and alcoholic fermentation was performed to obtain an alcohol content to sugar content ratio of 0.0.40,
0.73, 1.40, 2.40, 5, and 36 juices each in the middle of fermentation are centrifuged to remove yeast and stop fermentation. 5 each of the obtained juice
-a, 5-b, 5-c, 5-d, 5-e, 5-f
shall be. These fruit juices were concentrated using a frozen concentrator, and the degree of concentration was compared by analyzing and measuring the fruit juices before and after concentration. The results are shown in Table 6.

[Table] After storing 5-b, 5-c, 5-d, and 5-e concentrated apple juices for 4 months, add water to the original sugar content.
I diluted it to 12.55, added 3.5% yeast mash and fermented it to make cider. There was no difference in quality between each cider and cider made from fresh fruit juice using conventional methods. Example 6 White grape juice was frozen and concentrated, and the concentrated fruit juice with an alcohol/sugar content ratio of 0 to 29.35 was injected with yeast with strong alcohol tolerance (Saccharomyces byanus) in YDP.
(yeast extract-dextrose-peptone) medium was inoculated with new bacterial cells precultured at a concentration of 1×10 ⁴ cells/ml and stored at 25° C. for 3 months. The fruit juice was stored by filling a 25-capacity stainless steel airtight tank with 20% of the fruit juice inoculated with bacteria, and attaching a water trap to the lid of the tank to prevent evaporation of the water content. To maintain the contents at 25℃, add 25℃ to the tank jacket.
It was maintained by passing warm water through it. To measure the number of bacteria, filter 200ml of well-stirred contents through a sterile membrane filter, and place on the filter.

[Table] Cultivate the captured bacteria on YDP agar medium (30℃)
Then, the number of viable bacteria was determined from the resulting Corot number. Content quality was checked using standard analysis items and a sensory test. The results are shown in Table 7. Concentrated fruit juice with an alcohol content of 12% or less is fermented, and the resulting alcohol content is 12%.
%, and it had become a wine-like product with a strong odor of oxidized aldehyde. On the other hand, it was found that concentrated fruit juice with an alcohol content of 12% or more was not fermentable. Furthermore, when the concentrated fruit juice was diluted and fermented to make grape wine, no difference was observed in the sensory test results.
It was found that the presence of yeast in concentrated fruit juices with an alcohol content of 12% or more during storage does not affect the quality of the content. A similar storage test was also conducted using the yeast Saccharomyces luxi, which has high sugar tolerance. The results were similar to those for Satucharomyces baianus.

Claims (1)

[Claims] 1 Alcohol is present in fermentable fruit juice and the ratio of alcohol (volume %) to sugar content (g/100ml) is 0.4
A method for producing fruit liquor, characterized by freezing and concentrating alcohol-containing fruit juice having an alcohol content of ~2.4% and diluting and fermenting the alcohol-containing concentrated fruit juice having an alcohol content of 12% by volume or more.