JPH0430268B2 - - Google Patents

Description

[Detailed description of the invention]

(Industrial Application Field) The present invention relates to a method for improving the quality of grape wine. (Prior Art) In recent years, with changes in eating habits, the consumption of grape wine as a beverage or for food processing has been increasing year by year. In particular, the amount of grape wine used as a seasoning has been increasing, reflecting the diversification of dietary habits such as an increase in the variety of foods, a trend toward Western style, and a trend toward luxury. However, grape wine has the highest iron content among alcoholic beverages, and when used for food processing such as seasonings, the negative effects of the large amount of iron contained therein pose a problem. In other words, when wine contains a large amount of iron, the iron reacts with various components contained in food to produce colored substances, which not only deteriorate the appearance of the food but also have a subtle negative effect on the flavor. There is a risk. (Problems to be Solved by the Invention) The present invention provides a method for improving the quality of wine by reducing only the iron content without changing the original properties of the wine. (Means and Effects for Solving the Problem) As a result of extensive research into methods for removing iron from grape wine, the present inventors have found that the iron content in wine can be selectively reduced by using a water-insoluble tannin preparation. The present invention has been completed based on the discovery that it is possible to reduce the That is, in the present invention, grape juice is fermented by a conventional method, and the strained grape wine is brought into contact with a water-insoluble tannin preparation formed by covalently bonding a water-insoluble and hydrophilic polymer and a tannin component. This is a method for improving the quality of grape wine, which involves removing the iron contained in the wine. The water-insoluble tannin preparation used in the present invention is
It can be produced by covalently bonding a water-insoluble and hydrophilic polymer (carrier) to a tannin compound. Tannin compounds include tannins, aminoalkylated tannins, carboxyalkylated tannins, and hydroxyalkylated tannins. The tannin may be pyrogallol tannin or catechol tannin. Examples of pyrogallol tannins include gallic tannins and pentagram tannins, and examples of catechol tannins include catechol polymers obtained from tea, cacao, and the like. Furthermore, as aminoalkylated tannins, carboxyalkylated tannins, or hydroxyalkylated tannins, tannins are reacted with cyanogen halides (e.g., cyanogen bromide) or epoxy compounds (e.g., epichlorohydrin) to form cyanogen halide-activated tannins or tannins. Preferred examples include those obtained by preparing an epoxy compound-activated tannin and then reacting it with an alkylene diamine, an aminoalkylcarboxylic acid, or an aminoalkanol. On the other hand, examples of water-insoluble and hydrophilic polymers include water-insoluble and hydrophilic polymers that have one or more functional groups selected from the group consisting of hydroxyl groups, amino groups, and carboxyl groups in their molecules. Here, hydrophilicity means that the polymer has the property of being wetted or swollen. The above polymer having a hydroxyl group in its molecule includes:
Examples include polysaccharides such as cellulose, agarose, and crosslinked dextran, and polysaccharides into which a spacer having a hydroxyl group is introduced such as hydroxyalkylated polysaccharides. Examples of the above-mentioned polymers having an amino group in the molecule include polysaccharides into which a spacer having an amino group is introduced, such as aminoalkylated polysaccharides and aminoaralkylated polysaccharides, polyacrylamide, and polyacrylamide into which a spacer having an amino group is introduced. Fibrous scleroproteins such as porous glass, wool, and silk into which spacers with acrylamide and amino groups have been introduced:
Examples include fibrous scleroproteins into which a spacer having an amino group has been introduced, such as aminoalkylated wool. Furthermore, examples of the above-mentioned polymers having a carboxyl group in the molecule include polysaccharides into which a spacer having a carboxyl group is introduced, and polyacrylamide into which a spacer having a carboxyl group is introduced. In order to produce a water-insoluble tannin preparation by covalently bonding a tannin compound and a water-insoluble and hydrophilic polymer, a known method used for producing an immobilized enzyme by a covalent bonding method [for example, Chibata et al. "Immobilized Enzymes" (ed.), p. 11-40, published by Kodansha; edited by Yamazaki et al., "Affinity Chromatography", p. 19--
32, published by Kodansha] can be used.
Specifically, those produced by the method described in Japanese Patent Publication No. 57-52357 can be used. Furthermore, 3 of cellulose
- [6-(2,3-epoxypropyleaamino)hexylamino]-2-hydroxypropyl ether compound and pentadol tannin are covalently bonded to a water-insoluble tannin preparation under the trade name "Immobilized Tannin S<Tanabe". ＞” [Manufactured by Tanabe Pharmaceutical Co., Ltd.] Removal of iron from wine by bringing it into contact with a water-insoluble tannin preparation as described above can be carried out by any of the column method, fluidized bed method, or batch method. For example, in the case of carrying out the column method, a column is filled with a water-insoluble tannin preparation, washed with water, the strained wine is passed through it, and the grape wine that has passed through the column is collected. The flow rate of wine can be selected arbitrarily, but generally the space velocity (SV) is between 0.1 and 100.
(hr ^-1 ) is desirable. When the fluidized bed method is used, it can be carried out by passing the strained wine through a fluidized bed in which a washed water-insoluble tannin preparation is dispersed. The flow rate of wine is generally determined by the space velocity.
It is preferably 0.1 to 100 (hr ^-1 ). Furthermore, when carrying out the batch method, it can be carried out by washing the water-insoluble tannin preparation with water, thoroughly draining the water, adding the remaining grape wine, and binding in this manner. Since the water-insoluble tannin preparation settles out in a relatively short time, the wine can be collected by collecting the supernatant by decantation or by removing the water-insoluble tannin preparation. The operating temperature can be set arbitrarily for any of the column method, fluidized bed method, and batch method, but it is generally preferable to operate at a temperature of 70°C or lower, especially at 30°C.
Preferably it is carried out at ~50°C. A water-insoluble tannin preparation that has been used once can be easily regenerated by eluting the adsorbed iron in any of the column methods, fluidized bed methods, and batch methods, so it can be used repeatedly. The adsorbed iron can be easily eluted by contacting the used water-insoluble tannin preparation with a dilute acid solution. According to the method of the present invention as described above, iron contained in grape wine can be removed without changing the original properties of the wine. Furthermore, by removing iron from the wine, the side effect of improving the color tone and flavor of the wine itself can be obtained at the same time. Hereinafter, the present invention will be explained in detail with reference to Examples. Example 1 Commercially available water-insoluble tannin preparation [Brand name: Immobilized tannin S <Tanabe> (wet state, solid content 10%)]
After suspending 5 g in distilled water, it was loaded into a column to a volume of 6 ml and washed with distilled water. The red grape wine (iron content: 8600ppb) after straining is passed through this column.
15ml/hour, 30ml/hour, 60ml/hour and
It flowed down at a rate of 120 ml/hour. When the flow rate reached 500 ml and 1000 ml, the flowing liquid was stirred and mixed, and the iron content was measured. The iron content was measured using a ferromic meter (manufactured by Allose Co., Ltd.). The results are shown in Table 1, and the iron content in wine can be significantly reduced by contacting it with a water-insoluble tannin preparation, and the effect is even more pronounced by slowing down the flow rate of wine. It turns out it's big.

[Table] Example 2 A column packed with a water-insoluble tannin preparation was prepared in the same manner as in Example 1. White grape wine (iron concentration: 5300 ppb) after being filtered through this column was heated at 10℃ and 25℃.
℃ and 40 ℃ at a rate of 62 ml/hour. When the flow volume reached 250 ml, 500 ml, and 1000 ml, the flowing liquid was stirred and mixed, and the iron content was measured. The results are shown in Table 2, and it can be seen that the iron content in white wine can be significantly reduced by contacting it with a water-insoluble tannin preparation, and the effect is greater as the treatment temperature is higher.

[Table] Example 3 Commercially available water-insoluble tannin preparation [Product name: Immobilized tannin S <Tanabe>, (wet state, solid content 10%)]
Suspend 20g in distilled water and pack it into a column to increase the volume.
The volume was adjusted to 24 ml and washed with distilled water. Red grape wine (iron content: 3500 ppb) or white grape wine (iron content: 3400 ppb) was poured into this column at 25℃ for 24 hours.
The flow rate was ml/hour. Each flowing liquid 2
The iron content in the flowing liquid, the color tone of the flowing liquid,
PH was measured. The color tone was measured using a colorimeter (Nippon Denshoku Kogyo, Model Ζ-Σ80). The results are shown in Table 3, and it can be seen that by contacting the water-insoluble tannin preparation, iron is removed well from the grape wine, but the liquid properties do not change. In addition, in the case of red grape wine, by bringing it into contact with a water-insoluble tannin preparation, the clarity increases and the redness slightly decreases. In the case of white grape wine, the yellowness is reduced and the clarity is slightly higher, and in both cases, the overall color tone is improved and the resulting wine has a beautiful color.

[Table] Large color change.
Example 4 A sensory test was conducted on the red grape wine and white wine obtained in Example 3 before and after flowing down the water-insoluble tannin preparation column. The test is 11 for red grapes.
For white grapes, 12 inspectors conduct the inspection.
A pair of red grapes were poured before and after the wine was poured, and the choice was made to choose which one had the better flavor. The results are shown in Table 4 below, and it was found that many examiners felt that both red and white wines that had flowed down the water-insoluble tannin preparation column had a better flavor.

【table】

Claims (1)

[Claims] 1. Fermenting grape juice by a conventional method and bringing the strained grape wine into contact with a water-insoluble tannin preparation consisting of a water-insoluble and hydrophilic polymer and a tannin component bound by covalent bonds to produce the grape wine. A method for improving the quality of grape wine, which is characterized by removing iron from the wine.