JPH058670B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (A) Scope of Industrial Application The present invention relates to a post-processing method for wine characterized by adding red perilla that has been sufficiently processed to remove bitterness with sugar.

(B) Conventional technology Conventionally, there has been a method for producing plum wine with a distinctive flavor and color by adding green plums, sugar and red perilla leaves to shōchiyu, and a method for producing plum wine by adding green plums and sugar to shōchiyu. There is a method for producing plum wine that involves adding red perilla leaves or an organic acid extract of red perilla leaves to plum wine, but in both cases, raw red perilla leaves containing scum are simply washed with water. are using.

At the beginning of the research leading to the present invention, raw red perilla leaves containing scum that had just been washed with water, which were also used in the prior art described above, were soaked in wine to add color and flavor in one step. I tried to do this, but I was unable to achieve my goal because the scum contained in the red perilla leaves spoiled the flavor of the wine.

Next, following the established theory that salt is generally used to remove the scum from red perilla leaves, I used red perilla leaves that had been removed with salt, but the residual salt taste was unpleasant.
This resulted in the deterioration of the delicate taste of the wine.

Like common knowledge, wine is evaluated based on subtle points based on the human sense of taste, smell, and sight, and slight differences become the wine's individuality and are evaluated. As mentioned above, it has been found that delicate post-processing of wine is not possible using conventional techniques.

(C) Problem to be Solved by the Invention The problem to be solved by the present invention is to eliminate the drawbacks of the prior art and to apply subtle post-processing to wine without impairing the taste of the wine. 1. A method for obtaining red perilla leaves that do not contain scum and are suitable for subtle post-processing of wine, and 2. A method for obtaining scum-free red perilla leaves that are suitable for subtle post-processing of wine.Secondly, using red perilla leaves from which scum has been sufficiently removed by this method, the scum can be sufficiently removed without impairing the delicate taste of wine. , and to create a method for simultaneously adding color and flavor to wine in one step.

(D) Means for solving the problem In order to solve the problem mentioned above, after repeated numerous experiments and intensive research, we have overturned the conventional theory that salt is used to remove the scum from red perilla leaves. They devised a method to remove bitterness using sugar, and succeeded in subtle post-processing of the wine of the present invention.

To explain the post-processing method of the present invention, first, red perilla leaves are washed with water, drained, sprinkled with sugar, stirred and compressed repeatedly to thoroughly extract and remove the scum, and red perilla leaves from which the scum has been sufficiently removed. It is characterized in that it is immersed in wine and coloring and flavoring are added to the wine at the same time in one step.

(E) Example After washing 10 kg of red perilla leaves with water and draining the water, 3 kg of sugar was added, and stirring and compression was repeated to thoroughly extract and remove the scum. By immersing the wine in wine and storing and aging the wine at room temperature for about one month, the color and flavor were added and fixed to the wine without impairing the characteristic taste of the wine.

(F) Effects of the invention As mentioned above, when the conventional technology is applied to the post-processing of wine, it ends up spoiling the characteristic flavor of wine and harming the delicate taste of wine.

As is common knowledge, wine is evaluated based on the subtleties of human taste, smell, and sight, and slight differences become the wine's individuality and are evaluated.

In order to compensate for the shortcomings of the conventional technology and perfect the post-processing method for wine of the present invention, numerous experiments were repeated and after intensive research, a method for removing the bitterness from red perilla leaves using sugar, which was not available in the past, was developed. By devising and using red perilla leaves from which the scum has been removed by this method, we have invented a post-processing method of the present invention that does not impair the characteristic flavor of wine. As a result, we were able to achieve advanced effects that could not be achieved with the conventional technique of using raw red perilla leaves containing scum that had just been washed with water, and the traditional technique of using red perilla leaves that had been removed with salt. I was able to list.

Claims (1)

[Claims] 1. A post-processing method for wine that is characterized by soaking red perilla that has been thoroughly processed with sugar to remove bitterness and adding color and flavor at the same time in one step.