JPH0813263B2 - Wine making method - Google Patents

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention uses kiwi juice as a raw material.
The present invention relates to a wine manufacturing method capable of improving sourness and taste of wine.

[0002]

2. Description of the Related Art Conventional wine is generally produced by fermenting the sugar content of fruits such as grape, which is a raw material of wine, using only wine yeast. Many wines with slightly different sourness and taste are produced depending on the type of fruit, cultivation of fruit, type of wine yeast and fermentation conditions. This type of wine fermentation technology
Japanese Patent Publication No. 3-7355 discloses that wine yeast
After finishing the alcohol fermentation, a wine yeast
Add the yeast of Caccharomyces luxy to the ester
Increase the amount of malic acid by changing Almatec fermentation
A method of fermenting wine is disclosed. Also, Japanese Patent Laid-Open No. 2-3
No. 12580 discloses that the first fermentation is performed with wine yeast.
Then, a liquor production method was developed in which the second fermentation was performed using sake yeast.
It is shown. However, all of the main fermentation alcohol
The second fermentation is carried out after the first fermentation.
Al that converts alcohol produced in the main fermentation into ester
This is to perform Matek fermentation. This fermentation method is twice
It takes 40 to 50 days to ferment separately.
In addition, the yeast is self-digested by secondary fermentation, which increases the taste. or
If you use kiwi juice as a raw material, adjust the acid sugar ratio appropriately.
There is a problem that it is difficult to make things.

[0003]

The problem to be solved by the present invention is to solve these problems of the prior art, to increase the sourness and to easily adjust the ratio of sugar acid, and to have a complicated taste and aroma. Fermentation can be completed within 14 to 20 days.
Another object of the present invention is to provide a method for manufacturing a wine using kiwi juice as a raw material, which is a new concept.

[0004]

[Means for Solving the Problems] The gist of the present invention, which has solved the above problems, is to use kiwi juice as a raw material for wine yeast.
Fermented with sake mother made by mixing and culturing yeast and sake yeast
The method for producing wine is characterized in that the wine is produced by the method .

[0005]

According to the present invention, kiwi juice as a raw material for wine
Respect of sugar, with the mother liquor which has been prepared by mixing culture and wine yeast and sake yeast, depending on one alcohol fermentation
The production of wine Te. As a result, fermentation is performed in which the characteristics of different yeasts are exhibited. Although the taste and aroma and the sugar content and acid state differ depending on the type of wine yeast, fermentation with wine yeast generally results in a high sugar content and low acid state, and sake yeast has a low sugar content and high acid state. When the liquor of culture is used, the sugar content becomes intermediate and the acid state is reached. Therefore, the acid becomes slightly high, and a product having a good balance of sugar acid can be produced. In addition, the characteristics of each yeast also appear in the taste and aroma, which makes it possible to create a complex and good taste and aroma. In general, the taste is slightly stronger than that of wine yeast alone.
Also, there is no self-digestion of yeast, and the number of days is as short as 14 to 20 days.
The fermentation is completed.

[0006]

Embodiments of the present invention will be described below. The present example is an example of producing wine using fruit kiwi juice as a raw material. As wine yeasts, Society No. 1 (for white wine), Society No. 2 (for red wine), Society No. 3 (for white wine), Also, using Sake Yeast (for Ginjo) and Society No. 9 (Kumamoto Yeast) as sake yeast, a sake mother made of wine yeast alone, a mixture of two kinds of wine yeast, and a sake mother made of sake yeast alone. , And wine was produced using liquor produced by mixing wine yeast and sake yeast, and the state of alcohol / sugar acid was investigated.

Experiments: (1) Yeast used Wine Yeast Association No. 1 White wine Association No. 2 Red wine Association No. 3 White wine sake yeast Association No. 7 Ginjo association No. 9 Kumamoto yeast (2) Raw material Kiwi juice (sugar content 10 ° B, acid 1.10%)

(3) Experimental conditions Kiwi juice as raw material (sugar content 10 ° B, acid 1.10%)
Is adjusted to a sugar content of 23 ° B and an acid content of 0.7%, and each yeast is precultured alone for about 3 days using this juice as a medium. Two sets of 20 ml of this preculture with a single yeast are selected, added to 12 liters of the above kiwi juice in equal amounts, and mixed and cultured at 17 to 18 ° C. for about 7 days to prepare sake mother. Using this sake mother, kiwi juice is fermented for 2 weeks to 20 days until the alcohol content becomes 10% or more, and wine is produced in the usual process. The results of the fermented and produced wine are as follows.

(4) Result The quality of wine produced using yeast alone is shown in Table 1.

[Table 1] The results of Table 2 show the quality of wine produced using a yeast mixture of wine yeast and sake yeast.

[Table 2] In the case of wines using only wine yeast, the aroma was good, but the taste was pale. In the case of a wine made from a mixture of different wine yeasts, the sugar content is slightly lower, the acid content is a little higher, and the taste and aroma characteristics of each wine yeast are slightly more complex than those of a single wine yeast wine. did it. Further, as can be seen from Table 1, the sugar content was high and the acid content was low. Further, in the case of wine using only sake yeast, the sugar content decreases and the acid content increases.

On the other hand, in the case of wine fermented using yeast of mixed culture in which wine yeast and sake yeast are mixed, the sugar content and acid are intermediate values between wine yeast alone and sake yeast alone, Compared to the conventional wine containing wine yeast alone, the sugar content was lower and the acid content was higher. Also, the taste was strong and the scent was slightly good. It is considered that this is due to the fact that different yeasts were partly fused to form different yeasts by exhibiting the respective characteristics of the yeasts or by culturing two or more yeasts in a mixed culture. .

The wine production method of the present invention can of course be applied to wine which is a raw material for ordinary grape fruits. Among these combinations, Association No. 1 + Association No. 7 was a combination in which sugar acid was well balanced, scent was good, and stable fermentation was observed.

[0012]

As described above, according to the present invention, according to the present invention, acid enhanced by producing wines using mixed yeast with wine yeast and sake yeast, could sugar acids ratio appropriate . Another taste
The aroma can be complex and the taste can be slightly strong, making it possible to produce good quality wine. Also, short days of 14 to 20 days
It can be fermented with and can be manufactured in a short time.

Claims (1)

[Claims] 1. Wine yeast made from kiwi juice
Fermented with sake mother made by mixing and culturing yeast and sake yeast
A method for producing wine, which comprises producing the wine.