JP3023814B2 - Fruit wine and its manufacturing method - Google Patents
Fruit wine and its manufacturing methodInfo
- Publication number
- JP3023814B2 JP3023814B2 JP16193292A JP16193292A JP3023814B2 JP 3023814 B2 JP3023814 B2 JP 3023814B2 JP 16193292 A JP16193292 A JP 16193292A JP 16193292 A JP16193292 A JP 16193292A JP 3023814 B2 JP3023814 B2 JP 3023814B2
- Authority
- JP
- Japan
- Prior art keywords
- juice
- fruit
- oxygen
- wine
- conventional method
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
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- Alcoholic Beverages (AREA)
Description
【０００１】[0001]
【産業上の利用分野】本発明は、淡麗かつ色沢が安定
で、風味の良好な、亜硫酸無添加の果実酒に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a fruit liquor free of sulfurous acid, which is clear, has a stable color, and has a good flavor.
【０００２】[0002]
【従来技術】果実酒は搬入された原料となる果実類を破
砕、搾汁し、得られた生果汁に酵母を添加しアルコール
発酵させて得られるが、該原料となる果実類を常法によ
り破砕、搾汁してその組織を破壊すると、果汁に含まれ
る酸化酵素（ポリフェノールオキシダーゼ、チロシナー
ゼ等）により、同果汁中のポリフェノール特にタンニン
が酵素的に酸化褐変を起こし、酸化臭が強くなり、また
外観、新鮮味が損われ、また原料に付着する性質不明の
野性酵母、乳酸菌が繁殖して風味良好な果実酒が得にく
くなることから、前記果実の破砕、搾汁する工程の前又
はその工程中に亜硫酸が添加使用されている。2. Description of the Related Art Fruit liquor is obtained by crushing and squeezing the fruits as a raw material that has been brought in, and adding yeast to the obtained fresh juice to carry out alcohol fermentation. When the tissue is destroyed by crushing and squeezing, the oxidizing enzymes (polyphenol oxidase, tyrosinase, etc.) contained in the fruit juice cause the enzymatic oxidative browning of polyphenols, especially tannin, in the fruit juice, and the oxidation odor becomes stronger. Appearance, freshness is impaired, and wild yeast of unknown properties attached to the raw materials, lactic acid bacteria are propagated, and it becomes difficult to obtain fruity wine with good flavor, so before or during the crushing and squeezing of the fruit Sulfuric acid is used.
【０００３】[0003]
【発明が解決しようとする課題】近年、健康食品或いは
自然食品への関心が高まりを見せてきており、褐変防止
剤や防腐剤等の食品添加物の入らない食品が人気を呼ん
でいるが、果実酒も例外ではない。また、果実酒の製造
法において、この亜硫酸の添加は上記のような理由から
ばかりでなく、添加濃度に伴い果実酒の風味を阻害し、
またアルコール発酵の際、予め選択育種され、添加され
た優良酵母等の生育、繁殖を阻害することから、出来る
限り制限するか、または廃止することが望ましい。In recent years, interest in health foods or natural foods has been increasing, and foods containing no food additives such as anti-browning agents and preservatives have become popular. Fruit wine is no exception. In addition, in the production method of fruit liquor, the addition of sulfurous acid inhibits not only the above reasons but also the flavor of the fruit liquor with the addition concentration,
In addition, at the time of alcohol fermentation, it is desirable to limit as much as possible or abolish it, because it inhibits the growth and reproduction of excellent yeasts and the like which have been selectively bred and added in advance.
【０００４】しかしながら、この亜硫酸の添加を無造作
に制限又は廃止すれば、果汁に含まれる酸化酵素によ
り、同果汁中の色源体であるポリフェノールが酵素的に
酸化褐変を起こし、香味上及び外観、新鮮味が損われ、
また原料に付着する性質不明の野性酵母、乳酸菌がたち
どころに繁殖して風味良好な果実酒が得にくくなる問題
が発生し、得られる果実酒の商品価値を損うものであ
る。また、原料となる果実の破砕、搾汁からアルコール
発酵、製成まで低温管理したり、不活性ガス（窒素ガ
ス、炭酸ガス）を使用して酸化を防止をする方法も検討
されたが、この方法で得られる果実酒は瓶詰後、経日的
に褐変増色し、風味も悪くなるという欠点を有してい
る。However, if the addition of sulfurous acid is restricted or abolished in a random manner, polyphenols, which are the chromogens in the juice, are enzymatically oxidized and browned by oxidase contained in the juice, and the flavor and appearance are reduced. The freshness is impaired,
In addition, there is a problem that wild yeast and lactic acid bacteria of unknown properties that adhere to the raw material rapidly propagate, and it becomes difficult to obtain fruity wine having a good taste, which impairs the commercial value of the resulting fruity wine. In addition, methods to control the low temperature from crushing and squeezing of the fruit as the raw material to alcohol fermentation and production, and to prevent oxidation by using inert gas (nitrogen gas, carbon dioxide gas) were studied. The fruit liquor obtained by the method has the drawback that after bottled, it browns and increases in color over time, and the flavor deteriorates.
【０００５】この様に新しい独創的な新技術を導入する
ことなく、亜硫酸の添加を廃止することは、品質を犠牲
にして造られる、宗教上の儀式（例えばミサ用）に使用
される特殊な果実酒を除き、通常の果実酒では常識外の
ことであり、現実に業界においては不可能と考えられ、
実施されていないのが現状である。[0005] Abolishing the addition of sulfurous acid without introducing new and original new technologies in this way is a special case for religious rituals (for example for masses) that are made at the expense of quality. Except for fruit liquor, it is unusual for ordinary fruit liquor, and in reality it is considered impossible in the industry,
It has not been implemented yet.
【０００６】[0006]
【課題を解決するための手段】このような現状に対し
て、本発明者らは、果実類を常法により破砕、搾汁して
生果汁を得、これに酸素または酸素含有気体を強制的に
接触反応せしめ、色源体を予め酸化重合させて色度を一
旦１００〜２５０％増大させ、次いでこの酸化重合物質
を除去して清澄果汁を得、次いでこれに常法により酵母
を接種してアルコール発酵を行うときは、亜硫酸を全く
添加使用することなく従来の果実酒と全く遜色がない、
即ち淡麗かつ色沢が安定で、風味も良好な果実酒が得ら
れることを知り、この知見に基いて本発明を完成した。In order to cope with such a situation, the present inventors crush and squeeze fruits by a conventional method to obtain fresh juice, and forcibly add oxygen or an oxygen-containing gas thereto. The chromogen is preliminarily oxidized and polymerized to increase the chromaticity once by 100 to 250%. Then, the oxidized polymer is removed to obtain a clear juice, which is then inoculated with yeast by a conventional method. When performing alcohol fermentation, there is no inferiority to conventional fruit wine without adding and using sulfurous acid at all,
That is, the present inventors have found that fruit wine having a light and stable color and good flavor can be obtained, and the present invention has been completed based on this finding.
【０００７】即ち、本発明は総タンニンが１５０ｐｐｍ
以下、且つ総亜硫酸が２０ｐｐｍ以下である果実酒であ
り、また本発明は果実類を常法により破砕、搾汁して生
果汁を得、これに酸素または酸素含有気体を強制的に接
触反応せしめ、色源体を予め酸化重合させて色度を一旦
１００〜２５０％増大させ、次いでこの酸化重合物質を
除去し、得られた果汁を常法によりアルコール発酵させ
ることを特徴とする果実酒の製造法であり、また本発明
は果実類を常法により破砕、搾汁して生果汁を得、これ
に酸素または酸素含有気体を強制的に接触反応せしめ、
色源体を予め酸化重合させて色度を一旦１００〜２５０
％増大させ、次いでこの酸化重合物質を除去して、６６
０ｎｍにおける１０ｍｍセルの吸光度が０．２以下であ
る清澄果汁を得、次いでこれを常法によりアルコール発
酵させることを特徴とする果実酒の製造法である。That is, according to the present invention, the total tannin is 150 ppm
In addition, the present invention is a fruit liquor having a total sulfurous acid content of 20 ppm or less, and the present invention crushes and squeezes the fruit by a conventional method to obtain a fresh juice, which is forcibly contacted with oxygen or an oxygen-containing gas. The production of fruit liquor characterized in that the chromaticity is once increased by 100 to 250% by previously oxidatively polymerizing the chromogen and then the oxidized polymer is removed, and the obtained juice is subjected to alcohol fermentation by a conventional method. In addition, the present invention is a method of crushing and squeezing fruits by a conventional method to obtain fresh juice, forcibly contacting oxygen or an oxygen-containing gas with this,
The chromaticity is once adjusted to 100 to 250
% And then removing the oxidized polymeric material,
This is a method for producing fruit liquor, characterized by obtaining a clarified juice having an absorbance of 10 mm cell at 0 nm of 0.2 or less and then subjecting it to alcohol fermentation by a conventional method.
【０００８】以下本発明を詳細に説明する。本発明に用
いられる原料は、ブドウ、リンゴ、ナシ、モモ、ウメ、
プラム、アンズ、キウイフルーツ、パイナップル、イチ
ゴ、柑橘類等の果実類であり、これらの１種または２種
以上を常法により選果の後洗浄し、そのまま、または必
要により茎、芯、種、皮等の除去処理等の前処理を行な
った後これを破砕、搾汁して得られた生果汁が好適に用
いられる。Hereinafter, the present invention will be described in detail. Raw materials used in the present invention, grape, apple, pear, peach, plum,
Fruits such as plums, apricots, kiwifruits, pineapples, strawberries, citrus fruits and the like. One or more of these fruits are selected and washed by a conventional method, and then, as is, or as necessary, stems, cores, seeds and skins A fresh fruit juice obtained by performing a pretreatment such as a removal treatment or the like and then crushing and squeezing the juice is preferably used.
【０００９】破砕、搾汁の処理はミキサー、ジューサ
ー、カッター、フィニッシャー等により破砕した後、該
破砕物を濾袋に充填し圧搾して搾汁する濾布プレス法、
スクリュープレス法、デイスクプレス法等の通常の装置
を用いて、実施することができる。従来、この破砕、搾
汁の処理中又は処理直後に亜硫酸等の褐変防止剤が添加
されていたが、この発明において添加する必要はない。
なお、果汁の清澄促進と果汁歩合を向上させるために、
必要によりペクチン分解酵素を１０〜４０ｐｐｍ添加使
用することが好ましい。[0009] The crushing and squeezing processing is performed by crushing with a mixer, a juicer, a cutter, a finisher, or the like, and then filling the crushed material into a filter bag, pressing and squeezing, and a filter cloth pressing method.
It can be carried out using a usual apparatus such as a screw press method and a disk press method. Conventionally, an anti-browning agent such as sulfurous acid has been added during or immediately after the crushing and squeezing, but it is not necessary in the present invention.
In addition, in order to promote clarification of fruit juice and improve the fruit juice ratio,
It is preferable to add 10 to 40 ppm of a pectin-decomposing enzyme if necessary.
【００１０】本発明ではこうして得られた生果汁に酸素
または酸素含有気体（空気或いはこれに純酸素を混和し
た高濃度酸素含有ガス等）を吹込むかまたは、両者を激
しく攪拌するなどして、強制的に接触反応せしめ、色源
体を予め酸化重合させて色度を一旦１００〜２５０％増
大させる。ここでいう「色度」とは、光電比色計を用い
た４３０ｎｍにおける１０ｍｍセルの吸光度（ＯＤ）を
意味し、「１００〜２５０％増大させた」とは、次の式
により求めた値を意味する。 （Ｂ−Ａ）×１００÷Ａ 但しＢ＝反応後の色度（ＯＤ）、Ａ＝初発の色度（Ｏ
Ｄ）In the present invention, oxygen or an oxygen-containing gas (air or a high-concentration oxygen-containing gas in which pure oxygen is mixed) is blown into the fresh juice thus obtained, or both are vigorously stirred. The reaction is forcibly performed, and the chrominance is oxidized and polymerized in advance to increase the chromaticity once by 100 to 250%. The term “chromaticity” as used herein means the absorbance (OD) of a 10 mm cell at 430 nm using a photoelectric colorimeter, and “increased by 100 to 250%” means a value obtained by the following equation. means. (B−A) × 100 ° A, where B = chromaticity after reaction (OD), A = chromaticity of first occurrence (O
D)
【００１１】この値は、果実の種類、熟度によっても多
少異なるが、例えばブドウの場合は、生果汁を３５〜４
５℃で、６０〜９０分反応させることにより得られる。
反応は開放系で行なってもよいが、密閉系において行な
うことが好ましい。また、接触させる気体はいずれでも
よいが、空気に比べ高濃度酸素含有ガス、とくに純酸素
ガスは短時間に反応を終了することができ、接触による
風味の劣化が少ないので好ましい。[0011] This value slightly varies depending on the kind and ripeness of the fruit.
It is obtained by reacting at 5 ° C. for 60 to 90 minutes.
The reaction may be performed in an open system, but is preferably performed in a closed system. The gas to be contacted may be any gas, but a gas containing high-concentration oxygen, particularly pure oxygen gas, is preferable as compared with air, because the reaction can be completed in a short time and the deterioration of flavor due to contact is small.
【００１２】次いで得られる反応液は、室温以下、例え
ば１０〜１５℃に冷却した後、ケイソウ土、セルロース
パウダー、ダイカライト（商品名、三井金属工業社製
造）等の濾過助剤を加え、或いは加えることなく通常の
濾過処理、または遠心分離を行い、反応液中において不
溶性となった褐色の着色物質（酸化重合物質）を除去す
る。The resulting reaction solution is cooled to room temperature or lower, for example, 10 to 15 ° C., and then a filter aid such as diatomaceous earth, cellulose powder, and dicalite (trade name, manufactured by Mitsui Kinzoku Kogyo KK) is added. A normal filtration treatment or centrifugation is performed without adding to remove a brown colored substance (oxidized polymer substance) that has become insoluble in the reaction solution.
【００１３】このように酸化重合物質を果汁より分離除
去すると、原料由来の新鮮な香りを有する果汁が得ら
れ、またこれをアルコール発酵させると淡麗でかつ色沢
の安定な、香味の非常に優れた果実酒が得られる。そし
て、除去に際し、特に６６０ｎｍにおける１０ｍｍセル
の吸光度が０．２以下、特に０．１以下である清澄果汁
を得るときは、その効果が著しいので好ましい。[0013] When the oxidized polymer substance is separated and removed from the juice as described above, a juice having a fresh aroma derived from the raw material is obtained, and when it is subjected to alcohol fermentation, it is clear and has a stable and very flavorful color. Excellent fruit wine can be obtained. In the removal, it is preferable to obtain a clear juice whose absorbance at 660 nm of a 10-mm cell is 0.2 or less, particularly 0.1 or less, because the effect is remarkable.
【００１４】次いで、このようにして得られた処理果汁
を常法により酒用酵母を添加した後、５〜３５℃で７〜
６０日間アルコール発酵させる。用いられる酒用酵母と
しては通常の果実酒製造に用いられる酵母、例えばワイ
ン酵母、清酒酵母等が好適な例として挙げられ、この最
も代表的なものとしては例えば、サッカロミセス・セレ
ビシエ、サッカロミセス・バリエタス（Ｖａｒ．）・エ
リプソイデウス等が挙げられる。Next, after adding the brewer's yeast to the thus-obtained treated juice by a conventional method, the treated fruit juice is heated to 7 to 35 ° C.
Allow alcohol fermentation for 60 days. Preferable examples of the sake yeast used include yeasts used in ordinary fruit wine production, for example, wine yeast, sake yeast, and the like. The most typical examples thereof include Saccharomyces cerevisiae and Saccharomyces varietas ( Var.) Ellipsoidus and the like.
【００１５】尚、アルコール発酵の前の処理果汁或い
は、アルコール発酵の途中の醪に糖類、例えば砂糖、グ
ルコース、フラクトース等を添加すれば、製品のアルコ
ール分、エキス分が増加して香味がより改善される。If sugars, such as sugar, glucose, fructose, etc., are added to the processed fruit juice before alcohol fermentation or the mash during alcohol fermentation, the alcohol content and the extract content of the product are increased and the flavor is further improved. Is done.
【００１６】アルコール発酵を終了した醪は、常法によ
りオリ引きした後、例えばケイソウ土、セルロースパウ
ダー等を用いての濾過、遠心分離等による清澄濾過を行
なって酵母菌体等を除き、そのまま又は必要により容器
に貯蔵して嫌気的に保ち例えば３〜１２ヵ月間、蛋白安
定化、酒石安定化などの製成処理を行ない瓶詰し、製品
とする。After the alcohol fermentation is completed, the mash is subjected to a conventional method, followed by filtration using, for example, diatomaceous earth, cellulose powder, or the like, or clarification filtration by centrifugation, etc., to remove yeast cells and the like. If necessary, it is stored in a container and kept anaerobically, for example, for 3 to 12 months, subjected to a production treatment such as protein stabilization and tartar stabilization, and bottled to obtain a product.
【００１７】このようにして得られる本発明の果実酒
は、殆ど無色で透明度が優れていて、淡麗であり、また
新鮮感のある芳香の高い、優れた香味を有し、しかもこ
れらの安定性が極めて良好なものである。The fruit liquor of the present invention thus obtained is almost colorless, has excellent transparency, is pale, has a fresh aroma, has an excellent flavor, and is stable. The properties are very good.
【００１８】[0018]
【本発明の効果】果実類を常法により破砕、圧搾して生
果汁を得、これに酸素または酸素含有気体を強制的に接
触反応せしめ、色源体を予め酸化重合し色度を一旦１０
０〜２５０％増大させ、次いでこの酸化重合物質を除去
して清澄果汁を得、次いでこれに常法により酵母を接種
してアルコール発酵を行うものであるから、総タンニン
が１５０ｐｐｍ以下で且つ総亜硫酸が２０ｐｐｍ以下の
従来全く知られていない果実酒が得られ、また原料果実
に残留する農薬由来の硫黄化合物が、微生物の発酵の過
程で亜硫酸に変化し生成することが時々認められるがこ
れは殆ど無視できるくらい少量（通常は２０ｐｐｍ以
下）であり、本発明では製造工程前或いはその途中にお
いて亜硫酸の添加が全く行なわれないので、亜硫酸によ
る果実酒の風味の変化が防止され、また予め選択育種さ
れた優良酵母等が亜硫酸によって生育、繁殖を阻害され
ることがないので、アルコール発酵が頗る旺盛に行なわ
れるために、風味が非常に良好で、また果実酒における
色源体である総タンニンが１５０ｐｐｍ以下にまで除去
されているために、褐変防止剤を添加しなくとも製造後
の製品の淡麗な色沢が安定に保たれる。According to the present invention, fruits are crushed and squeezed in a conventional manner to obtain fresh juice, which is forcibly contacted with oxygen or an oxygen-containing gas, and the chrominance is oxidized and polymerized in advance to obtain a chromaticity of 10%.
0 to 250%, and then remove the oxidized polymer substance to obtain a clear juice, and then inoculate yeast with an ordinary method to perform alcohol fermentation. Therefore, the total tannin is 150 ppm or less and the total Is not known at all, and it is sometimes observed that sulfur compounds derived from pesticides remaining in the raw material fruits are changed to sulfurous acid during the fermentation of microorganisms, and this is almost always observed. The amount is negligibly small (usually 20 ppm or less). In the present invention, since no sulfite is added before or during the production process, the change in the flavor of the fruit wine due to sulfurous acid is prevented, and selective breeding is performed in advance. Sulfurous acid does not hinder the growth and reproduction of excellent yeasts, etc. Always good, and since the total tannin, which is the chromogen in fruit wine, has been removed to 150 ppm or less, the bright color of the manufactured product has been kept stable without adding a browning inhibitor. It is.
【００１９】以下、実施例を挙げて本発明をより具体的
に説明する。Hereinafter, the present invention will be described more specifically with reference to examples.
【実施例１】「 生果汁への通気条件と処理果汁の着色度、果実酒製品
の特徴」 原料として、甲州種ぶどうを搾汁し得られる生果汁を使
用した。上記生果汁を３８〜４０℃に加温し、その温度
において下記表１記載の通気条件で空気を強制的に吹込
み（接触反応処理し）、処理後の色沢を日立光電光度計
を用いて１０mmセルの４３０nmにおける吸光度（ＯＤ）
を求めた。また、得られた反応処理果汁をケイソウ土濾
過し、該処理果汁中の酸化重合物質を除去し、得られた
果汁に、ワイン酵母ＯＣ−２（日本醸造協会酵母サッカ
ロミセス・セレビシエ、同協会販売）を２％（容量）相
当加え、半密閉容器にて常法により１５〜２０℃で２週
間発酵を行なった。発酵終了後、常法によりケイソウ土
による清澄濾過を行ないワインを得た。この製造直後の
色沢（１０ｍｍセルの６６０ｎｍにおける吸光度ＯＤ）
と風味の官能検査を行ない、またこれを３５℃下で１ヵ
月経過した後、次式によりその増色度を測定した。 （Ｂ−Ａ）×１００÷Ａ、但しＢ＝１ヵ月経過後の色
沢、Ａ＝初発の色沢 それらの結果をまとめて、表１に示す。Example 1 "Aeration conditions for fresh juice, coloring degree of treated juice, characteristics of fruit liquor product" As a raw material, fresh juice obtained by squeezing Koshu grape was used. The raw juice was heated to 38 to 40 ° C., and at that temperature, air was forcibly blown (contact reaction treatment) under the ventilation conditions shown in Table 1 below, and the color after treatment was measured using a Hitachi photoelectric photometer. (OD) at 430 nm of 10 mm cell
I asked. Further, the obtained reaction-treated fruit juice is filtered with diatomaceous earth to remove the oxidized polymer substance from the treated fruit juice, and the obtained fruit juice is added to a wine yeast OC-2 (a product of the Japan Brewing Association, Saccharomyces cerevisiae, sold by the Association). Was added at a concentration of 2% (by volume), and fermentation was carried out in a semi-closed container at 15 to 20 ° C for 2 weeks by a conventional method. After completion of the fermentation, clarification and filtration with diatomaceous earth was performed by a conventional method to obtain wine. Immediately after production (absorbance OD at 660 nm of 10 mm cell)
After one month at 35 ° C., the degree of color increase was measured by the following equation. (B−A) × 100 ° A, where B = Irozawa after one month, A = First Irozawa The results are summarized in Table 1.
【００２０】[0020]
【表１】 [Table 1]
【００２１】表１の結果から、果実類を常法により破
砕、圧搾して生果汁を得、これに酸素または酸素含有気
体を強制的に接触反応せしめ、色源体を予め酸化重合し
色度を一旦１００〜２５０％増大させ、次いでこの酸化
重合物質を除去し、次いで得られた果汁を常法によりア
ルコール発酵を行うことにより、色調、透明度が優れ
て、新鮮感のある芳香の高い、優れた香味を有し、しか
もこれら色調の透明度の安定性が極めて良好な果実酒が
得られることが判る。From the results shown in Table 1, the fruits were crushed and squeezed by a conventional method to obtain fresh juice, which was forcibly contacted with oxygen or an oxygen-containing gas, and the chromogen was oxidatively polymerized in advance to obtain chromaticity. Is then increased by 100 to 250%, then the oxidized polymer substance is removed, and then the obtained fruit juice is subjected to alcohol fermentation by a conventional method, so that the color tone, the transparency, the freshness, the aroma and the freshness are excellent. It can be seen that a fruit wine having an excellent flavor and an extremely good stability of the transparency of these colors can be obtained.
【００２２】[0022]
【実施例２】 「酸化重合物質を除去後の生果汁の濁度と製品果実酒の
風味」原料として、甲州種ぶどうを搾汁し得られる生果
汁を使用した。上記生果汁を３８〜４０℃に加温し、そ
の温度において空気を強制的に９０分間、吹込み（接触
反応処理し）、得られた反応処理果汁を９区分に分け、
第１区分は一晩静置した後、上澄液を採取し、第２〜７
区分は遠心分離（但し、遠心分離の条件を適宜変えて調
製）し、得られる各種濁度を有する上澄液を採取し、そ
して第８区分は上記第２区分で得られる上澄液をケイソ
ウ土を詰めたカラムに通液濾過して濁度の非常に少ない
澄明な液を採取し、区分１〜８のそれぞれ濁度の異なる
処理液を得た。上記で得られた果汁に、ワイン酵母ＯＣ
−２（日本醸造協会酵母サッカロミセス・セレビシエ、
同協会販売）を２％（容量）相当ずつ加え、半密閉容器
にて常法により１５〜２０℃で２週間発酵を行なった。
発酵終了後、常法によりケイソウ土による清澄濾過を行
ないワインを得た。また、比較のため、甲州種ぶどうを
搾汁し得られる生果汁に亜硫酸を４０ｐｐｍ加え、更に
清澄のためペクチナーゼ２５ｐｐｍ加え、一晩静置した
後上澄液を採取し、得られた果汁に、ワイン酵母ＯＣ−
２（日本醸造協会酵母サッカロミセス・セレビシエ、同
協会販売）を２％（容量）相当加え、半密閉容器にて常
法により１５〜２０℃で２週間発酵を行なった。発酵終
了後、常法によりケイソウ土による清澄濾過を行ないワ
インを得た。これに褐変防止のため亜硫酸８０ｐｐｍを
添加し、対照のワインとした。このようにして得られた
各種ワインの色沢と風味の官能検査を行なった。それら
の結果をまとめて、表２に示す。なお、表中の亜硫酸の
濃度は、１９９０年６月３０日、日本食品衛生協会発
行、「食品衛生検査指針（食品中の食品添加物分析
法）」、第８４〜８８頁記載の方法「二酸化硫黄及び亜
硫酸塩類試験法（比色法）」により測定した。Example 2 Raw juice obtained by squeezing Koshu grape was used as a raw material "turbidity of fresh juice after removing oxidized polymer substance and flavor of product fruit wine". The raw juice is heated to 38 to 40 ° C., and air is forcibly blown at that temperature for 90 minutes (contact reaction treatment), and the resulting reaction-treated juice is divided into nine sections.
In the first section, the supernatant was collected after standing overnight,
The section was centrifuged (provided that the conditions for centrifugation were changed as appropriate), the resulting supernatant having various turbidities was collected, and the eighth section was obtained by diatoming the supernatant obtained in the second section. The solution was filtered through a column filled with soil to collect a clear liquid having very low turbidity, and treatment liquids having different turbidity of each of categories 1 to 8 were obtained. In the juice obtained above, wine yeast OC
-2 (Japan Brewing Association yeast Saccharomyces cerevisiae,
2% (volume), and fermentation was carried out in a semi-closed container at 15 to 20 ° C for 2 weeks by a conventional method.
After completion of the fermentation, clarification and filtration with diatomaceous earth was performed by a conventional method to obtain wine. For comparison, sulfuric acid was added to raw juice obtained by squeezing Koshu grape 40 ppm, pectinase 25 ppm was further added for clarification, and after standing overnight, the supernatant was collected, and the resulting juice was Wine yeast OC-
2 (Yeast Saccharomyces cerevisiae, Japan Brewing Association, sold by the Association) was added in an amount of 2% (volume), and fermentation was carried out in a semi-closed container at 15 to 20 ° C for 2 weeks by an ordinary method. After completion of the fermentation, clarification and filtration with diatomaceous earth was performed by a conventional method to obtain wine. To this, 80 ppm of sulfurous acid was added to prevent browning, and used as a control wine. A sensory test of the color and flavor of the various wines thus obtained was performed. The results are summarized in Table 2. The concentration of sulfurous acid in the table was determined by the method described in "Guidelines for the Examination of Food Sanitation (Method of Analyzing Food Additives in Foods)" published by the Japan Food Sanitation Association on June 30, 1990, pages 84-88. Sulfur and sulfite test method (colorimetric method) ".
【００２３】[0023]
【表２】 [Table 2]
【００２４】表２の結果から、果実類を常法により破
砕、圧搾して生果汁を得、これに酸素または酸素含有気
体を強制的に接触反応せしめ、色源体を予め酸化重合さ
せて色度を一旦１００〜２５０％増大させ、次いでこの
酸化重合物質を除去するに際して、６６０ｎｍにおける
１０ｍｍセルの吸光度が０．２以下、特に０．１以下と
なるように調製して得た清澄果汁を用いて、これに常法
により酵母を接種してアルコール発酵を行うときは、色
調、透明度が優れていて、新鮮感のある芳香の高い、優
れた香味を有し、しかもこれら色調、透明度の安定性が
極めて良好な果実酒が得られることが判る。従来、生果
実では、破砕、搾汁によりその組織の破壊を行うと酸化
酵素がポリフェノール類に作用して酵素的酸化褐変を生
じる。この褐変により、香味上及び外観、新鮮味が損わ
れる。従って、いろいろな果実酒製造法においては、組
織が破壊される破砕、搾汁工程前又は工程中に亜硫酸等
の褐変防止剤が添加され、また、更に発酵終了直後の果
実酒に対して再び酸化褐変を防止するために亜硫酸を添
加しなければならないが、これに対して、本発明によれ
ば、この様な亜硫酸を全く添加することなく、上述した
ような高品質の果実酒が得られる。近年健康志向の関心
が高まりをみせているが、ワイン業界においてもその例
外ではなく、このような添加物のない果実酒が得られる
本発明の意義は大きい。From the results shown in Table 2, the fruits are crushed and squeezed by a conventional method to obtain fresh juice, which is forcibly contacted with oxygen or an oxygen-containing gas, and the chromogen is preliminarily oxidized and polymerized for coloration. Once the degree is increased by 100 to 250% and then the oxidized polymer substance is removed, a clear juice obtained by adjusting the absorbance of a 10 mm cell at 660 nm to 0.2 or less, particularly 0.1 or less, is used. However, when alcohol fermentation is performed by inoculating yeast with a conventional method, the color tone and transparency are excellent, the freshness is high, the flavor is excellent, and the color tone and transparency are stable. It can be seen that very good fruit wine can be obtained. Conventionally, in the case of raw fruit, when its tissue is destroyed by crushing and squeezing, oxidizing enzymes act on polyphenols to cause enzymatic oxidative browning. The browning impairs flavor, appearance, and freshness. Therefore, in various fruit wine production methods, a browning inhibitor such as sulfurous acid is added before or during the crushing and squeezing steps in which the tissue is destroyed, and further, the fruit wine immediately after fermentation is oxidized again. Sulfurous acid must be added in order to prevent browning. On the other hand, according to the present invention, the above-mentioned high-quality fruit wine can be obtained without adding such sulfurous acid at all. In recent years, health-conscious interest has been increasing, but this is not an exception in the wine industry, and the present invention, in which fruit wine without such additives can be obtained, is significant.
【００２５】[0025]
【実施例３】 「酸素含有気体との接触反応の温度と、その温度により
繁殖する野生微生物が及ぼす製品の品質への影響」原料
として、甲州種ぶどうを搾汁し得られる生果汁を使用し
た。上記生果汁に対して、腐造ワインから分離した野生
酵母及び乳酸菌をそれぞれ１０3個／ｍｌとなるように
添加し、これを表３に記載の如き温度に加温し、その温
度において色度が１５０％となるまで空気を強制的に吹
込み（接触反応処理し）、得られた反応処理果汁を遠心
分離（３，０００ｒ．ｐ．ｍ．で１０分処理）し、得ら
れる上澄液をケイソウ土を詰めたカラムに通液濾過して
濁度の非常に少ない澄明な液を採取し、これに、ワイン
酵母ＯＣ−２（日本醸造協会酵母サッカロミセス・セレ
ビシエ、同協会販売）を２％（容量）相当ずつ加え、半
密閉容器にて常法により１５〜２０℃で２週間発酵を行
なった。発酵終了後、常法によりケイソウ土による清澄
濾過を行ないワインを得た。このようにして、酸素含有
気体との接触反応の温度と、その温度により繁殖する野
生酵母及び乳酸菌が及ぼす製品の品質への影響について
調べた。その結果を表３に示す。Example 3 "Temperature of contact reaction with oxygen-containing gas and its effect on product quality exerted by wild microorganisms proliferating at that temperature" As raw materials, fresh fruit juice obtained by squeezing Koshu grape was used. . Wild yeast and lactic acid bacteria separated from the fortified wine were added to the raw juice at a concentration of 10 3 cells / ml, respectively, and the mixture was heated to the temperature shown in Table 3 and the chromaticity was measured at that temperature. Is forced to blow to 150% (contact reaction treatment), and the resulting reaction-treated fruit juice is centrifuged (treated at 3,000 rpm for 10 minutes) to obtain a supernatant. Was passed through a column filled with diatomaceous earth, and a clear liquid having very low turbidity was collected. To this was added 2% of wine yeast OC-2 (Japanese brewery association yeast Saccharomyces cerevisiae, sold by the association). (Capacity) The fermentation was carried out at 15 to 20 ° C. for 2 weeks in a semi-closed container by a conventional method. After completion of the fermentation, clarification and filtration with diatomaceous earth was performed by a conventional method to obtain wine. In this way, the temperature of the contact reaction with the oxygen-containing gas and the influence of the temperature on the product quality of wild yeasts and lactic acid bacteria which propagated were examined. Table 3 shows the results.
【００２６】[0026]
【表３】 [Table 3]
【００２７】表３の結果から、酸素または酸素含有気体
との接触反応が、３５℃よりも低い温度で反応するとき
は、反応時間が長くなり、また野性の好ましくない酵母
や乳酸菌が生存または増殖し、果実酒の発酵に悪影響を
及ぼすため高品質の果実酒を得ることができない。反対
に、４５℃を越えるときは、野性の微生物による影響は
なくなるが、生果汁中に含まれる酸化酵素（ポリフェノ
ールオキシダーゼ、チロシナーゼ）が高温のため活性が
阻害されるため、反応時間が長くなる。また、高温度で
の酸化反応により果汁の好ましいフレーバーが逸散し
て、最終製品が芳醇な風味に乏しいものとなる。これに
対して反応温度を３５〜４５℃で行うと、例え圧搾生果
汁に野性酵母や野性乳酸菌が混入してもこの温度におい
ては死滅または増殖が阻害されるために、殆ど影響を受
けることなく安全に果実酒を得ることができる、また生
果汁中に含まれる酸化酵素が頗る良く働くため、非常に
短時間に反応が終了し、果汁中の好ましいフレーバーの
逸散が防止され、最終製品にまで移行し、芳醇な風味を
有する果実酒を得ることができる。From the results shown in Table 3, when the contact reaction with oxygen or an oxygen-containing gas is carried out at a temperature lower than 35 ° C., the reaction time is prolonged, and undesired wild yeasts and lactic acid bacteria survive or grow. However, it has a bad influence on the fermentation of fruit wine, so that high quality fruit wine cannot be obtained. On the other hand, when the temperature exceeds 45 ° C., the effect of wild-type microorganisms is lost, but the activity is inhibited due to the high temperature of the oxidizing enzymes (polyphenol oxidase, tyrosinase) contained in the raw juice, so that the reaction time becomes longer. In addition, the oxidation reaction at high temperature dissipates the preferred flavor of the juice, resulting in a poor mellow flavor of the final product. On the other hand, when the reaction temperature is 35 to 45 ° C., even if wild yeast or wild lactic acid bacteria are mixed in the pressed raw juice, killing or growth is inhibited at this temperature, so that it is hardly affected. The fruit liquor can be obtained safely, and the oxidase contained in the raw juice works very well, so the reaction is completed in a very short time, and the escape of the preferred flavor in the juice is prevented, and the final product To obtain a fruit wine having a rich flavor.
【００２８】[0028]
【実施例４】「 ブドウを原料とする果実酒の製造」 原料として、甲州種ブドウを常法により破砕、搾汁し得
られる生果汁を使用した。上記ブドウ生果汁にペクチン
分解酵素スクラーゼ（三共株式会社製）を２５ｐｐｍ添
加溶解し、３８〜４０℃に加温し、その温度において酸
素を強制的に６０分吹込み（接触反応処理し）、処理後
の色度を日立光電光度計を用いて１０mmセルの４３０nm
における吸光度（ＯＤ）を測定し、色度を１５０％増大
させた反応処理果汁を得た。次いで、反応処理果汁を遠
心分離（３，０００ｒｐｍで１０分処理）後、ケイソウ
土濾過し、該処理果汁中の酸化重合物質を除去し、得ら
れた果汁に、ワイン酵母ＯＣ−２（日本醸造協会酵母サ
ッカロミセス・セレビシエ、同協会販売）を２％（容
量）相当加え、半密閉容器にて常法により１５〜２０℃
で２週間発酵を行なった。発酵終了後、常法によりケイ
ソウ土による清澄濾過を行ないワインを得た。なお、比
較の為上記破砕、搾汁し得られるブドウの生果汁に酸化
褐変防止と、野性の微生物の繁殖を防止する目的で亜硫
酸を４０ｐｐｍ添加し、また清澄促進の目的のためスク
ラーゼを２５ｐｐｍとなるように添加溶解し、常法によ
り処理した後遠心分離（３，０００ｒｐｍで１０分処
理）して、清澄な果汁を得、以下上記と全く同様にワイ
ン酵母を加え、発酵を行なった後、ケイソウ土による清
澄濾過を行ない、次いで酸化褐変防止を目的として亜硫
酸をさらに８０ｐｐｍ添加溶解して対照区のワインを得
た。また、比較の為上記破砕、搾汁し得られるブドウの
生果汁にスクラーゼを２５ｐｐｍ添加溶解し、酸素を吹
込むことなくそのまま、上記と同様に遠心分離して、清
澄な果汁を得、ワイン酵母を加え、発酵を行なった後、
ケイソウ土による清澄濾過を行ない比較例のワインを得
た。次に上記で得られる生果汁と３種類の製品ワイン中
の総タンニンを測定し、また３種類の製品ワインを３５
℃の温度で１ヵ月保存した後の色沢を測定し、また官能
検査を実施した。その結果を表４に示す。尚、表中の総
タンニンは、フォリン−デニス（Ｆｏｌｉｎ−Ｄｅｎｉ
ｓ）法；Ｏ．Ｆｏｌｉｎ＆Ｗ．Ｄｅｎｉｓ，Ｊ．Ｂｉｏ
ｌ．Ｃｈｅｍ．，Ｖｏｌ１２，２３９（１９１２）によ
り測定して求めた。Example 4 Production of Fruit Sake Using Grapes as Raw Materials As raw materials, fresh fruit juice obtained by crushing and squeezing Koshu grape by a conventional method was used. 25 g of pectin-degrading enzyme sucrase (manufactured by Sankyo Co., Ltd.) is added and dissolved in the above grape juice, heated to 38 to 40 ° C., and oxygen is forcibly blown at that temperature for 60 minutes (contact reaction treatment) to be treated. The subsequent chromaticity was measured using a Hitachi photoelectric photometer at 430 nm in a 10 mm cell.
Was measured to obtain a reaction-treated fruit juice having a chromaticity increased by 150%. Next, the reaction-treated juice is subjected to centrifugal separation (treatment at 3,000 rpm for 10 minutes), followed by filtration with diatomaceous earth to remove the oxidized polymer substance in the treated fruit juice. Association Saccharomyces cerevisiae, 2% (volume) equivalent) and 15 to 20 ° C in a semi-closed container by a usual method.
For 2 weeks. After completion of the fermentation, clarification and filtration with diatomaceous earth was performed by a conventional method to obtain wine. For the purpose of comparison, the above crushed and squeezed grape juice obtained was added with 40 ppm of sulfurous acid for the purpose of preventing oxidative browning and preventing the growth of wild-type microorganisms, and 25 ppm of sucrase for the purpose of promoting clarification. After adding and dissolving the mixture, the mixture was treated in a conventional manner, and then centrifuged (treated at 3,000 rpm for 10 minutes) to obtain a clear juice. After adding wine yeast in the same manner as described above, fermentation was performed. Clarification filtration with diatomaceous earth was performed, and then sulfur dioxide was further added and dissolved for the purpose of preventing oxidative browning to obtain a wine in a control section. For comparison, the above crushed and squeezed grape juice obtained by dissolving 25 ppm of sucrase was added to the grape juice and centrifuged in the same manner as above without blowing oxygen to obtain a clear juice. After fermentation,
Clarification filtration was performed using diatomaceous earth to obtain a wine of a comparative example. Next, the total tannins in the raw juice obtained above and the three types of product wines were measured, and the three types of product wines were collected for 35 days.
After storage at a temperature of ° C. for one month, the color was measured and a sensory test was performed. Table 4 shows the results. In addition, the total tannin in a table | surface is Folin-Denis (Folin-Deni).
s) Method; Folin & W. Denis, J .; Bio
l. Chem. , Vol 12, 239 (1912).
【００２９】[0029]
【表４】 [Table 4]
【００３０】[0030]
【実施例５】「 リンゴを原料とする果実酒の製造」 原料として、ふじ種リンゴを常法により破砕、搾汁し得
られる生果汁を使用した。上記リンゴ生果汁にペクチン
分解酵素スクラーゼ（三共株式会社製）を２５ｐｐｍ添
加溶解し、３８〜４０℃に加温し、その温度において酸
素を強制的に６０分吹込み（接触反応処理し）、処理後
の色度を日立光電光度計を用いて１０mmセルの４３０nm
における吸光度（ＯＤ）を測定し、色度を１６８％増大
させた反応処理果汁を得た。次いで、反応処理果汁を遠
心分離（３，０００ｒｐｍで１０分処理）後、ケイソウ
土濾過し、該処理果汁中の酸化重合物質を除去し、得ら
れた果汁に、ワイン酵母ＯＣ−２（日本醸造協会酵母サ
ッカロミセス・セレビシエ、同協会販売）を２％（容
量）相当加え、半密閉容器にて常法により１５〜２０℃
で２週間発酵を行なった。発酵終了後、常法によりケイ
ソウ土による清澄濾過を行ないリンゴ果実酒を得た。な
お、比較の為上記破砕、搾汁し得られるリンゴの生果汁
に酸化褐変防止と、野性の微生物の繁殖を防止する目的
で亜硫酸を４０ｐｐｍ添加し、また清澄促進の目的のた
めスクラーゼを２５ｐｐｍとなるように添加溶解し、常
法により処理した後遠心分離（３，０００ｒｐｍで１０
分処理）して、清澄な果汁を得、以下上記と全く同様に
ワイン酵母を加え、発酵を行なった後、ケイソウ土によ
る清澄濾過を行ない、ついで酸化褐変防止のため亜硫酸
を８０ｐｐｍ添加溶解し、対照区のリンゴ果実酒を得
た。また、比較の為上記破砕、搾汁し得られるリンゴの
生果汁にスクラーゼを２５ｐｐｍ添加溶解し、酸素を吹
込むことなくそのまま、上記と同様に遠心分離して、清
澄な果汁を得、ワイン酵母を加え、発酵を行なった後、
ケイソウ土による清澄濾過を行ない比較例のリンゴ果実
酒を得た。次に上記て得られる生果汁と３種類の製品リ
ンゴ果実酒中の総タンニンを測定し、また３種類の製品
ワインを３５℃の温度で１ヵ月保存した後の色沢を測定
し、また官能検査を実施した。その結果を表５に示す。Example 5 Production of Fruit Sake Using Apple as Raw Material As a raw material, a raw fruit juice obtained by crushing and squeezing Fuji apple by a conventional method was used. 25 ppm of pectin-degrading enzyme sucrase (manufactured by Sankyo Co., Ltd.) was added and dissolved in the apple juice, and the mixture was heated to 38 to 40 ° C., and oxygen was forcibly blown at that temperature for 60 minutes (contact reaction treatment) to be treated. The subsequent chromaticity was measured using a Hitachi photoelectric photometer at 430 nm in a 10 mm cell.
Was measured to obtain a reaction-treated fruit juice having an increased chromaticity of 168%. Next, the reaction-treated juice is subjected to centrifugal separation (treatment at 3,000 rpm for 10 minutes), followed by filtration with diatomaceous earth to remove the oxidized polymer substance in the treated fruit juice. Association Saccharomyces cerevisiae, 2% (volume) equivalent) and 15 to 20 ° C in a semi-closed container by a usual method.
For 2 weeks. After completion of the fermentation, clarification filtration was performed using diatomaceous earth to obtain apple fruit wine. For comparison, the above-mentioned crushed and squeezed apple juice was added with 40 ppm of sulfurous acid for the purpose of preventing oxidative browning and preventing the propagation of wild-type microorganisms, and 25 ppm of sucrase for the purpose of promoting clarification. After adding and dissolving the mixture, the mixture was treated in a conventional manner, and then centrifuged (at 3,000 rpm for 10 minutes).
Minute treatment) to obtain a clear juice, wine yeast is added in the same manner as described above, fermentation is performed, clarification filtration is performed using diatomaceous earth, and then sulfuric acid is added and dissolved to prevent oxidation browning by adding 80 ppm. Apple fruit wine of the control group was obtained. For comparison, 25 mg of sucrase was added to and dissolved in the apple juice obtained by crushing and squeezing, and the mixture was centrifuged in the same manner as above without blowing oxygen to obtain a clear fruit juice. After fermentation,
Clarification filtration with diatomaceous earth was performed to obtain apple fruit wine of a comparative example. Next, the total tannin in the fresh juice obtained above and the three types of product apple fruit wine were measured, and the color of the three types of product wine after storage at 35 ° C. for one month was measured. An inspection was performed. Table 5 shows the results.
【００３１】[0031]
【表５】 [Table 5]
【００３２】[0032]
【実施例６】「 モモを原料とする果実酒の製造」 原料として、白鳳種モモを常法により破砕、搾汁し得ら
れる生果汁を使用した。上記モモ生果汁にペクチン分解
酵素スクラーゼ（三共株式会社製）を２５ｐｐｍ添加溶
解し、３８〜４０℃に加温し、その温度において酸素を
強制的に６０分吹込み（接触反応処理し）、処理後の色
度を日立光電光度計を用いて１０mmセルの４３０nmにお
ける吸光度（ＯＤ）を測定し、色度を２４０％増大させ
た反応処理果汁を得た。次いで、反応処理果汁を遠心分
離（３，０００ｒｐｍで１０分処理）後、ケイソウ土濾
過し、該処理果汁中の酸化重合物質を除去し、得られた
果汁に、ワイン酵母ＯＣ−２（日本醸造協会酵母サッカ
ロミセス・セレビシエ、同協会販売）を２％（容量）相
当加え、半密閉容器にて常法により１５〜２０℃で２週
間発酵を行なった。発酵終了後、常法によりケイソウ土
による清澄濾過を行ないモモ果実酒を得た。なお、比較
の為上記破砕、搾汁し得られるモモの生果汁に酸化褐変
防止と、野性の微生物の繁殖を防止する目的で亜硫酸を
４０ｐｐｍ添加し、常法により処理した後遠心分離
（３，０００ｒｐｍで１０分処理）して、清澄な果汁を
得、以下上記と全く同様にワイン酵母を加え、発酵を行
なった後、ケイソウ土による清澄濾過を行ない、次いで
酸化褐変防止のために亜硫酸を８０ｐｐｍ添加溶解し、
対照区のモモ果実酒を得た。また、比較の為上記破砕、
搾汁し得られるモモの生果汁にスクラーゼを２５ｐｐｍ
添加溶解し、酸素を吹込むことなくそのまま、上記と同
様に遠心分離して、清澄な果汁を得、ワイン酵母を加
え、発酵を行なった後、ケイソウ土による清澄濾過を行
ない比較例のモモ果実酒を得た。次に上記て得られる生
果汁と３種類の製品モモ果実酒中の総タンニンを測定
し、また３種類の製品ワインを３５℃の温度で１ヵ月保
存した後の色沢を測定し、また官能検査を実施した。そ
の結果を表６に示す。Example 6 Production of Fruit Sake Using Peach as Raw Material Raw fruit juice obtained by crushing and squeezing Hakuho peach by a conventional method was used as a raw material. 25 ppm of pectin-degrading enzyme sucrase (manufactured by Sankyo Co., Ltd.) was added to and dissolved in the above peach juice, heated to 38 to 40 ° C., and oxygen was forcibly blown at that temperature for 60 minutes (contact reaction treatment) to be treated. The subsequent chromaticity was measured for absorbance (OD) at 430 nm of a 10 mm cell using a Hitachi photoelectric photometer to obtain a reaction-treated juice having a chromaticity increased by 240%. Next, the reaction-treated juice is subjected to centrifugal separation (treatment at 3,000 rpm for 10 minutes), followed by filtration with diatomaceous earth to remove the oxidized polymer substance in the treated fruit juice. 2% (volume) of the yeast Yeast Saccharomyces cerevisiae (available from the association) was added, and fermentation was carried out in a semi-closed container at 15 to 20 ° C for 2 weeks by an ordinary method. After completion of the fermentation, clarification and filtration with diatomaceous earth was performed by a conventional method to obtain a peach fruit wine. For comparison, 40 ppm of sulfurous acid was added to the peach juice obtained by crushing and squeezing to prevent oxidative browning and to prevent propagation of wild-type microorganisms. 000 rpm for 10 minutes) to obtain a clear juice. After adding wine yeast in the same manner as above and conducting fermentation, clarifying filtration with diatomaceous earth was performed, and then 80 ppm of sulfurous acid was added to prevent oxidative browning. Dissolve and add
A peach fruit wine in a control section was obtained. In addition, the above crushing for comparison,
25 ppm of sucrase in raw peach juice obtained by squeezing
Addition and dissolution, centrifugation in the same manner as above without blowing oxygen to obtain a clear juice, adding wine yeast, fermentation, and clarifying filtration with diatomaceous earth, peach fruit of Comparative Example I got sake. Next, the total tannins in the raw juice obtained above and the three types of product peach fruit wine were measured, and the three types of product wine were stored at a temperature of 35 ° C. for one month, and the color tone was measured. An inspection was performed. Table 6 shows the results.
【００３３】[0033]
【表６】 [Table 6]
【００３４】上記実施例４、５及び６の結果から、いず
れの場合も対照の区分は破砕、搾汁し得られる発酵前の
生果汁に褐変防止と、野性の微生物の繁殖を防止する目
的で亜硫酸を高濃度に添加し、また得られた果実酒に
も、褐変防止のためにさらに亜硫酸を高濃度に添加溶解
しなければならない大きな問題点を有しており、また亜
硫酸の添加を無造作に廃止した比較例の区分は、果汁に
含まれる酸化酵素（ポリフェノールオキシダーゼ、チロ
シナーゼ等）により、同果汁中の色源体であるポリフェ
ノールが酵素的に酸化褐変を起こし、香味上及び外観、
新鮮味が損われ、また、原料に付着する性質不明の野性
酵母、乳酸菌がたちどころに繁殖して風味良好な果実酒
が得にくくなる問題が発生し、得られる果実酒は、淡褐
色を呈し、酸化臭と雑味を有し商品価値を損う欠点を有
しているが、これに対して、本発明の区分はいずれも、
発酵前の生果汁或いは得られた製品果実酒に対して亜硫
酸の添加が全く行なわれないので、亜硫酸による果実酒
の風味の変化が防止され、また予め選択育種された優良
酵母等が亜硫酸によって生育、繁殖を阻害されることが
ないので、アルコール発酵が頗る旺盛に行なわれるため
に、風味が非常に良好で、また果実酒における色源体で
ある総タンニンが１５０ｐｐｍ以下にまで除去されてい
るために、亜硫酸を添加しなくとも、製品の褐変が防止
され、淡麗な色沢が長期間安定に保たれることが判る。Based on the results of Examples 4, 5 and 6, the control was used in all cases for crushing and squeezing to prevent browning of the raw fruit juice before fermentation and to prevent the propagation of wild-type microorganisms. Sulfurous acid is added at a high concentration, and the resulting fruit liquor also has a major problem that sulfurous acid must be added and dissolved at a higher concentration to prevent browning. The classification of the abolished comparative example is that polyphenols, which are chromogens in the juice, are enzymatically oxidized and browned by the oxidizing enzymes (polyphenol oxidase, tyrosinase, etc.) contained in the juice, resulting in flavor and appearance,
The fresh taste is impaired, and the problem is that wild yeast of unknown properties attached to the raw material, lactic acid bacteria grow quickly, and it becomes difficult to obtain good-tasting fruit wine, and the resulting fruit wine has a light brown color. Although it has the disadvantage of impairing commercial value with oxidizing odor and unpleasant taste, on the other hand, the classification of the present invention,
Since no sulfite is added to the raw fruit juice before fermentation or the resulting fruit wine, no change in the flavor of the fruit wine due to sulfurous acid is prevented, and excellent yeasts, etc., which have been selected and bred in advance, are grown by sulfurous acid. Since the fermentation is not hindered, alcohol fermentation is performed very vigorously, the flavor is very good, and the total tannin which is the chromogen in fruit wine is removed to 150 ppm or less. In addition, it can be seen that even without the addition of sulfurous acid, browning of the product is prevented, and a light color is kept stable for a long time.
Claims (4)
亜硫酸が２０ｐｐｍ以下である果実酒。A fruit wine having a total tannin of 150 ppm or less and a total sulfurous acid of 20 ppm or less.
汁を得、これに酸素または酸素含有気体を強制的に接触
反応せしめ、色源体を予め酸化重合させて色度を一旦１
００〜２５０％増大させ、次いでこの酸化重合物質を除
去し、得られた果汁を常法によりアルコール発酵させる
ことを特徴とする果実酒の製造法 。2. Fruits are crushed and squeezed by a conventional method to obtain fresh juice, which is forcibly contacted with oxygen or an oxygen-containing gas, and the chrominance is oxidized and polymerized in advance to adjust chromaticity. 1
A method for producing fruit liquor, which comprises increasing the amount by 00 to 250%, then removing the oxidized polymer, and subjecting the resulting juice to alcohol fermentation in a conventional manner.
汁を得、これに酸素または酸素含有気体を強制的に接触
反応せしめ、色源体を予め酸化重合させて色度を一旦１
００〜２５０％増大させ、次いでこの酸化重合物質を除
去して、６６０ｎｍにおける１０ｍｍセルの吸光度が
０．２以下である清澄果汁を得、次いでこれを常法によ
りアルコール発酵させることを特徴とする果実酒の製造
法。3. Fruits are crushed and squeezed by a conventional method to obtain fresh fruit juice, which is forcibly contacted with oxygen or an oxygen-containing gas, and the chrominance is oxidized and polymerized in advance to adjust the chromaticity. 1
A fruit juice characterized by increasing the water content by 00 to 250% and then removing the oxidized polymer to obtain a clarified juice having an absorbance of 10 mm cell at 660 nm of 0.2 or less, which is then subjected to alcohol fermentation by a conventional method. How to make sake.
が、３５〜４５℃で行なわれる請求項２または３に記載
の果実酒の製造法。4. The method for producing fruit liquor according to claim 2, wherein the contact reaction with oxygen or an oxygen-containing gas is carried out at 35 to 45 ° C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP16193292A JP3023814B2 (en) | 1992-05-29 | 1992-05-29 | Fruit wine and its manufacturing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP16193292A JP3023814B2 (en) | 1992-05-29 | 1992-05-29 | Fruit wine and its manufacturing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH05328960A JPH05328960A (en) | 1993-12-14 |
| JP3023814B2 true JP3023814B2 (en) | 2000-03-21 |
Family
ID=15744781
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP16193292A Expired - Lifetime JP3023814B2 (en) | 1992-05-29 | 1992-05-29 | Fruit wine and its manufacturing method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3023814B2 (en) |
Cited By (1)
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|---|---|---|---|---|
| CN104017689A (en) * | 2014-05-30 | 2014-09-03 | 汉源县汇利农业发展有限公司 | Purple sweet potato wine and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3425404B2 (en) * | 2000-03-09 | 2003-07-14 | 岩手県 | Apple juice production method |
| JP3475359B2 (en) * | 2001-10-02 | 2003-12-08 | 佐宜理 依田 | Wine flavor improver |
| KR100759267B1 (en) * | 2005-10-28 | 2007-09-17 | 농업회사법인 한백 주식회사 | Method for preparing rubus coreanus liqour |
| JP2009247273A (en) * | 2008-04-04 | 2009-10-29 | Kuoria:Kk | Fruit wine, and method for producing the same |
| JP2016002003A (en) * | 2014-06-13 | 2016-01-12 | サントリーホールディングス株式会社 | Fruit wine with use of plurality kinds of yeasts, and manufacturing method thereof |
| CN105647738B (en) * | 2016-02-25 | 2019-03-26 | 四川农业大学 | A kind of brew method of fructus hordei germinatus purple sweet potato liquor |
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| CN111793542A (en) * | 2020-07-18 | 2020-10-20 | 淮阴工学院 | Preparation method of honey peach fruit wine |
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| CN114958523A (en) * | 2022-06-14 | 2022-08-30 | 山西巳林农业开发有限责任公司 | Champagne wine and preparation method thereof |
-
1992
- 1992-05-29 JP JP16193292A patent/JP3023814B2/en not_active Expired - Lifetime
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104017689A (en) * | 2014-05-30 | 2014-09-03 | 汉源县汇利农业发展有限公司 | Purple sweet potato wine and preparation method thereof |
| CN104017689B (en) * | 2014-05-30 | 2016-08-24 | 汉源县汇利农业发展有限公司 | Purple sweet potato liquor and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH05328960A (en) | 1993-12-14 |
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