JPH0276565A - Canned wine - Google Patents
Canned wineInfo
- Publication number
- JPH0276565A JPH0276565A JP22817888A JP22817888A JPH0276565A JP H0276565 A JPH0276565 A JP H0276565A JP 22817888 A JP22817888 A JP 22817888A JP 22817888 A JP22817888 A JP 22817888A JP H0276565 A JPH0276565 A JP H0276565A
- Authority
- JP
- Japan
- Prior art keywords
- wine
- concentration
- free
- canned
- hydrogen sulfide
- 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.)
- Pending
Links
- 235000014101 wine Nutrition 0.000 title claims abstract description 43
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 claims abstract description 27
- LSNNMFCWUKXFEE-UHFFFAOYSA-N Sulfurous acid Chemical compound OS(O)=O LSNNMFCWUKXFEE-UHFFFAOYSA-N 0.000 claims abstract description 16
- 239000000796 flavoring agent Substances 0.000 abstract description 9
- 235000019634 flavors Nutrition 0.000 abstract description 9
- 230000007797 corrosion Effects 0.000 abstract description 6
- 238000005260 corrosion Methods 0.000 abstract description 6
- 230000006866 deterioration Effects 0.000 abstract description 6
- 230000032683 aging Effects 0.000 abstract description 2
- 238000007796 conventional method Methods 0.000 abstract description 2
- 238000012856 packing Methods 0.000 abstract 1
- RWSOTUBLDIXVET-UHFFFAOYSA-N Dihydrogen sulfide Chemical compound S RWSOTUBLDIXVET-UHFFFAOYSA-N 0.000 description 10
- 229910000037 hydrogen sulfide Inorganic materials 0.000 description 10
- 238000003860 storage Methods 0.000 description 9
- 229910052782 aluminium Inorganic materials 0.000 description 6
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 6
- 229910052751 metal Inorganic materials 0.000 description 6
- 239000002184 metal Substances 0.000 description 6
- 230000000694 effects Effects 0.000 description 4
- 238000002474 experimental method Methods 0.000 description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 230000005070 ripening Effects 0.000 description 2
- 239000002253 acid Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- TZCXTZWJZNENPQ-UHFFFAOYSA-L barium sulfate Chemical compound [Ba+2].[O-]S([O-])(=O)=O TZCXTZWJZNENPQ-UHFFFAOYSA-L 0.000 description 1
- 239000007844 bleaching agent Substances 0.000 description 1
- 238000009924 canning Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 150000002739 metals Chemical class 0.000 description 1
- 238000006479 redox reaction Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- LSNNMFCWUKXFEE-UHFFFAOYSA-L sulfite Chemical class [O-]S([O-])=O LSNNMFCWUKXFEE-UHFFFAOYSA-L 0.000 description 1
- 235000020097 white wine Nutrition 0.000 description 1
Landscapes
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明はワイン缶詰に関し、特にワイン中の亜硫酸濃度
を低減したワイン缶詰に関する。DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to canned wine, and more particularly to canned wine in which the concentration of sulfite in wine is reduced.
亜硫酸は、抗菌性を有するために、果汁発酵中野性酵母
の抑制や熟成の調節のため必須の添加剤としてワインに
添加されている。また、ワイン中の亜硫酸はワイン特有
の香気の発生に寄！ｊ、シているといわれている。さら
に、亜硫酸は抗菌性のほか酸化防止効果を有し、特にコ
ルク付きびん入りワインでは、その効果は大きい。食品
衛生法ではワインには漂白剤の１」的で亜硫酸の添加か
認められており、その使用基準として、二酸化イオウ（
Ｓ０２）として３５Ｑｐｐｍｌ；Ｊ上残存してはならな
いと定められている。通常びん入すワインの場合亜硫酸
の添加量はｓ ０２１度として１００〜３５０ Ｄｐｍ
程度である。Because sulfite has antibacterial properties, it is added to wine as an essential additive to suppress wild yeast during fruit juice fermentation and to control ripening. In addition, sulfurous acid in wine contributes to the production of wine's unique aroma! It is said that j. Furthermore, sulfurous acid has antibacterial and antioxidant effects, and this effect is particularly significant in corked wine bottles. The Food Sanitation Act allows the addition of sulfurous acid to wine, similar to a bleaching agent, and the standard for its use is sulfur dioxide (sulfur dioxide).
S02), it is stipulated that 35Qppml; J must not remain. In the case of wine that is normally bottled, the amount of sulfite added is 100 to 350 Dpm, assuming s 021 degrees.
That's about it.
ところが、このような亜硫酸含有ワインを金属缶に充填
し缶詰とする場合、亜硫酸の金属腐蝕性が極めて強いた
め、保存中に金属缶の腐蝕を生じ易く、また亜硫酸（特
に遊離型の５０２）と金属缶との間の酸化還元反応によ
り硫化水素か発生し、ワインのフレーバーを悪くすると
いう問題があった。このためワイン缶詰はびん入りワイ
ンのように普及するさとを妨げられていた。However, when such sulfite-containing wine is filled into metal cans and canned, the metal cans tend to corrode during storage because sulfurous acid is extremely corrosive to metals, and sulfurous acid (especially free 502) There was a problem in that hydrogen sulfide was generated due to an oxidation-reduction reaction with the metal can, which worsened the flavor of the wine. This prevented canned wine from becoming as popular as bottled wine.
よって、本発明の目的は、上記ワイン缶詰製造」二の問
題点を解決し、亜硫酸含有ワインを充填しながら金属缶
の腐蝕やフレーバー劣化の生じないワイン缶詰を提供し
ようとするものである。Therefore, an object of the present invention is to solve the second problem of the production of canned wine, and to provide a canned wine that does not cause corrosion of metal cans or deterioration of flavor while being filled with sulfite-containing wine.
〔問題点を解決するための手段および作用〕上記のとお
りワイン中の亜硫酸は、果汁発酵中野性酵母の抑制や熟
成の調節のため必須の添加剤であるか、従来のコルク付
きびん入りワインは、さらに酸化防止のために比較的に
高濃度の亜硫酸を含有させている。しかしながら、金属
缶にワインを加熱処理後充填密封し、流通、保存する場
合は、酸化防止のなめにびん入りワインはど高濃度の亜
硫酸を含有させる必要性は必ずしもないと考えられる。[Means and effects for solving the problem] As mentioned above, sulfurous acid in wine is an essential additive for suppressing wild yeast during fruit juice fermentation and regulating ripening. Furthermore, it contains a relatively high concentration of sulfite to prevent oxidation. However, when wine is heat-treated and then filled and sealed in metal cans for distribution and storage, it is not necessarily necessary to contain high concentrations of sulfurous acid in bottled wine to prevent oxidation.
本発明者は上記の点に着目して、実験と研究を重ねた結
果、ワイン中の遊離ＳＯ□濃度を５０１１１１ｍ以下と
すれば、３力月以上の長期保存条件下においても亜硫酸
による金属缶の腐蝕およびフレーバー劣化を商業的に満
足しうる程度に抑えることが可能であり、特にフレーバ
ー劣化の原因となる缶のヘッドスペース気体中の硫化水
素の濃度はワイン中の遊離ＳＯ２濃度５０ ｐｐｌ以下
においては極めて低いほぼ横ばいのレベルにあり、遊離
Ｓ０２濃度が５０ ｐｐｍを超えると急激に増加するこ
とを見出し、本発明に到達した。The inventor of the present invention has focused on the above points, and as a result of repeated experiments and research, it has been found that if the free SO Corrosion and flavor deterioration can be suppressed to commercially acceptable levels, especially when the concentration of hydrogen sulfide in the can headspace gas, which causes flavor deterioration, is below 50 ppl of free SO2 in wine. The present invention was achieved by discovering that the free S02 concentration is at an extremely low, almost flat level, and increases rapidly when the free S02 concentration exceeds 50 ppm.
すなわち、−Ｌ３己本発明の目的を達成するワイン缶詰
は、ワイン充填時の遊離ＳＯ２濃度が５０ｐｐｎ＋以下
であることを特徴とするものである。That is, the canned wine that achieves the object of the present invention is characterized by a free SO2 concentration of 50 ppn+ or less when filled with wine.
本発明のワイン缶詰においては、ワイン充填時の亜硫酸
の濃度は、遊離Ｓ ０２濃度として５０ｐｐ■以下の範
囲内にあることか必要である。実験の結果、上記遊離Ｓ
Ｏ２濃度範囲内においては、アルミニウム缶を使用し
た場合、３７°Ｃで３力月保存後のアルミ溶存量は約１
〜ＩＯｐｐｍであり、３７℃で６力月保存後の場合ても
アルミ溶存量は約４〜２５１］１１１＋１であることが
判−つな。これらの数値はいずれも３７°Ｃというきひ
しい保存温度下のものであるから、冷蔵庫等において低
温保存ずればこれらの数値はより小さいものとなり、こ
の程度の腐蝕ならばワイン缶詰として商業的に充分実施
が可能である。また、実験の結果、上記遊離ＳＯ２濃疫
範囲内においては、１１ｊのヘッドスペース中の硫化水
素の：ａ度は、３７℃、３力月保存後において１．６〜
Ｓ ＤｌｌＩｌｌという極めて低いレベルに留まり、３
７℃、６力月保存後においてもその数値はほとんど変ら
ないことか判った。この程度の硫化水素濃度であれば、
ワインのフレーバーにはほとんど影響を与えず、また冷
蔵庫等において低温保存する場合はこれらの数値はより
小さいものとなるから、特に遊離ＳＯ２濃度か３０１）
１１１１１以下の場合はフレーバー劣化という点ではま
ったく問題ないものである。In the canned wine of the present invention, the concentration of sulfite at the time of filling the wine must be within a range of 50 ppm or less as a free S 02 concentration. As a result of the experiment, the above free S
Within the O2 concentration range, when using aluminum cans, the amount of dissolved aluminum after storage at 37°C for 3 months is approximately 1
~IOppm, and it is clear that the amount of dissolved aluminum is approximately 4 to 251]111+1 even after storage at 37°C for 6 months. All of these values are under the severe storage temperature of 37°C, so if the wine is stored at a lower temperature such as in a refrigerator, these values will become smaller, and this level of corrosion is sufficient for commercial canning of wine. It is possible to implement. Additionally, as a result of the experiment, within the free SO2 concentration range mentioned above, the degree of hydrogen sulfide in the headspace of 11j was 1.6 to 1.6 after storage at 37°C for 3 months.
S DllIll remains at an extremely low level, 3
It was found that the values hardly changed even after storage at 7°C for 6 months. At this level of hydrogen sulfide concentration,
It has almost no effect on the flavor of the wine, and these numbers will be smaller if it is stored at a low temperature in a refrigerator, etc., so the concentration of free SO2 in particular is 301).
If it is 11111 or less, there is no problem at all in terms of flavor deterioration.
遊離Ｓ０２濃度か５０１１１１１１を超えると、保存中
の缶の腐蝕の度合いは漸増し、また添付図面に示すよう
に遊離ＳＯ２濃度５０１１ｐｌ以下ではほぼ横ばいであ
ったヘッドスペース中の硫化水素濃度は急激に増大する
。たとえば３７°Ｃ５３力月保存の場合、遊離ＳＯ２濃
度４０ ｐｐｎ ”ｔ″硫化水素濃度３．６１１１１で
あったものが遊離３０２濃反か約２倍強の９０ｐ１１に
なると硫化水素濃度は約６．６倍の２３．８ｐｐｍに著
増する。このため缶内容物であるワインのフレーバーは
感知しうる程度に劣化する。When the free SO2 concentration exceeds 50111111, the degree of corrosion of the can during storage gradually increases, and as shown in the attached drawing, the hydrogen sulfide concentration in the head space, which remains almost constant when the free SO2 concentration is 5011 pl or less, rapidly increases. do. For example, in the case of storage at 37°C for 53 months, the free SO2 concentration was 40 ppn "t" and the hydrogen sulfide concentration was 3.61111, but when the free 302 concentration became 90p11, which is about twice as high, the hydrogen sulfide concentration was about 6.6. This markedly increases to 23.8 ppm. As a result, the flavor of the wine contained in the can is appreciably degraded.
２５０ ｔ！、各社のアルミニウム缶に、それぞれ遊離
８０２濃度として０，１．０，１８，２８゜４２．９０
，１５０ｐｐｍの亜硫酸を含有する白ワインを充填し、
常法によりワイン缶詰を作成した。250t! , each company's aluminum cans had free 802 concentrations of 0, 1.0, 18, and 28°42.90, respectively.
, filled with white wine containing 150 ppm of sulfites,
Canned wine was prepared by a conventional method.
」二記各ワイン缶詰を３７°Ｃで３力月および３７℃で
６力月それぞれ保存した後、ワイン中に溶出しているア
ルミニウムの濃度および缶へラドスペース中の硫化水素
の濃度をそれぞれ測定した。測定結果を表１、表２とし
て示す。After storing each canned wine at 37°C for 3 months and 6 months at 37°C, the concentration of aluminum eluted into the wine and the concentration of hydrogen sulfide in the radspace of the can were measured. did. The measurement results are shown in Tables 1 and 2.
表 １
アルミ溶存Ｊｉｔ ｐｐｍ
表 ２
ヘッドスペース中の硫化水素 ｊ）１１１１１＊測定値
えられず
また各ワイン缶詰について１０人のパネルによりレフ−
バーテストを行った結果を表３に示す。Table 1 Aluminum dissolved Jit ppm Table 2 Hydrogen sulfide in headspace
Table 3 shows the results of the bar test.
表３
ｊ！ｉｉ！ｔ’ｆｌｌ：３０２ Ｆａ’Ｄ：、ドア レ
−ｙ ＜−〔発明の効果〕
以」−述べたように、本発明によれは、ワイン充填時の
遊離ＳＯ濃度を５ Ｑ ｐｐｎ＋ １．：１下の範囲内
に押えることにより−ワイン熟成上必要な亜ｇ酸を含有
させながら、缶の腐蝕およびフレーバー劣化の生じない
ワイン缶詰を得ることができる。Table 3 j! ii! t'fll: 302 Fa'D:, Door Ray <- [Effects of the Invention] As described above, according to the present invention, the free SO concentration during wine filling is reduced to 5 Q ppn+ 1. By keeping the content within the range below -1, it is possible to obtain canned wine that does not suffer from corrosion or flavor deterioration while containing the gurous acid necessary for wine aging.
図は実施例の各ワイン缶詰のヘッドスペース中の硫化水
素濃度を示すグラフである。The figure is a graph showing the concentration of hydrogen sulfide in the headspace of each canned wine in Examples.
Claims (1)
Ｏ＿２）として５０ｐｐｍ以下であることを特徴とする
ワイン缶詰。The sulfite concentration at the time of wine filling is free sulfur dioxide (S
Canned wine characterized by having an O_2) content of 50 ppm or less.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP22817888A JPH0276565A (en) | 1988-09-12 | 1988-09-12 | Canned wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP22817888A JPH0276565A (en) | 1988-09-12 | 1988-09-12 | Canned wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0276565A true JPH0276565A (en) | 1990-03-15 |
Family
ID=16872437
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP22817888A Pending JPH0276565A (en) | 1988-09-12 | 1988-09-12 | Canned wine |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0276565A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005503971A (en) * | 2001-09-28 | 2005-02-10 | バロークス プロプライアタリー リミテッド | How to package wine in aluminum cans |
| WO2006105610A1 (en) * | 2005-04-07 | 2006-10-12 | Amcor Limited | Packaging wine in a metallic container with an internal coating |
| EP2607470A1 (en) * | 2011-12-23 | 2013-06-26 | Barokes PTY Ltd. | Packaging wine in aluminium containers |
| AU2012372142B2 (en) * | 2011-12-23 | 2014-06-26 | Intelligent Packaging Pty Limited | Packaging wine in aluminium containers |
| AU2012372141B2 (en) * | 2011-12-23 | 2015-01-15 | Intelligent Packaging Pty Limited | Wine packaged in aluminium containers |
| WO2019151189A1 (en) | 2018-02-02 | 2019-08-08 | 東洋製罐株式会社 | Aluminum container for wine |
| WO2022208760A1 (en) * | 2021-03-31 | 2022-10-06 | 大和製罐株式会社 | Alumimum can filled with wine and alumimum can for wine filling |
-
1988
- 1988-09-12 JP JP22817888A patent/JPH0276565A/en active Pending
Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005503971A (en) * | 2001-09-28 | 2005-02-10 | バロークス プロプライアタリー リミテッド | How to package wine in aluminum cans |
| CN1309620C (en) * | 2001-09-28 | 2007-04-11 | 巴罗克斯股份有限公司 | Process for packaging wine in aluminium cans |
| KR100857679B1 (en) * | 2001-09-28 | 2008-09-08 | 바로크스 피티와이 엘티디 | Process for packaging wine in aluminium cans |
| WO2006105610A1 (en) * | 2005-04-07 | 2006-10-12 | Amcor Limited | Packaging wine in a metallic container with an internal coating |
| JP2015500650A (en) * | 2011-12-23 | 2015-01-08 | バロークス プロプライアタリー リミテッド | Aluminum container wine package |
| EP2607471A1 (en) * | 2011-12-23 | 2013-06-26 | Barokes PTY Ltd. | Wine packaged in aluminium containers |
| AU2012372142B2 (en) * | 2011-12-23 | 2014-06-26 | Intelligent Packaging Pty Limited | Packaging wine in aluminium containers |
| EP2767583A1 (en) * | 2011-12-23 | 2014-08-20 | Barokes PTY Ltd. | Wine packaged in aluminium containers |
| EP2607470A1 (en) * | 2011-12-23 | 2013-06-26 | Barokes PTY Ltd. | Packaging wine in aluminium containers |
| AU2012372141B2 (en) * | 2011-12-23 | 2015-01-15 | Intelligent Packaging Pty Limited | Wine packaged in aluminium containers |
| JP2015506677A (en) * | 2011-12-23 | 2015-03-05 | バロークス プロプライアタリー リミテッド | Wine packaged in an aluminum container |
| JP2016178924A (en) * | 2011-12-23 | 2016-10-13 | バロークス プロプライアタリー リミテッド | Wine packaged in aluminum container |
| EP3447115A1 (en) * | 2011-12-23 | 2019-02-27 | Barokes PTY Ltd. | Wine packaged in aluminium containers |
| EP4317005A3 (en) * | 2011-12-23 | 2024-04-03 | Intelligent Packaging Pty Ltd. | Wine packaged in aluminium containers |
| WO2019151189A1 (en) | 2018-02-02 | 2019-08-08 | 東洋製罐株式会社 | Aluminum container for wine |
| WO2022208760A1 (en) * | 2021-03-31 | 2022-10-06 | 大和製罐株式会社 | Alumimum can filled with wine and alumimum can for wine filling |
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