JPH06205664A

JPH06205664A - Honey mandarin orange wine

Info

Publication number: JPH06205664A
Application number: JP20710591A
Authority: JP
Inventors: Tomonobu Tokuda; 友信徳田
Original assignee: Individual
Current assignee: Individual
Priority date: 1991-01-14
Filing date: 1991-01-14
Publication date: 1994-07-26

Abstract

PURPOSE:To obtain a honey wine making a person have a refreshing feeling by drinking, contributing to beauty culture and health by taking its active ingredients. CONSTITUTION:Mandarin oranges abundantly arriving on the market and highly containing vitamin C are ground to give fruit juice, which is mixed with honey or other saccharide components and a muddy solution of fruit juice of pollen dumpling as a nutrient source. The blend is mixed with wine yeast, primarily fermented and further secondarily fermented, separated from lees and aged to give the objective honey mandarin orange wine.

Description

【発明の詳細な説明】Detailed Description of the Invention

この発明はミカンの果粒を破砕した果汁に、蜂蜜また
は、他の糖分を加えて、補糖し、同時に酵母の栄養源と
して、蜜蜂が自然の花から集めた、花粉団子の果汁混濁
液を添加して、これにワイン酵母を加えて、一次発酵を
行ない、これにブドウ果汁と果皮、または、白ワイン製
造、グレープジュースの製造の際に、副産物として生産
される赤ブドウの圧柞果皮と種子などを混和して、２次
発酵を行ってオリ引き、熟成させた、甘味にして芳醇な
酒精飲料であって、これを飲用することによって、気分
が、そう快となり、その有効成分を摂取して美容と健康
に寄与することを目的とするものである。ミカンを破砕
した果汁に、蜂蜜、または他の糖分を加えて補糖し、ワ
イン酵母を添加して発酵させた場合、甘味なフレーバー
をもつ、ミカンワインができるが、この製品の欠点とし
て、酸味、及び色素成分が不足する。この発明は、
このような欠陥を除去すべくミカンを破砕した果汁に、
蜂蜜、または、他の糖分を加えて、補糖し、同時に、酵
母の栄養源として蜜蜂が自然の花から集めた花粉団子の
果汁混濁液を添加して、ワイン酵母と果汁で純粋培養し
た、酒母を加えて、１次発酵を行ない、圧柞して、残液
を分離し、ワインを発酵タンクに戻して、低温で後発酵
を行ない、これにブドウ果汁と、果皮、または、白ワイ
ンの製造、グレープジュースの製造の際に、副産物とし
て生産される赤ブドウの圧柞果皮と種子を混和して、２
次発酵を行ない、圧柞して、果皮などを除去し、オリ引
きして熟成させることによって酸味、甘味、色調など
が、満足すべき、ハニーミカンワインを造ることに成功
したものである。良質なワインを得るためには、酵母の
健全な増殖が必須条件であり、ミカンの含有成分には、
酵母の栄養源が不足するので、この発明においては、酵
母の栄養源として、蜜蜂が自然の花から集めた花粉団子
の果汁濁液を添加することによってその条件を満たすこ
とができた。This invention is citrus fruit crushed fruit juice, honey or other sugar is added to supplement sugar, and at the same time, as a nutrient source for yeast, the bee bee's juice suspension liquid collected from natural flowers by bees. In addition, wine yeast is added to this to carry out primary fermentation, and to this, grape juice and peel, or white wine production, when producing grape juice, red grape produced as a by-product and a crushed fruit peel. It is a sweet and mellow spirit drink that is mixed with seeds, second-fermented, ripened, and aged. By drinking it, you will feel better and ingest the active ingredient. The purpose is to contribute to beauty and health. When citrus juice is crushed, honey or other sugar is added to supplement sugar and wine yeast is added to ferment it to produce orange flavored sweet orange wine. , And the pigment component is insufficient. This invention
In the juice that crushed mandarin oranges to remove such defects,
Honey, or other sugars were added to supplement sugar, and at the same time, as a nutrient source of yeast, bee was added to a fruit juice suspension of pollen balls collected from natural flowers, and pure culture was performed with wine yeast and fruit juice. Add liquor to carry out primary fermentation, squeeze, separate residual liquid, return wine to fermentation tank and post-ferment at low temperature, and add grape juice, fruit skin or white wine During the production and production of grape juice, the red peel grapes produced as a by-product are mixed with the seeds and 2
By succeeding fermentation, squeezing, removing the pericarp, etc., and ripening and aging, we succeeded in producing a honey mikan wine with satisfactory sourness, sweetness, and color tone. In order to obtain good quality wine, healthy growth of yeast is an essential condition.
Since the nutrient source of yeast is insufficient, in the present invention, it was possible to satisfy the condition by adding, as a nutrient source of yeast, a suspension of pollen dumplings collected from natural flowers by bees.

【実施例】ミカンの果粒を破砕した果汁３ｌ、蜂蜜１ｋ
ｇを加えて、補糖し、酵母の栄養源として花粉団子３０
ｇの果汁混濁液を添加し、これに、ワイン酵母（サッカ
ロミセス、セレビシェ）を果汁で純粋培養した、酒母３
００ｃｃを加えてＰＨを３．５〜４．０にして、２０℃
〜３０℃で７日〜１０日１次発酵を行ない、圧柞して
残液を分離し、ワインを発酵タンクに戻して１２℃〜１
５℃の低温で後発酵を行ない、これにブドウの果汁を果
皮３００ｃｃ、または、白ワインの製造グレープジュー
スの製造の際に副産物として生産される赤ブドウの圧柞
果皮と種子３００ｇ〜５００ｇを混和して、再び、２０
℃〜３０℃で７日〜１０日、２次発酵を行ない、圧柞し
て果皮などを除去し、オリ引きして、熟成させて、アル
コール分１２％エキス分３．５％ＰＨ３．８％
ハニーミカンワイン４０００ｍｌを得た。また、この
製品に、アルコール、ローヤルゼリーなどを添加して、
酒精強化ワイン、混成ワインなどを造ることが可能であ
る。[Example] 3 l of juice of crushed mandarin oranges, 1 k of honey
30 g of pollen dumplings as a nutrient source for yeast
3 g of fruit juice suspension was added, and wine yeast (Saccharomyces, cerevisiae) was purely cultivated in the fruit juice.
00cc to adjust pH to 3.5-4.0, 20 ° C
Primary fermentation is carried out at -30 ° C for 7-10 days, and squeezing is performed to separate the residual liquid, and the wine is returned to the fermentation tank at 12 ° C-1.
Post-fermentation is carried out at a low temperature of 5 ° C, and 300 cc of grape juice is mixed with 300 cc to 500 g of pericarp rind and seeds of red grape produced as a by-product during the production of white wine and grape juice. And again, 20
Secondary fermentation is carried out at 70 ° C to 30 ° C for 7 days to 10 days, and squeezing is performed to remove pericarp and the like. %
4000 ml of honey mikan wine was obtained. Also, add alcohol, royal jelly, etc. to this product,
It is possible to make fortified wine and mixed wine.

Claims

【特許請求の範囲】[Claims]

豊富にでまわり、しかもビタミンＣを多く含む、ミカン
の果粒を破砕した果汁に蜂蜜または、他の糖分を加え
て、補糖し、同時に、酵母の栄養源として蜜蜂が、自然
の花から集め、足で運んできた花粉団子（ＰＯＬＬＥＮ
ＬＯＡＤ）の果汁濁液を添加して、これにワイン酵母を
加えて、１次発酵を行ない、圧柞して残液を除去し、ワ
インを発酵タンクに戻して後、発酵を低温で行ない、こ
れにブドウ果粒を破砕圧柞した果汁と果皮、または、白
ワインの製造、グレープジュースの製造の際に、副産物
として生産される赤ブドウの圧柞果皮と種子を混和し
て、２次発酵を行って、圧柞して果皮などを除去し、オ
リ引きして熟成させることを特徴とするハニーミカンワ
イン。Honey or other sugar is added to the juice of crushed mandarin oranges, which is rich in vitamin C and contains a lot of vitamin C, to supplement sugar, and at the same time, bees are collected from natural flowers as a nutrient source for yeast. , Pollen dumplings (POLLEN)
LOAD) fruit juice suspension, wine yeast is added to this, primary fermentation is carried out, the residual liquid is removed by squeezing, and the wine is returned to the fermentation tank and fermentation is carried out at a low temperature. The juice and the skin that are crushed and crushed from the grape berries are mixed with the crushed fruit skin and seeds of red grapes that are produced as a by-product during the production of white wine and grape juice. Honey citrus wine characterized by being subjected to squeeze to remove pericarp, etc., and then ripened and aged.