J 1 294twf2. doc/006 95-2-22 九、發明說明： 【發明所屬之技術領域】 本發明係關於一種-製水果酒製造方法，且特別係關 於一種發酵低酒精含量#果氣泡酒製造方法及利用該製造 方法所製造之水果酒產品’其乃是以濃縮果汁加水稀釋， 配合特定品系的酵母菌與獨特之發酵程序’可縮短製造時 間並獲得具有特殊果香姐保有酵母菌發酵形成天然氣泡的 水果酒。 【先前技術】 低酒精含量飲料是目前飲料市場上極爲看好且極具 發展潛力的產品之一。特別是低酒精性水果氣泡酒，不但 同時具有酒類風味與水果芳香，更因其含有爽口氣泡有歡 愉聯想之特點，而吸引廣泛年齢層之消費族群。 目前市面上常見的低酒精性水果酒或是水果氣泡酒 大多屬於再製酒，係以濃縮果汁經由稀釋並添加香料調香 調味後’再依照所需的酒精濃度以95%食用酒精添加混 合，並加入二氧化碳進行充塡，即獲得所謂的水果氣泡酒。 利用前述方法雖然可快速獲得水果氣泡酒，但以此方式所 製成的水果氣泡酒，在口感上，水果風味與酒精不協調， 不但容易察覺酒精的辛辣感，而且外加二氧化碳所形成的 氣泡較大，泡沬不易維持容易破滅，造成口感上有如汽水 般的廉價刺激感。 另外也有氣泡酒是以釀造方式製造，係將水果果實經 採收、選果、榨汁並添加二氧化硫（S02)等靜菌劑靜菌後， 加入商業酵母約發酵數星期，送入儲酒桶中陳化一個月至 1 1294twf2.doc/006 95-2-22 九個月後至成熟再進行分裝，其所得水果酒的酒精度約在 10〜14%。大部分水果酒製造時，在陳化期間會將酒精發酵 過程所產生之二氧化碳於洩壓時排出，所謂洩壓也就是當 儲酒桶的內壓大於大氣壓力時就會排氣以平衡壓力調控’ 故致使製造過程中所產生的二氧化碳散逸，而所獲得的水 果酒不含天然氣泡，仍須外加補充二氧化碳。而且，大多 數水果氣泡酒的保存期不長，大約在6至9個月後，產品 就會有裂變的現象，因此多需添加保存劑或防腐劑。 一般製作水果酒或其原料果汁時，需要添加二氧化硫 等靜菌劑，以抑制雜菌的生長，少量的二氧化硫可避免過 度氧化作用或是用於人工中止發酵法；但是二氧化硫之添 加量需謹慎控制以符合酒類衛生標準，而且即使是少量之 二氧化硫，仍會對某些過敏體質的人引發氣喘等不適的現 象。 此外，傳統上有將果實浸泡於米酒或高梁酒等高酒精 濃度之蒸餾酒中，經數個星期或數個月後而獲得具水果香 氣的水果酒。也有坊間直接將水果果實清洗後，以一層砂 糖鋪一層果實的方式，密封靜置2〜3個月後，釀製得到水 果酒。其在釀製過程當中大多以天然酵母發酵，其菌種不 確定容易有雜菌污染而失敗，或是有食物病原菌的污染， 而所釀製成的水果酒品質也不穩定。 由於目前水果氣泡酒之大量製造方法，除非係直接添 加食用酒精於果汁中，若以釀造法製造則耗時甚久長達數 月至數年而致成本居高不下，且多需添加靜菌劑或保存 劑’甚或利用外加二氧化碳形成氣泡，造成口感不佳。也 I 294twf2.d〇c/006 95-2^22 就是說，直至目前尙無任何一種製造方法可兼顧成本與品 質，大量生產口感良好之氣泡水果酒，並避免上述所提及 之問題。 【發明內容】 因此本發明就是提供一種低酒***果氣泡酒製造方 法及利用該製造方法所製造之水果酒產品。該製造方法係 使用濃縮果汁加水稀釋，加入單一品系或是混合品系的酵 母囷進行增殖後，改以密閉系統進行靜置酒精發酵程序。 可由投菌量控制產程時間，以及發酵時間控制所需水果酒 的酒精濃度，其優點縮短水果酒的製程時間與設備，所製 得的水果酒具有酵母菌所產生的特殊果香，並且水果酒中 保有酵母囷於靜置時所產生二氧化碳之天然氣泡。 依照本發明的較佳實施例所述，上述水果酒之製造方法 中主要的製造程序包括：在水果酒製造時，首先將濃縮果 汁依照所需比例調配稀釋，酵母菌種菌液製備，並依序進 行通氣主發酵程序，再進行降溫密閉靜置發酵程序，使用 等壓式過濾方法濾除酵母菌，冷充塡並低溫殺菌，即完成 水果酒成品。 本發明之製造方法係使用濃縮果汁加水稀釋，無須添 加靜菌劑’且配合特定品系酵母菌種菌液進行通氣發酵程 序，而可以加速酒精發酵之過程而縮短釀造所需之時間； 也因此可以發酵時間來控制生產水果酒的酒精濃度。之 後’再以密閉系統進行靜置發酵程序，使製得的水果酒具 有酵母菌所產生的特殊果香，並且水果酒中保有酵母菌於 靜置時所產生一萄•化碳之天然氣泡。 1 294twf2.doc/006 95-2-22 本發明由於無須添加靜菌劑或保存劑，而得以避免對 飲用消費者造成過敏或其他不適症狀。雖然本發明並無添 加保存劑，但依照本發明製造方法所製造之水果酒產品仍 具有頗長之保存期，故方便於運輸、販賣與保存。 本發明的製程方法是於加壓狀態下進行過濾，且配合 冷充辑程序，可維持水果酒中的二氧化碳含量不易降低’ 水果酒中仍具有綿密之氣泡。瓶裝的水果酒之pH介於3.0 〜3.5可利用低溫(巴斯德)殺菌法來滅菌，有助於延長保存 期限。 爲讓本發明之上述和其他目的、特徵、和優點能更明 顯易懂，下文特舉一較佳實施例，並配合所附圖式，作詳 細說明如下： 【實施方式】： 本發明之製造方法係使用濃縮果汁加水稀釋，再加入 單一品系或是混合品系的酵母菌經通氣發酵進行增殖後， 轉換成密閉系統維持桶槽壓力（2Kg/cm2)下進行靜置酒精 發酵程序。使得水果氣泡酒中保有酵母菌於靜置時所產生 一氧化碳而形成的天然氣泡，水果氣泡酒的氣體含量以gas value (縮寫爲G.V)表示時，其G.V爲1.5-1.8。其可由控制 發酵時間長短，來控制所生產水果氣泡酒之酒精濃度，以 及藉由投菌量多寡縮短產程。本發明所製得的低酒精含量 水果氣泡酒具有因酵母菌發酵所產生的特殊果香，且酒精 風味可與果汁充分融合，而不突顯出酒精的刺激辛辣感。 水果氣泡酒經充塡裝瓶後，進行60〜70°C、30分鐘低溫殺 菌（Pasteurization)以維持產品的穩定性。 1 1 294twf2.doc/006 95-2-22 本發明之製作方法流程，主要分爲下列程序步驟，包 括：果汁發酵前調配步驟102、種菌液製備步驟104與通氣 發酵程序步驟106、靜置發酵程序步驟108、濾除酵母菌程 序步驟110 ;以及充塡殺菌處理程序步驟112，如第1圖所 示。其中果汁發酵前調配步驟102，即是將濃縮水果汁以無 菌軟性飲用水稀釋成糖度適當之水果果汁，做爲發酵原 料。種菌液製備步驟104，則是將少部份發酵原料(稀釋之 水果果汁）與特定品系酵母菌混和，在通氣攪拌情況下，提 高種菌(特定品系酵母菌）之數量，而獲得具高濃度種菌及活 性之種菌液，以利於下面發酵步驟之進行。之後，進行通 氣發酵程序步驟106，將大部份發酵原料(稀釋之水果果汁） 與前述步驟所獲得之高濃度種菌液混和，在通氣攪拌情況 下，加速進行主發酵；接著，進行靜置發酵程序步驟108， 停止通氣攪拌而將經過主發酵之混和液移至一密閉系統靜 置，並降低溫度使其進行靜置發酵。待發酵完成，則進行 濾除酵母菌程序步驟110,先將靜置發酵完成後的發酵酒液 再度降溫，再進行過瀘移除種菌。之後，充塡殺菌處理程 序步驟112,而將過濾後之發酵酒液分裝充塡至瓶罐之中並 進行殺菌處理，以便利運輸保存。 茲配合下列實施例而將各程序步驟做較詳細之描述。 95-2-22 j 294twf2.doc/0〇6 範例一：蘋果氣泡酒之製程 /、原料調配： 使用食品業所謂之濃縮蘋果汁（亦即，經選果、清洗、 靡#、k縮而得之蘋果汁），將糖度約爲7〇〜6〇C)Brix之濃縮 褰果汁於調配槽內進行稀釋調配，稀釋時使用殺菌過且經 冷卻至50°C以下的軟水，與濃縮果汁混合均質。將糖度 7〇—6〇 Βηχ之濃縮蘋果汁稀釋成糖度16°Brix之鑛果汁。也 对以直接以20噸發酵槽做調配槽，若要製作大約16噸蘋 果氣泡酒’則所需進料爲3.66噸濃縮蘋果汁加入 12.34 噸 軟水，發酵槽內以20〜3〇rpm慢速攪拌均質，而蘋果汁溫度 維持在約30〜32°C。 二、種菌液之製備程序： 利用通氣發酵程序將極小規模之液態種菌液放大 (scale up),也就是以小部分發酵原料配合數升之液態種菌 液，在通氣攪拌情況下，快速增殖種菌數量與濃度。若使 用1噸發酵槽所應使用之進料爲80公升(L)濃縮蘋果汁加 333 L軟水。雖然本實施例中，本發明中所使用的酵母菌爲 假菌絲酵母菌Ca«山Wa ，但本發明之範圍亦包括可使用 坊間或是菌種中心販售用於果汁發酵之商業酵母菌 ναΛ。首先，將液態培養的種菌液 8.5 L投入1噸發酵槽，投菌量爲2%左右。以下列發酵條 件：通氣量爲O.lvvm (通入空氣40 nL/分鐘）、攪拌速率 50rpm、溫度控制於30±5 °C以及槽內壓設定爲 0.2〜0.4Kg/cm2之條件下，培養24小時後即獲得蘋果氣泡 酒的種菌液。 1 1 294twf2.doc/006 95-2-22 三、 主發酵處理程序： 使用20噸發酵槽進行主發酵，所需入料以3657 L濃 縮蘋果汁、1234〇L軟水混合成〗6噸之稀釋蘋果汁。測定 稀釋蘋果果汁的糖度在16 °Brix後，從1噸發酵槽以空氣 擠壓之方式，將340 L種菌液經由與20噸發酵槽相連通的 官路打入至2 0噸發酵槽，而與約16顺稀釋果汁均勻混和， 投菌量爲大約2%，以下列發酵條件：攪拌速度4〇 rpm、 通氣量O.lvvm(通入空氣1600 nL/分鐘）、溫度控制在3〇±5 °C與發酵槽之內壓設爲0.2〜0.4Kg/cm2，經24小時通氣培 養後即完成主發酵階段。 四、 靜置發酵程序 主發酵階段完成後，停止通氣、攪拌等程序，將16噸 發酵蘋果汁從20噸發酵槽打入靜置槽內進行約32〜36小時 靜置發酵，該靜置槽配設有2kg/cm2上限的洩壓閥。於靜置 時，將靜置槽夾層通入冰水，以控制靜置槽內溫度維持在 約16t。在靜置初期因受到溫度下降使得槽內壓力降至近 乎Okg/cm2，而在靜置過程中靜置槽內部壓力會逐漸上升至 2kg/cm2，然後維持壓力在大約2kg/cm2。其中靜置時間之 長短可視預定水果酒之酒精濃度含量而定；亦即’藉由控 制靜置發酵時間之長短，可以頗爲準確地控制完成氣泡水 果酒產物之酒精濃度。當靜置發酵完成後’發酵蘋果汁酒 液的含氣量爲約1.5〜1.SG.V，酒精含量爲約2·6% ° 五、 去除酵母菌程序 在進行過濾程序前，先將靜置發酵完成後的發酵蘋果 酒液降溫至約6〜8°C ’再進行過濾除菌。而本發明之製造方 1 1294twf2.d〇c/006 95-2-22 法可用兩種不同機制之一來濾除酵母菌，該兩種機制分別 是等壓式(isobaric model)過濾法與開放式過濾法，均可以 達到移除酵母菌及去除懸浮物之目的。下列則將該兩種機 制方法所使用之條件細節說明如下： 方式A，使用等壓式中空纖維膜柱機組：利用泵浦從 靜置槽抽出發酵蘋果酒汁，並加壓使酒液經孔隙200// m粗 之過濾網，再流經0.2/zm中空纖維膜柱過濾；以壓力（控 制約在2.5 Bar)控制過濾時流速。過濾後之澄清酒液引入可 控溫的儲存桶待後續處理。此等壓式方法之機制是將發酵 槽與儲存槽之頂部接上空氣平衡管，過濾前先將平衡管開 啓’當兩槽壓力平衡時再開始過濾，在過濾期間發酵槽與 儲存槽維持等壓狀態，待酒液完全過濾完畢，再進行充塡 程序。由於過濾期間發酵槽與儲存槽維持等壓狀態，可使 過濾後之酒液保留較多酵母菌所產生的二氧化碳，故本發 明之方法中是較適於使用過濾機制方法A。 方法B，使用開放式濾芯式壓濾機：利用泵浦從靜置槽 抽出發酵蘋果酒汁，加壓經三道濾芯式壓濾機過濾後，所 得澄清酒液送入儲存桶。例如：所使用的濾芯的孔徑依序 爲50ym' 15em以及1.2ym，過濾時，控制液體流速最 大壓力4kg/cm2，其中要注意過濾進行時需注意流體壓差， 當流量下降且壓濾機間的壓力差超過l.〇kg/cm2時，即濾膜 之通透效率降低，應以予更換。由於在過濾期間，濾液經 過濾機後進入平衡槽或儲存桶時，爲一開放式狀態，酒液 進入桶槽時，會因爲壓力減低而發生起泡的狀態，導致酒 液中所保留的氣體會減少。所以一般係不含有氣泡的水果 I I 294twf2.doc/006 95-2-22 酒可使用方法B進行過濾；但是本發明中亦可以考慮使用 方法B進行過濾，並配合使用二氧化碳充塡機進行補氣加 壓，而使酒液中含有二氧化碳氣泡。 五、充塡殺菌處理 蘋果氣泡酒採用冷充塡的方式進行充瓶。然後經過 60〜70°C下30分鐘低溫殺菌(Pasteurization)，即爲製成之低 酒精含量蘋果氣泡酒。但本發明並不一定要使用冷充塡方 式或使用低溫法殺菌；其他常見於飮料業之分裝殺菌方法 亦可使用。 範例二、桑椹氣泡酒之製程 一、原料調配： 將糖度約爲50〜60°Brix之濃縮桑椹汁在調配槽進行 稀釋，稀釋時使用殺菌過且經冷卻至50°C以下的軟水，與 濃縮果汁混合均質，將糖度50〜60°BHx的濃縮果汁稀釋成 糖度12〜15°Brix果汁。也可以直接以20噸發酵槽做調配 槽，若要製作16噸桑椹氣泡酒，則所需進料爲5.6〜4.7噸 濃縮桑椹汁加入10.4-11.3噸軟水，而發酵槽內以20〜30rPm 慢速攪拌均質，桑椹汁溫度維持在30〜32t。 1 I294twf2.doc/〇〇6 95-2-22 利用通氣發酵程序將極小規模之液態種菌液放大，也 就是以小部分發酵原料配合數升之液態種菌液，在通氣攪 拌情況下，快速增殖種菌數量與濃度。若使用1噸發酵槽 製備2%投菌量的種菌液340L所應使用進料爲95.2〜79.3 L 濃縮桑椹汁加入244.8〜260.7 L軟水；製備3%投菌量的種 菌液670L使用進料爲87·6〜156.3 L濃縮桑椹汁加入 482·4〜513.7 L軟水。雖然本實施例中，本發明中所使用的 酵母菌爲假菌絲酵母菌，但本發明之範圍亦包 括可使用坊間或是菌種中心販售用於果汁發酵之商業酵母 菌var.。首先，將液態培養的種 菌液7.14 L ( 2% )或20.77 ( 3% )投入1噸發酵槽，或是 投入以下列發酵條件：通氣量爲0」vvm (通入空氣40 nL/ 分鐘）、攪拌速率50rpm、溫度控制30±5°C以及槽內壓設 定爲0.2〜0.4Kg/cm2之條件下，培養Μ小時後即獲得桑椹 氣泡酒的種菌液。 三、主發酵處理程序 桑椹氣泡酒之主發酵處理條件：使用2〇噸發酵槽進 行主發酵，入料以5600〜4667 L濃縮桑椹汁加上 10400〜11300 L軟水混合成16噸之稀釋桑椹汁。在測定稀 釋桑椹果汁的糖度在12〜15°Brix後’從1噸發酵槽以空氣 擠壓之方式，將340 L ( 2% )或670L ( 3% )種菌液經與 20噸發酵槽相連通的管路與稀釋桑椹汁混和，以下列發酵 條件：攪拌速度40 rpm、通氣量Ο.ίννπι(通入空氣WOO nL/ 分鐘）、溫度控制30±5°C與發酵槽之內壓設爲〇·2〜0.4 Kg/cm2,經過約.24小時通氣培養後即完成桑椹氣泡酒主發 1 1294twf2.doc/006 95-2-22 酵階段。 四、靜置發酵程序 主發酵階段完成後，停止通氣、攪拌等程序，將16 DU 發酵桑椹酒汁打入靜置槽內，投菌量大約2%之發酵進行約 48〜52小時；或是投菌量大約以32〜36小時靜置發酵， 該靜置槽配設有2kg/cm2上限的洩壓閥。在靜置時，將靜置 槽夾層通入冰水，控制靜置槽內溫度維持在約16。(：。在靜 置初期會因受到溫度下降，使得槽內壓力降至近乎 Okg/cm2，但在靜置發酵過程中靜置槽內部壓力會逐漸上升 至2kg/cm2 ’然後維持壓力約在2kg/cm2。其中靜置時間之 長短可視預定水果酒之酒精濃度含量而定；亦即，藉由控 制靜置發酵時間之長短，可以頗爲準確地控制完成氣泡水 果酒產物之酒精濃度。靜置發酵完成後，發酵桑椹酒汁的 含氣量約爲1.8〜2.0G.V，而酒精含量約爲4.0〜5.0%。 £、去除酵母菌程序 在進行過濾程序前，先將靜置發酵完成的發酵桑椹酒 汁降溫至約6~8°C，再進行過濾除菌。而如前所述，本發明 &製造方法可用兩種不同機制之一來濾除酵母菌，該兩種 璣制分別是等壓式過濾法與開放式過濾法，均可以達到移 除酵母菌及去除懸浮物之目的。 充塡殺菌處理 桑椹氣泡酒採用冷充塡的方式進行充瓶。然後經過 60〜70°C、30分鐘低溫殺菌，即獲得低酒精含量之桑椹氣泡 ®。但本發明並不一定要使用冷充塡方式或使用低溫法殺 菌；其他常見於飲料業之分裝殺菌方法亦可使用。 1 I294twf2.doc/006 95-2-22 雖然本發明以上述較佳實施例揭露解說該製造方法 之細節，然其係爲幫助瞭解本發明之流程與機制，並非用 以限定本發明之範圍。本發明之製造方法不限於使用上述 較佳實施例之水果種類，其可使用任一種水果種類之濃縮 果汁或數種水果濃縮果汁之混和；可使用購買之水果濃縮 果汁或是自行壓榨濃縮而得之濃縮果汁，甚或是使用糖度 適當之新鮮壓榨果汁。而較佳實施例中所述之溫度、壓力、 通氣量、攪拌速度與發酵時間等參數，均可視所使用之水 果果汁種類、含糖量、果汁特性 '氣泡含量，甚或視製程 所使用酵母菌特性，來做進一步之調整；而其他製程參數 亦可以視製造氣泡水果酒之口感、風味或保存等因素，做 不同方向之調整。 本發明之製造方法係使用濃縮果汁加水稀釋，無須添 加靜菌劑，且配合特定品系酵母菌種菌液進行通氣發酵程 序，而可以加速酒精發酵之過程而縮短釀造所需之時間； 也因此可以發酵時間來控制生產水果酒的酒精濃度。之 後’再以密閉系統進行靜置發酵程序，使製得的水果酒具 有酵母菌所產生的特殊果香，並且水果酒中保有酵母菌於 靜置時所產生二氧化碳之天然氣泡。 事實上’使用本發明之製造方法可在短短數天製造出 風味獨特具綿密氣泡之水果酒；並因製造過程無須添加靜 菌劑之情況下’製備出對人體較無害且具良好口感之低酒 精含量水果氣泡酒。 本發明由於無須添加靜菌劑或保存劑，而得以避免對 飮用消費者造成過敏或其他不適症狀。雖然本發明並無添 95-2-22 i I 294twf2.doc/006 加保存劑’但依照本發明製造方法所製造之水果酒產品仍 具有頗長之保存期，故方便於運輸、販賣與保存。 本發明的製程方法是於加壓狀態下進行過濾，且配合 冷充塡程序，可維持水果酒中的二氧化碳含量不易降低， 使水果酒中仍保有綿密之氣泡。瓶裝的水果酒更可利用低 溫(巴斯德)殺菌法來滅菌，有助於延長保存期限。 雖然本發明已以一較佳實施例揭露如上，然其並非用 以限定本發明，任何熟習此技藝者，在不脫離本發明之精 神和範圍內，當可作些許之更動與潤飾’因此本發明之保 護範圍當視後附之申請專利範圍所界定者爲準。 圖式簡單說明 第1圖是依照本發明一較佳實施例之水果氣泡酒製造 方法之步驟流程圖。 圖式標記說明： 102 :果汁發酵前調配步驟 104 :種菌液製備步驟 106 :通氣發酵程序步驟’ 108 :靜置發酵程序步驟 110 :濾除酵母菌程序步驟 112 :充塡殺菌處理程序步驟J 1 294twf2. doc/006 95-2-22 IX. Description of the Invention: [Technical Field of the Invention] The present invention relates to a method for producing a fruit wine, and in particular to a method for producing a low alcohol content The method and the fruit wine product manufactured by the method of manufacture are 'diluted with concentrated juice and water, combined with a specific strain of yeast and a unique fermentation procedure' to shorten the manufacturing time and obtain a yeast with a special fruit fragrance to maintain yeast fermentation. Natural fruit soaked fruit wine. [Prior Art] Low-alcohol beverages are one of the most promising and highly promising products in the beverage market. In particular, the low-alcoholic fruit sparkling wine not only has the flavor of wine and fruit, but also has the characteristics of joyful association with refreshing bubbles, and attracts a wide range of consumer groups. Most of the low-alcoholic fruit wines or fruit sparklings that are commonly found on the market today are re-sorted wines, which are seasoned with diluted juices and diluted with flavors and flavors, and then added with 95% edible alcohol according to the required alcohol concentration, and Adding carbon dioxide for charging, the so-called fruit sparkling wine is obtained. Although the fruit sparkling wine can be quickly obtained by the above method, the fruit sparkling wine made in this way is not compatible with the taste of the fruit and the alcohol, and it is not only easy to detect the spicy feeling of the alcohol, but also the bubble formed by the addition of carbon dioxide. Large, soaking is not easy to maintain and easy to burst, resulting in a feeling of cheap and sour on the mouth. In addition, there is also a sparkling wine made by brewing. The fruits are harvested, selected, juiced, and sulfuric acid (S02) and other bacteriostatic agents are added to the bacteria. The commercial yeast is added to the fermentation for several weeks and sent to the storage barrel. In the middle of the year to 1 1294twf2.doc/006 95-2-22 After nine months to mature and then repackaged, the alcoholicity of the resulting fruit wine is about 10 to 14%. During the manufacture of most fruit wines, the carbon dioxide produced by the alcohol fermentation process is discharged during the aging process. The so-called pressure relief means that when the internal pressure of the storage barrel is greater than atmospheric pressure, the exhaust gas is vented to balance the pressure regulation. ' As a result, the carbon dioxide produced in the manufacturing process is dissipated, and the obtained fruit wine does not contain natural gas bubbles, and additional carbon dioxide must be added. Moreover, most fruit sparkling wines do not have a long shelf life. After about 6 to 9 months, the product will be fissured, so it is necessary to add preservatives or preservatives. Generally, when making fruit wine or raw material juice, it is necessary to add sulphur dioxide and other bacteriostatic agents to inhibit the growth of bacteria. A small amount of sulfur dioxide can avoid excessive oxidation or artificially stop the fermentation method; however, the amount of sulfur dioxide added should be carefully controlled. In order to meet the hygienic standards of alcohol, and even a small amount of sulfur dioxide, people with certain allergies will cause discomfort such as asthma. In addition, fruit is traditionally immersed in distilled spirits of high alcohol concentration such as rice wine or sorghum wine, and fruit wines with fruity aroma are obtained after several weeks or months. There is also a direct washing of the fruit fruit, and a layer of sugar is used to lay a layer of fruit. After sealing for 2 to 3 months, the fruit wine is brewed. In the brewing process, most of them are fermented by natural yeast, and the strains are not easy to be contaminated by bacteria, or they are contaminated by food pathogens, and the quality of the fruit wine produced is also unstable. Due to the current large-scale production method of fruit sparkling wine, unless the edible alcohol is directly added to the juice, it takes a long time to manufacture for a period of several months to several years, and the cost is high, and it is necessary to add a bacteriostatic agent. Or preservatives' or even the use of carbon dioxide to form bubbles, resulting in poor taste. Also, I 294twf2.d〇c/006 95-2^22 That is to say, until now, there is no manufacturing method that can take into consideration the cost and quality, and mass-produce the bubble fruit wine with good taste and avoid the problems mentioned above. SUMMARY OF THE INVENTION Accordingly, the present invention is directed to a method for producing a low alcohol fruit sparkling wine and a fruit wine product produced by the method. The manufacturing method is to use a concentrated juice and water to dilute, and to add a single strain or a mixed strain of yeast to proliferate, and then to perform a static alcohol fermentation process in a closed system. The production time can be controlled by the amount of bacteria, and the alcohol concentration of the fruit wine is controlled by the fermentation time. The advantage of shortening the process time and equipment of the fruit wine is that the fruit wine produced has the special fruit fragrance produced by the yeast, and the fruit wine It has a natural gas bubble of carbon dioxide produced by the yeast when it is still standing. According to a preferred embodiment of the present invention, the main manufacturing process of the method for manufacturing fruit wine includes: when the fruit wine is manufactured, firstly, the concentrated juice is prepared and diluted according to a desired ratio, and the yeast seed liquid is prepared, and The main fermentation process is followed by aeration, and then the cooling and airtight fermentation process is carried out, and the yeast is filtered by the isostatic filtration method, and the product is finished by cold charging and low temperature sterilization. The manufacturing method of the invention is diluted with concentrated juice and water, and the sterilizing agent is not added, and the aerated fermentation process is carried out with the yeast strain of the specific strain, thereby accelerating the process of alcohol fermentation and shortening the time required for brewing; Fermentation time to control the alcohol concentration of the fruit wine produced. Thereafter, the stationary fermentation process is carried out in a closed system, so that the obtained fruit wine has a special fruity aroma produced by the yeast, and the fruit wine retains a natural gas bubble which is produced by the yeast when it is allowed to stand still. 1 294twf2.doc/006 95-2-22 The present invention avoids allergies or other discomfort to the drinking consumer since it is not necessary to add a bacteriostatic or preservative. Although the present invention does not add a preservative, the fruit wine product produced in accordance with the manufacturing method of the present invention still has a long shelf life and is therefore convenient for transportation, sale and storage. The process method of the invention is to filter under pressure, and with the cold charging procedure, the carbon dioxide content in the fruit wine can not be easily reduced. The fruit wine still has dense bubbles. The pH of the bottled fruit wine ranges from 3.0 to 3.5 and can be sterilized using low temperature (Pasteur) sterilization to help extend the shelf life. The above and other objects, features, and advantages of the present invention will become more apparent and understood. The method is to use a concentrated juice diluted with water, and then add a single strain or a mixed strain of yeast to proliferate by aeration fermentation, and then convert to a closed system to maintain the tank pressure (2Kg/cm2) for the static alcohol fermentation process. The natural gas bubble formed by the carbon monoxide produced by the yeast when the yeast is allowed to stand is kept in the fruit sparkling wine. When the gas content of the fruit sparkling wine is expressed by the gas value (abbreviated as G.V), the G.V is 1.5-1.8. It can control the alcohol concentration of the fruit sparkling wine produced by controlling the length of fermentation time, and shorten the labor process by the amount of bacteria. The low alcohol content fruit sparkling wine prepared by the invention has a special fruity fragrance produced by yeast fermentation, and the alcohol flavor can be fully integrated with the juice, without highlighting the spicy pungency of alcohol. After the fruit sparkling wine is bottled, it is subjected to pasteurization at 60 to 70 ° C for 30 minutes to maintain the stability of the product. 1 1 294twf2.doc/006 95-2-22 The process of the production method of the present invention is mainly divided into the following program steps, including: pre-fermentation preparation step 102, inoculum preparation step 104 and aeration fermentation step 106, static fermentation The program step 108, the yeast removal step 110, and the sterilization treatment step 112 are as shown in FIG. In the step 102 of pre-fermentation of the fruit juice, the concentrated fruit juice is diluted with the soft drinking water to a fruit juice with a suitable sugar content as a fermentation raw material. The inoculum preparation step 104 is to mix a small amount of the fermented raw material (diluted fruit juice) with a specific strain of yeast, and increase the number of the inoculum (specific strain yeast) under aeration and agitation to obtain a high concentration of inoculum. And the active seed solution to facilitate the following fermentation steps. Thereafter, the aeration fermentation step 106 is performed, and most of the fermentation raw material (diluted fruit juice) is mixed with the high-concentration seed liquid obtained in the above step, and the main fermentation is accelerated under aeration and agitation; then, the stationary fermentation is performed. At step 108, the aeration agitation is stopped and the mixed liquor that has undergone the main fermentation is moved to a closed system to be allowed to stand, and the temperature is lowered to allow stationary fermentation. After the fermentation is completed, the yeast step 110 is filtered out, and the fermented liquor after the completion of the stationary fermentation is first cooled again, and then the inoculum is removed. Thereafter, the sterilization process step 112 is carried out, and the filtered fermentation liquor is dispensed into a bottle and sterilized to facilitate transportation and storage. The procedural steps are described in more detail in conjunction with the following examples. 95-2-22 j 294twf2.doc/0〇6 Example 1: Process of apple sparkling wine / raw material blending: Use the so-called concentrated apple juice in the food industry (that is, by selecting fruit, washing, 靡#, k shrinking The obtained apple juice), the sugar content is about 7〇~6〇C) The concentrated 褰 juice of Brix is diluted and formulated in the mixing tank. When diluted, it is mixed with the concentrated juice by using the soft water which has been sterilized and cooled to below 50 °C. Homogeneous. The concentrated apple juice with a sugar content of 7〇-6〇 Βηχ is diluted into a mineral juice with a sugar content of 16° Brix. It is also necessary to make a mixing tank directly with a 20-ton fermentation tank. If you want to make about 16 tons of apple sparkling wine, you need to feed 3.66 tons of concentrated apple juice and add 12.34 tons of soft water. The fermentation tank is slow at 20~3〇rpm. Stirring is homogenized while the apple juice temperature is maintained at about 30 to 32 °C. Second, the preparation process of the inoculum: using aeration fermentation program to scale up the liquid inoculum of a very small scale, that is, a small part of the fermentation material with a few liquid of the liquid inoculum, in the case of aeration and stirring, the number of rapidly proliferating inoculum With concentration. If a 1 ton fermenter is used, the feed should be 80 liters (L) of concentrated apple juice plus 333 L of soft water. In the present embodiment, the yeast used in the present invention is a pseudobacterial yeast Ca «Mountain Wa, but the scope of the present invention also includes the sale of commercial yeast for fruit juice fermentation using a workshop or a strain center. ΛαΛ. First, 8.5 L of the liquid culture inoculum was put into a 1 ton fermentation tank, and the amount of bacteria was about 2%. The fermentation conditions were as follows: aeration rate of O.lvvm (40 nL/min of air), stirring rate of 50 rpm, temperature control of 30±5 °C, and internal pressure of the tank set to 0.2 to 0.4 kg/cm2. After 24 hours, the inoculum of apple sparkling wine was obtained. 1 1 294twf2.doc/006 95-2-22 III. Main fermentation treatment procedure: The main fermentation is carried out using a 20-ton fermentation tank. The required feed is diluted with 3657 L of concentrated apple juice and 1234 〇L of soft water to form a 6-ton dilution. Apple juice. After measuring the sugar content of the diluted apple juice at 16 °Brix, 340 L of the bacterial liquid was pumped into the 20-ton fermentation tank through the official road connected to the 20-ton fermentation tank by air extrusion from a 1-ton fermentation tank. It is evenly mixed with about 16 cis of diluted juice, and the amount of bacteria is about 2%. The following fermentation conditions are used: stirring speed 4 rpm, ventilation volume O.lvvm (passing air 1600 nL/min), temperature control at 3〇±5 The internal pressure of °C and the fermentation tank is set to 0.2~0.4Kg/cm2, and the main fermentation stage is completed after 24 hours of aeration culture. 4. After the main fermentation stage of the static fermentation process is completed, the procedures of aeration, agitation, etc. are stopped, and 16 tons of fermented apple juice is pumped from a 20-ton fermentation tank into a static tank for about 32 to 36 hours of static fermentation. A pressure relief valve with an upper limit of 2kg/cm2 is available. When standing, the static trough is passed through the ice water to control the temperature in the static tank to be maintained at about 16t. In the initial stage of standing, the pressure in the tank drops to approximately Okg/cm2 due to the temperature drop, and the internal pressure of the stationary tank gradually rises to 2 kg/cm2 during the standing process, and then the pressure is maintained at about 2 kg/cm2. The length of the standing time can be determined by the alcohol concentration of the predetermined fruit wine; that is, by controlling the length of the stationary fermentation time, the alcohol concentration of the finished sparkling wine product can be quite accurately controlled. When the fermentation is completed, the gas content of the fermented apple juice liquor is about 1.5~1.SG.V, and the alcohol content is about 2.6% °. 5. The yeast removal procedure is first set before the filtration process. After the fermentation is completed, the fermented apple liquor is cooled to about 6 to 8 ° C and filtered and sterilized. The manufacturer 1 1294twf2.d〇c/006 95-2-22 method of the present invention can filter out yeast by one of two different mechanisms, namely isobaric model filtration and opening. The filtration method can achieve the purpose of removing yeast and removing suspended matter. The following details of the conditions used in the two mechanism methods are as follows: Mode A, using an isobaric hollow fiber membrane column unit: pumping the fermented cider juice from the stationary tank by pumping, and pressurizing the wine through the pores The 200// m coarse filter was filtered through a 0.2/zm hollow fiber membrane column; the flow rate was controlled by pressure (control at approximately 2.5 Bar). The filtered clarified liquor is introduced into a temperature-controlled storage tank for subsequent processing. The mechanism of the pressure method is to connect the top of the fermentation tank and the storage tank to the air balance tube, and then open the balance tube before filtering. When the pressure of the two tanks is balanced, the filtration starts again, and the fermentation tank and the storage tank are maintained during the filtration period. Pressurize the state, wait until the liquor is completely filtered, and then carry out the filling process. Since the fermentation tank and the storage tank maintain an isostatic state during filtration, the filtered liquor retains more carbon dioxide produced by the yeast, and thus the method of the present invention is more suitable for the filtration mechanism method A. Method B, using an open filter-type filter press: pumping the fermented cider juice from the stationary tank by means of a pump, and filtering the filtered liquid through a three-way filter press, and the clarified liquor is sent to the storage tank. For example, the diameter of the filter element used is 50ym' 15em and 1.2ym. When filtering, the maximum flow pressure of the liquid is controlled to 4kg/cm2. Pay attention to the fluid pressure difference when filtering, when the flow rate drops and the filter press room When the pressure difference exceeds 1. 〇kg/cm2, that is, the permeability of the filter membrane is lowered, it should be replaced. Since the filtrate enters the balance tank or the storage tank after passing through the filter during the filtration, it is in an open state, and when the liquor enters the tank, the foaming state occurs due to the pressure drop, and the gas retained in the liquor is caused. Will decrease. Therefore, it is generally a fruit that does not contain bubbles. II 294twf2.doc/006 95-2-22 The wine can be filtered using Method B; however, in the present invention, it can also be considered to use Method B for filtration, and in combination with a carbon dioxide charging machine for qi Pressurize, so that the wine contains carbon dioxide bubbles. V. Filling and sterilizing treatment Apple sparkling wine is filled in a cold-filled manner. Then, after 30 minutes of pasteurization at 60 to 70 ° C, it is a low alcohol content apple sparkling wine. However, the present invention does not have to use a cold-filling method or a low-temperature method; other methods of sterilizing which are commonly used in the mash industry can also be used. Example 2: Process of mulberry sparkling wine 1. Raw material blending: The concentrated mulberry juice with a sugar content of about 50~60°Brix is diluted in the mixing tank. When diluted, use soft water that has been sterilized and cooled to below 50 °C, and concentrated. The juice is mixed and homogenized, and the concentrated juice having a sugar content of 50 to 60° BHx is diluted into a Brix juice having a sugar content of 12 to 15°. It is also possible to directly use a 20-ton fermentation tank as a mixing tank. To make 16 tons of mulberry sparkling wine, the required feed is 5.6~4.7 tons of concentrated mulberry juice and 10.4-11.3 tons of soft water, and the fermentation tank is slow to 20~30rPm. The mixture is homogenized by speed, and the temperature of the mulberry juice is maintained at 30 to 32 tons. 1 I294twf2.doc/〇〇6 95-2-22 Amplify the liquid seeding solution of a very small scale by aeration fermentation process, that is, a small part of the fermentation material is mixed with several liters of liquid inoculum, and the seed is rapidly proliferated under aeration and agitation. Quantity and concentration. If using a 1 ton fermentation tank to prepare 2% of the inoculum of 340L, the feed should be 95.2~79.3 L. Concentrated mulberry juice should be added with 244.8~260.7 L soft water; prepare 3% of the inoculum 670L. 87·6~156.3 L concentrated mulberry juice added 482·4~513.7 L soft water. Although the yeast used in the present invention is a pseudo-mycelium in the present embodiment, the scope of the present invention also includes the use of a commercially available yeast var. for fruit juice fermentation using a workshop or a strain center. First, 7.14 L (2%) or 20.77 (3%) of the liquid culture solution is put into a 1 ton fermentation tank, or the following fermentation conditions are applied: the ventilation is 0"vvm (40 nL/min into the air), Under the conditions of a stirring rate of 50 rpm, a temperature control of 30 ± 5 ° C, and a pressure in the tank of 0.2 to 0.4 kg/cm 2 , the inoculum of the mulberry sparkling wine was obtained after the incubation for a few hours. Third, the main fermentation treatment program Mulberry sparkling wine main fermentation treatment conditions: the use of 2 tons of fermentation tank for the main fermentation, the feed is 5600 ~ 4667 L concentrated mulberry juice plus 10400~11300 L soft water mixed into 16 tons of diluted mulberry juice . After measuring the sugar content of the diluted mulberry juice at 12~15°Brix, 340 L (2%) or 670L (3%) of the bacterial liquid is connected to the 20 ton fermentation tank by air extrusion from a 1 ton fermentation tank. The pipe is mixed with the diluted mulberry juice under the following fermentation conditions: stirring speed 40 rpm, aeration Ο.ίννπι (through air WOO nL/min), temperature control 30±5°C and internal pressure of the fermentation tank are set to 〇 · 2~0.4 Kg/cm2, after about 24 hours of aeration culture, the main stage of the mulberry sparkling wine is 1 1294twf2.doc/006 95-2-22. 4. After the main fermentation stage of the stationary fermentation process is completed, the procedures of aeration, agitation, etc. are stopped, and the 16 DU fermented mulberry wine juice is put into a static storage tank, and the fermentation amount of about 2% is about 48 to 52 hours; or The amount of bacteria to be allowed to stand for fermentation was about 32 to 36 hours, and the static storage tank was equipped with a pressure relief valve having an upper limit of 2 kg/cm2. When standing, the static tank is passed through the ice water to control the temperature in the stationary tank to be maintained at about 16. (:. In the initial stage of standing, the pressure in the tank will drop to nearly Okg/cm2 due to the temperature drop, but the pressure inside the stationary tank will gradually rise to 2kg/cm2 during the stationary fermentation process and then maintain the pressure at about 2kg. /cm2. The length of the standing time can be determined by the alcohol concentration of the predetermined fruit wine; that is, by controlling the length of the stationary fermentation time, the alcohol concentration of the finished fruit wine product can be quite accurately controlled. After the fermentation is completed, the fermented mulberry wine has a gas content of about 1.8 to 2.0 GV and an alcohol content of about 4.0 to 5.0%. £, removal of the yeast program, before the filtration process, the fermented mulberry wine which is left to be completely fermented The juice is cooled to about 6~8 ° C, and then filtered and sterilized. As mentioned above, the invention & manufacturing method can filter out the yeast by one of two different mechanisms, the two kinds of tanning are equal pressure Both the filtration method and the open filtration method can achieve the purpose of removing yeast and removing suspended solids. Filling and sterilizing mulberry sparkling wine is filled in a cold-filled manner, and then passed through 60 to 70 ° C for 30 minutes. low Sterilization, that is, obtaining low-alcohol content of Mulberry Bubble®. However, the present invention does not have to use a cold-filling method or a low-temperature sterilization; other common sterilization methods in the beverage industry can also be used. 1 I294twf2.doc/006 While the invention is described in the above preferred embodiments, the details of the method of the present invention are intended to facilitate the understanding of the processes and mechanisms of the present invention and are not intended to limit the scope of the present invention. It is limited to the use of the fruit type of the above preferred embodiment, which may be a mixture of any fruit type concentrated juice or several kinds of fruit concentrated juice; the fruit juice concentrated juice purchased or the concentrated concentrated juice obtained by self-pressing, or even Freshly squeezed juice with appropriate sugar content is used. The parameters of temperature, pressure, aeration, agitation speed and fermentation time as described in the preferred embodiments can be determined by the type of fruit juice used, the sugar content, and the juice characteristics. , or even depending on the characteristics of the yeast used in the process, for further adjustment; other process parameters can also be considered as making bubble water The taste, taste or preservation of the wine are adjusted in different directions. The manufacturing method of the invention is diluted with concentrated juice and water, without adding a bacteriostatic agent, and is combined with a specific strain of yeast strain to carry out aeration fermentation process, and Accelerate the process of alcohol fermentation and shorten the time required for brewing; therefore, it is possible to control the alcohol concentration of the fruit wine produced by the fermentation time. Then, the stationary fermentation process is carried out in a closed system, so that the obtained fruit wine is produced by yeast. It has a special fruity aroma and preserves the natural gas bubbles of carbon dioxide produced by the yeast when it is still in the fruit wine. In fact, the fruit wine with unique flavor and dense air bubbles can be produced in just a few days using the manufacturing method of the present invention; Due to the manufacturing process, it is necessary to add a low alcohol content fruit sparkling wine which is harmless to the human body and has a good taste. The present invention avoids allergies or other discomfort to the consumer of the sputum because it is not necessary to add a bacteriostatic or preservative. Although the present invention does not add 95-2-22 i I 294twf2.doc/006 plus preservative', but the fruit wine product manufactured according to the manufacturing method of the present invention still has a long shelf life, so it is convenient for transportation, sale and preservation. . The process method of the invention is to filter under pressure, and with the cold charging process, the carbon dioxide content in the fruit wine can not be easily reduced, so that the fruit wine still retains the dense bubbles. Bottled fruit wines can be sterilized using low temperature (Pasteur) sterilization to help extend shelf life. Although the present invention has been described above in terms of a preferred embodiment, it is not intended to limit the invention, and those skilled in the art can make some modifications and refinements without departing from the spirit and scope of the invention. The scope of the invention is defined by the scope of the appended claims. BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a flow chart showing the steps of a method for producing fruit sparkling wine in accordance with a preferred embodiment of the present invention. Schematic label description: 102: Pre-fermentation preparation step 104: Inoculum preparation step 106: aeration fermentation procedure step '108: static fermentation step 110: filter yeast step 112: filling sterilization step