JP2017184657A - Fruit wine and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a fruit liquor without addition of sulfite, in which an increase in acetaldehyde content is prevented and quality deterioration is suppressed. SOLUTION: Fruit wine having a low sulfurous acid content contains a specific amount of specific vitamin A and/or vitamin E. [Selection diagram] None

Description

  The present invention relates to a fruit wine whose quality deterioration is suppressed and a method for producing the same. ADVANTAGE OF THE INVENTION According to this invention, the fruit sake in which the increase with time of the acetaldehyde in fruit sake was suppressed can be obtained.

  In recent years, attention to food additives contained in foods such as preservatives and coloring agents, including residual agricultural chemicals derived from agricultural products, has increased more and more due to the increase in natural and health-consciousness among consumers. In various foods, attempts have been made to reduce or eliminate these additives, but in foods where it is inevitable that they will stay in the distribution channel for a certain period of time until they reach the consumer's hands after production, there are various effects. It is not easy to satisfy the required quality level of consumers without the help of food additives having

  Fruit wine is always at risk of quality degradation due to oxidation during storage. In particular, fruit wine immediately after production is easily oxidized by dissolving oxygen in the air present in the surroundings. And it is known that acetaldehyde will be produced | generated by the oxidation of ethanol contained in fruit liquor, and this will generate | occur | produce a blue smell.

  In this regard, sulfur dioxide is a typical food additive added to fruit wine to prevent oxidation of fruit wine. Since sulfurous acid has a strong antioxidant action, in the normal fruit liquor produced by blending sulfurous acid as a food additive, the production of acetaldehyde due to the oxidation of ethanol is suppressed. Furthermore, since acetaldehyde binds to sulfite ions to form an odorless α-hydroxysulfonate, it is known that fruit odor with added sulfurous acid does not recognize the smell of blue odor even if the amount of acetaldehyde is increased to some extent. Yes.

  Thus, although it is a sulfurous acid useful for prevention of deterioration of the quality of fruit liquor, production of a so-called non-sulfuric acid-added fruit liquor in which the addition of sulfurous acid has been abolished has been attempted. Patent Document 1 discloses a technology for obtaining a high-quality sulfite-free wine by containing 500 ppm or more of proanthocyanidins.

JP-A-9-51791

  An object of this invention is to provide the fruit sake by which generation | occurrence | production of the blue smell was suppressed by preventing the raise of the amount of acetaldehyde in fruit wine.

  As a result of intensive studies, the present inventors have added a specific amount of specific vitamin A and / or vitamin E to a fruit liquor having a low sulfite content, thereby suppressing an increase in the amount of acetaldehyde contained in the fruit sake. It was found that the generation of a blue odor can be suppressed. As a result, it has also been found that the quality degradation of fruit wine can be suppressed and the storage stability is improved.

That is, the present invention relates to the following, but is not limited thereto.
(1) A fruit liquor having a total sulfurous acid content of 50 mg / kg or less; (A) the total amount of retinol, α-carotene, β-carotene is 10 to 1000 μg / L, and / or (B A total amount of α-tocopherol, β-tocopherol, γ-tocopherol and δ-tocopherol is 100 to 3000 μg / L;
(2) The fruit wine according to (1), wherein the total amount of retinol, α-carotene, and β-carotene is 30 to 700 μg / L.
(3) The fruit wine according to (1) or (2), wherein the total amount of α-tocopherol, β-tocopherol, γ-tocopherol and δ-tocopherol is 150 to 2500 μg / L.
(4) The fruit liquor according to any one of (1) to (3), having a sugar content of 0.2 to 30.0 g / 100 mL.
(5) The fruit liquor according to any one of (1) to (4), including fruit juice.
(6) The fruit liquor according to any one of (1) to (5), which contains wine obtained by fermenting grape juice.
(7) The fruit wine according to any one of (1) to (6), which is wine.
(8) The fruit wine according to any one of (1) to (7), wherein the total acid amount is 0.1 to 2.0 g / 100 mL in terms of tartaric acid.
(9) The fruit liquor according to any one of (1) to (8), wherein the content of acetaldehyde when stored at 50 ° C. for 15 days after production is 50 mg / L or less.
(10) A method for producing a fruit liquor having a total sulfurous acid content of 50 mg / kg or less, wherein (A) the total amount of retinol, α-carotene, β-carotene is 10 to 1000 μg / L, and / or And (B) the total amount of α-tocopherol, β-tocopherol, γ-tocopherol and δ-tocopherol is 100 to 3000 μg / L;
(11) A method for suppressing an increase in acetaldehyde in a fruit liquor having a total sulfurous acid content of 50 mg / kg or less, wherein the fruit liquor comprises the following (A) and (B): (A) retinol, α-carotene The total amount of β-carotene is 10 to 1000 μg / L and / or (B) the total amount of α-tocopherol, β-tocopherol, γ-tocopherol and δ-tocopherol is 100 to 3000 μg / L; The method as described above, comprising:

  In the present invention, by suppressing an increase in the amount of acetaldehyde in the beverage, it is possible to provide a fruit wine in which the generation of a blue odor is suppressed and the deterioration of quality is suppressed.

(Fruit wine)
The fruit liquor of the present invention has a sulfurous acid content of a specific amount or less and contains a specific amount of vitamin A and / or vitamin E. And in this invention, generation | occurrence | production of a blue smell is suppressed by suppressing the raise of the amount of acetaldehyde in a drink, The fruit liquor in which deterioration of quality was suppressed can be provided.

  “Fruit liquor” in the present specification may be a fermented beverage obtained by subjecting fruit juice as a raw material to alcohol fermentation by the action of yeast, or a beverage containing such fermented beverage as a main raw material. Good. And as long as the conditions such as sulfurous acid and vitamin A and / or vitamin E in the present invention are satisfied, the content ratio of the fermented beverage in the fruit liquor is not limited, but the lower limit is typically 20 v / v% or more. 50v / v% or more, or 90v / v% or more, and the upper limit is typically less than 100v / v%, 99.5v / v% or less, 99.0v / v% or less, or 95. 0 v / v% or less. Although the fruit juice used as the raw material of the said fermented drink is not specifically limited, It is preferable that it is grape juice.

  In addition to the above-mentioned fermented drink, fruit juice may be blended in “fruit wine” in the present specification. The kind of fruit juice to be blended is not particularly limited, but for example, citrus fruit juice (lemon juice, grapefruit juice, orange juice, lime juice, mandarin juice, yuzu juice, kabosu juice, iyokan juice, cassis juice), apple juice, grape juice, Peach juice, watermelon juice, strawberry juice, red raspberry juice, melon juice, tropical fruit juice (pineapple juice, guava juice, banana juice, mango juice, acerola juice, papaya juice, passion fruit juice, lychee juice, etc.) and other fruits Fruit juice (plum juice, pear juice, apricot juice, plum juice, blueberry juice, raspberry juice, kiwifruit juice, cherry juice, chestnut juice, etc.). The fruit juice blended in the fruit liquor of the present invention is preferably citrus fruit juice, and more preferably lemon juice, orange juice and grapefruit juice.

  The fruit juice may be straight fruit juice that uses the fruit juice obtained by squeezing the fruit as it is, or may be in any form of concentrated concentrated fruit juice, and the frozen fruit juice obtained by freezing those fruit juices May be used. These fruit juices may be used alone or in combination of two or more.

  As long as the above definition is satisfied, the “fruit wine” in the present invention is not limited to a category based on a law such as the Sake Tax Law. Includes liqueur and other brews.

  One of the preferred fruit wines in the present invention is wine. The “wine” in this specification may be a fermented beverage produced using grape juice as a main raw material, or a beverage containing the fermented beverage as a main raw material. Furthermore, the drink with which fruit juice was mix | blended may be sufficient. In the present specification, fruit liquor that does not contain sulfite or has a low content of sulfite (for example, fruit liquor having a sulfite content of 50 mg / kg or less) may be referred to as sulfite-free fruit liquor.

(Sulfurous acid)
Sulfurous acid is a free form containing bisulfite ion (HSO ₃ ⁻ ), sulfite ion (SO ₃ ²⁻ ), and sulfite (H ₂ SO ₃ ) in fruit liquor, or a bound type bound to a carbonyl compound such as acetaldehyde. It is known to exist as In this specification, the total value of these free and bound sulfites is defined as the total amount of sulfite, and the amount is expressed in mg / kg. As a method for measuring the total amount of sulfurous acid, there are known the Rankine method (aeration-oxidation method), the iodometric titration method, and the enzymatic method. In this specification, the analysis is performed by the Rankine method.

  The upper limit of the total content of sulfurous acid contained in the fruit wine of the present invention is 50 mg / kg or less, preferably 30 mg / kg or less, and may be 20 mg / kg or less. Moreover, the lower limit of the total content of sulfurous acid contained in the fruit wine of the present invention is not particularly limited.

(Vitamin A)
In the present specification, vitamin A contained in fruit wine is adjusted to a specific amount. In the fruit sake of the present invention, only one kind of compound can be used as vitamin A, or two or more kinds of compounds can be used in combination. Specifically, retinol, α -The total amount of the three types of carotene and β-carotene may be 10 to 1000 µg / L.

  The total amount of the three types of vitamin A, retinol, α-carotene and β-carotene, contained in the fruit wine of the present invention is 20 to 800 μg / L in a preferred embodiment, 30 to 700 μg / L in a more preferred embodiment, and more preferably. 40 to 600 μg / L, and may be 50 to 500 μg / L. When the content of the three types of vitamin A is within this range, an increase in the amount of acetaldehyde contained in the fruit wine is suppressed, and the generation of a blue odor can be suppressed.

  When producing fruit wine, purified or isolated vitamin A may be used, fruit juice containing vitamin A may be used, or both of them may be used. If the amount of vitamin A itself and the amount of fruit juice containing it is appropriate, the content of vitamin A in the fruit liquor will also be in an appropriate range. Although the fruit juice containing vitamin A is not specifically limited, For example, citrus fruit juice is mentioned, Preferably a mandarin orange juice, a citron juice, a prune juice, a pineapple juice etc. are mentioned.

The content of vitamin A can be measured by a known method such as HPLC or gas chromatography. For example, vitamin A contained in the beverage can be quantified by the following method.
(A) 0.5 g of a beverage sample is mixed with 10 ml of 3% pyrogallol / ethanol solution and 1 ml of 60% aqueous potassium hydroxide solution, and saponified for 30 minutes in a 70 ° C. hot water bath.
(B) Then, the sample cooled with water, 22.5 ml of 1% sodium chloride aqueous solution, and 15 ml of hexane / ethyl acetate (volume ratio, 9: 1) solution were mixed and shaken for 10 minutes, and then 4000 rpm, 20 ° C., 10 minutes. Centrifuge at.
(C) The upper layer after centrifugation is concentrated to dryness with a rotary evaporator, and the volume is adjusted to 2 ml with 2-propanol.
(D) Analyze the fixed volume sample using HPLC (for example, GL-7400 series manufactured by GL Sciences Inc., column: Inertsil ODS-3, 5 μm, 250 × 4.6 mm ID). The eluent is methanol: water (volume ratio, 95: 5), and the detection is performed at a flow rate of 1.0 ml / min, a column temperature of 40 ° C., and a UV of 325 nm. The injection volume was 20 μL.
(E) A diluted solution of a standard sample (retinol, α-carotene, β-carotene) is prepared at each concentration, and a calibration curve is created from the measurement results, so that vitamin A (retinol, α- The total amount of carotene and β-carotene) can be quantified.

(Vitamin E)
In the present specification, vitamin E contained in fruit wine is adjusted to a specific amount. In the fruit sake of the present invention, only one kind of compound can be used as vitamin E, or two or more kinds of compounds can be used in combination. Specifically, α-tocopherol contained in the fruit sake is used. , Β-tocopherol, γ-tocopherol, and δ-tocopherol may be 100-3000 μg / L in total. Further, since the tocopherol compound has an asymmetric carbon, there are stereoisomers. In the present invention, each tocopherol compound can use only a single stereoisomer, It can also be used as a mixture in any proportion (including racemate).

  The total amount of four kinds of α-tocopherol, β-tocopherol, γ-tocopherol and δ-tocopherol contained in the fruit wine of the present invention is preferably 150 to 2500 μg / L, more preferably 300 to 2200 μg / L, still more preferably. Is 600-2100 μg / L. When the content of the four types of vitamin E is within this range, an increase in the amount of acetaldehyde contained in the fruit liquor is suppressed, and generation of a blue odor can be suppressed.

  In producing fruit wine, purified or isolated vitamin E, fruit juice containing vitamin E, or both of them may be used. If vitamin E itself and the usage-amount of the fruit juice containing it are appropriate, content of vitamin E in fruit liquor will also become an appropriate range. Although the fruit juice containing vitamin E is not specifically limited, For example, citrus fruit juice is mentioned, Preferably yuzu fruit juice, lemon fruit juice, blueberry juice, mango juice, etc. are mentioned.

The content of vitamin E can be measured by a known method such as HPLC or gas chromatography. For example, vitamin A contained in the beverage can be quantified by the following method.
(A) 0.5 g of a beverage sample is mixed with 10 ml of 3% pyrogallol / ethanol solution and 1 ml of 60% aqueous potassium hydroxide solution, and saponified for 30 minutes in a 70 ° C. hot water bath.
(B) Then, the sample cooled with water, 22.5 ml of 1% sodium chloride aqueous solution, and 15 ml of hexane / ethyl acetate (volume ratio, 9: 1) solution were mixed and shaken for 10 minutes, and then 4000 rpm, 20 ° C., 10 minutes. Centrifuge at.
(C) The upper layer after centrifugation is concentrated to dryness with a rotary evaporator, and the volume is adjusted to 2 ml with 2-propanol.
(D) Analyze the fixed volume sample using HPLC (for example, GL-7400 series manufactured by GL Sciences Inc., column: Inertsil ODS-3, 5 μm, 250 × 4.6 mm ID). The eluent is methanol: water (volume ratio, 95: 5), and the detection is performed at a flow rate of 1.0 ml / min, a column temperature of 40 ° C., and a UV of 325 nm. The injection volume was 20 μL.
(E) Vitamin contained in beverage samples by preparing diluted solutions of standard samples (α-tocopherol, β-tocopherol, γ-tocopherol and δ-tocopherol) at each concentration and creating a calibration curve from the measurement results E (total amount of α-tocopherol, β-tocopherol, γ-tocopherol and δ-tocopherol) can be quantified.

  When producing the fruit liquor of the present invention, one or both of purified or isolated vitamin A and purified or isolated vitamin E may be used, or fruit juice containing vitamin A and vitamin E may be used. One or both of the contained fruit juices may be used, or they may be used in appropriate combination.

(Acetaldehyde)
Acetaldehyde is a fragrance component that is contained in natural fruits at a low concentration and emits a fruit-like scent. On the other hand, acetaldehyde is a compound that increases due to alcohol fermentation, alcohol oxidation, and the like, and causes a blue odor when it is high in concentration. In the fruit liquor of the present invention, an increase in the content of acetaldehyde in the beverage is suppressed, and generation of a blue odor can be suppressed. The upper limit of the content of acetaldehyde in the fruit wine of the present invention is preferably 50 mg / L or less, more preferably 46 mg / L or less, even more preferably 43 mg / L or less, and even more preferably 40 mg / L. . Moreover, the lower limit value of the content of acetaldehyde contained in the fruit wine of the present invention is not particularly limited, but is typically 5 mg / L or more, and may be 10 mg / L or more. The content of acetaldehyde can be determined by analyzing the product, but in one embodiment, the harsh test at 50 ° C. for 6 days, 12 days, 15 days or 18 days after filling the fruit wine into the product container ( The acetaldehyde content in the stage subjected to the accelerated test (equivalent to 18-month storage at room temperature) can be in the above range.

  The content of acetaldehyde can be measured by a known method such as HPLC or gas chromatography. For example, it can be measured by the following method using a gas chromatography mass spectrometer.

Equipment used: 6890N / 5975B insertXL (Agilent Technologies)
Column (DB-WAX φ0.25mm × 60m, film thickness 0.25μm)
Moving gas: Helium 1mL / min
Temperature: Sample inlet 150 ° C., column 40 ° C. (9 min hold) → 20 ° C./min temperature rise → 250 ° C. (10 min hold),
Ion source temperature: 250 ° C
Ionization method: EI
Target ion: 44 m / z
A standard solution of acetaldehyde is prepared appropriately for each concentration, and 10 ml is weighed into a 20 ml vial. Similarly, a 10 ml sample is weighed into a 20 ml vial and measured. By creating a calibration curve from the measurement results of the standard solution, the acetaldehyde of the sample can be calculated.

(Sugar)
The fruit liquor of the present invention may contain sugar as necessary. Although the kind of saccharides is not specifically limited, For example, glucose, fructose, sucrose, maltose etc. are mentioned, These saccharides can be used individually or in combination of 2 or more types. Moreover, you may use the raw material containing saccharides, for example, a sugar liquid and a honey.

(sugar content)
In the present specification, “sugar content” means the total value (g / 100 mL) of glucose content, fructose content, and sucrose content. In order to adjust the sugar content, the amount of glucose, fructose and sucrose used may be adjusted, and the blending amount of the raw material containing the saccharide may be adjusted.

  Although the sugar content in the drink of this invention is not specifically limited, Preferably it is 0.2-30.0 g / 100mL. In the present invention, for example, the sugar content may be 0.5 to 15 g / 100 mL, and may be 1 to 10 g / 100 mL.

(Total acid amount)
The “total acid amount” in the present specification refers to a value obtained by converting the total molar concentration of the acid into the tartaric acid amount, assuming that all the acids in the beverage are monovalent acids. The total molar concentration of acid in the sample beverage can be measured by a known method such as titration. For example, from the amount of sodium hydroxide required until the sample is neutral (pH 7.0) Can be calculated. Specifically, 20 mL of a sample is dispensed into a 100 mL beaker with a whole pipette, and distilled water is added to make the liquid volume about 50 mL, and a pH meter electrode is inserted into the liquid. Thereafter, a 1 / 10N sodium hydroxide solution is dropped from the burette while stirring the solution, and the end point is where the pH meter shows 7.0. And the total molar concentration of the acid in a sample is calculated | required from the amount of sodium hydroxide solutions required until it reached the end point. Further, in consideration of the molecular weight of the total acid concentration and tartaric acid (which is shown for confirmation, but here means free tartaric acid) and the number of carboxylic acids in the sample, The total acid amount of is calculated.
“Total acid amount” = total molar concentration of acid in sample × (molecular weight of tartaric acid / number of carboxylic acids of tartaric acid)
The total acid amount is considered to represent the acidity of the fruit wine. The adjustment of the total acid amount can be performed using a known method such as addition of acid or dilution. An automatic titration apparatus may be used for titration when measuring the total acid amount.

  Although the total acid amount of this invention is not specifically limited, Preferably it is 0.1-2.0 g / 100mL. In one embodiment, the total acid amount of the fruit wine according to the present invention can be 0.2 to 1.4 g / 100 mL, or 0.3 to 0.8 g / 100 mL.

(alcohol)
The alcohol content of the fruit wine of the present invention is not particularly limited, but is preferably 1 to 16 v / v%, more preferably 5 to 14 v / v%, and even more preferably 9 to 12 v / v%.

  As used herein, the term “alcohol” means ethanol unless otherwise specified. In the present specification, the alcohol content of the fruit liquor can be measured by any known method, but can be measured by, for example, a vibrating densimeter. Specifically, the sample is prepared by removing carbon dioxide from fruit liquor by filtration or ultrasonic waves, and subjecting the sample to direct-fire distillation, and measuring the density of the obtained distillate at 15 ° C. Using “Table 2 Conversion Table of Alcohol Content and Density (15 ° C) and Specific Gravity (15/15 ° C)” which is an appendix to the analysis method (Heisei 19 National Tax Agency Instruction No. 6, revised on June 22, 2007) It can be obtained by conversion.

(Other ingredients)
The fruit wine of the present invention is blended with additives that are usually blended in beverages, such as flavorings, vitamins, pigments, antioxidants, emulsifiers, preservatives, seasonings, extracts, pH adjusters, quality stabilizers, etc. can do.

  In another aspect, the present invention is a method for producing fruit wine, comprising a step of adjusting the content of sulfurous acid in the fruit wine, and a step of adjusting the content of vitamin A and / or vitamin E. . The method may further include a step of adjusting the sugar content and the total acid amount. These steps may be performed in any order as long as the finally obtained beverage satisfies a predetermined condition. Also, the range of sulfurous acid content, the range of vitamin A content, the range of vitamin E content, the range of acetaldehyde content, the range of sugar content, the range of total acid content, the type of raw wine and raw fruit juice, The type and content range of sugars are as described above for beverages. Moreover, the specific example and quantity of the other component added are also as above-mentioned regarding a drink.

  In the manufacturing method of this invention, generation | occurrence | production of a blue smell can be suppressed by suppressing the raise of content of acetaldehyde, and deterioration of fruit liquor can be prevented. Therefore, the said manufacturing method is also a method of preventing deterioration of fruit liquor in another aspect.

  The fruit liquor of the present invention can be packaged. The form of the container is not limited at all, and can be filled into a sealed container such as a bottle, can, barrel, or plastic bottle to form a container-packed beverage.

  For the sake of clarity, the numerical range represented by the lower limit value and the upper limit value in the present specification, that is, “lower limit value to upper limit value” includes the lower limit value and the upper limit value. For example, the range represented by “1-2” includes 1 and 2.

  The present invention will be described below based on examples, but the present invention is not limited to these examples.

Manufacture of fruit liquor White wine without sulfite obtained by fermenting grape juice under sulfite-free conditions was used as a raw wine. The total content of sulfurous acid contained in the raw wine is about 15 mg / kg, the content of acetaldehyde is about 13 mg / L, the sugar content is about 3 g / 100 mL, and the acidity (total acid amount in terms of tartaric acid) is about 0.55 g / 100 mL. The alcohol content was about 11 v / v%.

  Vitamin A (Retinol, manufactured by Wako Pure Chemical Industries) or Vitamin E ((±) -α-tocopherol, manufactured by Wako Pure Chemical Industries) is dissolved in an 11% alcohol content solution in advance in the above-mentioned wine. A sample beverage was prepared by adding to the content shown, and filled into a container. As a control, raw material wine containing no vitamin A or vitamin E was used. The prepared sample beverage has a sugar content of about 3 g / 100 mL, an acidity of about 0.55 g / 100 mL, and an alcohol content of about 11 v / v%.

Evaluation of fruit wine (stability test)
As a stability test of the sample beverage, the above-mentioned sample beverage (acetaldehyde content: about 13 mg / L) was subjected to a storage test for 6, 12, 15, and 18 days at 50 ° C., and acetaldehyde after storage. The content was tested (unit: mg / L).

  As shown in the above table, an increase in the acetaldehyde content in the sample beverage could be suppressed by adding a specific amount of vitamin A or vitamin E to the raw wine. Specifically, even under severe storage conditions, for example, even after 15 days, the acetaldehyde content could be suppressed to 50 μg / L or less.

Effect of acetaldehyde on the flavor of fruit wine (reference example)
Sample beverages were prepared by adding acetaldehyde to the above raw wine, and sensory evaluation of the effect of acetaldehyde on the flavor of fruit wine was performed. The sensory evaluation was performed in five stages based on the following criteria by a trained monitor.
・ 5: No problem at all for wine ・ 4: There are some problems, but there is no problem ・ 3: Slightly fragrance is stimulating ・ 2: Scent is irritating, there is a problem with quality ・ 1: Irritating smell Strong, big quality problem

  As apparent from the above table, when the acetaldehyde contained in the fruit wine exceeds 100 mg / L, the stimulating fragrance caused by acetaldehyde became strong. On the other hand, when the acetaldehyde contained in the fruit liquor was less than 50 mg / L, the stimulating fragrance was not felt so much.

Claims (11)

A fruit liquor having a total sulfurous acid content of 50 mg / kg or less;
(A) The total amount of retinol, α-carotene, β-carotene is 10 to 1000 μg / L, and / or
(B) The total amount of α-tocopherol, β-tocopherol, γ-tocopherol and δ-tocopherol is 100 to 3000 μg / L;
Fruit wine characterized by satisfying.   The fruit wine according to claim 1, wherein the total amount of retinol, α-carotene and β-carotene is 30 to 700 µg / L.   The fruit sake according to claim 1 or 2, wherein the total amount of α-tocopherol, β-tocopherol, γ-tocopherol and δ-tocopherol is 150 to 2500 µg / L.   The fruit liquor in any one of Claims 1-3 whose sugar content is 0.2-30.0 g / 100mL.   The fruit liquor according to any one of claims 1 to 4, comprising fruit juice.   The fruit wine according to any one of claims 1 to 5, comprising wine obtained by fermenting grape juice.   The fruit wine according to any one of claims 1 to 6, which is wine.   The fruit liquor according to any one of claims 1 to 7, wherein the total acid amount is 0.1 to 2.0 g / 100 mL in terms of tartaric acid.   The fruit liquor according to any one of claims 1 to 8, wherein the content of acetaldehyde when stored at 50 ° C for 15 days after production is 50 mg / L or less. A method for producing a fruit liquor having a total sulfurous acid content of 50 mg / kg or less,
(A) The total amount of retinol, α-carotene, β-carotene is 10 to 1000 μg / L, and / or
(B) The total amount of α-tocopherol, β-tocopherol, γ-tocopherol and δ-tocopherol is 100 to 3000 μg / L;
Satisfying the above method. A method for suppressing an increase in acetaldehyde in a fruit liquor having a total sulfurous acid content of 50 mg / kg or less, wherein the fruit liquor includes the following (A) and (B):
(A) The total amount of retinol, α-carotene, β-carotene is 10 to 1000 μg / L, and / or
(B) The total amount of α-tocopherol, β-tocopherol, γ-tocopherol and δ-tocopherol is 100 to 3000 μg / L;
Satisfying the above method.