JPH0241319B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing must wine using must as a raw material. Must is concentrated grape juice, which is the raw material for winemaking, and has an alcohol concentration of 1% or more. When producing wine using must as a raw material, the must is diluted to adjust the concentration and then fermented. However, compared to the case of fermenting ordinary grape juice, the fermentation tends to be slow, and Wine develops an unpleasant flavor called must odor. This phenomenon poses a significant obstacle to wine production using must as a raw material. The reason for this is that must generally has a high sulfite content, and countermeasures focusing on sulfite, such as selection and breeding of yeast with strong sulfite tolerance and attempts to reduce sulfite from must, have been considered. Furthermore, a method has been proposed in which fermentation inhibitors are reduced or yeast nutrients are supplied by diluting the must and mixing it with other raw materials. However, these methods have disadvantages such as having an adverse effect on quality, being impractical due to restrictions on the raw materials to be mixed, not being sufficiently effective, or resulting in poor quality wine. In addition, methods have been proposed such as increasing the fermentation temperature of must or deodorizing and flavoring the produced wine before blending, but these are merely symptomatic treatments and do not lead to a fundamental solution to the problem. It was hot. In order to provide a must wine production method that eliminates these drawbacks, the present inventors have completed the present invention as a result of extensive research into the behavior of yeast during must fermentation and the generation of must odor. It is. That is, in producing wine using must as a raw material, the present invention adds sake mash to the mash so that it accounts for 4% or more, flows or stirs the fermentation liquor continuously or intermittently, and The present invention provides a method for producing must wine, which is characterized by fermenting wine under reduced pressure continuously or intermittently. When producing wine by fermenting ordinary grape juice, yeast mash is added at 1 to 3% based on the amount of mash (National Tax Agency Analytical Method Commentary, 3rd Revised Edition, Vol.
(See page 55). In practice, 1% of the mash is sufficient (Dittrich; Mikrobiologie des Weines;
(p. 162), sometimes fermentation is carried out without adding yeast mash at all. In this way, when raw grape juice is used as raw material, it is rich in nutrients, yeast grows vigorously, and the maximum bacterial concentration can easily reach several hundred million cells/ml, so this amount of yeast base is sufficient. It is. However, when must is used as a raw material, good fermentation cannot be expected if it is carried out in the same manner as fermentation of raw grape juice. Therefore, in the present invention, first, fermentation is carried out by adding 4% or more of sake mash to the mash. By adding 4% or more of the mash to the moromi, the initial concentration of bacteria in the fermentation liquid is expected to reach 100 million cells/ml. This mash is preferably added at a ratio of 10 to 30% of the mash. Next, in the present invention, the fermentation liquid is continuously or intermittently fluidized or stirred. Flowing or stirring may be carried out to such an extent that the fermented liquid moves slowly. Flowing and stirring the fermentation liquid means that the liquid can be moved vertically, horizontally, or circumferentially. The purpose of this is to disperse the yeast as evenly as possible in the liquid and to quickly volatilize the generated carbon dioxide together with the fermentation by-products. Excessive movement of the liquid is undesirable because it causes deterioration in the quality of the wine. A slow movement that allows the movement of the liquid to be visually observed is sufficient for the effect. A combination of the above two can be expected to promote fermentation and improve flavor at the same time. Furthermore, in the present invention, fermentation is carried out by continuously or intermittently reducing the pressure in the fermenter in order to promote fermentation of the must. During must fermentation, the degree to which the pressure should be reduced is determined by the minute vacuum suction that barely appears on the vacuum gauge.
A vacuum of up to 0.3 Kg/cm ² is sufficient. From the point of view of energy saving, it is preferable to set the amount to 0.2 Kg/cm ² or less.
There is no particular restriction on the time when the pressure should be reduced, but it is effective to do so during the yeast growth period or the first half of fermentation in order to promote fermentation. In this way, in the method of the present invention, the fermentation of the must is carried out smoothly by adding a large amount of sake mash to the mash so that it accounts for 4% or more, and by flowing or stirring the fermentation liquid continuously or intermittently. be able to. Moreover, the unpleasant flavor produced as a by-product during fermentation can be significantly reduced by promoting the fermentation of the must and increasing volatilization by fluidizing and stirring the fermentation liquid and by treating it under reduced pressure. In other words, during must fermentation, the presence of dissolved carbon dioxide is undesirable as it inhibits the growth of yeast and affects the balance of yeast products.
According to the method of the present invention, the produced carbon dioxide gas can be removed, so the growth of yeast is promoted,
Moreover, unpleasant flavors can be removed. As described above, according to the method of the present invention, there is no need for pretreatment such as removing fermentation inhibiting factors from the must, which is a raw material, and there is no need to select and use special yeast with strong sulfite tolerance. can produce wine. The method of the present invention is a simple method, can shorten the fermentation period, and also improves the flavor of wine, so it can be effectively used in wine production. Examples of the present invention are shown below. Example 1 Must adjusted fruit juice (21.2゜Bx, acidity 0.6%) 750ml
35 ml (equivalent to 4.7% of the moromi) of sake mash (Satsucharomyces cerevisiae OC-2 strain was inoculated into Koshu grape juice, cultured at 20°C, and the fermented liquid was growing vigorously for 3 days) was added to the mixture. Thereafter, fermentation was carried out while continuously suctioning at -30 cm/Hg using a small vacuum pump and stirring slowly enough to detect the movement of the liquid using a low-speed stirrer. For comparison, 22 ml of sake mash (equivalent to 3% based on moromi) was added and static fermentation was carried out at normal pressure (Comparative Example 1). The progress of fermentation was tracked by weight loss due to the production of carbon dioxide gas, and the completion of fermentation was confirmed by analyzing the alcohol and reducing sugars in the produced wine. After the fermentation was completed, the amount of reducing sugar in the produced wine and the amount of yeast recovered (centrifuged sediment) were examined. The results of the fermentation test are shown in Table 1. FIG. 1 is a graph showing the fermentation progress of must. In addition, the sensory evaluation of the wine was conducted by a panel of three people with over five years of experience in wine production, with emphasis on the rich taste of the wine and the unpleasant taste characteristic of must wine.

[Table] As is clear from Table 1 and FIG. 1, according to the present invention, fermentation is promoted and the fermentation period is shortened. Moreover, in a sensory test of produced wine, the wine according to the present invention had a richer taste and taste compared to that of Comparative Example 1.
The sharpness was also excellent, and I could hardly feel the unpleasant taste characteristic of must wine.

[Brief explanation of the drawing]

FIG. 1 is a graph showing the fermentation progress of must.

Claims (1)

[Claims] 1. When producing wine using must as a raw material, the mash is added to the mash so that it accounts for 4% or more, and the fermentation liquid is continuously or intermittently flowed or stirred, and the inside of the fermenter is continuously or A must wine production method characterized by intermittent fermentation under reduced pressure.