JPH03224473A - Production of fruit wine - Google Patents
Production of fruit wineInfo
- Publication number
- JPH03224473A JPH03224473A JP2019205A JP1920590A JPH03224473A JP H03224473 A JPH03224473 A JP H03224473A JP 2019205 A JP2019205 A JP 2019205A JP 1920590 A JP1920590 A JP 1920590A JP H03224473 A JPH03224473 A JP H03224473A
- Authority
- JP
- Japan
- Prior art keywords
- fruit
- wine
- fruit wine
- irradiating
- raw material
- 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.)
- Granted
Links
- 235000019990 fruit wine Nutrition 0.000 title claims abstract description 10
- 238000004519 manufacturing process Methods 0.000 title abstract description 5
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 14
- 244000005700 microbiome Species 0.000 claims abstract description 6
- 230000001678 irradiating effect Effects 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 238000002360 preparation method Methods 0.000 claims description 8
- 239000000049 pigment Substances 0.000 claims description 4
- LSNNMFCWUKXFEE-UHFFFAOYSA-N Sulfurous acid Chemical compound OS(O)=O LSNNMFCWUKXFEE-UHFFFAOYSA-N 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 2
- 230000003385 bacteriostatic effect Effects 0.000 claims 2
- 230000035755 proliferation Effects 0.000 abstract 2
- 238000000855 fermentation Methods 0.000 description 7
- 230000004151 fermentation Effects 0.000 description 7
- 235000020095 red wine Nutrition 0.000 description 5
- 235000020097 white wine Nutrition 0.000 description 5
- 235000014101 wine Nutrition 0.000 description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 3
- 230000000295 complement effect Effects 0.000 description 3
- 230000003647 oxidation Effects 0.000 description 3
- 238000007254 oxidation reaction Methods 0.000 description 3
- 238000002835 absorbance Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000003825 pressing Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 238000006467 substitution reaction Methods 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 239000004698 Polyethylene Substances 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000005251 gamma ray Effects 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- -1 polyethylene Polymers 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 230000009469 supplementation Effects 0.000 description 1
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
Description
【発明の詳細な説明】
果実酒の製造工程においては、殺菌工程がなく、野性微
生物に汚染される可能性が高い。[Detailed Description of the Invention] In the manufacturing process of fruit wine, there is no sterilization step, and there is a high possibility of contamination with wild microorganisms.
また、酸化による褐変防止のために、酸化防止の手段を
施す必要がある。これらの殺菌の目的と酸化防止、さら
に、例えば、赤ワインのように果実の持つ色素を生成し
た果実酒に十分溶に対する消費者の関心の高まりと共に
、添加物の使用量の低減する方向に向かっていることか
ら、節減の対策が必要となってきている。そこで、使用
量の多い、仕込開始時の使用量を少な（し、代わりにγ
線の照射を行うことにより、正常な発酵を維持すると共
に、従来の酒質より色素が抽出された果実酒の製造が可
能となる。Further, in order to prevent browning due to oxidation, it is necessary to take measures to prevent oxidation. With increasing consumer interest in the purpose of sterilization and prevention of oxidation, as well as in the ability to dissolve the pigments of fruits in fruit wines such as red wine, the use of additives is moving towards a reduction. As a result, there is a need for conservation measures. Therefore, we decided to reduce the amount used at the start of preparation (and instead use γ
By irradiating with rays, it is possible to maintain normal fermentation and produce fruit liquor with more pigments than conventional liquors.
以下に具体的な仕込例により発明の詳細について説明を
行う。The details of the invention will be explained below using specific preparation examples.
（１） 使用原料果実
甲州種、カベルネソービニョン
（２） γ線照射量
０．１ＭＲ（ポリエチレンフィルムに入れ、そのまま照
射した。）
（３）使用酵母
白ワインの仕込みにはＧｅ１ｓｅｎｈｅｉｎ７４を、赤
ワインには、０Ｃ−２を使用した。(1) Raw materials used Fruits Koshu variety, Cabernet Sauvignon (2) Gamma ray irradiation dose 0.1MR (placed in a polyethylene film and irradiated as is) (3) Yeast used Ge1senhein74 was used for preparing white wine, and for red wine, 0C-2 was used.
（４） 酒母歩合
４％
（５）補糖量
白ワインは砂糖、赤ワインはグルコース（２回に分割）
で２４％になるように補糖した。(4) Sake mash ratio 4% (5) Sugar supplementation amount: sugar for white wine, glucose for red wine (divided into two portions)
I supplemented the sugar to 24%.
（６）仕込方法
イ 白ワイン
徐こう・圧搾 補糖 発酵 オリ引き
瓶詰（ｌＬ２置換）
口 赤ワイン
徐こう・破砕 補糖 発酵 補糖 発酵圧搾 オリ引き
瓶貯蔵（Ｎ２置換）
（７） 果実の性状
γ線照射（以下「試験」と略す。）果実と無照射果実（
以下「対照」と略す。）とは、外観、香味とも全く差が
なく正常であった。(6) Preparation method (a) White wine curing/pressing Complementary sugar Fermentation Strained bottling (lL2 substitution) Mouth Red wine curing/crushing Complementary fermentation Complementary sugar Fermentation and pressing Straining Bottle storage (N2 substitution) (7) Fruit properties γ Radiation irradiation (hereinafter referred to as “test”) fruit and non-irradiated fruit (
Hereinafter abbreviated as "control". ) was normal with no difference in appearance or flavor.
（８）果汁の性状及び分析結果
００５３０の吸光度は、対照と比較して明らか色の測定
でも確認された。(8) Juice properties and analysis results The absorbance of 00530 was also confirmed by clear color measurement in comparison with the control.
また、 白ワイン用字用果汁において、 黄色 は淡く、 緑色が濃くなる傾向が肉眼及び色彩 色差計により確認された。Also, In fruit juice for white wine, yellow is pale; Green tends to become darker to the naked eye and color Confirmed by color difference meter.
（９）
発酵経過
手用種
（照射）
１２ １．００２９ ４．７ １０．７３ ２．
６ ３．８Ｘ１０’ ０１５ ０．９９３５ ２
．８ １３．２１ ０．７ ２．６Ｘ１０’
０１６ ０．９９２５ ２．８ １３．６８
０．６ − 、 ０手用種
（対照）
１．０９３８
２２．８
２０．２
２、２ｘｌＯ’
０．９９３０
１３、６２
１．０６２５
１、０１６０
１、００２９
０．９９３０
カベルネ
３．４６
８．５８
１３．０１
１３、７５
１５．９
４．４ １．６ｘｌＯ’
１．８ １．５ＸｌＯ”
０．３７ １．０ｘｌＯ”
０
０
０
ソービニョン種（対照）
２ １．０８３５ ２３．０ ２．８３ １７．
３ ３．４ｘｌＯ’ ０ ０４ １．０２
５１ ９．７ ８．４９ １０．４ １．６ｘ
ｌＯ” ０ 、 ０６ １．００７０ ６
．３ １２．８５ ２．６ １．１ｘｌＯ”
ＯＯ９０，９９３０２，９１３，５６０，４８，３ｘ
ｌＯ’ ＯＯ注：各区分で日数０日とは補糖・亜硫
酸添加前の値を指す。(9) Fermented hand seed (irradiation) 12 1.0029 4.7 10.73 2.
6 3.8X10' 015 0.9935 2
．． 8 13.21 0.7 2.6X10'
016 0.9925 2.8 13.68
0.6 -, 0 hand variety (control) 1.0938 22.8 20.2 2, 2xlO' 0.9930 13, 62 1.0625 1, 0160 1, 0029 0.9930 Cabernet 3.46 8.58 13.01 13,75 15.9 4.4 1.6xlO' 1.8 1.5XlO" 0.37 1.0xlO" 0 0 0 Sauvignon (control) 2 1.0835 23.0 2.83 17.
3 3.4xlO' 0 04 1.02
51 9.7 8.49 10.4 1.6x
lO” 0, 06 1.0070 6
．． 3 12.85 2.6 1.1xlO”
OO90,99302,913,560,48,3x
lO' OO Note: In each category, 0 days refers to the value before supplementary sugar and sulfite addition.
仕込結果は、発酵がいづれの区分も照射した方法が盛ん
であり、比重、エキス分、及び還元糖の減少は早く、ア
ルコールの生成が早く見られた。また、酵母数は０日が
少なく、２日目以降はいづれも酵母数が多くなっており
、醗酵が盛んであることと一致していた。As for the preparation results, the fermentation method in which all sections were irradiated was popular, and specific gravity, extract content, and reducing sugar decreased quickly, and alcohol production was observed quickly. In addition, the number of yeast was small on day 0, and increased on the second day and thereafter, which is consistent with active fermentation.
また、カビ・細菌は、仕込み２日目以降はいづれの区分
も検出できなかったが、照射により減少することが判明
し、特に、酸を生成た。Furthermore, although mold and bacteria could not be detected in any category after the second day of preparation, it was found that they were reduced by irradiation, and in particular they produced acid.
００）生成酒の分析結果
ソービニョン 対照 １３．５６ ２．８９
０．８６３ ０．４３８ ０．８１６
０．４７１生成したワインは成分の差はほとんど見られ
なかったが、白ワインでは照射した方が色が濃（、カベ
ルネ・ソービニョンの赤ワインにおいても、吸光度がい
づれも高く、濃赤色の濃いワインができた。また、これ
らのワインを２か月間保存した結果も同様であった。00) Analysis results of fermented sake Sauvignon Control 13.56 2.89
0.863 0.438 0.816
There was almost no difference in the composition of the wines produced with 0.471, but the white wines were darker in color when irradiated (even the red Cabernet Sauvignon wines had higher absorbances, and the dark red wines were darker in color. The same results were obtained when these wines were stored for two months.
０１）官能審査結果
生成直後における品質は、照射することにより第二アロ
マが強調され、味も軟らかく、さらに色が強調されたワ
インであった。01) The quality of the wine immediately after generation of the sensory evaluation results was that the secondary aroma was emphasized by irradiation, the taste was soft, and the color was further emphasized.
また、貯蔵２か月はどした後でも、同様の傾向があり、
味の面で新酒の粗さがとれ、熟成感がでたワインになっ
た。In addition, even after 2 months of storage, the same tendency was observed.
In terms of taste, the harshness of new sake has been removed, resulting in a wine with a mature feel.
以上が仕込試験の結果であるが、γ線を果実に照射する
ことにより表面に付着する有害微生物が少なくなり、そ
の結果優良酵母の生育が優先されるため発酵が活発にな
り、製品の香味の向上も図れる。The above are the results of the preparation test. By irradiating the fruit with gamma rays, there are fewer harmful microorganisms adhering to the surface, and as a result, priority is given to the growth of high-quality yeast, which activates fermentation and improves the flavor of the product. It can also be improved.
また、色素の生成層への移行が早く、色も濃い果実酒の
製造が可能である。さらに、現在、仕込開始時に使用さ
れている亜硫酸量を半分程度に節減できる。In addition, the pigment transfers quickly to the production layer, making it possible to produce fruit wine with a deep color. Furthermore, the amount of sulfite currently used at the start of preparation can be cut in half.
Claims (3)
ことにより、果実表面に付着する、有害微生物を殺菌・
静菌する方法(1) By irradiating the fruit, which is the raw material for producing fruit wine, with gamma rays, it sterilizes and kills harmful microorganisms that adhere to the fruit surface.
How to become bacteriostatic
ことにより、生成した果実酒に色素をよりよく抽出させ
、安定化させる方法(2) A method of irradiating fruit, which is the raw material for producing fruit wine, with gamma rays to better extract pigments from the resulting fruit wine and stabilize it.
目的で添加している亜硫酸の使用量を低減あるいは省略
する仕込方法(3) A preparation method that reduces or eliminates the amount of sulfite added for sterilization and bacteriostatic purposes by processing according to (1).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2019205A JPH03224473A (en) | 1990-01-31 | 1990-01-31 | Production of fruit wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2019205A JPH03224473A (en) | 1990-01-31 | 1990-01-31 | Production of fruit wine |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH03224473A true JPH03224473A (en) | 1991-10-03 |
| JPH0549268B2 JPH0549268B2 (en) | 1993-07-23 |
Family
ID=11992862
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2019205A Granted JPH03224473A (en) | 1990-01-31 | 1990-01-31 | Production of fruit wine |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH03224473A (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6344836A (en) * | 1986-04-18 | 1988-02-25 | Rikagaku Kenkyusho | Method for promoting acid reduction and sugar increase in fruits and vegetables |
-
1990
- 1990-01-31 JP JP2019205A patent/JPH03224473A/en active Granted
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6344836A (en) * | 1986-04-18 | 1988-02-25 | Rikagaku Kenkyusho | Method for promoting acid reduction and sugar increase in fruits and vegetables |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0549268B2 (en) | 1993-07-23 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| EXPY | Cancellation because of completion of term |