JPH051708B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing fruit wine, in particular, a process in which the fruit juice obtained by crushing and pressing fruit wine by a conventional method is subjected to both filtration with an ultrafiltration membrane and concentration, and then subjected to alcohol fermentation by a conventional method. As a result, a fruit liquor of good quality and rich in the pleasant and refreshing fruit-like aroma characteristic of raw fruit juice can be obtained. Concerning an innovative method for producing fruit wine. In recent years, with the westernization and luxury of eating habits, the demand for high-quality fruit wines with good flavor has been increasing.However, fruit wines generally lack a good fruit-like aroma and are not fully satisfying. Ta. Conventionally, as a method for obtaining fruit wine with excellent aroma and flavor, a method has been proposed in which fruit juice is concentrated (dehydrated) using a membrane separation method such as a reverse osmosis membrane, and the concentrated fruit juice is fermented (Japanese Patent Application Laid-Open No. 1983-1993).
-19797, 50-154494, 57-105180, 59-
6879), but these methods are used to ferment concentrated fruit juice without removing bacteria, cloudy substances, high molecular weight substances, undesirable flavors, etc. contained in crushed fruit or its juice. However, it is not possible to obtain a fruit liquor that has a rich, refreshing fruit-like aroma characteristic of raw fruit juice, and the product is not completely satisfactory in terms of quality, such as poor color tone, poor transparency, and easy turbidity. Another known method is to filter fruit juice with an ultrafiltration membrane and ferment it (Japanese Patent Publication No. 55-8147), but when using fruit juice with a low sugar content, this method produces a good fruit-like texture unique to the original fruit juice. It is not possible to obtain a fruit liquor with a rich aroma, and it is necessary to add sugars such as sugar or glucose to the fruit juice or the moromi during fermentation, which is a so-called sugar supplement operation, and the resulting fruit liquor has a bland flavor. The problem is that the proportion of glucose in the residual sugar composition increases, resulting in a dull sweet taste. Therefore, the inventors of the present invention believe that if they can develop a method for producing fruit wine that has a rich and refreshing fruit-like aroma unique to raw fruit juice and is of good quality, it will be a great contribution to the fruit wine industry. Focusing on the fact that It was found that a fruit wine with a rich and refreshing fruit-like aroma and good quality can be obtained, and that the effect is remarkable when the fruit juice is concentrated 1.3 to 1.8 times. These points will be explained below using experimental examples. Experimental Example 1 Sulfurous acid and pectin-degrading enzyme were added to the juice obtained by crushing and pressing Koshu grapes produced in 1984, and after standing at 5°C for 15 hours, the juice was sludged and centrifuged. The supernatant portion was clarified and filtered through Celite to obtain clear fruit juice (sugar content 16.3%). This fruit juice is divided into three categories of 20 each: A, B, and C, and the A category (Comparative Example 1) has a molecular weight cut-off of 50,000.
Category B (Comparative Example 2) was concentrated approximately 1.6 times using a reverse osmosis membrane, and Category C (invention) was filtered using an ultrafiltration membrane with a molecular weight cutoff of 50,000. After filtration using a reverse osmosis membrane, the filtrate is filtered using a reverse osmosis membrane.
Three types of prepared fruit juices were obtained by concentrating 1.6 times. Next, grape wine yeast is added to this prepared fruit juice,
Alcohol fermentation was carried out for 30 days in a conventional manner, followed by slag extraction and clarification filtration using a membrane filter to obtain three types of fruit wines (white wines) A, B, and C, respectively. Next, regarding the fruit wine (the present invention) of C above,
A sensory test was conducted using a two-point comparison method using A (Comparative Example 1) or B (Comparative Example 2) as a control by a trained panel of 20 people with discrimination ability, and the results were as shown in Table 1. Obtained.

【table】

[Table] As is clear from this result, fruit wine obtained using fruit juice subjected to both ultrafiltration and concentration treatment is different from fruit wine A obtained using ultrafiltration fruit juice or reverse osmosis. Fruit liquor B obtained using membrane concentrated fruit juice
Compared to this, it has a significantly superior fruit-like aroma, and the aroma is also strong. Experimental Example 2 Fruit wine was produced in exactly the same manner as above in the method for producing fruit wine in category C (the present invention) of Experimental Example 1, except that the concentration ratio was set to the value shown in Table 2, and the resulting fruit When a sensory test was conducted on alcohol by a panel of 10 people trained to discriminate,
The results shown in Table 2 were obtained. In the sensory test, the fruit wine of the control (concentration ratio 1.0, ie, no concentration) was used as the standard (±0), and the scores were scored according to the following criteria, and the average value is shown.

[Table] (Note) Concentration ratio: Ratio of fruit juice volume before concentration to fruit juice volume after concentration -4 -3 -2 -1 ±
0 +1 +2 +3 +4

Claims (1)

[Scope of Claims] 1. Filter the fruit juice using an ultrafiltration membrane with a molecular weight cutoff of 10,000 to 100,000, concentrate the fruit juice before or after that, and then process the filtered fruit juice obtained by the filtration using a conventional method. A method for producing fruit liquor characterized by alcoholic fermentation. 2. The method for producing fruit wine according to claim 1, wherein the concentration is 1.3 to 1.8 times. 3. The method for producing fruit wine according to claim 1 or 2, wherein the fruit wine is wine.