JPS637773A - Preparation of fruit liquor - Google Patents

Abstract

PURPOSE:To prepare a fruit liquor emitting agreeable and refreshing rich fruity fragrance of fresh fruit juice and having high quality, by carrying out filtration of fruit juice with ultrafiltration membrane and concentration of the filtered juice and subjecting the product to alcoholic fermentation. CONSTITUTION:Fruit such as grape, apple, plum, etc., is crushed and squeezed by conventional method and the obtained fruit juice is filtered with an ultrafiltration membrane having a fractionation molecular weight of 10,000-100,000. The fruit juice is concentrated to 1.3-1.8 times by reverse- osmosis concentration, freeze-concentration, etc., before or after the filtration treatment. The filtered and concentrated juice is added with wine yeast or SAKE yeast, etc., and subjected to alcoholic fermentation by conventional methods.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing fruit wine, and in particular, to a process of filtering fruit juice obtained by crushing and pressing fruit wine using an ultrafiltration membrane using an ultrafiltration membrane.
By carrying out a concentration process and then carrying out alcoholic fermentation using a conventional method, a fruit liquor of good quality and rich in the pleasant and refreshing fruit-like aroma characteristic of original 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; It wasn't.

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. 1979-1979, 1979-5).
0-154494, 57-105180. 59-6
879), 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 and 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 turbidity. In addition, a method of filtering fruit juice with an ultrafiltration membrane and fermenting it is also known (Japanese Patent Publication No. 55-8147), but this method has a low sugar content, and when using fruit juice, it has the characteristics of raw fruit juice. It is not possible to obtain a fruit liquor with a rich fruit-like aroma, and it is necessary to add sugars such as sugar, glucose, etc. to the fruit juice or moromi during fermentation, which is a so-called supplementary sugar operation. The problem is that the flavor is bland and the proportion of glucose in the residual sugar composition is high, resulting in a dull sweet taste.

Therefore, the present inventors believe that if they can develop a method for producing fruit wine that has a rich, 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 this, and as a result of various studies, we found that when fruit juice is filtered using a specific ultrafiltration membrane and concentrated using a reverse osmosis membrane, etc., and then subjected to alcoholic fermentation using a conventional method, it is possible to achieve the unique properties of original fruit juice. It has been found that a fruit wine with a rich refreshing fruity 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 1982 using a conventional method, and after standing at 5°C for 15 hours, the juice was sludged and centrifuged. death,
The supernatant part is clarified and filtered through Celite, and the clarified fruit juice (
The sugar content was 16.3%).

Divide this fruit juice into 3 categories of 201 each: A, B, and C.
Category A (Comparative Example 1) was filtered using an ultrafiltration membrane with a molecular weight cutoff of 50.000, and Category B (Comparative Example 2) was concentrated approximately 1.6 times using a reverse osmosis membrane. In the category (the present invention), after filtration using an ultrafiltration membrane with a molecular weight cutoff of 50.000, the filtrate is concentrated approximately 1.6 times using a reverse osmosis membrane to obtain three types of prepared fruit juice. Ta.

Next, grape wine yeast was added to this prepared fruit juice, and alcoholic fermentation was carried out for 30 days by a conventional method, followed by slag removal and clarification filtration using a membrane filter.
Three types of fruit wine (white wine), B and C, were obtained.

Next, the above fruit wine C (the present invention) was compared with A (Comparative Example 1) or B (Comparative Example 2) using a two-point comparison method by a trained panel of 20 people with discernment ability. When a sensory test was conducted, the results shown in Table 1 were obtained.

As is clear from this result, fruit liquor obtained using fruit juice that has been subjected to both ultrafiltration and concentration treatment is different from fruit liquor A obtained using ultrafiltered fruit juice or fruit juice concentrated by reverse osmosis membrane. It can be seen that the fruit-like aroma is significantly superior to that of fruit liquor B obtained using the above-mentioned fruit liquor B, 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 (invention) of Experimental Example 1, except that the concentration ratio was set to the values listed in Table 2. About alcohol 1
When a sensory test was conducted by a trained panel of 0 people with discrimination ability, the results shown in Table 2 were obtained.

In addition, for the sensory test, the fruit wine of the control (concentration ratio 1.0, ie, no concentration) was used as the standard (ShiO), and was scored according to the following criteria, and the average value was shown.

-4-3-2-1±O+1 +2 +3 +4 always poor
inferior to li
good good
As is clear from these results, when fruit juice is both filtered using a specific ultrafiltration membrane and concentrated using a reverse osmosis membrane, it is especially refreshing when the concentration ratio is 1.3 to 1.8 times. It can be seen that a fruit wine with a rich fruit-like aroma can be obtained.

The present invention was completed based on these findings, and involves filtering fruit juice using an ultrafiltration membrane with a molecular weight cutoff of 10.000 to 100.000, and concentrating the fruit juice before or after that. This is a method for producing fruit wine, which is characterized in that the filtered fruit juice obtained by the filtration is then subjected to alcoholic fermentation by a conventional method.

The present invention will be explained in detail below.

First, examples of fruit juices used in the present invention include:
Fresh fruit juices obtained by crushing and pressing fruit wines such as grapes, apples, loquats, peaches, mandarin oranges, plums, and plums in a conventional manner are particularly suitable, but commercially available fruit juices, as well as dried grapes, etc. It is also possible to use fruit juice obtained by extracting with water. Further, as the fruit, the above-mentioned fruits can be used alone or in combination.

Next, when this fruit juice is filtered using an ultrafiltration membrane or concentrated using a reverse osmosis membrane, etc., the fruit juice is pretreated with sulfurous acid, metabisulfite, etc., in order to preservative and prevent oxidation. It is preferable to add potassium or the like, and the amount of addition is preferably 20 to 300 p, p, m.

Furthermore, even if the fruit juice contains turbid substances, it is possible to directly filter it through an ultrafiltration membrane, but in this case, the processing capacity of the ultrafiltration membrane will decrease, so the fruit juice cannot be filtered. After mixing and dispersing, for example, a pectin-degrading enzyme by a conventional method, the fruit juice is clarified by settling the turbid substances by standing, performing an appropriate clarification method such as clarification filtration using Celite, centrifugation, etc., and then clarifying the fruit juice. Preferably, this fruit juice is treated with an ultrafiltration membrane. The amount of pectin-degrading enzyme added is based on fruit,
Since it differs depending on the type of enzyme used, etc., it may be selected and determined as appropriate.

Second, examples of ultrafiltration membranes used in the present invention include:
Ultrafiltration membranes manufactured by Daicel Chemical Industries, Ltd., Diaflow ultrafiltration membranes manufactured by Amicon, Diafilters manufactured by Japan Vacuum Technology Co., Ltd., Diafilter membranes manufactured by Bioengineering, etc. The extrafiltration membrane is an ultrafiltration membrane that has the ability to remove substances with a molecular weight of 10.000 or more (ultrafiltration membrane with a molecular weight cutoff of 10.000) or an ultrafiltration membrane that has the ability to remove substances with a molecular weight of 100.000 or more. A filtration membrane (ultrafiltration membrane with a molecular weight cutoff of 100.000) is used to filter out microorganisms, turbid substances, and high molecular weight substances contained in fruit juice that are inconvenient for obtaining high quality fruit wine, such as high molecular weight polyphenols and high molecular weight substances. It is suitable for removing molecular pectin, glucan, protein (oxidative browning enzyme group, etc.), and an ultrafiltration membrane with a molecular weight cutoff of 20.000 to 50.000 is particularly suitable. As a specific example of such an ultrafiltration membrane, for example, DUY-H (molecular weight cutoff to
, 000), DUY-M (20.000), D
UY-L (40,000 yen) (all of the above are product names of ultrafiltration membranes manufactured by Daicel Chemical Industries, Ltd.), UMIO (10,000 yen), UM20E (20,000 yen)
, PMlo (10,000), PM30 (30
,000), XM50 (50,000), XMl
ooA (100,000) (trade name of Diaflow ultrafiltration membrane made by Amicon), G-107 (100,000)
0,000), HFA-180 (15,000),
HFA-200 (20,000), HFA-30
0 (30.000) (the above is a trade name of Diafilter membrane manufactured by Bio Engineering Co., Ltd.), and the like.

Next, in order to filter the fruit juice using an ultrafiltration membrane, an appropriate ultrafiltration device may be selected.

For example, an ultrafiltration membrane is placed near the bottom of a pressure-resistant and airtight container, and an ultrafiltration membrane is set on a perforated plate made of pressure-resistant synthetic resin, and the undiluted solution is poured into the top. It has an opening and a pressure regulator, and a permeated liquid outlet at the bottom.The stock solution (fruit juice) is input from the stock solution input port, and compressed air or nitrogen gas is supplied through the pressure regulator at a rate of 1 to 5 kg/
Examples include an apparatus in which the liquid is injected under pressure of CTL (gauge pressure), the stock solution in the container is filtered through an ultrafiltration membrane while stirring, and the filtrate is obtained from a permeate outlet. Examples of such devices include, for example, the stirred cell type standard cell model 402 manufactured by Amifun Co., Ltd., and the ultrafilter model TC-1. Examples include an ultrafiltration module built-in device manufactured by Daicel Chemical Industries, Ltd.

The filtration rate (permeation rate) of fruit juice varies depending on the pressure, the type of ultrafiltration membrane, its surface area, etc.; 2 kg when processing
/crl (gauge pressure) and the flow rate is 2-20 /d/hour.

Next, as a method for concentrating the fruit juice, any method may be used as long as the method does not cause browning of the fruit juice and causes less deterioration of quality such as change or loss of useful flavor, aroma, and components of the fruit juice. For example, there is a concentration method using reverse osmosis in which water is transferred to a dilute solution by applying pressure higher than osmotic pressure through a cellulose acetate membrane. Below C,
30 to 60 minutes), vacuum low-temperature concentration methods such as forced circulation type or thin film descent type, concentrating fruit juice under reduced pressure at a relatively high temperature for a very short time (30 to 60°C, a few minutes or less), De Laval・Scentrisam (De Laval C
Entritherm), Cheest (Taste)
, high-temperature vacuum concentration using an evaporator such as APv, and freeze concentration that separates and removes water contained in fruit juice in the form of solid ice. Among these methods, reverse osmosis concentration and freeze concentration are particularly susceptible to quality deterioration. It is preferable because it is small.

The degree of condensation is arbitrary, but as is clear from the results of Experimental Example 2 above, when the original fruit juice is concentrated 1.3 to 1.8 times, fruit with a particularly refreshing fruit-like aroma is concentrated. This is preferable because alcohol can be obtained.

Next, in the present invention, it is extremely important to perform both filtration of fruit juice using an ultrafiltration membrane and concentration. , it is not possible to obtain a fruit wine that has a rich fruit-like aroma.

Although either treatment may be performed first, if the concentration is first performed and then the filtration is performed using an ultrafiltration membrane, a fruit liquor with a higher fruit-like aroma will be obtained than the reverse case. Therefore, it is preferable).

Next, after adding good quality pure yeast to the fruit juice obtained in this way by a conventional method, it is subjected to alcohol treatment at, for example, 5 to 35[deg.] C. and pH 2 to 5 for 7 to 60 days. As the excellent yeast used here, yeast used in ordinary fruit wine production can be effectively applied.

Suitable examples include wine yeast and sake yeast, and the most representative example is Satscharomyces cerevisiae.

After alcoholic fermentation, the moromi is sludged using a conventional method, and then clarified by filtration using Celite, centrifugation, etc. to remove yeast cells, etc., and stored in a storage tank etc. for anaerobic storage. The product is then aged for, for example, 3 to 12 months.

In this way, according to the present invention, raw fruit juice is subjected to both filtration using an ultrafiltration membrane and concentration, and the processed fruit juice contains wild yeast, bacteria such as bacteria, turbid substances, and polymeric polyphenols. , high-molecular pectin, glucans, oxidative browning enzymes, etc. are low or almost absent, and conversely, the concentration of nitrogen components useful for yeast growth and ash content such as potassium and magnesium is high, so it is healthy and made with high-quality pure yeast. It becomes possible to sustain vigorous fermentation.

■ It has a rich and refreshing fruit-like aroma unique to original fruit juice, ■ It has a very high concentration of taste components such as nitrogen and potassium, so it has a rich flavor, that is, it has a body, ■ Due to the concentration, the tartaric acid concentration is relatively high, so it has a strong sour taste. ■Concentration allows the sugar content to rise to the required amount, so there is no need to add supplementary sugar such as sugar to the fruit juice or moromi during fermentation. It disappears. In addition, when making fruit wine from Serotib, which has a lot of residual bacteria, the residual bacteria composition of the product fruit wine mainly consists of plaquedose rather than glucose, which has a dull sweet taste, and has a refreshing sweet taste. It has characteristics such as very little oxidative deterioration, good aging process, and improved alcohol quality, resulting in high-quality fruit alcohol. Further, the present invention is applicable not only to white fruit wines but also to pink or dark colored (for example, red) fruit wines.

EXAMPLES Hereinafter, the present invention will be specifically explained with reference to Examples.

Example 1 Sulfite and sucrase (trade name, manufactured by Sankyo Seisakusha Co., Ltd.) as a pectin-degrading enzyme were added to the juice obtained by crushing and pressing Koshu grapes produced in 1982 using a conventional method, and the mixture was thoroughly stirred and dispersed. After standing at 5°C for 15 hours, the slurry was removed, and the supernatant was filtered for clarification using a membrane filter.
A clarified fruit juice having the component analysis values shown in Table 3 was obtained.

This clarified fruit juice was concentrated using a reverse osmosis membrane to obtain approximately 1.3 times concentrated fruit juice having the component analysis values listed in Table 3, and then this concentrated fruit juice was filtered through an ultrafiltration membrane with a molecular weight cutoff of 20.000. A filtered fruit juice having component analysis values as shown in Table 3 was obtained.

The fruit juice obtained in this way is 107! Add 100 liters of pure culture solution of grape wine yeast ``Kiyoukai Yeast No. 1'' (Satsucharomyces cerevisiae sold by Japan Brewing Association) and 1 liter of pure culture to
pH 3, 3, 20° by conventional method in 11 volume closed fermentation tank
Fermented at C for 20 days. It was confirmed that fermentation was carried out extremely vigorously and continuously.

After completion of fermentation, the sludge is drained using a conventional method, and then clarified and filtered using a membrane filter to produce a product that has a rich, refreshing fruit-like aroma characteristic of the juice of "Koshu grapes" and is described in Table 4. A white wine having the following component analysis values was obtained.

In addition, 50 myll of sulfite was added to the white wine thus obtained.
After filling a 720 ae bottle and corking it, it was heated to 60"C and heated to 15~20° after cooling.
When stored for one year in the underground cellar of C, it showed good aging progress. As a result, a high-quality white wine was obtained that had a rich fruit-like aroma characteristic of the "Koshu grape" variety, and had well-balanced and harmonious flavors.

Next, regarding the white wine obtained in this way, 11
When a sensory test was conducted using f11 sake, the results shown in Table 5 were obtained.

In addition, in the classification column of Tables 4 and 5, "Control", "Comparative Example 1", and "Comparative Example 2" were obtained by the following processing, respectively.

Control: For the prepared clarified fruit juice, supplementation with sugar (
White wine obtained by processing exactly the same as above, except that the sugar content was 21.5%.

Comparative Example 1: White wine obtained by processing in exactly the same manner as above except that the clarified fruit juice was not filtered using an ultrafiltration membrane.

Comparative Example 2: White wine obtained by processing the clarified fruit juice in exactly the same manner as above except that it was not concentrated using a reverse osmosis membrane and supplemented with sugar (sugar content 21.5%).

In the same manner as in Example 1 above, clarified fruit juice of Koshu grapes (sugar content 16.32%) was obtained, and this was mixed with a molecular weight cut-off of 20.000.
The filtrate was concentrated approximately 1.3 times using a freeze concentrator.

Next, to 10 J of the fruit juice obtained in this way, LOOml of a pure culture solution of grape wine yeast "Kiyoukai Yeast No. 1" was added, and the following procedure was carried out in exactly the same manner as in Example 1 to obtain the good and refreshing taste characteristic of Koshu grape juice. A white wine with fruity aroma was obtained.

Claims (3)

[Claims] (1) Fruit juice with a molecular weight cutoff of 10,000 to 100,000
A method for producing fruit wine, which comprises filtering the fruit juice using an ultrafiltration membrane, concentrating the fruit juice before or after the filtration, and then subjecting the filtered fruit juice obtained by the filtration to alcoholic fermentation by a conventional method. (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 liquor according to claim 1 or 2, wherein the fruit liquor is wine.