JP2001258540A - Method for producing red wine - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a red wine exhibiting a brighter dark reddish purple than a conventional red wine, an excellent flavor and a high polyphenol content in a short period of time. SOLUTION: This red wine containing a rich pericarp component is produced by treating an unrefined wine containing grape fruit, grape pericarp, flesh or grape juice by an ultrasonic wave.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a method for producing red wine having a high polyphenol content. ADVANTAGE OF THE INVENTION According to the manufacturing method of this invention, a rich red wine with a large polyphenol content and a bright and deep red-purple color can be manufactured in a short period of time.

[0002]

2. Description of the Related Art Conventionally, red wine has been produced by crushing black grape, peeling the pulp, pulp, juice, seeds, and the like together (brewing and fermenting), and squeezing the juice. The red color and astringency, which are characteristic of red wine, are obtained by fermenting the fruit mash containing the pericarp, pulp, juice and seeds in this brewing and fermentation stage, followed by appropriate stirring, etc. Extracts polyphenols as taste components. Heretofore, several methods have been disclosed for producing dark reddish purple, brighter red wines. For example,
There is a method of extracting more polyphenols by contacting the liquid part after alcohol fermentation with the skin and seeds for a longer time, but this method increases the brewing period,
Even components that impair the flavor may be extracted. Also, by squeezing the fruit containing the skin and seeds, there is a method called Senier, in which a part of the juice is extracted in advance and the remaining small amount of juice is brewed and fermented together with the skin and seeds as a solvent, but in this method, Since the operation of extracting a part of the juice is added, there is a problem that the cost per unit liquid amount of the produced wine is increased.

[0003] In addition, the destemmed fruit is heated at 60-80 ° C,
There is a method called Maceration A Show that extracts pigments. In this method, the anthocyanin-based pigment is surely extracted, but there is a disadvantage in that a heated odor is imparted in flavor and freshness is lost. Further, there is a method called carbonic maceration, in which grape fruits are put into a tank without being destemmed and pulverized, and the grape fruits are immersed in carbon dioxide gas generated by fermentation. This method has the effect of softening the grape skin by immersing the grape fruit in carbon dioxide gas and promoting the extraction of pigment from the skin.However, this method requires a long soaking period to soften the grape fruit There are drawbacks.

[0004]

SUMMARY OF THE INVENTION As described above, it has been difficult for a conventional method for producing red wine to produce a good-tasting red wine exhibiting a vivid and strong reddish purple color in a short period of time. Therefore, an object of the present invention is to provide a method for producing red wine that can efficiently elute pigments such as anthocyanins and polyphenols contained in grape skin. Thus, the brewing period can be shortened.

[0005]

The present invention provides a grape fruit,
Or grape skin, pulp, fruit juice containing juice, after applying ultrasonic waves at any time before brewing or during the brewing period, by performing alcohol fermentation, vivid red-purple rich in peel ingredients It is characterized by obtaining grape juice in a short time. That is, in the production method of the present invention, the grape fruit, or grape skin, pulp, fruit juice containing juice, furthermore, the fruit juice to which the sake mother was added, by applying ultrasonic waves at any time, polyphenol- A bright red-purple red wine with a high content of cinnamon can be obtained.

The conditions for applying ultrasonic waves in the manufacturing method of the present invention may be appropriately selected depending on the type and form of the object to be treated, but the frequency is preferably 15 kHz or more, particularly preferably 20 kHz to several 1,000 kHz. The output is preferably 1 W or more, and particularly preferably 5 W or more.
It may be appropriately selected from the range of W to several 1,000 W. Also,
The action time may be appropriately selected within a range of preferably several seconds to several tens of hours, particularly preferably several tens seconds to several hours. Ultrasonic waves may be applied continuously or intermittently. Further, any device that generates ultrasonic waves may be used as long as the device satisfies the above-described operation conditions.

Now, the present invention will be described in further detail with reference to Examples.

Example 1 Samples 1 to 3 were prepared according to the following method. Three 3 liter Erlenmeyer flasks were prepared, and 2.0 kg of grapes (Muscat berry A, produced in 1999) were crushed and dissected in a conventional manner into each flask. First, as a comparative product,
The sake mother was added according to a conventional method, brewed at 28 ° C. for 7 days with occasional stirring, and pressed to obtain red wine (Sample 1). Next, as a product of the present invention, ultrasonic waves were applied (intermittently) for 90 minutes under the conditions of a frequency of 40 kHz and an output of 100 W to the fruit mash before the addition of the sake mother, and then the sake mother was added. And fermented for 7 days and pressed to obtain red wine (Sample 2). Further, as a product of the present invention, a sake mother is added according to a conventional method, and the fermentation is performed at 28 ° C during fermentation.
Ultrasonic waves were applied for 30 minutes / day (intermittently) at the conditions of 40 kHz and output of 100 W for 30 minutes / day (intermittently), fermented for 4 days, 3 days shorter than the conventional brewing period, with occasional stirring, and pressed to obtain red wine ( Sample 3).

[0008] For these red wines of Samples 1 to 3,
Specific gravity, alcohol content, extract content, acidity, pH, polyphenol content, and absorbance at 430 nm and 530 nm (using a 2 mm cell) were measured. The polyphenol content is Fo
lin-Ciocalteu method (Singleton. VLand Rassi JA, Am.
J. Enol. Vitic., Vol. 16, pp. 144-158, 1965). In addition, the color tone intensity was measured as an index of reddish purple vividness of red wine. The color intensity indicated the ratio of the OD value of 530 nm to the OD value of 430 nm of red wine. A larger value indicates a stronger red color and a more vivid reddish purple, while a smaller value indicates a stronger brownish color and a dull color. Table 1 shows the measurement results.

[0009]

[Table 1] 試 料 Sample 1 Sample 2 Sample 3 (Comparative product) (Product of the present invention) (Product of the present invention) ─────────────────────────────────── Specific gravity 0.995 0.996 0.995 Alcohol Min (%) 11.7 11.7 11.8 Extract Min (%) 2.8 3.1 2.9 Acidity (g / l) 7.7 8.0 7.9 pH 3.7 3.7 3.6 Polyphenol content (g / l) 1.26 1.55 1.68 OD430 0.298 0.301 0.312 OD530 0.461 0.605 0.645 Color tone strength ( OD530 / OD430) 1.l55 2.00 2.07 ────────────────────────────────────

According to this, the red wine of the product of the present invention (sample 2 and sample 3) has a polyphenol content of 1.2 times and 1.times. As compared with the red wine of the comparative product (sample 1) produced by a conventional method.
This shows a three-fold increase, indicating a higher polyphenol content. Further, the red wine of the present invention (sample 2 and sample 3) exhibits a vivid red-purple color because the red color tone of OD530 is increased and the value of the color tone intensity is higher than that of the comparative product (sample 1). It turned out to be red wine. Moreover, when the sensory test was performed on each of the red wines of Samples 1 to 3, the red wine of the product of the present invention (Sample 2 and Sample 3) has a deeper red color and a brighter reddish purple color than the comparative product (Sample 1), Furthermore, it was evaluated that the flavor was good and the quality was improved.

[0011]

According to the present invention, it is possible to produce red wine in which pigments such as anthocyanins and polyphenols contained in grape skin are efficiently extracted.
Furthermore, the production period required for the pigment extraction can be shortened by two to three days as compared with the conventional production method, and it is most suitable for the production of new sake and the like with time restrictions. According to the present invention, a red wine having a higher polyphenol content than a conventional product and exhibiting a rich dark reddish purple can be produced in a short period of time.

Claims (1)

[Claims] 1. A method for producing red wine, which comprises applying ultrasonic waves to grape fruit or fruit mash containing grape skin, pulp, and juice.