Plum wine production method and plum wine produced using this method

Abstract

The present invention comprises the steps of: a) removing rotten plums and foreign substances from fresh plums and washing them; b) storing the washed plums at room temperature for 2 to 3 days to ripen them into yellow plums; c) preparing a plum mixture by mixing the yellow plums, water, and sugar in a weight ratio of 14 to 18: 13 to 17: 5 to 8; d) adding 0.02 to 0.03 parts by weight of yeast to the plum mixture and 100 parts by weight of the plum mixture into a fermentation tank, mixing the mixture, and fermenting it at a temperature of 25 to 30°C for 25 to 30 days; e) after the fermentation is completed, transferring the fermented liquid to an aging tank and aging it for 30 to 90 days until the yeast settles and separates. and f) a step of, after the first aging is completed, transferring only the upper layer of fruit wine to another aging tank to separate the yeast sediment, and aging it secondarily while storing it at a temperature of 10 to 15°C for 1 to 3 months; comprising a method for manufacturing plum wine and plum wine manufactured by this method.

Description

Technology Field

[0001] The present invention relates to a method for producing plum wine and plum wine produced by this method. Background Technology

[0002] Plums are rich in minerals such as phosphorus, calcium, and potassium, as well as vitamins, citric acid, malic acid, succinic acid, and tartaric acid. Among these, citric acid is known to promote carbohydrate metabolism and relieve fatigue, while organic acids are known to stimulate the function of the stomach and stimulate appetite. Therefore, plums have been used as health supplements or medicinal ingredients since ancient times.

[0003] In particular, as an alkaline food, it is beneficial for relieving fatigue and improving constitution. Its excellent detoxification properties help treat stomach upset and food poisoning. Its sour taste stimulates the secretion of gastric juices and normalizes the digestive system, eliminating indigestion and gastrointestinal disorders. It is also good for constipation and skin health, and due to its high acidity, it has powerful antibacterial effects and has recently become known as an anticancer food.

[0004] Specifically, recent academic studies on the efficacy of plums report that they have antioxidant, hangover-relieving, and skin-whitening effects (Health Functionality of Plums, 2005, Food Science and Technology Society), and their efficacy in inhibiting colorectal cancer and antibacterial activity is gradually being scientifically proven (Study on the Development of Functional Substances and Processing Technologies for the Revitalization of the Domestic Plum Industry, 2006, Ministry of Agriculture and Forestry).

[0005] As such, as the usefulness of plums has become widely known, the demand for plums has recently surged, leading to a gradual increase in the cultivation area nationwide and contributing to the increase in farm household income.

[0006] However, as the number of plum farms gradually increases, there is a growing possibility that significant problems will eventually arise due to increased imports and overproduction; therefore, it is necessary to identify new markets for plums and explore efficient consumption methods.

[0007] Plum liqueurs and plum wines have been developed and are being sold. However, due to the low acidity and strong sour taste of the plums themselves, the aforementioned plum wine is not yet recognized as a premium wine.

[0008] In order to control the strong acidity mentioned above, calcium bicarbonate or citric acid have conventionally been used; however, using calcium bicarbonate is undesirable because it lowers the commercial value of the wine as a natural wine, reduces consumer preference, and increases the cation content in the wine. Furthermore, using weak acids such as citric acid is undesirable because it further intensifies the sourness of the plum wine. Prior art literature

[0009] Republic of Korea Registered Patent No. 10-1171833 The problem to be solved

[0010] The present invention has been devised to resolve the above-mentioned problems of the prior art, and

[0011] The purpose is to provide a method for producing plum wine that enables sufficient alcohol fermentation without adding separate chemical components such as acidity regulators, reduces unnecessary cation content, and controls sourness to have an overall excellent taste, and to provide plum wine produced by this method. means of solving the problem

[0013] The present invention

[0014] a) A step of removing rotten plums and foreign substances from fresh plums and washing them;

[0015] b) A step of ripening the washed plums into yellow plums by storing them at room temperature for 2 to 3 days;

[0016] c) a step of preparing a plum mixture by mixing the yellow plums, water, and sugar in a weight ratio of 14~18 : 13~17 : 5~8;

[0017] d) a step of adding 0.02 to 0.03 parts by weight of yeast to the above plum mixture and 100 parts by weight of the above plum mixture into a fermentation tank, mixing, and then fermenting at a temperature of 25 to 30°C for 25 to 30 days;

[0018] e) a step of, after the completion of the above fermentation, transferring the fermented liquid to an aging tank and aging it for 30 to 90 days for primary aging until the yeast settles and separates; and

[0019] f) a step of, after the first aging is completed, transferring only the upper layer of fruit wine to another aging tank to separate the yeast sediment, and performing a second aging while storing at a temperature of 10 to 15°C for 1 to 3 months; the present invention provides a method for manufacturing plum wine comprising:

[0021] In addition, the present invention

[0022] Plum wine produced by the above method is provided. Effects of the invention

[0024] The method for producing plum wine according to the present invention enables sufficient alcoholic fermentation without the addition of separate chemical components such as acidity regulators, reduces unnecessary cation content, and controls sourness to provide plum wine with an overall excellent taste.

[0025] In addition, the plum wine of the present invention is characterized by having a high alcohol content due to sufficient alcoholic fermentation, providing an excellent taste with controlled sourness, and containing a minimum amount of unnecessary cations. Specific details for implementing the invention

[0027] The present invention will be described in detail below.

[0028] The method for manufacturing plum wine according to the present invention is

[0029] a) A step of removing rotten plums and foreign substances from fresh plums and washing them;

[0030] b) A step of ripening the washed plums into yellow plums by storing them at room temperature for 2 to 3 days;

[0031] c) a step of preparing a plum mixture by mixing the yellow plums, water, and sugar in a weight ratio of 14~18 : 13~17 : 5~8;

[0032] d) a step of adding 0.02 to 0.03 parts by weight of yeast to the above plum mixture and 100 parts by weight of the above plum mixture into a fermentation tank, mixing, and then fermenting at a temperature of 25 to 30°C for 25 to 30 days;

[0033] e) a step of, after the completion of the above fermentation, transferring the fermented liquid to an aging tank and aging it for 30 to 90 days for primary aging until the yeast settles and separates; and

[0034] f) After the first aging is completed, the upper layer of fruit wine is transferred to another aging tank to separate the yeast sediment, and the second aging is performed by storing it at a temperature of 10 to 15°C for 1 to 3 months; the method is characterized by including this step.

[0035] The above manufacturing steps are explained in detail as follows.

[0036] Process 1: Raw Material Selection and Processing Method

[0037] Green plums are harvested in mid-July, rotten plums and foreign substances are removed, and the plums are washed twice. When making plum wine with green plums, the sour taste is strong, so ripening them into yellow plums for 2 to 3 days increases the sugar content of the plums and generates a fruit aroma, allowing for the production of rich ingredients.

[0038] Process 2: Storage of Raw Plums

[0039] While it is ideal to produce wine immediately after harvesting plums, if processing is difficult, they can be frozen and then refrigerated according to the required amount.

[0040] In this case, when making wine with frozen plums, to minimize changes in the quality of the fruit due to physical temperature changes, freezing treatment must be performed quickly and intensely for a short period, thawing must be done slowly with minimal temperature fluctuations, and to prevent oxidation, contact with air must be minimized, so the lid must be covered when taking it out and letting it thaw at room temperature.

[0041] Process 3: Plum Wine Production

[0042] A plum mixture is prepared by mixing yellow plums, water, and sugar in a weight ratio of 14~18 : 13~17 : 5~8. Specifically, for example, 160 kg of fresh plums, 150 L of water, 68 kg of sugar, and 95 g of yeast are mixed in a 400 L fermentation container. At this time, it is preferable to measure the sugar content and dilute it to a sugar content of 25 to 28 Brix.

[0043] Process 4: Primary Fermentation

[0044] The plum wine that has undergone the third process is fermented at a temperature of about 25 to 30°C for 25 to 30 days. During the first fermentation process, yeast consumes sugar and produces alcohol on its own.

[0045] Process 5: 1st Racking

[0046] For example, the plum wine that has undergone the first fermentation of the fourth process is transferred from tank A to tank B. This is done to separate the dead yeast that has settled at the bottom after consuming sugar and producing alcohol. To prevent oxidation and minimize contact with air, the hose attached to the transfer pump is inserted into the hole in the lid of the fermentation vessel.

[0047] Process 6: Secondary Fermentation

[0048] The plum wine, having passed through the racking process of the fifth stage, is fermented once more at a temperature of about 25–30°C for 20–25 days. This is a process that is optionally carried out when the alcohol content is 12–13% and the sugar content is 2–3 Brix after the first fermentation.

[0049] Process 7: Primary Aging

[0050] When the alcohol content is satisfied in the above first or second fermentation, the plum wine that has passed through the racking of the 5th or 6th process is transferred to an aging tank and aged for 30 to 90 days until the yeast settles and separates.

[0051] Process 8: Secondary Racking

[0052] After completing the seventh process, a second racking is performed to separate dead yeast before entering the second aging period. This process is also carried out by inserting the hose attached to the transfer pump into the hole in the lid of the fermentation vessel, minimizing contact with air to prevent oxidation.

[0053] Process 9: Aging

[0054] The plum wine that has gone through the 8th process undergoes an aging period, which is aged by storing it at a temperature of 10 to 15℃ for 1 to 3 months.

[0056] In one embodiment of the present invention, in step c), 1 to 5 parts by weight of spinach ethanol extract, obtained by grinding spinach and then extracting it with ethanol, may be further added to the plum mixture based on 100 parts by weight of the plum mixture. Since the spinach ethanol extract contains a large amount of inorganic matter, it performs the function of controlling the acidity and sourness of the plum wine.

[0057] The above spinach extract can be obtained in powder form by grinding spinach, mixing the ground material with ethanol, stirring for 1 to 3 hours while heating at 60 to 80°C, filtering the extract solution, concentrating under reduced pressure, and drying.

[0058] In one embodiment of the present invention, in step c), 1 to 5 parts by weight of carrot ethanol extract, obtained by crushing carrots and extracting them with ethanol, may be further added to the plum mixture based on 100 parts by weight of the plum mixture. Since the carrot ethanol extract contains a large amount of inorganic matter, it performs the function of controlling the acidity and sourness of the plum wine.

[0059] The carrot extract can be obtained in powder form by grinding carrots, mixing the ground material with ethanol, stirring for 1 to 3 hours while heating at 60 to 80°C, filtering the extract solution, concentrating under reduced pressure, and drying.

[0060] In one embodiment of the present invention, in step c), 1 to 5 parts by weight of a mixture may be further added to the plum mixture, wherein spinach ethanol extract obtained by grinding spinach and extracting it with ethanol, and carrot ethanol extract obtained by grinding carrot and extracting it with ethanol, are mixed in a ratio of 6:4 to 4:6 based on 100 parts by weight of the plum mixture. It has been confirmed that when the spinach ethanol extract and carrot ethanol extract are used in combination, the function of controlling the acidity and sourness of the plum wine is significantly improved.

[0062] The present invention also,

[0063] The present invention provides plum wine produced by the above method. The plum wine of the present invention is characterized by having a high alcohol content due to sufficient alcoholic fermentation, providing an excellent taste with controlled acidity, and containing a minimum amount of unnecessary cations.

[0065] The present invention will be explained in more detail below through manufacturing examples and embodiments. However, the following embodiments are intended to explain the invention more specifically, and the scope of the invention is not limited by the following embodiments. The following embodiments may be appropriately modified or changed by those skilled in the art within the scope of the invention.

[0067] Example 1: Preparation of plum wine

[0068] a) Rotten plums and foreign matter were removed from the fresh plums, leaves and foreign matter attached to the surface of the plums were removed, and the plums were washed one more time.

[0069] b) 20 kg of the washed plums were placed in each container box and stored at room temperature for 2 to 3 days to ripen them into yellow plums.

[0070] c) 160 kg of the above yellow plums, 150 L of water, and 68 kg of sugar were mixed.

[0071] d) The above mixture and 95g of yeast were mixed in a fermentation tank (prepared with a sugar content of 25~28 Brix). Then, the mixture was fermented in a fermentation chamber at 28℃ (25~30℃) for 30 days to produce a fermented liquid.

[0072] e) After the above fermentation was completed, the fermented liquid was transferred to an aging tank using a transfer pump and aged for 60 days for the first stage until the yeast settled and separated. After the above aging was completed, only the fruit wine from the upper layer was transferred to another aging tank to separate the yeast sediment.

[0073] f) The fruit wine transferred to the above aging tank was aged a second time by storing it at a temperature of 12°C (10~15°C) for 2 months. The plum wine, after aging was complete, was bottled and packaged.

[0075] Example 2: Preparation of plum wine

[0076] (1) Preparation of acidity and sourness-reducing additives

[0077] 2 kg of spinach were ground to a size of 5 mm or less. The ground material was mixed with 10 liters of 70 vol% ethanol, heated to 60–80°C, and stirred for 3 hours at a stirring speed of 300 rpm to prepare an extraction solution. Next, the extraction solution was filtered once using non-woven filter paper, and the filtrate from the first filtration was filtered a second time using a diatomite filter to prevent precipitation. The recovered second filtrate was concentrated using a concentrator at 60 Spinach ethanol extract was obtained by vacuum concentration and drying.

[0078] (2) Preparation of plum wine

[0079] Plum wine was prepared in the same manner as in Example 1, except that 3 parts by weight of the acidity and sourness reducing additive (spinach ethanol extract) prepared above was added based on 100 parts by weight of the mixture of yellow plums, water, and sugar in step c) of Example 1 above.

[0081] Example 3: Preparation of plum wine

[0082] (1) Preparation of acidity and sourness-reducing additives

[0083] 1 kg of carrots was ground to a size of 5 mm or less. The ground material was mixed with 10 liters of ethanol at a concentration of 70 vol%, heated to 60–80°C, and stirred for 3 hours at a stirring speed of 300 rpm to prepare an extraction solution. Next, the extraction solution was filtered first using a non-woven filter paper, and the first filtrate was filtered secondly using a diatomite filter to prevent precipitation. The recovered second filtrate was concentrated under reduced pressure at 60°C using a concentrator and dried to obtain a carrot ethanol extract.

[0084] (2) Preparation of plum wine

[0085] Plum wine was prepared in the same manner as in Example 1, except that 3 parts by weight of the acidity and sourness reducing additive (carrot ethanol extract) prepared above was added based on 100 parts by weight of the mixture of yellow plums, water, and sugar in step c) of Example 1 above.

[0087] Example 4: Preparation of plum wine

[0088] (1) Preparation of acidity and sourness-reducing additives

[0089] 1 kg of spinach and 1 kg of carrot were each ground to a size of 5 mm or less. The ground materials were mixed with 10 liters of ethanol at a concentration of 70 vol%, heated to 60–80°C, and stirred for 3 hours at a stirring speed of 300 rpm to prepare an extraction solution. Next, the extraction solution was filtered first using a non-woven filter paper, and the first filtrate was filtered secondly using a diatomite filter to prevent precipitation. The recovered second filtrate was concentrated under reduced pressure at 60°C using a concentrator and dried to obtain spinach and carrot ethanol extracts.

[0090] (2) Preparation of plum wine

[0091] Plum wine was prepared in the same manner as in Example 1, except that 3 parts by weight of the acidity and sourness-reducing additive (spinach and carrot ethanol extract) prepared above was added based on 100 parts by weight of the mixture of yellow plums, water, and sugar in step c) of Example 1 above.

[0093] Comparative Example 1: Preparation of plum wine

[0094] Plum wine was prepared in the same manner as in Example 1, except that 3 parts by weight of calcium bicarbonate were added based on 100 parts by weight of a mixture of yellow plums, water, and sugar in step c) of Example 1 above.

[0096] Test Example 1: Quality Evaluation of Plum Wine

[0097] The quality of the plum wines prepared in Examples 1 to 4 and Comparative Example 1 was measured by the following method.

[0098] 1) pH measurement

[0099] It was measured using a pH meter (A211, Thermo Orion).

[0100] 2) Acidity measurement

[0101] Distilled water was added to 5 mL of the sample and homogenized. 0.1 N NaOH was added to the sample, and titration was performed with the pH reaching 8.2 as the endpoint. The amount consumed was converted into a tartaric acid coefficient and calculated from the following Equation 1:

[0102] [Mathematical Formula 1]

[0103] Total acidity = (0.1N NaOH consumption (ml) * 0.0075 * 100) / Sample volume (ml).

[0104] 3) Sugar content measurement

[0105] Analysis was performed using a digital refractometer (PAL-1, Atago, Tokyo, Japan).

[0106] 4) Measurement of alcohol content

[0107] The analysis was performed using the distillation method of the National Tax Service Alcohol Analysis Method (NTSTSI 1999). Specifically, 100 mL of the sample was taken, mixed with 100 mL of distilled water, and distilled until the liquid was reduced to 70 mL. Then, distillation was stopped, the volume was adjusted to 100 mL using distilled water, and the result was measured using an alcohol meter at 15°C.

[0108] Acidity and sourness reducing additives pH measurement Acidity (%) Sweetness (BRICS) Alcohol content (%) Example 1 Unadded 3.12 0.96 2.5 13% Example 2 Spinach ethanol extract 3.9 0.61 2.4 14% Example 3 Carrot ethanol extract 4.0 0.62 2.45 14% Example 4 Spinach + Carrot (1:1) Ethanol Extract 4.3 0.65 2.43 15% Comparative Example 1 calcium bicarbonate 3.8 0.45 2.3 12%

[0110] As can be seen from Table 1 above, if the pH is low and the acidity is high, the yeast may not be able to ferment the plums sufficiently, resulting in a lower alcohol content.

[0112] Test Example 2: Measurement of Cation Content in Plum Wine

[0113] The cation content contained in the plum wines prepared in the above examples and comparative examples was measured for comparison. Specifically, the content of three types of cations, such as Na, Ca, and Mg, was measured using ion chromatography under the following conditions, and the pH was also measured using a pH meter (Orion 5 star pH meter, Thermo scientific, USA) and is shown in Table 2 below.

[0114] < Analytical Instruments and Conditions for Cation Content >

[0115] Instrument: IC (ion chromatograph) (Metrohm Advanced System, Metrohm)

[0116] Column : Metrosep Carb 1-250

[0117] Flow rate: 1.0 ml / min, 0.1M NaOH

[0118] Acidity and sourness reducing additives Na (ppm) Ca (ppm) Mg (ppm) Example 1 Unadded 6.996 30.442 27.026 Example 2 Spinach ethanol extract 7.112 30.452 27.541 Example 3 Carrot ethanol extract 7.0158 30.511 27.642 Example 4 Spinach + Carrot (1:1) Ethanol Extract 7.0641 30.482 27.590 Comparative Example 1 calcium bicarbonate 6.995 87.256 27.026

[0120] As confirmed in Table 2 above, in the case of Comparative Example 1, the content of cations (calcium) was found to be significantly high. This appears to be because calcium bicarbonate was used as an acidity regulator. An increase in such cation content can be harmful to the human body.

[0121] On the other hand, in the case of Examples 2 to 4, no significant change in calcium ion content was observed.

[0123] Test Example 3: Evaluation of preference for the sourness of plum wine

[0124] The palatability of the plum wines produced in the above examples and comparative examples was evaluated in the following manner.

[0125] A blind test was conducted with a total of 10 adult men and women selected as subjects. The subjects tasted the plum wines of Comparative Example 1 and Examples 1 to 4, and assigned scores from 0 to 5 based on their preference for sourness and overall taste. The average of these results is shown in Table 3 below.

[0126] (1) Evaluation criteria

[0127] Sourness Evaluation

[0128] 5: Very good, 4: Good, 3: Moderate, 2: Sour, 1: Too sour

[0129] <Overall Taste Rating>

[0130] 5: Very Good, 4: Good, 3: Average, 2: Poor, 1: Very Poor

[0131] Acidity and sourness reducing additives acidity Overall taste evaluation Example 1 Unadded 3 4 Example 2 Spinach ethanol extract 4 4 Example 3 Carrot ethanol extract 4 4 Example 4 Spinach + Carrot (1:1) Ethanol Extract 5 5 Comparative Example 1 calcium bicarbonate 3 3

Claims

Claim 1 a) a step of removing rotten plums and foreign substances from fresh plums and washing them; b) a step of storing the washed plums at room temperature for 2 to 3 days to ripen them into yellow plums; c) a step of preparing a plum mixture by mixing the ripened yellow plums, water, and sugar in a weight ratio of 14 to 18 : 13 to 17 : 5 to 8; d) a step of adding 0.02 to 0.03 parts by weight of yeast to the plum mixture and 100 parts by weight of the plum mixture into a fermentation tank, mixing the mixture, and fermenting it at a temperature of 25 to 30°C for 25 to 30 days; e) a step of, after the completion of fermentation, transferring the fermented liquid to an aging tank and aging it for 30 to 90 days until the yeast settles and separates. and f) a step of, after the first aging is completed, transferring only the upper layer of fruit wine to another aging tank to separate the yeast sediment and performing a second aging while storing at a temperature of 10 to 15°C for 1 to 3 months; comprising, and in step c), adding 1 to 5 parts by weight of a mixture in which spinach ethanol extract obtained by crushing spinach and extracting it with ethanol, and carrot ethanol extract obtained by crushing carrot and extracting it with ethanol, are mixed in a ratio of 6:4 to 4:6 based on 100 parts by weight of the plum mixture. Claim 2 delete Claim 3 delete Claim 4 delete Claim 5 Plum wine produced by the method of paragraph 1.