Fruit wine

Abstract

To provide a fruit wine containing concentrated grape juice, with heightened wine-like qualities (complexity).SOLUTION: In a fruit wine containing concentrated grape juice, the protein content is adjusted to at least 0.210 g / ml.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a fruit wine. More specifically, the present invention relates to a fruit wine containing concentrated grape juice and having a protein content of 0.210 g / 100 ml or more. [Background technology]

[0002] One known method for producing fruit liquor is to dilute concentrated fruit juice obtained by concentrating fruit juice through heat treatment or the like, add yeast to the diluted juice, and carry out alcoholic fermentation. Concentrated fruit juice is widely used as a raw material for fruit liquor because of its advantages such as long-term storage of the raw material, ability to adjust the taste through dilution, and suitability for mass production. However, fruit liquor produced using concentrated fruit juice has a problem of lacking in wine-like flavor compared to fruit liquor produced through alcoholic fermentation of grapes or straight fruit juice.

[0003] Meanwhile, Patent Document 1 describes a technique for adjusting the composition of organic acids to provide a wine-flavored beverage with an improved and enhanced wine-like flavor, while Patent Document 2 describes a technique for imparting a fermented feel to a wine-flavored beverage by adjusting the contents of specific higher alcohols and fatty acid esters, respectively. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] JP 2013-255490 A [Patent Document 2] JP 2021-106526 A Summary of the Invention [Problem to be solved by the invention]

[0005] An object of the present invention is to provide a fruit wine containing concentrated grape juice that has an enhanced wine-like flavor (complex flavor). [Means for solving the problem]

[0006] As mentioned above, fruit wine containing concentrated grape juice has a problem of lacking wine-likeness compared to fruit wine produced by alcoholic fermentation of grape fruits or straight juice. In this situation, the present inventors have conducted extensive research and found that a certain amount of protein in fruit wine containing concentrated grape juice can be added to give wine-likeness. More specifically, they found that fruit flavor and wine-likeness can be added to fruit wine containing concentrated grape juice by adjusting the protein content to a certain amount or more, and have completed the present invention.

[0007] That is, the present invention relates to, but is not limited to, the following: (1) Fruit wine with a protein content of 0.210 g / 100 ml or more and containing concentrated grape juice as an ingredient. (2) The fruit wine described in (1) above, having a sugar content of 2.9 g / 100 ml or less. (3) A fruit wine according to (1) or (2), which does not contain sulfite as an additive. (4) A fruit wine according to any one of (1) to (3), in which the sulfite content in the beverage is 150 ppm or less. (5) A fruit wine according to any one of (1) to (4), in which the concentrated grape juice comprises concentrated and reconstituted grape juice. (6) A fruit wine according to any one of (1) to (5), which does not contain a high-intensity sweetener. (7) A fruit wine according to any one of (1) to (6), having a protein content of 0.018 g / 100 ml or more per 1.0 v / v % of alcohol. (8) The fruit wine according to any one of (1) to (7), which is wine. (9) The fruit wine according to any one of (1) to (8), which is bottled. (10) A method for producing fruit wine, comprising the steps of: Fermenting the concentrated grape juice; and adjusting the protein content in the beverage to 0.210 g / 100 ml or more; The manufacturing method comprising the steps of: (11) The method according to (10), further comprising the step of adjusting the sugar content to 2.9 g / 100 ml or less. (12) The method according to (10) or (11), which does not include a filtration step. (13) The method according to any one of (10) to (12), which does not include a step of blending sulfurous acid as an additive. (14) The method according to any one of (10) to (13), wherein the concentrated grape juice contains reconstituted grape juice from concentrate. (15) The method according to any one of (10) to (14), further comprising a step of adjusting the protein content per 1.0 v / v % of alcohol to 0.018 g / 100 ml or more. (16) The method according to any one of (10) to (15), wherein the fruit wine is wine. (17) The method according to any one of (10) to (16), further comprising a step of packaging the product in a container. (18) A method for enhancing wine-like flavor in a fruit wine containing concentrated grape juice, comprising the steps of: Fermenting the concentrated grape juice; and adjusting the protein content in the beverage to 0.210 g / 100 ml or more; The method comprising: Effect of the Invention

[0008] According to the present invention, it is possible to provide a fruit wine that has excellent wine-like characteristics, even if the fruit wine contains concentrated grape juice as a raw material. This makes it possible to distribute a fruit wine that has excellent wine-like characteristics at a relatively low price on the market, thereby increasing consumer satisfaction. In this specification, "wine-like characteristics" refers to the complex flavor felt when grape fruits or straight fruit juice are fermented. In addition, the fruit wine made according to the present invention also has reduced unpleasant flavors. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0009] Unless otherwise specified, "ppm" as used herein means ppm by weight / volume (w / v).

[0010] (Fruit wine) One embodiment of the present invention is a fruit wine having a protein content of 0.210 g / 100 ml or more and containing concentrated grape juice as an ingredient.

[0011] In this specification, "fruit wine" refers to a fermented beverage obtained by alcoholic fermentation of concentrated grape juice by the action of yeast, and a beverage containing such a fermented beverage as a main ingredient. As the fermentation ingredient used for the fruit wine of the present invention, grape juice may be used alone, or fruit juice such as apple juice, peach juice, grapefruit juice, pineapple juice, mango juice, etc. may be used in appropriate combination with grape juice. As long as it satisfies the above definition, the fruit wine of the present invention is not limited to a category based on laws such as the Liquor Tax Act, but the scope of the fruit wine of the present invention includes fruit wine, sweet fruit wine, liqueur, and other brewed alcoholic beverages under the Liquor Tax Act of Japan.

[0012] One of the preferred fruit wines in the present invention is wine. In this specification, "wine" refers to a fermented beverage produced using grape juice as a main ingredient, and a beverage containing such a fermented beverage as a main ingredient. Wine includes red wine, white wine, and rose wine.

[0013] The pH of the fruit liquor of the present invention is not particularly limited, but the lower limit of the pH is preferably pH 2.5, pH 2.7, or pH 3.0, more preferably pH 3.2. The upper limit of the pH is preferably pH 4.0, pH 3.9, or pH 3.8, more preferably pH 3.7. Typically, the pH range of the fruit liquor of the present invention is preferably pH 2.5 to 4.0, pH 2.7 to 3.9, or pH 3.0 to 3.8, more preferably pH 3.2 to 3.7. The pH of the fruit liquor can be adjusted using a pH adjuster or the like. Specific examples of pH adjusters include citric acid, sodium citrate (e.g., trisodium citrate), sodium carbonate, sodium hydrogen carbonate, malic acid, phosphoric acid, gluconic acid, and succinic acid.

[0014] The alcohol content of the fruit liquor of the present invention is not particularly limited, but the lower limit of the alcohol content is preferably 1 v / v%, 3 v / v%, 5 v / v%, 7 v / v%, 9 v / v%, or 10 v / v%, more preferably 11 v / v%. The upper limit of the alcohol content is preferably 20 v / v%, 18 v / v%, 16 v / v%, 15 v / v%, or 14 v / v%, more preferably 13 v / v%. Typically, the range of the alcohol content of the fruit liquor of the present invention is preferably 1 to 20 v / v%, 3 to 18 v / v%, 5 to 16 v / v%, 7 to 15 v / v%, 9 to 14 v / v%, or 10 to 14 v / v%, more preferably 11 to 13 v / v%. The method of adjusting the alcohol content may be any known method, such as adjusting the amount of alcohol component added.

[0015] The term "alcohol" in this specification means ethanol unless otherwise specified. In this specification, the alcohol content of fruit liquor can be measured by any known method, for example, by a vibration type density meter. Specifically, the fruit liquor is distilled over a direct flame, the density of the distillate obtained is measured at 15°C, and the alcohol content is calculated by converting it using "Table 2: Conversion table of alcohol content, density (15°C) and specific gravity (15 / 15°C)" which is an appendix to the National Tax Agency Specified Analysis Method (National Tax Agency Instruction No. 6 of 2007, revised June 22, 2007). When the alcohol content is low, less than 1.0%, a commercially available alcohol measuring device or gas chromatography may be used. When the fruit liquor contains carbon dioxide, the carbon dioxide gas can be removed by filtration or ultrasonic waves to prepare a sample for measurement.

[0016] The fruit wine of the present invention may or may not contain carbon dioxide gas. For example, carbon dioxide generated during the fermentation process may be dissolved in the fruit wine. Carbon dioxide gas can also be added to the fruit wine using a method generally known to those skilled in the art. Specifically, carbon dioxide may be dissolved in the fruit wine under pressure, carbon dioxide and the fruit wine may be mixed in a pipe using a mixer such as a carbonator, carbon dioxide may be absorbed into the fruit wine by spraying the fruit wine in a tank filled with carbon dioxide, or the fruit wine may be mixed with carbonated water, but is not limited to these. Carbon dioxide pressure is also adjusted using these means appropriately.

[0017] The carbon dioxide pressure can be measured by a known method. For example, it can be measured using a gas volume measuring device GVA-500A manufactured by Kyoto Electronics Manufacturing Co., Ltd. More specifically, the sample temperature is set to 20°C, and the gas in the air in the container is degassed (sniffed) in the gas volume measuring device, shaken, and then the carbon dioxide pressure is measured. In this specification, unless otherwise specified, the carbon dioxide pressure is measured by this method.

[0018] When the fruit wine of the present invention contains carbon dioxide gas, the carbon dioxide gas pressure is not particularly limited, but the gas pressure after sniffing the fruit wine when the liquid temperature at the time of measurement is 20° C. is preferably 0.7 to 3.5 kgf / cm 2 , more preferably 0.8 to 2.8 kgf / cm 2 , and even more preferably 0.8 to 2.5 kgf / cm 2 It is.

[0019] The fruit wine of the present invention can be made into a packaged beverage (packaged fruit wine). Packaging the beverage in a container is preferable because it allows stable storage for a long period of time. The container for the packaged beverage is not particularly limited, and any commonly used container such as a metal container, a resin container, a paper container, or a glass container can be used. Specific examples include metal containers such as aluminum cans and steel cans, resin containers such as PET bottles, paper containers such as paper packs, and glass containers such as glass bottles. Among these, it is preferable to use a glass bottle or a PET bottle, and the fruit wine can be bottled in a glass bottle or a PET bottle.

[0020] The fruit wine of the present invention may also be subjected to a sterilization treatment. Examples of sterilization treatment include heat sterilization treatment and non-heat sterilization treatment, and among these, heat sterilization is preferred. Heat sterilization treatment can be carried out, for example, at 50 to 80°C (preferably 60 to 70°C) for 5 minutes or more (preferably 10 minutes or more). Examples of non-heat sterilization include filtration sterilization using a membrane filter or hollow fiber, and ultraviolet sterilization. As described above, when the fruit wine of the present invention is made into a bottled beverage, an aseptic filling method can be used regardless of whether or not it is sterilized, and it can be made into a bottled beverage that is aseptically filled.

[0021] (protein) The fruit wine of the present invention has a protein content of 0.210g / 100ml or more. In one embodiment, the lower limit of the protein content in the fruit wine of the present invention is preferably 0.215ml or more, 0.220g / 100ml or more, and more preferably 0.225g / 100ml or more. The upper limit of the protein content in the fruit wine of the present invention is not particularly limited, but is preferably 0.400g / 100ml or less, 0.380g / 100ml or less, or 0.360g / 100ml or less, and more preferably 0.340g / 100ml or less. Typically, the range of the protein content in the fruit wine of the present invention is preferably 0.210 to 0.400g / 100ml, 0.215 to 0.380g / 100ml, or 0.220 to 0.360g / 100ml, and more preferably 0.225 to 0.340g / 100ml. In fruit wines containing concentrated grape juice, a wine-like flavor can be imparted by setting the lower limit of the protein content at 0.215 g / 100 ml or higher, but if the protein content is too high, there is a tendency for off-flavors to increase.

[0022] In one embodiment, the fruit wine of the present invention has a protein content of 0.018 g / 100 ml or more per 1.0 v / v % alcohol. In another embodiment, the protein content of the fruit wine of the present invention per 1.0 v / v % alcohol is preferably 0.019 g / 100 ml or more, more preferably 0.020 g / 100 ml or more. In the fruit wine of the present invention, the upper limit of the protein content per 1.0 v / v % alcohol is not particularly limited, but is preferably 0.030 g / 100 ml or less, 0.029 g / 100 ml or less, or 0.028 g / 100 ml or less, more preferably 0.027 g / 100 ml or less. Typically, the range of protein content per 1.0 v / v % alcohol in the fruit wine of the present invention is preferably 0.018 to 0.030 g / 100 ml, 0.019 to 0.029 g / 100 ml, or 0.019 to 0.028 g / 100 ml, and more preferably 0.020 to 0.027 g / 100 ml.

[0023] In the fruit wine of the present invention, the method of adjusting the protein content in the fruit wine is not particularly limited, and known methods can be used. For example, the protein content can be adjusted by fermentation conditions (e.g., fermentation temperature, fermentation time, storage period after fermentation, etc.) and post-fermentation processing conditions (centrifugation, filtration method, etc.). In general, the longer the fermentation time of concentrated grape juice and the longer the storage period after fermentation, the higher the protein content in the fruit wine. On the other hand, the higher the rotation speed of the centrifugation process after fermentation of concentrated grape juice and the longer the centrifugation time, the lower the protein content in the fruit wine. In addition, the reduction in the protein content in the fruit wine varies depending on the filtration method (capture size, filter material, etc.) after fermentation of concentrated grape juice. By combining these centrifugation processes and filtration methods, the protein content in the fruit wine of the present invention can be adjusted to a desired range.

[0024] The protein content in the fruit wine of the present invention can also be adjusted to a predetermined range by adjusting the type, amount, and timing of addition of the raw materials. The type of protein used to adjust the protein content is not particularly limited as long as it can be used in beverages, and any protein can be used. Specific examples of proteins include yeast-derived proteins (yeast extract, etc.), animal proteins derived from milk, eggs, and meat, and vegetable proteins derived from soybeans, wheat, and barley.

[0025] In the fruit wine of the present invention, the method for measuring the protein content is not particularly limited, and known methods can be used. For example, the protein content can be measured by a nitrogen quantitative conversion method (Kjeldahl method, combustion method, etc.) in accordance with the "Food Labeling Standards (Revised Food Labeling Table No. 454, November 30, 2020)".

[0026] (Grape juice concentrate) The fruit wine of the present invention contains concentrated grape juice as a raw material. Concentrated grape juice refers to grape juice obtained by removing water from straight grape juice by a heating concentration method, a freezing concentration method, or the like to increase the concentration of the juice. In one embodiment, the fruit wine of the present invention may use only concentrated grape juice as a raw material, or may use a combination of concentrated grape juice and straight grape juice.

[0027] In one embodiment, the concentrated grape juice used as a raw material in the fruit wine of the present invention preferably contains concentrated and reduced grape juice. The concentrated and reduced grape juice refers to a fruit juice obtained by diluting concentrated grape juice with water or the like so that the concentration of the concentrated grape juice is theoretically equivalent to that of straight grape juice. When concentrated and reduced grape juice is used as a raw material in the fruit wine of the present invention, it is expected that the quality stability will be improved compared to when the fruit juice is prepared as is. In addition, the composition of volatile aroma components in concentrated and reduced grape juice is different from that of the fruit juice, so that the fruit-like aroma and taste, or the mellow aroma of the fruit wine may be felt more strongly.

[0028] The concentrated reconstituted grape juice may be non-heat sterilized or heat sterilized. Examples of non-heat sterilization include filtration sterilization using a membrane filter or hollow fiber, ultraviolet sterilization, etc. Examples of heat sterilization include high-temperature sterilization at 100°C or higher and low-temperature sterilization at less than 100°C.

[0029] When using concentrated reconstituted grape juice, the concentrated juice is usually diluted with water or the like, but it can be adjusted and diluted so that the juice ratio is at least 50%, preferably at least 60%, more preferably at least 80%, and particularly preferably 100% of the original juice (fruit juice before concentration). That is, when concentrated juice that is 10 times concentrated is used, it can be adjusted to have a juice ratio of 100% of the original juice (fruit juice before concentration) by diluting it 10 times.

[0030] (Sugar) In one embodiment, the sugar content in the fruit liquor of the present invention is 2.9 g / 100 ml or less, preferably 2.5 g / 100 ml or less, 2.0 g / 100 ml or less, 1.5 g / 100 ml or less, or 1.2 g / 100 ml or less, and more preferably 1.0 g / 100 ml or less. With the increasing health consciousness in recent years, low-sugar beverages are becoming increasingly popular among fruit liquors, and fruit liquors with a low sugar content are also preferred in terms of improving taste quality.

[0031] In this specification, "sugar content" refers to monosaccharides, oligosaccharides, and polysaccharides contained in beverages. The main sugars in fruit liquors such as wine are the monosaccharides glucose and fructose. The method for measuring the sugar content is not particularly limited, but examples include a titration method as described in the National Tax Agency's designated analytical method, or a flow injection analysis method.

[0032] There is no particular limitation on the method for adjusting the sugar content in the fruit wine. For example, a substance that constitutes sugar or a material containing the same can be added as a raw material at any timing in the production process.

[0033] (Sulfurous acid) It is preferable that the fruit wine of the present invention does not contain sulfurous acid as an additive. In this specification, sulfurous acid means a sulfur oxoacid represented by the chemical formula H2SO3, and is a concept that includes sulfites. Sulfites are not particularly limited, but include sodium sulfite, potassium sulfite, potassium pyrosulfite, sodium hydrogensulfite, ammonium sulfite, and ferrous sulfite. When sulfites are used, the amount of sulfite to be added can be calculated by converting the amount of sulfite into the amount of free sulfurous acid (i.e., SO2).

[0034] However, in the process of producing fruit wine, sulfurous acid may be used when crushing the fruit that is the raw material for the fruit wine or during alcoholic fermentation, or may be produced by yeast during alcoholic fermentation. In such cases, a small amount of sulfurous acid will still be present in the fruit wine after production. Therefore, the sulfurous acid content in the fruit wine of the present invention is preferably 150 ppm or less, 100 ppm or less, 80 ppm or less, or 40 ppm or less.

[0035] In the fruit wine of the present invention, sulfurous acid is converted into bisulfite ions (HSO3 - ), sulfite ion (SO3 2- Sulfite can exist in free forms, including sulfur dioxide (H2SO3) and sulfurous acid (H2SO3), or in bound forms bound to carbonyl compounds such as acetaldehyde. In this specification, the total value of these free and bound sulfites is defined as the sulfite content in fruit wine, and the amount is expressed in ppm (w / v). Known methods for measuring the sulfite content include the Rankine method (aeration-oxidation method), the Ripper method of iodometric titration, and the enzymatic method, but in this specification, the analysis will be performed using the Rankine method.

[0036] (Other ingredients, etc.) The fruit wine of the present invention may also contain a sweetener to adjust the taste (e.g., sweetness), but preferably does not contain a high-intensity sweetener. In this specification, the term "high-intensity sweetener" refers to natural sweeteners and synthetic sweeteners that have a stronger sweetness than sucrose (e.g., several to several hundred times sweeter than sucrose). Examples of such high-intensity sweeteners include peptide-based sweeteners, such as aspartame and alitame; glycoside-based sweeteners, such as stevia sweeteners (including stevia extract, enzyme-treated stevia in which glucose is added by enzyme treatment of stevia, and rebaudioside A, which has the best sweetness quality among the sweet components of stevia), licorice extract, etc.; sucrose derivatives, such as sucralose, etc.; and synthetic sweeteners, such as acesulfame K and saccharin, etc.

[0037] The fruit wine of the present invention can contain additives that are typically added to beverages, such as flavorings, vitamins, pigments, coloring agents, emulsifiers, preservatives (sorbic acid, potassium sorbate, etc.), thickeners (glycerin, carrageenan, gum arabic, etc.), organic acids (lactic acid, tartaric acid, malic acid, etc.), amino acids (alanine, glycine, glutamic acid, etc.), inorganic salts (calcium carbonate, potassium carbonate, sodium carbonate, etc.), extracts, pH adjusters, etc.

[0038] The Brix value of the fruit wine of the present invention is not particularly limited, but is preferably 5 to 15, and more preferably 7 to 9. The Brix of the beverage may be measured using a known method, for example, a commercially available Brix meter can be used.

[0039] (Method for producing fruit wine, and method for enhancing wine-like flavor in fruit wine containing concentrated grape juice) In one aspect, the present invention is a method for producing fruit wine. The method includes a step of fermenting concentrated grape juice and a step of adjusting the protein content in the beverage to 0.210 g / 100 ml or more. The method can also include a step of adjusting the sugar content to 2.9 g / 100 ml or less, a step of adjusting the protein content per 1.0 v / v% alcohol to 0.018 g / 100 ml or more, and a step of packaging. In one aspect, the method preferably does not include a filtering step or a step of blending sulfurous acid as an additive. Furthermore, since this method can enhance the wine-likeness of fruit wine containing concentrated grape juice, in another aspect, it is also a method for enhancing the wine-likeness of the fruit wine.

[0040] The method for adjusting the protein content and sugar content in the fruit wine and the method for adjusting the alcohol content are self-evident from the above description of the fruit wine, and the timing is not limited. For example, the above steps may be performed simultaneously or separately, or the order of the steps may be changed. It is sufficient that the final beverage satisfies the above conditions. Furthermore, the preferred ranges of the contents of the above components are as described above for the fruit wine. Furthermore, specific examples and amounts of additional other components and parameters are as described above for the fruit wine.

[0041] (Numerical range) For clarity, any numerical range expressed herein by a lower limit and an upper limit, i.e., "from the lower limit to the upper limit," is inclusive of the lower limit and the upper limit. For example, a range expressed by "1 to 2" includes 1 and 2. EXAMPLES

[0042] The present invention will be described in detail below by way of experimental examples, but the present invention is not limited thereto.

[0043] 1. Preparation of Samples 1 to 8 First, concentrated red grape juice without added sulfite was diluted with water to a sugar content of 25.3%. Then, diammonium hydrogen phosphate and yeast (wine yeast) were added to carry out alcoholic fermentation. After fermentation, the yeast was removed to obtain the raw material alcohol (Sample 8). The raw material alcohol was then diluted with water to adjust the alcohol content to 12 v / v% (Sample 3).

[0044] Next, the raw sake was filtered through diatomaceous earth to prepare a filtered raw sake, which was then adjusted with water to have an alcohol content of 12% to obtain Sample 1. The raw sake and filtered raw sake were mixed in a 1:1 ratio, and the alcohol content was adjusted with water to have a 12% alcohol content to obtain Sample 2.

[0045] Furthermore, water and yeast extract (wine yeast extract) were added to the above-mentioned base liquor in the ratios shown in Table 1 below to obtain Samples 4 to 7.

[0046] 2. Setting up a comparison control (control sample) As mentioned above, fruit wines containing concentrated grape juice have the problem of lacking wine-like flavor compared to fruit wines produced by alcoholic fermentation of grape fruits or straight juice. Therefore, as a comparison control (control sample), a winery wine produced by alcoholic fermentation of grape fruits (Beaujolais Nouveau 2022 Selection de Duboeuf, produced in 2022) was set.

[0047] 3. Measurement of Protein Content The protein content of each sample was measured by an external analysis agency, the Japan Food Research Laboratories. Specifically, the protein content was measured using the nitrogen quantitative conversion method using the combustion method in accordance with the analysis method specified by the Consumer Affairs Agency.

[0048] 4. Sensory evaluation test Nine panelists tasted each sample and the comparison object, and performed a sensory evaluation of "fruit flavor," "off-flavors," and "wine-likeness" using the following criteria (1 to 4 points in 0.1 point increments), and the average evaluation score (rating) was calculated. For "fruit flavor" and "wine-likeness," a score of 2 or more was considered a passing grade, and for "off-flavors," a score of less than 3 points was considered a passing grade. As mentioned above, "wine-likeness" refers to the complex flavor felt when grape fruit or straight juice is fermented. In addition, the panelists used a sample (control sample) that served as the evaluation standard for each evaluation item to confirm the relationship between the evaluation content such as wine-likeness and the corresponding score, and the scores were standardized as much as possible before the sensory evaluation test was conducted.

[0049] <Fruit flavor> 4 points: Strong feeling 3 points: Feel 2 points: Somewhat felt 1 point: No feeling

[0050] <Off-flavor> 1 point: No feeling 2 points: Almost no feeling 3 points: Somewhat felt 4 points: Feel

[0051] <Wine-like> 4 points: Strong feeling 3 points: Feel 2 points: Somewhat felt 1 point: No feeling

[0052] The results are shown in Table 1.

[0053] [Table 1]

[0054] As shown in Table 1, the winery wine (control sample) produced by alcoholic fermentation of grapes had a strong wine-like flavor as well as a fruity taste. Furthermore, the control sample also had a low level of unpleasant flavors. On the other hand, a sample (sample 1) of fruit wine containing concentrated grape juice as an ingredient and with a protein content below 0.210g / 100ml had a weak fruity flavor and did not taste like wine. However, it was revealed that by increasing the protein content in the beverage to 0.210g / 100ml or more, the fruity flavor and the wine-like flavor were both strongly felt. Furthermore, even when the protein content in the beverage was increased to 0.210g / 100ml or more, unpleasant flavors remained suppressed.

[0055] As a result of the above, it was clarified that by adjusting the protein content in fruit wine containing concentrated grape juice to 0.210 g / 100 ml or more, it is possible to provide a fruit wine with a strong fruit flavor and resembling wine.

Claims

1. A fruit wine having a protein content of 0.210 g / 100 ml or more and containing concentrated grape juice as an ingredient.

2. 2. The fruit wine according to claim 1, having a sugar content of 2.9 g / 100 ml or less.

3. 3. The fruit wine according to claim 1 or 2, which does not contain any sulfite as an additive.

4. 3. The fruit wine according to claim 1 or 2, wherein the beverage has a sulfite content of 150 ppm or less.

5. The fruit wine according to claim 1 or 2, wherein the concentrated grape juice comprises reconstituted grape juice from concentrate.

6. The fruit wine according to claim 1 or 2, which does not contain any high-intensity sweetener.

7. 3. The fruit wine according to claim 1 or 2, having a protein content of 0.018 g / 100 ml or more per 1.0 v / v % of alcohol.

8. The fruit wine according to claim 1 or 2, which is wine.

9. The fruit wine according to claim 1 or 2, which is bottled.

10. A method for producing fruit wine, comprising the steps of: Fermenting the concentrated grape juice; and adjusting the protein content in the beverage to 0.210 g / 100 ml or more; The manufacturing method comprising the steps of:

11. The method according to claim 10, further comprising the step of adjusting the sugar content to 2.9 g / 100 ml or less.

12. The method according to claim 10 or 11, which does not include a filtration step.

13. The method according to claim 10 or 11, which does not include a step of blending sulfurous acid as an additive.

14. The method according to claim 10 or 11, wherein the concentrated grape juice comprises reconstituted grape juice from concentrate.

15. The method according to claim 10 or 11, further comprising a step of adjusting the protein content per 1.0 v / v % of alcohol to 0.018 g / 100 ml or more.

16. The method according to claim 10 or 11, wherein the fruit wine is wine.

17. The method according to claim 10 or 11, further comprising a packaging step.

18. A method for enhancing wine-like properties in a fruit wine containing concentrated grape juice, comprising: Fermenting the concentrated grape juice; and adjusting the protein content in the beverage to 0.210 g / 100 ml or more; The method comprising: