Fruit wine having high alcohol content

Abstract

To provide a fruit wine having a high alcohol content of 11 to 20 v / v% which reduces stimulation of alcohol.SOLUTION: Sodium is used for fruit wine.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a fruit wine having a high alcohol content and a related method. [Background technology]

[0002] Fruit liqueurs, including wine, are popular because they go well with a variety of foods, and various types of fruit liqueurs have been developed in response to the diversification of consumer tastes in recent years.

[0003] For example, fruit wines that contain eugenol and exhibit an excellent aroma and taste when heated (Patent Document 1), beverages that contain acesulfame potassium, gentiooligosaccharides, and specific organic acids and have a taste resembling alcohol despite their low alcohol content (less than 3%) (Patent Document 2), and fruit wines that contain oak chip exudates and have improved storage stability despite their low sulfite content (Patent Document 3) have been developed. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] JP 2016-049051 A [Patent Document 2] JP 2016-123317 A [Patent Document 3] JP 2023-058738 A Summary of the Invention [Problem to be solved by the invention]

[0005] In the fruit wine industry, there is a demand for beverages with a high alcohol content, and this demand may increase in the future. On the other hand, when the alcohol content is higher than a certain level, there is a problem that the alcoholic stimulation is particularly strong and it is not easy to reduce it. In particular, recently, people have come to dislike the alcoholic stimulation of alcoholic beverages, and there is a tendency for easy drinking to be even more demanding.

[0006] An object of the present invention is to reduce the harshness of alcohol in fruit wine having a high alcohol content of 11 to 20 v / v %. [Means for solving the problem]

[0007] As a result of extensive research, the present inventors have found that sodium, a mineral, is effective in reducing the irritation caused by alcohol present at a high content of 11 to 20 v / v %.

[0008] That is, the present invention relates to, but is not limited to, the following: [1] Fruit wine having an alcohol content of 11-20 v / v% and a sodium content of 100-1000 ppm. [2] The fruit wine described in [1], further containing oak lactone. [3] A method for reducing the alcohol irritation in a fruit wine having an alcohol content of 11 to 20 v / v%, comprising: The method further comprises a step of mixing the raw materials so that the sodium content in the fruit wine is 100 to 1000 ppm. Effect of the Invention

[0009] The present invention uses sodium to reduce the alcoholic stimulation in fruit wine containing a high alcohol content of 11 to 20 v / v %. Moreover, it has been revealed that sodium, when used within a specific range, does not significantly affect the fruit wine-like taste of the fruit wine, for example, the wine-like fruity taste.

[0010] In this specification, "stimulation of alcohol" refers to the stimulation unique to alcohol felt in the mouth when drinking an alcoholic beverage, and is sometimes expressed as a "stinging, hot taste" or a "burning sensation", etc. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0011] The fruit wine of the present invention and the related method are described below. Unless otherwise specified, "ppb" used in this specification means ppb of weight / volume (w / v), which is synonymous with "μg / L". Also, "ppm" means ppm of weight / volume (w / v), which is synonymous with "mg / L".

[0012] Additionally, in this specification, the term "alcohol" means ethyl alcohol, unless otherwise specified.

[0013] (Fruit wine) In this specification, the term "fruit wine" refers to a fermented beverage obtained by alcoholic fermentation of raw fruit juice (including that contained in fruit) by the action of yeast, and an alcoholic beverage containing such a fermented beverage as a main raw material. The fruit wine may be obtained by soaking a plant such as a medicinal herb or a fruit or a part thereof in the fermented beverage or a liquid containing the same during production, and therefore may contain components extracted from the plant. As long as the conditions of the alcohol and sodium content in the present invention are satisfied, there is no limit to the content of the fermented beverage in the fruit wine, but it is preferable that the content is 10 v / v% or more, and may be, for example, 20 v / v% or more, 25 v / v% or more, or 50 v / v% or more. The upper limit is, for example, 100 v / v% or less, 90 v / v% or less, 80 v / v% or less, 70 v / v% or less, or 60 v / v% or less. Examples of the fermentation raw material include grape juice, apple juice, peach juice, grapefruit juice, pineapple juice, mango juice, etc., and these fruit juices may be used alone or in combination of two or more. As long as it satisfies the above definition, the fruit liquor in the present invention is not limited to a category based on laws such as the Liquor Tax Act, but the scope of the fruit liquor in the present invention may include fruit liquor, sweet fruit liquor, liqueur, and other brewed liquor under the Liquor Tax Act of Japan.

[0014] One of the preferred fruit liquors in the present invention is a fruit liquor containing wine. In this specification, "wine" refers to a fermented beverage produced using grape juice as the main raw material. In this specification, wine includes red wine, white wine, and rose wine. In this specification, "red wine" refers to a fermented beverage produced using juice squeezed from the entire fruit including the pulp, skin, and seeds of grapes as the raw material. In addition, in this specification, "white wine" refers to a fermented beverage produced using juice squeezed only from the pulp of grapes as the raw material. Furthermore, in this specification, "rose wine" refers to a fermented beverage produced by combining the production method for red wine and the production method for white wine, or by mixing the red wine and the white wine.

[0015] (alcohol) The fruit wine of the present invention contains a high level of alcohol, and the alcohol content may be, for example, 11 v / v% or more, 12 v / v% or more, 13 v / v% or more, or 14 v / v% or more. The upper limit is, for example, 25 v / v% or less, 23 v / v% or less, 22 v / v% or less, or 20 v / v% or less. Specifically, the alcohol content is, for example, 11 to 20 v / v%, 12 to 20 v / v%, 13 to 20 v / v%, or 14 to 20 v / v%.

[0016] The alcohol content in the present invention may be measured by any known method, for example, by a vibration type density meter. Specifically, a sample is prepared by removing carbon dioxide gas from the beverage by filtration or ultrasonic waves as necessary, and the sample is steam distilled, the density of the obtained distillate is measured at 15°C, and the alcohol content can be calculated by conversion 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). Alternatively, the content may be measured by gas chromatography.

[0017] The fruit wine of the present invention may contain other alcoholic beverages in addition to the above-mentioned fermented beverages such as wine. Such alcoholic beverages are not particularly limited as long as they are commonly consumed as alcoholic beverages, and for example, distilled alcoholic beverages such as whiskey, vodka, rum, shochu, spirits, neutral spirits, and raw material alcohol can be used.

[0018] (sodium) The fruit wine of the present invention contains sodium. The sodium content in the fruit wine of the present invention may be, for example, 100 ppm or more, 150 ppm or more, 200 ppm or more, or 300 ppm or more. The upper limit may be, for example, 1000 ppm or less, 800 ppm or less, or 700 ppm or less. Specifically, the content is, for example, 100 to 1000 ppm, 150 to 1000 ppm, 200 to 1000 ppm, 300 to 1000 ppm, 100 to 800 ppm, 150 to 800 ppm, 200 to 800 ppm, 300 to 800 ppm, 100 to 700 ppm, 150 to 700 ppm, 200 to 700 ppm, or 300 to 700 ppm. When sodium is present at such a content, the stimulation of alcohol in the fruit wine can be effectively reduced.

[0019] In the present invention, sodium can be added to the fruit wine in the form of a salt that can be used in food and beverages. Examples of salts that can be added to the fruit wine of the present invention include trisodium citrate, sodium bicarbonate, sodium carbonate, sodium chloride, sodium gluconate, monosodium succinate, disodium succinate, sodium acetate, sodium DL-tartrate, sodium L-tartrate, sodium lactate, monosodium fumarate, and sodium DL-malate. Thus, in one embodiment, the fruit wine of the present invention contains one or more substances selected from the group consisting of trisodium citrate, sodium bicarbonate, sodium carbonate, sodium chloride, sodium gluconate, monosodium succinate, disodium succinate, sodium acetate, sodium DL-tartrate, sodium L-tartrate, sodium lactate, monosodium fumarate, and sodium DL-malate.

[0020] Preferred sodium salts are trisodium citrate and sodium bicarbonate.

[0021] In order to add sodium to fruit wine, a raw material containing sodium or a sodium salt, such as fruit juice, vegetable juice, natural water, or deep sea water, may be added to the fruit wine.

[0022] When the sodium contained in the present invention is in the form of a salt, the amount of sodium in the fruit wine can be calculated by converting it into the amount of a free form. The sodium content or concentration in the fruit wine (sample solution) according to the present invention can be measured by a known method using an ICP atomic emission spectrometer.

[0023] (Oak lactone) The fruit wine of the present invention may contain oak lactone. Oak lactone is a kind of γ-lactone, and its other name is whiskey lactone. The oak lactone in the present invention includes both cis and trans forms. Therefore, the content of oak lactone in the present invention means the total content of both of them.

[0024] The content of oak lactone in the fruit wine of the present invention may be, for example, 1 ppb or more, 2 ppb or more, or 2.3 ppb or more. The upper limit may be, for example, 15 ppb or less, 14.4 ppb or less, or 9.1 ppb or less. The content is specifically, for example, 1 to 15 ppb, 2 to 15 ppb, 2.3 to 14.4 ppb, or 2.3 to 9.1 ppb. When oak lactone is present in the fruit wine, the irritation of alcohol can be effectively reduced.

[0025] The content of oak lactone can be measured by a known method, such as HPLC-MS or GC-MS. (Carbon dioxide) The fruit wine of the present invention may contain carbon dioxide gas. Carbon dioxide gas can be added to the fruit wine by a method generally known to those skilled in the art, for example, but not limited to, 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 Zuhenhagen carbonator, carbon dioxide may be absorbed into the fruit wine by spraying the fruit wine into a tank filled with carbon dioxide, the fruit wine may be mixed with carbonated water, or carbon dioxide gas may be generated in the fruit wine by fermentation. Carbon dioxide pressure is adjusted by appropriately using these means.

[0026] When the fruit wine of the present invention contains carbon dioxide gas, the carbon dioxide gas pressure is not particularly limited, but is preferably 0.7 to 4.5 kgf / cm. 2 , more preferably 0.8 to 2.8 kgf / cm 2 In the present invention, the carbon dioxide pressure can be measured using a gas volume measuring device GVA-500A manufactured by Kyoto Electronics Manufacturing Co., Ltd. For example, 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 means the carbon dioxide pressure at 20°C. (Other ingredients) The fruit wine of the present invention can also contain additives that are typically added to beverages, such as flavorings, vitamins, colorants, antioxidants, preservatives, seasonings, extracts, pH adjusters, and quality stabilizers, as long as the additives do not impair the effects of the present invention. (Packaged beverages) The fruit wine of the present invention can be provided in a container-packed form. The container form includes, but is not limited to, metal containers such as cans, PET bottles, paper packs, bottles, pouches, etc. For example, a sterilized container-packed product can be produced by filling the fruit wine of the present invention into a container and then subjecting it to heat sterilization such as retort sterilization, or by sterilizing the fruit wine and filling it into a container. (method) Another aspect of the present invention is a method for reducing the harshness of alcohol in fruit wine having an alcohol content of 11 to 20 v / v%. The method includes a step of mixing raw materials so that the sodium content in the fruit wine is 100 to 1000 ppm. The raw materials include a material containing sodium (such as a sodium salt or fruit juice) and, if necessary, water or an alcoholic beverage. Other raw materials are obvious from the above description of the fruit wine.

[0027] The method may also include adjusting the alcohol content in the fruit wine to 11 to 20 v / v %.

[0028] The method of adjusting the sodium and alcohol content in the fruit wine is self-evident from the above description of the fruit wine. The timing is not limited. It is sufficient that the finally obtained fruit wine satisfies the above conditions. The preferred ranges of the sodium and alcohol content are as described above for the fruit wine. Furthermore, specific examples and amounts of additional other components and parameters are also as described above for the fruit wine. (Numerical range) For clarity, the numerical ranges set forth herein include their endpoints, i.e. lower and upper limits. EXAMPLES

[0029] The present invention will be described in detail below with reference to examples of the present invention, but the present invention is not limited to the following examples.

[0030] Test Example 1 Relationship between the effect of sodium and alcohol content First, fruit wines with various alcohol contents were prepared by adding raw material alcohol as necessary to red wine produced in-house from grape juice. Next, trisodium citrate (Fuso Chemical Co., Ltd.) was added to the obtained fruit wine to prepare sodium-containing fruit wine samples. The alcohol and sodium contents of the obtained samples are as shown in the table below. The taste of trisodium citrate itself is weaker than that of other sodium salts.

[0031] Furthermore, the sodium content in the red wine before the addition of trisodium citrate was 55 ppm, and the oak lactone content was 0.5 ppb.

[0032] Four trained expert panelists performed a sensory evaluation of the resulting fruit wine samples, evaluating the alcohol stimulation reducing effect of each sample (this refers to the change in stimulation before and after the addition of sodium; the sodium-containing fruit wine was compared with the same fruit wine except that it did not contain sodium to confirm the alcohol stimulation reducing effect) and the wine-like fruit flavor. Each expert panelist rated each evaluation item on a six-point scale (the evaluation criteria are as follows), and an average score was calculated from the obtained evaluation points for each item. In order to reduce individual differences in evaluation, the expert panelists established a common understanding in advance of the relationship between each evaluation point and taste by using standard samples corresponding to each evaluation point.

[0033] <Effect of reducing alcohol irritation> 0: Not at all 1: Neither 2: A little 3: Somewhat 4: Yes 5: Strong <Wine-like fruit flavor> 0: Bad 1: Neither 2: slightly better 3: Fairly good 4: Good 5: Very good The above sensory evaluation method was also adopted in other test examples, and the results of these sensory evaluations are also shown in the table below.

[0034] [Table 1]

[0035] The effect of sodium in reducing the alcohol irritation and the wine-like fruit flavor were excellent within a specific range of alcohol content.

[0036] Test Example 2: Effect of sodium content An experiment was carried out in the same manner as in Test Example 1, except that the alcohol content was fixed at 16 v / v % or 20 v / v % and the sodium content was varied. The contents of each component and the evaluation results are shown in the table below.

[0037] [Table 2]

[0038] The effect of sodium on reducing alcohol stimulation and the wine-like fruit flavor were excellent over a wide range of sodium contents, and this tendency was also observed when the alcohol content was increased.

[0039] Test Example 3: Effect of oak lactone The same experiment as in Test Example 1 was carried out, except that the alcohol content was fixed at 16v / v%, the sodium content was fixed at 600ppm, and various amounts of oak lactone were added. The alcohol stimulation reduction effect was evaluated by comparing the alcohol stimulation of each drink with a drink that did not contain either sodium or oak lactone. The contents of each component and the evaluation results are shown in the table below.

[0040] [Table 3]

[0041] Oak lactone also had an effect of reducing alcohol irritation, and this effect was excellent in a specific range of oak lactone content.Furthermore, the wine-like fruit flavor was also excellent in a specific range of oak lactone content.

[0042] Test Example 4: Effect of type of sodium salt An experiment was carried out in the same manner as in Test Example 1, except that the alcohol content was fixed at 16 v / v%, the sodium content was fixed at 150 ppm or 1000 ppm, and the sodium salt was changed to sodium bicarbonate (AGC Corporation). The contents of each component and the evaluation results are shown in the table below. The taste of sodium bicarbonate itself is also weaker than that of other sodium salts.

[0043] [Table 4]

[0044] Even when the type of sodium salt was changed, similar trends to those in other test examples were observed.

[0045] Test Example 5: Test using white wine The same experiment as in Test Example 1 was carried out, except that the alcohol content was fixed at 16 v / v%, the sodium content was fixed at 150 ppm or 1000 ppm, and the red wine was replaced with a white wine produced in-house from grape juice. The contents of each component and the evaluation results are shown in the table below.

[0046] [Table 5]

[0047] When white wine was used, similar trends were observed as in other test examples.

Claims

1. A fruit wine having an alcohol content of 11 to 20 v / v % and a sodium content of 100 to 1000 ppm.

2. The fruit wine according to claim 1, further comprising oak lactone.

3. A method for reducing alcohol irritation in a fruit wine having an alcohol content of 11 to 20 v / v%, comprising: The method further comprises a step of mixing the raw materials so that the sodium content in the fruit wine is 100 to 1000 ppm.

Images