Concentrated grape juice and producing method thereof, as well as fruit wine containing concentrated grape juice and flavor modifier

Abstract

To provide fruit wine with complicated flavor, in particular in fruit wine in which flavor is insufficient and monotonous, a concentrated grape juice for efficiently improving intensity and complexity of their flavor, intensity, complexity and thickness of taste, and strength of aftertaste of the flavor and taste, and a producing method thereof.SOLUTION: A concentrated grape juice obtained by a producing method including a step of wet heating grape juice at 90 to 120°C for 30 to 90 minutes, or a step of dry-heating grape juice at 110 to 150°C for 10 to 30 minutes is blended into fruit wine.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to concentrated grape juice and a method for producing the same, as well as a fruit wine containing concentrated grape juice and a flavor improving agent. [Background technology]

[0002] As consumer needs become more diverse, a wide variety of beverages have been developed and distributed on the market. The flavor of a beverage is not only one of the important characteristics that greatly affect the sales of the beverage, but also an important characteristic for differentiating the beverage from other beverages and making it unique, and is therefore an issue that is considered in the development of the beverage. In particular, many fruit liquors such as wine are characterized by a flavor derived from the fruit that is the raw material, but there are cases where the fruit-derived flavor exhibited during the manufacturing process alone does not satisfy consumer needs, and the flavor may deteriorate depending on the storage conditions and storage period during the distribution process.

[0003] For this reason, various studies have been conducted to improve the flavor of beverages and suppress their deterioration. For example, a technique has been reported for fruit liquor in which the extract content, alcohol content, and flavor component 2,5BHMF (2,5-bishydroxymethylfuran) are adjusted to specific concentrations to achieve both drinkability and richness (e.g., Patent Document 1). In particular, a technique has been reported for fruit liquor such as wine in which fermented or heated fruit juice is added to the fruit liquor to improve the flavor of the fruit liquor (e.g., Patent Documents 2 to 4).

[0004] However, the effect of improving the aroma and flavor of beverages is still not sufficient. In particular, in fruit wines produced by fermenting concentrated reconstituted grape juice, the amount of aroma is insufficient and the quality is often monotonous. The current situation is that there is room for further research into the issues of improving the strength and complexity of the aroma, the strength, complexity and depth of the flavor, and the strength of the lingering aroma and flavor. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] JP 2018-134024 A [Patent Document 2] JP 2011-030517 A [Patent Document 3] JP 2017-200455 A [Patent Document 4] JP 2021-180684 A Summary of the Invention

[0006] Under these circumstances, a continuing technical challenge remains to provide a technique for improving the strength and complexity of the aroma, the richness, complexity and depth of flavor, and the strength of the aroma and lingering flavor of fruit liqueurs, which have complex flavors and aromas.

[0007] Therefore, an object of the present invention is to provide a concentrated grape juice and a method for producing the same, which are capable of improving the strength and complexity of aroma, the richness, complexity and depth of taste, and the strength of aroma and aftertaste of fruit wine having a complex flavor, particularly fruit wine having an insufficient or monotonous flavor. Another object of the present invention is to provide a fruit wine containing such grape juice and a flavor improver.

[0008] The present inventors have found that by using concentrated grape juice obtained by heating grape juice under specific conditions, it is possible to improve the strength and complexity of the aroma, the strength, complexity and depth of the flavor, and the strength of the aftertaste of the aroma and flavor of fruit wine having a complex flavor, particularly fruit wine having an insufficient or monotonous flavor. The present invention is based on such a finding.

[0009] According to the present invention, the following inventions are provided. [1] A process of wet-heating grape juice at 90 to 120 °C for 30 to 90 minutes; or A process in which grape juice is dry-heated at 110-150℃ for 10-30 minutes. A fruit wine comprising concentrated grape juice obtained by a production method comprising the steps of: [2] The fruit wine according to [1], wherein the grape juice contains grape juice of either Cabernet Sauvignon or Chardonnay. [3] The fruit wine described in [2], wherein the grape juice contains Cabernet Sauvignon grape juice, and the optical density ratio OD430 / OD530 of the concentrated grape juice is 0.75 to 7. [4] The fruit wine described in [2], wherein the optical density ratio OD430 / OD530 of the concentrated grape juice is 4 to 7, when the grape juice contains grape juice of the Chardonnay variety. [5] The fruit wine described in any one of [2] to [4], wherein the concentrated grape juice has a Brix value of 60 to 70. [6] A fruit wine according to any one of [2] to [5], wherein the concentration of the concentrated grape juice in the fruit wine is greater than 0.1 g / L and less than 10 g / L. [7] A fruit wine according to any one of [2] to [6], further containing brandy. [8] The fruit wine according to any one of [2] to [7], wherein the fruit wine is wine. [9] A process for wet-heating grape juice at 90 to 120 °C for 30 to 90 minutes; or The process includes dry heating the grape juice at 110 to 150°C for 10 to 30 minutes. A method for producing concentrated grape juice.

[10] The method according to [9], wherein the grape juice contains grape juice of either Cabernet Sauvignon or Chardonnay.

[11] The method according to

[10] , wherein the concentrated grape juice has an optical density ratio OD430 / OD530 of 0.75 to 7, when the grape juice contains Cabernet Sauvignon grape juice.

[12] The method according to

[10] , wherein the concentrated grape juice has an optical density ratio OD430 / OD530 of 4 to 7, when the grape juice contains grape juice of the Chardonnay variety.

[13] The method according to any one of

[10] to

[12] , wherein the concentrated grape juice has a Brix value of 60 to 70.

[14] Concentrated grape juice obtained by the manufacturing method described in any one of

[10] to

[13] .

[15]

[14] A flavor improver for fruit wine, comprising the concentrated grape juice described in

[14] .

[0010] According to the present invention, it is possible to improve the strength and complexity of the aroma, the strength, complexity and depth of the taste, and the strength of the aftertaste of the aroma and taste of fruit liquor having a complex aroma and flavor, particularly in fruit liquor having an insufficient aroma and flavor and a monotonous taste. In particular, according to the present invention, it is possible to efficiently improve the strength and complexity of the aroma, the strength, complexity and depth of the taste, and the strength of the aftertaste of the aroma and taste of fruit liquor. Specific Description of the Invention

[0011] [Grape juice concentrate and its manufacturing method] According to one aspect of the present invention, a concentrated grape juice (hereinafter also referred to as "concentrated grape juice of the present invention") and a method for producing the same (hereinafter also referred to as "production method of the present invention") are provided. The concentrated grape juice of the present invention can improve the strength and complexity of the aroma, the intensity, complexity and depth of the taste, and the strength of the aroma and aftertaste of the taste of fruit wine, which generally has a complex aroma and flavor, particularly fruit wine with an insufficient aroma and flavor and a monotonous flavor. In particular, the concentrated grape juice of the present invention can efficiently improve the strength and complexity of the aroma, the intensity, complexity and depth of the taste, and the strength of the aroma and aftertaste of the taste of fruit wine. That is, while it was necessary to add at least 10 g / L of concentrated grape juice in order to sufficiently improve the aroma and flavor of fruit wine in the past, the concentrated grape juice of the present invention can sufficiently improve the aroma and flavor of fruit wine even with a small amount of less than 10 g / L, particularly about 0.1 to 5 g / L.

[0012] The production method of the present invention includes a step of wet-heating grape juice at 90 to 120° C. for 30 to 90 minutes (hereinafter also simply referred to as the "wet-heating step"), or a step of dry-heating grape juice at 110 to 150° C. for 10 to 30 minutes (hereinafter also simply referred to as the "dry-heating step"). Each step will be described in detail below.

[0013] The wet heating step can be carried out by heating with saturated steam or heated steam, for example, by using a steam cooking kettle, a steam oven, a water oven, etc. The wet heating step is preferably carried out using a steam cooking kettle. The wet heating step may be carried out by heating with steam at a saturation temperature (saturated steam), or may be carried out by heating with steam at a temperature above the saturation temperature (superheated steam). The gas used for the wet heating is not particularly limited as long as it is derived from a liquid that is acceptable from the viewpoint of food hygiene, but gaseous water (i.e., water vapor) is preferably used.

[0014] The heating temperature of the grape juice in the wet heating step is preferably 95 to 115° C., more preferably 95 to 110° C., even more preferably 100 to 110° C., and particularly preferably 100° C. In order to adjust the heating temperature to a desired value or range, the heating pressure may be appropriately adjusted.

[0015] The heating time for the grape juice in the wet heating step is preferably 35 to 80 minutes, more preferably 40 to 70 minutes, even more preferably 50 to 65 minutes, and particularly preferably 60 minutes.

[0016] The heating time and heating temperature of the grape juice in the wet heating step are preferably 95 to 115°C for 35 to 80 minutes, more preferably 95 to 110°C for 40 to 70 minutes, even more preferably 95 to 110°C for 50 to 65 minutes, and particularly preferably 100 to 110°C for 60 minutes.

[0017] The dry heating step can be performed by heating without using water, oil, etc. as a heat medium, for example, by using a direct-fire roasting kettle, an oven, a convection oven, etc. The dry heating step is preferably performed using a direct-fire roasting kettle.

[0018] The heating temperature of the grape juice in the dry heating step is preferably 115 to 145° C., more preferably 120 to 140° C., even more preferably 125 to 135° C., and particularly preferably 130° C. In order to adjust the heating temperature to a desired value or range, the heating pressure may be appropriately adjusted.

[0019] The heating time for the grape juice in the dry heating step is preferably 12 to 28 minutes, more preferably 15 to 25 minutes, even more preferably 17 to 23 minutes, and particularly preferably 20 minutes.

[0020] The heating time and heating temperature of the grape juice in the dry heating step are preferably 115 to 145°C for 12 to 28 minutes, more preferably 120 to 140°C for 15 to 25 minutes, even more preferably 125 to 135°C for 17 to 23 minutes, and particularly preferably 125 to 135°C for 20 minutes.

[0021] The grape juice is not particularly limited as long as the effects of the present invention are achieved, but preferably, grape juice of a grape variety used for producing red wine or grape juice of a grape variety used for producing white wine is used, and more preferably, grape juice of Cabernet Sauvignon or Chardonnay is used.

[0022] The optical density ratio (OD430 / OD530) of the concentrated grape juice of the present invention is preferably adjusted to a specific range. Specifically, when the concentrated grape juice of the present invention is derived from the juice of a grape variety used in the production of red wine, the optical density ratio (OD430 / OD530) of the concentrated grape juice is preferably adjusted to 0.75 to 7, more preferably 1 to 6, and even more preferably 1.5 to 4.5. On the other hand, when the concentrated grape juice of the present invention is derived from the juice of a grape variety used in the production of white wine, the optical density ratio (OD430 / OD530) of the concentrated grape juice is preferably adjusted to 4 to 7, more preferably 4.5 to 6.5, and even more preferably 5 to 6.2.

[0023] The optical density (OD430, OD530) of concentrated grape juice can be measured using an ultraviolet-visible spectrophotometer after diluting appropriately with ion-exchanged water so that the measured value is 1.0 or less. The optical density of the concentrated grape juice stock can be calculated by multiplying the measured optical density of the diluted concentrated grape juice by the dilution factor. The optical density ratio (OD430 / OD530) can be calculated by dividing the measured OD430 by the measured OD530.

[0024] The concentrated grape juice of the present invention is preferably adjusted to a specific Brix value. Specifically, the Brix value of the concentrated grape juice of the present invention is preferably adjusted to 60 to 70, more preferably 65 to 70, and even more preferably 68.

[0025] Measurement of the Brix value of concentrated grape juice can be performed using a digital refractometer.

[0026] The concentrated grape juice of the present invention may be used alone or in combination of two or more types (i.e., two or more types differing in the grape variety from which they are derived, the heating process described above, the optical density ratio, the Brix value, etc.).

[0027] The concentrated grape juice of the present invention can be added to fruit wine to efficiently improve the strength and complexity of its aroma, the richness, complexity and depth of its taste, and the strength of its aroma and aftertaste. The type of fruit wine to which the concentrated grape juice of the present invention is added is not particularly limited as long as the effects of the present invention are achieved, but if the concentrated grape juice of the present invention is derived from the juice of a grape variety used in the production of red wine, it is preferably red wine, and if the concentrated grape juice of the present invention is derived from the juice of a grape variety used in the production of white wine, it is preferably white wine.

[0028] [Fruit wine and its manufacturing method] According to another aspect of the present invention, there is provided a fruit wine (hereinafter also referred to as "the fruit wine of the present invention") containing concentrated grape juice obtained by the above-mentioned production method of the present invention (i.e., the concentrated grape juice of the present invention). The fruit wine of the present invention is a fruit wine that contains the concentrated grape juice of the present invention, and thereby has improved intensity and complexity of aroma, strength, complexity and depth of flavor, and lingering aroma and flavor.

[0029] In this specification, "fruit wine" may refer to a fermented beverage obtained by alcoholic fermentation of the raw material fruit juice itself or a fruit juice composition mainly containing fruit juice by the action of yeast, or it may be a beverage mainly containing such a fermented beverage, or it may be a beverage in which such a fermented beverage is further blended with fruit juice and / or a fruit juice composition.

[0030] The type of fruit juice used as the raw material for fruit liquor is not particularly limited, and examples thereof include grape juice, blueberry juice, raspberry juice, red raspberry juice, citrus juice (lemon juice, grapefruit juice, orange juice, lime juice, mandarin juice, yuzu juice, kabosu juice, iyokan juice, etc.), blackcurrant juice, apple juice, peach juice, watermelon juice, strawberry juice, melon juice, tropical fruit juice (pineapple juice, guava juice, banana juice, mango juice, acerola juice, papaya juice, passion fruit juice, lychee juice, etc.), and other fruit juices (plum juice, pear juice, apricot juice, plum juice, kiwi fruit juice, cherry juice, chestnut juice, etc.). Grape juice is preferably used as the raw material for fruit liquor.

[0031] The fruit liquor may contain ingredients other than the fruit juice in addition to the above-mentioned fruit juice. The ingredients other than the fruit juice are not particularly limited as long as they are ingredients that are usually used in the production of fruit liquor, and can be appropriately selected depending on the type, taste, aroma, etc. of the desired fruit liquor. Examples of ingredients other than the fruit juice include fruit skin, pulp, stalk, seeds, sugars, flavorings, spices, etc.

[0032] In one preferred embodiment, the fruit wine is wine. Examples of wine include red wine, white wine, rose wine, sparkling wine, etc., and preferably red wine or white wine.

[0033] The fruit wine of the present invention contains the concentrated grape juice of the present invention at a specific range of concentration. Specifically, when the concentrated grape juice of the present invention is obtained through the above-mentioned dry heating process, the concentration of the concentrated grape juice of the present invention in the fruit wine of the present invention is preferably more than 0.1 g / L and less than 1.5 g / L, more preferably 0.12 to 1.3 g / L, even more preferably 0.13 to 1.2 g / L, and particularly preferably 0.15 to 1 g / L. When the concentrated grape juice of the present invention is obtained through the above-mentioned wet heating process, the concentration of the concentrated grape juice of the present invention in the fruit wine of the present invention is preferably more than 0.5 g / L and less than 7.5 g / L, more preferably more than 0.5 g / L and 7 g / L or less, even more preferably 0.75 to 6.5 g / L, and particularly preferably 0.75 to 5 g / L. By having the concentration of the concentrated grape juice of the present invention in the above-mentioned range, the strength and complexity of the aroma, the strength of the flavor, the complexity and depth, and the strength of the aroma and the aftertaste of the flavor of the fruit wine of the present invention can be sufficiently improved. In this way, the concentrated grape juice of the present invention can sufficiently improve the flavor of fruit wine even in a small amount.

[0034] In one embodiment, when the fruit wine of the present invention is red wine, the concentrated grape juice of the present invention is derived from the juice of a grape variety used in the production of red wine, and the concentrated grape juice of the present invention is obtained via the above-mentioned dry heating process, the concentration of the concentrated grape juice of the present invention in the red wine is preferably more than 0.1 g / L and less than 1.5 g / L, more preferably 0.12 to 1.3 g / L, even more preferably 0.13 to 1.2 g / L, and particularly preferably 0.15 to 1 g / L.

[0035] In another embodiment, when the fruit wine of the present invention is red wine, the concentrated grape juice of the present invention is derived from the juice of a grape variety used in the production of red wine, and the concentrated grape juice of the present invention is obtained through the above-mentioned wet heating process, the concentration of the concentrated grape juice of the present invention in the red wine is preferably more than 0.5 g / L and less than 7.5 g / L, more preferably 0.6 to 6.5 g / L, even more preferably 0.7 to 6 g / L, and particularly preferably 0.75 to 5 g / L.

[0036] In yet another embodiment, when the fruit wine of the present invention is white wine, the concentrated grape juice of the present invention is derived from juice of a grape variety used in the production of white wine, and the concentrated grape juice of the present invention is obtained via the above-mentioned dry heating process, the concentration of the concentrated grape juice of the present invention in the white wine is preferably more than 0.1 g / L and less than 1.5 g / L, more preferably 0.12 to 1.3 g / L, even more preferably 0.13 to 1.2 g / L, and particularly preferably 0.15 to 1 g / L.

[0037] In yet another embodiment, when the fruit wine of the present invention is white wine, the concentrated grape juice of the present invention is derived from the juice of a grape variety used in the production of white wine, and the concentrated grape juice of the present invention is obtained through the above-mentioned wet heating process, the concentration of the concentrated grape juice of the present invention in the white wine is preferably more than 0.75 g / L and less than 7.5 g / L, more preferably 0.8 to 7 g / L, even more preferably 0.9 to 6 g / L, and particularly preferably 1 to 5 g / L.

[0038] The fruit wine of the present invention may have an adjusted brandy concentration. The brandy concentration in the fruit wine of the present invention is not particularly limited as long as the effects of the present invention are achieved, but may be 0.01 to 5 ml / L, 0.1 to 3 ml / L, 0.2 to 1 ml / L, 0.25 to 0.5 ml / L, etc.

[0039] [Flavor improver] According to yet another aspect of the present invention, there is provided a flavor improver (hereinafter also referred to as "flavor improver of the present invention") containing the concentrated grape juice of the present invention described above. The flavor improver of the present invention can efficiently improve the strength and complexity of the aroma, the intensity, complexity and depth of the taste, and the strength of the aroma and lingering taste of fruit wine having a complex flavor, particularly fruit wine with an insufficient or monotonous flavor. In particular, even in a small amount, the flavor improver of the present invention can sufficiently improve the strength and complexity of the aroma, the intensity, complexity and depth of the taste, and the strength of the aroma and lingering taste of fruit wine.

[0040] In one embodiment, the flavor improving agent of the present invention is added to a fruit wine so that the concentration of the concentrated grape juice of the present invention in the fruit wine is in the range described above for the fruit wine of the present invention. By adding the flavor improving agent of the present invention to the fruit wine so that the concentration of the concentrated grape juice of the present invention in the fruit wine is in such a range, it is possible to efficiently improve the strength and complexity of the aroma of the fruit wine, the strength, complexity and depth of the taste, and the strength of the aroma and aftertaste of the taste.

[0041] The content of the concentrated grape juice of the present invention in the flavor improver of the present invention is not particularly limited as long as the effects of the present invention are exhibited, and can be appropriately set within a range in which the effects of the present invention are exhibited when the flavor improver of the present invention is added to a fruit wine. Specifically, the content of the concentrated grape juice of the present invention in the flavor improver of the present invention can be, for example, 5 to 100% by mass, preferably 30 to 100% by mass, more preferably 60 to 100% by mass, and even more preferably 80 to 100% by mass. EXAMPLES

[0042] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.

[0043] Example 1: Examination of the effect of flavor improvement by the concentrated white grape juice of the present invention Concentrated white grape juice of the present invention was prepared according to the following procedure, and each concentrated white grape juice thus prepared was added to white wine to examine whether it would have an effect of improving the intensity and complexity of the aroma, the strength, complexity and depth of the taste, and the strength of the aroma and aftertaste of the white wine.

[0044] [Preparation of concentrated white grape juice 1] Chardonnay grape juice was heated at 130°C for 20 minutes in an open-fire roasting pot to obtain concentrated white grape juice 1. The optical densities OD430 and OD530 of concentrated white grape juice 1 measured using a UV-Vis spectrophotometer were 74.2 and 14.6, respectively, and their ratio (OD430 / OD530) was 5.08. The Brix value of concentrated white grape juice 1 measured using a digital refractometer was 66.0.

[0045] [Preparation of concentrated white grape juice 2] Chardonnay grape juice was heated at 100°C for 60 minutes in a steam boiler to obtain concentrated white grape juice 2. The optical densities OD430 and OD530 of concentrated white grape juice 2 measured using a UV-Vis spectrophotometer were 6.7 and 1.1, respectively, and the ratio (OD430 / OD530) was 6.09. The Brix value of concentrated white grape juice 2 measured using a digital refractometer was 67.1.

[0046] [Study on the effect of concentrated white grape juice on improving flavor] Concentrated white grape juice without added antioxidants was reduced, and yeast was added and fermented to obtain a base white wine (alcohol content 12.1 v / v%, specific gravity 0.9924, extract content 2.3 w / v%, total acidity 4.6 g / L (tartaric acid equivalent)). The components (sugars, acidulants, concentrated grape juice) listed in Table 1 below were added to 930 mL or 920 mL of the obtained fruit wine as listed in the same table, and ion-exchanged water was added to make 1000 mL, and each of the white wines of test plots A, B, C-1 to C-8, and D-1 to D-8 was obtained with an alcohol content of 11.1 v / v%, extract content of 2.9 w / v%, and total acidity of 4.8 g / L (tartaric acid equivalent). The white wine of test plot A is a white wine to which sugars, tartaric acid, and ion-exchanged water have been added to the base white wine. The white wine of test group B is a white wine in which concentrated Chardonnay grape juice that has not been subjected to a heat treatment has been added to the base wine. The white wines of test groups C-1 to C-8 are white wines (white wines corresponding to the fruit wine of the present invention) in which concentrated white grape juice 1 obtained through a dry heating process at 130°C has been added to the base wine at the concentrations shown in Table 1. The white wines of test groups D-1 to D-8 are white wines (white wines corresponding to the fruit wine of the present invention) in which concentrated white grape juice 2 obtained through a wet heating process at 100°C has been added to the base wine at the concentrations shown in Table 1.

[0047] [Table 1]

[0048] For each of the white wines from test plots A, B, C-1 to C-8, and D-1 to D-8, nine well-trained panelists who are skilled in evaluating fruit wines gave scores for each of the evaluation items of aroma intensity, aroma complexity, flavor intensity, flavor complexity, flavor depth, lingering aroma intensity, off-flavor (non-fruit aroma) intensity, and bitterness, according to the evaluation criteria shown in Table 2 below. For each evaluation item, test plots A and B were used as controls, and the evaluation scores obtained by the nine panelists were subjected to multiple testing using Tukey's method, with a p-value of <0.05 indicating a significant difference.

[0049] [Table 2]

[0050] For each of the six evaluation items of aroma intensity, aroma complexity, flavor intensity, flavor complexity, flavor depth, and flavor lingering strength, the evaluation scores were marked as "◎" if the evaluation score was significantly higher, as "○" if the evaluation score was not significantly higher, and as "-" if the evaluation scores were the same or lower. In addition, for each of the two evaluation items of off-flavor intensity and bitterness, the evaluation scores were marked as "-" if the evaluation score was the same or lower, as "×" if the evaluation score was significantly higher but acceptable for a white wine, and as "XX" if the evaluation score was significantly higher and unacceptable for a white wine. The results are shown in Table 1.

[0051] From the results shown in Table 1, it can be seen that the white wines of test plots C-3 to C-8 to which concentrated white grape juice 1 obtained through a dry heating process at 130 ° C. was added at a concentration of 0.15 to 2.0 g / L, and the white wines of test plots D-3 to D-8 to which concentrated white grape juice 2 obtained through a wet heating process at 100 ° C. was added at a concentration of 0.75 to 10.0 g / L, showed significant improvement or tendency to improvement in the intensity and complexity of the aroma, the intensity, complexity and depth of the taste, and the intensity of the aroma and lingering taste compared to the white wine of test plot A. In other words, it can be seen that both concentrated white grape juices 1 and 2 have a significant improvement or tendency to improve the intensity and complexity of the aroma, the intensity, complexity and depth of the taste, and the intensity of the aroma and lingering taste. In particular, it can be seen that the white wines of test plots C-3 to C-8 and D-4 to D-8 all showed significant improvements in the intensity and complexity of the aroma, the intensity, complexity and depth of the taste, and the intensity of the aroma and aftertaste compared to the white wine of test plot A. It can also be seen that the white wines of test plots C-3 to C-8 and test plots D-3 to D-8 all showed significant improvements or tendencies to improve in at least one of the intensity and complexity of the aroma, the intensity, complexity and depth of the taste, and the intensity of the aroma and aftertaste compared to the white wine of test plot B. In the white wine of test plot B, 10.0 g / L of concentrated Chardonnay grape juice was added, while in the white wines of these test plots, either concentrated white grape juice 1 or 2 was added at 10.0 g / L or less. Therefore, it can be said that concentrated white grape juice 1 and 2 can efficiently improve the intensity and complexity of the aroma, the intensity, complexity and depth of the taste, and the intensity of the aroma and aftertaste compared to conventional concentrated white grape juice.

[0052] On the other hand, the white wines of test plots C-1 and C-2, to which concentrated white grape juice 1 obtained through a dry heating process at 130°C was added at a concentration of 0.05 to 0.1 g / L, and the white wines of test plots D-1 and D-2, to which concentrated white grape juice 2 obtained through a wet heating process at 100°C was added at a concentration of 0.25 to 0.5 g / L, did not show any improvement in the intensity or complexity of the aroma, the intensity, complexity or depth of the taste, or the strength of the aroma or lingering taste, compared to the white wines of test plots A and B.

[0053] Example 2: Examination of the effect of flavor improvement by the concentrated red grape juice of the present invention Concentrated red grape juice of the present invention was prepared according to the following procedure, and each concentrated red grape juice thus prepared was added to red wine to examine whether it would have an effect of improving the intensity and complexity of the aroma, the strength, complexity and depth of the taste, and the strength of the aroma and aftertaste of the red wine.

[0054] [Preparation of concentrated red grape juice 1] Cabernet Sauvignon grape juice was heated at 130℃ for 20 minutes in an open-fire roaster to obtain concentrated red grape juice 1. The optical densities OD430 and OD530 of concentrated red grape juice 1 measured using a UV-Vis spectrophotometer were 99.6 and 24.1, respectively, and their ratio (OD430 / OD530) was 4.13. The Brix value of concentrated red grape juice 1 measured using a digital refractometer was 67.8.

[0055] [Preparation of concentrated red grape juice 2] Cabernet Sauvignon grape juice was heated in a steam boiler at 100°C for 60 minutes to obtain concentrated red grape juice 2. The optical densities OD430 and OD530 of concentrated red grape juice 2 measured using a UV-Vis spectrophotometer were 12.7 and 7.4, respectively, and their ratio (OD430 / OD530) was 1.72. The Brix value of concentrated red grape juice 2 measured using a digital refractometer was 64.7.

[0056] [Study on the effect of concentrated red grape juice on improving flavor] Concentrated red grape juice without added antioxidants was reduced, and yeast was added and fermented to obtain a base red wine (alcohol content 12.4 v / v%, specific gravity 0.9924, extract content 2.4 w / v%, total acidity 4.3 g / L (tartaric acid equivalent)). The components (sugars, acidulants, concentrated grape juice) listed in Table 3 below were added to 910 mL of the obtained fruit wine as listed in the same table, and ion-exchanged water was added to make 1000 mL, and the red wines of test plots E, F, G-1 to G-8, and H-1 to H-8 were obtained with an alcohol content of 11.1 v / v%, extract content of 2.6 w / v%, and total acidity of 4.7 g / L (tartaric acid equivalent). The red wine of test plot E is a red wine to which sugars, tartaric acid, and ion-exchanged water have been added to the base red wine. The red wine of test group F is a red wine in which concentrated Cabernet Sauvignon grape juice that has not been subjected to heat treatment has been added to the base wine. The red wines of test groups G-1 to G-8 are red wines (red wines corresponding to the fruit wine of the present invention) in which concentrated red grape juice 1 obtained through a dry heating process at 130°C has been added to the base wine at the concentrations shown in Table 3. The red wines of test groups H-1 to H-8 are red wines (red wines corresponding to the fruit wine of the present invention) in which concentrated red grape juice 2 obtained through a wet heating process at 100°C has been added to the base wine at the concentrations shown in Table 3.

[0057] [Table 3]

[0058] For each of the red wines from test plots E, F, G-1 to G-8, and H-1 to H-8, nine well-trained panelists who are skilled in evaluating fruit wines gave scores for each of the evaluation items of aroma intensity, aroma complexity, flavor intensity, flavor complexity, flavor depth, flavor lingering intensity, off-flavor (non-fruit aroma) intensity, and bitterness, according to the evaluation criteria shown in Table 2. For each evaluation item, test plots E and F were used as controls, and the evaluation scores obtained by the nine panelists were subjected to multiple testing by Tukey's method, with a p-value of <0.05 indicating a significant difference.

[0059] For each of the six evaluation items of aroma intensity, aroma complexity, flavor intensity, flavor complexity, flavor depth, and flavor lingering strength, the evaluation was performed with a "◎" if the evaluation score was significantly higher, a "○" if the evaluation score was not significantly higher, and a "-" if the evaluation scores were the same or lower. In addition, for each of the two evaluation items of off-flavor intensity and bitterness, the evaluation was performed with a "-" if the evaluation score was the same or lower, an "×" if the evaluation score was significantly higher but acceptable for a red wine, and an "XX" if the evaluation score was significantly higher and unacceptable for a red wine. The results are shown in Table 3.

[0060] From the results shown in Table 3, it can be seen that the red wines of test plots G-3 to G-8 to which concentrated red grape juice 1 obtained through a dry heating process at 130 ° C. was added at a concentration of 0.15 to 2.0 g / L, and the red wines of test plots H-3 to H-8 to which concentrated red grape juice 2 obtained through a wet heating process at 100 ° C. was added at a concentration of 0.75 to 10.0 g / L, showed significant improvements in the intensity and complexity of the aroma, the intensity, complexity and depth of the taste, and the intensity of the aroma and aftertaste compared to the red wine of test plot E. In other words, it can be seen that both concentrated red grape juices 1 and 2 significantly improve the intensity and complexity of the aroma, the intensity, complexity and depth of the taste, and the intensity of the aroma and aftertaste. It can also be seen that the red wines of test plots G-3 to G-8 and test plots H-3 to H-8 all showed a significant improvement or a tendency to improvement in at least one of the intensity and complexity of aroma, the intensity, complexity and depth of flavor, and the intensity of aroma and aftertaste, compared to the red wine of test plot F. While 10.0 g / L of concentrated Cabernet Sauvignon grape juice was added to the red wine of test plot F, the red wines of these test plots were added with either concentrated red grape juice 1 or 2 at 10.0 g / L or less. Therefore, it can be said that concentrated red grape juice 1 and concentrated red grape juice 2 can efficiently improve the intensity and complexity of aroma, the intensity, complexity and depth of flavor, and the intensity of aroma and aftertaste, compared to conventional concentrated red grape juice.

[0061] On the other hand, the red wines of test plots G-1 and G-2, to which concentrated red grape juice 1 obtained through a dry heating process at 130°C was added at a concentration of 0.05 to 0.1 g / L, and the red wines of test plots H-1 and H-2, to which concentrated red grape juice 2 obtained through a wet heating process at 100°C was added at a concentration of 0.25 to 0.5 g / L, all showed a tendency for improvement in at least one of the intensity and complexity of aroma, the intensity, complexity and depth of flavor, and the intensity of aroma and aftertaste, compared to the red wine of test plot E, but no significant improvement or tendency for improvement was observed compared to test plot F.

Claims

1. Moist heating the grape juice at 90-120°C for 30-90 minutes; or Dry heating the grape juice at 110-150°C for 10-30 minutes A fruit wine comprising concentrated grape juice obtained by a production method comprising the steps of:

2. The fruit wine according to claim 1 , wherein the grape juice contains grape juice of either Cabernet Sauvignon or Chardonnay.

3. The fruit wine according to claim 2, wherein the optical density ratio OD430 / OD530 of the concentrated grape juice is 0.75 to 7 when the grape juice contains Cabernet Sauvignon grape juice.

4. The fruit wine according to claim 2, wherein the optical density ratio OD430 / OD530 of the concentrated grape juice is 4 to 7 when the grape juice contains grape juice of the Chardonnay variety.

5. The fruit wine according to claim 2, wherein the concentrated grape juice has a Brix value of 60 to 70.

6. The fruit wine according to claim 2, wherein the concentration of the concentrated grape juice in the fruit wine is greater than 0.1 g / L and less than 10 g / L.

7. The fruit wine of claim 2 further comprising brandy.

8. The fruit wine according to claim 2, wherein the fruit wine is wine.

9. Moist heating the grape juice at 90-120°C for 30-90 minutes; or Dry heating the grape juice at 110 to 150° C. for 10 to 30 minutes; A method for producing concentrated grape juice.

10. 10. The method of claim 9, wherein the grape juice comprises grape juice of either Cabernet Sauvignon or Chardonnay variety.

11. The method according to claim 10, wherein the optical density ratio OD430 / OD530 of the concentrated grape juice is 0.75 to 7 when the grape juice contains Cabernet Sauvignon grape juice.

12. The method according to claim 10, wherein the optical density ratio OD430 / OD530 of the concentrated grape juice is 4 to 7 when the grape juice contains grape juice of a Chardonnay variety.

13. The method according to claim 10, wherein the concentrated grape juice has a Brix value of 60 to 70.

14. Concentrated grape juice obtained by the method according to any one of claims 10 to 13.

15. A flavor improver for fruit wine, comprising the concentrated grape juice according to claim 14.

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