Fruit wine and method for producing same

Abstract

To provide a low-cost fruit wine having improved flavor, and to provide a method for producing the fruit wine having improved flavor at a low cost.SOLUTION: The fruit wine is mixed with a fermented product obtained by fermenting a mixture containing fruit juice and a specific amount of reheated concentrated grape juice obtained by heating concentrated grape juice under specific conditions.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a fruit wine and a method for producing the same. [Background technology]

[0002] As consumer needs diversify, 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 influences its sales, but also an important characteristic for differentiating it from other beverages and making it unique, and is therefore an important consideration in beverage development. In particular, many fruit alcoholic beverages, such as wine, are characterized by flavors derived from the fruit used as raw materials. However, the fruit-derived flavor imparted during the manufacturing process may not satisfy consumer needs, and the flavor may deteriorate depending on the storage conditions and storage period during distribution.

[0003] For this reason, various studies have been conducted to improve the flavor and aroma of beverages and to prevent their deterioration. For example, a technique has been reported in which the drinkability and richness of fruit wine are achieved by adjusting the extract content, alcohol content, and the flavor component 2,5BHMF (2,5-bishydroxymethylfuran) to specific concentrations (e.g., Patent Document 1). Furthermore, in particular, a technique has been reported for fruit wines, such as wine, in which fermented or heated fruit juice is added to the fruit wine to improve the flavor and aroma of the fruit wine (e.g., Patent Documents 2 and 3).

[0004] However, the effect of improving the flavor and aroma of beverages is still not sufficient. In particular, fruit wines produced by fermenting concentrated reconstituted grape juice often lack sufficient flavor and have monotonous quality. The current situation is that there is room for further research into improving 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.

[0005] Furthermore, even if the flavor of a beverage can be sufficiently improved, this often results in increased costs, which in turn requires that these costs be passed on to the price when the beverage is distributed to the market, which could ultimately be a factor in hindering sales of the beverage. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Japanese Patent Application Publication No. 2018-134024 [Patent Document 2] Japanese Patent Application Laid-Open No. 2011-030517 [Patent Document 3] Patent Publication No. 2021-180684 Summary of the Invention

[0007] Under these circumstances, a continuing technical challenge remains to provide a technology for improving the flavor of fruit wines, which have an insufficient amount of flavor and whose quality is monotonous, at low cost.

[0008] Therefore, an object of the present invention is to provide a technology for improving the flavor of fruit wines that have an insufficient amount of flavor and whose quality is monotonous at low cost, i.e., to provide a fruit wine with improved flavor at low cost and a method for producing the same.

[0009] The present inventors have discovered that the flavor of fruit wines that lack sufficient flavor or are monotonous can be improved at low cost by blending a fermented mixture of fruit juice and a specific amount of reheated concentrated grape juice, which is obtained by heating concentrated grape juice, a common raw material for fruit wines, under specific conditions, into the fruit wine.The present invention is based on this discovery.

[0010] According to the present invention, the following inventions are provided. [1] A fruit wine containing a fermented product obtained by fermenting a mixture containing fruit juice and reheated concentrated grape juice, The reheated concentrated grape juice is a reheated concentrated grape juice obtained by a production method including a step of dry-heating concentrated grape juice at 110 to 150°C for 10 to 30 minutes, The content of reheated concentrated grape juice in the mixture is 0.5 to 5 g / L. The fruit wine. [2] A fruit wine containing a fermented product obtained by fermenting a mixture containing fruit juice and reheated concentrated grape juice, The reheated concentrated grape juice is a reheated concentrated grape juice obtained by a production method including a step of wet-heating concentrated grape juice at 90 to 120°C for 30 to 90 minutes, The content of reheated concentrated grape juice in the mixture is 5 to 8 g / L. The fruit wine. [3] The fruit wine according to [1] or [2], wherein the concentrated grape juice contains concentrated grape juice of either Cabernet Sauvignon or Chardonnay. [4] The fruit wine according to [3], wherein the reheated concentrated grape juice contains concentrated grape juice of the Cabernet Sauvignon variety, and the optical density ratio OD430 / OD530 of the reheated concentrated grape juice is 0.75 to 7. [5] The fruit wine according to [3], wherein the reheated concentrated grape juice contains concentrated grape juice of the Chardonnay variety, and the optical density ratio OD430 / OD530 of the reheated concentrated grape juice is 4 to 7. [6] The fruit wine according to any one of [1] to [5], wherein the Brix value of the reheated concentrated grape juice is 60 to 70. [7] The fruit wine according to any one of [1] to [6], wherein the fruit wine is wine. [8] A method for producing fruit wine, comprising: Fermenting the mixture of juice and reheated concentrated grape juice. Including, The reheated concentrated grape juice is a reheated concentrated grape juice obtained by a production method including a step of dry-heating concentrated grape juice at 110 to 150°C for 10 to 30 minutes, The content of reheated concentrated grape juice in the mixture is 0.5 to 5 g / L. The manufacturing method. [9] A method for producing fruit wine, Fermenting the mixture of juice and reheated concentrated grape juice. Including, The reheated concentrated grape juice is a reheated concentrated grape juice obtained by a production method including a step of wet-heating concentrated grape juice at 90 to 120°C for 30 to 90 minutes, The content of reheated concentrated grape juice in the mixture is 5 to 8 g / L. The manufacturing method.

[10] A method for improving the flavor of fruit wine, comprising: Fermenting the mixture of juice and reheated concentrated grape juice. Including, The reheated concentrated grape juice is a reheated concentrated grape juice obtained by a production method including a step of dry-heating concentrated grape juice at 110 to 150°C for 10 to 30 minutes, The content of reheated concentrated grape juice in the mixture is 0.5 to 5 g / L. The method.

[11] A method for improving the flavor of fruit wine, comprising: Fermenting the mixture of juice and reheated concentrated grape juice. Including, The reheated concentrated grape juice is a reheated concentrated grape juice obtained by a production method including a step of wet-heating concentrated grape juice at 90 to 120°C for 30 to 90 minutes, The content of reheated concentrated grape juice in the mixture is 5 to 8 g / L. The method.

[0011] According to the present invention, it is possible to improve the flavor of fruit wines that are insufficient in amount and have monotonous quality at low cost.

[0012] [Fruit wine] According to one aspect of the present invention, there is provided a fruit wine (hereinafter simply referred to as "the fruit wine of the present invention") containing a fermented product (hereinafter simply referred to as "the fermented product of the present invention") obtained by fermenting a mixture containing fruit juice and a specific amount of reheated concentrated grape juice (hereinafter simply referred to as "reheated concentrated grape juice") produced by a specific method described below. The fruit wine of the present invention exhibits an improved flavor due to the inclusion of the fermented product of the present invention. The fruit wine of the present invention may contain the fermented product of the present invention, or may be the fermented product of the present invention itself. Generally, conventional fruit wines made by fermenting only fruit juice may have an insufficient or monotonous flavor. However, adding the fermented product of the present invention to such fruit wines can produce a fruit wine with an improved flavor.

[0013] The "flavor" of the fruit wine of the present invention particularly refers to the "strength of the lingering aroma or flavor," "aroma strength," "complexity of the aroma," and "bitterness." Furthermore, "improvement" of "flavor" means that the lingering aroma or flavor is enhanced for "strength of the lingering aroma or flavor," that the strength of the aroma is enhanced for "aroma strength," that the complexity of the aroma is enhanced for "complexity of the aroma," and that the bitterness is excessively strong or suppressed for "bitterness."

[0014] In a first embodiment, the fruit wine of the present invention comprises a fermented product obtained by fermenting a mixture containing fruit juice and reheated concentrated grape juice produced by the method described below.

[0015] The reheated concentrated grape juice used in the first embodiment can be produced by a method including a step of dry-heating concentrated grape juice at 100 to 150°C for 10 to 30 minutes (hereinafter also simply referred to as the "high-temperature dry-heating step"). Hereinafter, the reheated concentrated grape juice produced by the high-temperature dry-heating step will also be particularly referred to as the "high-temperature reheated concentrated grape juice."

[0016] The high-temperature dry heating step can be carried out by heating without using water, oil, etc. as a heat medium using, for example, a direct-fire roasting kettle, an oven, a convection oven, etc. The high-temperature dry heating step is preferably carried out using a direct-fire roasting kettle.

[0017] The heating temperature of the concentrated grape juice in the high-temperature dry heating step is preferably 110 to 150° C., more preferably 115 to 145° C., even more preferably 120 to 140° C., still more preferably 125 to 135° C., and particularly preferably 130° C. Note that the heating pressure may be appropriately adjusted to adjust the heating temperature to a desired value or range.

[0018] The heating time for the concentrated grape juice in the high-temperature dry heating step is preferably 12 to 28 minutes, more preferably 15 to 25 minutes, even more preferably 17 to 23 minutes, even more preferably 19 to 21 minutes, and particularly preferably 20 minutes.

[0019] The heating time and heating temperature of the concentrated grape juice in the high-temperature dry heating step are preferably 110 to 150°C for 12 to 28 minutes, more preferably 115 to 145°C for 15 to 25 minutes, even more preferably 120 to 140°C for 17 to 23 minutes, still more preferably 125 to 135°C for 19 to 21 minutes, and particularly preferably 130°C for 20 minutes.

[0020] In the first embodiment, the lower and upper limits of the content of the high-temperature reheated concentrated grape juice in the mixture for obtaining the fermented product are 0.5 g / L and 5 g / L, respectively. The lower limit of the content of the high-temperature reheated concentrated grape juice can be, for example, 0.6 g / L, 0.7 g / L, 0.8 g / L, 0.9 g / L, 1 g / L, 2 g / L, 3 g / L, 4 g / L, etc. The upper limit of the content of the high-temperature reheated concentrated grape juice can be, for example, 4 g / L, 3 g / L, 2 g / L, 1 g / L, 0.9 g / L, 0.8 g / L, 0.7 g / L, 0.6 g / L, etc. By setting the content of the high-temperature reheated concentrated grape juice in the mixture for obtaining the fermented product to 0.5 to 5 g / L, the flavor of the fruit wine containing the fermented product can be sufficiently improved. More specifically, the strength of the aftertaste of the aroma and flavor, the strength of the aroma, and the complexity of the aroma can each be sufficiently enhanced without making the bitterness excessively strong.

[0021] In a second embodiment, the fruit wine of the present invention comprises a fermented product obtained by fermenting a mixture comprising fruit juice and reheated concentrated grape juice produced by the method described below.

[0022] The reheated concentrated grape juice used in the second embodiment can be produced by a method including a step of wet-heating concentrated grape juice at 90 to 120°C for 30 to 90 minutes (hereinafter also simply referred to as the "low-temperature wet-heating step"). Hereinafter, the reheated concentrated grape juice produced by the low-temperature wet-heating step will also be particularly referred to as the "low-temperature reheated concentrated grape juice."

[0023] The wet heating step can be carried out by heating using saturated steam or superheated steam as a heat medium, for example, in a steam boiler, steam oven, water oven, etc. The low-temperature wet heating step is preferably carried out using a steam boiler. Note that "saturated steam" means steam at the saturation temperature, and "superheated steam" means steam at a temperature above the saturation temperature. The gas used in the low-temperature wet heating step is not particularly limited as long as it is derived from a liquid that is food-hygienically acceptable, but gaseous water (i.e., water vapor) is preferably used.

[0024] The heating temperature of the concentrated grape juice in the low-temperature wet heating step is preferably 92 to 118° C., more preferably 94 to 116° C., even more preferably 95 to 115° C., still more preferably 97 to 113° C., and particularly preferably 100° C. Note that the heating pressure may be appropriately adjusted to adjust the heating temperature to a desired value or range.

[0025] The heating time for the concentrated grape juice in the low-temperature wet heating step is preferably 35 to 85 minutes, more preferably 40 to 80 minutes, even more preferably 45 to 75 minutes, even more preferably 50 to 70 minutes, and particularly preferably 60 minutes.

[0026] The heating time and heating temperature of the concentrated grape juice in the low-temperature wet heating step are preferably 92 to 118°C for 35 to 85 minutes, more preferably 94 to 116°C for 40 to 80 minutes, even more preferably 95 to 115°C for 45 to 75 minutes, even more preferably 97 to 113°C for 50 to 70 minutes, and particularly preferably 100°C for 60 minutes.

[0027] In a second embodiment, the lower and upper limits of the content of low-temperature reheated concentrated grape juice in the mixture for obtaining the fermented product are 5 g / L and 8 g / L, respectively. The lower limit of the content of low-temperature reheated concentrated grape juice can be, for example, 5.1 g / L, 5.2 g / L, 5.3 g / L, 5.4 g / L, 5.5 g / L, 6 g / L, 6.5 g / L, 7 g / L, 7.5 g / L, etc. The upper limit of the content of low-temperature reheated concentrated grape juice can be, for example, 7.5 g / L, 7 g / L, 6.5 g / L, 6 g / L, 5.5 g / L, 5.4 g / L, 5.3 g / L, 5.2 g / L, 5.1 g / L, etc. By setting the content of low-temperature reheated concentrated grape juice in the mixture for obtaining the fermented product to 5 to 8 g / L, the flavor of the fruit wine containing the fermented product can be sufficiently improved. More specifically, the strength of the aftertaste of the aroma and flavor, the strength of the aroma, and the complexity of the aroma can each be sufficiently enhanced without making the bitterness excessively strong.

[0028] The grape juice used to obtain the reheated concentrated grape juice is not particularly limited as long as the effects of the present invention are achieved, but preferably the juice of a grape variety used in the production of red wine or the juice of a grape variety used in the production of white wine is used, and more preferably the grape juice of a Cabernet Sauvignon variety or the grape juice of a Chardonnay variety is used.

[0029] The optical density ratio (OD430 / OD530) of each reheated concentrated grape juice is preferably adjusted to a specific range. Specifically, when the reheated concentrated grape juice is derived from the juice of a grape variety used in the production of red wine, the optical density ratio (OD430 / OD530) of the reheated 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 reheated concentrated grape juice is derived from the juice of a grape variety used in the production of white wine, the optical density ratio (OD430 / OD530) of the reheated 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.

[0030] The optical density (OD430, OD530) of reheated concentrated grape juice can be measured using an ultraviolet-visible spectrophotometer after diluting it appropriately with ion-exchange water so that the measured value is 1.0 or less. The optical density of the original reheated concentrated grape juice can be calculated by multiplying the measured optical density of the diluted reheated 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.

[0031] The reheated concentrated grape juice preferably has a Brix value adjusted to a specific range. Specifically, the Brix value of the reheated concentrated grape juice is preferably adjusted to 50 to 70, more preferably 60 to 70, and even more preferably 64 to 70.

[0032] The Brix value of the reheated concentrated grape juice can be measured using a digital refractometer.

[0033] The reheated concentrated grape juice may be used singly 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.).

[0034] The fruit wine of the present invention exhibits a sufficiently improved flavor and aroma by containing a fermented product obtained by fermenting a mixture containing a relatively small amount of reheated concentrated grape juice, as described above, or by using such a fermented product itself as a fruit wine, thereby reducing the economic costs required for its production. Furthermore, as described below, reheated concentrated grape juice can be produced relatively easily and inexpensively, which also contributes to reducing the economic costs required for the production of the fruit wine of the present invention. Specifically, the inventors have found that reheated concentrated grape juice is more expensive to produce than concentrated grape juice, which is commonly used as a raw material for fruit wine. However, the inventors have found that when a mixture containing concentrated grape juice but not reheated concentrated grape juice is compared with a mixture containing reheated concentrated grape juice, and the sugar contents of the mixtures before fermentation are adjusted to the same value, and then fermented to produce a fermented product, the fermented product produced from the latter is less expensive than the fermented product produced from the former. That is, even when the production costs of the reheated concentrated grape juice as described above are taken into consideration, the economic cost of producing a fermented product by fermenting a mixture containing reheated concentrated grape juice can be lower than the economic cost of producing a fermented product by fermenting a mixture containing concentrated grape juice but not containing reheated concentrated grape juice.

[0035] The alcohol concentration of the fruit wine is not particularly limited as long as the effects of the present invention are achieved, but the lower limit can be, for example, 1 v / v%, 2 v / v%, 3 v / v%, 4 v / v%, 5 v / v%, 6 v / v%, 7 v / v%, 8 v / v%, 9 v / v%, 10 v / v%, 11 v / v%, 12 v / v%, 13 v / v%, 14 v / v%, 15 v / v%, 16 v / v%, 17 v / v%, 18 v / v%, 19 v / v%, 20 v / v%, etc. On the other hand, the upper limit of the alcohol concentration of fruit wine can be, for example, 50v / v%, 49v / v%, 48v / v%, 47v / v%, 46v / v%, 45v / v%, 44v / v%, 43v / v%, 42v / v%, 41v / v%, 40v / v%, 30v / v%, 39v / v%, 38v / v%, 37v / v%, 36v / v%, 35v / v%, 34v / v%, 33v / v%, 32v / v%, 31v / v%, 30v / v%, etc. The alcohol concentration of the fruit wine may range, for example, from 1 to 50 v / v%, 2 to 45 v / v%, 3 to 40 v / v%, 4 to 35 v / v%, 5 to 30 v / v%, 7 to 20 v / v%, or 10 to 15 v / v%. In this specification, "alcohol" refers to "ethanol" unless otherwise specified. The alcohol concentration of the fruit wine of the present invention can be measured according to the method specified by the National Tax Agency of Japan ("Measurement of Alcohol Content Using a Vibration Density Meter Combining a Steam Distillation Apparatus and a Gravimetric Method" published by the National Tax Agency of Japan).

[0036] The content of the extract component in the fruit wine is not particularly limited as long as the effects of the present invention are achieved, but the lower limit can be, for example, 0.5 w / v%, 1 w / v%, 1.5 w / v%, 2 w / v%, 2.5 w / v%, 3 w / v%, 3.5 w / v%, 4 w / v%, 4.5 w / v%, 5 w / v%, 5.5 w / v%, 6 w / v%, 6.5 w / v%, 7 w / v%, 7.5 w / v%, 8 w / v%, 8.5 w / v%, 9 w / v%, 9.5 w / v%, 10 w / v%, etc. On the other hand, the upper limit of the extract content of fruit liquor can be 20 w / v%, 19 w / v%, 18 w / v%, 17 w / v%, 16 w / v%, 15 w / v%, 14 w / v%, 13 w / v%, 12 w / v%, 11 w / v%, 10 w / v%, etc. Furthermore, the range of the extract content of fruit liquor can be, for example, 0.5 to 20 w / v%, 1 to 15 w / v%, 1.5 to 10 w / v%, 2 to 8 w / v%, 2.5 to 4 w / v%, 2.7 to 3.5 w / v%, 2.9 to 3.2 w / v%, etc. In this specification, "extract" refers to nonvolatile components as defined by the Liquor Tax Act of Japan and is defined as the number of grams of nonvolatile components contained in 100 cubic centimeters of original volume at a temperature of 15°C. The content of the extract component in the fruit wine of the present invention can be measured using the analytical method prescribed by the National Tax Agency of Japan.

[0037] The type of fruit wine is not particularly limited, and may be the fermented product itself obtained by alcoholic fermentation of a mixture containing raw material fruit juice and reheated concentrated grape juice by the action of yeast, or a beverage that primarily contains such a fermented product, or a beverage in which such a fermented product is further blended with fruit juice and / or a fruit juice composition.

[0038] The type of fruit juice to be mixed with the reheated concentrated grape juice is not particularly limited, and examples 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.), black currant 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 fruit juice to be mixed with the reheated concentrated grape juice.

[0039] The mixture of fruit juice and reheated concentrated grape juice may contain ingredients other than the fruit juice in addition to the reheated concentrated grape juice and fruit juice described above. The ingredients other than the fruit juice are not particularly limited as long as they are ingredients commonly used in the production of fruit wine, and can be appropriately selected depending on the type, taste, aroma, etc. of the desired fruit wine. Examples of ingredients other than the fruit juice include peel, pulp, stem, seeds, sugars, flavorings, spices, etc.

[0040] In one embodiment, the fruit wine is wine. Examples of wine include red wine, white wine, rosé wine, sparkling wine, etc., but red wine or white wine is preferred. Red wine is more preferred. When the fruit wine of the present invention is red wine, it preferably contains concentrated grape juice derived from the juice of a grape variety used in the production of red wine, but it may also contain concentrated grape juice derived from the juice of a grape variety used in the production of white wine.

[0041] [Fruit wine manufacturing method] According to another aspect of the present invention, there is provided a method for producing a fruit wine having an improved flavor (i.e., a fruit wine of the present invention) (hereinafter, also referred to simply as the "production method of the present invention"). The production method of the present invention includes a step of fermenting a mixture of fruit juice and the above-described reheated concentrated grape juice (fermentation step).

[0042] In the first embodiment, the reheated concentrated grape juice used in the fermentation step is a reheated concentrated grape juice (i.e., the "high-temperature reheated concentrated grape juice" described above) obtained by a production method including a step of dry-heating concentrated grape juice at 110 to 150°C for 10 to 30 minutes (i.e., the "high-temperature dry-heating step" described above). The mixture fermented in the fermentation step contains 0.5 to 5 g / L of high-temperature reheated concentrated grape juice. As described above, even taking into account the production cost of the high-temperature reheated concentrated grape juice, the economic cost of producing a fruit wine with an improved flavor can be lower when fermenting a mixture containing both high-temperature reheated concentrated grape juice and concentrated grape juice to produce a fermented product than when fermenting a mixture containing concentrated grape juice but not reheated concentrated grape juice. Therefore, the production method of the present invention allows for the production of a fruit wine with a sufficiently improved flavor at low cost.

[0043] In a second embodiment, the reheated concentrated grape juice used in the fermentation step is a reheated concentrated grape juice (i.e., the above-described "low-temperature reheated concentrated grape juice") obtained by a production method including a step of wet-heating concentrated grape juice at 90 to 120°C for 30 to 90 minutes (i.e., the above-described "low-temperature wet-heating step"). The mixture fermented in the fermentation step contains 5 to 8 g / L of low-temperature reheated concentrated grape juice. As described above, even when taking into account the production cost of the low-temperature reheated concentrated grape juice, the economic cost of producing a fruit wine with an improved flavor can be lower when fermenting a mixture containing both low-temperature reheated concentrated grape juice and concentrated grape juice, compared to when fermenting a mixture containing concentrated grape juice but not reheated concentrated grape juice. Therefore, according to the production method of the present invention, a fruit wine with a sufficiently improved flavor can be produced at low cost.

[0044] The fermentation conditions in the above fermentation step can be those normally used in the production of fruit wine, for example, a fermentation temperature of 15 to 30°C and a fermentation time of 2 to 28 days.

[0045] [Methods for improving the flavor of fruit wine] According to yet another aspect of the present invention, there is provided a method for improving the flavor of fruit wine (hereinafter also referred to simply as the "method of the present invention"). The method of the present invention includes a step of fermenting a mixture of fruit juice and the above-described reheated concentrated grape juice. In the method of the present invention, the fermentation conditions for the fermentation step can be the same as those described in the production method of the present invention.

[0046] In a first embodiment, the reheated concentrated grape juice used in the method of the present invention is a reheated concentrated grape juice (i.e., the "high-temperature reheated concentrated grape juice" described above) obtained by a production method including a step of dry-heating concentrated grape juice at 100 to 150°C for 10 to 30 minutes (i.e., the "high-temperature dry-heating step" described above). The mixture used in the method of the present invention contains 0.5 to 5 g / L of high-temperature reheated concentrated grape juice. As described above, even taking into account the production cost of the high-temperature reheated concentrated grape juice, the economic cost of improving the flavor of a fruit wine can be lower when a mixture containing both high-temperature reheated concentrated grape juice and concentrated grape juice is fermented compared to when a mixture containing concentrated grape juice but not reheated concentrated grape juice is fermented. Therefore, the method of the present invention can sufficiently improve the flavor of a fruit wine at low cost.

[0047] In a second embodiment, the reheated concentrated grape juice used in the method of the present invention is a reheated concentrated grape juice (i.e., the above-mentioned "low-temperature reheated concentrated grape juice") obtained by a production method including a step of wet-heating concentrated grape juice at 90 to 120°C for 30 to 90 minutes (i.e., the above-mentioned "low-temperature wet-heating step"). The mixture used in the method of the present invention contains 5 to 8 g / L of low-temperature reheated concentrated grape juice. As described above, even taking into account the production costs of low-temperature reheated concentrated grape juice, the economic cost of improving the flavor of fruit wine can be lower when a mixture containing low-temperature reheated concentrated grape juice and concentrated grape juice is fermented compared to when a mixture containing concentrated grape juice but not reheated concentrated grape juice is fermented. Therefore, the production method of the present invention allows fruit wine with a sufficiently improved flavor to be produced at low cost. [Example]

[0048] The present invention will be described in more detail below based on examples, but the present invention is not limited to these examples.

[0049] Example 1: Examination of the effect of high-temperature reheated concentrated white grape juice on improving flavor Concentrated white grape juice reheated at high temperature was prepared according to the following procedure, and the prepared concentrated white grape juice reheated at high temperature was added to concentrated red grape juice and fermented to obtain red wine. An investigation was conducted into whether the obtained red wine had an effect of improving the flavor.

[0050] [Preparation of concentrated white grape juice by high-temperature reheating] Concentrated Chardonnay grape juice was heated at 130°C for 20 minutes in an open-fire roaster to obtain reheated concentrated white grape juice (also referred to as "high-temperature reheated concentrated white grape juice"). The optical densities (OD430 and OD530) of the high-temperature reheated concentrated white grape juice, as measured using a UV-visible spectrophotometer, were 74.2 and 14.6, respectively, and the ratio (OD430 / OD530) was 5.08. The Brix value of the high-temperature reheated concentrated white grape juice, as measured using a digital refractometer, was 66.0.

[0051] [Production of fruit wine (red wine) fermented with high-temperature reheated concentrated white grape juice] Fruit wine samples (red wine) were prepared using the concentrated white grape juice reheated at high temperatures obtained according to the procedure described above. Specifically, concentrated red grape juice, concentrated red grape juice reheated at high temperatures, and crystalline glucose were first prepared. The concentrated white grape juice reheated at high temperatures, concentrated red grape juice, and crystalline glucose were then mixed to obtain mixtures with Brix values ​​derived from each of the juices shown in Table 1. The total Brix of each mixture was 23.20°C. Yeast was then added to each mixture, and fermentation was carried out at 23°C until the sugars were consumed, yielding the fermented products, i.e., fruit wine samples, for Tests A and B and Tests 1-1 to 1-5. The fruit wine sample of test area A was obtained by fermenting a mixture that did not contain concentrated white grape juice reheated at high temperature but had a high content of concentrated red grape juice. The fruit wine sample of test area B was obtained by fermenting a mixture that did not contain concentrated white grape juice reheated at high temperature and had a lower content of concentrated red grape juice than test area A. The fruit wine samples of test areas 1-1 to 1-5 were obtained by fermenting a mixture that had a lower content of concentrated red grape juice than test area A but contained concentrated white grape juice reheated at high temperature.

[0052] [Table 1]

[0053] Nine well-trained panelists, experienced in evaluating fruit wines, assigned absolute scores to each of the fruit wine samples from Test Groups A and B and Test Groups 1-1 to 1-5 for the evaluation criteria of aroma intensity, aroma complexity, aroma and flavor lingering strength, and bitterness, according to the evaluation criteria shown in Table 2 below. For each evaluation category, the scores of Test Group A were used as the standard, and Tukey's multiple test was performed on the average scores of the nine panelists. A p-value of <0.05 was considered significant. The results are shown in Table 1. In Table 1, for each evaluation category, a significant increase in score compared to Test Group A is indicated by "◎*," a non-significant increase in score compared to Test Group A is indicated by "○," and a significant decrease in score compared to Test Group A is indicated by "×*." [Table 2]

[0054] The results shown in Table 1 indicate that the fruit wine samples from Test Group B received significantly lower evaluation scores for aroma intensity, aroma complexity, and aroma and aftertaste intensity compared to the fruit wine samples from Test Group A. On the other hand, the fruit wine samples from Test Groups 1-1 to 1-4 did not receive significantly different evaluation scores for aroma intensity, aroma complexity, aroma and aftertaste intensity, or bitterness compared to the fruit wine samples from Test Group A. In other words, they were equivalent to the fruit wine samples from Test Group A and had superior flavor. Furthermore, the fruit wine samples from Test Group 1-5 received significantly higher evaluation scores for aroma intensity, aroma complexity, and aroma and aftertaste intensity compared to the fruit wine samples from Test Group A, but also received significantly higher evaluation scores for bitterness (i.e., the bitterness was perceived as significantly stronger).

[0055] The production costs (relative percentages when the cost of test area A is set at 100) of each fruit wine sample for test areas A and B and test areas 1-1 to 1-5 are shown in Table 1. The production costs of each fruit wine sample were calculated by assuming that the price of the high-temperature reheated concentrated white grape juice was three times the price of the concentrated white grape juice.

[0056] The results shown in Table 1 indicate that the fruit wine sample in Test Area A was made using a mixture containing a large amount of concentrated red grape juice to sufficiently improve the flavor, resulting in a significantly higher cost compared to the fruit wine sample in Test Area B. On the other hand, the fruit wine samples in Test Areas 1-1 to 1-5 were made using a mixture containing concentrated white grape juice reheated at high temperature to sufficiently improve the flavor, and the amount of concentrated white grape juice reheated at high temperature was kept to a small amount, thereby preventing a significant increase in cost compared to Test Area B and also preventing a significant increase in cost compared to Test Area A.

[0057] From the above results, it can be said that the fruit wine samples of Test Plots 1-1 to 1-4 were produced at lower production costs than the fruit wine sample of Test Plot A, and had an improved flavor to the same extent.

[0058] Example 2: Examination of the effect of high-temperature reheated concentrated red grape juice on flavor improvement Concentrated red grape juice reheated at high temperature was prepared according to the following procedure, and the prepared concentrated red grape juice reheated at high temperature was added to concentrated red grape juice, followed by fermentation to obtain red wine. An investigation was conducted into whether the obtained red wine had an effect of improving the flavor.

[0059] [Preparation of concentrated red grape juice by high-temperature reheating] Concentrated Cabernet Sauvignon grape juice was heated at 130°C for 20 minutes in an open-fire roaster to obtain reheated concentrated red grape juice (also called "high-temperature reheated concentrated red grape juice"). The optical densities (OD430 and OD530) of the high-temperature reheated concentrated red grape juice, as measured using a UV-Vis spectrophotometer, were 99.6 and 24.1, respectively, and the ratio (OD430 / OD530) was 4.13. The Brix value of the high-temperature reheated concentrated red grape juice 1, as measured using a digital refractometer, was 67.8.

[0060] [Production of fruit wine (red wine) fermented with high-temperature reheated concentrated red grape juice] Fruit wine samples (red wine) were prepared using the concentrated red grape juice reheated at high temperatures obtained according to the procedure described above. Specifically, concentrated red grape juice, concentrated red grape juice reheated at high temperatures, and crystalline glucose were first prepared. The concentrated red grape juice, concentrated red grape juice, and crystalline glucose were then mixed to obtain mixtures with Brix values ​​derived from the concentrated red grape juice, concentrated red grape juice, and crystalline glucose, as shown in Table 3. The total Brix of each mixture was 23.20°C. Yeast was then added to each mixture, and the mixture was fermented at 23°C until the sugars were consumed, yielding the fermented products, i.e., fruit wine samples, of Test Plots 2-1 to 2-7. The fruit wine samples of Test Plots 2-1 to 2-7 contained less concentrated red grape juice than Test Plot A, but were obtained by fermenting mixtures containing concentrated red grape juice reheated at high temperatures. In Table 3, the fruit wine samples of Test Plots A and B are the same as the fruit wine samples of Test Plots A and B prepared in Example 1, respectively.

[0061] [Table 3]

[0062] Nine well-trained panelists, experienced in evaluating fruit wines, gave scores for each of the fruit wine samples in test areas A and B and test areas 2-1 to 2-7 in terms of aroma intensity, aroma complexity, lingering aroma and flavor, and bitterness, using the same method as in Example 1.

[0063] The results shown in Table 3 indicate that the fruit wine samples from Test Group B received significantly lower evaluation scores for aroma intensity, aroma complexity, and aroma and aftertaste intensity compared to the fruit wine samples from Test Group A. On the other hand, the fruit wine samples from Test Groups 2-3 to 2-6 received either no significant difference or significantly higher evaluation scores for aroma intensity, aroma complexity, aroma and aftertaste intensity, and bitterness compared to the fruit wine samples from Test Group A. This indicates that the fruit wine samples from Test Groups 2-1 and 2-2 received significantly lower evaluation scores for aroma intensity, aroma complexity, and aroma and aftertaste intensity. Furthermore, the fruit wine samples from Test Group 2-7 received significantly higher evaluation scores for aroma intensity, aroma complexity, and aroma and aftertaste intensity compared to the fruit wine samples from Test Group A, but also received significantly higher evaluation scores for bitterness (i.e., the bitterness was perceived as significantly stronger).

[0064] The production costs (relative percentages when the cost of test area A is set at 100) of each fruit wine sample for test areas A and B and test areas 2-1 to 2-7 are shown in Table 3. The production costs of each fruit wine sample were calculated by assuming that the price of the high-temperature reheated concentrated red grape juice was three times the price of the concentrated red grape juice.

[0065] The results shown in Table 3 show that the fruit wine sample in Test Area A was made using a mixture containing a large amount of concentrated red grape juice to sufficiently improve the flavor, resulting in a significantly higher cost compared to the fruit wine sample in Test Area B. On the other hand, the fruit wine samples in Test Areas 2-1 to 2-7 were made using a mixture containing high-temperature reheated concentrated red grape juice to sufficiently improve the flavor, and the amount of high-temperature reheated concentrated red grape juice used was limited, thereby preventing a significant increase in cost compared to Test Area B and also preventing a significant increase in cost compared to Test Area A.

[0066] From the above results, it can be said that the fruit wine samples of Test Plots 2-3 to 2-6 were produced at lower production costs than the fruit wine sample of Test Plot A, and had similarly improved flavor.

[0067] Example 3: Examination of the effect of low-temperature reheated concentrated white grape juice on flavor improvement Concentrated white grape juice reheated at low temperature was prepared according to the following procedure, and the prepared concentrated white grape juice reheated at low temperature was added to concentrated red grape juice, followed by fermentation to obtain red wine. An investigation was conducted into whether the obtained red wine had an effect of improving the flavor.

[0068] [Production of concentrated white grape juice by low-temperature reheating] Concentrated Chardonnay grape juice was heated in a steam boiler at 100°C for 60 minutes to obtain reheated concentrated white grape juice (also referred to as "low-temperature reheated concentrated white grape juice"). The optical densities (OD430 and OD530) of the low-temperature reheated concentrated white grape juice, as measured using a UV-visible spectrophotometer, were 6.7 and 1.1, respectively, and the ratio (OD430 / OD530) was 6.09. The Brix value of the low-temperature reheated concentrated white grape juice, as measured using a digital refractometer, was 67.1.

[0069] [Production of fruit wine (red wine) fermented with low-temperature reheated concentrated white grape juice] Fruit wine samples (red wine) were prepared using the low-temperature reheated concentrated white grape juice obtained according to the procedure described above. Specifically, concentrated red grape juice, low-temperature reheated concentrated white grape juice, and crystalline glucose were first prepared. The low-temperature reheated concentrated white grape juice, concentrated red grape juice, and crystalline glucose were then mixed to obtain mixtures with Brix values ​​derived from each of the juices shown in Table 4. The total Brix of each mixture was 23.20°C. Yeast was then added to each mixture, and fermentation was carried out at 23°C until the sugars were consumed, yielding the fermented products, i.e., fruit wine samples, for Tests A and B and Tests 3-1 to 3-5. The fruit wine sample in test area A was obtained by fermenting a mixture that did not contain low-temperature reheated concentrated white grape juice but had a high content of concentrated red grape juice; the fruit wine sample in test area B was obtained by fermenting a mixture that did not contain low-temperature reheated concentrated white grape juice and had a lower content of concentrated red grape juice than test area A; and the fruit wine samples in test areas 3-1 to 3-5 were obtained by fermenting a mixture that had a lower content of concentrated red grape juice than test area A but contained low-temperature reheated concentrated white grape juice.

[0070] [Table 4]

[0071] Nine well-trained panelists, experienced in evaluating fruit wines, evaluated each of the fruit wine samples in test areas A and B and test areas 3-1 to 3-5 in terms of aroma intensity, aroma complexity, lingering aroma and flavor, and bitterness using the same method as in Example 1.

[0072] The results shown in Table 4 indicate that the fruit wine samples from Test Group B received significantly lower ratings for aroma intensity, aroma complexity, and aroma and aftertaste intensity than the fruit wine samples from Test Group A. Furthermore, the fruit wine samples from Test Groups 3-1 to 3-3 did not receive significantly different bitterness ratings compared to the fruit wine samples from Test Group A. That is, they had the same bitterness intensity as the fruit wine samples from Test Group A, but received significantly lower ratings for at least one of aroma intensity, aroma complexity, and aroma and aftertaste intensity compared to the fruit wine samples from Test Group A. On the other hand, the fruit wine samples from Test Groups 3-4 and 3-5 did not receive significantly different bitterness ratings compared to the fruit wine samples from Test Group A, and received either significantly higher or no significant differences in aroma intensity, aroma complexity, and aroma and aftertaste intensity compared to the fruit wine samples from Test Group A. That is, they were found to have flavors that were comparable to or superior to the fruit wine samples from Test Group A.

[0073] The production costs (relative percentages when the cost of test area A is set at 100) of each fruit wine sample for test areas A and B and test areas 3-1 to 3-5 are shown in Table 4. The production costs of each fruit wine sample were calculated by assuming that the price of low-temperature reheated concentrated white grape juice was three times the price of concentrated red grape juice.

[0074] The results shown in Table 4 indicate that the fruit wine sample in Test Area A was made using a mixture containing a large amount of concentrated red grape juice to sufficiently improve the flavor, resulting in a significantly higher cost than the fruit wine sample in Test Area B. On the other hand, the fruit wine samples in Test Areas 3-1 to 3-5 were made using a mixture containing low-temperature reheated white grape concentrated juice to sufficiently improve the flavor, and the amount of high-temperature reheated concentrated white grape juice used was limited, thereby preventing a significant increase in cost compared to Test Area B and also preventing a significant increase in cost compared to Test Area A.

[0075] From the above results, it can be said that the fruit wine samples of test areas 3-4 and 3-5 were produced at lower production costs than the fruit wine sample of test area A, while having an equally improved flavor.

[0076] Example 4: Examination of the effect of low-temperature reheated concentrated red grape juice on flavor improvement Concentrated red grape juice reheated at low temperature was prepared according to the following procedure, and the prepared concentrated red grape juice reheated at low temperature was added to concentrated red grape juice, followed by fermentation to obtain red wine. An investigation was conducted into whether the obtained red wine had an effect of improving the flavor.

[0077] [Production of concentrated red grape juice by low-temperature reheating] Concentrated Cabernet Sauvignon grape juice was heated in a steam boiler at 100°C for 60 minutes to obtain reheated concentrated red grape juice (also called "low-temperature reheated concentrated red grape juice"). The optical densities (OD430 and OD530) of the low-temperature reheated concentrated red grape juice, as measured using a UV-Vis spectrophotometer, were 12.7 and 7.4, respectively, and the ratio (OD430 / OD530) was 1.72. The Brix value of the low-temperature reheated concentrated red grape juice, as measured using a digital refractometer, was 64.7.

[0078] [Production of fruit wine (red wine) fermented with low-temperature reheated concentrated red grape juice] Fruit wine samples (red wine) were prepared using the low-temperature reheated concentrated red grape juice obtained according to the procedure described above. Specifically, concentrated red grape juice, low-temperature reheated concentrated red grape juice, and crystalline glucose were first prepared. The low-temperature reheated concentrated red grape juice, concentrated red grape juice, and crystalline glucose were then mixed to obtain mixtures with Brix values ​​derived from each of the juices as shown in Table 5. The total Brix of each mixture was 23.20°C. Yeast was then added to each mixture, and fermentation was carried out at 23°C until the sugars were consumed, yielding the fermented products, i.e., fruit wine samples, for Tests A and B and Tests 4-1 to 4-5. The fruit wine sample of test area A did not contain low-temperature reheated concentrated red grape juice but was obtained by fermenting a mixture with a high content of concentrated red grape juice; the fruit wine sample of test area B did not contain low-temperature reheated concentrated red grape juice and was obtained by fermenting a mixture with a lower content of concentrated red grape juice than test area A; and the fruit wine samples of test areas 4-1 to 4-5 were obtained by fermenting a mixture with a lower content of concentrated red grape juice than test area A but containing low-temperature reheated concentrated red grape juice.

[0079] [Table 5]

[0080] Nine well-trained panelists, experienced in evaluating fruit wines, gave scores for each of the evaluation items of aroma intensity, aroma complexity, lingering aroma and flavor, and bitterness for each of the fruit wine samples in test areas A and B and test areas 4-1 to 4-5 using the same method as in Example 1.

[0081] The results shown in Table 5 indicate that the fruit wine samples from Test Group B received significantly lower ratings for aroma intensity, aroma complexity, and aroma and aftertaste intensity than the fruit wine samples from Test Group A. Furthermore, the fruit wine samples from Test Groups 4-1 and 4-2 did not receive significantly different bitterness ratings compared to the fruit wine samples from Test Group A. That is, they had the same bitterness intensity as the fruit wine samples from Test Group A, but received significantly lower ratings for at least one of aroma intensity, aroma complexity, and aroma and aftertaste intensity compared to the fruit wine samples from Test Group A. On the other hand, the fruit wine samples from Test Groups 4-3 to 4-5 did not receive significantly different bitterness ratings compared to the fruit wine samples from Test Group A, and received either significantly higher or no significant differences in aroma intensity, aroma complexity, and aroma and aftertaste intensity compared to the fruit wine samples from Test Group A. That is, they were found to have flavors that were comparable to or superior to the fruit wine samples from Test Group A. Furthermore, the bitterness scores of the fruit wine samples from test areas 4-2 to 4-5 were not significantly different from those of the fruit wine sample from test area A, meaning that the bitterness intensity was equivalent to that of the fruit wine sample from test area A.

[0082] The production costs (relative percentages when the cost of test area A is set at 100) of each fruit wine sample for test areas A and B and test areas 4-1 to 4-5 are shown in Table 5. The production costs of each fruit wine sample were calculated by assuming that the price of the low-temperature reheated concentrated red grape juice was three times the price of the concentrated red grape juice.

[0083] The results shown in Table 5 indicate that the fruit wine sample in Test Area A was made using a mixture containing a large amount of concentrated red grape juice to sufficiently improve the flavor, resulting in a significantly higher cost compared to the fruit wine sample in Test Area B. On the other hand, the fruit wine samples in Test Areas 4-1 to 4-5 were made using a mixture containing low-temperature reheated concentrated red grape juice to sufficiently improve the flavor, and the amount of low-temperature reheated concentrated red grape juice used was limited, thereby preventing a significant increase in cost compared to Test Area B and also preventing a significant increase in cost compared to Test Area A.

[0084] From the above results, it can be said that the fruit wine samples of Test Areas 4-3 to 4-5 were produced at lower production costs than the fruit wine sample of Test Area A, and had an improved flavor to the same extent.

Claims

1. A fruit wine containing a fermented product obtained by fermenting a mixture containing fruit juice and reheated concentrated grape juice, The reheated concentrated grape juice is a reheated concentrated grape juice obtained by a production method including a step of dry-heating concentrated grape juice at 110 to 150°C for 10 to 30 minutes, The content of reheated concentrated grape juice in the mixture is 0.5 to 5 g / L. The fruit wine.

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

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

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

5. The fruit wine according to claim 1, wherein the reheated concentrated grape juice has a Brix value of 60 to 70.

6. The fruit wine according to claim 1, wherein the fruit wine is wine.

7. A method for producing fruit wine, Fermenting the mixture of juice and reheated concentrated grape juice. Including, The reheated concentrated grape juice is a reheated concentrated grape juice obtained by a production method including a step of dry-heating concentrated grape juice at 110 to 150°C for 10 to 30 minutes, The content of reheated concentrated grape juice in the mixture is 0.5 to 5 g / L. The manufacturing method.

8. A method for improving the flavor of fruit wine, comprising: Fermenting the mixture of juice and reheated concentrated grape juice. Including, The reheated concentrated grape juice is a reheated concentrated grape juice obtained by a production method including a step of dry-heating concentrated grape juice at 110 to 150°C for 10 to 30 minutes, The content of reheated concentrated grape juice in the mixture is 0.5 to 5 g / L. The method.

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