Fruit wine with improved and enhanced flavor, and method for producing the same.

Abstract

The object of the present invention is to provide a fruit wine containing grape juice as a raw material, which is free of sulfites, and which has improved flavor (specifically, an improved sweet honey-like aroma and fruity aftertaste), as well as a method for producing the same. [Solution] A fruit wine containing grape juice as a raw material, without added sulfites, wherein the acetaldehyde content is 10 to 20 ppm and the succinic acid content is 300 to 800 ppm.

Description

Technical Field

[0001] The present invention relates to a sulfurous acid-free fruit wine containing grape juice as a raw material, the fruit wine having an improved flavor (specifically, an improved sweet honey-like scent and fruit aftertaste), and a method for producing the same. The fruit wine of the present invention can be labeled as free of antioxidant (sulfite).

Background Art

[0002] Conventionally, in fruit wines such as wine, it is known to add sulfurous acid (sulfur dioxide, potassium pyrosulfite, potassium hydrogen sulfite, etc.) to suppress oxidation and microbial contamination. Sulfurous acid is also known to have effects such as promoting the elution of red pigments from the fruit skins that are the raw materials of fruit wine to color the fruit wine and clarifying the fruit juice, in addition to suppressing oxidation and microbial contamination.

[0003] In fruit wine, since oxygen in the air dissolves during the production process, ethanol in the fruit wine after production is oxidized by the oxygen contained in the fruit wine, and excessive acetaldehyde is generated, which may cause a green odor in the fruit wine. In addition, fruit wine contains various compounds (aroma components) that cause its desirable aroma, but when these are oxidized, the desirable aroma may be attenuated, or on the other hand, an undesirable aroma (off-flavor) may increase. For example, it is known that the aroma is impaired by the progress of oxidation events in red wine without the addition of sulfurous acid (for example, Non-Patent Document 1).

[0004] However, sulfites have been linked to allergic reactions and carcinogenicity, and have been pointed out as potentially affecting human health. In particular, with the recent rise in health consciousness, there is a growing demand for fruit wines that do not contain sulfites or contain as little sulfite as possible. Therefore, efforts are being made to remove as much sulfite as possible generated during the fruit wine manufacturing process, or to reduce or eliminate the addition of sulfites to fruit wines. As a method for improving the flavor of fruit wines, such as sulfite-free fruit wines, Patent Document 1 describes a method for suppressing off-flavors caused by 2-acetylthiazole and / or 2-acetyl-1-pyrroline in fruit wines by adjusting the concentration of hexanal in the fruit wine to 25-250 ppb by mass. [Prior art documents] [Patent Documents]

[0005] [Patent Document 1] Japanese Patent Publication No. 2023-183861 [Non-patent literature]

[0006] [Non-Patent Document 1] OENO One, 2020, 54, 2, 687-697 [Overview of the Initiative] [Problems that the invention aims to solve]

[0007] The object of the present invention is to provide a fruit wine containing grape juice as a raw material, which is free of sulfites, and which has improved flavor (specifically, an improved sweet honey-like aroma and fruity aftertaste), as well as a method for producing the same. [Means for solving the problem]

[0008] As a result of diligent research to solve the above problems, the inventors of the present invention have found that in a fruit wine containing grape juice as a raw material and without added sulfites, the flavor of the fruit wine can be improved (specifically, the sweet, honey-like aroma and fruity aftertaste can be enhanced) by setting the acetaldehyde concentration to 10-20 ppm and the succinic acid concentration to 300-800 ppm, thus completing the present invention.

[0009] In other words, the present invention provides the following inventions, etc. [1] A fruit wine containing grape juice as an ingredient, without added sulfites, The fruit wine having an acetaldehyde concentration of 10-20 ppm and a succinic acid concentration of 300-800 ppm; [2] The fruit wine described in [1] above, wherein the acetic acid content is 100 ppm or less; [3] White wine, or fruit wine as described in [1] or [2] above; [4] A method for producing fruit wine that contains grape juice as an ingredient and does not contain sulfites, The manufacturing method comprising preparing the fruit wine such that the acetaldehyde content in the fruit wine is 10 to 20 ppm and the succinic acid content is 300 to 800 ppm; [5] The manufacturing method according to [4] above, further comprising preparing the fruit wine such that the acetic acid content is 100 ppm or less; [6] A method for improving the flavor of fruit wine containing grape juice as an ingredient and without added sulfites, The method comprising preparing the fruit wine such that the acetaldehyde content in the fruit wine is 10 to 20 ppm and the succinic acid content is 300 to 800 ppm; [7] The method according to [6] above, further comprising preparing the fruit wine such that the acetic acid content is 100 ppm or less; [Effects of the Invention]

[0010] According to the present invention, it is possible to provide a fruit wine containing grape juice as a raw material, which is free of sulfites, and in which the flavor has been improved (specifically, the sweet honey-like aroma and fruity aftertaste have been enhanced), as well as a method for producing the same. [Modes for carrying out the invention]

[0011] The present invention [1] A fruit wine containing grape juice as an ingredient, without added sulfites, having an acetaldehyde concentration of 10-20 ppm and a succinic acid concentration of 300-800 ppm (hereinafter also referred to as "the fruit wine of the present invention"); [2] A method for producing fruit wine that contains grape juice as an ingredient and does not contain sulfites, The manufacturing method (hereinafter also referred to as "the manufacturing method of the present invention") includes preparing the fruit wine such that the acetaldehyde content in the fruit wine is 10 to 20 ppm and the succinic acid content is 300 to 800 ppm. [3] A method for improving the flavor of fruit wine containing grape juice as an ingredient and without added sulfites, The method (hereinafter also referred to as "the improved method of the present invention") includes preparing the fruit wine such that the acetaldehyde content in the fruit wine is 10 to 20 ppm and the succinic acid content is 300 to 800 ppm. This includes embodiments such as the following. In this specification, "ppm (parts per million)" represents the mass per unit volume (w / v).

[0012] (Fruit wine) The fruit wine of the present invention is a fruit wine containing grape juice as a raw material, without the addition of sulfites, having an acetaldehyde concentration of 10 to 20 ppm and a succinic acid concentration of 300 to 800 ppm.

[0013] As used herein, the term "fruit wine" refers to a fermented beverage obtained by subjecting grape juice used as a raw material to alcoholic fermentation by the action of yeast, and a beverage containing such a fermented beverage as a main raw material. As the fermentation raw material used in the fruit wine of the present invention, grape juice may be used alone, or in addition to grape juice, fruit juices such as apple juice, peach juice, grapefruit juice, pineapple juice, and mango juice may be appropriately combined and used. As long as the above definition is satisfied, the fruit wine in the present invention is not limited to the category based on laws such as the Liquor Tax Law, but the scope of the fruit wine in the present invention includes fruit wine, sweet fruit wine, liqueur, and other brewed wines according to the Japanese Liquor Tax Law. Note that the grape juice used in the fruit wine of the present invention may be the juice of grapes other than white grapes, but white grape juice (that is, white grape juice) is preferably mentioned. White grape juice can generally be produced by removing the stems and crushing white grapes and then immediately squeezing the juice.

[0014] As described above, the fruit wine of the present invention contains grape juice as a raw material. The "grape juice" in the present invention is not particularly limited as long as it is grape juice, but it is preferable to contain concentrated grape juice and / or concentrated reduced grape juice. Concentrated grape juice refers to a product obtained by removing the moisture in grape juice by a heating concentration method, a freezing concentration method, etc. to increase the concentration of the juice with respect to straight grape juice. Concentrated reduced grape juice refers to a juice obtained by diluting concentrated grape juice with water or the like so as to have a concentration equivalent to that of straight grape juice in terms of calculation. In the fruit wine of the present invention, when concentrated grape juice or concentrated reduced grape juice is used as a raw material, it is expected that the quality stability will be improved compared to the case where the squeezed juice of the fruit is used as it is. Also, in concentrated grape juice and concentrated reduced grape juice, the composition of volatile aroma components is different from that of the squeezed juice of the fruit, and there may be a feeling of lack of fruit-like aroma and taste. Therefore, from the viewpoint of enjoying more of the effects of the present invention, it is preferable that the fruit wine contains concentrated grape juice and / or concentrated reduced grape juice as a raw material.

[0015] For the fruit wine of the present invention, as raw materials, only straight juice may be used, only concentrated grape juice may be used, only concentrated and reduced grape juice may be used, concentrated grape juice and straight grape juice may be used in combination, concentrated and reduced grape juice and straight grape juice may be used in combination, concentrated grape juice and concentrated and reduced grape juice may be used in combination, or concentrated grape juice, concentrated and reduced grape juice, and straight grape juice may be used in combination. However, from the perspective of enjoying more of the effects of the present invention, it is preferably to use only concentrated grape juice, only concentrated and reduced grape juice, use concentrated grape juice and straight grape juice in combination, use concentrated and reduced grape juice and straight grape juice in combination, use concentrated grape juice and concentrated and reduced grape juice in combination, or use concentrated grape juice, concentrated and reduced grape juice, and straight grape juice in combination.

[0016] The concentrated grape juice or concentrated and reduced grape juice may be non-thermally sterilized or thermally sterilized. Examples of non-thermal sterilization include filtration sterilization using a membrane filter or hollow fiber, ultraviolet sterilization, etc. Examples of thermal sterilization include high-temperature sterilization performed at 100°C or higher and low-temperature sterilization performed at less than 100°C.

[0017] When using concentrated and reduced grape juice, usually the concentrated grape juice is diluted with water or the like, but it can be adjusted and diluted so that the juice ratio is at least 50%, preferably at least 60%, more preferably at least 80%, and particularly preferably 100% with respect to the original juice (juice before concentration). That is, for example, when using a 10-fold concentrated juice, it can be assumed that by diluting this 10-fold, the juice ratio is adjusted to 100% with respect to the original juice (juice before concentration).

[0018] In the present invention, wine is a preferred fruit wine. In the present invention, "wine" may refer to a fermented beverage made primarily from grape juice, a beverage containing the fermented beverage as its main ingredient, or a beverage further blended with fruit juice or the like in the fermented beverage. There are no particular limitations on the type of wine, but examples include white wine and sparkling wine.

[0019] Another preferred embodiment of the fruit wine in the present invention includes a fruit wine (preferably wine, more preferably white wine) containing concentrated grape juice and / or concentrated reconstituted grape juice as raw materials, and a beverage containing such fruit wine as the main raw material, with a fruit wine (preferably wine, more preferably white wine) containing concentrated grape juice and / or concentrated reconstituted grape juice as the main raw material being more preferred. In this specification, "beverage B containing a certain beverage A as the main raw material" refers to a beverage in which beverage A is contained in an amount of 5% or more by mass, 10% or more by mass, 15% or more by mass, 20% or more by mass, 25% or more by mass, 30% or more by mass, 35% or more by mass, 40% or more by mass, 45% or more by mass, 50% or more by mass, 55% or more by mass, 60% or more by mass, 65% or more by mass, 70% or more by mass, 75% or more by mass, 80% or more by mass, 85% or more by mass, 90% or more by mass, or 95% or more by mass, relative to the total amount of beverage B.

[0020] (No added sulfites) The fruit wine of the present invention is a fruit wine without added antioxidants (sulfites), that is, a fruit wine in which sulfites are not added as an additive (e.g., antioxidant) at any stage of the manufacturing process. More specifically, it is a fruit wine in which raw materials that substantially do not contain sulfites, such as grape juice, are used, and sulfites are not added as an additive (e.g., antioxidant) at any stage of the manufacturing process, whether it is before the grape juice fermentation process (i.e., the fermentation process), the fermentation process, or the manufacturing process after the fermentation process. Note that "no added antioxidants (sulfites)" in "fruit wine without added antioxidants (sulfites)" does not exclude the addition of antioxidants other than sulfites (e.g., ascorbic acid), and the fruit wine of the present invention may or may not contain antioxidants other than sulfites. In this specification, "sulfite" means a sulfur oxoacid represented by the chemical formula H2SO3, and is a concept that also includes sulfites. Examples of sulfites are not particularly limited, but include sodium sulfite, potassium sulfite, potassium pyrosulfite, sodium bisulfite, potassium bisulfite, ammonium sulfite, ammonium bisulfite, and ferrous sulfite. Generally, in fruit wines containing sulfites, sulfites are represented by bisulfite ions (HSO3). - ), sulfite ions (SO3 2- It can exist as a free form containing ) and sulfurous acid (H2SO3), or as a bound form bonded to a carbonyl compound such as acetaldehyde. Specific examples of "not adding sulfurous acid" include not adding sulfurous acid salts, not adding sulfur dioxide (e.g., anhydrous sulfurous acid, sulfur dioxide gas), and not fumigating fruit wine containers (e.g., barrels) with sulfur. As mentioned above, the fruit wine of the present invention is a fruit wine without added sulfites. However, since sulfites may be produced in small amounts by yeast during the fermentation process, the "sulfite-free fruit wine" in the present invention does not necessarily have to be a fruit wine that contains absolutely no sulfites. In this specification, "sulfite-free fruit wine" refers to fruit wine having a total sulfite content of, for example, 0 to 30 ppm, preferably 0 to 20 ppm, more preferably 0 to 10 ppm, and even more preferably 0 to 5 ppm. In the present invention, "total sulfite content" means the total amount of free sulfites and bound sulfites.

[0021] In this invention, the total sulfur dioxide content in fruit wine can be measured by the aeration distillation titration method (the so-called "Rankine method"), which is an analytical method prescribed by the National Tax Agency of Japan.

[0022] (Acetaldehyde) As described above, the fruit wine of the present invention contains acetaldehyde at a predetermined concentration. The source of the acetaldehyde is not particularly limited as long as it is acceptable in the field of food and beverages; for example, it may be extracted from plants, a chemically synthesized product, a commercially available product, or derived from raw materials.

[0023] The acetaldehyde content in the fruit wine of the present invention is not particularly limited as long as it is between 10 and 20 ppm, but from the viewpoint of obtaining a greater amount of sweet, honey-like aroma, concentrations of 12 ppm or more, 13 ppm or more, 14 ppm or more, 15 ppm or more, and 16 ppm or more are preferred.

[0024] The method for adjusting the acetaldehyde content in the fruit wine of the present invention is not particularly limited, but examples include selecting (e.g., sorting) fermentation yeast and selecting fermentation conditions (e.g., controlling the fermentation temperature).

[0025] The concentration of acetaldehyde in fruit wine can be measured by known methods, such as those using gas chromatography.

[0026] (Succinic acid) As described above, the fruit wine of the present invention contains succinic acid at a predetermined concentration. The source of the succinic acid is not particularly limited as long as it is acceptable in the field of food and beverages, for example, it may be extracted from plants or animals, a chemically synthesized product, a commercially available product, or derived from raw materials.

[0027] The succinic acid content in the fruit wine of the present invention is not particularly limited as long as it is between 300 and 800 ppm, but from the viewpoint of obtaining a sweet, honey-like aroma and a lingering fruity aftertaste, concentrations of 400 ppm or more, 500 ppm or more, 550 ppm or more, 600 ppm or more, and 700 ppm or more are preferred.

[0028] The method for adjusting the succinic acid content in the fruit wine of the present invention is not particularly limited, but examples include the selection of fermentation yeast (e.g., sorting), the selection of fermentation conditions (e.g., the type and amount of fermentation aids added, and the control of the fermentation temperature). Examples of the aforementioned fermentation aids include those that supplement the nitrogen source and those that supplement vitamins.

[0029] The concentration of succinic acid in fruit wine can be measured by known methods, such as those using high-performance liquid chromatography.

[0030] (acetic acid) The acetic acid content in the fruit wine of the present invention is not particularly limited, but from the viewpoint of obtaining a sweet, honey-like aroma and a lingering fruity aftertaste, it is preferably 100 ppm or less, and more preferably 90 ppm or less, 80 ppm or less, 70 ppm or less, and 60 ppm or less. The lower limit of the acetic acid content is not particularly limited, but examples include 0 ppm or more, 10 ppm or more, 20 ppm or more, 30 ppm or more, and 40 ppm or more.

[0031] The method for adjusting the acetic acid content in the fruit wine of the present invention is not particularly limited, but examples include selecting a fermentation yeast (e.g., selecting a yeast that produces little acetic acid) and selecting fermentation conditions (e.g., controlling the fermentation temperature and refraining from adding excessive nutrients to slow down the rate of alcohol production).

[0032] The concentration of acetic acid in fruit wine can be measured by known methods, such as gas chromatography or high-performance liquid chromatography.

[0033] (Alcohol content) The alcohol content of the fruit wine of the present invention is not particularly limited, but the lower limit of the alcohol content is preferably 1v / v% or more, 2v / v% or more, 3v / v% or more, 4v / v% or more, 5v / v% or more, 6v / v% or more, 7v / v% or more, 8v / v% or more, 9v / v% or more, and 10v / v% or more. The upper limit of the alcohol content is preferably 22v / v% or less, 20v / v% or less, 18v / v% or less, 16v / v% or less, 15v / v% or less, and 14v / v% or less. Typically, the range of alcohol content of the fruit wine of the present invention is preferably 1~20v / v%, 3~18v / v%, 5~16v / v%, 7~15v / v%, and 8~14v / v%. Any known method can be used to adjust the alcohol content, such as adjusting the amount of added alcohol component.

[0034] In this specification, the term "alcohol" means ethanol unless otherwise specified. In this specification, the alcohol content of fruit wine can be measured by any known method, for example, by a vibrating densimeter. Specifically, the fruit wine can be distilled by direct heat, the density of the resulting distillate at 15°C can be measured, and the alcohol content can be calculated using "Table 2: Conversion Table of Alcohol Content, Density (15°C), and Specific Gravity (15 / 15°C)," which is an appendix to the National Tax Agency's prescribed analytical method (National Tax Agency Instruction No. 6 of 2007, revised June 22, 2007). For low alcohol concentrations of less than 1.0%, commercially available alcohol measuring devices or gas chromatography may be used. If the fruit wine contains carbon dioxide, the carbon dioxide can be removed by filtration or ultrasound before preparing the sample for measurement.

[0035] (Carbon dioxide) The fruit wine of the present invention may contain carbon dioxide. For example, carbon dioxide generated during the fermentation process may be dissolved in the fruit wine. Carbon dioxide can also be added to the fruit wine using methods commonly known to those skilled in the art. Specifically, carbon dioxide may be dissolved in the fruit wine under pressure, mixed in piping using a mixer such as a carbonator, the carbon dioxide may be absorbed into the fruit wine by spraying it into a tank filled with carbon dioxide, or the fruit wine may be mixed with carbonated water, but is not limited to these methods. Furthermore, the carbon dioxide pressure can be adjusted using these means as appropriate.

[0036] The carbon dioxide pressure can be measured by known methods. For example, it can be measured using the GVA-500A gas volume measuring device manufactured by Kyoto Electronics Manufacturing Co., Ltd. More specifically, the sample temperature is set to 20°C, and after degassing (snifting) and shaking the air inside the container using the gas volume measuring device, the carbon dioxide pressure is measured. In this specification, unless otherwise specified, the carbon dioxide pressure is measured by this method.

[0037] The carbon dioxide pressure of the fruit wine of the present invention is not particularly limited, but the gas pressure after sniffing the fruit wine at a liquid temperature of 20°C is preferably 0.7 to 3.5 kgf / cm². 2 , more preferably 0.8~2.8 kgf / cm² 2 More preferably 0.8 to 2.5 kgf / cm² 2 That is the case.

[0038] (pH) The pH of the fruit wine of the present invention is not particularly limited, but is preferably 2.5 to 4.0, and more preferably 2.8 to 3.5. The pH of the fruit wine can be adjusted using a pH adjusting agent. Specific examples of pH adjusting agents include tartaric acid, citric acid, sodium citrate (trisodium citrate, etc.), sodium carbonate, sodium bicarbonate, malic acid, phosphoric acid, gluconic acid, etc. Tartaric acid, citric acid, sodium citrate (trisodium citrate, etc.), sodium carbonate, sodium bicarbonate, and malic acid are preferred, with tartaric acid being more preferred. In this specification, the pH value is measured at 20°C. The pH of a beverage can be measured by conventional methods using a pH meter or the like.

[0039] (optional ingredient) The fruit wine of the present invention may contain additives commonly used in beverages, such as sweeteners, vitamins, pigments, colorants, emulsifiers, amino acids (alanine, glycine, glutamic acid, etc.), inorganic salts (calcium carbonate, potassium carbonate, sodium carbonate, etc.), extracts, pH adjusters, etc. Sugars, pigments, inorganic salts, and extracts are particularly preferred as they are permitted additions to fruit wine (including sweetened fruit wine) under the Liquor Tax Law.

[0040] (container) The fruit wine of the present invention can be packaged as a beverage (packaged fruit wine). Packaged beverages are preferable because they allow for stable storage over a long period. The container for the packaged beverage is not particularly limited; any commonly used container can be used, such as metal containers, resin containers, paper containers, or glass containers. Specifically, examples include metal containers such as aluminum cans and steel cans, resin containers such as PET (polyethylene terephthalate) bottles, paper containers such as paper cartons, and glass containers such as glass bottles. Among these, glass bottles or PET bottles are preferred, and the fruit wine can be packaged in glass bottles or PET bottles.

[0041] (Sterilization treatment) The fruit wine of the present invention may or may not undergo sterilization treatment. Examples of sterilization treatments include heat sterilization and non-heat sterilization, of which heat sterilization is preferred. Heat sterilization can be performed, for example, at 85°C for 30 seconds or more, or at 50-60°C for 10 minutes or more (for example, 10 minutes). Examples of non-heat sterilization include filtration sterilization using a membrane filter or hollow fiber, and ultraviolet sterilization. Furthermore, as described above, when the fruit wine of the present invention is packaged as a beverage, an aseptic filling method can be used regardless of whether or not sterilization treatment is performed, and an aseptically filled beverage can be produced.

[0042] (Method of producing fruit wine) The present invention relates to a method for producing fruit wine without added sulfites, which contains grape juice as a raw material. The manufacturing method is not particularly limited, as long as it includes preparing the fruit wine such that the acetaldehyde content in the fruit wine is 10 to 20 ppm and the succinic acid content is 300 to 800 ppm.

[0043] The present invention relates to a method for producing a sulfite-free fruit wine containing grape juice as a raw material, and can be produced by a general method for producing a sulfite-free fruit wine containing grape juice as a raw material, except that the fruit wine is prepared so that the acetaldehyde concentration in the fruit wine is 10 to 20 ppm and the succinic acid concentration is 300 to 800 ppm. A general method for producing a sulfite-free fruit wine containing grape juice as a raw material is well known, and for example, it can be produced by adding yeast to the fruit juice and fermenting it without adding sulfites, and then, if necessary, steps such as lees removal, filtration and bottling can be carried out.

[0044] In the present invention, there are no particular limitations on the method for setting the concentrations of acetaldehyde and succinic acid in the fruit wine within a predetermined range, as described above. Similarly, there are no particular limitations on the method for setting the concentration of acetic acid in the fruit wine within a predetermined range, as described above.

[0045] (Methods to improve the flavor of fruit wine) The present invention provides an improvement method for improving the flavor of a fruit wine containing grape juice as a raw material and without added sulfites. The method is not particularly limited, as long as it includes preparing the fruit wine such that the acetaldehyde content in the fruit wine is 10 to 20 ppm and the succinic acid content is 300 to 800 ppm.

[0046] (Fruit wine with improved flavor and aroma) The fruit wine of the present invention is a fruit wine with improved flavor, specifically a fruit wine with an enhanced sweet honey-like aroma and fruity aftertaste. In the present invention, "sweet honey-like aroma" means a sweet, honey-like aroma. In the present invention, "fruity aftertaste" means a sustained fruity taste. In this specification, as a fruit wine with "improved flavor" (i.e., enhanced sweet honey-like aroma and fruity aftertaste), a preferred example is a fruit wine with "improved flavor" (i.e., enhanced sweet honey-like aroma and fruity aftertaste) compared to a fruit wine with an acetaldehyde content of less than 10 ppm (preferably 7 ppm or less, 5 ppm or less, or 3 ppm or less) and a succinic acid content of less than 300 ppm (preferably 250 ppm or less, 210 ppm or less, or 180 ppm or less) (hereinafter also referred to as "control fruit wine"). As mentioned above, preferred control fruit wines include those in which the acetaldehyde concentration is less than 10 ppm, the succinic acid concentration is less than 300 ppm, and the acetic acid concentration is more than 100 ppm (preferably 120 ppm or more, or 150 ppm or more). In a given fruit wine, whether the flavor has improved (i.e., whether the sweet, honey-like aroma and fruity finish have improved), and to what extent, can be easily and clearly determined, for example, by a trained panel of several people, using the degree of sweet, honey-like aroma and fruity finish in a control fruit wine as a baseline. In such sensory evaluations, the average of the evaluations from multiple panel members may be used.

[0047] The present invention will be specifically described based on the following examples, but the present invention is not limited to these examples. [Examples]

[0048] Test 1. [Effects of acetaldehyde and succinic acid in white wine containing grape juice as an ingredient and without added sulfites] The following experiment investigated the effects of acetaldehyde and succinic acid on white wine containing grape juice as an ingredient, without the addition of sulfites.

[0049] (1. Preparation of fruit wine samples) The following white wines were prepared as control fruit wine samples, containing concentrated and reconstituted grape juice as an ingredient and without added sulfites. White wine; acetaldehyde concentration 6.7 ppm, succinate concentration 207 ppm, acetic acid concentration 100 ppm, alcohol concentration 8.0% (v / v), total sulfur dioxide concentration 25 ppm

[0050] [Method for measuring acetaldehyde] (1) Measuring equipment and measurement conditions (i) GC (Agilent Intuvo 9000) Column: DB-1 (60 m x 320 μm x 4.2 μm) Oven: 40℃ - 3 min - 4℃ / min - 90℃ - 20℃ / min - 180℃ - 2 min Carrier gas: Nitrogen Flow rate: 3.2786 mL / min Inlet: 200℃ Split ratio: 10:1 (ii) Detector: FID (iii) Headspace sampler (Agilent 7697A) (2) Method (i) After collecting the sample in the vial, add the internal standard solution (n-butanol) and seal the vial tightly. (ii) Heat the vial to 40°C to bring the gas phase and liquid phase into equilibrium. (iii) The gas phase is injected into a gas chromatograph with an FID detector (headspace method) to separate the sample components. (iv) After separation by column, the components in the carrier gas are detected using a flame ionization detector (FID) and recorded as a chromatogram. (v) Read the peak area of ​​each detected component and calculate the amount of each component from the ratio to the peak area of ​​the internal standard (internal standard method).

[0051] [Method for measuring succinic acid] Using a Shimadzu High-Speed ​​Liquid Chromatograph "Organic Acid Analysis System," organic acids were separated by ion exclusion chromatography and then quantified by pH buffering-electrical conductivity detection. (Patent No. 2017498).

[0052] To the aforementioned control white wine, acetaldehyde and / or succinic acid were added, or not added, to achieve the concentrations shown in Table 1, to obtain fruit wine samples for Test Examples 2-9. All fruit wine samples for Test Examples 1-9 can be labeled as fruit wines without added antioxidants (sulfites).

[0053] (2. Sensory Evaluation Test) For the fruit wine samples in Test Examples 2-9, the "aroma" was evaluated by three trained expert panels on a 7-point scale from 1 (weak) to 7 (strong), in 1-point increments, with "honey-like aroma" being considered a positive aroma and "woody aroma such as cypress" being considered a negative aroma. Each expert panel member evaluated each sample twice. Similarly, for the fruit wine samples in Test Examples 2-9, the "taste" was evaluated by three trained expert panels on a 7-point scale from 1 (weak) to 7 (strong), in 1-point increments, with "fruity aftertaste" being considered a positive taste and "bitter acidity" being considered a negative taste. Each expert panel member evaluated each sample twice. Furthermore, the difference in the degree of sensory perception resulting from a one-point difference in each aroma and each taste was assumed to be of a similar magnitude. For the sensory evaluation test results in each test example, the value obtained by rounding the average of the evaluation scores of each panel to two decimal places was adopted. Regarding the positive aroma, "honey-like aroma," an average score of 2.5 points or higher was evaluated as effective ("○"), and a score below 2.5 points was evaluated as ineffective ("×"). Regarding the negative aroma, "woody aroma such as cypress," an average score below 5.0 points was evaluated as acceptable ("○"), and a score of 5.0 points or higher was evaluated as unacceptable ("×"). Regarding the positive taste, "fruity aftertaste," an average score of 3.0 points or higher was evaluated as effective ("○"), and a score below 3.0 points was evaluated as ineffective ("×"). Regarding the negative taste, "bitter acidity," an average score below 4.0 points was evaluated as acceptable ("○"), and a score of 4.0 points or higher was evaluated as unacceptable ("×"). Samples that received a "○" in all four categories—positive aroma, negative aroma, positive taste, and negative taste—were given an overall rating of "○". Samples that received a "×" in even one of the four categories were given an overall rating of "×".

[0054] Table 1 shows the results of the sensory evaluation tests for the "aroma" and "taste" of the fruit wine samples in Test Examples 2-9.

[0055] [Table 1]

[0056] The results in Table 1 show that in white wine containing grape juice as a raw material and without added sulfites, an acetaldehyde concentration of 10-20 ppm and a succinic acid concentration of 300-800 ppm can improve the sweet, honey-like aroma and fruity finish, while keeping negative aromas and tastes within an acceptable range. Furthermore, the results from "Test Example 8 and Test Example 6" and "Test Example 9 and Test Example 7," where the acetaldehyde concentration was the same but the succinic acid concentration was different, showed that a higher succinic acid concentration improved the desirable fruity finish. Additionally, the results from "Test Example 8 and Test Example 9" and "Test Example 6 and Test Example 7," where the succinic acid concentration was almost the same but the acetaldehyde concentration was different, showed that a higher acetaldehyde concentration improved the desirable sweet, honey-like aroma.

[0057] Test 2. [Effect of acetic acid on sulfite-free white wine containing grape juice as an ingredient] The following experiment investigated the effects of acetic acid on white wine containing grape juice as an ingredient and without added sulfites.

[0058] (1. Preparation of fruit wine samples) Water, succinic acid, and acetaldehyde were added to the white wine sample from Test Example 1, which was used as the control fruit wine sample in Test 1 above, to create the following positive control fruit wine sample (Test Example 10). White wine; acetaldehyde concentration 15 ppm, succinate concentration 555 ppm, acetic acid concentration 96 ppm, alcohol concentration 8.0% (v / v), total sulfur dioxide concentration 25 ppm

[0059] [Method for measuring acetic acid] Using a Shimadzu High-Speed ​​Liquid Chromatograph "Organic Acid Analysis System," organic acids were separated by ion exclusion chromatography and then quantified by pH buffering-electrical conductivity detection. (Patent No. 2017498).

[0060] Acetic acid was added to the positive control fruit wine sample (Test Example 10) to the concentrations shown in Table 2 to obtain fruit wine samples for Test Examples 11 and 12. Note that all fruit wine samples for Test Examples 1 and 10-12 can be labeled as fruit wines without added antioxidants (sulfites).

[0061] (2. Sensory evaluation test) For Test Example 1, sensory evaluation tests were conducted on the "aroma" and "taste" of fruit wine samples 10-12 using the same methods and criteria as in the sensory evaluation test in Test 1. The results are shown in Table 2.

[0062] [Table 2]

[0063] The results in Table 2 show that in the white wine of the present invention, when the acetic acid content exceeds 100 ppm and the concentration becomes higher, the desirable sweet honey-like aroma decreases, and the desirable fruity aftertaste decreases. These results indicate that the acetic acid content in the fruit wine of the present invention is preferably 100 ppm or less. [Industrial applicability]

[0064] According to the present invention, it is possible to provide a fruit liquor beverage containing grape juice as a raw material, which is free of sulfites, and in which the flavor has been improved (specifically, the sweet honey-like aroma and fruity aftertaste have been enhanced), as well as a method for producing the same.

Claims

1. A fruit wine containing grape juice as an ingredient, with no added sulfites. The fruit wine having an acetaldehyde concentration of 10 to 20 ppm and a succinic acid concentration of 300 to 800 ppm.

2. The fruit wine according to claim 1, wherein the acetic acid content is 100 ppm or less.

3. The fruit wine according to claim 1 or 2, wherein it is white wine.

4. A method for producing fruit wine containing grape juice as an ingredient and without added sulfites, The manufacturing method, comprising preparing the fruit wine such that the acetaldehyde content in the fruit wine is 10 to 20 ppm and the succinic acid content is 300 to 800 ppm.

5. The manufacturing method according to claim 4, further comprising preparing the fruit wine such that the acetic acid content is 100 ppm or less.

6. A method for improving the flavor of fruit wine containing grape juice as an ingredient and without added sulfites, The method comprising preparing the fruit wine such that the acetaldehyde content in the fruit wine is 10 to 20 ppm and the succinic acid content is 300 to 800 ppm.

7. The method according to claim 6, further comprising preparing the fruit wine such that the acetic acid content is 100 ppm or less.

Images