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 cherry-like, strawberry-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 the addition of sulfites, wherein the diacetyl content is 1 to 15 ppm and the succinic acid content is 300 to 800 ppm.

Description

Technical Field

[0001] The present invention relates to a sulfite-free fruit wine containing grape juice as a raw material, the fruit wine having an improved flavor (specifically, a sweet cherry-like, strawberry-like aroma, and an improved aftertaste of the fruit), and a method for producing the same. The fruit wine of the present invention is a fruit wine that can be labeled as free of antioxidants (sulfites).

Background Art

[0002] Conventionally, in fruit wines such as wine, it is known to add sulfurous acid (sulfur dioxide, potassium pyrosulfite, potassium bisulfite, etc.) to suppress oxidation and microbial contamination. In addition to suppressing 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 wines to color the fruit wines, and clarifying the fruit juices.

[0003] In fruit wines, 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 to generate acetaldehyde, which may cause a greenish odor in the fruit wine. In addition, fruit wines contain various compounds (aroma components) that cause their preferred aromas, but when these are oxidized, the preferred aromas may be attenuated, while on the other hand, non-preferred aromas (off-flavors) may increase. For example, it is known that the aroma is impaired by the progress of oxidation events in red wines 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 project] [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 cherry-like, strawberry-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 cherry-like and strawberry-like aroma and the fruity aftertaste can be enhanced) by setting the diacetyl content to 1 to 15 ppm and the succinic acid content to 300 to 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 a diacetyl content of 1 to 15 ppm and a succinic acid content of 300 to 800 ppm; [2] The fruit wine described in [1] above, wherein the acetic acid content is 280 ppm or less; [3] Red wine, the fruit wine 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 concentration of diacetyl in the fruit wine is 1 to 15 ppm and the concentration of succinic acid 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 280 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 concentration of diacetyl in the fruit wine is 1 to 15 ppm and the concentration of succinic acid 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 280 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 cherry-like, strawberry-like aroma and the lingering 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 a diacetyl concentration of 1 to 15 ppm and a succinic acid concentration of 300 to 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 concentration of diacetyl in the fruit wine is 1 to 15 ppm and the concentration of succinic acid 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 concentration of diacetyl in the fruit wine is 1 to 15 ppm and the concentration of succinic acid 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 a diacetyl concentration of 1 to 15 ppm and a succinic acid concentration of 300 to 800 ppm.

[0013] As used herein, the term "fruit wine" means 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 for 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 for the fruit wine of the present invention may be the juice of grapes other than red grapes, but red grape juice (that is, red grape juice) is preferably used. Red grape juice can generally be produced by removing the stems and crushing red grapes, and then immersing the juice, peel, seeds, etc. for a certain period of time.

[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 preferably contained in concentrated grape juice and / or concentrated reduced grape juice. Concentrated grape juice refers to the juice obtained by removing the moisture in grape juice by a heat concentration method, a freeze concentration method, etc. to increase the concentration of the juice with respect to straight grape juice. Concentrated reduced grape juice refers to the 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. When concentrated grape juice or concentrated reduced grape juice is used as a raw material in the fruit wine of the present invention, it is expected that the quality stability will be improved compared to the case where the squeezed juice of the fruit is used as it is. In addition, 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 lack of a fruity 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 reduced grape juice may be used, concentrated grape juice and straight grape juice may be used in combination, concentrated reduced grape juice and straight grape juice may be used in combination, concentrated grape juice and concentrated reduced grape juice may be used in combination, or concentrated grape juice, concentrated reduced grape juice and straight grape juice may be used in combination. However, from the perspective of enjoying more effects of the present invention, it is preferably to use only concentrated grape juice, only concentrated reduced grape juice, use concentrated grape juice and straight grape juice in combination, use concentrated reduced grape juice and straight grape juice in combination, use concentrated grape juice and concentrated reduced grape juice in combination, or use concentrated grape juice, concentrated reduced grape juice and straight grape juice in combination.

[0016] The concentrated grape juice or the concentrated 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, low-temperature sterilization performed at less than 100°C, etc.

[0017] When using concentrated 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 (the 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 (the 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 containing fruit juice or the like in addition to the fermented beverage. There are no particular limitations on the type of wine, but examples include red wine and sparkling wine.

[0019] Another preferred embodiment of the fruit wine in the present invention includes a fruit wine (preferably wine, more preferably red 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 red 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 sulfites added) 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] (Diacetyl) As described above, the fruit wine of the present invention contains diacetyl at a predetermined concentration. The origin of the diacetyl 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, chemically synthesized, commercially available, or derived from raw materials.

[0023] The diacetyl content in the fruit wine of the present invention is not particularly limited as long as it is between 1 and 15 ppm, but from the viewpoint of obtaining a sweet cherry-like, strawberry-like aroma and a lingering fruity aftertaste, concentrations of 2 ppm or more, 3 ppm or more, 4 ppm or more, 5 ppm or more, 6 ppm or more, 7 ppm or more, 8 ppm or more, 9 ppm or more, and 10 ppm or more are preferred.

[0024] The method for adjusting the diacetyl content in the fruit wine of the present invention is not particularly limited, but examples include the selection of fermentation yeast (e.g., sorting) and the selection of fermentation conditions (e.g., control of fermentation temperature, selection of the duration of post-fermentation). The aforementioned "post-fermentation" is a method of controlling the removal of diacetyl precursors rather than diacetyl itself, by not removing the yeast immediately after alcoholic fermentation and allowing the yeast to adsorb diacetyl precursors for a while.

[0025] The concentration of diacetyl 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 cherry-like, strawberry-like aroma and a longer 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 cherry-like, strawberry-like aroma and a lingering fruity aftertaste, it is preferably 280 ppm or less, and more preferably 260 ppm or less, 250 ppm or less, 240 ppm or less, and 230 ppm or less. The lower limit of the acetic acid content is not particularly limited, but examples include 0 ppm or more, 50 ppm or more, 70 ppm or more, 90 ppm or more, and 100 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 concentration of diacetyl in the fruit wine is 1 to 15 ppm and the concentration of succinic acid is 300 to 800 ppm.

[0043] The present invention relates to a method for producing a fruit wine containing grape juice as a raw material and without the addition of sulfites, wherein the fruit wine is prepared such that the diacetyl content is 1 to 15 ppm and the succinic acid content is 300 to 800 ppm. Aside from this, the method can be used in the general production method for fruit wine containing grape juice as a raw material and without the addition of sulfites. The general production method for fruit wine containing grape juice as a raw material and without the addition of sulfites is well known; for example, it can be produced by adding yeast to the juice and fermenting it without adding sulfites, after which steps such as lees removal, filtration, and bottling can be performed as needed.

[0044] In the present invention, there are no particular limitations on the method for setting the concentrations of diacetyl and succinic acid in the fruit wine within a predetermined range, as described above, and 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 concentration of diacetyl in the fruit wine is 1 to 15 ppm and the concentration of succinic acid 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 enhanced sweet cherry-like and strawberry-like aromas and a lingering fruity aftertaste. In the present invention, "sweet cherry-like and strawberry-like aroma" means an aroma like that of sweet cherries or strawberries. In the present invention, "lingering fruity aftertaste" means a sustained fruity taste. In this specification, as a fruit wine with "improved flavor" (i.e., enhanced sweet cherry-like and strawberry-like aromas and a lingering fruity aftertaste), a preferred example is a fruit wine with "improved flavor" (i.e., enhanced sweet cherry-like and strawberry-like aromas and a lingering fruity aftertaste) compared to a fruit wine with a diacetyl content of less than 1 ppm (preferably 0.7 ppm or less, 0.5 ppm or less, or 0.3 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 are those in which the diacetyl concentration is less than 1 ppm, the succinic acid concentration is less than 300 ppm, and the acetic acid concentration is greater than 280 ppm (preferably 300 ppm or more, or 375 ppm or more). In a given fruit wine, whether the flavor has improved (i.e., whether the sweet cherry-like, strawberry-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 cherry-like, strawberry-like aroma and the degree of 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 diacetyl and succinic acid on sulfite-free red wine containing grape juice as an ingredient] The following experiment investigated the effects of diacetyl and succinic acid on red wine containing grape juice as an ingredient and without added sulfites.

[0049] (1. Preparation of fruit wine samples) The following red wines were prepared as control fruit wine samples, containing concentrated and reconstituted grape juice as an ingredient and without added sulfites. Red wine; diacetyl concentration 1.1 ppm, succinate concentration 201 ppm, acetic acid concentration 242 ppm, alcohol concentration 8.6% (v / v), total sulfur dioxide concentration 10 ppm

[0050] [Method for measuring diacetyl] (1) Measuring equipment and measurement conditions (i)GC (Agilent 7890B) Column: DB-624 (60 m x 320 μm x 1.8 μm) Oven: 80°C - 5°C / min - 120°C - 14 min Carrier gas: Nitrogen Flow rate: 1.2737 mL / min Inlet: 120℃ Split ratio: 20:1 (ii) Detector: μECD (iii) Headspace sampler (Agilent 7697A) (2) Method (i) After collecting the sample in the vial, add the internal standard solution (2,3-hexanedione) and seal the vial tightly. (ii) The vial is placed in the headspace sampler and analyzed using a gas chromatograph with an ECD detector. (iii) Read the peak areas of diacetyl and the internal standard (2,3-hexanedione) from the gas chromatogram and determine the ratio of each to the area of ​​the internal standard solution. Calculate the respective concentrations in the sample from the calibration curve plotted against the peak area ratio.

[0051] [Method for measuring succinic acid] Using a Shimadzu High-Performance 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 red wine, diacetyl 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) Regarding the "aroma" of the fruit wine samples in Test Examples 2-9, positive aromas were categorized as "sweet cherry-like, strawberry-like aroma," and negative aromas as "cheese-like, yogurt-like aroma." Three trained expert panels evaluated each aroma on a 7-point scale from 1 (weak) to 7 (strong), in 1-point increments. Each expert panel member evaluated each sample twice. Similarly, regarding the "taste" of the fruit wine samples in Test Examples 2-9, positive tastes were categorized as "fruity aftertaste," and negative tastes were categorized as "bitter, astringent acidity." Three trained expert panels evaluated each taste on a 7-point scale from 1 (weak) to 7 (strong), in 1-point increments. 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 positive aromas such as "sweet cherry and strawberry scents," 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 negative aromas such as "cheese and yogurt scents," 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 positive tastes such as "fruity aftertaste," 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 negative tastes such as "bitter and astringent 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 red wine containing grape juice as a raw material and without added sulfites, a diacetyl concentration of 1-15 ppm and a succinic acid concentration of 300-800 ppm can improve the sweet cherry-like / strawberry-like aroma and fruity finish, while keeping negative aromas and tastes within an acceptable range. Furthermore, the results from "Test Example 7 and Test Example 5" and "Test Example 8 and Test Example 6," where the diacetyl concentration was the same but the succinic acid concentration differed, showed that a higher succinic acid concentration improved the desirable aroma of sweet cherry-like / strawberry-like aroma and the desirable fruity finish. Furthermore, the results from "Test Example 7 and Test Example 8" and "Test Example 5 and Test Example 6," where the succinic acid concentration was almost the same but the diacetyl concentration differed, showed that a higher diacetyl concentration improved the desirable aroma, such as a sweet cherry-like or strawberry-like scent, and the desirable taste, such as a fruity aftertaste.

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

[0058] (1. Preparation of fruit wine samples) Water, succinic acid, and diacetyl were added to the red 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). Red wine; diacetyl concentration 8 ppm, succinate concentration 558 ppm, acetic acid concentration 230 ppm, alcohol concentration 8.6% (v / v), total sulfur dioxide concentration 10 ppm

[0059] [Method for measuring acetic acid] Using a Shimadzu High-Performance 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 red wine of the present invention, when the acetic acid concentration exceeds 280 ppm and becomes higher, the desirable aromas of sweet cherry and strawberry decrease, and the desirable fruity aftertaste decreases. These results indicate that the acetic acid concentration in the fruit wine of the present invention is preferably 280 ppm or less. [Industrial applicability]

[0064] According to the present invention, it is possible to provide a fruit liquor beverage that contains grape juice as an ingredient, is free of sulfites, and has improved flavor (specifically, a sweet cherry-like, strawberry-like aroma and improved fruit aftertaste), 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 a diacetyl content of 1 to 15 ppm and a succinic acid content of 300 to 800 ppm.

2. The fruit wine according to claim 1, wherein the acetic acid content is 280 ppm or less.

3. The fruit wine according to claim 1 or 2, wherein it is red 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 content of diacetyl in the fruit wine is 1 to 15 ppm and the content of succinic acid 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 280 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 concentration of diacetyl in the fruit wine is 1 to 15 ppm and the concentration of succinic acid 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 280 ppm or less.

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