A fruit wine made from concentrated grape juice, which has improved aroma and complexity of flavor, similar to a fruit wine made from fresh grapes, and a method for producing the same.

Abstract

The object of the present invention is to provide a fruit wine made from concentrated grape juice, which has improved richness of aroma and complexity of flavor, similar to a fruit wine made from fresh grapes, as well as a method for producing the same. [Solution] A fruit wine made from concentrated grape juice, with an alcohol content of 1-20% (v / v), wherein the concentration of 3-mercapto-1-hexanol is 0.495 ppb or more.

Description

Technical Field

[0001] The present invention relates to a fruit wine using concentrated grape juice as a raw material, which has improved richness of aroma and complexity of taste, such as a fruit wine using fresh grape fruits as a raw material, and a method for producing the same.

Background Art

[0002] One of the methods for producing fruit wine is known, in which concentrated grape juice obtained by concentrating grape juice by heat treatment or the like is diluted, yeast is added thereto, and alcoholic fermentation is carried out. Concentrated grape juice is widely used as a raw material for fruit wine because of advantages such as enabling long-term storage of raw materials, enabling adjustment of taste by dilution, and being suitable for mass production. However, since the aroma components contained in the juice are lost in the process of concentrating the grape juice, the fruit wine produced using concentrated grape juice has less aroma derived from the raw material grapes compared to the fruit wine produced by alcoholic fermentation of straight grape juice (raw juice), and has problems such as a weaker intensity and complexity of a wine-like aroma, not only the aroma but also the intensity and aftertaste of the taste.

[0003] By the way, a very large number of components are known as the characteristic aroma components of various wines, and some of these components may be the characteristic aroma of food and beverages other than wine. The substance 3-mercapto-1-hexanol is known as the characteristic aroma of the grape variety Sauvignon Blanc in wine. 3-mercapto-1-hexanol is said to exhibit an aroma like citrus in white wine, but it is not contained in all general wines and is a compound known only in some wines characteristic of raw materials and production methods. Also, in normal wines, it is generally known that when enhancing a specific component, other aroma and taste components also change, and there has been no method for enhancing only a specific component in a wine using concentrated grape juice as a raw material.

[0004] As a method for improving the flavor of fruit wine made from concentrated grape juice, for example, Patent Document 1 describes a method for imparting fruitiness and wine-like characteristics to fruit wine containing concentrated grape juice by adjusting the protein content to a certain level or higher. Furthermore, there are known empirical methods to solve the problem of low wine-like flavor by blending raw wine made from concentrated grape juice with raw wine made from fresh grapes, and methods to improve the flavor of wine produced through fermentation by manufacturing the concentrated grape juice used in a special process.

[0005] However, it was not known that in fruit wines made from concentrated grape juice and with an alcohol content of 1-20% (v / v), increasing the concentration of 3-mercapto-1-hexanol to 0.495 ppb or higher could improve the richness of aroma and complexity of flavor, similar to fruit wines made from fresh grapes (for example, fruit wines produced by fermenting straight grape juice). [Prior art documents] [Patent Documents]

[0006] [Patent Document 1] Japanese Patent Publication No. 2024-101702 [Overview of the project] [Problems that the invention aims to solve]

[0007] The object of this invention is to provide a fruit wine made from concentrated grape juice, which has improved richness of aroma and complexity of flavor, similar to a fruit wine made from fresh grapes, and a method for producing the same. [Means for solving the problem]

[0008] The inventors of the present invention have diligently studied in order to solve the above problems, and have found that in a fruit wine made from concentrated grape juice and having an alcohol content of 1-20% (v / v), We discovered that by preparing the fruit wine so that the concentration of 3-mercapto-1-hexanol is 0.495 ppb or higher, we can obtain a "fruit wine made from concentrated grape juice" that has improved aroma richness and complexity of flavor, similar to "fruit wine made from fresh grapes," and thus completed the present invention. It should be noted that the fact that the aroma richness and complexity of flavor can be improved, similar to "fruit wine made from fresh grapes," by increasing the concentration of 3-mercapto-1-hexanol to 0.495 ppb or higher in fruit wine made from concentrated grape juice was unexpected by those skilled in the art.

[0009] In other words, the present invention provides the following inventions, etc. [1] A fruit wine made from concentrated grape juice, having an alcohol content of 1-20% (v / v), and having a 3-mercapto-1-hexanol content of 0.495 ppb or more; [2] The fruit wine described in [1] above, wherein the fruit wine is wine; [3] A method for producing fruit wine using concentrated grape juice as a raw material and having an alcohol content of 1-20% (v / v), The manufacturing method comprising preparing the fruit wine such that the concentration of 3-mercapto-1-hexanol in the fruit wine is 0.495 ppb or higher; [4] A method for improving the richness of flavor and complexity of taste in fruit wine made from concentrated grape juice and having an alcohol content of 1-20% (v / v), The method comprising preparing the fruit wine such that the concentration of 3-mercapto-1-hexanol in the fruit wine is 0.495 ppb or higher; [Effects of the Invention]

[0010] According to the present invention, it is possible to provide a "fruit wine made from concentrated grape juice" that has improved richness of aroma and complexity of flavor, similar to "fruit wine made from fresh grapes," as well as a method for producing the same. [Modes for carrying out the invention]

[0011] The present invention [1] A fruit wine made from concentrated grape juice, having an alcohol content of 1-20% (v / v), and containing 3-mercapto-1-hexanol at a concentration of 0.495 ppb or more (hereinafter also referred to as "the fruit wine of the present invention"); [2] A method for producing fruit wine using concentrated grape juice as a raw material and having an alcohol content of 1-20% (v / v), 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 3-mercapto-1-hexanol in the fruit wine is 0.495 ppb or more. [3] A method for improving the richness of flavor and complexity of taste in fruit wine made from concentrated grape juice and having an alcohol content of 1-20% (v / v), The method (hereinafter also referred to as "the improved method of the present invention") includes preparing the fruit wine such that the concentration of 3-mercapto-1-hexanol in the fruit wine is 0.495 ppb or higher; This includes embodiments such as the following. In this specification, "ppb (parts per billion)" represents the mass per unit volume.

[0012] (Fruit wine) The fruit wine of the present invention is made from concentrated grape juice and has an alcohol content of 1-20% (v / v), and has a 3-mercapto-1-hexanol content of 0.495 ppb or more.

[0013] In this specification, "fruit wine" means a fermented beverage obtained by fermenting concentrated grape juice, which is used as a raw material, with yeast, and a beverage containing such a fermented beverage as a raw material. As the fermentation raw material used in the fruit wine of the present invention, concentrated grape juice may be used alone, or in addition to concentrated grape juice, fruit juices of apples, peaches, pineapples, mangoes, etc., or their concentrated juices may be used in appropriate combination. As long as the above definition is met, the fruit wine of the present invention is not limited to categories based on laws such as the Liquor Tax Law, but the scope of fruit wine in the present invention includes fruit wine, sweet fruit wine, liqueurs, and other brewed alcoholic beverages as defined by the Japanese Liquor Tax Law. In this specification, "beverage B containing a certain beverage A as an ingredient" refers to beverages that contain beverage A in amounts of, for example, 0.5% or more by mass, 1% or more by mass, 2% or more by mass, 3% or more by mass, 4% or more by mass, 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.

[0014] As mentioned above, the fruit wine of the present invention uses concentrated grape juice as a raw material, that is, it contains concentrated grape juice as a raw material. In the present invention, "concentrated grape juice" includes not only concentrated grape juice but also concentrated and reconstituted grape juice, and examples of embodiments include "concentrated grape juice," "concentrated and reconstituted grape juice," or "concentrated grape juice and concentrated and reconstituted grape juice." Concentrated grape juice refers to juice obtained by removing water from straight grape juice using methods such as heat concentration or freeze concentration to increase the concentration of the juice. Concentrated and reconstituted grape juice refers to juice obtained by diluting concentrated grape juice with water or the like so that, theoretically, the concentration is equivalent to that of straight grape juice. Concentrated and reconstituted grape juice has a different composition of volatile aroma components, etc., compared to straight grape juice or crushed fresh grape juice, and is perceived as lacking the fruity aroma and taste, so the significance of using concentrated grape juice in the present invention is important.

[0015] For the fruit wine of the present invention, as raw materials, only concentrated grape juice may be used, or concentrated grape juice and straight grape juice may be used in combination. However, from the viewpoint of enjoying more effects of the present invention, it is preferably to use only concentrated grape juice. The combined ratio when using concentrated grape juice and straight juice together is not particularly limited. However, from the viewpoint of enjoying more effects of the present invention, the ratio of the mass of straight juice to the total mass of the juice used (the mass converted to straight for concentrated grape juice) is preferably, for example, 40% or less, 30% or less, 20% or less, 10% or less, 5% or less, 3% or less, 1% or less.

[0016] The concentrated 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 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%, 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 considered that by diluting this 10-fold, the juice ratio is adjusted to 100% with respect to the original juice (the juice before concentration).

[0018] Preferred fruit wines in the present invention include wine. In the present invention, "wine" may be a fermented beverage produced mainly from grape juice, may be a beverage containing the fermented beverage as a main ingredient, or may be a beverage further blended with fruit juice or the like in the fermented beverage. The wine is not particularly limited, and examples include white wine, red wine, rosé wine, sparkling wine, and the like. Red grape juice can generally be produced by removing the stems and crushing red grapes, and then immersing the juice, grape skins, seeds, etc. for a certain period of time. White grape juice can generally be produced by removing the stems and crushing white grapes and then immediately squeezing the juice. For the fruit wine of the present invention, concentrated red grape juice and concentrated white grape juice can be arbitrarily selected and used according to the purpose.

[0019] (Alcohol content) The alcohol content of the fruit wine of the present invention is not particularly limited as long as it is 1 to 20 v / v%. However, as the lower limit value of the alcohol content, for example, 2 v / v% or more, 3 v / v% or more, 4 v / v% or more, 5 v / v% or more, 6 v / v% or more, 7 v / v% or more, 8 v / v% or more, 9 v / v% or more, 10 v / v% or more can be mentioned, and as the upper limit value, for example, 18 v / v% or less, 16 v / v% or less, 15 v / v% or less, 14 v / v% or less can be mentioned. These lower limit values and upper limit values can be arbitrarily combined with each other. A preferred embodiment of the alcohol content of the fruit wine of the present invention is preferably 1 to  14 v / v%. Any known method such as adjusting the amount of the alcohol component to be added can be used as the method for adjusting the alcohol content.

[0020] 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). If the fruit wine contains carbon dioxide, the carbon dioxide can be removed by filtration or ultrasound before preparing the sample for measurement.

[0021] (Sulfurous acid) The fruit wine of the present invention may be a fruit wine to which an antioxidant (sulfite) has been added, or it may be a fruit wine without an antioxidant (sulfite) added.

[0022] In this specification, "sulfite" refers to the 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 sulfite, sulfite is represented by the bisulfite ion (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.

[0023] In this invention, the total sulfur dioxide content in fruit wine can be measured by methods such as the aeration distillation titration method (the so-called "Rankine method"), which is an analytical method prescribed by the National Tax Agency of Japan.

[0024] (3-mercapto-1-hexanol) The fruit wine of the present invention contains 3-mercapto-1-hexanol at a predetermined concentration. The origin of 3-mercapto-1-hexanol 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, and other components may be enhanced together with 3-mercapto-1-hexanol, but a method of enhancing only 3-mercapto-1-hexanol is more preferred.

[0025] The concentration of 3-mercapto-1-hexanol in the fruit wine of the present invention is not particularly limited as long as it is 0.495 ppb or higher. However, from the viewpoint of imparting more complex flavors such as ripe apples and pungent acidity, and enriching the flavor, concentrations of 0.99 ppb or higher, 2.0 ppb or higher, 3.0 ppb or higher, and 4.0 ppb or higher are preferred, 4.95 ppb or higher, 6.0 ppb or higher, 7.0 ppb or higher, 8.0 ppb or higher, and 9.0 ppb or higher are more preferred, and 9.89 ppb or higher, 12 ppb or higher, 14 ppb or higher, 16 ppb or higher, 18 ppb or higher, 20 ppb or higher, 30 ppb or higher, 40 ppb or higher, 50 ppb or higher, 60 ppb or higher, 70 ppb or higher, 80 ppb or higher, 90 ppb or higher, 100 ppb or higher, 200 ppb or higher, and 300 ppb or higher are even more preferred. Furthermore, there are no particular limitations on the upper limit of the concentration of 3-mercapto-1-hexanol in the fruit wine of the present invention, but examples include 1000 ppb or less, 900 ppb or less, 800 ppb or less, 700 ppb or less, and 600 ppb or less. From the viewpoint of preventing the flavor of 3-mercapto-1-hexanol itself from becoming excessive, 500 ppb or less, 400 ppb or less, and 300 ppb or less are preferred. These lower and upper limits can be combined arbitrarily.

[0026] When the alcohol content of the fruit wine of the present invention is "1 v / v% or more and less than 8 v / v%", the concentration of 3-mercapto-1-hexanol is not particularly limited as long as it is 0.495 ppb or more, but it is preferable to make it slightly higher, for example, 0.99 ppb or more, 2.0 ppb or more, 3.0 ppb or more, and 4.0 ppb or more are preferred, in order to impart more complex flavors such as ripe apples and pungent acidity, and to enrich the flavor. More preferably, levels of 4.95 ppb or higher, 6.0 ppb or higher, 7.0 ppb or higher, 8.0 ppb or higher, and 9.0 ppb or higher are listed, and even more preferably, levels of 9.89 ppb or higher, 12 ppb or higher, 14 ppb or higher, 16 ppb or higher, 18 ppb or higher, 20 ppb or higher, 30 ppb or higher, 40 ppb or higher, 50 ppb or higher, 60 ppb or higher, 70 ppb or higher, 80 ppb or higher, 90 ppb or higher, 100 ppb or higher, 200 ppb or higher, and 300 ppb or higher are listed. Furthermore, when the alcohol content of the fruit wine of the present invention is 1 v / v% or more and less than 10 v / v%, there are no particular limitations on the upper limit of the concentration of 3-mercapto-1-hexanol, but examples include 1000 ppb or less, 900 ppb or less, 800 ppb or less, 700 ppb or less, and 600 ppb or less. From the viewpoint of preventing the flavor of 3-mercapto-1-hexanol itself from becoming excessive, 500 ppb or less, 400 ppb or less, and 300 ppb or less are preferred. These lower and upper limits can be combined arbitrarily.

[0027] When the alcohol content of the fruit wine of the present invention is "8-20 v / v%" or "8-14 v / v%", the upper limit of the 3-mercapto-1-hexanol content can be lower compared to the case with a lower alcohol content as described above. For example, 800 ppb or less, 700 ppb or less, and 600 ppb or less are examples. From the viewpoint of preventing the flavor of 3-mercapto-1-hexanol itself from becoming excessive, 500 ppb or less, 400 ppb or less, 300 ppb or less, 200 ppb or less, and 100 ppb or less are preferred. When the alcohol content of the fruit wine of the present invention is "10-20 v / v%" or "12-20 v / v%", the lower limit of the concentration of 3-mercapto-1-hexanol is not particularly limited as long as it is 0.495 ppb or higher. However, from the viewpoint of imparting more complex flavors such as ripe apples and pungent acidity, and enriching the flavor, 0.99 ppb or higher, 2.0 ppb or higher, 3.0 ppb or higher, and 4.0 ppb or higher are recommended. Preferably, values ​​of 4.95 ppb or higher, 6.0 ppb or higher, 7.0 ppb or higher, 8.0 ppb or higher, and 9.0 ppb or higher are listed, and more preferably, values ​​of 9.89 ppb or higher, 12 ppb or higher, 14 ppb or higher, 16 ppb or higher, 18 ppb or higher, 20 ppb or higher, 30 ppb or higher, 40 ppb or higher, 50 ppb or higher, 60 ppb or higher, 70 ppb or higher, 80 ppb or higher, 90 ppb or higher, and 100 ppb or higher are listed. These lower and upper limits can be combined in any way.

[0028] The concentration of 3-mercapto-1-hexanol in the fruit wine of the present invention can be adjusted, for example, by adding 3-mercapto-1-hexanol or a 3-mercapto-1-hexanol-containing composition. The 3-mercapto-1-hexanol or 3-mercapto-1-hexanol-containing composition is not particularly limited, and commercially available products can be used, for example.

[0029] The concentration of 3-mercapto-1-hexanol in fruit wine can be measured by known methods, such as gas chromatography or high-performance liquid chromatography.

[0030] (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.

[0031] The carbon dioxide pressure of the fruit wine of the present invention is not particularly limited. 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.

[0032] (pH) The pH of the fruit wine of the present invention is not particularly limited, but is preferably 2.5 to 4.0. The pH of the fruit wine can be adjusted using a pH adjusting agent. Specific examples of pH adjusting agents include citric acid, sodium citrate (trisodium citrate, etc.), sodium carbonate, sodium bicarbonate, malic acid, phosphoric acid, gluconic acid, etc. In this specification, the pH value is measured at 20°C. The pH of the beverage can be measured by conventional methods using a pH meter or the like.

[0033] (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, and alcohol (raw material alcohol, brandy, liqueur, sherry, etc.).

[0034] (container) The fruit wine of the present invention can be packaged as a beverage (packaged fruit wine). Packaged beverages are preferable because they can be stored stably for a long period of time. The container for the packaged beverage is not particularly limited, and 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.

[0035] (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 50-80°C (preferably 60-70°C) for 5 minutes or more (preferably 10 minutes or more). 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.

[0036] (Method of producing fruit wine) The present invention relates to a method for producing fruit wine using concentrated grape juice as a raw material, wherein the alcohol content is 1-20% (v / v), The manufacturing method is not particularly limited, as long as it includes preparing the fruit wine such that the concentration of 3-mercapto-1-hexanol in the fruit wine is 0.495 ppb or higher.

[0037] The present invention relates to a method for producing fruit wine using concentrated grape juice as a raw material and having an alcohol content of 1-20% (v / v), and can be produced by general methods for producing fruit wine using concentrated grape juice as a raw material and having an alcohol content of 1-20% (v / v), except that the fruit wine is prepared so that the concentration of 3-mercapto-1-hexanol in the fruit wine is 0.495 ppb or higher. General methods for producing fruit wine using concentrated grape juice as a raw material and having an alcohol content of 1-20% (v / v) are well known, and for example, it can be produced by adding yeast to concentrated grape juice and fermenting it, after which steps such as blending, sedation, filtration and bottling can be carried out as needed.

[0038] In the present invention, the method for preparing the fruit wine so that the concentration of 3-mercapto-1-hexanol in the fruit wine is 0.495 ppb or higher is not particularly limited and is as described above.

[0039] (Methods to improve the richness of flavor and complexity of taste in fruit wines) The present invention provides an improvement method for enhancing the richness of flavor and complexity of taste in fruit wine made from concentrated grape juice and having an alcohol content of 1-20% (v / v), The method is not particularly limited, as long as it includes preparing the fruit wine such that the concentration of 3-mercapto-1-hexanol in the fruit wine is 0.495 ppb or higher.

[0040] (Fruit wine with improved richness of aroma and complexity of flavor) The fruit wine of the present invention is a fruit wine made from concentrated grape juice, but it is a fruit wine that has improved richness of aroma and complexity of flavor, similar to fruit wine made from fresh grapes, and is characterized by a stronger aroma and taste, and a stronger aftertaste. More specifically, a fruit wine in which complex flavors such as ripe apples and pungent acidity are improved, and the richness of flavor is improved, is preferred. In this specification, a fruit wine that "has improved richness of aroma and complexity of flavor, similar to fruit wine made from fresh grapes" is a fruit wine that has a stronger aroma and taste, and a stronger aftertaste, compared to a fruit wine with a 3-mercapto-1-hexanol content of less than 0.495 ppb (preferably 0.3 ppb or less, 0.2 ppb or less, or 0.1 ppb or less) (hereinafter also referred to as "control fruit wine"), is preferred (for example, a fruit wine with improved richness of aroma and complexity of flavor). Whether the aroma, taste, and aftertaste of a particular fruit wine are enhanced (for example, whether the richness of the aroma and complexity of the taste are improved), and to what extent they are enhanced (for example, to what extent they are improved), can be easily and clearly determined, for example, by a trained panel of several people, using the levels of aroma, taste, and aftertaste of a control fruit wine as a baseline. In such sensory evaluations, the average of the evaluations from multiple panel members may be used.

[0041] The present invention will be specifically described based on the following examples, but the present invention is not limited to these examples. [Examples]

[0042] Test 1. [Effect of 3-mercapto-1-hexanol on white wine made from concentrated grape juice with an alcohol content of 1-20% (v / v)] The effects of 3-mercapto-1-hexanol on white wine made from concentrated grape juice with an alcohol content of 1-20% (v / v) were investigated through the following experiment.

[0043] (1. Preparation of fruit wine samples) A white wine with an alcohol content of 10% (v / v) was prepared using concentrated grape juice as the raw material and designated as control fruit wine sample 1 (test example 1). Control fruit wine sample 1 is equivalent to a negative control sample. The concentration of 3-mercapto-1-hexanol in control fruit wine sample 1 was below the limit of quantification (0.07 ppb or less).

[0044] [Method for measuring 3-mercapto-1-hexanol] (a) Preparation of the measurement sample (a-1) The fruit wine sample was diluted with ultrapure water to an alcohol content equivalent to 6% (v / v), and the pH was adjusted to 9 with a 1N sodium hydroxide aqueous solution. (a-2) Ethyl propionate, a derivatization reagent, was added to derivatize 3-mercapto-1-hexanol, and then 10% by mass of sodium chloride was added to the total volume of the solution and adsorbed onto the twister. (b) Injection method Equipment used: TDU-CIS (manufactured by Gerstel) TDU: 720°C / min at 30°C - 200°C (3 min) Transfer Temp: 300℃ CIS: 12°C / s at 10°C - 240°C (30 min) (c)GC conditions Equipment used: Agilent 8890 GC Column: BP20 × 0.25 μm 50 m × 0.22 mm Carrier gas: Helium, constant flow mode 1.2 mL / min Gas saver 30 mL / min, 2 min after injection Splitless Heating conditions: Initial temperature 100℃, Hold for 3 min, Heat increase 12℃ / min → 250℃ 3℃ / min → 280℃, Hold for 5 min (d) MS conditions Equipment used: 7000E quadrupole MS / MS Ionization method: EI (positive) Collision gas: He Transfer line temperature: 260℃ Ion source temperature: 260℃ (e) MRM conditions Precursor ion 232, Product ion 214

[0045] In addition, a white wine sample, Control Fruit Wine Sample 2 (Test Example 2), was prepared as another control fruit wine sample. This Control Fruit Wine Sample 2 is a white wine made from straight grape juice (fresh juice) rather than concentrated grape juice (with the alcohol content adjusted to 10% (v / v)). Therefore, it has a sufficient wine-like aroma and flavor and is a sample that corresponds to a positive control. The 3-mercapto-1-hexanol content of Control Fruit Wine Sample 2 was below the limit of quantification (0.07 ppb or less).

[0046] To the white wine of the aforementioned control fruit wine sample 1, 3-mercapto-1-hexanol was added to obtain the fruit wine samples of Test Examples 3 to 7, according to the concentrations listed in Table 1.

[0047] (2. Sensory evaluation test) The "aroma intensity," "taste intensity," and "aftertaste intensity" of the fruit wine samples in Test Examples 3-7 were evaluated by a panel of three trained experts on a 19-point scale from 1.0 (weak) to 10.0 (strong), in increments of 0.5 points. The difference in sensory perception between each 0.5-point difference in "aroma intensity," "taste intensity," and "aftertaste intensity" was considered to be approximately the same. Furthermore, the "aroma intensity," "taste intensity," and "aftertaste intensity" of control fruit wine sample 1 (Test Example 1) were each set at 3.0 points, and the "aroma intensity," "taste intensity," and "aftertaste intensity" of control fruit wine sample 2 (Test Example 2) were each set at 7.0 points. For the sensory evaluation test results in each test example, the average of the evaluation scores from each panel was rounded to two decimal places.

[0048] Table 1 shows the results of sensory evaluation tests for "aroma intensity," "taste intensity," and "aftertaste intensity" of the fruit wine samples from Test Examples 3 to 7.

[0049] [Table 1]

[0050] The results in Table 1 show that in white wine made from concentrated grape juice and with an alcohol content of 1-20% (v / v), increasing the 3-mercapto-1-hexanol concentration to 0.495 ppb or higher can enhance the "aroma," "taste," and "aftertaste" of the fruit wine, and that these enhancements increase in a dependent manner with increasing 3-mercapto-1-hexanol concentration. More specifically regarding flavor, in the aforementioned white wine, increasing the 3-mercapto-1-hexanol concentration to 0.495 ppb or higher improves the richness and complexity of the flavor. More specifically, it shows that complex flavors such as ripe apples and pungent acidity are enhanced, and the richness of the flavor is improved, resulting in a fruit wine that approaches that of "white wine made from fresh grapes."

[0051] Test 2. [Effect of 3-mercapto-1-hexanol on red wine made from concentrated grape juice with an alcohol content of 1-20% (v / v)] The effects of 3-mercapto-1-hexanol on red wine made from concentrated grape juice with an alcohol content of 1-20% (v / v) were investigated through the following experiment.

[0052] (1. Preparation of fruit wine samples) A red wine with an alcohol content of 10% (v / v) was prepared using concentrated grape juice as the raw material, and this was designated as control fruit wine sample 3 (test example 8). Control fruit wine sample 3 is equivalent to a negative control sample. The concentration of 3-mercapto-1-hexanol in control fruit wine sample 3 was approximately 0.08 ppb.

[0053] In addition, a control fruit wine sample, control fruit wine sample 4 (test example 9), which is red wine, was prepared as another control fruit wine sample. This control fruit wine sample 4 is a red wine made from straight grape juice (fresh juice) rather than concentrated grape juice (with the alcohol content adjusted to 10% (v / v)), and therefore has a sufficient wine-like aroma and flavor, making it a suitable sample for positive control. The 3-mercapto-1-hexanol content of control fruit wine sample 4 was approximately 0.21 ppb.

[0054] To the red wine of the aforementioned control fruit wine sample 3, 3-mercapto-1-hexanol was added to obtain the fruit wine samples of Test Examples 10-14, according to the concentrations listed in Table 2.

[0055] (2. Sensory evaluation test) Sensory evaluation tests were conducted on the "aroma intensity," "taste intensity," and "aftertaste intensity" of the fruit wine samples in Test Examples 10-14 using the same methods and criteria as in the sensory evaluation test in Test 1. However, instead of control fruit wine sample 1 (Test Example 1), the "aroma intensity," "taste intensity," and "aftertaste intensity" of control fruit wine sample 3 (Test Example 8) were each set to 3.0 points, and instead of control fruit wine sample 2 (Test Example 2), the "aroma intensity," "taste intensity," and "aftertaste intensity" of control fruit wine sample 4 (Test Example 9) were each set to 7.0 points. The results of these sensory evaluation tests are shown in Table 2.

[0056] [Table 2]

[0057] The results in Table 2 show that when fruit wine made from concentrated grape juice and with an alcohol content of 1-20% (v / v) is red wine, setting the 3-mercapto-1-hexanol content to 0.495 ppb or higher can enhance the aroma, taste, and aftertaste of the fruit wine, and these enhancements increase in a dependent manner with increasing 3-mercapto-1-hexanol content. More specifically regarding flavor, in the aforementioned white wine, setting the 3-mercapto-1-hexanol content to 0.495 ppb or higher improves the richness and complexity of the flavor. More specifically, it shows that complex flavors such as ripe apples and pungent acidity are enhanced, and the richness of the flavor is improved, resulting in a fruit wine that approaches that of "red wine made from fresh grapes."

[0058] Test 3. [Confirmation of the effect of 3-mercapto-1-hexanol when concentrated grape juice is used as the raw material and the alcohol content of the fruit wine is low.] In Experiment 1, a white wine made from concentrated grape juice with an alcohol content of 10% (v / v) was used. In Experiment 3, the effect of 3-mercapto-1-hexanol was investigated through the following experiment to determine whether the effect of 3-mercapto-1-hexanol could be obtained even when the alcohol content of the white wine made from concentrated grape juice was 2% (v / v).

[0059] (1. Preparation of fruit wine samples) A white wine with an alcohol content of 2% (v / v) was prepared using concentrated grape juice as the raw material, and this was designated as control fruit wine sample 5 (test example 15). Control fruit wine sample 5 is equivalent to a negative control sample. The concentration of 3-mercapto-1-hexanol in control fruit wine sample 5 was below the limit of quantification (0.07 ppb or less).

[0060] In addition, a white wine sample, Control Fruit Wine Sample 6 (Test Example 16), was prepared as another control fruit wine sample. This Control Fruit Wine Sample 6 is a white wine made from straight grape juice (fresh juice) rather than concentrated grape juice (with an alcohol content adjusted to 2% (v / v)). Therefore, it has a sufficient wine-like aroma and flavor, and is a sample that corresponds to a positive control. The 3-mercapto-1-hexanol content of Control Fruit Wine Sample 6 was below the limit of quantification (0.07 ppb or less).

[0061] To the white wine of the aforementioned control fruit wine sample 5, 3-mercapto-1-hexanol was added to obtain the fruit wine samples of Test Examples 17-19, according to the concentrations listed in Table 3.

[0062] (2. Sensory evaluation test) Sensory evaluation tests were conducted on the "aroma intensity," "taste intensity," and "aftertaste intensity" of the fruit wine samples in Test Examples 17-19 using the same methods and criteria as in the sensory evaluation test in Test 1. However, instead of control fruit wine sample 1 (Test Example 1), the "aroma intensity," "taste intensity," and "aftertaste intensity" of control fruit wine sample 5 (Test Example 15) were each set to 3.0 points, and instead of control fruit wine sample 2 (Test Example 2), the "aroma intensity," "taste intensity," and "aftertaste intensity" of control fruit wine sample 6 (Test Example 16) were each set to 7.0 points. The results of these sensory evaluation tests are shown in Table 3.

[0063] [Table 3]

[0064] The results in Table 3 show that even when the alcohol content of white wine made from concentrated grape juice is 2% (v / v), increasing the 3-mercapto-1-hexanol concentration to 0.495 ppb or higher can enhance the aroma, taste, and aftertaste of the fruit wine, and these enhancements increase in a dependent manner with increasing 3-mercapto-1-hexanol concentration. More specifically regarding flavor, in the aforementioned white wine, increasing the 3-mercapto-1-hexanol concentration to 0.495 ppb or higher improves the richness and complexity of the flavor. More specifically, it shows that complex flavors such as ripe apples and pungent acidity are enhanced, and the richness of the flavor is improved, resulting in a fruit wine that approaches that of "white wine made from fresh grapes."

[0065] Test 4. [Confirmation of the effect of 3-mercapto-1-hexanol when the alcohol content of fruit wine made from concentrated grape juice is 14% (v / v)] In Experiment 1, a white wine made from concentrated grape juice with an alcohol content of 10% (v / v) was used, and in Experiment 3, a white wine made from concentrated grape juice with an alcohol content of 2% (v / v) was used. The following experiment investigated whether the effects of 3-mercapto-1-hexanol could be obtained even when the alcohol content of the white wine made from concentrated grape juice was 14% (v / v).

[0066] (1. Preparation of fruit wine samples) A white wine with an alcohol content of 14% (v / v) made from concentrated grape juice was prepared and designated as control fruit wine sample 7 (test example 20). Control fruit wine sample 7 is equivalent to a negative control sample. The concentration of 3-mercapto-1-hexanol in control fruit wine sample 7 was below the limit of quantification (0.07 ppb or less).

[0067] In addition, a white wine sample, Control Fruit Wine Sample 8 (Test Example 21), was prepared as another control fruit wine sample. This Control Fruit Wine Sample 8 is a white wine made from straight grape juice (fresh juice) rather than concentrated grape juice (with an alcohol content adjusted to 14% (v / v)). Therefore, it has a sufficient wine-like aroma and flavor, and is a sample that corresponds to a positive control. The 3-mercapto-1-hexanol content of Control Fruit Wine Sample 8 was below the limit of quantification (0.07 ppb or less).

[0068] To the white wine of the aforementioned control fruit wine sample 8, 3-mercapto-1-hexanol was added to obtain the fruit wine samples of Test Examples 22-24, according to the concentrations listed in Table 4.

[0069] [Table 4]

[0070] The results in Table 4 show that even when the alcohol content of white wine made from concentrated grape juice is 14% (v / v), increasing the 3-mercapto-1-hexanol concentration to 0.495 ppb or higher can enhance the aroma, taste, and aftertaste of the fruit wine, and these enhancements increase in a dependent manner with increasing 3-mercapto-1-hexanol concentration. More specifically regarding flavor, in the aforementioned white wine, increasing the 3-mercapto-1-hexanol concentration to 0.495 ppb or higher improves the richness and complexity of the flavor. More specifically, it shows that complex flavors such as ripe apples and pungent acidity are enhanced, and the richness of the flavor is improved, resulting in a fruit wine that approaches that of "white wine made from fresh grapes." [Industrial applicability]

[0071] According to the present invention, it is possible to provide a "fruit wine made from concentrated grape juice" that has improved richness of aroma and complexity of flavor, similar to "fruit wine made from fresh grapes," as well as a method for producing the same.

Claims

1. A fruit wine made from concentrated grape juice, having an alcohol content of 1-20% (v / v), wherein the content of 3-mercapto-1-hexanol is 0.495 ppb or more.

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

3. A method for producing fruit wine using concentrated grape juice as a raw material, wherein the alcohol content is 1-20% (v / v), The manufacturing method, comprising preparing the fruit wine such that the concentration of 3-mercapto-1-hexanol in the fruit wine is 0.495 ppb or more.

4. A method for improving the richness of flavor and complexity of taste in fruit wine made from concentrated grape juice and having an alcohol content of 1-20% (v / v), The method comprising preparing the fruit wine such that the concentration of 3-mercapto-1-hexanol in the fruit wine is 0.495 ppb or more.

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