Wine-flavored beverage

Abstract

To provide a wine taste beverage that has a fermentation feeling and a complicated taste like a real wine given thereto or improved.SOLUTION: A wine taste beverage comprises moromi vinegar.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to wine-taste beverages, methods for producing the same, and the like.

Background Art

[0002] Wine-taste beverages are beverages that exhibit the taste and aroma of wine, and wine-taste alcoholic beverages belonging to any of fruit wines, sweet fruit wines, or liqueurs defined by the Liquor Tax Law have been developed. Further, in recent years, non-alcoholic wine-taste beverages that substantially do not contain alcohol but have a wine-like flavor and give drinkers a feeling of having drunk wine have also been developed.

[0003] For example, Patent Document 1 discloses a wine-like flavored soft drink water having a rich wine-like taste and appropriate astringency, in which the phytic acid concentration, citric acid concentration, tartaric acid concentration, and total acid concentration in terms of citric acid concentration satisfy a predetermined relational expression.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0005] However, in wine-taste beverages, further improvement in the fermented feeling and complex taste characteristic of wine is required. In particular, in low-alcohol wine-taste beverages and non-alcoholic wine-taste beverages, the fermented feeling and complex taste characteristic of wine are often clearly inferior to those of ordinary wines, and improvement thereof is strongly required. Further, even when a non-alcoholic wine-taste beverage is prepared using organic acids as in Patent Document 1 described above, there is still room for improvement.

[0006] Therefore, the present invention aims to provide a wine-flavored beverage that is given or enhanced a wine-like fermentation sensation and wine-like complexity. [Means for solving the problem]

[0007] To solve the above problems, the inventors conducted thorough research and revealed that moromi vinegar has a significant impact on the flavor and aroma of wine-flavored beverages. Based on this finding, they discovered that by incorporating moromi vinegar into a wine-flavored beverage, a wine-like fermentation sensation and wine-like complexity are imparted or enhanced, thus completing the present invention.

[0008] In other words, the present invention is as follows <1> ~ <9> That is the case. <1> A wine-flavored beverage containing moromi vinegar. <2> The alcohol content is 12v / v% or less. <1> The wine-flavored beverage described above. <3> It is a non-alcoholic wine-flavored beverage. <2> The wine-flavored beverage described above. <4> The aforementioned moromi vinegar contains 0.01g / 100ml or more and 5g / 100ml or less. <1> ~ <3> A wine-flavored beverage listed in any one of the following. <5> The total polyphenol content, calculated on a gallic acid basis, is between 10 mg / 100 ml and 500 mg / 100 ml. <1> ~ <4> A wine-flavored beverage listed in any one of the following. <6> Contains 0.5 mg / 100 ml or more of naringin. <1> ~ <5> A wine-flavored beverage listed in any one of the following. <7> Contains 0.05g / 100ml or more of tartaric acid. <1> ~ <6> A wine-flavored beverage listed in any one of the following. <8> A method for producing a wine-flavored beverage, including a step of incorporating moromi vinegar. <9> A method for imparting or improving the fermented taste and complexity of a wine-flavored beverage, characterized by including moromi vinegar in the beverage. [Effects of the Invention]

[0009] According to the present invention, it is possible to provide a wine-flavored beverage that has been given or enhanced a wine-like fermentation sensation and wine-like complexity. [Modes for carrying out the invention]

[0010] The present invention will now be described. The present invention relates to a wine-flavored beverage containing moromi vinegar (hereinafter sometimes referred to as "the wine-flavored beverage of the present invention"), a method for producing the same, and the like.

[0011] In this invention, "wine-flavored beverage" means a beverage that exhibits a taste and aroma similar to wine (a fermented alcoholic beverage obtained by fermenting fruits or fruit juice, such as grapes), and gives the drinker the sensation of drinking wine when consumed. Therefore, the wine-flavored beverage of this invention includes not only wine, but also wine-flavored alcoholic beverages classified as fruit wine, sweet fruit wine, liqueur, etc., as defined by the Liquor Tax Act (Act No. 63 of 2019), as well as non-alcoholic wine-flavored beverages that exhibit a taste and aroma similar to wine (red wine, white wine, etc.). Examples of non-alcoholic wine-flavored beverages include beverages containing raw materials (such as extracts) containing wine-derived components or wine-like flavors (such as fragrances), and also include wine-flavored non-alcoholic chuhai and non-alcoholic sparkling wine-flavored beverages. In particular, in this invention, it is more preferable that the beverage exhibits a taste and aroma similar to wine, using grapes or grape juice as a raw material.

[0012] Furthermore, "alcoholic beverage" refers to a beverage with an alcohol content of 1 v / v% or more, such as alcoholic beverages as defined in the Liquor Tax Act. This "alcohol content (v / v%)" is a value measured based on the National Tax Agency's prescribed analytical method (Instruction) 3 Sake 3-4 Alcohol content (gas chromatography analysis method) (the same applies hereinafter). In this invention, "alcohol" refers to ethanol.

[0013] On the other hand, "non-alcoholic beverages" refer to beverages with an alcohol content of less than 1 v / v%. This alcohol content is not particularly restricted as long as it is less than 1 v / v%, and may be, for example, 0.000 v / v% or more and less than 1 v / v%. Furthermore, the lower limit may be 0.001 v / v% or more, 0.005 v / v% or more, 0.01 v / v% or more, 0.05 v / v% or more, 0.1 v / v% or more, 0.2 v / v% or more, 0.3 v / v% or more, 0.4 v / v% or more, 0.5 v / v% or more, or 0.6 v / v% or more. Furthermore, this upper limit may be 0.95v / v% or less, 0.9v / v% or less, 0.85v / v% or less, 0.8v / v% or less, 0.7v / v% or less, 0.6v / v% or less, 0.5v / v% or less, 0.4v / v% or less, 0.3v / v% or less, 0.2v / v% or less, 0.1v / v% or less, 0.05v / v% or less, 0.01v / v% or less, 0.005v / v% or less, less than 0.005v / v%, or 0.004v / v% or less. In particular, in the case of non-alcoholic beverages (non-alcoholic wine-flavored beverages), the fermented taste and complex flavor characteristic of wine are often less noticeable, but a major feature of the wine-flavored beverage of the present invention is that the above effects are fully exhibited even as a non-alcoholic wine-flavored beverage.

[0014] The components and other details of the wine-flavored beverage of the present invention will be described in detail below.

[0015] The wine-flavored beverage of the present invention contains moromi vinegar. This allows for a wine-flavored beverage that is endowed with or enhanced with a wine-like fermentation character and wine-like complexity. At the same time, it can also improve the body. This moromi vinegar is a liquid by-product obtained by pressing and filtering from moromi lees, a by-product of the shochu (especially awamori) manufacturing process. It contains almost no acetic acid and is rich in amino acids, citric acid, malic acid, etc. In other words, it is different from vinegar, which has acetic acid as its main component. In the wine-flavored beverage of the present invention, commercially available moromi vinegar (undiluted) may be used as a raw material, or a concentrate obtained by concentrating the moromi vinegar concentrate, a diluted version of the moromi vinegar concentrate, or a powder obtained by drying any of these may be used as a raw material.

[0016] The pH, citric acid content, malic acid content, and amino acid content of this moromi vinegar (undiluted) are not limited, but examples include a pH of 2.0 to 4.5, a citric acid content of 700 to 2000 mg / 100 ml, a malic acid content of 40 to 300 mg / 100 ml, and a total amino acid content (total free amino acid concentration) of 500 to 6000 mg / 100 ml. All of these can be measured by known methods.

[0017] Furthermore, in the wine-flavored beverage of the present invention, it is preferable that the content of moromi vinegar be 0.01 g / 100 ml or more, more preferably 0.02 g / 100 ml or more, and even more preferably 0.025 g / 100 ml or more. This is because it is possible to sufficiently impart or significantly improve the wine-like fermentation and wine-like complexity to the wine-flavored beverage. It is also possible to impart or improve body. Note that this moromi vinegar content refers to the content as undiluted moromi vinegar (content in terms of undiluted moromi vinegar), and when using concentrates, dilutions, powders, etc., the content should be adjusted by converting it based on the concentration ratio or dilution ratio. The same applies below.

[0018] In addition, in the wine-taste beverage of the present invention, when the content of moromi vinegar is preferably adjusted to 5 g / 100 ml or less, more preferably 4 g / 100 ml or less, still more preferably 3 g / 100 ml or less, still more preferably 2 g / 100 ml or less, and still more preferably 1 g / 100 ml or less, it is more suitable because it is easier to maintain the above-described fermented feeling and complex flavor characteristic of wine at a high level.

[0019] Furthermore, the wine-taste beverage of the present invention containing moromi vinegar as described above preferably has a total polyphenol content in terms of gallic acid of 10 mg / 100 ml or more and 500 mg / 100 ml or less. This is because it is possible to suitably feel astringency and the like while maintaining a high fermented feeling and complex flavor characteristic of wine. The lower limit of the total polyphenol content in terms of gallic acid is more preferably 15 mg / 100 ml or more, still more preferably 20 mg / 100 ml or more, and still more preferably 25 mg / 100 ml or more. The upper limit is preferably 400 mg / 100 ml or less, more preferably 300 mg / 100 ml or less, still more preferably 200 mg / 100 ml or less, still more preferably 150 mg / 100 ml or less, and still more preferably 100 mg / 100 ml or less.

[0020] This "total polyphenol content in terms of gallic acid" is measured based on the method for measuring Total phenol described in V.L. Singleton, and C. Kramer. Am. J. Enol. And Vitic. 22: 161 - 166 (1971). Specifically, to 1 mL of a sample solution diluted to a polyphenol concentration of 10 - 50 mg / L, 5 mL of a phenol reagent (Folin - Ciocalteu's reagent) diluted to 10 - fold volume is added, followed by the addition of 4 mL of a 75 g / L - sodium carbonate solution. The reaction is carried out at room temperature for 2 hours, and the absorbance at 765 nm is measured with a spectrophotometer. Using an aqueous solution of anhydrous gallic acid at 10 - 50 mg / L as a calibration curve with distilled water as a control, the value in terms of gallic acid is determined as the total polyphenol concentration. Therefore, the total polyphenol content in terms of gallic acid includes the content of naringin, which will be described later, also as a value in terms of gallic acid.

[0021] Moreover, gallic acid (C7H6O5) is a compound represented by the following formula (1), and is a type of polyphenol having a basic skeleton of hydrolyzable tannin, which is contained in gallnuts, Chinese gall, tea leaves, fermented wine, etc.

[0022]

Chemical formula

[0023] Furthermore, in the wine-flavored beverage of the present invention, any polyphenol that can be incorporated into the beverage can be included, including those contained in food ingredients as well as in formulations and food additives (for example, anthocyanins, resveratrol, and tannins contained in grapes, etc.), and the type of polyphenol included is not limited. In addition to so-called polyphenols (compounds having multiple phenolic hydroxyl groups in the molecule), this "polyphenol" also includes compounds having one phenolic hydroxyl group, such as guaiacol and tyrosol. For example, flavonoid-type polyphenols include flavanols, flavones, isoflavones, anthocyanins, flavanones, flavonols, etc., and their polymers. Specific examples of flavanols include catechin, epicatechin, epicatechin gallate, epigallocatechin, and epigallocatechin gallate. Specific examples of flavones include flavones, apigenin, luteonin, apigeninidin, luteionidin, and baicalein. Specific examples of isoflavones include genistein, daidzein, daidzin, glycitein, and equol. Specific examples of anthocyanins include pelargonidin, cyanidin, petunidine, peonidin, petunidin, delphinidin, and malvidin. Specific examples of flavanones include naringin (discussed later), hesperidin, and liquilithigen. Specific examples of flavonols include quercetin, kaempferol, and myricetin.

[0024] Furthermore, when the wine-flavored beverage of the present invention contains gallic acid as a polyphenol (the gallic acid content is greater than 0 mg / 100 ml), the complex and astringent flavors characteristic of wine are more easily perceived, so it is preferable that the content be 400 mg / 100 ml or less, more preferably 350 mg / 100 ml or less, even more preferably 300 mg / 100 ml or less, even more preferably 200 mg / 100 ml or less, even more preferably 150 mg / 100 ml or less, even more preferably 100 mg / 100 ml or less, and even more preferably 50 mg / 100 ml or less. Moreover, the proportion (mass ratio) of the gallic acid content in the total polyphenol content of the wine-flavored beverage of the present invention, when converted to gallic acid, may be 75% or less, 50% or less, or 25% or less. Furthermore, in this invention, the composition may not contain gallic acid (the gallic acid content is 0 mg / 100 ml).

[0025] Here, the gallic acid content in the wine-flavored beverage of the present invention can be measured, for example, by appropriately diluting the sample and using a known method such as a calibration curve method using HPLC.

[0026] Furthermore, the wine-flavored beverage of the present invention contains naringin (C 27 H 32 O 14It is preferable to contain 0.5 mg / 100 ml or more of naringin. This is because it can further enhance the richness of the wine-flavored beverage while maintaining a high level of the wine-like fermentation and complexity. In addition, while the roundness of the flavor may decrease when a certain amount of polyphenols is included, the roundness of the flavor can be maintained by including a predetermined amount of naringin. Naringin is a compound represented by the following formula (2), and is a type of flavonoid glycoside having a structure in which L-rhamnosyl-(α1→2)-glucose is β-bonded to the hydroxyl group at position 7 of naringenin (5,7,4'-trihydroxyflavanone). It is abundant in citrus fruits and is also called naringin. Note that grapes and grape juice, which are commonly used as raw materials for wine, do not usually contain naringin. Furthermore, in the wine-flavored beverage of the present invention, not only purified naringin (naringin preparation) but also naringin-containing raw materials such as extracts obtained by extracting citrus peels, etc., using one or more selected from the group consisting of water, hot water, and ethanol as a solvent, or flavorings containing such extracts, can be used. Examples of citrus fruits that are rich in naringin include the peels of grapefruits and tanzeros. In addition, commercially available naringin (for example, food additives) may be used.

[0027] [ka]

[0028] In the wine-flavored beverage of the present invention, the naringin content is preferably 0.5 mg / 100 ml or more, more preferably 1.0 mg / 100 ml or more, even more preferably 1.5 mg / 100 ml or more, and even more preferably 2.0 mg / 100 ml or more. The upper limit is not limited, but may be 20 mg / 100 ml or less, 15 mg / 100 ml or less, or 10 mg / 100 ml or less. The naringin content can be adjusted by using the aforementioned naringin preparations or naringin-containing raw materials, and multiple such preparations may be used in combination. When using naringin preparations and naringin-containing raw materials in combination, or when using multiple naringin-containing raw materials in combination, the total amount of naringin derived from them should be adjusted to fall within the above-mentioned range.

[0029] Here, the naringin content in the wine-flavored beverage of the present invention can also be measured, for example, by appropriately diluting the sample and using a known method such as HPLC.

[0030] Furthermore, the wine-flavored beverage of the present invention may also contain organic acids (such as tartaric acid, lactic acid, citric acid, malic acid, succinic acid, gluconic acid, or acetic acid) or salts thereof. In particular, a wine-flavored beverage containing tartaric acid is highly preferable because it easily enhances the complexity of the flavor, including the characteristic acidity of wine.

[0031] For example, the wine-flavored beverage of the present invention is very preferably made with a tartaric acid content of 0.05 g / 100 ml or more, more preferably 0.1 g / 100 ml or more. The upper limit may be 1 g / 100 ml or less, further 0.5 g / 100 ml or less, and further 0.3 g / 100 ml or less. It is preferable that this tartaric acid is L-tartaric acid, which is relatively abundant in nature, but D-tartaric acid, DL-tartaric acid, etc., may also be used.

[0032] Furthermore, the wine-flavored beverage of the present invention may contain sweeteners. Examples of sweeteners include sugars (glucose, fructose, galactose, sucrose, maltose, lactose, oligosaccharides, fructose-glucose liquid sugar, trehalose, etc.), sugar alcohols (xylitol, erythritol, etc.), and high-intensity sweeteners (acesulfame K, sucralose, aspartame, etc.). In particular, if the wine-flavored beverage of the present invention contains sugars, the aforementioned effects are more easily exhibited.

[0033] Furthermore, the wine-flavored beverage of the present invention may contain flavorings. Flavorings are additives or preparations added to food products during the manufacturing or processing of food products to impart or enhance a predetermined aroma. Specific examples of these flavorings are not limited to, but fruit-like flavors are preferred. The wine-flavored beverage of the present invention, by containing moromi vinegar, is more likely to exhibit synergistic effects with flavorings such as wine-like flavors (particularly an effect of further enhancing the fermented, wine-like taste). This synergistic effect is especially pronounced in non-alcoholic wine-flavored beverages.

[0034] Furthermore, the wine-flavored beverage of the present invention more preferably contains grape fruit-derived components (one or more selected from pulp, juice, skin, extracts or fermented liquids, maceration liquids, etc.), and is even more preferably a wine-flavored beverage containing grape juice. This is because it is easier to impart or improve the fermented taste and complex flavor characteristic of wine when used in combination with the aforementioned moromi vinegar, etc. For example, if the wine-flavored beverage of the present invention is a non-alcoholic beverage, the grape juice content may be 1 w / w% or more, 10 w / w% or more, or 20 w / w% or more, as a juice content converted to straight juice. The upper limit may be 80 w / w% or less, or 70 w / w% or less. Here, grape juice refers to the juice extracted from grape fruit, or its concentrated liquid, concentrated and reconstituted liquid, or diluted liquid, and may contain pulp, skin, etc. Furthermore, the juice content converted to straight juice refers to the ratio of the mass of grape juice contained in the beverage, converted to straight juice according to JAS (Japanese Agricultural Standards), to the total mass of the beverage.

[0035] In addition, the wine-flavored beverage of the present invention may optionally contain, to the extent that it does not significantly affect the effects of the present invention, salts (such as sodium chloride and potassium chloride), phosphoric acid or its salts, dietary fiber, colorants (such as caramel color, gardenia color, and fruit juice color), seasonings, antioxidants (such as vitamin C and vitamin E), emulsifiers, and the like as raw materials.

[0036] Furthermore, the wine-flavored beverage of the present invention is preferably a non-carbonated beverage with a carbon dioxide pressure (with snifting) of less than 0.05 MPa at 20°C, as this makes it easier to achieve a wine-like aroma and flavor. In particular, if the wine-flavored beverage of the present invention is a non-alcoholic beverage, it is highly preferable that it be a non-carbonated beverage. However, it may also be a carbonated beverage (carbonated drink) with a carbon dioxide pressure (with snifting) of 0.05 MPa or higher at 20°C. In this case, the carbon dioxide pressure may be 0.10 MPa or higher, more preferably 0.15 MPa or higher, more preferably 0.20 MPa or higher, more preferably 0.25 MPa or higher, more preferably 0.30 MPa or higher, more preferably 0.35 MPa or higher, more preferably 0.40 MPa or higher, and more preferably 0.45 MPa or higher. The upper limit may be 0.50 MPa or lower. In addition, this carbon dioxide may be derived from carbonated water used as a raw material, or it may be added to the beverage through a carbonation (carbon dioxide injection) process. This carbonation process may be carried out in batches, or it may be carried out continuously in an in-line system in which a carbon dioxide injection system (carbonator) is incorporated into the piping. Furthermore, in order to avoid the occurrence of foaming, etc., it is preferable to carry out this carbonation process with the liquid temperature at 10°C or below (preferably 4°C or below).

[0037] Furthermore, if the wine-flavored beverage of the present invention is an alcoholic beverage, its alcohol content is not particularly limited as long as it is 1 v / v% or higher. For example, a lower limit of 2 v / v% or higher, more precisely 3 v / v% or higher, and more precisely 4 v / v% or higher is indicated, and an upper limit of 20 v / v% or lower, more precisely 15 v / v% or lower, more precisely 12 v / v% or lower, more precisely 10 v / v% or lower, more precisely 9 v / v% or lower, more precisely 8 v / v% or lower, more precisely 7 v / v% or lower, and more precisely 6 v / v% or lower is indicated. In particular, if the wine-flavored beverage of the present invention is an alcoholic beverage, the above effects are more easily exhibited when its alcohol content is 12 v / v% or lower, more precisely 10 v / v% or lower, and more precisely 8 v / v% or lower. Furthermore, the alcohol content can be adjusted by the alcohol content of the alcoholic beverages used in the manufacturing process (distilled spirits, brewed alcohol, raw material alcohol, etc.) and their proportions. In addition, in the case of fermented alcoholic beverages, the alcohol content can be adjusted by controlling the fermentation conditions in the alcohol fermentation process.

[0038] The method for producing the wine-flavored beverage of the present invention is not particularly limited, as long as it includes the step of incorporating moromi vinegar, the rest can follow conventional methods for beverage production. In the case of an alcoholic beverage, the production may involve an alcoholic fermentation process using yeast to produce a fermented alcoholic beverage, or it may involve a blending process using alcoholic beverages such as distilled spirits as raw materials (without undergoing an alcoholic fermentation process) to produce a non-fermented alcoholic beverage. For example, one method involves mixing moromi vinegar, grape juice, sugars, organic acids, flavorings, etc., with a base alcohol such as vodka or raw material alcohol, adjusting the volume, and then filtering and sterilizing as necessary to produce the product. In the case of a non-alcoholic beverage, one example involves mixing moromi vinegar, grape juice, sugars, organic acids, flavorings, etc., with a base such as pure water, adjusting the volume, and then filtering, sterilizing, and homogenizing as necessary to produce the product. It should be noted that the wine-flavored beverage of the present invention is particularly effective when it is a non-fermented alcoholic beverage or a non-alcoholic beverage, that is, a beverage produced without undergoing an alcoholic fermentation process.

[0039] Furthermore, this manufacturing method may include, if necessary, steps such as setting the moromi vinegar content to 0.01 g / 100 ml to 5 g / 100 ml, setting the total polyphenol content in terms of gallic acid to 10 mg / 100 ml to 500 mg / 100 ml, including naringin at 0.5 mg / 100 ml or more, and including tartaric acid at 0.05 g / 100 ml or more. In addition, these may be further adjusted to fall within the more preferable ranges mentioned above.

[0040] Furthermore, the wine-flavored beverage of the present invention is preferably a packaged beverage in which the beverage obtained as described above is filled into a metal container (aluminum container, steel container, etc.), a PET bottle, a glass container, a paper container, etc. By packaging the beverage in such a way, it is easier to suppress deterioration of flavor and aroma over time, and convenience in distribution and sales is further enhanced.

[0041] The wine-flavored beverage of the present invention, having the above-described composition, is endowed with or enhanced wine-like fermentation and wine-like complexity, and furthermore, it is endowed with or enhanced body, resulting in an overall superior flavor. The above effects are particularly easily exhibited in red wine-flavored beverages.

[0042] Furthermore, it can be said that the present invention provides a method for imparting or improving the fermented taste and complexity of a wine-flavored beverage, characterized by including moromi vinegar in the beverage.

[0043] The following describes embodiments of the present invention, but the present invention is not limited to the following embodiments, and various modifications are possible within the technical concept of the present invention. [Examples]

[0044] <Preparation and sensory evaluation of non-alcoholic wine-flavored beverages> Non-alcoholic wine-flavored beverage samples (Samples 1-5, all red wine-flavored and designed to have an alcohol content of less than 0.5 v / v%) were prepared using grape juice (concentrated juice), sugars (fructose-glucose liquid sugar), moromi vinegar (manufactured by Okinawa Bussan Enterprise Association Co., Ltd., Okinawa Takarajima Moromi Vinegar), L-tartaric acid, and flavoring (wine flavor) as raw materials. These were added in predetermined amounts to pure water and mixed to prepare the samples such that the fruit juice-derived polyphenol content, moromi vinegar content, and L-tartaric acid content (including those derived from fruit juice) were as listed in the upper part of Table 1 below. In Table 1 below, "Fruit juice-derived polyphenols (mg / 100ml)" refers to the total polyphenol content in gallic acid equivalent contained in the blended grape juice (concentrated juice), which was measured based on the Total phenol measurement method described above, and this value was calculated as the amount per 100ml of the non-alcoholic wine-flavored beverage sample. Sample 1 was a sample without added moromi vinegar.

[0045] Similarly, non-alcoholic wine-flavored beverage samples (Samples 6-7) were prepared using grape juice (concentrated juice), sugars (fructose-glucose liquid sugar), moromi vinegar (Okinawa Takarajima Moromi Vinegar, manufactured by Okinawa Bussan Enterprise Association Co., Ltd.), L-tartaric acid, naringin, gallic acid, and flavoring (wine flavor) as raw materials. These were added in predetermined amounts to pure water and mixed to obtain samples with the amounts of fruit juice-derived polyphenols, added gallic acid, naringin, moromi vinegar, and L-tartaric acid (including those derived from fruit juice) listed in the upper section of Table 2 below. Note that "Fruit juice-derived polyphenols (mg / 100ml)" in Table 2 below is the same as above, and "Gallic acid (mg / 100ml)" is the amount of gallic acid added per 100ml of the non-alcoholic wine-flavored beverage samples (i.e., Samples 3 and 6 are samples without added gallic acid). Therefore, in these cases, the sum of the "fruit juice-derived polyphenols (mg / 100ml)" and "gallic acid (mg / 100ml)" and the polyphenol content in terms of gallic acid obtained from the naringin content mentioned above represents the total polyphenol content in terms of gallic acid.

[0046] Then, each sample obtained was sensory-evaluated by six trained panelists with sensory discrimination abilities, using the following evaluation criteria, to assess its body, wine-like complexity, wine-like fermentation characteristics, and overall evaluation as a wine-flavored beverage.

[0047] [Evaluation criteria for thickness (body feel)] The thickness (body) of Sample 1 was set to -1 (weak), and in comparison to Sample 1, each sample was evaluated using a 5-point scale from -2 (very weak) to 2 (very strong).

[0048] [Evaluation criteria for wine's characteristic complexity] The wine-like complexity in Sample 1 was assigned a rating of -2 (very weak), and in comparison to Sample 1, each sample was evaluated on a 5-point scale from -2 (very weak (equivalent to Sample 1)) to 2 (very strong).

[0049] [Criteria for evaluating the characteristic fermentation of wine] The wine-like fermentation sensation in Sample 1 was assigned a rating of -1 (weak), and in comparison to Sample 1, each sample was evaluated using a 5-point scale ranging from -2 (very weak) to 2 (very strong).

[0050] [Evaluation Criteria for Overall Rating] The evaluation was based on whether the flavors closely resembled those of wine and were excellent overall, using an absolute rating system on a 5-point scale from -2 (very bad) to 2 (very good).

[0051] The sensory evaluation results (average evaluations from 6 panelists) are shown in the lower sections of Tables 1 and 2 below. From these results, it was found that samples 2-7, which contained moromi vinegar, all showed a clear improvement in body, wine-like complexity, and wine-like fermentation compared to sample 1, which did not contain moromi vinegar. The overall evaluation as a wine-flavored beverage also improved, revealing that they are non-alcoholic wine-flavored beverages with a pleasing aroma and taste. Furthermore, it was shown that by including a predetermined amount of naringin along with moromi vinegar in the non-alcoholic wine-flavored beverage, the body was particularly improved (samples 6-7). Sample 6, in particular, showed a very high improvement in wine-like complexity and the overall evaluation as a wine-flavored beverage.

[0052] [Table 1]

[0053] [Table 2]

Claims

1. A wine-flavored beverage having an alcohol content of 10 v / v% or less and containing 0.02 g / 100 ml or more and 2 g / 100 ml or less of moromi vinegar.

2. A non-alcoholic wine-flavored beverage that contains 0.02 g / 100 ml or more and 2 g / 100 ml or less of moromi vinegar.

3. A wine-flavored beverage according to claim 1 or 2, wherein the total polyphenol content, calculated on a gallic acid basis, is 10 mg / 100 ml or more and 500 mg / 100 ml or less.

4. A wine-flavored beverage according to any one of claims 1 to 3, wherein the gallic acid content is greater than 0 mg / 100 ml and 400 mg / 100 ml or less.

5. A wine-flavored beverage according to any one of claims 1 to 4, containing 0.5 mg / 100 ml or more of naringin.

6. A wine-flavored beverage according to any one of claims 1 to 5, containing 0.05 g / 100 ml or more of tartaric acid.

7. A method for producing a wine-flavored beverage, comprising the steps of: adding 0.02 g / 100 ml to 2 g / 100 ml of moromi vinegar; and setting the alcohol content to 10 v / v% or less.

8. A method for imparting or improving the fermented taste and complexity of a wine-flavored beverage, characterized by containing 0.02 g / 100 ml to 2 g / 100 ml of moromi vinegar in the wine-flavored beverage and having an alcohol content of 10 v / v% or less.

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