KR20050102612A - Method for preparing rubus coreanus grapes wine - Google Patents

Abstract

The present invention relates to a grape bokbunja wine manufacturing method and grape bokbunja wine to enhance the flavor, taste, body by alcohol fermentation mixed with bokbunja in grapes.

In the present invention, when the wine is made from domestic edible grapes or edible and brewed grapes instead of brewing grapes, the fragrance, flavor and body feeling are not good, but high quality wines can be made, but it contains strong flavors and is known to be beneficial to health. Making wine with alcohol fermentation has the effect of producing high quality wines with a strong aroma, complex taste, and strong body. In addition, since the sugar content is adjusted after fermentation using only pure fruit without the addition of alcohol and water, it is effective to make traditional fruit wine with its rich flavor.

Although wine made with domestic grapes or wine with spirits and water is lacking in taste and aroma, the consumption is insignificant due to lack of taste and aroma, but the consumption of domestic wine is increased by manufacturing high-quality wines using Korean bokbunja in grapes. In addition to the effect of replacing imported wine, it can be expected to increase the income of farmers by contributing to the increase of consumption of domestic agricultural products, and to become a world-class wine as an original domestic wine that can secure sufficient quality and competitiveness for foreign wine. It is an innovative manufacturing method that can achieve the instrument.

Description

Method for preparing Rubus Bokbunja wine {Method for preparing Rubus coreanus grapes wine}

The present invention relates to a grape bokbunja wine manufacturing method and grape bokbunja wine produced by mixing the grape and bokbunja alcohol fermentation and a method of manufacturing the same.

Wine or bokbunja wine is harvested after crushing grapes or bokbunja, crushed and filtered to obtain a fruit juice, added sugar or glucose to adjust the appropriate sugar, and then fermented alcohol by fermentation with yeast added to make fermented liquor, then filtered or aged to produce or alcohol It is common to form and commercialize by adding water and water.

Prior art Patent Publication No. 2003-0028513 discloses a yeast in the juice obtained by collecting and crushing the bokbunja to prepare a liquor after mixing the juice, sugar, and liquor fermentation to obtain fermentation, and then filtered to remove the sake lees Disclosed is a method of preparing by adding a spirit, water and additives to form a finished alcohol.

Korean Patent Publication No. 10-2005-0066429 discloses bokbunjaju including fermentation with dry yeast for wine in the state of increasing the initial sugar content of bokbunja and not extracting juice, adding alcohol and water, and then adding concentrated fruit juice or imported wine. A method of making is published.

Patent No. 10-2005-0051489 discloses a method of preparing rice grape wine by liquefying rice raw material, and then adding grape foil to the sake first fermented with a glycosylating enzyme and a culture yeast as raw materials. Posted.

As described above, all the conventional fruit wines were prepared by grape or bokbunja danyong or grape and rice mixed. Imported wines are made from brewed grapes, which are rich in taste, aroma, and body.However, most domestic wines are made from edible grapes, edible and brewed grape varieties. , The weight, the pressure expressing the feeling of pressure in the mouth), the quality is remarkably poor, it is difficult to produce high-quality wine. In addition, Bokbunja, a medicinal fruit known to be beneficial to health, has a disadvantage in that it is difficult to manufacture high-quality wine by using alcohol and water because it has high acid content, high pH, strong acidity, strong fragrance, and low juice content. .

The inventors of the present invention, while studying the development of full-bodied wines with excellent taste and aroma, dark color, and strong body using edible or edible and brewed grapes, mixed grapes and bokbunja with alcohol and fermented wine to make grapes and bokbunja alone. The present invention was completed by preparing a full-body wine, which is richer in flavor and aroma than the body and has a strong body.

Recently, as wine is known as a healthy well-being drink, the consumption of wine is increasing rapidly in Korea. Although domestic wines are produced in-house, domestic wines have poor quality, so consumption is insignificant. Most of the wines consumed in Korea depend on imported wines. This is why foreign wine produces wine using vineyards for brewing, but domestically, it is made from grapes of low-sweetness and acidity, such as Campbell Early, Geobong, Sharm Scott Bailey A (MBA), and Sheridan, or edible grapes. Compared to the wine, the quality, aroma, taste and color are significantly lower, making it difficult to make a good wine. When mixed with bokbunja, which has a high acid content, high pH, strong taste and aroma, and rich color, and supplements sugar with sugar, fructose, and glucose, it is the ideal red wine brewing condition for sugar content 21 ~ 24Brix, total acidity 0.5 ~ 0.8 W / w%, pH 3.3-3.6 meets the requirements to produce a good wine, as well as to produce a high-quality full-body wine with a rich color and strong body with a unique taste and aroma. And it is possible to manufacture traditional fruit wine with rich flavor of fruit itself because fermentation by purely adjusting the sugar to fruit without adding alcohol and water. In particular, Bokbunja is known to be beneficial for health because it is effective in renal function, infertility, tonic, weak constitution, and fatigue recovery, so grape bokbunja wine can make a functional wine that matches the well-being trend.

In addition, in the case of wines made with domestic grapes, the consumption is insignificant due to lack of taste and aroma, but grape bokbunja wine mixed with Korea's own bokbunja increases the consumption of domestic wine by producing high-quality wines with good dark color and body feeling. The effect of substituting imported wine and increasing the consumption of domestic agricultural products can greatly contribute to the increase of farm household income, and the original domestic wine that can secure sufficient quality and competitiveness for foreign wines can lead to a leap into the world wine. It is a breakthrough manufacturing method that can be achieved.

In order to achieve the above object, in the manufacturing method of grape bokbunja wine, a mixture of domestic grapes and bokbunja by mixing the sugar to adjust the sugar production method of grape bokbunja wine characterized in that the fermentation.

More specifically, the present invention comprises the steps of harvesting and storing grapes and bokbunja (step 1): (step 2) crushing the harvested grapes and bokbunja of step 1 and (3 steps) crushing of the second step Mixing the fruit juice and adjusting the sugar content and acidity: (4 steps) adding and sterilizing the enzyme to the mixed juice of the 3 steps; and (5 steps) inoculating yeast with a portion of the mixed juice of the 4 steps. Base liquor manufacturing step: (6 step) and the step of alcohol fermentation by adding the bottom step of the fifth step to the fruit juice of the fourth step: (7 step) and clarifying and clarifying by adding a precipitant to the fermented liquor of the six step: (Step 8) This is a method of producing the final grape bokbunja wine through the step of filtering and forming the fermented liquor of the 7 step.

Referring to the grape bokbunja wine manufacturing method using a combination of grapes and bokbunja according to the present invention as follows.

Step 1: Harvesting and Storing Domestic Grapes and Bokbunja

The harvest time of Bokbunja is from June to July, and grape varieties include Geobong, Campbell Early, Seridan, Sam Scott Bailey A (MBA), and Maru. Does not match Bokbunja was harvested intensively in a short period of time, and was easily frozen after harvesting, so it was frozen and used for thawing in time for harvesting grapes.

Step 2: shredding grapes and bokbunja

Bokbunja were thawed and crushed with a crusher. Immediately harvested grapes were crushed using a crushing and decontamination machine capable of removing stems and crushing to prepare crushed juice. In the present invention, 7brix bokbunja, 18brix geobon, 14brix Campbell early grape was used for the convenience of the experiment.

Step 3: Mixing of Grape, Bokbunja Crushed Fruit Juice, and Control of Sugar and Acidity

Bokbunja obtained in the above step and the crushed juice of grapes are mixed in a weight ratio of 1: 9 to 6: 4. The most suitable acidity for brewing red wine was 0.5 ~ 0.8w / w% and pH 3.3 ~ 3.6. The results of analysis of raw materials of grapes and bokbunja are shown in Table 1. In the case of grapes, low acidity and high sugar content use Gebong, Campbell Early, and Seridan. The ratio of Bokbunja and Geobong is 3: 7 ~ 4: 6, Bokbunja considering the total acidity and pH. And the ratio of Campbell Early to 2: 8 to 3: 7, the ratio of Bokbunja and Seridan is 2: 8 to 3: 7. For convenience, the ratio of Bokbunja and Campbell Early is 2: 8 and the ratio of Bokbunja and Geobong is 4: 6. Mixed.

Adjust red wine to 18-30 brix, a suitable sugar. Preferably, 21 to 24 brix is suitable, and in the experiment, sugar is added to adjust the sugar to 22 brix for convenience. The sugar added to control the sugar content is not particularly limited, but it is preferable to use sugar or glucose or fructose or high fructose.

4th step: adding enzyme and sterilizing

Pectinase is increased by decomposing the pectin present in the fruit juice and seeds of the 3 briquettes adjusted to 22 brix to increase the amount of juice, and to prevent the turbidity of the wine by the pectin after the wine is finished. 0.02-0.04 g / l was added relative to the amount. In addition, in order to sterilize the juice, potassium metabisulfite should be added in an amount of 0.07 to 0.2 g / l relative to the juice amount. In the present invention, for convenience, 0.03 g / l of pectinase and 0.15 g / l of potassium metabisulfite are added.

5th process: manufacturing base

Yeast was inoculated to the mixed juice prepared in step 4 to prepare a base liquor. The amount of mixed juice used for the lower liquor is 3 to 10% by weight of the total amount of juice, and for convenience, the amount corresponding to 10% by weight is separated and the yeast is inoculated 5 hours after the addition of sulfite. Fermented for 1 to 3 days to complete the base liquor. Yeast is used as wine yeast Sacchromyces cerevisiae (Sacchromyces cerevisiae) was used in the present invention when 0.2 to 0.5g / L compared to the amount of juice was used in the present invention.

Step 6: alcohol fermentation

The base liquor prepared in step 5 is added to the mixed fruit juice prepared in step 4, and alcohol fermentation is performed at 15 to 30 ° C. for a total fermentation period of 2 to 3 weeks. When the fermentation begins, the pulp, seeds, and skin of the bokbunja and grapes rise to the surface of the wine by the bubble of carbon dioxide. At this time, it stirs once or twice a day to leach out pigments, tannins and active ingredients present in the flesh and seeds. Facilitated. After 3 to 7 days of fermentation, remove sake lees with a jug (filtration bag) or a squeezed filter, transfer it to fermentation tank again, add 0.05 g / l potassium sulfite (metakari) for 2 weeks, and continue for 2 weeks. Alcohol fermentation was advanced.

Step 7: clear the water by adding a precipitant to the fermented wine

After the fermentation is completed in step 6, take the supernatant so that the precipitate from the bottom of the fermentation vessel does not come out and transfer it to another ripening barrel. 0.2 to 1 g / ℓ compared to the sake was added to dissolve in a small amount of warm water of more than 70 ℃ and precipitated sediment while maintaining 10 to 18 ℃ for 2-3 weeks and then transferred to another aging barrel so that sediment does not come out. In the present invention, 0.5 g / L of bentonite was added for convenience.

8th Step: Filtration Step

The fermented liquor of step 7 is filtered with a precision filter such as a bed filter, a filter filter, a centrifuge, a membrane filter filter. In the present invention, for the sake of convenience, the resultant was filtered using a membrane filter filter of 0.45 탆.

The present invention was carried out by the method of the following Examples and Comparative Examples by the above process and was carried out on the basis of 10l of the finished grape bokbunja wine capacity after fermentation.

Hereinafter, the present invention will be described in detail by way of examples. However, the following examples are only for exemplifying the present invention and are not intended to be limiting. The simple numerical changes or changes in additives of the present invention will all fall within the technical scope of the present invention.

(Example 1)

Grape Bokbunja wine production using a mixture of Bokbun and Campbell grapes according to the present invention

Frozen frozen bokbunja (7Brix) 0.25kg was thawed and harvested, ripened Campbell grapes (14brix) harvested to remove the clumped or moldy grape grains were removed by stalk and combined. By measuring the specific gravity of the crushed mixed fruit juice with a hydrometer, the sugar content was adjusted to 22 Brix by adding 129 g of sugar. Pectinase was added 0.03 g to the mixed juice, and 0.15 g of potassium metabisulfite was added to sterilize the juice, and the mixture was left to sterilize for at least 5 hours. 0.25 g of yeast was added to the mixed juice and fermented at a temperature of 20 to 25 ° C. for 2 days to prepare a base liquor.

2.25kg of frozen bokbunja (7Brix) was thawed and crushed, and harvested ripe Campbell grapes (14brix), 9kg of crushed or moldy grapes were removed and crushed and combined. Calculate the equivalent weight by measuring the specific gravity of the crushed mixed juice with a hydrometer, add sugar 1160g, adjust the sugar to 22Brix, add 0.3g of pectinase to juice and 1.4g of potassium metabisulfite to sterilize the juice. The mixture was added well, then left for 5 hours or more, and then the base liquor prepared above was added to the sterilized mixed fruit juice and fermented for 7 days. At this time, the shell was stirred once or twice a day to facilitate the extraction of grapes and bokbunja pulp and seeds, pigments and tannins, and active ingredients present in the shell. After fermentation, the residue was filtered with a strainer (filter bag or filter bag), and then transferred to a fermentation vessel again, followed by secondary fermentation for 14 days. After the fermentation is finished, the supernatant is taken out of the bottom to avoid any sediment on the bottom.Then, it is transferred to another aging barrel.Then, 5g of bentonite is dissolved in a small amount of warm water and added to the fermented liquor. After stirring, the sediment is deposited for 14 days. Filtration of the micrometer member filter yielded grape bokbunja and phosphorus.

(Example 2)

Grape Bokbunja wine production using a mixture of Bokbun and Geobong grapes according to the present invention

Thawed and crushed 5kg of frozen bokbunja (7Brix), crushed 7.5kg of harvested ripe grapes (18brix) to remove clumped or moldy grapes, mixed and added sugar 1,170g to add sugar to 22brix Adjusted mixed juice was prepared in the same manner as in Example 1 Bokbunja wine.

(Comparative Example 1)

Grape wine production using only Campbell grapes

After crushing 12kg Campbell, 1,080g of sugar was mixed and subjected to 22Brix-controlled juice in the same manner as in Example 1 to obtain grape wine.

(Comparative Example 2)

Bokbunja wine production using only Bokbunja

After crushing 12kg of bokbunja 1,840g sugar was mixed and subjected to 22Brix nectar in the same manner as in Example 1 to obtain a bokbunja wine.

(Comparative Example 3)

Manufacture of Bokbunja Wine Using Grape Wine and Bokbunja Wine

Grape wine and bokbunja wine prepared in Comparative Example 1 and Comparative Example 2 was mixed in a weight ratio of 9: 1 to 6: 4 to obtain a grape bokbunja wine. In this comparative example, grape wine and bokbunja wine was mixed at 2: 8 for convenience.

Experimental Example 1

Component Analysis of Wine Prepared by the Present Invention

Inventive Example 1, Example 2, Comparative Example 1. Comparative Example 2, the specific gravity, alcohol content, total acid, pH and aroma component analysis for the wine prepared in accordance with 3 was carried out. The fragrance component analysis was carried out by gas chromatography, using carrier gas N ₂ , initial temperature of column (40 ℃), flow rate using Innowax (30m × 0.53mm × 1.0㎛) color and FID detector. (Flow Rate) 10 ℃ / min, the final temperature was 120 ℃, the detection time was adjusted to 8 minutes and 1 μl sample was injected.

As a result of component analysis, specific gravity and alcohol frequency were similar. Acidity and pH were generally higher as the amount of bokbunja increased. The total acidity of 0.4-0.55w / v% and pH of 3.3-3.6, which are ideal for red wine, showed the closest acid content and pH. There was no significant difference in the fragrance components of acetaldehyde, ethyl acetate, methanol, and fusel oil.

Experimental Example 2

Sensory test of wine produced by the present invention

The sensory test of the wine manufactured according to Example 1, Example 2, Comparative Example 1, Comparative Example 2, and Comparative Example 3 of this invention was performed. The sensory test was carried out on 5 professional sensory test agents and 10 special members of the traditional liquor making club, and the total score was given by giving a score of 3 points (3 points), 2 points (2 points) and 1 point (1 point) according to the evaluation. The higher the higher the rank. At this time, the overall preference was shown in Example 1, Example 2, Comparative Example 3, Comparative Example 1, Comparative Example 2.

Example 1, the color, taste and aroma of the wine was well matched the highest scores, followed by Example 2, Comparative Example 3, Comparative Example 1, Comparative Example 2 was the highest score. Example 1 received a higher score in taste compared to Example 2 but a lower score in aroma. And wines fermented with mixed bokbunja and grapes obtained significantly higher scores compared to the single use of bokbunja and grapes. In addition, since Example 1 obtained a higher score than Comparative Example 3, it may be more useful to mix grapes and bokbunja and ferment them together than to ferment the grapes and bokbunja for fermentation.

Alcoholic fermentation with conventional bokbunja or grapes alone and then commercialized or increased by adding alcohol or leaching alcohol to make bokbunja wine or grape wine in the form of fortified wine or liqueur form, so the active ingredient of the wine is diluted and taste of wine Not only is it lacking, but a lighter body is produced.

Grape Bokbunja wine prepared by mixing the grape according to the present invention and Korea's own bokbunja fermentation is not brewing grapes edible grapes or edible and edible grapes when making wine, lacking flavor, color, low acidity strong flavor By blending the rich color and high acidity bokbunja, it perfectly complements the shortcomings of the two ingredients, and makes fermented fruit pure without adding alcohol and water to make the best quality wine with the best flavor and traditional wine. It can be effective.

Also, by adding Bokbunja, high-quality wines that are good for health and excellent in quality can be commercialized, which can replace imported wines and contribute to the domestic liquor industry, and increase the consumption of domestic agricultural products, and increase farm income. As it is possible to secure sufficient competitiveness for, it is effective to leap into the world wine as an original domestic wine.

1 is a step-by-step process for the production of grape bokbunja wine, such as harvesting and storage of raw materials, mixing raw materials, sugar and acidity control, alcohol production, alcohol fermentation, filtration and formulation according to the present invention.

Claims (3)

In the grape bokbunja wine manufacturing method, characterized in that the fermentation by mixing grapes and bokbunja, (1) harvesting ripe bokbunja and immediately freezing and storing the grapes because the harvesting time of grapes and bokbun do not match; (2) thawing the bokbunja at the harvest time and crushing with a crusher, crushing the harvested grapes; (3) controlling the mixing and sugar content and acidity of the crushed juice; (4) adding 0.02-0.04 g / l of pectinase to the mixed juice of (3) and then adding 0.07-0.2 g / l of potassium metabisulfite to the juice to sterilize the mixed juice. step; (5) inoculating yeast in a portion of the juice prepared in (4) to prepare a base liquor; (6) adding the base liquor prepared in (5) to the mixed juice obtained in (4) to ferment alcohol; (7) clarifying the fermented liquor according to (6) by adding a bentonite 0.2-1 g / l, gelatin 0.01-0.3 g / l clarifier; (8) The method for producing grape bokbunja wine, characterized in that after the filtration of the fermented liquor of (7) According to claim 1, in step (3), the blending ratio of grapes such as Bokbunbun, Campbell early, Geobong, Seridan, MBA, and Meroo is mixed in a 1: 9 to 6: 4 weight ratio, and sugar, fructose, glucose or high fructose is added. Method of producing grape bokbunja wine, characterized in that by adjusting the sugar concentration of the mixed fruit juice to 18 ~ 30 brix Do not mix grapes and Bokbunja, and make grape wine and Bokbunja wine through the process of paragraphs (3) to (7) in 1 for single use, and then grape wine and Bokbunja wine weighing from 9: 1 to 4: 6 Grape bokbunja wine manufacturing method characterized in that by mixing at a ratio