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KR-20260064211-A - PREPARATION METHOD OF CITRUS NIPPOKOREANA TANAKA WINE

KR20260064211AKR 20260064211 AKR20260064211 AKR 20260064211AKR-20260064211-A

Abstract

The present invention relates to a method for producing green tangerine wine, comprising: a preparation step of adding potassium metabisulfite to green tangerine juice; a sugaring step of adding sugar to the green tangerine juice; a fermentation step of adding yeast to the green tangerine juice to ferment it; a step of extracting the fermented product to produce a juice extract; a step of cooling the juice extract and stopping the fermentation; a step of aging the juice extract from which fermentation has stopped; and a step of filtering the aged liquid.

Inventors

  • 김성기

Assignees

  • 김성기

Dates

Publication Date
20260507
Application Date
20241031

Claims (10)

  1. Preparation step of adding potassium metabisulfite to green tangerine juice; A sugar-adding step of adding sugar to the above green tangerine juice; A fermentation step in which yeast is added to the above green tangerine juice to ferment it; A step of extracting juice from a fermented product to produce a juice extract; A step of cooling the above extract and stopping fermentation; A step of aging the extract from which the above fermentation has been stopped; and A method for producing green tangerine wine comprising the step of filtering the aged liquid.
  2. A manufacturing method according to claim 1, characterized in that 0.02 to 0.03 parts by weight of potassium metabisulfite is added to 100 parts by weight of green tangerine juice in the preparation step.
  3. A manufacturing method according to claim 1, wherein the sugaring step is characterized by adding sugar so that the sugar content of the green tangerine juice becomes 20 to 30 Brix after sugaring.
  4. A manufacturing method according to claim 1, characterized by adding 5 to 20 parts by weight of sugar to 100 parts by weight of green tangerine juice in the sugaring step.
  5. A manufacturing method according to claim 1, characterized by adding potassium metabisulfite to green tangerine juice in the preparation step and then adding yeast after 20 to 30 hours have elapsed.
  6. A manufacturing method according to claim 1, characterized in that the fermentation is performed at 20 to 25 ℃.
  7. A manufacturing method according to claim 1, characterized by extracting juice from the fermented product when the specific gravity of the fermented product is 2.0 to 3.0.
  8. A manufacturing method according to claim 1, characterized in that the aging is performed at 15 to 20 ℃.
  9. A manufacturing method characterized in that the aging in claim 1 is performed under sealed conditions.
  10. A method of manufacturing according to claim 1, characterized in that the green tangerine wine has an alcohol content of 7 to 20 v/v%.

Description

Preparation Method of Citrus Nippokoreana Tanaka Wine The present invention relates to a method for manufacturing green tangerine wine. Cheonggyul is an immature fruit that has not yet fully ripened during the ripening process of tangerines, and is also called ungyeol. Recently, as the popularity of wine has increased, wines made from tangerines are being produced (e.g., Korean Registered Patent No. 10-1156024). However, since green tangerines are immature fruits with low sugar content, unlike when mature fruits are used, there is a problem with fermentation not proceeding smoothly, making it difficult to find wines made from green tangerines. The inventors of the present invention completed the present invention by manufacturing green tangerine wine by specifying processing conditions for green tangerine juice to improve yeast fermentation and flavor. Figure 1 shows the configuration of the electronic nose analysis system used in the present invention. Figure 2 shows the configuration of the electronic tongue analysis system used in the present invention. Figure 3 is the experimental design diagram of Experimental Example 1. Figure 4 shows the fermentation states of Examples 2 to 4 (from left: Example 2, Example 3, Example 4). Figure 5 shows the progress of alcohol fermentation according to yeast type (Example 2: Firmibin, Example 3: EC-1118, Example 4: National Tax Service) Figure 6 shows the results of comparing the fragrance characteristics according to the type of fruit wine using an electronic nose. Figure 7 shows a comparison of aroma components according to the type of fruit wine using an electronic nose radar map. A: Apple wine, CON: Example 4 using National Tax Service yeast, EC118: Example 3 using EC-1118, G: Grape wine, O: Citrus wine, P: Example 2 using Permivin Figure 8 shows the results of comparing taste characteristics according to the type of fruit wine using an electronic tongue. The present invention is, Preparation step of adding potassium metabisulfite to green tangerine juice; A sugar-adding step of adding sugar to the above green tangerine juice; A fermentation step in which yeast is added to the above green tangerine juice to ferment it; A step of extracting juice from a fermented product to produce a juice extract; A step of cooling the above extract and stopping fermentation; A step of aging the extract from which the above fermentation has been stopped; and This relates to a method for manufacturing green tangerine wine, comprising the step of filtering the aged liquid. In addition, the present invention relates to green tangerine wine produced by the above-described manufacturing method. The present invention will be described in detail below. Preparation step for adding potassium metabisulfite to green tangerine juice The method for producing green tangerine wine according to the present invention includes a preparation step of adding potassium metabisulfite to green tangerine juice. The green tangerines of the present invention can be any tangerines commonly grown in Jeju, and the specific variety is not limited. The green tangerines used in the present invention are immature fruits and have a sugar content so low that fermentation cannot occur using a standard wine-making method without a sugar-replenishing process. Rotten green tangerines, foreign substances, etc. are removed from the green tangerines to select the green tangerine raw material. Then, the stems and stalks of the selected green tangerine raw material are removed and crushed to produce 98 kg of green tangerine juice. At this time, a crusher commonly used in the industry, such as a stem crusher, may be used. Generally, 95 to 99.9 parts by weight of green tangerine juice can be produced from 100 parts by weight of the green tangerine raw material, but it will be obvious to a person skilled in the art that this may vary depending on the condition of the green tangerines used in the initial process. At this time , potassium metabisulfite (K₂S₂O₅)can be added to the green tangerine juice simultaneously with crushing. By adding potassium metabisulfite to the green tangerine juice, oxidation and browning of the green tangerine juice caused by harmful bacteria can be prevented. Potassium metabisulfite can be used in an amount of 0.02 to 0.03 parts by weight, for example, 0.022 to 0.029 parts by weight, or 0.023 to 0.028 parts by weight, per 100 parts by weight of green tangerine juice. For example, 0.025 parts by weight of potassium metabisulfite can be used per 100 parts by weight of green tangerine juice. If less than 0.02 parts by weight of potassium metabisulfite is used per 100 parts by weight of green tangerine juice, the effect of preventing oxidation and browning may not occur sufficiently. In addition, considering food safety usage standards, it is desirable that potassium metabisulfite does not exceed 0.03 parts by weight per 100 parts by weight of green tangerine juice. The sugaring step of adding sugar to g