CN101085972B - Clarification method for mild distilled spirit production - Google Patents
Clarification method for mild distilled spirit production Download PDFInfo
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- CN101085972B CN101085972B CN200610044630A CN200610044630A CN101085972B CN 101085972 B CN101085972 B CN 101085972B CN 200610044630 A CN200610044630 A CN 200610044630A CN 200610044630 A CN200610044630 A CN 200610044630A CN 101085972 B CN101085972 B CN 101085972B
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Abstract
The invention relates to a clearing process in low- degree spirit production course, belonging to spirit production process field. The invention changes clearing through absorption and freez filteringemployed in current low- degree spirit production course, but employs automatic clearing under aging condition after degree is reduced, removing organic matter floating on surface of spirit. The invention retains benefitial component with aromatic flavor in spirit at maximum limit, maintains original fragrance balance. The product is characterized by stable quality, prolonged shelf life, less investment, low cost and simple process.
Description
Technical field:
The present invention relates to the liquor production process technical field, liquor degree of falling is produced a kind of in the low alcohol white spirit process and is removed turbid defecation method more precisely.
Background technology:
The production of low alcohol white spirit need add water degree of falling in the basic wine of former degree, add behind the water because the alcohol number of degrees reduce, and organic substances such as some acids, ester class and alcohols are separated out in the wine liquid, causes the wine body to become and mixes loss of gloss.At present, the key of low alcohol white spirit production technology is exactly how to solve to add the muddy loss of gloss problem of wine liquid behind the water degree of falling, the turbid defecation method that goes in the existing low alcohol white spirit production process mainly contains absorption method and frozen filtration, these two kinds of methods are through the development of recent two decades, all obtain certain raising and perfect from the medium and the refrigerated equipment of absorption, but still had the defective that is difficult to overcome; As everybody knows, the main body fragrance matter of various aromatic white spirits and the balance between other trace flavor components, coupling have constituted the wine body that all flavors are coordinated.Above-mentioned two kinds are gone turbid defecation method to take away also when adsorption filtration falls to separate out in the wine liquid organic substances such as causing muddy acid, ester, alcohols that part does not cause the muddy perfume (or spice) that is to be the useful composition of flavor in the wine body, original flavor wound to the wine body is very big, and it is boring vinosity to occur; It also is the major cause that causes low alcohol white spirit unstable product quality, shelf-lives short; Cause in production is blent, must select top grade base wine for use and consume more flavouring wine to remedy the wound of wine body in adsorption filtration is handled, cause production cost significantly to increase.Simultaneously, perfume (or spice), flavor balance that the later stage is blent manufacturing are temporary transient, and be unsettled.Absorption method is to add adsorption mediums such as gac, starch, resin artificially in wine in addition, wine itself is a kind of organic solvent, dissolved the non-wine composition in the medium, bring peculiar smell to wine, cause pollution to the wine body, having reduced the quality of product, also is a reason that causes the product shelf-lives to shorten; Because it is a lot of to influence the factor of adsorption effect, medium absorption total amount is influenced by addition, temperature wine degree, adsorption time, filter plant etc., causes quality product than great fluctuation process easily, is difficult to accomplish the consistence of every batch of quality product.Frozen filtration is that basic wine behind the degree of falling is lowered the temperature rapidly, filters the flocculent substance that cooling is separated out then, and not only facility investment is huge, and energy consumption is very big.
Summary of the invention:
The purpose of this invention is to provide a kind of new going turbid defecation method to solve to produce in the low alcohol white spirit process because the muddy loss of gloss problem of the wine liquid that degree of falling causes, this method without any injury, has guaranteed the local flavor of former wine and the stability of quality product to wine body itself.
For realizing purpose of the present invention, take following technical scheme:
Remove turbid defecation method in the low alcohol white spirit production process, the basic wine after will degree of falling is put in the container storage naturally at least 10 months, removes the oily mater that basic wine list face is separated out cohesion then.
According to the turbid defecation method that goes in the above-mentioned low alcohol white spirit production process, the basic wine nature period of storage behind the degree of falling is 12～18 months.
According to the turbid defecation method that goes in the above-mentioned low alcohol white spirit production process, the oily mater that adopts filtration method to remove wine liquid surface is collected clarifying wine liquid.
According to the turbid defecation method that goes in the above-mentioned low alcohol white spirit production process, described filtration method is that cottonseed cake filters or diatomite filtration.
In the low alcohol white spirit production process, behind the former wine degree of falling, separate out at once in the wine liquid molecular weight bigger have an oil loving acids, organic substances such as ester class and alcohols, the wine body is become mix loss of gloss, for a long time, people always think that these materials that cause muddy loss of gloss can suspend or be deposited in the wine liquid all the time, must remove by absorption or filtering method, really not so in fact, the inventor is through for many years observation and discover, the organic substance that these are separated out, because molecular structure complexity, belong to unsettled polar molecule more, intermolecularly there is multiple avidity, be very easy to take place coacervation. along with the prolongation of period of storage, individual molecular condenses into subset, subset is condensed into macromolecular mass, when molecular grouping is enough big, its suffered buoyancy is subjected to various in low alcohol liquid because the intermolecular forces of forming and producing greater than it, molecular grouping just floats to the surface of liquid. and molecular grouping further condenses on liquid level, and after being stored to certain hour, precipitate all condenses in the wine liquid, form the complicated oily matter of composition at last and float on the liquid level, the wine body is clarified naturally.
The present invention is just according to this phenomenon, after former wine degree of falling becomes mixed loss of gloss, do not need in wine, to add any sorbent material or pass through freezing and filtering, put into container and carry out nature and store ageing but fill a wine cup for, in this process wine liquid can nature clarification, treat that wine liquid surface forms oily mater after, remove the oily mater on wine liquid surface again, kept to greatest extent and originally in the wine be the useful composition that perfume (or spice) is flavor, kept wine body note original balance of distinguishing the flavor of; Therefore, adopt low alcohol white spirit constant product quality, the shelf-lives of explained hereafter of the present invention obviously to prolong, simultaneously, the present invention compared with prior art also has advantages such as investment is little, cost is low, technology is simple.
Embodiment:
(1), selects basic wine: select wine that new wine promptly newly steams as the basic wine of producing low alcohol white spirit, because this technology has kept flavor and fragrance substance in the wine to greatest extent, so the basic wine of selecting is just can degree of accomplishing low not light for general common bent wine, expanded the range of choice of basic wine greatly, this technology overlaps the aging time of bent wine ageing dexterously with basic wine settling time, directly select new wine aging on one side, on one side clarification, overcome long problem of production cycle.
(2), trial test is blent: the new wine that will select is blent by traditional blending method, and check analysis is qualified.
(3), degree of falling: the new wine that will be up to the standards adds water degree of falling to below 38 °, and it is 6～8 degree (Deutschland hardness unit) that institute adds water hardness, had better not use pure water, to increase the charged ion in the wine liquid, helps the cohesion between the molecule.
(4), clarification: the basic wine behind the degree of falling is stored in and carries out the nature clarification in the stainless cylinder of steel, preferably stores the early spring, and the severe winter becomes clear, stores settling time 12 months.Settling time is relevant with temperature, and temperature is low more, needs the clarifying time just short more, and settling time is 12～18 months under the normal circumstances.
(5), filtration: after becoming clearly through nature clarification wine body, take clear liquid filtration under the liquid level, filter type can select cottonseed cake to filter or diatomite filtration, collects the wine liquid after filtering.
(6), check analysis, trial test are blent, check analysis, filtration, pack, dispatch from the factory: this part operation is identical with traditional technology.
The present invention is fit to various aromatic white spirits and produces low alcohol white spirit, especially provides the quality-guarantee of producing low alcohol white spirit for scent type and the aromatic type wine kind that is difficult for the production low alcohol white spirit at present.
Embodiments of the invention are not that protection scope of the present invention is limited; every technical spirit problem according to the present invention still belongs to the scope of technical solution of the present invention protection to simple modification or equivalent variations such as natural settling time, filter type etc. that above embodiment did.
Claims (2)
1. remove turbid defecation method in the low alcohol white spirit production process, it is characterized in that: the new wine that will be up to the standards adds water degree of falling to below 38 °, it is Deutschland hardness unit's 6～8 degree that institute adds water hardness, basic wine after will degree of falling is put in the container storage naturally at least 10 months, adopt cottonseed cake filtration or diatomite filtration to remove basic wine list face then and separate out the oily mater of cohesion, and collect clarifying wine liquid.
2. remove turbid defecation method in the low alcohol white spirit production process according to claim 1, it is characterized in that: the basic wine nature period of storage behind the degree of falling is 12～18 months.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200610044630A CN101085972B (en) | 2006-06-05 | 2006-06-05 | Clarification method for mild distilled spirit production |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200610044630A CN101085972B (en) | 2006-06-05 | 2006-06-05 | Clarification method for mild distilled spirit production |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101085972A CN101085972A (en) | 2007-12-12 |
| CN101085972B true CN101085972B (en) | 2010-05-12 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200610044630A Expired - Fee Related CN101085972B (en) | 2006-06-05 | 2006-06-05 | Clarification method for mild distilled spirit production |
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| Country | Link |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107805578A (en) * | 2017-11-29 | 2018-03-16 | 安徽天下福酒业有限公司 | A kind of production method of low alcohol white spirit |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105219580A (en) * | 2014-05-28 | 2016-01-06 | 贵州国台酒业有限公司 | A kind of brew method of low alcohol white spirit |
| CN113308328B (en) * | 2021-01-19 | 2022-03-04 | 北京工商大学 | Method for reducing alcohol content and removing turbidity of white spirit |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1034389A (en) * | 1987-12-10 | 1989-08-02 | 孟昭叔 | Process of producing low white spirit by direct freezing method |
| CN1041390A (en) * | 1989-04-14 | 1990-04-18 | 山西省食品工业研究所 | The method of lowering number of degree and turbidity and removing impurities for white spirit |
-
2006
- 2006-06-05 CN CN200610044630A patent/CN101085972B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1034389A (en) * | 1987-12-10 | 1989-08-02 | 孟昭叔 | Process of producing low white spirit by direct freezing method |
| CN1041390A (en) * | 1989-04-14 | 1990-04-18 | 山西省食品工业研究所 | The method of lowering number of degree and turbidity and removing impurities for white spirit |
Non-Patent Citations (4)
| Title |
|---|
| 张吉涣等.凤型白酒除浊过滤技术初探.酿酒科技 5.2001,(5),53-55. |
| 张吉涣等.凤型白酒除浊过滤技术初探.酿酒科技 5.2001,(5),53-55. * |
| 罗振歧等.SX865澄清剂在低度白酒中的澄清机理.酿酒科技 4.2006,(4),47-49. |
| 罗振歧等.SX865澄清剂在低度白酒中的澄清机理.酿酒科技 4.2006,(4),47-49. * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107805578A (en) * | 2017-11-29 | 2018-03-16 | 安徽天下福酒业有限公司 | A kind of production method of low alcohol white spirit |
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| Publication number | Publication date |
|---|---|
| CN101085972A (en) | 2007-12-12 |
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Granted publication date: 20100512 Termination date: 20130605 |