CN101974384B - Method for producing waxberry wine by adopting electroosmosis deacidifying method - Google Patents
Method for producing waxberry wine by adopting electroosmosis deacidifying method Download PDFInfo
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- CN101974384B CN101974384B CN201010270459A CN201010270459A CN101974384B CN 101974384 B CN101974384 B CN 101974384B CN 201010270459 A CN201010270459 A CN 201010270459A CN 201010270459 A CN201010270459 A CN 201010270459A CN 101974384 B CN101974384 B CN 101974384B
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Abstract
The invention discloses a method for producing waxberry wine by adopting an electroosmosis deacidifying method, comprising the following steps of: 1: preparing waxberries into waxberry juice; 2: fermenting the waxberry juice to prepare the waxberry wine; 3: carrying out deacidifying treatment on the waxberry wine by using the electroosmosis deacidifying method; and 4: ageing the waxberry wine. The invention reduces the total acid content of the waxberry wine from 12-14 g/L to 6-8 g/L through an electrodialysis method, has high deacidifying speed, low cost and little energy consumption in the using process without phase change or pollution and thoroughly solves the technical problems of great sour taste and great poor harmony of full-juice fermented wine produced by taking the waxberries as raw materials. The electroosmosis deacidifying method can substitute for a process method achieving taste improvement without deacidifying or through the deacidifying carried out by adding white sugar or other chemical additives in the traditional fruit wine brewing and enhance the grade and the quality of the waxberry wine.
Description
Technical field
The present invention relates to a kind of working method of fruit wine, be specifically related to a kind of method that adopts the electrodialysis acid lowering method to produce red bayberry fruit wine.
Background technology
It is the exploitation to the red bayberry value added that red bayberry is processed red bayberry wine, simultaneously also is one of important means that increases income for wide farmers.
Have the process method of red bayberry being processed red bayberry (myrica rubra) dry wine wine at present, but, wherein contain lot of organic acids with the made red bayberry (myrica rubra) dry wine wine of existing method.Though an amount of organic acid can make wine mellow and tasty and refreshing in the fruit wine, the bitter taste in the ability balance wine can also suppress the activity of bacterium; But too high organic acid content then causes the taste peracid, and the wine body is coarse, is difficult to inlet, the muddy phenomenon of wine liquid loss of gloss occurs toward the contact meeting.Therefore, must carry out strictness control, fall acid in good time the organic acid of fruit wine.
Acid reduction method commonly used at present mainly contains following three kinds:
One, chemical acid lowering method; In Fructus Vitis viniferae wine base, add people's subsalt class a part of organic acid that neutralizes, reach the purpose of falling acid;
Two, physics acid lowering method; Mainly be the freezing acid of falling, utilize refrigerating apparatus that Sucus Vitis viniferae or wine are lowered the temperature, make the tartrates crystalline deposit in the wine body, thereby reach the purpose (Li Hua, grape wine craft is learned [M], Beijing: Science Press, 2006) of falling acid;
Three, bio-deacidification method; Utilize mikrobe to decompose the organic acid in Sucus Vitis viniferae or the wine under given conditions, thereby reduce acidity vinous, comprise zymamsis and oxysuccinic acid---lactobacillus ferment.
Operation is simple for the chemistry acid lowering method, and it is obvious to fall sour effect, but its chemical reaction tends to influence the color and luster of mouthfeel and wine liquid, simultaneously owing to the dissolving in a large number of metals ion, and may be with the instability of wine liquid, like loss of gloss, muddiness etc.
The physics acid lowering method to fall sour amplitude little, and bigger to the negative impact of vinosity, during improper use, might cause Secondary Fermentation in the bottle of red bayberry wine.
Bio-deacidification method operation relative difficult receives the pollution of assorted bacterium easily in operating process, need the time longer, it is reported that the sour effect of falling of this method neither be too obvious.
Tracing it to its cause, is because physics acid lowering method and bio-deacidification method can only act on tartrate and oxysuccinic acid, can not work to the Hydrocerol A that physiological metabolism comparatively enlivens, and total acid content 95% is made up of Hydrocerol A in the red bayberry wine.
Summary of the invention
Technical problem to be solved by this invention provides a kind of method that adopts the electrodialysis acid lowering method to produce red bayberry fruit wine, and it can reduce the acidity of red bayberry fruit wine, promotes the grade and the quality of red bayberry fruit wine.
For solving the problems of the technologies described above, the technical solution that the present invention adopts the electrodialysis acid lowering method to produce the method for red bayberry fruit wine is:
May further comprise the steps:
The first step is processed red bayberry juice with red bayberry;
Operation one, squeeze the juice;
Operation two, cooling; Make red bayberry juice be cooled to 0～5 ℃;
Operation three, clarification; In cooled red bayberry juice, add finings, low temperature clarification;
Operation four, filtration.
Second step was fermented red bayberry juice, processed red bayberry wine;
Operation one, through adding white sugar in the red bayberry juice of clarification filtration;
The volume (liter) of the addition of white sugar=(total wine degree-potential wine degree) * 18 * cranberry juice, unit is a kilogram;
Operation two, in red bayberry juice, add the active dry yeast of 200ppm, make it fermentation.Leavening temperature is controlled at 16～20 ℃.Active dry yeast is French Lai Mengte QA23.
Operation three, when residual sugar amount≤4g/L, add the SO of 100ppm
2Sealing is stored.
In the 3rd step, s.t. is fallen in red bayberry wine with the electrodialysis acid lowering method;
With waiting that the wine liquid that falls acid feeds electrodialysis cell, regulate the flow velocity of electric current and wine liquid, make it stable; Under stable condition, carry out electrodialysis and fall acid.The go with wine flow velocity of liquid of stable condition is 1m
3/ h, electric current are 50A.
In the 4th step, red bayberry fruit wine is carried out ageing.
In the 5th step, the red bayberry wine after the ageing is carried out clarifying treatment.
In the 6th step, using the aperture respectively is that the micro-pore-film filtration machine of 0.45 μ m and 0.2 μ m carries out the filter at low temperature degerming.
The technique effect that the present invention can reach is:.
The present invention reduces the total acid content in the red bayberry fruit wine through electroosmose process, can the total acid content of red bayberry fruit wine be reduced to 6～8g/L from 12～14g/L, and it is fast to fall sour speed, low and little, the no phase transformation of use energy consumption, pollution-free of cost.
It is too acid, the too poor technical barrier of Harmony of raw material production full juice fermented wine mouthfeel that the present invention has thoroughly solved with the red bayberry.Electrodialysis acid lowering method of the present invention can replace and not fall acid in traditional brewing fruit wine, perhaps falls acid and reaches the process method of improving mouthfeel to add white sugar or other chemicaladditivess, can promote the grade and the quality of red bayberry fruit wine.
The red bayberry fruit wine that the present invention produces can keep red bayberry wine inherent nutritive ingredient and the strong sweet-smelling in fermentation back, and color and luster is Ruby, and is sparkling and crystal-clear bright, and mouthfeel is mellow soft, and has good stability.
Acid reduction method of the present invention is efficient, and is energy-conservation, and environmental protection need not to add any chemical material.
Description of drawings
Below in conjunction with accompanying drawing and embodiment the present invention is done further detailed explanation:
Fig. 1 is the synoptic diagram of electrodialysis appts used in the present invention.
Description of reference numerals among the figure:
1 is storage tank, and 2 is pump,
3 is secondary filter, and 4 is the material film,
5 is small flowmeter, and 6 is large capacity meter.
Embodiment
The present invention adopts the electrodialysis acid lowering method to produce the method for red bayberry fruit wine, may further comprise the steps:
The first step is prepared;
1, red bayberry sorting: with without the red bayberry of spraying insecticide as raw material, select by hand other impurity such as red bayberry that putrefactive phenomenon is arranged, Folium Myricae rubrae, branch;
2, clean: with pure water well-graded red bayberry is carried out soaking and washing, soak time is 1～3 minute;
3, take off nuclear: separate with pulp with the fruit stone of stoner with red bayberry, fruit stone discards, and pulp is sent in the squeezing machine;
In second step, red bayberry is processed red bayberry juice;
1, squeezes the juice: adopt squeezing machine waxberry flesh to be squeezed squeezing juice;
2, cooling clarification: with pomace and fruit juice separating, red bayberry juice is transported in the low-temperature storage jar through stainless steel pipes, makes red bayberry juice in hold-up vessel internal cooling to 0～5 ℃;
In cooled red bayberry juice, add the efficient finings DHG-1015 of 300～500PPM, low temperature was clarified 12 hours down;
3, filter: clarifying red bayberry juice is used filter press, filter through the centrifugal disc filter again, under 625nm, transmittance >=80%;
The 3rd step made red bayberry juice carry out low temperature fermentation, processed red bayberry wine;
1, adding white sugar through pressing 18g/L alcohol degree of conversion in the red bayberry juice of clarification filtration;
The volume (liter) of the addition of white sugar=(total wine degree-potential wine degree) * 18 * cranberry juice, unit is a kilogram;
Wherein: total wine degree is meant the alcoholic strength of extra dry white wine red bayberry wine behind the fully fermenting;
Potential wine degree in total wine degree=Normal juice+add the alcoholic strength that white sugar produces is generally 10%vol;
Potential wine degree is meant the wine degree that the inherent reducing sugar produces through zymamsis in the original juice of red bayberry;
Total sugar content in potential degree of spilling=Normal juice (grams per liter) ÷ 18;
2, the good active dry yeast France Lai Mengte QA23 of activation that in red bayberry juice, adds 200ppm;
Leavening temperature is controlled at 16～20 ℃; Play circulation 3 times every day, play circulation 20 minutes at every turn, detect the variation of pol, wine degree every day, measure temperature every day 3 times, alcoholic strength and sugar degree each 1 time;
Leavening temperature can be controlled between 16～18 ℃, perhaps is controlled between 17～20 ℃.
3, when residual sugar amount≤4g/L, add the SO of 100ppm
2Sealing is stored;
In the 4th step, s.t. is fallen in red bayberry wine with the electrodialysis acid lowering method;
To waiting after the fermentation that the pH value and the total acid content that fall sour wine liquid detect in real time; Do not fall acidity scale accurate (be that the pH value is lower than 3.5, total acid content is higher than 10g/L) if reach, then wine liquid is fed electrodialysis appts; Wine flow velocity and size of current are regulated, and making flow velocity is 1m
3/ h, electric current is 50A, the wine liquid after falling acid (be that the pH value is 3.5, total acid content is for being lower than 8g/L) up to standard.
Fall before the s.t. can be earlier to the processing of decolouring of wine liquid, process the red bayberry dry white liquor.Without what decolour, process red bayberry (myrica rubra) dry wine wine.
The employed electrodialysis appts of electrodialysis acid lowering method is as shown in Figure 1, comprises storage tank 1, pump 2, secondary filter 3, electrodialysis cell 4, and storage tank 1 connects pump 2, and pump 2 connects secondary filter 3, material film 4 respectively, and electrodialysis cell 4 connects small flowmeter 5, and storage tank 1 connects large capacity meter 6.
It is following to fall acid-treated working method:
1, with the CIP cleaning system to electrodialysis appts clean cycle half a hour, with pure water electrodialysis appts is cleaned again;
2, will wait that the wine liquid that falls acid feeds electrodialysis cell, regulate the flow velocity of electric current and wine liquid, make it stable;
3, under stable condition, carry out electrodialysis and fall acid, in time detect the acidity of wine, regulate the size of the flow and the electric current of wine liquid as required;
4, equipment uses up the back earlier with certain density alkali lye cleaning, cleans with pure water again.
In the 5th step, red bayberry fruit wine is carried out ageing;
To through the red bayberry wine that falling acid and put into the oak barrel ageing more than 12 months;
In the 6th step, the red bayberry wine after the ageing is carried out clarifying treatment;
Following glue carries out clarifying treatment with the red bayberry wine of gelatin after to ageing;
The 7th step, the low temperature degerming;
Using the aperture respectively is that the micro-pore-film filtration machine of 0.45 μ m and 0.2 μ m carries out the filter at low temperature degerming;
The 8th step, can;
The red bayberry fruit wine of processing is pumped into high level tank, adopt trinity filling machine to carry out sterile filling then.
Red bayberry fruit wine quality of finished through above step is processed is following:
(1) Oranoleptic indicator
Color and luster: sparkling and crystal-clear bright, be Ruby (extra dry red wine); Sparkling and crystal-clear bright, be shallow straw yellow (extra dry white wine);
Fragrance: have fruital of red bayberry and quiet and tastefully laid out aroma;
Flavour: clearly soft;
(2) physical and chemical index
Alcoholic strength (20 ℃): 10 ± 1%V/V
Titrable acid (in tartrate): 6.5-8.0g/L
Volatile acid (with acetometer) :≤1.0g/L
Total reducing sugar (with glucose meter) :≤4g/L
Sugar-free extract: >=11g/L
Total sulfur dioxide :≤250mg/L
Iron (in Fe) :≤8mg/L
(3) sanitary index
Plumbous (in Pb) :≤0.2mg/L
Inorganic arsenic (with As) :≤0.05mg/L
Sorbic Acid: do not detect
Phenylformic acid: do not detect
Aflatoxin B1 :≤5ug/kg
Total number of bacterial colony :≤50cfu/mL
Coliform :≤3MPN/100mL
Pathogenic bacterium (Salmonellas, Shigellae, streptococcus aureus): do not detect.
The foregoing description is to further specify of the present invention, is not to qualification of the present invention, any method after the conversion of the present invention is all belonged to protection scope of the present invention.
Claims (8)
1. a method that adopts the electrodialysis acid lowering method to produce red bayberry fruit wine is characterized in that, may further comprise the steps:
The first step is processed red bayberry juice with red bayberry;
Second step was fermented red bayberry juice, processed red bayberry wine;
In the 3rd step, s.t. is fallen in red bayberry wine with the electrodialysis acid lowering method;
With waiting that the wine liquid that falls acid feeds electrodialysis cell, regulate the flow velocity of electric current and wine liquid, make it stable; Under stable condition, carry out electrodialysis and fall acid; The go with wine flow velocity of liquid of said stable condition is 1m
3/ h, electric current are 50A;
The employed electrodialysis appts of said electrodialysis acid lowering method comprises storage tank (1), pump (2), secondary filter (3), electrodialysis cell (4), and storage tank (1) connects pump (2), and pump (2) connects secondary filter (3), electrodialysis cell (4) respectively; Electrodialysis cell (4) is provided with electrodialytic membranes;
In the 4th step, red bayberry fruit wine is carried out ageing.
2. employing electrodialysis acid lowering method according to claim 1 is produced the method for red bayberry fruit wine, it is characterized in that the method that the said the first step is processed red bayberry juice with red bayberry is:
Operation one, squeeze the juice;
Operation two, cooling; Make red bayberry juice be cooled to 0～5 ℃;
Operation three, clarification; In cooled red bayberry juice, add finings, low temperature clarification;
Operation four, filtration.
3. employing electrodialysis acid lowering method according to claim 1 is produced the method for red bayberry fruit wine, it is characterized in that, the method that said second step is fermented red bayberry juice is:
Operation one, in red bayberry juice, add white sugar;
The volume (liter) of the addition of white sugar=(total wine degree-potential wine degree) * 18 * cranberry juice, unit is a kilogram;
Operation two, in red bayberry juice, add the active dry yeast of 200ppm, make it fermentation.
Operation three, when residual sugar amount≤4g/L, add the SO of 100ppm
2Sealing is stored.
4. employing electrodialysis acid lowering method according to claim 3 is produced the method for red bayberry fruit wine, it is characterized in that the leavening temperature of said operation two is controlled at 16～20 ℃.
5. employing electrodialysis acid lowering method according to claim 3 is produced the method for red bayberry fruit wine, it is characterized in that the active dry yeast of said operation two is French Lai Mengte QA23.
6. employing electrodialysis acid lowering method according to claim 1 is produced the method for red bayberry fruit wine, it is characterized in that, carries out for the 5th step after said the 4th step, and the red bayberry wine after the ageing is carried out clarifying treatment.
7. employing electrodialysis acid lowering method according to claim 6 is produced the method for red bayberry fruit wine, it is characterized in that, carries out for the 6th step after said the 5th step, and using the aperture respectively is that the micro-pore-film filtration machine of 0.45 μ m and 0.2 μ m carries out the filter at low temperature degerming.
8. employing electrodialysis acid lowering method according to claim 1 is produced the method for red bayberry fruit wine, it is characterized in that, said the 3rd step falls before the s.t. earlier the processing of decolouring of wine liquid.
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| CN201010270459A CN101974384B (en) | 2010-08-26 | 2010-08-26 | Method for producing waxberry wine by adopting electroosmosis deacidifying method |
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| CN101974384B true CN101974384B (en) | 2012-10-24 |
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| CN103555543A (en) * | 2013-11-11 | 2014-02-05 | 浙江水利水电学院 | Method for carrying out acid reducing treatment on fruit wine through bipolar membrane |
| CN109679820A (en) * | 2018-12-20 | 2019-04-26 | 辽宁莱特莱德环境工程有限公司 | It is a kind of for removing the device of acetic acid in white wine |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101029300A (en) * | 2007-02-06 | 2007-09-05 | 韶关学院 | Basylous yeast and its use in brewing myrica rubra |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101029300A (en) * | 2007-02-06 | 2007-09-05 | 韶关学院 | Basylous yeast and its use in brewing myrica rubra |
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