CN102851191B - Method for removing sulfur dioxide from fruit distilled wine - Google Patents

Abstract

The invention provides a method for removing sulfur dioxide from a fruit distilled wine, particularly relates to a method for removing sulfur dioxide from a fruit (such as grape, apple, cherry, plum and the like) distilled wine in a distillation procedure, and aims to solve the problem that a base wine, wine leftovers or fermented peel dregs in preparation of a fruit distilled wine contain too much sulfur dioxide or a corresponding fruit fermented wine is not suitable for being sold on the market due to quality and other factors and is suitable for preparation of a distilled wine. The invention first uses calcium oxide in the process of removing sulfur dioxide from the fruit distilled wine, effectively reduces the sulfur dioxide content in the fruit distilled wine, and improves the utilization ratio and quality of the fruit wine. Besides, the invention improves the situation that the distilled wine containing sulfur dioxide is wasted, develops a new method for treating the fruit distilled wine containing sulfur dioxide, and provides a reference to the further research and development of the fruit wine and processed products thereof.

Description

A method for removing sulfur dioxide in fruit distilled wine

(1) Technical field

The invention relates to a method for removing sulfur dioxide in fruit distilled wine, belonging to the technical field of food processing.

(2) Background technology

Fruit distilled wine, also known as fruit brandy, is a wine made from fruit through fermentation and distillation. The so-called brandy is the brandy made from grapes, and the brandy made from other fruits should be named after the raw fruit, such as cherry brandy, apple brandy, plum brandy, hawthorn brandy, banana brandy and other fruit brandy.

As a processed product of fruit, fruit distilled wine has typical aroma characteristics of fruit, fermentation and distillation. There is a wide range of raw materials to choose from. In addition to normal fermented fruit wine, fruit wine with unsatisfactory quality, wine leftovers and fermented pomace can also be used to make fermented wine. Therefore, the production of fruit distilled wine has the advantage of abundant resources. As an important additive in the production of fruit wine, sulfur dioxide has the functions of sterilization, clarification and anti-oxidation, and is widely used in the production of fruit wine and cannot be replaced. In the production of enterprises, there is a problem that fruit distilled wine base wine, wine legs or fermented skin dregs contain too much sulfur dioxide or fruit fermented wine cannot be sold as fruit distilled wine due to factors such as quality and other factors. How to effectively remove the problem? Sulfur dioxide, while keeping the beneficial ingredients in the wine as much as possible, and improving the quality of the distilled wine to the greatest extent, are the difficulties faced by enterprises.

(3) Contents of the invention

In order to solve the above problems, the present invention provides a method for removing sulfur dioxide in fruit distilled wine, which can effectively remove sulfur dioxide in the wine and improve the quality of fruit distilled wine. The invention uses fruit fermented wine as a raw material, distills a distillate to obtain a distillate, uses calcium oxide to react with sulfur dioxide in the distilled wine to form a calcium sulfite precipitate, and separates the precipitate from the alcohol by distillation to obtain fruit distilled wine with extremely low sulfur dioxide content. Realized the effective removal of sulfur dioxide in fruit distilled wine.

A method for removing sulfur dioxide in fruit distilled wine, comprising the following steps:

1) First distillation

Distill the fruit-distilled base wine to distill out about 40% of the base wine (steam out all the alcohol in the base wine) to obtain a primary distilled wine; measure the alcohol, total acid, pH value and sulfur dioxide and other indicators in the primary distilled wine.

2) Add calcium oxide

According to the total acid and sulfur dioxide content measured in step 1), calculate the amount of calcium oxide added. The relationship between calcium oxide addition and total acid and sulfur dioxide is:

${\mathrm{<span\; class="notranslate">\; x</span>}}_{\mathrm{<span\; class="notranslate">\; 1</span>}}<span\; class="notranslate">\; =</span><span\; class="notranslate">\; (</span>\frac{{\mathrm{<span\; class="notranslate">\; x</span>}}_{\mathrm{<span\; class="notranslate">\; 2</span>}}<span\; class="notranslate">\; \&times;</span>\mathrm{<span\; class="notranslate">\; 1000</span>}}{\mathrm{<span\; class="notranslate">\; 0.986</span>}}<span\; class="notranslate">\; +</span>\frac{{\mathrm{<span\; class="notranslate">\; x</span>}}_{\mathrm{<span\; class="notranslate">\; 3</span>}}<span\; class="notranslate">\; \&times;</span>\mathrm{<span\; class="notranslate">\; 56</span>}}{\mathrm{<span\; class="notranslate">\; 64</span>}}<span\; class="notranslate">\; )</span><span\; class="notranslate">\; \&divide;</span>\mathrm{<span\; class="notranslate">\; 95</span>}<span\; class="notranslate">\; \%</span><span\; class="notranslate">\; \&divide;</span>\mathrm{<span\; class="notranslate">\; 98</span>}<span\; class="notranslate">\; \%</span>$

X ₁ : the amount of calcium oxide required in 1L of liquor, unit: mg/L.

X2 _: Total acid in primary distilled wine, calculated as acetic acid, unit: g/L.

X ₃ : Sulfur dioxide content in primary distilled liquor, unit: mg/L.

0.986: The reduction of acidity by adding 1mg of calcium oxide per milliliter of distilled spirits.

95%: Based on the effective reaction rate of adding calcium oxide as 95%.

98%: calcium oxide purity.

3) Redistillation

According to the calcium oxide addition amount calculated in step 2), add it to the primary distilled wine, mix evenly, distill, remove 1% of the head of the wine, cut off the tail of the wine, and take the middle distillate to obtain the distilled wine.

Sulfur dioxide was measured on the obtained distilled liquor, and the sulfur dioxide removal rate was calculated.

$\mathrm{<span\; class="notranslate">\; A</span>}<span\; class="notranslate">\; =</span><span\; class="notranslate">\; (</span>\mathrm{<span\; class="notranslate">\; 1</span>}<span\; class="notranslate">\; -</span>\frac{{\mathrm{<span\; class="notranslate">\; C</span>}}_{\mathrm{<span\; class="notranslate">\; 1</span>}}}{{\mathrm{<span\; class="notranslate">\; C</span>}}_{\mathrm{<span\; class="notranslate">\; 2</span>}}}<span\; class="notranslate">\; )</span><span\; class="notranslate">\; \&times;</span>\mathrm{<span\; class="notranslate">\; 100</span>}<span\; class="notranslate">\; \%</span>$

A: Sulfur dioxide removal rate, %.

C ₁ : the concentration of total sulfur dioxide in distilled liquor, mg/L.

C ₂ : The concentration of total sulfur dioxide in distilled liquor base liquor, mg/L.

The beneficial effects of the present invention are:

According to a large number of experiments, the present invention establishes the formula of the amount of calcium oxide added, according to which the optimal amount of calcium oxide needed to remove sulfur dioxide can be accurately calculated, and at the same time it is the first time to add calcium oxide in the distillation process to remove Sulfur dioxide, the removal rate of sulfur dioxide can reach 98.9%, this method can effectively remove sulfur dioxide in fruit distilled wine. Compared with the traditional method of using hydrogen peroxide to remove sulfur dioxide, it can avoid the oxidation of aroma components in fruit wine; compared with the method of removing sulfur dioxide with activated carbon, it can improve the removal rate of sulfur dioxide; Adding calcium oxide in the process can avoid the introduction of chloride ions into the wine, avoid the impact on the quality of distilled wine, and prevent the corrosion of production equipment by chloride ions. The successful application of the present invention in the distillation process by using calcium oxide to remove sulfur dioxide in fruit distilled wine also provides a reference for further research and development of fruit wine and its processed products.

The present invention uses calcium oxide as a reagent for removing sulfur dioxide in distilled wine. After distillation, it can effectively reduce the content of sulfur dioxide in fruit distilled wine. Sulfur dioxide or corresponding fruit fermented wine is not suitable for sale due to quality and other factors and is suitable for distilled wine. This method uses calcium oxide to remove sulfur dioxide in distilled wine in the distillation process, which not only retains the aroma components of fruit wine, but also improves the quality of fruit wine. utilization and quality.

(4) Specific implementation methods

Example 1

A certain dry white wine, its basic index:

Alcohol: 11.5%Vol

Total acid: 6.0g/L (calculated as tartaric acid)

pH: 3.38

Total sulfur dioxide: 125.4mg/L.

1) First distillation

Take 1L of distilled base wine, distill and collect 400ml of distilled liquid to obtain a distilled wine, and measure its basic indicators:

Alcohol: 27.5% Vol

Total acid: 0.49g/L (calculated as acetic acid)

pH: 2.80

Total sulfur dioxide: 214.2mg/L.

2) Add calcium oxide

According to the formula $x_1=(\frac{x_2\&times;1000}{0.986}+\frac{x_3\&times;56}{64})\&divide;95\%\&divide;98\%$ According to the calculation of the measured indicators, 735.2mg of calcium oxide needs to be added for every liter of distilled wine in this example. Take 1L of wine, add calcium oxide, mix thoroughly, and prepare for redistillation.

3) Redistillation

Re-distill the primary distillate with calcium oxide added in step 2), remove 1% of the wine head, cut off the wine tail, collect 400ml of wine body to obtain distilled wine.

The obtained distilled liquor was measured,

Alcohol: 66%Vol

Total acid: 23mg/L (calculated as acetic acid)

pH: 5.89

Total sulfur dioxide: 2.3mg/L.

计算出本实例中二氧化硫去除率为98.9%。According to the formula

Calculate the sulfur dioxide removal rate in this example to be 98.9%.

Example 2

A certain sweet red wine, its basic index:

Alcohol: 11.0%Vol

Total acid: 7.2g/L (calculated as tartaric acid)

pH: 3.24

Total sulfur dioxide: 49.7mg/L.

1) First distillation

Take 1L of distilled base wine, distill and collect 400ml of distilled liquid to obtain a distilled wine, and measure its basic indicators:

Alcohol: 28%Vol

Total acid: 0.45g/L (calculated as acetic acid)

pH: 2.67

Total sulfur dioxide: 63.6mg/L.

2) Add calcium oxide

According to the formula $x_1=(\frac{x_2\&times;1000}{0.986}+\frac{x_3\&times;56}{64})\&divide;95\%\&divide;98\%$ And measured index meter calculation, every liter of distilled wine needs to add 550.0mg calcium oxide in this example. Take 1L of wine, add calcium oxide, mix thoroughly, and prepare for distillation.

3) Redistillation

Re-distill the distilled liquor with calcium oxide added in step 2), remove 1% of the liquor head, cut off the liquor tail, and collect about 400ml liquor body to obtain the distilled liquor.

The obtained distilled liquor was taken for determination,

Alcohol: 68%Vol

Total acid: 16mg/L (calculated as acetic acid)

pH: 6.16

Total sulfur dioxide: 1.0mg/L.

计算，本实例中二氧化硫去除率为98.4%。According to the formula

Calculate, the sulfur dioxide removal rate is 98.4% in this example.

Example 3

A dry red wine, its basic indicators:

Alcohol: 12%Vol

Total acid: 7.0g/L (calculated as tartaric acid)

pH: 3.32

Total sulfur dioxide: 110.5mg/L.

1) First distillation

Take 1L of distilled base wine, distill and collect 400ml of distilled liquid to obtain a distilled wine, and measure its basic indicators:

Alcohol: 28%Vol

Total acid: 0.7g/L (calculated as acetic acid)

pH: 2.74

Total sulfur dioxide: 198.2mg/L.

2) Add calcium oxide

According to the formula $x_1=(\frac{x_2\&times;1000}{0.986}+\frac{x_3\&times;56}{64})\&divide;95\%\&divide;98\%$ And the measured index calculates that every liter of this distilled spirit needs to add 948.8mg calcium oxide in this example. Take 1L of wine, add calcium oxide, shake evenly, and prepare for distillation.

3) Redistillation

Take step 2) to add calcium oxide to the primary distilled wine and distill again, remove 1% of the wine head, cut off the wine tail, and collect about 400ml of wine body.

The obtained distillate was measured,

Alcohol: 69%Vol

Total acid: 22mg/L (calculated as acetic acid)

pH: 5.80

Total sulfur dioxide: 2.1mg/L.

计算，本实例中二氧化硫去除率为98.9%。According to the formula

Calculate, the sulfur dioxide removal rate is 98.9% in this example.

The invention improves the situation of wasting distilled wine containing sulfur dioxide, opens up a new method for processing fruit distilled wine containing sulfur dioxide, and provides a reference for further research and development of fruit wine and its processed products.

Claims (1)

1. a method for removing sulfur dioxide in fruit distilled wine, is characterized in that comprising the following steps: 1) First distillation Distill the fruit-distilled base wine, distill out 40% of the base wine, and distill all the alcohol in the base wine to obtain a primary distilled wine; measure the alcohol, total acid, pH value and sulfur dioxide indicators in the primary distilled wine; 2) Add calcium oxide According to the total acid and sulfur dioxide content measured in step 1), calculate the amount of calcium oxide added; the relationship between the amount of calcium oxide added and total acid and sulfur dioxide is: ${\mathrm{<span\; class="notranslate">\; x</span>}}_{\mathrm{<span\; class="notranslate">\; 1</span>}}<span\; class="notranslate">\; =</span><span\; class="notranslate">\; (</span>\frac{{\mathrm{<span\; class="notranslate">\; x</span>}}_{\mathrm{<span\; class="notranslate">\; 2</span>}}<span\; class="notranslate">\; \&times;</span>\mathrm{<span\; class="notranslate">\; 1000</span>}}{\mathrm{<span\; class="notranslate">\; 0.986</span>}}<span\; class="notranslate">\; +</span>\frac{{\mathrm{<span\; class="notranslate">\; x</span>}}_{\mathrm{<span\; class="notranslate">\; 3</span>}}<span\; class="notranslate">\; \&times;</span>\mathrm{<span\; class="notranslate">\; 56</span>}}{\mathrm{<span\; class="notranslate">\; 64</span>}}<span\; class="notranslate">\; )</span><span\; class="notranslate">\; \&divide;</span>\mathrm{<span\; class="notranslate">\; 95</span>}<span\; class="notranslate">\; \%</span><span\; class="notranslate">\; \&divide;</span>\mathrm{<span\; class="notranslate">\; 98</span>}<span\; class="notranslate">\; \%</span>$ X ₁ : the amount of calcium oxide required in 1L of liquor, unit: mg/L; X ₂ : total acid of primary distilled wine, calculated as acetic acid, unit: g/L; X ₃ : sulfur dioxide content in primary distilled liquor, unit: mg/L; 0.986: the reduction of acidity by adding 1mg of calcium oxide per milliliter of distilled spirits; 95%: Based on the effective reaction rate of adding calcium oxide as 95%; 98%: calcium oxide purity; 3) Redistillation According to the calcium oxide addition amount calculated in step 2), add it to the primary distilled wine, mix evenly, distill, remove 1% of the head of the wine, cut off the tail of the wine, and take the middle distillate to obtain the distilled wine.