CN103789184B - One utilizes high pressure homogenization technique to accelerate yellow wine aging method - Google Patents
One utilizes high pressure homogenization technique to accelerate yellow wine aging method Download PDFInfo
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Abstract
The present invention relates to one utilizes high pressure homogenization technique to accelerate yellow wine aging method。By new brewing yellow wine being carried out under normal temperature condition high pressure homogenize process, the pressure of homogenizing respectively 200～400MPa, it is preferable that pressure is 300MPa。Homogenizing time is 20min, and the sense organ of yellow wine and important flavor substance component content after then homogenizing being processed carry out Comprehensive Assessment, and its evaluation result 3 years aging wine of altar of relatively making pottery is compared consistent, has reached to accelerate the effect of yellow wine ageing。Beneficial effects of the present invention: the yellow wine after being processed by high pressure homogenize, can reach the effect of pottery 3 years aging wine of altar on results of sensory evaluation and important flavor substance component content, has reached to accelerate the effect of yellow wine ageing。The time set up shortening yellow wine natural aging of this method, avoid for reach name, high-quality yellow wine and must the limiting factor that can canned drink for 3 years of ageing, and then reduce because of traditional yellow rice wine ageing to hold-up vessel and storehouse make consumption, the advantage that this kind of method has continuous prodution simultaneously。
Description
Technical field:
The present invention relates to one utilizes high pressure homogenization technique to accelerate yellow wine aging method。
Background technology
The ageing of yellow wine refers to the process of yellow wine storage in pottery altar of new brew, ageing。Disorderly, alcohol molecule activity is relatively big, very unstable for the molecules align wadding of generally new wine composition, therefore its rough taste, hear fragrant not enough, relatively stimulate, owe soft, fragrance deficiency lacks to be coordinated, and pass through " ageing " can effectively facilitate between alcohol molecule, the association of alcohol molecule and hydrone, promote the esterification of alcohol and acid, make wine body become sweet-smelling, soft, wine flavour is strong fragrant, and taste is sweet suitable, soft。Yellow wine aging is the combined system of many kinds of substance dynamic equilibrium, and common yellow wine requires aging 1 year, and name, excellent yellow wine require aging 3-5, and the good wine having even needs aging can reach satisfied effect ten to decades。But ageing occupies substantial amounts of hold-up vessel and storehouse for a long time, affects the turnover of production capital。Do substantial amounts of research for these people to accelerating yellow wine aging method, mainly include heat treatment, microwave, high-frequency electric field, magnetic field, the method such as ultraviolet, but but without about the report utilizing high pressure homogenization technique to process yellow wine。
Present invention relates generally to one utilizes high pressure homogenization technique to accelerate yellow wine aging method。
Summary of the invention
The present invention mainly provides one to utilize high pressure homogenization technique to accelerate yellow wine aging method。
In order to achieve the above object, the present invention completes by the following technical solutions:
By new brewing yellow wine is carried out high pressure homogenize process under normal temperature condition, the pressure of homogenizing is 200～400MPa, it is preferable that pressure is 300MPa。Homogenizing time is 20min, and yellow wine sense organ and important flavor substance composition after then homogenizing being processed carry out Comprehensive Assessment, and evaluation result 3 years aging wine of altar of relatively making pottery is compared consistent, has reached to accelerate the effect of yellow wine ageing。
Beneficial effects of the present invention: the yellow wine after being processed by high pressure homogenize, can reach the effect of pottery 3 years aging wine of altar on results of sensory evaluation and important flavor substance component content, has reached to accelerate the effect of yellow wine ageing。The time set up shortening yellow wine natural aging of this method, avoid for reach name, high-quality yellow wine and must the limiting factor that can canned drink for 3 years of ageing, and then reduce because of traditional yellow rice wine ageing to hold-up vessel and storehouse make consumption, the advantage that this kind of method has continuous prodution simultaneously。
Detailed description of the invention
The concrete operation step of the present invention is as follows:
(1) take the yellow wine 3 parts of new brew, process for homogenizing, take 3 years pottery altar aging wine 1 part, for blank simultaneously；
(2) 3 parts of yellow wine are separately added into high pressure homogenizer, open outlet valve；
(3) pressurization homogenization: start high-pressure oil pump, under normal temperature condition, the pressure regulating high pressure homogenizer is 200～400MPa, and the process time is 20 minutes；
(4) yellow wine of high pressure homogenize is loaded Tao Tanzhong。
Example 1:
Further describe the present invention below in conjunction with example, but affiliated example is merely to illustrate the present invention rather than the restriction present invention。
Utilize high pressure homogenizer that new brewing yellow wine in 2012 is carried out high pressure homogenize process, using pottery altar aging wine in 2009 as blank, then carry out subjective appreciation and the detection of the composition such as aminoacid, important flavor substance。
1, sample: new brewing yellow wine in 2012；Pottery altar aging wine in 2009；
2, homogenization pressure: 200～400MPa；
3, time: 20min is processed；
4, treatment temperature: room temperature；
5, the experimental result after high pressure homogenize process:
(1) high pressure homogenize organoleptic effects to yellow wine
Table 1 high pressure homogenize organoleptic effects to yellow wine
(2) high pressure homogenize is on the amino acid whose impact of yellow wine
Table 2 high pressure homogenize is on the amino acid whose impact of yellow wine
Yellow wine after different high pressure homogenize process, various amino acid whose compositions all can reach the level of pottery altar aging in 3 years。When homogenization pressure is 300MPa, due to being greatly improved of phenylalanine content, cause that amino acid whose total amount significantly improves, but phenylalanine belongs to neutral and aromatic amino acid, is not significantly affected by the sense organ of yellow wine。
(3) high pressure homogenize impact on the important flavor substance content of yellow wine
The impact on the important flavor substance content of yellow wine of table 3 high pressure homogenize
| Homogenization pressure (MPa) | 200 | 300 | 400 | Blank |
| Alcohol by volume mark (%) | 17 | 17 | 17 | 17 |
| Benzaldehyde (mg/100mL) | 0.569 | 0.615 | 0.553 | 0.635 |
| Furfural (mg/100mL) | 0.303 | 0.349 | 0.325 | 0.291 |
| Total aldehyde (mg/100mL) | 1.219 | 1.312 | 1.279 | 1.326 |
| Ethyl phenylacetate (mg/100mL) | 0.08 | 0.13 | 0.09 | 0.15 |
| Ethyl n-butyrate. (mg/100mL) | 0.05 | 0.06 | 0.06 | 0.07 |
| Ethyl lactate (mg/100mL) | 1.82 | 1.90 | 1.89 | 1.93 |
| Ethyl acetate (mg/100mL) | 2.21 | 2.58 | 1.98 | 2.87 |
| Total ester (mg/100mL) | 17.28 | 18.12 | 17.79 | 18.41 |
| Acetic acid (mg/100mL) | 0.61 | 0.64 | 0.63 | 0.65 |
| Phenethanol (mg/100mL) | 12.70 | 14.93 | 14.20 | 11.33 |
| Isoamyl alcohol (mg/100mL) | 9.41 | 9.72 | 9.32 | 9.76 |
| Isobutanol (mg/100mL) | 3.79 | 4.01 | 3.87 | 4.09 |
| Total alcohol (mg/100mL) | 39.89 | 41.35 | 40.78 | 41.63 |
Yellow wine after high pressure homogenize processes, the content of important flavor substance can close to the level after pottery altar aging 3 years, and when the homogenization pressure effect when 300MPa is the most obvious。
The comprehensive testing result analyzing subjective appreciation and aminoacid, important flavor substance content, illustrates the effect utilizing high pressure homogenization technique can reach to accelerate yellow wine ageing。
Claims (1)
1. one kind utilizes high pressure homogenization technique to accelerate yellow wine aging method, it is characterized in that, under normal temperature condition, through the pressure homogenizing of 200～400MPa, the yellow wine of new brew is processed 20min, the yellow wine sense organ after homogenizing process is consistent with pottery 3 years aging wine Comprehensive Assessment results of altar with important flavor substance content。
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| CN103789184B true CN103789184B (en) | 2016-06-22 |
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Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106675983A (en) * | 2017-03-13 | 2017-05-17 | 甘肃农业大学 | Method for accelerating dry red wine ageing by instantaneous ultra-high pressure homogenization technology |
| CN114672383B (en) * | 2022-04-15 | 2024-07-16 | 海天醋业(广东)有限公司 | Yellow wine and ageing method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1241629A (en) * | 1998-06-25 | 2000-01-19 | 杭州商学院 | Superhigh pressure process for wine ageing |
| CN101240235A (en) * | 2008-03-12 | 2008-08-13 | 江苏大学 | Method for preparing fruit vegetable yellow wine based on super-high pressure sterilization maturing |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR101411785B1 (en) * | 2007-11-19 | 2014-06-24 | 롯데칠성음료주식회사 | Method for preparing fermented alcoholic beverages sterilized with high pressing Homogenizer |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1241629A (en) * | 1998-06-25 | 2000-01-19 | 杭州商学院 | Superhigh pressure process for wine ageing |
| CN101240235A (en) * | 2008-03-12 | 2008-08-13 | 江苏大学 | Method for preparing fruit vegetable yellow wine based on super-high pressure sterilization maturing |
Non-Patent Citations (2)
| Title |
|---|
| 一种独特的低度酒老熟工艺;叶盛权等;《食品科技》;20061231(第2期);第76-78页 * |
| 陶土容器贮酒老熟机理的分析探讨;汪建国等;《中国酿造》;20091231(第9期);第127-130页 * |
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