CN107904117A - A kind of method of white wine base liquor turbidity removal - Google Patents
A kind of method of white wine base liquor turbidity removal Download PDFInfo
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- CN107904117A CN107904117A CN201711399294.XA CN201711399294A CN107904117A CN 107904117 A CN107904117 A CN 107904117A CN 201711399294 A CN201711399294 A CN 201711399294A CN 107904117 A CN107904117 A CN 107904117A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/12—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation
- C12H1/16—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation
- C12H1/18—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation by heating
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
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Abstract
The present invention relates to food technology field, more particularly to the method for white wine base liquor turbidity removal.The method of white wine base liquor turbidity removal provided by the invention first passes around two steps and distills the material collection for causing to become cloudy after white wine decreasing concentration to be removed, is then removed these materials by way of filter at low temperature.This method, up to 95%, and aroma substance main in base liquor and has no obvious reduction to the removal rate of material for causing to become cloudy after white wine decreasing concentration, will not destroy its organoleptic quality.Also, directly using base liquor as the raw material of turbidity removal, with using finished wine, compared with target, volume smaller, operation is more convenient, saves cost.
Description
Technical field
The present invention relates to food technology field, more particularly to the method for white wine base liquor turbidity removal.
Background technology
In recent years, since country advocates development low wine, and the publicity of media and the change of consumer spending custom, in
Low alcohol white spirit has obtained very big development, and atrophy occurs in the production and selling amount of high spirit.According to investigations, current alcohol degree exists
The proportion that less than 40 ° low wine account for white wine total output has reached 36%, and alcoholic strength is that 40 °~50 ° of moderate wine has accounted for
50%, and the high wine that alcoholic strength is more than 50 ° then only accounts for 14%.
For the quality of white wine, taste corresponding with its odor type and style have not been required nothing more than, also require wine body clear.
However, with the reduction of white wine alcoholic strength, phenomena such as muddy, loss of gloss is but often presented in wine body, quality and the sense of white wine have impact on
Official.According to survey, the wine degree of white wine is more as clear as crystal in more than 47%Vol, and with the reduction of wine degree, transparency is gradually deteriorated,
It is even muddy.This is because caused by some materials produced during liquor fermentation, these physical properties are unstable, only molten
In alcohol, water is insoluble in.After white wine decreasing concentration, the solubility of wine reduces, these materials cannot fully dissolve, and cause white opacity.
At present, the methods that the turbidity removal of white wine decreasing concentration uses (less than -16 DEG C) filterings of low temperature mostly, but this method is limited by temperature,
And removal rate is only 80% or so.In addition, method relatively common at present also has what is adsorbed using activated carbon or other media
Method, this method removal rate is relatively low, and can lose the various micro constitutents produced in fermentation process.Also, current method is big
The material for causing to become cloudy after white wine decreasing concentration is removed by raw material of finished wine more, but finished wine is mostly through ovennodulation, volume increase
And target substance concentration is relatively low, the difficulty of turbidity removal is added.
As it can be seen that the problem of current white wine decreasing concentration turbidity removal is settled properly, the method for clarifying white spirt still has
Treat further to study.
The content of the invention
In view of this, the technical problem to be solved in the present invention is the method for providing white wine base liquor turbidity removal, and the present invention provides
Method the material for causing wine body muddiness in base liquor can be removed, removal rate is up to more than 94%.Also, side provided by the invention
Method does not interfere with the organoleptic quality of base liquor.
The method of white wine base liquor turbidity removal provided by the invention includes：
Step 1：By white wine base liquor in 100 DEG C~150 DEG C, 95kpa~105kpa distillations, distillate is denoted as cut one, steams
Evaporate raffinate and be denoted as cut two；
Step 2：By cut two in 50 DEG C~60 DEG C, 15kpa~25kpa distillations, distillate is denoted as cut three, vinasse
It is denoted as cut four；
Step 3：Cut four is filtered, filtrate is denoted as cut five；
Step 4：Mixed fraction one, cut three and cut five.
White wine base liquor, refers to the Spirit sample obtained after fermented distilled, also referred to as rectifying stoste.White wine base liquor is main
For blending for white wine.The alcoholic strength of base liquor is usually between 65 °~72 °.Research shows, causes low alcohol white spirit muddy in wine body
The presence of material have no effect on the mouthfeel of wine, but there is the exterior quality that can but substantially reduce low alcohol white spirit in it.The present invention
By way of batch fractionatings, these materials in base liquor are removed, are appeared in avoid these materials in the finished wine after blending,
So as to improve the effect of Removing Precipitate in Chinese Liquor of Low Alcohol Content.
In the present invention, the distillation described in step 1, step 2 is batch fractionating.
Wherein, step 1 is air-distillation, and step 2 is vacuum distillation.
White wine base liquor is first fed into rectifying still during distillation, step 1 uses air-distillation, makes volatile material point first
From；In step 2, using vacuum distillation, volatilizable material is further separated；After step 2 vacuum distillation, cause minuent
The material of white wine muddiness is trapped in cut four；Filtering, which removes these, under cryogenic causes the material of low alcohol white spirit muddiness,
Become cloudy after can avoiding the problem that base liquor decreasing concentration.
In the present invention, the distillate is the condensed rear liquid gathered of tower head.The vinasse is to be remained after distilling
Liquid in bottom.
In an embodiment of the present invention, the temperature distilled in step 1 is 130 DEG C, pressure 101kpa.
In an embodiment of the present invention, the reflux ratio distilled in step 1 is 1:1.
By the distillation of step 1, the volume of cut one is the 1/2~2/5 of white wine base liquor volume；The volume of cut two is white
The 1/2~3/5 of wine base wine volume.
Preferably, the volume of cut one is the 2/5 of white wine base liquor volume；The volume of cut two is white wine base liquor volume
3/5。
Cut two is before the distillation described in 2 is entered step through supercooling.It is described cold to go to be cooled to room temperature, that is, to be cooled to 10
DEG C~30 DEG C.
In an embodiment of the present invention, the temperature distilled in step 2 is 55 DEG C, pressure 20kpa.
In an embodiment of the present invention, the reflux ratio distilled in step 2 is 1:1.
By the distillation of step 2, the volume of cut three is the 3/5~2/3 of two volume of cut；The volume of cut four is cut
The 1/3~2/5 of two volumes.
Preferably, the volume of cut three is the 2/3 of two volume of cut；The volume of cut four is the 1/3 of two volume of cut.
In an embodiment of the present invention, the temperature filtered in step 3 is 0 DEG C.
In an embodiment of the present invention, filtering uses sand core funnel in step 3.
Distilled by two steps, most the material collection to be removed in base liquor in cut four, and passes through filter at low temperature at last
Mode is removed.Using higher fatty acid ethyl esters as detection target, after testing, in white wine base liquor, the content of ethyl palmitate
For 1581mg/L, the content of ethyl oleate is 2135mg/L, and the content of ethyl linoleate is 2197mg/L, several higher fatty acids
The content of ethyl ester amounts to 5913mg/L.And the content of ethyl palmitate is 111mg/L in cut five, the content of ethyl oleate is
125mg/L, the content of ethyl linoleate is 132mg/L, and the content of several higher fatty acid ethyl esters amounts to 368mg/L.Remaining is evaporated
Segmentation does not contain higher fatty acid ethyl esters, and overall higher fatty acid ethyl esters removal rate is up to 94.5%.
In an embodiment of the present invention, the step of adjustment volume is further included after step 4, adjusts to alcoholic strength and white wine base
The alcoholic strength of wine is equal.
The water used that adjusts is pure water, mineral water, mountain spring water, well water.This is not limited by the present invention, in fact
Apply all within protection scope of the present invention.
Gone by distillation turbid, the volume of recovery product can be less than white wine base liquor, and alcoholic strength is correspondingly improved.In order to it is identical
The content for the material for causing to become cloudy after white wine decreasing concentration in base liquor under alcoholic strength is contrasted, and the metering blent for convenience,
Need to adjust the alcoholic strength of products therefrom to identical with white wine base liquor.After the method provided by the present invention turbidity removal, white wine base liquor volume
The rate of recovery it is higher, up to more than 95%.
In an embodiment of the present invention, white wine base liquor is aromatic Chinese spirit base liquor.
In an embodiment of the present invention, the alcoholic strength of aromatic Chinese spirit base liquor is 65 °~72 °.
The key odorant material of aromatic Chinese spirit base liquor is esters, for example, ethyl acetate, ethyl butyrate, ethyl hexanoate.Through
Detect, the content of ethyl acetate is 1854mg/L in white wine base liquor, and the content of ethyl butyrate is 428mg/L, and ethyl hexanoate contains
Measure as 3842mg/L；And the content through ethyl acetate in past turbid product is 1835mg/L, the content of ethyl butyrate is
416mg/L, the content of ethyl hexanoate is 3821mg/L.These important flavor substances do not have significantly sacrificing.
The method of white wine base liquor turbidity removal provided by the invention will be first passed around after the distillation of two steps will cause white wine decreasing concentration and become cloudy
Material collection, then these materials are removed by way of filter at low temperature.This method after causing white wine decreasing concentration to becoming cloudy
Material removal rate up to 95%, and aroma substance main in base liquor and have no obvious reduction, its sense organ product will not be destroyed
Matter.Also, directly using base liquor as turbidity removal target, with using finished wine compared with target, volume smaller, operation it is more convenient,
Save cost.
Embodiment
The present invention provides the method for white wine base liquor turbidity removal, those skilled in the art can use for reference present disclosure, suitably change
Realized into technological parameter.In particular, all similar substitutions and modifications are for a person skilled in the art aobvious
And be clear to, they are considered as being included in the present invention.The method of the present invention and application are carried out by preferred embodiment
Description, related personnel can substantially not depart from present invention, methods herein and application are being modified in spirit and scope
Or suitably change with combining, to realize and using the technology of the present invention.
The material and instrument that the present invention uses are all common commercially available product, can all be bought in market.
With reference to embodiment, the present invention is further explained：
Embodiment 1
Experiment material is：New inspissation aromatic white spirit base liquor, from Luzhou Old Cellar.
Laboratory apparatus is destilling tower, and parameter is：
Maximum allowable operating temperature (M.A.O.T.)：200℃；
Treating capacity：500ml/h raw materials；
Tower diameter:32mm；Packed height:2.5m (the total high about 4.1m of equipment)；Divide 3 sections, one section of 0.9m, two sections of 0.8m, every section 2
A side port；
Filler:2.5 × 2.5mm (316L type stainless steels Dixon ring)；
Kettle volume:3000ml, heating power:1000w；
Thermal insulation casing diameter:80~100mm；
Soaking zone heating power (three sections):Each 500w；
Counter flow controller：0~99 second adjustable；
There are computer interface and software, can gather and show kettle heating, tower top, bottom temperature, and controllable kettle heating temperature
Degree is given.
It is disposable to put into rectifying substrate 850ml, normal pressure, 130 DEG C of temperature, reflux ratio 1 using batch fractionating:1, tower head is adopted
Going out 360ml (being denoted as cut one), cooling rectifying column collects kettle liquid about 480ml (being denoted as cut two), does condistillation twice and divide 720ml,
Collect kettle liquid 960ml.
Rectification under vacuum, 55 DEG C, pressure 20kpa of temperature, reflux ratio 1 are carried out by substrate of two 960ml of atmospheric fractions:1 collects,
Tower head extraction 610ml (being denoted as cut three), cooling rectifying column collect kettle liquid about 330ml (being denoted as cut four).
By cut four at 0 DEG C, consider funnel using sand and filtered, collect filtrate (cut five).
Cut one, cut three, cut five are mixed, obtain go it is turbid after product.
Embodiment 2
Experiment material is：New inspissation aromatic white spirit base liquor, from Luzhou Old Cellar.
Laboratory apparatus is destilling tower, and parameter is：
Maximum allowable operating temperature (M.A.O.T.)：200℃；
Treating capacity：500ml/h raw materials；
Tower diameter:32mm；Packed height:2.5m (the total high about 4.1m of equipment)；Divide 3 sections, one section of 0.9m, two sections of 0.8m, every section 2
A side port；
Filler:2.5 × 2.5mm (316L type stainless steels Dixon ring)；
Kettle volume:3000ml, heating power:1000w；
Thermal insulation casing diameter:80~100mm；
Soaking zone heating power (three sections):Each 500w；
Counter flow controller：0~99 second adjustable；
There are computer interface and software, can gather and show kettle heating, tower top, bottom temperature, and controllable kettle heating temperature
Degree is given.
It is disposable to put into rectifying substrate 850ml, normal pressure, 130 DEG C of temperature, reflux ratio 1 using batch fractionating:1, tower head is adopted
Go out 360ml (being denoted as cut one), cooling rectifying column collects kettle liquid about 480ml (being denoted as cut two), does and collect cut altogether twice
720mL, collects kettle liquid 960ml or so.
Rectification under vacuum, 55 DEG C, pressure 20kpa of temperature, reflux ratio 1 are carried out by substrate of two 960ml of atmospheric fractions:1 collects,
Tower head extraction 630ml (being denoted as cut three), cooling rectifying column collect kettle liquid about 310ml (being denoted as cut four).
By cut four at 0 DEG C, consider funnel using sand and filtered, collect filtrate (cut five).
Cut one, cut three, cut five are mixed, obtain go it is turbid after product.
Embodiment 3
Using the higher fatty acids second in 1~2 gained cut 1~5 of gas chromatogram fixative dialogue wine base wine and embodiment
The content of ester (ethyl palmitate, ethyl oleate, ethyl linoleate) is detected, as a result such as table 1：
The content of 1 higher fatty acid ethyl esters of table
Ethyl palmitate ethyl oleate ethyl linoleate adds up to removal rate
White wine base liquor 1581mg/L 2135mg/L 2197mg/L 5913mg/L--
1 cut 5126mg/L 142mg/L 156mg/L 368mg/L 94.0% of embodiment
2 cut 5111mg/L 125mg/L 132mg/L 368mg/L 94.5% of embodiment
In addition to cut five, cut one and cut three are not all detected containing higher fatty acid ethyl esters, are illustrated provided by the invention
Method can effectively remove higher fatty acid ethyl esters, and removal rate is up to 94.5%.Higher fatty acid ethyl esters are to cause white wine base liquor
The main matter become cloudy after decreasing concentration, the present invention weigh turbidity removal effect with the contents of these materials, the results showed that, the present invention carries
The method turbidity removal effect of confession is good, it is possible to increase the clarity of finished wine wine body after allotment.
It the above is only the preferred embodiment of the present invention, it is noted that come for those skilled in the art
Say, various improvements and modifications may be made without departing from the principle of the present invention, these improvements and modifications also should be regarded as
Protection scope of the present invention.
Claims (10)
- A kind of 1. method of white wine base liquor turbidity removal, it is characterised in that including：Step 1：By white wine base liquor in 100 DEG C~150 DEG C, 95kpa~105kpa distillations, distillate is denoted as cut one, and distillation is residual Liquid is denoted as cut two；Step 2：By the cut two in 50 DEG C~60 DEG C, 15kpa~25kpa distillations, distillate is denoted as cut three, vinasse It is denoted as cut four；Step 3：The cut four is filtered, filtrate is denoted as cut five；Step 4：Mix the cut one, cut three and cut five.
- 2. according to the method described in claim 1, it is characterized in that, the temperature distilled described in step 1 is 130 DEG C, pressure is 101kpa。
- 3. according to the method described in claim 1, it is characterized in that, the reflux ratio distilled described in step 1 is 1:1.
- 4. according to the method described in claim 1, it is characterized in that, the temperature distilled described in step 2 is 55 DEG C, pressure is 20kpa。
- 5. according to the method described in claim 1, it is characterized in that, the reflux ratio distilled described in step 2 is 1:1.
- 6. according to the method described in claim 1, it is characterized in that, the temperature filtered described in step 3 is 0 DEG C.
- 7. according to the method described in claim 1, it is characterized in that, filtering described in step 3 uses sand core funnel.
- 8. according to the method described in claim 1, it is characterized in that, the step of adjustment volume is further included after step 4, the tune It is whole equal with the alcoholic strength of white wine base liquor to alcoholic strength.
- 9. according to claim 1~8 any one of them method, it is characterised in that the white wine base liquor is aromatic Chinese spirit base Wine.
- 10. according to the method described in claim 9, it is characterized in that, the alcoholic strength of the aromatic Chinese spirit base liquor for 65 °~ 72°。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201711399294.XA CN107904117A (en) | 2017-12-22 | 2017-12-22 | A kind of method of white wine base liquor turbidity removal |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201711399294.XA CN107904117A (en) | 2017-12-22 | 2017-12-22 | A kind of method of white wine base liquor turbidity removal |
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| CN107904117A true CN107904117A (en) | 2018-04-13 |
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| CN201711399294.XA Withdrawn CN107904117A (en) | 2017-12-22 | 2017-12-22 | A kind of method of white wine base liquor turbidity removal |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116218630A (en) * | 2023-03-29 | 2023-06-06 | 超开心(广州)酒业科技有限公司 | Freezing impurity removal process for white spirit base wine |
-
2017
- 2017-12-22 CN CN201711399294.XA patent/CN107904117A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116218630A (en) * | 2023-03-29 | 2023-06-06 | 超开心(广州)酒业科技有限公司 | Freezing impurity removal process for white spirit base wine |
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Application publication date: 20180413 |
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