CN108165448A - A kind of method for improving white wine base liquor clarity - Google Patents
A kind of method for improving white wine base liquor clarity Download PDFInfo
- Publication number
- CN108165448A CN108165448A CN201810167252.1A CN201810167252A CN108165448A CN 108165448 A CN108165448 A CN 108165448A CN 201810167252 A CN201810167252 A CN 201810167252A CN 108165448 A CN108165448 A CN 108165448A
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- China
- Prior art keywords
- white wine
- base liquor
- wine base
- clarity
- refrigeration
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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
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/04—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
- C12H1/0408—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of inorganic added material
-
- 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
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
- C12H1/063—Separation by filtration
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Food Science & Technology (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Inorganic Chemistry (AREA)
- Toxicology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses it is a kind of improve white wine base liquor clarity method, solve white wine base liquor turbidity removal in the prior art, high energy consumption, product loss late is big, it is high to environmental requirement the problem of.A kind of method of raising white wine base liquor clarity of the present invention, specifically includes following steps：After white wine base liquor addition activated carbon is stirred evenly, refrigeration is stood；Take refrigeration after white wine base liquor supernatant, classified filtering, collect filtrate to get.The method of the present invention is simple, easy to operate, can effectively improve the clarity of white wine base liquor, and product loss late is small, low energy consumption, of less demanding to environment temperature.
Description
Technical field
The invention belongs to technical field of food preparation, and in particular to a kind of method for improving white wine base liquor clarity.
Background technology
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 °.
White wine can with the variation of alcoholic strength and temperature, wherein the solubility of the inside will appear the state of excessively saturation,
So as to just have the generation of crystal.The shape and color of crystal are all diversified, and shape has sheet, cotton-shaped, needle
Shape and powdery etc..Color only has canescence, and brown, green, milky is faint yellow, black-and-blue etc., and also dumb light is high
Point of light.Spy is white wine base liquor, containing abundant nutritional ingredient and various trace elements, will appear turbid phenomenon after storage.It grinds
The presence for studying carefully the substance for showing to cause in wine body low alcohol white spirit muddiness has no effect on the mouthfeel of wine, but its presence but can be significantly
The exterior quality of low alcohol white spirit is reduced, is unfavorable for market sale.
In the method that existing white wine base liquor turbidity removal improves clarity, carried out using the method repeatedly distilled.But using this
Kind method, time-consuming, high energy consumption, product loss late are high, it is also necessary to adjust alcoholic strength again.Also have and filtered using ultralow temperature, -16
DEG C filtering, adopt this method can environment temperature requirement it is high.
Therefore it provides a kind of method for improving white wine base liquor clarity, low energy consumption, and product loss late is small, to environment temperature
It is of less demanding, become those skilled in the art's urgent problem to be solved.
Invention content
The present invention provides a kind of methods for improving white wine base liquor clarity, solve white wine base liquor in the prior art and remove
Turbid, high energy consumption, product loss late is big, it is high to environmental requirement the problem of.
The technical solution adopted by the present invention is as follows：
A kind of method for improving white wine base liquor clarity of the present invention, specifically includes following steps：
Step 1：After white wine base liquor addition activated carbon is stirred evenly, refrigeration is stood；
Step 2：Take refrigeration after white wine base liquor supernatant, classified filtering, collect filtrate to get.
Further, mixing time is 1-8 hours.
Further, the condition of the refrigeration refrigerates 1-30 days for 0-8 DEG C.
Further, the condition of the refrigeration refrigerates 5-15 days for 0-4 DEG C.
Further, it after the classified filtering is first removes activated carbon using filter-cloth filtering, then is filtered using sand core, finally
Using membrane filtration.
Further, the membrane filtration is first is filtered, then using continuous nanofiltration membrane using continuous Microfiltration film.
Further, the white wine base liquor is aromatic Chinese spirit base liquor.
Further, the alcoholic strength of the white wine base liquor is 65 °~72 °.
Further, the addition of the activated carbon is 3-5g/L.
Compared with prior art, the invention has the advantages that：
The method of the present invention is simple, easy to operate, can effectively improve the clarity of white wine base liquor, and product loss late is small, energy
Consume it is low, it is of less demanding to environment temperature.
The present invention can make the substance being precipitated under low-temperature condition active using the method for deepfreeze after addition activated carbon
Charcoal adsorbs.The method for using classified filtering again, while filter efficiency is improved, while can effectively improve filter effect.This
Invention can also selectively retain the nutritional ingredient in white wine base liquor, have simultaneously by using the size filter membrane of different pore size
Conducive to the promotion of white wine base liquor quality.
Using the method for the present invention, higher fatty acid ethyl esters removal rate is high, suitable with the effect filtered under low-temperature condition.Damage
Mistake rate is small, and volume yield is 99.5%, and the loss late of aroma substance is 0.3%, and Alcohol degree is constant after filtering, do not need to again into
The operation of the follow-up adjustment Alcohol degree of row.
Specific embodiment
With reference to embodiment, the invention will be further described, and mode of the invention includes but are not limited to following implementation
Example.
A kind of method for improving white wine base liquor clarity, specifically includes following steps：
Step 1：After white wine base liquor addition activated carbon is stirred evenly, refrigeration is stood；
Step 2：Take refrigeration after white wine base liquor supernatant, classified filtering, collect filtrate to get.
The time of the stirring is 1-8 hours.
The condition of the refrigeration refrigerates 1-30 days for 0-8 DEG C.
The condition of the refrigeration refrigerates 5-15 days for 0-4 DEG C.
It after the classified filtering is first removes activated carbon using filter-cloth filtering, then is filtered using sand core, finally using membrane filtration.
The membrane filtration is first is filtered, then using continuous nanofiltration membrane using continuous Microfiltration film.
The white wine base liquor is aromatic Chinese spirit base liquor.
The alcoholic strength of the white wine base liquor is 65 °~72 °.
The addition of the activated carbon is 3-5g/L.
Embodiment 1
The method for present embodiments providing the raising white wine base liquor clarity of the present invention, specifically includes following steps：
Step 1：After 65 ° of aromatic Chinese spirit base liquor is added in activated carbon stirring 1 hour, 0 DEG C refrigerates 30 days, the activity
The addition of charcoal is 3g/L.
Step 2：The supernatant of the white wine base liquor after refrigeration is taken, activated carbon is first removed using filter-cloth filtering under room temperature state
Afterwards, then using sand core it filters.Filtrate after sand core filters first is filtered, then using continuous nanofiltration using continuous Microfiltration film
Membrane filtration, collect filtrate to get.
Wherein, the filter sizes size of micro-filtration is 2 microns, and the pore size of NF membrane is 2 nanometers.
Embodiment 2
The method for present embodiments providing the raising white wine base liquor clarity of the present invention, specifically includes following steps：
Step 1：After 65 ° of aromatic Chinese spirit base liquor is added in activated carbon stirring 8 hours, 0 DEG C refrigerates 1 day, the activity
The addition of charcoal is 10g/L.
Step 2：The supernatant of the white wine base liquor after refrigeration is taken, activated carbon is first removed using filter-cloth filtering under room temperature state
Afterwards, then using sand core it filters.Filtrate after sand core filters first is filtered, then using continuous nanofiltration using continuous Microfiltration film
Membrane filtration, collect filtrate to get.
Wherein, the filter sizes size of micro-filtration is 0.1 micron, and the pore size of NF membrane is 2 nanometers.
Embodiment 3
The method for present embodiments providing the raising white wine base liquor clarity of the present invention, specifically includes following steps：
Step 1：After 72 ° of aromatic Chinese spirit base liquor is added in activated carbon stirring 5 hours, 4 DEG C refrigerate 15 days, the activity
The addition of charcoal is 3g/L.
Step 2：The supernatant of the white wine base liquor after refrigeration is taken, activated carbon is first removed using filter-cloth filtering under room temperature state
Afterwards, then using sand core it filters.Filtrate after sand core filters first is filtered, then using continuous nanofiltration using continuous Microfiltration film
Membrane filtration, collect filtrate to get.
Wherein, the filter sizes size of micro-filtration is 10 microns, and the pore size of NF membrane is 10 nanometers.
Embodiment 4
The method for present embodiments providing the raising white wine base liquor clarity of the present invention, specifically includes following steps：
Step 1：After 72 ° of aromatic Chinese spirit base liquor is added in activated carbon stirring 8 hours, 8 DEG C refrigerate 30 days, the activity
The addition of charcoal is 3g/L.
Step 2：The supernatant of the white wine base liquor after refrigeration is taken, activated carbon is first removed using filter-cloth filtering under room temperature state
Afterwards, then using sand core it filters.Filtrate after sand core filters first is filtered, then using continuous nanofiltration using continuous Microfiltration film
Membrane filtration, collect filtrate to get.
Wherein, the filter sizes size of micro-filtration is 1 micron, and the pore size of NF membrane is 1 nanometer.
Embodiment 5
Originally comparative example is embodied as, compared with Example 1, control environment temperature is 0 DEG C during filtering, remaining condition all same.
Embodiment 6
The present embodiment is comparative example, compared with Example 1, is added without activated carbon, remaining condition all same.
Embodiment 7
The content of the higher fatty acid ethyl esters in embodiment 1, embodiment 5 and embodiment 6 is measured using gas chromatography, is examined
Examine turbidity removal effect.
Embodiment 8
Aroma substance ethyl acetate in embodiment 1, embodiment 5 and embodiment 6, butyric acid second are measured using gas chromatography
The content of ester and ethyl hexanoate, as a result see the table below.
From the foregoing, it will be observed that good using turbidity removal effect of the present invention, loss late is few.Using the method for the present invention, higher fatty acid ethyl esters
Removal rate is high, suitable with the effect filtered under low-temperature condition.Loss late is small, and volume yield is 99.5%, the damage of aroma substance
Mistake rate is 0.3%, and Alcohol degree is constant after filtering, does not need to carry out subsequently to adjust the operation of Alcohol degree again.
The foregoing is only a preferred embodiment of the present invention, but protection scope of the present invention be not limited thereto,
Any one skilled in the art is in the technical scope of present disclosure, the change or replacement that can readily occur in,
It should be covered by the protection scope of the present invention.The present invention expands to any new feature disclosed in the present specification or any
The step of new combination and any new method or process disclosed or any new combination.
Claims (9)
- A kind of 1. method for improving white wine base liquor clarity, which is characterized in that specifically include following steps：Step 1：After white wine base liquor addition activated carbon is stirred evenly, refrigeration is stood；Step 2：Take refrigeration after white wine base liquor supernatant, classified filtering, collect filtrate to get.
- A kind of 2. method for improving white wine base liquor clarity according to claim 1, which is characterized in that mixing time 1- 8 hours.
- A kind of 3. method for improving white wine base liquor clarity according to claim 2, which is characterized in that the item of the refrigeration Part refrigerates 1-30 days for 0-8 DEG C.
- A kind of 4. method for improving white wine base liquor clarity according to claim 3, which is characterized in that the item of the refrigeration Part refrigerates 5-15 days for 0-4 DEG C.
- A kind of 5. method for improving white wine base liquor clarity according to claim 4, which is characterized in that the classified filtering It is filtered after first filter-cloth filtering being used to remove activated carbon, then using sand core, finally using membrane filtration.
- 6. a kind of method for improving white wine base liquor clarity according to claim 5, which is characterized in that the membrane filtration is first It is filtered using continuous Microfiltration film, then using continuous nanofiltration membrane.
- A kind of 7. method for improving white wine base liquor clarity according to claim 6, which is characterized in that the white wine base liquor For aromatic Chinese spirit base liquor.
- A kind of 8. method for improving white wine base liquor clarity according to claim 7, which is characterized in that the white wine base liquor Alcoholic strength be 65 °~72 °.
- 9. a kind of method for improving white wine base liquor clarity according to claim 8, which is characterized in that the activated carbon Addition is 3-10g/L.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810167252.1A CN108165448A (en) | 2018-02-28 | 2018-02-28 | A kind of method for improving white wine base liquor clarity |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810167252.1A CN108165448A (en) | 2018-02-28 | 2018-02-28 | A kind of method for improving white wine base liquor clarity |
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| Publication Number | Publication Date |
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| CN108165448A true CN108165448A (en) | 2018-06-15 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201810167252.1A Pending CN108165448A (en) | 2018-02-28 | 2018-02-28 | A kind of method for improving white wine base liquor clarity |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111876302A (en) * | 2020-07-13 | 2020-11-03 | 山东青州云门酒业(集团)有限公司 | Method for clarifying white spirit |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN1884469A (en) * | 2006-06-01 | 2006-12-27 | 谢海腾 | Process for promoting yellow wine non-biostability using fractional ultrafiltration |
| CN101892144A (en) * | 2009-05-21 | 2010-11-24 | 诸暨市同山醉美人酒业有限公司 | Rubichrome Kaoliang spirit and production process thereof |
| CN103131618A (en) * | 2013-03-09 | 2013-06-05 | 古贝春集团有限公司 | Maotai-flavour liquor treatment method |
-
2018
- 2018-02-28 CN CN201810167252.1A patent/CN108165448A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN1884469A (en) * | 2006-06-01 | 2006-12-27 | 谢海腾 | Process for promoting yellow wine non-biostability using fractional ultrafiltration |
| CN101892144A (en) * | 2009-05-21 | 2010-11-24 | 诸暨市同山醉美人酒业有限公司 | Rubichrome Kaoliang spirit and production process thereof |
| CN103131618A (en) * | 2013-03-09 | 2013-06-05 | 古贝春集团有限公司 | Maotai-flavour liquor treatment method |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111876302A (en) * | 2020-07-13 | 2020-11-03 | 山东青州云门酒业(集团)有限公司 | Method for clarifying white spirit |
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Application publication date: 20180615 |