CN108690784A - A kind of white wine processing technology of removal acid - Google Patents
A kind of white wine processing technology of removal acid Download PDFInfo
- Publication number
- CN108690784A CN108690784A CN201810699672.4A CN201810699672A CN108690784A CN 108690784 A CN108690784 A CN 108690784A CN 201810699672 A CN201810699672 A CN 201810699672A CN 108690784 A CN108690784 A CN 108690784A
- Authority
- CN
- China
- Prior art keywords
- parts
- white wine
- fermentation
- ball
- processing technology
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
This application discloses a kind of white wine processing technologys of removal acid in white wine manufacture field, include the following steps:Step 1: sorting:Select sorghum as raw material;Step 2: precomminution;Step 3: impregnating;Step 4: crushing again;Step 5: curing;Step 6: fermentation;Step 7: distillation:Material after fermenting in step 6 is transferred in distillation equipment and is distilled, the white wine of finished product removal acid is obtained;Wherein, the raw material for de-tasting ball includes montmorillonite, palygorskite, sepiolite, diatomite, tourmaline, zeolite and nano photo-catalytic, is granulated after being mixed after above-mentioned raw materials are crushed, is then added in sorghum husk powder and continues to be granulated, obtain de-tasting ball.It de-tastes material and aldehyde material is subjected to active absorption, deep layer locking and nanometer three processes of decomposition rapidly, be broken down into harmless tasteless ingredient, and be retained in the hole for de-tasting material, achieve the purpose that remove aldehyde material.
Description
Technical field
The present invention relates to white wine manufacture fields, and in particular to a kind of white wine processing technology of removal acid.
Background technology
White wine is the distinctive traditional beverages of China, has thousands of years production histories, Chinese working people to utilize in China
The bent wine of solid-state fermentation technology production, mellowness is graceful, with their own characteristics.Some paste flavors protrude, and quiet and tastefully laid out exquisiteness, some cellar aroma flavorings are strong,
Sweet sweet ice-cold, some mellowness are liked clearly without light by the people of various countries.Especially fen-flavor type white spirit has life throughout our country
Production, width source is wide, and yield is big, occupies an important position in Chinese bent wine, and the vodka of fen-flavor type white spirit and international popular
Wine taste is close, is more suitable in line with international standards, and following really is able to enter into one of white wine wine kind of international market.Delicate fragrance type
White wine continues to use always open pithos " steamed secondary clear " solid-state fermentation process, and fermentation process is substantially using yeast as main sugar
Change leavening, using fermented grain as nutrient source, using pithos as microbial activities place, by the generation of microorganism slow biochemical reaction with
The multiple fragrances precursor substance such as composite organic acid based on acetic acid, then through biological esterification, it is distinctive with second to form fen-flavor type white spirit
Based on acetoacetic ester, elegant, pure, coordination the compound fragrance supplemented by ethyl lactate.
The white wine just distilled is known as new wine, and new wine generally has a stronger pungent, puckery excitement, acid in white wine
Substance be mainly aldehydes, generally will be after storage in 2 years, aldehyde material could be decomposed or be volatilized so that acid energy
Mitigate, taste becomes alcohol and submissive, but for liquor-making enterprises, needs to occupy storage container and storehouse, influences to produce
The normal turnover of fund.
Therefore the prior art needs some that can just remove the white wine processing technology of acid in processing.
Invention content
The invention is intended to provide a kind of processing technology of white wine, to solve the white wine processing technology of the prior art in processing
The problem of acid can not be removed.
The invention is intended to provide a kind of white wine processing technology of removal acid, include the following steps:
Step 1: sorting:Select sorghum as raw material;
Step 2: precomminution:Raw material in step 1 is subjected to precomminution by roller pulverizer, and passes through 10~20 mesh
Mesh screen screened, obtain granularity it is consistent wait impregnate material;
Step 3: impregnating:It has selected cold boiling water as immersion water, the material that waits impregnating in step 2 is added to the water, is stirred
It mixes uniformly, impregnates 10h~12h and take out filtering later and drain, obtain the soaking water of the immersion material and liquid portion of solid portion;
Step 4: crushing again:The immersion material impregnated in step 3 taking-up is drained, is then carried out by roller pulverizer
Crush, and screened by the mesh screen of 40~80 mesh again, obtain granularity it is consistent wait for Curing material;
Step 5: curing:It waits for that Curing material is evenly laid out by what is obtained in step 4, is first steamed at a temperature of 100 DEG C~110 DEG C
30~45min is moved into boil in a covered pot over a slow fire after taking-up and is boiled in a covered pot over a slow fire 10min in pot under the conditions of 60~70 DEG C, then takes out nature spreading for cooling, obtain waiting fermenting
Material;
Step 6: fermentation:It will wait for that fermentation material moves into fermentation tank in step 5, be heated to so that waiting for that fermentation material is maintained at 26
~30 DEG C, yeast is added while stirring, wherein the addition of yeast be fermentation material quality 1/40~1/10, then according to
It is secondary that the soaking water obtained in liquid saccharifying enzyme and step 3 is added, continue to stir 30min, closes fermentation tank and seal, be warming up to
30~35 DEG C, fermentation is cooled to 25~28 DEG C after 5 days, continues fermentation and completes fermentation in 45~65 days;
Step 7: distillation:Material after fermenting in step 6 is transferred in distillation equipment and is distilled, ball will be de-tasted and be put into
The upper layer of distillation equipment, makes to be evaporated gas and de-tastes after ball contacts, and obtains the white wine of finished product removal acid;
Wherein, the raw material for de-tasting ball includes montmorillonite, palygorskite, sepiolite, diatomite, tourmaline, zeolite and receives
Rice photocatalyst, is granulated after being mixed after above-mentioned raw materials are crushed, is then added in sorghum husk powder and continues to be granulated, obtain de-tasting ball.
The working principle and beneficial effect of the present invention:The processing technology of the present invention, steams in the tunning to white wine
During evaporating, aldehyde material that distillation process generates enters the de-tasting inside ball of sorghum husk powder package, and aldehyde material is inhaled
It receives and is de-tasted in material by what montmorillonite, palygorskite, sepiolite, diatomite, tourmaline, zeolite and nano photo-catalytic formed, gone
Taste material is contacted with fraction, and aldehyde material, which is carried out active absorption, deep layer locking and nanometer, rapidly decomposes three processes, by its point
Solution is harmless tasteless ingredient, and is retained in the hole for de-tasting material, achievees the purpose that remove aldehyde material.Use sorghum
Shell powder is coated on the outside for de-tasting material, and one being waste utilization, and two de-taste material and provide supporter to give, while can also
Blocking is entered containing spirituous vapor in sorghum husk powder, and then influences to de-taste absorption of the material to aldehyde material.
De-taste ball using the present invention, have the following advantages that, 1, the internal void for de-tasting ball it is flourishing, hole is small, can
Aldehyde material is adsorbed, simultaneously because its degree of saturation higher, it can be used repeatedly;2, nano photocatalyst is added in ball de-tasting
Matchmaker can accelerate the capacity of decomposition to aldehyde material;3, mentioned component is natural mineral materials, safe and non-toxic harmless, and
It will not enter in white wine, therefore the ingredient of white wine will not be impacted with fraction when absorption.4, material is de-tasted
Material can recycle, and will de-taste after ball smashes, be exposed to the sun in the sun a period of time.It is continuing with after granulation.
Further, the parts by weight for de-tasting ball raw material are 20~40 parts of diatomite, 10~20 parts of sepiolite, zeolite 10
~20 parts, 5~10 parts of montmorillonite, 5~10 parts of palygorskite, 2~5 parts of tourmaline, 2~5 parts of nano photo-catalytic.
Further, the parts by weight for de-tasting ball raw material are 40 parts of diatomite, 15 parts of sepiolite, 10 parts of zeolite, swelling
6 parts of stone, 5 parts of palygorskite, 5 parts of tourmaline, 3 parts of nano photo-catalytic.
Said ratio is to de-taste the optimal proportion of material, and under the proportioning, the efficiency of absorption and the decomposition of aldehyde material is most
Height, highest can reach 80%.
Further, described de-taste in ball further includes having egg white, and the egg white and the ratio for de-tasting material are 0.01~0.1.
Protein in egg white can accelerate the absorption to aldehyde material, and further completely cut off to alcohols material.
Further, the cold boiling water be selected from rich in zinc selenium well water boil after cool after obtain.Above-mentioned selection can produce
Trace element of the white wine rich in the needed by human body such as zinc selenium.
Further, the sorghum husk powder is substituted for walnut shell powder.Walnut shell powder is a kind of having similar to activated carbon
The substance of flourishing pore structure and huge specific surface area can improve the adsorption capacity for de-tasting ball.
Further, the sorghum husk powder is substituted for peanut shell powder.The ingredient of peanut shell powder is similar with the ingredient of walnut shell,
It can be used for improving adsorption capacity.
Specific implementation mode
It is further described below by specific implementation mode:
Embodiment 1:A kind of white wine processing technology of removal acid, includes the following steps:
Step 1: sorting:Select sorghum as raw material;
Step 2: precomminution:Raw material in step 1 is subjected to precomminution by roller pulverizer, and passes through 10~20 mesh
Mesh screen screened, obtain granularity it is consistent wait impregnate material;
Step 3: impregnating:It has selected cold boiling water as immersion water, the material that waits impregnating in step 2 is added to the water, is stirred
It mixes uniformly, impregnates 10h~12h and take out filtering later and drain, obtain the soaking water of the immersion material and liquid portion of solid portion;
Step 4: crushing again:The immersion material impregnated in step 3 taking-up is drained, is then carried out by roller pulverizer
Crush, and screened by the mesh screen of 40~80 mesh again, obtain granularity it is consistent wait for Curing material;
Step 5: curing:It waits for that Curing material is evenly laid out by what is obtained in step 4, is first steamed at a temperature of 100 DEG C~110 DEG C
30~45min is moved into boil in a covered pot over a slow fire after taking-up and is boiled in a covered pot over a slow fire 10min in pot under the conditions of 60~70 DEG C, then takes out nature spreading for cooling, obtain waiting fermenting
Material;
Step 6: fermentation:It will wait for that fermentation material moves into fermentation tank in step 5, be heated to so that waiting for that fermentation material is maintained at 26
~30 DEG C, yeast is added while stirring, wherein the addition of yeast be fermentation material quality 1/40~1/10, then according to
It is secondary that the soaking water obtained in liquid saccharifying enzyme and step 3 is added, continue to stir 30min, closes fermentation tank and seal, be warming up to
30~35 DEG C, fermentation is cooled to 25~28 DEG C after 5 days, continues fermentation and completes fermentation in 45~65 days;
Step 7: distillation:Material after fermenting in step 6 is transferred in distillation equipment and is distilled, preparation de-tastes ball,
By 40 parts of diatomite, 15 parts of sepiolite, 10 parts of zeolite, 6 parts of montmorillonite, 5 parts of palygorskite, 5 parts of tourmaline, 3 parts of nano photo-catalytic
It is granulated after being mixed after crushing, is then added in sorghum husk powder and continues to be granulated, obtain de-tasting ball, ball will be de-tasted and be put into distillation equipment
Upper layer, makes to be evaporated gas and de-tastes after ball contacts, and obtains the white wine of finished product removal acid.
The differing only in de-taste of embodiment 2 and embodiment 1 also contains 2 parts of egg white in ball.
Sorghum husk powder is substituted for walnut shell powder by embodiment 3 with differing only in for embodiment 2.
Sorghum husk powder is substituted for peanut shell powder by embodiment 4 with differing only in for embodiment 2.
The raw material for de-tasting ball is substituted for 20 parts of diatomite, sepiolite 10 by embodiment 5 with differing only in for embodiment 1
Part, 10 parts of zeolite, 5 parts of montmorillonite, 5 parts of palygorskite, 2 parts of tourmaline, 2 parts of nano photo-catalytic.
The raw material for de-tasting ball is substituted for 40 parts of diatomite, sepiolite 20 by embodiment 6 with differing only in for embodiment 1
Part, 20 parts of zeolite, 10 parts of montmorillonite, 10 parts of palygorskite, 5 parts of tourmaline, 5 parts of nano photo-catalytic.
Comparative example 1, with differing only in without using de-tasting ball for embodiment 1.
Comparative example 2 de-tastes in ball with differing only in for embodiment 1 without containing nano photo-catalytic.
Comparative example 3 de-tastes in ball with differing only in for embodiment 1 without containing sorghum husk powder.
By carrying out the detection of aldehyde material to white wine last time fraction to above-mentioned 7 kinds of processing modes, gas phase color is used
Spectrometry, under normal circumstances, the content of aldehyde material is in 50~120mg/100ml, as a comparison with the fermentation materials before not distilling,
Data after detection are as follows:
It is learnt by above-mentioned comparison, the removal rate highest of 3 aldehyde material of the embodiment of the present invention, because de-tasting the proportioning of ball
For optimal proportion, while it being also added into egg white in ingredient, sorghum husk powder has been substituted for walnut shell powder, can more be potentiated and enhanced aldehyde
The adsorption rate of substance, and the removal rate for de-tasting ball aldehyde material for being added without egg white is slightly lower, does not de-taste the white spirit process of ball
The removal rate of aldehyde material is 20%, distillation removal is only relied on, so removal rate is low, without the use of nano photo-catalytic and sorghum husk
Powder can impact the adsorption rate of aldehyde material.
Claims (7)
1. a kind of white wine processing technology of removal acid, which is characterized in that include the following steps:
Step 1: sorting:Select sorghum as raw material;
Step 2: precomminution:Raw material in step 1 is subjected to precomminution by roller pulverizer, and passes through the net of 10~20 mesh
Screened, obtain granularity it is consistent wait impregnate material;
Step 3: impregnating:It has selected cold boiling water as immersion water, the material that waits impregnating in step 2 has been added to the water, stirring is equal
It is even, it impregnates 10h~12h and takes out filtering later and drain, obtain the soaking water of the immersion material and liquid portion of solid portion;
Step 4: crushing again:The immersion material impregnated in step 3 taking-up is drained, powder again is then carried out by roller pulverizer
It is broken, and screened by the mesh screen of 40~80 mesh, obtain granularity it is consistent wait for Curing material;
Step 5: curing:Wait for that Curing material is evenly laid out by what is obtained in step 4, first steam 30 at a temperature of 100 DEG C~110 DEG C~
45min is moved into boil in a covered pot over a slow fire after taking-up and is boiled in a covered pot over a slow fire 10min in pot under the conditions of 60~70 DEG C, then takes out nature spreading for cooling, obtain waiting for fermentation material;
Step 6: fermentation:It will wait for that fermentation material moves into fermentation tank in step 5, be heated to so that waiting for that fermentation material is maintained at 26~30
DEG C, yeast is added while stirring, wherein the addition of yeast is the 1/40~1/10 of fermentation material quality, is then added successively
Enter the soaking water obtained in liquid saccharifying enzyme and step 3, continue to stir 30min, closes fermentation tank and simultaneously seal, it is warming up to 30~
35 DEG C, fermentation is cooled to 25~28 DEG C after 5 days, continues fermentation and completes fermentation in 45~65 days;
Step 7: distillation:Material after fermenting in step 6 is transferred in distillation equipment and is distilled, ball will be de-tasted and be put into distillation
The upper layer of equipment, makes to be evaporated gas and de-tastes after ball contacts, and obtains the white wine of finished product removal acid;Wherein, described to de-taste
The raw material of ball includes montmorillonite, palygorskite, sepiolite, diatomite, tourmaline, zeolite and nano photo-catalytic, by above-mentioned raw materials powder
It is granulated after mixing after broken, is then added in sorghum husk powder and continues to be granulated, obtain de-tasting ball.
2. the white wine processing technology of removal acid according to claim 1, it is characterised in that:The ball raw material of de-tasting
Parts by weight be 20~40 parts of diatomite, 10~20 parts of sepiolite, 10~20 parts of zeolite, 5~10 parts of montmorillonite, palygorskite 5~
10 parts, 2~5 parts of tourmaline, 2~5 parts of nano photo-catalytic.
3. the white wine processing technology of removal acid according to claim 2, it is characterised in that:The ball raw material of de-tasting
Parts by weight are 40 parts of diatomite, 15 parts of sepiolite, 10 parts of zeolite, 6 parts of montmorillonite, 5 parts of palygorskite, 5 part, nanometer light of tourmaline
3 parts of catalyst.
4. the white wine processing technology of removal acid according to claim 2 or 3, it is characterised in that:It is described to de-taste in ball
Further include having egg white, the egg white and the ratio for de-tasting material are 0.01~0.1.
5. the white wine processing technology of removal acid according to claim 2 or 3, it is characterised in that:The cold boiling water choosing
It is obtained after being cooled after being boiled from the well water rich in zinc selenium.
6. the white wine processing technology of removal acid according to claim 4, it is characterised in that:The sorghum husk powder is replaced
Change walnut shell powder into.
7. the white wine processing technology of removal acid according to claim 4, it is characterised in that:The sorghum husk powder is replaced
Change peanut shell powder into.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810699672.4A CN108690784A (en) | 2018-06-29 | 2018-06-29 | A kind of white wine processing technology of removal acid |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810699672.4A CN108690784A (en) | 2018-06-29 | 2018-06-29 | A kind of white wine processing technology of removal acid |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108690784A true CN108690784A (en) | 2018-10-23 |
Family
ID=63851367
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810699672.4A Pending CN108690784A (en) | 2018-06-29 | 2018-06-29 | A kind of white wine processing technology of removal acid |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108690784A (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101623621A (en) * | 2009-07-29 | 2010-01-13 | 傅桂云 | Adsorbing material for effectively adsorbing formaldehyde and other harmful substances in air |
| CN102690102A (en) * | 2012-05-03 | 2012-09-26 | 上海长洲盛锦文化传播有限公司 | Ceramic product having alcoholic drink alcoholization function and preparation method thereof |
| CN102794078A (en) * | 2012-08-31 | 2012-11-28 | 何全东 | Composite mineral air purifier |
| CN104496439A (en) * | 2015-01-13 | 2015-04-08 | 唐山立雄峰汇材料科技有限公司 | Ceramic ball for accelerating white spirit aging |
| CN106929375A (en) * | 2017-04-12 | 2017-07-07 | 何兆坚 | A kind of product by decomposing the mouthfeel of the pungent degree lifting wine of aldehyde material reduction wine |
| CN107175070A (en) * | 2016-03-11 | 2017-09-19 | 程威军 | It is a kind of efficient except formaldehyde de-tastes air cleaning adsorbent and preparation method |
| CN107400603A (en) * | 2017-07-31 | 2017-11-28 | 湖北药姑山生物科技有限公司 | A kind of high yield White wine brewing process |
-
2018
- 2018-06-29 CN CN201810699672.4A patent/CN108690784A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101623621A (en) * | 2009-07-29 | 2010-01-13 | 傅桂云 | Adsorbing material for effectively adsorbing formaldehyde and other harmful substances in air |
| CN102690102A (en) * | 2012-05-03 | 2012-09-26 | 上海长洲盛锦文化传播有限公司 | Ceramic product having alcoholic drink alcoholization function and preparation method thereof |
| CN102794078A (en) * | 2012-08-31 | 2012-11-28 | 何全东 | Composite mineral air purifier |
| CN104496439A (en) * | 2015-01-13 | 2015-04-08 | 唐山立雄峰汇材料科技有限公司 | Ceramic ball for accelerating white spirit aging |
| CN107175070A (en) * | 2016-03-11 | 2017-09-19 | 程威军 | It is a kind of efficient except formaldehyde de-tastes air cleaning adsorbent and preparation method |
| CN106929375A (en) * | 2017-04-12 | 2017-07-07 | 何兆坚 | A kind of product by decomposing the mouthfeel of the pungent degree lifting wine of aldehyde material reduction wine |
| CN107400603A (en) * | 2017-07-31 | 2017-11-28 | 湖北药姑山生物科技有限公司 | A kind of high yield White wine brewing process |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101696379B (en) | Method for producing distilled spirit | |
| CN101497439B (en) | Method for preparing active carbon | |
| CN105586064A (en) | Method for preparing refined wood vinegar from crop straw | |
| CN101045896A (en) | Red date fruit wine, red date liquor and their prepn process | |
| CN103923843A (en) | Method for pre-treating corn cob residue by using fungi to improve quality of activated carbon | |
| CN110903988A (en) | Complex microbial inoculant and application thereof | |
| CN107779351A (en) | A kind of production method of black glutinous rice wine | |
| CN103121676B (en) | Method for preparing rice hull ash active carbon from solid-state co-fermentation rice hull | |
| KR20110139852A (en) | Menufacturing method of korean traditional alcohol using stone | |
| CN109337782A (en) | Rice jujube alcoholic drink mixed with fruit juice and its brewing method | |
| CN109504541A (en) | A kind of agilawood essential oil extracting process | |
| CN105802795A (en) | Preparation method of Dashui wine | |
| CN108690784A (en) | A kind of white wine processing technology of removal acid | |
| CN104975047A (en) | Method for preparing xylitol from tea fruit shells | |
| CN110205217A (en) | A kind of Chinese chestnut wine and its preparation process of solid state fermentation | |
| CN110218621A (en) | A kind of solid-state fermentation process optimizing Semen setariae vinegar | |
| CN109880718A (en) | A method of delicate fragrance type Sugarcane fruit wine is produced using pure sugar-cane juice | |
| CN108636346A (en) | A kind of preparation method of Diatomite-based Porous adsorbent | |
| CN110117516A (en) | A kind of health care wine production method | |
| CN1066196C (en) | Process for preparing low-alcohol content pearl Daqu health wine | |
| CN107603650A (en) | A kind of biomass carbon | |
| CN108330040A (en) | A kind of process reducing Fusel Oil in Liquor | |
| Fatma et al. | Food Industry Applications of Activated Carbon | |
| CN107916200A (en) | A kind of production method of the soft white wine of Luzhou-flavor | |
| CN104419633A (en) | Process for sealing, storing and aging brewing mass |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |