CN113122421A - Method for reducing content of higher alcohol in yellow rice wine - Google Patents
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- C—CHEMISTRY; METALLURGY
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- 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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- C12H3/00—Methods for reducing the alcohol content of fermented solutions or alcoholic beverage to obtain low alcohol or non-alcoholic beverages
- C12H3/02—Methods for reducing the alcohol content of fermented solutions or alcoholic beverage to obtain low alcohol or non-alcoholic beverages by evaporating
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Abstract
The invention discloses a method for reducing the content of higher alcohol in yellow wine, and belongs to the technical field of wine brewing. The invention greatly increases the volatilization amount of the higher alcohol through reduced pressure volatilization, and can greatly reduce the total amount of the higher alcohol in the Shaoxing rice wine. In addition, the invention does not change the fermentation process of the yellow wine, the treatment method is simple and convenient, and the physical and chemical indexes and the flavor of the treated yellow wine are almost kept unchanged.
Description
Technical Field
The invention relates to a method for reducing the content of higher alcohol in yellow wine, belonging to the technical field of wine brewing.
Background
Yellow wine is a special product in China and one of three fermented ancient wines in the world, and enjoys the reputation of 'national wine'. The yellow wine accords with the consumption trend of low alcohol degree, nutrition and health care in the current wine market, is deeply welcomed by consumers, but the 'top' of the yellow wine is also the problem of more reflection of the consumers, and has adverse effect on the consumption of the yellow wine. The related research shows that the higher alcohol is the main substance causing the yellow wine to be top.
At present, the content of high-grade alcohol in yellow wine is reduced by strain modification or ammonia salt addition, but the fermentation performance is influenced after the strain modification, the brewed yellow wine has low alcoholic strength and high total acidity, the content of ethyl carbamate is increased due to the ammonia salt addition, and the yellow wine is not allowed to be added according to the national standard.
The brewing process of the yellow wine comprises a wine decocting process, the temperature of the Shaoxing yellow wine is as high as 90-92 ℃, and the yellow wine has the following main functions: firstly, sterilization and enzyme destruction, and secondly, the coagulation and precipitation of colloidal substances such as protein and the like. The alcohol content of the raw wine is up to more than 18 percent, the wine is almost in a boiling state during wine decocting, the alcohol is volatilized, the alcohol content of yellow wine after wine decocting is generally reduced by 0.5 to 1 percent vol, and the white wine obtained by condensing and recovering part of alcohol steam is called sweat wine. The alcoholic strength of the sweat wine is about 65 vol%, and the sweat wine can be sold as white wine and also can be used as blending wine for improving the alcoholic strength of yellow wine.
In addition, in the production process of the white spirit, the higher alcohol content in the foreshot and the feints is much higher than that in the middle section, so the higher alcohol content in the white spirit can be greatly reduced by removing the foreshot and the feints, and the higher alcohol content of the foreshot substances in the high-grade white spirit is reduced by the method. Because the content of the higher alcohol is low, the high-grade white spirit is not easy to be drunk.
Disclosure of Invention
[ problem ] to
The invention aims to solve the technical problem of reducing the content of higher alcohol in Shaoxing yellow wine.
[ solution ]
The invention provides a method for reducing high-grade alcohol in Shaoxing yellow wine, which adopts yellow wine to be decompressed and volatilized to increase the volatilization amount and remove a large amount of high-grade alcohol, and blends low-grade alcohol sweat wine which is redistilled to keep the alcoholic strength unchanged.
The method for reducing the higher alcohol in the Shaoxing yellow wine comprises the following steps:
(1) redistilling the sweat wine; (2) blending with redistilled sweat wine to improve the alcoholic strength of yellow wine; (3) decocting wine; (4) volatilizing under reduced pressure; (4) and (6) filling.
Specifically, the method comprises the following steps:
(1) redistilling the sweat wine: adding water into sweat wine with the alcoholic strength of about 65 vol% to dilute the sweat wine to 45 vol%, adding the sweat wine into a distillation still to distill again, and heating by adopting indirect steam in the distillation process; after 20kg of wine head is cut off from 100kg of 45% vol sweat wine, 50kg of the middle section is picked up to be used as redistilled sweat wine for later use;
(2) blending: blending the redistilled sweat wine obtained in the step (1) with the yellow wine raw wine to ensure that the alcoholic strength of the blended yellow wine raw wine is improved by 2-3% vol compared with the alcoholic strength before blending; the yellow wine raw wine is a yellow wine semi-finished product which is not decocted and is obtained by squeezing and removing vinasse after the fermentation of yellow wine mash is finished;
(3) and (3) wine decocting: heating the blended raw yellow wine obtained in the step (2) to 90-92 ℃, and putting the heated raw yellow wine into a buffer tank of a reduced-pressure volatilization device;
(4) and (3) reduced pressure volatilization: when hot wine enters the buffer tank, opening the first valve, closing the second valve, stopping the hot wine when the hot wine reaches 70% of the capacity of the buffer tank, opening the second valve, closing the first valve, simultaneously starting the vacuum pump, wherein the vacuum degree is-0.04 MPa, volatilized alcohol steam enters the cooler through the first connecting pipe, condensed sweat wine flows out of the sweat wine pipe, the sweat wine is collected for later use, and non-condensable gas is discharged out of the air outlet pipe;
(5) filling hot wine: and when the alcoholic strength of the yellow wine in the buffer tank is reduced by 0.3-0.6% vol compared with the raw wine before blending (controlling the alcoholic strength of the finished yellow wine after filling to be reduced by 0.5-1% vol compared with the raw wine before blending), closing the vacuum pump and the second valve, opening the first valve, and carrying out hot wine filling.
The reduced pressure distillation equipment mainly comprises a hot wine buffer tank with a liquid level display, a hot wine inlet pipe, a first connecting pipe, a hot water outlet pipe, a cooler, a cooling water inlet pipe, a second connecting pipe, a first valve, a second valve, an air outlet pipe, a vacuum pump with a gas-liquid separation device, a sweat wine outlet pipe, a third connecting pipe and a hot wine outlet pipe; take the upper portion of liquid level demonstration hot wine buffer tank to be equipped with hot wine and advance the pipe, first connecting pipe, the bottom of taking liquid level demonstration hot wine buffer tank is equipped with the hot wine exit tube, first connecting pipe links to each other with the hot gas import of cooler, the cooler passes through the second connecting pipe and links to each other with the vacuum pump of taking gas-liquid separation device, the position that is close to the vacuum pump on the second connecting pipe is equipped with the second valve, the sweat wine exit tube of vacuum pump is equipped with the lateral conduit, the lateral conduit is connected with the second connecting pipe, the lateral conduit is located one side that the second valve is close to the condenser with the tie point of second connecting pipe, and be equipped with first valve on the lateral. When hot wine enters the buffer tank, alcohol vapor enters the cooler through the first connecting pipe and is cooled into sweat wine, the sweat wine flows out through the first valve and the sweat wine outlet pipe, when the hot wine is decompressed and volatilized, the second valve is opened, the first valve is closed, the vacuum pump is opened, the alcohol vapor enters the cooler through the first connecting pipe and is cooled into the sweat wine, the sweat wine and non-condensable gas enter the vacuum pump through the second valve for gas-liquid separation, the non-condensable gas is discharged through the air outlet pipe of the vacuum pump, and the sweat wine flows out through the sweat wine outlet pipe; and (4) after the decompression volatilization is finished, closing the vacuum pump, opening the first valve, closing the second valve, starting filling, allowing volatilized alcohol steam to enter the cooler through the first connecting pipe, allowing condensed sweat wine to flow out through the sweat wine pipe, and collecting the sweat wine for later use.
[ advantageous effects ]
1. The invention greatly increases the volatilization amount of the higher alcohol through reduced pressure volatilization, and can greatly reduce the total amount of the higher alcohol in the Shaoxing rice wine.
2. The invention does not change the fermentation process of the yellow wine, the treatment method is simple and convenient, and the physical and chemical indexes and the flavor of the treated yellow wine are almost kept unchanged.
3. By diluting the sweat liquor and redistilling, the amount of cut-off of the foreshot and feints can be increased, thereby achieving the purpose of removing more higher alcohols.
Drawings
FIG. 1 is a production flow chart
Fig. 2 reduced-pressure volatilization device, 1: take hot wine buffer tank of liquid level display, 2: hot wine inlet pipe, 3: first connecting pipe, 4: hot water outlet pipe, 5: cooler, 6: cooling water inlet pipe, 7: second connection pipe, 8: first valve, 9: second valve, 10: air outlet pipe, 11: vacuum pump with gas-liquid separation device, 12: a sweat wine outlet pipe, 13: third connection pipe, 14: and a hot wine outlet pipe.
Detailed Description
The quantitative detection method of the higher alcohol comprises the following steps: taking 100mL of wine sample by using a volumetric flask, completely transferring the wine sample into a 500mL distillation flask, washing the volumetric flask by using 80mL of water, adding washing liquid into the distillation flask, adding a plurality of glass beads, heating and distilling, collecting 95mL of distillate, adding water to quantify to 100mL, shaking up, standing for 20min, and then analyzing; detecting by adopting a gas chromatography, wherein the instrument comprises: agilent 6890N type gas chromatograph equipped with hydrogen Flame Ion Detector (FID); chromatographic conditions are as follows: HP-INNOWAX (polyethylene glycol bonded cross-linked stationary phase) fused silica capillary column 60m × 0.32mm × 0.25 μm; sample introduction amount: 1.0 μ L, injection port temperature: 230 ℃, split ratio: 20: 1; the carrier gas is nitrogen, and the flow rate is 1.0 mL/min; temperature of the column: maintaining the initial temperature at 50 deg.C for 5min, increasing the temperature to 220 deg.C at 15 deg.C, and maintaining for 9 min; detector temperature: 250 ℃; the hydrogen flow rate is 30mL/min, the air flow rate is 300mL/min, and the tail gas blowing flow rate is 20 mL/min; quantification was performed by peak area external standard method.
Example 1
(1) Redistilling the sweat wine: diluting the sweat wine with the alcoholic strength of about 65 vol% to 45 vol%, adding into a distillation still for redistilling, heating by indirect steam for distillation, cutting off 20kg of wine head according to 100kg of 45 vol% sweat wine, and picking up 50kg of distilled sweat wine in the middle section for later use.
(2) Blending: blending the redistilled sweat wine with low higher alcohol obtained in the step (1) with yellow wine, wherein the alcohol content of the raw wine before blending is 18.5% vol, and the alcohol content of the blended raw wine is 21.1% vol; the raw wine is a yellow wine semi-finished product which is not decocted and is obtained by squeezing and removing vinasse after the fermentation of yellow wine mash is finished.
(3) And (3) wine decocting: heating the blended wine to 90-92 deg.C, and filling into buffer tank.
(4) And (3) reduced pressure volatilization: when hot wine enters the buffer tank, the first valve is opened, the second valve is closed, when the hot wine reaches 70% of the capacity of the buffer tank, the hot wine stops entering, the second valve is opened, the first valve is closed, the vacuum pump is started simultaneously, the vacuum degree is-0.04 Mpa, volatilized alcohol steam enters the cooler through the first connecting pipe, condensed sweat wine flows out from the sweat wine outlet pipe, the sweat wine is collected for standby, and non-condensable gas is discharged from the air outlet pipe.
(5) Filling hot wine: and when the alcoholic strength of the yellow wine in the buffer tank is reduced by 17.9% vol, closing the vacuum pump and the second valve, opening the first valve, and filling the hot wine.
The reduced pressure distillation equipment mainly comprises a hot wine buffer tank with a liquid level display, a hot wine inlet pipe, a first connecting pipe, a hot water outlet pipe, a cooler, a cooling water inlet pipe, a second connecting pipe, a first valve, a second valve, an air outlet pipe, a vacuum pump with a gas-liquid separation device, a sweat wine outlet pipe, a third connecting pipe and a hot wine outlet pipe; take the upper portion of liquid level demonstration hot wine buffer tank to be equipped with hot wine and advance the pipe, first connecting pipe, the bottom of taking liquid level demonstration hot wine buffer tank is equipped with the hot wine exit tube, first connecting pipe links to each other with the hot gas import of cooler, the cooler passes through the second connecting pipe and links to each other with the vacuum pump of taking gas-liquid separation device, the position that is close to the vacuum pump on the second connecting pipe is equipped with the second valve, the sweat wine exit tube of vacuum pump is equipped with the lateral conduit, the lateral conduit is connected with the second connecting pipe, the lateral conduit is located one side that the second valve is close to the condenser with the tie point of second connecting pipe, and be equipped with first valve on the lateral.
When hot wine enters the buffer tank, alcohol vapor enters the cooler through the first connecting pipe and is cooled into sweat wine, the sweat wine flows out through the first valve and the sweat wine outlet pipe, when the hot wine is decompressed and volatilized, the second valve is opened, the first valve is closed, the vacuum pump is opened, the alcohol vapor enters the cooler through the first connecting pipe and is cooled into the sweat wine, the sweat wine and non-condensable gas enter the vacuum pump through the second valve for gas-liquid separation, the non-condensable gas is discharged through the air outlet pipe of the vacuum pump, and the sweat wine flows out through the sweat wine outlet pipe; and (4) after the decompression volatilization is finished, closing the vacuum pump, closing the second valve, opening the first valve, starting filling, allowing volatilized alcohol steam to enter the cooler through the first connecting pipe, allowing condensed sweat wine to flow out through the sweat wine pipe, and collecting the sweat wine for later use.
Through detection:
in the step (1), before redistillation, the content of 4 higher alcohols (converted by 60% vol alcohol degree) of n-propanol, isobutanol, isoamylol and phenethyl alcohol in the sweat wine is as follows: 96.34mg/L, 185.52mg/L, 446.59mg/L and 100.86mg/L, and the content of 4 higher alcohols (converted by 60% vol alcohol content) in the redistilled sweat wine, namely n-propanol, isobutanol, isoamylol and phenethyl alcohol: 42.44mg/L, 76.37mg/L, 173.63mg/L, 43.78 mg/L;
in the step (2), the content of 4 higher alcohols of n-propanol, isobutanol, isoamylol and phenethyl alcohol in the yellow wine raw wine before blending is as follows: 53.12mg/L, 109.21mg/L, 261.16mg/L, 54.87 mg/L;
the alcohol content of the yellow wine filled in the step (5) after reduced pressure evaporation is 17.7 percent vol, and the total amount of 4 higher alcohols of n-propanol, isobutanol, isoamylol and phenethyl alcohol in the wine is respectively 19.45mg/L, 30.17mg/L, 69.31mg/L and 34.65 mg/L.
Example 2
(1) Redistilling the sweat wine: diluting the sweat wine with the alcoholic strength of about 65 vol% to 45 vol%, adding into a distillation still for re-distillation, heating the distillation by indirect steam, cutting off 20kg of wine head according to 100kg of the sweat wine with the alcoholic strength of about 45 vol%, and picking up 50kg of distilled sweat wine in the middle section for later use.
(2) Blending: blending raw wine with the low-high alcohol heavy distilled sweat wine obtained in the step (1), wherein the alcohol content of the raw wine before blending is 18.3% vol, and the alcohol content of the blended raw wine is 21.2% vol; the raw wine is a yellow wine semi-finished product which is not decocted and is obtained by squeezing and removing vinasse after the fermentation of yellow wine mash is finished.
(3) And (3) wine decocting: heating the blended wine to 90-92 deg.C, and filling into buffer tank.
(4) And (3) reduced pressure volatilization: when hot wine enters the buffer tank, opening the first valve, closing the second valve, stopping hot wine entering when the hot wine reaches 70% of the capacity of the buffer tank, opening the second valve, closing the first valve, simultaneously starting the vacuum pump, wherein the vacuum degree is-0.04 MPa, volatilized alcohol steam enters the cooler through the first connecting pipe, condensed sweat wine flows out from the sweat wine outlet pipe, the sweat wine is collected for standby, and non-condensable gas is discharged from the air outlet pipe;
the structure and working process of the vacuum distillation equipment are the same as those of the example 1.
(5) Filling hot wine: and when the alcoholic strength of the yellow wine in the buffer tank is reduced to 17.8% vol, closing the vacuum pump and the second valve, opening the first valve, and filling the hot wine.
Through detection:
in the step (1), before redistillation, the content of 4 higher alcohols of n-propanol, isobutanol, isoamylol and phenethyl alcohol in the sweat wine is as follows: 100.26mg/L, 190.72mg/L, 432.89mg/L and 105.74mg/L, and the content of 4 higher alcohols of n-propanol, isobutanol, isoamylol and phenethyl alcohol in the redistilled sweat wine is as follows: 45.21mg/L, 78.52mg/L, 169.89mg/L, 45.54 mg/L;
in the step (2), the content of 4 higher alcohols of n-propanol, isobutanol, isoamylol and phenethyl alcohol in the yellow wine raw wine before blending is as follows: 51.48mg/L, 98.79mg/L, 239.52mg/L, 57.73 mg/L;
and (5) the alcoholic strength of the filled yellow wine is 17.6% vol, and the total amount of 4 higher alcohols of n-propanol, isobutanol, isoamylol and phenethyl alcohol in the wine is 18.54mg/L, 27.66mg/L, 68.31mg/L and 36.42mg/L respectively.
Comparative example 1
Heating unblended raw yellow wine (the alcoholic strength of unblended raw yellow wine is 18.5% vol) to 90-92 deg.C, adding into buffer tank, closing the second valve, opening the first valve, stopping feeding hot wine when hot wine reaches 70% of the buffer tank, and filling hot wine. The device structure is the same as in example 1.
Through detection, the alcohol content of the filled yellow wine is 17.6% vol, and the total amount of 4 higher alcohols including n-propanol, isobutanol, isoamylol and phenethyl alcohol in the yellow wine is 42.61mg/L, 65.81mg/L, 152.45mg/L and 70.81mg/L respectively.
Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (6)
1. A method for reducing the content of higher alcohol in Shaoxing yellow wine is characterized by comprising the following steps:
(1) redistilling the sweat wine; (2) blending with redistilled sweat wine to improve the alcoholic strength of yellow wine; (3) decocting wine; (4) volatilizing under reduced pressure; (4) filling;
the (1) redistilling the sweat wine: adding water into sweat wine with the alcoholic strength of about 65 vol% to dilute the sweat wine to 45 vol%, adding the sweat wine into a distillation still to distill again, and heating by adopting indirect steam in the distillation process; after 20kg of wine head is cut off from 100kg of 45% vol sweat wine, 50kg of the middle section is picked up to be used as redistilled sweat wine for later use;
and (2) blending: blending the redistilled sweat wine obtained in the step (1) with the yellow wine raw wine to ensure that the alcoholic strength of the blended yellow wine raw wine is improved by 2-3% vol compared with the alcoholic strength before blending; the yellow wine raw wine is a yellow wine semi-finished product which is not decocted and is obtained by squeezing and removing vinasse after the fermentation of yellow wine mash is finished;
and (4) carrying out reduced pressure volatilization: when hot wine enters the buffer tank, the first valve is opened, the second valve is closed, when the hot wine reaches 70% of the capacity of the buffer tank, the hot wine stops entering, the second valve is opened, the first valve is closed, the vacuum pump is started at the same time, the vacuum degree is-0.04 MPa, volatilized alcohol steam enters the cooler through the first connecting pipe, condensed sweat wine flows out of the sweat pipe, the sweat wine is collected for standby, and non-condensable gas is discharged through the air outlet pipe.
2. The method for reducing the content of the higher alcohol in the Shaoxing yellow wine according to claim 1, wherein the hot wine filling step (5) comprises the following steps: and when the alcoholic strength of the yellow wine in the buffer tank is reduced by 0.3-0.6% vol compared with that of the raw wine before blending, closing the vacuum pump and the second valve, opening the first valve, and filling the hot wine.
3. The method for reducing the content of the higher alcohol in the Shaoxing yellow wine according to claim 1 or 2, wherein the step (3) of decocting wine: heating the blended yellow wine obtained in the step (2) to 90-92 ℃, and putting into a buffer tank of a reduced pressure volatilization device.
4. The method for reducing the content of the higher alcohol in the Shaoxing yellow wine according to any one of claims 1 to 3, wherein the reduced pressure distillation equipment mainly comprises a hot wine buffer tank with a liquid level display, a hot wine inlet pipe, a first connecting pipe, a hot water outlet pipe, a cooler, a cooling water inlet pipe, a second connecting pipe, a first valve, a second valve, an air outlet pipe, a vacuum pump with a gas-liquid separation device, a sweat wine outlet pipe, a third connecting pipe and a hot wine outlet pipe; take the upper portion of liquid level demonstration hot wine buffer tank to be equipped with hot wine and advance the pipe, first connecting pipe, the bottom of taking liquid level demonstration hot wine buffer tank is equipped with the hot wine exit tube, first connecting pipe links to each other with the hot gas import of cooler, the cooler passes through the second connecting pipe and links to each other with the vacuum pump of taking gas-liquid separation device, the position that is close to the vacuum pump on the second connecting pipe is equipped with the second valve, the sweat wine exit tube of vacuum pump is equipped with the lateral conduit, the lateral conduit is connected with the second connecting pipe, the lateral conduit is located one side that the second valve is close to the condenser with the tie point of second connecting pipe, and be equipped with first valve on the lateral.
5. The method for reducing the content of the higher alcohol in the Shaoxing yellow wine according to claim 4, wherein when the hot wine enters the buffer tank, alcohol vapor enters the cooler through the first connecting pipe and is cooled into the sweat wine, the sweat wine flows out through the first valve and the sweat wine outlet pipe, when the pressure is reduced and the sweat wine is volatilized, the second valve is opened, the first valve is closed, the vacuum pump is opened, the alcohol vapor enters the cooler through the first connecting pipe and is cooled into the sweat wine, the sweat wine and non-condensable gas enter the vacuum pump through the second valve and are subjected to gas-liquid separation, the non-condensable gas is discharged from the air outlet pipe of the vacuum pump, and the sweat wine flows out from the sweat wine outlet pipe; and (4) after the decompression volatilization is finished, closing the vacuum pump, opening the first valve, closing the second valve, starting filling, allowing volatilized alcohol steam to enter the cooler through the first connecting pipe, allowing condensed sweat wine to flow out through the sweat wine pipe, and collecting the sweat wine for later use.
6. The method for reducing the content of the higher alcohol in the Shaoxing yellow wine according to claim 2, wherein the alcohol content of the finished yellow wine after filling is controlled to be reduced by 0.5-1% vol compared with that of the original sake before blending.
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