CN115895823A - Filtering method for improving quality of white spirit - Google Patents
Filtering method for improving quality of white spirit Download PDFInfo
- Publication number
- CN115895823A CN115895823A CN202211396226.9A CN202211396226A CN115895823A CN 115895823 A CN115895823 A CN 115895823A CN 202211396226 A CN202211396226 A CN 202211396226A CN 115895823 A CN115895823 A CN 115895823A
- Authority
- CN
- China
- Prior art keywords
- wine
- medium
- white spirit
- dispersion liquid
- adsorption resin
- 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.)
- Granted
Links
- 238000001914 filtration Methods 0.000 title claims abstract description 21
- 238000000034 method Methods 0.000 title claims abstract description 16
- 239000011347 resin Substances 0.000 claims abstract description 31
- 229920005989 resin Polymers 0.000 claims abstract description 31
- NUJOXMJBOLGQSY-UHFFFAOYSA-N manganese dioxide Chemical compound O=[Mn]=O NUJOXMJBOLGQSY-UHFFFAOYSA-N 0.000 claims abstract description 22
- 238000001179 sorption measurement Methods 0.000 claims abstract description 16
- 239000006185 dispersion Substances 0.000 claims abstract description 14
- 239000007788 liquid Substances 0.000 claims abstract description 12
- 150000007524 organic acids Chemical class 0.000 claims abstract description 12
- 239000004094 surface-active agent Substances 0.000 claims abstract description 10
- 238000002360 preparation method Methods 0.000 claims abstract description 7
- 239000000853 adhesive Substances 0.000 claims abstract description 3
- 230000001070 adhesive effect Effects 0.000 claims abstract description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 17
- 238000007598 dipping method Methods 0.000 claims description 16
- 239000000679 carrageenan Substances 0.000 claims description 13
- 235000010418 carrageenan Nutrition 0.000 claims description 13
- 229920001525 carrageenan Polymers 0.000 claims description 13
- 229940113118 carrageenan Drugs 0.000 claims description 13
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 13
- 239000000203 mixture Substances 0.000 claims description 12
- 229920002472 Starch Polymers 0.000 claims description 10
- 239000008107 starch Substances 0.000 claims description 10
- 235000019698 starch Nutrition 0.000 claims description 10
- 239000003463 adsorbent Substances 0.000 claims description 4
- NTHWMYGWWRZVTN-UHFFFAOYSA-N sodium silicate Chemical compound [Na+].[Na+].[O-][Si]([O-])=O NTHWMYGWWRZVTN-UHFFFAOYSA-N 0.000 claims description 4
- 239000004115 Sodium Silicate Substances 0.000 claims description 3
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 3
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 3
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 3
- 229910052911 sodium silicate Inorganic materials 0.000 claims description 3
- 239000011230 binding agent Substances 0.000 claims description 2
- 235000014101 wine Nutrition 0.000 abstract description 43
- 239000001760 fusel oil Substances 0.000 abstract description 30
- 239000000796 flavoring agent Substances 0.000 abstract description 13
- 235000019634 flavors Nutrition 0.000 abstract description 10
- 238000004821 distillation Methods 0.000 abstract description 9
- 230000008569 process Effects 0.000 abstract description 9
- 238000000855 fermentation Methods 0.000 abstract description 8
- 230000004151 fermentation Effects 0.000 abstract description 8
- 238000002791 soaking Methods 0.000 abstract description 8
- 238000003860 storage Methods 0.000 abstract description 8
- 230000007774 longterm Effects 0.000 abstract description 4
- 238000013124 brewing process Methods 0.000 abstract description 2
- 230000008859 change Effects 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 9
- 150000002148 esters Chemical class 0.000 description 8
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 6
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 6
- 238000001035 drying Methods 0.000 description 5
- 239000000463 material Substances 0.000 description 5
- ZXEKIIBDNHEJCQ-UHFFFAOYSA-N isobutanol Chemical compound CC(C)CO ZXEKIIBDNHEJCQ-UHFFFAOYSA-N 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- PHTQWCKDNZKARW-UHFFFAOYSA-N isoamylol Chemical compound CC(C)CCO PHTQWCKDNZKARW-UHFFFAOYSA-N 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- WRMNZCZEMHIOCP-UHFFFAOYSA-N 2-phenylethanol Chemical compound OCCC1=CC=CC=C1 WRMNZCZEMHIOCP-UHFFFAOYSA-N 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- PPBRXRYQALVLMV-UHFFFAOYSA-N Styrene Chemical compound C=CC1=CC=CC=C1 PPBRXRYQALVLMV-UHFFFAOYSA-N 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000005470 impregnation Methods 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- HGBOYTHUEUWSSQ-UHFFFAOYSA-N pentanal Chemical compound CCCCC=O HGBOYTHUEUWSSQ-UHFFFAOYSA-N 0.000 description 2
- BDERNNFJNOPAEC-UHFFFAOYSA-N propan-1-ol Chemical compound CCCO BDERNNFJNOPAEC-UHFFFAOYSA-N 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 238000012216 screening Methods 0.000 description 2
- QPRQEDXDYOZYLA-YFKPBYRVSA-N (S)-2-methylbutan-1-ol Chemical compound CC[C@H](C)CO QPRQEDXDYOZYLA-YFKPBYRVSA-N 0.000 description 1
- QPRQEDXDYOZYLA-UHFFFAOYSA-N 2-methyl-1-butanol Substances CCC(C)CO QPRQEDXDYOZYLA-UHFFFAOYSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 206010019233 Headaches Diseases 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 108010026552 Proteome Proteins 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- XSQUKJJJFZCRTK-UHFFFAOYSA-N Urea Chemical compound NC(N)=O XSQUKJJJFZCRTK-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- -1 aldehyde ketone Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 239000004202 carbamide Substances 0.000 description 1
- 230000003197 catalytic effect Effects 0.000 description 1
- 238000004891 communication Methods 0.000 description 1
- 238000009833 condensation Methods 0.000 description 1
- 230000005494 condensation Effects 0.000 description 1
- 229920001577 copolymer Polymers 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 125000002485 formyl group Chemical group [H]C(*)=O 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000011177 media preparation Methods 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 229940057059 monascus purpureus Drugs 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 210000000653 nervous system Anatomy 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 229920000779 poly(divinylbenzene) Polymers 0.000 description 1
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 description 1
- 229920000053 polysorbate 80 Polymers 0.000 description 1
- 230000003449 preventive effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000019633 pungent taste Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- HFQQZARZPUDIFP-UHFFFAOYSA-M sodium;2-dodecylbenzenesulfonate Chemical compound [Na+].CCCCCCCCCCCCC1=CC=CC=C1S([O-])(=O)=O HFQQZARZPUDIFP-UHFFFAOYSA-M 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 230000007306 turnover Effects 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Images
Landscapes
- Solid-Sorbent Or Filter-Aiding Compositions (AREA)
Abstract
The application discloses a filtering method for improving quality of white spirit. The filtering method adopts a filtering medium to adsorb wine vapor; the preparation process of the filter medium comprises the following steps: A. impregnating the adsorption resin in an active manganese dioxide dispersion liquid, and then impregnating the adsorption resin in an organic acid solution; B. forming the adsorption resin treated in the step A and an adhesive to obtain a formed medium; C. and (3) soaking the formed medium in the surfactant dispersion liquid to obtain the filter medium. The inventor does not change the traditional white spirit brewing process, does not need tedious process regulation before fermentation and long-term storage after distillation, adds a filter medium in the distillation process, and directly acts on wine steam, thereby reducing the content of fusel oil, removing the foreign flavor of new wine, and improving the quality of the original wine with low cost and high efficiency.
Description
Technical Field
The application relates to the technical field of wine brewing, in particular to a filtering method for improving the quality of white spirit.
Background
The newly distilled white spirit contains a small amount of low boiling point stimulating substances, which can cause the body of the white spirit to be spicy and hot and has miscellaneous flavors such as bran flavor and the like; based on the technological characteristics of fen-flavor liquor, maotai-flavor liquor and the like, the fusel oil content in the raw liquor is higher. The fusel oil refers to a mixture which is distilled from a fermentation product and has strong smell and is difficult to volatilize, and comprises n-propanol, isobutanol, isoamylol, active amyl alcohol, phenethyl alcohol and the like. The white spirit contains more isoamyl alcohol and isobutanol, and is one of three basic flavor substances (acid, alcohol and ester) in the white spirit, which makes an indispensable contribution to the overall sensory characteristics of the white spirit. A small amount of fusel oil can bring unique flavor to the white spirit, but if the content is too high, the fusel oil not only generates peculiar smell, but also can cause harm to human bodies. Research shows that the fusel oil has slower metabolism and larger toxic action on human bodies compared with ethanol, and the drinking of the white spirit with overhigh content of the fusel oil easily causes congestion of nervous systems and makes people feel headache, namely 'upper head'.
From the preparation of yeast seeds to the storage of raw wine, corresponding measures are taken in each step to control the fusel oil content in the white spirit, but because of various flavors and different yeast seeds, a system for effectively controlling the fusel oil content in the white spirit cannot be established at present:
the process optimization of raw material screening, distiller's yeast proportion, fermentation temperature, etc. is only applicable to a single case, and has high cost (reference (1) Rough wave, gougui slush, hoffia, etc.. The influence of enzyme preparation on the generation of higher alcohol in the fermentation process of Luzhou-flavor liquor [ J ]. Proc. Sichuan academy of sciences (Nature science edition), 2011, 24 (2): 186-189, (2) Yang Zhi, shen Yong, cao Yaong, etc.. The research of adding nitrogen source to reduce the content of fusel oil in Xiaoqu liquor [ J ]. Brewing, 2018, 45 (6): 57-59. (3) HAN Q A, SHI J L, ZHU J, et al.
Selecting and breeding strains with low fusel oil yield, and having little feasibility in practical application and unclear influence on the growth metabolism of other microorganisms (reference literature, (1) girder, wilsonii, dawn posture, and the like. Screening and identification of yellow wine yeast with low yield of urea and fusel oil red yeast [ J ]. Chinese food bulletin, 2018 (2): 265-271, (2) kingdom, wu group, xuyan. Differential proteome analysis of mutant strains of low yield higher alcohol saccharomyces cerevisiae and differential expression of higher alcohol synthesis related protein [ J ]. Microbiological bulletin, 2015, 42 (12): 2407-2416.);
in addition, although the content of fusel oil in the white spirit can be reduced by means of ' pinching heads and removing tails ' in the distillation process, because the content of total esters with good aroma and strong aroma ' in the spirit is also very high, a large amount of aroma and flavor substances of the white spirit are lost (reference literature (1) stamen added in the Chinese, dian Xulong, zhao east, and the like; the relationship between the distillation technology of the light white spirit and the quality of the white spirit [ J ]. Brewing, 2017, 44 (2): 106-108 (2) Guomanjun, zhou water, liu young strength, and the like.
At present, the spicy and bran flavor of new wine is usually removed by a long-term storage mode in a pottery jar, the storage time is long, and a large number of plants, wine storage containers and machine equipment are matched with the pottery jar, so that a large amount of fund overstocks, and the problems of leakage and volatilization of wine in the storage process are serious, so that the turnover of production fund is seriously influenced, and the requirement of modern economic development is not met.
Disclosure of Invention
In view of this, the present application provides a filtration method for improving quality of white spirit, which can effectively reduce content of fusel oil contained in raw wine.
It is common that, in the related art, the main means for removing fusel oil contained in the wine base is focused on:
(1) The raw material variety with low protein content, the yeast or strain with low protease activity, the controlled inoculation amount, the fermentation temperature and other technologies are all carried out before the fermentation process to control the process so as to reduce the fusel oil content of the wine base, which is a preventive control measure.
(2) The content of the fusel oil is reduced by 'pinching the head and removing the tail', and the content of important components such as aroma and flavor in the wine base is obviously reduced.
(3) The raw wine obtained after fermentation and distillation can gradually reduce the pungency and bran taste through long-term storage, but the time period is long and occupies a large amount of fields, but the fusel oil content is difficult to effectively reduce in the long-term storage process, and in the actual production, the raw wine with high fusel oil content and the raw wine with low fusel oil content are often mixed according to a certain proportion, even edible alcohol is directly added, so that the fusel oil content of the raw wine is reduced.
In view of the above measures, the effect of removing the fusel oil content in the raw wine is very limited.
Based on the above difficulties, the inventor proposes a filtering method for improving the quality of white spirit. The inventor does not change the traditional white spirit brewing process, does not need to redundantly regulate and control the process before fermentation and store for a long time after distillation, and adds the filter medium in the distillation process to directly act on the wine steam, thereby reducing the fusel oil content, removing the foreign flavor of new wine, and improving the quality of the original wine with low cost and high efficiency.
The filter medium adopts modified resin with catalytic performance, is prepared into spherical medium and filled in a gas cylinder, provides high temperature in the distillation process, and can catalyze a part of fusel oil in wine vapor into aldehyde ketone components (such as 2C) 5 H 11 OH+O 2 →2C 4 H 9 CHO+2H 2 O), absorbing a part of fusel oil and the impurity components of the new wine, and reducing the fusel oil content of the processed raw wine by 25-35%.
The filter medium is used for steam filtration of the raw wine, and compared with an untreated resin material, the filter medium reduces the adsorption effect of the medium material on beneficial components such as esters in the raw wine, and the retention rate of the ester components is higher.
The optimal medium material forming process is obtained, the starch is added into the medium preparation process for two times (the 1 st time is added into the carrageenan mixture, and the 2 nd time is added after the resin and the carrageenan mixture are uniformly mixed and basically formed), and the defect that a mixed system is too viscous to form after the starch is added for one time is overcome.
Based on the above, the invention is created.
<Filter medium>
This application promotes filtration method of white spirit quality, adopts filter medium to adsorb wine steam.
As a way of a specific technical contribution, the preparation process of the filter medium of the present application comprises the following steps:
A. impregnating the adsorption resin in an active manganese dioxide dispersion liquid, and then impregnating the adsorption resin in an organic acid solution;
B. forming the adsorption resin treated in the step A and an adhesive to obtain a formed medium;
C. and (3) soaking the formed medium in a surfactant dispersion liquid to obtain the filter medium.
As an exemplary embodiment, the adsorbent resin is DA-201 or ADS-7 or AB-8.
Suitably, but not limitingly, in step a: the mass concentration of the active manganese dioxide dispersion liquid is 0.5-0.8%, the dipping time of the active manganese dioxide dispersion liquid is 1.5-2h, and the dipping temperature of the active manganese dioxide dispersion liquid is 80-90 ℃.
Suitably, but not limitatively, in the step a, the mass concentration of the organic acid solution is 0.5-1%, the dipping time of the organic acid solution is 1.5-2h, and the dipping temperature of the organic acid solution is 80-90 ℃.
As an exemplary embodiment, the kind of the organic acid is lactic acid or acetic acid.
Suitably, but not limitatively, the above binder comprises a carrageenan blend and starch.
Suitably but not limitatively, the carrageenan mixture comprises the following components in mass fraction: 10-12% of carrageenan, 8-10% of starch, 2-3% of sodium carboxymethylcellulose and 1-2% of sodium silicate.
Suitably but not limitatively, the mass ratio of the carrageenan mixture to the adsorbent resin is 2;
the mass of the starch accounts for 48-52% of the mass of the resin.
Suitably, but not limitatively, in step C, the surfactant dispersion has a mass concentration of 0.1-0.15%, the surfactant dipping time is 1.5-2h, and the surfactant dipping temperature is 80-85 ℃.
Suitably, but not limitatively, before step a, the preparation process of the filter medium further comprises:
the adsorption resin is impregnated with ethanol.
Drawings
The technical solutions and other advantages of the present application will become apparent from the following detailed description of specific embodiments of the present application when taken in conjunction with the accompanying drawings.
Fig. 1 is a schematic view of an adsorption operation state of a filter medium provided in an embodiment of the present application.
Wherein the elements in the figures are identified as follows:
1-valve, 2-A pipe, 3-B pipe, 4-sieve plate, 5-condenser, 6-inflator and 7-wine retort.
Detailed Description
The technical solutions in the embodiments of the present application will be clearly and completely described below with reference to the drawings in the embodiments of the present application. It is to be understood that the embodiments described are only a few embodiments of the present application and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present application.
In the description of the present application, it is to be understood that the terms "first", "second" and "first" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance or as implying that the number of indicated technical features is indicated. Thus, features defined as "first", "second", may explicitly or implicitly include one or more of the described features. In the description of the present application, "a plurality" means two or more unless specifically limited otherwise.
In the description of the present application, it is to be noted that, unless otherwise explicitly specified or limited, the terms "mounted," "connected," and "connected" are to be construed broadly, e.g., as meaning either a fixed connection, a removable connection, or an integral connection; may be mechanically connected, may be electrically connected or may be in communication with each other; they may be directly connected or indirectly connected through intervening media, or may be connected through the use of two elements or the interaction of two elements. The specific meaning of the above terms in the present application can be understood by those of ordinary skill in the art as the case may be.
The following disclosure provides many different embodiments or examples for implementing different features of the application. In order to simplify the disclosure of the present application, specific example components and arrangements are described below. Of course, they are merely examples and are not intended to limit the present application. Moreover, the present application may repeat reference numerals and/or letters in the various examples, such repetition is for the purpose of simplicity and clarity and does not in itself dictate a relationship between the various embodiments and/or configurations discussed. In addition, examples of various specific processes and materials are provided herein, but one of ordinary skill in the art may recognize applications of other processes and/or use of other materials.
<Preparation of the Filter Medium>
Example 1
(1) Pretreatment of the adsorption resin: soaking the adsorbent resin (styrene type copolymer PDVB) in ethanol with concentration of over 95wt% for 4 hr, rinsing with distilled water until the effluent is diluted with water and no turbidity exists, and washing with water repeatedly until the ethanol content is less than 1% or no obvious ethanol smell exists;
(2) Modification of resin: dipping the pretreated resin for 2 hours by using 0.8wt% of active manganese dioxide solution, wherein the dipping temperature is 85 ℃, taking out the resin after dipping, and drying the resin in a drying oven at the constant temperature of 45 ℃; and (3) soaking the dried resin in 0.8% organic acid solution for 2 hours at the soaking temperature of 85 ℃, taking out the resin after soaking, and drying the resin in a drying oven at the constant temperature of 45 ℃ to obtain the modified resin.
(3) Medium molding: (1) firstly, preparing a carrageenan mixture, wherein the mass concentration of each component in the mixture is as follows: 11% of carrageenan, 9% of starch, 2.5% of sodium carboxymethylcellulose and 1.5% of sodium silicate; (2) uniformly stirring a carrageenan mixture and the modified resin according to the mass ratio of 2; (3) after uniformly mixing, adding starch accounting for 50% of the mass of the resin, and uniformly mixing to prepare a spheroid with the diameter of 7 mm; (4) and (3) soaking the spheroid in a 0.12% surfactant solution (Tween 80 or SDBS) for 2 hours at 82 ℃, taking out the spheroid after soaking, and drying the spheroid in an oven at the constant temperature of 110 ℃ to obtain the filter medium.
Comparative example 1
A filter medium was obtained without impregnation with manganese dioxide in the step (2), and the rest was the same as in example 1.
Comparative example 2
A filter medium was obtained without subjecting to the organic acid impregnation treatment in step (2), and the rest was the same as in example 1.
<Filtering and adsorbing wine steam>
Referring to fig. 1, the filter media obtained in each example and comparative example were filled in a B tube 3 (a screen plate was provided below the B tube 3 to ensure that the filled filter media were in a vertical cylindrical shape). And (3) feeding the wine into a wine retort 7 for initial distillation, opening a valve 1, allowing the wine steam to flow through an air cylinder 6 and flow out from the pipe A2 without passing through the pipe B3, and condensing and collecting to obtain the wine head. Subsequently, valve 1 is closed and the wine vapor flows through tube B3 filled with filter medium and through condenser 5 to obtain the gaseous filtered wine base. When the alcoholic strength of the flowing raw wine is less than 15 percent vol, the valve 1 is opened, the wine steam does not pass through the tube B3 any more, and the wine tail is obtained through condensation.
<Evaluation of>
A test procedure
The fusel oil content of the wine bases obtained in example 1, comparative example 1 and comparative example 2 was tested according to journal literature "determination of fusel oil in Yangyao-Bai liquor [ J ]. Modern food, 2018 (18): 103-106 +113.".
The raw wines obtained in example 1, comparative example 1 and comparative example 2 were subjected to ester content detection according to GB/T10345-2022 white spirit analysis method.
B. Test results
TABLE 1 determination of the fusel oil and n-valeraldehyde content (unit: mg/100 mL)
TABLE 2 results of ester content measurement (unit: mg/100 mL)
As can be seen from Table 1, the fusel oil content of the wine base was reduced by 33.41% and the wine body quality was improved as compared with comparative example 1.
As can be seen from Table 2, the total ester content of the wine base is still higher after the medium adsorption of example 1, and compared with example 1, the total ester content of the wine base is reduced by 13.97% after the medium adsorption of comparative example 2.
The above description is only for the preferred embodiment of the present application, but the scope of the present application is not limited thereto, and any changes or substitutions that can be easily conceived by those skilled in the art within the technical scope of the present application should be covered within the scope of the present application.
Claims (8)
1. A filtering method for improving the quality of white spirit is characterized in that a filtering medium is adopted to adsorb the vapor of the white spirit;
wherein the preparation process of the filter medium comprises the following steps:
A. impregnating the adsorption resin in an active manganese dioxide dispersion liquid, and then impregnating the adsorption resin in an organic acid solution;
B. forming the adsorption resin treated in the step A and an adhesive to obtain a formed medium;
C. and (3) dipping the formed medium into a surfactant dispersion liquid to obtain the filter medium.
2. The filtration method according to claim 1, wherein in step a: the mass concentration of the active manganese dioxide dispersion liquid is 0.5-0.8%, the dipping time of the active manganese dioxide dispersion liquid is 1.5-2h, and the dipping temperature of the active manganese dioxide dispersion liquid is 80-90 ℃.
3. The filtration method according to claim 1, wherein in the step A, the mass concentration of the organic acid solution is 0.5-1%, the dipping time of the organic acid solution is 1.5-2h, and the dipping temperature of the organic acid solution is 80-90 ℃.
4. The filtration process of claim 1, wherein the binder comprises a carrageenan blend and a starch.
5. The filtration method according to claim 1, wherein the carrageenan mixture comprises the following components in parts by mass: 10-12% of carrageenan, 8-10% of starch, 2-3% of sodium carboxymethylcellulose and 1-2% of sodium silicate.
6. The filtration method according to claim 4, wherein the mass ratio of the carrageenan mixture to the adsorbent resin is 2; the mass consumption of the starch accounts for 48-52% of the mass of the resin.
7. The filtration method according to claim 1, wherein in the step C, the mass concentration of the surfactant dispersion is 0.1 to 0.15%, the surfactant dipping time is 1.5 to 2 hours, and the surfactant dipping temperature is 80 to 85 ℃.
8. The filtration method of claim 1, wherein prior to step a, the process for preparing the filtration medium further comprises:
the adsorption resin is impregnated with ethanol.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211396226.9A CN115895823B (en) | 2022-11-09 | 2022-11-09 | Filtering method for improving quality of white spirit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211396226.9A CN115895823B (en) | 2022-11-09 | 2022-11-09 | Filtering method for improving quality of white spirit |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN115895823A true CN115895823A (en) | 2023-04-04 |
| CN115895823B CN115895823B (en) | 2024-03-19 |
Family
ID=86481706
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202211396226.9A Active CN115895823B (en) | 2022-11-09 | 2022-11-09 | Filtering method for improving quality of white spirit |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115895823B (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20080035564A1 (en) * | 2006-08-09 | 2008-02-14 | Solmetex, Inc. | Sorbent For Selective Removal Of Contaminants From Fluids |
| CN102382095A (en) * | 2011-09-22 | 2012-03-21 | 浙江华源制药科技开发有限公司 | Method for separating and mixing d-alpha-tocopherol in tocopherol by utilizing resin adsorption method |
| CN102657978A (en) * | 2012-04-18 | 2012-09-12 | 深圳市恒宝昌科技有限公司 | Production method of gaseous treating medium for liquor |
| CN105523603A (en) * | 2015-12-25 | 2016-04-27 | 成都新柯力化工科技有限公司 | Sewage treatment manganese dioxide material and preparation method thereof |
| CN109182063A (en) * | 2018-11-09 | 2019-01-11 | 湖北工业大学 | A kind of filter medium and its filter method of high efficiency filter fen-flavor type white spirit |
| CN110433868A (en) * | 2019-07-19 | 2019-11-12 | 淮阴工学院 | A kind of aerogel composite and preparation method thereof for formaldehyde catalytic decomposition |
| CN114011377A (en) * | 2021-07-13 | 2022-02-08 | 武汉晏合环境科学技术有限公司 | Air sterilizing and purifying material and preparation method thereof |
-
2022
- 2022-11-09 CN CN202211396226.9A patent/CN115895823B/en active Active
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20080035564A1 (en) * | 2006-08-09 | 2008-02-14 | Solmetex, Inc. | Sorbent For Selective Removal Of Contaminants From Fluids |
| CN102382095A (en) * | 2011-09-22 | 2012-03-21 | 浙江华源制药科技开发有限公司 | Method for separating and mixing d-alpha-tocopherol in tocopherol by utilizing resin adsorption method |
| CN102657978A (en) * | 2012-04-18 | 2012-09-12 | 深圳市恒宝昌科技有限公司 | Production method of gaseous treating medium for liquor |
| CN105523603A (en) * | 2015-12-25 | 2016-04-27 | 成都新柯力化工科技有限公司 | Sewage treatment manganese dioxide material and preparation method thereof |
| CN109182063A (en) * | 2018-11-09 | 2019-01-11 | 湖北工业大学 | A kind of filter medium and its filter method of high efficiency filter fen-flavor type white spirit |
| CN110433868A (en) * | 2019-07-19 | 2019-11-12 | 淮阴工学院 | A kind of aerogel composite and preparation method thereof for formaldehyde catalytic decomposition |
| CN114011377A (en) * | 2021-07-13 | 2022-02-08 | 武汉晏合环境科学技术有限公司 | Air sterilizing and purifying material and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN115895823B (en) | 2024-03-19 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Ciani et al. | Enhanced glycerol content in wines made with immobilized Candida stellata cells | |
| CN105838557A (en) | Preparation method of low-sugar hawthorn wine | |
| CN113717870B (en) | Saccharomyces cerevisiae, leavening agent and application of saccharomyces cerevisiae and leavening agent in wine brewing | |
| WO2021131636A1 (en) | Method for producing de-alcoholized beverage, method for producing alcoholic beverage, and method for producing aroma component derived from alcohol-containing beverage | |
| CN107164250B (en) | Brewing method for enhancing aroma of fruit wine | |
| CN111004698A (en) | Preparation method of rosa roxburghii honey fruit wine | |
| CN110205253A (en) | A kind of low yield isoamyl alcohol, the yeast of high yield bata-phenethyl alcohol and its isolated culture method and application | |
| CN109722359A (en) | A kind of preparation method for fawning beautiful dry white wine | |
| JP4256351B2 (en) | Sparkling alcoholic beverage and method for producing the same | |
| JP5876128B2 (en) | Method for producing 3-mercaptohexane-1-ol and alcohol-containing liquid | |
| JP3955604B2 (en) | Sparkling alcoholic beverage and method for producing the same | |
| CN115895823A (en) | Filtering method for improving quality of white spirit | |
| KR20080054747A (en) | Distillation apparatus of alcoholic liquor having air bubble generator and preparation method of liqueur using thereof | |
| CN112266839A (en) | Debitterizing method of base liquor for pre-blending cocktail | |
| JPS63216463A (en) | Production of fruit fermented liquors | |
| CN112226377A (en) | Saccharomyces cerevisiae and application thereof in making fruit-flavor dry red wine | |
| Ire et al. | Suitability and fermentative performance of indigenous palm wine yeast (Saccharomyces cerevisiae) using apple | |
| CN112522122B (en) | Fruit wine deacidification strain and application thereof | |
| JP4219959B2 (en) | Sparkling alcoholic beverage and method for producing the same | |
| CN116240084B (en) | Brewed vinegar with intense caramel fragrance and production method thereof | |
| JP2007166918A (en) | Alcoholic drink and method for producing the same | |
| TW201317341A (en) | Method of using deep seawater to brew sorghum liquor | |
| CN117025329B (en) | Wide-flavor clay gun white spirit and brewing process | |
| CN112552145B (en) | Method for collecting, concentrating and enriching volatile aroma and alcohol in grape wine fermentation process | |
| CN113583787A (en) | Brewing process of mulberry red wine |
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 | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |