CN116218619A - Low-alcohol grape wine and brewing process thereof - Google Patents
Low-alcohol grape wine and brewing process thereof Download PDFInfo
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- CN116218619A CN116218619A CN202310378486.1A CN202310378486A CN116218619A CN 116218619 A CN116218619 A CN 116218619A CN 202310378486 A CN202310378486 A CN 202310378486A CN 116218619 A CN116218619 A CN 116218619A
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- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
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Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G1/00—Preparation of wine or sparkling wine
- C12G1/02—Preparation of must from grapes; Must treatment and fermentation
- C12G1/0203—Preparation of must from grapes; Must treatment and fermentation by microbiological or enzymatic treatment
-
- 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
- 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
-
- 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
- C12H3/00—Methods for reducing the alcohol content of fermented solutions or alcoholic beverage to obtain low alcohol or non-alcoholic beverages
- C12H3/04—Methods for reducing the alcohol content of fermented solutions or alcoholic beverage to obtain low alcohol or non-alcoholic beverages using semi-permeable membranes
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02E—REDUCTION OF GREENHOUSE GAS [GHG] EMISSIONS, RELATED TO ENERGY GENERATION, TRANSMISSION OR DISTRIBUTION
- Y02E50/00—Technologies for the production of fuel of non-fossil origin
- Y02E50/10—Biofuels, e.g. bio-diesel
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Organic Chemistry (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Biotechnology (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Separation Using Semi-Permeable Membranes (AREA)
Abstract
The invention relates to a low-alcohol wine and a brewing process thereof, which adopt an osmotic distillation technology to carry out alcohol reduction treatment. In particular to a novel membrane separation technology for coupling a permeation process and a distillation process. The technical beneficial effects are as follows: all nutrient substances generated in the fermentation process of the wine are ensured while the alcohol is effectively removed, and the due taste and experience of the wine brewed naturally are ensured.
Description
Technical Field
The invention relates to the technical field of wine brewing, in particular to low-alcohol wine and a brewing process thereof.
Background
In recent years, low-alcohol wine appears in the international market for two reasons, namely, low-alcohol wine is favored by female consumers or middle-aged and elderly consumer groups; on the other hand, the relationship between alcohol content and tax and tariffs has promoted the production of low alcohol wine abroad. Therefore, the brewing process of low-alcohol wine gradually becomes the object of research at home and abroad.
In the prior art, the production methods of low-alcohol wine are many, mainly include a heating method, a rotary cone method, a reverse osmosis method, a solvent extraction method, an enzyme method and the like, but the methods have the advantages that because human factors intervene in the wine fermentation procedure, many natural components contained in the grapes are not fully fermented and sublimated, and therefore, the final wine body has a certain loss compared with the naturally brewed wine. For example:
1. the method for reducing the alcohol content by utilizing the principle of reducing fermentable sugar in grape or grape juice can lead to insufficient fragrance, over-high acidity and poor quality in the finished wine.
2. A method for producing low-alcohol wine by utilizing the principle of removing alcohol from wine has the defect that the content of volatile components in the wine is reduced due to high-temperature distillation and heating, and natural aromatic phenol substances in the grape are also reduced, so that the overall rich aromatic taste of the wine is affected.
For example: the patent application No. CN201910489220.8 is a low-alcohol concentrated and flavored wine making process, which uses the bottle with air permeable film to volatilize alcohol and water naturally. A bottle cap with a sealing film is arranged on the bottle mouth. The sealing film has a filter pore size of 0.2-0.3 μm. The water and alcohol in the wine volatilize, reducing the wine's alcohol content, and concentrating the wine. The technology of the invention can remove part of alcohol, but at the same time, the water in the wine volatilizes. The wine brewing technology for achieving low alcohol content in the state of integrally concentrating the wine body is not applicable to the actual industrialized production process. In addition, the pore diameter on the sealing film is not matched with the molecular sizes of alcohol and water, so that the low-alcohol wine is difficult to realize as a final finished product.
The alcohol in the wine is obtained by fermenting and converting sugar contained in the grape with yeast during brewing. At present, low-alcohol wine on the market is produced by taking immature grapes with low glucose content as raw materials. However, the deficiency of the nutritional ingredients of the grape which is not fully mature results in the final wine body which reduces the alcohol content of the wine, but lacks the dry extract, so that the richness of the wine body and the richness of the taste disappear. Therefore, the invention aims to solve the brewing technical problem of low-alcohol wine by reducing alcohol content while guaranteeing the taste and aroma of the wine.
Disclosure of Invention
The invention aims to solve the technical problems and provides low-alcohol wine and a brewing process thereof. The technical innovation point is that: mature grapes with complete nutrition are used as brewing raw materials, and alcohol reduction treatment is carried out by using a novel membrane separation technology coupled with osmotic distillation. The specific implementation steps are as follows:
step one: selecting a purple mature fresh grape, and taking grape fruit grains off the branch stems;
step two: soaking grape in dilute saline for 15-20 min, and washing with flowing clear water;
step three: naturally airing the cleaned grape at a shady and cool ventilation place, and using a fan to quicken the air-drying speed so as to avoid the grape from being exposed to sunlight;
step four: firstly, picking up the dried grape grains, removing stems, separating pulp from peel, avoiding contact with iron metal, and carrying out stem removal and crushing treatment;
step five: adding pectase into crushed grape pulp, and mixing uniformly;
step six: then pouring the grape pulp and sulfur dioxide into a fermentation tank together for fermentation;
step seven: adding a glue-discharging material for clarification after fermentation is completed;
step eight: and (3) performing alcohol reduction treatment by adopting an osmotic distillation technology, and stopping the osmotic procedure when the alcohol concentration of the wine liquid reaches below 10 degrees.
Step nine: carrying out cold stable modulation treatment on the wine liquid;
step ten: and (5) canning and packaging the wine to obtain a finished product.
The adding amount of pectase in the step five is 20-30mg/L.
The addition amount of sulfur dioxide in the step six is 30-40mg/L; the fermentation temperature is controlled to be 20-25 ℃ and the fermentation time is 5-7 days, and too high or too low fermentation temperature can lead to the inactivation of saccharomycetes, so that too long fermentation time can produce higher fusel oil, which is extremely unfavorable for the safety of wine.
In the seventh step, the material for the lower glue is one or more of bentonite, gelatin, fish gelatin, protein, casein and PVPP, and the most preferable material for the lower glue is bentonite, so that the influence on the color of wine is small, the clarity is good, the content of wine feet is small and compact, the sensory analysis and evaluation are good, and the thermal stability is qualified.
The step nine of cold stabilization treatment of the invention is to keep the wine liquid at the temperature of minus 5 ℃ for more than 10 hours, and the specific actions are as follows: precipitating excessive tartrate; accelerating the ageing of the wine; promote the aggregation and precipitation of colloidal substances in the wine; promoting the precipitation of iron and phosphorus compounds in wine; reducing microorganisms in wine.
As a further improvement of the present invention, the osmotic distillation technology in the eighth step is a novel membrane separation technology developed based on osmosis and distillation, wherein the osmotic process and the distillation process are coupled, and the specific treatment process is as follows: the wine is heated properly to reach the standard of volatilizing alcohol to certain concentration. The volatile alcohol passes through the membrane contactor and condenses to form a liquid after passing through the other side (i.e., the permeate side) of the hydrophobic membrane. In this process, the countercurrent water is forced into the membrane contactor and the volatilized alcohol component has a vapor pressure that causes the volatilized alcohol component to move into the porous matrix of the hydrophobic membrane. The membrane has poor permeability on both sides, and alcohol component flows from one side of wine liquor to the other side of the membrane, so that the alcohol content in the wine is reduced, the separation of alcohol component from the wine liquor is realized, and the purpose of reducing alcohol is achieved.
As a further improvement of the invention: because the speed of the osmotic distillation process is slower, and the effect of the osmotic distillation depends on parameters such as the temperature, concentration, membrane morphology and the like of the wine, the innovative operation technology for reducing the alcohol content is characterized in that the aim of removing the alcohol content and simultaneously ensuring the water not to run off is fulfilled according to the attribute of the wine, and the temperature and the osmotic membrane selection in the implementation process of the step are further limited. The action principle of the process is as follows: the heat transfer phenomenon exists between the wine main body and the surface of the membrane and between the wine main body and the permeation side, namely, when the permeation distillation procedure is carried out for a certain time, the heat of the wine is transferred to the permeation side through the permeation membrane along with the volatilized gaseous alcohol. Thereby causing the temperature of the permeation side to rise gradually, and the reverse driving force generated by the temperature gradient formed on both sides of the membrane in the heat transfer process on the transmission of the volatile alcohol is not beneficial to permeation. That is, when the temperature of the wine is equal to the temperature of the permeate side, the effect of the osmotic distillation is slowed down and finally stopped. According to the test of the inventor, the following steps are found: when the temperature of the main material liquid rises from 28 ℃ to 35 ℃, the membrane flux is improved by 20% to achieve the best effect, and the whole work of the osmotic treatment is promoted. In the process of carrying out the osmotic distillation, the temperature difference control is carried out on two parts of the wine liquid and the osmotic liquid, thereby ensuring that the osmotic procedure work is continuously carried out. The specific operation mode and the function are as follows: in the process of osmotic distillation, a permeable membrane with the aperture of 1 μm is selected, and the physical cooling is adopted to perform the untimely cooling treatment on the permeable side, so as to ensure that the temperature difference between the wine liquid and the permeable side is kept at about 3 degrees.
Under the condition of the same atmospheric pressure and temperature, the volatilization degree of alcohol in the wine is far greater than that of water and other substances in the aqueous solution. For example, alcohol may volatilize at 31 degrees below zero and water at 0 degrees. The water molecules are smaller than the alcohol molecules, and the alcohol molecules are about 1 mu m, so that a permeable membrane with the aperture of 1 mu m is selected in the alcohol-reducing permeation treatment process. All nutrient substances generated in the fermentation process of the wine are ensured while the alcohol is effectively removed, and the due taste and experience of the wine brewed naturally are ensured.
The invention has the beneficial effects that: the low-alcohol wine and the brewing process thereof can not destroy the nutrition components of the wine, and the addition of pectinase can extract high-quality tannin, has an antioxidation effect, is a natural preservative for the wine, can prevent the spoilage caused by microorganisms, can not destroy the nutrition components, and has good stability; the wine is subjected to alcohol reduction treatment by a distillation permeation method, and the membrane separation technology is utilized, so that the distillation separation efficiency and the purity of separated substances are increased, the energy is saved, the production efficiency is improved, the fine adjustment of the alcohol content of the wine can be realized, and meanwhile, the wine has high concentration, low alcohol content, strong aroma and flavor, balanced taste and long aftertaste.
Detailed Description
In order to make the technical problems, technical schemes and beneficial effects to be solved by the present application more clear, the present application is further described in detail below with reference to the embodiments. It should be understood that the embodiments described herein are merely illustrative of the present application and are not intended to limit the present application.
Embodiment one: brewing process of low-alcohol wine
Step one: selecting a purple mature fresh grape, and taking grape fruit grains off the branch stems;
step two: soaking grape in dilute saline for 15-20 min, and washing with flowing clear water;
step three: naturally airing the cleaned grape at a shady and cool ventilation place, and using a fan to quicken the air-drying speed so as to avoid the grape from being exposed to sunlight;
step four: firstly, picking up the dried grape grains, removing stems, separating pulp from peel, avoiding contact with iron metal, and carrying out stem removal and crushing treatment;
step five: adding 25mg/L pectase into crushed grape pulp, and mixing uniformly;
step six: then pouring the grape pulp and 35mg/L sulfur dioxide into a fermentation tank together for fermentation; the fermentation temperature is controlled at 24 ℃ and the fermentation time is 7 days.
Step seven: adding bentonite for clarification after fermentation is completed;
step eight: alcohol reduction treatment is carried out by adopting a penetration distillation technology: the temperature of the wine is kept at 28 ℃, the temperature of the permeation side is kept at 25 ℃, a permeation membrane with the pore diameter of 1 mu m is selected, and the permeation procedure is stopped when the alcohol concentration of the wine reaches 8 degrees.
Step nine: and (3) carrying out cold stabilization treatment on the wine liquid for 12 hours in an environment of-8 ℃.
Step ten: and (5) canning and packaging the wine to obtain a finished product.
Embodiment two: brewing process of low-alcohol wine
Step one: selecting a purple mature fresh grape, and taking grape fruit grains off the branch stems;
step two: soaking grape in dilute saline for 15-20 min, and washing with flowing clear water;
step three: naturally airing the cleaned grape at a shady and cool ventilation place, and using a fan to quicken the air-drying speed so as to avoid the grape from being exposed to sunlight;
step four: firstly, picking up the dried grape grains, removing stems, separating pulp from peel, avoiding contact with iron metal, and carrying out stem removal and crushing treatment;
step five: adding 25mg/L pectase into crushed grape pulp, and mixing uniformly;
step six: then pouring the grape pulp and 35mg/L sulfur dioxide into a fermentation tank together for fermentation; the fermentation temperature is controlled at 24 ℃ and the fermentation time is 7 days.
Step seven: adding bentonite for clarification after fermentation is completed;
step eight: alcohol reduction treatment is carried out by adopting a penetration distillation technology: the temperature of the wine is kept at 35 ℃, the temperature of the permeation side is kept at 32 ℃, and a permeation membrane with the pore diameter of 1 μm is selected. And stopping the permeation procedure when the alcohol concentration of the wine reaches 6 degrees.
Step nine: and (3) carrying out cold stabilization treatment on the wine liquid for 12 hours in an environment of-8 ℃.
Step ten: and (5) canning and packaging the wine to obtain a finished product.
The low-alcohol wine brewed by the embodiment can not destroy the nutrition components of the wine, and the addition of pectinase can extract high-quality tannin, has an antioxidation effect, is a natural preservative for the wine, can prevent the spoilage caused by microorganisms, can not destroy the nutrition components, and has good stability; the wine is subjected to alcohol reduction treatment by a distillation permeation method, and the membrane separation technology is utilized, so that the distillation separation efficiency and the purity of separated substances are increased, the energy is saved, the production efficiency is improved, the fine adjustment of the alcohol content of the wine can be realized, and meanwhile, the wine has high concentration, low alcohol content, strong aroma and flavor, rich taste and long aftertaste.
The above embodiments are only for illustrating the technical solution of the present invention, and are not limiting. The brewing process for reducing the alcohol concentration is an integral process, so that the innovative process part described in the specification is also based on the integral brewing process. Although the invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical scheme described in the foregoing embodiments can be modified or some of the technical features thereof can be replaced by equivalents; such modifications and substitutions do not depart from the spirit and scope of the technical solutions of the embodiments of the present invention.
Claims (4)
1. The invention relates to low-alcohol wine and a brewing process thereof. The method is characterized in that: alcohol reduction treatment is carried out by adopting a penetration distillation technology.
2. The low alcohol wine and brewing process thereof according to claim 1, wherein: the temperature of the wine liquid in the process of alcohol reduction treatment by adopting the osmotic distillation technology is between 28 and 35 ℃.
3. The low alcohol wine and brewing process thereof according to claim 1, wherein: in the process of alcohol reduction treatment by adopting the osmotic distillation technology, an osmotic membrane with the pore diameter of 1 mu m is selected.
4. The low alcohol wine and brewing process thereof according to claim 1, wherein: the temperature difference between the wine liquid and the permeation side is kept at 3-5 ℃ in the process of alcohol reduction treatment by adopting the osmotic distillation technology.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202310378486.1A CN116218619A (en) | 2023-04-11 | 2023-04-11 | Low-alcohol grape wine and brewing process thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202310378486.1A CN116218619A (en) | 2023-04-11 | 2023-04-11 | Low-alcohol grape wine and brewing process thereof |
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| CN116218619A true CN116218619A (en) | 2023-06-06 |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1884466A (en) * | 2006-05-29 | 2006-12-27 | 河北科技师范学院 | Method for regulating wine body |
| CN101338262A (en) * | 2007-07-05 | 2009-01-07 | 青岛华东葡萄酿酒有限公司 | Light wine and brewing process thereof |
| CN205653437U (en) * | 2016-04-14 | 2016-10-19 | 吉林工程技术师范学院 | Be applied to dealcoholize device of grape wine production technology |
| CN110373291A (en) * | 2019-06-08 | 2019-10-25 | 宁夏美酿生物科技有限公司 | A kind of production method of low alcohol concentration aromatized wine |
-
2023
- 2023-04-11 CN CN202310378486.1A patent/CN116218619A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1884466A (en) * | 2006-05-29 | 2006-12-27 | 河北科技师范学院 | Method for regulating wine body |
| CN101338262A (en) * | 2007-07-05 | 2009-01-07 | 青岛华东葡萄酿酒有限公司 | Light wine and brewing process thereof |
| CN205653437U (en) * | 2016-04-14 | 2016-10-19 | 吉林工程技术师范学院 | Be applied to dealcoholize device of grape wine production technology |
| CN110373291A (en) * | 2019-06-08 | 2019-10-25 | 宁夏美酿生物科技有限公司 | A kind of production method of low alcohol concentration aromatized wine |
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