CN116694423A - Manufacturing method of pure aged yellow wine - Google Patents
Manufacturing method of pure aged yellow wine Download PDFInfo
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- CN116694423A CN116694423A CN202310859049.1A CN202310859049A CN116694423A CN 116694423 A CN116694423 A CN 116694423A CN 202310859049 A CN202310859049 A CN 202310859049A CN 116694423 A CN116694423 A CN 116694423A
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- China
- Prior art keywords
- yellow wine
- wine
- filtering
- freezing
- supernatant
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- 235000014101 wine Nutrition 0.000 title claims abstract description 108
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 6
- 238000001914 filtration Methods 0.000 claims abstract description 35
- 238000007710 freezing Methods 0.000 claims abstract description 30
- 230000008014 freezing Effects 0.000 claims abstract description 30
- 239000006228 supernatant Substances 0.000 claims abstract description 25
- 238000003860 storage Methods 0.000 claims abstract description 16
- 238000000034 method Methods 0.000 claims abstract description 8
- 240000007594 Oryza sativa Species 0.000 claims abstract description 4
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 4
- 241000209140 Triticum Species 0.000 claims abstract description 4
- 235000021307 Triticum Nutrition 0.000 claims abstract description 4
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 235000009566 rice Nutrition 0.000 claims abstract description 4
- 239000000706 filtrate Substances 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims 1
- 239000007788 liquid Substances 0.000 abstract description 10
- 229920002521 macromolecule Polymers 0.000 abstract description 5
- 239000012535 impurity Substances 0.000 abstract description 3
- 238000000151 deposition Methods 0.000 abstract 1
- 239000000126 substance Substances 0.000 description 7
- KDCGOANMDULRCW-UHFFFAOYSA-N 7H-purine Chemical compound N1=CNC2=NC=NC2=C1 KDCGOANMDULRCW-UHFFFAOYSA-N 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 150000001412 amines Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000035 biogenic effect Effects 0.000 description 1
- 238000011118 depth filtration Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/04—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by freezing
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
- C12H1/063—Separation by filtration
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/22—Ageing or ripening by storing, e.g. lagering of beer
-
- 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
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A50/00—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE in human health protection, e.g. against extreme weather
- Y02A50/30—Against vector-borne diseases, e.g. mosquito-borne, fly-borne, tick-borne or waterborne diseases whose impact is exacerbated by climate change
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biochemistry (AREA)
- Life Sciences & Earth 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)
- Toxicology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses a manufacturing method of pure aged yellow wine, which comprises the following steps of S1: the rice and/or wheat is fermented for the first time to obtain yellow wine, and then the yellow wine is put into a wine jar for storage; s2: taking out the stored yellow wine, blending, freezing and filtering, and placing the wine into a tank body for storage to sober up; s3: and (5) extracting the stored yellow wine supernatant, performing instant freezing, and performing deep filtration on the yellow wine supernatant to obtain the pure aged yellow wine. And removing impurities in the finished wine during the first freezing and filtering, separating out and depositing macromolecules in the wine liquid during the storage process, removing the deposited impurities during the second filtering, finally performing instant freezing, further separating out macromolecular substances in the wine liquid, and filtering to obtain the pure aged yellow wine liquid.
Description
Technical Field
The invention relates to the field of yellow wine brewing, in particular to a manufacturing method of pure aged yellow wine.
Background
Yellow wine is one of the oldest wines in the world, and the quality of the wine is determined by the quality of yeast. In comparison with the new-brewed yellow wine, the aged yellow wine has a mellow taste. When the yellow wine is prepared, various raw materials are used, so that the brewed wine liquid contains various substances which affect the taste, and the substances are dissolved in the wine liquid to affect the taste of the wine liquid. How to remove substances affecting the taste of the wine liquid to prepare pure yellow wine with better taste is a problem to be solved at present.
Disclosure of Invention
The invention aims to provide a manufacturing mode of pure aged yellow wine, which has the advantages of separating out macromolecular substances in wine liquid and enabling the wine liquid to be pure.
The technical aim of the invention is realized by the following technical scheme:
a method for preparing pure aged yellow wine comprises the following steps,
s1: the rice and/or wheat is fermented for the first time to obtain yellow wine, and then the yellow wine is put into a wine jar for storage;
s2: taking out the stored yellow wine, blending, freezing and filtering, and placing the wine into a tank body for storage to sober up;
s3: and (5) extracting the stored yellow wine supernatant, performing instant freezing, and performing deep filtration on the yellow wine supernatant to obtain the pure aged yellow wine.
Preferably, in the step S2, the yellow wine is frozen to-2 ℃ during the freezing and filtering, and then the frozen yellow wine is filtered to obtain the primary yellow wine filtrate.
Preferably, in the step S2, the primary filtrate of yellow wine is filled into the tank body for storage for 180 days, and the residues precipitated in the tank body are extracted during storage to keep the purity of the wine body. Preferably, the instant freezing and the depth filtration in the step S3 are both performed in a freezing and filtration integrated machine, and the treatment mode of the freezing and filtration integrated machine on the yellow wine supernatant is as follows:
and (3) conveying the extracted yellow wine supernatant into a freezing and filtering integrated machine, conveying the yellow wine supernatant to a refrigerating area, keeping the temperature in the refrigerating area at-10 ℃ all the time, continuously moving the yellow wine supernatant in the refrigerating area, and conveying the yellow wine supernatant into a filtering area, filtering the yellow wine supernatant in the filtering area, and collecting filtrate to obtain the finished wine.
The beneficial effects of the invention are as follows: macromolecular substances in the wine liquid are separated out through freezing, and then removed through precipitation, filtration and other modes, so that the macromolecular substances in the finally prepared finished wine are reduced, and the taste of the finished wine is improved.
Detailed Description
The following description is only of the preferred embodiments of the present invention, and the scope of the present invention should not be limited to the examples, but should be construed as falling within the scope of the present invention.
A method for preparing pure aged yellow wine comprises the following steps,
s1: the rice and/or wheat is fermented for the first time to obtain yellow wine, and then the yellow wine is put into a wine jar for storage;
s2: taking out the stored yellow wine, blending, freezing and filtering, and placing the wine into a tank body for storage to sober up.
S3: and (5) extracting the stored yellow wine supernatant, performing instant freezing, and performing deep filtration on the yellow wine supernatant to obtain the pure aged yellow wine.
And S2, freezing the yellow wine to-2 ℃ during freezing and filtering, separating out substances which affect the taste of the wine, such as purine, biogenic amine and the like, from the wine, filtering the frozen yellow wine, and removing the separated substances to obtain the primary filtrate of the yellow wine.
And (3) loading the primary filtrate of the yellow wine into a tank body for storage for 180 days, wherein substances in the wine can be continuously separated out in the storage process to form wine residues, and the wine residues precipitated in the tank body are regularly extracted in the storage process to keep the purity of the wine body.
The instant freezing and deep filtration in the step S3 are carried out in a freezing and filtering integrated machine, and the treatment mode of the freezing and filtering integrated machine to the supernatant of the yellow wine is as follows:
and (3) sending the extracted yellow wine supernatant into a freezing and filtering integrated machine, conveying the yellow wine supernatant to a refrigerating area, and keeping the temperature in the refrigerating area at-10 ℃ all the time, wherein the temperature of the freezing is lower than that of the first freezing, so that substances dissolved in the wine can be further separated out and move to a filtering area along with the yellow wine supernatant.
The filtering area is a filter, the supernatant liquor of the yellow wine is filtered in the filter, and impurities precipitated in the freezing area are removed to obtain pure aged yellow wine, thus obtaining the finished product of the yellow wine. The finished wine has low mass affecting the taste, and has better taste compared with the common yellow wine.
The technical problems, technical solutions and advantageous effects solved by the present invention have been further described in detail in the above-described embodiments, and it should be understood that the above-described embodiments are only illustrative of the present invention and are not intended to limit the present invention, and any modifications, equivalent substitutions, improvements, etc. within the spirit and principle of the present invention should be included in the scope of protection of the present invention.
Claims (4)
1. The preparation method of the pure aged yellow wine is characterized by comprising the following steps of: the rice and/or wheat is fermented for the first time to obtain yellow wine, and then the yellow wine is put into a wine jar for storage;
s2: taking out the stored yellow wine, blending, freezing and filtering, and placing the wine into a tank body for storage to sober up;
s3: and (5) extracting the stored yellow wine supernatant, performing instant freezing, and performing deep filtration on the yellow wine supernatant to obtain the pure aged yellow wine.
2. The method for preparing pure aged yellow wine according to claim 1, wherein in the step S2, the yellow wine is frozen to-2 ℃ during the freezing and filtering, and then the frozen yellow wine is filtered to obtain the primary yellow wine filtrate.
3. The method for producing pure aged yellow wine according to claim 2, wherein in the step S2, the primary filtrate of yellow wine is put into the tank for storage for 180 days, and the residue deposited in the tank is extracted during storage to keep the purity of the wine.
4. The method for preparing pure aged yellow wine according to claim 1, wherein the instant freezing and deep filtration in the step S3 are performed in a freezing and filtering integrated machine, and the method for processing the supernatant of the yellow wine by the freezing and filtering integrated machine is as follows:
and (3) conveying the extracted yellow wine supernatant into a freezing and filtering integrated machine, conveying the yellow wine supernatant to a refrigerating area, keeping the temperature in the refrigerating area at-10 ℃ all the time, continuously moving the yellow wine supernatant in the refrigerating area, and conveying the yellow wine supernatant into a filtering area, filtering the yellow wine supernatant in the filtering area, and collecting filtrate to obtain the finished wine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310859049.1A CN116694423A (en) | 2023-07-13 | 2023-07-13 | Manufacturing method of pure aged yellow wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310859049.1A CN116694423A (en) | 2023-07-13 | 2023-07-13 | Manufacturing method of pure aged yellow wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN116694423A true CN116694423A (en) | 2023-09-05 |
Family
ID=87843422
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202310859049.1A Pending CN116694423A (en) | 2023-07-13 | 2023-07-13 | Manufacturing method of pure aged yellow wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN116694423A (en) |
Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH08308552A (en) * | 1995-05-18 | 1996-11-26 | Kizakura Shuzo Kk | Modification of refined japanese rice wine |
| CN1328125A (en) * | 2001-05-31 | 2001-12-26 | 浙江塔牌绍兴酒厂 | Filter technology of yellow wine |
| CN101591611A (en) * | 2008-05-28 | 2009-12-02 | 丹阳市金丹阳酒业有限公司 | A kind of production method that solves sedimentation of rice wine in shelf life |
| CN101875898A (en) * | 2009-04-30 | 2010-11-03 | 中国绍兴黄酒集团有限公司 | Method for producing yellow wine by freezing and filtering |
| CN102140418A (en) * | 2010-11-15 | 2011-08-03 | 上海金枫酒业股份有限公司 | Thin-plate temperature rise-reduction curing process for yellow rice wine |
| CN102277287A (en) * | 2011-07-07 | 2011-12-14 | 甘肃五山池黄酒有限责任公司 | Nutritional yellow wine and production technology thereof |
| CN102286342A (en) * | 2011-09-14 | 2011-12-21 | 福建惠泽龙酒业有限公司 | Preparation method for organic red yeast glutinous rice wine |
| CN103555547A (en) * | 2013-10-31 | 2014-02-05 | 福建惠泽龙酒业有限公司 | Freezing process in process of making yellow wine |
| CN110157570A (en) * | 2019-05-30 | 2019-08-23 | 广西德胜红兰酒业有限责任公司 | The method of brewing of Chinese style pure mellow wine |
| CN110229736A (en) * | 2019-05-30 | 2019-09-13 | 广东明珠珍珠红酒业有限公司 | A kind of oak barrel process for brewing yellow wine |
-
2023
- 2023-07-13 CN CN202310859049.1A patent/CN116694423A/en active Pending
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH08308552A (en) * | 1995-05-18 | 1996-11-26 | Kizakura Shuzo Kk | Modification of refined japanese rice wine |
| CN1328125A (en) * | 2001-05-31 | 2001-12-26 | 浙江塔牌绍兴酒厂 | Filter technology of yellow wine |
| CN101591611A (en) * | 2008-05-28 | 2009-12-02 | 丹阳市金丹阳酒业有限公司 | A kind of production method that solves sedimentation of rice wine in shelf life |
| CN101875898A (en) * | 2009-04-30 | 2010-11-03 | 中国绍兴黄酒集团有限公司 | Method for producing yellow wine by freezing and filtering |
| CN102140418A (en) * | 2010-11-15 | 2011-08-03 | 上海金枫酒业股份有限公司 | Thin-plate temperature rise-reduction curing process for yellow rice wine |
| CN102277287A (en) * | 2011-07-07 | 2011-12-14 | 甘肃五山池黄酒有限责任公司 | Nutritional yellow wine and production technology thereof |
| CN102286342A (en) * | 2011-09-14 | 2011-12-21 | 福建惠泽龙酒业有限公司 | Preparation method for organic red yeast glutinous rice wine |
| CN103555547A (en) * | 2013-10-31 | 2014-02-05 | 福建惠泽龙酒业有限公司 | Freezing process in process of making yellow wine |
| CN110157570A (en) * | 2019-05-30 | 2019-08-23 | 广西德胜红兰酒业有限责任公司 | The method of brewing of Chinese style pure mellow wine |
| CN110229736A (en) * | 2019-05-30 | 2019-09-13 | 广东明珠珍珠红酒业有限公司 | A kind of oak barrel process for brewing yellow wine |
Non-Patent Citations (2)
| Title |
|---|
| 大汉酿酒设备: "冷冻过滤设备在黄酒领域的作用", pages 2, Retrieved from the Internet <URL:《https://zhuanlan.zhihu.com/p/524732007》> * |
| 孙国昌 等: "快速冷冻过滤技术在黄酒生产中的应用研究", 《酿酒科技》, no. 05, 18 May 2022 (2022-05-18), pages 77 * |
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