CN1583994A - Method for stabilizing quality of white spirit with low cotnent of alcohol - Google Patents
Method for stabilizing quality of white spirit with low cotnent of alcohol Download PDFInfo
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- CN1583994A CN1583994A CN 200410012338 CN200410012338A CN1583994A CN 1583994 A CN1583994 A CN 1583994A CN 200410012338 CN200410012338 CN 200410012338 CN 200410012338 A CN200410012338 A CN 200410012338A CN 1583994 A CN1583994 A CN 1583994A
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- stablizer
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Abstract
The invention, the preparation of liquor, relates to a method to stabilize the quality of low degree wine. It contains the following steps: (1) mix around the dissolve high degree wine, with stabilization agent, then deposit statically; (2) lower than degree by adding plasm and store it hermetically. the invention has sipmle technology, low cost, and effective treatment. Additionally, the stability of the main component of aroma, that is, ester compound, of wine has been advanced and the quality-protected period of wine can be extended. The invention has a vast foreground.
Description
One, technical field:
The present invention relates to improve the preparation method of alcoholic beverage, specifically belong to a kind of stay-in-grade method of low alcohol white spirit that makes.
Two, background technology:
In Liquor Products, be divided into high spirit, degree of falling liquor and low alcohol white spirit according to ethanol content.Ethanol content is more than 51% to be high spirit, ethanol content be 41%-50% be degree of falling liquor (claiming moderate wine again), ethanol content is below 40% to be low alcohol white spirit.
Along with people's economy, the raising gradually of educational level, its alcohol drinking patterns also quietly changes, the taste of liquor is pursued by strong thin out, abandon and ask soft firmly and just come into fashion, so alcohol product minuentization (height is to the minuent development) is the inexorable trend of wine brewing industry industry policy and market requirement development.But in the process of liquor minuentization, the original balance of flavour ingredient must change, the result is along with the increase of shelf-time, the content of main flavour ingredient Ester descends in the low alcohol white spirit, acid number raises, main aroma constituent quantity relative ratio relationship is changed, influenced the quality of low alcohol white spirit.Thereby, restricted the development of liquor minuentization, brought enormous economic loss to enterprise.How to make low alcohol white spirit, particularly the flavour ingredient in the novel process low alcohol white spirit is stable, has become the big technical barrier that the wine brewing industry needs to be resolved hurrily.But do not appear in the newspapers as yet about stablizing the low alcohol white spirit method for quality both at home and abroad at present.
Three, summary of the invention:
The present invention has set up and has selected the method for stablizer, thereby a kind of stay-in-grade method of low alcohol white spirit that makes is provided.This method easy handling, technology is simple, and is with low cost, and no side effects has effectively improved the quality of low alcohol white spirit.
The present invention at first follows the tracks of the main hydrolysis reaction of flavour ingredient alkyl acid ethyl ester compound in Different concentrations of alcohol solution in the wine, measured the hydrolytic rate constant (k) of ester under different condition, and the relation of molecular structure, hydrolysising condition and the k of alkyl acid ethyl ester compound carried out correlation analysis, the alkyl acid ethyl ester is ethyl formate, ethyl acetate, ethyl propionate, ethyl butyrate, Valeric acid ethylester, ethyl hexanoate, oil of cognac, ethyl octylate, ethyl lactate.Find: the alkyl acid ethyl ester compound is along with the increase of alkyl Index and Polarizability Effect Index PEI (R), and k value significantly descends, but system specific inductivity (ε) is when increasing, the quickening of ester hydrolysis rate.And derivation has drawn the expression formula of expressing alkyl acid ethyl ester compound conduct hydrolysis under different condition: lgk=a+blg PEI (R)+clg ε, a, b, c are coefficient in the formula.This formula empirical tests shows: it can express the not conduct hydrolysis of ester simultaneously of its structure and hydrolysising condition well, for the stability of studying its reaction mechanism, major influence factors, raising ester, predict its k and judge the structure of ester, has great importance.On the basis of this research, the present invention passes through again the alkyl acid ethyl ester compound in 38% (V/V) ethanolic soln, research with the behavior of stablizer bonding, disclosed the association behavior of stablizer and alkyl acid ethyl ester compound, set up the method for quantitatively determining association constant (A) between alkyl acid ethyl ester and stablizer, derive and verified the mathematic(al) representation of quantitative expression alkyl acid ethyl ester compound hydrolytic rate constant (k) with stabilizer concentration (M) relation: k=k '/(1+AM), the hydrolytic rate constant of alkyl acid ethyl ester compound when k ' is for no stablizer in the formula.Thereby for judging that stablizer plays inhibitory action or katalysis to alkyl acid ethyl ester hydrolysis reaction, select suitable stabilizers, foundation makes the stay-in-grade method of low alcohol white spirit that foundation is provided.
In addition, a kind of stay-in-grade method of low alcohol white spirit that makes provided by the invention is characterized in that comprising the steps: according to this
(1), in high wine, add the stablizer of wine weight 0.0002%～1%, preferably add 0.002%～0.5% stablizer, stir stablizer all dissolved, left standstill preferred 2-6 days 0.5-10 days;
(2), add slurry degree of falling, sealing storage.
Described stablizer is protein or polysaccharide compound, or their mixture.Described protein is moored glue for me, and polysaccharide compound is oligofructose, cyclodextrin and derivative thereof.Can select wherein a kind of, two kinds, three kinds or four kinds.
The described slurry degree of falling that adds is that the high wine thin up is reduced ethanol concn, makes it become low alcohol.
Described liquor can be scent type, Luzhou-flavor, aromatic type, phoenix odor type and other aromatic white spirit.
Advantage of the present invention is: technology is simple, and is with low cost, stablized main flavour ingredient Ester in the wine greatly, improved the mouthfeel of low alcohol white spirit simultaneously, significantly improved the quality of low alcohol white spirit, has tangible economic benefit.
Four, embodiment:
Embodiment of the present invention is to add certain amount of stabilizer in the liquor of different flavor, stirs under the room temperature stablizer is all dissolved, and leaves standstill for some time; Add slurry degree of falling, sealing is stored, and obtains the wine sample.The content of regularly joining in the wine sample main flavour ingredient (ethyl acetate, ethyl lactate, ethyl hexanoate, ethyl butyrate) then with gas chromatograph for determination, and the wine sample carried out sensory evaluation, make an appraisal.Below by specific embodiment the influence of stablizer to main flavour ingredient (ethyl acetate, ethyl lactate, ethyl hexanoate, ethyl butyrate) content and mouthfeel in the low alcohol white spirit is described.
Embodiment 1: get 6 and fill 1 liter 65 ° scent type Fenyang wine bottles respectively, in headpin, add 5 milliliters of stablizers (A) oligofructose, in No. 2 bottles, add 0.207 gram stablizer (B) gum arabic, in No. 3 bottles, add 1.54 gram stablizer (C) alpha-cylodextrins, in No. 4 bottles, add 3.69 gram stablizer (D) beta-cyclodextrins, add 2.0 milliliters of stablizers (A) oligofructose, 0.1 gram stablizer (B) gum arabic, 0.1 gram stablizer (C) alpha-cylodextrin and 0.2 gram stablizer (D) beta-cyclodextrin in kingpin, No. 6 bottles are sample in contrast.Above-mentioned assembled alcoholic drinks sample was stirred 5 minutes every one hour, be stirred to stablizer and dissolve fully, left standstill 5 days, add slurry and reduce to 38 ° of sealing storages.Join the content of main flavour ingredient (ethyl acetate, ethyl lactate) in the wine sample at regular intervals with gas chromatograph for determination, the results are shown in Table 1.
Ethyl acetate in the table 138 ° scent type Fenyang wine, content of ethyl lactate are with the variation of period of storage
Annotate: content unit is that mg/100mL carries out sensory evaluation to above-mentioned 38 ° of Fenyang wine wine samples of storing 12 months, the results are shown in Table 2.
The sensory evaluation result of the different 38 ° of Fenyang wine wine samples of table 2
The wine sample comprehensive comment of marking
To 88 colourless limpid transparent, delicate fragrance calibrations in the same old way, little, more sweet, dry slightly, the puckery hardship of deutostoma of inlet of fragrance
Add colourless limpid transparent, the delicate fragrance of A sample 95, slightly an unusually sweet smell, inlet are more sweet, refreshing clean
Add colourless limpid transparent, the delicate fragrance of B sample 97, slightly an unusually sweet smell, inlet more sweet,
Add colourless limpid transparent, the delicate fragrance of C sample 90, inlet sweet, stimulate slightly, distinguish the flavor of longer
Add colourless limpid transparent, the delicate fragrance of D sample 90, inlet sweet, stimulate slightly, light slightly
Add colourless limpid transparent, the delicate fragrance of AB sample 93, inlet is sweet, refreshing only, more quiet and tastefully laid out
Embodiment 2: get 2 and fill 1 liter 65 ° Luzhou-flavor five-Grain Liquor bottle respectively, add 2.0 milliliters of stablizers (A) oligofructose, 0.1 gram stablizer (B) gum arabic, 0.1 gram stablizer (C) alpha-cylodextrin and 0.2 gram stablizer (D) beta-cyclodextrin in headpin, No. 2 bottles are sample in contrast.Above-mentioned assembled alcoholic drinks sample was stirred 5 minutes every one hour, be stirred to stablizer and dissolve fully, left standstill 5 days, add slurry and reduce to 38 ° of sealing storages.The content of results of regular determination (ethyl acetate, ethyl lactate, ethyl hexanoate, ethyl butyrate) the results are shown in Table 3.
Ethyl acetate, ethyl lactate, ethyl hexanoate, ethyl butyrate content in 38 ° of Luzhou-flavor five-Grain Liquors of table 3
Variation with period of storage
Annotate: content unit is/100mL
Above-mentioned 38 ° of wine samples of storing 12 months are carried out sensory evaluation, the results are shown in Table 4.
The sensory evaluation result of the different 38 ° of five-Grain Liquor wine samples of table 4
The wine sample comprehensive comment of marking
To aromatic strongly fragrant, pure and sweet soft, light slightly, the slightly unhappy smell of 86 kilns in the same old way
Add aromatic strongly fragrant, pure and sweet soft, refreshing clean, the coordination, more plentiful, more quiet and tastefully laid out of ABCD sample 92 kilns
Embodiment 3: get 2 and fill 1 liter 65 ° aromatic type Lang Jiu bottles respectively, add 2.0 milliliters of stablizers (A) oligofructose, 0.1 gram stablizer (B) gum arabic, 0.1 gram stablizer (C) alpha-cylodextrin and 0.2 gram stablizer (D) beta-cyclodextrin in headpin, No. 2 bottles are sample in contrast.Above-mentioned assembled alcoholic drinks sample was stirred 5 minutes every one hour, be stirred to stablizer and dissolve fully, left standstill 5 days, add slurry and reduce to 38 ° of sealing storages.The content of results of regular determination (ethyl acetate, ethyl lactate, ethyl hexanoate, ethyl butyrate) the results are shown in Table 5.
Ethyl acetate, ethyl lactate, ethyl hexanoate, ethyl butyrate content in 38 ° of aromatic type Lang Jius of table 5
Variation with period of storage
Annotate: content unit is mg/100mL
Above-mentioned 38 ° of wine samples of storing 12 months are carried out sensory evaluation, the results are shown in Table 6.
The sensory evaluation result of the different 38 ° of Lang Jiu wine samples of table 6
The wine sample comprehensive comment of marking
To 82 sauce are fragrant better, flavor is long, owe fine and smooth, slightly unhappy smell in the same old way
Add that ABCD sample 87 sauce are fragrant better, alcohol is continuous, flavor is long, quiet and tastefully laid out, fine and smooth
Embodiment 4: get 2 and fill 1 liter 65 ° rice-fragrant type three-flower wine bottles respectively, add 2.0 milliliters of stablizers (A) oligofructose, 0.1 gram stablizer (B) gum arabic, 0.1 gram stablizer (C) alpha-cylodextrin and 0.2 gram stablizer (D) beta-cyclodextrin in headpin, No. 2 bottles are sample in contrast.Above-mentioned assembled alcoholic drinks sample was stirred 5 minutes every one hour, be stirred to stablizer and dissolve fully, left standstill 5 days, add slurry and reduce to 38 ° of sealing storages.The content of results of regular determination (ethyl acetate, ethyl lactate) the results are shown in Table 7.
Ethyl acetate in 38 ° of rice-fragrant type three-flower wines of table 7, content of ethyl lactate are with the variation relation of period of storage
Annotate: content unit is mg/100mL
Above-mentioned 38 ° of wine samples of storing 12 months are carried out sensory evaluation, the results are shown in Table 8.
The sensory evaluation result of the different 38 ° of three-flower wine wine samples of table 8
The wine sample comprehensive comment of marking
, inlet elegant to 84 meters perfume (or spice) in the same old way continuous gentle, refreshing clean, aftertaste is short
That to add that 92 meters perfume (or spice) of ABCD sample are elegant, the inlet silk floss softens, falls mouthful refreshing is clean, aftertaste is longer
Embodiment 5: get 2 and fill 1 liter of 65 ° of Xifeng bottle respectively, add 2.0 milliliters of stablizers (A) oligofructose, 0.1 gram stablizer (B) gum arabic, 0.1 gram stablizer (C) alpha-cylodextrin and 0.2 gram stablizer (D) beta-cyclodextrin in headpin, No. 2 bottles are sample in contrast.Above-mentioned assembled alcoholic drinks sample was stirred 5 minutes every one hour, be stirred to stablizer and dissolve fully, left standstill 5 days, add slurry and reduce to 38 ° of sealing storages.The content of results of regular determination (ethyl acetate, ethyl lactate) the results are shown in Table 9.
Ethyl acetate in 38 ° of other odor type Xifeng of table 9, content of ethyl lactate are with the variation of period of storage
Annotate: content unit is mg/100mL
Above-mentioned 38 ° of wine samples of storing 12 months are carried out sensory evaluation, the results are shown in Table 10.
The sensory evaluation result of the different 38 ° of Xifeng wine samples of table 10
The wine sample comprehensive comment of marking
, Gan Run tasteful and refined to 82 sweet-smellings in the same old way, all multi-flavors are coordinated, balance due is clean
Add that ABCD sample 88 sweet-smellings are tasteful and refined, Gan Run, smell coordination, pure and mild, flavor is long
Claims (7)
1, a kind of stay-in-grade method of low alcohol white spirit that makes is characterized in that in turn including the following steps:
(1), in high wine, add stablizer, stir and make its dissolving, leave standstill;
(2), add slurry degree of falling, sealing storage;
Described stablizer is protein or polysaccharide compound, or their mixture.
2, according to the described a kind of stay-in-grade method of low alcohol white spirit that makes of claim 1, the add-on that it is characterized in that described stablizer is 0.0002%～1% of a wine weight.
3, according to the described a kind of stay-in-grade method of low alcohol white spirit that makes of claim 1, it is characterized in that described protein moors glue for me, described polysaccharide compound is oligofructose, cyclodextrin and derivative thereof, or their mixture.
4, according to claim 1 or 3 described a kind of stay-in-grade methods of low alcohol white spirit that make, it is characterized in that described stablizer can select wherein a kind of, two kinds, three kinds or four kinds.
5, according to the described a kind of stay-in-grade method of low alcohol white spirit that makes of claim 1, it is characterized in that the described time of leaving standstill is 2-6 days.
6, according to the described a kind of stay-in-grade method of low alcohol white spirit that makes of claim 1, the conduct hydrolysis that it is characterized in that ester compound in the described liquor meets following formula: lgk=a+blg PEI (R)+clg ε, wherein: k is the ester hydrolytic rate constant, PEI (R) is the alkyl Index and Polarizability Effect Index, ε is a specific inductivity, and a, b, c are coefficient.
7, according to the described a kind of stay-in-grade method of low alcohol white spirit that makes of claim 1, it is characterized in that described stablizer selects to satisfy following formula: k=k '/(1+AM), in the formula: k is the hydrolytic rate constant of ester when stablizer is arranged, the hydrolytic rate constant of ester during the no stablizer of k ', A is the association constant of ester and stablizer, and M is a stabilizer concentration.
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| CN 200410012338 CN1243090C (en) | 2004-06-10 | 2004-06-10 | Method for stabilizing quality of white spirit with low cotnent of alcohol |
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| CN 200410012338 CN1243090C (en) | 2004-06-10 | 2004-06-10 | Method for stabilizing quality of white spirit with low cotnent of alcohol |
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| CN1583994A true CN1583994A (en) | 2005-02-23 |
| CN1243090C CN1243090C (en) | 2006-02-22 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101735915B (en) * | 2009-12-07 | 2011-08-31 | 山西大学 | Method for improving stability of spirit with low concentration |
| CN105368645A (en) * | 2015-12-22 | 2016-03-02 | 湖北工业大学 | Alcohol-free white liquor making method |
| CN106867810A (en) * | 2017-02-15 | 2017-06-20 | 合肥步之道商贸有限公司 | A kind of fruit flavor low alcohol white spirit |
| CN113717819A (en) * | 2021-07-28 | 2021-11-30 | 劲牌有限公司 | Method for delaying hydrolysis of low alcohol ester |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105670890B (en) * | 2016-04-19 | 2018-10-19 | 开江川巷子酒业有限责任公司 | The method for improving fruit fermented distilled liquor flavor quality |
-
2004
- 2004-06-10 CN CN 200410012338 patent/CN1243090C/en not_active Expired - Fee Related
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101735915B (en) * | 2009-12-07 | 2011-08-31 | 山西大学 | Method for improving stability of spirit with low concentration |
| CN105368645A (en) * | 2015-12-22 | 2016-03-02 | 湖北工业大学 | Alcohol-free white liquor making method |
| CN105368645B (en) * | 2015-12-22 | 2017-10-24 | 湖北工业大学 | A kind of method without alcohol brewed spirit |
| CN106867810A (en) * | 2017-02-15 | 2017-06-20 | 合肥步之道商贸有限公司 | A kind of fruit flavor low alcohol white spirit |
| CN113717819A (en) * | 2021-07-28 | 2021-11-30 | 劲牌有限公司 | Method for delaying hydrolysis of low alcohol ester |
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| CN1243090C (en) | 2006-02-22 |
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