CN107557234A - The deacidification technique of green liquor - Google Patents
The deacidification technique of green liquor Download PDFInfo
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- CN107557234A CN107557234A CN201711037108.8A CN201711037108A CN107557234A CN 107557234 A CN107557234 A CN 107557234A CN 201711037108 A CN201711037108 A CN 201711037108A CN 107557234 A CN107557234 A CN 107557234A
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Abstract
The invention discloses the deacidification technique of green liquor, comprise the following steps：1) green plum is enucleated, crushed, added pectase and cellulase degradation, filtering, obtain dark-plum juice；2) xylitol of its weight 0.01~0.1% will be added in dark-plum juice, 1~2 DEG C is down to 5~10 DEG C/30min cooling rate, dark-plum juice is stirred in temperature-fall period, mixing speed is 1000~2000r/min, after cooling terminates, stop stirring, insulation stands 1~2h, filtering, takes filtrate standby；3) pol of filtrate is adjusted to 16~20 ° of Bx, inoculation yeast bacterium, fermentation, obtains former wine；4) former wine is clarified, ageing, as green liquor.The present invention can effectively reduce tartaric acid and malic acid content in green liquor, and obtained green liquor wine body is soft, mellow in taste, and fragrance is harmonious.
Description
Technical field
The invention belongs to brewing technical field, and in particular to a kind of deacidification technique of green liquor.
Background technology
Green plum is also known as plum fruit, smoked plum, is grown on that the wet winter in summer is dry, the subtropical zone of warm and moist, originates in China, so far
Existing more than 3000 years cultivation history.Green plum cultivated area in China's is mainly distributed on Guangdong, Guangxi, good fortune more than 1,000,000 mu at present
Build, Jiangsu and zhejiang and other places.Green plum flesh fragrance is mellow, and band sweet tea, has the characteristics of medicine-food two-purpose in acid.Containing abundant in green plum
Organic acid, be typical alkalescence food mainly including citric acid, malic acid, tannic acid, bitter folic acid, butanedioic acid, tartaric acid etc.
Product, it can effectively adjust acid-base balance in human body.In addition, also containing the tool such as resveratrol, terpene, sterol and amino acid in green plum
There are the nutriment of good pharmacological activity, great nutritive value.
Acidity adjustment is that vital, appropriate organic acid can make wine mellow tasty and refreshing during brewing fruit wine, balance
Bitter taste in wine, and bacterial activity can also be suppressed；Organic acid content is too high, then can cause that vinosity is sour and astringent, wine body is coarse, is difficult to
Entrance, it often there is also wine liquid loss of gloss, muddy phenomenon.Being generally used to the raw material of fermentation fruit wine has higher acidity, needs
Carry out deacidification.Fruit juice, the acid reduction method employed in wine products have biological acid reduction, physics deacidification and chemical deacidification three at present
Kind.Biological acid reduction is decomposed using microorganism to tartaric acid, cumbersome, and condition is harsh, by larger limitation.Physics deacidification makes
Tartaric acid is adsorbed with anion exchange resin, not only taken, the fragrance of fruit wine is also inevitably adsorbed, causes loss amount
Greatly, the flavor of green liquor is influenceed.And chemical deacidification is mainly to add the tartaric acid content in chemical reagent reduction fruit wine, usage amount
Mouthfeel, color and luster and the fragrance of fruit wine can be influenceed beyond certain limit, the metal ion brought into is also easy to cause the unstable of wine body,
Negative effect to the quality of fruit wine is very big.
The content of the invention
The technical problem to be solved in the present invention is to provide a kind of deacidification technique of green liquor, the technique can effectively reduce green plum
Acidity, clarifying effect is preferable, can long-acting Restrain browning, muddiness or deposited phenomenon.
Technical scheme provided by the invention is the deacidification technique of green liquor, is comprised the following steps：
1) green plum is enucleated, crushed, added pectase and cellulase degradation, filtering, obtain dark-plum juice；
2) xylitol of its weight 0.01~0.1% will be added in dark-plum juice, is dropped with 5~10 DEG C/30min cooling rate
To 1~2 DEG C, dark-plum juice is stirred in temperature-fall period, mixing speed is 1000~2000r/min；After cooling terminates, stop
Only stir, insulation stands 1~2h, filtering, takes filtrate standby；
3) pol of filtrate is adjusted to 16~20 ° of Bx, inoculation yeast bacterium, fermentation, obtains former wine；
4) former wine is clarified, ageing, as green liquor.
In step 1), the dosage of pectase is the 0.02~0.05% of green plum weight；The dosage of cellulase is green plum weight
The 0.04~0.06% of amount.The hydrolysis temperature is 30~40 DEG C, and enzymolysis time is 4~6h.
In step 3), the addition of saccharomycete is the 8~12% of filtrate weight, and fermentation temperature is 20~25 DEG C, during fermentation
Between be 6~8 days.
In step 4), the ageing time is 3~6 months.
In step 2), dark-plum juice is subjected to cooling processing with faster cooling rate, malic acid can be reduced in dark-plum juice
In solubility, cooling rate is faster, the increase of the viscosity of malic acid, along with high-speed stirred, promotes the collision of apple acid molecule,
So as to promote the formation of local nucleus, because malic acid concentration is relatively low in solution, nucleus will soon continue to dissolve.Now, it is blue or green
The xylitol added in plum juice at the kinking point for the malic acid nucleus that rapid absorption is formed in moment, can enter in high-speed stirred
And in the case of the addition of very small amount xylitol, promote malic acid to assemble in crystal face with regard to that can play, so as to causing crystal to be grown up
Separate out, and avoid the dissolving again of malic acid nucleus.Moreover, xylitol has a certain degree of lattice with apple acid crystal
Similitude, the part that malic acid crystals form crystal, so as to promote crystal to grow up rapidly, precipitation can be entered.
In temperature-fall period, winestone acid crystal separates out.
Compared with prior art, the present invention has the advantage that：
1) method that the present invention uses cooling+mechanical agitation+addition xylitol, efficiently solves malic acid and is difficult to physics side
The problem that method removes, the addition of xylitol is few, and is degraded during the fermentation by saccharomycete, does not bring chemicals to wine body
Matter remains, and will not also bring the forfeiture of wine body mouthfeel.
2) present invention can remove tartaric acid, moreover it is possible to remove the malic acid that bitter thorn tongue sense is brought to the sense of taste, can keep
The abiotic stabilization of wine body, moreover it is possible to do not influence the taste problem of fruit wine, manufactured green liquor wine body is golden yellow, and clarification is bright, has
Strong happy people's green plum fruity and aroma, flavour is soft pure, mellow plentiful, long times of aftertaste, and stable system, can deposit for a long time,
Meet national standard.
Embodiment
The present invention is further elaborated for specific examples below, but not as a limitation of the invention.
Embodiment 1
1) fresh green plum is enucleated, crushed, add the pectase of green plum weight 0.02% and the fibre of green plum weight 0.04%
Plain enzyme is tieed up, 4h is digested at 30 DEG C, filters, obtains dark-plum juice；
2) xylitol of its weight 0.01% will be added in dark-plum juice, 1 DEG C is down to 5 DEG C/30min cooling rate,
Dark-plum juice is stirred in temperature-fall period, mixing speed 1000r/min；After cooling terminates, stop stirring, insulation is stood
1h, filtering, takes filtrate standby；It is 5.8g/L to determine Titrable acid (in terms of tartaric acid) in filtrate；
3) into filtrate, sugaring adjusts pol to 16 ° of Bx, is inoculated with 8% saccharomycete of filtrate weight, ferments 6 at 20 DEG C
My god, obtain former wine；
4) former wine addition diatomite is clarified, stands 5 days, take clarified solution ageing 3 months at ambient temperature, kill
Bacterium, as green liquor.
Obtained green liquor wine body is soft, mellow in taste, and fragrance is harmonious.
Embodiment 2
1) fresh green plum is enucleated, crushed, add the pectase of green plum weight 0.05% and the fibre of green plum weight 0.06%
Plain enzyme is tieed up, 6h is digested at 40 DEG C, filters, obtains dark-plum juice；
2) xylitol of its weight 0.1% will be added in dark-plum juice, 2 DEG C are down to 10 DEG C/30min cooling rate,
Dark-plum juice is stirred in temperature-fall period, mixing speed 2000r/min；After cooling terminates, stop stirring, insulation is stood
2h, filtering, takes filtrate standby；It is 5.1g/L to determine Titrable acid (in terms of tartaric acid) in filtrate；
3) into filtrate, sugaring adjusts pol to 20 ° of Bx, is inoculated with 12% saccharomycete of filtrate weight, is fermented at 25 DEG C
8 days, obtain former wine；
4) former wine addition diatomite is clarified, stands 8 days, take clarified solution ageing 6 months at ambient temperature, kill
Bacterium, as green liquor.
Obtained green liquor wine body is soft, mellow in taste, and fragrance is harmonious.
Embodiment 3
1) fresh green plum is enucleated, crushed, add the pectase of green plum weight 0.04% and the fibre of green plum weight 0.05%
Plain enzyme is tieed up, 5h is digested at 35 DEG C, filters, obtains dark-plum juice；
2) xylitol of its weight 0.05% will be added in dark-plum juice, 1.5 DEG C are down to 8 DEG C/30min cooling rate,
Dark-plum juice is stirred in temperature-fall period, mixing speed 1800r/min；After cooling terminates, stop stirring, insulation is stood
1.5h, filtering, takes filtrate standby；It is 5.2g/L to determine Titrable acid (in terms of tartaric acid) in filtrate；
3) into filtrate, sugaring adjusts pol to 18 ° of Bx, is inoculated with 10% saccharomycete of filtrate weight, is fermented at 22 DEG C
7 days, obtain former wine；
4) former wine addition diatomite is clarified, stands 6 days, take clarified solution ageing 5 months at ambient temperature, kill
Bacterium, as green liquor.
Obtained green liquor wine body is soft, mellow in taste, and fragrance is harmonious.
Embodiment 4
1) fresh green plum is enucleated, crushed, add the pectase of green plum weight 0.05% and the fibre of green plum weight 0.04%
Plain enzyme is tieed up, 4h is digested at 40 DEG C, filters, obtains dark-plum juice；
2) xylitol of its weight 0.1% will be added in dark-plum juice, 2 DEG C is down to 5 DEG C/30min cooling rate, is dropping
Dark-plum juice is stirred during temperature, mixing speed 1000r/min；After cooling terminates, stopping stirring, insulation stands 2h,
Filtering, takes filtrate standby；It is 5.4g/L to determine Titrable acid (in terms of tartaric acid) in filtrate；
3) into filtrate, sugaring adjusts pol to 16 ° of Bx, is inoculated with 12% saccharomycete of filtrate weight, is fermented at 20 DEG C
8 days, obtain former wine；
4) former wine addition diatomite is clarified, stands 5 days, take clarified solution ageing 6 months at ambient temperature, kill
Bacterium, as green liquor.
Obtained green liquor wine body is soft, mellow in taste, and fragrance is harmonious.
Comparative example 1
1) fresh green plum is enucleated, crushed, add the pectase of green plum weight 0.05% and the fibre of green plum weight 0.04%
Plain enzyme is tieed up, 4h is digested at 40 DEG C, filters, obtains dark-plum juice；
2) dark-plum juice is down to 2 DEG C, after cooling terminates with 5 DEG C/30min cooling rate, insulation stands 2h, filtering, takes
Filtrate is standby；It is 14.32g/L to determine Titrable acid (in terms of tartaric acid) in filtrate；
3) into filtrate, sugaring adjusts pol to 16 ° of Bx, is inoculated with 12% saccharomycete of filtrate weight, is fermented at 20 DEG C
8 days, obtain former wine；
4) former wine addition diatomite is clarified, stands 5 days, take clarified solution ageing 6 months at ambient temperature, kill
Bacterium, as green liquor.
Obtained green liquor mouthfeel is sour and astringent.
The green plum filtrate of embodiment 1 and comparative example 1 is done into efficient liquid phase chromatographic analysis, each main organic acid content is seen below
Table：(unit：g/L)
Claims (5)
1. the deacidification technique of green liquor, it is characterised in that：Comprise the following steps：
1) green plum is enucleated, crushed, added pectase and cellulase degradation, filtering, obtain dark-plum juice；
2) xylitol of its weight 0.01~0.1% will be added in dark-plum juice, 1 is down to 5~10 DEG C/30min cooling rate
~2 DEG C, dark-plum juice is stirred in temperature-fall period, mixing speed is 1000~2000r/min, after cooling terminates, is stopped
Stirring, insulation stand 1~2h, filtering, take filtrate standby；
3) pol of filtrate is adjusted to 16~20 ° of Bx, inoculation yeast bacterium, fermentation, obtains former wine；
4) former wine is clarified, ageing, as green liquor.
2. the deacidification technique of green liquor according to claim 1, it is characterised in that：The dosage of pectase is green plum weight
0.02~0.05%；The dosage of cellulase is the 0.04~0.06% of green plum weight.
3. the deacidification technique of green liquor according to claim 1, it is characterised in that：The hydrolysis temperature is 30~40 DEG C,
Enzymolysis time is 4~6h.
4. the deacidification technique of green liquor according to claim 1, it is characterised in that：The addition of saccharomycete is dark-plum juice weight
The 8~12% of amount, fermentation temperature are 20~25 DEG C, and fermentation time is 6~8 days.
5. the deacidification technique of green liquor according to claim 1, it is characterised in that：The ageing time is 3~6 months.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108102849A (en) * | 2018-02-06 | 2018-06-01 | 上海交通大学 | The production method of natural green prune fermented wine |
| CN111418795A (en) * | 2020-05-21 | 2020-07-17 | 福建省诏安四海食品有限公司 | Acid reduction process based on biotechnology |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102286320A (en) * | 2011-06-10 | 2011-12-21 | 广东十二岭酒业有限公司 | Production method of fermented green plum fruit wine and product thereof |
| CN107057980A (en) * | 2017-06-30 | 2017-08-18 | 合肥侠分易生物科技有限公司 | A kind of brewing method of green plum wine |
-
2017
- 2017-10-30 CN CN201711037108.8A patent/CN107557234A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102286320A (en) * | 2011-06-10 | 2011-12-21 | 广东十二岭酒业有限公司 | Production method of fermented green plum fruit wine and product thereof |
| CN107057980A (en) * | 2017-06-30 | 2017-08-18 | 合肥侠分易生物科技有限公司 | A kind of brewing method of green plum wine |
Non-Patent Citations (1)
| Title |
|---|
| 宫海燕，等: ""杂质对溶液结晶过程影响的研究进展"", 《化学与生物工程》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108102849A (en) * | 2018-02-06 | 2018-06-01 | 上海交通大学 | The production method of natural green prune fermented wine |
| CN111418795A (en) * | 2020-05-21 | 2020-07-17 | 福建省诏安四海食品有限公司 | Acid reduction process based on biotechnology |
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