Method for producing wine alcohol-free beverage

A production method and wine technology, which is applied in the production field of wine non-alcoholic beverages, can solve the problems of complicated process and high cost investment, achieve the effects of simple process, reduce equipment investment, and avoid quality decline

Inactive Publication Date: 2010-10-06
浙江圣氏生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in practice, the method of microbial fermentation has high technical requirements for

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0016] Example 1

[0017] 1. Preparation of raw materials: 500Kg of the raw wine after the fermentation of the wine is tested and ready for use.

[0018] 2. Filtration: The raw wine is passed through a microporous filter, the pore size of the microporous filter is 1μm, and solid impurities are removed to obtain a clarified wine filtrate to protect the subsequent tubular ultrafiltration membrane from pollution.

[0019] 3. Pass the above-mentioned wine filtrate through a tubular ultrafiltration membrane. The tubular ultrafiltration membrane has a molecular retention of 100,000, and the material is polyvinylidene fluoride (PVDF) electrically neutral. The purpose is to further remove macromolecular impurities and protect subsequent nanofiltration. Membrane equipment is also for obtaining relatively pure and transparent beverages.

[0020] 4. Pump the wine filtrate after the above treatment into the nanofiltration device with a high-pressure pump. The nanofiltration membrane is made of ar...

Example Embodiment

[0023] Example 2

[0024] 1. Preparation of raw materials: 500Kg of the raw wine after the fermentation of the wine is tested and ready for use.

[0025] 2. Filtration: The raw wine is passed through a microporous filter, the pore size of the microporous filter is 1μm, and solid impurities are removed to obtain a clarified wine filtrate to protect the subsequent tubular ultrafiltration membrane from pollution.

[0026] 3. Pass the above-mentioned wine filtrate through a tubular ultrafiltration membrane. The tubular ultrafiltration membrane has a molecular retention of 150,000, and the material is polyvinylidene fluoride (PVDF) electrically neutral. The purpose is to further remove macromolecular impurities and protect subsequent nanofiltration. Membrane equipment is also for obtaining relatively pure and transparent beverages.

[0027] 4. Pump the wine filtrate after the above treatment into the nanofiltration device with a high-pressure pump. The nanofiltration membrane is made of ar...

Example Embodiment

[0030] Example 3

[0031] 1. Preparation of raw materials: 500Kg of the raw wine after the fermentation of the wine is tested and ready for use.

[0032] 2. Filtration: The raw wine is passed through a microporous filter, the pore size of the microporous filter is 1μm, and solid impurities are removed to obtain a clarified wine filtrate to protect the subsequent tubular ultrafiltration membrane from pollution.

[0033] 3. Pass the above-mentioned wine filtrate through a tubular ultrafiltration membrane. The tubular ultrafiltration membrane has a molecular retention of 200,000, and the material is polyvinylidene fluoride (PVDF) electrically neutral. The purpose is to further remove macromolecular impurities and protect subsequent nanofiltration. Membrane equipment is also for obtaining relatively pure and transparent beverages.

[0034] 4. Pump the wine filtrate after the above treatment into the nanofiltration device with a high-pressure pump. The nanofiltration membrane is made of ar...

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PUM

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Abstract

The invention discloses a wine alcohol-free beverage and a production method. The original wine is taken as raw materials, and the method comprises the following steps of: performing microfiltration and ultrafiltration to obtain wine sake, and pumping the wine sake into a nanofiltration device through a high-pressure pump; controlling the flow velocity of permeating liquid and the flow velocity of deoxygenated water to be equal, and performing circulatory dealcoholization until the alcoholic strength of the sake liquor is less than 0.5 percent (m/m); and performing blending, filling, pasteurization, packaging, and other processes on the dealcoholized alcohol to obtain the wine alcohol-free beverage. The wine alcohol-free beverage is prepared by the nanofiltration method, the alcoholic strength can be reduced by about over 90 percent, and other production technology of the wine is not needed to be changed. The prepared wine alcohol-free beverage is clarified and transparent, and has pure taste, fragrance and flavor of the wine, and strong typicalness.

Description

technical field [0001] The invention relates to a production method of a non-alcoholic beverage, in particular to a production method of a wine non-alcoholic beverage. Background technique [0002] Drinking red wine is also a fashion in today's world, because wine is beneficial to increase the content of high-density lipoprotein (IIDL), that is, good cholesterol in the blood, and adjust it and low-density lipoprotein (LDL), that is, bad cholesterol, into a mutually beneficial benign state. It has a very important beneficial effect on the prevention and treatment of coronary heart disease caused by atherosclerosis. But the alcohol contained in red wine has a negative impact on human health, such as increasing the risk of cancer and liver disease, especially in recent years, with the improvement of people's living standards and health awareness, as well as the constraints of certain work nature, Alcohol-free and low-alcohol beverages are becoming more and more popular and lov...

Claims

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Application Information

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IPC IPC(8): C12H3/04
Inventor 施林巍陈永健
Owner 浙江圣氏生物科技有限公司
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