White wine brewing process

Abstract

The invention relates to a white wine brewing process. A process of filtering a white wine with low alcohol concentration by a direct cooling method comprises the steps: adding thick liquid into a base wine for diluting; freezing to be a certain temperature; insolubilizing and dissolving out special higher fatty acid ethyl ester; and filtering at a low temperature to obtain clear and transparent white wine with low alcohol concentration. The white wine brewing process is characterized by comprising the steps: placing an evaporator of a single-stage refrigerating device into a wine cooling tank; directly enabling the wine with low alcohol concentration blended in the tank to be directly frozen outside an evaporator pipe; when the temperature is reduced to be 12 to -15 DEG C below zero, conveying wine liquid into a clearing tank capable of maintaining the low temperature condition; standing for several hours; filtering; and packaging. The wine cooling tank, the clearing tank and the filter form a continuous production device through a wine pump and a pipeline. The white wine brewing process is not only simple but also capable of overcoming the shortcoming of loss caused by flavor substances contained in inherent components of the white wine to varying degrees in the prior art, and is remarkable in social and economic benefits.

Description

technical field [0001] The invention discloses a liquor brewing method, in particular to a liquor brewing process. Background technique [0002] At present, the direct cooling filtration process of low-alcohol liquor involves the clarification technology of low-alcohol liquor. When the alcohol content of liquor is above 50 degrees, it is relatively clear and transparent. There will be slight turbidity, which will appear when the liquor is added to the pulp, because the higher alcohols, higher fatty acids and phenolics in the liquor, mainly ethyl palmitate, ethyl oleate, linoleic acid The solubility of ethyl ester in wine is reduced and precipitated. This phenomenon is more obvious when producing low-alcohol wine. The solubility of the above-mentioned higher fatty acid ethyl esters in liquor is not only related to the alcohol content, but also has a great relationship with the temperature. When the temperature decreases, their solubility also decreases. This is the reason fo...

AI Technical Summary

Problems solved by technology

[0003] In order to solve the problems in the prior art, some products have small output and are not easy to form industrial batch production; some have residues after treatment, the products are not easy to keep, and the business department is unwilling to sell; some have more loss of total acid and total fat, which affects the flavor of wine, The aroma is poor, the taste is light, some are costly, and some are complicated and difficult to master. Although the temperature of the wine is lowered by freezing method and filtered at low temperature can achieve the purpose of improving the quality of Qujiao wine and producing low-alcohol wine, but it has been There are various shortcomings in the known freezing methods, such as the natural freezing method is limited to the cold season in the cold area, lacks universality, the cost of the cold storage freezing method is high, the production cost is also high, and it does not meet the management regulations of the cold storage warehouse, and the indirect freezing method (such as freezing salt water) wastes cooling capacity, inconvenient operation, and is not easy to form the disadvantages of industrial mass production