Method for settling juice wine

A technology of chitosan and bentonite, which is applied in the clarification field of dew wine, can solve problems such as turbidity, complex ingredients, and loss of light, and achieve the effect of fast clarification speed and stable wine body

Active Publication Date: 2013-05-29
江苏品王酒业集团股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the high content of fat and protein in the wine body and complex components, the wine body is prone to turbidity, loss of light and even precipitation during storage and shelf life, which affects the quality of the wine

Method used

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Examples

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Effect test

Embodiment 1

[0010] Get a kind of dew wine produced with silkworm moth, wolfberry and high-quality white wine as raw materials, clarify with the dew wine clarification method of the present invention, comprise the following steps:

[0011] 1) Clarify and filter with chitosan and bentonite;

[0012] 2) freeze filtration;

[0013] 3) Filter with activated carbon adsorption.

[0014] The dew wine after clarification treatment has a fast clarification speed, stable wine body, less impact on the main physical and chemical components and amino acid content of the dew wine, and can be stored for a long time.

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Abstract

The invention provides a method for settling juice wine. The method comprises the following steps of: 1) settling and filtering by using chitosan and bentonite fining; 2) carrying out refrigeration filtration; and 3) carrying out adsorption filtration by using activated carbon. The juice wine settled by the method is clear and transparent, the method on the main physical and chemical components of the juice wine are hardly affected and the juice wine can be preserved for a long time.

Description

technical field [0001] The invention relates to a clarification method for wine, belonging to the technical field of food. Background technique [0002] Dew wine is a beverage wine that uses distilled wine, fermented wine or edible alcohol as the wine base, uses edible animals, plants, and food additives as aroma, taste, and color substances, and is processed according to a certain production process, changing its original wine base style. . Due to the high content of fat and protein in the wine body and complex components, the wine body is prone to turbidity, loss of light and even precipitation during storage and shelf life, which affects the quality of the wine. Contents of the invention [0003] The purpose of the invention is to overcome the deficiencies of the prior art and provide a clarification method for wine. [0004] The clarification method of dew wine of the present invention comprises the following steps: [0005] 1) Clarify and filter with chitosan and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12H1/056C12H1/048C12H1/044C12H1/06
Inventor 杨立银谢世春
Owner 江苏品王酒业集团股份有限公司
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