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Method for extracting high-ester seasoning liquid from after-run

A technology of seasoning liquid and wine tail is applied in the field of recovery of by-products of liquor fermentation, which can solve the problems of low extraction rate and the like

Active Publication Date: 2014-07-16
ANHUI RUISIWEIER TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Carbon dioxide is a non-polar solvent. For non-polar small molecule substances, such as lower fatty acid ethyl esters such as ethyl caproate, ethyl lactate, and ethyl acetate, and volatile small molecules such as alcohol, caproic acid, butyric acid, etc. The substance has a high extraction rate, but the extraction rate is very low for more polar acidic substances or macromolecular substances such as higher fatty acid ethyl esters

Method used

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  • Method for extracting high-ester seasoning liquid from after-run
  • Method for extracting high-ester seasoning liquid from after-run
  • Method for extracting high-ester seasoning liquid from after-run

Examples

Experimental program
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Effect test

Embodiment

[0019] Embodiment: the method for extracting high-ester seasoning liquid from the wine tail produced in the cellar pond with a longer fermentation period is carried out as follows:

[0020] (1) Selection of wine tails: choose a cellar with a long fermentation period (generally 4 to 6 months), and choose low-alcohol wine tails picked from the fermented grains near the bottom of the pool and distilled in retort barrels as objects; The degree is generally 15% to 20%.

[0021] (2) The pretreatment step of wine tail: put the picked special wine tail in a storage tank and let it stand overnight, and collect the oil floating on the upper layer of the wine tail in the storage tank to obtain the wine tail oil.

[0022] (3) Extraction and separation step: using supercritical CO 2 extraction unit (the unit includes CO 2 , cold box storage tank, high-pressure pump, etc.) to separate the heavy component (higher fatty acid ethyl ester) and light component (hexyl ester, caproic acid, etc.)...

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Abstract

The invention discloses a method for extracting a high-ester seasoning liquid from after-run and belongs to the field of recovering a white spirit fermentation by-product. The method comprises the following steps of selecting after-run raw materials, pretreating the after-run raw materials and extracting and separating the high-ester seasoning liquid. The high-ester seasoning liquid is complex liquid comprising a plurality of flavor components such as ethyl caproate as a main flavor component, has the advantages of high ethyl caproate content above 250g / L, low long-chain higher fatty acid ethyl ester content, no color, transparent character, and thick, pure and appropriate fragrance, and can be used for white spirit blending thereby obviously improving white spirit quality. The high-ester seasoning liquid is extracted from after-run obtained by special material selection of a white spirit fermentation by-product. In the whole method, the high-ester seasoning liquid does not contact with any chemical reagents and is a natural seasoning liquid.

Description

technical field [0001] The invention relates to a method for separating and extracting high-ester seasoning liquid for wine, which belongs to the field of recovery of liquor fermentation by-products. Background technique [0002] Liquor tail is a low-alcohol liquor picked after the interruption of the traditional solid liquor distillation process. The alcohol content is generally between 14 and 20°, and the liquor tail contains a large amount of ester components. At present, most wineries still use the method of returning the wine tail to the bottom pot and steaming it on a string to extract the remaining part of the alcohol and some esters in the wine tail. This traditional method has disadvantages such as damage to the wine, only part of the volatile esters can be extracted, and a large amount of beneficial components in the tail of the wine cannot be effectively extracted. Individual manufacturers have used supercritical extraction to extract the active ingredients in wi...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12F3/10C12G3/04
Inventor 周庆伍李安军高江婧万春环汤有宏刘国英杨战武王录李楠
Owner ANHUI RUISIWEIER TECH
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