Method for reducing acid and removing fusel oil of plum wine

A technology of green plum wine and fusel oil, which is applied in the field of fruit wine quality improvement, can solve the problem of high content of fusel oil, and achieve the effects of small influence on flavor, content reduction, and ease of easy topping.

Active Publication Date: 2014-02-12
GUANGDONG JIAHAO FOOD +1
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Problems solved by technology

Ultrasonic treatment of 23kHz frequency and 100W power was applied to the newly-made rice wine for 10-50 minutes. After standing for 7 days, the content of fusel oil decre

Method used

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  • Method for reducing acid and removing fusel oil of plum wine

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Effect test

Embodiment 1

[0024] Embodiment 1: Adopt anion exchange resin D314 to carry out acid reduction and first 28kHz and then 45kHz ultrasonic wave to remove fusel oil

[0025]Anion exchange resin D314 is first soaked in 100g / L NaCl solution for 18-20 hours, rinsed with distilled water until the liquid is clear and free of impurities, then alternately soaked in 1mol / L HCl and NaOH solution 3-5 times the volume of the resin for 4 hours, and rinsed with distilled water in the middle To neutral, so cycle 3 times, the anion exchange resin is OH type after pretreatment. Accurately measure 5mL of pretreated resin into a conical flask, add 200mL plum wine, the total acid of untreated plum wine is 12.81g / L, absorb at 15°C, keep stirring and measure the acidity of green plum wine. When the adsorption time reached 4 hours, the adsorption of plum wine by D314 resin reached equilibrium, and the total acidity decreased to 9.14g / L, and the acid reduction range reached 28.65%. The elution effect of the used D3...

Embodiment 2

[0027] Embodiment 2: adopt anion exchange resin D314 to carry out acid reduction and first 45kHz and then 28kHz ultrasonic wave to remove fusel oil

[0028] Anion exchange resin D314 is first soaked in 100g / L NaCl solution for 18-20 hours, rinsed with distilled water until the liquid is clear and free of impurities, then alternately soaked in 1mol / L HCl and NaOH solution 3-5 times the volume of the resin for 4 hours, and rinsed with distilled water in the middle To neutral, so cycle 3 times, the anion exchange resin is OH type after pretreatment. Accurately measure 5mL of pretreated resin into a conical flask, add 200mL plum wine, the total acid of untreated plum wine is 12.81g / L, absorb at 15°C, keep stirring and measure the acidity of green plum wine. When the adsorption time reached 4 hours, the adsorption of plum wine by D314 resin reached equilibrium state. At this time, the total acid of green plum wine dropped to 9.14g / L, and the acid reduction range reached 28.65%. Th...

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Abstract

The invention discloses a method for reducing acid and removing fusel oil of a plum wine, belonging to the field of improvement of fruit wine quality. According to the method, an immersion type plum wine is used as a raw material, anion-exchange resin is adopted to reduce acid and ultrasonic waves are adopted to remove fusel oil, so that the problems of high acidity and easy drunkenness of the immersion type plum wine are solved. The flow of reducing acid of the plum wine comprises the steps of pretreating with resin, mixing the plum wine with resin for adsorption acid reduction, filtering and regenerating the resin; the flow of removing the fusel oil comprises the steps of filling the plum wine into a glass ware, putting the glass ware into an ultrasonic treatment field, treating for 10-50 minutes under different powers, taking the glass ware out, and placing for 15 days. The maximum reduction amplitude of the acid reaches 28%, and the maximum reduction amplitude of the fusel oil reaches 20%. The method disclosed by the invention adopts the anion-exchange resin to reduce the acid, so that the effect is good, no impurity is introduced, and the flavor of the wine is well preserved; through continuous alternate treatment with low and medium frequency ultrasonic waves, the fusel oil content can be reduced, and the maturation of the wine can be accelerated. The method for reducing the acid and removing the fusel oil of the plum wine is favorable for quick maturation of a newly-prepared immersion type plum wine.

Description

technical field [0001] A method for reducing acid and removing fusel oil in green plum wine. The method is to use anion exchange resin to reduce acid and remove fusel oil with low-medium frequency ultrasonic waves, which can improve the quality of green plum wine, and involves resin adsorption and ultrasonic wave to promote wine body maturation The technology belongs to the field of fruit wine quality improvement. Background technique [0002] Green plums are rich in nutrients and have a clear sour taste. They contain a variety of vitamins, amino acids, citric acid, tartaric acid, potassium, calcium, iron and other mineral elements. They are strong alkaline physiological fruits. Greengage wine is one of the products developed and utilized by greengage. There are two production methods of fermentation and soaking. The soaked greengage wine can better maintain the fruity fragrance of greengage. Regular drinking of plum wine has many health effects on the human body, including...

Claims

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Application Information

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IPC IPC(8): C12G3/08C12H1/16
Inventor 陈志雄张慜郑新华刘亚萍陈世豪
Owner GUANGDONG JIAHAO FOOD
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