Floating-type sulfite supported microcapsule, preparation method thereof and method for preventing fruit wine hops disease

Abstract

The invention discloses a floating-type sulfite supported microcapsule, a preparation method thereof and a method for preventing a fruit wine hops disease. The microcapsule comprises a hollow sodium alginate microcapsule as a vector; a sulfite solution or a sulfurous acid solution is supported in the hollow sodium alginate microcapsule. The preparation method comprises the following steps: firstly, mixing sulfite, calcium carbonate and a sodium alginate aqueous solution so as to prepare calcium alginate gel beads, performing gelling so as to obtain a microcapsule for later use, and putting the microcapsule into an ethyl cellulose solution for treatment, thereby obtaining the microcapsule. The microcapsule is added into fruit wine to cover the surface of the fruit wine completely, and is replaced every one-three weeks, thereby preventing the fruit wine hops disease. The microcapsule can slowly release sulfur dioxide with the effects of bacteria inhibiting, oxygen removing and color protecting, can guarantee anoxia and micro-aerobic conditions on the fruit wine liquor level and close by, and creates environment conditions bad for the living of aerobic bacteria, thereby controlling the formation of pellicle, achieving an effect of preventing the hops disease, and guaranteeing the quality stability of fruit wine in a storage process.

Description

technical field [0001] The invention belongs to the technical field of fermentation engineering, and in particular relates to a floating sulfite-loaded microcapsule, a preparation method thereof and a method for preventing fruit wine hop disease by using the microcapsule. Background technique [0002] In the production of fruit wine, even under strict control of brewing and environmental sanitation conditions, a layer of bacterial film is often formed on the surface of the wine during production and storage due to the contact with the air. This disease of fruit wine is called "hop disease". To prevent this If this phenomenon occurs, the general measures to be taken are to fill the tank with nitrogen, add sulfite regularly, or artificially remove bacteria film and add brandy, etc. 2000, (6): 21-24.; Chen Min, Liu Xinhuan, Liu Dong, etc. Causes of diseases and spoilage of fruit wine and their control methods [J]. Wine Technology, 2003, (3): 75-76.; Wu Yan, Guo Weiwei, Zhang J...

AI Technical Summary

Problems solved by technology

[0002] In the production of fruit wine, even under strict control of brewing and sanitation conditions, a layer of bacterial film is often formed on the surface of the wine during production and storage due to the contact with the air. This disease of fruit wine is called "hop disease". To prevent this If this phenomenon occurs, the general measures to be taken are to fill the tank with nitrogen, add sulfite regularly or artificially remove bacteria film and add brandy, etc. 2000, (6): 21-24.; Chen Min, Liu Xinhuan, Liu Dong, etc. Causes of diseases and spoilage of fruit wine and their control methods [J]. Wine Technology, 2003, (3): 75-76.; Wu Yan, Guo Weiwei, Zhang Jiayuan, etc. Discussion on factors that interfere with wine quality [J]. Quality Forum - Quality and Quality, 2011(4): 259-260.), but this cannot completely solve the problem, and the phenomenon of bacterial film will still repeat This not only increases the workload and difficulty in the maintenance of fruit wine during storage, but also affects the quality of fruit wine

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