Floating-type loaded sulfite microcapsules, preparation method thereof and method for preventing fruit wine hop disease by using the microcapsules

A sulfite and microcapsule technology, applied in the field of fermentation engineering, can solve problems such as factors that interfere with wine quality, increase workload and difficulty in fruit wine maintenance, and affect the quality of fruit wine, and achieve the effect of preventing fruit wine hop disease.

Inactive Publication Date: 2015-12-30
SHAANXI UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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  • Floating-type loaded sulfite microcapsules, preparation method thereof and method for preventing fruit wine hop disease by using the microcapsules
  • Floating-type loaded sulfite microcapsules, preparation method thereof and method for preventing fruit wine hop disease by using the microcapsules
  • Floating-type loaded sulfite microcapsules, preparation method thereof and method for preventing fruit wine hop disease by using the microcapsules

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033]1) Weigh a certain amount of sodium alginate, dissolve it in an appropriate amount of distilled water, and prepare an aqueous solution of sodium alginate (ALG) with a concentration of 20% by mass; then mix potassium metabisulfite crystals and CaCO 3 Add it into the aqueous solution of sodium alginate, stir evenly to obtain the mixed solution A; among them, potassium metabisulfite (PMB), CaCO 3 The mass ratio with sodium alginate aqueous solution is 1:0.05:1;

[0034] 2) Weigh a certain amount of citric acid crystals, dissolve them in an appropriate amount of distilled water, and prepare a citric acid aqueous solution with a concentration of 10% by mass; then add CaCl 2 Crystals are added to aqueous citric acid solution and stirred evenly to obtain solution B, wherein CaCl in solution B 2 The mass percentage concentration is 40%;

[0035] 3) At room temperature, put solution B in a beaker, draw mixed solution A with a 1mL syringe, and drop mixed solution A into solution...

Embodiment 2

[0038] 1) Weigh a certain amount of sodium alginate, dissolve it in an appropriate amount of distilled water, and prepare a sodium alginate (ALG) aqueous solution with a concentration of 30% by mass; then mix potassium metabisulfite crystals and CaCO 3 Add it into the sodium alginate aqueous solution, stir evenly to obtain the mixed solution A; wherein potassium metabisulfite, CaCO 3 The mass ratio with sodium alginate aqueous solution is 0.9:0.05:1;

[0039] 2) Weigh a certain amount of citric acid crystals, dissolve them in an appropriate amount of distilled water, and prepare a citric acid aqueous solution with a concentration of 30% by mass; then add CaCl 2 Crystals are added to aqueous citric acid solution and stirred evenly to obtain solution B, wherein CaCl in solution B 2 The mass percentage concentration is 35%;

[0040] 3) At room temperature, put solution B in a beaker, draw mixed solution A with a 1mL syringe, and drop mixed solution A into solution B under 400r / ...

Embodiment 3

[0043] 1) Weigh a certain amount of sodium alginate, dissolve it in an appropriate amount of distilled water, and prepare an aqueous solution of sodium alginate (ALG) with a concentration of 25% by mass; then add sulfurous acid and CaCO 3 Add it into the sodium alginate aqueous solution, stir well to obtain the mixed solution A; wherein sulfurous acid, CaCO 3 The mass ratio with sodium alginate aqueous solution is 0.8:0.05:1;

[0044] 2) Weigh a certain amount of citric acid crystals, dissolve them in an appropriate amount of distilled water, and prepare a citric acid aqueous solution with a concentration of 20% by mass; then add CaCl 2 Crystals are added to aqueous citric acid solution and stirred evenly to obtain solution B, wherein CaCl in solution B 2 The mass percentage concentration is 36%;

[0045] 3) At room temperature, put solution B in a beaker, draw mixed solution A with a 1mL syringe, and drop mixed solution A into solution B under 350r / min magnetic stirring to ...

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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...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): B01J13/02C12H1/00
Inventor 杨辉王晶杨嫚
Owner SHAANXI UNIV OF SCI & TECH
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