Method for enhancing biological and protein stability of iced white wine

A white wine and stability technology, applied in the field of improving the biological and protein stability of ice white wine, can solve the problems of usage limitation, etc., achieve the effects of quality improvement, antibacterial function, and wine body stability

Active Publication Date: 2014-09-03
GANSU AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The conventional antibacterial method is to add a higher dose of SO to ice wine 2 (≥250mg / L), considering the safety of wine to the human body, its usage is limited

Method used

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  • Method for enhancing biological and protein stability of iced white wine
  • Method for enhancing biological and protein stability of iced white wine
  • Method for enhancing biological and protein stability of iced white wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Example 1 A method for improving ice-white wine biology and protein stability, comprising the following steps:

[0036] (1) Filter the Guiren Xiangbing white wine after the alcohol fermentation through a 0.45 μm filter membrane to obtain the filtered Guiren Xiangbing white wine.

[0037] (2) Accurately weigh 1.0g ± 0.01g lysozyme and 0.8g ± 0.01g sodium metabisulfite respectively, and dilute to 100mL with filtered Guiren Xiangbing white wine to obtain ice wine solution containing lysozyme and ice wine solution containing sodium metabisulfite respectively .

[0038] Wherein: lysozyme is egg white lysozyme.

[0039] (3) Add 15.0 mL of ice wine solution containing lysozyme, 40.0 mL of ice wine solution containing sodium metabisulfite, and 15.0 mL of grape seed proanthocyanidin concentrate with a total polyphenol concentration of 14.2 g / L to 1 L of filtered Guiren Xiangbing white wine, Make the concentration of lysozyme in Guiren Xiangbing white wine be 150 mg / L, and...

Embodiment 2

[0042] Example 2 A method for improving ice-white wine biology and protein stability, comprising the following steps:

[0043] (1) Filter the Guiren Xiangbing white wine after the alcohol fermentation through a 0.45 μm filter membrane to obtain the filtered Guiren Xiangbing white wine.

[0044] (2) The preparation method of the ice wine solution containing lysozyme and the ice wine solution containing sodium metabisulfite is the same as Example 1 .

[0045] (3) Add 18.0 mL of ice wine solution containing lysozyme, 47.0 mL of ice wine solution containing sodium metabisulfite, and 15.0 mL of grape seed proanthocyanidin concentrate with a total polyphenol concentration of 14.2 g / L to 1 L of filtered Guiren Xiangbing white wine, Make the concentration of lysozyme in Guiren Xiangbing white wine be 180 mg / L, and the total SO 2 The concentration is 180mg / L, the total polyphenol concentration of the wine is 0.6g / L, and then the pH value of Guiren Xiangbing white wine is adjust...

Embodiment 3

[0048] Example 3 A method for improving ice-white wine biology and protein stability, comprising the following steps:

[0049] (1) Filter the Guiren Xiangbing white wine after the alcohol fermentation through a 0.45 μm filter membrane to obtain the filtered Guiren Xiangbing white wine.

[0050] (2) The preparation method of the ice wine solution containing lysozyme and the ice wine solution containing sodium metabisulfite is the same as Example 1 .

[0051] (3) Add 21.0 mL of ice wine solution containing lysozyme, 50.0 mL of ice wine solution containing sodium metabisulfite, and 15.0 mL of grape seed proanthocyanidin concentrate with a total polyphenol concentration of 14.2 g / L to 1 L of filtered Guiren Xiangbing white wine, Make the concentration of lysozyme in Guiren Xiangbing white wine be 210 mg / L, and the total SO 2 The concentration is 190mg / L, the total polyphenol concentration of wine is 0.6g / L, and then the pH value of Guiren Xiangbing white wine is adjusted t...

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Abstract

The invention relates to a method for enhancing biological and protein stability of iced white wine, which comprises the following steps: (1) filtering Italian Riesling iced white wine subjected to alcohol fermentation through a 0.45 mu m filter membrane to obtain the filtered Italian Riesling iced white wine; (2) preparing an iced wine solution containing lysozyme and an iced wine solution containing sodium metabisulfite; and (3) sequentially adding the iced wine solution containing lysozyme, iced wine solution containing sodium metabisulfite and a grape seed proanthocyanidin concentrated solution into 1L of filtered Italian Riesling iced white wine, and regulating the pH value to 3.5-4.5 with a saturated potassium bitartrate solution, wherein the lysozyme concentration is 150-250 mg/L, the total SO2 concentration is 150-200 mg/L, and the total polyphenol concentration of the wine is 0.5-0.7 g/L. The method can prevent the iced white wine from the pollution of putrefactive microorganisms in the iced wine storage period without influencing the protein stability of the Italian Riesling iced white wine, and has the characteristics of no pollution, high safety and no residue as compared with antibiotics and chemical preservatives.

Description

technical field [0001] The invention relates to the field of ice white wine production, in particular to a method for improving the biological and protein stability of ice white wine. Background technique [0002] Ice white wine is wine grape fruit that is frozen on the grape vine at nighttime low temperature of -7~-8℃ for 5~7 hours, then melted at dawn when the temperature rises, and the water is continuously concentrated by sublimation and evaporation, and then the ice grape fruit is picked. , and finally select the wine made by pressing the juice with an air bag press, clarifying and fermenting (no external sugar source is allowed in the production process). Due to the high sugar content (≥150mg / L), ice white wine is very susceptible to spoilage bacteria infection, which will make the wine rancid. The conventional antibacterial method is to add a higher dose of SO to ice wine 2 (≥250mg / L), considering the safety of wine to the human body, its usage is subject to certain...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12H1/15C12H1/14C12H1/07
Inventor 韩舜愈陈凯张波李敏祝霞王婧盛文军杨学山
Owner GANSU AGRI UNIV
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