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Method for reducing content of ethyl carbamate in wine by utilizing secondary distillation

A technology of medium urethane and urethane, which is applied in the field of urethane content, can solve the problems of reducing the content of urethane, achieve the reduction of urethane content, the result is intuitive and reliable, and the operation is simple Effect

Inactive Publication Date: 2015-01-21
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The research on ethyl carbamate in liquor in our country started relatively late and mostly focused on detection, but the research on how to reduce the content of ethyl carbamate in the production process of liquor is still blank

Method used

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  • Method for reducing content of ethyl carbamate in wine by utilizing secondary distillation
  • Method for reducing content of ethyl carbamate in wine by utilizing secondary distillation
  • Method for reducing content of ethyl carbamate in wine by utilizing secondary distillation

Examples

Experimental program
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Effect test

Embodiment 1

[0029] Embodiment 1: the removal of ethyl carbamate in Luzhou-flavor liquor

[0030] (1) Use the ultrapure water produced by the Millipore-Q ultrapure water system (Millipore, USA) to reduce the concentration of the original liquor

[0031] To a Luzhou-flavor liquor (72.7%vol, EC concentration 233.33 μg L -1 ) with ultrapure water to reduce the concentration to 28% vol, the volumes of raw wine (1731.2 mL) and water (2817.6 mL) required to reduce the concentration were calculated by mass.

[0032] (2) Pot distillation parameter control

[0033] (1) Choice of pot still: 7.5 L copper pot still, purchased from Portuguese company Iberian Coppers S.A.

[0034] (2) Liquid volume of pot still: 4.5L (not exceeding 2 / 3 of the effective volume).

[0035] (3) Control the feed liquid temperature to 28°C, the ambient temperature to 20°C, and the condensed water to be tap water at normal temperature (the water temperature is about 20°C).

[0036] (4) Heating method: 2000 W electric furna...

Embodiment 2

[0046] Embodiment 2: the removal of ethyl carbamate in fen-flavor liquor

[0047] 1938 mL EC concentration is 110.21 μg L -1 According to Table 2, the raw liquor (65%vol) of a certain Fen-flavor liquor can be obtained after the same fast fire pot distillation as in Example 1, and the concentration of 1232.5 mLEC is lower than 50 μg L -1 Secondary distilled liquor (72% vol), the EC removal rate is as high as 80%, and the alcohol distillation efficiency is over 97%.

[0048] Table 2 Alcohol distillation efficiency and the volume of each fraction, ethyl carbamate (EC) concentration, and EC removal rate of a certain Fen-flavor liquor when it is distilled by fast fire pot

[0049]

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Abstract

A method for reducing content of ethyl carbamate in wine by utilizing secondary distillation belongs to the field of safety control of wine quality. The method comprises the steps of (1) dropping alcoholic strength of raw wine; (2) performing pot type distillation; and (3) protecting distilled wine against high-temperature storage. A pot type distiller is used for carrying out secondary distillation on the raw wine in which water is added to drop alcoholic strength thereof, distilling parameters are controlled strictly, and a suitable way of nipping off unwanted parts is adopted for distillation to obtain secondarily distilled wine with relatively low content of ethyl carbamate EC. The method is a new wine quality safety index control technology, is simple to operate, can efficiently reduce content of ethyl carbamate in the raw wine, accordingly wine quality safety is controlled effectively.

Description

technical field [0001] The invention relates to a method for reducing the content of ethyl carbamate in liquor by using secondary distillation, in particular to a method for reducing the content of ethyl carbamate in liquor by using pot distillation. The special feature of this method is that it only needs to carry out secondary distillation to pinch the head and remove the tail of the original liquor to obtain the secondary distillation liquor with low urethane content. The invention belongs to the technical field of liquor quality safety control. Background technique [0002] Ethyl carbamate (EC), a carcinogen widely present in alcoholic beverages, is classified as a Group 2A carcinogen by the International Agency for Research on Cancer (IARC). Liquor is one of the eight major distilled spirits in the world (whiskey, brandy, vodka, gin, rum, tequila, shochu, Chinese Baijiu (baijiu) has a variety of aroma types, currently there are 11 types of aroma, such as strong aroma,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/12C12H6/02
CPCC12H6/02
Inventor 范文来徐岩吴晨岑
Owner JIANGNAN UNIV
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