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A method for preventing crystallization of wine tartar based on ultrasonic technology

A wine and ultrasonic technology, applied in the field of wine brewing, can solve the problems of destroying the structure of the wine body, unfavorable wine production, excessive addition, etc.

Active Publication Date: 2017-01-04
山东康来农业科技发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although this method has a certain effect, there are many problems, such as the effect of tartrate stabilizer is not obvious, the amount added is too large, the structure of the wine body is destroyed, the flavor of the wine is affected, etc., which are not conducive to the production of wine.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The wine was ultrasonically treated under the following ultrasonic conditions: ultrasonic frequency 68kHZ, ultrasonic time 20min, ultrasonic power 300W. After the ultrasonication is over, add CMC with a viscosity of 95mpa / s, a degree of substitution of 1.0, and a model number of FL80 at an amount of 180mg / L, filter after a period of time, and then store in bottles or cans.

[0025] The stability of the wine tartar treated in this example was evaluated by conductometric method, saturation temperature method and cold treatment method respectively. When the conductivity method is detected, the conductivity change value is d ϒ =21μs / cm; when detected by the saturation temperature method, the saturation temperature is T Sat =12.7°C; no tartar crystals appeared on the bottle wall and bottom when tested by cold treatment. It shows that the wine tartar stability is good through the wine treated in this embodiment.

Embodiment 2

[0027] The wine was ultrasonically treated under the following ultrasonic conditions: ultrasonic frequency 40kHZ, ultrasonic time 30min, ultrasonic power 300W. After the ultrasound is finished, add CMC with a viscosity of 95mpa / s, a degree of substitution of 1.0, and a model number of FL80 in an amount of 180mg / L, filter after a period of time, and then store in bottles or cans.

[0028] The stability of the wine tartar treated in this example was evaluated by conductometric method, saturation temperature method and cold treatment method respectively. When the conductivity method is detected, the conductivity change value is d ϒ =22μs / cm; when detected by the saturation temperature method, the saturation temperature is T Sat =12.9°C; no tartar crystals appeared on the bottle wall and bottom when detected by the cold treatment method. It shows that the wine tartar stability is good through the wine treated in this embodiment.

Embodiment 3

[0030] The wine was ultrasonically treated under the following ultrasonic conditions: ultrasonic frequency 40kHZ, ultrasonic time 25min, ultrasonic power 400W. After the ultrasound is finished, add CMC with a viscosity of 85mpa / s, a degree of substitution of 1.0, and a model number of FL100 at an amount of 180mg / L, filter after a period of time, and then store in bottles or cans.

[0031] The stability of the wine tartar treated in this example was evaluated by conductometric method, saturation temperature method and cold treatment method respectively. When the conductivity method is detected, the conductivity change value is d ϒ =24μs / cm; when detected by the saturation temperature method, the saturation temperature is T Sat =13.7°C; no tartar crystals appeared on the bottle wall and bottom when tested by the cold treatment method. It shows that the wine tartar stability is good through the wine treated in this embodiment.

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Abstract

The invention discloses a method for preventing wine tartar crystallization on the basis of an ultrasonic technology and relates to the technical field of wind making. The method comprises the following steps: ultrasonic treatment: conducting ultrasonic treatment on green wine under certain ultrasonic conditions; (2) adding a wine tartrate stabilizer: adding the emulsified wine tartrate stabilizer into the wine subjected to ultrasonic treatment, and mixing the wine tartrate stabilizer and the wine uniformly. The method provided by the invention can prevent tartar crystallization during storage of the wine, keeps the original taste, physical and chemical properties, fragrance and other quality indexes of the wine, and guarantees the interior quality of the wine. Meanwhile, the method simplifies the production technology of the wine, reduces the production cost of the wine, avoids resource waste and is conductive to increasing the economic benefits of wine production.

Description

technical field [0001] The invention relates to the technical field of wine brewing, in particular to a method based on ultrasonic technology combined with a wine tartrate stabilizer to prevent wine from producing tartar crystals during storage. Background technique [0002] During the winemaking process, tartaric acid is easily combined with potassium, calcium, sodium and other metal ions to form tartrates, of which calcium tartrate and potassium hydrogen tartrate are often in a supersaturated state. Calcium tartrate and potassium hydrogen tartrate in the supersaturated state are easy to form crystal precipitates during wine storage, especially under low temperature conditions. These crystal deposits are generally knotted on the walls and bottom of the container, crystallized like stone, commonly known as tartar. Because wine contains relatively more tartaric acid and potassium and calcium ions, tartar precipitation has an important impact on the sensory quality of wine. ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12H1/16
Inventor 马永昆于怀龙代春华张龙徐伟
Owner 山东康来农业科技发展有限公司
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