Wine deacidification method

Abstract

The invention relates to the technical field of wine brewing, in particular to a wine deacidification method. In the prior art, a wine deacidification method has certain defects in the deacidification effect and influences on stability, aroma and taste of wine. The method includes the following steps that firstly, titrable acid of a wine sample to be deacidified is measured, a target value is set, deacidification coefficients are selected according to different seasons, and the mass of required potassium carbonate and potassium hydrogen tartrate is calculated; secondly, potassium carbonate and potassium hydrogen tartrate are accurately weighed and mixed evenly to form a mixed deacidification agent; thirdly, wine to be deacidified with the mass 1-3 times that of the mixed deacidification agent is added into the mixture to be stirred, a trigger reaction is conducted, and the reaction is completed; fourthly, the trigger reaction product is added into raw wine to be deacidified, and evenly stirred and stands still, the raw wine to be deacidified is deacidified, and the raw wine is clarified; fifthly, after the raw wine stands still for 7-10 days, and upper layer clear wine is separated; sixthly, titrable acid of the deacidified raw wine is measured.

Description

technical field [0001] The invention relates to the technical field of wine preparation, in particular to a method for wine acid reduction treatment. Background technique [0002] The acid reduction treatment of wine is an extremely important process in modern wine production. It plays a vital role in improving the taste and quality of wine. At present, the treatment methods for reducing acidity of wine generally include physical methods, biological methods, chemical methods, etc. Physical methods, mainly cold treatment and ion exchange, have the disadvantages of small acid reduction and high energy consumption; biological methods, mainly yeast fermentation and malolactic fermentation, can convert malic acid in wine into lactic acid, and the disadvantages are It cannot reduce the content of other organic acids and is affected by SO in wine 2 content, PH value, and other microorganisms; traditional chemical methods generally use salts such as calcium carbonate, potassium ca...

AI Technical Summary

Problems solved by technology

Physical methods, mainly cold treatment and ion exchange, have the disadvantages of small acid reduction and high energy consumption; biological methods, mainly yeast fermentation and malolactic fermentation, can convert malic acid in wine into lactic acid, and the disadvantages are It cannot reduce the content of other organic acids and is affected by SO in wine 2 content, PH value, and other microorganisms; traditional chemical methods generally use salts such as calcium carbonate, potassium carbonate, and potassium bicarbonate that are allowed to be used in the food additive list. There are certain defects in the influence of sex, aroma and taste

For example, calcium carbonate is used to reduce acidity, the solubility of calcium carbonate is low, and the utilization rate of acid reduction is low, and after using it to reduce acidity, the original wine tastes sour and astringent; using potassium carbonate, potassium bicarbonate and other carbonates to directly drop acid, the whole reaction It lasts for a long time, produces carbon dioxide gas, takes away a lot of aroma substances, and affects the sensory quality of the original wine

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