Clarifying agent of wild grape wine

A technology of mountain wine and clarifying agent, which is applied in the food field, can solve the problems that the clarification effect needs to be improved, affect the physical and chemical components of mountain wine and the content of beneficial ingredients, etc., and achieve the effect of stable wine body and fast clarification speed

Active Publication Date: 2017-06-20
HEZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The clarifiers used in modern wine clarification technology are mainly chemical reagent clarifiers and vegetable clarifiers, but their clarification effects need to be improved, and the use of clarifiers has affected the main physical and chemical components and beneficial components of mountain wine to a certain extent.
In addition, the application of protease clarifier in the clarification treatment of mountain wine has not been reported, so how to integrate these representative clarifier systems to improve the clarification effect of mountain wine and minimize the impact of clarifier on the physical and chemical indicators and The adsorption of beneficial ingredients is of great significance

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Composite clarifying agent clarification experiment:

[0030] Under the condition of room temperature and natural pH value, take 25ml of original wine into a 50ml colorimetric tube, add compound clarifying agent to mountain wine original wine, until chitosan, bentonite, gelatin, egg white liquid, casein, pectinase, papaya The final concentrations of protease were 0.08%, 0.25%, 0.08%, 0.15%, 0.6%, 0.15%, 0.008%, respectively. Among them, the enzyme activity of pectinase is 20000U / g, and that of papain is 30000U / g. Stir for 15 minutes, stir evenly and let stand. After the liquor is clarified, take the supernatant to measure clarity, chroma, main physicochemical components and amino acid content.

[0031] The results show that the clarification effect of the mountain wine obtained after treatment is that the light transmittance of the wine body reaches 96%, and the color of the wine body, alcohol content, pH, soluble solids, main physical and chemical components and amino...

Embodiment 2

[0033] Proline protease is used to replace the papain in Example 1, and other conditions or parameters are consistent with Example 1.

[0034] The results showed that the clarification effect of the mountain wine obtained after the treatment was that the light transmittance of the wine body reached 91%, and the changes in the color, alcohol, pH, soluble solids, main physical and chemical components and amino acid content of the wine were about 5%.

Embodiment 3

[0036] Use pepsin to replace the papain in Example 1, and other conditions or parameters are consistent with Example 1.

[0037] The results show that the clarification effect of the mountain wine obtained after treatment is that the light transmittance of the wine body reaches 85%, and the changes in the color, alcohol, pH, soluble solids, main physical and chemical components and amino acid content of the wine are about 8%.

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Abstract

The invention discloses a clarifying agent of wild grape wine, and belongs to the technical field of foods. The clarifying agent of the wild grape wine provided by the invention, especially a protease clarifying agent and a compound clarifying agent, has the advantages that the clarifying speed is high, the clarifying effect is good, the wine body is stable, the influence to the main physical and chemical components of the wild grape wine and the content of amino acid is almost neglected, and the clarifying agent can be stored for a long time; the quality of the wild grape wine is improved, and the practice production is instructed.

Description

technical field [0001] The invention relates to a clarifier for mountain wine and belongs to the technical field of food. Background technique [0002] Wine is a healthy drink that is loved by people. Along with the raising of people's living standard, people's drinking habit has taken place very big change, by simple hobby type change promptly requires satisfying hobby, requires again strengthening the body. Among many wines, mountain wine is favored by people because of its pollution-free, unique flavor, rich nutrition, and certain health care functions. The appearance quality of normal wine needs to be characterized by clarification and transparency, so the clarification process in the wine production process is a very important link to ensure the quality of wine. [0003] Clarification refers to the removal of unstable colloidal substances in wine that are prone to denaturation and precipitation and impurities that affect the sensory quality of wine through specific te...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/00C12H1/044C12H1/052C12H1/056
CPCC12G1/00C12H1/0408C12H1/0416C12H1/0424
Inventor 康超罗杨合伍淑婕段振华潘中田李国添李燕朱珊贤
Owner HEZHOU UNIV
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