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Acidity reducing method of Vatica mangachapoi Blanco wine

A green plum wine and acid-reducing technology, which is applied in the field of wine making, can solve the problems of great negative impact on the quality of fruit wine, reduce the tartaric acid content of fruit wine, and harsh conditions, etc., to achieve rich and pleasant green plum fruit aroma and wine aroma, soft and pure taste, and wine body golden effect

Inactive Publication Date: 2018-01-09
GUANGXI YUNHENG WINERY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Biological acid reduction uses microorganisms to decompose fruit acids, the operation is cumbersome, the conditions are harsh, and it is greatly restricted
Physical acid reduction uses anion exchange resin to adsorb fruit acid, which is not only time-consuming, but also inevitably absorbs the aroma of fruit wine, resulting in a large loss and affecting the flavor of green plum wine
The chemical acid reduction is mainly to add chemical reagents to reduce the tartaric acid content in the fruit wine. If the amount used exceeds a certain range, it will affect the taste, color and aroma of the fruit wine. The metal ions brought in will easily cause the instability of the wine body and affect the quality of the fruit wine. great negative impact

Method used

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  • Acidity reducing method of Vatica mangachapoi Blanco wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] 1) remove the core of fresh greengage, crush it, add pectinase of 0.02% by weight of greengage and cellulase of 0.04% by weight of greengage, enzymolyze at 30° C. for 4 hours, and filter to obtain greengage juice;

[0021] 2) Add 0.01% xylitol by weight to the green plum juice, drop it to 1°C with a cooling rate of 5°C / 30min, stir the green plum juice during the cooling process, and the stirring speed is 1000r / min; after cooling, Stop stirring, keep the temperature for 1h, filter, and get the filtrate for subsequent use; measure the titration acid (calculated as tartaric acid) in the filtrate to be 5.8g / L;

[0022] 3) adding sugar to the filtrate to adjust the sugar content to 16°Bx, inoculating 8% yeast by weight of the filtrate, and fermenting at 20°C for 6 days to obtain raw wine;

[0023] 4) adding diatomaceous earth to the original wine for clarification, standing for 5 days, taking the clarified solution, aging at room temperature for 3 months, and sterilizing, wh...

Embodiment 2

[0026] 1) remove the core of fresh greengage, crush it, add pectinase of 0.05% by weight of greengage and cellulase of 0.06% by weight of greengage, enzymolyze at 40° C. for 6 hours, and filter to obtain greengage juice;

[0027] 2) Add 0.1% xylitol by weight to the green plum juice, drop it to 2°C at a cooling rate of 10°C / 30min, stir the green plum juice during the cooling process, and the stirring speed is 2000r / min; after cooling, Stop stirring, keep warm for 2h, filter, and get the filtrate for subsequent use; measure the titration acid (calculated as tartaric acid) in the filtrate to be 5.1g / L;

[0028] 3) adding sugar to the filtrate to adjust the sugar content to 20°Bx, inoculating 12% yeast by weight of the filtrate, and fermenting at 25°C for 8 days to obtain raw wine;

[0029] 4) adding diatomaceous earth to the original wine for clarification, standing for 8 days, taking the clarified solution, aging it at room temperature for 6 months, and sterilizing it, which is...

Embodiment 3

[0032] 1) remove the core of fresh greengage, crush it, add pectinase of 0.04% by weight of greengage and cellulase of 0.05% by weight of greengage, enzymolyze at 35° C. for 5 hours, and filter to obtain greengage juice;

[0033] 2) Add 0.05% xylitol by weight to the green plum juice, drop it to 1.5°C at a cooling rate of 8°C / 30min, stir the green plum juice during the cooling process, and the stirring speed is 1800r / min; after cooling, Stop stirring, insulate and stand for 1.5h, filter, and get the filtrate for subsequent use; measure the titration acid (calculated as tartaric acid) in the filtrate to be 5.2g / L;

[0034] 3) adding sugar to the filtrate to adjust the sugar content to 18 ° Bx, inoculating 10% yeast by weight of the filtrate, and fermenting at 22 ° C for 7 days to obtain raw wine;

[0035] 4) adding diatomaceous earth to the original wine for clarification, standing for 6 days, taking the clarified solution, aging at room temperature for 5 months, and sterilizin...

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Abstract

The invention discloses an acidity reducing method of Vatica mangachapoi Blanco wine. The acidity reducing method comprises following steps: 1, Vatica mangachapoi Blanco fruits are subjected to kernelremoving and smashing, pectase and cellulase are added for enzymatic hydrolysis, and an obtained product is filtered so as to obtain Vatica mangachapoi Blanco juice; 2, 0.01 to 0.1wt% of xylitol is added into the Vatica mangachapoi Blanco juice, an obtained mixture is cooled to 1 to 2 DEG C at a temperature reducing speed of 5 to 10DEG C / 30min with stirring at a stirring speed of 1000 to 2000r / min, after cooling, stirring is stopped, the mixture is allowed to stand at the constant temperature for 1 to 2h, and is filtered, and an obtained filtrate is collected for further processing; 3, the sugar degree of the filtrate is adjusted to 16 to 20 DEG Bx, the filtrate is inoculated with saccharomycetes, and is subjected to fermentation so as to obtain a raw wine; and 4, the raw wine is subjected to clarification and aging so as to obtain Vatica mangachapoi Blanco wine. The content of tartaric acid and the content of malic acid in the Vatica mangachapoi Blanco wine are reduced effectively, and the obtained Vatica mangachapoi Blanco wine is soft in liquor body, mellow and thick in mouthfeel, and harmonious in fragrance.

Description

technical field [0001] The invention belongs to the technical field of brewing, and in particular relates to a process for reducing acidity of green plum wine. Background technique [0002] Green plum, also known as plum fruit and sour plum, grows in subtropical regions with wet summer and dry winter, and is native to China. It has a cultivation history of more than 3,000 years. At present, the green plum cultivation area in my country exceeds 1 million mu, mainly distributed in Guangdong, Guangxi, Fujian, Jiangsu and Zhejiang. The green plum pulp has a mellow aroma, sour and sweet, and has the characteristics of both medicine and food. Green plums are rich in organic acids, mainly including citric acid, malic acid, tannic acid, picric acid, succinic acid, tartaric acid, etc. It is a typical alkaline food and can effectively regulate the acid-base balance in the human body. In addition, green plum also contains resveratrol, terpenoids, sterols and amino acids and other nut...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 王海东
Owner GUANGXI YUNHENG WINERY
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