Method for improving quality of fruit juice or fruit wine

Abstract

The invention discloses a method for improving quality of fruit juice or fruit wine. The method comprises the following steps of performing bitterness removal treatment, brown stain removal treatmentand acid reduction treatment on fruit juice and fruit wine through resins so as to obtain fruit juice or fruit wine after bitterness removal, brown strain removal and acid reduction; enabling bitter substances, brown stain substances, organic acid, all or part of aroma components and fragrance precursor substances namely glucoside to be adsorbed to used resins; performing regeneration on the usedresins under mild conditions, and enabling the resins to be repeatedly used for the bitterness removal treatment, the brown stain removal treatment and the acid reduction treatment on the fruit juiceand the fruit wine; enabling regeneration fluid obtained through the regeneration process to be subjected to pH adjustment, adding an appropriate quantity of glycosidase, and performing hydrolysis for1-5h so as to obtain hydrolysis liquid containing components of aroma components and the like; enabling the hydrolysis liquid to be subjected to pH adjustment and low temperature distillation to obtain fragrance liquid; adding the fragrance liquid to the fruit juice or the fruit wine after bitterness removal, brown strain removal and acid reduction, and then mixing the fruit juice or the fruit wine to which the fragrance liquid is added, with untreated fruit juice or fruit wine so as to obtain the fruit juice or the fruit wine which is rich and full in fragrance, not bitter, free from brown stain and low in total acid content.

Description

technical field

[0001] The invention relates to the technical field of fruit juice / fruit wine food and beverage processing, in particular to a method for debittering, preventing browning and reducing acidity of fruit juices and wines prone to browning. Background technique

[0002] Fruit juice drinks / fruit wines in my country have developed rapidly. With the improvement of raw material cultivation and management, brewing technology and equipment, product quality has gradually improved. The diversity of the environment makes some of the raw materials not mature enough, and the final product has too much organic acid content. For example, the sugar-acid ratio of ice wine in Germany and Canada is about 17, the largest is 25, and the smallest is 15, while the same in my country The sugar-acid ratio of the wine is about 10, which makes the sour taste more obvious when drinking the products in our country, and even a slight bitter taste and browning after long-term storage. In orde...

Examples

Embodiment 1

[0037] Embodiment 1, the method for debittering, anti-browning and acid reduction of dry white wine

[0038] Step (1) Obtaining dry white wine: select white grape raw materials to brew clarified dry white wine;

[0039] Step (2) Resin pretreatment: The pretreatment temperature is controlled above the freezing point of the solution to 25°C; first, take saturated saline with a volume 2-5 times the volume of the resin, soak the resin for 18-24 hours, drain the saline, and use pure Rinse with water until the discharged water has no yellow color; then, soak in 3%-6% hydrochloric acid for 8-12 hours, drain the acid solution, wash with pure water until neutral; then soak in 0.5-5mol / L sodium hydroxide solution 8-12h, drain the lye, wash with pure water until neutral, and make the resin into a hydrogen-oxygen type, wherein the resin is a macroporous weakly basic anion exchange resin;

[0040] Step (3) Debittering, anti-browning and acid-reducing process of resin on dry white wine: pu...

Embodiment 2

[0046] Embodiment 2, the method for debittering, anti-browning and acid reduction of white ice wine

[0047] Step (1) Obtaining white ice wine: select white grape raw materials to brew clarified white ice wine;

[0048] Step (2) resin pretreatment: carry out according to the resin pretreatment process of embodiment 1;

[0049] Step (3) Debittering, anti-browning and acid-reducing process of white ice wine by resin: Add the pretreated resin and evenly disperse it in a small amount of white ice wine, slowly inject white ice wine into it, and evenly disperse the resin, so that The resin fully absorbs bitter substances and browning substances, and performs ion exchange with organic acids; during the treatment process, when the three types of substances in white ice wine, such as bitter substances, browning substances, organic acids and total acids, all meet the requirements, the adsorption and exchange are terminated Process, white ice wine and resin are separated to obtain treat...

Embodiment 3

[0055] Embodiment 3, debittering, anti-browning and acid-reducing methods of white ice grape juice

[0056] Step (1) Obtaining white ice grape juice: selecting white grape raw materials and processing them into clarified white ice grape juice;

[0057] Step (2) resin pretreatment: carry out according to the resin pretreatment process of embodiment 1;

[0058] Step (3) Debittering, anti-browning and acid reduction process of white ice grape juice by resin: put the pretreated resin into white ice grape juice, and evenly disperse the resin in white ice grape juice during the treatment process, so that the resin Fully adsorb bitter substances and browning substances, and conduct ion exchange with organic acids; when the three types of substances such as bitter substances, browning substances and organic acids in white ice grape juice meet the requirements during the treatment process, the adsorption and exchange process is terminated, and the white ice grape juice The ice grape j...

technical field

[0001] The invention relates to the technical field of fruit juice / fruit wine food and beverage processing, in particular to a method for debittering, preventing browning and reducing acidity of fruit juices and wines prone to browning. Background technique

[0002] Fruit juice drinks / fruit wines in my country have developed rapidly. With the improvement of raw material cultivation and management, brewing technology and equipment, product quality has gradually improved. The diversity of the environment makes some of the raw materials not mature enough, and the final product has too much organic acid content. For example, the sugar-acid ratio of ice wine in Germany and Canada is about 17, the largest is 25, and the smallest is 15, while the same in my country The sugar-acid ratio of the wine is about 10, which makes the sour taste more obvious when drinking the products in our country, and even a slight bitter taste and browning after long-term storage. In orde...

Examples

Embodiment 1

[0037] Embodiment 1, the method for debittering, anti-browning and acid reduction of dry white wine

[0038] Step (1) Obtaining dry white wine: select white grape raw materials to brew clarified dry white wine;

[0039] Step (2) Resin pretreatment: The pretreatment temperature is controlled above the freezing point of the solution to 25°C; first, take saturated saline with a volume 2-5 times the volume of the resin, soak the resin for 18-24 hours, drain the saline, and use pure Rinse with water until the discharged water has no yellow color; then, soak in 3%-6% hydrochloric acid for 8-12 hours, drain the acid solution, wash with pure water until neutral; then soak in 0.5-5mol / L sodium hydroxide solution 8-12h, drain the lye, wash with pure water until neutral, and make the resin into a hydrogen-oxygen type, wherein the resin is a macroporous weakly basic anion exchange resin;

[0040] Step (3) Debittering, anti-browning and acid-reducing process of resin on dry white wine: pu...

Embodiment 2

[0046] Embodiment 2, the method for debittering, anti-browning and acid reduction of white ice wine

[0047] Step (1) Obtaining white ice wine: select white grape raw materials to brew clarified white ice wine;

[0048] Step (2) resin pretreatment: carry out according to the resin pretreatment process of embodiment 1;

[0049] Step (3) Debittering, anti-browning and acid-reducing process of white ice wine by resin: Add the pretreated resin and evenly disperse it in a small amount of white ice wine, slowly inject white ice wine into it, and evenly disperse the resin, so that The resin fully absorbs bitter substances and browning substances, and performs ion exchange with organic acids; during the treatment process, when the three types of substances in white ice wine, such as bitter substances, browning substances, organic acids and total acids, all meet the requirements, the adsorption and exchange are terminated Process, white ice wine and resin are separated to obtain treat...

Embodiment 3

[0055] Embodiment 3, debittering, anti-browning and acid-reducing methods of white ice grape juice

[0056] Step (1) Obtaining white ice grape juice: selecting white grape raw materials and processing them into clarified white ice grape juice;

[0057] Step (2) resin pretreatment: carry out according to the resin pretreatment process of embodiment 1;

[0058] Step (3) Debittering, anti-browning and acid reduction process of white ice grape juice by resin: put the pretreated resin into white ice grape juice, and evenly disperse the resin in white ice grape juice during the treatment process, so that the resin Fully adsorb bitter substances and browning substances, and conduct ion exchange with organic acids; when the three types of substances such as bitter substances, browning substances and organic acids in white ice grape juice meet the requirements during the treatment process, the adsorption and exchange process is terminated, and the white ice grape juice The ice grape j...