Fruit wine filtration technology

A fruit wine and process technology, applied in the field of fruit wine filtration technology, can solve the problems of poor impurity removal effect, dilute fruit wine flavor, unstable wine body, etc., and achieve the effects of preventing lightening, unique flavor and excellent quality.

Active Publication Date: 2019-02-01
广西德保新贝侬酒厂有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, since fruit wine is a turbid system, it is difficult to obtain a stable wine body through direct filtration, and fruit wine has the following problems when using conventional clarifiers due to its high content of pectin and protein: the amount of use is small, and the quality of the fruit wine can be maintained. Flavor, but the impurity removal effect is poor, the wine body is unstable, and a large amount can be used to obtain a stable and clear wine body, but it will dilute the unique flavor of fruit wine, resulting in a decrease in quality

Method used

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Embodiment 1

[0017] This embodiment is a kind of filtration process of fruit wine. First, add pectinase with a weight of 0.01‰ of the fruit wine to the fruit wine, the enzyme activity is 300U / g, and let it stand at a constant temperature for 1 hour at 35° C., inactivate the enzyme activity in a boiling water bath, and cool it. Then add the protease with the weight of 0.005‰ of the fruit wine, the enzyme activity is 200U / g, let it stand at a constant temperature at 45°C for 1h, inactivate the enzyme activity in a boiling water bath, cool, then add the orange peel adsorbent, the addition amount is 1g / L, shake 20min, let stand at 5°C for 1 day, centrifuge at 2000r / min for 15min to remove the precipitate, and finally filter the upper liquor with a microporous membrane with a pore size of 0.2μm to obtain a stable and clear fruit wine.

[0018] The preparation method of the orange peel adsorbent is as follows: put the citrus peel in a retort and carbonize it at 300° C. for 30 minutes, cool to obt...

Embodiment 2

[0021] In this embodiment, a kind of filtration process of fruit wine, firstly add pectinase with the weight of 0.03‰ of the fruit wine to the fruit wine, the enzyme activity is 400U / g, let it stand at a constant temperature at 45°C for 3 hours, inactivate the enzyme activity in a boiling water bath, cool, Then add protease with the weight of 0.02‰ of the fruit wine, the enzyme activity is 300U / g, let it stand at a constant temperature at 55°C for 2h, inactivate the enzyme activity in a boiling water bath, cool, then add orange peel adsorbent, the addition amount is 2g / L, shake After 30 minutes, stand at 15°C for 2 days, centrifuge at 3000r / min for 25 minutes to remove the precipitate, and finally filter the upper liquor with a microporous membrane with a pore size of 0.4μm to obtain a stable and clear fruit wine.

[0022] The preparation method of the orange peel adsorbent is as follows: put the citrus peel into a retort and carbonize at 400° C. for 50 minutes, cool to obtain ...

Embodiment 3

[0025] This embodiment is a kind of filtration process of fruit wine. First, add pectinase with a weight of 0.02‰ of the fruit wine to the fruit wine, the enzyme activity is 350U / g, and stand at a constant temperature at 40°C for 2h, inactivate the enzyme activity in a boiling water bath, and cool. Then add the protease with the weight of 0.01‰ of the fruit wine, the enzyme activity is 240U / g, stand at a constant temperature at 50°C for 1.5h, inactivate the enzyme activity in a boiling water bath, cool, then add orange peel adsorbent, the addition amount is 1.5g / L , shake for 25 minutes, stand at 8°C for 1.5 days, centrifuge at 2800r / min for 20 minutes to remove the precipitate, and finally filter the upper liquor with a microporous membrane with a pore size of 0.3μm to obtain a stable and clear fruit wine.

[0026] The preparation method of the orange peel adsorbent is as follows: put the citrus peel in a retort and carbonize it at 350° C. for 40 minutes, cool to obtain the or...

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Abstract

Relating to the technical field of fruit wine processing, the invention discloses a fruit wine filtration technology. The filtration technology includes: firstly, adding pectinase into fruit wine fortreatment, then adding protease for treatment, then adding an orange peel adsorbent, conducting standing and centrifugation, removing the precipitate, and finally filtering the upper liquor with a microporous filter membrane, thus obtaining the product. The preparation method of orange peel adsorbent includes: putting the orange peel into a retort for charring to obtain charred orange peel, addingthe charred orange peel into a sodium hydroxide solution and performing heating treatment, conducting washing and pumping filtration, then performing drying, and then conducting soaking in an orangepeel extract solution, and carrying out drying and crushing. The technology provided by the invention not only can effectively remove impurities from fruit wine, but also can reduce the loss of flavorsubstances, and maintains the unique flavor of fruit wine.

Description

【Technical field】 [0001] The invention relates to the technical field of fruit wine processing, in particular to a filtering process of fruit wine. 【Background technique】 [0002] Fruit wine is wine with the flavor of fruit, which is mainly made by fermenting or soaking fruit. It is rich in nutrition and has great health benefits, and is deeply loved by the public. Compared with white wine, newly brewed fruit wine is a colloidal solution with high content of alkaloids, pectin, pigments, polysaccharides, proteins, polyphenols and other substances. If it is not clarified, it will easily appear during storage. Browning, loss of light, turbidity, precipitation and other adverse phenomena. [0003] At present, fruit wine clarification methods mainly adopt direct filtration, or use clarifiers such as bentonite, diatomaceous earth, gelatin, and chitosan to process. However, since fruit wine is a turbid system, it is difficult to obtain a stable wine body through direct filtration...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12H1/15C12H1/044C12H1/07
CPCC12H1/003C12H1/0408C12H1/063
Inventor 杨维特
Owner 广西德保新贝侬酒厂有限公司
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