Method for reducing methanol content in apple fermented wine

A methanol content, cider technology, applied in the field of food processing, can solve the problem of reducing methanol without research, and achieve the effect of reducing pectin decomposition, mellow and soft taste, and balanced taste

Inactive Publication Date: 2020-05-19
SHANDONG AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Bentonite swells after absorbing water and has colloidal properties. It has strong adsorption capacity and is often used as a clarifier, but there is no research on the reduction of methanol

Method used

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  • Method for reducing methanol content in apple fermented wine
  • Method for reducing methanol content in apple fermented wine
  • Method for reducing methanol content in apple fermented wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] 1) Choose healthy apples and squeeze the juice for later use;

[0025] 2) Activation of bentonite: Add hot water at 60°C to the bentonite until the bentonite is submerged, mix well and place at room temperature for 24 hours (record the mass of hot water used and calculate the concentration of bentonite at this time). Dilute the activated bentonite concentration to 5% with the apple juice prepared in step 1) to obtain a bentonite suspension; set aside;

[0026] 3) Add the bentonite suspension diluted to 5% after activation in step 2) into the remaining apple juice prepared in step 1), so that the content of bentonite in the apple juice is 1.5 g / kg, and fully mix;

[0027] 4) Inoculate active dry wine yeast in apple juice according to the ratio of 0.25g / kg, and carry out alcoholic fermentation at 10°C;

[0028] 5) During the fermentation process, the sugar content is measured with a sugar meter, and when the residual sugar reaches the final sugar content to be prepared f...

Embodiment 2

[0031] 1) Choose healthy apples and squeeze the juice for later use;

[0032] 2) Bentonite activation: add 80°C hot water to the bentonite until the bentonite is submerged, mix well and place at room temperature for 24 hours. Dilute the activated bentonite with apple juice to a concentration of 5% suspension, and set aside;

[0033] 3) Add the activated bentonite suspension in the apple juice so that the bentonite content in the apple juice is 2.5g / kg, and mix well;

[0034] 4) Inoculate active dry wine yeast in apple juice according to the ratio of 0.25g / kg, and carry out alcoholic fermentation at 22°C;

[0035] 5) During the fermentation process, the sugar content is measured with a sugar meter, and when the residual sugar reaches the final sugar content to be prepared for cider, the fermentation liquid is immediately cooled to close to the freezing point of the cider, and the yeast is separated;

[0036] 6) aging, clarification, filtration. Filling to obtain finished cid...

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PUM

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Abstract

The invention relates to a method for reducing methanol content in apple fermented wine. The method comprises critical technologies of performing fermentation by using apple juice as a raw material, and at the beginning of the fermentation, reducing pectin content in fermentation liquid; adding bentonite suspending liquid of which the concentration is 5%-10% after activation and dilution to the apple juice, so that the bentonite content in the apple juice is 1.0-5.0g/kg; performing fermentation at 10-22 DEG C, restraining activity of pectinase at low temperature, and reducing pectin disintegration; and after alcoholic fermentation achieves requirements, immediately reducing the temperature of the fermentation liquid to be close to the freezing point of apple wine, and separating yeast andthe like so that the apple fermented wine low in methanol content is prepared. The methanol content in the apple wine prepared by the method is between 1.41mg/L-1.54mg/L which is 68%-71% lower than that of wine liquid which is not treated with bentonite.

Description

technical field [0001] The invention relates to a method for reducing methanol content in apple fermented wine, in particular to a method for preparing apple fermented wine with low methanol content, and belongs to the technical field of food processing. Background technique [0002] Apple wine has the characteristics of strong fruity aroma and rich nutrition, so it is very popular among consumers. At the same time, processing and brewing cider is an important way of apple intensive processing and an important means of solving surplus apples. However, methanol is inevitably produced during the brewing process of this type of fermented wine, because the pectin content in apple raw materials is high. Methanol in cider is mainly formed by the decomposition of pectin in raw materials under the action of pectin methylesterase. Methanol is a neurotoxic substance, which has a special selective effect on the optic nerve and retina, and can cause temporary or permanent visual impai...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/024C12R1/865
CPCC12G3/024
Inventor 杜金华韩迎迎王妍
Owner SHANDONG AGRICULTURAL UNIVERSITY
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