Method for reducing content of higher alcohols in yellow wine

A technology with middle and high alcohol content, applied in the field of winemaking, can solve the problems of affecting fermentation performance, reducing rice wine, low alcohol content, etc., and achieve the effect of simple treatment method.

Active Publication Date: 2021-07-16
ZHEJIANG SHUREN UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] At present, there are reports of reducing the content of higher alcohols in rice wine by strain modification or adding ammonia salt, but the strain modification will affect the fermentation performance, and the brewed rice wine has low alcohol content and high total acidity, and the addition of ammonia salt will cause carbamic acid The content of ethyl ester increases, and the national standard of rice wine does not allow the addition

Method used

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  • Method for reducing content of higher alcohols in yellow wine
  • Method for reducing content of higher alcohols in yellow wine

Examples

Experimental program
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Effect test

Embodiment 1

[0027] (1) Sweat wine redistillation: Dilute the sweat wine with an alcohol content of about 65% vol to 45% vol, add it to the still pot for re-distillation, use indirect steam heating for distillation, and cut off the head of 100kg of 45% vol sweat wine After 20kg, extract the 50kg redistilled sweat wine in the middle section for subsequent use.

[0028] (2) Blending: blending yellow rice wine raw wine with the redistilled perspiration wine with low and higher alcohol obtained in step (1), the alcohol content of the raw wine before blending is 18.5% vol, and the alcohol content of the raw wine after blending is 21.1% vol; Semi-finished rice wine without decoction obtained after the rice wine mash fermentation is completed and the distiller's grains are removed by pressing.

[0029] (3) Fried wine: heat the blended raw wine to 90-92°C and put it into a buffer tank.

[0030] (4) Decompression and volatilization: when the hot wine enters the buffer tank, open the first valve an...

Embodiment 2

[0039] (1) Sweat wine redistillation: Dilute the sweat wine with an alcohol content of about 65% vol to 45% vol with water, add it to the still pot for re-distillation, use indirect steam heating for distillation, and cut off the head of 20kg of 100kg of 45% vol sweat wine Finally, extract the middle section 50kg redistilled sweat wine for subsequent use.

[0040] (2) Blending: blending raw wine with the low-grade alcohol redistilled sweat wine obtained in step (1), the alcohol content of the raw wine before blending is 18.3% vol, and the alcohol content of the raw wine after blending is 21.2% vol; the raw wine refers to rice wine mash Semi-finished rice wine without decoction obtained by pressing to remove distiller's grains after fermentation.

[0041] (3) Fried wine: heat the blended raw wine to 90-92°C and put it into a buffer tank.

[0042] (4) Decompression and volatilization: when the hot wine enters the buffer tank, open the first valve and close the second valve. Whe...

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Abstract

The invention discloses a method for reducing the content of higher alcohols in yellow wine, and belongs to the technical field of wine brewing. Through decompression volatilization, the volatilization amount of the higher alcohols is greatly increased, and the total amount of the higher alcohols in the Shaoxing rice wine can be greatly reduced. In addition, the yellow wine fermentation process is not changed, the treatment method is simple and convenient, and the physical and chemical indexes and flavor of the treated yellow wine are almost kept unchanged.

Description

technical field [0001] The invention relates to a method for reducing the content of higher alcohols in yellow rice wine, belonging to the technical field of wine making. Background technique [0002] Yellow rice wine is a special product of our country and one of the three ancient fermented wines in the world. It enjoys the reputation of "national wine". Yellow rice wine conforms to the consumption trend of low alcohol, nutrition and health care in today's wine market, and is very popular among consumers. However, the "topping" of yellow rice wine is also a problem that consumers often report, which has a negative impact on the consumption of rice wine. Relevant studies have shown that higher alcohols are the main substances that cause yellow rice wine to get on top. [0003] At present, there are reports of reducing the content of higher alcohols in rice wine by strain modification or adding ammonia salt, but the strain modification will affect the fermentation performanc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04C12H1/18C12H3/02
CPCC12G3/04C12H1/18C12H3/02
Inventor 谢广发李国龙金建明严小平范国光傅祖康周建弟
Owner ZHEJIANG SHUREN UNIV
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