Method for removing bitter taste of high-degree corn wine after lowering its alcohol content

A technology for corn wine and high-grade wine, which is applied in the field of removing bitterness after the high-grade wine is lowered, and achieves the effects of low price, improved enterprise benefit, and increased wine aroma.

Inactive Publication Date: 2003-03-26
董少昌
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This kind of coordination can be achieved in the production process of general solid-state traditional fermented corn wine

Method used

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Examples

Experimental program
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Effect test

Embodiment Construction

[0009] specific implementation plan

[0010] Use high-grade corn original wine as the wine base, add water or tail wine with low alcohol content to the high-grade wine to reduce the temperature to 27-42°, rebuild the balance after reducing the temperature, and improve the quality of the wine body; After removing turbidity (filtering), add a bittering agent, which is acetic acid or citric acid, or a mixture of the two.

[0011] If mixed use of acetic acid and citric acid, the ratio is acetic acid: citric acid = 2: 1 (weight ratio, purity in terms of analytical purity). When in use, the solid citric acid is dissolved in water to make a 20% (percentage by weight) aqueous solution and then miscible with the corresponding proportion of acetic acid. When used alone, citric acid can be added in solid state or in aqueous solution of any concentration; acetic acid can be added in liquid of any concentration.

[0012] The amount of bittering agent should be determined by pre-adjusting...

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PUM

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Abstract

The invention is a method for eliminating the bitterness generated after reducing the degree is high-degree corn wine. It pours water or wine which has little alcohol into the corn wine, then the bitterness eliminating agent is put into the wine, then it starts to clarify; or adds the bitterness eliminating agent after clarifying, then blending. The invention has no harm to heath and enhances the quality of product and the benefit of corporation.

Description

technical field [0001] The invention relates to a preparation method of edible wine, in particular to a method for removing the bitterness of high-alcohol wine after its concentration is reduced. Background technique [0002] At present, China's traditional liquor consumption is developing in the direction of low health care. Producing high-quality and cheap low-alcohol liquor is the key to whether liquor enterprises can gain a foothold. However, in the process of producing low-alcohol liquor with high-quality high-alcohol corn (bread) wine, its micro-flour balance will be destroyed and unacceptable bitterness will be produced, resulting in low-alcohol corn wine products being unable to enter the market. . And liquor removing bitterness has been applied as a kind of technology of improving liquor quality defect. However, the first mechanism of removing bitterness is to oxidize and remove bitter substances in wine with oxidant (potassium permanganate), and the second is to...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/08C12H1/14
Inventor 董少昌
Owner 董少昌
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