Method for producing yellow water wine mixing liquid by using wine-making yellow water

Abstract

The invention provides a method for producing yellow liquor mixing liquid by utilizing wine-brewing yellow liquor, which belongs to the technical field of wine brewing, and particularly comprises the following steps of: performing acid dissolution, sedimentation, filtration and other pretreatment on the wine-brewing yellow liquor produced by a solid-state fermentation method, filtering once by using a ceramic membrane, and continuously and circularly concentrating for 2-4 times by using an organic membrane to obtain concentrated liquid; if the detection is qualified, the yellow water wine mixing liquid can be added into the white spirit for seasoning the white spirit. Membrane separation, purification and concentration methods are adopted to clarify, separate, purify and concentrate the yellow water, substances such as microbial self-melts, proteins, saccharides and the like in the yellow water are removed, acid flavor substances are enriched, the yellow water liquor blending liquid with good color and rich ester fragrance is developed, the yellow water liquor blending liquid is applied to liquor blending, cyclic utilization of resources can be achieved, and the yellow water liquor blending liquid is suitable for liquor blending. The resource utilization rate is increased, and the overall taste and quality of the Baijiu are improved.

Description

Technical Field

[0001] The invention belongs to the technical field of wine making, and in particular relates to a method for producing yellow water cocktail liquid by utilizing yellow water from wine making. Background Art

[0002] In the process of liquor production, generally speaking, for every 1000kg of Daqu liquor produced, about 300-400kg of yellow water will be produced. The necessity of yellow water reuse is mainly reflected in the following two aspects: the pH value of yellow water is low, the biochemical oxygen demand and chemical oxygen demand are high, and it is difficult to decompose in the natural environment. The direct discharge of untreated yellow water will cause great pollution to the environment; the new national standard redefines solid-state liquor - liquor with inherent style characteristics that does not directly or indirectly add edible alcohol and color, aroma and flavor substances that are not produced by self-fermentation. Yellow water, as a by-product of solid-state fermentation liquor, not only contains a large number of organic compounds and microorganisms, but also is rich in organic acids, esters, aldehydes, alcohols and other substances similar to the flavor components of liquor. These substances are not only the main coordinating components of liquor, but also important flavoring substances. For example, if the acid content in liquor is too little, the sensory tasting will generally show that the wine tastes bland and the aftertaste is short; if the acid content is too high, the wine tastes rough, and even has a sharp sour taste; the right amount of organic acid can make the wine full-bodied, mellow and long-lasting. If the treated yellow water can be used for liquor development and blending, it will not only achieve the recycling of resources and improve resource utilization, but will also greatly help the formation of the flavor of the flavored liquor. Summary of the invention

[0003] The technical problem to be solved by the present invention is to overcome the shortcomings of the prior art and provide a method for producing yellow water cocktail blending liquid using yellow water from winemaking. The yellow water is clarified, separated, purified and concentrated by membrane separation, purification and concentration methods, microbial autolytes, proteins, sugars and other substances in the yellow water are removed, and acidic flavor substances are enriched to develop a yellow water cocktail blending liquid with good color and rich in ester aroma. The yellow water cocktail blending liquid is applied to the blending of white wine, which not only realizes the recycling of resources and improves the utilization rate of resources, but also improves the overall taste and quality of the white wine.

[0004] In order to solve the above technical problems, the present invention provides a method for producing yellow water cocktail liquid using yellow water from winemaking, comprising the following steps:

[0005] (1) Acid dissolution: adding base wine to yellow water to dissolve the acid in the yellow water to obtain a yellow water dilution solution;

[0006] (2) Sedimentation: The yellow water dilution is allowed to settle to remove suspended matter and insoluble impurities, and the supernatant is retained;

[0007] (3) Coarse filtration: Coarsely filter the supernatant to remove larger particles and impurities, and collect the permeate, which is recorded as the coarse filtrate;

[0008] (4) Fine filtration: The supernatant is finely filtered through a fine filtration device, and the permeate is collected and recorded as the fine filtrate;

[0009] (5) Ceramic filtration: The refined filtrate is filtered through a ceramic membrane and the permeate is collected and recorded as the clarified liquid;

[0010] (6) Concentration: The clarified liquid is continuously concentrated through an organic membrane for 2 to 4 times, and the retentate is collected and recorded as the concentrated liquid;

[0011] (7) Testing: The concentrated liquid collected in step (6) is sampled for quality monitoring. The liquid that passes the test is recorded as yellow water cocktail liquid, in which the total acid is ≥ 8 g / L and the soluble solids is ≤ 30 g / L. If the liquid that fails the test is returned to step (5) and step (6), the concentrated liquid is re-filtered and concentrated until it passes the test.

[0012] As a further description of the above technical solution:

[0013] The alcohol content of the base wine is ≥65% vol, and the amount of base wine added is 1.2 to 1.5 times the volume of the yellow water.

[0014] As a further description of the above technical solution:

[0015] In step (5), the pore size of the ceramic membrane is 50 nm, the inlet pressure of the ceramic membrane is 0.2 MPa, the feed temperature is 25° C., and the membrane flux is 1.3 L / min.

[0016] As a further description of the above technical solution:

[0017] In step (6), the pore size of the organic membrane is 50D, the organic membrane inlet pressure is 2.4-3.2 MPa, and the membrane inlet temperature is 28-39°C.

[0018] As a further description of the above technical solution:

[0019] In step (6), the clarified liquid is continuously circulated and concentrated through the organic membrane for 4 times.

[0020] The present invention combines ceramic membrane with organic membrane. Ceramic membrane is an advanced selective tangential flow separation inorganic membrane, which can realize efficient separation and purification of fluid under pressure drive. Through the cross-flow filtration mechanism, the coarse filtrate can flow at a high speed at a specific flow rate on the inner surface of the membrane tube, so that small molecules pass through the microporous membrane in the vertical direction, while macromolecules or solid particles are effectively intercepted, thereby removing macromolecules or solid particles; organic membrane is a membrane element with an asymmetric microporous structure, which can filter a mixture of molecules of different particle sizes at the molecular level to realize selective separation. The pressure and flow are provided by the material pump. The material flows at high speed on the membrane surface with sufficient pressure; the material is dynamically cross-flow filtered on the membrane surface, and the separation of substances is achieved through the membrane's own asymmetric microporous membrane layer, so that materials such as proteins, reducing sugars, and bacteria are retained by the membrane, and organic acids, alcohols, and aldehydes pass through the membrane layer. After filtration, the concentrated protein liquid flows back to the material tank for continuous circulation filtration, and the material concentration in the membrane group and the circulation tank is balanced. During production, the liquid is continuously replenished to maintain the stability of the material level in the circulation tank to prevent excessive concentration of the material from causing a rapid drop in flux or rapid contamination of the membrane surface, so as to perform continuous filtration until the process requirements are met. Organic membranes have higher filtration accuracy than ceramic membranes and can effectively remove microorganisms and smaller particles.

[0021] The method for producing yellow water cocktail liquid using yellow water from winemaking of the present invention uses membrane separation technology to clarify, purify and concentrate the yellow water through precise control of the yellow water usage and membrane pore size, removes impurities such as protein and sugar therein, and enriches flavor substances such as organic acids and esters, so as to develop a yellow water concentrate with good color and rich in ester aroma. The total acid of the yellow water concentrate is ≥8g / L, the acid loss rate is about 30%, and the soluble solids are ≤30g / L, thereby achieving precise control of the acidity and solids in the yellow water cocktail liquid, solving the problem of reducing the solid content of the yellow water cocktail liquid while maintaining a relatively high natural acidity, and using it for blending white wine to achieve the purpose of acid supplementation and improve the flavor and quality of the flavored wine.

[0022] In summary, due to the adoption of the above technical solution, the beneficial effects of the present invention are:

[0023] 1. By effectively utilizing yellow water, wastewater discharge is reduced, the sewage treatment pressure of enterprises is reduced, and it helps protect the ecological environment;

[0024] 2. The yellow water that was originally treated as waste is converted into valuable yellow water cocktail liquid and used in liquor flavoring, which realizes the recycling of resources, improves resource utilization, reduces the cost of sewage treatment, and reduces the cost of raw material procurement through internal resource conversion.

[0025] 3. The application of yellow water cocktail liquid improves the overall taste and quality of liquor and enhances the market competitiveness of the product. BRIEF DESCRIPTION OF THE DRAWINGS

[0026] Figure 1 The following are examples of the appearance of each liquid. DETAILED DESCRIPTION

[0027] The present invention will be further described below in conjunction with the accompanying drawings and specific embodiments.

[0028] The ceramic membrane used in this example is the BNCM7-2-A ceramic membrane filtration system produced by Shandong Bona Biotechnology Group Co., Ltd., with a filtration accuracy of 50nm, combined with PID automatic control and over-temperature and over-pressure protection functions to ensure the safety and stability of the operation. The organic membrane used is the BNNF804-2-SAE organic membrane system produced by Shandong Bona Biotechnology Group Co., Ltd., which includes 2 membrane components in series design, with a total of 4 organic membrane elements, the filtration accuracy of the organic membrane element is 50D, and the filtration area is not less than 100m 2 The equipment material contact pipeline is made of SUS316L stainless steel, which is clean, sanitary, safe and reliable.

[0029] Embodiment 1:

[0030] The method for producing yellow water cocktail liquid using yellow water from brewing provided in this embodiment comprises the following steps:

[0031] (1) Acid dissolution: add more than 65% vol of base wine to yellow water at a volume ratio of 1:1.2, stir, and dissolve the acid in the yellow water in the base wine to obtain a yellow water dilution solution;

[0032] (2) Sedimentation: The yellow water dilution is allowed to settle to remove suspended matter and insoluble impurities, and the supernatant is retained;

[0033] (3) Coarse filtration: Use the Y filter on the parallel pipeline of the raw liquid pipe to perform preliminary filtration on the supernatant to remove larger particles and impurities, and collect the permeate, which is recorded as the coarse filtrate;

[0034] (4) Fine filtration: The coarse filtrate is finely filtered through a fine filtration device, and the permeate is collected and recorded as the fine filtrate. The purpose of fine filtration is to remove fine particles and impurities, improve the purity of the liquid, and achieve the purpose of preliminary blood sugar reduction; the total acid content in the fine filtrate is 10.91 g / L, and the fixed matter content is 42.78 g / L;

[0035] (5) Ceramic filtration: Filter the refined filtrate once through a 50 nm ceramic membrane and collect the permeate, which is light yellow and clear. Figure 1 (b) is shown as the clear solution, the total acid content of the clear solution is 9.04 g / L, and the solid content is 28.03 g / L; the retentate is collected, and the retentate is slightly turbid, such as Figure 1 (a) is shown, which is recorded as the clarified residual liquid;

[0036] (6) Concentration: The clarified liquid was concentrated twice by continuous circulation through a 50 Da organic membrane, and the permeate was collected and recorded as the concentrated permeate; the retentate was collected and recorded as the secondary concentrated liquid. Figure 1 As shown in (e), after the second concentrated solution was diluted 10 times, the pH value was 4.61. After the second concentrated solution was placed for 18 hours, white flocs precipitated at the bottom. After being placed for 3 days, the white flocs turned gray.

[0037] (7) Testing: Samples were taken from the secondary concentrates and sent to the laboratory for quality testing. The test results showed that the total acid content in the secondary concentrates was 8.194 g / L and the solid content was 20.272 g / L. The product does not currently meet the relevant standards and requirements and cannot be directly used as yellow water cocktail liquid.

[0038] Embodiment 2:

[0039] (1) Acid dissolution: add more than 65% vol of base wine to yellow water at a volume ratio of 1:1.2, stir, and dissolve the acid in the yellow water in the base wine to obtain a yellow water dilution solution;

[0040] (2) Sedimentation: The yellow water dilution is allowed to settle to remove suspended matter and insoluble impurities, and the supernatant is retained;

[0041] (3) Coarse filtration: Use the Y filter on the parallel pipeline of the raw liquid pipe to perform preliminary filtration on the supernatant to remove larger particles and impurities, and collect the permeate, which is recorded as the coarse filtrate;

[0042] (4) Fine filtration: The coarse filtrate is finely filtered through a fine filtration device, and the permeate is collected and recorded as the fine filtrate. The purpose of fine filtration is to remove fine particles and impurities, improve the purity of the liquid, and achieve the purpose of preliminary blood sugar reduction; the total acid content in the fine filtrate is 12.04 g / L, and the fixed matter content is 45.98 g / L;

[0043] (5) Ceramic filtration: The refined filtrate was filtered once through a 50 nm ceramic membrane, and the permeate was collected. The permeate was light yellow and clear, and was recorded as the clarified liquid. The total acid content of the clarified liquid was 8.91 g / L, and the solid content was 29.04 g / L. The retentate was collected. The retentate was slightly turbid and was recorded as the clarified residual liquid.

[0044] (6) Concentration: The clarified liquid was concentrated by continuous circulation for 3 times through a 50Da organic membrane, and the permeate was collected. The permeate was basically colorless, such as Figure 1 (f) is shown as the concentrated permeate; the retentate is collected and recorded as the 3rd concentrated solution. Figure 1 (d)

[0045] (7) Testing: Samples were taken from the three concentrates and sent to the laboratory for quality testing. The test results showed that the total acid content of the three concentrates was 8.118 g / L and the solid content was 19.406 g / L. The product met the relevant standards and requirements and could be directly used as yellow water cocktail liquid.

[0046] Embodiment three:

[0047] (1) Acid dissolution: add more than 65% vol of base wine to yellow water at a volume ratio of 1:1.2, stir, and dissolve the acid in the yellow water in the base wine to obtain a yellow water dilution solution;

[0048] (2) Sedimentation: The yellow water dilution is allowed to settle to remove suspended matter and insoluble impurities, and the supernatant is retained;

[0049] (3) Coarse filtration: Use the Y filter on the parallel pipeline of the raw liquid pipe to perform preliminary filtration on the supernatant to remove larger particles and impurities, and collect the permeate, which is recorded as the coarse filtrate;

[0050] (4) Fine filtration: The coarse filtrate is finely filtered through a fine filtration device, and the permeate is collected and recorded as the fine filtrate. The purpose of fine filtration is to remove fine particles and impurities, improve the purity of the liquid, and achieve the purpose of preliminary blood sugar reduction; the total acid content in the fine filtrate is 11.32 g / L, and the fixed matter content is 42.32 g / L;

[0051] (5) Ceramic filtration: The refined filtrate was filtered once through a 50 nm ceramic membrane, and the permeate was collected. The permeate was light yellow and clear, and was recorded as the clarified liquid. The total acid content of the clarified liquid was 9.97 g / L, and the solid content was 31.14 g / L. The retentate was collected. The retentate was slightly turbid and was recorded as the clarified residual liquid.

[0052] (6) Concentration: The clarified liquid was concentrated by continuous circulation through a 50Da organic membrane for 4 times, and the permeate was collected. The permeate was basically colorless, such as Figure 1 (g) is shown as the concentrated permeate; the retentate is collected and recorded as the 4th concentrated solution. Figure 1 (c)

[0053] (7) Testing: Samples were taken from the four concentrates and sent to the laboratory for quality testing. The test results showed that the total acid content in the four concentrates was 7.969 g / L and the solid content was 17.006 g / L. The products met the relevant standards and requirements and could be directly used as yellow water cocktail liquid.

[0054] Embodiment 4:

[0055] The above four concentrates were added to white wine as yellow water cocktail liquid for flavoring, and 10 tasters were invited to comment on the color, aroma and taste of the yellow water flavored wine. The sensory tasting results are shown in Table 1. According to the data, it can be seen that the result of the sensory evaluation showed "no difference in taste", which means that when conducting sensory evaluation, the addition of well-treated yellow water has a good effect on the taste difference of the wine; secondly, the addition of yellow water is beneficial to the acidification of the wine, and the solids are also within the internal control standard, indicating that the application of yellow water flavored wine improves the overall taste and quality of white wine.

[0056] Table 1: Quality test results of flavored liquor with yellow water added

[0057]

[0058]

[0059] The above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit them. A person skilled in the art should understand that the technical solutions described in the above embodiments may still be modified, or some of the technical features may be replaced by equivalents. However, these modifications or replacements will not cause the essence of the corresponding technical solutions to deviate from the protection scope of the present invention.

Claims

1. A method for producing yellow water cocktail using yellow water from wine making, characterized in that: The following steps are involved: (1) Acid dissolution: add base wine to yellow water to obtain yellow water dilution; (2) Precipitation: Let the yellow water dilution stand to settle and keep the supernatant; (3) Coarse filtration: Coarsely filter the supernatant and collect the permeate, which is recorded as the coarse filtrate; (4) Fine filtration: The supernatant is finely filtered through a fine filtration device, and the permeate is collected and recorded as the fine filtrate; (5) Ceramic membrane filtration: The refined filtrate is filtered through a ceramic membrane and the permeate is collected and recorded as the clarified liquid; (6) Concentration: The clarified liquid is continuously concentrated through an organic membrane for 2 to 4 times, and the retentate is collected and recorded as the concentrated liquid; (7) Testing: The concentrated liquid collected in step (6) is sampled for quality monitoring. The liquid that passes the test is recorded as yellow water cocktail liquid, in which the total acid is ≥ 8 g / L and the soluble solids is ≤ 30 g / L. If the liquid that fails the test is returned to step (5) and step (6), the concentrated liquid is re-filtered and concentrated until it passes the test.

2. The method for producing yellow water cocktail using yellow water from wine making as claimed in claim 1, characterized in that: The alcohol content of the base wine is ≥ 65% vol.

3. The method for producing yellow water cocktail using yellow water from wine making as claimed in claim 2, characterized in that: The amount of base wine added is 1.2 to 1.5 times the volume of yellow water.

4. The method for producing yellow water cocktail using yellow water from brewing as claimed in any one of claims 1 to 3, characterized in that: The pore size of the ceramic membrane in step (5) is 50 nm.

5. The method for producing yellow water cocktail using yellow water from wine making as claimed in claim 4, characterized in that: In step (5), the inlet pressure of the ceramic membrane is 0.2 MPa, the feed temperature is 25° C., and the membrane flux is 1.3 L / min.

6. The method for producing yellow water cocktail using yellow water from brewing as claimed in any one of claims 1 to 3, characterized in that: The pore size of the organic membrane in step (6) is 50D.

7. The method for producing yellow water cocktail using yellow water from wine making as claimed in claim 6, characterized in that: In step (6), the organic membrane inlet pressure is 2.4-3.2 MPa, and the membrane inlet temperature is 28-39°C.

8. The method for producing yellow water cocktail using yellow water from brewing as claimed in any one of claims 1 to 3, characterized in that: In step (6), the clarified liquid is continuously circulated and concentrated through the organic membrane for 4 times.

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