Method for clarifying and decolorizing fruit wine

Abstract

The invention provides a clarifying and decoloring method for fruit wine, and belongs to the technical field of wine production. According to the application of the rice in clarifying and decoloring the fruit wine, the rice is prepared into dry rice grains with the water content of 14-16%, and the rice grains can be used as a safe and effective clarifying agent for clarifying and decoloring the fruit wine. The invention further provides a clarifying and decoloring method of the fruit wine, which comprises the following steps: adding the dried rice grains into the fruit wine, sealing, and clarifying and decoloring; and after clarification and decoloration, standing the wine liquid, and separating the clarified and decolorized wine liquid. The method is simple, safe and low in cost, and not only has a good clarification effect, but also has a remarkable decolorization effect.

Description

Technical Field

[0001] The invention belongs to the technical field of wine production, and particularly relates to a method for clarifying and decolorizing fruit wine. Background Art

[0002] Fruit wine is a variety of low-alcohol beverage wines (NY / T 1508-2007) made from fresh fruit or fruit juice, which is fully or partially fermented and has an alcohol content of 7% to 18% by volume. On the basis of fruit wine, it can also be further processed into fruit brandy through distillation and aging. Compared with other alcoholic beverages, fruit wine is rich in nutrition and contains a variety of sugars, organic acids, aromatic esters, vitamins, amino acids and minerals. Regular and appropriate drinking can provide nutrients for the human body and is beneficial to health. It also has the effects of preventing and treating cardiovascular diseases, antibacterial and anti-atherosclerosis. Different types of fruit wine have unique charm in color, aroma and taste, which can meet the drinking enjoyment of different consumers. In addition, the production of fruit wine, especially the production of fruit brandy, can realize the comprehensive utilization of defective fruit and peel residue, extend the industrial chain, and realize the quality and efficiency improvement of the fruit industry, which has broad development prospects. However, no matter what kind of finished fruit wine, clarity, transparency, crystal clear, no turbidity and precipitation are the most basic requirements. In addition, most fruit wines are also required to be light in color. For example, white wine requires the color to be nearly colorless or slightly yellow, light yellow, straw yellow, golden yellow, etc. The color requirements of apricot wine, pear wine, apple wine and other fruit wines are light yellow to golden yellow. In the processing of fruit wine, many reasons can cause the turbidity of fruit wine and the deepening of the color of fruit wine, such as the influence of the raw material's own components (such as high content of pigments and phenolic substances), enzyme browning caused by high oxidase activity, failure to separate the wine from the skin residue in time, long-term contact between the wine and the air, untimely addition of sulfur dioxide or insufficient addition, long storage in new oak barrels or barrels, etc. In order to obtain good quality of fruit wine appearance, clarification and decolorization become key processes in fruit wine processing.

[0003] At present, the commonly used clarification treatment methods for fruit wine are: natural sedimentation, low temperature treatment, filtration, centrifugal separation, clarifiers, etc. Except for some clarifiers, such as gelatin, PVPP, etc., which have a certain decolorization effect, these clarification treatments basically have no decolorization effect. Animal colloids are also one of the commonly used clarification materials, but animal colloids (such as gelatin, fish glue, etc.) have potential safety hazards. In addition, the flocculants of animal colloids have a small specific gravity and a slow sinking speed. After use, the volume of the wine lees is large, there are many wine muds, and it is easy to adhere to the inner wall of the container. The most commonly used technical measure to control the darkening of wine color in fruit wine production is to add sulfur dioxide. For example, before the wine is fermented, the SO 2 The concentration should reach 30-50 mg / L, white wine SO 2 The concentration should reach 40-60 mg / L. During storage and aging, the free SO in red wine 2The concentration should reach 20-30 mg / L. The free SO in dry white wine 2 The concentration should reach 30-40 mg / L. The International Organization of Vine and Wine (OIV, 2006) defines SO in wine as 2 The content is limited, and the total SO 2 The upper limit of total SO2 in white wine is 150 mg / L. 2 The upper limit is 200 mg / L. Some special sweet white wines have a total SO 2 The upper limit is 400 mg / L. It can be seen that in order to obtain a lighter color for wine, especially white wine, the main method is to increase SO 2 However, from the perspective of food safety, SO 2 It is an ingredient that is harmful to human health. 2 The color of the fruit wine is guaranteed by increasing the amount of addition, but at the expense of the safety of the fruit wine. Therefore, finding a natural, safe, clarifying, and especially decolorizing method has become a very meaningful research and development direction for improving the quality and safety of fruit wine. Summary of the invention

[0004] In order to solve the problems existing in the prior art, the purpose of the present invention is to provide an application of rice in the clarification and decolorization of fruit wine, wherein the rice is made into dry rice grains with a moisture content of 14-16%.

[0005] The present invention also aims to provide a method for clarifying and decolorizing fruit wine, which is simple, safe, and low in cost and has not only a good clarifying effect but also a significant decolorizing effect.

[0006] In order to achieve the above-mentioned object of the invention, the present invention provides the following technical solutions:

[0007] The invention provides application of rice in clarifying and decolorizing fruit wine. The rice is made into dry rice grains, and the moisture content of the dry rice grains is 14-16%.

[0008] Preferably, the method for preparing the dried rice grains comprises the following steps: washing and steaming the rice to make the rice; and drying and rubbing the rice after refrigeration to obtain the dried rice grains.

[0009] Preferably, the washing is performed 2 to 3 times.

[0010] Preferably, the refrigeration temperature is 0-10°C and the time is 2-5 days.

[0011] Preferably, the rice is indica rice and / or japonica rice.

[0012] The present invention also provides a method for clarifying and decolorizing fruit wine, comprising the following steps: adding dry rice grains into the fruit wine, sealing, and clarifying and decolorizing; after clarification and decolorization, allowing the wine to stand, and separating the clarified and decolorized wine; the moisture content of the dry rice grains is 14-16%; and the addition amount of the dry rice grains is 1-100 g / L based on the volume of the fruit wine.

[0013] Preferably, the fruit wine is a fruit wine that has been separated from the skin and residue and naturally clarified for more than 1 to 2 months or a fruit wine that has been aged for more than 1 year.

[0014] Preferably, the seal is made of a stainless steel barrel or an oak barrel, the rice grains are spread flat on the side wall of the barrel, and the barrel is pushed to rotate 30 to 90 degrees every day.

[0015] Preferably, the temperature of the clarification and decolorization is 20-30°C, and the time is 10-30 days; and the standing time is 10-20 days.

[0016] Preferably, the dried rice grains are prepared according to the above-mentioned preparation method.

[0017] Compared with the prior art, the technical solution of the present invention has the following beneficial effects:

[0018] The invention provides a method of using rice grains as a fruit wine clarifier. Rice is cheap and easily available, and the rice grains are easy to prepare and obtain. Protein in the rice grains can polymerize with phenolic substances such as tannins and polyphenols to reduce the chromaticity of the fruit wine, clarify the wine, reduce the sour and rough taste of the fruit wine, make the taste of the fruit wine soft and coordinated, shorten the aging time of the wine, and not only has a good clarification effect, but also has a significant decolorization effect. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] Figure 1 : Effects of five clarifiers on the chromaticity of Saimaiti apricot wine;

[0020] Figure 2 : Comparison of chromaticity photos of Saimaiti apricot wine treated with five kinds of clarifiers;

[0021] Figure 3 : Effects of five clarifiers on the color tone of Saimaiti apricot wine;

[0022] Figure 4 : Effects of five clarifiers on the light transmittance of Saimaiti apricot wine;

[0023] Figure 5 :The influence of different clarification temperatures on the transmittance of Saimaiti apricot wine;

[0024] Figure 6 :The influence of different clarification time on the light transmittance of Saimaiti apricot wine;

[0025] Figure 7: Photos of white wine processing with different rice post-processing methods;

[0026] Figure 8 : White wine obtained by different rice post-treatment methods;

[0027] Fig. 9 : Comparison of top-down angles of white wine obtained by different rice post-processing methods;

[0028] Fig.10 : Photos of white wine treatment with different amounts of rice added;

[0029] Fig.11 : White wine obtained by adding different amounts of rice;

[0030] Fig.12 : Photos of red date wine treatment with different amounts of rice added;

[0031] Fig.13 : Pear brandy liquor obtained by adding different amounts of rice;

[0032] Fig.14 : Comparison of top-down angles of pear brandy liquor obtained with different amounts of rice added. DETAILED DESCRIPTION

[0033] The invention provides application of rice in clarifying and decolorizing fruit wine: the rice is made into dry rice grains, and the moisture content of the dry rice grains is 14-16%, preferably 15%.

[0034] In the present invention, the preparation method of the dried rice grains comprises the following steps: washing and steaming the rice to make the rice; and drying and rubbing the rice after refrigeration to obtain the dried rice grains.

[0035] The washing times of the present invention is 2 to 3 times, that is, washing until the rice washing water is substantially free of milky white color.

[0036] The present invention can prepare the rice according to the conventional rice cooking method. As an optional embodiment, water equal to the dry weight of the rice is added during the cooking of the present invention, and the added water preferably includes the water added during washing.

[0037] The present invention refrigerates the rice to promote the aging of starch in the rice, so that the rice grains change from soft and sticky to firm, the hardness is improved, and the particle structure is strengthened. The present invention preferably cools the rice to room temperature before refrigeration. The refrigeration temperature of the present invention is 0 to 10°C, preferably 1°C, 2°C, 3°C, 4°C, 5°C, 6°C, 7°C, 8°C, 9°C, and the refrigeration time is 2 to 5 days, preferably 3 to 4 days.

[0038] The drying method of the present invention can be air-drying, sun-drying or drying with a drying device, and the drying temperature is preferably 30-50° C. In the process of drying the rice, the rice clumps are preferably rubbed apart.

[0039] The rice of the present invention is preferably indica rice and / or japonica rice, which is a finished product made from rice after cleaning, husking, milling, and finishing. The rice of the present invention can be selected as first-grade, second-grade, third-grade or fourth-grade rice in the classification and grading of edible commercial rice in the national standard (GB1354-2009).

[0040] The invention uses rice for clarifying and decolorizing fruit wine, and there is no safety problem; and the rice is white and colorless, has no peculiar smell, and its chemical components are mainly carbohydrates (about 75-78% starch), about 7.5% protein, and other components are relatively low in content, so adding rice to fruit wine will not affect the original flavor quality of the fruit wine. The protein in the rice has a good binding and adsorption effect on the main substances in the fruit wine that cause the color to deepen, such as tannin, polyphenol, anthocyanin, etc., which is the most important material basis for clarifying and decolorizing with rice. After the rice is steamed, it becomes rice grains with good viscosity, and then the starch is aged by refrigeration. The components of the rice grains are bound by the aged starch chains and protein molecules. The rice grains are dried to increase the structural strength of the rice grains, which can avoid the rice grains from breaking when the fruit wine is processed and increasing the suspended matter in the wine; it also increases the binding of various components of the rice, avoids other components from seeping out or dissolving into the wine body, and does not dilute the concentration of the wine and reduce the alcohol content of the fruit wine. In addition, the clarification and decolorization agents commonly used in production are mainly of animal origin, chemical synthesis, and mineral origin. As the public pays more and more attention to food safety issues, both producers and consumers have great resistance to the use of additives in food. The use of natural food rice as a clarification and decolorization agent is easily recognized by producers and consumers, especially the plant-based rice clarification and decolorization agent is more easily accepted by producers and consumers in some ethnic regions, which expands the space for the promotion and application of technology. Furthermore, the rice particles after clarification and decolorization, because they absorb more polyphenols and other substances, are equivalent to a non-solvent extraction and purification of phenolic substances in fruit wine, which can be further used in a comprehensive manner, preferably developed into a functional product rich in polyphenols, and can also be used as a high-quality feed source to achieve the full use of by-products and maximize benefits.

[0041] The present invention also provides a method for clarifying and decolorizing fruit wine, comprising the following steps: adding dry rice grains into the fruit wine, sealing, and clarifying and decolorizing; after clarification and decolorization, allowing the wine to stand, and separating the clarified and decolorized wine; the moisture content of the dry rice grains is 14-16%; based on the volume of the fruit wine, the addition amount of the dry rice grains is 1-100 g / L, preferably 1-10 g / L.

[0042] The dried rice grains of the present invention are prepared according to the above method. Based on the volume of the fruit wine, the addition amount of the dried rice grains is more preferably 2g / L, 3g / L, 4g / L, 5g / L, 6g / L, 7g / L, 8g / L or 9g / L. The selection of the amount of dried rice grains of the present invention should comprehensively consider the time, the color of the wine to be decolorized, the degree of decolorization to be achieved, etc., that is, if the decolorization is to be completed in a short time, the amount can be increased; if the color of the fruit wine is darker, the amount can be increased to achieve the control of the color of the fruit wine.

[0043] The fruit wine of the present invention is a fruit wine with skin and residue separation and natural clarification for more than 1 to 2 months or a fruit wine aged for more than 1 year. The fruit wine of the present invention includes distilled wine brewed from fruits, preferably brandy; the fruit wine of the present invention also includes fermented fruit wine and formulated fruit wine, preferably apricot wine, white wine, pear wine, red date wine, etc.

[0044] The sealing of the present invention can be selected as stainless steel barrel sealing or oak barrel sealing, that is, fruit wine is added to a stainless steel barrel or an oak barrel, and then dry rice grains are added according to the volume of the fruit wine, the color depth of the fruit wine, and the degree of decolorization, and the cover is sealed. Due to the high density of dry rice grains, they will settle at the bottom of the barrel and cannot fully contact with the fruit wine liquid. When the present invention adopts stainless steel barrel packaging, the present invention preferably turns down the stainless steel barrel after the cover is sealed, so that the rice grains are laid flat on the side wall of the barrel, and the barrel is pushed to rotate 30 to 90 degrees every day to increase the full contact between the rice grains and the fruit wine. The stainless steel barrel is preferably rotated 40 to 60 degrees every day. When the present invention adopts oak barrel packaging, the oak barrel is horizontal after packaging itself, and there is no need to turn the barrel down again. At this time, the rice grains are laid flat on the side wall of the barrel, and the barrel can be pushed to rotate every day, preferably pushing the barrel to rotate 30 to 90 degrees every day, and more preferably pushing the barrel to rotate 40 to 60 degrees every day. The specification of the oak barrel of the present invention is ≤225 liters. Those skilled in the art can select a sealed barrel of suitable material according to the specific type of fruit wine.

[0045] The temperature of the clarification and decolorization of the present invention is 20-30°C, preferably 21°C, 22°C, 23°C, 24°C, 25°C, 26°C, 27°C, 28°C or 29°C; the time of the clarification and decolorization is 10-30d, preferably 11d, 12d, 13d, 14d, 15d, 16d, 17d, 18d, 19d, 20d, 21d, 22d, 23d, 24d, 25d, 26d, 27d, 28d or 29d.

[0046] The present invention performs a standing treatment after clarification and decolorization to allow suspended matter in the wine to settle at the bottom of the barrel. The standing time is 10 to 20 days, preferably 11 days, 12 days, 13 days, 14 days, 15 days, 16 days, 17 days, 18 days or 19 days.

[0047] After the standing treatment, the present invention separates the upper part of the fruit wine to obtain a clear and decolorized wine liquid, which can be directly used for filling after filtration. After the standing treatment of the present invention, the wine lees containing rice grains at the lower part of the fruit wine are preferably separated by filtration to obtain the wine liquid. The used rice grains of the present invention can be optionally dried for comprehensive utilization.

[0048] In the method of using dry rice grains as a fruit wine clarifier provided by the present invention, rice is cheap and easy to obtain, and rice grains are easy to prepare and obtain. The protein in the rice grains can polymerize with phenols such as tannins to reduce the sourness and roughness of the fruit wine, making the taste of the fruit wine soft and coordinated, and significantly lightening the color of the fruit wine, making it clear and transparent, and shortening the aging time of the wine. It not only has a good clarification effect, but also has a significant decolorization effect.

[0049] The technical solutions in the present invention will be described clearly and completely below in conjunction with the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0050] In the specific embodiment of the present invention, the fruit wine used is: apricot wine (Saimaiti apricot wine), fully mature Saimaiti apricots are fermented after juicing, and naturally clarified for 3 months; white wine, Chardonnay grapes are crushed and the clear liquid is separated, fully brewed for 15 days, naturally clarified, and aged for 2 years; fragrant pear brandy, fragrant pear whole fruit pulping, after 10 days of fermentation, twice distilled, pinched off the head and tail to obtain 50-degree distilled liquor, aged in oak barrels for 2 years; red date wine, red date mash is fermented for 14 days, the upper clarified liquor is separated, and naturally clarified for 2 months. The clarifiers used as controls are: high-efficiency Na-based powdered bentonite (purchased from French LAFFORT), OVOCLARYL egg white powder (purchased from French LAFFORT), DIWINEArome (purchased from French oenosense), and DIWINE SR (purchased from French oenosense).

[0051] In the following embodiments, unless otherwise specified, all of them are conventional methods.

[0052] Unless otherwise specified, the materials and reagents used in the following examples can be obtained from commercial sources.

[0053] Example 1

[0054] A method for clarifying and decolorizing apricot wine:

[0055] 1. Preparation of clarified decolorized rice grains

[0056] (1) Select first-grade indica rice that complies with national standards (GB1354-2009).

[0057] (2) Wash the rice with tap water for three times until the water is almost milky white. Add tap water in an amount equal to the dry weight of the rice (including the water added during washing) to the washed rice and cook it into rice according to a conventional rice preparation method.

[0058] (3) After the rice has cooled to room temperature, place it in a refrigerator at 4°C and refrigerate for 3 days.

[0059] (4) Place the rice on a drying tray to dry, and during the drying process, break up the clumped rice. The moisture content of the rice after drying is 15%, and the rice is bagged and stored for later use.

[0060] 2. Clarification and decolorization of apricot wine

[0061] (1) Pour the fruit wine into a 35-liter, sealed stainless steel barrel. Add 6 g of dry rice grains per liter of fruit wine. Cover the sealed stainless steel barrel, turn the barrel upside down, and let the rice grains spread flat on the side wall of the stainless steel barrel. Push the stainless steel barrel to rotate 90 degrees every day.

[0062] (2) The clarification and decolorization temperature is maintained at 25°C and the clarification and decolorization is carried out for 25 days.

[0063] (3) After clarification and decolorization, stand the stainless steel barrel upright and let it stand for 16 days to allow the suspended matter in the wine to settle to the bottom of the barrel.

[0064] (4) Separate the clarified decolorized liquor from the upper part of the fruit wine in the stainless steel barrel, filter it and directly use it for bottling; take out the upper clear liquor and filter it, and the obtained fruit wine is light yellow in color, clear and transparent, and has no peculiar smell or taste.

[0065] (5) The wine lees at the bottom containing decolorized rice grains are filtered to separate the wine liquid, and the rice grains are dried and then used comprehensively.

[0066] Example 2

[0067] A method for clarifying and decolorizing white wine:

[0068] (1) Select first-grade indica rice that complies with national standards (GB1354-2009).

[0069] (2) Wash the rice with tap water for three times until the water is almost milky white. Add tap water in an amount equal to the dry weight of the rice (including the water added during washing) to the washed rice and cook it into rice according to a conventional rice preparation method.

[0070] (3) After the rice has cooled to room temperature, place it in a refrigerator at 4°C and refrigerate for 3 days.

[0071] (4) Place the rice on a drying tray to dry, and during the drying process, break up the clumped rice. The moisture content of the rice after drying is 15%, and the rice is bagged and stored for later use.

[0072] 2. Clarification and decolorization of white wine

[0073] (1) Fruit wine is placed in a 220-liter oak barrel. 10 g of dry rice grains are added to each liter of white wine. The barrel is sealed with a stopper and rotated 30 degrees every day.

[0074] (2) The clarification and decolorization temperature is maintained at 20°C and the clarification and decolorization is carried out for 30 days.

[0075] (3) After clarification and decolorization, let the wine stand for 20 days to allow the suspended matter in the wine to settle to the bottom of the barrel.

[0076] (4) The clarified and decolorized white wine liquid is separated from the upper part of the oak barrel, filtered and directly used for bottling. The chromaticity of the upper clear liquid after clarification with decolorized rice grains is about 1.0-1.2, and the color of the wine changes from amber to light golden yellow, and from slightly turbid to crystal clear.

[0077] (5) The wine lees at the bottom containing decolorized rice grains are filtered to separate the wine liquid, and the rice grains are dried and then used comprehensively.

[0078] Example 3

[0079] A method for clarifying and decolorizing fragrant pear brandy:

[0080] 1. Preparation of clarified decolorized rice grains

[0081] (1) Select first-grade japonica rice that meets the national standard (GB1354-2009).

[0082] (2) Wash the rice with tap water for three times until the water is almost milky white. Add tap water in an amount equal to the dry weight of the rice (including the water added during washing) to the washed rice and cook it into rice according to a conventional rice preparation method.

[0083] (3) After the rice has cooled to room temperature, place it in a refrigerator at 6°C and refrigerate for 3 days.

[0084] (4) The rice is placed in an oven and dried at 30° C. During the drying process, the rice clumps are rubbed apart. The moisture content of the rice after drying is 14%. The rice is bagged and stored for later use.

[0085] 2. Clarification and decolorization of pear brandy

[0086] (1) Pear brandy is placed in a 100-liter, sealable stainless steel barrel. 8 g of dry rice is added to each liter of the wine. The barrel is sealed with a lid and turned upside down so that the rice grains are spread flat on the side wall of the barrel. The barrel is rotated 45 degrees every day.

[0087] (2) The clarification and decolorization temperature is maintained at 30°C for 16 days.

[0088] (3) After clarification and decolorization, stand the stainless steel barrel upright and let it stand for 15 days to allow the suspended matter in the wine to settle to the bottom of the barrel.

[0089] (4) The clarified and decolorized liquor is separated from the upper part of the pear brandy in the stainless steel barrel, filtered and directly used for bottling; after being clarified and decolorized by rice grains, the chromaticity of the pear brandy is about 0.8-1.14, the dark amber color of the liquor changes to light amber to golden yellow, and it is crystal clear, eliminating the original bitter aftertaste, and the liquor body is soft and harmonious.

[0090] (5) The wine lees at the bottom containing decolorized rice grains are filtered to separate the wine liquid, and the rice grains are dried and then used comprehensively.

[0091] Example 4

[0092] A method for clarifying and decolorizing red date wine:

[0093] 1. Preparation of clarified decolorized rice grains

[0094] (1) Select Grade 4 japonica rice, which complies with the national standard (GB1354-2009).

[0095] (2) Wash the rice with tap water for three times until the water is almost milky white. Add tap water in an amount equal to the dry weight of the rice (including the water added during washing) to the washed rice and cook it into rice according to a conventional rice preparation method.

[0096] (3) After the rice has cooled to room temperature, place it in a refrigerator at 3°C ​​and refrigerate for 2 days.

[0097] (4) Place the rice on a drying tray to dry, and during the drying process, break up the clumped rice. The moisture content of the rice after drying is 15%, and the rice is bagged and stored for later use.

[0098] 2. Clarification and decolorization of red date wine

[0099] (1) Put the red date wine into a 60-liter sealed stainless steel barrel. Add 3 g of dry rice grains to each liter of wine. Cover the sealed stainless steel barrel and turn it upside down so that the rice grains are spread flat on the side wall of the stainless steel barrel. Push the stainless steel barrel to rotate 90 degrees every day.

[0100] (2) The clarification and decolorization temperature is maintained at 20°C and the clarification and decolorization is carried out for 10 days.

[0101] (3) After clarification and decolorization, stand the stainless steel barrel upright and let it stand for 10 days to allow the suspended matter in the wine to settle to the bottom of the barrel.

[0102] (4) Separating the clarified decolorized liquor from the upper part of the red date wine in the stainless steel barrel, filtering and directly bottling; after the upper clear liquor is clarified by clarifying decolorized rice grains, the transmittance reaches about 96%, the alcohol content reaches about 42% vol, the liquor is clear and transparent, and has a pleasant and pleasant fruity aroma.

[0103] (5) The wine lees at the bottom containing decolorized rice grains are filtered to separate the wine liquid, and the rice grains are dried and then used comprehensively.

[0104] Test Example 1

[0105] 1. Comparative experiment of different clarifiers:

[0106] Saimaiti apricot wine was clarified and decolorized using the dried rice grains of Example 1 and four commercially available clarifiers:

[0107] (1) Natural clarification (control group): Take 5 portions of Saimati apricot wine, 200 mL each.

[0108] (2) Bentonite clarification: Take 5 portions of Saimati apricot wine, 200 mL each, and add 0.05 g / L, 0.10 g / L, 0.15 g / L, 0.20 g / L, and 0.25 g / L of high-efficiency nano-based powdered bentonite, respectively. Mix thoroughly and let stand at room temperature.

[0109] (3) Clarification of dried rice grains (plant protein group): Take 5 portions of Saimati apricot wine, 200 mL each, add 2 g / L, 4 g / L, 6 g / L, 8 g / L, and 10 g / L of dried rice grains, respectively, place the container horizontally with the rice grains spread flat on the side wall of the container, and place it at room temperature and rotate it 30 degrees every day.

[0110] (4) DIWINE SR clarification test: Take 5 portions of Saimati apricot wine, 200 mL each, add 0.1 g / L, 0.2 g / L, 0.3 g / L, 0.4 g / L, 0.5 g / L DIWINE SR respectively, mix thoroughly and let stand at room temperature.

[0111] (5) DIWINE Arome clarification test: Take 5 portions of Saimati apricot wine, 200 mL each, add 0.1 g / L, 0.2 g / L, 0.3 g / L, 0.4 g / L, 0.5 g / L DIWINE Arome respectively, mix thoroughly and let stand at room temperature.

[0112] (6) Egg white powder clarification test: Take 5 portions of Saimati apricot wine, 200 mL each, and add 0.05 g / L, 0.1 g / L, 0.15 g / L, 0.2 g / L, and 0.25 g / L OVOCLARYL egg white powder, respectively. Mix thoroughly and let stand at room temperature.

[0113] After 10 days of treatment with the five clarifiers mentioned above, the supernatant was collected to measure its physical and chemical indices, with each sampling interval of 10 days.

[0114] Chromaticity changes of six clarification treatment groups of Saimaiti apricot wine after 30 days Figure 1-2 As shown, Figure 2 The treatment groups were arranged in ascending order according to the amount of each clarifier added. The results showed that the chromaticity value of Saimaiti apricot wine naturally clarified for 30 days decreased from 1.42 to 1.31, a decrease of 7.8%. The chromaticity change was small, the clarification of the wine was not obvious, and the expected clarification standard was not met. The chromaticity value of Saimaiti apricot wine clarified by DIWINE Arome decreased by 0.47-0.62, and the chromaticity difference between the treatment groups adding 0.2, 0.3 and 0.4 g / L was significant (P<0.05). DIWINE SR clarifier had a certain effect on the color difference value of Saimaiti apricot wine. After addition, the chromaticity value showed a downward trend. There was no significant difference in chromaticity between 0.1 and 0.2 g / L and between 0.4 and 0.5 g / L. The color difference was the lowest when the addition amount was 0.4 g / L. The chromaticity value of Saimati apricot wine clarified by egg white powder showed a trend of first decreasing and then increasing, with large fluctuations. The clarification effect of egg white powder was far inferior to that of other types of clarifiers. The high viscosity of egg white caused the colloid suspension in the apricot wine, and the chromaticity value increased, which failed to achieve the expected clarification effect. Bentonite had a good clarification effect in Saimati apricot wine, and the differences between the gradients were significant. With the increase of the amount of bentonite, the chromaticity showed a trend of first decreasing and then increasing, and the chromaticity of the wine reached the lowest point when the addition amount was 0.15g / L. With the increase of the amount of plant protein added, the chromaticity gradually decreased from 1.42 to 0.87. When the addition amount exceeded 6g / L, the chromaticity value fluctuated, but it was still significantly different from the CK treatment group. From the perspective of different types of clarifiers, plant protein, DIWINE SR and DIWINEArome clarifiers have obvious effects on the clarification of Saimati apricot wine; from the perspective of different addition amounts, 4, 6, 8 g / L of plant protein and 0.3, 0.4, 0.5 g / L of DIWINE SR and DIWINEArome have better clarification effects, and the differences among the treatment groups are significant.

[0115] The color changes of the six clarification treatment groups of Saimaiti apricot wine after 30 days are as follows Figure 3As shown. The results showed that after DIWINEArome clarification, the hue of Saimati apricot wine showed a trend of first increasing and then decreasing with the increase of the addition amount, and there were significant differences in the hue between the treatment groups except 0.5g / L. When the addition amount was 0.3g / L, the hue value reached the maximum, which was 3.45. With DIWINE SR clarifier, the hue value fluctuated and increased significantly. When the addition amount was 0.5g / L, the difference in hue value was not significant compared with 0.2g / L. After egg white powder clarification, the hue of the wine showed a trend of first increasing, then decreasing, and then increasing with the increase of the amount of egg white powder. At the dosages of 0.10 and 0.20g / L, the change in the amount of egg white powder had the highest change in hue value, but the difference between the two was not significant, and the difference was significant with the control group. After bentonite clarification, the hue value of the wine in each treatment group was lower than that in the control group. The difference between each treatment group and the control group was significant, but the difference between the treatment groups was not significant. When the vegetable protein was clarified, the hue value showed a trend of first rising and then falling with the increase of the addition amount. The hue value reached the highest at 6g / L, with a hue value of 3.49, and there were significant differences among the treatment groups. From the effect of the five clarifiers on Saimati apricot wine, DIWINE SR clarifier and vegetable protein treatment had the most obvious effect, with the highest hue value, making the wine present a unique golden yellow; from the effect of the addition amount on the hue of Saimati apricot wine, 4g / L, 6g / L, 8g / L of vegetable protein and 0.1g / L, 0.2g / L, 0.3g / L of DIWINEArome clarifier had obvious effects on the wine, and the differences among the treatment groups were significant (P < 0.05).

[0116] Transmittance changes of the six clarification treatment groups of Saimaiti apricot wine after 30 days Figure 4As shown. The results showed that under natural clarification conditions, the transmittance of Saimaiti reached 55.62%, which was 5.17% higher than that of the control group without clarification treatment, but the overall clarification of the wine was not obvious. After DIWINE Arome clarification, the difference between each treatment group and the control group was significant, and the transmittance increased by 20.26% to 35.12%, but the transmittance decreased after the dosage exceeded 0.5g / L. After DIWINE SR clarification, Saimaiti apricot wine showed a trend of first rising and then falling. When the addition amount exceeded 0.3g / L, the difference between each dosage group was significant, and the wine body became obviously transparent, with the highest transmittance of 77.36%. After clarification with egg white powder, as the dosage increased, the transmittance showed a step-by-step increase, the rate of increase was slow, and the best transmittance after adding egg white powder was only 10.22% higher than that of natural clarification. After clarification with bentonite, the transmittance of each group showed an effect of first rising, then falling, and then rising, and the best transmittance was 28.58% higher than that of natural clarification. After clarification with plant protein, the transmittance of Saimati apricot wine showed a trend of initial growth followed by a decrease. There were significant differences in the clarification effects between the dosage groups. When the addition amount was 6 g / L, the transmittance was the best, with a transmittance of 3.49. Compared with other types of clarifiers, plant protein and DIWINEArome clarifiers had more obvious effects. The effects of plant protein (dried rice grains) added at 4, 6, and 8 g / L and DIWINEArome added at 0.3, 0.4, and 0.5 g / L were better than those of other treatment groups, with significant differences.

[0117] 2. Clarification experiment at different temperatures:

[0118] 500mL Saimaiti apricot wine was mixed with 1g / L vegetable protein (dried rice grains of Example 1), stirred thoroughly, and allowed to stand at 4℃, 10℃, 15℃, 20℃, 25℃, 30℃, and 35℃ for 10 days, and the supernatant was taken to measure the transmittance. The results are as follows Figure 5 shown.

[0119] The results show that the transmittance of rice grain clarified Saimati apricot wine increases with the increase of temperature. However, further increasing the clarification temperature will cause the loss of nutrients in Saimati apricot wine, accelerate the oxidation rate, and reduce the quality of the wine. Therefore, it is not advisable to choose a too high clarification temperature. Therefore, considering the clarification effect and saving the production cost of the wine company, 4℃, 25℃, and 30℃ can be used as the optimal clarification temperature for Saimati apricot wine.

[0120] 3. Comparison of different clarification times:

[0121] 500mL of Saimaiti apricot wine was added with 1g / L of vegetable protein (dried rice grains of Example 1), stirred thoroughly and allowed to stand at 25°C for 0d, 2d, 4d, 6d, 8d, 10d, 12d, 14d, and 16d, and the supernatant was taken to measure the transmittance. The results are shown in Figure 6 shown.

[0122] The results showed that the transmittance of Saimaiti apricot wine clarified by rice grains showed an overall increasing trend with the increase of time. The transmittance increased significantly in the early stage of clarification, and the transmittance increased slowly in the later stage of clarification. After 6 days, the transmittance began to stabilize, and the combination of clarifier and impurities began to saturate. After 12 days, the transmittance of Saimaiti apricot wine began to decrease. The longer the clarification time, the more oxidation of the wine body would affect the color of Saimaiti apricot wine. Therefore, considering the above, 10, 12, and 14 days of clarification treatment were selected as the optimized clarification time.

[0123] Test Example 2

[0124] Rice grain white wine clarification and decolorization experiment:

[0125] 1. Experiment on the effect of rice post-treatment on the clarification and decolorization of white wine

[0126] Two-year-old dark brown-red white wine with an alcohol content of 13% was selected as the experimental material. The effect of rice post-treatment on the clarification of fruit wine was explored, and the decolorization ability of rice on fruit wine was investigated. The treatments for each group were:

[0127] (1) Control group: 220 mL of wine, without any clarification agent;

[0128] (2) Fresh rice group: First-grade indica rice was selected, which met the national standard (GB1354-2009); the rice was washed three times with tap water until the water was almost milky white, tap water equal to the dry weight of the rice (including the water added during washing) was added to the washed rice, and the rice was cooked according to the conventional rice preparation method to obtain 30 g of freshly cooked rice, to which 220 mL of wine was added;

[0129] (3) Aged fresh rice group: The fresh rice prepared in the fresh rice group was aged in a refrigerator at 6°C for 3 days, 30 g of the rice was taken, and 220 mL of wine was added;

[0130] (4) Semi-dry aged rice group: The fresh rice prepared in the fresh rice group was aged in a refrigerator at 6°C for 3 days, and then air-dried at room temperature to remove 65% of the total water content of the rice. 20 g of the rice was taken and 220 mL of wine was added;

[0131] (5) Drying fresh rice group: The fresh rice prepared in the fresh rice group was dried at room temperature until the moisture content was 15%, 15 g of the rice was taken, and 220 mL of wine was added;

[0132] (6) Drying and aging rice group: The fresh rice prepared in the fresh rice group was aged in a refrigerator at 6°C for 3 days, and then air-dried at room temperature until the moisture content was 15%. 15 g of the rice was taken and 220 mL of wine was added.

[0133] The dry weight of rice added to each treatment is equal, the bottle is sealed with a cap, the bottle is placed upside down, and rotated 90 degrees every day for 10 days. The clarification and decolorization effects of each treatment are shown in Figure 7 to Figure 9 As shown. The results show that: 1) All kinds of post-treated rice have good clarification and decolorization effects, the color of the wine changes from reddish brown to amber or golden yellow, and the wine is clear and translucent; 2) Fresh rice and aged fresh rice can reduce the alcohol content of white grapes by 1 degree, and semi-dried aged rice can reduce the alcohol content by 0.3-0.4 degrees, and the flavor of white wine becomes lighter, but dried rice grains will not affect the alcohol content and flavor of the wine; 3) Fresh rice, aged fresh rice and semi-dried aged rice have relatively fluffy rice grains, large volume, and large wine lees volume, which makes rice grains easy to break in the wine and increases the amount of suspended particles in the wine; Rice is dried to make dry rice grains, especially the dried and aged rice grains have a compact texture and strong structural strength, and are not easy to break in the wine, so dry rice grains should be used for the clarification and decolorization of fruit wine; 4) The clarifying and decolorization effect of dried aged rice on wine is better than that of dried fresh rice, and the structure of rice grains is relatively compact and not easy to loosen and break.

[0134] 2. Experiment on the effect of rice addition on the clarification and decolorization of white grapes

[0135] (1) Control group: 220 mL of wine, without any clarification agent;

[0136] (2) Dry aged rice 4g group: The fresh rice prepared in step 1 was aged in a refrigerator at 6°C for 3 days, dried at room temperature until the moisture content was 15%, 4g was taken, and 220mL of wine was added;

[0137] (3) Dry aged rice 6g group: The fresh rice prepared in step 1 was aged in a refrigerator at 6°C for 3 days, dried at room temperature until the moisture content was 15%, 6g was taken, and 220mL of wine was added;

[0138] (4) Dry fresh rice 8 g group: The fresh rice prepared in step 1 was dried at room temperature until the moisture content was 15%, 8 g was taken, and 220 mL of wine was added;

[0139] (5) Dry aged rice 8 g group: The fresh rice prepared in step 1 was aged in a refrigerator at 6°C for 3 days, dried at room temperature until the moisture content was 15%, 8 g was taken, and 220 mL of wine was added;

[0140] (6) Dry aged rice 16 g group: The fresh rice prepared in step 1 of the fresh rice group was aged in a refrigerator at 6° C. for 3 days, and then air-dried at room temperature until the moisture content was 15%. 16 g of the rice was taken and 220 mL of wine was added;

[0141] The bottle was sealed with a cap, placed upside down, and rotated 90 degrees every day for 7 days. Fig.10The effect of the clarified white wine after the clarification and decolorization process is compared with the control wine. Fig.11 . The results showed that: 1) The rice treated by each method had a good clarification and decolorization effect, but the greater the amount of dry rice grains, the better the decolorization effect. The color of white wine changed from reddish brown to amber, golden yellow to light yellow, and the wine was clear and translucent; 2) The treatment of dry rice grains did not affect the flavor, making the wine more coordinated and soft; 3) The clarification and decolorization effect of dry aged rice on wine was slightly better than that of dry fresh rice, and the structure of rice grains was relatively compact and not easy to loosen and break, making the wine easier to clarify. In order to obtain the experimental effect in a short time, the amount of dry rice used in each group of experiments was relatively large. In actual application, the amount of dry rice grains is not the more the better, and the amount of dry rice grains is generally 1-10g / L. The choice of dosage should comprehensively consider the time, the color of the wine to be decolorized, the degree of decolorization to be achieved, etc., that is, if the decolorization is to be completed in a short time, the dosage can be increased; if the color of the fruit wine is darker, the dosage can be increased to achieve the control of the color of the fruit wine.

[0142] Test Example 3

[0143] Experiment on clarification and decolorization of red date wine by adding rice grains:

[0144] The dried red date pulp has a certain degree of browning and darker color, so the fermented fruit wine has a darker color and is reddish brown. In order to obtain light yellow or light golden red date wine, the clarification and decolorization effect was studied by adding dried rice grains. Different addition amounts of dried rice grains (the preparation method of dried rice grains is the same as step 1 of Example 4) for red date wine: 5 bottles of red date wine, 350 mL each, were taken, 0g / L, 1g / L, 2g / L, 3g / L, 4g / L of dried rice grains were added respectively, the glass bottles were placed horizontally and the rice grains were spread on the side walls of the glass bottles, and the bottles were placed at room temperature and rotated 45 degrees every day. After 10 days, the supernatant was taken to measure its color.

[0145] The color changes of the five clarification treatment groups of red date wine after 10 days of treatment are as follows: Fig.12 The results showed that: 1) the treatments with different amounts of rice grains had good clarification and decolorization effects, and the color of the red date wine changed from red brown to golden yellow to light yellow, and the wine was clear and bright; 2) the treatment with dried rice grains could remove the slightly bitter taste in the red date wine, making the wine more harmonious and soft; 3) the addition of rice grains between 2 and 4 g / L could achieve better results for the red date wine.

[0146] Test Example 4

[0147] Experiment on clarification and decolorization of pear brandy by adding rice grains:

[0148] Fragrant pear brandy is aged in oak barrels for 2 years, and its color is nearly reddish brown, and the aftertaste is slightly bitter. In order to obtain the amber or golden color unique to brandy, the addition of dry rice grains (the preparation method of dry rice grains is the same as step 1 of Example 3) was used to study its clarifying and decolorizing effect on brandy. Different amounts of dry rice grains added to fragrant pear brandy were treated: 4 bottles were taken, each filled with 500mL of fragrant pear brandy, and 6g / L, 8g / L, and 10g / L of dry rice grains were added respectively. The original wine without adding dry rice grains was used as a control. The glass bottle was placed horizontally and the rice grains were spread on the side wall of the glass bottle. It was placed at room temperature and rotated 60 degrees every day. After 20 days, the supernatant was taken for evaluation.

[0149] The color changes of the pear brandy in each treatment group after 20 days of treatment are as follows: Fig.13 , Fig.14 The results showed that: 1) the treatments with different amounts of rice grains had good clarification and decolorization effects, the color of the pear brandy changed from reddish brown to amber to golden yellow, and the liquor was clear and bright; 2) the bitter taste of the pear brandy could be significantly removed by the treatment of dried rice grains, making the liquor more harmonious and mellow; 3) the addition amount of rice grains between 6 and 10 g / L could achieve better results.

[0150] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. The application of rice in the clarification and decolorization of fruit wine is characterized in that: The rice is made into dry rice grains, and the moisture content of the dry rice grains is 14-16%.

2. The use according to claim 1, characterized in that: The method for preparing the dried rice grains comprises the following steps: washing and steaming the rice to prepare the rice; and drying and rubbing the rice after refrigerating it to obtain the dried rice grains.

3. The use according to claim 2, characterized in that: The number of times of the washing is 2 to 3 times.

4. The use according to claim 2, characterized in that: The refrigeration temperature is 0-10°C and the time is 2-5 days.

5. The use according to claim 2, characterized in that: The rice is indica rice and / or japonica rice.

6. A method for clarifying and decolorizing fruit wine, characterized in that: The following steps are involved: Dried rice grains are added to the fruit wine, which is sealed for clarification and decolorization. After clarification and decolorization, the wine is allowed to stand to separate the clarified and decolorized wine. The moisture content of the dried rice grains is 14-16%. The added amount of the dried rice grains is 1-100 g / L based on the volume of the fruit wine.

7. The clarification and decolorization method according to claim 6, characterized in that: The fruit wine is a fruit wine that has been separated from the skin and residue and naturally clarified for more than 1 to 2 months or a fruit wine that has been aged for more than 1 year.

8. The clarification and decolorization method according to claim 6, characterized in that: The seal is made of a stainless steel barrel or an oak barrel, the rice grains are spread flat on the side wall of the barrel, and the barrel is pushed to rotate 30 to 90 degrees every day.

9. The method for clarifying and decolorizing according to claim 6, wherein: The temperature of the clarification and decolorization is 20-30°C, and the time is 10-30 days; the standing time is 10-20 days.

10. The clarification and decolorization method according to claim 6, characterized in that: The dried rice grains are prepared according to the preparation method according to any one of claims 2 to 5.

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