A method for delaying the hydrolysis of esters in low-fragrance liquor

Abstract

The invention relates to the technical field of liquor production, and specifically proposes a method for delaying the hydrolysis of esters in low-alcohol light-fragrance liquor, by mixing low-alcohol light-fragrance base liquor with bamboo liquor, wherein the volume ratio of the low-alcohol light-fragrance base liquor to the bamboo liquor is 1000:(20-30). The invention combines bamboo liquor, oligofructose and special sauce liquor for the first time and applies them to the production of low-alcohol light-fragrance liquor, thereby forming a diversified protection system.

Description

Technical Field

[0001] The invention relates to the technical field of liquor production, and in particular to a method for delaying the hydrolysis of esters in low-fragrance liquor. Background Art

[0002] Low-alcohol, light-flavor liquor is widely popular due to its unique taste and low alcohol content. However, during the production and storage process, the ester substances in the liquor are prone to hydrolysis, which changes the flavor of the liquor and affects the product quality.

[0003] At present, the main method used to solve the problem of low-alcohol wine ester hydrolysis is to add stabilizers, which are mainly macromolecular proteins and polysaccharides, including gum arabic, oligofructose, cyclodextrin, isomalt, xylitol or carrageenan, etc. The hydrolysis of esters is delayed by the association of stabilizers with esters, but macromolecular substances have the risk of affecting the clarity of the wine, are difficult to dissolve, and need to be controlled at a certain concentration. The operation is cumbersome, the cost is high, and the stabilization effect is relatively poor.

[0004] In addition, the ester hydrolysis is controlled by adjusting the content of beneficial trace elements in the pulping water. The cations of organic acid salts are zinc, calcium, potassium, and sodium, and the anions are acetate, lactate, caproate, and butyrate. According to the theory of colloidal solution, starting from adjusting the beneficial trace elements in the pulping water, the probability of sol formation in the liquor system is increased, the microenvironment of the trace flavor components in the low-alcohol liquor system is changed, and the system is stabilized, so as to achieve the purpose of inhibiting the decrease in the content of ester substances, the main flavor component in the liquor, and the increase in acid value. However, it is necessary to accurately control the proportion of each trace element, the operation is very complicated, and the use of stainless steel storage tanks and equipment in the production process of the wine body can easily cause the dissolution of metal elements, break the balance, cause ester hydrolysis, and is difficult to control; and for wine bodies with different acid ester systems, this method has a small application range, especially for sauce-flavored products, the content and types of acids and esters are richer, the operation is very complicated, the applicability is worse, and the feasibility of application is low.

[0005] Patent CN 113717819 A also proposes a method of delaying the hydrolysis of low-alcohol liquor esters by adding Chinese herbal medicine extracts to the liquor. Although this method is feasible, the Chinese herbal medicines themselves have a strong medicinal flavor, and the addition of Chinese herbal medicines changes the original flavor characteristics of the liquor, so the possibility of practical application is small.

[0006] Therefore, finding an effective method to delay the hydrolysis of esters and maintain the stability and taste of liquor is an urgent problem that needs to be solved in the current industry. Summary of the invention

[0007] In view of this, the present invention proposes a method for delaying the hydrolysis of esters in low-fragrance liquor, aiming to maintain flavor stability and extend shelf life.

[0008] The technical solution of the present invention is achieved as follows: The present invention provides a method for delaying the hydrolysis of esters in low-flavor liquor, comprising the following steps:

[0009] The low-alcohol light-fragrance base wine is mixed with bamboo wine, and the volume ratio of the low-alcohol light-fragrance base wine to the bamboo wine is 1000:(20-30).

[0010] In the above implementation, bamboo wine itself contains rich organic ingredients, including amino acids, vitamins, phenolic substances, etc. These ingredients help to protect the ester components in the light-fragrance liquor, and the natural ingredients of bamboo wine can make a unique contribution to the aroma and taste of low-fragrance liquor.

[0011] The alcohol content of the low-alcohol, light-fragrance base wine is 25-35% vol.

[0012] In some embodiments, the preparation method of bamboo wine comprises: injecting 52% vol of liquor into a fresh bamboo tube, sealing the tube and storing the tube in a cool place for 4 months to obtain bamboo wine.

[0013] In some embodiments, the method further comprises adding a complex composed of oligofructose and oligochitosan to the low-alcohol and light-fragrance base wine, with 8-10 g of the complex being added to every liter of the low-alcohol and light-fragrance base wine.

[0014] In some embodiments, the mass ratio of fructooligosaccharide to chitosan oligosaccharide in the complex is 1:1.

[0015] In the above embodiments, both fructooligosaccharides and chitosan oligosaccharides have good water solubility and stability, and can inhibit the hydrolysis of ester substances through intermolecular association. At the same time, adding the complex helps to balance the taste.

[0016] In some embodiments, the method further comprises adding sauce-flavored original liquor to the low-alcohol light-flavor base liquor, wherein the amount of the sauce-flavored original liquor added is 5-10 wt % of the low-alcohol light-flavor base liquor.

[0017] In some embodiments, the sauce-flavored original liquor is a sauce-flavored liquor that has been stored for no less than 3 years.

[0018] The content of esters and acids in Maotai-flavor liquor is higher. After mixing, it can improve the environment for the hydrolysis of esters in light-flavor liquor by adjusting the balance of acid esters. At the same time, the complex aroma substances in Maotai-flavor liquor can give low-alcohol liquor a richer sense of layering.

[0019] In some embodiments, the mixing method includes stirring for 30-60 minutes and then standing for 20-30 hours.

[0020] In some embodiments, the low-alcohol light-fragrance liquor obtained after mixing and standing is stored at 12° C., 65% humidity, and avoiding direct sunlight for at least 6 months.

[0021] Compared with the prior art, the present invention has the following beneficial effects:

[0022] This application uses bamboo wine as a protective additive, and at the same time assists with oligofructose and sauce wine in the production of low-alcohol, light-fragrance liquor, forming a diversified protection system. The introduction of bamboo wine utilizes the unique natural antioxidant and stabilization properties of bamboo, providing a new natural preservation method. The synergistic effect of oligofructose and chitosan oligosaccharide not only enhances the stability of esters, but also brings additional health benefits. By precisely controlling the addition ratio of sauce-flavor liquor, the overall colloidal structure and flavor balance of the wine are optimized. DETAILED DESCRIPTION

[0023] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. 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.

[0024] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by those of ordinary skill in the art to which the embodiments of the present invention belong. If the definitions set forth in this section are contrary to or otherwise inconsistent with the definitions set forth in the patents, patent applications, published patent applications, and other publications incorporated herein by reference, the definitions listed in this section take precedence over the definitions incorporated herein by reference.

[0025] Unless otherwise specified, the methods used in the following examples are all conventional methods. Unless otherwise specified, the materials, reagents and instruments used are all conventional materials, reagents and instruments in the art, and can be obtained by those skilled in the art through commercial channels.

[0026] When an amount, concentration or other value or parameter is expressed as a range, a preferred range or a range defined by a series of upper preferred values ​​and lower preferred values, this should be understood as specifically disclosing all ranges formed by any pairing of any range upper limit or preferred value with any range lower limit or preferred value, regardless of whether the range is disclosed separately. For example, when a range of "1 to 5" is disclosed, the described range should be interpreted as including the range "1 to 4", "1 to 3", "1 to 2", "1 to 2 and 4 to 5", "1 to 3 and 5", etc. When a numerical range is described herein, unless otherwise stated, the range is intended to include its end values ​​and all integers and fractions within the range. In the present specification and claims, range definitions can be combined and / or interchanged, and if not otherwise stated, these ranges include all subranges contained therein.

[0027] Example 1

[0028] This embodiment provides a method for preparing a low-alcohol, light-fragrance liquor, comprising:

[0029] Preparation of bamboo wine: 52% vol of liquor was injected into a fresh bamboo tube, which was sealed and stored in a cool place for 4 months to obtain bamboo wine.

[0030] 28% vol of light-fragrance base wine was mixed with bamboo wine in a volume ratio of 1000:20, and then stirred for 30 min, allowed to stand for 24 h, and then stored at 12°C and 65% humidity in a cool condition for 6 months.

[0031] Example 2

[0032] This embodiment provides a method for preparing a low-alcohol, light-fragrance liquor, comprising:

[0033] Preparation of bamboo wine: 52% vol of liquor was injected into a fresh bamboo tube, which was sealed and stored in a cool place for 4 months to obtain bamboo wine.

[0034] 28% vol of the light-fragrance base wine was mixed with bamboo wine in a volume ratio of 1000:25, and then stirred for 30 minutes, allowed to stand for 24 hours, and then stored at 12°C and 65% humidity in a cool condition for 6 months.

[0035] Example 3

[0036] This embodiment provides a method for preparing a low-alcohol, light-fragrance liquor, comprising:

[0037] Preparation of bamboo wine: 52% vol of liquor was injected into a fresh bamboo tube, which was sealed and stored in a cool place for 4 months to obtain bamboo wine.

[0038] 28% vol of the light-fragrance base wine was mixed with bamboo wine in a volume ratio of 1000:30, and then stirred for 30 minutes, allowed to stand for 24 hours, and then stored at 12°C and 65% humidity in a cool condition for 6 months.

[0039] Example 4

[0040] This embodiment provides a method for preparing a low-alcohol, light-fragrance liquor, comprising:

[0041] Preparation of bamboo wine: 52% vol of liquor was injected into a fresh bamboo tube, which was sealed and stored in a cool place for 4 months to obtain bamboo wine.

[0042] 28% vol of light-fragrance base wine was mixed with bamboo wine in a volume ratio of 1000:25, and then 8 g of a complex was added per liter of wine. The complex was obtained by mixing oligofructose and oligochitosan in a mass ratio of 1:1, and then stirred for 30 minutes, allowed to stand for 24 hours, and then stored at 12°C and 65% humidity in a cool condition for 6 months.

[0043] Example 5

[0044] This embodiment provides a method for preparing a low-alcohol, light-fragrance liquor, comprising:

[0045] Preparation of bamboo wine: 52% vol of liquor was injected into a fresh bamboo tube, which was sealed and stored in a cool place for 4 months to obtain bamboo wine.

[0046] 28% vol of light-fragrance base wine was mixed with bamboo wine in a volume ratio of 1000:25, and then 9 g of a complex was added per liter of wine. The complex was obtained by mixing oligofructose and oligochitosan in a mass ratio of 1:1, and then stirred for 30 minutes, allowed to stand for 24 hours, and then stored at 12°C and 65% humidity in a cool condition for 6 months.

[0047] Example 6

[0048] This embodiment provides a method for preparing a low-alcohol, light-fragrance liquor, comprising:

[0049] Preparation of bamboo wine: 52% vol of liquor was injected into a fresh bamboo tube, which was sealed and stored in a cool place for 4 months to obtain bamboo wine.

[0050] 28% vol of light-fragrance base wine was mixed with bamboo wine in a volume ratio of 1000:25, and then 10 g of a complex was added per liter of wine. The complex was obtained by mixing oligofructose and oligochitosan in a mass ratio of 1:1, and then stirred for 30 minutes, allowed to stand for 24 hours, and then stored at 12°C and 65% humidity in a cool condition for 6 months.

[0051] Example 7

[0052] This embodiment provides a method for preparing a low-alcohol, light-fragrance liquor, comprising:

[0053] Preparation of bamboo wine: 52% vol of liquor was injected into a fresh bamboo tube, which was sealed and stored in a cool place for 4 months to obtain bamboo wine.

[0054] 28% vol of light-fragrance base wine was mixed with bamboo wine in a volume ratio of 1000:25, and then 3-year-old sauce-flavor original wine was added according to 5wt% of the light-fragrance base wine, and then stirred for 30 minutes, allowed to stand for 24 hours, and then stored at 12°C and 65% humidity in a cool condition for 6 months.

[0055] Example 8

[0056] This embodiment provides a method for preparing a low-alcohol, light-fragrance liquor, comprising:

[0057] Preparation of bamboo wine: 52% vol of liquor was injected into a fresh bamboo tube, which was sealed and stored in a cool place for 4 months to obtain bamboo wine.

[0058] 28% vol of light-fragrance base wine was mixed with bamboo wine in a volume ratio of 1000:25, and then 3-year-old sauce-flavor original wine was added according to 7.5wt% of the light-fragrance base wine, and then stirred for 30 minutes, allowed to stand for 24 hours, and then stored at 12°C and 65% humidity in a cool condition for 6 months.

[0059] Example 9

[0060] This embodiment provides a method for preparing a low-alcohol, light-fragrance liquor, comprising:

[0061] Preparation of bamboo wine: 52% vol of liquor was injected into a fresh bamboo tube, which was sealed and stored in a cool place for 4 months to obtain bamboo wine.

[0062] 28% vol of light-fragrance base wine was mixed with bamboo wine in a volume ratio of 1000:25, and then 3-year-old sauce-flavor original wine was added according to 10wt% of the light-fragrance base wine, and then stirred for 30 minutes, allowed to stand for 24 hours, and then stored at 12°C and 65% humidity in a cool condition for 6 months.

[0063] Example 10

[0064] This embodiment provides a method for preparing a low-alcohol, light-fragrance liquor, comprising:

[0065] Preparation of bamboo wine: 52% vol of liquor was injected into a fresh bamboo tube, which was sealed and stored in a cool place for 4 months to obtain bamboo wine.

[0066] 28% vol of light-fragrance base wine was mixed with bamboo wine in a volume ratio of 1000:25, and then 9 g of a complex was added per liter of wine, the complex being obtained by mixing oligofructose and oligochitosan in a mass ratio of 1:1, and then 3-year-old sauce-flavor original wine was added according to 7.5 wt% of the light-fragrance base wine, and then stirred for 30 minutes, allowed to stand for 24 hours, and then stored at 12°C and 65% humidity in a cool condition for 6 months.

[0067] Comparative Example 1

[0068] This comparative example is a blank group, including:

[0069] 28% vol of light-fragrance base wine was stirred for 30 min, allowed to stand for 24 h, and then stored at 12°C and 65% humidity in a cool condition for 6 months.

[0070] Comparative Example 2

[0071] This comparative example provides a method for preparing a low-alcohol light-fragrance liquor, comprising:

[0072] Preparation of bamboo wine: 52% vol of liquor was injected into a fresh bamboo tube, which was sealed and stored in a cool place for 4 months to obtain bamboo wine.

[0073] 28% vol of light-fragrance base wine was mixed with bamboo wine in a volume ratio of 1000:25, and then 9 g of oligofructose was added per liter of wine. The mixture was stirred for 30 min, allowed to stand for 24 h, and then stored at 12°C and 65% humidity in a cool condition for 6 months.

[0074] Comparative Example 3

[0075] This comparative example provides a method for preparing a low-alcohol light-fragrance liquor, comprising:

[0076] Preparation of bamboo wine: 52% vol of liquor was injected into a fresh bamboo tube, which was sealed and stored in a cool place for 4 months to obtain bamboo wine.

[0077] 28% vol of light-fragrance base wine was mixed with bamboo wine in a volume ratio of 1000:25, and then 9 g of chitosan oligosaccharide was added per liter of wine, followed by stirring for 30 min, standing for 24 h, and then stored at 12°C and 65% humidity in a cool condition for 6 months.

[0078] Comparative Example 4

[0079] This comparative example provides a method for preparing a low-alcohol light-fragrance liquor, comprising:

[0080] Preparation of bamboo wine: 52% vol of liquor was injected into a fresh bamboo tube, which was sealed and stored in a cool place for 4 months to obtain bamboo wine.

[0081] 28% vol of light-fragrance base wine was mixed with bamboo wine in a volume ratio of 1000:25, and then 1-year-old sauce-flavor original wine was added according to 7.5wt% of the light-fragrance base wine, and then stirred for 30 minutes, allowed to stand for 24 hours, and then stored at 12°C and 65% humidity in a cool condition for 6 months.

[0082] Sampling tests were conducted before and after storage to detect the content of ester substances and calculate the retention rate of ester substances. At the same time, the changes in the acidity of the wine before and after storage were detected, and the light transmittance of the wine after storage was measured. Finally, professional tasters gave a comprehensive score on the aroma, taste, and coordination of the wine after storage. The higher the score, the better the sensory experience of the wine. The specific results are shown in the following table:

[0083]

[0084] It can be seen from the data of the above embodiments that the combination of adding bamboo wine, the composite and Maotai-flavor original liquor in Embodiment 10 significantly enhances the stability of esters, and Embodiment 10 (96% ester retention rate) is improved compared with Embodiment 3, Embodiment 6 and Embodiment 9, indicating that bamboo wine, the composite and Maotai-flavor original liquor have a synergistic effect in ester stability.

[0085] Similarly, the acid value change data of embodiment 10 is the lowest, which is 0.14mg NaOH / g, indicating that the combined technology effectively suppresses the generation of acidic substances. The sensory score of embodiment 10 is the highest, which is 8.9, indicating that the combined technology has significant advantages in local flavor, fragrance, and coordination. And the effect of the scheme of adding bamboo wine alone (embodiment 3) and the addition of composite technology (embodiment 6) is also significantly better than embodiment 2.

[0086] The light transmittance of Example 1 and Comparative Example 1 is higher because the added substances are relatively less, but the ester retention rate and sensory score are relatively low.

[0087] The data in the above table indicate that the treatment method of the present application can effectively improve the problem of ester hydrolysis in low-alcohol, light-fragrance liquor, and at the same time improve its sensory effects. The treatment method is easy to implement and scale up, and has good application prospects.

[0088] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the protection scope of the present invention.

Claims

1. A method for delaying the hydrolysis of esters in low-flavor liquor, characterized in that: include: The low-alcohol light-fragrance base wine is mixed with bamboo wine, and the volume ratio of the low-alcohol light-fragrance base wine to the bamboo wine is 1000:(20-30).

2. The method for delaying the hydrolysis of esters in low-flavor liquor according to claim 1, characterized in that: The preparation method of the bamboo wine comprises: injecting 52% vol of liquor into a fresh bamboo tube, sealing the tube and storing the tube in a cool place for 4 months to obtain the bamboo wine.

3. The method for delaying the hydrolysis of esters in low-flavor liquor as claimed in claim 1, characterized in that: The method also includes adding a complex composed of oligofructose and oligochitosan to a low-alcohol and light-fragrance base wine, with 8-10 g of the complex added to every liter of the low-alcohol and light-fragrance base wine.

4. The method for delaying the hydrolysis of esters in low-flavor liquor as claimed in claim 3, characterized in that: The mass ratio of fructooligosaccharide to chitosan oligosaccharide in the complex is 1:

1.

5. The method for delaying the hydrolysis of esters in low-flavor liquor as claimed in claim 1, characterized in that: The method also includes adding sauce-flavored original liquor to the low-alcohol light-flavor base liquor, wherein the amount of the sauce-flavored original liquor added is 5-10wt% of the low-alcohol light-flavor base liquor.

6. The method for delaying the hydrolysis of esters in low-flavor liquor as claimed in claim 5, characterized in that: The said sauce-flavored original liquor is a sauce-flavored liquor that has been stored for no less than 3 years.

7. The method for delaying the hydrolysis of esters in low-flavor liquor as claimed in claim 1, characterized in that: The mixing method includes stirring for 30-60 minutes and then standing for 20-30 hours.

8. The method for delaying the hydrolysis of esters in low-flavor liquor as claimed in claim 1, characterized in that: After mixing, the product also needs to be stored under the following conditions: temperature of 12°C, humidity of 65%, avoid direct sunlight, and the product can be stored for at least 6 months.

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