Preparation process of low-alcohol Maotai-flavor liquor

Abstract

The invention relates to the technical field of baijiu, and particularly discloses a preparation process of low-alcohol Maotai-flavor baijiu, which aims at the problems of flavor loss, turbid baijiu body and short shelf life in the existing alcohol content reduction process, and comprises the following steps: gradient alcohol content reduction treatment: adding water into Maotai-flavor base liquor for the first time to reduce the alcohol content to 43-47% vol, standing for 36-60 hours, and filtering; adding water to the filtered wine liquid for the second time to reduce the alcohol content until the target alcohol content is 32-38% vol; composite adsorption impurity removal: in or after the first degree reduction treatment process, a composite adsorbent is added for treatment, and the composite adsorbent is composed of diatomite and plant polysaccharide according to the mass ratio of (2.5-3.5): 1; compound stabilizing treatment: after the secondary alcohol content reduction treatment, a compound stabilizer is added into the wine liquid, and the compound stabilizer is composed of Arabic gum and beta-cyclodextrin. The industrial problems that the low-alcohol sauced wine loses aroma after being reduced in alcohol content and is turbid during storage are solved.

Description

Technical Field

[0001] The invention relates to the technical field of liquor, and specifically proposes a preparation process of low-alcohol sauce-flavor liquor. Background Art

[0002] In recent years, with the popularization of healthy consumption concepts, the trend toward lower-alcohol liquor has become a clear industry trend. According to statistics, sales revenue of sauce-flavor liquor reached 240 billion yuan in 2024, a year-on-year increase of 4.35%. Low-alcohol sauce-flavor liquor, with its good palatability and low intoxication rate, clearly meets the needs of a new generation of consumers. However, traditional alcohol reduction processes still face the following technical bottlenecks in achieving lower-alcohol sauce-flavor liquor: Flavor loss: During the alcohol reduction process, higher fatty acid esters are precipitated, the ratio of flavor substances such as esters and acids is unbalanced, small molecular flavor substances are lost, and the sauce aroma characteristics are weakened; the taste is bland and the watery taste is prominent, making it difficult to achieve "low but not bland".

[0003] Poor stability: Adding water to reduce alcohol content can easily produce flocculent precipitation, affecting sensory quality. The balance of acid esters within the liquor is crucial to the stability of the product's flavor. Research and analysis from multiple perspectives, including water addition, blending, and process, are needed to identify technologies that can improve the stability of acid esters in low-alcohol sauce-flavored liquors. Based on competitive product analysis and the flavor and taste of liquors from various origins, the optimal acid ester ratio for sauce-flavored liquors of varying alcohol content, as well as the required proportions for each batch of liquor, should be determined.

[0004] Process complexity: Relying on aged base liquor and complex blending techniques, the process is costly. Furthermore, research is needed on blending methods for low-alcohol sauce-flavored liquors, and various flavoring liquor styles must be examined. Even second-generation liquors can be used as flavoring liquors. This is not limited to sauce-flavored base liquors; other flavors can also be used.

[0005] Therefore, there is an urgent need for a systematic process that can synergistically solve the problems of flavor, stability and cost. Summary of the Invention

[0006] In view of this, the present invention proposes a preparation process for low-alcohol sauce-flavor liquor to solve the technical problems of poor flavor coordination, insufficient liquor body stability and frequent turbidity after reducing the alcohol content.

[0007] The technical solution of the present invention is achieved as follows: The present invention provides a preparation process for low-alcohol sauce-flavor liquor, comprising the following steps: (1) Gradient alcohol reduction treatment: add water to reduce the alcohol content of the sauce-flavor base liquor to 43-47% vol for the first time, let it stand for 36-60 hours and then filter it; add water to reduce the alcohol content of the filtered liquor to the target alcohol content of 32-38% vol for the second time; (2) Composite adsorption and impurity removal: During or after the first degree reduction treatment, a composite adsorbent is added for treatment, wherein the composite adsorbent is composed of diatomaceous earth and plant polysaccharides in a mass ratio of (2.5-3.5):1; (3) Composite stabilization treatment: After the second alcohol reduction treatment, a composite stabilizer is added to the wine, wherein the composite stabilizer is composed of gum arabic and β-cyclodextrin.

[0008] In some embodiments, in step (1), the concentration is reduced to 45% vol for the first time and allowed to stand for 48 hours.

[0009] The first step of gradient reduction and standing can specifically precipitate large molecular fatty acid esters and reduce the co-precipitation of small molecular flavor substances; The diatomaceous earth-plant polysaccharide composite adsorbent selectively adsorbs the precipitate and improves the retention rate of ethyl hexanoate; Gum arabic and β-cyclodextrin form a dual mechanism of steric hindrance + molecular inclusion, which inhibits the reaggregation of fatty acid esters after degradation.

[0010] In some embodiments, in step (2), the amount of the composite adsorbent added is 0.05%-0.2% of the mass of the wine, and the treatment temperature is 10-20°C.

[0011] In some embodiments, in step (3), the amount of gum arabic added is 0.01%-0.05% of the mass of the wine, and the amount of β-cyclodextrin added is 0.1%-0.3% of the mass of the wine.

[0012] In some embodiments, after step (3), a micro-oxygen aging step is further included: the wine is placed in an environment with an oxygen content of 0.5-1.5 mg / L and aged for 20-40 days.

[0013] In some embodiments, after the second alcohol reduction treatment and before the composite stabilization treatment, a freeze filtration step is also included: the wine is frozen at -4°C to -8°C for 18-30 hours, and then coarsely filtered, and then filtered through an ultrafiltration membrane with a molecular weight cutoff of 700-1000Da.

[0014] In some embodiments, before the gradient reduction treatment, a base wine preparation step is also included: a sauce-flavored base wine with a storage period of more than 5 years is selected, and it is mixed with a premium sauce-flavored flavoring wine with a storage period of more than 20 years, and aged in a ceramic jar at a temperature of 15-25°C and a humidity of 60%-70% for 12-24 months.

[0015] In some embodiments, after the second alcohol reduction treatment, a flavor compensating substance is further added, wherein the flavor compensating substance is selected from at least one of sorghum husk polyphenols and hop extracts; wherein the amount of sorghum husk polyphenols added is 0.003%-0.015% of the mass of the wine, and the amount of hop extract added is 0.001%-0.008% of the mass of the wine.

[0016] In some embodiments, after the second alcohol reduction treatment and before adding the flavor compensation substance, the method further includes adding 0.05-0.1% of the mass of the wine as flavoring wine, wherein the flavoring wine is selected from at least one of mellow and sweet flavoring wine, aged flavoring wine, sauce-flavored flavoring wine, cellar-bottom-flavored flavoring wine and other flavored flavoring wines.

[0017] In some embodiments, the process also includes conducting an adaptability test on the finished wine: adding ice cubes or water to the wine to verify whether it remains clear and transparent and has a stable flavor.

[0018] The present invention has the following beneficial effects compared to the prior art: The low-alcohol sauce-flavor liquor produced by the process of the present invention has a crystal-clear, slightly yellowish, transparent color. The sauce aroma is prominent and rich without losing its elegance, and the aroma is rich in layers. It has a mellow and full taste, a smooth entrance, and a long aftertaste, overcoming the problems of traditional low-alcohol sauce-flavor liquors with a bland taste and a prominent watery taste. It has no turbidity or loss of gloss, and its sensory quality is significantly improved. Various physical and chemical indicators are coordinated and stable, meeting the standard requirements for high-quality low-alcohol sauce-flavor liquors, and ensuring the consistency and stability of product quality. It effectively solves the stability problem of low-alcohol sauce-flavor liquors during storage and transportation, and reduces product losses and market risks caused by quality problems such as precipitation and turbidity. DETAILED DESCRIPTION

[0019] 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 embodiments described 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 making creative efforts are within the scope of protection of the present invention.

[0020] Furthermore, the terms "first" and "second" are used for descriptive purposes only and should not be construed as indicating or implying relative importance or implicitly specifying the number of the technical features being referred to. Thus, a feature defined as "first" or "second" may explicitly or implicitly include one or more of the features. Throughout the description of this application, "plurality" means two or more, unless otherwise specifically defined.

[0021] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which embodiments of the present invention belong. If the definitions set forth in this section are contrary to or otherwise inconsistent with 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.

[0022] Unless otherwise specified, the methods used in the following examples are conventional methods. The materials, reagents, and instruments used are conventional materials, reagents, and instruments in the art, unless otherwise specified, and can be obtained commercially by those skilled in the art.

[0023] 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 upper range limit or preferred value with any lower range limit or preferred value, regardless of whether the range is disclosed alone. For example, when a range "1 to 5" is disclosed, the described range should be interpreted as including the ranges "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 endpoints and all integers and fractions within the range. In the present specification and claims, range definitions may be combined and / or interchanged, and if not otherwise stated, such ranges include all subranges contained therein.

[0024] Example 1 36% vol low-alcohol sauce-flavor liquor production 1. Base wine preparation A high-quality sauce-flavor base liquor with a six-year storage period and a premium sauce-flavor flavoring liquor with a 20-year storage period were selected and mixed. 70 parts of the base liquor and 30 parts of the premium sauce-flavor flavoring liquor were combined. The base liquors were transferred to specially designed ceramic jars and aged for 18 months in a aging room at a temperature of 20°C and a humidity of 65%.

[0025] 2. Precise gradient reduction and flavor enhancement First alcohol reduction: Slowly add purified water to the aged mixed base wine to reduce the alcohol content to 45% vol. Add a composite adsorbent (diatomaceous earth: xanthan gum mass ratio = 3:1, the addition amount is 0.1% of the wine mass) and let it stand at 16°C for 48 hours before filtering.

[0026] Second alcohol reduction: Filter the wine after the first alcohol reduction, slowly add purified water to reduce the alcohol content to 36% vol, and let it stand at 11°C for 48 hours.

[0027] Flavor enhancement: Sorghum shell polyphenols (0.008%) and hop extract (0.003%) are added to enhance the sweetness and compensate for the loss of aroma after alcohol reduction. 3. Composite turbidity removal and stability improvement (1) Place the reduced wine in a freezer at -6°C for 24 hours, then filter it through a 300-mesh filter to remove most of the sediment.

[0028] (2) The wine after coarse filtration is filtered using an ultrafiltration membrane with a molecular weight cutoff of 800 Da to further remove tiny particles and colloidal substances.

[0029] (3) Add 0.03% gum arabic and 0.2% β-cyclodextrin to the deturbidified wine, stir for 30 minutes, and let it stand at room temperature for 24 hours to enhance the stability of the wine.

[0030] (4) The reduced wine is placed in a micro-oxygen environment (oxygen content 1.0 mg / L) for 30 days to promote the rebalancing of ester substances.

[0031] 4. Packaging and finished products The final blended liquor, which passed quality inspection, was then bottled using a high-precision filling machine, packaged in airtight glass bottles, labeled, and stored. Testing revealed that this batch of 36% vol low-alcohol sauce-flavor liquor had excellent sensory quality, with a prominent sauce aroma, a mellow taste, and a harmonious aroma. It also contained 2.85g / L of total esters and had an acidity balance coefficient of 1.02. No precipitation occurred during temperature cycling tests from -10°C to 40°C, and the shelf life is expected to exceed three years.

[0032] Example 2 Based on Example 1, the flavor enhancement step also includes the addition of 0.05% flavoring liquor, prepared by blending sweetness, sauce-flavor, and aged aroma in a mass ratio of 2:1:1, before adding sorghum shell polyphenols (0.008%) and hop extract (0.003%). Testing revealed that this batch of 36% vol low-alcohol sauce-flavor liquor exhibited a rich, three-dimensional sauce aroma, richly layered aroma, and a harmonious blend of ripe fruit and aged notes. The grassy notes of the hop extract were effectively suppressed, resulting in a mellow and sweet flavor with significantly enhanced mellowness, reduced bitterness, and a long, clean aftertaste. The liquor also contained 2.93 g / L of total esters and had an acidity balance coefficient of 1.00. No precipitation occurred during temperature cycling testing from -10°C to 40°C, and the shelf life is expected to exceed three years.

[0033] Comparative Example 1 36% vol low-alcohol sauce-flavor liquor production 1. Base wine preparation A high-quality sauce-flavor base liquor with a six-year storage period and a premium sauce-flavor flavoring liquor with a 20-year storage period were selected and mixed. 70 parts of the base liquor and 30 parts of the premium sauce-flavor flavoring liquor were combined. The base liquors were transferred to specially designed ceramic jars and aged for 18 months in a aging room at a temperature of 20°C and a humidity of 65%.

[0034] 2. Direct reduction and activated carbon adsorption Slowly add purified water to the aged mixed base wine to reduce the alcohol content to 36% vol. Add 0.3% activated carbon by weight of the wine and let it stand at 16°C for 48 hours before filtering.

[0035] 3Packaging and finished products The final blended liquor, which passed quality inspection, was then bottled using a high-precision filling machine, packaged in airtight glass bottles, labeled, and stored. Testing revealed that this batch of 36% vol low-alcohol sauce-flavor liquor met sensory standards, with a slightly weak sauce aroma, a slightly bland taste, and poor aroma harmony. The total ester content was 1.87 g / L, and the acidity balance coefficient was 1.43. A flocculent precipitate (turbidity 4.2 NTU) was produced during a temperature cycle test from -10°C to 40°C. The shelf life is expected to be less than 12 months.

[0036] Comparative Example 2 In this comparative example, based on Example 1, xanthan gum was replaced with an equal amount of diatomaceous earth, and other parameters remained unchanged.

[0037] Comparative Example 3 In this comparative example, based on Example 1, diatomaceous earth was replaced with an equal amount of xanthan gum, and other parameters remained unchanged.

[0038] The key performance parameters of the low-alcohol liquors prepared in the above examples and comparative examples were tested, including total ester content, acidity balance coefficient, low-temperature turbidity, sensory score of sauce aroma intensity, bitterness suppression rate and shelf life.

[0039] Total ester content: GB / T 10345-2022 "Analysis Method for Liquor" Take 50ml of wine sample and add 25ml of 0.1mol / L NaOH → reflux in a boiling water bath for 30min → cool and titrate with 0.1mol / L HCl.

[0040] Acidity balance coefficient: For total acidity test, follow GB / T 10345-2022: take 50ml of wine sample → phenolphthalein indicator → titrate with 0.1mol / LNaOH until the color turns slightly red (does not fade within 30s).

[0041] Acidity balance coefficient = total acid (g / L) / total ester (g / L) Low temperature turbidity: GB / T 15038-2006 "Standard for Alcoholic Beverages" Keep the wine sample at -10℃ for 24 hours → immediately measure with a nephelometric turbidimeter (to avoid reconstitution) Repeat 3 times and take the average value (±0.02NTU) Sauce aroma intensity (sensory score) GB / T 33405-2016 “Guidelines for Sensory Evaluation of Liquor” Blind tasting panel: 9 certified sommeliers (≥3 at national level) Scoring dimensions (weights):

[0042] Bitterness suppression rate: Electronic tongue analysis of bitterness and astringency Inhibition rate (%) = (bitterness value of Example 1 - bitterness value of the wine sample to be tested) / bitterness value of Example 1 * 100% Shelf life prediction: With reference to GB / T 16292-2010 “Guidelines for Stability Testing in the Pharmaceutical Industry”, tests were conducted at 40°C / 75%RH for 0, 1, 2, and 3 months. Test indicators included the change rate of acid-ester ratio and turbidity.

[0043] Prediction formula: Shelf life (months) = (ΔEa·t) / (R·(1 / T1 - 1 / T2)) ΔEa: activation energy of acid ester ratio change (measured average value 85kJ / mol) t: accelerated test time (months) T1: accelerated temperature (313K), T2: normal temperature (298K) The parameter results are shown in the following table:

[0044] 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 scope of protection of the present invention.

Claims

1. A process for preparing low-alcohol sauce-flavor liquor, characterized in that: The following steps are involved: (1) Gradient alcohol reduction treatment: add water to reduce the alcohol content of the sauce-flavor base liquor to 43-47% vol for the first time, let it stand for 36-60 hours and then filter it; add water to reduce the alcohol content of the filtered liquor to the target alcohol content of 32-38% vol for the second time; (2) Composite adsorption and impurity removal: During the first degree reduction treatment, a composite adsorbent is added for treatment, wherein the composite adsorbent is composed of diatomaceous earth and plant polysaccharides in a mass ratio of (2.5-3.5):1; (3) Composite stabilization treatment: After the second alcohol reduction treatment, a composite stabilizer is added to the wine, wherein the composite stabilizer is composed of gum arabic and β-cyclodextrin.

2. The process for preparing the low-alcohol Maotai-flavor liquor according to claim 1, wherein: In the step (1), the concentration is first reduced to 45% vol and allowed to stand for 48 hours.

3. The process for preparing the low-alcohol Maotai-flavor liquor according to claim 1, wherein: In the step (2), the amount of the composite adsorbent added is 0.05%-0.2% of the mass of the wine, and the treatment temperature is 10-20°C.

4. The process for preparing the low-alcohol Maotai-flavor liquor according to claim 1, wherein: In step (3), the amount of gum arabic added is 0.01%-0.05% of the mass of the wine, and the amount of β-cyclodextrin added is 0.1%-0.3% of the mass of the wine.

5. The process for preparing the low-alcohol Maotai-flavor liquor according to claim 1, wherein: After step (3), a micro-oxygen aging step is also included: the wine is placed in an environment with an oxygen content of 0.5-1.5 mg / L and aged for 20-40 days.

6. The process for preparing the low-alcohol Maotai-flavor liquor according to claim 1, wherein: After the second alcohol reduction treatment and before the composite stabilization treatment, a freeze filtration step is also included: the wine is frozen at -4°C to -8°C for 18-30 hours, and then coarsely filtered and then filtered through an ultrafiltration membrane with a molecular weight cutoff of 700-1000Da.

7. The process for preparing the low-alcohol Maotai-flavor liquor according to claim 1, wherein: Before the gradient reduction treatment, the base wine preparation step is also included: select a sauce-flavored base wine with a storage period of more than 5 years, and mix it with a special sauce-flavored flavoring wine with a storage period of more than 20 years, and age it in a ceramic jar at a temperature of 15-25℃ and a humidity of 60%-70% for 12-24 months.

8. The process for preparing the low-alcohol Maotai-flavor liquor according to claim 1, wherein: After the second alcohol reduction treatment, flavor compensating substances are added, wherein the flavor compensating substances are selected from at least one of sorghum shell polyphenols and hop extracts; wherein the amount of sorghum shell polyphenols added is 0.003%-0.015% of the mass of the wine, and the amount of hop extract added is 0.001%-0.008% of the mass of the wine.

9. The process for preparing the low-alcohol Maotai-flavor liquor according to claim 1, wherein: It also includes adaptability testing of the finished wine: adding ice or water to the wine to verify whether it remains clear and transparent and its flavor is stable.

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