Grape wine clarifying agent as well as preparation method and application thereof
A wine clarifying agent was prepared by extracting and enzymatically hydrolyzing potato protein using thermal flocculation, which solved the allergy risk and cost issues of animal-derived clarifying agents and achieved efficient clarification and antioxidant effects, making it suitable for wine clarification.
CN122012211APending Publication Date: 2026-05-12LANZHOU INSTITUTE OF CHEMICAL PHYSICS CHINESE ACADEMY OF SCIENCES
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Patent Information
- Application Number
- CN202610455193.2
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2026-04-08
- Publication Date
- 2026-05-12
AI Technical Summary
Technical Problem
Existing animal-derived and chemical clarifying agents pose allergy risks and are costly in wine, making it difficult to find alternatives that are less allergenic, provide good clarification, and are inexpensive.
Method used
Potato protein was used as a clarifying agent. Potato protein was extracted by thermal flocculation, and then combined with pH adjustment and papain hydrolysis to prepare potato protein hydrolysate for wine clarification.
Benefits of technology
It achieves low allergenicity and good clarification, reduces the content of tannins and phenols, maintains the flavor of the wine, and increases the antioxidant capacity and drinking window of the wine.
✦ Generated by Eureka AI based on patent content.
Abstract
The invention discloses a wine clarifying agent as well as a preparation method and application thereof, belongs to the technical field of food manufacturing, and solves the problem that animal-derived and chemical clarifying agents have allergy risks. The preparation method comprises the following steps: homogenizing potato tubers, collecting potato juice, and heating to enable protein to be heated and denatured; adjusting the pH value to 9-10, heating to dissolve potato protein, precipitating, washing and purifying; the preparation method comprises the following steps: adding potato protein into a stirrer, adding papain, carrying out enzymolysis, after enzymolysis is completed, heating to inactivate the enzyme, adjusting the pH value to 4.5-5.5, collecting precipitate, resuspending the precipitate, desalting, and carrying out spray drying to obtain potato protein hydrolysate, namely the wine clarifying agent. The potato protein zymolyte prepared by the method disclosed by the invention is used as a wine clarifying agent, and does not cause the color change of red wine after being treated; tannin causing astringency of the red wine is remarkably reduced, and the original wine body flavor of the red wine is kept.
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