1 results about "Low alcohol wine" patented technology

This invention relates to the field of alcoholic beverage processing technology, and discloses a polysaccharide compound stabilizer for improving the foam performance of low-alcohol baijiu (Chinese white liquor) and its application. The compound stabilizer comprises astragalus polysaccharide, tanshinone polysaccharide, and β-cyclodextrin. The mass ratio of astragalus polysaccharide to tanshinone polysaccharide is 1:3 to 3:1, and the two polysaccharides account for more than 70% of the solid mass of the compound stabilizer. β-cyclodextrin accounts for more than 0% and no more than 30% of the solid mass. The compound stabilizer is added to low-alcohol baijiu (Chinese white liquor) obtained by blending or reducing the alcohol content of light-aroma baijiu, with a final alcohol content of 5% vol to 15% vol, at an addition amount of 15 g / 100 mL to 20 g / 100 mL. After mixing, dispersion, static stabilization, and membrane filtration, low-alcohol baijiu with improved foam performance is obtained. This invention can increase the maximum foam height of low-alcohol baijiu and prolong the foam disappearance time, while maintaining the clarity, suitable viscosity, and sensory harmony of the liquor.