A method for improving the biological and protein stability of ice white wine

A technology for white wine and stability, applied in the field of improving the biological and protein stability of ice white wine, can solve problems such as usage limit, and achieve the effects of quality improvement, stability improvement, and inhibition effect.

Active Publication Date: 2015-09-23
GANSU AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The conventional antibacterial method is to add a higher dose of SO to ice wine 2 (≥250mg / L), considering the safety of wine to the human body, its usage is limited

Method used

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  • A method for improving the biological and protein stability of ice white wine
  • A method for improving the biological and protein stability of ice white wine
  • A method for improving the biological and protein stability of ice white wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Example 1 A method for improving ice-white wine biology and protein stability, comprising the following steps:

[0036] (1) Filter the Guiren Xiangbing white wine after the alcohol fermentation through a 0.45 μm filter membrane to obtain the filtered Guiren Xiangbing white wine.

[0037] (2) Accurately weigh 1.0g ± 0.01g lysozyme and 0.8g ± 0.01g sodium metabisulfite respectively, and dilute to 100mL with filtered Guiren Xiangbing white wine to obtain ice wine solution containing lysozyme and ice wine solution containing sodium metabisulfite respectively .

[0038] Wherein: lysozyme is egg white lysozyme.

[0039] (3) Add 15.0 mL of ice wine solution containing lysozyme, 40.0 mL of ice wine solution containing sodium metabisulfite, and 15.0 mL of grape seed proanthocyanidin concentrate with a total polyphenol concentration of 14.2 g / L to 1 L of filtered Guiren Xiangbing white wine, Make the concentration of lysozyme in Guiren Xiangbing white wine be 150 mg / L, and...

Embodiment 2

[0042] Example 2 A method for improving ice-white wine biology and protein stability, comprising the following steps:

[0043] (1) Filter the Guiren Xiangbing white wine after the alcohol fermentation through a 0.45 μm filter membrane to obtain the filtered Guiren Xiangbing white wine.

[0044] (2) The preparation method of the ice wine solution containing lysozyme and the ice wine solution containing sodium metabisulfite is the same as Example 1 .

[0045] (3) Add 18.0 mL of ice wine solution containing lysozyme, 47.0 mL of ice wine solution containing sodium metabisulfite, and 15.0 mL of grape seed proanthocyanidin concentrate with a total polyphenol concentration of 14.2 g / L to 1 L of filtered Guiren Xiangbing white wine, Make the concentration of lysozyme in Guiren Xiangbing white wine be 180 mg / L, and the total SO 2 The concentration is 180mg / L, the total polyphenol concentration of the wine is 0.6g / L, and then the pH value of Guiren Xiangbing white wine is adjust...

Embodiment 3

[0048] Example 3 A method for improving ice-white wine biology and protein stability, comprising the following steps:

[0049] (1) Filter the Guiren Xiangbing white wine after the alcohol fermentation through a 0.45 μm filter membrane to obtain the filtered Guiren Xiangbing white wine.

[0050] (2) The preparation method of the ice wine solution containing lysozyme and the ice wine solution containing sodium metabisulfite is the same as Example 1 .

[0051] (3) Add 21.0 mL of ice wine solution containing lysozyme, 50.0 mL of ice wine solution containing sodium metabisulfite, and 15.0 mL of grape seed proanthocyanidin concentrate with a total polyphenol concentration of 14.2 g / L to 1 L of filtered Guiren Xiangbing white wine, Make the concentration of lysozyme in Guiren Xiangbing white wine be 210 mg / L, and the total SO 2 The concentration is 190mg / L, the total polyphenol concentration of wine is 0.6g / L, and then the pH value of Guiren Xiangbing white wine is adjusted t...

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Abstract

The invention relates to a method for enhancing biological and protein stability of iced white wine, which comprises the following steps: (1) filtering Italian Riesling iced white wine subjected to alcohol fermentation through a 0.45 mu m filter membrane to obtain the filtered Italian Riesling iced white wine; (2) preparing an iced wine solution containing lysozyme and an iced wine solution containing sodium metabisulfite; and (3) sequentially adding the iced wine solution containing lysozyme, iced wine solution containing sodium metabisulfite and a grape seed proanthocyanidin concentrated solution into 1L of filtered Italian Riesling iced white wine, and regulating the pH value to 3.5-4.5 with a saturated potassium bitartrate solution, wherein the lysozyme concentration is 150-250 mg / L, the total SO2 concentration is 150-200 mg / L, and the total polyphenol concentration of the wine is 0.5-0.7 g / L. The method can prevent the iced white wine from the pollution of putrefactive microorganisms in the iced wine storage period without influencing the protein stability of the Italian Riesling iced white wine, and has the characteristics of no pollution, high safety and no residue as compared with antibiotics and chemical preservatives.

Description

Technical field [0001] The present invention involves the field of ice -white wine, especially a method that improves ice -white wine biology and protein stability. Background technique [0002] Ice and white wine is the low temperature of 5 ~ 7h at night at night at -7 ~ -8 ° C on the sails. After freezing the temperature recovered at the dawn temperature, the moisture is continuously concentrated by the sublimation and evaporation.Finally, the wines made by squeezing the juice with a airbag squeezing the juice and clarifying the wine (not allowed to add sugar sources during the production process).Ice white wine is easily defeated by corrupt bacterial infections due to high sugar content (≥150 mg / L).The conventional bacteriostatic method is to add higher doses of SO to ice wine 2 (≥250mg / L), considering the safety of wine to the human body, its usage is limited.Therefore, people start looking for SO 2 The alternative, and the soluble enzyme is used as a natural, safe, and effic...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12H1/15C12H1/14C12H1/07
Inventor 张波韩舜愈陈凯李敏祝霞王婧盛文军杨学山
Owner GANSU AGRI UNIV
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