Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for reducing organic acid of plum wine

An organic acid and green plum wine technology, applied in the field of winemaking, can solve the problems of fruit wine with great negative impact, reducing tartaric acid content, complicated operation, etc. Effect

Inactive Publication Date: 2018-01-16
GUANGXI YUNHENG WINERY
View PDF1 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Biological acid reduction uses microorganisms to decompose fruit acids, the operation is cumbersome, the conditions are harsh, and it is greatly restricted
Physical acid reduction uses anion exchange resin to adsorb fruit acid, which is not only time-consuming, but also inevitably absorbs the aroma of fruit wine, resulting in a large loss and affecting the flavor of green plum wine
Chemical acid reduction is mainly to add chemical reagents to reduce the tartaric acid content in fruit wine. If the amount used exceeds a certain range, it will affect the taste, color and aroma of fruit wine. The metal ions brought in may also easily cause the instability of the wine body and negatively affect the quality of fruit wine. great influence

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for reducing organic acid of plum wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] 1) remove the core of fresh greengage, crush it, add pectinase of 0.02% by weight of greengage and cellulase of 0.04% by weight of greengage, perform enzymatic hydrolysis at 15°C for 6 hours, and filter to obtain greengage juice;

[0021] 2) Add 0.01% xylitol by weight to the green plum juice, drop it to 1°C with a cooling rate of 5°C / 30min, stir the green plum juice during the cooling process, and the stirring speed is 1000r / min; after cooling, Stop stirring, insulate and stand for 1h, filter, and get the filtrate for subsequent use; measure the titration acid (calculated as tartaric acid) in the filtrate to be 5.4g / L;

[0022] 3) adding sugar to the filtrate to adjust the sugar content to 16°Bx, inoculating 8% yeast by weight of the filtrate, and fermenting at 20°C for 6 days to obtain raw wine;

[0023] 4) adding diatomaceous earth to the original wine for clarification, standing for 5 days, taking the clarified solution, aging at room temperature for 3 months, and s...

Embodiment 2

[0026] 1) remove the core of fresh greengage, crush it, add pectinase of 0.05% by weight of greengage and cellulase of 0.06% by weight of greengage, enzymolyze at 18°C ​​for 10 hours, filter to obtain greengage juice;

[0027] 2) Add 0.1% xylitol by weight to the green plum juice, drop it to 2°C at a cooling rate of 10°C / 30min, stir the green plum juice during the cooling process, and the stirring speed is 2000r / min; after cooling, Stop stirring, keep the temperature for 2h, filter, and get the filtrate for subsequent use; measure the titration acid (in tartaric acid) in the filtrate to be 5.6g / L;

[0028] 3) adding sugar to the filtrate to adjust the sugar content to 20°Bx, inoculating 12% yeast by weight of the filtrate, and fermenting at 25°C for 8 days to obtain raw wine;

[0029] 4) adding diatomaceous earth to the original wine for clarification, standing for 8 days, taking the clarified solution, aging it at room temperature for 6 months, and sterilizing it, which is gr...

Embodiment 3

[0032] 1) remove the core of fresh greengage, crush it, add pectinase of 0.04% by weight of greengage and cellulase of 0.05% by weight of greengage, enzymolyze at 16° C. for 8 hours, and filter to obtain greengage juice;

[0033] 2) Add 0.05% xylitol by weight to the green plum juice, drop it to 1.5°C at a cooling rate of 8°C / 30min, stir the green plum juice during the cooling process, and the stirring speed is 1800r / min; after cooling, Stop stirring, keep the temperature and stand for 1.5h, filter, and get the filtrate for subsequent use; measure the titration acid (calculated as tartaric acid) in the filtrate to be 5.0g / L;

[0034] 3) adding sugar to the filtrate to adjust the sugar content to 18 ° Bx, inoculating 10% yeast by weight of the filtrate, and fermenting at 22 ° C for 7 days to obtain raw wine;

[0035] 4) adding diatomaceous earth to the original wine for clarification, standing for 6 days, taking the clarified solution, aging at room temperature for 5 months, an...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a method for reducing organic acid of plum wine. The method comprises the following steps that: 1) plums are enucleated and broken, pectinase and cellulase are added, enzymolysis is carried out at 15-18 DEG C for 6 to 10h and filtration is conducted to obtain plum Juice; 2) xylitol by weight of 0.01 to 0.1% of the plum juice are added to the plum juice, the plum juice is cooled to 1 to 2 DEG C at a cooling speed of 5 to 10 DEG C / 30min, the plum juice is stirred during a cooling process with a stirring speed of 1000 to 2000r / min, after cooling, stirring is stopped, insulation and standing are conducted for 1 to 2h, filtration is conducted, and filtrate is taken for spare use; 3) sugar content of the filtrate is adjusted to 16 to 20 degree Bx, yeast is inoculated, and fermentation is conducted to obtain original wine; 4) the original wine is clarified, aging is conducted to obtain the plum wine. The method for reducing the organic acid of the plum wine can effectively reduce tartaric acid and malic acid content in the plum wine, and the prepared plum wine has soft wine body, mellow taste and harmonious aroma.

Description

technical field [0001] The invention belongs to the technical field of brewing, and in particular relates to a method for reducing organic acids in plum wine. Background technique [0002] Green plum, also known as plum fruit and sour plum, grows in subtropical regions with wet summer and dry winter, and is native to China. It has a cultivation history of more than 3,000 years. At present, the green plum cultivation area in my country exceeds 1 million mu, mainly distributed in Guangdong, Guangxi, Fujian, Jiangsu and Zhejiang. The green plum pulp has a mellow aroma, sour and sweet, and has the characteristics of both medicine and food. Green plums are rich in organic acids, mainly including citric acid, malic acid, tannic acid, picric acid, succinic acid, tartaric acid, etc. It is a typical alkaline food and can effectively regulate the acid-base balance in the human body. In addition, green plum also contains resveratrol, terpenoids, sterols and amino acids and other nutr...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 王海东
Owner GUANGXI YUNHENG WINERY
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com