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Method for reducing methanol content in liquor

A technology for methanol content and liquor, applied in the field of winemaking, can solve the problems of harsh reaction conditions, increased manufacturing costs, long manufacturing time, etc., and achieves the effects of low residual sugar, methanol reduction, and slow acid rise.

Inactive Publication Date: 2018-07-31
安徽焦陂酒业有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, at present, the methods for reducing methanol content in industrial wine production are mostly the combination of the above methods, the operation is relatively cumbersome, the required reaction conditions are harsh, the production time is long, and the production cost is increased.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A method for reducing methanol content in liquor, comprising the steps of:

[0019] 1) Mix and clean the raw materials wheat, corn, and rice for freshly produced liquor according to the ratio of 1:1:1, then crush them into particles with a particle size of 0.1mm, and then perform stirring and ultrasonication at a frequency of 40Hz and a power of 400w Treat for 7 hours; then add water to 15 times of the raw material and soak for 4 hours, remove the soaking liquid, vacuum dry the mixture, and finally add liquor with an alcohol content of 15% vol to the mixture to make a fermented slurry; the ratio of solid to liquid of the fermented slurry 1:1.5;

[0020] 2) Add yellow koji and 4A molecular sieve activated at 580°C to the fermentation slurry, the addition amount is 38g / 100mL, and then carry out intermittent ultrasonic fermentation at 75°C for 10 days, the ultrasonic frequency is 35Hz, the power is 300w, and every Ultrasound for 3.5 hours, intermittent for 0.5 hours, then...

Embodiment 2

[0023] This embodiment is the same as embodiment 1, the difference is that in this embodiment step (1) the ultrasonic frequency is 30Hz, the power is 300w, and the soaking time is 3h.

[0024] The liquor of this embodiment has strong aroma, soft taste, long aftertaste, clear wine color, and methanol content≤0.035g / 100mL.

Embodiment 3

[0026] This example is the same as Example 1, the difference is that the activated 4A molecular sieve is 40g / 100mL added in the step (2) of this example, after ultrasonic fermentation is carried out at 80°C for 8 days, then activated carbon is added, and the amount of activated carbon added is 3% of the fermented slurry was continued to be fermented ultrasonically for 12 days at a temperature of 60° C., and the ultrasonic power was 350w, and the frequency was 30Hz.

[0027] The liquor of this embodiment has strong aroma, soft taste, long aftertaste, clear wine color, and methanol content≤0.03g / 100mL.

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Abstract

The invention discloses a method for reducing the methanol content in liquor, and belongs to the technical field of vintage. The method uses ultrasound to assist accumulation of raw materials, a 4A molecular sieve and activated carbon in the fermentation stage are used as additives for reducing the methanol content in the fermentation, ultrasonic waves have mechanical, heat and cavitation effects,destroy cell walls of raw materials, and accelerate the rate of decomposition of raw material pectin substances into methanol, thereby removing the methanol to achieve the purpose of reducing the methanol content, the ultrasonic waves also have the function of promoting dissolution, during the dipping process, the efficiency of removing impurities such as soluble pectin substances, tannin, cyanide and the like is improved, the raw materials after ultrasonic treatment are more likely to swell during the dipping process, favorable conditions for both saccharification and fermentation are created, the methanol content is fundamentally reduced during the vintage process, and traditional material accumulation time is shortened; the method has the advantages of being hygienic, healthy, environmentally friendly and non-polluting, and the added activated carbon has the effect of aging the liquor.

Description

technical field [0001] The invention belongs to the technical field of brewing, and in particular relates to a method for reducing methanol content in liquor. Background technique [0002] Methanol in wine comes from pectin-rich raw materials, such as dried potatoes, persimmons, dates, etc., which contain a lot of pectin, lignin, hemicellulose and other substances. After hydrolysis and fermentation, methane can be decomposed to produce Methanol. Methanol, ethanol and other organic substances will naturally be produced in the production process and distillation process of liquor. Since methanol and ethanol have close boiling points (64.7°C and 78.3°C respectively), it is difficult to separate them, so liquor inevitably contains a certain amount There are clear indicators for methanol content in liquor: those using cereals as raw materials shall not exceed 0.04g / 100mL; those using dried potatoes and substitutes as raw materials shall not exceed 0.12g / 100mL. [0003] The meth...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12H1/04C12H1/044
CPCC12G3/02C12H1/04C12H1/0408
Inventor 曹西伟李明志张强刘玉尚慧慧
Owner 安徽焦陂酒业有限责任公司
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