Method for enhancing stability of fruit wine tartar

Abstract

The invention discloses a method for enhancing the stability of fruit wine tartar. The method comprises the following steps: firstly, performing a fermentation process on high-acid fresh fruit juice to obtain clarified fruit wine, refrigerating the fruit wine in an aging period for 5-8 days under a low-temperature condition, and then centrifuging the fruit wine to obtain supernatant clear wine; adding a sodium alginate solution into the clear wine, quickly circulating the clear wine added with the sodium alginate solution, uniformly mixing the sodium alginate solution with the wine sample in afermentation tank, and adsorbing and settling free calcium ions in the fruit wine under the action of pulse electricity; performing suction filtration and fining clarification; and adding the sodiumalginate solution again, performing treatment under an electric field, performing suction filtration on the fruit wine through diatomite, performing membrane filtration, and canning the fruit wine. The sodium alginate used in the method belongs to polysaccharide, is green, pollution-free and insoluble in alcohol, the pulsed electric field cooperates with the sodium alginate to be quickly combinedwith calcium ions to form calcium alginate, the formed calcium salt is easy to separate, and the process is simple and convenient to operate and low in energy consumption. The stability of the produced fruit wine is remarkably improved, and the quality of the fruit wine within the shelf life is obviously improved.

Description

technical field [0001] The invention relates to the technical field of wine making, in particular to a method for enhancing the stability of fruit wine tartar. Background technique [0002] Balance is the first element of wine. Wine contains more than 1,000 substances. The balance of these substances affects the quality of wine. During storage, wine will change in color, taste, aroma, clarity, etc., and even precipitate Tartar precipitation causes cloudiness in the wine. Tartrate precipitation mainly includes calcium tartrate and potassium hydrogen tartrate, which are formed by the combination of organic acids in fruit wine with minerals and metal ions introduced during the production process. The solubility of tartar is small, and it is easily affected by ambient temperature, light, and pH value of the wine body during storage. It has poor stability and is prone to precipitation during the shelf life, which seriously affects the quality of fruit wine. For this reason, du...

AI Technical Summary

Problems solved by technology

The solubility of tartar is small, and it is easily affected by the ambient temperature, light, and pH value of the wine body during storage. It has poor stability and is prone to precipitation during the shelf life, which seriously affects the quality of fruit wine.

For this reason, during the aging period, wineries generally remove tartar precipitation through repeated low-temperature freezing crystallization, ion exchange adsorption and other methods, but these methods have limited their industrial scale in terms of economy or technology.

The existing technology has the following deficiencies: 1) The traditional sedimentation process has a long cycle, repeated low-temperature freezing consumes a lot of energy, and the sedimentation effect is not complete, such as tartar precipitation; 2) A large amount of tartar is attached to the inner wall of the oak barrel during the aging period, making it difficult to clean the tartar sediment Larger, resulting in shortening the useful life of oak barrels and increasing the cost of the factory

However, in the brewing industry, the use of pulsed electric field in conjunction with sodium alginate to enhance the stability of tartar has not been reported.