A method for enhancing the stability of fruit wine tartar

Abstract

The invention discloses a method for enhancing the stability of fruit wine tartar. In the method, firstly, high-acid fresh fruit juice is fermented to obtain clarified fruit wine, and the aged fruit wine is refrigerated at low temperature for 5-8 days and then centrifuged to obtain upper-layer sake; Add sodium alginate solution to the sake, quickly circulate the sake added with sodium alginate solution, so that the sodium alginate solution and the wine sample are mixed evenly in the fermentation tank, and under the action of pulse electricity, free calcium ions in the fruit wine are adsorbed and settled ; Suction filtration, gumming and clarification; add sodium alginate solution and electric field treatment again, the fruit wine is suction filtration with diatomaceous earth and then membrane filtration and filling. The sodium alginate used in the present invention belongs to polysaccharide, is green and pollution-free, and is insoluble in alcohol. The pulsed electric field cooperates with the sodium alginate to quickly combine with calcium ions to form calcium alginate, and the formed calcium salt is easy to separate. The process is easy to operate and low in energy consumption. The stability of the fruit wine produced by the invention is significantly improved, and the quality of the fruit wine is obviously improved during the shelf life.

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.