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Method for improving color stability of compound wine

A wine preparation and stability technology, which is applied in the field of color stability control during the shelf life of prepared wine, can solve problems such as changes in wine body flavor components, and achieve the effects of stable wine body color difference value, gain shearing effect, and reduce the risk of change

Active Publication Date: 2021-09-14
JING BRAND
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  • Abstract
  • Description
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Problems solved by technology

In the prior art, antioxidant substances (such as vitamin C, acerola powder), complexing agents, etc. are usually added to the prepared wine to suppress the color change of the wine body, but this method is likely to cause changes in the flavor components of the wine body

Method used

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  • Method for improving color stability of compound wine

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Embodiment

[0023] A method for improving the color stability of prepared wine, which consists of the following steps: through indirect heat exchange, the wine body added with tartary buckwheat extract is cooled to -16°C to -18°C, and a high-speed shear emulsifier is used to Shear the wine body at a speed of 12000rad / min to 18000rad / min for 30 minutes (intermittent completion). During the shearing process, the temperature of the wine body should not be lower than -15°C. After the shearing is completed, filter it while it is cold and fill it.

[0024] Through the color difference analyzer (ColorQuest XE), compare and track the change of the color difference value of the wine body at 37°C for 6 months, see Table 1 for details.

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Abstract

The invention discloses a method for improving the color stability of compound wine. A physical means is adopted to perform high-speed shearing treatment on a compound wine body in a low-temperature state, and the mechanical energy of a wine body system is increased and the change of unstable components in the wine body is accelerated through high-speed shearing, thereby improving the shelf stability of the wine body. The method has the characteristics of simple process, convenience in operation, high efficiency, stable quality and the like.

Description

technical field [0001] The invention relates to the technical field of wine product quality control, in particular to a method for controlling the color stability of prepared wine during shelf life. Background technique [0002] The base wine of mixed wine is fermented wine, distilled wine or edible alcohol. The base wine of mixed wine can be original juice wine, distilled wine, or both. In the current formulated wine products, by adding plant extracts (such as flavonoids and polyphenols), the prepared wine retains the unique flavor of distilled wine and endows the product with unique health attributes. [0003] Adding plant extracts to distilled alcohol has certain risks in shelf life stability. The distilled alcohol base liquor is colorless. After adding active ingredients, the body of the liquor will be colorless or light yellow. However, the color of the liquor body will turn yellow obviously within one year of shelf life, which will make consumers suspicious. The reas...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12H1/06C12H1/07
CPCC12H1/06C12H1/063
Inventor 田浩杨跃军杨强张亚方屈娜魏朝丹胡开群柳念邱睿杜培艳
Owner JING BRAND
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