CN116445239A - Method for preparing clarified wufan wine - Google Patents
Method for preparing clarified wufan wine Download PDFInfo
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- CN116445239A CN116445239A CN202310338446.4A CN202310338446A CN116445239A CN 116445239 A CN116445239 A CN 116445239A CN 202310338446 A CN202310338446 A CN 202310338446A CN 116445239 A CN116445239 A CN 116445239A
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- wine
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- clarified
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- 235000014101 wine Nutrition 0.000 title claims abstract description 34
- 238000000034 method Methods 0.000 title claims abstract description 18
- 239000007788 liquid Substances 0.000 claims abstract description 27
- 238000000926 separation method Methods 0.000 claims abstract description 23
- 238000005352 clarification Methods 0.000 claims abstract description 14
- 238000000855 fermentation Methods 0.000 claims abstract description 7
- 230000004151 fermentation Effects 0.000 claims abstract description 7
- 238000002360 preparation method Methods 0.000 claims abstract description 6
- 230000001954 sterilising effect Effects 0.000 claims abstract description 4
- 239000003153 chemical reaction reagent Substances 0.000 claims abstract description 3
- 238000011049 filling Methods 0.000 claims abstract description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 3
- 229920001661 Chitosan Polymers 0.000 claims description 10
- 229910000278 bentonite Inorganic materials 0.000 claims description 10
- 239000000440 bentonite Substances 0.000 claims description 10
- SVPXDRXYRYOSEX-UHFFFAOYSA-N bentoquatam Chemical compound O.O=[Si]=O.O=[Al]O[Al]=O SVPXDRXYRYOSEX-UHFFFAOYSA-N 0.000 claims description 10
- 229920000159 gelatin Polymers 0.000 claims description 10
- 108010010803 Gelatin Proteins 0.000 claims description 9
- 239000008273 gelatin Substances 0.000 claims description 9
- 235000019322 gelatine Nutrition 0.000 claims description 9
- 235000011852 gelatine desserts Nutrition 0.000 claims description 9
- 239000003795 chemical substances by application Substances 0.000 claims description 2
- 235000019991 rice wine Nutrition 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 4
- 230000007547 defect Effects 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 241000371652 Curvularia clavata Species 0.000 description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 12
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 8
- 241000209094 Oryza Species 0.000 description 7
- 235000007164 Oryza sativa Nutrition 0.000 description 7
- 235000009566 rice Nutrition 0.000 description 7
- 239000008223 sterile water Substances 0.000 description 7
- 239000000706 filtrate Substances 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 240000000851 Vaccinium corymbosum Species 0.000 description 2
- 235000003095 Vaccinium corymbosum Nutrition 0.000 description 2
- 235000017537 Vaccinium myrtillus Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000021014 blueberries Nutrition 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 239000012528 membrane Substances 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 239000008213 purified water Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 239000008395 clarifying agent Substances 0.000 description 1
- 239000013065 commercial product Substances 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000009519 fu-yuan Substances 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 238000005360 mashing Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/04—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
- C12H1/0408—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of inorganic added material
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/04—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
- C12H1/0416—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of organic added material
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A50/00—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE in human health protection, e.g. against extreme weather
- Y02A50/30—Against vector-borne diseases, e.g. mosquito-borne, fly-borne, tick-borne or waterborne diseases whose impact is exacerbated by climate change
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Inorganic Chemistry (AREA)
- Toxicology (AREA)
- Nutrition Science (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention relates to the technical field of rice wine preparation, and provides a method for preparing clarified wu-fang wine, which comprises the following steps of sequentially carrying out wu-fang preparation, fermentation, solid-liquid separation and sterilization and jar filling, and is characterized in that the solid-liquid separation comprises a first solid-liquid separation and a second solid-liquid separation, and a reagent is added into wine liquid obtained by separation between the first solid-liquid separation and the second solid-liquid separation for clarification operation; in the clarification process, the temperature of the wine is changed from high to low in stages. The invention overcomes the defects of the prior art, has reasonable design and simple production process, and solves the technical problem of poor clarifying effect of the prior wufan wine.
Description
Technical Field
The invention relates to the technical field of rice wine preparation, in particular to a method for preparing clarified wufan wine.
Background
The wufang wine is a wine brewed by taking Yixing special products Wu Mi as raw materials. Whereas the black rice is obtained by soaking glutinous rice in the black rice leaf extract, the black rice leaf contains abundant active ingredients, has unique faint scent, the black rice leaf extract is effectively blended with glutinous rice, and the fermented black rice wine has the nutrition effects of black rice leaf and glutinous rice wine. However, the existing wufan wine has poor clarity and the sensory requirements need to be further improved.
For this purpose, we propose a method for preparing a clarified wu-fanitum liquor.
Disclosure of Invention
(one) solving the technical problems
Aiming at the defects of the prior art, the invention provides a method for preparing the clarified wu-fang wine, which overcomes the defects of the prior art, has reasonable design and simple production process, and solves the technical problem of poor clarity of the prior wu-fang wine.
(II) technical scheme
In order to achieve the above purpose, the invention is realized by the following technical scheme:
a method for preparing clarified wu-fang wine comprises sequentially performing the following steps of wu-fang preparation, fermentation, solid-liquid separation, sterilization and crock filling,
the solid-liquid separation comprises a first solid-liquid separation and a second solid-liquid separation, and a reagent is added into wine liquid obtained by the separation between the first solid-liquid separation and the second solid-liquid separation for clarification operation;
in the clarification process, the temperature of the wine is changed from high to low in stages.
Further, in the clarification process, the temperature of the first stage is maintained at 37 ℃, the temperature of the second stage is maintained at 8 ℃, the temperature of the third stage is maintained at 4 ℃, the temperature of the first stage is maintained for 24 hours, and the temperature of the second stage and the temperature of the third stage are respectively maintained for 12 hours.
Furthermore, the clarifying agent is compounded by bentonite, gelatin and chitosan.
Further, the amounts of each of the agents added were as follows:
bentonite 0.6-0.8 g/l;
gelatin 0.01-0.02 g/l;
0.02-0.04 g/l of chitosan.
(III) beneficial effects
The invention provides a method for preparing clarified black rice wine, which has the following beneficial effects:
(1) By carrying out staged temperature control on clarification operation, the turbidity of the wine is improved by 22.1 percent, 20.9 percent and 8.62 percent respectively under the conditions of 4 ℃ and 8 ℃ and 37 ℃ compared with the single ambient temperature;
(2) The turbidity of the wufan wine is further improved by reasonably compounding clarifier soil, gelatin and chitosan;
in conclusion, the invention obtains clearer wufan wine through improving the turbidity of the wine.
Detailed Description
The raw material description:
bentonite: bentonite, purchased from Di Boshi self-brewing machine Co., ltd., brand name Oenoffrance, france. Bentonite is soaked in 4 volumes of sterilized water for 10 hours before use.
Gelatin: purchased from Shangshui county Fuyuan gelatin Co., ltd, model 200 power.
Chitosan: water-soluble chitosan, shanghai Seawa Biotechnology Co., ltd.
Expanding the companion yeast: the preparation method comprises the steps of stirring 1 part of Angel yeast powder and 0.04 part of rock candy according to parts by weight, dissolving in 9 parts of sterile water at 25 ℃ and activating for 4 hours. Wherein, the Angel yeast powder is a commercial product, specifically, angel high temperature resistant active dry yeast, powder, production license number: SC20142050300018, product standard number: Q/YB2022S.
Black rice: the method comprises the following steps of: s1, cleaning and mashing fresh blueberry leaves, and adding purified water, wherein the mass ratio of the blueberry leaves to the purified water is 1: 3-1: 5, leaching for 2 days at the room temperature of 28 ℃, and then filtering by gauze to remove leaves, thereby obtaining filtrate; s2, cleaning the glutinous rice, filtering out water, immersing the glutinous rice in filtrate (the filtrate is 5-8 cm higher than the glutinous rice), and soaking for 12 hours to obtain soaked glutinous rice; s3, steaming the soaked glutinous rice for 20 minutes, paving, and air-drying for 1 day to obtain the dried black rice.
Example 1
A method of preparing a clarified wu-fanitum wine comprising the steps of:
(1) Adding sterile water into the dried black rice, and naturally cooling the sterile water when the upper edge of the black rice is 1-2 cm and the initial water temperature of the sterile water is 90 ℃;
(2) Adding accompanying yeast and sterile water for fermentation, wherein the adding amount of the accompanying yeast (liquid, non-centrifuged bacteria) is 8% of the weight of the black rice, the mass of the sterile water is 1:1, the temperature of the sterile water is controlled to be 25-35 ℃, the activity of the yeast is affected by the too low temperature, the yeast is dead if the temperature is too high, the fermentation time is 30 days, and the fermentation temperature is 32 ℃;
(3) Carrying out solid-liquid separation for the first time, and collecting wine liquid; wherein, the size of the filter hole of the filter membrane is 0.25 μm, and the pressure is 0.2MPa;
(4) Clarifying, wherein the temperature of the wine is maintained at 37 ℃ in one stage, the clarifying time is 24 hours, the temperature of the wine is maintained at 8 ℃ in two stages, the clarifying time is 12 hours, the temperature of the wine is maintained at 4 ℃ in three stages, and the clarifying time is 12 hours.
The clarifier comprises bentonite, gelatin and chitosan, wherein the bentonite dosage is 0.8g/l, the gelatin dosage is 0.02g/l, and the chitosan dosage is 0.04g/l;
(5) Carrying out solid-liquid separation for the second time, and collecting wine liquid; wherein, the size of the filter hole of the filter membrane is 50nm, and the pressure is 0.2MPa;
(6) Sterilizing the wine at 90deg.C, and storing in jar.
Clear medicament proportioning analysis:
through orthogonal test, the optimal combination is bentonite with the dosage of 0.8g/l, gelatin with the dosage of 0.02g/l, chitosan with the dosage of 0.04g/l and turbidity of 5.3 percent.
Clear temperature analysis:
the temperature of the wine liquid produced by fermentation is about 30 ℃,
if the temperature is reduced to 4 ℃, the constant temperature is kept for clarification for 48 hours, and the turbidity of the wine is reduced to 6.8 percent.
If the temperature is reduced to 8 ℃, the constant temperature is kept for clarification for 48 hours, and the turbidity of the wine is reduced to 6.7 percent.
If the temperature is raised to 37 ℃, the mixture is kept at constant temperature for clarification for 48 hours, and the turbidity of the wine is reduced to 5.8 percent.
Compared with single-temperature clarification, the three-stage cooling method has better clarification effect.
Claims (4)
1. A method for preparing clarified wu-fang wine comprises sequentially performing the following steps of wu-fang preparation, fermentation, solid-liquid separation, sterilization and crock filling,
the solid-liquid separation comprises a first solid-liquid separation and a second solid-liquid separation, and a reagent is added into wine liquid obtained by the separation between the first solid-liquid separation and the second solid-liquid separation for clarification operation;
in the clarification process, the temperature of the wine is changed from high to low in stages.
2. The method for preparing a clarified wu-fant according to claim 1, wherein the temperature of the first stage is maintained at 37 ℃, the temperature of the second stage is maintained at 8 ℃, the temperature of the third stage is maintained at 4 ℃, the temperature of the first stage is maintained for 24 hours, and the temperature of the third stage is maintained for 12 hours.
3. The method of preparing a clarified wu-fant as claimed in claim 2, wherein the clarification is formulated with bentonite, gelatin and chitosan.
4. A method of preparing a clarified wu-fanitum wine as claimed in claim 3 wherein the amounts of each agent added are as follows:
bentonite 0.6-0.8 g/l;
gelatin 0.01-0.02 g/l;
0.02-0.04 g/l of chitosan.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310338446.4A CN116445239A (en) | 2023-03-31 | 2023-03-31 | Method for preparing clarified wufan wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310338446.4A CN116445239A (en) | 2023-03-31 | 2023-03-31 | Method for preparing clarified wufan wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN116445239A true CN116445239A (en) | 2023-07-18 |
Family
ID=87133034
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202310338446.4A Withdrawn CN116445239A (en) | 2023-03-31 | 2023-03-31 | Method for preparing clarified wufan wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN116445239A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN117305047A (en) * | 2023-07-19 | 2023-12-29 | 南京邮电大学 | Cordyceps militaris wine composite clarifying agent and preparation method of cordyceps militaris wine |
-
2023
- 2023-03-31 CN CN202310338446.4A patent/CN116445239A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN117305047A (en) * | 2023-07-19 | 2023-12-29 | 南京邮电大学 | Cordyceps militaris wine composite clarifying agent and preparation method of cordyceps militaris wine |
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Application publication date: 20230718 |
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