| Chinese rice wine is easily prone to turbidity sedimentation when storing, because it has rich nutrition and complex composition. Chinese rice wine was treated by Ultra-high Pressure or (and) clarifier in this study in order to improve its non-biological stability. The reasons of abiotic muddy were analyzed in wine. The study clarified Chinese rice wine via adopting six kinds of methods (ultra-high pressure technology, tannin and gelatin, bentonite, PVPP, chitosan and phytic acid).After Chinese rice wine was treated with clarifying agent collaborative Ultra-high Pressure, its clarifying effect and abiotic stability were detected, and the changes of its suspended particle size and the main composition were researched. A new technology was developed which could clarify Chinese rice wine and improved its non-biological stability. The results of the studies were listed as follows:1) Protein was the most main factor that affecting non-biological stability of Chinese rice wine, followed by polyphenols and iron, and sugar was one of the factors. The non-biological stability was closely related to its particle size, material whose diameter was large was less, the better non-biological stability in Chinese rice wine.2) The main factors influencing non-biological stability of Chinese rice wine was interaction between proteins and polyphenols, they combined and formed insoluble protein-polyphenol association complex, the reaction existed dynamic balance. The influence of polyphenol content impacted of non-biological stability in Chinese rice wine was bigger than protein impacted of it, and the influence of polysaccharide was small. When polysaccharide content was higher in Chinese rice wine, the non-biological stability improved slightly; Fe3+ had a great influence on the non-biological stability. When Chinese rice wine was added into a small amount of ferric sulfate, it produced a large number of turbid. While iron content is less, non-biological stability in Chinese rice wine was better.3) Ultra-high Pressure processing technology could be used to clarify Chinese rice wine and improved its abiotic stability. The effect was best after 300MPa pressure processing 20 minutes. The average particle size of Chinese rice wine decreased and the macromolecular material’s size became smaller after Ultra-high Pressure processing.4) The optimum clarifing process conditions of different clarifying agent had been found:0.4 g/100 ml tannins liquid, gelatin liquid adding amount was 0.4% and 0.2% respectively; 1 g/100 ml bentonite liquid dosage was 0.2%; PVPP dosage was 0.4 g/L, clarifing time for 3 days; the amount of chitosan was 0.02 g/100 ml; the best dosage of phytic acid in Chinese rice wine was 0.04%.5) Five kinds of clarificants (tannin-gelatin, PVPP, bentonite, chitosan and phytic acid) cooperating with Ultra high pressure processed wine, its turbidity and stability was analyzed, the results showed:the effect of PVPP to its stability was best, the second was bentonite, followed by chitosan; tannin-gelatin was not suitable for improving stability of Chinese rice wine which had low turbidity; phytic acid could clarify wine greatly, but thermal stability of wine after treatment was poor.6) After PVPP cooperating with Ultra-high pressure treatment, pH did not change significantly, non-sugar solid content increased slightly, and total protein, polyphenols, total sugar and iron content decreased in wine, those accorded with the relevant indicators requirements in GB/T 13662-2008 "Chinese rice wine". The particle size of wine which had been processed decreased greatly, maintained at a lower level. PVPP cooperating with Ultra-high pressure treatment effectively improved the stability of wine.7) Taken together, PVPP combined with ultrahigh pressure technology could be used as a new technology which effectively improved the stability of Chinese rice wine. |
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