Low-Alcohol Wine Dealcoholization Technology And Product Development

In recent years,low-alcohol wine has become one of the emerging products that have attracted much attention in the domestic and foreign wine markets because of its health value conforming to the concept of healthy life pursued by contemporary people.At present,low-alcohol wine has certain defects in quality due to the limitation of dealcoholization technology.The main problem is that the wine body is partially oxidized during the dealcoholization process,which leads to partial loss of color and aroma substances,which reduces the sensory quality of the product.At the same time,low-alcohol wines are difficult to control due to their low alcohol content.Therefore,improving the dealcoholization process and improving product stability are of great significance to the quality improvement and market promotion of low-alcohol wines.In this study,the dry red wines of Cabernet Sauvignon’ and’Snake Dragon Ball’ of different years were used as the original wines,and two dealcoholization methods of vacuum distillation and pervaporation were compared.Based on physical and chemical indicators and sensory scores,the two dealcoholization methods were optimized.Process parameters,selection of dealcoholization method and original wine;single factor test and response surface optimization test to study the effect of reduced glutathione(Glutathione,GSH)on the quality and stability of dealcoholization wine.The main findings are as follows:1.Determine the best dealcoholization parameters of the vacuum distillation method:under the condition of a fixed vacuum of 0.005 MPa,the distillation temperature is 30℃,and the distillation time is 30min;the best dealcoholization parameters of the pervaporation method are:-0.084 MPa,when the operating temperature is 37℃,the best pervaporation time is 4 h;both the vacuum distillation method and pervaporation method can achieve the expected effect of dealcoholization,and the cost of preparing low alcohol wine by vacuum distillation is lower and more It is suitable as a large-scale production method for low-alcohol wine.2.Compared with the original grape wines of different vintages,the 2019’Cabernet Sauvignon’wine has a lower total acid content,a higher total phenol content,stable color changes during the dealcoholization process,and a higher quality low-alcohol wine prepared.3.With the vacuum distillation method,the addition of GSH is 19.5mg/L,which effectively guarantees the quality of low-alcohol wine preparation;the use of low-concentration SO 2 in conjunction with GSH can ensure the stability of low-alcohol wine in later storage and effectively prevent low alcohol.For the oxidative browning of alcoholic wine,20 mg/L of GSH and 10 mg/L of SO2 have the best effect.