Research And Development Of Alcohol-free Wine Products Based On Vacuum Distillation

In recent years,with the attention of consumers to food health,alcohol-free wine not only meets the comfort of drinking but also maintains the good flavor of the original wine,eliminating some harm of alcohol to human body.In the production process,due to the imperfect dealcoholization technology,the sensory quality,physical and chemical properties and antioxidant properties of the wine have a certain loss,so it is necessary to further optimize the dealcoholization process.In this study,four different fermentation periods of Cabernet Sauvignon wine were used as raw materials,and the dealcoholization process was optimized by freeze concentration and vacuum distillation.The best dealcoholization parameters were determined by dealcoholization effect and sensory evaluation.The clarity,antioxidant properties and taste of dealcoholized wine were optimized.The main results are as follows:1.The best dealcoholization parameters of vacuum distillation:under the condition of fixed vacuum degree 0.005 MPa,the single factor and process optimization test were carried out on the three factors of freeze concentration,rotary steaming time and rotary steaming temperature.The best dealcoholization process parameters for the preparation of alcohol-free wine from Cabernet Sauvignon dry wine were obtained:freeze concentration 25%,time 45 min,temperature 35℃;the optimal dealcoholization process parameters of semi-dry wine were as follows:freeze concentration 20%,time 45 min,temperature 35 ℃;the optimum dealcoholization process parameters for the preparation of alcohol-free wine from semi-sweet and sweet wine were as follows:freeze concentration 20%,time 35 min,temperature 35℃.2.Pectinase,bentonite,egg white powder clarifier,Vc and GSH antioxidants were used to clarify and antioxidant the four dealcoholized wines in different fermentation periods.Color,turbidity and DPPH free radical scavenging rate were used as indicators.Finally,the best clarifier egg white powder was determined,its dosage was 0.08 g/L,and the antioxidant VC was 60 mg/L.3.Abastian,sodium cyclamate and sucralose sweeteners were used to optimize the taste of four alcohol-free wines,and sensory evaluation was used as an indicator.The optimal addition amount of alcohol-free wine prepared from dry red wine was determined:Abbastian 0.6 g/L,0.6 g/L,0.3 g/L;the optimal addition amount of alcohol-free wine prepared from semi-dry wine:Abbastian 0.6 g/L,0.6 g/L,0.2 g/L;the optimal addition amount of alcohol-free wine prepared from semi-sweet wine:0.4 g/L,0.6 g/L,0.2 g/L;the optimal addition amount of alcohol-free wine prepared from sweet wine:0.4 g/L,0.4 g/L,0.2 g/L.