CN-121975594-A - Preparation method of mannoprotein aroma-protecting alcohol-free wine

Abstract

The invention relates to the technical field of alcohol-free wine preparation, in particular to a method for preparing mannoprotein aroma-protecting alcohol-free wine. Mixing wine base wine with mannoprotein, ageing to obtain aged wine, wherein the addition amount of the mannoprotein is 1-1.5 g/L, performing reverse osmosis dealcoholization treatment on the aged wine to obtain alcohol-free wine, and the conditions of the reverse osmosis dealcoholization treatment comprise that the pressure is 2.5-3 MPa and the cycle number is 9-11. According to the invention, mannoprotein is added before dealcoholization and ageing is carried out to form the aroma compound, so that the loss of key aroma components such as esters, aldehydes and the like in the reverse osmosis dealcoholization process is reduced from the source. The invention realizes the optimal balance of dealcoholization efficiency and fragrance preservation by optimizing reverse osmosis process parameters. The invention obviously improves the sensory characteristics of fruit fragrance, flower fragrance, sweetness and the like of the alcohol-free wine, and effectively improves the flavor quality of the product.

Inventors

• ZHANG HAIJUN
• CHEN XINLONG
• TAO YONGSHENG

Assignees

• 西北农林科技大学
• 吐鲁番楼兰酒庄股份有限公司

Dates

Publication Date

20260505

Application Date

20260224

Claims (6)

1. 1. The preparation method of the mannoprotein aroma-protecting alcohol-free wine is characterized by comprising the following steps of: 1) Mixing wine base wine with mannoprotein, and ageing to obtain aged wine; the addition amount of the mannoprotein is 1-1.5 g/L; 2) Performing reverse osmosis dealcoholization treatment on the aged wine in the step 1) to obtain alcohol-free wine; the conditions of the reverse osmosis dealcoholization treatment comprise that the pressure is 2.5-3 MPa and the cycle times are 9-11.
2. 2. The method for preparing alcohol-free wine according to claim 1, wherein the condition of the aging in the step 1) comprises the temperature of 10-15 ℃, the ambient humidity of 70% and the time of 6 months.
3. 3. The process for the preparation of alcohol-free wine according to claim 1, characterized in that the membrane used in the reverse osmosis dealcoholization treatment of step 2) has a molecular weight cut-off of less than or equal to 200Da.
4. 4. The method for producing alcohol-free wine according to claim 3, wherein the membrane has a membrane area of 0.4m 2 , a maximum operating pressure of 4.0MPa, an operating temperature range of 5 to 55 ℃, a pH value range of 1.0 to 14.0, a maximum feeding interval of 5 to 100l, a minimum cyclic treatment volume of 1L, a flow rate interval of 0.5 to 5l/h, and a desalination rate of 99% or more.
5. 5. The method of producing alcohol-free wine according to claim 1, wherein step 1) the grape variety used to brew the wine base comprises one or more of cabernet sauvignon, mele, ma Selan, pani, marbeck, xiaoweiduo, black binuo, snake dragon bead, sira, sonna, jiame, dantiu, mous white, inner obro and Sang Jiaowei plug.
6. 6. The method for producing alcohol-free wine according to claim 1, wherein the sugar content of the wine base in step 1) is not less than 230g/L in terms of glucose and the acid content is not less than 4g/L in terms of tartaric acid.

Description

Preparation method of mannoprotein aroma-protecting alcohol-free wine Technical Field The invention relates to the technical field of alcohol-free wine preparation, in particular to a method for preparing mannoprotein aroma-protecting alcohol-free wine. Background With the rising health awareness of consumers, the global wine industry is undergoing a major transformation and the market demand for alcohol-free wine continues to grow. Currently, the industrial production of alcohol-free wines mainly relies on dealcoholization of fully fermented wines. Among the many dealcoholization methods, reverse osmosis (reverse osmosis, RO) dealcoholization technology has become the mainstream choice for commercial preparation because of its relatively mild operating conditions and good retention of wine flavor. However, even reverse osmosis dealcoholization techniques result in substantial loss of volatile aroma compounds during ethanol removal. The main reason is that the ethanol is a key solvent of aroma components in the wine, and after the key solvent is removed in a large amount, the physical and chemical properties of the wine body matrix can be obviously changed, the dissolution and volatilization balance of the aroma components is destroyed, and finally the aroma intensity of the product is weakened and the sensory quality is reduced. This problem has become a core technical bottleneck restricting the promotion of alcohol-free wine types. In addition, the significant reduction in ethanol concentration can also directly affect the odor threshold of various aroma compounds in wine bodies. In alcohol-free matrices, certain compounds that are not otherwise apparent may be highlighted, while some key aroma substances may be perceived as diminished by volatile imbalance. To improve the aroma performance after the dealcoholization process, the skilled person has begun to try to use brewing additives. Among them, mannoprotein (mannoprotein, MP), a glycoprotein derived from the cell wall of yeast, is an internationally approved additive for grape and wine organization, traditionally used to improve the body, colloidal stability and color of wine. The prior art shows that mannoprotein molecules have a plurality of action sites, can be combined with volatile aroma compounds through hydrogen bonds, van der Waals forces and hydrophobic interactions, and have the potential of delaying the release of aroma substances. However, the application of mannoprotein to the fragrance protection of alcohol-free wine still has the technical problem that how key operation parameters such as dealcoholization pressure, cycle number and the like of the reverse osmosis dealcoholization process influence the fragrance composition of the final product, and a systematic process optimization scheme is lacked, so that the actual production is unstable and blindness exists. In addition, in the specific system of alcohol-free wine, the aroma protection effect and the optimal application condition of mannoprotein are lack of sufficient verification and reliable technical guidance. The prior art does not disclose a complete technical scheme for combining mannoprotein treatment with an optimized reverse osmosis dealcoholization process to systematically solve the problem of alcohol-free wine aroma loss. Disclosure of Invention In order to solve the problems, the invention provides the preparation method of the mannoprotein aroma-protecting alcohol-free wine, key aroma substances such as esters, aldehydes and the like can be effectively protected in the dealcoholization process, the sensory characteristics such as fruit aroma, flower aroma, sweetness and the like of the alcohol-free wine are obviously enhanced, and the aroma quality of the alcohol-free wine is improved comprehensively. In order to achieve the above object, the present invention provides the following technical solutions: the invention provides a preparation method of mannitol-free wine with mannoprotein fragrance protection, which comprises the following steps: 1) Mixing wine base wine with mannoprotein, and ageing to obtain aged wine; the addition amount of the mannoprotein is 1-1.5 g/L; 2) Performing reverse osmosis dealcoholization treatment on the aged wine in the step 1) to obtain alcohol-free wine; the conditions of the reverse osmosis dealcoholization treatment comprise that the pressure is 2.5-3 MPa and the cycle times are 9-11. Preferably, the ageing conditions in the step 1) comprise a temperature of 10-15 ℃, an ambient humidity of 70% and a time of 6 months. Preferably, the molecular weight cut-off of the membrane used in the reverse osmosis dealcoholization treatment of step 2) is less than or equal to 200Da. Preferably, the membrane area of the membrane is 0.4m 2, the maximum operating pressure is 4.0MPa, the operating temperature range is 5-55 ℃, the pH value range is 1.0-14.0, the maximum feeding interval is 5-100L, the minimum circulating treatment volume is 1L, the flow