金属填料对CO2萃取法生产低醇葡萄酒的影响

doi:10.3969/j.issn.1673-1689.2018.12.016

首页 > 过刊浏览>2018年第37卷第12期 >1330-1335. DOI:10.3969/j.issn.1673-1689.2018.12.016

金属填料对CO2萃取法生产低醇葡萄酒的影响
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                        10.3969/j.issn.1673-1689.2018.12.016
                    
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Effects of Metal Packings on Production Low-Alcohol Wine by Extraction with Carbon Dioxide

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研究了金属拉西环填料、金属鲍尔环填料、金属矩鞍环填料、金属网波形填料和θ环填料5种金属填料对二氧化碳萃取法生产低醇葡萄酒的影响。通过探讨金属填料的乙醇脱酒精能力和对葡萄酒中香气成分的影响，确定使用CO2萃取法进行低醇葡萄酒的生产是可行的，在金属拉西环填料、金属鲍尔环填料、金属矩鞍环填料、金属网波形填料和θ环5种填料中，θ环填料对低醇葡萄酒的脱乙醇能力最高，适于低醇葡萄酒的生产。在金属填料高度300 mm、萃取温度20 ℃、压力4.0 MPa和进料的气液体积流量比20：1的条件下，采用θ环填料进行低醇葡萄酒生产时，低醇葡萄酒中高级醇和二氧化碳变化较大，高级醇质量浓度从355.83 mg/L降至200.97 mg/L，降低了43.52%；二氧化碳上升至0.06 MPa，而对其他香气成分基本无影响。葡萄酒的乙醇体积分数从11.00%降至3.77%，乙醇体积分数降低了65.73%。

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The effects of Metal packings on low-alcohol wine production by extraction of carbon dioxide were studied.Metal packings were metal rasching ring，metal pall rings，metal intalox tower packing，mental gauze corrugate packing and theta ring，respectively.The experiment results showed that extraction of low-alcohol wine by carbon dioxide was feasible and theta ring packing was suitable for low alcohol wine production ，by which the ability of metal packings to take off the alcohol and aroma components in low alcohol wine were observed.In the processing of low-alcohol wine production by theta ring，the contents of higher alcohols and carbon dioxide had largely variation and the other aroma components were not almost variation.The contents of higher alcohols fell from 355.83 mg/L to 200.97 mg/L ，which reduced 43.52% and the contents of carbon dioxide was up to 0.06 MPa. Alcohol content of wine was decreased from 11.0%（volume ratio） to 3.77%（volume ratio） when the optimal conditions were metal packing height 300 mm，temperature 20 ℃，pressure 4.0 MPa，proportion of air to liquid flow 20. The alcohol content dropped 65.73%.

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杨帆,赵华.金属填料对CO2萃取法生产低醇葡萄酒的影响[J].食品与生物技术学报,2018,37(12):1330-1335.

YANG Fan, ZHAO Hua. Effects of Metal Packings on Production Low-Alcohol Wine by Extraction with Carbon Dioxide[J]. Journal of Food Science and Biotechnology,2018,37(12):1330-1335.

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