Stability Of Low-alcoholic Wu Chia-pee Liquor

Functional Health Wine(FHW), as a kind of alcoholic drink having health effect to human body, is becoming consumers’love in recent years. But the wine degree’s reduction has a bad effect on FHW’s quality, which can easily cause FHW cloudy, color changed, etc. Low-alcoholic Wu Chia-pee liquor, researched and developed by Zhi Zhong He Wine limited company, also has the same problems. The liquor can appear precipitation in low temperature, and liquor’s color easily fades in a long time. Quality is not such stable that the company suffers huge losses. Therefore, it is extremely essential to study on the low-alcoholic Wu Chia-pee liquor’s precipitation caused in low temperature, turbidity removal method, color stability as well as color protective method. The study can not only solve the problems of low-alcoholic Wu Chia-pee liquor, it can also be a reference for other low-alcoholic FHW’s research and development.The paper has mostly studied on different degrees Wu Chia-pee liquor, which includes the cause of precipitation produced in low temperature and the color faded in a long time. Meanwhile, the paper has built a new method to remove the precipitation, as well as a new method to protect the liquor’s color. Finally, the paper has analysed different degrees Wu Chia-pee liquor’s quality mixed by new technology. The main contents and conclusions are followed:1. Main elements(i.e. wine degrees, temperature, storage time as well as abundance ratio relationship of alcohol-soluble proteim and tannic acid) influencing on Wu Chia-pee liquor’s precipitation caused in low temperature were systematically studied by chemical qualitative analysis, spectroscopic analysis methods etc.. The results showed that low-alcoholic Wu Chia-pee liquor’s precipitation was mainly caused by interaction between alcohol-soluble proteim and tannic acid(polyphenols). When there existed a certain abundance ratio of alcohol-soluble protein’s proline and tannic acid(polyhenols), they combined with active site, then caused the cloudy liquor. On that basis, the paper set up a new turbidity removal method by removing precipitation in advance, which solved the problem of low-alcoholic Wu Chia-pee liquor’s precipitation in low temperature. The method largely reserved Wu Chia-pee’s taste, aroma, avoided the negative effects of other clarify agents or adsorbents and ensured its quality.2. The structure of chromophore in low-alcoholic Wu Chia-pee liquor was analysed by spectroscopy analysis, chromatograph as well as gas chromatography-mass(GC/MS) spectrometry methods. The results showed that low-alcoholic Wu Chia-pee liquor’s color mainly consisted of Gardenia yellow pigment and Monascus red pigment. Main elements influencing on chromophore were systematically studied, which included alcohol content(medium polarity), temperature, pH and light irradiation. The research found the main cause of color unstability of low-alcoholic Wu Chia-pee liquor. As the medium polarity was increasing, Gardenia yellow pigment occured ester hydrolysis and photocatalyzing rearrangement reaction. On that basis, the paper used color complementary principle so as to effectively improve the stability of low-alcoholic Wu Chia-pee liquor.3. According to Wu Chia-pee liquor’s quality standard, the new technological Wu Chia-pee liquor’s quality was analysed. The results showed that the new technological Wu Chia-pee liquor were clear in low temperature. Its color was very close to the color of original Wu Chia-pee liquor, but was fading slower than that of Wu Chia-pee liquor by original technology. Its taste and aroma had no changed basically, total flavonoids content also met the quality requirement.