Study On The Production Technology Of Semi-sweet Non-alcohol Wine

Alcohol-free wines are wines that using fresh grapes or grape juice fermented in whole or in part,through a special process dealing with the alcohol content of not more than 0.5%?concentration?of wine.The alcohol-free wines has a large consumer market,especially for drivers,women and special national habits.Now markets have non-alcohol wine,but the flavor was not very good,blending more.Research and development of high quality alcohol-free wine is very necessary.In this paper,with Cabernet Sauvignon and Chardonnay grape as raw materials,selection of low alcohol wine yeast?Saccharomyces cerevisiae ND-5?inoculation of grape wine brewing,to benefit access low-alcohol wine.By vacuum distillation and reverse osmosis method have the original wine alcohol,best alcohol parameters were studied,physical and chemical indicators were determined,and through HS-SPME,and before and after alcohol grape wine by GC-MS analysis of volatile flavor compounds,the results showed that:?1?Different brewing technique won three lower alcohol semi-sweet wines,namely semi-sweet red wine,semi-sweet rose wine and semi-sweet white wine.The alcoholic degrees were 6.5%,7.3%,6.1%,and the sugar content were 12.95g·L^-1?12.27g·L^-1.12.33g·L^-1,respectively.?2?Alcohol is less than 0.5%for the basic conditions,judged by sensory,optimizing for two different alcohol conditions:Conditions of vacuum distillation take off alcohol:vacuum 600mmHg,pressure for distillation under 4.2kg/cm³ conditions,semi-sweet red wine distillation temperature of 54 degrees,distillation time 180 min;Semi-sweet rose wine distillation temperature of 54 degrees,distillation time 240min;Semi-sweet white wine distillation temperature of 52 degrees,distillation time 180 min.Conditions of reverse osmosis take off alcohol:at a temperature of 18?,under pressure 2.0kg/cm³ alcohol,when the filter 30min,reverse osmosis membrane properties of stable;When concentration coefficient of 0.7,the flux is the best.Semi-sweet red wine,semi-sweet rose wine and semi-sweet white wine with reverse osmosis alcohol the best time of 110min,140min,110min,best water respectively,10L,10L,8L.?3?The wine take off alcohol before and after comparison of results:From the perspective of physical and chemical indicators:the alcohol of the wine's acidity has increased in varying degrees;Brix has lost.From the perspective of sensory:most red wine after take off alcohol color loss,followed by rose wine,white color almost no changes in alcohol.Vacuum distillation take off alcohol effect is relatively good,incolor thanthe reverse osmosis process alcohol,but they taste better.From a flavor perspective:vacuum distillation of volatile flavor compounds in a number of species and a decrease on the content.But ester increased,Reverse osmosis flavor in reduced species number and content of slightly less than atmospheric and vacuum distillation,but no new substance is formed.In General,vacuum distillation from the appearance and color and flavor than the reverse osmosis.