Method for reducing content of volatile acid in grape base solution

• Main Authors: ZHANG AILIN, FENG YUANXIN, NIU DEBAO
• Format: Patent
• Language: Chinese; English
• Published: 01.11.2022
• Subjects: AGEING; BEER; BIOCHEMISTRY; CHEMISTRY; CLARIFICATION; ENZYMOLOGY; METALLURGY; MICROBIOLOGY; MUTATION OR GENETIC ENGINEERING; OTHER ALCOHOLIC BEVERAGES; PASTEURISATION; PREPARATION THEREOF; PRESERVATION; PURIFICATION; SPIRITS; STERILISATION; VINEGAR; WINE

The invention belongs to the technical field of food, and particularly relates to a method for reducing the content of volatile acid in grape base liquid. According to the method, the endogenous grape polyphenol and the pulsed electric field are used for sterilization cooperatively, under the action of the pulsed electric field, the change of the structure or function of a cell membrane of the acetic bacteria is a reason for causing death of the acetic bacteria, and the function of the cell membrane is lost by forming hydrophilic holes in the membrane and forcibly opening a protein channel; the grape polyphenols have antioxidant and bacteriostatic effects, and by changing the physicochemical properties of acetic acid bacteria cell membranes, the electroporation effect of a pulsed electric field on the acetic acid bacteria cell membranes is promoted, and the inactivation capability on the acetic acid bacteria is improved, so that the content of volatile acid in the grape base solution is more effectively contr