Clarification and quality control for cooking wine by ion-exchange resin

The quality and safety of fermented wines are closely related to people's health because of the nutrients in the wines themselves, which are beneficial to the body when consumed in moderation. However, fermented wines are affected by turbid sediments produced during storage or brewing. In this study, the effect of a novel ion exchange resin on the clarification of commercial wines was evaluated using cooking wine as an example. Six types of commercial ion exchange resins were applied in the clarification treatment. The optimal ion exchange resin was selected with light transmission rate and amino acid nitrogen amount of the cooking wine as the response value. Ion exchange resin addition, clarification temperature and clarification time were considered as independent variables to determine the best condition in wine clarification by response surface analysis. D201 resin possesses the best clarification effect under the condition of 25.1 g L⁻¹ ion exchange resin addition at 35.0 ℃ for 10.3 h clarification, with the light transmittance of the cooking wine increasing from 73.10% to 95.62%. The stability of clarified cooking wines was also investigated by cold and hot cycle tests. These results can be used to inform the design and scale-up of ion-exchange resin for removing precipitate from cooking wines. This study provided a new method for clarifying fermented wines and this analysis method provides a new view for monitoring the quantity of fermented wines.

A novel method of removing cooking-wine’s sedimentation was suggested, which was based on the interaction of charged proteins and resin’s charged groups. Response Surface Methodology (RSM) was used to optimize the process of clarifying cooking wine, and the main factors affecting the process were explored.