The invention relates to the technical field of foreign
flavor removal, in particular to a method for removing foreign
flavor in
wine, base
wine is subjected to
ultrasonic oscillation, the ultrasonic
power density is controlled to be 140-230 W / cm < 2 >, the ultrasonic frequency is 16.0-17.0 kHz, the ultrasonic duty ratio is 20-33%, the pulse width is 67-84, and the
treatment time is 10-20 min. In the prior art,
modes of natural volatilization,
filtration,
activated carbon adsorption and the like are slow in effect, long in occupied time and fund cycle, uncontrollable in result or reduced in
wine quality. According to the present invention, with the energy of more than 200 W per
square centimeter, the great
activation energy is provided for the molecules in the wine body, such that the low-
boiling point foreign
flavor component moves in the wine at the light velocity, the mutual collision opportunity is substantially increased, and the instantaneous high temperature and the instantaneous
high pressure are formed at the collision moment so as to make the low-
boiling point foreign flavor component enter the wine body; components such as pickled vegetable flavor, muddy flavor, musty flavor,
vinasse flavor, oil rancidity and other stink, strange flavor, peculiar smell and the like are changed into bubbles to be volatilized and escaped.