Wine ripening method

Abstract

The present invention provides one kind method to brew alcohol, which including causes the wines to contact and to serve with ultraviolet ray illumination with the nanometer level metal catalyst on the step. In one good example, the strength of alcohol is 45% sorghum liquor under room temperature according to this method processing approximately 120 minutes, then obtains the high quality the end product sorghum liquor. More explicit speaking, This invention method not only largely reduces the liquor Chen Niangqi, causes each kind the taste matter in the wines to assume the proportion to hasten the ideal, but also has saved huge space when the use tradition wines vessel needs, therefore has the cost benefit.

Description

wine aging method technical field The invention relates to a method for ripening wine, in particular to a method for ripening wine by using nanoscale metal as a catalyst and irradiating ultraviolet light. Background technique In the process of wine production, the newly brewed wine must be stored for a period of time to gradually reduce its bitterness and pungent taste, so that the taste of the wine will become mellow and delicious. This process of change is called "ripening". The time it takes depends on the type of wine, ranging from 3 to 5 months to 3 to 5 years. The aging process of wine is a process in which many components in wine undergo chemical changes. During storage, wine will slowly undergo chemical reactions such as oxidation, reduction, esterification and condensation, so that alcohols, aldehydes, acids, and esters in wine The main reactions involved are the oxidation of alcohol to aldehyde, the oxidation of aldehyde to acid, the conversion of alcohol and es...

AI Technical Summary

Problems solved by technology

However, due to the consumption of a large number of wine storage containers and floor space during the natural aging process of wine, it causes problems such as slow capital turnover and low economic benefits

Therefore, in order to shorten the wine aging time, people have been actively seeking new artificial aging methods for a long time, and these methods include: a) high energy aging method; b) low energy aging method; and c) biological aging method, wherein, high The energy aging method consists of heat treatment ultraviolet rays, cobalt 60 rays, laser rays, high frequency treatment and ultrasonic vibration, while the low energy aging method includes mechanical stirring, strong vibration, microwave treatment, heating, infrared light rays and magnetic field treatment, etc., and the biological aging method is carried out by using various types of facultative yeasts ("flor" yeasts), but although these methods have certain effects, they still cannot achieve the desired effect, such as disclosed in FR-2382200 The method of using microwave to accelerate the aging of wine, CN85103017 "infrared aging method of wine and its equipment", CN87101743's magnetic treatment plus peroxide aging agent artificial aging, etc., tend to appear after the external factors are removed. , In addition, for example, in ZL01245677.2 "Nano alcohol fast aging device", CN1282788A "wine aging material", CN1269403A "wine aging material", CN1236812A "a formula and manufacturing method of alcohol aging aging material " and CN1134457A " high-efficiency aging method for wine " and other patent cases also have at least one or more of the following disadvantages in the wine aging technology: 1. The effective catalytic components are not evenly distributed, and the effect of balanced catalysis on multiple reactions cannot be reached. As a result, there are still some reactions that have not reached the equilibrium end point in a short period of time. Although the mellow taste has improved, it is still not ideal; 2. The size of the effective catalytic component has not reached the nanometer level, and the catalytic activity cannot be stimulated to the extreme. Although the aging speed has increased, it is still not ideal. Not fast enough; 3. The porosity of the catalyst is too low, the pore size is too small, and the pore channel is not smooth, so that the solid-liquid contact surface area is not expanded enough, the diffusion resistance of wine molecules is too large, and the aging speed is not fast enough although it has been improved; and 4. New odors are introduced. In addition, the disadvantage of the biological aging method is that it is only suitable for wines with medium ethanol concentration (15.5%), not for those with high ethanol concentration (> 50%)

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