Method and apparatus for rapidly ageing wine

Abstract

The invention discloses a method and an apparatus for rapidly ageing a wine. By means of a shaking step, a gas adding step, a low temperature pressurizing step, a filtering step, a shaking device, a low temperature pressurizing device, a body and a filtering device, the brewage ageing time is greatly reduced and the finished product brewage ageing efficiency of a raw material is improved by utilizing ultrasonic wave and magnetic wave shaking to destroy the molecular structure of the wine, injecting oxygen to afresh fuse the oxygen with the molecular structure of the wine, and utilizing the low temperature pressurizing mode to fuse, so the clear and luscious fine-quality wine is finally generated through critically filtering. So the method and the apparatus allow the finished product brewage ageing efficiency of the raw material to be improved through the oversized reduction of the wine brewage ageing time, the flavor of the original wine to be improved, and the wine brewage production power to be increased.

Description

technical field [0001] The invention belongs to the technical field of food, in particular to a method and equipment for rapid aging of wine. Background technique [0002] At present, the aging of wine, that is, the aging of new wine into old wine, has been a difficult problem that various wineries have been trying to overcome for thousands of years, but it has never been solved. Among them, the conditions for aging wine are as follows: [0003] 1. Oxidation: Expose the wine to air for oxidation; [0004] 2. Change the molecular structure: Use magnetic waves, ultrasonic waves, and far-infrared ray vibrations to destroy the molecular structure of wine into fat molecules, wine molecules and water molecules; most of the wine molecules are generally soluble in alcohol, especially in new wine, wine molecules are small and The large water molecules make the wine molecules jump on the water molecules, so the wine tastes sour and spicy. Over time, after the wine molecules are conta...

AI Technical Summary

Problems solved by technology

[0006] However, once the wine leaves the environment suitable for oxidation or molecular structure change, it will lose its mellow taste, and this has always been a difficult problem that humans have been trying to break through in the aging of wine

[0007] Furthermore, the known brewing and maturing technologies for fermented wines all utilize the natural brewing, storage and maturation method for production, which mainly stores fermented food in urns or wooden barrels, so that fermented wines can be fermented and aged naturally, which can improve For the aroma and mellow taste of fermented wine, the natural brewing and storage aging method is a natural aging method, but it takes a long time to brew, usually more than five to ten years, which will cause a large backlog of funds and space Substantial expansion and a large increase in manpower, thereby increasing the cost significantly, is not conducive to industrialization and the improvement of economic benefits

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