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Method for accelerating aging of dry red wine by micro oxygen and high hydrostatic pressure

A dry red wine, high static pressure technology, applied in the field of wine aging technology, can solve the problems of increasing redox potential, less obvious aging effect, less obvious aging effect, etc., and achieves reduced jerky feeling and aging effect. Obvious, high-efficiency effect

Active Publication Date: 2012-11-21
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For example, the Chinese invention patent ZL981110913.6 discloses a method for accelerating the aging of alcohol at ultra-high pressure, but it needs to be naturally aged for 2-3 months before the treatment, and the applied pressure is too small, so the effect of aging is not obvious; the Chinese invention patent ZL200710190649.4 relates to a method for preparing fermented fruit wine using ultra-high pressure technology without adding sulfur dioxide, but the method has a more prominent bactericidal effect, followed by aging effect; Chinese invention patent ZL200610115120.1 adjusts the container by continuously adding trace oxygen The content of dissolved oxygen in the wine can maintain a balanced and appropriate level of oxygen supply and oxygen consumption of the wine, but this method can only keep the dissolved oxygen at a certain level and increase the redox potential of the system. The aging effect of the alcoholic beverage is not obvious, and the time required is relatively long; Chinese invention patent ZL200910029424.X discloses a method and system for aging alcoholic beverages based on ultra-high pressure water jet instant pressure relief technology, which is suitable for large-scale continuous Production requirements, but the jet flow rate in this process is 2-5L / min, which can easily cause peroxidation of the wine, making its flavor structure inharmonious, and may not achieve the purpose of improving the quality of wine

Method used

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  • Method for accelerating aging of dry red wine by micro oxygen and high hydrostatic pressure
  • Method for accelerating aging of dry red wine by micro oxygen and high hydrostatic pressure
  • Method for accelerating aging of dry red wine by micro oxygen and high hydrostatic pressure

Examples

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Embodiment 1

[0025] A method for accelerating the aging of dry red wine with micro-oxygen and high static pressure: the dry red wine has an alcohol content of 12% (V / V), the grape variety is Cabernet Sauvignon, and the wine sample comes from a winery in Yunnan. First pass aseptic oxygen into the new dry red wine to make the oxygen content in the wine reach 2.50mg / L, then pump the wine into the cold isostatic press through a low-pressure pump and keep the temperature at 23°C. Set the ultra-high static pressure to 100MPa, and the treatment time to 120min. Compared with the untreated original wine, the dry red wine after treatment has a less jerky feeling, and the taste becomes round and refreshing, the wine body is fuller, and the quality is improved. It takes 2-3 years to get the effect. After testing, the treated dry red wine will not regenerate.

Embodiment 2

[0027] A method for accelerating the aging of dry red wine with micro-oxygen and high static pressure: the dry red wine has an alcohol content of 12% (V / V), the grape variety is rose honey, and the wine sample comes from a winery in Yunnan. First pass aseptic oxygen into the new dry red wine to make the oxygen content in the wine reach 9.14mg / L, then pump the wine into the cold isostatic press through a low-pressure pump and keep the temperature at 20°C. The ultra-high static pressure is set to 50MPa, and the treatment time is 15 minutes. Compared with the untreated raw wine, the dry red wine after treatment has significantly weakened the jerky feeling, and the taste has become round and refreshing, the wine body is fuller, and the quality is improved. It takes 2-3 years to get the effect.

Embodiment 3

[0029] A method for accelerating the aging of dry red wine with micro-oxygen and high static pressure: the dry red wine has an alcohol content of 12% (V / V), the grape variety is rose honey, and the wine sample comes from a winery in Yunnan. First pass sterile oxygen into the new dry red wine to make the oxygen content in the wine reach 8.0mg / L, then pump the wine into the cold isostatic press through a low-pressure pump, keep the temperature at 25oC, set the super The high static pressure is 100MPa, and the processing time is 0-120min. Such as figure 1 As shown, the content changes of total phenols and flavantriol monomers in dry red wine were treated under 100MPa pressure for different times. This phenomenon is consistent with the changing trend of total phenols and flavantriol monomer content in dry red wine during the aging process.

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Abstract

The invention discloses a method for accelerating aging of dry red wine by micro oxygen and high hydrostatic pressure, which comprises the following steps: introducing aseptic oxygen in the dry red wine, performing micro-oxygenation on the wine, controlling the micro-oxygen amount in the wine at 2.50-9.14mg / L, inputting the wine after micro-oxygenation into a high pressure tank through a low pressure pump, unlatching a cold isostatic press, controlling the applied pressure at 50-100MPa, wherein the treatment is 15-120 minutes, controlling the temperature of the wine between 20-25 DEG C during the pressurization process, and accelerating the aging of the dry red wine. According to the invention, a certain amount of aseptic oxygen is introduced in the dry red wine, wine is input in the high pressure tank through the low pressure pump, the set cold isostatic press is switched on, and the purpose of ageing under synergism of micro oxygen and high hydrostatic pressure can be reached.

Description

technical field [0001] The invention relates to a wine aging process, in particular to a method for accelerating the aging of dry red wine with micro-oxygen and high static pressure. Background technique [0002] Aging or aging plays an important role in the wine production process, but the process is cumbersome and time-consuming. It not only needs to build another site to meet its requirements, but also causes tension in the capital chain of the enterprise, and even small One mistake can turn the wine in the tank into a bad wine. Aiming at the shortcomings of the traditional aging aging process, it is of great practical value to develop a method that can quickly achieve the aging aging effect for new wine. Since the 1980s, researchers have tried to use various artificial means to achieve the purpose of rapid aging of wine, and micro-oxygen and ultra-high pressure treatment are two of them. For example, the Chinese invention patent ZL981110913.6 discloses a method for acc...

Claims

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Application Information

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IPC IPC(8): C12H1/12C12H1/16
Inventor 孙大文曾新安杨星
Owner SOUTH CHINA UNIV OF TECH
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