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
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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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