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
View PDF7 Cites 7 Cited by
  • 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 leve

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • 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

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0024] Example 1

[0025] A method of micro-oxygen and high static pressure to accelerate the maturation of dry red wine: the alcohol content of dry red wine is 12% (V / V), the grape variety is Cabernet Sauvignon, 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 2.50mg / L, and then pump the wine into the cold isostatic press through a low-pressure pump, keeping the temperature at 23°C, Set the ultra-high static pressure to 100MPa and the processing time to 120min. The processed dry red wine has significantly weaker jerky than the unprocessed original wine, the taste becomes rounder and refreshing, the wine body is fuller, and the quality is improved, reaching the stainless steel tank Effective for 2-3 years old. After testing, the dried red wine after treatment will not appear to regenerate.

Example Embodiment

[0026] Example 2

[0027] A method of micro-oxygen and high static pressure to accelerate the maturation of dry red wine: the alcohol content of dry red wine is 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 9.14mg / L, and then pump the wine into the cold isostatic press through a low-pressure pump, keeping the temperature at 20°C, Set the ultra-high static pressure to 50MPa and the processing time to 15min. The processed dry red wine has a significantly weaker jerky than the unprocessed original wine, the taste becomes rounder and refreshing, the wine body is fuller, and the quality is improved, reaching the stainless steel tank Effective for 2-3 years old.

Example Embodiment

[0028] Example 3

[0029] A method of micro-oxygen and high static pressure to accelerate the maturation of dry red wine: the alcohol content of dry red wine is 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, and then pump the wine into the cold isostatic press through a low-pressure pump, keep the temperature at 25oC, and set the super The high static pressure is 100MPa, and the treatment time varies from 0 to 120 minutes. Such as figure 1 As shown, the content changes of total phenols and flavantriol monomers in dry red wine treated at 100MPa pressure for different time, it can be seen that the content of the two substances is obvious compared with the untreated (ie, the treatment time is 0min) Decrease, this phenomenon is in line with the trend of changes in the total phenols and flavantriol monomer content of dry red wine du...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): C12H1/12C12H1/16
Inventor 孙大文曾新安杨星
Owner SOUTH CHINA UNIV OF TECH
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap