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Method and device for accelerating complexing and aging of wine

A complexation and aging technology, which is applied in the preparation of alcoholic beverages, etc., can solve the problems of alcohol alcoholization not achieving good results, accelerated oxidation, and colloid formation without obvious help, so as to shorten the aging and aging time Body stability, remarkable effect of impurity removal

Inactive Publication Date: 2014-09-03
李光宇
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  • Description
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Problems solved by technology

[0006] However, the above methods either only inject energy into the wine body, or only accelerate the oxidation of the easily oxidizable components of the wine body, but do not significantly help the colloid formation of the wine body itself, so the alcoholization of the wine body cannot be achieved. Effect

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  • Method and device for accelerating complexing and aging of wine

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Embodiment Construction

[0022] In order to further understand the invention content, characteristics and effects of the present invention, the following examples are given, and detailed descriptions are as follows in conjunction with the accompanying drawings:

[0023] A method for accelerating wine complexation aging, comprising the following steps:

[0024] 1) Perform high-frequency oscillation on the new liquor to dissociate it into single molecules or small molecular clusters in an association state

[0025] The new liquor is subjected to high-frequency electromagnetic oscillation by a high-frequency oscillator, and the binding bonds of ethanol, water, acid, and ester in the liquor in the state of the association are interrupted, and they are dissociated into highly active single molecules or molecules in the state of association. Small molecular clusters; thereby changing the physical structure of ethanol, water, acid and ester, etc., enhancing the molecular polarity of alcohol, water, acid and ...

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Abstract

The invention discloses a method for accelerating complexing and aging of wine. The method comprises the following steps of: (1) carrying out high-frequency oscillation on new wine liquid so as to enable the new wine liquid to be dissociated into small molecular groups in a monomolecular or associated state; (2) filtering the wine liquid after high-frequency oscillation by adopting minerals, and enabling metal ions in the minerals to be dissolved into the wine liquid; (3) performing mixing on the wine liquid into which plenty of the metal ions are dissolved, and enabling sol complex adopting the metal ions as colloidal nucleus to be formed in the wine liquid; (4) irradiating the wine liquid with the colloidal complex by adopting ultraviolet light with the wavelength being 100-400nm, enabling the wine liquid to be stable, and obtaining the aged wine liquid. The invention also discloses a device for accelerating complexing and aging of the wine by adopting the method. The method and the device provided by the invention have the advantages that large number of storage containers are not needed, the aging and alcoholizing time is shortened, simultaneously the impurity removing effect is obvious, the richness of the metal ions is greatly improved compared with that of the traditional method, the wine body is stable and the taste and the physical and chemical indexes are better.

Description

technical field [0001] The invention relates to a method and device for complexation and aging of wine, in particular to a method and device for accelerating the complexation and aging of wine. Background technique [0002] The fermented mash is distilled to form distilled spirits. Typical distilled spirits include Chinese liquor, vodka, whiskey, etc. The fermented liquid is pressed and filtered to form press wine. Typical press wines include red and white wine, Japanese sake and Chinese rice wine. No matter what kind of wine body, it needs a long-term storage and aging process, so that the wine body will mature slowly, the odor and various harmful components will be volatilized and oxidized, and the wine body will become more mellow. This is also the reason why long-aged vintage wines are prevalent in the market. However, the traditional natural aging method needs to take up a lot of storage containers. [0003] During the long-term storage and aging process of the win...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12H1/14C12H1/16
Inventor 李光宇李建东
Owner 李光宇
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