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Efficient wine cellaring device and method

A high-efficiency technology for cellaring wine, which is applied in the field of cellaring and high-efficiency cellaring wine, can solve the problems that the cellaring time cannot be significantly shortened, and achieve the effects of eliminating adverse reactions, low manufacturing costs, and the wine tastes mild and not over the top

Inactive Publication Date: 2015-09-09
HUBEI UNIV FOR NATITIES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, neither the use of purple sand jars or ceramic jars or the inoculation of lactic acid bacteria can significantly shorten the storage time

Method used

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  • Efficient wine cellaring device and method
  • Efficient wine cellaring device and method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A method for cellaring wine using the above-mentioned high-efficiency cellaring device for cellaring wine, comprising the steps of:

[0031] 1) The drinking water is electrolyzed by the electrolyzed water machine, so that the pH value of the alkaline electrolyzed water flowing out of the alkaline electrolyzed water outlet of the electrolyzed water machine is 9.0.

[0032] 2) Blending the original pulp of the fruit wine and the alkaline electrolyzed water according to the degree requirements to obtain a blended wine with a degree of 5 degrees.

[0033] 3) Open the liquid inlet valve, inject the blended wine into the ceramic tank, and close the liquid inlet valve;

[0034] 4) Turn on the high-pressure pump, air heater, negative ion generator and air purifier, the one-way air intake valve is automatically opened, and high-pressure negative ion air is introduced into the high-pressure tank, and the magnetic stirrer is turned on at the same time for stirring, and the rotor o...

Embodiment 2

[0037] A method for cellaring wine using the above-mentioned high-efficiency cellaring device for cellaring wine, comprising the steps of:

[0038] 1) The drinking water is electrolyzed by the electrolyzed water machine, so that the pH value of the alkaline electrolyzed water flowing out of the alkaline electrolyzed water outlet of the electrolyzed water machine is 10.0.

[0039] 2) Blending the original pulp of the wine with the alkaline electrolyzed water according to the degree requirements to obtain a blended wine with a degree of 15 degrees.

[0040] 3) Open the liquid inlet valve, inject the blended wine into the ceramic tank, and close the liquid inlet valve;

[0041] 4) Turn on the high-pressure pump, air heater, negative ion generator and air purifier, the one-way air intake valve is automatically opened, and high-pressure negative ion air is introduced into the high-pressure tank, and the magnetic stirrer is turned on at the same time for stirring, and the rotor of the...

Embodiment 3

[0047] A method for cellaring wine using the above-mentioned high-efficiency cellaring device for cellaring wine, comprising the steps of:

[0048] 1) The drinking water is electrolyzed by the electrolyzed water machine, so that the pH value of the alkaline electrolyzed water flowing out of the alkaline electrolyzed water outlet of the electrolyzed water machine is 10.0.

[0049] 2) Blending the sorghum liquor protoplasm and alkaline electrolyzed water according to the degree requirements to obtain a blended wine with a degree of 55 degrees.

[0050] 3) Open the liquid inlet valve, inject the blended wine into the ceramic tank, and close the liquid inlet valve;

[0051] 4) Turn on the high-pressure pump, air heater, negative ion generator and air purifier, the one-way air intake valve is automatically opened, and high-pressure negative ion air is introduced into the high-pressure tank, and the magnetic stirrer is turned on at the same time for stirring, and the rotor of the ma...

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Abstract

The invention discloses an efficient wine cellaring device and method. The device comprises a high-pressure tank, a ceramic vat, a stirrer and a controller, wherein the ceramic vat is located in the high-pressure tank, ceramic sand is placed in the ceramic vat, the stirrer is fixed in the high-pressure tank, a temperature displayer, a pressure sensor and a safety valve are arranged at the top of the high-pressure tank, a liquid outlet in the bottom of the high-pressure tank is communicated with a main pipeline, a liquid inlet and outlet pipe, a one-way gas inlet valve, an air purifier, an air heater and a high-pressure pump are connected to the main pipeline sequentially, a liquid inlet valve is mounted on the liquid inlet and outlet pipe, and the air heater, the high-pressure pump and the pressure sensor are all electrically connected with the controller. By means of the device, original pulp obtained for wine making is cellared under the condition of stirring at certain temperature and under certain pressure. The device is simple in structure and convenient to use, and the production and preparation costs are low. The method is simple to operate, the production cost is low, the wine cellaring reaction speed can be increased, the wine cellaring time can be remarkably shortened, and the quality of obtained finished wine through wine cellaring is improved.

Description

technical field [0001] The invention relates to the technical field of late stage fermentation of wine making, in particular to a device for cellaring wine with high efficiency, and also relates to a method for cellaring wine. Background technique [0002] In the winemaking industry, after the puree is obtained from wine making, purple sand tanks or ceramic tanks are used to hold the puree, and it is left in the wine cellar for a long maturation process. During this maturation process, a series of physical and chemical changes take place: 1. Volatilization. The freshly steamed liquor usually contains volatile sulfides such as hydrogen sulfide and mercaptans, as well as strong irritating volatilization compounds such as aldehydes. These substances can naturally volatilize or undergo slow synthesis reactions during storage. Generally, after half a year of storage, the existence of sulfides in the wine can hardly be detected, which greatly reduces the irritation of liquor; 2. T...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/00C12G3/04C12H1/12C12H1/22
Inventor 董静洲
Owner HUBEI UNIV FOR NATITIES
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