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Method for accelerating aging of dry red wine

A dry red wine and flow rate technology, applied in the field of dry red wine aging, can solve the problems of accelerated product oxidation process, unsatisfactory flavor treatment effect, etc.

Active Publication Date: 2016-04-06
JIANGSU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Some of the above methods use ultrasound alone, and some use ultrasound and other methods to treat fermented liquid food separately. Although such an aging process accelerates the esterification and etherification reactions, the local high temperature and high pressure generated by ultrasonic cavitation will lead to a large amount of fermentation. Generates free radicals, which greatly accelerates the oxidation process of the product
Therefore, although ethers and esters are formed, the flavor treatment effect of the product is still not very satisfactory, mainly because of the generation of some oxidative off-flavors

Method used

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  • Method for accelerating aging of dry red wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] As for the freshly brewed dry red wine in the storage tank 6, the peristaltic pump 7 is pumped into the ultrasonic processing chamber 5 at a flow rate of 10mL / min. When the overflow pipe 8 has wine flowing out, turn on the ultrasonic generator 1 and drive the corresponding ultrasonic tools Head 2 sends out ultrasonic waves with a frequency of 15KHz to process low-frequency ultrasonic waves. At the same time, open gas generator 4 and restrictor valve 9 and pass in 1~1000mL / min helium gas. After processing for 5 minutes, close restrictor valve 9 and turn off the ultrasonic generator. 1. Turn on the ultrasonic generator 1 to drive the tool to generate 100-200KHz ultrasonic waves, and at the same time turn on the gas generator 4 and the restrictor valve 9 to enter the ozone treatment with a flow rate of 0.1 mL / min for 5 minutes. The processed wine is placed in oak barrels for airtight preservation. Compared with the original wine, the wine processed by this method has reduc...

Embodiment 2

[0045] As for the freshly brewed dry red wine in the storage tank 6, it is pumped into the ultrasonic processing chamber 5 by the peristaltic pump 7 at a flow rate of 1000 mL / min. When the overflow pipe 8 has wine flowing out, the ultrasonic generator 1 is turned on and the corresponding ultrasonic tools are driven The head 2 emits an ultrasonic wave with a frequency of 28KHz to perform low-frequency ultrasonic processing. At the same time, the gas generator 4 and the restrictor valve 9 are opened to pass in 1000mL / min helium gas. After processing for 25 minutes, the restrictor valve 9 is closed and the ultrasonic generator 1 is closed. Turn on the ultrasonic generator 1 to drive the tool to generate 200KHz ultrasonic waves, and at the same time turn on the gas generator 4 and the restrictor valve 9 to pass in the ozone treatment with a flow rate of 10 ml / min for 25 minutes. The processed wine is placed in oak barrels for airtight preservation. Compared with the original wine, ...

Embodiment 3

[0047] As for the freshly brewed dry red wine in the storage tank 6, it is pumped into the ultrasonic processing chamber 5 by the peristaltic pump 7 at a flow rate of 500mL / min. When the overflow pipe 8 has wine flowing out, the ultrasonic generator 1 is turned on to drive the corresponding ultrasonic waves. Tool head 2 emits ultrasonic waves with a frequency of 20KHz for low-frequency ultrasonic processing. At the same time, open gas generator 4 and restrictor valve 9 to pass in 50mL / min helium. After processing for 20 minutes, close restrictor valve 9 and ultrasonic generator 1 . Turn on the ultrasonic generator 1 to drive the tool to generate 150KHz ultrasonic waves, and at the same time turn on the gas generator 4 and the restrictor valve 9 to enter the ozone treatment with a flow rate of 5 ml / min for 20 minutes. The processed wine is placed in oak barrels for airtight preservation. Compared with the original wine, the color of the wine processed by this method was reduced...

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Abstract

The invention discloses a method for accelerating aging of dry red wine, and belongs to the technical field of accelerating aging of wine. According to the method, newly brewed dry red wine is subjected to ultrasonic treatment, ozone and inert gas treatment. According to the wine treated by the method, the chromaticity is reduced, the tone rises, the content of total phenols rises, the hydrochloric acid index and the gelatin index are increased, the content of total mono-phenol and the content of total free anthocyanin are reduced, the fragrance is rich and pleasant, the astringent taste is reduced, and the taste becomes mild and smooth to achieve the effect of 1-2-year naturally aged wine. The method has the characteristics that inert gas is introduced while ultrasonic treatment is implemented, and free radical reaction is reduced while esterification, etherification and other chemical reactions are enhanced, so that oxidation is reduced; and ozone is introduced while an oxidation reaction is required, and the oxidation reaction is enhanced, so that the aim of controlling the oxidation degree is achieved.

Description

Technical field [0001] The invention belongs to the technical field of aging of wine, and particularly refers to a method for aging of dry red wine. Background technique [0002] As a physical processing method, ultrasound has been widely used in food, medicine, chemical and other industries due to its safe operation and low cost. It can be used in many aspects such as auxiliary extraction, dispersion, emulsification and chemical reaction promotion of active ingredients of biological resources. The main working principle is the cavitation effect of ultrasonic, which produces local instantaneous high temperature and high pressure, and the high pressure is quickly released to a certain extent, thereby generating a huge mechanical force on the liquid and enhancing the mass transfer effect. [0003] Because ultrasound is a longitudinal wave, the direction of the wave is within a certain distance directly below the ultrasonic tool head. Therefore, in conventional ultrasonic extraction,...

Claims

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Application Information

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IPC IPC(8): C12H1/16C12H1/22C12H1/12
CPCC12H1/12C12H1/16C12H1/22
Inventor 丁青芝张庭任晓峰马海乐骆琳张志恩谭颂严
Owner JIANGSU UNIV