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A kind of aging method 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 unsatisfactory flavor treatment effect and accelerated product oxidation process, etc.

Active Publication Date: 2018-04-24
JIANGSU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

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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  • A kind of aging method of dry red wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] As for the newly brewed dry red wine in the storage tank 6, the peristaltic pump 7 is pumped into the ultrasonic treatment chamber 5 at a flow rate of 10 mL / min. When the overflow pipe 8 has wine flowing out, the ultrasonic generator 1 is turned on to drive the corresponding ultrasonic tool. Head 2 emits ultrasonic waves with a frequency of 15KHz to process low-frequency ultrasonic waves. At the same time, open the gas generator 4 and flow limiting valve 9 to feed helium gas at a rate of 1~1000mL / min. After 5 minutes of treatment, close the flow limiting valve 9 and turn off the ultrasonic generator. 1. Turn on the ultrasonic generator 1 to drive the tool head to emit 100-200KHz ultrasonic waves, and simultaneously turn on the gas generator 4 and the restrictor valve 9 to pass in ozone with a flow rate of 0.1mL / min for 5min. The processed wine is stored in airtight oak barrels. Compared with the original wine, the wine treated by this method has a 2.1% decrease in chro...

Embodiment 2

[0045] As for the newly brewed dry red wine in the storage tank 6, the peristaltic pump 7 is pumped into the ultrasonic treatment chamber 5 at a flow rate of 1000mL / min. When the overflow pipe 8 has wine flowing out, the ultrasonic generator 1 is turned on to drive the corresponding ultrasonic tool. The head 2 emits ultrasonic waves with a frequency of 28KHz for low-frequency ultrasonic processing, and simultaneously opens the gas generator 4 and the restrictor valve 9 to feed 1000mL / min of helium gas. After 25 minutes of treatment, close the restrictor valve 9 and the ultrasonic generator 1. Turn on the ultrasonic generator 1 to drive the tool head to emit 200KHz ultrasonic waves, and simultaneously turn on the gas generator 4 and the restrictor valve 9 to feed in ozone with a flow rate of 10ml / min for 25min. The processed wine is stored in airtight oak barrels. Compared with the original wine, the wine treated by this method has 1.7% lower chroma, 11.4% higher hue, 19.4% hig...

Embodiment 3

[0047] As for the freshly brewed dry red wine in the storage tank 6, the peristaltic pump 7 is pumped into the ultrasonic treatment chamber 5 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 wave The tool head 2 emits ultrasonic waves with a frequency of 20KHz for low-frequency ultrasonic processing, and simultaneously opens the gas generator 4 and the restrictor valve 9 to inject 50 mL / min of helium gas. After 20 minutes of treatment, close the restrictor valve 9 and the ultrasonic generator 1 . Turn on the ultrasonic generator 1 to drive the tool head to emit 150KHz ultrasonic waves, and simultaneously turn on the gas generator 4 and the restrictor valve 9 to feed in ozone with a flow rate of 5ml / min for 20min. The processed wine is stored in airtight oak barrels. Compared with the original wine, the wine treated by this method has 2.1% lower chroma, 18.3% higher hue, 21...

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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, in particular to a method for aging of dry red wine. Background technique [0002] Ultrasound, as a physical processing method, has been widely used in food, medicine, chemical and other industries in recent years because of 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 principle of action is the cavitation of ultrasonic waves, which produces local instantaneous high temperature and high pressure, and the high pressure is released quickly to a certain extent, thereby generating a huge mechanical force on the liquid and enhancing the effect of mass transfer. [0003] Because the ultrasonic wave is a longitudinal wave, the direction of the wave is within a certain distance directly below the ultrasonic tool head, so the conventiona...

Claims

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Application Information

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Patent Type & Authority Patents(China)
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