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Method for accelerating dry red wine ageing by instantaneous ultra-high pressure homogenization technology

A dry red wine, ultra-high pressure homogenizer technology, applied in the field of wine aging process, can solve the problems of discordant flavor structure, wine oxidation, poor clarity of wine body, etc. Increase and improve the effect of flavor quality

Inactive Publication Date: 2017-05-17
GANSU AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Chinese invention patent ZL200910029424.X discloses a method and system for aging alcoholic beverages based on ultra-high pressure water jet instant pressure relief technology. Eliminating turbulence in the accumulator is cumbersome to operate, and more importantly, wine is easily oxidized during the process of spraying the wine from the accumulator to the pressure-resistant collection device, making its flavor structure disharmonious and possibly failing to improve The purpose of wine quality; in addition, the stability of the wine after ultra-high pressure treatment is poor, and the clarity of the wine body is poor when it is directly poured, and it is difficult to meet the requirements of the clarification and transparency of the wine body required in the sensory indicators

Method used

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  • Method for accelerating dry red wine ageing by instantaneous ultra-high pressure homogenization technology

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] The newly brewed dry red wine was poured into the instantaneous ultra-high pressure feed port for instantaneous high-pressure treatment at a pressure of 100 and 200 MPa. Each wine sample was processed 1, 2, and 3 times under the two pressures respectively to obtain 6 groups of different wines. Treatment conditions, the treatment speed is maintained at 4-6L / h, the temperature of the wine liquid is controlled at 5-20°C by a cold water bath during the treatment process, no pressure is used as a control, and 3 parallels are made for each group, and the wine samples are preserved after treatment to be tested;

[0024] Treating Cabernet Sauvignon dry red wine with instantaneous ultra-high pressure, the physical and chemical indicators and aroma components of the wine changed to some extent. With the increase of treatment pressure and homogenization times, the total acid content and alcohol content of wine decreased, the total anthocyanin content, chroma, and hue value increas...

Embodiment 2

[0034]Instantaneous ultra-high pressure treatment of Merlot rosé wine, the pressure is 100-200MPa, the treatment cycle is 1-3 times, the treatment flow rate is 4-6L / h, the temperature of the wine liquid is between 5-20°C, and the esters increase after treatment 5 types, 7 types of alcohols, and 4 types of acids were reduced, and the main volatile substances such as ethyl acetate, ethyl caprylate, ethyl caprate, trans-4-decenoic acid ethyl ester, isoamyl alcohol, etc. The relative content of aroma substances changed significantly, indicating that ultra-high pressure treatment can improve the aroma of Merlot rosé wine. The comprehensive analysis shows that two cycles under 200MPa ultra-high pressure can make the aroma of Merlot rosé wine richer and softer.

Embodiment 3

[0036] Carry out instantaneous ultra-high pressure treatment on Guirenxiang dry white wine, the pressure is 100-200MPa, cycle treatment 1-3 times, the treatment flow rate is 4-6L / h, the temperature of the wine liquid is between 5-20°C, after the treatment, Guirenxiang dry white wine The aroma components changed, the content of alcohols and acids decreased, and the content of esters and terpenes increased. Among them, the relative content of 1-pentanol, phenylethyl alcohol, isoamyl alcohol, ethyl octanoate, isoamyl acetate, ethyl n-hexanoate, octanoic acid and styrene changed significantly. The comprehensive analysis showed that one cycle treatment at 200MPa could make the aroma of Guirenxiang dry white wine richer and softer.

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Abstract

The invention relates to a method for accelerating dry red wine ageing by an instantaneous ultra-high pressure homogenization technology. The method is characterized by including subjecting newly brewed dry red wine to instantaneous high-pressure treatment via an ultra-high pressure homogenizer, wherein the pressure is 100-200 MPa, cycling treatment is conducted for 1-3 times, treatment speed is 4-6 L / h, and wine liquid temperature is between 5 DEG C and 20 DEG C. The method is capable of accelerating esterification in wine, improving the wine aroma quality and accelerating an ageing process and maintains the wine body color quality.

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 an instantaneous ultra-high pressure homogenization technology. Background technique [0002] Aging or maturation is an important link in the wine production process. It is a one-step process that must be processed before the wine is sold on the market. The taste of newly brewed dry red wine is not good. It needs a certain period of aging to improve the flavor of the wine, but a longer aging The process is often accompanied by the rapid aging of the pigment, and at the same time increases the production and storage costs. Not only does it need to purchase special equipment and build a special workshop, resulting in a tight capital chain for the enterprise, but also the long storage period also increases the risk of wine preservation. A small error in the link may cause the company to suffer great losses. In view of the deficiencies ...

Claims

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Application Information

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IPC IPC(8): C12H1/16C12H1/052
Inventor 马腾臻韩舜愈张波祝霞杨学山盛文军段卫朋周继亘赵婉珍
Owner GANSU AGRI UNIV
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