Preparation method of small-molecular wine and production system thereof

A small molecule, distilled wine technology, applied in the field of small molecule wine preparation methods and production systems, can solve problems such as long aging time and damage, and achieve the effects of improving taste and quality, easy operation and simple process

Inactive Publication Date: 2018-08-07
贵州瑞诚新材料技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The technical problem to be solved by the present invention is to provide a small-molecule wine preparation method and its equipment that can solve the problems of long aging time in the cellar of liquor and harmful substances such as fusel oil and hydrogen sulfide that can harm the human body

Method used

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  • Preparation method of small-molecular wine and production system thereof
  • Preparation method of small-molecular wine and production system thereof
  • Preparation method of small-molecular wine and production system thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] (1) Fermentation-distillation of the wine-making raw materials, and repeat the above process once, take 1% (weight ratio) of the distilled wine collected in the middle section as the puree wine, and then store the remaining distilled wine as processed wine;

[0036] (2) Transfer the processed wine obtained in step (1) to a water-cooled ultra-high pressure micro-jet system, and cyclically process it once at a pressure of 150 MPa to obtain small-molecule distilled wine and store them separately;

[0037] (3) Blend the pure liquor obtained in step (1) with the small-molecule distilled liquor obtained in step (2) in proportion, and store for 1-3 months at room temperature to obtain the finished product.

Embodiment 2

[0039] (1) Fermenting and distilling the brewing materials, repeating the above process 5 times, taking 5% (weight ratio) of the distilled wine collected in the middle section as the pure liquor, and then storing the remaining distilled wine as processed wine;

[0040] (2) Move the processed wine obtained in step (1) to a water-cooled ultra-high pressure micro-jet system, and cyclically process it twice at a pressure of 200 MPa to obtain small-molecule distilled wine and store them separately;

[0041] (3) Blend the pure liquor obtained in step (1) with the small-molecule distilled liquor obtained in step (2) in proportion, and store for 1-3 months at room temperature to obtain the finished product.

Embodiment 3

[0043] (1) Fermentation-distillation of the wine-making raw materials, and repeat the above process 7 times, take 10% (weight ratio) of the distilled wine collected in the middle section as the pure liquor, and then store the remaining distilled wine as processed wine;

[0044] (2) Move the processed wine obtained in step (1) to a water-cooled ultra-high pressure micro-jet system, and cyclically process 3 times under a pressure of 300 MPa to obtain small-molecule distilled wine, which is stored separately;

[0045] (3) Blend the pure liquor obtained in step (1) with the small-molecule distilled liquor obtained in step (2) in proportion, and store for 3 months at room temperature.

[0046] (4) Add the finished product obtained in step (3) to 0.01%-1% of 10-80-year-old wine, and store it at room temperature for another 6-12 months to obtain a good product.

[0047] Method for preparing small molecule fruit wine

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Abstract

The invention discloses a preparation method of small-molecular wine and a production system thereof. The preparation method and the production system disclosed by the invention have the beneficial effects that ultrahigh-pressure micro jet equipment adjusts the throttling area by changing a trapezoidal ring-shaped gap between a valve core and a valve seat to generate ultrahigh-speed jet, and afterlarge pressure drop is formed in a reaction cavity, static pressure up to 200MPa-600MPa is formed; due to instantaneous conversion of the kinetic energy and the actions of high-speed impact, oscillation, expansion and cavitation and the like of fluid, a large shearing force is generated; hydrogen-bond combination, hydrophobic bonding and ion combination in macromolecular three-dimensional structures are damaged, so that free micromolecules in 0.1-10 nanometers are formed; under the action of Vander Wale force, intermolecular self assembly is finished, so that a relatively-stable polybasic micromolecular cmopound is formed; in the process, the content of fusel oil with larger molecular weight is obviously reduced, and the efficiency of conversion and association from macromolecular acid, alcohol, ester, aldehyde and ketone compounds to fatty acid, lipopeptid, polyol and aromatic hydrocarbon and the like is greatly improved, so that the mouth feel and the quality of the wine body can beimproved to a greater extent in a shorter time.

Description

Technical field [0001] The invention relates to the technical field of nano-preparation technology and equipment, in particular to a method for preparing small molecule wine and a production system thereof. Background technique [0002] Small biological molecules, because of their simple structure, small molecular weight and unsaturated, can directly enter the cell in their original form through the penetration of the cell membrane, without re-digestion, and no energy consumption. Compared with biological macromolecules, biological small The absorption, transformation and utilization of molecules are more efficient, complete and thorough. [0003] However, the newly distilled liquor contains more low-boiling macromolecular components, such as hydrogen sulfide, mercaptans, sulfur fans, acrolein, free ammonia, etc., which give the liquor a strong new smell and irritation, such as: ethanol (molecular weight The boiling point of 46) is 78.3°C, while the boiling point of propane (molec...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12H1/16
CPCC12H1/16
Inventor 韦勇
Owner 贵州瑞诚新材料技术有限公司
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