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Method and system for collecting aromatic substances and adding same to wine during fermentation

An aroma substance and fermentation process technology, which is applied in the field of brewing to increase the aroma of wine, can solve the problems of great difference in volatility of aroma substances, low concentration of aroma substances, and difficulty in setting the gas-liquid ratio, so as to improve the absorption efficiency and realize industrialization. The effect of chemical production and flow reduction

Inactive Publication Date: 2018-10-16
杨元庆
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

These methods fail to solve the problem that the concentration of aroma substances in fermentation exhaust is very low (some less than 0.0001ppm), and the volatility of various aroma substances varies greatly (30°C saturated vapor pressure ranges from tens of Pa to tens of KPa). (Using gas desorption to extract the solute in the solution) and multi-component absorption and desorption in the absorption process exist at the same time, the gas-liquid ratio in the gas lift and absorption process is difficult to set, it is difficult to connect with other processes in the wine production process, and the cost of specific implementation too high

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  • Method and system for collecting aromatic substances and adding same to wine during fermentation
  • Method and system for collecting aromatic substances and adding same to wine during fermentation
  • Method and system for collecting aromatic substances and adding same to wine during fermentation

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Embodiment 1

[0036] This embodiment realizes the purpose of the present invention to significantly increase the aroma of wine with the simplest scheme and less brewing amount in the laboratory. The specific plan is as follows: use a stainless steel fermentation tank with a wall thickness greater than 1.5 mm, 65 liters, and a pressure resistance of more than 6 bar as an alcohol fermentation tank. Use 3 aromatic polyamide composite reverse osmosis membrane elements for brackish water with an effective membrane area of ​​8.4m2 / piece or use other reverse osmosis membrane elements with good separation effect on aroma substances and carbon dioxide. The connection method of one branch in the second section constitutes a membrane separation device. It is also possible to combine a reverse osmosis membrane element and a polyimide nitrogen membrane element to connect the membrane separation device. A 34-liter stainless steel fermenter that can be refrigerated with insulation is used as the absorpti...

Embodiment 2

[0041]This embodiment provides a small-scale operating system for carrying out large-scale production experiments and collecting data. The system is made of a 10 cubic meter vertical circulation spray stainless steel fermenter for alcohol fermenters, and a 10 cubic meter vertical circulation Spray stainless steel fermentation tanks for secondary malic acid-lactic acid fermentation tanks and microbubble desorption and extraction tanks. Use 15 pieces of aromatic polyamide composite reverse osmosis membrane elements for brackish water with an effective membrane area of ​​about 35m2 / piece, or use the above-mentioned reverse osmosis membrane that is customized for the separation of fermentation mixed gas and has a better separation effect on aroma substances and carbon dioxide For similar membrane elements, the membrane separation device is composed of 8 pieces in the first section, 4 pieces in the second section, 2 pieces in the third section, and 1 piece in the fourth section. It...

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Abstract

The invention discloses a method and system for collecting aromatic substances and adding the same to wine during fermentation. Fermentation mixture discharged from fermentation of the wine and mixture obtained from desorption and extraction of the wine are delivered to a membrane separation device, unwanted and harmful substances are separated from the mixture, aromatic substances needed are concentrated, and the concentrated mixture is then subjected to absorption of the aromatic substances at low temperature by using the wine of the previous subsequent stages as an absorbent. Thus, the aromatic substances in wine fermentation broth can be well transferred to the wine serving as the absorbent, the wine has more aromatic substances containing highly volatile aromatic substances that are completely discharged by carbon dioxide mixture produced in previous fermentation, and the wine has unprecedented aroma. The method is easy to implement and can be implemented by the aid of existing equipment and process conditions, and easy application to large-scale production is achieved.

Description

technical field [0001] The invention belongs to the technical field of wine brewing, and relates to a brewing method for increasing the aroma of wine, in particular to a method and system for collecting aroma substances in a fermentation process and adding them to wine. Background technique [0002] In the current wine production process, when the carbon dioxide gas produced during alcoholic fermentation is discharged from the fermenter, it takes away a large number of volatile substances, including the aroma substances contained in the grape fruit itself and the aroma substances produced by alcohol fermentation, and the remaining volatile substances The weaker aroma substances are taken away by a small amount of carbon dioxide gas in the second malo-lactic fermentation process, and the remaining aroma substances after entering the aging process are destroyed by a large amount during the oak barrel aging process or stainless steel tank micro-aerobic aging process. Oxidation,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/00C12G1/022
CPCC12G1/00C12G1/0203C12G2200/21C12H1/12
Inventor 杨元庆
Owner 杨元庆
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