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An early warning method for excessive oxidation of wine during storage

A wine, oxidized technology, applied in the direction of electrochemical variables of materials, etc., to achieve the effects of accurate monitoring and judgment results, simple operation steps, and less equipment used

Active Publication Date: 2021-01-08
INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] For this reason, it is necessary to provide an early warning method for wine over-oxidation during storage, so as to solve the technical problem of simple and convenient real-time online monitoring and early warning of wine over-oxidation during the storage process after wine is produced.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] This example provides a method for early warning of excessive oxidation during wine storage. Add liquid sulfurous acid to Guipu No. 1 wine produced in 2016 to make the free sulfur dioxide content 30 mg / L, and store it in a stainless steel container with a standard electrode socket. The wine loading capacity in the stainless steel storage tank is 4 / 5 of the total volume of the tank. Connect the electrode to the online oxidation-reduction potential measuring instrument, connect the power supply, turn on the instrument, measure and record the initial oxidation-reduction potential at this time: 330.2mv, and detect the degree of oxidative browning (represented by the absorbance value at a wavelength of 420nm). Browning degree, the same below) was 0.205. Set the redox potential upper limit alarm value: 380.2mv. After all the equipment is connected, automatic online monitoring of the real-time oxidation-reduction potential value of the wine in the stainless steel can be reali...

Embodiment 2

[0037] This embodiment provides a method for early warning of excessive oxidation during wine storage. Add liquid sulfurous acid to the thorn wine produced in 2016 to make the free sulfur dioxide content 35 mg / L, and store it in a stainless steel container with a standard electrode socket. The stainless steel storage tank The medium wine load is 9 / 10 of the total volume of the tank. Connect the electrode to the online oxidation-reduction potential measuring instrument, turn on the power, turn on the instrument, measure the initial oxidation-reduction potential at this time: 325.8mv, and detect its oxidation browning degree as 0.25. Set the redox potential upper limit alarm value: 385mv. After all the equipment is connected, automatic online monitoring of the real-time oxidation-reduction potential value of the wine in stainless steel can be realized.

[0038]After 9 months of wine aging without any treatment, when the oxidation-reduction potential rises to 385mv, the instrume...

Embodiment 3

[0044] This embodiment provides a method for early warning of excessive oxidation during wine storage. Add potassium metabisulfite to the mountain wine produced in 2017 to make the free sulfur dioxide content 40 mg / L, and store it in a stainless steel container with a standard electrode socket. Stainless steel storage The amount of wine in the tank is 9 / 10 of the total volume of the tank. Connect the electrode to the online oxidation-reduction potential measuring instrument, turn on the power, turn on the instrument, measure the initial oxidation-reduction potential at this time: 318.5mv, and detect its oxidation browning degree as 0.201. Set the redox potential upper limit alarm value: 388.5mv. After all the devices are connected, automatic monitoring of the real-time oxidation-reduction potential value of the wine in stainless steel can be realized.

[0045] After 10 months of aging without any treatment, the oxidation-reduction potential of the wine rose to 388.5mv, and th...

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Abstract

The invention belongs to the technical field of food processing and particularly relates to a method for pre-warning over oxidation during storage of wine. The method comprises the following steps: inthe period of entering a storage tank to store after fermentation of wine, adding sulfur dioxide with proper concentration, performing real-time on-line monitoring on redox potential of wine liquid in the stainless steel storage tank by an electrode of an on-line redox potential measuring instrument; when the monitored redox potential value is more than a preset threshold value, giving a warningby the on-line redox potential measuring instrument, reminding that the free sulfur dioxide in the wind is too low and pre-warning that the wine has over oxidation risk. Compared with the prior art, the technical scheme has the following advantages: the steps are simple, few equipment is used, a plurality of storage tanks can be monitored simultaneously, and the monitoring judgment result is accurate. The method is suitable for all the wine varieties, particularly provides a good technical method for pre-warning of over oxidation of wine which is stored without being full of the tank or needsto be stored for a long time.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for early warning of excessive oxidation during storage in large wine tanks. Background technique [0002] Oxidative browning is one of the most important problems in the production and storage of wine. When wine is in excessive contact with oxygen, the wine body will usually be oxidized into brown, accompanied by an unpleasant oxidative smell, resulting in a decline in wine quality . At the same time, it is easy to cause the growth and reproduction of harmful aerobic microorganisms in wine, and produce metabolites such as acetic acid that are unfavorable to the quality of wine body flavor. [0003] Wine color performance after oxidative browning: red wine turns from purplish red to brown or brown, white wine starts to turn into golden brown, and the color of wine starts to become dull and opaque. Wine aroma performance: aroma concentration and frui...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N27/30G01N27/26
CPCG01N27/26G01N27/30
Inventor 李维新苏昊何志刚林晓姿梁璋成林晓婕任香芸
Owner INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI