System and method for fast curing wine by coupling ultrasonic waves and oak barrel

Abstract

The invention discloses a system and method for fast curing wine by coupling ultrasonic waves and an oak barrel, and belongs to the technical field of wine curing technologies. The system specificallycomprises an ultrasonic generator, an ultrasonic transducer, the oak barrel, a first diverging valve, a spectrum detection instrument, a peristaltic pump, a conductivity detection instrument, a temperature sensor and a general control platform; the curing method comprises the steps that 1, the oak barrel is filled with the wine; 2, initial ultrasonic frequency, ultrasonic temperature and ultrasonic power are set; 3, data is fed back to the general control platform; 4, an optimal treatment condition is determined. By means of the system and method for fast curing the wine by coupling the ultrasonic waves and the oak barrel, dynamic circulating wine sample treatment in a wine-making process can be achieved, ageing time is shortened, a flavor substance is improved, and the system and methodfor fast curing the wine by coupling the ultrasonic waves and the oak barrel can be further applied in a making process of brandy or whisky or yellow rice wine or fruit wine.

Description

technical field [0001] The invention belongs to the technical field of wine aging technology, and in particular relates to a system and method for rapidly aging wine in an ultrasonic coupling oak barrel. Background technique [0002] The new wine that has just been fermented has defects such as rough taste, bitterness, weak aroma, uncoordinated wine body and lack of aftertaste after drinking. Generally, it needs to be stored and matured for a certain period of time to make it undergo complex changes, and the wine body is aromatic, mellow, full and harmonious. , so as to achieve the best drinking state. [0003] The traditional natural aging method is to store the fermented or distilled new wine in oak barrels, and then go through a storage period ranging from several months to several years. During this process, the wine absorbs a little oxygen through the micropores on the oak barrel 1, thereby inducing a series of complex reactions; at the same time, coupled with the inte...

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Problems solved by technology

[0004] However, there are many problems in this traditional aging method: one is that the production cycle is longer (at least a few months, as many as a few years or even longer), which limits the production capacity of the enterprise; secondly, a large number of oak barrels are required for aging 1. Wine cellars and workshops will also take up a lot of money, and they are also prone to microbial contamination. At the same time, due to special management requirements, the labor intensity is correspondingly increased; in addition, the storage process is easily affected by many uncertain factors. The quality of different batches of wine is quite different

[0006] One is that the ultrasonic treatment process is mostly static treatment, that is, the wine is placed in a certain container, and then placed in an ultrasonic pool for ultrasonic treatment or the ultrasonic probe is directly placed in the wine body. The disadvantage is that the amount of treatment is limited each time. If placed Excessive wine body, on the one hand, due to the limited ultrasonic penetration ability, the sample cannot be uniformly irradiated by ultrasonic waves, and part of the wine body cannot receive sonic energy, and the aging effect is poor, which makes the reproducibility of the results worse; The whole body is in a relatively static state during the ultrasonic process, so that the wine at the bottom of the container and the ultrasonic transducer is close to the quality of the wine due to excessive ultrasonication;

[0007] Second, because the wine is treated with ultrasonic waves alone, although some physical and chemical indicators have been improved, the change is similar to that of wine aged in traditional oak barrels. In terms of sensory aspects, it lacks the aroma and flavor of phenols introduced by oak barrels in traditional aging. Therefore, consumers generally do not recognize and accept wine matured by ultrasonic treatment alone;

[0008] Third, due to the lack of devices that can directly sense or monitor the changes in wine aging quality indicators during the ultrasonic treatment process, it is difficult for traditional ultrasonic treatment methods to monitor the wine aging situation in real time, resulting in the inability to accurately grasp the appropriate ultrasonic treatment time, intensity, etc. Parameters and access to high-quality maturation wines;

[0009] Fourth, in the process of ultrasonic static treatment, the wine body is not easy to diffuse and move, and the heat generation of the ultrasonic wave is easy to make the wine body warm up, thereby affecting the aroma substances and taste characteristics of the wine body;

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