A system and method for rapidly maturing wine in an ultrasonic-coupled oak barrel

Abstract

The invention discloses a system and method for rapidly aging wine with ultrasonic coupling oak barrels, belonging to the technical field of wine aging technology, and the system specifically includes an ultrasonic generator, an ultrasonic transducer, an oak barrel, a first diverter valve, and a spectrum detection Instrument, peristaltic pump, conductivity detection instrument, temperature sensor and master control platform; the aging method is (1) filling wine into the oak barrel; (2) setting the initial ultrasonic frequency, ultrasonic temperature and ultrasonic power; (3) Feedback to the master control platform; (4) determine the best processing conditions. The present invention can realize the dynamic circulation treatment of wine samples in the wine brewing process, shorten the aging time and increase the flavor substances, and the present invention can also be applied in the brewing process of brandy, whiskey, 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 by ultrasonic coupling with oak barrels. Background technique [0002] The newly fermented new wine generally has to undergo a certain period of storage and aging to make it undergo complex changes due to its rough taste, bitterness, weak aroma, uncoordinated wine body and lack of aftertaste after drinking. , 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 barrels1, 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 pores on the oak barrel 1, thereby inducing a series of complex reactions; at the same time, coupled with the integration of aromatic substances in the oak material, the color, taste, and aroma of the wine are...

AI Technical Summary

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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