A method for rapid aging and on-line monitoring of wine maturation by dynamic circulation ultrasonic

Abstract

The invention discloses a method for rapidly aging by dynamic circulation ultrasonic and on-line monitoring of wine maturation, which belongs to the technical field of wine brewing. The system specifically includes an ultrasonic treatment tube, oak chips, an ultrasonic treatment pool, a diverter valve, and an ultraviolet-visible spectrophotometer. , a peristaltic pump, a conductivity meter, a temperature measuring sensor and a master control machine; the method includes: loading oak chips into an ultrasonic treatment tube; ultrasonic treatment; monitoring the aging; determining the aging state. The method of the invention can not only rapidly age the wine, but also realize the dynamic on-line monitoring of the wine, so as to facilitate real-time grasp of the ripening degree of the wine.

Description

A method for rapid aging of dynamic cycle ultrasonic and online monitoring of wine aging technical field The invention belongs to the technical field of wine brewing, particularly a kind of dynamic cycle ultrasonic rapid aging and on-line monitoring. Methods of measuring wine aging. Background technique The wine just finished fermentation is usually called raw wine, because the taste is rough, bitter, the fragrance is weak, and the wine body is not consistent. Defects such as lack of aftertaste after the blended drink must be stored for a period of time before drinking or selling. Raw grapes during storage After a series of slow physical, chemical and biochemical changes, the wine body is aromatic, full and harmonious, so as to achieve Best drinking condition. This process is called aging or maturation (maturation) or maturation of wine. The traditional natural aging method is to store the fermented new wine in oak barrels, and later in the wine cellar after seve...

AI Technical Summary

Problems solved by technology

[0004] Although natural aging is a classic aging method for effectively obtaining high-quality wines, there are many problems in this method: first, the production cycle is long (as little as a few months, as many as several years or even longer), thus limiting Secondly, a large number of oak barrels, wine cellars and factory buildings required for aging will also occupy a large amount of funds. At the same time, due to special management requirements, the labor intensity will be increased accordingly; The influence of various factors makes the quality of different batches of wine quite different

[0009] One is that the ultrasonic treatment process is mostly static treatment, that is, the wine is placed in a certain glass container, and then placed in an ultrasonic treatment pool for ultrasonic treatment. The disadvantage is that the amount of treatment is limited each time. Due to the limited permeability, the sample cannot be treated evenly, which makes the reproducibility of the results worse; on the other hand, because the wine is relatively static during the ultrasonic process, the wine at the bottom of the container is prone to excessive Ultrasound results in quality degradation;

[0010] Second, because the wine is only treated with ultrasonic waves, 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 introduced into the wine body by oak barrels in traditional aging, so consumers generally It is not very recognized and acceptable to use this method to treat mature wine;

[0011] 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, this method is difficult to monitor the wine aging situation in real time, resulting in the inability to accurately grasp the appropriate ultrasonic treatment time and obtain high-quality wine;

[0012] Fourth, in the process of ultrasonic static treatment, due to the heat generation effect of ultrasonic waves, the wine body is likely to heat up, thus affecting the aroma substances and taste characteristics

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