A method for increasing the alcohol content of fermented wine

Abstract

The present invention belongs to the technical field of freeze concentration, and specifically relates to a method for improving the alcohol content of fermented wine, wherein the fermented wine is frozen to obtain a solid or a solid-liquid mixture, a heat source is set at a specific position of the solid or the solid-liquid mixture for heating, and a solution is retained in sections to obtain fermented wines of different alcohol content, and the fermented wines that meet the target alcohol content are transferred to the next link; the fermented wines that do not meet the target alcohol content are repeated to continue to improve the alcohol content of the fermented wine. The method is simple to operate and has high efficiency. It can be operated at normal pressure and low temperature. While improving the alcohol content of the fermented wine, the beneficial substances of the fermented wine are also well retained.

Description

Technical Field

[0001] The invention belongs to the technical field of freezing and concentration, and in particular relates to a method for improving the alcohol content of fermented wine. Background Art

[0002] Fermented wine generally refers to alcoholic beverages obtained by fermentation and brewing with starch (such as grains, cereals, etc.), sugar raw materials (such as fruits, etc.), and milk raw materials (such as milk, etc.). The alcohol content of fermented wine is low (generally less than 17%vol, and it is difficult to exceed 20%vol), and the irritation is weak. For example, yellow wine, rice wine, sake, beer, milk wine, fruit wine (such as grape wine), etc. are all fermented wines. At present, the distillation method is a common method to increase the alcohol content of fermented wine. The method is: using the different boiling points of alcohol and water to distill the fermented wine to achieve the purpose of increasing the alcohol content. The distilled wine obtained by this distillation method of grain wine has a high alcohol content and strong irritation. For example, Chinese liquor, whiskey, vodka, gin, Japanese shochu, brandy (fruit fermented wine distillation), etc. Fermented wine is rich in nutrients. In the process of hot distillation of fermented wine to increase the alcohol content, a large number of beneficial substances in the fermented wine (such as anthocyanins, polyphenols, resveratrol, amino acids and minerals, etc.) are destroyed and discarded.

[0003] At present, there are also methods of using freeze concentration to increase the alcohol content of grain wine. However, the existing freeze concentration technology methods used in industry are mainly: a concentration technology that uses the solid-liquid phase relationship between a dilute solution and ice below the freezing point. When using this technical principle, the operation of freeze concentration is too complicated. Moreover, the freeze concentration equipment manufactured according to this principle also has problems such as high cost, complicated operation, and improvement of effect and efficiency. In addition, when the ice body dissolves naturally, a relatively high concentration solution will be dissolved first. Using this phenomenon, the concentration of the dilute solution can be increased by freezing the solution into a solid state multiple times and then dissolving it. This is a freeze concentration method through the natural dissolution of the ice body. However, although this method is simple to operate, it is very time-consuming and has low work efficiency. It is rarely used for large-scale industrial production of freeze concentration. Summary of the invention

[0004] In order to solve the problems existing in the prior art, the main purpose of the present invention is to provide a method for improving the alcohol content of fermented wine.

[0005] To solve the above technical problems, according to one aspect of the present invention, the present invention provides the following technical solutions:

[0006] A method for increasing the alcohol content of fermented wine, comprising the following steps:

[0007] S1. Freezing the fermented wine to obtain a solid (ice body) or a solid-liquid mixture (ice body + concentrated solution);

[0008] S2, setting a heat source at a specific position of the solid or solid-liquid mixture for heating, and taking out the solution in sections to obtain fermented wines with different alcohol content;

[0009] S3. The fermented wine that meets the target alcohol content is transferred to the next stage; the fermented wine that does not meet the target alcohol content is repeated through steps S1-S2 to continue to improve the alcohol content of the fermented wine.

[0010] As a preferred embodiment of the method for improving the alcohol content of fermented wine according to the present invention, wherein: in step S2, the specific orientation is a description of a directional area: from the cooling surface when the fermented wine is frozen into a solid or a solid-liquid mixture, the specific orientation area is the area in the direction of the solid or solid-liquid mixture from the cooling surface to the direction of the cooling surface (except for the solid layer with low solute content adjacent to the cooling surface). This area can be inside or outside the solid or solid-liquid mixture (related to the position of the cooling surface).

[0011] As a preferred embodiment of the method for improving the alcohol content of fermented wine described in the present invention, wherein: in the step S2, the heat source is set in a specific orientation, and the heat transfer direction of the heat source is characterized in that when transferring heat to the solid or solid-liquid mixture, the heat is avoided as much as possible from being transferred to the solid layer with low solute content in the solid or solid-liquid mixture first.

[0012] As a preferred embodiment of the method for improving the alcohol content of fermented wine according to the present invention, in step S2, the heat source is arranged in a specific position as follows:

[0013] Inserting a heat source into the solid or solid-liquid mixture obtained by freezing;

[0014] Or process (e.g. drill out, cut out) the location where the heat source needs to be set on the solid or solid-liquid mixture, and then place (insert) the heat source;

[0015] Or preset the heat source where you need to set the heat source during the freezing process.

[0016] As a preferred embodiment of the method for increasing the alcohol content of fermented wine described in the present invention, in the step S2, the shape of the heat source includes: point shape, line (column) shape, surface (plate) shape, and sphere shape.

[0017] As a preferred embodiment of the method for improving the alcohol content of fermented wine described in the present invention, wherein: in the step S1, when the heating temperature is lower than the freezing point or the eutectic point, a guide channel can be set on the solid or solid-liquid mixture obtained by freezing, which can improve the effects of freeze concentration and separation and purification.

[0018] As a preferred embodiment of the method for improving the alcohol content of fermented wine described in the present invention, wherein: in the step S1, a plurality of diversion channels are directly processed on the solid or solid-liquid mixture obtained by freezing; the processing methods include drilling, piercing, inserting, piercing and the like.

[0019] As a preferred embodiment of the method for improving the alcohol content of fermented wine described in the present invention, in the step S1, the diversion channel is provided by inserting a diversion device into the solid or solid-liquid mixture obtained by freezing.

[0020] As a preferred embodiment of the method for improving the alcohol content of fermented wine described in the present invention, in the step S1, the diversion channel is set in such a way that the solid layer part in the outflow direction of the solution obtained after the solid or solid-liquid mixture is heated is crushed.

[0021] As a preferred embodiment of the method for improving the alcohol content of fermented wine described in the present invention, in the step S1, the diversion channel is set in such a way that a diversion channel or a diversion device with a diversion function is preset during the freezing process.

[0022] As a preferred embodiment of the method for improving the alcohol content of fermented wine described in the present invention, wherein: in the step S2, after the solid or solid-liquid mixture is heated, the solution is separated and discharged in a manner of natural outflow, negative pressure extraction or centrifugal separation.

[0023] The beneficial effects of the present invention are as follows:

[0024] The present invention provides a method for improving the alcohol content of fermented wine, wherein the fermented wine is frozen to obtain a solid or a solid-liquid mixture, a heat source is set at a specific position of the solid or the solid-liquid mixture for heating, and the solution is retained in stages to obtain fermented wines with different alcohol content. The fermented wines that meet the target alcohol content are transferred to the next link; the fermented wines that do not meet the target alcohol content are repeated to continue to improve the alcohol content of the fermented wine. The method is simple to operate and has high efficiency. It can be operated at normal pressure and low temperature. While improving the alcohol content of the fermented wine, the beneficial substances (such as anthocyanins, polyphenols, resveratrol, amino acids and minerals, etc.) of the fermented wine are also well retained. DETAILED DESCRIPTION

[0025] The following will be described clearly and completely in conjunction with the technical solutions in the embodiments. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0026] The present invention provides a method for improving the alcohol content of fermented wine. The method has the advantages of simple operation and high efficiency, and can be operated under normal pressure and low temperature. While improving the alcohol content of the fermented wine, the beneficial substances (such as anthocyanins, polyphenols, resveratrol, amino acids and minerals, etc.) of the fermented wine are well retained.

[0027] In order to express the concept of specific orientation more clearly, the following two examples are given:

[0028] (1) A cylindrical freezing device: the fermented wine is frozen into a solid or a solid-liquid mixture in this device. When freezing the fermented wine, the refrigerant is located outside the fermented wine container in the device, and the cooling surface is the container wall close to the refrigerant. When setting the heat source, it should be set in a specific orientation area, which is the area in the direction of the solid or solid-liquid mixture leaving the cooling surface. In this device, the central axis of the solid or solid-liquid mixture and the surrounding area are within the scope of this area: that is, the central axis of the ice body and the surrounding area, except for the solid layer with low solute content formed close to the cooling surface, are all in compliance. One heat source (heating rod) or multiple heat sources (multiple heat source rods) can be set in this area.

[0029] (2) A cylindrical freezing device: In this device, the refrigerant passes through the device from the central axis area through a sealed pipe. When the fermented wine is frozen into a solid or a solid-liquid mixture, the cooling surface is the outer wall of the refrigerant pipe. When setting the heat source, it should be set in a specific orientation area, which is the area in the direction of the solid or solid-liquid mixture leaving the cooling surface, that is, the heat source can be set in the ice body near the outer wall of the container, or it can be set outside the outer wall of the container. The solid layer with low solute content formed in the solid (ice body) near the outer wall (cooling surface) of the refrigerant pipe is not within the specific orientation range.

[0030] The technical solution of the present invention is further described below in conjunction with specific embodiments.

[0031] Example 1

[0032] A method for improving the alcohol content of grain fermented wine: 6000mL of yellow wine with an alcohol content of 15%vol is taken and loaded into a cylindrical container, and the container is sent to a freezer to freeze the yellow wine into a solid at -40°C. The container is removed from the freezer, and a columnar heat source is set at a specific position (the central axis of the container and the surrounding area in this embodiment are the specific position area) to transfer heat to the solid, the heat source temperature is 30°C, and the solution is retained in sections. The specific situation of the solution retention in sections is shown in Table 1.

[0033] Table 1 Details of the segmented solution in Example 1

[0034]

[0035] Comparative Example 1

[0036] The difference from Example 1 is that heat is transferred to the ice body outside the container, the heat source temperature is 30° C., and the solution is retained in stages. The specific conditions of the solution retention in stages are shown in Table 2.

[0037] Table 2 Details of the segmented solution of Comparative Example 1

[0038]

[0039] Example 2

[0040] A method for improving the alcohol content of fruit fermented wine: 3000 mL of thorny grape wine with an alcohol content of 14.8% vol is taken and put into a cylindrical container, and the container is sent to a freezer to freeze the thorny grape wine into a solid at -45°C. The container is removed from the freezer, and a columnar heat source is arranged at a specific position (the central axis of the container in this embodiment and the surrounding area are the specific position area) to transfer heat to the solid, the heat source temperature is 45°C, and the solution is retained in sections. The specific conditions of the solution retention in sections are shown in Table 3.

[0041] Table 3 Details of the segmented solution in Example 2

[0042]

[0043] Example 3

[0044] A method for increasing the alcohol content of grain fermented wine: 53L of yellow wine with an alcohol content of 15%vol is taken and loaded into a cylindrical container, and the container is sent to a freezer to freeze the yellow wine into a solid-liquid mixture at -18°C. At this time, the surface of the original liquid of the yellow wine and the yellow wine on each peripheral surface of the container are frozen into an ice layer, and ice crystals grown from the ice layer are filled inside, which also wraps the liquid that has not been frozen into a solid. Move the container out of the freezer, set a columnar heat source at a specific orientation (the central axis of the container in this embodiment and its surrounding area are the specific orientation area) to transfer heat to the solid, the heat source temperature is 35°C, and the solution is retained in sections. The specific situation of the solution retention in sections is shown in Table 4.

[0045] Table 4 Details of the segmented solution in Example 3

[0046]

[0047] The grain fermented wine of Example 1, Comparative Example 1 and Example 3 is yellow rice wine, and the fruit fermented wine of Example 2 is thorn grape wine fermented from thorn grapes. Example 1 and Comparative Example 1 compare the effect and efficiency of improving the alcohol content of fermented wine under different heating methods (heat transfer from a specific direction to a solid and traditional direct heating). Example 2 is one of the preferred cases of fruit fermented wine (thorn grape wine) in the present invention, and Example 3 is one of the preferred cases of grain fermented wine in the present invention when it is frozen into a solid-liquid mixture.

[0048] It can be seen from the above embodiments and comparative examples that:

[0049] The grain fermented wine in Example 1 is rice wine, and the fruit fermented wine in Example 2 is thorny grape fermented wine. From the data in Table 1 and Table 3, it can be seen that after the grain fermented wine and the fruit fermented wine are frozen into solids, the solids are crushed and heat is transferred to them for dissolution and separation, and the dissolved and separated fermented wines are retained in sections, thereby achieving an increase in the alcohol content of the fermented wine.

[0050] From the data in Table 1 and Table 2, we can see that different heat transfer methods have different effects and efficiencies in improving alcohol content. The first solution in Example 1 is a yellow wine with an alcohol content of 30%vol. Compared with the original yellow wine with an alcohol content of 15%vol, the alcohol content is increased by 100%, and the volume of this part of the yellow wine accounts for 25% of the volume of the original wine. The first solution in Comparative Example 1 is a yellow wine with an alcohol content of 21%vol. Compared with the original yellow wine with an alcohol content of 15%vol, the alcohol content is increased by 40%, and the volume of this part of the yellow wine accounts for 22.8% of the volume of the original wine. The improvement effect and efficiency of the two are very different. The data of the second solution are not much different. Comparing the data of the third and fourth solutions, it can be seen that the solute content of the yellow wine separated in the latter stage of Example 1 is much lower than that of Comparative Example 1. It can be seen that transferring heat to the solid from a specific direction improves the effect and efficiency of improving the alcohol content of the fermented wine compared with the traditional direct heating method.

[0051] From the data in Table 4, we can see that after the rice wine is frozen into a solid-liquid mixture at -18°C (the surface is covered with ice), it is removed from the freezer, and then a hole that can be installed with a columnar heat source is drilled in the area near the central axis of the container and its surroundings (the area is the specific orientation area where the heat source is set) (the hole is also the channel for solution separation and outflow), so that the rice wine concentrated solution that is not frozen into a solid and is wrapped by the solid can be separated and flowed out from the hole channel. This part is the first section of the solution: the alcohol content is 27%vol, compared with the original rice wine alcohol content of 15%vol, the alcohol content is increased by 80%. After separating the first section of the solution, a columnar heat source is installed and inserted in the hole (located in a specific orientation) to transfer heat to the separated solid, and the solution is retained in sections. Starting from the second section of the solution, the solid is dissolved and separated. The second section of the solution is a rice wine with an alcohol content of 21%vol, accounting for 22.1% by volume, and the alcohol content is increased by 40% compared with the original wine. The fifth solution is yellow wine with an alcohol content of 0.5% vol, which accounts for 17.5% by volume, which means that the solute loss can be easily controlled. The data show that when the fermented wine is frozen into a solid-liquid mixture, the effect and efficiency of improving the alcohol content of the fermented wine are better than those of the traditional method.

[0052] The above description is only a preferred embodiment of the present invention, and does not limit the patent scope of the present invention. All equivalent structural changes made by using the contents of the present invention specification under the inventive concept of the present invention, or direct / indirect application in other related technical fields are included in the patent protection scope of the present invention.

Claims

1. A method for increasing the alcohol content of fermented wine, characterized in that: The steps include: S1, freezing the fermented wine to obtain a solid or a solid-liquid mixture; S2, setting a heat source at a specific position of the solid or solid-liquid mixture for heating, and taking out the solution in sections to obtain fermented wines with different alcohol content; The specific orientation is a description of a directional area: from the cooling surface when the fermented wine is frozen into a solid or a solid-liquid mixture, the specific orientation area is the area in the direction of the solid or solid-liquid mixture leaving the cooling surface; S3. The fermented wine that meets the target alcohol content is transferred to the next stage; the fermented wine that does not meet the target alcohol content is repeated through steps S1-S2 to continue to improve the alcohol content of the fermented wine.

2. The method for increasing the alcohol content of fermented wine according to claim 1, characterized in that: In step S2, the region is inside or outside the solid or solid-liquid mixture.

3. The method for increasing the alcohol content of fermented wine according to claim 1, characterized in that: In step S2, the heat source is set at a specific position, and the heat transfer direction is characterized by: when transferring heat to the solid or solid-liquid mixture, the heat is prevented from being first transferred to the solid layer with low solute content in the solid or solid-liquid mixture.

4. The method for increasing the alcohol content of fermented wine according to claim 1, characterized in that: In step S2, the method of setting the heat source at a specific position is: Inserting a heat source into the solid or solid-liquid mixture obtained by freezing; Or process the position where the heat source needs to be set on the solid or solid-liquid mixture, and then put the heat source in; Or preset the heat source where you need to set the heat source during the freezing process.

5. The method for increasing the alcohol content of fermented wine according to claim 1, characterized in that: In the step S2, the shape of the heat source includes: point, line, surface or sphere.

6. The method for increasing the alcohol content of fermented wine according to claim 1, characterized in that: In step S2, after the solid or solid-liquid mixture is heated, the solution is separated and discharged in the following ways: natural outflow, negative pressure extraction or centrifugal separation.

7. The method for increasing the alcohol content of fermented wine according to claim 1, characterized in that: In the step S1, a flow guide channel is provided on the solid or solid-liquid mixture obtained by freezing.

8. The method for increasing the alcohol content of fermented wine according to claim 1, characterized in that: Fermented wine includes fruit wine, grain wine or milk wine; fruit wine is various fruit fermented wines; grain wine includes yellow wine, rice wine, sake or beer.

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