Method for improving alcohol content of fermented wine

Abstract

The invention belongs to the technical field of freeze concentration, and particularly relates to a method for improving the alcohol content of fermented wine. The alcohol content of the fermented wine is improved by adopting various methods of different physical principle freeze concentration methods such as solid-liquid separation (a solid-liquid relationship at a freezing point), a negative correlation relationship between a melting point and solute content (heat transferred by a frozen material is dissolved) and the like; or the fermented wine is frozen into a solid state, and in the negative pressure extraction process, the energy medium gas is introduced to dissolve the solid, so that the alcohol content of the fermented wine is improved. The method is suitable for improving the alcohol content and adjusting the flavor of the distilled liquor, including improving the alcohol content of the low-alcohol distilled liquor; or after the alcohol content of the distilled liquor is lowered, the alcohol content is improved through the method, and flavor adjustment and the like are achieved.

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.

[0004] The prior art also records two methods for increasing the alcohol content of fermented wine, which solve the efficiency problem of the aforementioned traditional freeze concentration method in large-scale application, so that the freeze concentration method can improve the alcohol content of fermented wine, and obtain wide-scale industrial application, solving the technical bottleneck problem. In the process of increasing the alcohol content of fermented wine by freeze concentration, although the operation is under normal pressure, the operation is still carried out at low temperature (or deep low temperature when the alcohol content is high); in this case, the process method in the operation process (for example, the frozen material in a low temperature state (even deep low temperature when the concentration is high) is equivalent to a condensing device for the air in the environment, which will quickly absorb water vapor in the air, and the contact area between the broken frozen material and the air is increased, and the heat energy in the air will also cause interference; so this method needs to control the environment of the freezing and melting links to avoid affecting the freeze concentration efficiency) selection, combination method, etc., will directly lead to the improvement effect and efficiency of the alcohol content. Summary of the invention

[0005] 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.

[0006] According to one aspect of the present invention, the present invention provides the following technical solution: A method for improving the alcohol content of fermented wine comprises freezing the fermented wine to obtain a fermented wine frozen material in a solid-liquid mixed state; arranging a negative pressure extraction port inside the frozen material; while performing negative pressure extraction on the frozen material to achieve solid-liquid separation, introducing an energy medium gas and allowing the gas to pass through the frozen material to transfer energy thereto, so that the solid of the frozen material is continuously dissolved; retaining the solution in sections to obtain solutions of different concentrations; retaining the solution that meets the target concentration for future use; and continuing to increase the concentration of the solution that does not meet the target by repeating the method.

[0007] A method for improving the alcohol content of fermented wine comprises freezing the fermented wine to obtain a solid fermented wine frozen material; arranging a negative pressure extraction port inside the frozen material; while performing negative pressure extraction on the frozen material, introducing an energy medium gas, and allowing the gas to pass through the frozen material to transfer energy thereto, so that the solid of the frozen material is continuously dissolved; retaining the solution in sections to obtain solutions of different concentrations; retaining the solution that meets the target concentration for future use; and continuing to increase the concentration of the solution that does not meet the target by repeating the method.

[0008] As a preferred embodiment of the method for improving the alcohol content of fermented wine described in the present invention, after the dilute solution is frozen, a negative pressure conduit is set in the frozen material by destroying the frozen material, and the negative pressure extraction port of the negative pressure conduit is located at the bottom of the frozen material.

[0009] As a preferred embodiment of the method for improving the alcohol content of fermented wine described in the present invention, the negative pressure conduit is pre-installed in the fermented wine before freezing the fermented wine, and the negative pressure extraction port of the negative pressure conduit is close to the bottom of the fermented wine; the negative pressure extraction port is provided with an outlet valve; and the negative pressure extraction port is provided with a thawing device to thaw the negative pressure extraction port and the outlet valve.

[0010] As a preferred embodiment of the method for improving the alcohol content of fermented wine described in the present invention, the frozen material is fractured or crushed by the pressure difference of the gas, and the solution is extracted by negative pressure after adjusting the gas pressure. During the extraction process, the energy medium gas passes through the frozen material to transfer heat to it.

[0011] As a preferred embodiment of the freeze concentration method described in the present invention, the frozen material is fractured or crushed by the pressure difference of the gas, specifically: the frozen material is fractured or crushed by forming a pressure difference by introducing high-pressure gas, or the frozen material is fractured or crushed by forming a pressure difference by negative pressure extraction.

[0012] As a preferred embodiment of the method for improving the alcohol content of fermented wine described in the present invention, the dense solid layer on the surface of the frozen material in the gas inlet and outlet direction is destroyed mechanically, and the internal structural characteristics of the frozen material are utilized to allow the gas to pass through the frozen material to transfer heat to it.

[0013] As a preferred embodiment of the method for improving the alcohol content of fermented wine described in the present invention, a channel is provided in the frozen material to allow gas to pass through the frozen material to transfer heat thereto.

[0014] As a preferred embodiment of the method for improving the alcohol content of fermented wine described in the present invention, the method of setting the channel includes but is not limited to: directly inserting or drilling a channel in the frozen material, or inserting a preset channel.

[0015] As a preferred embodiment of the method for improving the alcohol content of fermented wine described in the present invention, the gas channel and the liquid channel are preset during freezing; or the gas channel and the solution channel are set on the frozen material after freezing.

[0016] As a preferred embodiment of the method for improving the alcohol content of fermented wine described in the present invention, the gas channel and the solution channel are arranged as the same channel, or different gas channels and solution channels are arranged independently.

[0017] As a preferred embodiment of the method for improving the alcohol content of fermented wine described in the present invention, the gas used as the energy medium is a gas that does not interfere with the dissolution and separation of frozen materials, such as air, inert gas, carbon dioxide gas, nitrogen, etc.

[0018] As a preferred embodiment of the method for improving the alcohol content of fermented wine described in the present invention, the energy carried by the energy medium gas is used to transfer heat to the frozen material, and the energy medium gas is replenished with energy for recycling; or the air energy carried by the air itself is used to transfer heat to the frozen material; before the energy medium gas transfers heat to the frozen material, it can be dried as needed.

[0019] As a preferred embodiment of the method for increasing the alcohol content of fermented wine described in the present invention, fermented wine includes fruit wine, grain wine, milk wine, etc.; fruit wine is various fruit fermented wines, such as grape wine; grain wine includes yellow wine, rice wine, sake, beer and other grain fermented wines, etc.

[0020] The beneficial effects of the present invention are as follows: The present invention proposes a method for improving the alcohol content of fermented wine, wherein the fermented wine is frozen to obtain a solid-liquid mixed state, and the alcohol content of the fermented wine is improved by combining a plurality of freezing concentration methods based on different physical principles, such as solid-liquid separation (solid-liquid relationship under freezing point), the negative correlation between melting point and solute content (dissolving by transferring heat to the frozen material), etc.; or the fermented wine is frozen into a solid state, and during the pressure extraction process, an energy medium gas is introduced to dissolve the solid to improve the alcohol content of the fermented wine. This method is suitable for improving the alcohol content and adjusting the flavor of distilled wine, including improving the alcohol content of low-alcohol distilled wine; or after the alcohol content of the distilled wine is lowered, the alcohol content is increased by this method to achieve flavor adjustment, etc. DETAILED DESCRIPTION

[0021] 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.

[0022] The present invention provides a method for increasing the alcohol content of fermented wine, which is suitable for increasing the alcohol content and adjusting the flavor of distilled wine, including increasing the alcohol content of low-alcohol distilled wine; or lowering the alcohol content of distilled wine and then increasing the alcohol content through the method to achieve flavor adjustment.

[0023] The technical solution of the present invention is further described below in conjunction with specific embodiments.

[0024] Example 1 A method for increasing the alcohol content of fermented wine, comprising the following steps: (1) 25.6L of thorn wine with an alcohol content of 14.88%vol was frozen in a -52℃ device. When the middle (solid-liquid mixed state) temperature of the thorn wine frozen material was measured to be -31℃, a solid-liquid mixed state frozen material of thorn wine was obtained. The freezing temperature of the freezing equipment in this step and the middle temperature of the frozen material monitored can be set according to actual needs; the monitoring temperature of the middle area of ​​the frozen material is to determine the freezing degree of the frozen material, and the temperature of the liquid or solid matter can be selected to be monitored according to needs.

[0025] (2) The air in the working environment is used as the energy medium gas, and a port of a negative pressure extraction conduit is set inside the thorn wine freezing material. The port of the negative pressure extraction conduit is set at the bottom of the freezing material container, and the port has a filter; the dense ice layer on the surface of the solid-liquid mixed freezing material is destroyed to allow air to pass through the dense ice layer area, and use the solid structure characteristics to pass through the freezing material; while the negative pressure extraction is performed, the container cover above the container is opened to facilitate the entry of air into the container; air is used as the energy medium gas (the gas temperature is 19°C), and the gas passes through the freezing material to transfer energy to it, and the solid-liquid separation of the freezing material is realized. At the same time, the solid of the frozen material is continuously dissolved; gas-liquid separation measures are adopted, and the solution is retained in sections to obtain solutions of different concentrations: among them, the volume of the first section of wine is 7.1L, the alcohol content is 35.5%vol, and the volume ratio (compared with the total volume) is: 27.73%; the volume of the second section of wine is 8.7L, the alcohol content is 13.1%vol, and the volume ratio (compared with the total volume) is: 33.98%; the volume of the third section of wine is 9.4L, the alcohol content is 1.5%vol, and the volume ratio (compared with the total volume) is: 36.72%.

[0026] (3) Set 35.5%vol as the target concentration, obtain 7.1L of thorn wine that meets the target concentration, and keep it for later use; for other thorn wines that do not meet the target, continue to increase the alcohol content by repeating this method; or use the low-alcohol thorn wine as other low-alcohol products.

[0027] Example 2 A method for increasing the alcohol content of fermented wine, comprising the following steps: (1) 25.6L of thorn wine with an alcohol content of 35.15%vol was frozen in a -52℃ device. When the middle liquid temperature of the thorn wine frozen material was measured to be -44℃, a solid-liquid mixed frozen material of thorn wine was obtained. The freezing temperature of the freezing equipment in this step and the middle temperature of the frozen material can be set according to actual needs; the monitoring temperature of the middle area of ​​the frozen material is to determine the freezing degree of the frozen material, and the temperature of the liquid or solid can be selected as needed.

[0028] (2) The air in the working environment is used as the energy medium gas, and a port of a negative pressure extraction conduit is set inside the thorn wine freezing material. The port of the negative pressure extraction conduit is set at the bottom of the freezing material container, and the port has a filter screen; the dense ice layer on the surface of the solid-liquid freezing material is destroyed so that the air can pass through the dense ice layer area, and use the solid structure characteristics to pass through the freezing material; when performing negative pressure extraction, the container cover above the container is opened at the same time to facilitate the entry of air into the container; air is used as the energy medium gas (the gas temperature is 19°C), and the gas passes through the freezing material to transfer energy to it, while realizing solid-liquid separation of the freezing material, the solid of the freezing material is continuously melted; By using gas-liquid separation measures and retaining the solution in sections, solutions of different concentrations were obtained: among them, the volume of the first section of thorn wine was 3.8L, the alcohol content was 55.5%vol, and the volume ratio (compared with the total volume) was: 14.84%; the volume of the second section of thorn wine was 4L, the alcohol content was 48.3%vol, and the volume ratio (compared with the total volume) was: 15.62%; the volume of the third section of thorn wine was 9.8L, the alcohol content was 35.5%vol, and the volume ratio (compared with the total volume) was: 38.28%; the volume of the fourth section of thorn wine was 7.6L, the alcohol content was 18.5%vol, and the volume ratio (compared with the total volume) was: 29.69%.

[0029] (3) Set 55.5%vol as the target concentration, obtain 3.8L of thorn wine that meets the target concentration, and keep it for later use; for other thorn wines that do not meet the target, continue to increase the alcohol content by repeating this method; or use the low-alcohol thorn wine as other low-alcohol products.

[0030] 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 directly / indirectly applied 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 fermented wine is frozen to obtain a fermented wine frozen material in a solid-liquid mixed state; a negative pressure extraction port is set inside the frozen material; while the frozen material is subjected to negative pressure extraction to achieve solid-liquid separation, an energy medium gas is introduced and the gas is passed through the frozen material to transfer energy thereto, so that the solid of the frozen material is dissolved by heat; The dissolved solution is retained in sections to obtain solutions of different concentrations.

2. A method for increasing the alcohol content of fermented wine, characterized in that: The fermented wine is frozen to obtain a solid fermented wine frozen material, and a negative pressure extraction port is set inside the frozen material; while the negative pressure extraction is performed on the frozen material, an energy medium gas is introduced, and the gas passes through the frozen material to transfer energy to the frozen material, so that the solid of the frozen material is continuously dissolved; The solution is retained in sections to obtain solutions of different concentrations.

3. The method for increasing the alcohol content of fermented wine according to claim 1 or 2, characterized in that: After the dilute solution is completely frozen, a negative pressure catheter is placed in the frozen material by disrupting the frozen material.

4. The method for increasing the alcohol content of fermented wine according to claim 1 or 2, characterized in that: The negative pressure catheter is pre-installed in the fermenting wine before freezing the fermenting wine.

5. The method for increasing the alcohol content of fermented wine according to claim 1 or 2, characterized in that: Channels are provided in the cryogenic material to allow gas to pass through the cryogenic material to transfer heat thereto.

6. The method for increasing the alcohol content of fermented wine according to claim 5, characterized in that: The gas channel and the liquid channel are preset during freezing; or the gas channel and the solution channel are set on the frozen material after freezing; the gas channel and the solution channel are set as the same channel, or different gas channels and solution channels are set independently.

7. The method for increasing the alcohol content of fermented wine according to claim 1 or 2, characterized in that: The gas used as the energy medium is a gas that does not interfere with the dissolution and separation of the cryogenic material.

8. The method for increasing the alcohol content of fermented wine according to claim 1 or 2, characterized in that: The energy carried by the energy medium gas is used to transfer heat to the freezing material, and the energy medium gas is replenished and recycled; or the air energy carried by the air itself is used to transfer heat to the freezing material.

9. The method for increasing the alcohol content of fermented wine according to claim 1 or 2, characterized in that: The fermented wine is fruit wine or grain wine.

10. The method for increasing the alcohol content of fermented wine according to claim 1 or 2, characterized in that: It is suitable for increasing the alcohol content and adjusting the flavor of distilled liquor, including increasing the alcohol content of low-alcohol distilled liquor; or lowering the alcohol content of distilled liquor and then increasing the alcohol content to achieve flavor adjustment.