Method for accelerating wine aging by using ultrahigh pressure technology

Abstract

The invention relates to the technical field of wine brewing, in particular to a method for accelerating wine aging by using an ultrahigh pressure technology. The invention provides a method for accelerating wine aging by using an ultrahigh pressure technology. The method comprises the following steps: performing ultrahigh pressure treatment on wine; the pressure of the ultrahigh pressure treatment is 350-390 MPa, the temperature is 24-26 DEG C, and the time is 8-12 min. The method for accelerating wine aging by using the ultrahigh pressure technology has the advantages of high efficiency, environmental protection and innovativeness, can improve the quality of the wine in a short time, retains the natural flavor of the wine, and is a modern wine brewing technology with remarkable advantages.

Description

Technical Field

[0001] The invention relates to the technical field of winemaking, and in particular to a method for accelerating wine aging by utilizing ultrahigh pressure technology. Background Art

[0002] The aging process of wine is a critical stage that determines its final flavor, aroma and taste. Traditional aging methods usually take years or even decades for the wine to slowly oxidize, polymerize and mature in oak barrels or bottles. This process is not only time-consuming, but also takes up a lot of storage space and resources. In order to shorten the aging time and improve production efficiency, many emerging technologies have been introduced into wine production in recent years, among which ultra-high pressure technology (UHP) has received widespread attention due to its unique advantages.

[0003] Ultrahigh pressure technology is a non-thermal processing technology that changes the physical and chemical properties of a substance by applying a pressure of 100MPa to 1000MPa. The technology was originally used in the food industry for sterilization, preservation and improvement of food texture. In recent years, researchers have found that ultrahigh pressure treatment can accelerate chemical reactions in wine, such as the oxidation and polymerization of phenolic substances and the formation of aroma compounds, thereby simulating key changes in the traditional aging process.

[0004] Compared with traditional aging methods, ultra-high pressure technology has the following advantages:

[0005] Time efficiency: UHP can achieve results in minutes to hours that would take years to achieve with traditional aging.

[0006] Preserve flavor: Since UHP is non-thermal, it can better preserve the original flavor and aroma of the wine.

[0007] Controllability: By adjusting the pressure and processing time, the degree of aging can be precisely controlled to meet the needs of different wine styles.

[0008] Environmental friendliness: It reduces the use of oak barrels and the energy consumption of long-term storage, making it more sustainable.

[0009] However, the application of ultra-high pressure technology in wine aging is still in the research stage, and its effects on different wine varieties, chemical composition and sensory properties need to be further explored. In addition, how to organically combine ultra-high pressure treatment with traditional winemaking technology is also a key research direction in the future.

[0010] In summary, ultrahigh pressure technology provides a potential innovative method to accelerate wine aging and is expected to play an important role in the future wine industry. Summary of the invention

[0011] The object of the present invention is to provide a method for accelerating wine aging by utilizing ultrahigh pressure technology.

[0012] In order to achieve the above-mentioned object of the invention, the present invention provides the following technical solutions:

[0013] The invention provides a method for accelerating wine aging by using ultrahigh pressure technology, wherein the wine is subjected to ultrahigh pressure treatment; the pressure of the ultrahigh pressure treatment is 350-390 MPa, the temperature is 24-26° C., and the time is 8-12 minutes.

[0014] Preferably, the wine is Marselan wine, Cabernet Sauvignon wine, Cabernet Gernischt wine, Merlot wine or Chardonnay wine.

[0015] The present invention also provides a wine brewing method, and during the wine aging process, the method is used to perform ultra-high pressure treatment on the wine.

[0016] Preferably, the ultrahigh pressure treatment is carried out when the wine has been aged for 70 to 100 days.

[0017] Preferably, the method further comprises: before aging the wine, crushing the grapes, cold soaking the grapes, adding yeast to carry out ethanol fermentation, reducing the residual sugar concentration to below 4 g / L, separating the skins and residues, carrying out a malic acid-lactic acid fermentation process, separating the wine from the lees, adding potassium metabisulfite and bottling the wine for aging.

[0018] Preferably, potassium metabisulfite and pectinase are added during the cold soaking treatment.

[0019] Preferably, the added concentration of potassium metabisulfite is 45-55 mg / L; the added concentration of pectinase is 15-25 mg / L.

[0020] Preferably, the cold soaking treatment lasts for 20 to 28 hours at a temperature of 7 to 9°C.

[0021] Preferably, the yeast is RC212 Saccharomyces cerevisiae, and the added concentration is 150-250 mg / L.

[0022] Preferably, the grape variety is Marselan, Cabernet Sauvignon, Cabernet Gernischt, Merlot or Chardonnay.

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

[0024] The ultra-high pressure treatment used in the present invention can simulate the physical and chemical changes that can only be achieved in traditional aging for several years in a short time, greatly shortening the production cycle and improving efficiency. Ultra-high pressure can promote the polymerization and oxidation of phenolic substances, improve the color, aroma and taste of wine, making it more complex, soft and stable. It can also accelerate the softening of tannins, reduce bitterness and improve the balance of taste.

[0025] Ultra-high pressure treatment is carried out at room temperature, avoiding the damage of high temperature to the flavor and nutrients of wine, and better preserving the original characteristics of wine. Ultra-high pressure can also effectively kill harmful microorganisms (such as bacteria, yeast, etc.) in wine, extend the shelf life, and reduce the use of chemical preservatives, making it healthier and safer.

[0026] The method of the present invention is applicable to all kinds of wines (such as red wine, white wine, sparkling wine, etc.), and is particularly suitable for the rapid aging of new wines and young wines. This provides an innovative aging method for the wine industry, which can meet the market demand for high-quality, rapidly aged wines and has broad application prospects. The method of accelerating wine aging using ultrahigh pressure technology is efficient, environmentally friendly and innovative, and can improve the quality of wine in a short period of time while retaining its natural flavor. It is a modern winemaking technology with significant advantages. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are only embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on the provided drawings without paying creative work.

[0028] Figure 1 The bar graph and VEN graph show the distribution of aroma substance content in wine samples from different ultra-high pressure treatment groups.

[0029] Figure 2 This is the VEN diagram of the distribution of aroma substance content in wine samples treated with different ultra-high pressure.

[0030] Figure 3 Heat map of the types and concentrations of volatile substances in high-pressure treated wine; L-100~600-30.

[0031] Figure 4 Heat map of the types and concentrations of volatile substances in high-pressure treated wine; L-100~600-10.

[0032] Figure 5 Heat map of the types and concentrations of volatile substances in high-pressure treated wine; L-100~600-20.

[0033] Figure 6 Heat map of types and concentrations of volatile substances in high pressure treated wine; L-100-10~30.

[0034] Figure 7 Heat map of types and concentrations of volatile substances in high pressure treated wine; L-200-10~30.

[0035] Figure 8 Heat map of types and concentrations of volatile substances in high-pressure treated wine; L-300-10~30.

[0036] Fig. 9 Heat map of types and concentrations of volatile substances in high-pressure treated wine; L-400-10~30.

[0037] Fig.10 Heat map of types and concentrations of volatile substances in high pressure treated wine; L-500-10~30.

[0038] Fig.11 Heat map of types and concentrations of volatile substances in high pressure treated wine; L-600-10~30.

[0039] Fig.12 This is a scatter plot of principal component analysis of volatile substances in different high-pressure treated wines.

[0040] Fig.13 This is the principal component analysis pattern of volatile substances in different high-pressure treated wines.

[0041] Fig.14 (A), (B) and (C) are response surface plots of the effects of pressure, temperature and time on the sensory quality of wine.

[0042] Fig.15 The effects of pressure, temperature and time on the sensory quality of wine; (a), (b) and (c) are contour plots. DETAILED DESCRIPTION

[0043] The invention provides a method for accelerating wine aging by utilizing ultrahigh pressure technology, wherein the wine is subjected to ultrahigh pressure treatment; the pressure of the ultrahigh pressure treatment is 350-390 MPa, the temperature is 24-26° C., and the time is 8-12 min; preferably, the pressure of the ultrahigh pressure treatment is 370-380 MPa, the temperature is 25-26° C., and the time is 9-11 min; further preferably, the pressure of the ultrahigh pressure treatment is 370 MPa, the temperature is 26° C., and the time is 10 min.

[0044] In the present invention, the wine is Marselan wine, Cabernet Sauvignon wine, Cabernet Gernischt wine, Merlot wine or Chardonnay wine; preferably Marselan wine.

[0045] The present invention also provides a wine brewing method, and during the wine aging process, the method is used to perform ultra-high pressure treatment on the wine.

[0046] In the present invention, the ultrahigh pressure treatment is carried out when the wine has been aged for 70 to 100 days; preferably 80 to 90 days; more preferably 82 to 88 days; and more preferably 85 days.

[0047] The present invention also includes: before aging the wine, crushing the grapes, performing cold soaking treatment, adding yeast to perform ethanol fermentation, reducing the residual sugar concentration to below 4g / L, separating the skins and residues, performing a malic acid-lactic acid fermentation process, separating the wine from the lees, adding potassium metabisulfite and bottling for aging.

[0048] In the present invention, potassium metabisulfite and pectinase are added during the cold soaking treatment.

[0049] In the present invention, the addition concentration of potassium metabisulfite is: 45-55 mg / L; preferably 47-53 mg / L; more preferably 49-51 mg / L; more preferably 50 mg / L.

[0050] In the present invention, the added concentration of pectinase is 15 to 25 mg / L, preferably 17 to 23 mg / L, more preferably 19 to 21 mg / L, and even more preferably 20 mg / L.

[0051] In the present invention, the cold soaking treatment time is 20 to 28 hours, and the time is 7 to 9°C; preferably, the cold soaking treatment time is 21 to 27 hours, and the time is 8°C; further preferably, the cold soaking treatment time is 22 to 26 hours, and the time is 8°C; more preferably, the cold soaking treatment time is 24 hours, and the time is 8°C.

[0052] In the present invention, the yeast is RC212 Saccharomyces cerevisiae, and the added concentration is 150-250 mg / L; preferably, the added concentration is 170-230 mg / L; more preferably, the added concentration is 190-210 mg / L; and more preferably, the added concentration is 200 mg / L.

[0053] The technical solutions provided by the present invention are described in detail below in conjunction with the embodiments, but they should not be construed as limiting the protection scope of the present invention.

[0054] Example 1

[0055] 1 Materials and reagents

[0056] Wine sample: Marselan grapes: harvested in October 2022 from the Mengshaquan Winery planting base in the eastern foothills of the Helan Mountains in Ningxia. The fruit has a sugar content of 253.65g / L (calculated as glucose), an acid content of 5.33g / L (calculated as tartaric acid), and a pH of 3.48.

[0057] 2. Instruments and Equipment

[0058] GC-MS TQ8050 NX gas chromatograph tandem triple quadrupole mass spectrometer, L2-600 / 1 ultrahigh pressure equipment (Tianjin Huatai Senmiao Bioengineering Technology Co., Ltd.), ST-50H constant temperature shaker (Guansen Biotechnology Shanghai Company), BKQ-B50II vertical pressure steam sterilizer (Shandong Bo Ke Disinfection Equipment Co., Ltd.).

[0059] 3. Determination method

[0060] 3.1 Marselan dry red wine brewing process

[0061] After destemming and crushing, the grapes were divided into 10-liter glass fermentation tanks and filled to 80% of the volume. At this time, 50 mg / L of potassium metabisulfite and 20 mg / L of pectinase were added to the wine, and cold soaking was carried out at 8°C for 24 hours. Subsequently, 200 mg / L of RC212 brewer's yeast was introduced to start the ethanol fermentation process, which lasted until the residual sugar concentration dropped below 4 g / L. After the ethanol fermentation was completed, the skins and residues were separated, and the malic acid-lactic acid fermentation process was carried out at room temperature. After the fermentation was completed, the wine was separated from the lees, potassium metabisulfite was added, and the wine was bottled for aging. After aging for three months, the wine samples of each treatment were subjected to ultra-high pressure treatment, physical and chemical index analysis and sensory quality evaluation, and each treatment was repeated three times.

[0062] 3.2 Ultrahigh pressure treatment

[0063] Take 100mL of Marselan dry red wine and add it to an aluminum foil bag, vacuum seal it twice, and then store it in a constant temperature box at 4℃ for later use. Before starting the ultra-high pressure experiment, first start the constant temperature bath for preheating. When the temperature reaches the set 20℃, put the sample into the pressurized chamber. Then, adjust the treatment pressure (100, 200, 300, 400, 500, 600MPa) and treatment time (10, 20, 30min), and perform ultra-high pressure treatment by combining them in pairs. Each sample is treated with ultra-high pressure once. The samples are named L-treatment pressure-action time, and the original wine that has not been treated with ultra-high pressure is used as the control group.

[0064] 3.3 Determination of volatile aroma substances

[0065] Headspace-solid phase microextraction (HS-SPME) was used to determine the aroma substances of wine. First, 1.5 g NaCl and 5 mL wine sample were added to the sample bottle, and then 40 μL of the internal standard 4-methyl-1-pentanol with a concentration of 394.08 μg / L was added. After sealing, the CAR / DVB / PDMS extraction fiber was used for 30 min adsorption at 45 °C. After adsorption, the extraction fiber was placed in the gas chromatograph (GC) injection port and desorbed at 250 °C for 3 min. Finally, the sample was analyzed by gas chromatography-mass spectrometry (GC-MS).

[0066] 3.4 Characteristic aroma and aroma characteristic profile analysis

[0067] The contribution of different aroma volatiles to the aroma of Marselan dry red wine was evaluated using the aroma activity value (OAV). The aroma was classified according to the wine aroma wheel and combined with the aroma description of the aroma substances in the present invention to divide the aroma into six categories: (1) herbal, (2) fruity, (3) floral, (4) fatty, (5) chemical, and (6) roasted.

[0068] 4 Results and analysis

[0069] 4.2 Effect of ultrahigh pressure treatment on the types and contents of volatile aroma substances

[0070] In order to further analyze the effect of ultra-high pressure treatment on the flavor substances of Marselan dry red wine, the present invention adopts solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) method to analyze and determine the volatile substances of wine samples. The analysis results show that a total of 58 volatile compounds were identified in the untreated Marselan dry red wine, including 18 alcohols, 8 ethyl esters, 1 aldehyde, 6 acids, 3 terpenes and 3 other types of compounds. After ultra-high pressure treatment, the types of volatile flavor components in the wine increased significantly, especially when treated at 400MPa for 20 minutes, the types of volatile components increased to 80. In addition, ultra-high pressure treatment also significantly affected the content of volatile components. Compared with the untreated sample, the total content of volatile compounds increased from 105.00mg / L to 123.01mg / L, especially the change in the content of ester compounds was the most significant. Figures 1-2 Distribution bar graph and VEN diagram of aroma substance content of wine samples in different ultra-high pressure treatment groups.

[0071] 4.2 Effect of ultrahigh pressure treatment on main volatile aroma substances

[0072] OAV (OdorActivityValue) is an indicator that measures the effect of a single aroma compound on the overall aroma of wine, where an OAV value greater than 1 means that the aroma of the compound can be perceived by humans. The present invention analyzed 19 groups of wine samples treated with different ultra-high pressures and found that the concentrations of 17 volatile aroma compounds exceeded their sensory activity threshold (OAV greater than 1), mainly including esters, phenolic and alcohol compounds. In order to further explore the impact of ultra-high pressure treatment on these volatile compounds, the present invention analyzed the compounds with OAV greater than 1 from the two dimensions of pressure and time.

[0073] from Figures 3 to 5 It can be seen that the content of each volatile substance in the three different sample groups increases with the increase of pressure. Specifically, when the treatment time is 10min and 20min, the content of volatile substances reaches a peak value when the pressure increases to 300MPa, which is 81.99mg / L and 103.88mg / L respectively, and when the treatment time is extended to 30min, the content of volatile compounds reaches the highest value (76.02mg / L) when the pressure is increased to 500MPa. However, when the pressure is further increased to 600 MPa, the content of volatile compounds in all three sample groups decreases compared with their respective peak values, decreasing by 9.21%, 46.89% and 23.23% respectively. Among them, in particular, ester compounds, as one of the typical by-products of ethanol fermentation, contribute significantly to the floral and fruity aroma of wine. When the treatment pressure is set at 100MPa and 200MPa, the content of ester compounds such as isoamyl acetate, ethyl acetate and ethyl octanoate in the three groups of samples does not change significantly. But as the pressure increases to 300MPa, the ester content quickly rises to the maximum value. However, too high a pressure may affect the stability of ester compounds, resulting in a decrease in their content. This is because the increase in pressure causes the volume of the treatment system to change, which may change the chemical bond structure inside the substance, thereby accelerating the chemical reaction rate of volatile substances, and ultimately causing changes in the content of volatile substances. However, when the pressure rises above a certain threshold, a reverse effect may occur. Figure 3 to Figure 5 Heat map of the types and concentrations of volatile compounds in wines treated with different high pressure treatments.

[0074] Table 1 Types and concentrations of volatile substances in wines treated with different high pressure treatments (mass concentration / μg / L)

[0075]

[0076]

[0077]

[0078]

[0079] Table 2 Types and concentrations of volatile substances in wines treated with different high pressure treatments (continued; mass concentration / μg / L)

[0080]

[0081]

[0082]

[0083] Proper extension of ultrahigh pressure treatment time also helps release volatile substances in Marselan wine. Under different ultrahigh pressure treatment conditions, the ester compounds in the six sample treatment groups increased by 14.28 to 43.73 mg / L compared with the control group. Especially under the pressure of 100MPa and 200MPa, the ester content showed an increasing trend with the extension of treatment time. However, when the pressure was increased to 300MPa, the content of ester compounds first increased and then decreased (reaching a peak at 20min). When the pressure was further increased to 400MPa, the change in the content of ester compounds was no longer significant and showed a downward trend. The synthesis of ester compounds requires a certain amount of chemical energy, and ultrahigh pressure treatment promotes this process by increasing the energy in the wine body. When the treatment time is short, the chemical energy accumulated in the wine is insufficient and may not reach the activation energy that promotes the synthesis reaction of ester compounds. When the treatment time reaches 20min, the chemical energy accumulated in the wine exceeds the energy required for the synthesis of ester compounds, resulting in a significant increase in the total ester content. As the treatment time continues to increase, the change in the total ester content tends to be stable. The content of aldehyde compounds reached the highest value at 10 and 20 minutes of treatment, and decreased significantly when the treatment time increased to 30 minutes. Aldehyde compounds are usually formed by enzyme-catalyzed reactions. Ultra-high pressure treatment changes the chemical configuration of enzyme molecules and affects the activity of enzymes as the treatment time increases, further affecting the synthesis and release of volatile compounds, thereby changing the type and content of aroma. The content of aldehyde compounds at 10 and 20 minutes of treatment was significantly higher than that when the treatment time was increased to 30 minutes. This may be because aldehyde compounds can usually be formed by enzymatic reactions, and ultra-high pressure treatment can change the chemical configuration of enzyme molecules and affect the activity of enzymes as the treatment time increases, thereby further affecting the synthesis and release of aldehyde compounds. Figures 6 to 11 Heat map of the types and concentrations of volatile compounds in wines treated with different high pressure treatments.

[0084] 4.3 PCA analysis

[0085] In order to further compare the effects of different ultra-high pressure treatments on the flavor of Marselan dry red wine, principal component analysis was performed on the 17 volatile aroma substances with OAV>1 detected in the experiment. The results are shown in the figure, the contribution rate of PC1 is 42.07%, the contribution rate of PC2 is 19.48%, and the cumulative contribution rate is 61.55%. Fig.12 , 13 Principal component analysis of volatile compounds in different high pressure treated wines.

[0086] L-200-10 and L-300-20 are located on the positive semi-axis of PC1 and the negative semi-axis of PC2, mainly reflecting the information of most ester substances with herbal aroma and floral and fruity aroma. Among them, L-300-20 has a high positive correlation with ester compounds such as ethyl acetate (fruity aroma), hexyl acetate (fruity aroma such as pear), ethyl butyrate (strawberry and apple aroma) and ethyl caprylate (pineapple and pear flower aroma), which indicates that the fruity and floral aromas of Marselan dry red wine can be significantly improved by treating at 300 MPa for 20 minutes. L-100-20, L-200-30 and L-300-10 are positively correlated with the positive semi-axis of PC1 and PC2, mainly presenting the information of ester substances such as ethyl caprylate, ethyl caprylate (fruity aroma, fat flavor) and ethyl hexanoate (green apple aroma), which contribute greatly to the floral and fruity aroma of Marselan dry red wine. L-100-10, L-400-20 and L-500-30 scored higher on the negative semi-axis of PC1 and PC2, mainly reflecting ester substances such as phenylethyl acetate (floral and fruity aroma) and n-hexanol that contributes to the grassy aroma of the wine. The ultra-high pressure treatment groups such as L-CK, L-500-10, L-500-20 and L-600-10 were more concentrated, concentrated on the negative semi-axis of PC1 and the positive semi-axis of PC2, mainly showing material information such as phenylethyl acetate (floral and fruity aroma), and there were fewer aroma substances in the area, indicating that the treatment of 500Mpa-600Mpa for 10-30min had no significant effect on the aroma of the wine.

[0087] After a more in-depth analysis of the aroma profiles of the nine wine samples and the control group at treatment pressures of 200-400 MPa and treatment times of 10-30 min (see Fig.12 , 13), we found that the aroma profiles of these treated Marselan wines showed similarities, mainly including herbal, fruity and floral aromas, among which the intensity of floral and fruity aromas was the most significant, followed by herbal aromas, fatty aromas and chemical aromas, while the baking aroma was relatively weak. Compared with the control group, the grape fruits treated with ultra-high pressure showed significant improvements in all aroma types, especially the increase in floral and fruity aromas, and no odor was produced. This phenomenon is mainly related to the increase in the content of compounds such as ethyl acetate, hexyl acetate, ethyl butyrate and ethyl octanoate during the treatment process. Based on this, it is inferred that ultra-high pressure treatment can add rich fruity and floral aromas to Marselan wine.

[0088] Example 2. Response surface optimization under ultrahigh pressure treatment conditions

[0089] 1 Materials

[0090] Wine samples: The wine samples of Example 1 above were selected and packaged in food-grade PA+PE composite bags, each bag was about 50 mL, and vacuum-sealed. The samples were treated with HHP under three different conditions, each with 5 levels. The experimental design was as follows:

[0091] Group P: 150, 250, 350, 450, 550MPa (P150, P250, P350, P450, P550).

[0092] Group T: 5, 15, 25, 35, 45℃ (T5, T15, T25, T35, T45).

[0093] Group M: 5, 15, 25, 35, 45min (M5, M15, M25, M35, M45).

[0094] The control group was a sample that was not treated with HHP (CK). After treatment, both the treated and control samples were placed in food-grade aluminum foil bags and stored at 4 °C away from light for subsequent testing and analysis.

[0095] 2 Experimental methods

[0096] 2.1 Response surface design of the experiment

[0097] Based on the results of the single factor experiment, the Depex-Behnken method software was used to obtain the response value of the wine sensory tasting score. A three-factor, three-level experiment was conducted on pressure, temperature, and time. The response surface test factors and levels are shown in Table 3.

[0098] Table 3 Response surface optimization conditions

[0099]

[0100] 2.2 Quantitative descriptive analysis of wine

[0101] The sensory evaluation was conducted in a standardized tasting room designed to minimize the impact of external factors on the panel evaluation, and the room temperature was maintained at 25°C. The sensory staff consisted of professional sommeliers from Ningxia Zhang Yulong Oracle Brewing Co., Ltd. and judges (4 men and 3 women) who received a month of professional training in wine tasting in the laboratory. The tasters first discussed the characteristics of the products and identified four dimensions: style, appearance, aroma and taste. After reaching a consensus, the tasting experiment began. In the formal experiment, the samples (30 ml) were placed in ISO international standard tasting cups, coded with random three-digit numbers, and then the samples were handed to the tasters to score each attribute according to the four dimensions. A 2-minute rest time was reserved between adjacent sample evaluations and a 30-minute rest time was reserved between each group of samples to minimize the impact of carryover between samples. The evaluation experiment finally collected the average sensory.

[0102] 3 Experimental conclusions

[0103] 3.1 Model fitting and testing

[0104] As shown in Table 3, the optimization design was tested 17 times in total, and the results were analyzed by multiple regression using Design-Expert 13 software. The sensory score of Marselan was used as the response variable (Y), and a quadratic regression model of pressure (A), temperature (B) and time (C) was established. The regression equation of the coding factor is as follows:

[0105] Y=86.20-2.29×A-1.86×B-3.64×C-0.57×AB-1.71×AC-0.14×BC-2.96×A 2 -10.60×B 2 -6.67×C 2

[0106] The regression equation for the non-coding factor is as follows:

[0107] Y=-128.66+0.32×A+5.42×B+5.11×C-0.00057×AB-0.00171×AC-0.00143×BC-0.00030×A 2 -0.10600×B 2 -0.06671×C 2

[0108] According to the f value, it can be seen that the influence of each factor on the sensory score is C>A>B, arranged in descending order. Table 5 shows the results of the variance analysis experiment of RSDEs, and the prediction model F=105.27, P<0.0001, which shows that the model is very significant and the abnormal term is not significant (P>0.05), so the model can be used for each treatment factor analysis of the response surface experiment. The coefficients of the model are R2=0.9933, R2Adj=0.9846 and R2Pred=0.9098, indicating that the model has better fit and can better reflect the linear relationship between the HHP treatment effect and each factor, and the test error is small and reliable. In addition, the variance analysis shows that the first term A, B, C and the second term A2, B2, C2 of the model are very significant (P<0.01), the interaction term AC is significant (P<0.05), and the rest are not significant. In summary, it is reliable to analyze the experimental results using the regression model.

[0109] Table 4 Response surface experimental design

[0110]

[0111]

[0112] Table 5 Analysis of variance of sensory tasting scores

[0113]

[0114]

[0115] Significance: “*”, significant (p<0.05); “**”, highly significant (p<0.01); “-”, not significant.

[0116] 3.2 Factor interaction analysis

[0117] The response surface interaction diagram of the three ultra-high pressure treatment factors, pressure, temperature and time, is shown in Figure 2. Fig.14 shown. Fig.14 A and Fig.15 a shows the effect of pressure and temperature on sensory quality under constant pressurization time. Under specified pressure conditions, sensory quality first increases and then decreases with increasing temperature. Under constant temperature conditions, sensory quality also shows a trend of first increasing and then decreasing. Fig.14 B and Fig.15 b shows the effect of constant pressurization temperature, pressure and time on sensory quality. When the pressure is 250-400MPa and the time is 25-40min, the sensory score reaches the maximum value, the slope of the interactive response surface of processing pressure and processing time is flat, and the contour is elliptical. The interaction between the two factors is significant, which is consistent with the experimental variance results in Table 5 (p<0.05). Fig.14 C and Fig.15 c shows the effect of temperature and time on sensory quality under constant pressure. Under the specified time conditions, the sensory quality first increases and then decreases with increasing temperature, indicating that high pressure treatment can significantly improve the flavor of wine.

[0118] 3.3 Determination of ultra-high pressure aging process

[0119] The quadratic regression equation model predicted that the optimal HHP treatment conditions for sensory quality were: 369.36MPa, 26.32℃ and 9.10min. According to the ultra-high pressure requirements and actual operating conditions, the process was adjusted to pressures of 370MPa, 26℃ and 10min respectively. Under this process condition, the adequacy of the model equation in predicting the optimal response value was verified, and the obtained comprehensive score was: 81.57±2.37, which was close to the predicted value of 81.80. The sensory results showed that the wine had good sensory quality, strong aroma, fine tannins and mellow taste, indicating that the optimization process of the quadratic regression equation model was reliable and achievable.

[0120] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A method for accelerating wine aging using ultrahigh pressure technology, characterized in that: The wine is subjected to ultra-high pressure treatment; the pressure of the ultra-high pressure treatment is 350-390 MPa, the temperature is 24-26° C., and the time is 8-12 minutes.

2. The method according to claim 1, characterized in that The wine is Marselan wine, Cabernet Sauvignon wine, Cabernet Gernischt wine, Merlot wine or Chardonnay wine.

3. A wine brewing method, characterized in that: During the wine aging process, the wine is subjected to ultrahigh pressure treatment using the method described in claim 1 or 2.

4. The method according to claim 3, characterized in that Ultrahigh pressure treatment is carried out when the wine is aged for 70 to 100 days.

5. The method according to claim 3, characterized in that: Also includes: Before aging the wine, the grapes are crushed and cold-soaked. After yeast is added, ethanol fermentation is carried out to reduce the residual sugar concentration to below 4g / L. The skins and pulp are separated, and the malic acid-lactic acid fermentation process is carried out. The wine is separated from the lees, potassium metabisulfite is added, and the wine is bottled and aged.

6. The method according to claim 3, characterized in that Potassium metabisulfite and pectinase are added during the cold soaking treatment.

7. The method according to claim 6, characterized in that The added concentration of the potassium metabisulfite is 45-55 mg / L; the added concentration of the pectinase is 15-25 mg / L.

8. The method according to claim 3, characterized in that The cold soaking treatment lasts for 20 to 28 hours at a temperature of 7 to 9°C.

9. The method according to claim 3, characterized in that: The yeast is RC212 brewer's yeast, and the added concentration is 150-250 mg / L.

10. The method according to claim 5, characterized in that The grape variety is Marselan, Cabernet Sauvignon, Cabernet Gernischt, Merlot or Chardonnay.

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