Sober-up method based on variable-frequency resonance variable electric field

Abstract

The invention relates to the technical field of alcoholization and sobering of wine, in particular to a sobering method based on a variable-frequency resonance variable electric field, which comprises the following steps: firstly, acquiring attribute parameters of a to-be-treated wine body, the attribute parameters including wine type, wine year and alcohol degree; and then matching dynamic frequency signals and amplitude parameters according to attribute parameters, driving an electric field generator to generate a variable-frequency resonant electric field capable of being modulated, and finally accelerating wine molecules through the electric field to complete the wine decanting process. The electric field in a specific frequency range is utilized to polarize wine molecules to change the charge distribution of the molecules, so that the interaction among the molecules is more frequent, and the chemical reaction rate is accelerated.

Description

Technical Field

[0001] The invention relates to the technical field of wine mellowing and sobering, and more specifically, to a sobering method based on variable frequency resonance variable electric field. Background Art

[0002] Wine decanting is a common processing method that aims to improve the flavor and taste of wine by promoting the contact between wine and oxygen, accelerating the oxidation reaction, softening tannins, reducing astringency and releasing aroma. Traditional decanting methods mainly rely on natural exposure to air or using a decanter to increase the contact area between wine and air. However, this process usually takes a long time (tens of minutes to several hours), and the effect is limited by the type of wine and environmental conditions, which makes it difficult to meet the needs of modern consumers for fast and efficient decanting.

[0003] Pulsed Electric Field (PEF) technology, as a non-thermal processing method, has been widely studied and applied in the food industry. In wine processing, PEF can destroy the cell membrane of microorganisms to achieve sterilization by applying short-term high-intensity electric field pulses (usually 1-50 kV / cm, with a pulse width of microseconds to milliseconds), or accelerate the extraction of phenolic compounds in grape skins through electroporation. Studies have shown that PEF treatment can significantly shorten the immersion time in winemaking and promote the generation of volatile substances during aging, thereby improving the aroma and softness of the wine. However, traditional PEF technology mostly uses contact electrodes to directly apply the electric field to the wine, which is not suitable for portable consumption scenarios.

[0004] At the same time, ultrasonic technology also shows unique advantages in wine processing. The cavitation effect produced by ultrasonic waves through high-frequency vibration (above 20kHz) can accelerate the movement of molecules in the wine, promote oxygen dissolution and chemical reactions. Studies have shown that ultrasonic treatment can be used to accelerate the aging process of liquor or wine, such as the variable frequency ultrasonic wine aging device disclosed in announcement number CN105238660B. The core idea is to use mechanical vibration to transfer energy to the wine body in the sound-conducting medium through variable frequency ultrasonic waves, hoping to accelerate aging. However, the range of ultrasonic action is limited, the energy transfer is easily affected by the container material and the volume of the wine, and the flavor characteristics of the wine are changed due to local overheating, which limits its application in precise decanting.

[0005] In addition, electromagnetic field technology has also been explored for improving the quality of wine. Low-frequency or high-frequency electromagnetic fields (such as radio frequency or microwaves) can change the distribution of water, ethanol and other volatile components in wine through molecular polarization and induction heating. For example, the household wine electromagnetic aging device disclosed in announcement number CN2305406Y attempts to use high-frequency magnetic fields to act on the wine body, hoping to accelerate aging through the energy of electromagnetic fields. However, electromagnetic fields are usually accompanied by thermal effects, making it difficult to achieve fine control under non-thermal conditions.

[0006] Although the above technologies each have their own advantages in wine processing, they all have certain limitations: the contact design of PEF limits its portability and safety; the thermal effects and unevenness of ultrasound and electromagnetic fields affect the flavor stability of the wine; existing methods mostly focus on industrial brewing or aging, rather than directly addressing the consumer's demand for rapid decanting.

[0007] Based on this, it is necessary to be able to combine the dynamic regulation capabilities of the pulsed electric field, draw on the action characteristics of ultrasound and electromagnetic fields, and realize non-contact operation at the same time, so as to meet the needs of efficient sobering up for different types of wine in consumption scenarios. Summary of the invention

[0008] To this end, the purpose of the present invention is to provide a method for sobering up based on variable frequency resonant electric field, which utilizes the electric field within a specific frequency range to produce a polarization effect with the wine molecules, thereby activating the wine in a short time and accelerating the movement of the wine molecules and the rearrangement of charges.

[0009] To achieve the above object, the present invention provides the following technical solution: a sobering method based on variable frequency resonance variable electric field, comprising the following steps:

[0010] S1. Obtaining attribute parameters of the wine to be processed, wherein the attribute parameters include the type of wine, the year of the wine, and the alcohol content;

[0011] S2, matching the dynamic frequency signal and amplitude parameter according to the attribute parameter, driving the electric field generator to generate a modulated variable frequency resonant electric field,

[0012] S3. Accelerate the wine molecules through electric field to complete the wine sobering process.

[0013] The present invention is further configured as follows: in step S2, the initial frequency of the dynamic frequency signal is determined by the following formula:

[0014] 初始 = 0+k×n,

[0015] in 0 is the base frequency, the default value is 5-20KHZ; k is the frequency increase coefficient, the value range is 10-150;

[0016] , where Y is the actual year of the input wine; Y min To set the lower limit of the year, Y max To set an upper limit for the year.

[0017] The present invention is further configured as follows: in step S2, the frequency signal is adjusted by a jump function, and its expression is:

[0018] ,

[0019] in, is the frequency at the current moment; is the frequency of the previous moment, and the initial value is ; The frequency lower limit ranges from 5kHz to 50kHz. The upper frequency limit ranges from 200kHz to 500kHz. The frequency jump step length increases every minute. The initial value is , the value is 1kHz-10kHz, when the frequency reaches or hour, The sign of is reversed.

[0020] The present invention is further configured as follows: in step S2, the amplitude initialization formula of the modulatable electric field is:

[0021] ,

[0022] Where m is the amplitude growth coefficient, ranging from 5 to 30; the clamp function limits the amplitude to between; The value range is 0V-50V; The value range is 150V-350V;

[0023] N is a normalized parameter based on alcohol content, according to the formula:

[0024] , where A is the actual alcohol content of the input wine; A min To set the lower limit of alcohol content; A max To set an upper limit on alcohol content.

[0025] The present invention is further configured as follows: the dynamic amplitude is adjusted by a jump function, and its expression is:

[0026] ,

[0027] in, is the amplitude at the current moment; is the amplitude of the previous moment; the initial value is ; The amplitude jump step length increases every minute. The initial value is , the value range is 5V-20V, when the amplitude reaches or hour, The sign of is reversed.

[0028] The present invention is further configured such that: the attribute parameter is obtained through a sensor or manual input, and is used to determine an initial value and a change pattern of the dynamic frequency signal.

[0029] The present invention is further configured as follows: the type of the wine is grape wine, and the value range of the frequency growth coefficient k is 20-100.

[0030] The present invention is further configured as follows: the type of the wine is white wine, and the value range of the frequency growth coefficient k is 80-150.

[0031] The present invention is further configured as follows: the type of the wine is yellow wine, and the value range of the frequency growth coefficient k is 15-60.

[0032] Compared with the shortcomings of the prior art, the beneficial effects of the present invention are:

[0033] The present invention constructs a dynamic resonance frequency calculation model based on wine attribute parameters, and presets a variety of decanting modes. It can automatically calculate and match the optimal dynamic resonance frequency and decanting mode according to attribute parameters such as wine type, wine year, alcohol content, etc. The user operation is simple and convenient, and intelligent decanting can be achieved with one click without the need for professional knowledge and complicated operations. BRIEF DESCRIPTION OF THE DRAWINGS

[0034] Figure 1 It is a schematic diagram of the process of the present invention;

[0035] Figure 2 It is a schematic diagram of the process of the present invention based on white wine. DETAILED DESCRIPTION

[0036] Reference Figure 1-Figure 2 The alcohol sobering method based on variable frequency resonance and variable electric field of the present invention is further described as follows:

[0037] The devices used in this method include an electric field generator, a waveform generator and a sensor.

[0038] The electric field generator is responsible for generating a modulated variable frequency resonant electric field to act on the wine to be processed. Its structure is non-contact and uses a ring magnetic ring to be set outside the wine container.

[0039] The electric field generator generates an alternating electric field according to the dynamic frequency signal and amplitude parameters provided by the waveform generator. The electric field frequency range is 1-500kHz and the amplitude range is 0-350V.

[0040] The electric field generator adjusts the output frequency to make it close to or match the natural oscillation frequency of the wine molecules (especially water molecules and alcohol molecules), thus inducing a resonance effect. Resonance enhances molecular polarization, causing the movement of wine molecules to accelerate, promoting the release of volatile substances and oxidation reactions.

[0041] The variable frequency resonant electric field adopts an intermittent pulse modulation strategy, which allows the instantaneous heat generated by the wine molecules during the polarization process to be quickly dissipated by precisely controlling the electric field action time (pulse width 1-5ms) and the intermittent cycle (duty cycle 10%-30%), ensuring that the treatment process is always in a state dominated by non-thermal effects.

[0042] The electric field generator receives the dynamic frequency (adjusted by the jump function) and amplitude parameters of the waveform generator in real time, and dynamically adjusts the electric field characteristics according to the year and alcohol content of the wine.

[0043] The jump function ensures that the frequency and amplitude change periodically within the set range, optimizing the decanting efficiency.

[0044] The waveform generator is the control unit of the electric field generator, responsible for generating dynamic frequency signals and amplitude parameters, and matching them with the wine attribute parameters.

[0045] The waveform generator calculates the initial frequency and amplitude based on the input wine properties (vintage, alcohol content).

[0046] The initial frequency is generated by combining the fundamental frequency (5-20kHz) and the frequency growth coefficient (10-100) with the year normalization parameter; the initial amplitude is generated by combining the amplitude growth coefficient (5-30) with the alcohol content normalization parameter.

[0047] The waveform generator realizes jump adjustment of frequency and amplitude: the frequency increases by 1-10kHz per minute, rising from the lower limit (5-50kHz) to the upper limit (200-500kHz) and then reverses; the amplitude increases by 5-20V per minute, rising from the lower limit (0-50V) to the upper limit (150-350V) and then reverses.

[0048] The adjustment process is controlled by a built-in algorithm to ensure that the electric field parameters change dynamically over time. It provides precise dynamic electric field parameters to drive the electric field generator to generate a variable frequency resonant electric field that meets the needs of sobering up, ensuring personalized treatment of different wines (red wine, white wine, and yellow wine).

[0049] The sensor is used to automatically obtain the property parameters of the wine, including the type, year and alcohol content of the wine. It can be integrated on the device or operated independently. The sensor converts the collected data into digital signals and transmits them to the waveform generator for calculating normalized parameters.

[0050] By scanning the wine bottle label (QR code or barcode), the year and alcohol content information can be extracted. If the sensor cannot recognize it, the user can manually enter the parameters through the device interface.

[0051] The working principle of the equipment: the sensor obtains the properties of the wine (year, alcohol content), transmits it to the waveform generator, and the waveform generator calculates the initial frequency and amplitude parameters and sends them to the electric field generator. The electric field generator generates a variable frequency resonant electric field according to the dynamic signal of the waveform generator. The electric field acts on the wine in the container to induce molecular polarization. Within 5-20 minutes, the electric field promotes the release of volatile substances and oxidation reactions, enhances the aroma and improves the taste. The waveform generator adjusts the parameters in real time to ensure the best effect.

[0052] Example 1: Rapid decanting of wine (taking red wine as an example)

[0053] Step 1 is to obtain the attribute parameters of the wine to be processed:

[0054] The user selected a bottle of 2018 Cabernet Sauvignon red wine.

[0055] The sensor on the device scans the bottle label and automatically obtains the following attribute parameters:

[0056] Type of wine: wine (red wine); Year of wine (Y): 2018; Alcohol content (A): 13.8%.

[0057] The second step is to match the dynamic frequency signal and amplitude parameters according to the attribute parameters, and drive the electric field generator to generate a modulated variable frequency resonant electric field.

[0058] Initial frequency determination of dynamic frequency signal: set the base frequency f0 to 12kHz (within the range of 5-20kHz).

[0059] For wine, a frequency growth factor k of 80 (in the range 20–100) was chosen.

[0060] Set the lower limit of the year Y min The year is 2010, and the upper limit of the year is Y max For 2020.

[0061] By calculating the year-based normalization parameter , substituting the data into =0.8. Based on 初始 = 0+k×n, substitute the data and get 初始 =76kHz.

[0062] Frequency signal jump function adjustment:

[0063] The frequency signal jumps between 10kHz-310kHz, and the initial frequency is 初始 =76kHz.

[0064] The time step t starts from 0 and increases by 1 every minute. The frequency jump step is 5kHz, and the frequency adjustment is performed according to the following expression:

[0065] When the frequency does not reach the upper limit of 310kHz: =min(310, 初始 +5×t) When the frequency reaches the upper limit of 310kHz, switch direction and reset t=0: =max(10,310-5×t) When the frequency reaches the lower limit of 10kHz, it switches direction again and resets t=0: =min(310,10+5×t) and repeat the cycle.

[0066] Initialize the amplitude of the modulated electric field: Set the amplitude growth coefficient m to 15 (in the range of 5-30). Set the amplitude lower limit 30V (within the range of 0V-50V). Set the upper limit of the amplitude 250V (within the range of 150V-350V). Set the lower limit of alcohol content A min The upper limit of alcohol content is 12.0%. max It is 15.0%.

[0067] Calculate normalized parameters based on alcohol content ,get =0.6.

[0068] Calculate initial volatility ,get =30V.

[0069] Dynamic amplitude jump function adjustment: the amplitude jumps between 30V and 250V; the initial amplitude is =30V. Initial value of amplitude jump step Set to 10V (in the 5V to 20V range).

[0070] The amplitude is adjusted according to the following expression: When the amplitude does not reach the upper limit of 250V: =min(250, current+10); when the amplitude reaches the upper limit of 250V, switch direction: =max(30,250-10); When the amplitude reaches the lower limit of 30V, switch direction again =min(250,30+10), and repeat this cycle.

[0071] Driving electric field generator: The electric field generator generates a modulated variable frequency resonant electric field according to the above dynamically changing frequency and amplitude parameters.

[0072] The third step is to accelerate the wine molecules through the electric field to complete the wine sobering process:

[0073] The generated variable frequency resonant electric field acts on the wine body, and through the polarization effect of the electric field and the wine molecules (such as water molecules, alcohol molecules, flavor substance molecules, etc.), it accelerates the movement of wine molecules, promotes the contact between oxygen and wine, and accelerates the redox reaction, thereby achieving the purpose of sobering up in a short time, making the aroma of the wine more released and the taste smoother.

[0074] Based on Example 1 and the ultrasonic sobering method and electromagnetic sobering method, a sobering test was conducted, and the test data are shown in Table 1:

[0075] Table 1

[0076]

[0077] Example 2: Rapid decanting of liquor (taking Luzhou-flavor liquor as an example)

[0078] The first step is to obtain the attribute parameters of the wine to be processed:

[0079] The user chose a bottle of five-year-old 53%-proof Luzhou-flavor liquor.

[0080] The following attribute parameters are obtained through manual user input:

[0081] Type of wine: white wine; Year of wine (Y): 5 years; Alcohol content (A): 53%.

[0082] The second step is to match the dynamic frequency signal and amplitude parameters according to the attribute parameters, and drive the electric field generator to generate a modulated variable frequency resonant electric field.

[0083] Initial frequency determination of dynamic frequency signal: setting base frequency 0 is 18kHz.

[0084] For liquor, the frequency growth factor k was selected as 130 (in the range of 80-150).

[0085] Set the lower limit of the year Y min 2 years, with an upper limit of Y max For 15 years.

[0086] Calculate the year-based normalization parameter n≈0.23; Calculate the initial frequency 初始 ≈48kHz

[0087] Frequency signal jump function adjustment: the frequency signal jumps between 10kHz and 310kHz; the initial frequency is 初始 ≈48kHz. The frequency hopping method is similar to that of the first embodiment, with a step length of 5kHz / minute.

[0088] Initialize the amplitude of the modulated electric field: set the amplitude growth coefficient m to 28; set the amplitude lower limit min 40V; set the upper limit of the amplitude max Set the lower limit of alcohol content A to 300V min The upper limit of alcohol content is 38%. max It is 60%.

[0089] Calculate the normalization parameter N≈0.68 based on alcohol content; Calculate the initial amplitude 初始 =40V.

[0090] Dynamic amplitude jump function adjustment: the amplitude jumps between 40V and 300V; the initial amplitude is 初始 =40V. Initial value of amplitude jump step Set to 15V / min.

[0091] Driving electric field generator: The electric field generator generates a modulated variable frequency resonant electric field according to the above dynamically changing frequency and amplitude parameters.

[0092] The third step is to accelerate the wine molecules through the electric field to complete the wine sobering process:

[0093] The generated variable frequency resonant electric field acts on the liquor, accelerating its molecular movement, which may promote the release and balance of flavor substances such as esters, reduce the irritation of new liquor, and make the liquor taste more mellow and soft.

[0094] Based on Example 2 and ultrasonic and electromagnetic decanting methods, decanting tests were conducted, and the test data are shown in Table 2:

[0095]

[0096] Table 2

[0097] Example 3: Rapid decanting of yellow wine (taking five-year-old rice wine as an example)

[0098] The first step is to obtain the attribute parameters of the wine to be processed:

[0099] The user chose a bottle of 5-year-old 15% alcohol Jiafan wine.

[0100] The following attribute parameters are obtained through manual user input:

[0101] Type of wine: yellow wine; Year of wine (Y): 5 years; Alcohol content (A): 15%.

[0102] The second step is to match the dynamic frequency signal and amplitude parameters according to the attribute parameters, and drive the electric field generator to generate a modulated variable frequency resonant electric field.

[0103] Initial frequency determination of dynamic frequency signal: setting base frequency 0 is 8kHz.

[0104] For rice wine, the frequency growth coefficient k was selected as 30 (in the range of 15-60).

[0105] Set the lower limit of the year Y min 3 years, with an upper limit of Y max For 12 years.

[0106] Calculate the year-based normalization parameter n≈0.22; Calculate the initial frequency 初始 ≈15kHz.

[0107] Frequency signal jump function adjustment: The frequency signal jumps between 10kHz-310kHz and the initial frequency is 初始 ≈15kHz. The frequency hopping method is similar to that of the first embodiment, with a step length of 5kHz / minute.

[0108] Initialize the amplitude of the modulated electric field: set the amplitude growth coefficient m to 10; set the amplitude lower limit 10V; set the upper limit of the amplitude is 200V; set the lower limit of alcohol content A min The upper limit of alcohol content is 10%. max is 20%.

[0109] Calculate the normalization parameter N=0.5 based on alcohol content; calculate the initial amplitude =10V,

[0110] Dynamic amplitude jump function adjustment: the amplitude jumps between 10V and 200V; the initial amplitude is =10V. Initial value of amplitude jump step Set to 8V / min.

[0111] Driving electric field generator: The electric field generator generates a modulated variable frequency resonant electric field according to the above dynamically changing frequency and amplitude parameters.

[0112] The third step is to accelerate the wine molecules through the electric field to complete the wine sobering process:

[0113] The generated variable frequency resonant electric field acts on the rice wine, which may promote its esterification reaction, improve the flavor, remove possible odors, and make it taste mellower.

[0114] Based on Example 3 and ultrasonic and electromagnetic decanting methods, decanting tests were conducted. The test data are shown in Table 3:

[0115] Table 3

[0116]

[0117] Based on Tables 1-3: The increase in volatile substances in variable frequency electric field within 10 minutes (red wine 47%, white wine 50%, yellow wine 50%) is higher than that in ultrasonic wave (red wine 27%, white wine 37%, yellow wine 33%) and electromagnetic decanting (red wine 20%, white wine 33%, yellow wine 29%).

[0118] Improved taste: The score of variable frequency electric field stimulation was reduced more significantly (50% for red wine, 50% for white wine, 60% for yellow wine), which was better than ultrasound (17% for red wine, 25% for white wine, 20% for yellow wine) and electromagnetic decanting (33% for red wine, 38% for white wine, 40% for yellow wine).

[0119] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Common changes and substitutions made by those skilled in the art within the scope of the technical solution of the present invention should be included in the protection scope of the present invention.

Claims

1. A sobering method based on variable frequency resonance and variable electric field, characterized in that: The following steps are involved: S1. Obtaining attribute parameters of the wine to be processed, wherein the attribute parameters include the type of wine, the year of the wine, and the alcohol content; S2, matching the dynamic frequency signal and amplitude parameter according to the attribute parameters, driving the electric field generator to generate a modulated variable frequency resonant electric field; S3. Accelerate the wine molecules through electric field to complete the wine sobering process.

2. The sobering method based on variable frequency resonance variable electric field according to claim 1 is characterized in that: In step S2, the initial frequency of the dynamic frequency signal is determined by the following formula: 初始 = 0+k×n, in 0 is the base frequency, the default value is 5-20KHZ; k is the frequency increase coefficient, the value range is 10-150; , where Y is the actual year of the input wine; Y min To set the lower limit of the year, Y max To set an upper limit for the year.

3. The sobering method based on variable frequency resonance variable electric field according to claim 2 is characterized in that: In step S2, the frequency signal is adjusted by a jump function, and its expression is: ， in, is the frequency at the current moment; is the frequency of the previous moment, and the initial value is ; The frequency lower limit ranges from 5kHz to 50kHz. The upper frequency limit ranges from 200kHz to 500kHz. The frequency jump step length increases every minute. The initial value is , the value is 1kHz-10kHz, when the frequency reaches or hour, The sign of is reversed.

4. The sobering method based on variable frequency resonance variable electric field according to claim 3 is characterized in that: In step S2, the amplitude initialization formula of the modulatable electric field is: ， Where m is the amplitude growth coefficient, ranging from 5 to 30; the clamp function limits the amplitude to between; The value range is 0V-50V; The value range is 150V-350V; N is a normalized parameter based on alcohol content, according to the formula: , where A is the actual alcohol content of the input wine; A min To set the lower limit of alcohol content; A max To set an upper limit on alcohol content.

5. The sobering method based on variable frequency resonance variable electric field according to claim 4 is characterized in that: The dynamic amplitude is adjusted by a jump function, which is expressed as: ， in, is the amplitude at the current moment; is the amplitude of the previous moment; the initial value is ; The amplitude jump step length increases every minute. The initial value is , the value range is 5V-20V, when the amplitude reaches or hour, The sign of is reversed.

6. The sobering method based on variable frequency resonance variable electric field according to claim 1 is characterized in that: The attribute parameters are obtained through sensors or manual input, and are used to determine the initial value and change mode of the dynamic frequency signal.

7. The sobering method based on variable frequency resonance variable electric field according to claim 2 is characterized in that: The type of wine is grape wine, and the value range of the frequency growth coefficient k is 20-100.

8. The sobering method based on variable frequency resonance variable electric field according to claim 7 is characterized in that: The type of the wine is white wine, and the value range of the frequency growth coefficient k is 80-150.

9. The sobering method based on variable frequency resonance variable electric field according to claim 8, characterized in that: The type of wine is yellow rice wine, and the value range of the frequency growth coefficient k is 15-60.

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