Wine rapid curing system and process integrating microwave aging acceleration and oak flavor regulation

Abstract

The invention relates to a rapid wine curing system and process integrating microwave aging acceleration and oak flavor regulation, the rapid wine curing system comprises a wine aging acceleration tank and a microwave aging acceleration module, and a top cover of the wine aging acceleration tank is provided with a stirrer extending into an inner cavity of the wine aging acceleration tank; the microwave aging accelerating module comprises a microwave generator arranged in the wine aging accelerating tank and further comprises an oak flavor regulation and control unit, the oak flavor regulation and control unit comprises a filter container and an oak block, the filter container is fixed on the stirrer and rotates along with the stirrer, and the oak block is filled in the filter container. The rapid wine curing process is carried out by adopting the rapid wine curing system, the content of flavor substances is accurately regulated and controlled while the curing period is shortened, and the sensory quality and the stability of physicochemical indexes of a wine body are ensured.

Description

Technical Field

[0001] The present invention belongs to the technical field of wine aging technology, and specifically relates to a wine rapid aging system and process integrating microwave aging and oak flavor regulation. Background Art

[0002] After fermentation, unaged new wine often suffers from bitterness, bland aroma, and an unbalanced taste. Traditional aging methods rely on long-term storage (months or even years). Some wines are stored in oak barrels, where the micro-oxygen environment in the oak pores and the dissolution of wood components promote oxidation reactions and flavor development. However, this method has the following significant drawbacks:

[0003] 1. Long production cycle: Natural aging takes a long time, which seriously restricts production efficiency;

[0004] 2. High cost: Requires a large number of oak barrels and storage space, which requires huge capital investment;

[0005] 3. Unstable quality: Lack of real-time monitoring means leads to significant differences in the quality of different batches of wine;

[0006] 4. Contamination risk: Long-term storage is susceptible to microbial contamination, affecting the stability of the wine.

[0007] In recent years, microwave aging technology has been introduced into the wine maturation field to shorten the aging cycle. For example, research on microwave treatment of black rice wine has shown that microwaves can accelerate reactions such as esterification and oxidation, improving the physical and chemical properties of the wine. However, existing microwave aging technology still has the following bottlenecks:

[0008] 1. Uneven temperature: Microwaves have limited penetration, resulting in local overheating ("hot spots") or insufficient irradiation ("freezing points") in the wine, affecting the uniformity of aging;

[0009] 2. Loss of flavor: Microwave treatment alone cannot simulate the unique aroma and flavor of oak barrel aging, resulting in insufficient sensory experience;

[0010] 3. Monitoring lag: The lack of an integrated sensing system makes it impossible to adjust microwave parameters in real time, which can easily lead to over-processing or insufficient cooking.

[0011] Therefore, there is an urgent need for a rapid wine aging system that combines microwave aging and oak flavor regulation, which can not only effectively shorten the aging cycle, but also accurately introduce oak flavor, while ensuring the stability of wine quality through real-time monitoring. Summary of the Invention

[0012] In response to the defects of existing technologies such as long aging cycle, high cost, lack of flavor and delayed monitoring, the present invention proposes a rapid wine aging system and process that integrates microwave aging and oak flavor regulation. By integrating microwave aging, oak flavor directional extraction, circulation control device and multi-source sensing intelligent control technology, efficient and homogeneous wine aging can be achieved, while shortening the aging cycle and accurately controlling the content of flavor substances, ensuring the stability of the wine's sensory quality and physical and chemical indicators.

[0013] To achieve the above-mentioned objectives, the technical solution adopted by the present invention is: a rapid wine maturation system integrating microwave aging and oak flavor regulation, comprising a wine aging tank and a microwave aging module, the top cover of the wine aging tank being provided with an agitator extending into the inner cavity of the wine aging tank, the microwave aging module comprising a microwave generator disposed in the wine aging tank, and also comprising an oak flavor regulation unit, the oak flavor regulation unit comprising a filter container and an oak block, the filter container being fixed on the agitator and rotating with the agitator, the filter container being filled with the oak block.

[0014] Furthermore, the microwave generators are distributed at intervals along the circumference on the inner wall of the wine aging tank and are installed at an elevation angle of 30° to 45°.

[0015] Furthermore, a temperature sensor immersed in the wine and coupled to the microwave generator is provided in the wine aging tank.

[0016] Furthermore, the porosity of the filtration container is 40-60 meshes, and the loading amount of the oak block accounts for 1-5% of the volume of the wine.

[0017] Furthermore, the oak blocks are activated oak blocks.

[0018] Furthermore, it also includes a dynamic circulation control device, including a main circulation pipeline and a detection branch. The front section of the main circulation pipeline is connected to the sampling port of the wine aging tank, and the rear section of the main circulation pipeline has two branches. One branch is responsible for returning the wine that does not meet the standards after sampling and testing to the wine aging tank for further aging and maturation, and the other branch is responsible for sending the wine that meets the standards after sampling and testing to the storage barrel; the detection branch is connected between the front section and the rear section of the main circulation pipeline, and a detection instrument for detecting wine samples is set on the detection branch; the detection instrument is connected to the control system signal, and the control system adjusts the working parameters of the microwave generator according to the feedback signal of the detection instrument.

[0019] Furthermore, there are three detection branches, which are connected in parallel to the main circulation pipeline, namely the first detection branch, the second detection branch and the third detection branch; the detection instruments include a colorimeter, a UV-visible spectrometer and a conductivity meter; the colorimeter is located on the first detection branch, the UV-visible spectrometer is located on the second detection branch, and the conductivity meter is located on the third detection branch; a first peristaltic pump is provided on the main circulation pipeline, a second peristaltic pump is provided on the first detection branch, and a third peristaltic pump is provided on the second detection branch.

[0020] Furthermore, the three detection branches are connected to the front section of the main circulation pipeline through the first four-way valve; the end of the first detection branch is connected to one port of the second four-way valve, and the other two ports of the second four-way valve are respectively connected to the reflux port of the wine aging tank and the storage barrel; the end of the second detection branch is connected to the first port of the three-way valve, and the remaining two ports of the three-way valve are respectively connected to the second four-way valve and the storage barrel; the storage barrel is also connected to the discharge port of the wine aging tank.

[0021] Based on the above solution, the present invention further proposes a rapid wine maturation process, which uses the above-mentioned rapid wine maturation system and includes the following steps:

[0022] (1) Place the oak block in a filter container and inject the wine to be processed into the wine aging tank. The wine level should be higher than the upper edge of the filter container and lower than the microwave generator, and ensure that the temperature sensor can be immersed in the wine.

[0023] (2) starting the microwave generator to perform microwave irradiation, and using a temperature sensor to monitor the temperature of the wine in real time, and controlling the temperature of the wine to be 35-55° C. by regulating the microwave generator;

[0024] (3) Synchronously start the dynamic circulation control device and, at the set interval, use the UV-visible spectrometer, colorimeter, and conductivity meter on the detection branch to obtain the spectral fingerprint, colorimetric parameter ΔE value, and conductivity change value of the wine sample; if the wine sample does not meet the standards, the wine sample is returned to the wine aging tank for further processing; if the wine sample meets the standards, it flows into the storage barrel connected to the wine aging tank;

[0025] (4) The matured wine is transferred to a storage barrel connected to the wine aging tank and left to mature.

[0026] Furthermore, when the ΔE value of the wine sample reaches 3.0-4.0, the conductivity increases by 5-10%, and the intensity of the characteristic absorption peak reaches a preset threshold, the wine sample meets the standard and it is determined that the wine in the wine aging tank has completed maturation.

[0027] The beneficial effects of the present invention are as follows: through the deep integration of microwave aging, oak flavor regulation, circulation control devices and intelligent sensing technology, the present invention solves the core problems of low efficiency, large quality fluctuations and single flavor of traditional processes and modern microwave technology, and provides an efficient, controllable and low-cost aging solution for industrial production of wine. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] Figure 1 This is a schematic structural diagram of the wine rapid aging system that integrates microwave aging and oak flavor regulation according to the present invention;

[0029] Figure 2 This is a curve diagram showing the changes in the spectrum information of wine samples under different microwave conditions;

[0030] Figure 3 This is the graph showing the change of electrical conductivity of wine under different microwave conditions;

[0031] Figure 4 To investigate the effects of different microwave treatment methods on the sensory scores of wine samples;

[0032] Figure 5 The effects of different microwave treatment methods on the polyphenol content of wine samples;

[0033] Figure 6 The effect of different microwave treatment methods on the anthocyanin content of wine samples;

[0034] Markings in the figure: 1. Wine aging tank, 2. Microwave generator, 3. Agitator, 4. Oak flavor control unit, 5. Observation window, 6. Temperature sensor, 7. First peristaltic pump, 8. First four-way valve, 9. Colorimeter, 10. UV-visible spectrometer, 11. Conductivity meter, 12. Three-way valve, 13. Drain valve, 14. Storage barrel, 15. Stop valve, 16. Conductivity display module, 17. Absorbance value display module, 18. Color difference value display module, 19. Agitator control module, 20. Control panel, 21. Microwave generator control module, 22. Second four-way valve, 23. Second peristaltic pump, 24. Third peristaltic pump. DETAILED DESCRIPTION

[0035] The present invention will be further described in detail below with reference to the accompanying drawings and examples, but they are not intended to limit the invention in any way.

[0036] Example 1

[0037] Refer to the attached Figure 1 As shown, the wine rapid maturation system integrating microwave aging and oak flavor control of the present invention includes a wine aging tank 1, a microwave aging module and an oak flavor control unit 4.

[0038] The top of the wine aging tank 1 is open and provided with a top cover, and the top cover is equipped with an agitator 3 that extends into the inner cavity of the wine aging tank. The wine aging tank 1 adopts a double-layer structure, with the inner layer being a polytetrafluoroethylene anti-corrosion layer and the outer layer being a stainless steel reflective shell. The microwave aging module includes a plurality of microwave generators 2, which are distributed in a circular array on the inner wall of the inner cavity of the wine aging tank 1, and the installation elevation angle is 30° to 45°. In this embodiment, the operating frequency of the microwave generator is 2450MHz, the power is adjustable from 500 to 5000W, and it is equipped with an electromagnetic shielding layer and a directional waveguide device. The circular array distribution of the microwave generator 2 combined with the stirring action of the agitator 3 can achieve uniform distribution of the microwave field in the wine, eliminating "hot spots" and "freezing points".

[0039] The oak flavor control unit 4 includes a filter container and an activated oak block. The activated oak block is filled in the filter container. The filter container is fixed on the stirring shaft of the stirrer 3. As the stirrer 3 rotates, the filter container also rotates, so that the oak block can be in more complete contact with the wine, so as to introduce oak flavor into the wine.

[0040] The surface of the filter container is covered with holes with a porosity of 40 to 60 meshes. The size of the oak block filled is 5×5×20 mm. 3 The liquid level in the wine aging tank 1 is 5-10 cm higher than the upper edge of the filter container and lower than the lower edge of the microwave generator 2.

[0041] Furthermore, the oak block is an activated oak block, which is obtained by subjecting the oak block to a certain activation treatment method. In the activation treatment method, the oak block to be treated is placed in a steam activation device and activated by the fumigation effect of water vapor. The treatment time is 10-25 minutes. After fumigation, it is taken out and air-dried or baked before use. Through water vapor fumigation, the oak block can be made softer and more elastic, and its contact area with the wine liquid is increased, which is conducive to the release and exchange of flavor substances. In addition, high-temperature water vapor can make some volatile impurities in the oak block evaporate along with the water vapor, reducing the adverse effects of impurities on the flavor of the wine. At the same time, it can also kill microorganisms on the surface of the oak block to a certain extent, preventing microorganisms from breeding in the wine and affecting the quality of the wine.

[0042] In the microwave generator array, one or several microwave generators are also coupled to a temperature sensor 6. The measuring head of the temperature sensor 6 is immersed in the wine. The temperature sensor 6 feeds back the temperature of the wine to the microwave generator 2, so that the microwave generator 2 can adjust its own power according to the temperature of the wine to prevent the wine temperature from exceeding the standard.

[0043] The bottom of the wine aging tank 1 is provided with a drain port, which is connected to the storage barrel 14 through a drain valve 13. The wine that has completed aging enters the storage barrel 14 through the drain port for storage.

[0044] The wine aging tank 1 is provided with an observation window 5 on its body so as to observe the aging of the wine in the tank.

[0045] The rapid wine maturation system described in this embodiment can be used through microwave-oak dynamic coupling treatment. The microwave field generated by the microwave generator 2 and the stirring synergistic effect of the stirrer 3 can eliminate the temperature gradient in the wine, ensuring that the wine is evenly heated and the flavor is extracted. At the same time, the microwave treatment can assist the oak block in releasing flavor substances, so that key substances such as polyphenol compounds and tannins that affect the color, taste, flavor and other sensory characteristics of the wine enter the wine to be matured. Depending on the different wines to be matured, the maturation requirements of different wines can be met by regulating the extraction time and the amount of oak blocks used. This embodiment uses small oak blocks or activated oak blocks instead of traditional oak barrels, which can not only reduce the cost of raw materials, but also increase the contact area between the oak and the wine, which is conducive to the entry of flavor substances into the wine and promotes the efficiency and effect of oak flavor regulation.

[0046] Example 2

[0047] The difference between the rapid wine maturation system of this embodiment and that of embodiment 1 is that this embodiment is further provided with a dynamic circulation control device, which can monitor the degree of maturation of the wine during the maturation process. Wine that does not meet the maturation standards after sampling can be returned to the wine aging tank for further aging, and wine that meets the maturation standards after sampling can be sent to the storage barrel.

[0048] The dynamic circulation control device includes a main circulation pipeline and a detection branch. The front section of the main circulation pipeline is connected to the sampling port on the wine aging tank. The rear section of the main circulation pipeline has two branches: one branch is responsible for returning wine that does not meet the standards after sampling and testing to the wine aging tank 1 for further aging and maturation; the other branch is responsible for sending wine that meets the standards after sampling and testing to the storage barrel 14. There are three detection branches connected in parallel to the main circulation pipeline. Each detection branch is equipped with a different detection instrument for testing the wine. These detection instruments are connected to the control system signal, and the control system adjusts the operating parameters of the microwave generator 2 based on the feedback signals from the detection instruments.

[0049] This embodiment can understand the aging status of the wine based on the test results of different items after sampling the wine, and adjust the microwave generator 2, stirrer 3, etc. based on the test results to optimize the aging parameters to avoid over-processing (such as excessive oxidation and flavor loss) or under-processing (under-oxidation resulting in bitterness, weak aroma, and an unbalanced taste). Moreover, the tested wine can be processed separately, including returning it to the wine aging tank 1 for secondary processing and sending it to the storage barrel 14 for storage.

[0050] Furthermore, the detection instrument includes a colorimeter 9, a UV-visible spectrometer 10, and a conductivity meter 11. The UV-visible spectrometer 10 is used to detect the UV-visible spectral characteristics of the wine. The colorimeter 9 can detect the color difference values of the wine's L* (lightness), a* (redness), and b* (yellowness) colorimetric parameters. The conductivity meter 11 can measure the wine's conductivity. The colorimeter 9 is located on the first detection branch L2, the UV-visible spectrometer 10 is located on the second detection branch L3, and the conductivity meter 11 is located on the third detection branch L4. A second peristaltic pump 23 is provided on the first detection branch L2, and a third peristaltic pump 24 is provided on the second detection branch L3. During the wine aging process, wine samples are collected from the sampling port of the wine aging tank 1 at regular intervals (e.g., 5-10 minutes). The samples flow into various detection branches, where corresponding detection instruments obtain spectral fingerprints, colorimetric parameter ΔE (color difference), and conductivity change values. Aging is considered complete when the ΔE value reaches 3.0-4.0, the conductivity increases by 5-10%, and the intensity of the characteristic absorption peak reaches a preset threshold. Each wine has a unique characteristic absorption peak, which gradually increases during aging. For example, the absorption peak intensity of black rice wine increases in the visible light region, and the intensity of the browning absorption peak at 400-500nm increases. The characteristic absorption peak intensity of red wine increases in the visible light region, with absorption weakening at 520nm and the emergence of a browning absorption band around 440nm. White wine has very weak absorption in the visible light region, with no distinct visible light absorption peak and a slight increase in absorbance at 400-450nm. Therefore, the corresponding characteristic absorption peak intensity threshold can be set according to the different types of wine being processed.

[0051] Furthermore, the colorimeter 9, UV-visible spectrometer 10, and conductivity meter 11 are each signal-connected to the control system. The control system can adjust the operating parameters of the microwave generator 2 and agitator 3 based on feedback signals from the detection instruments. The control system includes a database storing spectral fingerprints corresponding to different wine maturation states and a processing module for processing data. The processing module compares various parameters to determine whether the wine sample is mature and dynamically adjusts the microwave power, temperature, and processing time based on the comparison results. Parameter detection, comparison, judgment, and dynamic adjustment of microwave generator processing parameters are conventional techniques in the field of detection and control. Implementers can use commercially available products, so we will not elaborate on this in detail here. Instead, we will focus on the layout of the system hardware.

[0052] The following combination Figure 1 The connection method of the main circulation pipeline and the detection branch is further explained in detail.

[0053] like Figure 1As shown, the front section L1 of the main circulation pipeline is provided with a first peristaltic pump 7. One end of the front section L1 of the main circulation pipeline is connected to the sampling port of the wine aging tank 1, and the other end is connected to a port of the first four-way valve 8. The remaining three ports of the first four-way valve 8 are respectively connected to the first detection branch L2, the second detection branch L3 and the third detection branch L4. The first branch L5 and the second branch L6 of the rear section of the main circulation pipeline are respectively connected to two ports of the second four-way valve 22. The other port of the second four-way valve 22 is connected to one of the detection branches, such as the first detection branch L2. The last port of the second four-way valve 22 is connected to the three-way valve 12 and the second branch L6 of the rear section of the main circulation pipeline through a connecting pipe L7. The three-way valve 12 is provided on the connecting pipe L7 and is connected to the second detection branch L3. The second branch L6 is connected to the storage barrel 14 via a stop valve 15. Figure 1 The arrows at the dynamic circulation control device indicate the flow direction of the wine in each pipeline.

[0054] The dynamic circulation control device used in this embodiment can ensure that the collection, detection, reflux or storage of wine samples are always in a closed circulation system, which can effectively reduce the escape of volatile components and the wine loss rate is less than 2%.

[0055] Compared to Example 1, this embodiment achieves dynamic circulation during the wine aging process. Through the synergistic effect of microwave irradiation and cyclic extraction, the dissolution and diffusion of flavor substances such as phenolic compounds and tannins are accelerated. Furthermore, based on the test results of wine samples during aging, microwave treatment parameters can be controlled in real time to ensure wine aging quality and effectively shorten the aging time.

[0056] Example 3

[0057] The rapid wine aging process of this embodiment is proposed on the basis of Example 2, and includes the following steps: (1) Place the activated oak block into a filter container, and inject the wine to be treated into the wine aging tank 1. The wine level should be higher than the upper edge of the filter container and lower than the microwave generator 2, and ensure that the temperature sensor 6 can be immersed in the wine. (2) starting the microwave generator 2 to perform microwave irradiation, with a microwave irradiation time of 3-30 min / time and an intermittent period of 10-60 min; (3) Synchronously start the dynamic circulation control device to control the circulation flow rate to 5-10 mL / min. At a set interval (e.g., 5-10 min), use the UV-visible spectrometer 10, colorimeter 9, and conductivity meter 11 on the detection branch to obtain the spectral fingerprint, colorimetric parameter ΔE value, and conductivity change value of the wine sample; if the wine sample does not meet the standards, the wine sample is returned to the wine aging tank 1 for further processing. After the wine sample meets the standards, it flows into the storage barrel 14 connected to the wine aging tank 1;

[0058] (4) The matured wine is transferred to the storage barrel 14 connected to the wine aging tank 1 and left to mature.

[0059] Among them, when the ΔE value of the wine sample reaches 3.0-4.0, the conductivity increases by 5-10% and the characteristic absorption peak intensity reaches the preset threshold, the wine sample meets the standard and it is determined that the wine in the wine aging tank 1 has completed aging.

[0060] In step (2), the treatment temperature is controlled to be 35-55° C. while microwave irradiation is in progress. When the temperature exceeds this range, the treatment is switched to pulse microwave mode.

[0061] The liquor can be various types of liquor such as white liquor, grape wine, yellow wine, black rice wine, fruit wine, etc., and can be adapted to different liquor characteristics by adjusting microwave power, temperature and time parameters.

[0062] Test example

[0063] Taking the accelerated aging of black rice wine as an example, the rapid aging process described in Example 3 was adopted, and different microwave treatment conditions were compared to illustrate the effects of the wine rapid aging system combining microwave aging and oak flavor regulation on the spectral information, conductivity, color, wine sensory properties, phenolic content, anthocyanin content, etc. of the wine sample.

[0064] 1. Test of visible spectrum intensity

[0065] As we all know, during the aging process of wine, the visible spectrum intensity of the wine tends to gradually increase. Figure 2 The spectrum of black rice wine changes with microwave treatment time under the conditions of microwave power 1000W and microwave temperature 40℃. Figure 2 The results show that as the microwave aging time increases, the visible spectrum of the wine gradually increases, that is, the wine tends to mature as the microwave aging time increases.

[0066] 2. Conductivity test

[0067] Conductivity is an important physical and chemical index of wine samples, and it will increase to a certain extent during the aging process. Using the method of the present invention, the microwave power, microwave temperature, and treatment time were adjusted to: (1) 500W, 30℃, (2) 1000W, 40℃, (3) 2000W, 50℃, respectively, and the oak block was used to regulate and accelerate the aging of black rice wine. The changes in the conductivity of black rice wine with time under different treatment conditions and the changes in the conductivity of black rice wine with time under the same treatment conditions were observed. The results are as follows: Figure 3 shown. Figure 3Conductivity curves corresponding to different microwave conditions. When the microwave treatment time is 0, the curve intersects with the vertical axis. The corresponding conductivity reading at this time is the conductivity of the black rice wine without microwave treatment at this treatment temperature.

[0068] During the dynamic cyclic microwave treatment process of the present invention, a conductivity meter can be used to monitor the effect of microwave treatment on the electrical conductivity of the wine in real time. Different treatment parameters can also produce significant differences in results. A significant increase in the conductivity of a wine sample during microwave cyclic treatment indicates a certain degree of maturation. This indicates that real-time online monitoring of conductivity can provide insights into the maturation of a wine sample.

[0069] 3. Test of chromaticity parameters

[0070] During the aging process, the L* and b* values of the wine generally show an increasing trend, while the a* value shows a decreasing trend. Using the method of the present invention, the microwave power, microwave temperature, and treatment time were adjusted to: (1) 500W, 30°C, 3 min, (2) 1000W, 40°C, 6 min, and (3) 2000W, 50°C, 9 min, respectively, and oak blocks were used to regulate and accelerate the aging of black rice wine. The changes in the color parameters of the chromaticity space of the black rice wine under different treatment conditions over time were observed. The color changes of the black rice wine without microwave treatment and the black rice wine treated with the dynamic cycle microwave of the present invention were compared over the same time period. The results are shown in Table 1. Table 1 Effects of different microwave conditions on the values of related parameters of wine sample chromaticity space

[0071] As shown in Table 1, the color indicators (L*, a*, and b*) of the black rice wine after dynamic cyclic microwave treatment show signs of maturation, indicating a certain degree of maturation. The dynamic cyclic microwave treatment of the present invention accelerates the change in wine color indicators, demonstrating the effectiveness of microwave treatment in accelerating wine aging. Furthermore, the ΔE value gradually increases with increasing microwave power and duration. When ΔE ≥ 3, the color of the black rice wine is visually distinguishable from that of fresh black rice wine.

[0072] 4. Sensory evaluation

[0073] The method of the present invention was used to adjust the microwave power, microwave temperature and treatment time to: (1) 500W, 30°C, 3 min, (2) 1000W, 40°C, 6 min, (3) 2000W, 50°C, 9 min, respectively, and in combination with oak blocks to accelerate the aging of black rice wine. The sensory evaluation was compared with that of naturally aged black rice wine without the synergistic treatment of microwave and oak blocks and black rice wine treated only with oak blocks. The results were as follows: Figure 4As shown. Among them, the "untreated control" refers to naturally matured black rice wine without the combined treatment of microwaves and oak blocks, the "coupled oak blocks" refers to black rice wine treated only with oak blocks, and the rest are black rice wines treated with the above three microwave treatments and oak blocks. It can be seen that the sensory evaluation involves taste, astringency, quality, color, and clarity. Compared with natural maturation and oak block treatment alone, the sensory score of the black rice wine treated with dynamic microwave aging coupled with oak block flavor regulation in the present invention is improved, indicating that the black rice wine has been matured to a certain extent. In other words, the inventive method can be used to quickly mature wine samples and improve wine quality.

[0074] 5. Test of phenolic compound content

[0075] The method of the present invention was used to adjust the microwave power, microwave temperature and treatment time to: (1) 500W, 30°C, 3 min, (2) 1000W, 40°C, 6 min, (3) 2000W, 50°C, 9 min, respectively, and the oak block was used to regulate and control the black rice wine to accelerate aging. The content of phenolic compounds in the black rice wine after aging was tested and compared with the phenolic compound content of the naturally aged black rice wine and the black rice wine aged only by the oak block treatment. The results are as follows: Figure 5 As shown. Among them, the "control untreated wine sample" is the naturally matured black rice wine, the "coupled oak block" is the black rice wine matured only by oak block treatment, and the rest are the above three types of black rice wines that have been treated with the microwave of the present invention and regulated by the oak block. It can be seen that the content of phenolic compounds in the black rice wine immersed in the oak block (coupled oak block) is higher than that in the naturally matured black rice wine, indicating that the phenolic compounds in the oak block enter the black rice wine through extraction; the content of phenolic compounds in the wine sample treated with the microwave field and the oak block is higher than that in the untreated wine sample, indicating that microwaves accelerate the polymerization and oxidation reactions of phenolic compounds in the oak block, resulting in rapid maturation of the black rice wine.

[0076] 6. Anthocyanin content test

[0077] Anthocyanins play a significant role in wine color. Anthocyanins exist in free, bound, and aggregated forms within wine. Fresh wine is composed of structurally unstable monomeric anthocyanins. During wine aging, monomeric anthocyanins form stable bound anthocyanins with co-pigments and further aggregate with each other to form stable aggregated anthocyanins. Consequently, the content of monomeric anthocyanins gradually decreases.

[0078] The method of the present invention was used to adjust the microwave power, microwave temperature and treatment time to: (1) 500W, 30°C, 3 min, (2) 1000W, 40°C, 6 min, (3) 2000W, 50°C, 9 min, respectively, and the black rice wine was aged in combination with the oak block. The total anthocyanin content of the aged black rice wine was tested and compared with the total anthocyanin content of the naturally aged black rice wine and the black rice wine aged only by the oak block treatment. The results are as follows: Figure 6 As shown in the figure. The "untreated control" sample represents naturally matured black rice wine, the "coupling oak sample" represents black rice wine matured solely with oak, and the remaining three samples represent the three types of black rice wines treated with the microwave field coupled with oak. Compared to the untreated black rice wine, the total anthocyanin content of the black rice wine treated with the microwave field coupled with oak significantly decreased, indicating that microwave treatment accelerated the polymerization of monomeric anthocyanins in the black rice wine, achieving a certain degree of maturation. This indicates that the inventive method can be used for rapid wine maturation.

[0079] The above embodiments are only used to illustrate the technical solutions of the present invention rather than to limit the same. Those skilled in the art should understand that the specific implementation methods of the present invention can be modified or replaced with equivalents with reference to the above embodiments. Any modifications or equivalent replacements that do not depart from the spirit and scope of the present invention are within the scope of protection of the pending claims.

Claims

1. A rapid wine maturation system that integrates microwave aging and oak flavor control, comprising a wine aging tank and a microwave aging module. The top cover of the wine aging tank is provided with an agitator extending into the interior of the wine aging tank. The microwave aging module includes a microwave generator disposed within the wine aging tank. The system is characterized by: The invention also comprises an oak flavor regulating unit, which comprises a filtering container and an oak block. The filtering container is fixed on the stirrer and rotates with the stirrer, and the filtering container is filled with the oak block.

2. The wine rapid maturation system according to claim 1, characterized in that: The microwave generators are distributed at intervals along the circumference on the inner wall of the wine aging tank and are installed at an elevation angle of 30° to 45°.

3. The wine rapid maturation system according to claim 1, characterized in that: A temperature sensor immersed in the wine and coupled to the microwave generator is also provided in the wine aging tank.

4. The wine rapid maturation system according to claim 1, characterized in that: The porosity of the filtration container is 40-60 meshes, and the loading amount of the oak block accounts for 1-5% of the volume of the wine.

5. The wine rapid maturation system according to claim 1, characterized in that: The oak blocks are activated oak blocks.

6. The wine rapid maturation system according to any one of claims 1 to 5, characterized in that: It also includes a dynamic circulation control device, including a main circulation pipeline and a detection branch. The front section of the main circulation pipeline is connected to the sampling port of the wine aging tank. The rear section of the main circulation pipeline has two branches. One branch is responsible for returning the wine that does not meet the standards after sampling and testing to the wine aging tank for further aging and maturation, and the other branch is responsible for sending the wine that meets the standards after sampling and testing to the storage barrel; the detection branch is connected between the front section and the rear section of the main circulation pipeline, and a detection instrument for detecting wine samples is provided on the detection branch; the detection instrument is connected to the control system signal, and the control system adjusts the working parameters of the microwave generator according to the feedback signal of the detection instrument.

7. The wine rapid maturation system according to claim 6, characterized in that: There are three detection branches, which are connected in parallel to the main circulation pipeline, namely the first detection branch, the second detection branch and the third detection branch; the detection instruments include a colorimeter, a UV-visible spectrometer and a conductivity meter; the colorimeter is located on the first detection branch, the UV-visible spectrometer is located on the second detection branch, and the conductivity meter is located on the third detection branch; a first peristaltic pump is provided on the main circulation pipeline, a second peristaltic pump is provided on the first detection branch, and a third peristaltic pump is provided on the second detection branch.

8. The wine rapid maturation system according to claim 6, characterized in that: The three detection branches are connected to the front section of the main circulation pipeline through the first four-way valve; the end of the first detection branch is connected to one port of the second four-way valve, and the other two ports of the second four-way valve are respectively connected to the reflux port of the wine aging tank and the storage barrel; the end of the second detection branch is connected to the first port of the three-way valve, and the remaining two ports of the three-way valve are respectively connected to the second four-way valve and the storage barrel; the storage barrel is also connected to the discharge port of the wine aging tank.

9. A rapid aging process for alcoholic beverages, characterized by: The process adopts the wine rapid maturation system according to any one of claims 6 to 8, comprising the following steps: (1) Place the oak block in a filter container and inject the wine to be processed into the wine aging tank. The wine level should be higher than the upper edge of the filter container and lower than the microwave generator, and ensure that the temperature sensor can be immersed in the wine. (2) starting the microwave generator to perform microwave irradiation, and using a temperature sensor to monitor the temperature of the wine in real time, and controlling the temperature of the wine to be 35-55° C. by regulating the microwave generator; (3) Synchronously start the dynamic circulation control device and, at the set interval, use the UV-visible spectrometer, colorimeter, and conductivity meter on the detection branch to obtain the spectral fingerprint, colorimetric parameter ΔE value, and conductivity change value of the wine sample; if the wine sample does not meet the standards, the wine sample is returned to the wine aging tank for further processing; if the wine sample meets the standards, it flows into the storage barrel connected to the wine aging tank; (4) The matured wine is transferred to a storage barrel connected to the wine aging tank and left to mature.

10. The rapid wine aging process according to claim 9, characterized in that: When the ΔE value of the wine sample reaches 3.0-4.0, the conductivity increases by 5-10%, and the intensity of the characteristic absorption peak reaches the preset threshold, the wine sample meets the standards and is determined to have completed maturation in the wine aging tank.

Images