Multi-level extraction method and device for hops fragrance

Abstract

The invention provides a multi-level extraction method and device for hops aroma, which can extract hops aroma in a layered manner and prevent aroma substances from being damaged by high temperature. The method comprises the steps that an extraction tank is provided, the extraction tank contains a first mixture of hops and deoxidized water, the extraction tank is filled with inert gas, the environment temperature in the extraction tank is kept to be larger than or equal to 35 DEG C and smaller than or equal to 50 DEG C for preset first time, and a first aroma substance and a pre-extract are obtained; s2, providing a separation device which is provided with a separation membrane, and enabling the pre-extracted substance to pass through the separation membrane to obtain pre-extracted hop residues; s3, a heat exchanger is provided, the heat exchanger is provided with a tandem type spiral pipe, micro-negative pressure exists in the tandem type spiral pipe, and the temperature in the tandem type spiral pipe is larger than or equal to 60 DEG C and smaller than or equal to 75 DEG C; and circularly heating a second mixture obtained by mixing the pre-extracted hop residues and the wort through a tandem spiral pipe to obtain a second aroma substance.

Description

TECHNICAL FIELD

[0001] The present application relates to the field of hop aroma extraction, and particularly relates to a hop aroma multi-level extraction method and device. BACKGROUND

[0002] In the beer brewing process, the precise control of hop aroma extraction and integration still has multiple challenges. Hop aroma substances are sensitive to temperature and are easily destroyed by high temperature. In the traditional process, high temperature easily leads to the volatilization or oxidative degradation of a large number of terpenes (such as linalool and geraniol) with weak thermal stability in hops, and only part of the heat-resistant isomerization products (such as iso-alpha acid) of alpha acid are retained, making it difficult to fully present the original aroma levels. SUMMARY

[0003] The present application provides a hop aroma multi-level extraction method and device, which can extract hop aroma in layers to avoid the destruction of aroma substances by high temperature.

[0004] In a first aspect, the present application provides a hop aroma multi-level extraction method, comprising the following steps: S1: providing an extraction tank containing a first mixture of hops and deoxygenated water, the extraction tank being filled with inert gas and maintaining the environment temperature in the extraction tank ≥ 35 ℃ and ≤ 50 ℃ for a preset first time to obtain first aroma substances and pre-extracted products; the extraction tank is in fluid communication with a wort cooling pipe of a beer production device, and the first aroma substances flow into the wort cooling pipe; S2: providing a separation device with a separation membrane, so that the pre-extracted product passes through the separation membrane to obtain pre-extracted hop residue; S3: providing a heat exchanger with a series of spiral tubes, the series of spiral tubes being in micro-negative pressure and the temperature in the series of spiral tubes being ≥ 60 ℃ and ≤ 75 ℃; the second mixture of the pre-extracted hop residue and wort is circulated and heated through the series of spiral tubes to obtain second aroma substances; the series of spiral tubes are in fluid communication with the wort cooling pipe, and the second aroma substances flow into the wort cooling pipe.

[0005] In an embodiment, a hop aroma multi-level extraction method further comprises the following steps: S4: providing a boiling tank with a positive gas flow pressure that makes the boiling point of hop oil greater than 100 ℃ and maintaining the environment temperature in the boiling tank ≥ 90 ℃ and ≤ 98 ℃; placing hop oil in the boiling tank and placing supercritical carbon dioxide in the boiling tank to obtain third aroma substances; the boiling tank is in fluid communication with the wort cooling pipe, and the third aroma substances flow into the wort cooling pipe.

[0006] In an embodiment, the method for multi-level extraction of hop aroma further comprises the following steps: S5: providing a fermentation tank containing wort with yeast, the fermentation tank having a positive air pressure and maintaining an ambient temperature of ≥-5℃ and ≤5℃; placing hop particles into the fermentation tank, allowing the hop particles to soak in the wort for a preset second time to obtain third aroma substances; the third aroma substances are dissolved in the wort; the wort cooling pipe is in fluid communication with the fermentation tank.

[0007] In an embodiment, the extraction tank further has an ultrasonic device, which provides ultrasonic oscillation for the first mixture, the ultrasonic oscillation frequency being 20 KHz and the duration being ≥15 minutes.

[0008] In an embodiment, the method further comprises the following steps before the step S3: S201: providing a centrifugal separator, and placing the pre-extracted hop residue into the centrifugal separator to remove liquid substances in the pre-extracted hop residue.

[0009] In an embodiment, the first aroma substances include hop essential oil, polyphenol substances and resin substances; the hop essential oil includes myrcene and humulene; the polyphenol substances include flavones and tannins; the resin substances include α-acids and β-acids; and the second aroma substances include linalool and geraniol.

[0010] In an embodiment, the hop oil is hop oil extracted by liquid carbon dioxide; and the third aroma substances include polyphenol substances.

[0011] Compared with the prior art, the method for multi-level extraction of hop aroma has the following advantages. First, the first aroma substances volatilized at low temperature are obtained through the pre-extraction process of the extraction tank, the first aroma substances diffuse into the wort cooling pipe and dissolve in the wort, so that the wort has a unique aroma of the first aroma substances. Then, the liquid substances of the pre-extracted substances are separated by the separation membrane of the separation device to obtain pre-extracted hop residue, and the pre-extracted hop residue is cyclically heated by the heat exchanger to fully release the second aroma substances, which diffuse into the wort cooling pipe and dissolve in the wort, so that the wort has a unique aroma of the second aroma substances. The present application can extract different types of aroma substances under different temperature conditions, realize the layered extraction of aroma substances, and make various aroma substances perfectly blend into the wine body, thereby improving the flavor of the wine body.

[0012] In a second aspect, the present application provides a device for multi-level extraction of hop aroma, comprising: an extraction tank containing a first mixture of hops and deoxygenated water, the extraction tank being configured to obtain a first aroma substance and a pre-extraction; a separation device having a separation membrane, the separation device being configured to separate pre-extraction substances to obtain a pre-extraction hop residue; a heat exchanger having a series of spiral tubes, the series of spiral tubes being filled with micro-negative pressure and having a temperature of ≥ 60℃ and ≤ 75℃, the heat exchanger being configured to circulate and heat a second mixture of the pre-extraction hop residue and wort through the series of spiral tubes to obtain a second aroma substance, the series of spiral tubes being in fluid communication with the wort cooling pipe; the extraction tank, the separation device and the heat exchanger are configured to be sequentially in one-way fluid communication.

[0013] In an embodiment, the hops aroma multi-level extraction device further comprises: a boiling tank for placing hop oil in the boiling tank to obtain a third aroma substance, the boiling tank having a positive air pressure to make the boiling point of the hop oil greater than 100℃ and maintaining an ambient temperature of ≥ 90℃ and ≤ 98℃, the boiling tank being further filled with supercritical carbon dioxide, the boiling tank being in fluid communication with the wort cooling pipe.

[0014] In an embodiment, the hops aroma multi-level extraction device further comprises: a fermentation tank containing a wine liquid with yeast, the fermentation tank being configured to soak hop particles in the wine liquid for a preset second time to obtain a third aroma substance, the fermentation tank having a positive air pressure and maintaining an ambient temperature of ≥ -5℃ and ≤ 5℃, the wort cooling pipe being in fluid communication with the fermentation tank.

[0015] Compared with the prior art, the device provided in the second aspect has the same beneficial effects as the method provided in the first aspect, which will not be repeated here. BRIEF DESCRIPTION OF DRAWINGS

[0016] Figure 1 a flowchart showing an exemplary process of a hops aroma multi-level extraction method according to an embodiment of the present application; Figure 2 a schematic diagram showing the principle of a hops aroma multi-level extraction device according to an embodiment of the present application; Figure 3A flow chart showing another exemplary process of the multi-level hop aroma extraction method of the embodiment of the present application is shown in Figure 2; Figure 4 A flow chart showing step S4 in the embodiment of the present application is shown in Figure 3; Figure 5 A flow chart showing step S5 in the embodiment of the present application is shown in Figure 4.

[0017] In the drawings: Extraction tank 100; ultrasonic wave generating device 101; separation device 200; separation membrane 201; centrifugal separator 300; heat exchanger 400; series spiral tube 401; boiling tank 500; fermentation tank 600; wort cooling tube 700. DETAILED DESCRIPTION

[0018] Embodiments of the present application will be described in more detail by referring to the attached drawings. Although certain embodiments of the present application are shown in the drawings, it is understood that the present application can be carried out in various forms and should not be construed as being limited to the embodiments set forth herein, but provided to give a more thorough and complete understanding of the present application. It is understood that the drawings and embodiments of the present application are for exemplary purposes only and are not intended to limit the scope of the present application.

[0019] It is to be noted that the embodiments and features in the embodiments of the present application can be combined with each other without conflict. The present application will be described in detail below with reference to the drawings and in conjunction with the embodiments.

[0020] It is to be understood that the "step number" of the present application does not represent the sequence of the steps, and the steps can be run in parallel, or the step with a later number can be run first, and the sequence of the steps is not limited by the step number and the sequence of the description, and should be determined in conjunction with the specific process implementation. In addition, the method embodiments can include additional steps and / or omit the execution of the steps shown. The scope of the present application is not limited in this respect.

[0021] The term "comprising" and variations thereof as used in the present application are open, i.e., "including, but not limited to". The term "based on" is "at least partially based on". The term "one embodiment" means "at least one embodiment"; the term "another embodiment" means "at least one additional embodiment"; the term "some embodiments" means "at least some embodiments". Related definitions of other terms will be given in the description below. It is to be noted that the concepts of "first", "second", etc. mentioned in the present application are only used to distinguish different devices, components or mechanisms, and are not intended to limit the sequence or interdependence of these devices, components or mechanisms.

[0022] It should be noted that the modification of "one" and "multiple" mentioned in the present application is illustrative but not restrictive, and those skilled in the art should understand that unless otherwise explicitly indicated in the context, it should be understood as "one or more".

[0023] Referring to Figure 1 and Figure 2 , the embodiment of the present application provides a hops aroma multi-level extraction method, comprising the following steps: S1: providing an extraction tank 100, the extraction tank 100 contains a first mixture of hops and deoxygenated water, the extraction tank 100 is filled with inert gas, and the environment temperature in the extraction tank 100 is kept ≥ 35 ℃ and ≤ 50 ℃, lasting for a preset first time, to obtain first aroma substances and pre-extracted substances; the extraction tank 100 is in fluid communication with a wort cooling pipe of a beer production device, and the first aroma substances flow into the wort cooling pipe 700; S2: providing a separation device 200, the separation device 200 has a separation membrane 201, so that the pre-extracted substances pass through the separation membrane 201 to obtain pre-extracted hops residues; S3: providing a heat exchanger, the heat exchanger has a series spiral pipe 401, the series spiral pipe 401 is in micro-negative pressure, and the temperature in the series spiral pipe 401 is ≥ 60 ℃ and ≤ 75 ℃; the second mixture of the pre-extracted hops residues and wort flows through the series spiral pipe 401 for circulating heating to obtain second aroma substances; the series spiral pipe 401 is in fluid communication with the wort cooling pipe 700, and the second aroma substances flow into the wort cooling pipe 700.

[0024] The hops aroma multi-level extraction method of the embodiment of the present application, first, through the pre-extraction process of the extraction tank 100, the first aroma substances volatilized at low temperature are obtained, the first aroma substances diffuse into the wort cooling pipe 700 and are compatible with the wort, so that the wort has a unique aroma of the first aroma substances. Then the separation membrane 201 of the separation device 200 separates the liquid substances of the pre-extracted substances to obtain pre-extracted hops residues, and the heat exchanger is used for circulating heating of the pre-extracted hops residues to fully release the second aroma substances therein, the second aroma substances diffuse into the wort cooling pipe 700 and are compatible with the wort, so that the wort has a unique aroma of the second aroma substances.

[0025] Exemplarily, the first aroma substances include hops essential oil, polyphenol substances and resin substances; the hops essential oil includes limonene, myrcene and humulene, etc. terpene substances; the polyphenol substances include flavones and tannins; the resin substances include α acid and β acid; the second aroma substances include linalool and geraniol.

[0026] In one example, referring to Figure 1 and Figure 2The extraction tank 100 in step S1 is a temperature-controlled closed extraction tank, which can control the temperature in the extraction tank 100 to be maintained at 35-45°C according to the process requirement. The extraction tank 100 has an inert gas replacement interface, which can fill the extraction tank 100 with inert gas and adjust the pressure in the extraction tank 100 to isolate or reduce the oxygen solubility in the extraction tank 100, thereby reducing the oxidation of the first aroma substance to produce odor. For example, the oxidation of limonene to form menthone can be prevented.

[0027] For example, referring to Figure 1 and Figure 2 In step S1, the preset first time can be set according to the process requirement. For example, when the target component of the first aroma substance is hop essential oil, the temperature in the extraction tank 100 can be controlled to be maintained at about 35°C, the pressure in the extraction tank 100 is 0.3 MPa, and the preset first time is 40 minutes. When the target component of the first aroma substance is polyphenol, the temperature in the extraction tank 100 can be controlled to be maintained at about 40°C, the pressure in the extraction tank 100 is 0.5 MPa, and the preset first time is 60 minutes. When the target component of the first aroma substance is resin, the temperature in the extraction tank 100 can be controlled to be maintained at about 45°C, the pressure in the extraction tank 100 is 0.8 MPa, and the preset first time is 30 minutes.

[0028] In an example, referring to Figure 1 and Figure 2 The separation membrane 201 is a 0.2 μm ceramic membrane, which can quickly and efficiently separate the extraction liquid from the hop residue while retaining low-volatility ester substances and monoterpene substances. The low-volatility ester substances include, for example, isoamyl acetate, and the monoterpene substances include, for example, β-pinene.

[0029] In an example, referring to Figure 1 and Figure 2 The extraction tank 100 further has an ultrasonic wave generating device 101, which provides ultrasonic oscillation for the first mixture. The ultrasonic oscillation frequency is 20 KHz, and the duration is ≥15 minutes. Through the ultrasonic oscillation, the hop cell wall can be broken to improve the extraction rate, which can be improved by more than 30% in practice.

[0030] In an example, referring to Figure 2 and Figure 3 Before step S3, the following steps are further included: S201: providing a centrifugal separator 300, and placing the pre-extracted hop residue into the centrifugal separator 300 to remove the liquid substances in the pre-extracted hop residue.

[0031] In an example, referring to Figure 1 and Figure 2In step S3, the micro-negative pressure in the series spiral pipe 401 is about -0.05 Mpa, the second mixture of the pre-extracted hop residue and wort flows through the series spiral pipe 401 for circulating heating, so that the second aroma substances can be fully released, the micro-negative pressure environment can reduce the boiling point of the second mixture, thereby reducing the temperature of the circulating heating, and avoiding the destruction of the heat-sensitive mercaptan substances in the high temperature. The series spiral pipe 401 is in a relatively closed environment during the circulating heating, so that the escape of the second aroma substances can be reduced. The circulating heating time in step S3 can be set according to the specific process requirements.

[0032] In an example, referring to Figure 1 、 Figure 2 and Figure 4 , the hop aroma multi-level extraction method of the embodiment further includes the following steps: S4: providing a boiling kettle 500, the boiling kettle 500 has a positive air flow pressure that makes the boiling point of the hop oil greater than 100°C, and the environmental temperature in the boiling kettle 500 is kept ≥90°C and ≤98°C; the hop oil is placed in the boiling kettle 500, and supercritical carbon dioxide is placed in the boiling kettle 500 to obtain third aroma substances; the boiling kettle 500 is in fluid communication with the wort cooling pipe 700, and the third aroma substances flow into the wort cooling pipe 700.

[0033] In step S4, by having a positive air flow pressure in the boiling kettle, the boiling point of the hop oil can be increased, so that the boiling point of the hop oil exceeds 100°C, and the environmental temperature in the boiling kettle 500 is kept ≥90°C and ≤98°C. At this time, the boiling kettle 500 has a relatively high temperature, and the hop oil does not boil. The isomerization of α-acids of the hop oil under this condition can effectively shorten the boiling time. In practice, when the positive air flow pressure value reaches 105°C, the hop boiling time can be shortened to 40 minutes.

[0034] Exemplarily, in step S4, supercritical carbon dioxide is placed in the boiling kettle 500, which can assist the emulsification and dispersion of the hop oil, and the positive air flow pressure environment can inhibit the volatilization of the aroma, thereby effectively improving the aroma dissolution rate. In practice, the aroma dissolution rate can be improved by more than 50%.

[0035] Exemplarily, in step S4, the hop oil is high-boiling-point hop oil extracted by liquid carbon dioxide, such as humulene, etc.

[0036] In an example, referring to Figure 1 、 Figure 2 and Figure 5 , the hop aroma multi-level extraction method of the embodiment further includes the following steps: S5: providing a fermenter 600 containing wine liquid with yeast, the fermenter 600 has a positive air flow pressure, and the environment temperature in the fermenter 600 is kept at ≥-5℃ and ≤5℃; putting hop particles into the fermenter 600, so that the hop particles are soaked in the wine liquid for a preset second time to obtain third aroma substances; the third aroma substances are dissolved in the wine liquid; a wort cooling pipe 700 is in fluid communication with the fermenter 600. Exemplarily, the third aroma substances include polyphenol substances and terpene substances.

[0037] Exemplarily, in step S5, the positive air flow pressure in the fermenter 600 is generated by carbon dioxide produced in the yeast fermentation process, and the pressure value is 0.1-0.15 MPa, which can promote the diffusion of the third aroma substances to the wine liquid and promote the dissolution of the third aroma substances in the wine liquid; at the same time, the environment temperature in the fermenter 600 is kept at ≥-5℃ and ≤5℃, which can greatly retain volatile terpenes and avoid the aroma loss in the traditional dry throwing; in practice, the retention rate of myrcene reaches more than 85%.

[0038] In summary, the wine hop aroma multi-level extraction method of the embodiment of the present application can extract different types of aroma substances under different temperature conditions, realize the layered extraction of aroma substances, and make various types of aroma substances perfectly blend into the wine body; and the flavor of the wine body is improved.

[0039] Referring to Figure 2 The embodiment of the present application also provides a wine hop aroma multi-level extraction device, which comprises: An extraction tank 100 containing a first mixture of hop and deoxygenated water, the extraction tank 100 is configured to obtain first aroma substances and pre-extracted substances; the extraction tank 100 is filled with inert gas, and the environment temperature in the extraction tank 100 is kept at ≥35℃ and ≤50℃; the extraction tank 100 is in fluid communication with a wort cooling pipe of a beer production device; A separation device 200 having a separation membrane 201, the separation device 200 is configured to separate pre-extracted substances to obtain pre-extracted hop residues; A heat exchanger having a series spiral pipe 401, the series spiral pipe 401 is in micro-negative pressure, and the temperature in the series spiral pipe 401 is ≥60℃ and ≤75℃; the heat exchanger is configured to make a second mixture of the pre-extracted hop residues and wort circulate and heat in the series spiral pipe 401 to obtain second aroma substances; the series spiral pipe 401 is in fluid communication with the wort cooling pipe 700; The extraction tank 100, the separation device 200 and the heat exchanger are configured to be sequentially and unidirectionally in fluid communication.

[0040] Referring to Figure 2 In one embodiment, the wine hop aroma multi-level extraction device further comprises: a boiling kettle 500 for placing the hop oil into the boiling kettle 500 to obtain the third aroma substance; the boiling kettle 500 has a positive air pressure to make the boiling point of the hop oil greater than 100℃, and keeps the ambient temperature in the boiling kettle 500 greater than or equal to 90℃ and less than or equal to 98℃; the boiling kettle 500 is also filled with supercritical carbon dioxide; the boiling kettle 500 is in fluid communication with the wort cooling pipe.

[0041] Referring to Figure 2 In an embodiment, the hop aroma multi-level extraction device further comprises: a fermentation kettle 600 for containing the wort with the yeast, the fermentation kettle 600 is configured to soak the hop particles in the wort for a preset second time to obtain the third aroma substance; the fermentation kettle 600 has a positive air pressure and keeps the ambient temperature greater than or equal to -5℃ and less than or equal to 5℃; the wort cooling pipe 700 is in fluid communication with the fermentation kettle 600.

[0042] All the related contents of each step involved in the above method embodiments can be cited to the function description of the corresponding function module, and will not be repeated here.

[0043] Those skilled in the art should understand that the above embodiments are only for clearly illustrating the present application, and are not intended to limit the scope of the present application. Based on the above disclosure, other changes or modifications can also be made by those skilled in the art, and these changes or modifications are still within the scope of the present application.

Claims

1. A multi-level hop aroma extraction method, characterized in that: The following steps are involved: S1: Providing an extraction tank, the extraction tank containing a first mixture of hops and deoxygenated water, the extraction tank being filled with an inert gas, and maintaining an ambient temperature within the extraction tank at ≥35°C and ≤50°C for a predetermined first time, thereby obtaining a first aroma substance and a pre-extract; the extraction tank being in fluid communication with a wort cooling pipe of a beer production device, and the first aroma substance flowing into the wort cooling pipe; S2: providing a separation device having a separation membrane, allowing the pre-extracted material to pass through the separation membrane to obtain pre-extracted hop residue; S3: Providing a heat exchanger, wherein the heat exchanger has a series of spiral tubes, wherein the inside of the series of spiral tubes is slightly negative pressure, and the temperature inside the series of spiral tubes is ≥60°C and ≤75°C; allowing the second mixture of the pre-extracted hop residue and wort to flow through the series of spiral tubes for circulated heating to obtain a second aroma substance; the series of spiral tubes is fluidically connected to the wort cooling tube, and the second aroma substance flows into the wort cooling tube.

2. The multi-level hop aroma extraction method according to claim 1, characterized in that: The following steps are also included: S4: providing a boiling tank, wherein the boiling tank has a positive airflow pressure that makes the boiling point of hop oil greater than 100°C, and maintaining the ambient temperature in the boiling tank ≥90°C and ≤98°C; placing hop oil in the boiling tank, and introducing supercritical carbon dioxide into the boiling tank to obtain a third aroma substance; the boiling tank is fluidically connected to the wort cooling pipe, and the third aroma substance flows into the wort cooling pipe.

3. A multi-level hop aroma extraction method according to claim 1 or 2, characterized in that: The following steps are also included: S5: providing a fermentation tank, wherein the fermentation tank contains wine containing yeast, the fermentation tank has a positive airflow pressure, and the ambient temperature is maintained at ≥-5°C and ≤5°C; placing hop particles into the fermentation tank, allowing the hop particles to be soaked in the wine for a preset second time to obtain a third aroma substance; the third aroma substance is dissolved in the wine; the wort cooling pipe is fluidically connected to the fermentation tank.

4. The multi-level hop aroma extraction method according to claim 1, characterized in that: The extraction tank is further provided with an ultrasonic generator, which provides ultrasonic oscillation for the first mixture. The ultrasonic oscillation frequency is 20 KHz and the duration is ≥15 minutes.

5. The multi-level hop aroma extraction method according to claim 1, characterized in that: Before step S3, the method further includes the following steps: S201: providing a centrifugal separator, placing the pre-extracted hop residue into the centrifugal separator, and removing liquid substances in the pre-extracted hop residue.

6. The multi-level hop aroma extraction method according to claim 1, characterized in that: The first aroma substance includes hop essential oil, polyphenols and resin substances; the hop essential oil includes myrcene and humulene; the polyphenols include flavonoids and tannins; the resin substances include α acid and β acid; the second aroma substance includes linalool and geraniol.

7. The multi-level hop aroma extraction method according to claim 2, characterized in that: The hop oil is hop oil extracted by liquid carbon dioxide; the third aroma substance includes polyphenol substances.

8. A multi-level hop aroma extraction device, characterized in that: include: An extraction tank containing a first mixture of hops and deoxygenated water, the extraction tank being configured to obtain a first aroma substance and a pre-extract; the extraction tank being filled with an inert gas, and maintaining an ambient temperature within the extraction tank of ≥35°C and ≤50°C; the extraction tank being in fluid communication with a wort cooling pipe of a beer production device; a separation device having a separation membrane, wherein the separation device is configured to separate the pre-extracted material to obtain pre-extracted hop residue; A heat exchanger comprising a series of spiral tubes, wherein a slight negative pressure is applied inside the series of spiral tubes, and the temperature inside the series of spiral tubes is ≥60°C and ≤75°C; the heat exchanger is configured to circulate and heat the second mixture of the pre-extracted hop residue and wort through the series of spiral tubes to obtain a second aroma substance; the series of spiral tubes is in fluid communication with the wort cooling pipe; The extraction tank, the separation device, and the heat exchanger are configured to be in one-way fluid communication along the extraction tank, the separation device, and the heat exchanger in sequence.

9. The multi-level hop aroma extraction device according to claim 8, characterized in that: Also includes: A boiling tank is used to place hop oil into the boiling tank to obtain a third aroma substance; the boiling tank has a positive airflow pressure that makes the boiling point of the hop oil greater than 100°C, and maintains the ambient temperature in the boiling tank at ≥90°C and ≤98°C; the boiling tank is also filled with supercritical carbon dioxide; the boiling tank is fluidically connected to the wort cooling pipe.

10. A multi-level hop aroma extraction device according to claim 8 or 9, characterized in that: Also includes: A fermentation tank containing wine containing yeast, wherein the fermentation tank is configured to allow hop particles to be immersed in the wine for a preset second time to obtain a third aroma substance; the fermentation tank has a positive airflow pressure and maintains an ambient temperature of ≥-5°C and ≤5°C; the wort cooling pipe is in fluid communication with the fermentation tank.

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