Deep ultraviolet LED yellow wine aging device and control method thereof

Abstract

The invention discloses a device for aging yellow rice wine by using a deep ultraviolet LED (Light Emitting Diode) and a control method thereof. The device comprises a deep ultraviolet light source, an irradiation chamber, a wine inlet, an exhaust window, a temperature control system and a control unit, the deep ultraviolet light source is fixed to the top of the irradiation chamber, and an LED is provided with an AlN ceramic substrate and an aluminum radiator; the temperature control system monitors and adjusts the yellow wine temperature; the control unit controls on and off of the LED, irradiation time and temperature adjustment. The method comprises the steps that yellow wine to be aged is filtered and then placed in a closed container; a deep ultraviolet LED is adopted to irradiate the yellow wine, the LED emission wavelength is 255-275 nm, the irradiation intensity is 30-50 W / cm < 2 >, the irradiation distance is 10 cm, and the irradiation time is 10-30 days; the temperature is kept at 20-25 DEG C in the irradiation process; and after the irradiation is completed, standing and packaging in a dark environment. According to the method, the yellow wine can be naturally aged for 1-5 years within 10-30 days, the aging time is remarkably shortened, the storage cost is reduced, and the aging effect is stable and controllable.

Description

Technical Field

[0001] This invention relates to rice wine brewing technology, and more particularly to a deep ultraviolet LED rice wine aging device and its control method. Background Technology

[0002] Currently, ordinary Shaoxing wine generally uses the traditional method of "aging in earthenware jars," which takes 0.5 to 2 years to reach the basic aging standard. High-quality Huadiao and Jiafan wines, to achieve a mellow and smooth taste and an amber-gold color, typically require 3 to 5 years of aging. As for high-end collectible Shaoxing wines, they often undergo more than 10 years before being released to the market. This long storage period not only requires companies to invest a large amount of raw wine at once, but also necessitates the construction of massive, temperature- and humidity-controlled warehouses: approximately 20,000 to 30,000 square meters of storage space are needed for every 10,000 tons of raw wine. The workload for sealing the jars, turning and inspecting them, and preventing insects and mold is enormous, leading to rising storage costs, equipment depreciation, and water and electricity consumption year by year. Furthermore, earthenware jars themselves are expensive, with an average lifespan of only 15 to 20 years and an annual loss rate as high as 3 to 5%, further diluting company profits due to evaporation and dissipation.

[0003] To shorten the aging time of Shaoxing wine, the industry has tried various artificial aging techniques. For example, CN102352296A discloses a method for micro-oxygen aging of Shaoxing wine, which accelerates the oxidation reaction by introducing a trace amount of oxygen; CN85100762A discloses a strong light aging method for Baijiu (Chinese liquor), which uses focused continuous or pulsed light sources; CN108841558A discloses a method for rapidly aging Shaoxing wine using ultraviolet light combined with chemical catalysts; in addition, there are laser aging, ultrasonic aging, and other technologies. However, these existing technologies have the following shortcomings: natural aging and existing aging techniques suffer from unstable aging effects, large quality fluctuations, and poor reproducibility due to uncontrollable or imprecise control of process parameters (such as wavelength, intensity, time, and temperature); chemical aging techniques may pose a risk of chemical residues due to the need to add external catalysts, thus failing to ensure the pure natural properties and food safety of Shaoxing wine; existing physical aging techniques such as laser and broadband ultraviolet light are difficult to promote and apply at low cost and on a large scale due to expensive equipment, high energy consumption, short lifespan, or complex structure.

[0004] Therefore, it is necessary to develop a method and device for aging rice wine based on deep ultraviolet LEDs. By precisely controlling parameters such as specific wavelengths (255-275nm), irradiation intensity, time, and temperature, the rice wine can achieve rapid, stable, and controllable aging, solving the problems of long natural aging cycles, high costs, and existing aging acceleration technologies. Summary of the Invention

[0005] In response to the technical problems of long aging cycle, high storage cost, large land area and slow capital turnover of traditional rice wine, as well as the defects of existing aging technology such as complicated operation, expensive equipment and unstable effect, the purpose of this invention is to provide a device and control method for aging rice wine with deep ultraviolet LED, which can significantly shorten the aging time and achieve the ideal aging effect while ensuring the quality of rice wine.

[0006] This application provides a device for aging Shaoxing rice wine using deep ultraviolet LEDs, comprising: a deep ultraviolet light source fixed on the inner surface of the top of an irradiation chamber for emitting deep ultraviolet light; an irradiation chamber being a sealed cylindrical container; a wine inlet located symmetrically on the left and right sides of the top of the irradiation chamber for introducing the Shaoxing rice wine to be aged; an exhaust window located symmetrically on the left and right sides of the side wall of the irradiation chamber for heat dissipation; a temperature control system for monitoring and adjusting the temperature of the Shaoxing rice wine in the irradiation chamber to maintain it at 20~25℃; and a control unit electrically connected to the deep ultraviolet light source and the temperature control system for controlling the switching on and off of the deep ultraviolet light source, the irradiation time, and the adjustment of the temperature control system. Furthermore, the deep ultraviolet light source has a heat dissipation structure, including an aluminum nitride ceramic substrate and an aluminum heat sink, wherein the thermal conductivity of the aluminum nitride ceramic substrate is ≥170 W·m. -1 ·K -1 ; Furthermore, the irradiation chamber is a sealed container made of ultraviolet-transmitting material.

[0007] Furthermore, the temperature control system includes a temperature sensor and a temperature regulation module; The present invention also provides a control system for aging Shaoxing wine using deep ultraviolet LEDs, comprising the following modules: Human-machine interaction unit: Displays system operating status, provides parameter query function, and can trace historical aging parameters and process data, which facilitates process optimization.

[0008] Control unit: It adopts a programmable logic controller and is responsible for receiving signals from all modules and issuing instructions.

[0009] Light source drive and adjustment system: Feedback of the light source's working status to the PLC via a digital input interface, controlling the switching on and off of the LED light source and its illumination intensity.

[0010] Temperature control system: Through a closed-loop logic of detection-judgment-adjustment, the temperature of the wine is controlled within a stable range.

[0011] Actuator drive system: converts data from the control unit into operations, ensuring the execution of physical operations during the aging process.

[0012] Safety protection system: Through process parameter threshold monitoring, electrical circuit and equipment status diagnosis, irradiation room airtightness detection, hard-wired emergency shutdown and safety redundancy design, it realizes graded early warning, interlocking shutdown and circuit protection for process limit exceedance, equipment failure, airtightness failure and sudden working conditions.

[0013] Furthermore, the actuator drive system includes: Exhaust window solenoid valve: Receives the opening / closing command from the control unit and drives the exhaust window solenoid valve to operate. When open, it dissipates heat from the irradiation chamber. When closed, it uses the heat generated by the LED itself to keep the temperature constant, working in conjunction with the temperature control system.

[0014] Quick-connect inlet: Upon receiving a command to start pouring, the quick-connect connector opens to facilitate the pouring of rice wine; upon receiving a command to seal after pouring, it automatically closes the connector to prevent the wine from contacting air. Furthermore, the security protection system includes: Over-temperature detection unit: Linked with the temperature control system, when the wine temperature exceeds 20~25℃±0.5℃, it directly cuts off the power supply to the LED light source without waiting for the core control module's instruction, and sends an over-temperature alarm to the human-machine interaction module.

[0015] Airtightness detection unit: Monitors the sealing status of the irradiation chamber through sensors. If an opening is not closed, it immediately sends an airtightness fault signal. Upon receiving the signal, the core control module triggers a shutdown and alarm to prevent waste of the wine or external contamination.

[0016] Overload detection unit: When an overload or short circuit occurs in the circuit, the power supply is automatically cut off to prevent components from burning out and extend the life of the equipment.

[0017] Emergency Stop Button: In case of an emergency, pressing the emergency stop button will directly cut off the power to the entire system and quickly terminate all operations.

[0018] This invention also provides a method for aging Shaoxing wine using deep ultraviolet LEDs, comprising the following steps: S1: Yellow wine pretreatment: Yellow wine is filtered using a microporous membrane; S2: Parameter settings: The operator sets the time and temperature T0 in the control unit and turns on the deep ultraviolet LED; S3: Constant temperature irradiation: The control unit automatically maintains the temperature ±0.5℃. If the preset irradiation time has been reached, it will enter the S4 stage. If the preset irradiation time has not been reached, the S3 stage will be restarted. S4: Post-processing and encapsulation: The control unit turns off the LEDs, and the wine is placed in a light-protected environment for 24 hours before encapsulation. S5: End.

[0019] Furthermore, the S3 constant temperature irradiation step, which automatically maintains the temperature within ±0.5℃, includes the following steps: R1: Signal input: One side uses a temperature sensor to monitor the wine temperature in real time, and the other side sets the target temperature T. 0， And input these two signals to the control unit PLC; R2: Temperature Judgment and Adjustment: The control unit PLC determines whether the real-time temperature T is equal to the constant temperature point T. 0： If so: then maintain the current state to keep the wine temperature stable at ±0.5℃; If not: then further determine the relationship between T and T0; If T < T0, the heating program is executed, and the control unit (201) issues a command to close the exhaust window; If T > T0, a cooling program is executed, and the control unit (201) issues a command to control the exhaust window to open; R3: Closed-loop control: keeps the wine temperature stable within the target temperature range of ±0.5℃, while the temperature sensor continuously monitors the wine temperature in real time, forming a closed-loop control.

[0020] Furthermore, the filtration is performed using a microporous membrane filter with a filtration accuracy of 0.45 μm.

[0021] Furthermore, the wine inlet is located symmetrically on the top outer surface of the irradiation chamber and is used to introduce the rice wine to be aged. It preferably adopts a quick-connect connector structure with an automatic sealing function to prevent the wine from having too much contact with air. Furthermore, the exhaust vents are located symmetrically on the left and right sides of the irradiation chamber sidewall, and are used for heat dissipation during temperature regulation, and are controlled to open and close by an electromagnetic valve; Furthermore, the temperature control system includes a temperature sensor and a temperature regulation module for monitoring and regulating the temperature of the rice wine in the irradiation room to ensure it is between 20 and 25°C. Furthermore, the control unit is a programmable logic controller (PLC) that is electrically connected to the deep ultraviolet light source and the temperature control system, and is used to control the switching on and off of the deep ultraviolet light source, the irradiation time, and the adjustment of the temperature control system.

[0022] One or more technical solutions provided in the embodiments of this application have at least the following technical effects or advantages: 1. By using the photon energy of a specific wavelength of deep ultraviolet LED to excite free radicals and active intermediates in rice wine, the polymerization reaction of small molecule phenols and aldehydes is promoted, accelerating the aging process. 10 to 30 days of irradiation can make rice wine achieve the effect of 1 to 5 years of natural aging. Compared with the traditional method of leaving it in earthenware jars for 0.5 to 2 years, the aging time is shortened by more than 90%, which greatly reduces storage costs and capital occupation.

[0023] 2. By precisely controlling the wavelength and irradiation intensity of the deep ultraviolet LED (30~50 µW / cm²), 2 Irradiation time of 10-30 days and indoor temperature of 20-25℃ make the aging process of rice wine parameterized and standardized, avoiding the quality instability caused by environmental temperature and humidity fluctuations in traditional natural aging, and the aging effect has good reproducibility.

[0024] 3. Compared to traditional light sources such as lasers, deep ultraviolet LEDs are lower in cost and have a longer lifespan. Furthermore, using AlN ceramic substrates and heat sinks, they exhibit less than 3% light decay after 30 days of continuous use. The device structure is simple, facilitating large-scale production and application. The ratio of LED quantity to volume is approximately 1:400 cm². 3 Scale linear expansion. Attached Figure Description

[0025] Figure 1 This is a schematic diagram of the overall structure of the deep ultraviolet LED aging rice wine device of the present invention; Figure 2 This is an enlarged schematic diagram of the exhaust window device of the present invention; Figure 3 Flowchart illustrating the working principle of the control unit and temperature control system of the rice wine aging device; Figure 4 This is a schematic diagram of the control system of the deep ultraviolet LED aging method for Shaoxing rice wine of the present invention. Figure 5 This is a flowchart illustrating the steps of the deep ultraviolet LED aging method for Shaoxing rice wine according to the present invention.

[0026] Figure 6 This is a schematic diagram showing the changes in the content of key flavor substances (aldehydes and furfural) in Shaoxing wine before and after deep ultraviolet LED aging; In the diagram: 1-Deep ultraviolet light source, 2-Irradiation chamber, 3-Inlet, 4-Exhaust window, 201-Control unit, 202-Temperature control system, 203-Human-machine interaction module, 204-Light source drive and adjustment system, 205-Actuator drive system, 206-Safety protection system. Detailed Implementation

[0027] To enable those skilled in the art to better understand the present invention, the technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings, so as to help those skilled in the art understand the content of the present invention.

[0028] Example 1 like Figure 1 This embodiment provides a device for aging rice wine using deep ultraviolet LEDs, including a deep ultraviolet light source 1, an irradiation chamber 2, a wine inlet 3, an exhaust window 4, a control unit 201, and a temperature control system 202.

[0029] The deep ultraviolet light source 1 is fixed on the inner top surface of the irradiation chamber 2. It uses a deep ultraviolet LED chip with a wavelength of 255nm, a package size of 3.85mm × 3.85mm × 1.4mm, a beam angle of 120 degrees, and a rated power of 10~15mW. The LED substrate is a high thermal conductivity aluminum nitride ceramic substrate with a thermal conductivity λ≥170 W·m. -1 ·K -1 The LED is equipped with a 40mm×40mm×11mm aluminum heat sink on the back.

[0030] Irradiation chamber 2 is a sealed cylindrical container made of ultraviolet-transmitting quartz glass, with a volume of 400 cm³. 3 The diameter Ø is 5cm and the height is 20cm. The airtightness of irradiation chamber 2 ensures that external oxygen is prevented from entering during the aging process.

[0031] The wine inlet 3 is located at two symmetrical positions on the top outer surface of the irradiation chamber 2. It is connected by a quick-connect connector, which can quickly introduce the rice wine to be aged and automatically seal it to avoid excessive contact between the wine and air.

[0032] Exhaust windows 4 are located at two symmetrical positions on the left and right sides of the side wall of irradiation chamber 2, such as... Figure 2 As shown, the exhaust window 4 is controlled by a solenoid valve to open and close, and is connected to the temperature control system 202.

[0033] The temperature control system 202 includes a temperature sensor and a temperature regulation module. The temperature sensor is arranged on the inner wall of the irradiation chamber 2 to monitor the temperature of the rice wine in real time, with a measurement accuracy of ±0.5℃. The temperature regulation module dissipates heat by controlling the opening and closing of the exhaust vent 4, and activates an external air-cooling device to assist in cooling when necessary.

[0034] The control unit 201 employs a programmable logic controller (PLC), electrically connected to the deep ultraviolet light source 1 and the temperature control system 202. It allows for programmable settings of the irradiation time (10-30 days), the indoor temperature range (20-25°C), and real-time display of the operating status. (Refer to...) Figure 3 The principle of the coordinated operation of the control unit (201) and the temperature control system (202) of the device of the present invention is as follows: The control unit (201) has a preset temperature control logic, forming a closed-loop feedback system: when the monitored temperature is greater than the upper limit of the set target temperature of 25°C, the control unit (201) immediately sends a command to the temperature regulation module to drive the exhaust window (4) to open for forced heat dissipation until the temperature drops back to the set range. When the monitored temperature is less than the lower limit of the set target temperature of 20°C, the control unit (201) sends a command to close the exhaust window (4) and uses the heat generated by the deep ultraviolet light source (1) itself to keep or raise the temperature of the system, so that the temperature rises back to the set range. Through the above real-time and dynamic adjustment, the temperature of the rice wine is ensured to be accurately stabilized within the range of 20~25°C throughout the irradiation process, with a fluctuation error of no more than ±0.5°C.

[0035] In addition, the control unit (201) has a built-in high-precision timer. When the cumulative irradiation time reaches the preset value (10~30 days), the control unit (201) will automatically cut off the power supply of the deep ultraviolet light source (1) and send a completion signal, thereby ending the entire aging irradiation process.

[0036] When production scale needs to be increased, the ratio of LED quantity to cavity volume can be 1:400cm². 3 The scale expands linearly. For example, 2000cm 3 The irradiation chamber is equipped with 5 LEDs, with a spacing of ≥5cm between the LEDs to avoid light interference.

[0037] Example 2 like Figure 4 As shown, the present invention provides a control system for aging Shaoxing wine using deep ultraviolet LEDs, comprising the following modules: Human-machine interaction unit 203: Displays the system operating status, provides parameter query function, and can trace historical aging parameters and process data to facilitate process optimization.

[0038] Control Unit 201: Employs a programmable logic controller, responsible for receiving signals from all modules and issuing instructions.

[0039] Light source drive and adjustment system 204: Feeds back the working status of the light source to the PLC through a digital input interface, and controls the switching on and off of the LED light source and the illumination intensity.

[0040] Temperature control system 202: Through a closed-loop logic of "detection-judgment-adjustment", the temperature of the wine is controlled within a stable range.

[0041] Actuator drive system 205: Converts data from the control unit into operations to ensure the execution of physical operations during the aging process.

[0042] Safety Protection System 206: Through process parameter threshold monitoring, electrical circuit and equipment status diagnosis, irradiation room airtightness detection, hard-wired emergency shutdown and safety redundancy design, it realizes graded early warning, interlocking shutdown and circuit protection for process limit exceedance, equipment failure, airtightness failure and sudden working conditions.

[0043] The actuator drive system 205 includes: Exhaust window solenoid valve: Receives "open / close" command from control unit 201 and drives the exhaust window solenoid valve to operate. When open, it dissipates heat from the irradiation chamber. When closed, it uses the heat generated by the LED itself to keep the temperature constant, working in conjunction with the temperature control system.

[0044] Quick-connect interface for wine inlet: When receiving the "start pouring" command, the quick-connect interface opens to facilitate the pouring of rice wine; after the pouring is completed, when receiving the "close" command, the interface closes automatically to prevent the wine from coming into contact with air.

[0045] The security protection system 206 includes: Over-temperature detection unit: Linked with temperature control system 202, when the wine temperature exceeds 20~25℃±0.5℃, it directly cuts off the power supply to the LED light source without waiting for the core control module command, and sends an "over-temperature alarm" to the human-machine interaction module.

[0046] Airtightness detection unit: It monitors the sealing status of the irradiation chamber through sensors. If the airtightness is not closed, it immediately sends an "airtightness fault" signal. After receiving the signal, the core control module triggers "shutdown + alarm" to prevent waste of wine or external contamination.

[0047] Overload detection unit: When an overload or short circuit occurs in the circuit, the power supply is automatically cut off to prevent components from burning out and extend the life of the equipment.

[0048] Emergency Stop Button: In case of an emergency, pressing the emergency stop button will directly cut off the power to the entire system and quickly terminate all operations.

[0049] The control logic of this system is as follows: Operators input core process parameters through the human-machine interface module 203, including aging irradiation time, target wine temperature, deep ultraviolet LED irradiation intensity, and safety threshold. After storing the parameters, the human-machine interface module 203 automatically verifies the sealing status of the wine inlet. Once the sealing is confirmed to be correct, the system initialization is completed and the system enters the standby ready state.

[0050] The control unit 201 issues a start command, which triggers the monitoring logic of the deep ultraviolet light source and the temperature closed-loop control logic. The deep ultraviolet light source is controlled by the control unit 201 sending power supply and intensity commands to the light source driving and adjustment system 204 to drive the deep ultraviolet LED light source 1 to start and output deep ultraviolet light with a wavelength of 255-275nm. The light source driving and adjustment system 204 monitors the LED light intensity and light decay status in real time and feeds the data back to the control unit 201. If the light decay exceeds 3%, an early warning is triggered. If a short circuit / overload occurs, the safety protection system 206 is activated to cut off the power supply to the light source.

[0051] The temperature closed-loop control logic collects wine temperature data in real time through a temperature sensor and transmits it to the control unit 201. The control unit 201 compares the actual wine temperature with the target temperature. If the actual temperature is greater than the target temperature +0.5℃, it sends a "open exhaust window" command to the actuator drive system 205 to cool down the wine. If the actual temperature is less than the target temperature -0.5℃, it sends a "close exhaust window" command to keep the wine warm. The control unit continuously and dynamically adjusts the temperature to keep the wine temperature stable within the range of ±0.5℃.

[0052] The safety interlock and fault handling logic will immediately send a fault signal to the control unit 201 if the wine temperature exceeds the safety threshold or the airtightness of the irradiation chamber 2 fails. The control unit 201 will then trigger the actions of "cutting off the LED light source + locking the actuator + sound and light alarm". If an electrical circuit overload / short circuit or LED fault is detected, the power supply to the corresponding circuit is cut off, and the fault is fed back to the control unit 201. In the event of an emergency, the operator presses the emergency stop button to terminate all processes; The control unit 201 monitors the irradiation time countdown. When the remaining time is 0, it issues a "stop LED light source" command and triggers the post-processing process. The control unit 201 maintains the operation of the temperature control system 202 to keep the wine temperature at 20-25℃ and starts a 24-hour light-proof resting program. After the resting period, the control unit 201 issues a "open wine outlet" command to the actuator drive system 205. After the wine is exported, the wine outlet is automatically closed and the process terminates.

[0053] Example 3 like Figure 5 As shown, the present invention provides a control method for aging Shaoxing wine using deep ultraviolet LEDs, which is applied to the device described in Embodiment 1 and the control system described in Embodiment 2. The specific steps are as follows: Step 1: Pretreatment of Shaoxing rice wine. Select freshly brewed Shaoxing rice wine base and filter it using a 0.45μm microporous membrane filter to remove suspended impurities and microorganisms from the wine, ensuring that the clarity of the rice wine is ≥95%.

[0054] Step 2: Loading the Shaoxing wine. Pour 400mL of filtered Shaoxing wine into the irradiation chamber 2 through inlet 3. Inlet 3 will automatically seal after pouring. Ensure the vertical distance between the deep ultraviolet light source 1 and the surface of the Shaoxing wine is 10cm.

[0055] Step 3: Deep ultraviolet light irradiation. Activate control unit 201 and turn on deep ultraviolet light source 1 with a wavelength of 255nm. Adjust the LED power and distance to set the irradiation intensity to 30 µW / cm. 2 The continuous irradiation time is set to 10 days.

[0056] Step 4: Temperature Control. The temperature control system 202 monitors the temperature of the rice wine in the irradiation chamber 2 in real time and controls the temperature within the range of 20℃±0.5℃.

[0057] Step 5: Post-processing. After 10 days of irradiation, the control unit 201 automatically shuts off the deep ultraviolet light source 1. The rice wine in the irradiation chamber 2 is discharged through the outlet (shared with the inlet 3) and immediately transferred to a constant temperature darkroom at 18°C ​​for 24 hours to allow residual free radicals to recombine and aroma molecules to reach equilibrium. After settling, it is packaged to obtain aged rice wine.

[0058] Step 6: Effect Verification. Gas chromatography-mass spectrometry (GC-MS) was used to detect changes in flavor compounds in the rice wine before and after aging. The results showed that the aldehyde content in the new wine was 135 mg / L, which decreased to 102 mg / L after aging, a decrease of 24.4%; the furfural content in the new wine was 4.2 mg / L, which increased to 7.8 mg / L after aging, an increase of 85.7%. The trend of these flavor compounds is shown below. Figure 6 As shown.

[0059] Example 4 like Figure 3 As shown, this embodiment provides a temperature control method for achieving "automatic temperature maintenance of ±0.5℃ by the control unit", including the following steps: Step 1: Signal Input Stage. On one hand, the temperature sensor monitors the wine temperature in real time; on the other hand, the target temperature T0 is set, and these two signals are input to the control unit PLC. Step Two: Temperature Judgment and Adjustment Stage. The control unit PLC determines whether the measured temperature T is equal to the constant temperature point T0: If "yes", then maintain the current state and keep the wine temperature stable at the current temperature ±0.5℃; If "no", then determine the relationship between T and T0: If T < T0, the heating program is executed, and the control unit issues a command to close the exhaust window; If T > T0, the cooling program is executed, and the control unit issues a command to open the exhaust window.

[0060] Ultimately, the temperature of the wine is stabilized within the target temperature range of ±0.5℃, while the temperature sensor continuously monitors the wine temperature in real time, forming a closed-loop control.

[0061] Example 5 The difference between this embodiment and Embodiment 3 is that in step 3, the deep ultraviolet light source 1 uses an LED chip with a wavelength of 265nm, and the irradiation intensity is increased to 40 µW / cm². 2 The continuous irradiation time was extended to 20 days.

[0062] In step 4, the temperature is controlled within the range of 22℃±0.5℃. The other steps are the same as in Example 3.

[0063] Effect verification: The aldehyde content in the new wine was 135 mg / L, which decreased to 81 mg / L after aging, a reduction of 40.0%; the furfural content in the new wine was 4.2 mg / L, which increased to 14.5 mg / L after aging, an increase of 245.2%. The trend of flavor substance changes in the treated wine samples is consistent with the typical characteristics of commercially available 3-4 year aged Shaoxing wine.

[0064] Example 6 The difference between this embodiment and Embodiment 3 is that in step 3, the deep ultraviolet light source 1 uses an LED chip with a wavelength of 275nm, and the irradiation intensity is set to 50 µW / cm². 2 The continuous irradiation time is extended to 30 days.

[0065] In step 4, the temperature is controlled within the range of 25℃±0.5℃. The other steps are the same as in Example 3.

[0066] Effect verification: The aldehyde content in the new wine was 135 mg / L, which decreased to 72 mg / L after aging, a reduction of 46.7%; the furfural content in the new wine was 4.2 mg / L, which increased to 22.1 mg / L after aging, an increase of 426.2%. The trend of flavor substance changes in the treated wine samples, especially the high furfural content and low content of irritating aldehydes, is highly consistent with the typical characteristics of commercially available aged rice wine aged 5 years or more.

[0067] Example 7 This embodiment provides an application method for large-scale production: using a volume of 2000 cm³. 3 The irradiation chamber (diameter Ø10cm, height 25cm) is designed according to a 1:400cm scale. 3 The irradiation chamber is equipped with five deep ultraviolet LEDs, evenly distributed at the top, with a 5cm spacing between adjacent LEDs. Each LED uses a 265nm wavelength chip with a single power of 10mW, and the total irradiation intensity is controlled at 40 µW / cm².2 Within the specified range. The irradiation time is set to 25 days, and the temperature is controlled within the range of 22℃±0.5℃. Other steps are performed in accordance with Example 5.

[0068] Testing revealed that the changes in flavor compounds in the aged rice wine were essentially consistent with those in Example 5, demonstrating that the method of this invention can be linearly scaled up for industrial production. After 30 days of continuous operation, the LED light decay was less than 3%, indicating good system stability.

[0069] Comparative Examples Using the same freshly brewed Shaoxing Huadiao wine as in Example 3, after the same filtration process, without deep ultraviolet LED irradiation, it was directly placed in a 20°C constant temperature dark room for 30 days before being packaged.

[0070] Effect verification: The aldehyde content was 132 mg / L, which was basically unchanged compared with the new wine (135 mg / L); the furfural content was 4.5 mg / L, which was slightly increased compared with the new wine (4.2 mg / L), but far below the standard for aged wine. The comparison shows that rice wine that has not been irradiated with deep ultraviolet LEDs cannot achieve a significant aging effect within the same time period.

Claims

1. A device for aging Shaoxing wine using deep ultraviolet LEDs, characterized in that, include: A deep ultraviolet light source (1) is fixed on the inner surface of the top of the irradiation chamber (2) to emit deep ultraviolet light with a wavelength of 255~275nm and an irradiation intensity of 30~50 µW / cm. 2 The irradiation distance between the light source and the surface of the rice wine is 5-10cm; the irradiation chamber (2) is a sealed cylindrical container; the wine inlet (3) is located at the left and right symmetrical positions on the top of the irradiation chamber (2) and is used to introduce the rice wine to be aged; the exhaust window (4) is located at the left and right symmetrical positions on the side wall of the irradiation chamber (2) and is used for heat dissipation; the temperature control system (202) is used to monitor and adjust the temperature of the rice wine in the irradiation chamber to keep it at 20-25℃; the control unit (201) is electrically connected to the deep ultraviolet light source and the temperature control system and is used to control the switching of the deep ultraviolet light source, the irradiation time, and the adjustment of the temperature control system.

2. The apparatus for aging Shaoxing wine using deep ultraviolet LEDs according to claim 1, characterized in that, The deep ultraviolet light source includes an LED chip, an aluminum nitride ceramic substrate, and an aluminum heat sink. The LED chip is fixed on the aluminum nitride ceramic substrate, and the thermal conductivity of the aluminum nitride ceramic substrate is ≥170 W·m. -1 ·K -1 .

3. The apparatus for aging Shaoxing wine using deep ultraviolet LEDs according to claim 1, characterized in that, The irradiation chamber (2) is a sealed container made of ultraviolet-transmitting material.

4. The apparatus for aging Shaoxing wine using deep ultraviolet LEDs according to claim 1, characterized in that, The deep ultraviolet light source (1) and the temperature control system (202) are electrically connected.

5. A control system for the aforementioned deep ultraviolet LED aging device for rice wine, characterized in that, Includes the following modules: Human-machine interaction unit (203): Displays system operating status, provides parameter query function, can trace historical aging parameters and process data, and facilitates process optimization; Control unit (201): It adopts a programmable logic controller and is responsible for receiving signals from all modules and issuing instructions; Light source driving and adjustment system (204): Feeds back the working status of the light source to the PLC through the digital input interface, and controls the switching on and off of the LED light source and the illumination intensity; Temperature control system (202): The temperature of the wine is controlled within a stable range through a closed-loop logic of detection-judgment-adjustment; Actuator drive system (205): converts data from the control unit into operations to ensure the execution of physical operations during the aging process; Safety protection system (206): Through process parameter threshold monitoring, electrical circuit and equipment status diagnosis, irradiation room airtightness detection, hard-wired emergency shutdown and safety redundancy design, it realizes graded early warning, interlocking shutdown and circuit protection under process limit exceedance, equipment failure, airtightness failure and sudden working conditions.

6. The control system for deep ultraviolet LED aging of rice wine according to claim 5, characterized in that, The actuator drive system (206) includes: Exhaust window solenoid valve: Receives the opening / closing command from the control unit (201) and drives the exhaust window solenoid valve to operate. When it is open, it realizes heat dissipation of the irradiation chamber. When it is closed, it uses the heat generated by the LED itself to keep the temperature constant in conjunction with the temperature control system. Quick-connect interface for wine inlet: When a wine inlet command is received, the quick-connect interface opens to facilitate the inlet of rice wine; after the inlet is filled, a sealing command is received to automatically close the interface and prevent the wine from coming into contact with air.

7. A control system for aging Shaoxing wine using deep ultraviolet LEDs according to claim 5, characterized in that, The security protection system (206) includes: Over-temperature detection unit: Linked with the temperature control system (202), when the wine temperature exceeds 20~25℃±0.5℃, it directly cuts off the power supply to the LED light source without waiting for the core control module instruction, and sends an over-temperature alarm to the human-machine interaction module; Airtightness detection unit: Monitors the sealing status of the irradiation chamber through sensors. If an opening is not closed, it immediately sends an airtightness fault signal. Upon receiving the signal, the core control module triggers a shutdown and alarm to prevent waste of wine or external contamination. Overload detection unit: When an overload or short circuit occurs in the circuit, the power supply is automatically cut off to prevent components from burning out and extend the equipment life; Emergency Stop Button: In case of an emergency, pressing the emergency stop button will directly cut off the power to the entire system and quickly terminate all operations.

8. A method for aging Shaoxing wine using deep ultraviolet LEDs, applicable to the apparatus for aging Shaoxing wine using deep ultraviolet LEDs as described in claims 1-4, characterized in that, Includes the following steps: S1: Rice wine pretreatment: Rice wine is filtered using a microporous membrane with a filtration precision of 0.45μm; S2: Parameter setting: The operator sets the time and temperature T0 in the control unit (201) and turns on the deep ultraviolet LED; S3: Constant temperature irradiation: The control unit (201) automatically maintains the temperature ±0.5℃. If the preset irradiation time has been reached, it will enter the S4 stage. If the preset irradiation time has not been reached, it will restart the S3 stage. S4: Post-processing and packaging: The control unit (201) turns off the LED and the wine is placed in a light-proof environment for 24 hours before packaging. S5: End.

9. The method for aging Shaoxing wine using deep ultraviolet LEDs according to claim 8, characterized in that, The S3 constant temperature irradiation step automatically maintains the temperature within ±0.5℃. Includes the following steps: R1: Signal input: One side uses a temperature sensor to monitor the wine temperature in real time, and the other side sets the target temperature T. 0， And input these two signals to the control unit PLC; R2: Temperature Judgment and Adjustment: The control unit PLC determines whether the real-time temperature T is equal to the constant temperature point T. 0： If so: then maintain the current state to keep the wine temperature stable at ±0.5℃; If not: then further determine the relationship between T and T0; If T < T0, the heating program is executed, and the control unit (201) issues a command to close the exhaust window; If T > T0, a cooling program is executed, and the control unit (201) issues a command to control the exhaust window to open; R3: Closed-loop control: keeps the wine temperature stable within the target temperature range of ±0.5℃, while the temperature sensor continuously monitors the wine temperature in real time, forming a closed-loop control.

Images