Method for removing foreign flavor in wine

Abstract

The invention relates to the technical field of foreign flavor removal, in particular to a method for removing foreign flavor in wine, base wine is subjected to ultrasonic oscillation, the ultrasonic power density is controlled to be 140-230 W / cm < 2 >, the ultrasonic frequency is 16.0-17.0 kHz, the ultrasonic duty ratio is 20-33%, the pulse width is 67-84, and the treatment time is 10-20 min. In the prior art, modes of natural volatilization, filtration, activated carbon adsorption and the like are slow in effect, long in occupied time and fund cycle, uncontrollable in result or reduced in wine quality. According to the present invention, with the energy of more than 200 W per square centimeter, the great activation energy is provided for the molecules in the wine body, such that the low-boiling point foreign flavor component moves in the wine at the light velocity, the mutual collision opportunity is substantially increased, and the instantaneous high temperature and the instantaneous high pressure are formed at the collision moment so as to make the low-boiling point foreign flavor component enter the wine body; components such as pickled vegetable flavor, muddy flavor, musty flavor, vinasse flavor, oil rancidity and other stink, strange flavor, peculiar smell and the like are changed into bubbles to be volatilized and escaped.

Description

Technical Field

[0001] This invention relates to the field of off-flavor removal technology, and specifically to a method for removing off-flavors from wine. Background Technology

[0002] The most common and most offensive off-flavors in baijiu include: hydrogen sulfide, methanethiol, ethanethiol, dimethyl sulfide, dimethyl disulfide, acrolein, diacetyl, and 3-hydroxy-2-butanone.

[0003] The current method involves placing the liquor in large, open-air stainless steel tanks, relying on natural evaporation to allow substances with boiling points below room temperature to evaporate naturally, a process that takes more than six months. This method is space-consuming and costly, time-consuming, slow, and highly susceptible to weather conditions. Low temperatures result in slow evaporation, while high temperatures lead to rapid alcohol evaporation, loss of alcohol content, and poor safety, and also require a spray system for cooling.

[0004] For off-flavor substances with boiling points above room temperature, filtration and activated carbon adsorption are used, which are costly and ineffective. They are also prone to removing the aroma components in the wine while removing off-flavor substances, thus reducing the quality of the wine. Summary of the Invention

[0005] The purpose of this invention is to provide a method for removing off-flavors from wine, solving the technical problems of existing off-flavor removal methods that require a lot of space and capital, take a long time, have slow results, and are greatly affected by the weather.

[0006] This invention discloses a method for removing off-flavors from wine, which involves subjecting the base wine to ultrasonic vibration, controlling the ultrasonic power density to 140-230 W / cm². 2 The ultrasonic frequency is 16.0-17.0kHz, the ultrasonic duty cycle is 20-33%, the pulse width is 67-84, and the processing time is 10-20min.

[0007] Working Principle: Existing technologies use open-air stainless steel tanks for storage, relying on natural evaporation, filtration, and activated carbon adsorption. These methods are slow to take effect, time-consuming, and costly, and the results are uncontrollable or may even reduce the quality of the liquor. This new technology uses over 200W of energy per square centimeter to provide the molecules in the liquor with extremely high activation energy. This causes low-boiling-point off-flavor components to move at the speed of light, greatly increasing the chance of collisions. The instantaneous high temperature and pressure generated at the moment of collision cause these low-boiling-point off-flavor components, such as those with pickled vegetable, earthy, musty, fermented, or rancid tastes, to evaporate as bubbles.

[0008] Ultrasound waves cause bubbles in liquids to resonate. During the rarefaction phase of the wave, the bubbles expand rapidly, and during the compression phase, they collapse rapidly. At the moment of collapse, the internal temperature of the bubble can reach thousands of degrees Celsius, and the pressure can reach thousands to tens of thousands of atmospheres. The acceleration generated during the collapse process is thousands of times greater than the acceleration due to gravity, creating localized high temperature and high pressure, which further promotes the depolymerization of low-boiling-point substances.

[0009] The core of this invention patent is to utilize the ultrasonic light burst phenomenon and cavitation effect, which has a significant effect on reducing off-flavor components in wine.

[0010] When ultrasound is applied, off-odor substances will escape with the gas due to cavitation.

[0011] Furthermore, the base liquor is subjected to ultrasonic vibration, with the ultrasonic power density controlled at 140-220 W / cm³. 2 .

[0012] Furthermore, the base liquor is subjected to ultrasonic vibration, with the ultrasonic power density controlled at 150-230 W / cm³. 2 .

[0013] Furthermore, ventilation is performed during the ultrasonic oscillation process.

[0014] Ventilation allows unwanted odors to escape and also helps to agitate the liquid.

[0015] Furthermore, the ventilation is performed every 3 minutes at a pressure of less than 0.1-0.3 MPa for 30 seconds.

[0016] Furthermore, aeration is performed after the ultrasonic oscillation ends.

[0017] Aeration can completely remove any remaining unpleasant odors.

[0018] Furthermore, the aeration is performed using an aeration head.

[0019] Furthermore, the aeration is performed using 20 Φ1μm aeration heads.

[0020] Furthermore, the aeration pressure is 1-1.5 MPa, and the aeration time is 15-20 min.

[0021] A type of baijiu (Chinese liquor) is produced using the method described above.

[0022] Compared with the prior art, the beneficial effects of the present invention are: 1. This invention provides the molecules in the wine with an energy of more than 200W per square centimeter, giving them great activation energy. This causes the low-boiling-point off-flavor components to move at the speed of light in the wine, greatly increasing the chance of collisions. At the moment of collision, instantaneous high temperature and high pressure are formed, which causes the low-boiling-point off-flavor components, such as the smell of pickled vegetables, muddy smell, musty smell, fermented smell, rancid smell, etc., to turn into bubbles and evaporate. 2. The ultrasonic waves of this invention cause bubbles in a liquid to resonate. During the rarefaction phase of the wave, the bubbles expand rapidly, and during the compression phase, they collapse rapidly. At the moment of bubble collapse, the internal temperature of the bubble can reach several thousand degrees Celsius, and the pressure can reach several thousand to tens of thousands of atmospheres. The acceleration generated during the collapse process is several thousand times that of gravity, producing localized high temperature and high pressure, which promotes the depolymerization of low-boiling-point substances. 3. Ventilation allows unwanted odors to escape and also helps to stir the liquid; 4. Aeration can completely remove any remaining odorous substances. Detailed Implementation

[0023] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments.

[0024] Example 1 This embodiment discloses a method for removing off-flavors from wine, including the following steps: The base liquor was subjected to ultrasonic vibration, with the ultrasonic power density controlled at 200 W / cm³. 2 The ultrasonic frequency was 16.2 kHz, the ultrasonic duty cycle was 33%, the pulse width was 67, and the processing time was 15 min.

[0025] During processing, the tank containing the wine sample is ventilated for 30 seconds every 3 minutes at a pressure of less than 0.1 MPa.

[0026] After processing, all wine samples were evenly laid at the bottom of the wine tank using 20 Φ1μm multi-hole aeration heads, and aerated continuously for 15 minutes at a pressure greater than 1MPa.

[0027] The effect is significant in improving off-flavors in baijiu (Chinese white liquor), including those resembling salted vegetables, spoiled rice, earthy, musty, burnt, oily, raw, grassy, ​​bitter, sour, astringent, spicy, and rough tastes. At the same time, the liquor's own aromas, such as grain and fermentation aromas, are brought out, with a slight aged fragrance. In particular, the rotten egg smell caused by sulfides disappears, and the spiciness caused by aldehydes is significantly reduced.

[0028] Example 2 The only change from Example 1 is that the power density of the ultrasound is 130 W / cm². 2 Off-flavors in baijiu, such as salty vegetable taste, sulfur taste, dry taste, raw grass taste, astringency, spiciness, and roughness, remain, with no effect on removing these off-flavors. As shown in Table 1, the rotten egg taste caused by the high sulfide content and the spiciness caused by the high aldehyde content remain unchanged.

[0029] Example 3 The only change from Example 1 is that the power density of the ultrasound is 150 W / cm². 2 Off-flavors in baijiu, such as salty vegetable taste, sulfur taste, dry taste, raw grass taste, astringency, spiciness, and roughness, began to decrease, showing a significant cleansing effect. As shown in Table 1, the reduction in sulfides significantly reduced the rotten egg smell, and the decrease in aldehydes reduced the spiciness and irritation.

[0030] Example 4 The only change from Example 1 is that the power density of the ultrasound is 180 W / cm². 2 The overall effect was improved compared to the results of Example 2. The salty, sulfurous, dry, raw, astringent, spicy, and rough tastes in the wine were significantly reduced, and the impurity removal effect was good. As shown in Table 1, sulfides almost disappeared, and the rotten egg smell was almost gone. There were fewer aldehydes, and the spicy and irritating sensation was greatly reduced.

[0031] Example 5 The only change from Example 1 is that the power density of the ultrasound is 220 W / cm². 2 Compared to the results of Example 1, the removal of impurities resulted in a significantly lower level of off-flavors and a much better removal effect. As shown in Table 1, sulfides almost disappeared, eliminating the rotten egg smell, and aldehydes disappeared, greatly reducing the pungent and irritating sensation.

[0032] Example 5 The only change from Example 1 is that the power density of the ultrasound is 250 W / cm². 2 Compared to the results of Example 1, the removal of off-flavors was minimal. As shown in Table 1, the disappearance of sulfides also eliminated the rotten egg smell, and the disappearance of aldehydes significantly reduced the pungent and irritating sensation. However, the aroma of the wine was noticeably weaker, the alcohol content and total esters decreased, and the wine's own aroma of alcohol and esters showed a significant weakening trend.

[0033] Example 6 The only change from Example 1 was the ultrasonic frequency, which was set to 15.8 kHz. Compared to Example 1, the removal of off-flavors was minimal. As shown in Table 2, the sulfides disappeared, along with the rotten egg smell; the aldehydes disappeared, significantly reducing the pungent and irritating sensation. However, the aroma of the liquor was the weakest, showing obvious aroma loss; the natural and pleasant aromas of the liquor itself, such as grain and fermentation aromas, were significantly weakened. The decrease in alcohol content and total esters resulted in a significant weakening of the liquor's aroma and ester content.

[0034] Example 7 The only change from Example 1 was the ultrasonic frequency, which was set to 16.0 kHz. Compared to Example 1, the removal of off-flavors was significantly better. As shown in Table 2, sulfides almost disappeared, resulting in a nearly eliminated rotten egg smell; aldehydes disappeared, significantly reducing their pungent and irritating properties. Alcohol content decreased, total esters decreased slightly, while the natural aromas of the liquor, such as alcohol, esters, grains, and fermentation notes, were retained.

[0035] Example 8 The only change from Example 1 was the ultrasonic frequency, which was set to 16.6 kHz. Compared to Example 1, the overall effect was improved in terms of the salty, sulfurous, dry, raw, astringent, spicy, and rough tastes in the wine, demonstrating a significant removal of impurities. As shown in Table 2, the lower levels of sulfides significantly reduced the rotten egg smell, and the lower levels of aldehydes also significantly reduced the pungent and irritating sensation. While the alcohol content was slightly increased and the total esters remained unchanged, the natural aromas of the wine, such as the aroma of alcohol, esters, grains, and fermentation, were significantly enhanced.

[0036] Example 9 The only change from Example 1 was the ultrasonic frequency, which was set to 17.0 kHz. Compared to Example 1, the overall effect was improved in terms of the salty, sulfurous, dry, raw, astringent, spicy, and rough tastes in the wine, demonstrating a noticeable removal of impurities. As shown in Table 2, the lower levels of sulfides significantly reduced the rotten egg smell, and the lower levels of aldehydes also significantly reduced the pungent and irritating sensation. The alcohol content and total esters increased slightly, and the natural aromas of the wine, such as alcohol, ester, grain, and fermentation aromas, became more pronounced.

[0037] Example 10 The only change from Example 1 was that the ultrasonic frequency was 17.2 kHz. Compared with Example 1, the overall effect was not significantly different in terms of the salty taste, sulfur taste, dry taste, raw grass taste, astringency, spiciness, and roughness of the wine during sensory evaluation. The effect of removing impurities was not obvious, so physicochemical index testing was not required.

[0038] Example 11 The only change from Example 1 was the time, which was 8 minutes. The overall effect was very poor. The salty, sulfurous, dry, raw, astringent, spicy, and rough tastes were still present in the wine, making it almost identical to the original wine without any change. Therefore, no physicochemical index testing was required.

[0039] Example 12 The only change from Example 1 was the time, which was 10 minutes. The salty, sulfurous, dry, raw, astringent, spicy, and rough flavors in the wine were significantly reduced, demonstrating a noticeable removal of impurities. As shown in Table 3, the reduced sulfides significantly decreased the rotten egg flavor, and the decrease in aldehydes by one-third significantly reduced the pungent irritation. The alcohol content and total esters increased slightly, and the natural aromas of the wine, such as alcohol, ester, grain, and fermentation aromas, became more pronounced.

[0040] Example 13 The only change from Example 1 was the time, which was 20 minutes. The overall effect was significant; the salty, sulfurous, dry, raw, astringent, spicy, and rough flavors in the wine were noticeably reduced. The removal of impurities was effective. As shown in Table 3, sulfides almost disappeared, and the resulting rotten egg flavor was barely noticeable; aldehydes disappeared, and the resulting spiciness was greatly reduced. The alcohol content and total esters decreased slightly, but the natural aromas of the wine, such as alcohol, ester, grain, and fermentation aromas, were still clearly evident.

[0041] Example 14 The only change from Example 1 was the time, which was 25 minutes. The most significant improvements were in the removal of salty, sulfurous, dry, raw, astringent, spicy, and rough flavors. However, the flavor was weaker, and the aroma was less pronounced, indicating a loss of fragrance. As shown in Table 3, the disappearance of sulfides eliminated the rotten egg smell, and the disappearance of aldehydes significantly reduced the pungent and irritating sensation. The alcohol content and total esters decreased significantly, and the natural aromas of the liquor, such as alcohol, ester, grain, and fermentation aromas, were noticeably weakened.

[0042] Example 15 The only change from Example 1 was that the ultrasonic duty cycle was 16%. The overall effect was poor; the salty, sulfurous, dry, raw, astringent, spicy, and rough tastes remained in the wine, indicating poor impurity removal. As shown in Table 4, the amount of sulfides was reduced, resulting in a less rotten egg smell; the amount of aldehydes was still high, reducing the spicy and irritating sensation, but the overall change was minimal.

[0043] Example 16 The only change from Example 1 was that the ultrasonic duty cycle was 20%. Compared to the original wine, there was a significant improvement. The salty, sulfurous, dry, raw, astringent, spicy, and rough tastes were significantly reduced, demonstrating a clear removal of impurities. As shown in Table 4, there were fewer sulfides, resulting in a reduced rotten egg taste, and aldehydes were reduced by one-third, significantly reducing the spicy and irritating sensation.

[0044] Example 17 The only change from Example 1 was that the ultrasonic duty cycle was 25%. Compared to the original wine, the removal of salty, sulfurous, dry, raw, astringent, spicy, and rough flavors was significantly improved, resulting in excellent impurity removal. As shown in Table 4, sulfides almost disappeared, and the resulting rotten egg smell was not noticeable. Aldehydes were significantly reduced, and the resulting spiciness was significantly decreased. The aroma of alcohol, esters, and other components in the wine were clearly evident.

[0045] Example 18 The only change from Example 1 was that the ultrasonic duty cycle was 35%. Compared to the original wine, the salty, sulfurous, dry, raw, astringent, spicy, and rough tastes were less pronounced, indicating a poor removal effect. As shown in Table 4, sulfides almost disappeared, the resulting rotten egg taste was not noticeable, aldehydes were significantly reduced, and the resulting spiciness was significantly decreased. The aroma of alcohol, esters, etc., was clearly evident in the wine.

[0046] Example 19 The only change from Example 1 is that the ultrasonic power is 130W / cm. 2 The frequency was 17.2kHz. Compared to the original spirit, the removal of salty, sulfurous, dry, raw, astringent, spicy, and rough flavors was not significant, and there was no effect on removing any impurities. Therefore, no data testing was performed.

[0047] Example 20 The only change from Example 1 is that the ultrasonic power is 250W / cm. 2 The testing time was 25 minutes. Compared to the original liquor, the most noticeable changes were in the salty vegetable flavor, sulfurous flavor, dryness, raw grass flavor, astringency, spiciness, and roughness, with an overall reduction in off-flavors. However, the overall taste was also weaker, and the aroma was not prominent, showing significant aroma loss. This did not meet the manufacturer's sensory requirements for baijiu quality standards, therefore, testing was not conducted.

[0048] Table 1 Power Change

[0049] Unit: mg / L (Alcohol content %vol, Total esters unit g / L) Table 1 shows the data comparison of off-odor substances as the power density of ultrasound changes. As the power increases, off-odor components gradually decrease until they become undetectable, but the power density of ultrasound reaches 220 W / cm². 2 At that time, the alcohol content showed a significant decrease, reaching 250 W / cm³. 2 At that time, the alcohol content loss was greater than 1% vol, which does not meet the national standard that the allowable error between the measured and labeled alcohol content is ±1.0% vol. Furthermore, the loss of alcohol content also does not meet the actual requirements of liquor manufacturers. The ultrasonic power density reached 200 W / cm². 2 Only then can it achieve the effect of removing impurities.

[0050] Table 2 Frequency Changes

[0051] Unit: mg / L (Alcohol content %vol, Total esters unit g / L) Table 2 compares the data on off-flavor substances as the ultrasonic frequency changes. As the frequency decreases, off-flavor components gradually diminish until they become undetectable. However, when the ultrasonic frequency reaches 16kHz, the alcohol loss exceeds 1% vol, which does not meet the national standard allowing an error of ±1.0% vol between the measured and labeled alcohol content. Furthermore, the resulting alcohol loss does not meet the actual requirements of liquor manufacturers. Therefore, an ultrasonic power frequency of 16.2kHz is considered the optimal frequency for impurity removal within practical limits.

[0052] Table 3 Changes over time

[0053] Unit: mg / L (Alcohol content %vol, Total esters unit g / L) Table 3 compares the data on off-flavor substances as the ultrasonic treatment time changes. With increasing time, off-flavor components gradually decrease until they become undetectable. However, when the ultrasonic treatment time exceeds 15 minutes, the alcohol content decreases significantly. When the treatment time reaches 21 minutes, the alcohol content loss is greater than 1% vol, which does not meet the national standard of ±1.0% vol allowable error between the measured and labeled alcohol content. Furthermore, the resulting alcohol loss does not meet the actual requirements of liquor manufacturers. Therefore, an ultrasonic treatment time of 15 minutes is the optimal time for removing off-flavors within the practical range.

[0054] Table 4 Duty Cycle Changes

[0055] Unit: mg / L (Alcohol content %vol, Total esters unit g / L) Table 4 compares the data on odor substances as the duty cycle of ultrasound changes. As the duty cycle increases, odor components gradually decrease until they become undetectable. However, in practical applications, when the duty cycle exceeds 33%, the ultrasonic transducer vibrates continuously, causing the piezoelectric ceramic sheet to age easily due to polarization intensity decay, resulting in reduced electro-acoustic conversion efficiency. Furthermore, misalignment of wave peaks and troughs causes energy cancellation, reducing effective power and hindering industrial application. Therefore, a duty cycle of 33% represents the optimal duty cycle for odor removal within practical limits.

[0056] The above are the embodiments listed in this example. However, this example is not limited to the optional embodiments described above. Those skilled in the art can arbitrarily combine the above methods to obtain other various embodiments. Anyone can derive other various forms of embodiments based on the inspiration of this example. The above specific embodiments should not be construed as limiting the scope of protection of this example. The scope of protection of this example should be determined by the claims, and the specification can be used to interpret the claims.

Claims

1. A method for removing off-flavors from wine, characterized in that: The base liquor is subjected to ultrasonic vibration, with the ultrasonic power density controlled at 140-230 W / cm³. 2 The ultrasonic frequency is 16.0-17.0kHz, the ultrasonic duty cycle is 20-33%, the pulse width is 67-80, and the processing time is 10-20min.

2. The method for removing off-flavors from wine according to claim 1, characterized in that: The base liquor is subjected to ultrasonic vibration, with the ultrasonic power density controlled at 140-220 W / cm³. 2 .

3. The method for removing off-flavors from wine according to claim 1, characterized in that: The base liquor is subjected to ultrasonic vibration, with the ultrasonic power density controlled at 150-230 W / cm³. 2 .

4. The method for removing off-flavors from wine according to claim 1, characterized in that: Ventilation is performed during the ultrasonic oscillation process.

5. The method for removing off-flavors from wine according to claim 4, characterized in that: The ventilation is performed every 3 minutes at a pressure of less than 0.1-0.3 MPa for 30 seconds.

6. The method for removing off-flavors from wine according to claim 1, characterized in that: Aeration is performed after the ultrasonic oscillation ends.

7. The method for removing off-flavors from wine according to claim 6, characterized in that: The aeration is performed using an aeration head.

8. The method for removing off-flavors from wine according to claim 7, characterized in that: The aeration was performed using 20 Φ1μm aeration heads.

9. A method for removing off-flavors from wine according to claim 6, characterized in that: The aeration pressure is 1-1.5 MPa, and the aeration time is 15-20 min.

10. A type of baijiu (Chinese liquor), characterized in that: The method for removing off-flavors from wine according to any one of claims 1-9 is used.

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