A method for increasing the alcohol content of fruit wine (including grape wine)

Abstract

The application is a production method for improving the alcohol content of fruit wine (including grape wine): freezing fruit wine (including grape wine) into solid state (hereinafter referred to as ice body), setting a heat source in a specific direction inside or outside the ice body, and transmitting heat to the ice body to improve the alcohol content through dissolution. When the fruit wine ice body dissolves, the alcohol content of the dissolved fruit wine gradually decreases from high to low. According to the needs of the target alcohol content, the solution (fruit wine) is segmented and taken to obtain fruit wine with different alcohol contents. Fruit wine meeting the target alcohol content is transferred to the next link for storage (utilization). Fruit wine not meeting the target alcohol content can be continuously frozen and concentrated by the method to improve the alcohol content of the fruit wine. The method is simple and efficient, and can be operated at normal pressure and low temperature. While improving the alcohol content (for example, the alcohol content of fruit wine can be increased to the alcohol content of strong liquor), the flavor substances and heat-sensitive sensitive substances (such as anthocyanins, resveratrol, etc.) of the fruit wine are also well protected, and the alcohol content, aroma and flavor of the fruit wine are greatly improved.

Description

Technical Field This invention belongs to the field of fruit wine (including grape wine) production technology, specifically relating to a production method for increasing the alcohol content of fruit wine (including grape wine). Background Technology

[0001] Fruit wine (including grape wine) is an alcoholic beverage made from fruits (including grapes). Its alcohol content is affected by factors such as the sugar content of the raw materials and yeast. Generally, the highest alcohol content of normally fermented wine is between 16 and 17 degrees, which is a common range. High-alcohol fruit wines and grape wines typically include: fortified fruit wines and grape wines made by adding high-proof distilled spirits (such as brandy, other distilled spirits, etc.) or edible alcohol, as well as brandy obtained by heating and distilling fruit wines and grape wines. While heating and distilling fruit wines and grape wines to increase their alcohol content, this process also wastes a large amount of heat-sensitive beneficial and healthy substances, such as anthocyanins, polyphenols, terpineol, and amino acids.

[0002] In addition, there are currently methods to increase the alcohol content of fruit wines (wine) using freeze concentration. However, existing freeze concentration technology utilizes the solid-liquid phase relationship between a dilute solution and ice below its freezing point. Using this principle, freeze concentration is too complex to operate. Furthermore, freeze concentration equipment based on this principle suffers from high cost, operational complexity, and issues related to efficiency improvement. Summary of the Invention This invention discloses a method for increasing the alcohol content of fruit wine (including grape wine): The fruit wine (including grape wine) is frozen into a solid state (hereinafter referred to as ice). A heat source is placed at a specific location inside or outside the ice, transferring heat to the ice to increase its alcohol content through dissolution. As the fruit wine (including grape wine, hereinafter referred to as fruit wine) ice dissolves, the alcohol content of the dissolved fruit wine gradually decreases. Depending on the desired alcohol content, the solution (fruit wine) is collected in stages, resulting in fruit wines with different alcohol contents. Fruit wines meeting the target alcohol content are transferred to the next stage for preservation (utilization). Fruit wines not meeting the target alcohol content can be further frozen and concentrated using this method to increase their alcohol content. This method is simple to operate, highly efficient, and can be performed at normal pressure and low temperature. While increasing the alcohol content (e.g., raising the alcohol content of fruit wine to the level of spirits), it also effectively protects the flavor compounds and heat-sensitive substances (e.g., anthocyanins, resveratrol, etc.) of the fruit wine, significantly enhancing its alcohol content, aroma, and flavor. Attached Figure Description

[0003] Figure 1 Production technology process for increasing the alcohol content of fruit wine (wine) Numbering on the map: 1. Raw wine 2. Freezing 3. Dissolving 4. Liquefies 5. Fruit wine solutions of different alcohol strengths 6. Fruit wine products with different target alcohol strengths Figure 2. Schematic diagram and cross-sectional view of the device for increasing the alcohol content of fruit wine (wine). Figure 3. Schematic diagram and cross-sectional view of the raw wine being frozen into ice in the apparatus. Figure 4. Schematic diagram and cross-sectional view of the device being removed from the cold storage and placed on the platform. Figure 5. The apparatus is insulated from all sides as the ice in the fruit wine melts. Numbering on the map: 1. Solution (fruit wine) outlet valve, 2. Outlet, 3. Cover plate B, 4. Insulation layer, 5. Device support foot, 6. Columnar heat source, 7. Raw wine (diluted solution), 8. Container wall, 9. Insulation layer, 10. Bottom plate A, Raw wine (diluted solution) container tank, 11. Power socket, 12. Temperature control switch, 13. Protective cover, 14. Ice body, 15. Fastening switch, 16. Insulation layer. Figure 6 Record Sheet of Ice Dissolution of Spicy Wine (A, B) Explanation of chart numbering: Table 1. Record of Ice Dissolution Status of Spicy Wine (Ice Body A) Table 2 Record of Ice Dissolution Status of Spicy Wine (B) The method is now illustrated with the accompanying drawings and implementation examples: like Figure 1 The diagram illustrates a production process for increasing the alcohol content of fruit wine (wine). The raw wine 1 is frozen into a solid state (hereinafter referred to as ice) after freezing 2. A heat source is placed at a specific location inside or outside the ice to transfer heat and dissolve the ice 3, separating out lees 4 (lees are the sediment produced during freezing of the fruit wine), resulting in fruit wine (wine) solutions of different alcohol contents, A1, A2, A3, etc. (This step can be designed to extract more fruit wine solutions of different alcohol contents as needed). When the alcohol content of A1 meets the target alcohol content, it is transferred to the next stage for preservation (utilization) as a high-alcohol fruit wine (wine) product 6. If it does not meet the target alcohol content, the alcohol content can be further increased by repeated freezing and concentration using this method. Similarly, if A2 and A3 do not meet the target alcohol content, they can be transferred to the next stage for preservation (utilization) as higher-alcohol fruit wine (wine) product 6 or lower-alcohol fruit wine (wine) product 6, depending on the target alcohol content requirement.

[0004] Figure 2 is a schematic diagram and cross-sectional view of a device for increasing the alcohol content of fruit wine (wine), including: a raw wine (diluted solution) barrel, a columnar heat source, and a cover plate B. The raw wine (diluted solution) barrel of this device is a cylindrical container. The columnar heat source is fixed to the bottom plate A of the barrel and located in the central axis area of ​​the cylinder: when the raw wine (diluted solution) barrel is placed in a cold storage, this central axis area is the "position away from the cooling surface"—a specific orientation. The cover plate B of the raw wine (diluted solution) barrel is equipped with a solution (fruit wine) outlet valve 1, and has a heat insulation layer 4, and is equipped with support feet 5. The columnar heat source 6 is installed on the bottom plate A of the raw wine (diluted solution) barrel, and its control circuit is connected to the socket 11 and the temperature control switch 12 through the heat insulation layer of the bottom plate. The protective cover 13 has a heat insulation function.

[0005] As shown in Figure 3, during operation, after the fruit wine (wine) is poured into the original wine (diluted solution) tank 8, the cover plate B is tightened and kept facing upwards. Then, the device is placed in a cold storage for freezing. After the fruit wine (wine) is frozen into ice, the device is removed from the cold storage (freezer, or other freezing device). As shown in Figure 4, with the cover plate B facing down, the device is placed on the operating platform. As shown in Figure 5, a cylindrical heat insulation (sleeve) device 16 is used to cover the entire alcohol content enhancement device, ensuring complete heat insulation on all sides. The power socket protective cover 13 is opened, and the power is connected through the socket 11. The working temperature of the heat source is set through the temperature control switch 12. The heating switch is turned on to transfer heat to the ice, causing it to begin to melt. The fruit wine (wine) flowing out of the melted ice is collected in sections from the solution outlet valve 1 to obtain fruit wine (wine) of different concentrations. Fruit wine (wine) that meets the target concentration is transferred to the next stage for storage (or used directly). Fruit wine (wine) that does not meet the target concentration can be frozen and concentrated again through this device to further increase the alcohol content of the fruit wine (wine). Implementation Cases Two of the aforementioned freeze-concentration apparatuses were selected (as shown in Figure 2), each with a 3500ml volume of the original wine (diluted solution) container. 3000ml of grape wine, with an initial alcohol content of 14.8% (V%), was poured into each. The two apparatuses were then placed in a freezer to freeze the grape wine in the container into ice bodies, designated Ice Body A and Ice Body B, respectively. The apparatuses were then removed from the freezer, and ice bodies A and B were melted by transferring heat to them from specific locations—columnar heat sources "away from the cooling surface"—within the apparatus. The heat source temperature for Ice Body A was 45 degrees Celsius, and the heat source temperature for Ice Body B was 35 degrees Celsius. The melting status of Ice Body A and Ice Body B was recorded, as shown in Tables 1 and 2 of Figure 5. As can be seen from the data in Table 1: When ice body A melts at a heat source temperature of 45 degrees Celsius, the volume percentage of the first segment of thorn wine is 15.83%, and the alcohol content of the thorn wine increases from 14.8 degrees (V%) to 34.3 degrees (V%), an increase of 129%! The volume percentage of the first and second segments of thorn wine is 26.5%, and the alcohol content increases from 14.8 degrees (V%) to between 31.7 degrees (V%) and 34.3 degrees (V%), an increase of 114%.

[0006] As shown in Table 2, when ice body B melts at a heat source temperature of 35 degrees Celsius, the first segment of arugula wine accounts for 28.8% of the total volume, and its alcohol content increases from 31.8% (V%) to 44% (V%). The first and second segments of arugula wine account for 53.6% of the total volume, and their alcohol content increases from 31.8% (V%) to between 40.5% (V%) and 44%.

[0007] This method can easily increase the alcohol content of fruit wine (wine) to over 50% (V%), or to the level of or above traditional spirits. Theoretically, as long as the freezing temperature of the cold storage or freezer is low enough, such as below -110 degrees Celsius, this method can increase the alcohol content of fruit wine (wine) to over 90% (V%).

[0008] The above embodiments are merely preferred examples and are not intended to limit the present invention. Various modifications and alterations can be made to the present invention by those skilled in the art. Any modifications, equivalent substitutions, or improvements made within the spirit and principles of the present invention should be included within the protection of the present invention.

Claims

1. This invention is a production method for increasing the alcohol content of fruit wine (including grape wine): The fruit wine (grape wine) is frozen into a solid state (hereinafter referred to as ice). A heat source is placed at a specific location inside or outside the ice, transferring heat to the ice to increase its alcohol content through dissolution. As the fruit wine (including grape wine, hereinafter referred to as fruit wine) ice dissolves, the alcohol content of the dissolved fruit wine gradually decreases. Depending on the desired alcohol content, the solution (fruit wine) is collected in stages, resulting in fruit wines with different alcohol contents. Fruit wines meeting the target alcohol content are transferred to the next stage for preservation (utilization). Fruit wines not meeting the target alcohol content can be further frozen and concentrated using this method to increase their alcohol content. This method is simple to operate, highly efficient, and can be performed at normal pressure and low temperature. While increasing the alcohol content (e.g., raising the alcohol content of fruit wine to the level of spirits), it also effectively protects the flavor compounds and heat-sensitive substances (e.g., anthocyanins, resveratrol, etc.) of the fruit wine, significantly enhancing its alcohol content, aroma, and flavor.

2. The method for improving the production of fruit wine (wine) according to claim 1, characterized in that: When transferring heat to the ice to melt it, a heat source is placed in a specific location inside or outside the ice to heat it.

3. According to claim 2, the "specific orientation" of the heat source is a directional area. For example, viewed from the "cooling surface" when fruit wine (including grape wine) is frozen into ice, the "specific orientation" is: the orientation perpendicular to the "cooling surface" (hereinafter referred to as "orientation away from the cooling surface") towards the ice. This area can be inside or outside the ice, and can be at the farthest point from the "cooling surface" or at a relatively far point.

4. According to claim 3, one or more heat sources can be set at a "specific location" as needed.

5. The method for improving the production of fruit wine (wine) according to claim 1, characterized in that: Fruit wine (including red wine) can be placed in a container with a pre-installed heat source and then frozen into ice. The heat source in the container must be positioned "away from the cooling surface" when the fruit wine (including red wine) is frozen into ice.

6. The method for improving the production of fruit wine (wine) according to claim 1, characterized in that: After wine (fruit wine) is frozen into ice in a container, a heat source can be installed away from the "cooling surface" by drilling holes in the ice (or other mechanical means).

7. The method for improving the production of fruit wine (wine) according to claim 1, characterized in that: When transferring heat to the ice to dissolve it, setting the initial temperature for heat transfer appropriately based on the original alcohol content of the fruit wine can affect the effectiveness and efficiency of increasing the alcohol content.

8. The method for improving the production of fruit wine (wine) according to claim 1, characterized in that: The temperature of the heat source that transfers heat to the ice can be gradually increased from low to high as the melting process progresses, which can affect the effect and efficiency of freeze-concentration.

9. The method for improving the production of fruit wine (wine) according to claim 1, characterized in that: Under the same heat transfer conditions, changing the size and shape of the wine (fruit wine) container in a freeze-concentration device can affect the effectiveness and efficiency of increasing alcohol content.

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