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

Abstract

The present application relates to a kind of production methods for improving the alcohol content of fruit wine (including grape wine). After freezing fruit wine (including grape wine) into solid-liquid mixed state (ice body + concentrated solution), the method is to separate ice body from concentrated solution and transfer heat to dissolve ice body to improve alcohol content. This method is simple to operate and efficient, and can be operated at normal pressure and low temperature. While improving alcohol content (for example, the alcohol content of fruit wine can be increased to the alcohol content of liquor), the flavor substances of fruit wine and heat-sensitive sensitive substances (such as anthocyanins, resveratrol, etc.) are well protected, and the alcohol content, aroma and flavor of fruit wine are greatly improved.

Description

Technical Field This invention belongs to the field of fruit wine (including grape wine) production technology, and specifically relates 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 relates to a production method for increasing the alcohol content of fruit wine (including grape wine). The invention involves freezing fruit wine (including grape wine) into a solid-liquid mixture (ice body + concentrated solution), then separating the ice body from the concentrated solution and transferring heat to dissolve the ice body, thereby increasing the alcohol content. The solid object formed by freezing fruit wine (including grape wine, hereinafter referred to as fruit wine) is hereinafter referred to as ice body. There are two methods for heat transfer in this method. First, the ice body is separated from the concentrated solution (high-alcohol fruit wine) to obtain the concentrated solution (high-alcohol fruit wine). Then, heat is transferred to the separated ice body to dissolve it, and the solution (fruit wine) is collected in segments to obtain solutions (fruit wine) with different alcohol contents. The degree of solute loss caused by ice entrainment is controlled by the degree of ice body dissolution. Second, heat is directly transferred to the mixture of ice body and concentrated solution (high-alcohol fruit wine). While separating the ice body from the concentrated solution (high-alcohol fruit wine), heat is transferred to the ice body to dissolve it, and the solution (fruit wine) is collected in segments to obtain fruit wines with different alcohol contents. Fruit wines that meet the target alcohol content are transferred to the next stage for preservation (utilization). Fruit wines that do not meet the target alcohol content can be repeatedly frozen and concentrated using this method to further 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), the flavor compounds and heat-sensitive substances (such as anthocyanins and resveratrol) of the fruit wine are well preserved, and the alcohol content, aroma, and flavor of the fruit wine are significantly improved. Attached Figure Description

[0003] Figure 1 Production technology process for increasing the alcohol content of fruit wine (including grape wine) 1 Numbering on the map: 1. Raw spirit, 2. Freezing, 3. Solid-liquid mixture, 4. Separation, 5. Ice body 6. Dissolving, 7. Liquefies, 8. Fruit wines (wine) with different alcohol contents, 9. Fruit wine (wine) products with different target alcohol contents.

[0004] Figure 2 Production technology process for increasing the alcohol content of fruit wine (including grape wine) 2 Numbering on the map: 1. Raw spirit, 2. Freezing, 3. Solid-liquid mixture, 4. Dissolving, 5. Liquefies 6. Fruit wines (wine) with different alcohol content; 7. Fruit wine (wine) products with different target alcohol content.

[0005] Figure 3 A schematic diagram of a device for increasing the alcohol content of fruit wine (including grape wine).

[0006] in Figure 3(1) Schematic diagram of heater, (2) Top view of heater, (3) Schematic diagram of raw wine being injected into raw wine (diluted solution) tank, (4) Schematic diagram of raw wine being frozen into ice in raw wine (diluted solution) tank, (5) Schematic diagram of device installed on platform.

[0007] Numbering on the map: 1. Raw liquor (diluted solution) tank, 2. Raw liquor, 3. Columnar heat source, 4. Bottom side plate of heater, 5. Solution (fruit wine) outlet, 6. Sealing material, 7. Ice body, 8. Protective cover, 9. Socket, 10. Temperature control switch, 11. Solution (fruit wine) outlet valve, 12. Support (foot).

[0008] The present invention will now be described in conjunction with the accompanying drawings and examples: like Figure 1 The diagram illustrates a production process 1 for increasing the alcohol content of fruit wine (wine). The raw wine 1 is frozen 2 to form a solid-liquid mixture 3 (hereinafter referred to as ice + high-alcohol fruit wine). After separation 4, high-alcohol fruit wine (wine) and ice 5 are obtained. If the high-alcohol fruit wine (wine) meets the target alcohol content, it is transferred to the next stage for preservation (use). If it does not meet the target alcohol content, it is frozen and concentrated again using this method to increase the alcohol content. Heat is transferred to the ice to dissolve 6, separating the lees 7 and fruit wines (wine) of different alcohol contents 8 (A1, A2, A3). If fruit wines (wine) A1, A2, A3, etc., do not meet the target alcohol content, they are repeatedly frozen and concentrated using this method to further increase the alcohol content. Alternatively, depending on the target alcohol content requirement, they can be transferred to the next stage for preservation (utilization) as higher-alcohol fruit wine (wine), lower-alcohol fruit wine (wine), or lower-alcohol fruit wine (wine) products.

[0009] like Figure 2 The diagram illustrates a production process 2 for increasing the alcohol content of fruit wine (wine). The base wine 1 is frozen 2 to form a solid-liquid mixture 3 (hereinafter referred to as ice + high-alcohol fruit wine). Heat is transferred to the mixture of ice and high-alcohol fruit wine, causing the ice to melt 4 while the high-alcohol fruit wine is separated. The solution (fruit wine) is collected in segments to obtain fruit wines of different alcohol contents (A1, A2, A3, A4) and lees 5 (lees are the sediment produced during the freezing of the base wine). Fruit wines meeting the target alcohol content are transferred to the next stage for use (or retained). Fruit wines of different alcohol contents that do not meet the target alcohol content can be repeatedly frozen and concentrated using this method to further increase the alcohol content. Different target alcohol contents can also be set and transferred to the next stage as fruit wine (wine) products with different target alcohol contents.

[0010] Figure 3 The diagram shows a production apparatus for increasing the alcohol content of fruit wine (wine), including: in Figure 3 (1) Schematic diagram of the heater, (2) Top view of the heater, (3) Schematic diagram of the raw wine being poured into the raw wine (diluted solution) tank, (4) Schematic diagram of the raw wine freezing into ice in the raw wine (diluted solution) tank, (5) Schematic diagram of the device installed on the platform. Using this device, it can be used according to the following... Figure 1 and Figure 2 The diagram shows two production techniques for increasing the alcohol content of fruit wines (wine). Figure 1 When operating the production process 1 for increasing the alcohol content of fruit wine (including grape wine): solid-liquid separation is performed before transferring heat to the ice. Figure 2 When operating the production process 2 for increasing the alcohol content of fruit wine (including grape wine), the device is used directly to transfer heat to the solid-liquid mixture, and separation and dissolution occur simultaneously. Other operating methods for both production processes are the same as those described above.

[0011] Implementation Case: Use the above Figure 3 The freeze-concentration apparatus shown is used to freeze-concentrate arugula wine. The volume of the base wine (diluted solution) in this apparatus is 60 liters. 55 liters of arugula wine (14.8% alcohol) are placed in the apparatus, the lid is tightly closed, and it is placed in a freezer at -18 degrees Celsius. Once the arugula wine has frozen into a solid-liquid mixture (ice + concentrated solution), the apparatus is removed from the freezer. This implementation example uses... Figure 1 The production process for increasing the alcohol content of fruit wine (including grape wine) is described in section 1. For ease of explanation, in this implementation case, the separated ice is melted once to separate the lees. The final product is 27.7 liters of a grape wine with an alcohol content of 26% (V%). The alcohol content increased from 14.8% (V%) to 26%, representing a 75.7% increase, with a volume percentage of 50.4%. After transferring heat to the separated ice to dissolve it, 27.21 liters of a low-alcohol grape wine with an alcohol content of 5.8% (V%) are obtained. This low-alcohol fruit wine (grape wine) has a volume percentage of 49.47%. The lees and loss percentage is 0.13%.

[0012] This method can increase the alcohol content of fruit wine (wine) to or exceed that of traditional spirits. Theoretically, as long as the freezing temperature of the cold storage, freezer, or other refrigeration equipment is low enough—such as below -110 degrees Celsius—this method can increase the alcohol content of fruit wine (wine) to over 90% (V%).

[0013] The above-described implementation methods and examples are merely illustrative embodiments and are not intended to limit the present invention. Any modifications, equivalent substitutions, or improvements made within the spirit and principles of the present invention are included within the protection scope of the present invention.

Claims

1. This invention relates to a production method for increasing the alcohol content of fruit wine (including grape wine). The invention involves freezing fruit wine (including grape wine) into a solid-liquid mixture (ice body + concentrated solution), then separating the ice body from the concentrated solution and transferring heat to dissolve the ice body to increase its alcohol content. The solid object formed by freezing fruit wine (including grape wine, hereinafter referred to as fruit wine) is hereinafter referred to as ice body. There are two methods for heat transfer in this method. First, the ice body is first separated from the concentrated solution (high-alcohol fruit wine) to obtain the concentrated solution (high-alcohol fruit wine). Then, heat is transferred to the separated ice body to dissolve it, and the solution (fruit wine) is collected in segments to obtain solutions (fruit wine) with different alcohol contents. The loss of solute caused by ice entrainment is controlled by the degree of ice body dissolution. Second, heat is directly transferred to the mixture of ice body and concentrated solution (high-alcohol fruit wine). While separating the ice body from the concentrated solution (high-alcohol fruit wine), heat is transferred to the ice body to dissolve it, and the solution (fruit wine) is collected in segments to obtain fruit wines with different alcohol contents. Fruit wines that meet the target alcohol content are transferred to the next stage for preservation (utilization). Fruit wines that do not meet the target alcohol content can be repeatedly frozen and concentrated using this method to further 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), the flavor compounds and heat-sensitive substances (such as anthocyanins and resveratrol) of the fruit wine are well preserved, and the alcohol content, aroma, and flavor of the fruit wine are significantly improved.

2. The production method for increasing the alcohol content of fruit wine (including grape wine) according to claim 1, characterized in that: When fruit wine is frozen into solid and liquid states (ice body + concentrated solution), the solid and liquid separation methods include (but are not limited to) the following: separation by filter screen, separation by liquid extraction equipment, or separation by centrifugation equipment, etc.

3. The freeze-concentration method according to claim 1, characterized in that: When transferring heat to the ice in fruit wine 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.

4. The production method for increasing the alcohol content of fruit wine (including grape wine) according to claim 1, characterized in that: The temperature of the heat source that transfers heat to the ice in the fruit wine can be gradually increased from low to high as the dissolution process progresses, which can affect the effectiveness and efficiency of increasing the alcohol content.

5. The production method for increasing the alcohol content of fruit wine (including grape wine) according to claim 1, characterized in that: The solutions (fruit wines) obtained in this method with different alcohol contents can be made into fruit wine products with different alcohol contents. Alternatively, solutions (fruit wines) of different concentrations can be frozen and concentrated again (or multiple times) to further increase the alcohol content of the fruit wine.

6. The production method for increasing the alcohol content of fruit wine (including grape wine) according to claim 1, characterized in that: The process of transferring heat to the solid-liquid separated fruit wine ice to dissolve it and obtain solutions (fruit wine) of different concentrations is equivalent to recovering solutes (such as alcohol) entrained in the ice. This method recovers solutes entrained in the ice by dissolving it, and can control the loss of solutes entrained in the ice to within 1%.

Images