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Infrasonic wave loading wine aging method and apparatus for implementing the method

An infrasonic and infrasonic technology, which is applied in the method of aging wine and the equipment for realizing the method, can solve the problems of lowering the quality of wine, reducing the aroma, taste and body, and changing the aroma, taste and body of the wine, etc., to achieve Promote intermolecular association, mellow taste and accelerated volatilization

Active Publication Date: 2014-07-09
王勇 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the existing catalytic aging equipment uses a frequency of 20KHz to cause the cavitation effect of the wine liquid. However, according to the evaluation of sensory indicators, it is found that after ultrasonic treatment, the aroma, taste and body of the wine will change except that the color will not be affected.
Within 60 minutes of treatment, the aroma, taste and body of the wine were all reduced, which indicated that the ultrasonic treatment reduced the quality of the wine

Method used

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  • Infrasonic wave loading wine aging method and apparatus for implementing the method
  • Infrasonic wave loading wine aging method and apparatus for implementing the method
  • Infrasonic wave loading wine aging method and apparatus for implementing the method

Examples

Experimental program
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Effect test

Embodiment 1

[0042] as attached figure 1, attached figure 2 , attached image 3 As shown, the subsonic loading alcohol aging equipment has a rectangular cuboid infrasonic pressurized cabin 2, the front side of the infrasonic pressure cabin is rotatably installed with a hatch 2.2 through a hinge 2.3, and the cabin The door 2.2 is sealed and fixed by the lock 2.4 to form a sealed cavity inside the infrasonic pressurized cabin 2. The infrasonic wave generating unit is installed on the rear side, left and right sides and the top surface of the infrasonic pressurized cabin 2 and is electrically connected to The infrasonic speaker 1 of the power amplifier 4, the aging container 11 is placed in the sealed cavity in the infrasonic pressurized cabin 2. Before use, open the hatch 2.2 to place the sealed aging container 11 containing wine into the infrasonic pressurized cabin 2, then close the hatch 2.2, and seal the inner space of the infrasonic pressurized cabin 2 through a lock. After that, th...

Embodiment 2

[0052] as attached Figure 5 As shown, the infrasonic wave generating unit in the equipment of the method for accelerating the aging of wine loaded with infrasonic waves is the exciter 13 , and the exciter 13 is electrically connected to the power amplifier 4 and arranged in the aging container 11 . The exciter 13 is a small-volume cylindrical sound-generating device with good sealing performance. This structure directly puts the exciter 13 as an infrasonic wave generating unit into the wine water solution, so that the infrasonic wave can directly stimulate and radiate into the wine liquid, and has high efficiency. , The device is simple.

[0053] In the same way, the above-mentioned equipment can also include a computer 7, an ethyl acetate sensor 6 installed in the aging container 11, an ethyl acetate measuring instrument 5 electrically connected to the ethyl acetate sensor 6, the infrasound signal generator 3 and Ethyl acetate measuring instrument 5 is all connected to comp...

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Abstract

The present invention relates to a wine aging method and an apparatus for implementing the method. The wine is aged by infrasonic wave through the following steps of applying the infrasonic wave with the step-up intensity of more than 120 decibel to 140 decibel and the frequency of 1hertz to 20 hertz into the wine for 25 to 100 hours, and subjecting molecules in the wine to slow and sustained resonance , so as to promote aging reaction without the phenomenon of local high temperature and cavitation, and thereby enhancing the molecule activation energy of various alcohols, aldehydes and other organics at a still state, increasing the intermolecular effective collision rate and furthermore accelerating rapid evaporation of low boiling components, oxidation, esterification and other chemical reactions, and thus making the liquor taste mellow, sweet and soft. The method has the functions of promoting the intermolecular association, enhancing the molecular activation energy of various esters in the wine and accelerating evaporation of the low boiling components, and thereby accelerating the aging effect.

Description

technical field [0001] The invention relates to the field of wine production, in particular to a method for accelerating the aging of wine and equipment for realizing the method. Background technique [0002] Acoustic aging of wine is a safe and feasible method. At present, ultrasonic waves are mainly used to make wine liquid produce cavitation effect. During the process of cavitation, wine liquid resonates between its molecules and enhances the alcohol and aldehyde in wine. The activation energy of other organic molecules increases the effective collision rate between molecules and accelerates the rapid volatilization, oxidation and esterification of low boiling point components. The aldehyde in the wine is continuously oxidized to carboxylic acid, and the carboxylic acid reacts with alcohol to generate ethyl acetate with aroma, so that the wine is mellow, sweet and soft, thus improving the aging of the wine speed. Most of the existing catalytic aging equipment uses a fr...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12H1/16
Inventor 王勇杨璐馨
Owner 王勇
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