Dynamic cyclic ultrasound rapid aging accelerating and on-line wine ripening monitoring method

Abstract

The invention discloses a dynamic cyclic ultrasound rapid aging accelerating and on-line wine ripening monitoring method, and belongs to the technical field of wine brewing. The system particularly comprises an ultrasonic treatment tube, an oak chip, an ultrasonic treatment tank, a shunt valve, an ultraviolet-visible spectrophotometer, a peristaltic pump, a conductivity meter, a temperature sensorand a general control machine. The method comprises the steps that the oak chip is put into the ultrasonic treatment tube; ultrasonic treatment is conducted; ripening is monitored; the ripening stateis determined. According to the method, not only can aging of wine be accelerated quickly, but also dynamic on-line monitoring of the wine can be achieved, and the ripening degree of the wine can bemastered conveniently in real time.

Description

technical field [0001] The invention belongs to the technical field of wine brewing, and in particular relates to a method for rapidly aging by dynamic circulation ultrasonic and on-line monitoring of wine ripening. Background technique [0002] The wine that has just finished fermentation is usually called raw wine. Due to defects such as rough taste, bitterness, weak fragrance, uncoordinated wine body and lack of aftertaste after drinking, it must be stored for a period of time before drinking or selling. During the storage period, after a series of slow physical, chemical and biochemical changes, the wine body is aromatic, mellow, full and coordinated, so as to reach the best drinking state. This process is called wine aging or ripening (melting) or ripening. [0003] The traditional natural aging method is to store the fermented new wine in oak barrels, and then go through a storage period ranging from several months to several years in the wine cellar. During this pro...

AI Technical Summary

Problems solved by technology

[0004] Although natural aging is a classic aging method for effectively obtaining high-quality wines, there are many problems in this method: first, the production cycle is long (as little as a few months, as many as several years or even longer), thus limiting Secondly, a large number of oak barrels, wine cellars and factory buildings required for aging will also occupy a large amount of funds. At the same time, due to special management requirements, the labor intensity will be increased accordingly; The influence of various factors makes the quality of different batches of wine quite different

[0009] One is that the ultrasonic treatment process is mostly static treatment, that is, the wine is placed in a certain glass container, and then placed in an ultrasonic treatment pool for ultrasonic treatment. The disadvantage is that the amount of treatment is limited each time. Due to the limited permeability, the sample cannot be treated evenly, which makes the reproducibility of the results worse; on the other hand, because the wine is relatively static during the ultrasonic process, the wine at the bottom of the container is prone to excessive Ultrasound results in quality degradation;

[0010] Second, because the wine is only treated with ultrasonic waves, although some physical and chemical indicators have been improved, the change is similar to that of wine aged in traditional oak barrels. In terms of sensory aspects, it lacks the aroma introduced into the wine body by oak barrels in traditional aging, so consumers generally It is not very recognized and acceptable to use this method to treat mature wine;

[0011] Third, due to the lack of devices that can directly sense or monitor the changes in wine aging quality indicators during the ultrasonic treatment process, this method is difficult to monitor the wine aging situation in real time, resulting in the inability to accurately grasp the appropriate ultrasonic treatment time and obtain high-quality wine;

[0012] Fourth, in the process of ultrasonic static treatment, due to the heat generation effect of ultrasonic waves, the wine body is likely to heat up, thus affecting the aroma substances and taste characteristics

Images