Method for accelerating change of molecular structure of wine by simulating seasons of spring, summer, autumn and winter

Abstract

The invention relates to a method for accelerating change of a molecular structure of wine by simulating seasons of spring, summer, autumn and winter. According to the invention, four storage containers, four temperature and humidity controllers, four spray apparatuses, three heating devices and one refrigeration unit form a simulation system for spring, summer, autumn and winter; the newly distilled wine is placed in the four storage containers, a simulation system is turned on, with the change of humidity and temperature in the simulation of spring, summer, autumn and winter, four temperature and humidity controllers are respectively controlled to control the humidity and temperature, the temperature is controlled separately at 8 DEG C to 15 DEG C by simulating spring, 25 DEG C to 35 DEGC by simulating summer, 17 DEG to 25 DEG C by simulating autumn, and 0 DEG C to 6 DEG C by simulating winter; 28 days is a cycle period, the wine circulates in four storage containers simulating spring, summer, autumn and winter, which enhances the molecular activity of various substances and enhances the volatilization of low-boiling components, accelerates the formation of large molecular association group between alcohol and water molecules in the wine, and becomes a cooked wine. The storage time of the method is 10 times less than the traditional storage time, and the cost is low.

Description

technical field [0001] The invention relates to a method for simulating the accelerated molecular structure change of wine in spring, summer, autumn and winter, and belongs to the technical field of liquor processing. Background technique [0002] Ethyl acetate is what can give off an aromatic smell in liquor. Its content in new wine is negligible, and the aldehydes and acids in the wine not only have no fragrance, but also irritate the throat. Therefore, the newly brewed wine tastes raw, bitter, and astringent. After aging in the cellar, the aldehyde in the wine is continuously oxidized to carboxylic acid, and the carboxylic acid is esterified with alcohol to form ethyl acetate with aromatic smell, which improves the quality of the wine. Full-bodied, producing bouquet. Therefore, there is a saying that "wine is the fragrance of old", but this must meet relatively strict storage conditions such as sealing and suitable temperature. Cellaring is an important step involved i...

AI Technical Summary

Problems solved by technology

[0005] The present invention is to solve the problem that the traditional process of wine storage takes a long time and costs high; it is especially difficult to control the temperature and humidity, and the alcohol and water molecules in the wine will not be able to form a large molecular association group, thus greatly affecting the taste of the wine. technical issues affecting