CN86108421A - A kind of method and equipment for ripening wine - Google Patents

Abstract

A method and equipment for accelerating the ripening of wine, especially suitable for accelerating the ripening of liquor. The feature of this method is: at room temperature, add an "appropriate amount" of ozone to the wine to be treated, and then store it for 2 to 3 days to eliminate the dry, spicy, bitter and astringent taste in the new wine, enhance the aroma of alcohol and fat, reduce the Harmful components in wine, improve the quality of wine body. The special equipment for realizing the method is composed of an ozone generator, a high-voltage power supply, an air pump, an air volume controller, a time controller, a gas-liquid contactor and a wine storage container. The time for the method to ripen the wine is short, and the ripening process and equipment are simple and easy to implement.

Description

A method and device for ripening wine

The invention discloses a method for ripening wine and a device thereof, which are particularly suitable for ripening white wine.

The Chinese Patent Gazette published the "Infrared Aging Method and Equipment for Wine" with application number 85103617. The method of the invention is: "Put the wine into a nearly sealed container of the infrared aging device, with a gap left in the container, and then treat the wine with infrared irradiation that basically matches the absorption spectrum of the wine, strictly control the temperature of the wine at 30° to 40°C during treatment, and the infrared treatment should not be continuous but should be carried out intermittently... The total time of infrared treatment is about one week."

The above method can shorten the aging period of wine and achieve artificial ripening. However, its special equipment requires a nearly sealed container, an infrared irradiation treatment device and a temperature control device that basically matches the absorption spectrum of the wine, so it is relatively complicated. Its infrared treatment must be carried out intermittently, accumulating for about a week, and the treatment cycle is too long. The temperature of the wine must be strictly controlled between 30° and 40°C during the treatment process, which increases energy consumption and treatment costs.

The purpose of the present invention is to provide a new method for ripening wine and its equipment, so that the ripening period of wine is further shortened, the process and its equipment are simple and easy to operate, the treated wine meets the ripening requirements, and has stable performance and no "reversible" phenomenon.

The method of the present invention is characterized in that a "proper amount" of ozone is added to the new wine to be treated at room temperature and then stored for 2 to 3 days. The "proper amount" referred to here refers to the amount of ozone required to eliminate or reduce the harmful components in the new wine after ozone treatment, but not to produce peroxides that cause the wine to have a strange taste.

The wine treated in the above method can completely eliminate the dry, spicy, bitter and irritating taste of new wine, enhance the mellow and fatty aroma, reduce the harmful components (such as methanol) in the wine, and significantly improve the quality of the wine. The texture of the treated wine is stable after storage, and there is no "reversible" phenomenon.

The device described in the present invention is a device for ozone ripening wine. It is a special device for implementing the above method, including an ozone generator, a high-voltage power supply, an air pump, an air volume controller, a time controller, a gas-liquid contactor (i.e., an aeration head), and a wine storage container. The power interface of the ozone generator is connected to the high-voltage power supply, one end of the gas-liquid contactor is connected to the output end of the ozone generator, and the other end is used to contact the wine to be treated. The air pump is connected to the input end of the ozone generator to pump the generated ozone into the gas-liquid contactor. In addition, the time controller and the air volume controller control the start time and air volume of the air pump, so that the amount of ozone output from the gas-liquid contactor to the wine is controlled.

Using the above equipment, the ozone generated by the ozone generator is pumped into the gas-liquid contactor through the delivery pipeline and introduced into the wine to be treated. The ozone introduction amount is indicated by the indicating instrument and controlled by the control instrument to ensure that the ozone introduction amount is within the "appropriate amount" range. The wine that has completed the ozone treatment is stored at room temperature for 2 to 3 days.

Compared with the prior art, the present invention simplifies the processing technology and equipment because the container for processing wine does not need to be sealed, the ozone treatment system does not have special matching requirements, and the wine processing process does not have strict temperature requirements; the ozone treatment time only takes a few seconds to tens of seconds. The purpose of short ripening time, simple ripening technology and equipment, energy saving and cost reduction is achieved.

Example 1: Use several open cylindrical cups, each cup is filled with 200 ml of the light-fragrance liquor to be matured. Use a special device consisting of an ozone generator with an ozone yield of 10 mg/hour. The aeration head of the gas-liquid contactor is placed at the bottom of the container. Start the ozone treatment device, and treat the liquor in each cup for 5 to 120 seconds. During the treatment process, the ozone residual in the liquor is detected by rapid colorimetry. When trace amounts of ozone appear, the treatment is stopped. The ozone-treated liquor is stored at room temperature for 2 days. The obtained product is evaluated by provincial wine evaluation experts according to the selection criteria for light-fragrance liquor of the Ministry of Light Industry of the People's Republic of China and the fourth national high-quality liquor selection method and rules. The results are as follows:

Table 1. Evaluation results of light-flavor liquor after different ozone levels were input and stored for 2 days

Table 2. Evaluation results of light-flavor liquor stored for 15 days after ozone treatment

Table 3. Comparative evaluation results of liquors treated by different methods

The above tables are the comprehensive results of four assessments, and the scores are average scores.

Example 2: The liquor to be aged is stored in a high-position bottle. Using a special device with an ozone production rate of 10 mg/hour, the gas-liquid contactor is placed in a treatment pipe, the lower end of which is connected to the output end of the high-position bottle, and the upper end is the outlet of the treated liquor. The liquor flows through the treatment pipe at different speeds, contacts with ozone in the pipe for different times, and then flows out from the outlet. After being stored at room temperature for 2 days, the sensory evaluation results are shown in Table 4.

Table 4:

The light-flavor liquor treated with "appropriate amount" of ozone according to the procedures described in Examples 1 and 2 and the liquor treated by other methods were subjected to physical and chemical tests, and the results are shown in Table 5.

Table 5:

From the above examples, it can be seen that: ① Treating wine with "appropriate amount" of ozone and then storing it for 2-3 days can meet the sales requirements of wine. The treatment cycle is shortened. ② The amount of ozone added to the wine can achieve a good aging effect when it is between 10 and 35 micrograms/100 ml of wine, and the effect is better when the amount of ozone is 27-30 micrograms/100 ml of wine. ③ The texture of the treated wine is stable and there is no reversible phenomenon.

The accompanying drawing is a block diagram of the special equipment for ozone treatment of wine according to the present invention. In the figure, (1) is a time controller, (2) is an air pump, (3) is an air volume controller, (4) is a high voltage power supply, (5) is an ozone generator, (6) is a gas-liquid contactor, and (7) is a wine storage container.

Claims (4)

1. A method for ripening wine, particularly suitable for ripening white wine, characterized in that a "proper amount" of ozone is added to the wine to be treated at room temperature, and then the wine is stored for 2 to 3 days. 2. The method according to claim 1, wherein the amount of ozone added to the wine to be treated is 8 to 35 micrograms per 100 ml of wine. 3. The method according to claim 1, wherein the amount of ozone added to the wine to be treated is 27 to 30 micrograms per 100 ml of wine. 4. An ozone-ripening wine device, comprising an ozone generator, a high-voltage power supply, an air pump, an air volume controller, a time controller, a gas-liquid contactor and a wine storage container, wherein the power interface of the ozone generator is connected to the high-voltage power supply, one end of the gas-liquid contactor is connected to the output end of the ozone generator, and the other end is in contact with the wine to be treated, the air pump is connected to the input end of the ozone generator, the time controller and the air volume controller are connected to the air pump control circuit, and the time controller is connected to the power supply control circuit. The device is characterized in that the device is a special device for implementing the method described in claim 1, 2 or 3.

Images