CN102787064A - Method for accelerating aging of dry red wine by micro oxygen and high hydrostatic pressure - Google Patents
Method for accelerating aging of dry red wine by micro oxygen and high hydrostatic pressure Download PDFInfo
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- CN102787064A CN102787064A CN2012101408790A CN201210140879A CN102787064A CN 102787064 A CN102787064 A CN 102787064A CN 2012101408790 A CN2012101408790 A CN 2012101408790A CN 201210140879 A CN201210140879 A CN 201210140879A CN 102787064 A CN102787064 A CN 102787064A
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Abstract
The invention discloses a method for accelerating aging of dry red wine by micro oxygen and high hydrostatic pressure, which comprises the following steps: introducing aseptic oxygen in the dry red wine, performing micro-oxygenation on the wine, controlling the micro-oxygen amount in the wine at 2.50-9.14mg/L, inputting the wine after micro-oxygenation into a high pressure tank through a low pressure pump, unlatching a cold isostatic press, controlling the applied pressure at 50-100MPa, wherein the treatment is 15-120 minutes, controlling the temperature of the wine between 20-25 DEG C during the pressurization process, and accelerating the aging of the dry red wine. According to the invention, a certain amount of aseptic oxygen is introduced in the dry red wine, wine is input in the high pressure tank through the low pressure pump, the set cold isostatic press is switched on, and the purpose of ageing under synergism of micro oxygen and high hydrostatic pressure can be reached.
Description
Technical field
The present invention relates to the wine ageing process, say that definitely relating to the high static pressure of a kind of little oxygen accelerates the aging method of dry red winew.
Background technology
Aging or ageing in wine production processes in occupation of consequence; But this technology is loaded down with trivial details consuming time; Not only need build the place in addition and satisfy its requirement; And cause the anxiety of business capital chain, even the small mistake that in aging traditional aging process, occurs all possibly let the wine in the jar become feints.To the deficiency of the aging aging process of tradition, working out a kind of method that can reach aging ageing effect fast to new wine has very important practical value.Since the eighties in last century, the researchist has attempted reaching the quick aging purpose of drinks with various artificial means, and little oxygen and uhp treatment are exactly wherein two kinds.Disclose the method that a kind of ultra-high voltage is urged the old wine class like Chinese invention patent ZL981110913.6, but needed natural aging 2-3 months before handling, and the pressure that applies is less than normal, aging effect is not too obvious; Chinese invention patent ZL200710190649.4 relates to a kind of superhighpressure technology of utilizing of not adding sulfurous gas and prepares the method for fermentation fruit wine, but this method germicidal action is more outstanding, and aging effect takes second place; Chinese invention patent ZL200610115120.1 regulates the content of wine dissolved oxygen in the container through the mode of continuous interpolation micro amount of oxygen; Make its oxygen-supplying amount and oxygen-consumption vinous maintain the suitable level of an equilibrium; But this kind method can only let dissolved oxygen remain on a level; Increase the redox potential of this system, not too obvious to the aging effect of wine, required time is also longer; Chinese invention patent ZL200910029424.X discloses a kind of inebriant aging method and system based on ultra high pressure water jet instantaneous pressure-relief technology; This method is fit to the large scale continuous prod requirement; But spray flow velocity in this process at 2-5L/min; Very easily cause the peroxo-of wine liquid, its local flavor framework is discord, possibly not reach the purpose that improves the wine quality.
Summary of the invention
The present invention is in order to solve the deficiency in the above-mentioned technical background; Provide the high static pressure of a kind of little oxygen to accelerate the aging method of dry red winew; The treatment time of 120min reaches at stainless cylinder of steel and got effect in aging 2-3 years, and living phenomenon can not appear returning in the dry red winew after the processing.
The present invention feeds a certain amount of aseptic oxygen earlier in dry red winew; Make wine liquid before high static pressure is handled, reach the low-level oxidation state; Be input to low-level oxidation wine liquid in the high pressure tank body through low-pressure pump then; The cold isostatic press that unlatching sets is issued to the purpose of ageing in little oxygen and high static pressure synergy.Dry red winew after the processing obviously weakens than the jerky sense of untreated former wine, and it is mellow and full tasty and refreshing that mouthfeel also becomes, and the wine body is more plentiful, and quality is improved, and the treatment time of 120min reaches at stainless cylinder of steel and got effect in aging 2-3 years.
The Ideal-Gas Equation (C1apeyron equation) is to idealize gas when being in equilibrium state, and the state equation that concerns between pressure, volume, amount of substance, temperature, formula are PV=nRT.Temperature remain unchanged and the sealing treatment environment under; Static pressure in the dry red winew liquid raises; Little oxysome is long-pending in the equilibrium state wine liquid diminishes in order to reach; Form more tiny little oxygen molecule state, and this volume state more help with dry red winew in materials such as total phenol, flavane three alcohol monomers, cyanidin(e) combine, promote it aging.High static pressure not only has the ageing of acceleration effect to drinks, and can promote little oxygen in wine, to carry out redox reaction, increases the redox potential of wine system; The existence of little oxygen makes the wine system more be prone to accept the effect of high static pressure in addition, so little oxygen and high static pressure associated treatment make the ageing better effects if of wine.Do not saved a large amount of storage place and container and should technology be merely brewery, shortened the fund operation period of enterprise yet, band its vitality of having lived.
For realizing above-mentioned purpose, the technical scheme that the present invention adopts is:
The high static pressure of a kind of little oxygen is accelerated the aging method of dry red winew, comprises the steps and processing condition:
(1) in dry red winew, feed aseptic oxygen, make wine liquid low-level oxidation, the little oxygen amount in the wine liquid is controlled at 2.50-9.14mg/L;
(2) be input to the wine liquid of low-level oxidation in the high pressure tank body through low-pressure pump; The open cold isostatic pressing machine, applied pressure is controlled at 50-100MPa, and the treatment time is 15-120min; The wine liquid temp is controlled at 20-25 ° of C in the pressure process, and it is aging to accelerate dry red winew.
For further realizing the object of the invention, the little oxygen amount in the said wine liquid preferably is controlled at 4.50-8mg/L.
Said applied pressure preferably is controlled at 70-90MPa.
Preferred 50-100min of said treatment time.
The wine liquid temp preferably is controlled at 22-25 ° of C in the said pressure process.
The high static pressure of described a kind of little oxygen is urged the method for old dry red winew, utilizes the vacuum sucking-off to carry out the sterile filling operation or pour into carrying out further ageing in the oak barrel after disposing.
Compared with prior art, the present invention has the following advantages:
(1) little oxygen of this present invention and the new dry red winew of high static pressure associated treatment, 120 minutes treatment time makes the aging effect of wine after handling reach the aging wine in 2-3 years of ageing in stainless jar.
(2) an oxygen part is dissolved in the wine among the present invention, reactions such as the component generation redox in a part and the wine, esterification, hydrolysis, and high static pressure is that all kinds of physical reactions play the synergy promoter action simultaneously.
(3) little oxygen of the present invention and the new dry red winew of high static pressure associated treatment make that its aging effect is more obvious, and processing efficiency is high, and living phenomenon can not appear returning in the dry red winew after the processing.
(4) the present invention can serialization carries out, but and the treatment capacity flexible design, can carry out the lab scale experiment, can satisfy the large-scale industrialization processing requirements again.
Description of drawings
Fig. 1 is the content that total phenol and flavane three alcohol monomers are handled different time in the dry red winew under 100MPa pressure.
Fig. 2 is dry red winew unresolvable tartaric acid ester, total cyanidin(e) and flavonol are handled different time under 100MPa pressure a content.
Fig. 3 is dry red winew degree of oxidation RH handles different time under 100MPa pressure a numerical value change situation.
Embodiment
Below in conjunction with accompanying drawing and embodiment the present invention is done further description, but the scope that the present invention requires to protect is not limited to the scope that embodiment explains.
Embodiment 1
The high static pressure of a kind of little oxygen is accelerated the aging method of dry red winew: the alcoholic strength of dry red winew is 12% (V/V), and grape variety is a Cabernet Sauvignon, and wine appearance is from Yunnan brewery.In new dry red winew, feed aseptic oxygen earlier, make the oxygen level in the wine liquid reach 2.50mg/L, go into this wine liquid pump in the cold isostatic press through low-pressure pump then; Maintain the temperature at 23 ° of C, it is 100MPa that ultra-high static pressure pressure is set, and the treatment time is 120min; Dry red winew after the processing obviously weakens than the jerky sense of untreated former wine, and it is mellow and full tasty and refreshing that mouthfeel also becomes, and the wine body is more plentiful; Quality is improved, and reaches at the aging 2-3 of stainless cylinder of steel to get effect.Through test, living phenomenon can not appear returning in the dry red winew after the processing.
Embodiment 2
The high static pressure of a kind of little oxygen is accelerated the aging method of dry red winew: the alcoholic strength of dry red winew is 12% (V/V), and grape variety is a rose honey, and wine appearance is from Yunnan brewery.In new dry red winew, feed aseptic oxygen earlier, make the oxygen level in the wine liquid reach 9.14mg/L, go into this wine liquid pump in the cold isostatic press through low-pressure pump then; Maintain the temperature at 20 ° of C, it is 50MPa that ultra-high static pressure pressure is set, and the treatment time is 15min; Dry red winew after the processing obviously weakens than the jerky sense of untreated former wine, and it is mellow and full tasty and refreshing that mouthfeel also becomes, and the wine body is more plentiful; Quality is improved, and reaches at stainless cylinder of steel to get effect in aging 2-3 years.
Embodiment 3
The high static pressure of a kind of little oxygen is accelerated the aging method of dry red winew: the alcoholic strength of dry red winew is 12% (V/V), and grape variety is a rose honey, and wine appearance is from Yunnan brewery.In new dry red winew, feed aseptic oxygen earlier; Make the oxygen level in the wine liquid reach 8.0mg/L, go into this wine liquid pump in the cold isostatic press through low-pressure pump then, maintain the temperature at 25oC; It is 100MPa that ultra-high static pressure pressure is set, and the treatment time is that 0-120min changes.As shown in Figure 1; Total phenol and flavane three alcohol monomers are handled the content of different time in the dry red winew under 100MPa pressure; Can find out that the content of comparing (treatment time is 0min) two kinds of materials when being untreated all has obvious decline, this phenomenon meets dry red winew total phenol and flavane triol monomer content variation tendency in traditional aging process.
Embodiment 4
The high static pressure of a kind of little oxygen is accelerated the aging method of dry red winew: the alcoholic strength of dry red winew is 12% (V/V), and grape variety is a rose honey, and wine appearance is from Yunnan brewery.In new dry red winew, feed aseptic oxygen earlier; Make the oxygen level in the wine liquid reach 6.0mg/L, go into this wine liquid pump in the cold isostatic press through low-pressure pump then, maintain the temperature at 22 ° of C; It is 100MPa that ultra-high static pressure pressure is set, and the treatment time is that 0-120min changes.Through test; As shown in Figure 2; Dry red winew unresolvable tartaric acid ester, total cyanidin(e) and flavonol are handled the content of different time under 100MPa pressure; Can find out that the content of comparing (treatment time is 0min) three kinds of materials when being untreated all has obvious decline, this phenomenon meets dry red winew in traditional aging process unresolvable tartaric acid ester, total cyanidin(e) and flavonol content trend.
Embodiment 5
The high static pressure of a kind of little oxygen is accelerated the aging method of dry red winew: the alcoholic strength of dry red winew is 12% (V/V), and grape variety is a rose honey, and wine appearance is from Yunnan brewery.In new dry red winew, feed aseptic oxygen earlier; Make the oxygen level in the wine liquid reach 4.0mg/L, go into this wine liquid pump in the cold isostatic press through low-pressure pump then, maintain the temperature at 20 ° of C; It is 100MPa that ultra-high static pressure pressure is set, and the treatment time is that 0-120min changes.Through test, as shown in Figure 3, dry red winew degree of oxidation (RH) is handled the changing conditions of different time under 100MPa pressure.Generally speaking, wine in traditional aging process, all to experience the growth stage, ripening stage and senescence phase.The wine storage time of dry red winew is big more, and its degree of oxidation (RH) numerical value is also just big more.
Wine liquid oxidation degree (RH) conversion formula when 20 ° of C of temperature is: RH=ORP/28.5+2pH; From Fig. 3, can find out and compare that (treatment time is 0min) degree of oxidation RH has obvious rising when being untreated, this phenomenon confirms that from the side this method can reach aging purpose.
Claims (5)
1. the high static pressure of little oxygen is accelerated the aging method of dry red winew, it is characterized in that comprising the steps and processing condition:
(1) in dry red winew, feed aseptic oxygen, make wine liquid low-level oxidation, the little oxygen amount in the wine liquid is controlled at 2.50-9.14mg/L;
(2) be input to the wine liquid of low-level oxidation in the high pressure tank body through low-pressure pump; The open cold isostatic pressing machine, applied pressure is controlled at 50-100MPa, and the treatment time is 15-120min; The wine liquid temp is controlled at 20-25 ° of C in the pressure process, and it is aging to accelerate dry red winew.
2. the high static pressure of little oxygen according to claim 1 is accelerated the aging method of dry red winew, and it is characterized in that: the little oxygen amount in the said wine liquid is controlled at 4.50-8mg/L.
3. the high static pressure of little oxygen according to claim 1 is accelerated the aging method of dry red winew, and it is characterized in that: said applied pressure is controlled at 70-90MPa.
4. the high static pressure of little oxygen according to claim 1 is accelerated the aging method of dry red winew, and it is characterized in that: the said treatment time is 50-100min.
5. the high static pressure of little oxygen according to claim 1 is accelerated the aging method of dry red winew, and it is characterized in that: the wine liquid temp is controlled at 22-25 ° of C in the said pressure process.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103131620A (en) * | 2013-02-28 | 2013-06-05 | 华南理工大学 | Fruit wine ageing accelerating method |
| CN103525674A (en) * | 2013-10-17 | 2014-01-22 | 华南理工大学 | Method for accelerating aging of brandy by oxidation-reduction potential combined high-pressure and micro-aerobic condition |
| CN105969617A (en) * | 2016-07-20 | 2016-09-28 | 湖北中烟工业有限责任公司 | Method for preparing cigarette rum fragrance through cooperation between high static pressure and oak chips |
| CN107858256A (en) * | 2017-11-11 | 2018-03-30 | 威龙葡萄酒股份有限公司 | A kind of micro- oxygen ageing method of red wine |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103131620A (en) * | 2013-02-28 | 2013-06-05 | 华南理工大学 | Fruit wine ageing accelerating method |
| CN103131620B (en) * | 2013-02-28 | 2014-09-10 | 华南理工大学 | Fruit wine ageing accelerating method |
| CN103525674A (en) * | 2013-10-17 | 2014-01-22 | 华南理工大学 | Method for accelerating aging of brandy by oxidation-reduction potential combined high-pressure and micro-aerobic condition |
| CN103525674B (en) * | 2013-10-17 | 2015-01-21 | 惠州学院 | Method for accelerating aging of brandy by oxidation-reduction potential combined high-pressure and micro-aerobic condition |
| CN105969617A (en) * | 2016-07-20 | 2016-09-28 | 湖北中烟工业有限责任公司 | Method for preparing cigarette rum fragrance through cooperation between high static pressure and oak chips |
| CN107858256A (en) * | 2017-11-11 | 2018-03-30 | 威龙葡萄酒股份有限公司 | A kind of micro- oxygen ageing method of red wine |
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| CN102787064B (en) | 2014-02-12 |
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