CN102787064B - 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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- CN102787064B CN102787064B CN201210140879.0A CN201210140879A CN102787064B CN 102787064 B CN102787064 B CN 102787064B CN 201210140879 A CN201210140879 A CN 201210140879A CN 102787064 B CN102787064 B CN 102787064B
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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 Grape Wine Aging processing method, say that definitely relating to the high static pressure of a kind of micro-oxygen accelerates the aging method of dry red winew.
Background technology
Aging or ageing in wine production processes in occupation of consequence, but this technique is loaded down with trivial details consuming time, not only need separately to build place and meet its requirement, and causing the anxiety of business capital chain, the small mistake even occurring in aging traditional aging process all may allow the wine in tank become feints.For the deficiency of the aging aging process of tradition, working out a kind of method that can reach fast aging ageing effect to new wine has very important practical value.Since the eighties in last century, researchist has attempted reaching the quick aging object of drinks by various artificial means, and micro-oxygen and uhp treatment are exactly wherein two kinds.As Chinese invention patent ZL981110913.6 discloses a kind of method that ultra-high voltage is urged old wine class, but need natural aging 2-3 months before processing, and the pressure applying 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 the method germicidal action is more outstanding, and aging effect takes second place; Chinese invention patent ZL200610115120.1 regulates the content of grape wine dissolved oxygen in container by the mode of continuous adding micro amount of oxygen, make its oxygen-supplying amount and oxygen-consumption vinous maintain a balanced suitable level, but this kind of method can only allow dissolved oxygen remain on a level, increase the redox potential of this system, aging effect to wine is not too obvious, and 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, the method is applicable to large scale continuous prod requirement, but spray flow velocity at 2-5L/min in this process, very easily cause the peroxidation of wine liquid, its local flavor framework is discord, may reach the object that improves wine quality.
Summary of the invention
The present invention is in order to solve the deficiency in above-mentioned technical background, provide the high static pressure of a kind of micro-oxygen to accelerate the aging method of dry red winew, the treatment time of 120min reach aging 2-3 years of stainless cylinder of steel effect, the dry red winew after processing there will not be and returns raw phenomenon.
The present invention first passes into a certain amount of aseptic oxygen in dry red winew, make wine liquid reach low-level oxidation state before high static pressure is processed, then by low-pressure pump, low-level oxidation wine liquid is input in high pressure tank body, the cold isostatic press that unlatching sets, is issued to the object of ageing in micro-oxygen and high static pressure synergy.Dry red winew after 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 wine body is more plentiful, and quality is improved, and the treatment time of 120min reaches at stainless cylinder of steel and within aging 2-3 years, obtains effect.
The Ideal-Gas Equation (C1apeyron equation) is to idealize gas when beinthebalancestate, the state equation of pressure, volume, amount of substance, Relations with Temperature, and formula is PV=nRT.Temperature remain unchanged and sealing treatment environment under, static pressure in dry red winew liquid raises, for reaching micro-oxygen smaller volume in equilibrium state wine liquid, form more tiny micro-oxygen molecule state, and this volume state is more conducive in dry red winew the materials such as total phenol, flavane three alcohol monomers, anthocyanidin and is combined, promote it aging.High static pressure not only has the ageing of acceleration effect to drinks, and can promote micro-oxygen in wine, to carry out redox reaction, increases the redox potential of wine system; In addition the existence of micro-oxygen makes wine system more easily accept the effect of high static pressure, therefore micro-oxygen and high static pressure associated treatment make the ageing better effects if of wine.And this technology is not only for brewery has saved a large amount of storage place and container, also shortened the Cash Flow cycle of enterprise, be with its vitality of having lived.
For achieving the above object, the technical solution used in the present invention is:
The high static pressure of micro-oxygen is accelerated the aging method of dry red winew, comprises the steps and processing condition:
(1) in dry red winew, pass into aseptic oxygen, make wine liquid low-level oxidation, the micro-oxygen content control in wine liquid is at 2.50-9.14mg/L;
(2) by low-pressure pump, the wine liquid of low-level oxidation is input in high pressure tank body, open cold isostatic pressing machine, applied pressure is controlled at 50-100MPa, and the treatment time is 15-120min, in pressure process, wine liquid temp is controlled at 20-25 ° of C, accelerates dry red winew aging.
For further realizing the object of the invention, the micro-oxygen amount in described wine liquid is preferably controlled at 4.50-8mg/L.
Described applied pressure is preferably controlled at 70-90MPa.
Preferred 50-100min of described treatment time.
In described pressure process, wine liquid temp is preferably controlled at 22-25 ° of C.
The described high static pressure of a kind of micro-oxygen is urged the method for old dry red winew, utilizes vacuum sucking-off to carry out sterile filling operation or pour in oak barrel, carrying out further ageing after being disposed.
Compared with prior art, the present invention has the following advantages:
(1) the micro-oxygen of this present invention and the new dry red winew of high static pressure associated treatment, the treatment time of 120 minutes makes the aging effect of wine after processing reach the ageing aging wine of 2-3 years in stainless tank.
(2) in the present invention, an oxygen part is dissolved in wine, and a part is reacted with component generation redox in grape wine, esterification, hydrolysis etc., and the while, high static pressure was that all kinds of physical reactions play synergy promoter action.
(3) the micro-oxygen of the present invention and the new dry red winew of high static pressure associated treatment, make its aging effect more obvious, and processing efficiency is high, and the dry red winew after processing there will not be and returns raw phenomenon.
(4) energy serialization of the present invention is carried out, and treatment capacity can flexible design, can carry out lab scale experiment, can meet large-scale industrialization processing requirements again.
Accompanying drawing explanation
Fig. 1 is that in dry red winew, total phenol and flavane three alcohol monomers are processed the content of different time under 100MPa pressure.
Fig. 2 is that dry red winew unresolvable tartaric acid ester, total anthocyanidin and flavonol are processed the content of different time under 100MPa pressure.
Fig. 3 is the numerical value change situation that dry red winew degree of oxidation RH processes different time under 100MPa pressure.
Embodiment
Below in conjunction with drawings and Examples, the invention will be further described, but the scope of protection of present invention is not limited to the scope of embodiment statement.
Embodiment 1
The high static pressure of a kind of micro-oxygen is accelerated the aging method of dry red winew: the alcoholic strength of dry red winew is 12%(V/V), grape variety is Cabernet Sauvignon, wine sample is from Yunnan brewery.First in new dry red winew, pass into aseptic oxygen, make the oxygen level in wine liquid reach 2.50mg/L, then by low-pressure pump, this wine liquid pump is entered in cold isostatic press, maintain the temperature at 23 ° of C, it is 100MPa that ultra-high static pressure pressure is set, treatment time is 120min, dry red winew after 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 wine body is more plentiful, quality is improved, and reaches at the aging 2-3 of stainless cylinder of steel and obtains effect.After tested, the dry red winew after processing there will not be and returns raw phenomenon.
Embodiment 2
The high static pressure of a kind of micro-oxygen is accelerated the aging method of dry red winew: the alcoholic strength of dry red winew is 12%(V/V), grape variety is rose honey, wine sample is from Yunnan brewery.First in new dry red winew, pass into aseptic oxygen, make the oxygen level in wine liquid reach 9.14mg/L, then by low-pressure pump, this wine liquid pump is entered in cold isostatic press, maintain the temperature at 20 ° of C, it is 50MPa that ultra-high static pressure pressure is set, treatment time is 15min, dry red winew after 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 wine body is more plentiful, quality is improved, and reaches at stainless cylinder of steel and within aging 2-3 years, obtains effect.
Embodiment 3
The high static pressure of a kind of micro-oxygen is accelerated the aging method of dry red winew: the alcoholic strength of dry red winew is 12%(V/V), grape variety is rose honey, wine sample is from Yunnan brewery.First in new dry red winew, pass into aseptic oxygen, make the oxygen level in wine liquid reach 8.0mg/L, then by low-pressure pump, this wine liquid pump is entered in cold isostatic press, 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, in dry red winew, total phenol and flavane three alcohol monomers are processed the content of different time under 100MPa pressure, can find out that comparing the content of (treatment time is 0min) two kinds of materials when untreated 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 micro-oxygen is accelerated the aging method of dry red winew: the alcoholic strength of dry red winew is 12%(V/V), grape variety is rose honey, wine sample is from Yunnan brewery.First in new dry red winew, pass into aseptic oxygen, make the oxygen level in wine liquid reach 6.0mg/L, then by low-pressure pump, this wine liquid pump is entered in cold isostatic press, 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.After tested, as shown in Figure 2, dry red winew unresolvable tartaric acid ester, total anthocyanidin and flavonol are processed the content of different time under 100MPa pressure, can find out that comparing the content of (treatment time is 0min) three kinds of materials when untreated has obvious decline, this phenomenon meets dry red winew in traditional aging process unresolvable tartaric acid ester, total anthocyanidin and flavonol content trend.
Embodiment 5
The high static pressure of a kind of micro-oxygen is accelerated the aging method of dry red winew: the alcoholic strength of dry red winew is 12%(V/V), grape variety is rose honey, wine sample is from Yunnan brewery.First in new dry red winew, pass into aseptic oxygen, make the oxygen level in wine liquid reach 4.0mg/L, then by low-pressure pump, this wine liquid pump is entered in cold isostatic press, 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.After tested, as shown in Figure 3, dry red winew degree of oxidation (RH) is processed the changing conditions of different time under 100MPa pressure.Generally, grape 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 larger, and its degree of oxidation (RH) numerical value is also just larger.
Wine liquid oxidation degree (RH) conversion formula when 20 ° of C of temperature is: RH=ORP/28.5+2pH; Comparing as can be seen from Figure 3 (treatment time is 0min) degree of oxidation RH when untreated has obvious rising, and this phenomenon confirms that the method can reach aging object from the side.
Claims (5)
1. the high static pressure of micro-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, pass into aseptic oxygen, make wine liquid low-level oxidation, the micro-oxygen content control in wine liquid is at 2.50-9.14mg/L;
(2) by low-pressure pump, the wine liquid of low-level oxidation is input in high pressure tank body, open cold isostatic pressing machine, applied pressure is controlled at 50-100MPa, and the treatment time is 15-120min, in pressure process, wine liquid temp is controlled at 20-25 ° of C, accelerates dry red winew aging.
2. the high static pressure of micro-oxygen according to claim 1 is accelerated the aging method of dry red winew, it is characterized in that: the micro-oxygen content control in described wine liquid is at 4.50-8mg/L.
3. the high static pressure of micro-oxygen according to claim 1 is accelerated the aging method of dry red winew, it is characterized in that: described applied pressure is controlled at 70-90MPa.
4. the high static pressure of micro-oxygen according to claim 1 is accelerated the aging method of dry red winew, it is characterized in that: the described treatment time is 50-100min.
5. the high static pressure of micro-oxygen according to claim 1 is accelerated the aging method of dry red winew, it is characterized in that: in described pressure process, wine liquid temp is controlled at 22-25 ° of C.
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| 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 |
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