CN102994356A - Method for speeding ripening of dry red wine through oak and high hydrostatic pressure - Google Patents
Method for speeding ripening of dry red wine through oak and high hydrostatic pressure Download PDFInfo
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- CN102994356A CN102994356A CN2012103429838A CN201210342983A CN102994356A CN 102994356 A CN102994356 A CN 102994356A CN 2012103429838 A CN2012103429838 A CN 2012103429838A CN 201210342983 A CN201210342983 A CN 201210342983A CN 102994356 A CN102994356 A CN 102994356A
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Abstract
The invention discloses a method for speeding ripening of dry red wine through oak and high hydrostatic pressure. The method comprises the following steps in sequence: inputting the wine into a high-pressure tank body through a low-pressure pump; feeding 2 to 10g/L of oak products based on the volume L of the wine; and starting a cold isostatic press for processing for 30 to 180 minutes with pressure controlled to reach 20 to 120MPa, wherein the temperature of the wine in pressurizing is controlled to reach 20 to 25 DEG C, thus the ripening speeding of the dry red wine can be realized. According to the method, the wine is input into the high-pressure tank body by the low-pressure pump, a certain amount of oak products are added to the wine, the cold isostatic press which is adjusted in advance is started, thus the purpose of speeding ripening can be realized under the coordination of the oak and the high hydrostatic pressure.
Description
Technical field
The present invention relates to the Grape Wine Aging processing method, say that definitely relating to a kind of oak and high static pressure of utilizing 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 to build in addition the place and satisfy its requirement, and cause the anxiety of business capital chain, even the small mistake that occurs in aging traditional aging process all may allow wine 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, the researchist has attempted reaching the quick aging purpose of drinks with various artificial means, and oak barrel during aging and uhp treatment are exactly wherein two kinds.A kind of ageing method vinous is disclosed such as Chinese invention patent ZL 200510044008.9, it be by oak floor in the placement of wine storing jar, fill the steps such as nitrogen temperature control, oxygenation circulation and realize, the method can improve wine quality to a certain extent, but in ageing, must regularly replace oak floor, this has increased operation easier undoubtedly, and influential to the grape wine in the ageing; Chinese invention patent ZL200810180918.3 discloses Shiraz dry red wine and has not added SO
2Oak barrel fermenting and aging process under the condition, the method can keep and increase local flavor vinous, color and luster and nutritive ingredient, but the management of oak barrel is a large problem, and very easily cause quality vinous unstable.Chinese invention patent ZL98110913.6 discloses the method that a kind of ultra-high voltage is urged the old wine class, but needs natural aging 2-3 month before processing, and the pressure that applies is less than normal, and 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.
Summary of the invention
The present invention is in order to solve the deficiency in the above-mentioned technical background, provide a kind of oak and high static pressure of utilizing to accelerate the aging method of dry red winew, the treatment time of the longest 150min reaches the effect of aging 1-2 in oak barrel, and living phenomenon can not appear returning in the dry red winew after the processing.
The present invention is input to pending dry red winew in the high pressure tank body by low-pressure pump first, puts into a certain amount of oak product again, opens the cold isostatic press set, is issued to the purpose of ageing in oak 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, has oak flavor, and quality is improved, and reaches the effect of aging 1-2 in oak barrel.
Under constant temperature and sealing treatment environment, static pressure in the dry red winew liquid raises, impel the material Fast Strippings such as effective constituent in the oak product such as tannin, Oak Lactone, oxymethoxyallylbenzene, Vanillin, and under high hydrostatic pressure condition further in dry red winew the materials such as total phenol, flavane three alcohol monomers, anthocyanidin be combined, promote within a short period of time the wine body mellow and full, ripe, and with obvious oak flavor.And this technology has not only been saved high oak barrel expense for brewery, and has accelerated launch speed, has shortened the Cash Flow cycle of enterprise, is with its vitality of having lived.
For achieving the above object, the technical solution used in the present invention is:
A kind of oak and high static pressure of utilizing accelerated the aging method of dry red winew, comprises the steps and processing condition:
(1) is input in the high pressure tank body by the low-pressure pump liquid of filling a wine cup for, and then puts into oak product; Volume L with wine liquid calculates, and the addition of described oak product is 2-10g/L;
(2) open cold isostatic pressing machine, applied pressure is controlled at 50-120MPa, and the treatment time is 30-180min, and the wine liquid temp is controlled at 20-25 ℃ in the pressure process, and it is aging to accelerate dry red winew.
For further realizing the object of the invention, described oak product is one or more in oak chip, oak block, oak fourth, oak floor and the oak powder, and the oak product baking degree is moderate and or the degree of depth.
Volume L with wine liquid calculates, and described oak product addition is preferably 4-8g/L.
Described applied pressure preferably is controlled at 60-100MPa.
The described treatment time is preferably 60-150min.
The wine liquid temp preferably is controlled at 22-25 ℃ in the described pressure process.
The present invention utilizes oak and high static pressure to accelerate the aging method of 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 being disposed.
Compared with prior art, the present invention has the following advantages:
(1) the present invention utilizes oak and the new dry red winew of high static pressure associated treatment, and the treatment time of the longest 150min is so that the aging effect of wine after processing reaches the aging wine of ageing 1-2 in oak barrel.
(2) oak product effective constituent is dissolved in the wine among the present invention, the component generation association reaction in a part and the grape wine, and high static pressure is that all kinds of physical reactions play the synergy promoter action simultaneously.
(3) the present invention utilizes oak and the new dry red winew of high static pressure associated treatment, so 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 graphic representation that total phenol and flavane three alcohol monomers are processed different time in the dry red winew under 90MPa pressure.
Fig. 2 is dry red winew unresolvable tartaric acid ester, total anthocyanidin and flavonol are processed different time under 90MPa pressure content graphic representation.
Fig. 3 is dry red winew degree of oxidation RH processes different time under 90M Pa pressure numerical value change graphic representation.
Embodiment
The invention will be further described below in conjunction with drawings and Examples, but the scope of protection of present invention is not limited to the scope of embodiment statement.
Embodiment 1
A kind of oak and high static pressure of utilizing accelerated the aging method of dry red winew: the alcoholic strength of dry red winew is 12% (V/V), and grape variety is Cabernet Sauvignon, and the wine sample is from Yunnan brewery.Enter in the cold isostatic press by the low-pressure pump liquid pump of filling a wine cup for first, put into the oak chip of moderate baking, calculate with the volume L of wine liquid, the oak chip consumption is 10g/L, it is 100MPa that ultra-high static pressure pressure is set, and maintains the temperature at 23 ℃, and the treatment time is 60min, dry red winew after the processing obviously weakens than the jerky sense of untreated former wine, it is mellow and full tasty and refreshing that mouthfeel also becomes, and the wine body is more plentiful, and oak flavor is obvious, quality is improved, and reaches the effect of aging 1-2 in oak barrel.After tested, living phenomenon can not appear returning in the dry red winew after the processing.
Embodiment 2
A kind of oak and high static pressure of utilizing accelerated the aging method of dry red winew: the alcoholic strength of dry red winew is 12% (V/V), and grape variety is rose honey, and the wine sample is from Yunnan brewery.Enter in the cold isostatic press by the low-pressure pump liquid pump of filling a wine cup for first, put into the oak block of degree of depth baking, calculate with the volume L of wine liquid, the oak block consumption is 2g/L, it is 60MPa that ultra-high static pressure pressure is set, and the treatment time is 150min, maintains the temperature at 25 ℃, dry red winew after the processing obviously weakens than the jerky sense of untreated former wine, it is mellow and full tasty and refreshing that mouthfeel also becomes, and the wine body is more plentiful, and oak flavor is arranged, the quality of wine is improved, and reaches the effect of aging 1-2 in oak barrel.
Embodiment 3
A kind of oak and high static pressure of utilizing accelerated the aging method of dry red winew: the alcoholic strength of dry red winew is 13% (V/V), and grape variety is rose honey, and the wine sample is from Yunnan brewery.By low-pressure pump this wine liquid pump is entered in the cold isostatic press first, put into the oak fourth of degree of depth baking, with the volume L calculating of wine liquid, oak fourth consumption is 6g/L, it is 90MPa that ultra-high static pressure pressure is set, and the treatment time is 120min, maintains the temperature at 22 ℃, dry red winew after the processing obviously weakens than the jerky sense of untreated former wine, it is mellow and full tasty and refreshing that mouthfeel also becomes, and the wine body is more plentiful, and oak flavor is arranged, the quality of wine is improved, and reaches the effect of aging 1-2 in oak barrel.
Embodiment 4
A kind of oak and high static pressure of utilizing accelerated the aging method of dry red winew: the alcoholic strength of dry red winew is 12% (V/V), and grape variety is rose honey, and the wine sample is from Yunnan brewery.Enter in the cold isostatic press by the low-pressure pump liquid pump of filling a wine cup for first, put into the oak chip of moderate baking, calculate with the volume L of wine liquid, the oak chip consumption is 8g/L, and it is 90M Pa that ultra-high static pressure pressure is set, and maintains the temperature at 25 ℃, and the treatment time is that 0-150min changes.As shown in Figure 1, total phenol and flavane three alcohol monomers are processed the content of different time in the dry red winew under 90MPa pressure, can find out that the content of comparing (treatment time is 0min) two kinds of materials when being untreated has considerable change, this phenomenon meets dry red winew total phenol and flavane triol monomer content variation tendency during traditional aging process in oak barrel.
Embodiment 5
A kind of oak and high static pressure of utilizing accelerated the aging method of dry red winew: the alcoholic strength of dry red winew is 12% (V/V), and grape variety is rose honey, and the wine sample is from Yunnan brewery.By low-pressure pump this wine liquid pump is entered in the cold isostatic press first, put into the oak block of degree of depth baking, with the volume L calculating of wine liquid, the oak block consumption is 6g/L, and it is 90MPa that ultra-high static pressure pressure is set, and maintains the temperature at 25 ℃, and the treatment time is that 0-150min 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 90M Pa pressure, can find out that the content of comparing (treatment time is 0min) three kinds of materials when being 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 6
A kind of oak and high static pressure of utilizing accelerated the aging method of dry red winew: the alcoholic strength of dry red winew is 13% (V/V), and grape variety is rose honey, and the wine sample is from Yunnan brewery.By low-pressure pump this wine liquid pump is entered in the cold isostatic press first, put into the oak fourth of moderate baking, with the volume L calculating of wine liquid, oak fourth consumption is 10g/L, and it is 90MPa that ultra-high static pressure pressure is set, and maintains the temperature at 23 ℃, 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 90MPa pressure.Generally speaking, 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 temperature is: RH=ORP/28.5+2pH; Wherein, redox potential in the formula (ORP value) is a state parameter of the comprehensive oxidation capacity (or reducing power) of various materials in the reflection solution, records this parameter value by the ORP determinator; The pH value represents the concentration of hydrogen ion in solution, also is the performance of the effects of ion degree of acid, is an equal amount, is recorded by pH meter; Compare as can be seen from Figure 3 that (treatment time is 0Min) degree of oxidation RH has obvious rising when being untreated, this phenomenon confirms that from the side the method can reach aging purpose.
Claims (6)
1. one kind is utilized oak and high static pressure to accelerate the aging method of dry red winew, it is characterized in that comprising the steps and processing condition:
(1) is input in the high pressure tank body by the low-pressure pump liquid of filling a wine cup for, and then puts into oak product; Volume L with wine liquid calculates, and the addition of described oak product is 2-10g/L;
(2) open cold isostatic pressing machine, applied pressure is controlled at 50-120MPa, and the treatment time is 30-180min, and the wine liquid temp is controlled at 20-25 ℃ in the pressure process, and it is aging to accelerate dry red winew.
2. a kind of oak and high static pressure of utilizing according to claim 1 accelerated the aging method of dry red winew, it is characterized in that, described oak product is one or more in oak chip, oak block, oak fourth, oak floor and the oak powder, and the oak product baking degree is moderate and or the degree of depth.
3. a kind of oak and high static pressure of utilizing according to claim 1 accelerated the aging method of dry red winew, it is characterized in that with the volume L calculating of wine liquid, described oak product addition is at 4-8g/L.
4. a kind of oak and high static pressure of utilizing according to claim 1 accelerated the aging method of dry red winew, and it is characterized in that: described applied pressure is controlled at 60-100MPa.
5. a kind of oak and high static pressure of utilizing according to claim 1 accelerated the aging method of dry red winew, and it is characterized in that: the described treatment time is 60-150min.
6. 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 ℃ in the described pressure process.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104893882A (en) * | 2015-06-17 | 2015-09-09 | 湖北民族学院 | Efficient wine cellaring device and method |
| 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 |
| CN106148090A (en) * | 2016-08-31 | 2016-11-23 | 合肥工业大学 | A kind of can quickly strengthen hydrogen bond association, urge old yellow wine brewage new method |
| CN106675983A (en) * | 2017-03-13 | 2017-05-17 | 甘肃农业大学 | Method for accelerating dry red wine ageing by instantaneous ultra-high pressure homogenization technology |
| CN108368465A (en) * | 2015-10-16 | 2018-08-03 | 爱丁顿酿酒有限公司 | Alcoholic beverage and the method for preparing the alcoholic beverage |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104893882A (en) * | 2015-06-17 | 2015-09-09 | 湖北民族学院 | Efficient wine cellaring device and method |
| CN108368465A (en) * | 2015-10-16 | 2018-08-03 | 爱丁顿酿酒有限公司 | Alcoholic beverage and the method for preparing the alcoholic beverage |
| 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 |
| CN106148090A (en) * | 2016-08-31 | 2016-11-23 | 合肥工业大学 | A kind of can quickly strengthen hydrogen bond association, urge old yellow wine brewage new method |
| CN106675983A (en) * | 2017-03-13 | 2017-05-17 | 甘肃农业大学 | Method for accelerating dry red wine ageing by instantaneous ultra-high pressure homogenization technology |
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Application publication date: 20130327 |