CN103320298A - Method for forced ripening of health care wine by using brown gas - Google Patents
Method for forced ripening of health care wine by using brown gas Download PDFInfo
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- CN103320298A CN103320298A CN201310252740XA CN201310252740A CN103320298A CN 103320298 A CN103320298 A CN 103320298A CN 201310252740X A CN201310252740X A CN 201310252740XA CN 201310252740 A CN201310252740 A CN 201310252740A CN 103320298 A CN103320298 A CN 103320298A
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Abstract
The invention relates to a method for forced ripening of a health care wine by using brown gas. The method comprises the following steps: introducing the brown gas generated by a brown generator into the health care wine; and controlling the ventilation pressure, flow and period, and arranging a brown gas distributor improved based on a stainless steel porous filter element to form microbubbles, so that an aging effect is improved. The method for forced ripening of the health care wine by using the brown gas is simple and efficient in equipment, convenient to use, safe and environment-friendly and free of external source additives, and the product after forced ripening is safe and stable, and the production and application are safe and reliable.
Description
Technical field
The present invention relates to a kind of health promoting wine Brown Gas forced ripening method.
Background technology
The aging of wine is a kind of physical and chemical reaction process of complexity, intermolecular hydrogen bond association reaction, esterification, oxidizing reaction, reduction reaction etc. are occuring in this process, and wherein some are rich in the increase of organic acid, ester class of fragrance so that wine is softer, strong, mellow in reaction process.The aging processing method of wine has dividing of natural aging and artificial ripening.At present, the artificial aging method of drinks is more, but all there is certain security risk in majority.
By Ozone: pass through high-frequency and high-voltage electrode discharge generation ozone by ozonizer, ozone is pumped into oxidizing tower, by gas distribution system contact with the liquid that need to process, mix reach finite concentration after, through appropriate time, the suitably processing of dosage, alleviate the new vinosity of new product distilling liquor, increase the old wine sense.Utilize the strong oxidizing property of ozone.If for the antioxidants in health promoting wine employing this method meeting havoc wine, and ozone leakage meeting causes damage to environment.
Potassium permanganate and activated carbon combinedly urge old method: in the natural aging process, add certain density potassium permanganate and gac, the liquor mouthfeel after three months is arranged data to show to add behind the above material near aging 1 year effect.Utilize KMn0
4Strong oxidation and the strong adsorption effect of gac.The strong oxidizing property of this method is unsuitable for health promoting wine, and has the potassium permanganate residual risk.
Ultrasonic wave is urged old method: ultrasonic wave can strengthen the molecule activation energy of all kinds of materials, improves intermolecular effective collision, make esterification, contracting and, the reaction acceleration such as redox, be conducive to form the alcohol ester brew fragrance of wine.This method Simple fast only can finish in tens minutes, but facility investment is larger.
High-voltage pulse electric field is urged old method: utilize high voltage pulse that liquor is urged old research, introduce electric field as energy, accelerated oxidation and esterification, alcohols material and assorted flavor material in the wine are reduced, this method successful, speed is fast, only is just can finish in tens seconds, but facility investment is larger, and there is security risk in its high-tension characteristics.
Microwave is urged old method: the HF oscillation that microwave produces can be destroyed original water molecules in the wine body, ethanol molecule association group, is conducive to water molecules and ethanol molecule and forms stable associated molecule group; After the wine body absorbed micro-wave energy, the interior of molecule can increase the carrying out that has accelerated the reactions such as esterification.Microwave has stronger heating function, and using in wine has certain security risk.
The biological aging-accelerating method: in addition agricultural-food are biology that main raw material the is made thing that accelerates the ripening outward, the association of acceleration of alcohol molecule and water molecules, and alcohol smell disappears, and mellow sense strengthens.Biological ripening technique has represented the new direction of artificial ripening development, and the relevant technologies data is less at present, and its security is also still to be tested.
Nanotechnology is urged old method: utilize the aging equipment of nano material, liquid at full speed is divided into two plumes with after the high-pressure pump pressurization, enter diameter and be in the groove between 8 millimeters the single-crystal diamond wafer, flow out after the head-on collision in opposite directions.Because the speed of liquid is very high, fluid-phase is head-on collision generation of interfaces strong shock wave during to head-on collision, thereby the excitation diamond wafer produces high frequency intense ultrasonic wave field, and aging process moment of wine is finished.Utilize advanced processing unit to accelerate the ripening, invest larger.Use at present less.
Summary of the invention
Technical problem to be solved by this invention provides a kind of health promoting wine Brown Gas forced ripening method, its know-why is to utilize the activity of Brown Gas, accelerate the series reaction processes such as oxidation, reduction, esterification, condensation of wine, realize the aging fast of wine, the present invention fast, environmental protection, safety.
The technical scheme that the present invention solves the problems of the technologies described above is as follows: a kind of health promoting wine Brown Gas forced ripening method, comprise: under 25 ℃ of the normal temperature, in the wine tank that fills health promoting wine, pass into the Brown Gas that Blang's producer produces, the control venting pressure makes it be enough to overcome wine liquid base pressure in the wine tank, be venting pressure more than or equal to wine liquid base pressure in the wine tank, thereby improve the aging effect of Brown Gas.Utilize the activity of Brown Gas, accelerate oxidation, reduction, esterification, the condensation series reaction process of wine, realize the aging fast of wine.
The hydrogen of Brown Gas and simple 2:1 ratio is different with the gas mixture of oxygen, and it has active oxygen and hydrogen for the brine electrolysis generation in this gas;
On the basis of technique scheme, the present invention can also do following improvement.
Further, described wine liquid base pressure is directly proportional with venting pressure, is 6m such as wine liquid height in the wine tank, and wine liquid base pressure is 0.06MPa, then controls venting pressure 〉=0.06MPa.
Further, described ventilation flow rate is 1.0NL/min～1.5NL/min;
Further, the brown gases sparger of described Brown Gas by changing a social system with the stainless steel porous filter core forms the minimum microbubble of gas volume in the bottom of wine tank, improves the specific surface area of Brown Gas gas, and bubble diameter is 1 μ m～2 μ m.Described Blang's producer is bought from Ningbo Heli Hydrogen Energy Source Technology Co., Ltd.; The present invention has been installed gas dispersion apparatus with the stainless steel porous filter core additional at the wine tank that uses Brown Gas.
The beneficial effect that adopts above-mentioned further scheme is that brown gases is uniformly dispersed in health promoting wine wine liquid steadily under this flow.
Further, 20～60 days described ventilation cycles;
The beneficial effect that adopts above-mentioned further scheme is that trace ingredients such as the indexs such as ethyl lactate and total acid in the health promoting wine after accelerating the ripening through Brown Gas of the present invention rise to some extent.Tend to balance after 20～60 days, as seen the various compositions in this health promoting wine occur to reconfigure behind the series of physical chemical reaction after accelerating the ripening, and this system is more tended towards stability.The raising of ethyl lactate and total acid shows aging effect indirectly; Simultaneously by Analyses Methods for Sensory Evaluation Results as can be known, the health promoting wine after accelerating the ripening month is more sweet softer than the mouthfeel of natural aging, and the quality of health promoting wine is improved.
The invention has the beneficial effects as follows:
Domestic other catalysis techniques of comparing; the present invention utilizes Brown Gas ripening technique successful; equipment is simply efficient; easy to use; safety and environmental protection, without additives, the product safety after accelerating the ripening is stable; production application is safe and reliable, especially has obvious advantage aspect quality stability and to the protection aspect of health promoting wine functional component.
Popularization of the present invention is conducive to improve the production efficiency of health promoting wine, reduces production costs, and improves product stability, improves products taste.Have good economic benefit, promotion prospect is wide.
Embodiment
Below principle of the present invention and feature are described, institute only gives an actual example and to be used for explanation the present invention, is not be used to limiting scope of the present invention.
Embodiment 1
High approximately 6 meters of the aging tank of preserved egg wine, in the situation that canful, the tank bottom pressure is 0.06MPa, under 25 ℃ of the normal temperature, opens Blang's producer, by adjusting air flow knob controlling venting pressure, when venting pressure is lower than 0.06MPa, emerges without gas on the wine liquid level; When venting pressure reached 0.06MPa, liquid level can be observed a small amount of bubble and emerges; Continue to adjust air flow, when equipment upper rotor part under meter showed less than 1.0NL/min, the wine liquid level only had trickle bubble to emerge, and when under meter showed 1.0NL/min, bubble was uniformly dispersed steadily; When under meter registration during greater than 1.0NL/min, the wine liquid level is as fountain.The trace ingredients ethyl lactate is as example in the preserved egg wine, ethyl lactate 297mg/L before the ventilation, ventilating 15 days is 310mg/L afterwards, ventilate and reduce to 316mg/L after 30 days, and still be 316mg/L after 31 days, reach balance, this shows, the various compositions in this wine occured to reconfigure behind the series of physical chemical reaction after accelerating the ripening in order to accelerate the ripening effective period in 30 days, this system is more tended towards stability, improved the quality of wine.
The above only is preferred embodiment of the present invention, and is in order to limit the present invention, within the spirit and principles in the present invention not all, any modification of doing, is equal to replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (5)
1. health promoting wine Brown Gas forced ripening method, it is characterized in that, comprise: under 25 ℃ of the normal temperature, in the wine tank that fills health promoting wine, pass into the Brown Gas that Blang's producer produces, the control venting pressure makes it be enough to overcome wine liquid base pressure in the wine tank, utilize the activity of Brown Gas, accelerate oxidation, reduction, esterification, the condensation series reaction process of wine, realize the aging fast of wine.
2. a kind of health promoting wine Brown Gas forced ripening method according to claim 1 is characterized in that, described wine liquid base pressure is directly proportional with venting pressure.
3. a kind of health promoting wine Brown Gas forced ripening method according to claim 1 is characterized in that, described ventilation flow rate is 1.0NL/min～1.5NL/min.
4. a kind of health promoting wine Brown Gas forced ripening method according to claim 1, it is characterized in that, installed the gas dispersion apparatus with the stainless steel porous filter core on the wine tank of described Blang's rattler use Brown Gas additional, the minimum microbubble of gas volume is formed on the bottom at the wine tank, and bubble diameter is 1 μ m～2 μ m.
5. a kind of health promoting wine Brown Gas forced ripening method according to claim 1 is characterized in that, the described ventilation cycle is 20～60 days.
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| CN201310252740.XA CN103320298B (en) | 2013-06-24 | 2013-06-24 | A kind of health promoting wine Brown Gas forced ripening method |
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| CN201310252740.XA CN103320298B (en) | 2013-06-24 | 2013-06-24 | A kind of health promoting wine Brown Gas forced ripening method |
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| CN103320298A true CN103320298A (en) | 2013-09-25 |
| CN103320298B CN103320298B (en) | 2015-10-07 |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN86206762U (en) * | 1986-09-08 | 1987-10-28 | 杭州大学 | Aged device for wine |
| CN1004424B (en) * | 1986-04-26 | 1989-06-07 | 中国科学院福建物质结构研究所 | Electro-catalytic process for accelerating maturation of wine |
| CN2116697U (en) * | 1992-04-04 | 1992-09-23 | 龚政 | High efficiency artificial ageing ripening device for wine |
| CN1076963A (en) * | 1992-04-04 | 1993-10-06 | 龚政 | The high-efficiency artificial of wine is urged old method and equipment |
| KR20050107233A (en) * | 2004-05-08 | 2005-11-11 | 김상남 | Brown gas burner and melting system |
| CN101760410A (en) * | 2008-12-18 | 2010-06-30 | 北京玉佳明三态离子科学研究院有限公司 | Electromagnetic effect-enhanced air source ozone sparkling wine mixing hydraulic jet type wine aging machine |
-
2013
- 2013-06-24 CN CN201310252740.XA patent/CN103320298B/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1004424B (en) * | 1986-04-26 | 1989-06-07 | 中国科学院福建物质结构研究所 | Electro-catalytic process for accelerating maturation of wine |
| CN86206762U (en) * | 1986-09-08 | 1987-10-28 | 杭州大学 | Aged device for wine |
| CN2116697U (en) * | 1992-04-04 | 1992-09-23 | 龚政 | High efficiency artificial ageing ripening device for wine |
| CN1076963A (en) * | 1992-04-04 | 1993-10-06 | 龚政 | The high-efficiency artificial of wine is urged old method and equipment |
| KR20050107233A (en) * | 2004-05-08 | 2005-11-11 | 김상남 | Brown gas burner and melting system |
| CN101760410A (en) * | 2008-12-18 | 2010-06-30 | 北京玉佳明三态离子科学研究院有限公司 | Electromagnetic effect-enhanced air source ozone sparkling wine mixing hydraulic jet type wine aging machine |
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| CN103320298B (en) | 2015-10-07 |
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