CN103525674B - Method for accelerating aging of brandy by oxidation-reduction potential combined high-pressure and micro-aerobic condition - Google Patents
Method for accelerating aging of brandy by oxidation-reduction potential combined high-pressure and micro-aerobic condition Download PDFInfo
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Abstract
The invention relates to the technology of accelerating aging of brandy, and in particular relates to a method for quickly aging brandy by controlling irregular oak by oxidation-reduction potential combined high-pressure and micro-aerobic. The method comprises the following steps: putting brandy raw wine into a container; adding irregular oak; introducing oxygen into the brandy raw wine in the container, and applying a certain electric field intensity to control the oxidation reduction potential of the brandy raw wine to be 20mV-200mV. Therefore, extraction on the irregular oak by the brandy raw wine can be accelerated, and the aging time can be shortened. According to the method, the effect of aging the brandy raw wine for 10-30 minutes can be close to that of natural aging for 6-12 months, the aging time can be greatly shortened, and the aging efficiency can be remarkably improved.
Description
Technical field
What the present invention relates to cognac urges old technology, and particularly a kind of redox potential works in coordination with the method for high pressure regulation and control special oak rapid ageing cognac.
Background technology
Along with the progress of society, growth in the living standard, people more and more pay close attention to health diet, and fruit wine is also more and more subject to extensive concern as wine kind human body to unique health-care effect, and cognac is well received by consumers as a kind of fruit wine of higher-end.Cognac need carry out storage ageing in oak barrel, by reaction slowly between oak and wine for wine adds look flavouring, makes wine golden yellow color transparent, mellow.But brandy generally need be preserved for many years in oak barrel, as superfine brandy (X.O) at least will deposit more than 6 years in oak barrel, the superfine brandy of some reputable brands is deposited and is reached more than 15 years.Therefore, in order to improve brandy oak barrel during aging speed, save the oak resource that the world is limited, reduce production cost, shorten the ageing cycle, enhance productivity, the research of brandy ageing method is more and more subject to people's attention, and the old research of urging of brandy becomes brandy fruit wine industry facing challenges.
Original brandy is in oak barrel storage process, original brandy extracts a large amount of aromatoising substances and coloring matter from oak, and a series of physicochemical change occurs, while vinosity maturation, the aroma of ageing and oak perfume are merged mutually, forms the style of brandy uniqueness.But oak barrel is expensive, the French Oak bucket price of 300 liters of sizes is at about 600 dollars, and U.S.'s oak barrel is between 300 ~ 400 dollars, and domestic oak barrel price is Renminbi about 3000 yuan.Except purchasing the expense of oak barrel first, long storage periods brandy also has many problems.As: set up huge wine storehouse, the overstocking of huge storage wine fund, wine cellar daily administration and oak barrel safeguarded, old oak barrel eliminates renewals, wine at lay up period owing to volatilizing and seepage and loss of annual 3% ~ 5% of causing etc., this all further increases productive expense, and therefore natural aging method greatly limit the development of brandy.
What now have report urges old patent more about drinks, and Chinese patent 87105894 discloses a kind of employing and increases wine liquid and the contact area of storing drinking vessel surface, to strengthen the efficient aging technology of aging interfacial drinks and equipment; Chinese patent 95236641 discloses a kind of brandy ageing of wine device adopting infrared rays and oak coke associated treatment; Chinese patent 200810240216.X discloses a kind of electromagnetic effect-enhanced oxygen source ozone air-liquor mixture hydraulic pressure jet flow liquor ageing machine; Chinese patent ZL200920153794.X discloses a kind of high-voltage electric field wine processing device; Chinese patent 200410011304.4 discloses a kind of preaging treatment process and voltage pulse electric field processing device thereof of wine.
Aforementioned these are all directly process wine, are difficult to be applicable to the special processing technique that cognac need soak in oak.In addition, these method treatment times are several minutes or a few hours, can not meet the long time treatment technique of the tens of sky of oak ageing to many decades.
In order to cost-saving, improve cognac product competitive capacity commercially, being immersed in Rapid Extraction oak polyphenol and aroma component in brandy with oak product, is that grow up on oak barrel during aging basis in recent years novel urges old Technology.Because the contact surface area of oak product and brandy is large, extraction efficiency is high, can shorten the ageing cycle of brandy, and the wine brewing property of brandy is declined to some extent, and development prospect is wide.
Urge the research of old Aging of Brandy by Random Oak few about electric field at present, rarely seen pertinent literature report.Chinese patent 201210119168.5 discloses method and the device thereof that the micro-oxygen of a kind of electromagnetic field works in coordination with ageing Portugal fruit wine, and it utilizes micro-oxygen to urge old to the Portugal's fruit wine in electric field arrangement, does not comprise the oak ageing of brandy; Chinese patent CN200410052115.1 discloses a kind of method that electromagnetic field accelerates the ageing of cognac oak, and it utilizes electromagnetic field to urge the oak ageing of old brandy, but does not adopt micro-oxygen device to control traditional aging process.Chinese patent 200310105854.8 discloses a kind of control device regulating grape wine dissolved oxygen content in stainless cylinder of steel, and it controls the logical oxygen time, accurately can not control the oxygen content passed in wine; Chinese patent 200410052115.1 discloses a kind of method that electromagnetic field accelerates the ageing of cognac oak, and this method only describes and adopts electromagnetic field to urge oak barrel old, not to ageing condition as oxygen-supply quantity and the effect that reaches be quantitatively described; Chinese patent ZL200610115120.1 regulates the content of grape wine dissolved oxygen in container by the mode of adding micro amount of oxygen continuously, its oxygen-supplying amount and oxygen-consumption vinous is made to 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, not too obvious to the aging effect of wine, required time is also longer; Chinese patent ZL99236237.7 provides a kind of pipeline type high voltage electro-magnetic field quick aging-promoting equipment for wine, by high-voltage electromagnetic field, aging process is carried out to grape wine, but this type of single factor test treatment effect does not obviously have multifactor synergistic action effect to give prominence to, and duct type process major part electromagnetic field all dissipates in atmosphere, instead of ducted wine, higher to the isoparametric requirement of equipment voltage.Chinese patent 200810240216.X discloses a kind of electromagnetic effect-enhanced oxygen source ozone air-liquor mixture hydraulic pressure jet flow liquor ageing machine; Chinese patent ZL 200920153794.X discloses a kind of high-voltage electric field wine processing device; Chinese patent 200410011304.4 discloses a kind of preaging treatment process and voltage pulse electric field processing device thereof of wine; Chinese patent 99112176.7 discloses a kind of oak timber without fixed form for wine brewage and working method thereof; Chinese patent 200310105854.8 discloses a kind of trace oxygen controller for port wine; Chinese patent 200610115120.1 discloses a kind of ripening device with little oxygen suppled; Chinese patent 200510044008.9 discloses a kind of oak floor of placing and promotes the method for Grape Wine Aging at wine storing jar.
In sum, current correlation technique has no works in coordination with by redox potential the method that high pressure and micro-oxygen urge old cognac, this technology regulates oxygen and the high pressure of input by the changing value of redox potential, thus the chemical reaction in promotion cognac, promote the carrying out of redox reaction and condensation reaction etc. in wine body, improve the extraction of brandy to oak composition, promote the quality of cognac.
Summary of the invention
The object of the invention is to overcome the shortcoming existed in prior art, provide one to be applicable to accelerate cognac ageing, the oak flavor of strengthening cognac, to the method that brandy colours of wine color and luster improves rapidly.
High pressure and micro-oxygen is worked in coordination with to the adjustment of dissolved oxygen and the promotion to oak composition generation chemical reaction by redox potential, promote cognac to the extraction of oak composition, mainly comprise the polyphenols such as the tannin in oak, total phenol, methyl catechol and Oak Lactone, the carrying out of redox reaction, esterification and condensation reaction etc. in cognac is promoted by control oxygen amount, thus increase brandied aroma substance, promote quality.
Technical problem to be solved by this invention is achieved by the following technical programs:
A kind of redox potential works in coordination with the method that high pressure and micro-oxygen urge old cognac, that former for brandy wine is placed in container, add special oak, oxygen is passed into the former wine of the brandy in container, and apply certain strength of electric field, make the oxidation reduction potential control of the former wine of brandy between 20mV-200mV, accelerate the former wine of brandy to the extraction of special oak, shorten the ageing time.Redox potential value in fruit wine is higher, illustrate that the oxidisability in fruit wine is stronger, found through experiments when numerical value is higher than 200mV, oxidizing reaction is too strong, the composition that too much formaldehyde, acetaldehyde, acetic acid and propionic acid etc. have irritating smell can be generated, affect the quality of fruit wine; The numerical value of redox potential is lower, illustrates that oxidisability is more weak, and experiment shows that, when redox potential value is lower than 20mV, the oxidizing reaction in fruit wine is just not enough to the change causing composition.
The dissolved oxygen of the former wine of described brandy maintains 2 mg/L-20mg/L.
Applying certain strength of electric field to the former wine of brandy is realized by high pressure producer, and the voltage between described high pressure producer two pieces of pole plates is 100KV-200 KV, and frequency is 50 Hz-5000 Hz.。
The addition of described special oak is 2g/L ~ 8g/L.
Described special oak is at least one in oak powder, oak chip, oak fourth or oak block.Wherein oak powder specification is 40 orders, and oak chip specification is (0.5-1) mm × (0.1-0.2) mm, and oak fourth specification is (1-2) mm × 0.8, mm × 0.8 mm, and oak block specification is 5.2 mm × 0.7, mm × 2.8 mm.
The present invention compared with prior art tool has the following advantages and beneficial effect:
(1) brandy hotel catering can effectively be promoted, by the regulating effect of redox potential, input voltage is regulated and controled, and the control to oak composition generation chemical reaction, accelerate brandy hotel catering, substantially reduce the ageing time, the Aged by Special Oak time of tradition cognac is 3-6 month, the method that the electromagnetic field that Chinese patent CN200410052115.1 announces accelerates the ageing of cognac oak can shorten to a couple of days or tens of sky, and the present invention just can reach natural aging close to the 6-12 effect of individual month at 10-30 minute, the ageing time shortens greatly, ageing efficiency significantly improves.
(2) by regulation and control that redox potential reacts to high input voltage and oak composition, obviously can accelerate stripping and the lixiviate of oak composition, especially aldehydes matter in oak, as tannin, total phenol, Oak Lactone, Vanillin, syringic aldehyde, coniferyl aldehyde, methyl catechol and ethylphenol etc., the oak that can significantly improve cognac is fragrant, and oak soft aroma and coordination, in traditional method gained cognac, the dull discordant drawback of oak fragrance obtains and greatly improves.The wine body color of brandy is that amber is to golden yellow, wine body colour pool obtains very big improvement, detect through high performance liquid chromatograph, ageing is after 5 hours, treatment samples is compared with the natural aging sample contrasted, the content of tannin, total phenol, Oak Lactone, Vanillin, methyl catechol and ethylphenol improves 75%-98% respectively, and the extraction efficiency of aldehydes matter is greatly improved.
(3) by the parameter such as input voltage, frequency of the numerical value adjustment electric field of redox potential, and the chemical reaction of regulation and control special oak goods, obtain the cognac product of different oak flavor and color.
(4) by changing redox potential and dissolved oxygen amount in cognac, promote the carrying out of redox reaction, esterification, condensation reaction etc. in wine body, thus obtain more aromatoising substance, as ethyl acetate, ethyl decylate, ethyl octylate and bata-phenethyl alcohol etc., detect through gas-chromatography and mass spectrograph coupling, after ageing 10-30 minute, electric field treatment sample is compared with the natural aging sample contrasted, Ester total content improves 62%-94%, and bata-phenethyl alcohol content improves 74%-89%.
(5) be applicable to liquor-making enterprise and urge old process on a large scale to cognac, its treatment capacity can adjust according to industrial scale, and production efficiency is high, good in economic efficiency.
Accompanying drawing explanation
Fig. 1 realizes the structural representation that redox potential works in coordination with high pressure regulation and control electric field acceleration special oak ageing promoter cognac method device used.
Embodiment
Below in conjunction with drawings and Examples, the present invention will be described in detail.
As shown in Figure 1, redox potential of the present invention works in coordination with the device used of the method for high pressure regulation and control electric field acceleration special oak ageing promoter cognac, is made up of oxidation reduction potential control device 1, insulation shielding system, oxygen control system, high pressure producer 4.
Wherein, insulation shielding system 2 comprises insulation shielding frame 2-1, glass treatment room 2-2, insulcrete 2-3, battery lead plate 2-4, insulation shielding frame 2-1 is made up of polycarbonate insulcrete, glass treatment room 2-2 is placed in the medium position of insulation shielding frame 2-1, insulcrete 2-3 and battery lead plate 2-4 is placed in the both sides of glass treatment room 2-2, battery lead plate 2-4 distance glass treatment room 1cm-2cm, insulcrete 2-3 and battery lead plate 2-4 rely closely, and battery lead plate 2-4 is positioned at the inner side of insulcrete 2-3.
Oxygen control system comprises oxygen canister 3-1, magnetic valve 3-2, controller 3-3, micro-oxygen detecting probe 3-4 and oxygen diffusion device 3-5; Oxygen canister 3-1, magnetic valve 3-2, controller 3-3 are connected successively with micro-oxygen detecting probe 3-4, and oxygen diffusion device 3-5 is connected with controller 3-3.Wherein magnetic valve 3-2 is the switch controlling oxygen, directly connects oxygen canister 3-1; Micro-oxygen detecting probe 3-4 is mainly used in the dissolved oxygen content in detection system, is given and its controller 3-3 be directly connected by the data feedback of dissolved oxygen content; Controller 3-3 is for controlling oxygen diffusion device 3-5.Controller 3-3 model is M35(mountain automatic equipment Manufacturing Co., Ltd), when in the system receiving micro-oxygen detecting probe 3-4 transmission, oxygen concentration numerical value is lower than preset alarming value, controller 3-3 sends sound and light alarm immediately, and 3 seconds automatic opens solenoid valve 3-2 and oxygen diffusion device 3-5 afterwards, when in the system that micro-oxygen detecting probe 3-4 transmission comes, oxygen concentration numerical value reaches set(ting)value, controller 3-3 will close automatically; Oxygen diffusion device 3-5 model is Yi Han company of EM3704(Germany), after controller connects oxygen, accurately in system, evenly can pass into oxygen.
High pressure producer 4 model is ZGF200(Wuhan appliance test equipment Manufacturing Co., Ltd) high pressure (100 kV-200 kV) of certain frequency (50Hz-5000Hz), control treatment voltage (100kV-200kV), frequency (50Hz-5000Hz), waveform (square wave), treatment time (10min-30min) can be produced;
Oxidation reduction potential control device 1 is produced by Ren Shi company of the U.S., model is JENCO3675, oxidation reduction potential control device 1 is all directly connected with the controller 3-3 of oxygen control system, micro-oxygen detecting probe 3-4 and electric field regulator control system 4, is regulated input and the input voltage of oxygen by the numerical value change of redox potential.
Be 55%(V/V by alcoholic strength) the former wine injected slurry volume of Fruit brandy be in the glass treatment room 2-2 of 2 L, and Nobile spice that French Laffort company produces and the combination of Nobile intense two kinds of moderates baking oak products is added (by percentage to the quality according to the amount of 4 g/L in former wine, both respectively account for 50%), the scope of redox potential is set between 50mV-100mV, regulate input voltage (100kV-150kV) to meet the numerical range of redox potential, and regulate oxygen control system dissolved oxygen content (2mg/L-10mg/L) with the redox potential range of satisfied setting, process after 10 minutes and terminate.
Because cognac system is after input high pressure, chemical reaction in wine body can be promoted, thus make redox potential also respective change can occur, generally that the higher then redox potential of input voltage can be lower, by setting the scope of redox potential, regulate the high pressure of input, enable the high pressure of input meet the scope of the redox potential of setting.Passed into the size of amount of oxygen in wine body by the set value calculation of redox potential simultaneously, the dissolved oxygen amount in wine body is enable to meet chemical reaction needs between brandy and oak composition, thus promote the chemical reaction in wine body, accelerate the oak ageing of brandy.Work in coordination with high pressure regulation and control by redox potential and accelerate special oak ageing promoter cognac, the polyphenol content in cognac obviously raises, and wine body is become tempting amber from water white transparency.
Accurately measure treatment samples 50mL and utilize model for optical instrument factory of Nereid section on WSF-J() spectrophotometric color measurement instrument record and reach 42 NBS with the aberration of former wine, measure treatment samples 10mL to utilize the high performance liquid chromatograph 2998 of Waters, US to record tannin content to reach 55 mg/L, total phenol content is more than 73 mg/L, and aldehydes matter content human body to unique health-care effect is greatly improved.
This be due to special oak facilitate under redox potential and high pressure synergy brandy to oak in the extraction of aldehydes matter composition, and accelerate the carrying out of physical and chemical reaction in cognac.Wine body oak gives off a strong fragrance coordination, mouthfeel is submissive, the electromagnetic field announced with Chinese patent CN200410052115.1 is accelerated compared with the method for cognac oak ageing, its process effect of 20-30 days can be reached, Aged by Special Oak essence due to brandy is the process of a redox potential change, the redox potential value of setting certain limit, by controlling the high pressure applied, when guaranteeing oxygen content abundance, obviously can promote the composition generation chemical reaction of brandy and oak, thus accelerate the time of ageing.
Embodiment 2
The device of the present embodiment is substantially the same manner as Example 1, its difference is: be 55%(V/V by alcoholic strength) the former wine injected slurry volume of Fruit brandy be in the glass treatment room 2 of 5 L, and in wine, Nobile spice and Nobile intense two kinds of moderates baking oak products combination (both respectively account for 50%) of the production of French Laffort company are added according to the amount of 8 g/L, the scope of redox potential is set between 30mV-80mV, regulate input voltage (100 kV-180kV), and regulate oxygen control system to control dissolved oxygen content (5mg/L-15mg/L), thus promote the carrying out of chemical reaction in wine body, process after 20 minutes, wine body becomes tempting amber extremely golden yellow from water white transparency, accurately measure treatment samples 50mL, utilize spectrophotometric color measurement instrument that model is WSF-J to record and reach 63 NBS with the aberration of former wine, measure treatment samples 10mL, utilize the high performance liquid chromatograph 2998 of Waters, US to record tannin content and reach 72 mg/L, total phenol content is more than 94mg/L, aldehydes matter content human body to unique health-care effect is greatly improved, this be due to special oak facilitate under redox potential and high pressure synergy brandy to oak in the extraction of aldehydes matter composition, and accelerate the carrying out of physical and chemical reaction in cognac.Wine body oak gives off a strong fragrance coordination, and mouthfeel is submissive, and the electromagnetic field announced with Chinese patent CN200410052115.1 is accelerated compared with the method for cognac oak ageing, can reach its process effect of 50-60 days.
Embodiment 3
The device of the present embodiment is substantially the same manner as Example 1, its difference is: be 55%(V/V by alcoholic strength) the former wine injected slurry volume of Fruit brandy be in the glass treatment room 2 of 8L, and in wine, Nobile spice and Nobile intense two kinds of moderates baking oak products combination (both respectively account for 50%) of the production of French Laffort company are added according to the amount of 6 g/L, the scope of redox potential is set between 30mV-60mV, regulate input voltage (150kV-200kV), and regulate oxygen control system to control dissolved oxygen content (10mg/L-20mg/L), process after 30 minutes, wine body becomes tempting golden yellow from water white transparency, accurately measure treatment samples 50mL, utilize spectrophotometric color measurement instrument that model is WSF-J to record and reach 79 NBS with the aberration of former wine, measure treatment samples 10mL, utilize the high performance liquid chromatograph 2998 of Waters, US to record tannin content and reach 87 mg/L, total phenol content reaches 113mg/L, aldehydes matter content human body to unique health-care effect is greatly improved, this be due to special oak facilitate under redox potential and high pressure synergy brandy to oak in the extraction of aldehydes matter composition, and accelerate the carrying out of physical and chemical reaction in cognac.Wine body oak gives off a strong fragrance coordination, and mouthfeel is submissive, and the electromagnetic field announced with Chinese patent CN200410052115.1 is accelerated compared with the method for cognac oak ageing, can reach its process effect of 80-90 days.
Claims (6)
1. a redox potential works in coordination with the method that high pressure and micro-oxygen urge old cognac, it is characterized in that: be that former for brandy wine is placed in container, add special oak, oxygen is passed into the former wine of the brandy in container, and apply certain strength of electric field, make the oxidation reduction potential control of the former wine of brandy between 20mV-200mV, accelerate the former wine of brandy to the extraction of special oak, shorten the ageing time.
2. redox potential works in coordination with the method that high pressure and micro-oxygen urge old cognac according to claim 1, it is characterized in that: the dissolved oxygen of the former wine of brandy maintains 2 mg/L-20mg/L.
3. redox potential works in coordination with the method that high pressure and micro-oxygen urge old cognac according to claim 1, it is characterized in that: applying certain strength of electric field to the former wine of brandy is realized by high pressure producer, voltage between described high pressure producer two pieces of pole plates is 100kV-200 kV, and frequency is 50 Hz-5000 Hz.
4. redox potential works in coordination with the method that high pressure and micro-oxygen urge old cognac according to claim 1, it is characterized in that: the addition of described special oak is 2g/L ~ 8g/L.
5. redox potential works in coordination with the method that high pressure and micro-oxygen urge old cognac according to claim 4, it is characterized in that: described special oak is at least one in oak powder, oak chip, oak fourth or oak block.
6. redox potential works in coordination with the method that high pressure and micro-oxygen urge old cognac according to claim 5, it is characterized in that: the Nobile spice that described special oak adopts the natural oak of French Laffort company to produce and the combination of Nobile intense two kinds of moderates baking oak products.
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| CN105602816A (en) * | 2016-03-04 | 2016-05-25 | 广西大学 | Method for accelerating aging of rum by means of micro-oxygenation and oak chip addition |
| CN106978325A (en) * | 2017-05-26 | 2017-07-25 | 威龙葡萄酒股份有限公司 | One kind distillation hotel catering method |
| CN107779373A (en) * | 2017-11-17 | 2018-03-09 | 宁波阿拉酿酒有限公司 | A kind of aging method of the big tank storage of yellow rice wine |
| CN107794200A (en) * | 2017-11-17 | 2018-03-13 | 宁波阿拉酿酒有限公司 | A kind of aging method of the big tank storage of yellow rice wine |
| CN109517712A (en) * | 2018-12-25 | 2019-03-26 | 周相真 | A kind of method and apparatus of new wine accelerated ageing |
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