CN108277141A - Ultrasonic wave oak solvent stores up wine technique - Google Patents

Abstract

A kind of ultrasonic wave oak solvent storage wine technique, can be used for making various drinks, including grape wine, yellow rice wine, brandy, whiskey；The various medicinal liquor such as ginseng liquor, truffle wine；Especially create a kind of golden yellow color wine, amber color wine of white wine ageing in oak barrel.It can be reduced to a kind of oak white wine through distilling again.The characteristics of this storage wine technique is：1. storing up fat without oak.2. there is no the wine losses in oak barrel storage wine.The wine loss of the present invention is zero.3. yield is huge.It has been recognized that, the oak barrel storage wine time the long more can spawn good grape wine and brandy etc. at present.This is only applicable under conditions of traditional oak barrel hard inner wall.It is demonstrated experimentally that the specific surface area of oak finally determines the speed that accelerates the ripening of wine.Actually oak solvent urges the process of wine maturation that can almost be completed in moment.Ultrasonic wave oak solvent process " ageing " countless bucket oak wine in a short time.This is subversive for traditional oak barrel.

Description

Ultrasonic wave oak solvent stores up wine technique

The present invention relates to a kind of storage wine techniques, and wine technique is stored up more particularly to a kind of ultrasonic wave oak solvent.

China's wine brewing has thousands of years of history.Wine brewing is inseparable with the storage of wine.The storage of white wine is general using pottery The containers such as altar, pithos, cement pit, stainless cylinder of steel.The large-scale storage wine container wine that big brewery's storage wine then uses aeration good Sea.In general, first having to store white wine with big jar, jar is sealed.Mineral energy in ceramic jar makes the product of white wine Matter is more preferable.Then, by the wine jar after sealing, it is placed in next hundred meters of undergrounds below cellar for storing things storage deeply.Constant temperature, constant humidity, no light Environment most beneficial for the natural aging of white wine, and the more put the more fragrant.The resting period of general white wine is no less than 3 years, stores 20 years Above wine is the good wine of real ageing.But, although compatriots like the fragrance such as the Maotai-flavor of white wine, Luzhou-flavor, however, Europe The foreigners such as U.S. hang back mostly to white wine, keep someone at a respectful distance.The export volume of white wine also demonstrates this point.On the other hand, Portugal It is mostly oak barrel that grape wine, which stores up wine,.Oak storage wine is with a long history, of long standing and well established.Grape wine is brewed wine, equally using grape as raw material Brandy be Spirit, such as world-renowned Hennessy, Martell, apoleon, Remy Martin.These wine are all to use oak Bucket ageing forms.Due to the graceful moral character of the grape wine, brandy that were stored through oak barrel increasingly obtain consumer approval and Like, oak barrel is especially the grape of representative with the U.S., Australia also therewith increasingly by winemaker all over the world The favor of wine New World country winemaker.The grape wine of ageing in oak barrel, except grape itself has the special feature that, kind is fragrant Except gas and aroma, it can also assign drink person is a kind of or vanilla or cocoa or coffee or the pleasant fragrance that haves both at the same time.Nowadays Oak barrel is used not only as a kind of cellar utensil by people.In many people, it has surmounted the meaning of itself, It is considered as a kind of art work, a kind of culture.But the manufacture of oak barrel not only cumbersome, but also in manufacturing process timber damage Consumption is very surprising.Here, in ultrasonic wave oak solvent storage wine technique, so-called oak solvent is molten for its with the refinement of oak material Matter and a kind of solvent for being dissolved in wine.Well-known, alcohol is a kind of good semi-polarity organic solvent, the tannic acid etc. in oak It is soluble in wherein.And the refinement of oak material, it is to be completed in a kind of retort being equipped with ultrasonic unit.Refer to ultrasound Effect, although it is not very apparent to the effect of accelerating the ripening of wine body itself, to the dematuration of the oak material medium in solvent It is especially prominent.When ultrasonic wave is propagated in retort, interaction with oak solvent medium and occur physics and chemistry Variation, to will produce a series of mechanics, calorifics, electromagnetism and chemical ultrasonic effect, thus, it is possible to urge wine rapidly It is ripe.

It is an object of the present invention to create a kind of ultrasonic wave oak solvent storage wine technique.It not only saves valuable oak Material is so that save oak barrel, but also substantially shorten the wine brewing time.At the same time, it creates white wine and stores up wine through oak solvent And a kind of golden yellow color wine, the amber color wine be brewed into.It is golden yellow, amber all to disappear after distilling again For a kind of oak white wine.It can be used for the storage wine of all kinds of wine, including white wine, yellow rice wine, fruit wine, grape wine；Also truffle wine, ginseng The various medicinal liquor such as wine；And brandy, whiskey, vodka, Rum, gin, sake and champagne etc..

In order to achieve the above objectives, ultrasonic wave oak solvent of the invention stores up wine technique, including an oak material；One peace Retort equipped with ultrasonic unit prepares oak solvent according to this.The oak solvent dissolves in wine storage tank for urging wine ripe.Institute It is the various storage wine containers such as existing wine jar, oak barrel and stainless cylinder of steel with wine storage tank, these storage wine containers are equipped with ultrasound Wave apparatus, rustless steel container inner wall can be coated with the resins such as PET.

The wine brewing in China has long history, can trace back to Xuanyuan Yellow Emperor, a legendary ruler, his subordinate minister's wine is widely known.It is ancient When people brew alcoholic beverages, actually only fermented to obtain fermented glutinour rice (a kind of rice wine) with fruit or grain, there is no by grain and drinks It distinguishes, wine is brewed alcoholic beverages using sorghum (sorghum), and the grain residue after alcohol and wine brewing is distinguished, wine is greatly improved Brewing technique, therefore descendant tell from mouth to mouth with approbation.Early at that time, wine jar storage wine has just been used, and has been used till today always.Chinese white Wine is one of world-renowned six big Spirits (remaining five kinds are brandy, whiskey, rum, vodka and gin), so And face that yield is huge, international market share apparent insufficient difficult situation.Statistical data shows, 2014 Chinese White wine accounts for the 37.6% of world's strong drink output, but the market share in the world is less than 8%, and according to the number of General Administration of Customs According to display, annual white wine commodity add up 4.49 hundred million dollars of total export within 2016.The annual export volume of white wine is accounted for less than 20,000 kilolitres The 0.12% of more than 1,300 ten thousand kilolitre of China's white wine total output, year export amount less than 500,000,000 dollars, only account for current year Liquor-making industry sale receive Enter the 0.5% of more than 5,550 hundred million.1-12 month white wine commodity add up also only 4.69 hundred million dollars of total export within 2017.As it can be seen that white wine It walks out and even shoulders heavy responsibilities.Accordingly, the fragrance such as paste flavor, the giving off a strong fragrance of white wine are made suitably to reduce a bit if we attempt, and With oak material ageing white wine, it is a possible outlet that can yet be regarded as.Thus, have a kind of white wine will become it is golden yellow or It is amber.That is, creating a kind of " golden yellow color wine " " the amber color wine " of China.It is well known that not only grape wine and white orchid Ground is to store up wine with oak, is equally that new wine after the strong drink whiskey that wheat and cereal are raw material, and distillation must be through Cross old process, its ageing through oak barrel made to absorb the natural scents of plant, and produce it is beautiful amber, simultaneously The intense stimulus sense of its alcohol in high concentration can also be continuously decreased.And U.S.'s gin is light golden yellow, because with other gin phases Than it is also intended to old a period of time in oak barrel.In addition to this, Rum also uses oak barrel during aging.Only it It is white oak.The origin for speaking of oak storage wine, is recorded, in 17th century, the alcoholic quotient of Britain is anti-according to England wine variety The malt tax of government's collection is refused, they have made oak barrel not of uniform size, and all wine is fitted into oak barrel and is stored up into cavern In.After having spent 1 year, they take out fat.Miracle occurs, they have found that the color of wine becomes golden yellow, the taste of wine It is abnormal aromatic, and along with a kind of sweet having no precedent.People just have found to be originally oak barrel by carefully studying Peculiar effect can quickly urge wine ripe, so that wine is become more aromatic in the short time, more connect because oak itself contains " tannic acid " It is close amber.Then oak storage wine is just produced.However after an oak tree is cut down, not entire trunk may serve to make Make oak barrel, it is necessary to which the part for cutting away about 75%~80% " not using " is finally sawn into the timber of lath-shaped, then uses It makes oak barrel.The very high plank needs of these moistures expose to wind and rain 3 years or more under outdoor.It is general to make one Oak barrel needs 32 or so battens, wherein wider one piece will be for wearing the hole of a very narrow dress wine.Form skirt The batten of shape, and first one end is fixed with iron ring.Elasticity increases after being heated due to oak, so the other end to scatter is when heated It can bend to arciform, the blank that rear oak barrel is entangled with iron ring is just substantially completed.By heating in addition to helping plank bending, The effect also sterilized.The degree of heating also influences the flavor of last wine.In fact, the inner wall of oak barrel is very hard, it is not easy Tannic acid is precipitated or absorbs impurity.Grape wine will store about two years to two-and-a-half years in oak barrel.Due to oak for years It absorbs, the discharge of impurity and spontaneous vaporization, grape wine can reduce about the 15% of former capacity.And the service life of an oak barrel About 5,6 years.Hereafter, so-called oak barrel is only a simple storage wine container for losing accelerating maturity function, thus can only be It is discarded.The manufacture craft and brewing process of such complicated oak barrel, not only take a substantial amount of time, and also cause The significant wastage of valuable oak resource.Not only in this way, its structure causes oak barrel not easy cleaning.In recent years, China Grape wine demand constantly expands and causes the scarcity of oak material.Only Changbai Mountain limit cuts down oak, allows for related oak barrel factory The oak material that family has to from a large amount of import price costlinesses of the states such as America and Europe.The ultrasonic wave oak solvent storage wine technique of this patent Feature is：1. substantially saving oak material, the cost of raw material is reduced.Leftover pieces of the oak solvent because using oak, so it Cost is almost nil.During existing oak storage fat 2 years to 2 years half just one barrellled wine of ageing, oak solvent process can " ageing " Countless bucket oak wine.Herein particular it should be pointed why expensive grape wine, brandy and whiskey etc. be, it is primarily due to The price of oak material and its brewing period are excessively very long caused.2. without making oak storage fat.It can use other containers It substitutes.In other words, this patent product is a kind of oak wine manufacture craft without oak barrel.3. there is no wine damages when storage wine Consumption.Oak barrel traditional at present causes about 15% wine to be lost because long-time oak absorbs, the discharge of impurity is with spontaneous vaporization. But oak solvent stores up wine technique, can this loss be reduced to bottom line, it may be said that its wine loss is almost nil.4. production It measures huge.Oak solvent reaction tank utilizes the oak waste material of " not using ", can produce the oak solvent of flood tide.This oak is molten Agent, a kind of oak wine of the highly concentrated state for completion of actually having accelerated the ripening.At this point, so-called storage wine, also only will It dissolves in dilution in wine storage tank.5. oak content is accurate.The taste of oak wine is decided by the content of oak.Traditional oak Wine is stored up, often winemaker will taste the quality for differentiating wine repeatedly.And oak solvent stores up wine technology, by oak in oak wine per ton Content can be accurate to 0.1 gram hereinafter, its precision is self-evident.6. the taste of oak wine can be adjusted arbitrarily.As needed, rubber The content of oak arbitrarily can be adjusted accurately in the wooden solvent, make fragrance according to this and taste changes infinite oak wine.However Make us feeling helpless, almost all of people thinks in the world at present, and the time of oak barrel storage wine the long more can make Go out various good grape wine, brandy and whiskey etc..Actually not so, such case is only in the hard of traditional oak barrel It just can be such under conditions of inner wall.The experiment proved that when storing white wine with oak solvent, the ratio of the oak material contacted with wine Surface area finally determines the progress of accelerating the ripening of wine.This oak solvent can be urged within a few hours or within the ofer short duration time wine at It is ripe.That is, the specific surface area of oak finally determines the speed that accelerates the ripening of wine.Reference News's " Environment Science " 2 months 2017 17 Day has reprinted the report of U.S.'s quartz financial web site.Entitled " science domestic ultrasonic accelerate the ripening brandy ".Subtitle is：Several days It can produce " ageing ".It sermonizes in text：They mix the grape wine after distillation with U.S.'s oak chip.The mistake of wood was oozed in wine Cheng Zhong, researcher have carried out " explosion " it using ultrasonic wave ....Portion manufactures pressure to ultrasonic wave within plant tissue, causes They are ruptured.This can release bioactive compound, these compounds can only be mixed into originally by slowly process In wine.Researcher then gives wine to professional taster, it is compared with traditional brandy.Researcher claims, knot Fruit is that this brandy is good as ageing for many years.Spain Cadiz college professor, research report common author Wei Er Silent plus West Asia is receiving Britain《It was found that》It is said when monthly magazine interview：" (this brandy) is surprisingly delicious, has well Fruity and sweet taste and strong fragrance." this research has shown that can accelerate the ripening grape wine and brandy etc. in a short time. Wherein so-called ultrasonic wave " explosion ", is at most a kind of vibrations of duration.However, the oak solvent of the present invention is dug from oak Flower, sawdust etc., therefore it is a kind of impayable, real " explosion ".Since the specific surface area of these oak materials is very big, Oak material after especially baked frying can make the substances such as tannic acid be precipitated or absorb impurity, to fast in a short time Speed urges wine ripe.Oak solvent makes white wine become a kind of golden yellow color wine in moment.With the difference of addition quantity of solvent, white wine It is turned into a kind of amber color wine of incomparable elegance therewith.After a few hours, its sense organ color is sufficiently stable, and white wine is original strong Strong excitement is also substantially reduced therewith, and the taste of wine is same abnormal aromatic.After distillation again, its golden yellow, amber Amber color can all disappear and become a kind of oak white wine.Its wine body is soft pure, cool dry and comfortable, and the wine is mellow is aromatic strongly fragrant, can be rated as white Undisputed noble in wine.Further it is demonstrated experimentally that after retort is mounted with ultrasonic unit, the progress meeting of accelerating the ripening of wine It is more rapid.As previously mentioned, when the Propagations such as oak solvent of the ultrasonic wave in bucket or Chinese medicine, because ultrasonic wave be situated between The interaction of matter, make these media occur physics and chemistry variation, to generate a series of mechanics, calorifics, it is electric Magnetics and chemistry ultrasonic effect.Specifically, 1. mechanical effect.The mechanism of ultrasonic wave facilitates emulsifying, coagulating for liquid The liquefaction of glue and the dispersion of solid.When forming standing wave in ultrasonic fluid medium, the molecule that suspends in a fluid because It is condensed upon by the effect of mechanical force at node, periodic accumulation is formed in space；2. cavitation.Ul-trasonic irradiation is in liquid A large amount of minute bubbles are generated when body.One the reason is that locally there is tensile stress in liquid and forming negative pressure, the reduction of pressure makes original Come the gas supersaturation being dissolved in liquid, is escaped from liquid and become minute bubbles.It is another the reason is that powerful tensile stress will be Liquid " tearing " is at a cavity, referred to as cavitation.For liquid vapors or it is dissolved in another gas of liquid in empty, it could even be possible to In vacuum state.It constantly moves, grow up or breaks suddenly because the minute bubbles that cavitation is formed are with the vibration of surrounding medium It goes out.When shattered to pieces, surrounding liquid pours bubble suddenly and generates high temperature, high pressure, while generating shock wave.Accompany with its cavitation With interior friction form charge, and generate luminescence phenomenon because of electric discharge in bubble.It can be said that being surpassed in the liquid such as drinks The technology of sonication is mostly related with cavitation.3. fuel factor.Because the frequency of ultrasonic wave is high, energy is big, when by Absorption of Medium Significant fuel factor can be generated.4. chemical effect.Ul-trasonic irradiation promotes to occur or accelerate certain chemical reactions.In wine Hydrogen peroxide is generated after pure distilled water is sonicated.The generation of this phenomenon is always accompanied with cavitation.Ultrasonic wave is also It can accelerate the hydrolysis, decomposition and polymerization process of many chemical substances.Ultrasonic wave also has apparent shadow to photochemistry and electrochemical process It rings.After the aqueous solution of various amino acid and other organic substances is sonicated, characteristic absorption spectrum band disappears and presents equal Even general absorption.This phenomenon shows that cavitation makes molecular structure be changed.To sum up, so-called ultrasonic effect, That is the mechanical effect of ultrasonic wave, cavitation, fuel factor and chemical effect, these are conducive to the objects such as tannic acid bar none The precipitation of matter and absorption impurity, while being also to further speed up the process for urging wine maturation.Herein by taking medicinal liquor as an example, such as truffle exists Under the action of ultrasonic wave, the truffle fine particle as medium can dissolve in wine quickly, and wine body becomes limpid by muddiness rapidly.By This is the aging condition for providing substance of drinks it can be proved that the great oak material of specific surface area, and ultrasonic effect then into One step accelerates the process for urging wine maturation.Researcher analyzes the wine body variation after ultrasonication：Think wine body Supersound process effect be not obvious, the variation of each micro constitutent is close to storage at normal temperature sample.But they go back Primary Study Ultrasonic wave is aged aromatic Chinese spirit the influence of effect, with 20kHz ultrasonication aromatic Chinese spirits, by aromatic Chinese spirit Ingredient and organoleptic quality analysis shows, ultrasonication, which may pass through, influences total Acids in Liquor, total ester, methanol and fusel oil etc. The content of ingredient influences organoleptic indicator, so as to promoting the ageing of white wine.The test and appraisal of organoleptic indicator are found, through ultrasonication Afterwards in addition to color and luster is substantially unaffected, perfume (or spice), taste and the body of white wine change.In 60 minutes of processing, perfume (or spice), taste and the body of wine Decrease.It shows that ultrasonication is influential on white wine quality.With the extension of processing time, total ester is Increase, and alcoholic strength is on a declining curve.Its total acid content is then first to reduce to increase afterwards, and downward trend is presented in methanol.This knot Fruit effectively supports organoleptic indicator's evaluating result.Result of study shows that ultrasonication can promote the ageing of white wine.We Think, although ultrasonic effect is not obvious the effect of wine body itself, is passed in the media such as oak material and Chinese medicine Sowing time, due to the interaction of ultrasonic wave and these media, ultrasonic effect is but especially prominent for accelerating the ripening for wine.The present invention's Purpose is, creates a kind of ultrasonic wave oak solvent storage wine technique, it not only saves valuable oak material, but also substantially contracts The short wine brewing time.It in a short time can " ageing " go out same good various oak wine.And its yield is existing oak barrel Without several times.Unquestionably, this is subversive for traditional oak barrel.Ultrasonic wave oak solvent stores up wine technique, can also create Make a kind of golden yellow color wine, amber color wine of the white wine through oak solvent " ageing ".Moreover, oak wine after distilling again, it is golden yellow Color, amber can all disappear and become a kind of oak white wine.Its wine body is soft pure, cool dry and comfortable, and the wine is mellow is aromatic strongly fragrant, bears Claim the noble in white wine.

Claims (3)

1. a kind of oak wine stores up wine technique, which is characterized in that include an oak material；One retort, the retort can pacify Equipped with ultrasonic unit, oak solvent is prepared according to this.

2. ultrasonic wave oak solvent according to claim 1, stores up wine technique, including an oak solvent；One existing The various storage wine containers such as wine jar, oak barrel and stainless cylinder of steel, which can be equipped with ultrasonic unit, and stainless steel holds Device inner wall can be oak or be coated with the resins such as PET.

3. the storage wine technique according to claims 1 and 2, can be used for making various drinks, including grape wine, yellow rice wine, fruit Wine；The various medicinal liquor such as ginseng liquor, truffle wine；Especially create a kind of golden yellow color wine, the amber of white wine ageing in oak barrel Color wine；It can be reduced to a kind of oak white wine through distilling again；And brandy, whiskey, vodka, Rum, gin, Sake and champagne etc..