CN114921310A - Processing method for increasing PH value of wine - Google Patents
Processing method for increasing PH value of wine Download PDFInfo
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- CN114921310A CN114921310A CN202210762746.0A CN202210762746A CN114921310A CN 114921310 A CN114921310 A CN 114921310A CN 202210762746 A CN202210762746 A CN 202210762746A CN 114921310 A CN114921310 A CN 114921310A
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- Prior art keywords
- ball device
- ceramic ball
- wine
- liquor
- inputting
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
- C12H1/063—Separation by filtration
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/12—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation
- C12H1/14—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation with non-precipitating compounds, e.g. sulfiting; Sequestration, e.g. with chelate-producing compounds
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/12—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation
- C12H1/16—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation
Abstract
The invention discloses a processing method for increasing the PH value of wine, which comprises the following steps: pressurizing the wine solution and then inputting the wine solution into a first ceramic ball device for soaking; wherein, a volcanic rock is arranged in the first ceramic ball device; inputting the wine solution soaked in the first ceramic ball device into a second ceramic ball device for soaking; wherein, an alkaline substance is arranged in the second ceramic ball device; inputting the wine solution soaked in the second ceramic ball device into a third ceramic ball device for soaking; wherein, the third ceramic ball device is internally provided with fired kaolin; filtering the liquor solution soaked in the third ceramic ball device by an ultrafiltration membrane, inputting the liquor solution into a liquid activator, and then inputting the liquor solution into a liquor storage device; wherein, the liquid activator is internally provided with an aluminum-iron-boron material. The processing method for improving the PH value of the liquor can treat the liquor into alkalescence, and can make the liquor have better taste.
Description
Technical Field
The invention relates to the technical field of wine making, in particular to a processing method for increasing the PH value of wine.
Background
In general, wines are acidic, and acidic substances in the wines are easy to cause cancers, which is also an important reason that many white spirits are not suitable for long-term drinking.
The wine brewing technology in the prior art is difficult to change the acidity of wine. Therefore, a processing method for improving the pH value of liquor, which can treat the liquor into alkalescence and can make the liquor taste better, is needed.
Disclosure of Invention
Based on the above, the invention aims to provide a processing method for improving the pH value of liquor, which can treat the liquor into alkalescence and can make the liquor taste better.
In a first aspect, a process for increasing the pH of an alcoholic beverage, comprising:
pressurizing the wine solution and then inputting the wine solution into a first ceramic ball device for soaking; wherein, a volcanic rock is arranged in the first ceramic ball device;
inputting the wine solution soaked in the first ceramic ball device into a second ceramic ball device for soaking; wherein, an alkaline substance is arranged in the second ceramic ball device;
inputting the wine solution soaked in the second ceramic ball device into a third ceramic ball device for soaking; wherein, the third ceramic ball device is internally provided with calcined kaolin;
filtering the liquor solution soaked in the third ceramic ball device by an ultrafiltration membrane, inputting the liquor solution into a liquid activator, and then inputting the liquor solution into a liquor storage device; wherein, the liquid activator is internally provided with an aluminum-iron-boron material.
The processing method for improving the PH value of the liquor can treat the liquor into alkalescence, and can make the liquor have better taste.
In one embodiment of the above technical scheme, the wine solution is pressurized by a booster pump and then is input into the first ceramic ball device to be soaked for 1 min.
In one embodiment of the above technical solution, the alkaline substance includes air stone, kaolin, and shell powder.
In one embodiment, the wine solution soaked in the first ceramic ball device is input into the second ceramic ball device to be soaked for 5 min.
In one embodiment, the wine solution is fed to the second ceramic ball device and circulated a plurality of times.
In one embodiment, the wine solution soaked in the second ceramic ball device is input into the third ceramic ball device to be soaked for 1 min.
In one embodiment, the ultrafiltration membrane is a PVDF ultrafiltration membrane.
In one embodiment of the technical scheme, the wine solution is repeatedly circulated in the first ceramic ball device, the second ceramic ball device, the third ceramic ball device and the liquid activator for more than 7 times, and after the circulation time exceeds 60min, the wine solution is input into the wine storage device.
In a second aspect, there is provided a liquor produced by the method of any one of the above processes for increasing the pH of a liquor.
Compared with the prior art, the processing method for improving the PH value of liquor can treat the liquor to be alkalescent and can enable the liquor to be better in taste.
For a better understanding and practice, the invention is described in detail below with reference to the accompanying drawings.
Drawings
FIG. 1 is a block diagram illustrating an exemplary process for increasing the pH of an alcohol according to the present invention.
FIG. 2 is a schematic diagram of each apparatus in the method of raising the pH of alcoholic beverage of the present invention.
Detailed Description
The terms of orientation of up, down, left, right, front, back, top, bottom, and the like, referred to or may be referred to in this specification, are defined relative to their configuration, and are relative concepts. Therefore, it may be changed according to different positions and different use states. Therefore, these and other directional terms should not be construed as limiting terms.
The implementations described in the exemplary embodiments below are not intended to represent all implementations consistent with the present disclosure. Rather, they are merely examples of implementations consistent with certain aspects of the present disclosure.
The terminology used in the present disclosure is for the purpose of describing particular embodiments only and is not intended to be limiting of the disclosure. As used in this disclosure, the singular forms "a", "an", and "the" are intended to include the plural forms as well, unless the context clearly indicates otherwise. It should also be understood that the term "and/or" as used herein refers to and encompasses any and all possible combinations of one or more of the associated listed items.
Please refer to fig. 1 and fig. 2. FIG. 1 is a block diagram illustrating an exemplary process for increasing the pH of an alcohol according to the present invention. FIG. 2 is a schematic diagram of each apparatus in the method of raising the pH of alcoholic beverage of the present invention.
In a first aspect, a process for increasing the pH of an alcoholic beverage comprising:
Preferably, the wine solution is pressurized by a booster pump and then is input into the first ceramic ball device for soaking for 1 min.
In one embodiment, the alkaline material comprises air stone, kaolin, shell powder, and is preferably supported by a shaped calcination.
In one embodiment, the wine solution soaked in the first ceramic ball device is input into the second ceramic ball device to be soaked for 5 min.
During specific treatment, the wine solution is input into the second ceramic ball device and circulated for multiple times, so that the effect of increasing the PH value is achieved.
103, inputting the wine solution soaked in the second ceramic ball device into a third ceramic ball device for soaking; and the third ceramic ball device is internally provided with calcined kaolin.
Preferably, the third ceramic ball means may be fired using kaolin.
In one embodiment, the wine solution soaked in the second ceramic ball device is input into the third ceramic ball device to be soaked for 1 min.
In one embodiment, the ultrafiltration membrane is a PVDF ultrafiltration membrane. The function is to filter out impurities in the wine or liquid to achieve a sterile state.
The liquid activator is provided with the ferro-aluminum boron material, the magnetic field intensity of the liquid activator is 6000-8000 Gauss, and the height of the liquid activator can even reach 1 ten thousand Gauss.
Preferably, the wine solution is repeatedly circulated in the first ceramic ball device, the second ceramic ball device, the third ceramic ball device and the liquid activator for more than 7 times, and after the circulation time exceeds 60min, the wine solution is input into the wine storage device, so that the effect of increasing the PH value in the wine body can be achieved.
The following is a table obtained by circulating the first ceramic ball device, the second ceramic ball device, the third ceramic ball device and the liquid activator for different times and detecting the PH of the wine in the first ceramic ball device, the second ceramic ball device and the third ceramic ball device.
TABLE 1 pH value measured at 6-hour cycle
| pH value | |
| First ceramic ball device | 3.1 |
| Second ceramic ball device | 3.5 |
| Third ceramic ball device | 3.8 |
TABLE 2 pH values measured at 12-hour cycles
| pH value | |
| First ceramic ball device | 4.2 |
| Second ceramic ball device | 4.9 |
| Third ceramic ball device | 5.1 |
TABLE 3 pH values measured at 24-hour cycles
| pH value | |
| First ceramic ball device | 5.8 |
| Second ceramic ball device | 6.5 |
| Third ceramic ball device | 6.8 |
TABLE 4 pH values measured at 36-hour cycles
| pH value | |
| First ceramic ball device | 7.1 |
| Second ceramic ball device | 7.3 |
| Third ceramic ball device | 7.5 |
As can be seen from the above table, the longer the cycle time in the first ceramic ball device, the second ceramic ball device, and the third ceramic ball device, the higher the pH of the wine body. Circulating for 36 hours, the white spirit can be treated to be alkalescent, and the taste of the white spirit is better.
Because the liquor belongs to acidic substance carcinogens, the method can process the liquor into alkalescence, and can make the liquor have better taste.
In a second aspect, a wine is made by the method of increasing the pH of a wine.
Compared with the prior art, the processing method for improving the pH value of the liquor can process the liquor into alkalescence, and can enable the liquor to have better taste.
The above-mentioned embodiments only express several embodiments of the present invention, and the description thereof is more specific and detailed, but not construed as limiting the scope of the invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention.
Claims (9)
1. A processing method for increasing the pH value of wine is characterized by comprising the following steps:
pressurizing the wine solution and then inputting the wine solution into a first ceramic ball device for soaking; wherein, a volcanic rock is arranged in the first ceramic ball device;
inputting the wine solution soaked in the first ceramic ball device into a second ceramic ball device for soaking; wherein, an alkaline substance is arranged in the second ceramic ball device;
inputting the wine solution soaked in the second ceramic ball device into a third ceramic ball device for soaking; wherein, the third ceramic ball device is internally provided with calcined kaolin;
filtering the liquor solution soaked in the third ceramic ball device by an ultrafiltration membrane, inputting the liquor solution into a liquid activator, and then inputting the liquor solution into a liquor storage device; wherein, the liquid activator is internally provided with an aluminum-iron-boron material.
2. The method of raising the pH of an alcoholic beverage of claim 1, further comprising: the wine solution is pressurized by a booster pump and then is input into a first ceramic ball device to be soaked for 1 min.
3. The method of raising the pH of an alcoholic beverage of claim 1, further comprising: the alkaline substance comprises air stone, kaolin and shell powder.
4. The method of raising the pH of an alcoholic beverage of claim 1, further comprising: and inputting the wine solution soaked in the first ceramic ball device into a second ceramic ball device for soaking for 5 min.
5. The process of claim 4, wherein the PH of the liquor is raised by: the wine solution is fed into the second ceramic ball device and is circulated for a plurality of times.
6. The process of claim 1, wherein the PH of the liquor is raised by: and inputting the wine solution soaked in the second ceramic ball device into a third ceramic ball device for soaking for 1 min.
7. The process of claim 1, wherein the PH of the liquor is raised by: the ultrafiltration membrane is a PVDF ultrafiltration membrane.
8. The process according to any one of claims 1 to 7, wherein the pH of the alcoholic beverage is raised by: and repeatedly circulating the wine solution in the first ceramic ball device, the second ceramic ball device, the third ceramic ball device and the liquid activator for more than 7 times, and inputting the wine solution into the wine storage device after the circulation time exceeds 60 min.
9. A wine is characterized in that: the method of raising the pH of an alcoholic beverage of any one of claims 1 to 8.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210762746.0A CN114921310A (en) | 2022-06-30 | 2022-06-30 | Processing method for increasing PH value of wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210762746.0A CN114921310A (en) | 2022-06-30 | 2022-06-30 | Processing method for increasing PH value of wine |
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| Publication Number | Publication Date |
|---|---|
| CN114921310A true CN114921310A (en) | 2022-08-19 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210762746.0A Pending CN114921310A (en) | 2022-06-30 | 2022-06-30 | Processing method for increasing PH value of wine |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20060010237A (en) * | 2004-07-27 | 2006-02-02 | 부산대학교 산학협력단 | Making method ceramic ball for keeping bubble and refining beer using zeolite |
| CN1854283A (en) * | 2005-04-21 | 2006-11-01 | 李锡彦 | Acid/basicity conversion of distilled liquor |
| CN104556978A (en) * | 2014-12-24 | 2015-04-29 | 唐山立雄峰汇材料科技有限公司 | Functional ceramic wine set |
| CN104962446A (en) * | 2015-07-14 | 2015-10-07 | 郭学斌 | Method for treating liquors by using ultra-high pressure and ultra-high magnetic technology |
| CN208517192U (en) * | 2018-05-04 | 2019-02-19 | 刘思汉 | A kind of sedimeter |
| TWI738341B (en) * | 2020-05-14 | 2021-09-01 | 施雨霈 | Alkalization equipment for alcohol and its weak alkalinization method |
-
2022
- 2022-06-30 CN CN202210762746.0A patent/CN114921310A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20060010237A (en) * | 2004-07-27 | 2006-02-02 | 부산대학교 산학협력단 | Making method ceramic ball for keeping bubble and refining beer using zeolite |
| CN1854283A (en) * | 2005-04-21 | 2006-11-01 | 李锡彦 | Acid/basicity conversion of distilled liquor |
| CN104556978A (en) * | 2014-12-24 | 2015-04-29 | 唐山立雄峰汇材料科技有限公司 | Functional ceramic wine set |
| CN104962446A (en) * | 2015-07-14 | 2015-10-07 | 郭学斌 | Method for treating liquors by using ultra-high pressure and ultra-high magnetic technology |
| CN208517192U (en) * | 2018-05-04 | 2019-02-19 | 刘思汉 | A kind of sedimeter |
| TWI738341B (en) * | 2020-05-14 | 2021-09-01 | 施雨霈 | Alkalization equipment for alcohol and its weak alkalinization method |
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