CN203128538U - Strong sound wave loading wine aging accelerating equipment - Google Patents
Strong sound wave loading wine aging accelerating equipment Download PDFInfo
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- CN203128538U CN203128538U CN 201320145955 CN201320145955U CN203128538U CN 203128538 U CN203128538 U CN 203128538U CN 201320145955 CN201320145955 CN 201320145955 CN 201320145955 U CN201320145955 U CN 201320145955U CN 203128538 U CN203128538 U CN 203128538U
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Abstract
The utility model relates to wine aging accelerating equipment, and in particular relates to strong sound wave loading wine aging accelerating equipment. The strong sound wave loading wine aging accelerating equipment is characterized by comprising a strong sound pressurizing cabin with a sealed cavity, a strong sound wave generation unit which is connected to the front end of the strong sound pressurizing cabin, and a silencer which is connected with the rear end of the strong sound pressurizing cabin. Wine which is newly made is filled into the strong sound pressurizing cabin, the strong sound wave generation unit generates strong sound wave, and the strong sound wave enters the strong sound pressurizing cabin, and acts with the wine to accelerate the aging of the wine. A part of the energy of the strong sound wave is consumed through the resonance of molecules in the wine, and the rest of the energy is converted into heat energy through the silencer, so that the noise of a system can be reduced, and the noise pollution is prevented. By applying the strong sound wave which is generated by the strong sound wave generation unit to the wine, the molecules in the wine resonate with each other, the activation energy of various alcohols, aldehydes and other organic molecules in the wine is improved, the effective collision rate between the molecules is improved, and the volatilization, oxidization and esterification of low-boiling-point components are accelerated. The aldehydes in the wine are continuously oxidized into carboxylic acid, and the carboxylic acid and alcohol are esterified to generate ethyl acetate with an aromatic odor, so that the wine tastes mellow, sweet and soft. The aging speed of the wine is increased, the production cost is reduced, and the taste of the wine is improved.
Description
Technical field
The utility model relates to the drinks production field, is specifically related to a kind of drinks and urges furnishings to be equipped with.
Background technology
As everyone knows, existing drinks urges ageing to adopt physics, chemistry and other methods often, and wine is applied certain effect, makes the composition element of wine that certain chemical reaction take place, with reach with standing storage after the suitable ageing level of the quality of wine.Traditional drinks aging method has electromagnetic method, radiation method, additive method, supersonic method etc.Electromagnetic method utilizes cylindrical solenoid coil to produce the ageing that high frequency magnetic field takes catalysis wine, and radiation method utilizes the commercially available wine in bulk of ^60Co-gamma-ray irradiation, but this kind method may cause the later stage radiation problem, thereby unhealthful.Supersonic method utilizes the 20kHz sound wave that " cavitation " in the wine liquid acted on, and perhaps utilizes hyperacoustic atomizing to realize promoting ageing, and generally speaking supersonic method can make digestion time shorten to 1/3.Though supersonic method does not increase radiation and does not increase other materials yet, utilizing sound wave to make the composition of wine collide to promote the ageing reaction, is a kind of aging method that does not have harm, but because hyperacoustic intensity generally is no more than 140dB, therefore urge the ageing effect slower, can not enhance productivity.And the method for adding chemical reagent catalysis may cause additive that the people is drunk to exert an influence.
Summary of the invention
The utility model provides a kind of equipment that utilizes strong sound wave to accelerate the drinks ageing in order to overcome the deficiency of above technology.
The technical scheme that its technical problem that overcomes the utility model adopts is:
This strong sound wave loads the equipment that drinks is urged aging method, comprises the strong sound pressurized compartment with sealed cavity, the sourdine that is connected in the strong sound wave generating unit of strong sound pressurized compartment front end and is connected in strong sound pressurized compartment rear end.
Above-mentioned strong sound intensity sound wave generating unit comprises compressed-air loudspeaker, sound-source signal producer, computer and the compression gas tank that is used for storing compressed air that is connected in compressed-air loudspeaker by tracheae, the output terminal of described sound-source signal producer is electrically connected on its input terminus of compressed-air loudspeaker by signal wire and is electrically connected on computer by signal wire, and described compression gas tank is connected with air compressor by tracheae.
In order to monitor the concentration of ethyl acetate in real time, also bag is arranged at the ethyl acetate sensor in the strong sound pressurized compartment, and described ethyl acetate sensor electrical is connected in the ethyl acetate survey meter, and described ethyl acetate survey meter is electrically connected on computer.
In order to learn sound pressure and the frequency values in the strong sound pressurized compartment, also comprise the sound transducer that is arranged in the strong sound pressurized compartment, described sound transducer is electrically connected on the acoustic measurement instrument, and described acoustic measurement instrument is electrically connected on computer.
The beneficial effects of the utility model are: the wine of new brew is placed strong sound pressurized compartment, utilize strong sound wave generating unit generation strong sound wave afterwards and enter into pressurized compartment, make strong sound wave and wine effect, accelerate the ageing of wine.After resonance consumption part took place the energy of strong sound wave molecule in making wine, energy remaining was converted into heat energy consumption by sourdine, can reduce the noise of system, prevents sound pollution.The strong sound wave that the strong sound wave phonation unit produces puts in the wine, make that molecule resonates in the wine, strengthen multiple alcohol, aldehyde and other organic molecule activation energy in the wine, improved its intermolecular effective collision rate, accelerate low boiling point component volatilization fast, oxidation, esterification.Make in the wine aldehyde constantly be oxidized to carboxylic acid, and carboxylic acid again with alcohol generation esterification, generate and to have the ethyl acetate of aromatic odour, thereby make vinosity sweet-smelling, sweet, soft.Improve the aging speed of wine, reduced production cost, improved the mouthfeel of wine.
Description of drawings
Fig. 1 is the structural representation of equipment of the present utility model;
Among the figure, 1. compressed-air loudspeaker the last 2. pressurized compartment 3. sourdines 4. compression gas tanks 5. sound-source signal producers 6. ethyl acetate survey meters 7. ethyl acetate sensors 8. computers 9. sound transducers 10. acoustic measurement instrument.
Embodiment
Be described further below in conjunction with 1 pair of the utility model of accompanying drawing.
Because the wine that newly distills can cause the wine body quick-fried peppery owing to contain a spot of lower boiling excitor substance, also have mud flavor, poor flavor, bitter taste also can cause the wine body not pure and mild, not soft.The generation of fragrance all will be finished through decomposition reaction for a long time in the elimination of this pungent and the wine, no matter be fruit wine or wine, the person who has rendered outstanding service that can distribute aromatic odour is ethyl acetate.But the content of ethyl acetate is very little in the new wine.And the aldehyde in the wine, acid not only do not have fragrance, stimulate the effect of throat in addition.So the wine of newly brewageing drinks and gives birth to, bitter, puckery so disagreeable to the taste, need some months to several years store sth. in a cellar traditional aging process naturally and could eliminate to mix and distinguish the flavor of, distribute strong aroma.
This strong sound wave loads the equipment that drinks is urged aging method, comprises the strong sound pressurized compartment 2 with sealed cavity, the sourdine 3 that is connected in the strong sound wave generating unit of strong sound pressurized compartment 2 front ends and is connected in strong sound pressurized compartment 2 rear ends.Wine with new brew during use places strong sound pressurized compartment 2, utilizes strong sound wave generating unit generation strong sound wave afterwards and enters into pressurized compartment 2, makes strong sound wave and wine effect, accelerates the ageing of wine.After resonance consumption part took place the energy of strong sound wave molecule in making wine, energy remaining was converted into heat energy consumption by sourdine 3, can reduce the noise of system, prevents sound pollution.
The strong sound wave sound pressure that the strong sound wave phonation unit produces is 140dB-180dB, its frequency is 500Hz-1500Hz, it puts in the wine, make that molecule resonates in the wine, strengthen multiple alcohol, aldehyde and other organic molecule activation energy in the wine, improve its intermolecular effective collision rate, accelerated low boiling point component volatilization fast, oxidation, esterification.Make in the wine aldehyde constantly be oxidized to carboxylic acid, and carboxylic acid again with alcohol generation esterification, generate and to have the ethyl acetate of aromatic odour, thereby make vinosity sweet-smelling, sweet, soft.Improve the aging speed of wine, reduced production cost, improved the mouthfeel of wine.
Table 1
It is shorter and shorter to learn thereupon that by table 1 the raising ethyl acetate content of sound pressure reaches the 100mg/ml required time, but time decline scope step-down when sound pressure surpasses 165dB, and because more high the adjusting frequency of sound pressure makes the difficulty of the even vibrations of drinks liquid generation more big, therefore preferred sound pressure is 165dB.After sound pressure is adjusted into 165dB, adjust the frequency of strong sound wave, the drinks liquid in sealed chamber produces vibrations uniformly, so that the ageing process of wine is even.
Above-mentioned strong sound wave loading drinks is urged aging method also can be included in strong sound wave and is made the real-time process of ethyl acetate concentration in the drinks liquid and the process of measuring the strong sound wave sound pressure in real time measured in the drinks liquid generation cavitation processes.Can better control the quality of drinks when the ageing by the ethyl acetate concentration in the real-time monitoring drinks liquid and strong sound wave sound pressure, if ethyl acetate concentration is crossed and exceeded low and the strong sound wave sound pressure is crossed and exceeded lowly, can in time take technique means to guarantee the ageing effect of drinks.
Above-mentioned strong sound intensity sound wave generating unit comprises compressed-air loudspeaker 1, sound-source signal producer 5, computer 8 and the compression gas tank 4 that is used for storing compressed air that is connected in compressed-air loudspeaker 1 by tracheae, the output terminal of described sound-source signal producer 5 is electrically connected on compressed-air loudspeaker 1 its input terminus by signal wire and is electrically connected on computer 8 by signal wire, and described compression gas tank 4 is connected with air compressor by tracheae.Air compressor is input to pressurized air in the compression gas tank 4 and stores, computer 8 guide sound source signal generators 5 produce audio control signal, and the audio control signal that the compressed air in the compression gas tank 4 produces sound-source signal producer 5 by compressed-air loudspeaker fast changes the strong sound wave of myriawatt level into.
Also bag is arranged at the ethyl acetate sensor 7 in the strong sound pressurized compartment 2, and described ethyl acetate sensor 7 is electrically connected on ethyl acetate survey meter 6, and described ethyl acetate survey meter 6 is electrically connected on computer 8.Ethyl acetate sensor 7 can carry out on-line monitoring to the wine in the strong sound pressurized compartment, and will monitor numerical value and feed back to computer 8 by ethyl acetate survey meter 6, and its concentration numerical value is demonstration in real time on computer 8.If ethyl acetate concentration exceeds standard in ageing process, computer 8 can quit work by guide sound source signal generator 5, causes the too high situation of ethyl acetate concentration to avoid continuing ageing, has guaranteed the quality of production, has realized the online detection of producing.
Also comprise the sound transducer 9 that is arranged in the strong sound pressurized compartment 2, described sound transducer 9 is electrically connected on acoustic measurement instrument 10, and described acoustic measurement instrument 10 is electrically connected on computer 8.Sound transducer 9 is used for measuring sound pressure and the frequency values of the strong sound wave of sound pressurized compartment by force, and feed back on the computer 8 by acoustic measurement instrument 10 and to show, with convenient accuracy when adjusting strong sound wave sound pressure level in the strong sound pressurized compartment and frequency values by computer 8 guide sound source signal generators 5, with this accuracy that has improved the wine ageing, guaranteed the quality of production.
Operating above-mentioned strong sound wave loading drinks urges the device, method of ageing as follows:
(1). open computer 8, open acoustic measurement instrument 10, check the data acquisition and monitoring circuit that is connected between acoustic measurement instrument 10 and the computer 8, whether working properly by acoustic measurement instrument 10 inspection sound transducers 9, and carry out sound pressure level and calibrate;
(2). open ethyl acetate survey meter 6, check the data acquisition and monitoring circuit that is connected between ethyl acetate survey meter 6 and the computer 8, whether working properly by ethyl acetate survey meter 6 inspection ethyl acetate sensors 7;
(3). the wine that will treat ageing is positioned in the strong sound pressurized compartment 2;
(4). open sound-source signal producer 5, check the signal line between sound-source signal producer 5 and the computer 8; Produce pink noise by computer 8 guide sound source signal generators 5 afterwards;
(5). open air compressor, compressed air produces strong sound wave by compressed-air loudspeaker 1 at a high speed, and strong sound wave enters strong sound pressurized compartment and carries out the wine ageing;
(6). sound transducer 9 is monitored sound pressure level in real time and is fed back on the computer 8 and shows, it is 165dB that computer 8 guide sound source signal generators 5 are regulated sound pressure levels;
(7). the frequency that computer 8 guide sound source signal generators 5 are regulated strong sound wave, the drinks liquid in sealed chamber produces vibrations uniformly;
(8). work after 15 minutes, closing device takes out wine from strong sound pressurized compartment.
Table 2
By table 2 as can be known, per hundred people of its ageing effect of 15 minutes of ageing that accelerate wine under the acoustic pressure condition of 165dB have 89 people to think that its mouthfeel with the wine of natural ageing in 20 years is identical, and promoting ageing in the time of 20 minutes the promoting ageing with respect to 15 minutes only increased by 2 percentage points, therefore learn by experiment, 15 minutes digestion time is optimal selection, can guarantee that drinking utensils after the ageing has sweet-smelling, sweet, soft characteristic, can save the production time again, enhance productivity.
Claims (4)
1. a strong sound wave loading drinks urges furnishings to be equipped with, and it is characterized in that: comprise the strong sound pressurized compartment (2) with sealed cavity, the strong sound wave generating unit that is connected in strong sound pressurized compartment (2) front end and the sourdine (3) that is connected in strong pressurized compartment (2) rear end.
2. strong sound wave loading drinks according to claim 1 urges furnishings to be equipped with, it is characterized in that: described strong sound intensity sound wave generating unit comprises compressed-air loudspeaker (1), sound-source signal producer (5), computer (8) and the compression gas tank (4) that is used for storing compressed air that is connected in compressed-air loudspeaker (1) by tracheae, the output terminal of described sound-source signal producer (5) is electrically connected on its input terminus of compressed-air loudspeaker (1) by signal wire and is electrically connected on computer (8) by signal wire, and described compression gas tank (4) is connected with air compressor by tracheae.
3. strong sound wave loading drinks according to claim 1 and 2 urges furnishings to be equipped with, it is characterized in that: also bag is arranged at the ethyl acetate sensor (7) in the strong sound pressurized compartment (2), described ethyl acetate sensor (7) is electrically connected on ethyl acetate survey meter (6), and described ethyl acetate survey meter (6) is electrically connected on computer (8).
4. strong sound wave loading drinks according to claim 3 urges furnishings to be equipped with, it is characterized in that: also comprise the sound transducer (9) that is arranged in the strong sound pressurized compartment (2), described sound transducer (9) is electrically connected on acoustic measurement instrument (10), and described acoustic measurement instrument (10) is electrically connected on computer (8).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201320145955 CN203128538U (en) | 2013-03-28 | 2013-03-28 | Strong sound wave loading wine aging accelerating equipment |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201320145955 CN203128538U (en) | 2013-03-28 | 2013-03-28 | Strong sound wave loading wine aging accelerating equipment |
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| CN203128538U true CN203128538U (en) | 2013-08-14 |
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| CN 201320145955 Expired - Lifetime CN203128538U (en) | 2013-03-28 | 2013-03-28 | Strong sound wave loading wine aging accelerating equipment |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103205355A (en) * | 2013-03-28 | 2013-07-17 | 王勇 | Strong acoustic loading wine aging method and apparatus for the method |
| FR3035119A1 (en) * | 2015-04-14 | 2016-10-21 | Sebastien Durand | PROCESS FOR MATURING ALCOHOLIC BEVERAGE SUBJECTED TO MUSICAL VIBRATIONS |
| CN109517712A (en) * | 2018-12-25 | 2019-03-26 | 周相真 | A kind of method and apparatus of new wine accelerated ageing |
-
2013
- 2013-03-28 CN CN 201320145955 patent/CN203128538U/en not_active Expired - Lifetime
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103205355A (en) * | 2013-03-28 | 2013-07-17 | 王勇 | Strong acoustic loading wine aging method and apparatus for the method |
| CN103205355B (en) * | 2013-03-28 | 2014-07-16 | 王勇 | Strong acoustic loading wine aging method and apparatus for the method |
| FR3035119A1 (en) * | 2015-04-14 | 2016-10-21 | Sebastien Durand | PROCESS FOR MATURING ALCOHOLIC BEVERAGE SUBJECTED TO MUSICAL VIBRATIONS |
| 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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| C14 | Grant of patent or utility model | ||
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Granted publication date: 20130814 |
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| CX01 | Expiry of patent term |