CN86103016A - The electro-catalytic process of accelerating maturation of wine - Google Patents
The electro-catalytic process of accelerating maturation of wine Download PDFInfo
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- CN86103016A CN86103016A CN86103016.8A CN86103016A CN86103016A CN 86103016 A CN86103016 A CN 86103016A CN 86103016 A CN86103016 A CN 86103016A CN 86103016 A CN86103016 A CN 86103016A
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Abstract
A kind of electro-catalytic process of accelerating maturation of wine.Employing has the Pt-Pt electrode of catalytic activity and reference electrode and constant potential polarizating power system to carry out electrocatalysis, promotes wine and carries out oxidation---reduction reaction, esterification and association reaction.Control proper voltage, Heating temperature and the treatment time is to finish the old aging process of urging of wine.After this method is handled, shortened the ageing phase of wine greatly, the look of wine, flavor, perfume (or spice) are all good, and effect is remarkable, can save substantial contribution, and can carry out suitability for industrialized production easily.
Description
The present invention is about the method for accelerating maturation of wine.
Make good wine, need deposit for many years, allow its natural aging, its wine is mellow and, aftertaste is long, the pleasant aroma.But the method for this natural aging can not satisfy people's demand in life far away.Therefore shorten the ageing phase of wine, quicken the maturation technological method of wine, be the target of drinking the liquor industry unremitting pursue always.In decades, people have studied following method: freezing and heating, and the ultrasonication method, high-frequency electric field adds ultraviolet comprehensive treatment method, magnetic field treatment method, microwave treatment method, infra red treatment method, electrophoretic process method, Co
60R x ray irradiation x method, biology is urged about ten several different methods such as old technology, still quickens the maturation of wine with these methods, has all disadvantages: the DeGrain that has, of poor quality; The cost height that has, technical sophistication; The energy conversion rate that has is low; Have deposit after can turn green, have in addition HUMAN HEALTH influenced to some extent or be easy to generate variation pollute; The little experiment that has is passable, produces not all rightly greatly, in a word, is difficult in industrial application.
In view of above these situations, study a kind of effectively, economical and technical feasible, the technological method of accelerating maturation of wine easy to use is a urgency big problem to be solved at present.Purpose of the present invention just is a kind of like this technological method of research, and it is applicable to the big industrial production of brewery, makes wine all good on look, flavor, perfume (or spice), can keep the quality of yellow rice wine or liquor best brand of product, and technology is easy to grasp, is easy to promote.
The maturation process of wine is oxidising process in earlier stage, and the later stage has reduction process concurrently.The characteristics of present method promptly are by electro-catalytic process, whole wine body are under the more intense oxidation state by one group of Pt electrode that catalytic capability arranged when the anodizing, play oxygenizement.Wine is realized partly ethanol metacetaldehyde on the Pt electrode, become acetate, thereby promotes esterification, and protein decomposes, and yeast death makes variations such as amino acid increases.Simultaneously under the promotion of noble potential, promote the association of water and alcohol, make the wine is mellow and, and allow wine liquid heated and stirred under oxidizing potential, constant temperature is at 60 ℃-75 ℃, 30-48 hour, make yellow rice wine finish metachromasia, it is all good to reach look, flavor, perfume (or spice).Finish the wine reduction process by another group Pt electrode, thereby reach the maturation purpose.Two groups of Pt electrodes are respectively by the potentiostat CONTROLLED POTENTIAL.The working electrode Pt control of Electric potentials of bearing the oxygenizement group is at+0.6V-+1.6V(relative saturation mercurous chloride electrode); The working electrode Pt control of Electric potentials of bearing the reductive action group is at-0.1V--0.5V(relative saturation mercurous chloride electrode).
Treatment time: for Yellow Wine, 60 ℃-75 ℃ constant temperature 30-48 hour, reduce to room temperature then, handled again 6-60 hour.For Liquor, needn't heat, at room temperature handled 6-50 hour.
After adopting present method, the maturation ageing phase of sweet yellow rice wine only shortened to by 3 years and needs four days.Its physical and chemical index changes as follows:
Physical and chemical index after the processing meets the requirement of the wine that dispatches from the factory fully.The difference of above-mentioned numeral has just illustrated finishing of maturation process.And flavor quality is constant.
Adopt the present technique method to handle the back: shortened the ageing phase greatly, the Yellow Wine maturation time shortened to 4 days by 3 years, and Liquor shortened to 2 days by 2 years, and lossless, and yield is near 100%.In the treating processes, do not bring any harmful metal ion into and produce any harmful chemical to the wine body; After the processing, wine is between staging life, the problem of not turning green.
Equipment is simple, safeguards that technology is grasped easily easily.Free from environmental pollution.The brewery that it can be fit to various scales and various output uses, and equipment was once invested more than available ten years.Equipment is installed no any harsh requirement.
Present method remarkable in economical benefits is an example with the not high sweet yellow rice wine of price, if produce a kiloton per year, can reduce 3,100,000 yuan of current assetss, pays interest 260,000 yuan less, reduces 100,000 yuan of losses, reduces storage capacity 7000m
3With a large amount of wine containers.
The used wine treatment unit of the present invention is as figure (), and among the figure, D is for handling vinasse, and it can be stainless steel tank, carbon steel groove, wooden barrel or ceramic cylinder.A-A ' is a Pt electrode group, and A is a working electrode, bears oxygenizement, and A ' is a supporting electrode, and A electrode anode state is regulated control, f by potentiostat F
ABe saturated calomel electrode, F is the anodizing potentiostat.B-B ' is a Pt electrode group, and B is a working electrode, bears reductive action, and B ' is a supporting electrode, f
BBe saturated calomel electrode, B negative electrode state is adjusted control by potentiostat G, and G is the negative electrode potentiostat.C is an agitator, and E is an electric heater.
The said apparatus system is very practical as laboratory equipment.Oxygenizement and reductive action can independently of one another, freely be adjusted in arbitrarily on the current potential, and be in research work, very convenient.But on industrial production, use, accelerate the ripening, can simplify apparatus system at a certain definite drinks.
The device of simplifying is as figure (two).Among the figure: A is the Pt electrode, and A ' is stainless steel storage wine jar, and f is a reference electrode, and B is a wine mercury, and C is a well heater, and D is the anodizing potentiostat.A anodizing state is regulated by potentiostat D, can strictly be controlled at+the 0.6-+1.7V scope in more arbitrarily.A ' current potential then fluctuates in-0.7--0.95V.Through this simplification, can save half investment.
Example of the present invention is as follows:
Example one:
Get 200ml40 ° of liquor inferior and pour in the comparatively airtight Glass Containers of being furnished with whipping appts (account for container 9/10) into, be equipped with the Pt-Pt-saturated calomel electrode, be connected to HDV-7 transistor npn npn potentiostat " assisting " respectively, " work ", on the terminal stud of " reference ", potential measurement is selected, work is selected and power switch places " reference ", " constant potential " to reach on " nature " shelves respectively, current potential is adjusted to+1.5V after, power switch is converted to " polarization " shelves, switch on and shut down after 8-16 hour, the wine sample is taken out.
Example two:
Getting 5000ml gives birth to sweet yellow rice wine and pours into and be furnished with stirring, in the comparatively closed stainless steel container of temperature regulating device (capacity for liquor account for container 9/10), be equipped with the Pt-saturated calomel electrode, be connected to " work " of HDV-7 transistor npn npn potentiostat respectively, on " reference " terminal stud, stainless steel casing connects on " assisting " terminal stud, potential measurement is selected, work is selected and power switch places " reference " respectively, " constant potential " reaches on " nature " shelves, current potential is transferred to+power switch is converted to " polarization " shelves behind the 1.2V, energising is heated to 72 ℃, constant temperature 40 hours, cool the temperature to room temperature then, continue to handle shutdown after 48 hours, the wine sample is taken out.
Claims (7)
1, a kind of method about accelerating maturation of wine is characterized in that method therefor is an electro-catalytic process.
2,, it is characterized in that the electric catalyticing system of finishing aforesaid method is made up of Pt-Pt-saturated calomel electrode and constant potential polarizating power as the method for claim 1 said accelerating maturation of wine.
3,, when it is characterized in that using on the industrial production, stainless steel can be stored up the wine jar and use as an electrode as the method for claim 1,2 said accelerating maturation of wine.
4, as the method for claim 1,2 said accelerating maturation of wine, the working electrode Pt control of Electric potentials that it is characterized in that bearing the oxygenizement group is at+0.6V-+1.6V; The working electrode Pt control of Electric potentials of bearing the reductive action group is at-0.1V--0.5V.
5,, it is characterized in that the Pt electropotential is controlled at+0.6V-+1.7V as the method for claim 3 said accelerating maturation of wine; Storage wine jar control of Electric potentials is at-0.7V--0.95V.
6,, it is characterized in that the treatment time of maturation as the method for claim 1 said accelerating maturation of wine: Yellow Wine, 60 ℃-75 ℃, constant temperature 30-48 hour, reduce to room temperature after, continue to handle 6-60 hour.Liquor was in room temperature treatment 6-50 hour.
7,, it is characterized in that the optimum handling time of Yellow Wine maturation is as the method for claim 6 said accelerating maturation of wine; 72 ℃, constant temperature 40 hours, reduce to room temperature after, continue to handle 48 hours.
Annotate: above potential value is all with respect to saturated calomel electrode.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN86103016.8A CN1004424B (en) | 1986-04-26 | 1986-04-26 | Electro-catalytic process for accelerating maturation of wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN86103016.8A CN1004424B (en) | 1986-04-26 | 1986-04-26 | Electro-catalytic process for accelerating maturation of wine |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN86103016A true CN86103016A (en) | 1987-11-11 |
| CN1004424B CN1004424B (en) | 1989-06-07 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN86103016.8A Expired CN1004424B (en) | 1986-04-26 | 1986-04-26 | Electro-catalytic process for accelerating maturation of wine |
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| CN (1) | CN1004424B (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1034514C (en) * | 1992-04-04 | 1997-04-09 | 龚政 | High-efficiency artificial ageing method and equipment for wine |
| 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 |
| CN107881067A (en) * | 2017-12-27 | 2018-04-06 | 上海金枫酒业股份有限公司 | The yellow rice wine and its brewing method of burnt sugar coloring are not added |
| CN108034561A (en) * | 2017-12-06 | 2018-05-15 | 江苏普莱泰可机械科技有限公司 | Liquor aging device and apply its aging method |
| CN111518664A (en) * | 2020-05-22 | 2020-08-11 | 邵阳学院 | Method for accelerating aging of white spirit by electrochemical oxidation |
| CN112430518A (en) * | 2020-12-10 | 2021-03-02 | 华夏瑞天(北京)生物科技有限公司 | Silicon wine and preparation method thereof |
| CN113862106A (en) * | 2021-09-26 | 2021-12-31 | 邵阳学院 | Electrochemical catalytic esterification method and device for improving total ester content of white spirit |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103320298B (en) * | 2013-06-24 | 2015-10-07 | 烟台新时代健康产业有限公司 | A kind of health promoting wine Brown Gas forced ripening method |
-
1986
- 1986-04-26 CN CN86103016.8A patent/CN1004424B/en not_active Expired
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1034514C (en) * | 1992-04-04 | 1997-04-09 | 龚政 | High-efficiency artificial ageing method and equipment for wine |
| 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 |
| CN108034561A (en) * | 2017-12-06 | 2018-05-15 | 江苏普莱泰可机械科技有限公司 | Liquor aging device and apply its aging method |
| CN107881067A (en) * | 2017-12-27 | 2018-04-06 | 上海金枫酒业股份有限公司 | The yellow rice wine and its brewing method of burnt sugar coloring are not added |
| CN111518664A (en) * | 2020-05-22 | 2020-08-11 | 邵阳学院 | Method for accelerating aging of white spirit by electrochemical oxidation |
| CN111518664B (en) * | 2020-05-22 | 2023-11-21 | 邵阳学院 | Method for accelerating aging of white spirit by electrochemical oxidation |
| CN112430518A (en) * | 2020-12-10 | 2021-03-02 | 华夏瑞天(北京)生物科技有限公司 | Silicon wine and preparation method thereof |
| CN113862106A (en) * | 2021-09-26 | 2021-12-31 | 邵阳学院 | Electrochemical catalytic esterification method and device for improving total ester content of white spirit |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1004424B (en) | 1989-06-07 |
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