JPH04330269A - Storage of wine and equipment therefor - Google Patents

Abstract

PURPOSE:To enable long term storage of a cork-stoppered bottled wine without change of taste, color, flavor, etc., by controlling temperature, humidity and illuminance during storage. CONSTITUTION:In storage of a cork-stoppered bottled wine, the storage temperature is controlled within a range of 10-18 deg.C. The distribution of the actual temperature selected from the above-mentioned allowable range of storage temperature is controlled within a range of + or -5 deg.C while the actual temperature is kept not to exceed the above-mentioned lowest or highest storage temperature. Humidity and illuminance are controlled to 60-80% and <=500 lux, respectively. In addition, the above-mentioned wine is stored preferably in a laid state free from vibration.

Description

[Detailed description of the invention]

0001

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method and apparatus for storing wine. More specifically, the present invention relates to a method and a storage device for storing wine in a bottle with a cork for a long period of time without changing quality such as taste, color, aroma, etc.

0002

[Prior Art] Wine is a living thing, and it is known that its taste, color, aroma, and other qualities change in various ways even after it is bottled. At the time it is bottled, it is still unripe, and after a certain amount of time it reaches a state where it is ready to drink, and once that period has passed, the quality of taste, color, aroma, etc. begins to deteriorate. Traditionally, bottled wine has been stored for long periods in underground warehouses called wine cellars, but the storage conditions are determined based on experience and taste.
There are many different types of mold, such as a cool, dark place or conditions that allow certain types of black mold to grow. Therefore, wine sellers and cellars must carefully balance the monthly sales volume of wine, purchase volume, and inventory volume for each type of wine, and ensure that the wine is ready to drink with excellent taste, color, aroma, etc. at the time of sale to customers. The problem is that this process is complicated, time-consuming, and uneconomical. Additionally, regular refrigerators are not ideal wine storage devices because they have a rather low temperature, tend to dry out easily, vibrate, and may carry odors from other foods. Although many methods and storage devices for storing bottled wine have been proposed to extend the best drinking period as much as possible, none of them are yet sufficient.

0003

[Problem to be solved by the invention] To create a wine that can be stored for a long period of time without changing its quality such as taste, color, aroma, etc. in a bottle with a cork stopper, thereby extending the period when it is ready to drink as long as possible. Provided are storage methods and storage devices.

0004

[Means for Solving the Problems] The present invention has been made in view of the above points, and as a result of intensive research, wine is easily influenced by the outside world such as temperature, humidity, and illuminance during storage, and if the storage environment is poor, wine will age. This process does not proceed normally and the taste deteriorates, resulting in degraded wine that tastes bland, loses the balance between acidity and astringency, and has a strong odor. Oxidized odors, acrid odors, and a rough texture occur, so in order to avoid these and store wine in a bottle with a cork for a long period of time without changing its taste, color, aroma, etc. These include the maximum storage temperature, minimum storage temperature, actual storage temperature and its variation range, humidity, illuminance, etc. when storing bottled wine, how the bottled wine is placed, vibration, wind hitting the cork, etc. are important factors, and the present invention has been achieved based on the discovery that the above object can be achieved by controlling these factors.

[0005] The first invention of the present invention is a method for storing wine in a bottle with a cork for a long period of time, in which the minimum storage temperature is 10°C, the maximum storage temperature is 18°C, and the storage temperature is within an allowable range. ±5℃ within the range where the variation in the actual storage temperature selected does not exceed the minimum storage temperature and the maximum storage temperature.
Humidity 60-80%, illuminance 500%
This is a method of storing wine characterized by storing it at a temperature below lux.

A second aspect of the present invention is the method for storing wine according to claim 1, characterized in that the bottled wine with a cork stopper is stored horizontally so as not to vibrate.

A third aspect of the present invention is the method for storing wine according to claim 1 or 2, characterized in that the wine is stored in a manner that wind does not hit the cork stopper.

[0008] The fourth invention of the present invention is the following (1) to (3).
) is a wine storage device. (1) The temperature of the bottled wine storage room 5 with a cork stopper is set such that the minimum temperature is 10°C and the maximum temperature is 18°C, and the variation in the actual storage temperature selected from the allowable range is the minimum temperature and the maximum temperature. (2) the storage chamber 5;
The humidity is reduced to 60-8 by humidifying and/or dehumidifying means.
(3) A device that controls the illuminance of the storage room 5 to be 500 lux or less using a lighting device.

A fifth aspect of the present invention is the wine storage apparatus according to claim 4, further comprising a device for storing bottled wine with a cork on its side and a vibration prevention device. be.

A sixth aspect of the present invention is the wine storage device according to claim 4 or 5, characterized in that a windproof mechanism is provided to prevent wind from hitting the cork stopper.

[0011] Regarding the wine storage temperature in the present invention, the minimum storage temperature is 10°C and the maximum storage temperature is 18°C. If the storage temperature is below 10°C, the ripening reaction will stop and sufficient flavor and aroma will not be obtained. If the storage temperature is 18° C. or higher, it is not preferable because it tends to have a strong sour taste, gives off a bad odor, and deteriorates quickly. Further, even if the minimum storage temperature is in the range of 10° C. and the maximum storage temperature is 18° C., the actual storage temperature varies depending on the type of wine, and the optimum storage temperature is determined as appropriate. In the present invention, it is important to control the variation in actual storage temperature so that it is within ±5° C. within a range that does not exceed the minimum storage temperature and the maximum storage temperature. If the variation is ±5°C or more, the quality of the wine, such as taste, color, and aroma, will change significantly, which is not desirable.

[0012] The humidity during storage of wine in the present invention is 6
It is 0-80%. Humidity affects label peeling and cork. If the humidity is below 60%, the voids inside the cork will deform and shrink, creating a gap between the bottle and the cork stopper, allowing air to enter, which will oxidize the wine, make it easier for bacteria to enter, and deteriorate the quality. do. If the humidity is over 80%, the cork will become excessively wet, allowing bacteria to grow and enter the wine.Furthermore, odors such as mold will be absorbed and adsorbed by the cork, causing the odor to be transferred to the wine and deteriorating its quality.

[0013] The illuminance during wine storage in the present invention is 5
00 lux or less. When light hits wine, an unusual chemical reaction occurs. For example, when exposed to light, sulfurous acid, which is contained in wine as an antioxidant, is decomposed.
As oxidation is promoted, acetaldehyde etc. increase. It can also cause rosé wine to turn brown. A dark place is preferable, but if a storage device that allows wine to be stored visually is required, it is necessary to appropriately determine the condition under 500 lux.

[0014] In the present invention, when storing wine bottled with a cork, the bottle may be placed vertically, but it is preferably placed horizontally. Because the wine and cork are always in contact with each other and the cork is kept moist,
Advantageously, air can be prevented from entering the interior. Vibration is also an important factor; vibrations can cause deterioration, such as making the taste of the wine unsettled and causing some of the aging reactions to be excessive. Further, in the case of stagnant wine or champagne, vibration causes the stagnant to become suspended, which is not preferable.

[0015]

[Examples] The present invention will be explained in more detail with reference to Examples below, but the present invention is not limited to the Examples unless it departs from the gist of the present invention. DESCRIPTION OF THE PREFERRED EMBODIMENTS The storage device for bottled wine with a cork stopper of the present invention will be explained based on the drawings. FIG. 1 is a vertical side view of the wine storage device of the present invention, FIG. 2 is a partially cutaway perspective view of the main part of the wine storage device of the present invention, and FIG. 3 is a perspective view of the wine storage device of the present invention. It shows.

Reference numeral 1 denotes a wine storage device having a glass door 2, inside which a wine storage section 3 made of a thin iron plate or the like is fixedly disposed at a distance from the inner wall surface of the wine storage device 1. ing. There is a removable bottom plate 3A at the bottom of the wine storage section 3, and the almost sealed space formed between the wine storage section 3 and the inner wall surface of the wine storage device 1 is used as a cold air passage 4, and the wine storage section 3 has a removable bottom plate 3A. The internal space of the storage section 3 is used as a wine storage chamber 5, and an indirect cooling method is adopted in which the surface of the wine storage section 3 is cooled by contacting cold air, and the wine storage chamber 5 is thereby cooled. Since the wine storage chamber 5 is cooled by an indirect cooling method, cold air does not directly hit the wine 6 or the corks. A plurality of shelves 7 on which wine 6 is placed horizontally are detachably arranged in the wine storage room 5. In the machine room 8 at the bottom of the wine storage device 1, an electric compressor 9, a condenser 10, a blower 11, etc. of a refrigeration system are arranged. The wine storage device 1 of the present invention or at least the wine storage chamber 5 is prevented from vibrating.
It may be firmly fixed mechanically to the floor on which it is placed, or it may be fixed via vibration isolating means. Further, the two may be separated so that the vibrations of the machine room 8 are not transmitted to the wine storage room 5, or a vibration isolating means may be interposed between the two.

In the cold air passage 4, a refrigeration system electric compressor 9,
An evaporator 12 is provided as a dehumidifying means that constitutes a refrigeration system together with a condenser 10, etc. A cold air circulation fan 13 is provided above the evaporator 12, and a defrosting water guide plate 14 is provided below the evaporator 12. , a humidifying means consisting of a water tray 15, a drain receiver 16, a drain pipe 17, a bottom plate 3A, etc. is provided. A drain receiver 16 and a drain pipe 17 are provided to collect defrost water dripping from the defrost water guide plate 14 and guide it to a water tray 15 disposed on the lower surface of the bottom plate 3A. This water tray 15 is arranged in opposition to a large number of small humidifying holes 18 formed in the bottom plate 3A, and water is supplied to the water tray 15 mostly by defrosting water from the evaporator 12 as a dehumidifying means. Therefore, an inlet 19 and a discharge hole 20 are formed in the rear wall of the wine storage device 1 to communicate the cold air passage 4 with the atmosphere, thereby promoting frost formation on the evaporator 12.

In addition to the humidifying hole 18 that does not allow direct communication between the cold air passage 4 and the wine storage chamber 5, the front part of the bottom plate 3A has the following:
A plurality of small suction holes 21 and a plurality of small discharge holes 22 are formed for direct communication between the cold air passage 4 and the wine storage chamber 5 at all times and for introducing a part of the circulating cold air into the wine storage chamber 5.

On both sides of the front side of the wine storage chamber 5, fluorescent lamps 24 are vertically installed as indoor illumination devices covered by fluorescent lamp shades 23 made of transparent resin. This fluorescent light shade 23 has an inlet opening 25 and an outlet opening 26 communicating with the cold air passage 4 at its lower and upper ends, and allows a portion of the circulating cold air to pass through the shade 23, thereby preventing a rise in indoor temperature. do.

The cold air heat-exchanged in the evaporator 12 is circulated through the cold air passage 4 as shown by arrow A by a cold air circulation fan 13, and the wine storage chamber 3 is cooled by an indirect cooling method. Furthermore, the wine storage chamber 5 is connected to the wine storage chamber 5 through the plurality of small suction holes 21.
By introducing cold air into the storage chamber 5 as indicated by arrow B, a slight air circulation occurs, thereby making the temperature inside the storage chamber 5 uniform. With this configuration, the minimum temperature in the wine storage room 3 is 10°C, the maximum temperature is 18°C, and the variation in actual storage temperature is within ±5°C as long as it does not exceed the minimum temperature and maximum temperature. It can be controlled so that

When the cooling operation rate of the electric motor 9 is increased, the cold air circulating through the cooling passage 4 is dehumidified by the dehumidifying means 12 and becomes low in humidity.
By the action of the small discharge hole 22, the wine is introduced into the wine storage chamber 5, and the humidity inside the room can be kept low. On the other hand, the bottom plate 3 is heated by heating the water in the water tray 15 as a humidifying means.
The room can be humidified by supplying water vapor through the large number of small humidification holes 18 in A, so by controlling these humidification and dehumidification, the humidity in the wine storage room 5 can be kept at a high humidity of 60 to 80%. can be maintained uniformly.

[0022] The fluorescent light 24 as a lighting device is determined so that the illuminance inside the wine storage room 5 is 500 lux or less.
Control so that there is not too much variation.

[0023] Chateau Lyon white (manufactured by Suntory Ltd.)
for 3 months using the above wine storage device using
The effect of illuminance was investigated. Example 1 (temperature 15±2°C, humidity 76%, illuminance 500 lux) Example 2 (temperature 15±2°C, humidity 76%, illuminance 100 lux or less) Comparative example 1 (temperature 15±2°C, humidity 76%) , illuminance 2000
Lux) Comparative Example 2 (Temperature 15±2℃, Humidity 76%, Illuminance 1000
(looks) Reference example (temperature 5℃, blank)

Measurement item: Sulfite amount (free sulfite amount F and total sulfite amount T) (mg
%) (Indicator to measure the degree of oxidation of wine) UV absorption spectrum (420 nm) (Indicator to measure the color change in wine) Moisture content of cork stopper (%) and status of mold growth around the cork Sensory test Amount of sulfite, UV absorption Tables 1 to 3 show the spectra and the measurement results of the water content of the cork stoppers from the initial stage of storage to 3 months. Table 1 shows changes in the amount of sulfite. Table 2 shows changes in absorbance. Table 3 shows changes in cork moisture content.

[0025]

[Table 1]

[0026]

[Table 2]

[0027]

[Table 3]

[0028] Although there was not much difference in the amount of sulfite and the amount of water in the cork between the example, comparative example, and reference example, the change in the UV absorption spectrum was large in the case of the comparative example, and when the illumination intensity was 5.
If it is more than 00 lux, the discoloration will be large. As a result of the sensory test, the difference between the example and the comparative example was significant, and the taste and aroma of the comparative example were deteriorated.

[0029] Using red wine (manufactured by Suntory Ltd.) and white wine (manufactured by Suntory Ltd.), the effects of humidity, illuminance, horizontal placement, and vertical placement were investigated in the same manner for one year. Example 3 (temperature 15±3°C, humidity 76%, horizontal installation, illuminance 100 lux or less) (■conditions) Comparative example 3 (temperature 15 ± 3°C, humidity 76%, horizontal installation, illuminance 4000 lux with UV) ( ■Conditions) Comparative Example 4 (temperature 15±3℃, humidity 76%, horizontal installation, illumination intensity 4000 lux, no UV) (■conditions) Example 4 (temperature 15±3℃, humidity 76%, vertical installation, illumination intensity 100lux) (■Conditions) Comparative Example 5 (Temperature 15±3℃, Humidity 41%, Horizontal, Illuminance 100 lux or less) (■Conditions) Comparative Example 6 (Temperature 15±3℃, Humidity 41%, Vertical, Illuminance 100 lux or less) (■Condition) Reference example (Temperature 5℃, blank) (■Condition)

003
0] Measurement item: Sulfite amount (free sulfite amount F and total sulfite amount T) (mg
%) (Indicator to measure the degree of oxidation of wine) UV absorption spectrum (420 nm for white wine, 525 nm for red wine) (Indicator to measure color change in wine) Water content of cork stopper (%) and mold around the cork Sensory tests on the occurrence of sulfites, UV absorption spectra, and water content of cork stoppers from the initial stage of storage up to one year.

The measurement results are shown in Tables 4 to 7. Table 4 shows changes in the amount of sulfites in red wine. Table 5 shows changes in the amount of sulfites in white wine. Table 6 shows the change in absorbance of red wine and white wine. Table 7 shows changes in cork moisture content for red wine and white wine. Although there was not much difference in the amount of sulfite and the amount of water in the cork stoppers between the Examples, Comparative Examples, and Reference Examples, the higher the illuminance, the greater the discoloration.

[0032] As a result of the sensory test, Examples 3 to 4 and Comparative Example 5
The difference between ~6 and 6 was remarkable, and in the case of low humidity in the comparative example, the taste and aroma were deteriorated, such as the flavor was lost and it felt like it was oxidized. The taste and odor also changed in the case of high illuminance in Comparative Examples 3 and 4. As a result of the sensory test, there was not much difference between the horizontal and vertical orientations of Examples 3 and 4.

[0033]

[Table 4] However, F represents the free sulfite amount, and T represents the total sulfite amount.

[0034]

[Table 5] However, F represents the free sulfite amount, and T represents the total sulfite amount.

[0035]

[Table 6]

[0036]

[Table 7]

[0037]

[Effects of the Invention] The present invention provides a method and a storage device for storing wine bottled with a cork over a long period of time without changing quality such as taste, color, aroma, etc. [The minimum temperature is 10°C] , the maximum temperature is 18°C, and the variation in the actual storage temperature selected from the allowable storage temperature range is within ±5°C within a range that does not exceed the minimum temperature and the maximum temperature, and the humidity is 60 to 60°C. It has become possible to store it for more than one year by storing it at 80% and illuminance below 500 lux. By using the method and device for storing bottled wine with a cork stopper of the present invention, the complicated and time-consuming storage of bottled wine can be simplified and economically performed.

[Brief explanation of drawings]

FIG. 1 shows a longitudinal side view of a wine storage device according to the invention.

FIG. 2 shows a partially cutaway perspective view of the main parts of the wine storage device of the present invention.

FIG. 3 shows a perspective view of the wine storage device of the invention.

[Explanation of symbols]

1 Wine storage device 2 Glass door 3. Wine storage section 3A bottom plate 4 Cold air passage 5. Wine storage room 6. Wine 7 Shelf 8 Machine room 9 Electric compressor 10 Condenser 11　Blower 12 Evaporator 13 Cool air circulation fan 14 Defrost water guide board 15 Water dish 16 Drain receiver 17 Drain pipe 18 Small hole for humidification 19 Suction port 20 Discharge hole 21 Small suction hole 22 Small discharge hole 23 Fluorescent light shade 24 Fluorescent light 25 Entrance opening 26 Exit opening

Claims (6)

[Claims] Claim 1: A method for storing wine bottled with a cork for a long period of time, wherein the minimum storage temperature is 10°C, the maximum storage temperature is 18°C, and the actual storage temperature is selected from an allowable range of the storage temperature. A method for storing wine, which comprises storing the wine at a humidity of 60 to 80% and an illuminance of 500 lux or less so that the variation is within ±5° C. within a range that does not exceed the minimum storage temperature and the maximum storage temperature. [Claim 2] Claim 1, characterized in that the bottled wine with a cork stopper is stored horizontally so as not to vibrate.
How to store wine as described in . 3. The method for storing wine according to claim 1 or 2, wherein the wine is stored so that the cork stopper is not exposed to wind. 4. A wine storage device provided with the following (1) to (3). (1) The temperature of the bottled wine storage room 5 with a cork stopper is set such that the minimum temperature is 10°C and the maximum temperature is 18°C, and the variation in the actual storage temperature selected from the allowable range is the minimum temperature and the maximum temperature. (2) the storage chamber 5;
(3) A device that controls the humidity of the storage room 5 to be 60 to 80% using a humidifying means and a dehumidifying means, and (3) a device that controls the illuminance of the storage room 5 to 500 lux or less using a lighting device. 5. The wine storage apparatus according to claim 4, further comprising a device for storing bottled wine with a cork on its side and a vibration prevention device. [Claim 6] Claim 4 or Claim 5 is characterized in that a windproof mechanism is provided to prevent wind from hitting the cork stopper.
Wine storage device as described in.