TWI542683B - Production of wine - Google Patents

Description

Production method of re-making wine

The invention relates to a production method of re-manufacturing wine, and in particular to a production method of re-manufacturing wine, combined with high-pressure carbon dioxide destruction cell wall technology and high-pressure treatment of wine ripening technology.

Alcohol products can be broadly divided into three categories: brewed wine, distilled wine and re-wine according to different manufacturing methods. In terms of re-production, it is a kind of wine. Generally, brewed wine or distilled spirit is used as the basic wine bottom, and various kinds of medicinal materials, fruits, sugar crops or wine cellars are added to prepare, such as Wujiapi wine, ginseng wine, tiger bone wine, ebony wine, red wine and so on. At present, the production of wine is mostly produced by soaking. This method is not only time-consuming but also has poor extraction efficiency and health and safety concerns.

Taiwan Patent No. 189782 discloses a simple and rapid method for brewing sweet and nourishing medicinal liquor, which is mainly prepared by microbial fermentation of red dates, glutinous rice, cinnamon, angelica, licorice, brown sugar and the like, and can rapidly produce medicinal wine with a sweet taste. However, the method for the simple and rapid brewing of the sweet and tonic wine in the patent case still requires at least 14 days of fermentation to brew the medicinal liquor, and the process is complicated.

Therefore, there is a need to provide a method for producing re-cooked wine that can solve the aforementioned problems.

An object of the present invention is to provide a method for producing re-cooked wine, combining high-pressure carbon dioxide destruction cell wall technology with high-pressure treatment of wine ripening technology.

According to the above object, the present invention provides a method for producing a re-cooked wine, comprising the steps of: introducing carbon dioxide having a first predetermined pressure to contact a functional crop and its derivative, and maintaining the first predetermined pressure first. Book Time, wherein the first predetermined pressure is 5-10 MPa; introducing water having a second predetermined pressure to contact the carbon dioxide and the functional crop and its derivative, and maintaining the second predetermined pressure for a second predetermined time, Wherein the second predetermined pressure is greater than the first predetermined pressure, and the second predetermined pressure is less than 120 MPa; the second predetermined pressure is reduced to atmospheric pressure to destroy the cell wall of the functional crop and its derivative, and the water is And evacuating the carbon dioxide; placing the functional crop having the cell wall destroyed and its derivative and a basic wine bottom in a closed container, and then pressurizing the inside of the closed container to a third predetermined pressure, and Maintaining the third predetermined pressure for a third predetermined time to perform a high pressure treatment process, wherein the third predetermined pressure is 50 to 400 MPa; and reducing the third predetermined pressure to a normal pressure, thereby obtaining a re-production

The production method of the re-cooked wine of the present invention has the following advantages: 1. Since carbon dioxide exists in a gas type at room temperature, cell wall destruction by carbon dioxide is high, and safety is high, and there is no doubt that chemical solvent remains. 2. The use of high-pressure carbon dioxide for cell wall destruction, its wall breaking efficiency is higher than other methods, such as traditional ultrasonic, high-speed mixing, high-pressure homogenizer, gas explosion method, etc., and can reduce energy consumption, more suitable for mass production. 3. The invention improves the conventional re-manufacturing process, combines the high-pressure carbon dioxide destruction cell wall technology and the high-pressure treatment wine ripening technology, and the re-manufactured wine produced by the process can retain the active ingredients in more functional crops and their derivatives. The advantages of more extensive and rapid production can be applied to the process of commercial production.

100‧‧‧Re-manufacturing equipment

110‧‧‧ Pressure vessel

112‧‧‧High pressure carbon dioxide imports

114‧‧‧High pressure carbon dioxide export

116‧‧‧High pressure water inlet

118‧‧‧High pressure water outlet

120‧‧‧High-pressure carbon dioxide generation source

130‧‧‧High-pressure water source

140‧‧‧Open container

142‧‧‧Contained container

144‧‧‧ Shell

150‧‧‧ functional crops and their derivatives

152‧‧‧Basic wine bottom

S100~S150‧‧‧Steps

BRIEF DESCRIPTION OF THE DRAWINGS Figure 1 is a cross-sectional view showing a production apparatus for re-production of wine according to an embodiment of the present invention.

2 is a flow chart showing a method of producing a reconstituted wine according to an embodiment of the present invention.

3 to 7 are schematic cross-sectional views showing a method of producing reconstituted wine according to an embodiment of the present invention.

Fig. 8a shows a conventional method for producing a reconstituted wine: a high performance liquid chromatogram obtained by placing anthrax in a commercial liquor soaking for one day.

Fig. 8b shows a conventional method for producing a reconstituted wine: a high performance liquid chromatogram obtained by placing anthrax in a commercially available hydrostatic high pressure treatment.

Fig. 8c shows a high-performance liquid chromatogram of the method for producing a reconstituted wine according to the present invention, which is obtained by subjecting the raw material of the burdock to the cell wall to treatment, and then treating it with hydrostatic pressure.

The above described objects, features, and characteristics of the present invention will become more apparent from the aspects of the invention.

1 is a schematic structural view of a production apparatus 100 for re-production of wine according to an embodiment of the present invention. The remanufacturing apparatus 100 of the present embodiment is constructed to illustrate the present invention and is not intended to limit the present invention. Referring to FIG. 1, the re-production wine production apparatus 100 includes a pressure vessel 110, a high-pressure carbon dioxide generating source 120, and a high-pressure water generating source 130. The pressure vessel 110 includes a high pressure carbon dioxide inlet 112, a high pressure carbon dioxide outlet 114, a high pressure water inlet 116 and a high pressure water outlet 118. The high pressure carbon dioxide generating source 120 is in communication with the high pressure carbon dioxide inlet 112, and the high pressure water generating source 130 is in communication with the high pressure water inlet 116. The carbon dioxide of this embodiment is food grade carbon dioxide with a concentration of 99% or more.

2 is a flow chart showing a method of producing a reconstituted wine according to an embodiment of the present invention. The production method of the re-made wine comprises the following steps:

In step S100, carbon dioxide having a first predetermined pressure is introduced to contact a functional crop and its derivative at a normal temperature, and the first predetermined pressure is maintained for a first predetermined time, wherein the first predetermined pressure is 5 ~10MPa. Referring to FIG. 3, in the present embodiment, the functional crop and its derivative 150 are first placed in an open container 140. The functional crop and its derivative 150 may be a medicinal material (for example, a health care material of Antrodia camphorata or ginseng), a fruit (such as ebony), a sugar crop or a wine cellar. When the functional crop and its derivative 150 are dry materials, water must also be added to the open container 140 and infiltrated for a period of time to wet the functional crop and its derivative 150, so that the carbon dioxide of the subsequent process can be made. It is easily infiltrated into cells of the functional crop and its derivative 150. The open container 140 is then placed in the pressure vessel 110. Opening the high pressure carbon dioxide inlet 112, introducing carbon dioxide having the first predetermined pressure to contact the functional crop and its derivative 150, and the first The predetermined pressure is maintained at the normal temperature for the first predetermined time (for example, 5 to 30 minutes). The first predetermined pressure is 5 to 10 MPa. The high pressure carbon dioxide inlet 112 is then closed.

In step S110, water having a second predetermined pressure is introduced to contact the carbon dioxide and the functional crop and its derivative, and the second predetermined pressure is maintained for a second predetermined time, wherein the second predetermined pressure is greater than the The first predetermined pressure, and the second predetermined pressure is less than 120 MPa. Referring to FIG. 4, in the embodiment, the high-pressure water inlet 116 is opened, water having the second predetermined pressure is introduced to contact the carbon dioxide and the functional crop and its derivative 150, and the second predetermined pressure is The second predetermined time (for example, 5 to 30 minutes) is maintained at normal temperature. Then, the high pressure water inlet 116 is closed. The high-pressure water and the carbon dioxide easily form carbonic acid, and under the catalysis of carbonic acid, the cellular structure of the functional crop and its derivative 150 can be partially hydrolyzed, thereby causing the cell wall to be easily broken. The second predetermined pressure is greater than the first predetermined pressure and the second predetermined pressure is less than 120 MPa. Preferably, the second predetermined pressure is 100 to 120 MPa.

In step S120, the second predetermined pressure is lowered to atmospheric pressure to destroy the cell wall of the functional crop and its derivative, and the water and the carbon dioxide are evacuated. Referring to FIG. 5, in the present embodiment, the high pressure carbon dioxide outlet 114 and the high pressure water outlet 118 are opened, the second predetermined pressure is reduced to normal pressure, and the water and the carbon dioxide are evacuated. This carbon dioxide causes the cell wall of the functional crop and its derivative 150 to swell when the blood pressure is lowered, thereby causing a blasting effect.

In step S130, the functional crop having the cell wall destroyed and its derivative and a basic wine bottom are placed in a closed container, and then the inside of the closed container is pressurized to a third predetermined pressure, and the The third predetermined pressure is maintained for a third predetermined time to perform a high pressure processing process, wherein the third predetermined pressure is 50 to 400 MPa. Referring to FIG. 6, in the present embodiment, the functional crop having the cell wall destroyed and its derivative 150 and the basic wine bottom 152 are first placed in the closed container 142. Then, the sealed container 142 is placed in the pressure vessel 110, and the high-pressure water inlet 116 is opened, and the high-pressure treatment process (that is, the hydrostatic high-pressure treatment wine cooking process) is pressed against the outer casing of the closed container 142 by using high-pressure water. 144, the inside of the sealed container Pressurizing to the third predetermined pressure and maintaining the third predetermined pressure at the normal temperature for the third predetermined time. Then, the high pressure water inlet 116 is closed. Since the outer casing 144 of the hermetic container 142 is a soft shell, the third predetermined pressure can be transferred to the inside of the hermetic container 142 by applying high pressure water to the soft shell of the closed container 142. The basic wine bottom 152 is brewed wine or distilled spirits.

The method for producing a reconstituted wine of the present invention further comprises the further step of: in step S140, reducing the third predetermined pressure to a normal pressure, thereby obtaining a re-production. Referring to FIG. 7, in the present embodiment, the high-pressure water outlet 118 is opened, the third predetermined pressure is lowered to normal pressure, and the water is emptied, thereby obtaining the re-wine.

In step S150, the reconstituted wine is subjected to a membrane filtration treatment to filter out the solid matter of the reconstituted wine, thus obtaining an extract. In an experimental example, the functional crop and its derivative are Antrodia camphorata, and the difference between the production method of the conventional re-produced wine and the high performance liquid chromatography of the production method of the re-produced wine of the present invention. Comparison.

Please refer to FIG. 8a, a conventional production method for re-making wine: a high performance liquid chromatogram (Group A) obtained by placing Antrodia camphorata into a commercially available wine soaking day. Please refer to FIG. 8b, a conventional production method for re-manufacturing wine: a high-performance liquid chromatogram (Group B) obtained by placing O. chinensis in a commercially available hydrostatic high pressure treatment. Referring to FIG. 8c, the method for producing the re-made wine of the present invention is a high-performance liquid chromatogram (Group C) obtained by treating the raw material of the burdock with the cell wall and then treating it with hydrostatic high pressure.

According to the high performance liquid chromatograms of Figures 8a to 8c, the difference table of the total amount of all active component signals can be obtained as follows:

The total area signal intensity (UV) of the production method of the re-produced wine of the present invention is the largest, and the lifting factor is 29.9. Therefore, the production method of the re-made wine of the present invention can indeed be compared In a short period of time, a higher triterpenoid and polysaccharide content is obtained from Antrodia camphorata, thereby greatly increasing the extraction yield (ie, extraction yield) of the active ingredient of Antrodia camphorata, and greatly shortening the extraction time.

The production method of the re-cooked wine of the present invention has the following advantages: 1. Since carbon dioxide exists in a gas type at room temperature, cell wall destruction by carbon dioxide is high, and safety is high, and there is no doubt that chemical solvent remains. 2. Using carbon dioxide for cell wall destruction, its wall breaking efficiency is higher than other methods, such as traditional ultrasonic, high-speed stirring, high-pressure homogenizer, gas explosion method, etc., and can reduce energy consumption, more suitable for mass production. 3. The present invention improves the conventional re-manufacturing process, combines the carbon dioxide cell wall destruction technology with the high-pressure treatment of the wine ripening technology, and the re-manufactured wine produced by the process, in addition to retaining the active ingredients in more functional crops and their derivatives, The advantages of more extensive and rapid production can be applied to the process of commercial production.

In summary, the present invention is only described as a preferred embodiment or embodiment of the technical means for solving the problem, and is not intended to limit the scope of the invention. That is, the equivalent changes and modifications made in accordance with the scope of the patent application of the present invention or the scope of the invention are covered by the scope of the invention.

S100~S140‧‧‧Steps

Claims (10)

A method for producing a reconstituted wine comprising the steps of: introducing carbon dioxide having a first predetermined pressure to contact a functional crop and a derivative thereof, and maintaining the first predetermined pressure for a first predetermined time, wherein the first predetermined a pressure of 5 to 10 MPa; introducing water having a second predetermined pressure to contact the carbon dioxide and the functional crop and its derivative, and maintaining the second predetermined pressure for a second predetermined time, wherein the second predetermined pressure is greater than The first predetermined pressure, and the second predetermined pressure is less than 120 MPa; the second predetermined pressure is reduced to atmospheric pressure to destroy the cell wall of the functional crop and its derivative, and the water and the carbon dioxide are evacuated; The functional cell having the cell wall destroyed and its derivative and a basic wine bottom are placed in a closed container, and then the inside of the sealed container is pressurized to a third predetermined pressure, and the third predetermined pressure is maintained. a third predetermined time for performing a high pressure processing process, wherein the third predetermined pressure is 50 to 400 MPa; and reducing the third predetermined pressure to a normal pressure, thereby obtaining a Make wine again. The method for producing a reconstituted wine according to claim 1, further comprising the step of: subjecting the reconstituted wine to a membrane filtration treatment to filter out the solid matter of the reconstituted wine, thereby obtaining an extract. The method for producing a reconstituted wine according to claim 1 or 2, wherein the method of producing the re-produced wine is further carried out before the step of introducing a carbon dioxide having a first predetermined pressure to contact a functional crop and a derivative thereof The method comprises the steps of: placing the functional crop and its derivative into an open container; and placing the open container in a pressure container. A method for producing a reconstituted wine as described in claim 3, wherein the machine When the energy crop and its derivatives are dry materials, water is also added to the open container. The method for producing a reconstituted wine according to claim 1 or 2, wherein the high pressure treatment process presses one of the outer casings of the sealed container with water having the third predetermined pressure. The method for producing a reconstituted wine according to claim 5, wherein the outer casing of the sealed container is a soft shell. The method for producing a reconstituted wine according to claim 1, wherein the second predetermined pressure is 100 to 120 MPa. The method for producing a reconstituted wine according to claim 1, wherein the first predetermined pressure is maintained at the normal temperature for the first predetermined time, and the second predetermined pressure is maintained at the normal temperature for the second predetermined time, and the first The predetermined pressure is maintained at the normal temperature for the third predetermined time. The method for producing a reconstituted wine according to claim 8, wherein the first predetermined time is 5 to 30 minutes, the second predetermined time is 5 to 30 minutes, and the third predetermined time is 5 to 30 minutes. . The method for producing a reconstituted wine according to claim 1, wherein the functional crop and its derivative are medicinal materials, fruits, sugar crops or wine cellars, and the basic wine bottom is brewed wine or distilled liquor.