Ultrasonic Accelerates Wine Fermentation
The use of ultrasound in the brewing industry in foreign countries has not happened in recent years, especially Japan has done a lot of work in this area.
Ultrasonic irradiation can promote the reproduction of yeast, shorten the fermentation time and increase the aroma of wine. But too strong ultrasound will damage the yeast cells, so different fermentation broths should have their own suitable ultrasound intensity.
Ultrasonic radiation from the outside of the tank reduces the intensity of the ultrasonic wave to a greater extent; during direct irradiation, if the intensity of the ultrasonic wave is too high, it will damage the yeast. Therefore, it is best to input weaker ultrasonic waves from multiple different positions and different directions.
Ultrasound is also used to accelerate the aging of wine. After the body of the wine undergoes ultrasonic vibration, the lipids are accelerated to combine with ethanol and water. Stored for a short time, the wine has a mellow taste, sweet and soft.
Rice wine aging effect
Ultrasonic aging of rice wine has obvious effects. The content change trend of acid, alcohol, aldehyde, vinegar, and ester in the wine is similar to that of traditional aging.
Liquor aging effect
The aroma of liquor changes after ultrasonic treatment. Ultrasonic treatment can promote the aging of liquor and has certain influence on liquor degree, total acid, total fat, methanol content, etc.
Beer aging effect
The bitterness of hops will appear when the beer is ultrasonically treated for 5 minutes, and the use of ultrasonic waves in beer production can save raw materials.
Wine aging effect
Ultrasonic treatment of wine can not only age the wine, but also precipitate the suspended matter and other fine particles, which can be stabilized within two years.
