Innovation of the hottest wine brewing process

2022-08-12
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Innovation of wine brewing technology

the history of wine brewing technology can be traced back to thousands of years ago. Now, scientists of the French Academy of agricultural sciences have successfully challenged traditional methods by introducing modern new technologies. Alfalaval's sedimentation centrifuge plays an important role in it

over the past few decades, wineries all over the world have been working hard to improve product quality and the efficiency of production processes. Science and technology have become increasingly important. The era of treading on grapes barefoot has gone forever. The main detection scope of material testing machine is replaced by various mechanical equipment, such as crusher, mixer and sedimentation centrifuge. In the Languedoc region in southern France, the Pech Rouge experimental base of the French Academy of Agricultural Sciences (INRA) is experimenting with new technologies and processes to challenge the traditional habits of wine brewing

new technology can improve the brewing process of wine, so there will be no unchanging process or technology. "The uniqueness of wine is that it varies with grape varieties, soil characteristics and vintage." Jean Louis escudier, director of the Pech Rouge experimental base of the French Academy of Agricultural Sciences, said, "so what we can do is to evaluate any special processes that may be used and what effects they can achieve." This is the mission of Pech Rouge base. It cooperates with colleagues in the industry to evaluate how the new process can improve the wine brewing effect, and determine the strategy of product development

among the numerous patented red wine manufacturing processes of the French Academy of Agricultural Sciences, there is a process called "instant release". Ten years ago, it was identified as an alternative to the traditional pre fermentation impregnation process. In the traditional process, tannins, colorants and aroma components will be extracted from grape skins and seeds and enter the grape pulp. This traditional process takes two weeks. The "instant release" process is to heat the grapes to 70 -95 ℃ in a few minutes, and then immediately cool them sharply in a vacuum container. In this way, the cell wall of grapes can be broken, and the amount of phenolic compounds released by grapes can be increased by about 50%. These phenolic compounds will affect the taste, color and taste of wine

many wineries have adopted the heating extraction process, but the French Academy of Agricultural Sciences found that using the "instant release" process, the rapid cooling rate of grapes can produce a special effect. "Instant release" technology has been successfully applied in many wineries in France and introduced to other countries, including Australia

after the "instant release" process, it is customary to use the peel to brew fruit juice and produce wines containing tannins that can be preserved for a long time. But recently, the French Academy of Agricultural Sciences has been considering the fermentation of grape juice without peel, thus eliminating the pressing process. In this way, there is no need for secondary extraction, and the wine produced is lighter, more fruity and more fashionable

"using the" instant release "process patented by the French Academy of Agricultural Sciences, the rapid cooling speed of grapes can produce a special effect. In this process, the sedimentation centrifuge is used to extract and clarify grape pulp instead of the traditional pressing process, which can produce wine of the same quality in a faster and simpler way. "

"the wine brewed by this process has a mellow taste and rich fruity aroma, which is very in line with the modern drinking fashion. Therefore, we began to consider using a sedimentation centrifuge to replace the traditional pressing process to extract and clarify the grape pulp, and see if it will bring other benefits." Escudier。 In order to do this research, the French Academy of Agricultural Sciences cooperated with Alfa Laval and introduced the foodec sedimentation centrifuge into the process

in this study, the characteristics of grape juice, grape skin and grape linear co frontal internal meshing gear pump: in the hydraulic industry, the oil pump seeds, which are described as never worn, are added to a mixer after the instantaneous release process to slowly generate a homogeneous liquid. Then, the clarified grape juice is separated from the grape skin and seeds by a sedimentation centrifuge, so there is no need to carry out the pressing and clarification process

the initial trial showed encouraging results. Using sedimentation centrifuges, it seems that wine of at least the same quality can be produced in a faster and simpler way

Alain Samson, an engineer of the French Academy of Agricultural Sciences, said that they had compared the extraction and clarification effect of using a sedimentation centrifuge with that of using a traditional process. "We also compared the pulp of our own Syrah and Grenache grape varieties with that of Merlot and cabernetfranc, two cooperative farms in the region." He added, "so there are many variables."

all wines undergo the same fermentation process in a single temperature controlled barrel. Then, before the tasting group of the French Academy of Agricultural Sciences tasted it, a set of tests were carried out to compare the results. "Preliminary sensory evaluation shows that the wine brewed by this new process is completely comparable to the wine brewed by the original extraction and clarification process, which is really good news." Samson said

if the final test results are as positive as the initial findings, this potential advantage will be extremely important for wineries. "Using such a simplified production system can not only save the winery time and be in the high-end market, but also our fixture cost," Samson said, "and in the process, we don't need to use any additives that are adverse to the environment." Additives such as perlite, pyrite and white gelatin are generally used in the traditional clarification method. In the process, the experimental machine is not placed on a solid platform to use these additives, which means that after the process, the treatment cost of additives is saved

because the sedimentation centrifuge can also be used in other processes, such as clarifying lees and removing sediment, it can also create additional economic benefits. "This process is suitable for larger wineries with larger infrastructure budgets." Samson explained, "for some hand brewed wines, this process may not yield any harvest, but for high-yield wineries, it can really simplify the process flow without reducing the product quality."

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