Views: 85 Author: Site Editor Publish Time: 2024-06-17 Origin: Site
Principle
In chemistry, "acoustic cavitation" refers to the formation, growth, and implosion of tiny bubbles, which consist of a compression button expansion cycle that causes positive pressure in the liquid to push molecules together, and conversely, an expansion cycle that causes negative pressure to pull molecules apart from each other, once the bubbles grow very rapidly until they are unable to absorb the energy in the ultrasound. In this case, the liquid will flood in and the bubble will burst. The whole process destroys the attraction of molecules in the liquid phase. Sound waves can help extract chemicals from plant tissue. Ultrasound is a pressure wave that causes tissue to rupture, releasing bioactive compounds stored inside cells at a higher rate.
Cavitation bubbles burst quickly, and these tiny bubbles formed during ultrasonic treatment raise the temperature of the liquid around the cavity and create local hot spots.
For the effect of grapes
The different effects of ultrasound in wine processing The application of power ultrasound to wine provides many beneficial effects. The most important applications include enhancing the flavor of the wine by extracting flavor-rich ingredients such as phenols and aromatics, barrel aging, and accelerating ripening and aging.
Extraction of aromatic and phenolic compounds from grapes The mechanical activity of ultrasonic waves supports the diffusion of solvents into tissues. When ultrasonic waves mechanically break down the cell wall through cavitation shear forces, it helps to transfer from the cell to the solvent. The contact surface area between the solid and liquid phases is increased by reducing the size of small particles through ultrasonic cavitation. Grapes are known for being rich in polyphenols and are in high demand. These phenolic compounds of grapes (such as monomer flavanols, dimer, trimer and polyprocyanidins, and phenolic acids) are known for their anti-free radical and antioxidant properties. Chemically, they can be divided into two subcategories: flavonoids and non-flavonoids. The most important flavonoids in wine are anthocyanins and tannins, which contribute to color, taste and texture. Non-flavonoids include stilbenes, such as resveratrol, and acidic compounds, such as benzoic acid and caffeic acid and cinnamic acid. Most of these phenolic compounds are found in the skin and seeds of grapes. The intense ultrasonic force can effectively extract valuable components from grape seeds and skins.
Ultrasonic for the container
The chemical properties of wood are used to have a profound effect on the flavor and aroma of wine. The phenols contained in the oak interact with the flavors produced by the wine, such as vanilla, caramel, cream, spices or earthy flavors. Ellagitannins (hydrolyzable tannins) have a very important role and are derived from the lignin structure in the wood as they protect the wine from oxidation and reduction.
Ultrasonic extraction is useful for the oak stage of a wine because the high and low pressure circulation generated by ultrasound enhances the penetration of the liquid into the wood structure of the powder, wood chips, wood strips or wood strips. Since the resulting mass transfer will increase significantly, this requires shorter oak barrel aging times and higher flavor results. If oak powder or wood-flavored distillate (instead of oak barrels) is added to the wine, ultrasonic forces disperse particles or droplets very finely into the wine to improve surface wetting and exposure.
This is very heavy for obtaining high texture and mouthfeel
To, and contribute to improving the quality of alcoholic beverages. The fact that barreling and aging is an extended time and cost factor in the brewing process makes ultrasound a very interesting processing method.
Ultrasonic for additives
The wine becomes a homogeneous liquid with an extended shelf life in a very short processing time. Homogeneity allows for higher interactions between molecules, resulting in more complete molecular change. This means an increase in taste and quality.
Dispersion: Before bottling, most wines are treated with additives, such as preservatives (e.g., potassium bisulfate, sodium bisulfate), detergents, coloring powders
And further clarifiers and improvers. These additives are used to avoid premature Browning and spoilage, improve wine quality, eliminate defects or support fermentation processes. With ultrasonic treatment, these additives can be very consistently dispersed into the wine, resulting in higher processing results.
Ultrasonic cavitation produces local high temperatures (close to 5000 degrees Celsius) and high pressures (more than 50 mpa). Microcavitation bubbles (about 1 µm in diameter) act uniformly throughout the fluid (PASCAL's law) and can penetrate deeply into the pores. The cavitation phenomenon produced by high power ultrasound inhibited a large number of pathogenic microorganisms.
Application
Red wine, brandy and other fruit wine to promote aging
Vinegar flavoring to age
Salted duck eggs and other pickled products to promote aging
Grain wine such as white wine promotes aging
Extraction of effective substances from all kinds of medicinal wine
Advantage
SAVING TIME
The cell wall breaking function of ultrasound makes flavonoids, anthocyanins, tannins, resveratrol and other aromatic components extracted from grapes quickly and effectively released. Scientific experiments have proved that after only three days of ultrasonic treatment, they produce spirits similar to brandy aged for many years, reducing the time required for aging
ADD Texture
In addition to the effective aromatic substances in the grapes, the ultrasonic wave completely extracts the aromatic components contained in oak chips, chestnut trees and durable oak and transfers them to the wine. The process takes a few minutes and the resulting product is very stable in time. It greatly enhances the taste of the wine.
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