NON-TRADITIONAL WINE TREATMENT
The method has a world-wide novelty and the proposed technologies are designed to solve two problems:
- Artificial (accelerated) wine aging / maturing;
- Ensuring wine high quality – sterility and stability.
At the same time, its taste and bouquet should be preserved – in general.
Accelerated aging consists in artificial electrophysical (membrane electrolysis) increase in pH at the stage of wine formation. Processing is accompanied by intensification of oxidation-reduction processes, as a result of which a rapid (in the flow) precipitation of not only the wine salts of K and Ca, but also the salts of magnesium and iron occurs. Salts transform into a free state and are filtered out, which ensures an ideal transparency of the wine.
At the end of the treatment, an oxide-reduction potential (ORP) is established, corresponding to the aged wine. It should be noted that after ultrafiltration, the processed wine “sparkles” in the glass and a pronounced aroma appears. At the request of the customer, enrichment of the wine material with additional trace elements can be provided.
Another important factor in ensuring high quality of wines and wine materials is their sterility and stability to opacities.
The traditional method of heat treatment at a relatively high temperature and for a long time and the treatment of wines by cold provide sterility and prevention of turbidity of the product, but at the same time lead to the destruction of extractive, aromatic compounds and vitamins, which greatly affects the quality. It is proposed to replace the traditional method for radiation treatment of wine with infrared (IR) and ultraviolet (UV) radiation, which differ in the selectivity of the effect. Due to the instantaneous effect of radiation with a high density of energy flow, the necessary conditions are created for the elimination of toxic and ballast microflora, which provides improved safety in comparison with other methods.
At the same time useful biological structures are protected from destruction. For example, the optimal wavelengths for pasteurization are 290-400 and 2500-3500 nanometers, and in case of prevention from opacities – 5300 and 10600 nanometers. IR radiation complements electrophysical processing, accelerating the formation of wine crystals and the precipitation of magnesium and iron salts.