The application of ultrasound in brewing industry is not a matter of recent years abroad, especially in Japan.
Ultrasonic irradiation can promote the reproduction of yeast, shorten the fermentation time and increase the aroma of wine. But too strong ultrasonic will damage the yeast cells, so different fermentation broth should have their own appropriate ultrasonic intensity.
When the ultrasonic radiation is carried out from the outside of the tank, the intensity of the ultrasonic is greatly reduced; if the ultrasonic intensity is too high, the yeast will be damaged. Therefore, it is better to input weak ultrasound from different positions and directions.
Ultrasound is also used to accelerate the aging of wine. After the ultrasonic vibration, the lipids accelerate the combination with ethanol and water. After a short period of storage, the wine is mellow, sweet and soft.
Aging effect of yellow rice wine
The content of acid, alcohol, aldehyde, vinegar and fat in the wine was similar to that of traditional aging wine.
Aging effect of white sprinkling
Baijiu and Baijiu were all changed after ultrasonic treatment. Ultrasonic treatment could promote the aging of Baijiu, and had certain effects on liquor content, total acid, total fat and methanol content.
Aging effect of beer
Beer with ultrasonic treatment for 5 minutes will appear hops unique bitter taste, and the use of ultrasonic in beer production can save raw materials.
Aging effect of wine
Ultrasonic treatment of wine can not only aging wine, but also make the suspended solids and other micro particles precipitate, which can be stable within two years.