Sustainable Wine Making By Use of Novel Techniques
Traditional wine ageing is a time consuming process that may range from at least six months to a few years.
During natural ageing of wine, there is a change in the dynamic structure of ethanol and water in the wine fermentation tank which leads a different chemical composition i.e. small and more homogeneous state.
For commercial production of wine, there was an urge for novel techniques to accelerate the wine ageing process that can considerably reduce the storage time along by increasing the shelf life of wine.
With advancement in technology, wine ageing process has undergone a radical change and this process will soon become a history for commercial wine producers.
Many new technologies (e.g. gamma rays, electric fields, Nano gold photo catalysis and ultrasound etc.) have been developed and are comprehensively used for wine ageing and sustainable wine making. However, in case of failure in delivering the desired results, it may prove detrimental to quality of the wine.
Ultrasonic Wine Ageing Vs. Regular Wine Ageing
In Ultrasonic wine ageing, ultrasound technology is used for inter-collision of alcohol molecules of the wine in order to create the same effect, flavour & bouquet as that of wine obtained through natural ageing. It makes use of proprietary multi frequency, multi-mode technology which is able to synchronously and pulse repetitively to treat large volumes of wine.
Technically, the old fixed frequency technology creates standing waves or hot spots which generally cause a limitation in its use as standing waves are unfavorable to treat large volumes of liquid.
Working of Ultra Sonic Wine Decanter: How It Works?
Ultrasonic wine decanter uses ultrasound waves to materially alter the composition of wine compounds. Basically high frequency sound waves are used to accelerate the wine ageing process to make sustainable wine production a time and cost effective process.
It promotes extraction of natural flavours, aromas and mouth feel by chemical interaction of phenolic and anthocyanin’s present in the wine which impart wine a smooth, refreshing and flavoured finish.
Multi-frequency vibrations inside the ultrasonic wine decanter can be excited in any heavy-duty conditions, producing pulse-repetitive, phase, frequency and amplitude-modulated bulk-wave-excitation covering and sweeping an extremely wide frequency band.
Such sonic and ultrasonic driving creates uniform and homogeneous distribution of acoustical activity on a surface and inside of the vibrating system, while avoiding the creation of stationary and standing waves, so that the whole vibrating system is fully agitated.
Such multi frequency ultrasonic structural excitation is ideal for agitating arbitrary shaped liquid and solid masses at arbitrary distances and placed in open or pressurized vessels, containers, autoclaves, reservoirs and pipes, at any temperature, while maintaining optimum efficiency of electrical to acoustic energy transfer.
High-power ultrasound induces the phenomenon of 'cavitation', that is, the creation of very small, nano / micro-sized bubbles, whose subsequent collapse can create much localized high temperatures and pressures in the wine.
High intensity energetic reaction leads to overall molecular change and expulsion of natural gases such as oxygen and Sulphur dioxide etc. from the wine thereby extending the shelf life of wine. Finally the outcome is better aroma (usually found in Vintage wines), softens tannins and enhanced flavour of wine.
Ultrasonic Wine Ageing Ltd is a trusted name for ultrasonic wine ageing across New Zealand and Australia. We have been serving the industry from last few years. Come and try out our amazing ultrasonic wine ageing products and feel the difference in your sustainable wine making approach.