Application of Humidification/Dehumidification Technology on Wine Corks

Liquor-Making Science and Technology - - CONFERENCES·NEWS -

LIN Boxue and KONG Fangeng (Yantai Changyu Pioneer Wine Co. Ltd., Yantai, Shandong 264000, China) Abstract: The automated humidification & dehumidification technology for wine corks had been developed. After the treatment, the humidity of corks was in the range of 4 % to 8 % and other microbial indexes met the requirements. As the humidity was less than 4 %, humidification room temperature was set at 35 ℃, and the humidity value of humidification machine was set between 75 % to 85 %, after 3~ 5 h humidification, the humidity of corks met the requirements. As the humidity was above 8 %, humidification workshop temperature was hold at 35 ℃ by heating fan, the humidity value of dehumidification machine was set at 60 %, after 1~ 1.5 h dehumidification, the humidity of corks met the requirements. The introduced technology had the advantages including simple operation, high treatment efficiency, energy-saving and environmental protection. Key words: wine; humidification; dehumidification; technology; humidity; energy-saving and environmental protection

软木塞一直是密封葡萄酒最理想的瓶口包装物,素有“葡萄酒生命的卫士”之称。用天然软木塞封装的葡萄酒可以长久保存,这是因为软木塞本身具有很好的弹性和自然“呼吸”性能,打入酒瓶后回弹从而进行密封瓶口,阻止葡萄酒的渗漏,其良好的弹性得益于软木塞的湿度,标准的软木塞湿度在4 %~8 %之间,湿度过高则弹性过大容易造成打塞困难,还容易使软木塞滋生有害微生物;湿度过低,则软木塞压缩后弹性不足,使得瓶口密封性不良引起漏酒[ 1],所以适宜的软木塞湿度是保证葡萄 酒密封性能的一个重要指标。

目前,国内软木塞主要从国外进口,进口周期一般在2~3个月,为控制运输过程中微生物的滋生,国外供应商一般采用低湿度运输方式。进入国内后需要进行加湿控制。而在雨季,空气湿度过高则会造成库存原料湿度逐渐升高,在使用时则需要进行除湿处理。为保证软木塞投入使用时保持合格的湿度,降低掉渣量,提升印刷质量等指标,迫切需要研究建立加除湿工艺。同时本工艺以喷雾式缓慢渗透方式进行处理,可以有效的避免加湿过程

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