NDLI: The investigation on accelerating the aging of wine by ultrasonic wave

Content Provider	IEEE Xplore Digital Library
Author	Liu, Yong-wei Li, Qi Sun, Hui-bin Shang, De-jiang Sun, Jun-dong
Copyright Year	2015
Description	Author affiliation: Acoustic Science and Technology Laboratory, Harbin Engineering University, 150001, China (Liu, Yong-wei; Li, Qi; Shang, De-jiang; Sun, Jun-dong) \|\| Qingdao Langyatai Group Limited Corporation, 266400, China (Sun, Hui-bin)
Abstract	Wine has played an important role in people's daily lives. The method of accelerating the aging of wine by different ultrasonic wave is reported. A system has been built up. Three kinds of composite rod transducers are mounted at the bottom of three cylindrical steel barrel. The diameter of cylindrical steel barrel is 300 mm, 400 mm, and 500 mm, respectively. The resonant frequency of transducers is 25 kHz, 40 kHz, 60 kHz, respectively. The barrel is filled with water and the temperature of water is 20°C. The sound pressure level in the barrel is 170 dB, 180 dB, 200 dB, respectively. When sound pressure level is 200 dB, acoustic cavitation is observed. The wine, which is brewed by sorghum and wheat, is contained in five glass bottles, and considered to be one sample. Then, each sample is put into the barrel. The alcohol content in the wine is 70.0. At a certain sound pressure level, the working time is 5 minutes, 10 minutes, 20 minutes, respectively. In total, there are 27 samples of wine by the treatment of ultrasonic wave. Besides, an origin sample without ultrasonic wave treatment is selected as the comparison. The sound field distribution of the barrel is simulated by the software of VIRTUAL LAB. In the simulation, sound field distribution of the barrel is not uniform and each sample should be spatially averaged. The total acid, total ester, ethyl lactate, ethyl caproate, and alcohol content of each sample have been tested. The test period is 1 hour, 2 days, 4 days, 8 days, 30 days, respectively, after the process of ultrasonic wave treatment. The effect of ultrasonic wave on alcohol content, total acid, total ester, ethyl lactate, ethyl caproate has been discussed.
Starting Page	223
Ending Page	227
File Size	707821
Page Count	5
File Format	PDF
ISBN	9781479988075
DOI	10.1109/SPAWDA.2015.7364477
Language	English
Publisher	Institute of Electrical and Electronics Engineers, Inc. (IEEE)
Publisher Date	2015-10-30
Publisher Place	China
Access Restriction	Subscribed
Rights Holder	Institute of Electrical and Electronics Engineers, Inc. (IEEE)
Subject Keyword	Wine Sound pressure level Transducers Alcohol content Accelerated aging Piezoelectricity Sound field distribution Ultrasonic wave Ethyl caproate Steel Acoustic waves
Content Type	Text
Resource Type	Article

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