JPH0262230B2 - - Google Patents

Description

[Detailed description of the invention] [Industrial application field]

The present invention maintains the quality of bottled wine,
Furthermore, it relates to a method for preserving wine so that it is placed under optimal aging conditions.

[Prior Art] Wine is usually bottled using a cork, the mouth of the bottle is sealed with aluminum foil, and then displayed at a store for retail sale. It is packaged and sold in the same packaging material.

[Problems to be solved by the invention]

If wine is simply bottled with a cork and sealed with aluminum foil, moisture and oxygen from the atmosphere will pass through the cork and into the bottle, causing the wine to lose its aroma or lose its flavor due to oxidation. In addition, changes in the temperature and humidity of the outside air in summer and winter often accelerate the above phenomenon, resulting in a significant deterioration of quality.Therefore, a solution to this problem is desired. was.

[Means to solve the problem]

The present invention has been made in view of the above points, and its purpose is to enable retailers, pubs, restaurants, general consumers, etc. to easily implement the present invention, to minimize the degree to which wine is affected by outside air, and to The object of the present invention is to provide a method for preserving wine that can effectively maintain its quality and at the same time be effective in terms of aging. Therefore, the above-mentioned object of the present invention is to store bottled wine together with a water-retaining material that absorbs water in a container made of insulating foam and sealing the container, and to keep the humidity inside the container constant using the water-retaining material. This is achieved by a method of preserving wine that preserves its properties.

【Example】

In carrying out the method of the present invention, for example, as shown in FIG. A container 1 is used, and a bottled wine 3 is stored in the container 1 along with a water-retaining material 4 that absorbs water.The container 1 is then fitted with a lid 2 and sealed to remove the moisture in the container 1. Wine is stored in such a way that the volume is kept constant by a water-retaining substance, unaffected by the temperature and humidity of the outside air. That is, when the outside air becomes high temperature and the temperature inside the container 1 increases, the water absorbed in the water-retaining material 4 evaporates so that the absolute temperature inside the container 1 remains constant, while the outside air becomes low temperature. When the temperature inside the container 1 becomes low, the water-retaining substance 4 absorbs water, and the humidity is adjusted so that the absolute temperature inside the container 1 is constant, thereby preventing wine deterioration. As the heat insulating foam material of the container 1, a thermoplastic rigid resin foam having a closed cell structure such as polystyrene, polypropylene, crosslinked polyethylene, etc. is used. Further, as the water-retaining substance 4, a water-absorbing polymer nonwoven fabric or a highly water-absorbing polymer powder is used, and the former polymer nonwoven fabric has, for example, 20% or more of the carboxyl groups neutralized with an alkali metal salt or ammonium group. A molded fibrous substrate is impregnated with an aqueous solution of a polymerizable monomer mainly composed of acrylic acid (hereinafter referred to as acrylic acid monomer), and then the acrylic acid monomer is polymerized to form a super absorbent polymer into a fibrous material. It is attached onto a substrate. This product is made by mixing and dissolving a crosslinking agent and an oxidative radical polymerization initiator in an aqueous solution of acrylic acid monomers at room temperature, and molding the mixture into a fibrous substrate with a superabsorbent polymer having a particle size of 30 to 500 μm. It is obtained by spraying and impregnating it, then adding a reducing agent in atomized form and polymerizing it. On the other hand, the latter superabsorbent polymer powder generally absorbs 20 to 2000 g of water per 1 g of resin, and includes polyacrylate-based, polyvinyl alcohol-based, carboxymethyl cellulose-based, hydroxyethyl-based, and starch-based powders. etc. can be mentioned. Therefore, when carrying out the method of the present invention, 1 g of the water-retentive substance is made to absorb 5 to 20 g, preferably 10 g, of water in advance, and this water-retentive substance is absorbed into the space of the sealed container (where the bottled wine is stored). Volume: 5 to 100 g of water-retentive material per container is stored in the container 1 or lid 2 for use. Next, the results of a closed wine storage test using the method of the present invention will be explained. The container used is a foamed polystyrene molded product with a bulk density of 26 g/mold, which is large enough to accommodate 6 bottles of wine, and the water-retaining material is polyacrylate, a highly water-absorbing polymer. 30 g of Diawet A (water absorption: 860 c.c./g, trade name) manufactured by Mitsubishi Yuka Co., Ltd. was used to absorb 300 c.c. of water. On the other hand, the samples used were a high-grade red wine, Chateau Busco (trade name), made in 1980, 740 c.c., and an average white wine, Chattorion (trade name), 740 c.c. The above two types of wine were purchased at a retail store on May 1, 1985, and 6 bottles of each were stored using the method of the present invention for 6 months from the same day, and 6 bottles of each were stored in bottles under normal storage conditions. Thirty people tasted and compared the wines that had been stored for a month, and all of them said that the wines preserved by the method of the present invention had better flavor and aroma when it came to the above-mentioned high-grade red wines. ,
Regarding medium-grade white wine, 27 people answered similarly, and while it was confirmed that wine preserved by the method of the present invention does not undergo deterioration, it also prevents oxidation and has an aging effect. was also confirmed.

【Effect of the invention】

As described above, the present invention is capable of reliably protecting wine from the effects of temperature and humidity changes in the outside air through the heat insulating properties of the container itself and the humidity control function of the water-retaining substance, and the quality of the wine can be maintained during aging during storage. In addition to its effectiveness and good retention, this preservation method can also be carried out easily in retail stores and general households, and its practical value is extremely great.

[Brief explanation of drawings]

The drawing is a sectional view showing one embodiment of the method of the present invention.

Claims (1)

[Claims] 1. Bottled wine is housed in a container made of insulating foam together with a water-retaining material that has absorbed water, and the container is sealed, and the water-retaining material maintains the humidity inside the container at a constant level. A method of preserving wine characterized by: 2. The method for preserving wine according to claim 1, characterized in that the water-retaining substance is a highly water-absorbing polymer having a water absorption rate of 100 to 1,600 g per 1 g of polymer. 3 Space volume of container after storing bottled wine 1
A method for preserving wine according to claim 1, characterized in that 5 to 100 g of water-retaining substance is used per bottle. 4 Add 5 to 50% water per 1g of the water-retaining substance to the water-retaining substance.
The method for preserving wine according to claim 1, characterized in that 20g of wine is absorbed and stored in a container.