Method and system for removing harmful gases from wines and other beverages
View Patent ↗A method for removing entrained gases from wine by applying ultrasonic radiation to a solution containing wine ingredients at a frequency causing cavitation, optimizing the application of ultrasonic radiation to cause cavitation throughout the solution, and continuing the application of the ultrasonic radiation for a duration sufficient for the cavitation to remove entrained gases.
1. A method for removing entrained gases in the production of wine, said method comprising:
applying ultrasonic radiation to a solution containing wine ingredients at a frequency causing cavitation;
optimizing the application of ultrasonic radiation to cause cavitation throughout the solution; and
continuing the application of the ultrasonic radiation for a duration sufficient for the cavitation to remove entrained gases;
wherein the frequency at which the ultrasonic radiation is applied is two or more frequencies and the two or more frequencies are applied in a sweeping manner.
2. The method according to claim 1 , wherein the ultrasonic radiation is applied in a frequency range between approximately 20 kHz and approximately 80 kHz.
3. The method according to claim 1 , wherein the entrained gases are sulfite gases.
4. The method according to claim 1 , wherein the entrained gases are alcohol gases.
5. The method according to claim 1 , wherein the ultrasonic radiation is applied for between 15 minutes and 20 minutes.
6. The method according to claim 5 , wherein the ultrasonic radiation is applied in a frequency range between approximately 20 kHz and approximately 80 kHz.
7. The method according to claim 1 , wherein the application of ultrasonic radiation creates pressure amplitudes within the wine of at least 0.25 atm.