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Updated: Jul 25, 2025

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空气速度和塑料箱的通风孔用于葡萄酒在收获后脱水期间的葡萄酒质量:商业和实验室研究
Gregorio Santini1, Alessandro Bianchi1, Stefano Pettinelli1
1Department of Agriculture, Food and Environment (DAFE), University of Pisa, Pisa, Italy.
在收获后脱水过程中优化气流对于葡萄酒的品质至关重要. 实验室测试显示,排气风扇和特定的箱型可以提高脱水效率和均性.
科学领域:
- 农业工程 农业工程
- 食品科学 食品科学 食品科学
- 收获后技术 收获后技术
背景情况:
- 有效的收获后脱水对于保持葡萄酒品质至关重要.
- 空气流管理显著影响脱水过程和葡萄的完整性.
研究的目的:
- 评估用于葡萄脱水的商业通风系统 ("fruttaia") 的效率.
- 在实验室尺度上调查子类型和空气流向在脱水过程中对葡萄质量的影响.
主要方法:
- 在商业设施中监测空气流速和葡萄质量.
- 使用不同类型的箱子和风扇系统 (供应与排放) 进行实验室脱水实验.
主要成果:
- 商业设施表现出显著的空气流变化 (0-3.7 m/s),导致不一致的重量损失和质量.
- 箱子的设计影响了脱水率,在某些类型中观察到~5%的延迟.
- 与供应风扇相比,排气风扇系统表现出更均的空气分布和更快的脱水.
结论:
- 商业通风系统在提供均葡萄脱水方面效率低下.
- 排气风扇促进更均的空气分配和稍高的空气速度,提高脱水效率.
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