Ultrasonic Degassing Machine

20Khz Ultrasonic homogenizer sonicator Ultrasonic Breaker for Wine aging

20Khz Ultrasonic homogenizer sonicator Ultrasonic Breaker for Wine aging

short description:

Ultrasonic homogenizers, commonly referred to as “sonicators,” disrupt tissues and cells through cavitation and ultrasonic waves.  Basically, an ultrasonic homogenizer has a tip which very rapidly vibrates, causing bubbles in the surrounding solution to rapidly form and collapse.  This creates shear and shock waves which tear apart cells and particles.


  • Frequency: 20Khz
  • Power:  3000w
  • Horn Size: Customized
  • Weight: 500kg
  • Generator: Digital
  • Type: Diamond,Cone Shape

Product Detail
FAQ
Product Tags

20Khz flow cell Ultrasonic homogenizer sonicator for Wine aging

 

Parameter

 

Model

RPS-SONO3in1

Input voltage

220/380V,50/60Hz

Controller             

Digital controller with automatic frequency tracking

Rated power(kW)

3.0*3

Power adjust

10%~99%

Amplitude

30~100μm

Frequency(kHz)

20±0.5,automatic frequency tracking

Horn material

Titanium alloy

Horn diameter

40~50mm

Horn length

440~548mm

Single flow cell flow rate

0~2880L/H

Flow cell pressure against

≤0.4mpa,can be customized

Flow cell material

SUS304L/316L

Sound proof box material

Sheet metal spray coating

Temperature control

Jacket for external temperature control system

Flow rate

Flow meter,Real time digital display

Automation

Optional PLC automation operation

 

Description

 

Ultrasonic aging accelerates the aging process of wine from both physical and chemical levels through the mechanical vibrations, cavitation effects, and thermal effects generated by ultrasound. No chemical catalysts are needed, and the wine's purity is maintained throughout the process. Its core mechanism can be summarized in three points:

1. Promoting Molecular Association: The high-frequency vibrations of ultrasound enhance the polar affinity between alcohol and water molecules, promoting the formation of more stable macromolecular clusters through hydrogen bonds. Simultaneously, it encourages the association of flavor compounds such as esters and acids, reducing the degree of freedom of ethanol molecules, thereby weakening the wine's spiciness and improving its smoothness.

2. Accelerating Chemical Reactions: The energy provided by ultrasound increases the activation energy and effective collision rate of wine molecules, significantly accelerating key reaction rates such as alcohol oxidation, ester hydrolysis, and acid-alcohol esterification. This promotes the formation of aroma compounds (such as ethyl lactate and ethyl acetate), resulting in a fuller and more harmonious flavor profile.

3. Removal of undesirable components: The increase in molecular kinetic energy can accelerate the volatilization and release of low-boiling-point odor substances such as hydrogen sulfide and acetaldehyde, effectively eliminating the off-flavors and spiciness of new wine and quickly optimizing the base of the wine's taste.

 

Features

 

1. Highly efficient and fast, significantly shortening the cycle: Base liquor that traditionally requires 1-3 years of aging can achieve the same effect as natural aging for months after ultrasonic treatment, in just a few minutes to a few hours. For example, a case study from a winery in Guizhou shows that 24 hours of ultrasonic treatment is equivalent to 6 months of natural aging, with the ethyl lactate synthesis rate increasing by nearly 2 times; ultra-high power ultrasonic treatment can achieve a significant aging-accelerating effect in 3-20 minutes.

2. Green and safe, no secondary pollution: The entire process uses physical action, requiring no chemical catalysts, avoiding the liquor contamination problems that may occur with chemical aging; and unlike high-temperature and microwave technologies that easily cause flavor loss, ultrasonic treatment can preserve the original flavor base of the liquor to the greatest extent.

3. Highly controllable, adaptable to diverse needs: By adjusting parameters such as ultrasonic power, frequency, duty cycle, and treatment time, the aging effect can be precisely controlled, adapting to the aging needs of base liquors with different aroma types and alcohol content, achieving targeted flavor optimization.

4. Reduce costs and increase efficiency to enhance industry value: Significantly reduce storage space occupancy and wine loss during storage, thereby reducing labor and material costs; at the same time, improve the turnover efficiency of base wine, help enterprises respond quickly to market demands, and enhance product competitiveness.

  • Previous:
  • Next:

    • Q1.What kind material of the horn?

    A. Titanium alloy, we also customized aluminum hom for customer before.

    Q2.What’s the time of delivery?

    A. For Conventional hom, 3 days, for customized hom 7 work days.

    Q3.Does ultrasonic extraction also require the addition of a chemical catalyst?

    A. No . but some time need Mechanical stiring.

    Q4.Can the device work continously?

    A. Yes ,it can work 24hours continously.

    Q5.What’s the Processing capacity of one set ultrasonic extraction equipment?

    A. Different hor different Processing capacity, for 2000W Nine section whip horm can dealing 2L~10Lmin.

    Q6.What’s the warranty of your sonicator equipment?

    A. All equipment one year warranty.

  • Ultrasonic Degassing And Defoaming Of Liquids
  • Ultrasonic Emulsification
  • Ultrasonic Emulsifier Equipment
  • ultrasonic extraction
  • Ultrasonic homogenizer
  • Ultrasonic Sonicator Mixer
  • ultrasonic sonochemistry
    • Product categories

    Leave Your Message

    Hit enter to search or ESC to close