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SONOL20-3000
RPS-SONIC
8515900090
150L SS304 Tank Industrial Ultrasonic Homogenizer System for Aging of Alcoholic Beverages
Description
The traditional aging of alcoholic beverages typically requires a long period. During storage, the alcohols, acids, esters, phenols, and other flavor compounds within the liquid undergo slow processes—such as oxidation, esterification, condensation, extraction, and volatilization—that gradually soften the body of the spirit and harmonize its aroma.
However, prolonged storage entails higher costs, significant capital tie-up, and extended production cycles.
With the advancement of ultrasonic technology, **Ultrasonic Aging Technology** has emerged as a promising method for process intensification in the field of alcoholic beverage processing.
Acoustic cavitation, generated by high-intensity ultrasound, intensifies micro-scale mass transfer, mixing, and interfacial interactions within the liquid, thereby influencing physicochemical processes associated with maturation and flavor development.
Ultrasound does not merely "shake" the liquor; rather, through the application of specific acoustic energy, it serves as a controllable, supplementary technique to the traditional aging process.
Core Principle:
Ultrasonic-assisted aging involves applying high-intensity ultrasound to the liquid (such as wine or spirits) to induce acoustic cavitation, acoustic streaming, and micro-scale disturbances, thereby accelerating or intensifying physicochemical processes associated with maturation.
When ultrasound enters the liquid, it generates a large number of tiny cavitation bubbles.
These bubbles undergo a cycle of:
Formation → Growth → Rapid collapse
During collapse, localized, transient high-energy environments and intense micro-scale liquid disturbances are created.
These effects can promote:
·Intermolecular contact
·Mass transfer
·Dissolution and extraction
·Oxidation-related processes
·Esterification and other reactions
·Release of aroma compounds
·Homogenization of the liquid
Therefore, the core of ultrasonic-assisted aging is not simply raising the temperature, but rather intensifying mass transfer and reaction processes within the liquid through acoustic cavitation and sonochemical effects.
Parameter
Model | RPS-SONO20-150L |
Input voltage | 220/380V,50/60Hz |
Controller | Digital controller with automatic frequency tracking |
Rated power(kW) | 3.0kw*3 |
Power adjust | 50%~100% |
Amplitude | 30~80μm |
Frequency(kHz) | 20±0.5,automatic frequency tracking |
Horn material | Titanium alloy |
Horn diameter | 40~50mm |
Horn length | 400~450mm |
Flange | Tri-clamp/DN50 flange/customized flange |
Temperature control | Temperature control jacket for external temperature control system |
Tank material | Acrylic/SUS304L/SUS316L |
Processing volume | 150L,can be customized |
Blender speed | 0~140rpm,optional |
Operating method | Touch screen or buttons |
Working temperature | ≤100℃ |
Working pressure | ≤0.4MPa，can be customized |
Why can ultrasound influence the aging of alcoholic beverages?
Traditional aging is a highly complex process.
Taking wine as an example, the following may occur during storage:
·Changes in phenolic compounds
·Tannin polymerization
·Pigment changes
·Ester formation
·Reactions between alcohols and acids
·Release and transformation of aroma compounds
·Micro-oxidation processes
These processes typically require a long time to occur gradually.
Ultrasound can increase micro-scale movement within the liquid through cavitation and acoustic streaming, thereby altering mass transfer and the reaction environment.
Ultrasound can have a particularly pronounced effect on processes involving liquid-liquid, liquid-solid, and liquid-gas interfaces.
Consequently, ultrasonic-assisted aging is generally understood as a form of process intensification technology.
Key mechanisms of ultrasonic-assisted aging
1. Acoustic cavitation
Acoustic cavitation is one of the most important mechanisms in ultrasonic-assisted aging.
The formation and collapse of cavitation bubbles can generate localized, high-speed micro-jets and intense disturbances.
These effects facilitate micro-scale mixing and mass transfer within the liquid.
2. Enhanced mass transfer
The various components within the liquid are not static.
Acoustic streaming generated by ultrasound enhances mass transfer within the liquid, allowing substances in different regions to come into more thorough contact. This effect is particularly important for processes involving extraction, dissolution, or interfacial mass transfer.
3. Accelerating the extraction of wood components
During the aging process in oak barrels, the liquid gradually extracts the following from the oak:
· Tannins
· Lignin-related compounds
· Vanillin
· Furan compounds
· Phenolic substances
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Advantages of RPS-SONIC ultrasonic devices
• Easy and flexible handling
• Time saving
• Powerful
• Precisely controllable
• Reproducible results
• Eco-friendly and energy efficient
• Extremely durable and long lasting
• Wide product range
• Wide range of accessories for a variety of applications
• Production, service and repair in germany
• Specialist for ultrasonic technology
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