CN101665757A - Method for analyzing influence on ageing quality of wine - Google Patents
Method for analyzing influence on ageing quality of wine Download PDFInfo
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- CN101665757A CN101665757A CN200810139417A CN200810139417A CN101665757A CN 101665757 A CN101665757 A CN 101665757A CN 200810139417 A CN200810139417 A CN 200810139417A CN 200810139417 A CN200810139417 A CN 200810139417A CN 101665757 A CN101665757 A CN 101665757A
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Abstract
The invention relates to a brewing process for wine, in particular to a method for identifying ageing quality of wine. The method for analyzing influence on the ageing quality of the wine adopts threefactors as test conditions, namely, proportion of an oak barrel, roasting degree and ageing time, wherein the three factors adopt low, medium and high levels respectively, and the three factors and the corresponding three levels thereof adopt orthogonal test to determine the best wine ageing process. The conclusion determines the best ageing process of dry red wine quality; and by combining raw materials, fermentation condition and change of wine during ageing, considering two aspects of physical and chemical and sensory indexes, and taking respective advantages or making good for deficiency,different proportioning schemes are made; therefore, wine products of different level series, which meet the requirements of large customers, are developed.
Description
Technical field
The present invention relates to a kind of brewing grape wine technology, relate in particular to a kind of method of differentiating ageing quality of wine.
Background technology
The grape wine that Sucus Vitis viniferae obtains by fermentation, coarse mouthfeel, sour and astringent, fermented flavour is arranged, wine liquid muddiness, the color and luster dimness, fruital and aroma are inharmonious, less stable, prematurity still should not be drunk.Former wine needs to make vinosity ripe gradually through after a while and art breading, improves stability, reaches the requirement of quality.In the grape wine ripening process through the variation of series of physical, chemistry, be one from new wine to ripe again to the life curve of aging, as Fig. 1 gradually.
As seen from Figure 1, grape wine is lived, and its oneself maturation and aging course arranged.Understanding grape wine Changing Pattern and influence factor thereof in this course, is the basis of correctly carrying out grape wine storage ageing management.
In the ripening process vinous, appropriate oxidation is necessary, and an amount of oxygen makes tannin and pigment slow oxidation, makes the grape wine color gradually become Ruby red by bright red, and bitter taste vinous and harsh feeling reduce gradually, disappear simultaneously.Just can satisfy this requirement with oak barrel during aging grape wine, oak barrel has permeability, long-term, slow, a spot of oxygen is provided can for the grape wine of ageing, makes grape wine ripe gradually, and the wine cellar oak barrel during aging is particularly important for high-grade dry type grape wine.
We carry out ageing with three kinds of different vessels to former wine, and contrast difference is very big as a result, and is minimum at the fragrance that the grape wine of stainless steel fermentor tank ageing shows, and because oozing out of alditol has outstanding almond flavor.The tannin of oak barrel is the gentleest, has unique dill and cucumber flavor, and mouthfeel is along sliding.In addition, the baking degree of oak barrel does not demonstrate the obvious color difference to the ageing red wine, but fragrance vinous and mouthfeel are had considerable influence.The wine that the severe baking spawns is the most complicated.The coarse mouthfeel that the oak of slight baking is brewageed, of short duration does not have tangible oak fragrance; The red wine tannin intensity of moderate baking is similar with the oak of slight baking, but so not dry and astringent.Severe baking then will tempting fragrance and the sense organ speciality combines and further distillation, and taste lubrication does not have coarse tannin to distinguish the flavor of.According to above test-results, we determine will go back muddy wine rapidly and insert in the oak barrel after the fermentation of malolactic acid bacterium is finished, and make the ageing on wine mud of thick wine.
Summary of the invention
Technique effect of the present invention can overcome above-mentioned defective, and a kind of method of analyzing influence on ageing quality of wine is provided, and the method for employing orthogonal test is come the factor and the level thereof of the ageing of analyzing influence grape wine, determines the aging process condition of dry red winew the best.
For achieving the above object, the present invention adopts following technical scheme: it adopts three factors as test condition, be respectively oak barrel proportion, baking degree, ageing time, three factors adopt basic, normal, high three levels respectively, and three factor three levels corresponding with it adopt orthogonal test to determine best grape wine aging process.
Three levels of oak barrel proportion are respectively 20-40%, 40-60%, 60-80%; Three levels of baking degree are respectively slightly, moderate, severe; Three levels of ageing time are respectively 5-7 month, individual month of 11-13, individual month of 17-19.
We are determined the aging process of dry red winew performance optimal by above-mentioned conclusion, and in conjunction with the variation of wine in raw material, fermentation appearance and the traditional aging process, and consider from physics and chemistry and sense index two aspects, respectively get the chief or learn from other's strong points to offset one's weaknesses, make different mix proportion schemes, make it intermolecularly rearrange and make up, carry out coordinated balance, and stressing main fragrance, unique style characteristic formed, develop the wine product of different grades series thus, satisfy consumers in general's demand.
Description of drawings
Fig. 1 is the ripe and old and feeble synoptic diagram of grape wine;
Fig. 2 is the synoptic diagram of each factor level of the present invention to the grape wine quality influence.
Embodiment
With Cabernet Sauvignon extra dry red wine Fructus Vitis viniferae wine base is example, carries out orthogonal experimental design, adopts three factors, three levels, factor of influence be respectively that oak barrel during aging wine accounts for ratio, oak barrel baking degree and ageing time, see the following form:
Result and analysis:
Establishment is marked to adopting French oak barrel Cabernet Sauvignon dry red winew organoleptic quality of ageing under the different tests condition by the group of judging that the technician through professional training forms, and the results are shown in following table:
By last watch test result as can be known, it is good that factor B is got two levels, and it is good that factor C gets three levels.Making index reach maximum condition in summary is A2B2C3, promptly adopts the condition of 50% oak barrel ratio, moderate baking, ageing in 18 months can make quality vinous reach the highest.We test adopting U.S.'s oak barrel with similar method, and its result is with adopting French oak barrel slightly different, and it is to adopt the condition of 30% oak barrel ratio, moderate baking, ageing in 18 months can make quality vinous best.
Each factor different levels is to ageing result's the difference that influences, each factor different levels test-results is seen Fig. 2, can obviously find out the best level A2 of each factor on scheme, B2, C3, the also size of each factor pair index influence as can be seen, promptly ageing wine ratio has the greatest impact, secondly for the ageing time, be the wooden barrel baking degree at last.
Utilize the orthogonal table arrangement to test the line data analysis of going forward side by side, three factors and three levels thereof by the analyzing influence ageing, when adopting French oak barrel to test, oak barrel during aging wine scale factor adopts 50% level, the baking degree factor to adopt moderate baking level, ageing time factor to adopt 18 months levels can make quality vinous best as can be known.When adopting U.S.'s oak barrel to test, its result is with adopting French oak barrel slightly different, and it is to adopt the condition of 30% oak barrel during aging wine ratio, moderate baking, ageing in 18 months can make quality vinous best.
Determine the aging process of dry red winew performance optimal by above-mentioned conclusion, and in conjunction with the variation of wine in raw material, fermentation appearance and the traditional aging process, and consider from physics and chemistry and sense index two aspects, respectively get the chief or learn from other's strong points to offset one's weaknesses, make different mix proportion schemes, make it intermolecularly rearrange and make up, carry out coordinated balance, and stressing main fragrance, unique style characteristic formed, develop the wine product of different grades series thus, satisfy consumers in general's demand.
Claims (2)
1. the method for an analyzing influence on ageing quality of wine, it is characterized in that this method adopts three factors as test condition, be respectively oak barrel proportion, baking degree, ageing time, three factors adopt basic, normal, high three levels respectively, and three factor three levels corresponding with it adopt orthogonal test to determine best grape wine aging process.
2. the method for analyzing influence on ageing quality of wine according to claim 1 is characterized in that three levels of oak barrel proportion are respectively 20-40%, 40-60%, 60-80%; Three levels of baking degree are respectively slightly, moderate, severe; Three levels of ageing time are respectively 5-7 month, individual month of 11-13, individual month of 17-19.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810139417A CN101665757A (en) | 2008-09-02 | 2008-09-02 | Method for analyzing influence on ageing quality of wine |
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| CN200810139417A CN101665757A (en) | 2008-09-02 | 2008-09-02 | Method for analyzing influence on ageing quality of wine |
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| CN101665757A true CN101665757A (en) | 2010-03-10 |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103659974A (en) * | 2013-12-13 | 2014-03-26 | 广东省九江酒厂有限公司 | Litchi wood chip for ageing brandy, preparation and application process of litchi wood chip |
| CN104877885A (en) * | 2015-05-29 | 2015-09-02 | 河北农业大学 | Red date brandy aging method |
| CN105602816A (en) * | 2016-03-04 | 2016-05-25 | 广西大学 | Method for accelerating aging of rum by means of micro-oxygenation and oak chip addition |
| CN105936864A (en) * | 2016-06-27 | 2016-09-14 | 泸州白酒庄园酿酒有限责任公司 | Method using oak barrels to store Maotai flavor liquor so as to improve quality of liquor |
| CN105950421A (en) * | 2016-06-27 | 2016-09-21 | 四川理工学院 | Barrel replacing method used in period that oak barrels stores Baijiu |
| CN116144437A (en) * | 2022-09-08 | 2023-05-23 | 宁夏昱豪酒庄有限公司 | Ageing method for enhancing complexity of grape wine |
-
2008
- 2008-09-02 CN CN200810139417A patent/CN101665757A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103659974A (en) * | 2013-12-13 | 2014-03-26 | 广东省九江酒厂有限公司 | Litchi wood chip for ageing brandy, preparation and application process of litchi wood chip |
| CN103659974B (en) * | 2013-12-13 | 2016-01-20 | 广东省九江酒厂有限公司 | Ageing brandy lichee wood chip and Synthesis and applications technique thereof |
| CN104877885A (en) * | 2015-05-29 | 2015-09-02 | 河北农业大学 | Red date brandy aging method |
| CN105602816A (en) * | 2016-03-04 | 2016-05-25 | 广西大学 | Method for accelerating aging of rum by means of micro-oxygenation and oak chip addition |
| CN105936864A (en) * | 2016-06-27 | 2016-09-14 | 泸州白酒庄园酿酒有限责任公司 | Method using oak barrels to store Maotai flavor liquor so as to improve quality of liquor |
| CN105950421A (en) * | 2016-06-27 | 2016-09-21 | 四川理工学院 | Barrel replacing method used in period that oak barrels stores Baijiu |
| CN116144437A (en) * | 2022-09-08 | 2023-05-23 | 宁夏昱豪酒庄有限公司 | Ageing method for enhancing complexity of grape wine |
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Application publication date: 20100310 |