CN102424796B - Liquor cave-reserving jar-sealing method - Google Patents
Liquor cave-reserving jar-sealing method Download PDFInfo
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- CN102424796B CN102424796B CN 201110392418 CN201110392418A CN102424796B CN 102424796 B CN102424796 B CN 102424796B CN 201110392418 CN201110392418 CN 201110392418 CN 201110392418 A CN201110392418 A CN 201110392418A CN 102424796 B CN102424796 B CN 102424796B
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- jar
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- liquor
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- 238000000034 method Methods 0.000 title claims abstract description 19
- 238000007789 sealing Methods 0.000 title claims abstract description 17
- 229910052573 porcelain Inorganic materials 0.000 claims abstract description 14
- 244000050510 Cunninghamia lanceolata Species 0.000 claims abstract description 11
- 239000010902 straw Substances 0.000 claims abstract description 11
- 240000007594 Oryza sativa Species 0.000 claims abstract description 10
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 10
- 235000009566 rice Nutrition 0.000 claims abstract description 10
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 9
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 9
- 244000290333 Vanilla fragrans Species 0.000 claims abstract description 9
- 235000009499 Vanilla fragrans Nutrition 0.000 claims abstract description 9
- 235000012036 Vanilla tahitensis Nutrition 0.000 claims abstract description 9
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 8
- 244000242564 Osmanthus fragrans Species 0.000 claims abstract description 7
- 235000019083 Osmanthus fragrans Nutrition 0.000 claims abstract description 7
- 239000007788 liquid Substances 0.000 claims abstract description 7
- 235000008733 Citrus aurantifolia Nutrition 0.000 claims abstract description 6
- 235000011941 Tilia x europaea Nutrition 0.000 claims abstract description 6
- 239000004571 lime Substances 0.000 claims abstract description 6
- 244000025254 Cannabis sativa Species 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 240000000249 Morus alba Species 0.000 claims description 6
- 235000008708 Morus alba Nutrition 0.000 claims description 6
- 239000011259 mixed solution Substances 0.000 claims description 6
- 240000004928 Paspalum scrobiculatum Species 0.000 claims description 5
- 235000003675 Paspalum scrobiculatum Nutrition 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- 235000013305 food Nutrition 0.000 claims description 4
- 239000012528 membrane Substances 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 239000004744 fabric Substances 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 2
- 230000002045 lasting effect Effects 0.000 abstract description 4
- 206010013911 Dysgeusia Diseases 0.000 abstract description 3
- 238000009835 boiling Methods 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000020068 maotai Nutrition 0.000 abstract description 3
- 230000004089 microcirculation Effects 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 238000010521 absorption reaction Methods 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract 2
- 239000002689 soil Substances 0.000 abstract 2
- 244000060020 Chamaerops excelsa Species 0.000 abstract 1
- 235000013164 Chamaerops excelsa Nutrition 0.000 abstract 1
- 239000000835 fiber Substances 0.000 abstract 1
- 235000013312 flour Nutrition 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 238000000151 deposition Methods 0.000 description 3
- HGINCPLSRVDWNT-UHFFFAOYSA-N Acrolein Chemical compound C=CC=O HGINCPLSRVDWNT-UHFFFAOYSA-N 0.000 description 2
- RWSOTUBLDIXVET-UHFFFAOYSA-N Dihydrogen sulfide Chemical compound S RWSOTUBLDIXVET-UHFFFAOYSA-N 0.000 description 2
- UCKMPCXJQFINFW-UHFFFAOYSA-N Sulphide Chemical compound [S-2] UCKMPCXJQFINFW-UHFFFAOYSA-N 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 150000001299 aldehydes Chemical class 0.000 description 2
- 229910000037 hydrogen sulfide Inorganic materials 0.000 description 2
- 239000007791 liquid phase Substances 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 235000019633 pungent taste Nutrition 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- LSDPWZHWYPCBBB-UHFFFAOYSA-N Methanethiol Chemical compound SC LSDPWZHWYPCBBB-UHFFFAOYSA-N 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 229920003023 plastic Polymers 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 239000011435 rock Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
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Abstract
The invention discloses a liquor cave-reserving jar-sealing method which comprises the following steps: firstly sealing a jar opening of a mud jar or a porcelain jar with bark paper, then putting a Chinese fir board on the bark paper, and finally covering and sealing the jar with a soil layer integrally above the Chinese fir board and near the jar opening of the mud jar or the porcelain jar. The soil layer comprises 10-20% of purple mud, 15-25% of tile mud, 25-35% of lime, 25-35% of glutinous rice flour, 0.5-1.5% of fortunes windmill palm fibers, 0.3-1.0% of vanilla, 0.3-1.0% of fennel straw, 0.3-1.0% of glutinous rice straw, 0.3-1.0% of straw, 0.3-1.0% of high temperature distiller yeast, and 0.3-1.0% of sweet osmanthus. The method allows gas or liquid with low boiling points and insolubility in liquor to naturally volatilize through the jar opening of the liquor jar, realizes micro-absorption of nutrients at the liquor jar opening, and realizes better microcirculation with external environment. Compared with liquor sealed and reserved by common methods, the liquor of the invention is fine and mellow, has outstanding Maotai flavor, lasting aftertaste, lasting residual flavor, and abundant nutrition.
Description
Technical field
The invention belongs to the drinks storing field, relate to a kind of envelope altar method of drinks, relate in particular to a kind of liquor cave-reserving jar-sealing method.
Background technology
The hole is hidden to refer to wine jar is stored in and is carried out natural aging in the cavern.The liquor that has just steamed contains volatile sulfide such as hydrogen sulfide, mercaptan usually, also contains the strong volatile matters of pungency such as aldehydes simultaneously, and these materials can volatilize during hide in the hole naturally.Liquor in the general wine jar is hidden through the hole of six months, liquor generation physical change and chemical transformation, and almost inspection does not measure the existence of wine medium sulphide content, and the pungency of liquor is alleviated greatly.
At present, the plastics film tying is taked in the sealing of hole cellar altar usually, the mode that compresses with panel, plank or sandbag again.In the process of Tibetan, hole, be unfavorable for that the liquor in the wine jar carries out microcirculation at altar port part and outside atmosphere.
Summary of the invention
The object of the present invention is to provide a kind of wine jar altar mouth that is conducive to carry out microcirculatory liquor cave-reserving jar-sealing method.
For achieving the above object, the technical scheme taked of the present invention is:
A kind of liquor cave-reserving jar-sealing method may further comprise the steps:
(1) common mud altar or porcelain altar are placed in the cavern, wine liquid is poured in described mud altar or the porcelain altar, seal the altar mouth of described mud altar or porcelain altar with 3～10 layers of mulberry paper;
(2) China fir is sawn into the plank of 0.3～1.5 cm thick, the altar mouth size shape according to described mud altar or porcelain altar is spliced into the China fir plate, is placed on above the described mulberry paper;
(3) near the altar mouth of the top of described China fir plate and mud altar or porcelain altar, the whole thickness that covers 3～20 centimetres with dirt bed seals altar;
Described dirt bed is the raw material stirring of following weight percent is become the blending state and to get with the mixed solution of tail wine or tail wine and water: purplish red mud 10～20%, watt mud 15～25%, lime 25～35%, sticky rice powder 25～35%, mountain monofilament 0.5～1.5%, vanilla 0.3～1.0%, fennel grass 0.3～1.0%, glutinous rice grass 0.3～1.0%, straw 0.3～1.0%, high temperature distiller's yeast 0.3～1.0%, sweet osmanthus 0.3～1.0%;
(4) cover with food fresh keeping membrane first on the top of described dirt bed, and then cover with waterproof cloth or waterproof cover and to get final product.
In the mixed solution of described tail wine and water, the volume ratio of tail wine and water is 1:1～1:2.
Described dirt bed is comprised of the raw material of following weight percent: purplish red mud 16%, watt mud 20%, lime 30%, sticky rice powder 30%, mountain monofilament 1%, vanilla 0.5%, fennel grass 0.5%, glutinous rice grass 0.5%, straw 0.5%, high temperature distiller's yeast 0.5%, sweet osmanthus 0.5%.
Mountain monofilament in the described dirt bed, vanilla, fennel grass, glutinous rice is careless and straw cuts into respectively 3～10 centimetres segment.
Adopt liquor cave-reserving jar-sealing method provided by the invention, wine jar behind the envelope altar is stored in the cavern, can make lower boiling insoluble gas or liquid in the wine liquid, such as hydrogen sulfide, propenal and other lower boiling aldehydes, ester class, altar mouth by wine jar volatilizees naturally, the nutritive substance of little absorption wine jar altar mouth carries out better microcirculation with outside atmosphere simultaneously.Add the environment of basic constant temperature of the four seasons in the cavern, be conducive to accelerate the natural aging of wine body, with the common wine liquid phase ratio of depositing, the wine body is finer and smoother, mellow, and sauce perfume (or spice) is more outstanding, and aftertaste is longer, and lasting is more lasting, and nutrition is abundanter.
Liquor cave-reserving jar-sealing method provided by the invention, applicable to the envelope altar of various wine, the envelope altar of optimum Maotai-flavor liquor and depositing.
Embodiment
The below further specifies liquor cave-reserving jar-sealing method of the present invention take (53vol) wine of appearing on the stage the spring of Maotai Zhen production as example.
(1) common mud altar or porcelain altar are placed in the cavern, wine liquid is poured in the mud altar, seal the altar mouth of mud altar with five layers of mulberry paper.
(2) China fir is sawn into the plank of 1.0 cm thicks, according to mud altar altar mouth size shape, is spliced into the China fir plate, be placed on above the described mulberry paper.
(3) near the top and mud altar altar mouth of China fir plate, the whole thickness that covers 10 centimetres with dirt bed seals altar.According to varying in size of mud altar, dirt bed can be selected different thickness (3～20 centimetres).
The dirt bed that covers mud altar altar mouth is with the mixed solution of water following raw material stirring to be become the blending state and get with tail wine or tail wine: the purplish red mud 16% of Maotai Zhen this locality, watt mud 20%, lime 30%, sticky rice powder 30%, mountain monofilament 1%, vanilla 0.5%, fennel grass 0.5%, glutinous rice grass 0.5%, straw 0.5%, high temperature distiller's yeast 0.5%, sweet osmanthus 0.5%, above-mentioned per-cent is weight percentage.Mountain monofilament, vanilla, fennel grass, glutinous rice is careless and straw all cuts into segment about 5 centimetres, and the high temperature distiller's yeast is to deposit above high temperature distiller's yeast half a year, and sweet osmanthus is to select in eight Septembers to adopt, dry, store Second Year and use.
(4) stick strip of paper used for sealing on the top of dirt bed, date.Cover first the skin of dirt bed with food fresh keeping membrane, cover the skin of food fresh keeping membrane with waterproof cloth or waterproof cover again, rock drips in the cavern in order to block.Mud altar or porcelain altar can be stored in cavern interior 3～120 years.
The wine liquid phase ratio of depositing with common envelope altar method uses the present invention to seal that the wine liquid sauce perfume (or spice) of altar method storage is more outstanding, more mellow, long times of aftertaste more, and nutrition is abundanter.
Claims (4)
1. liquor cave-reserving jar-sealing method may further comprise the steps:
(1) common mud altar or porcelain altar are placed in the cavern, wine liquid is poured in described mud altar or the porcelain altar, seal the altar mouth of described mud altar or porcelain altar with 3～10 layers of mulberry paper;
(2) China fir is sawn into the plank of 0.3～1.5 cm thick, the altar mouth size shape according to described mud altar or porcelain altar is spliced into the China fir plate, is placed on above the described mulberry paper;
(3) near the altar mouth of the top of described China fir plate and mud altar or porcelain altar, the whole thickness that covers 3～20 centimetres with dirt bed seals altar;
Described dirt bed is the raw material stirring of following weight percent is become the blending state and to get with the mixed solution of tail wine or tail wine and water: purplish red mud 10～20%, watt mud 15～25%, lime 25～35%, sticky rice powder 25～35%, mountain monofilament 0.5～1.5%, vanilla 0.3～1.0%, fennel grass 0.3～1.0%, glutinous rice grass 0.3～1.0%, straw 0.3～1.0%, high temperature distiller's yeast 0.3～1.0%, sweet osmanthus 0.3～1.0%;
(4) cover with food fresh keeping membrane first on the top of described dirt bed, and then cover with waterproof cloth or waterproof cover and to get final product.
2. described liquor cave-reserving jar-sealing method according to claim 1 is characterized in that, in the mixed solution of described tail wine and water, the volume ratio of tail wine and water is 1:1～1:2.
3. described liquor cave-reserving jar-sealing method according to claim 1, it is characterized in that, described dirt bed is the raw material stirring of following weight percent is become the blending state and to get with the mixed solution of tail wine or tail wine and water: purplish red mud 16%, watt mud 20%, lime 30%, sticky rice powder 30%, mountain monofilament 1%, vanilla 0.5%, fennel grass 0.5%, glutinous rice grass 0.5%, straw 0.5%, high temperature distiller's yeast 0.5%, sweet osmanthus 0.5%.
4. described liquor cave-reserving jar-sealing method according to claim 3 is characterized in that, the mountain monofilament in the described dirt bed, vanilla, fennel grass, glutinous rice is careless and straw cuts into respectively 3～10 centimetres segment.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110392418 CN102424796B (en) | 2011-12-01 | 2011-12-01 | Liquor cave-reserving jar-sealing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110392418 CN102424796B (en) | 2011-12-01 | 2011-12-01 | Liquor cave-reserving jar-sealing method |
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| Publication Number | Publication Date |
|---|---|
| CN102424796A CN102424796A (en) | 2012-04-25 |
| CN102424796B true CN102424796B (en) | 2013-04-17 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 201110392418 Active CN102424796B (en) | 2011-12-01 | 2011-12-01 | Liquor cave-reserving jar-sealing method |
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| Country | Link |
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| CN (1) | CN102424796B (en) |
Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103571699B (en) * | 2013-10-28 | 2016-04-20 | 李华 | The preparation method of xeres is hidden in hole |
| CN103911269B (en) * | 2014-04-21 | 2016-08-31 | 李世洪 | Box native Chinese liquor buries method |
| CN104528146B (en) * | 2014-12-22 | 2019-03-15 | 竹溪县窖藏酒家 | The main kiln cellar altar mouth-sealing method for utilizing natural material |
| CN105670892A (en) * | 2016-01-10 | 2016-06-15 | 冯泽吉 | Piny flower wine and preparation method thereof |
| CN106479829A (en) * | 2016-12-15 | 2017-03-08 | 福建惠泽龙酒业股份有限公司 | A kind of wine jar sealing material and preparation method |
| CN106399032B (en) * | 2016-12-15 | 2019-08-02 | 福建惠泽龙酒业股份有限公司 | A kind of wine of rice fermented with red yeast urges old open-air storage method |
| CN109593629A (en) * | 2018-12-25 | 2019-04-09 | 重庆市江津区学腾酒厂 | One kind storing sth. in a cellar envelope altar method |
| CN110437965A (en) * | 2019-08-26 | 2019-11-12 | 贵州省仁怀市茅台镇倚天酒业有限公司 | A kind of storage method of outdoor storage white wine |
| CN112760191A (en) * | 2019-10-21 | 2021-05-07 | 宜宾市满松酒业有限责任公司 | Liquor storage method based on microbial skins and ceramic soil jars |
| CN110963127B (en) * | 2019-11-22 | 2021-11-26 | 西安工程大学 | Clean automatic mud sealing device |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN86102779A (en) * | 1986-04-22 | 1987-08-26 | 赖世伦 | The novel process of double cellar for producing Laimo wine |
| CN1724633A (en) * | 2005-07-06 | 2006-01-25 | 赖世伦 | Technology of producing laimao wine by double cellar method |
| CN101812398A (en) * | 2010-04-02 | 2010-08-25 | 程恩进 | Cave soil storage natural aging method of wine |
| KR20110016535A (en) * | 2009-08-12 | 2011-02-18 | 송상곤 | Deer lichen and its manufacturing method |
-
2011
- 2011-12-01 CN CN 201110392418 patent/CN102424796B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN86102779A (en) * | 1986-04-22 | 1987-08-26 | 赖世伦 | The novel process of double cellar for producing Laimo wine |
| CN1724633A (en) * | 2005-07-06 | 2006-01-25 | 赖世伦 | Technology of producing laimao wine by double cellar method |
| KR20110016535A (en) * | 2009-08-12 | 2011-02-18 | 송상곤 | Deer lichen and its manufacturing method |
| CN101812398A (en) * | 2010-04-02 | 2010-08-25 | 程恩进 | Cave soil storage natural aging method of wine |
Non-Patent Citations (2)
| Title |
|---|
| 熊子书.白酒的贮存与老熟.《酿酒》.1984,(第01期),全文. |
| 白酒的贮存与老熟;熊子书;《酿酒》;19840131(第01期);全文 * |
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| CN102424796A (en) | 2012-04-25 |
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