CN102807946A - Ageing process of vintage medlar fruity wine - Google Patents
Ageing process of vintage medlar fruity wine Download PDFInfo
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- CN102807946A CN102807946A CN2012102936252A CN201210293625A CN102807946A CN 102807946 A CN102807946 A CN 102807946A CN 2012102936252 A CN2012102936252 A CN 2012102936252A CN 201210293625 A CN201210293625 A CN 201210293625A CN 102807946 A CN102807946 A CN 102807946A
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- wine
- ageing
- wolfberry fruit
- fruit wine
- chinese wolfberry
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- 230000032683 aging Effects 0.000 title claims abstract description 106
- 235000014101 wine Nutrition 0.000 title claims abstract description 63
- 238000000034 method Methods 0.000 title abstract description 11
- 240000002624 Mespilus germanica Species 0.000 title abstract 7
- 235000017784 Mespilus germanica Nutrition 0.000 title abstract 7
- 235000000560 Mimusops elengi Nutrition 0.000 title abstract 7
- 235000007837 Vangueria infausta Nutrition 0.000 title abstract 7
- 244000241872 Lycium chinense Species 0.000 claims description 79
- 235000015468 Lycium chinense Nutrition 0.000 claims description 79
- 235000019990 fruit wine Nutrition 0.000 claims description 58
- 230000001476 alcoholic effect Effects 0.000 claims description 26
- 235000013532 brandy Nutrition 0.000 claims description 21
- 229910001220 stainless steel Inorganic materials 0.000 claims description 14
- 239000010935 stainless steel Substances 0.000 claims description 14
- 239000000126 substance Substances 0.000 claims description 12
- 238000004821 distillation Methods 0.000 claims description 7
- 238000005352 clarification Methods 0.000 claims description 2
- 238000000855 fermentation Methods 0.000 claims description 2
- 230000004151 fermentation Effects 0.000 claims description 2
- 238000001914 filtration Methods 0.000 claims description 2
- 239000002253 acid Substances 0.000 abstract description 6
- 206010013911 Dysgeusia Diseases 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract 3
- 238000002360 preparation method Methods 0.000 description 5
- 230000007613 environmental effect Effects 0.000 description 3
- 230000007774 longterm Effects 0.000 description 2
- 230000003679 aging effect Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000000151 deposition Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
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- Devices That Are Associated With Refrigeration Equipment (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention relates to an ageing process of a vintage medlar fruity wine, and the ageing process is characterized by comprising following steps that the medlar fruity wine which is already preliminary fermented, precipitated and filtered is aged according to the ageing process in the ageing step for a given years to obtain the vintage medlar fruity wine. The ageing process has beneficial effects that through the process, the problem of the medlar wine that the volatile acid index in the storage and ageing process cannot be controlled, if the hygienic condition is strictly controlled, and the volatile acid of the medlar fruity wine after being aged for years is lower than 1.5mg/L. The vintage medlar fruity wine which is aged for years according to the ageing process not only has thick and coordinative wine fragrance and fruity fragrance, but also has fine aging fragrance, thick taste and endless aftertaste.
Description
Technical field
The present invention relates to a kind of aging process of time Chinese wolfberry fruit wine.
Background technology
The ageing time that generalized case is gone with wine is many more, and its quality is high more with value, and Year wine is meant the wine through the several years ageing.Liquor, wine, fruit wine all have Year wine, but its aging process is had nothing in common with each other.General liquor Year wine all be in the wine cellar through certain time of pottery altar ageing, the wine Year wine be with big jar be certain time of ageing container ageing in the wine cellar with oak barrel, the bottling back in the wine cellar again bottle store up certain time.
For example publication number is the ageing method that the patent of invention of CN 101260362A discloses a kind of liquor Year wine, and this method adopts the way of cooling and pressurization to obtain the effect of long-term ageing at short notice to former wine.But Chinese wolfberry fruit wine is different from wine and other fruit wine, more is different from liquors such as liquor, so its ageing method still remains to be studied.
Summary of the invention
The aging process that the purpose of this invention is to provide a kind of time Chinese wolfberry fruit wine can make the Chinese wolfberry fruit wine through ageing obtain more superb organoleptic quality and commodity value.
A kind of aging process of time Chinese wolfberry fruit wine, its special feature are, comprise the steps: the Chinese wolfberry fruit wine of accomplishing primary fermentation, clarification and filtration process, the ageing stage according to aging process, through the ageing in certain time, obtain the time Chinese wolfberry fruit wine.
Get dry type, half-dry type or semi-sweet Chinese wolfberry fruit wine; Through adjusting alcoholic strength to 15-18%V/V with former Chinese-wolfberry brandy wine; Elder generation is airtight in the big jar of stainless steel then left standstill ageing after at least 2 years; Advance oak barrel ageing 1-5 in the wine cellar, bottling jump a queue the back in the wine cellar again bottle storage 1 year or more than, thereby obtain time Chinese wolfberry fruit wine with specific organoleptic quality characteristic.
A kind of aging process of time Chinese wolfberry fruit wine, its special feature is, comprises the steps:
(1) it is subsequent use to get dry type, half-dry type or semi-sweet Chinese wolfberry fruit wine;
(2) get the dry type Chinese wolfberry fruit wine and carry out at least 1 distillation, the acquisition alcoholic strength is that the former Chinese-wolfberry brandy wine of 68%V/V is subsequent use;
The alcoholic strength of the Chinese wolfberry fruit wine that the former Chinese-wolfberry brandy wine pacing rapid (1) that (3) obtains with step (2) obtains mixes to 15-18%V/V then, and airtight in the big jar of stainless steel, ageing is at least 2 years under the room temperature;
(4) change in the oak barrel Chinese wolfberry fruit wine that obtains in storage cellar ageing 1-5, wherein the temperature condition of storage cellar is 10-18 ℃, and humidity is 50-80%;
(5) Chinese wolfberry fruit wine that obtains is filled into bottle and jumps a queue, in storage cellar ageing 1 year or more than, wherein the temperature condition of storage cellar is 10-18 ℃, humidity is 50-80%, is 4 years or above time Chinese wolfberry fruit wine thereby obtain wine storage time.
Also to monitor the health and the physical and chemical index changing conditions of Chinese wolfberry fruit wine in step (3), step (4) and the step (5) during the ageing, when the situation that downgrade occurs then stops ageing.
The invention has the beneficial effects as follows:
Lycium chinense wine is unfavorable for the long-term storage ageing because of its singularity; Pass through the ageing of one-year age generally speaking, its volatile acid is at least at 1.5mg/L, though the end is through ageing or strong inharmonious through its aroma of Lycium chinense wine and the fruital of short-term ageing; Mouthfeel is pure and mild but pleasant impression short, lacks Chen Xiang and aftertaste.Through technology of the present invention; Can effectively solve Lycium chinense wine in the uncontrollable problem of volatile acid index in the traditional aging process of depositing of several years, like the control of strictness control sanitary condition, through the several years ageing; Its volatile acid all is lower than 1.5mg/L; Not only have aroma and the fruital of strong coordination but also have an ageing of quiet and tastefully laid out exquisiteness fragrant through the time of technology of the present invention several years ageing Chinese wolfberry fruit wine, mouthfeel is mellow plentiful, enjoys endless aftertastes.
Embodiment
Experiment material and equipment that the embodiment of the invention adopted are following:
Embodiment 1:
Getting the dry type Chinese wolfberry fruit wine, is 10% (V/V) through detecting alcoholic strength, and using alcoholic strength is former Chinese-wolfberry brandy adjustment its alcoholic strength to 15% (V/V) of 68% (V/V).The airtight ageing of canful is 2 years in stainless steel vessel, and the ageing ambient temperature conditions is 10-18 ℃, and environmental damp condition is 50-80%, during per season tracking monitor health and physical and chemical index.
Change oak barrel over to after accomplishing the stainless steel vessel ageing.The airtight ageing of bucketful is 1 year in the wine cellar, and the ageing ambient temperature conditions is 10-18 ℃, and environmental damp condition is 50-80%, during per season tracking monitor health and physical and chemical index.
Dry type Chinese wolfberry fruit wine behind the completion oak barrel during aging is bottled and is played plug.Bottled wine crouches in the wine cellar and put ageing 1 year, and the ageing ambient temperature conditions is 10-18 ℃, and environmental damp condition is 50-80%.
Obtain the time Chinese wolfberry fruit wine in 4 years of ageing after accomplishing ageing.
The preparation method of its Central Plains Chinese-wolfberry brandy wine is following, gets the dry type Chinese wolfberry fruit wine, and through 2 distillations, the acquisition alcoholic strength is that the former Chinese-wolfberry brandy wine of 68% (V/V) is subsequent use with kettle formula still kettle.
Embodiment 2:
Getting the dry type Chinese wolfberry fruit wine, is 11% (V/V) through detecting alcoholic strength, and using alcoholic strength is former Chinese-wolfberry brandy adjustment its alcoholic strength to 18% (V/V) of 68% (V/V).The airtight ageing of canful is 2 years in stainless steel vessel, and the ageing temperature condition is 10-18 ℃, and humidity condition is 50-80%, during per season tracking monitor health and physical and chemical index.
Change oak barrel over to after accomplishing the stainless steel vessel ageing.The airtight ageing of bucketful is 5 years in the wine cellar, and the ageing temperature condition is 10-18 ℃, and humidity condition is 50-80%, during per season tracking monitor health and physical and chemical index.
Dry type Chinese wolfberry fruit wine behind the completion oak barrel during aging is bottled and is played plug.Bottled wine crouches in the wine cellar and put ageing 10 years, and the ageing temperature condition is 10-18 ℃, and humidity condition is 50-80%.
Obtain the time Chinese wolfberry fruit wine in 17 years of ageing after accomplishing ageing.
The preparation method of its Central Plains Chinese-wolfberry brandy wine is following, gets the dry type Chinese wolfberry fruit wine, and through 2 distillations, the acquisition alcoholic strength is that the former Chinese-wolfberry brandy wine of 68% (V/V) is subsequent use with kettle formula still kettle.
Embodiment 3:
Getting the half-dry type Chinese wolfberry fruit wine, is 12% (V/V) through detecting alcoholic strength, and using alcoholic strength is former Chinese-wolfberry brandy adjustment its alcoholic strength to 15% (V/V) of 68% (V/V).The airtight ageing of canful is 2 years in stainless steel vessel, and the ageing temperature condition is 10-18 ℃, and humidity condition is 50-80%, during per season tracking monitor health and physical and chemical index.
Change oak barrel over to after accomplishing the stainless steel vessel ageing.The airtight ageing of bucketful is 2 years in the wine cellar, and the ageing temperature condition is 10-18 ℃, and humidity condition is 50-80%, during per season tracking monitor health and physical and chemical index.
Dry type Chinese wolfberry fruit wine behind the completion oak barrel during aging is bottled and is played plug.Bottled wine crouches in the wine cellar and put ageing 2 years, and the ageing temperature condition is 10-18 ℃, and humidity condition is 50-80%.
Obtain the time Chinese wolfberry fruit wine in 6 years of ageing after accomplishing ageing.
The preparation method of its Central Plains Chinese-wolfberry brandy wine is following, gets the dry type Chinese wolfberry fruit wine, and through 2 distillations, the acquisition alcoholic strength is that the former Chinese-wolfberry brandy wine of 68% (V/V) is subsequent use with kettle formula still kettle.
Embodiment 4:
Getting the half-dry type Chinese wolfberry fruit wine, is 10% (V/V) through detecting alcoholic strength, and using alcoholic strength is former Chinese-wolfberry brandy adjustment its alcoholic strength to 16% (V/V) of 68% (V/V).The airtight ageing of canful is 2 years in stainless steel vessel, and the ageing temperature condition is 10-18 ℃, and humidity condition is 50-80%, during per season tracking monitor health and physical and chemical index.
Change oak barrel over to after accomplishing the stainless steel vessel ageing.The airtight ageing of bucketful is 3 years in the wine cellar, and the ageing temperature condition is 10-18 ℃, and humidity condition is 50-80%, during per season tracking monitor health and physical and chemical index.
Dry type Chinese wolfberry fruit wine behind the completion oak barrel during aging is bottled and is played plug.Bottled wine crouches in the wine cellar and put ageing 2 years, and the ageing temperature condition is 10-18 ℃, and humidity condition is 50-80%.
Obtain the time Chinese wolfberry fruit wine in 7 years of ageing after accomplishing ageing.
The preparation method of its Central Plains Chinese-wolfberry brandy wine is following, gets the dry type Chinese wolfberry fruit wine, and through 2 distillations, the acquisition alcoholic strength is that the former Chinese-wolfberry brandy wine of 68% (V/V) is subsequent use with kettle formula still kettle.
Embodiment 5:
Getting the semi-sweet Chinese wolfberry fruit wine, is 13% (V/V) through detecting alcoholic strength, and using alcoholic strength is former Chinese-wolfberry brandy adjustment its alcoholic strength to 18% (V/V) of 68% (V/V).The airtight ageing of canful is 2 years in stainless steel vessel, and the ageing temperature condition is 10-18 ℃, and humidity condition is 50-80%, during per season tracking monitor health and physical and chemical index.
Change oak barrel over to after accomplishing the stainless steel vessel ageing.The airtight ageing of bucketful is 1 year in the wine cellar, and the ageing temperature condition is 10-18 ℃, and humidity condition is 50-80%, during per season tracking monitor health and physical and chemical index.
Dry type Chinese wolfberry fruit wine behind the completion oak barrel during aging is bottled and is played plug.Bottled wine crouches in the wine cellar and put ageing 2 years, and the ageing temperature condition is 10-18 ℃, and humidity condition is 50-80%.Obtain the time Chinese wolfberry fruit wine in 5 years of ageing after accomplishing ageing.
The preparation method of its Central Plains Chinese-wolfberry brandy wine is following, gets the dry type Chinese wolfberry fruit wine, and through 2 distillations, the acquisition alcoholic strength is that the former Chinese-wolfberry brandy wine of 68% (V/V) is subsequent use with kettle formula still kettle.
The volatile acid index is to weigh an index of fruit wine healthy state; Low more good more, the wine national standard can not be higher than 1.1mg/L, and Chinese wolfberry fruit wine Ningxia provincial standard is not higher than 2.5mg/L; Ageing effect industry does not temporarily have quantized index, can only express with the sense organ comment.
Claims (4)
1. the aging process of a time Chinese wolfberry fruit wine is characterized in that, comprise the steps: the Chinese wolfberry fruit wine of accomplishing primary fermentation, clarification and filtration process, the ageing stage according to aging process, through the ageing in certain time, obtain the time Chinese wolfberry fruit wine.
2. the aging process of a kind of time Chinese wolfberry fruit wine as claimed in claim 1; It is characterized in that: get dry type, half-dry type or semi-sweet Chinese wolfberry fruit wine; Through adjusting alcoholic strength to 15-18%V/V with former Chinese-wolfberry brandy wine, elder generation is airtight in the big jar of stainless steel then left standstill ageing after at least 2 years, advanced oak barrel ageing 1-5 in the wine cellar; Bottling jump a queue the back in the wine cellar again bottle storage 1 year or more than, thereby obtain time Chinese wolfberry fruit wine with specific organoleptic quality characteristic.
3. according to claim 1 or claim 2 a kind of aging process of time Chinese wolfberry fruit wine is characterized in that, comprises the steps:
(1) it is subsequent use to get dry type, half-dry type or semi-sweet Chinese wolfberry fruit wine;
(2) get the dry type Chinese wolfberry fruit wine and carry out at least 1 distillation, the acquisition alcoholic strength is that the former Chinese-wolfberry brandy wine of 68%V/V is subsequent use;
The alcoholic strength of the Chinese wolfberry fruit wine that the former Chinese-wolfberry brandy wine pacing rapid (1) that (3) obtains with step (2) obtains mixes to 15-18%V/V then, and airtight in the big jar of stainless steel, ageing is at least 2 years under the room temperature;
(4) change in the oak barrel Chinese wolfberry fruit wine that obtains in storage cellar ageing 1-5, wherein the temperature condition of storage cellar is 10-18 ℃, and humidity is 50-80%;
(5) Chinese wolfberry fruit wine that obtains is filled into bottle and jumps a queue, in storage cellar ageing 1 year or more than, wherein the temperature condition of storage cellar is 10-18 ℃, humidity is 50-80%, is 4 years or above time Chinese wolfberry fruit wine thereby obtain wine storage time.
4. the aging process of a kind of time Chinese wolfberry fruit wine as claimed in claim 3; It is characterized in that: also will monitor the health and the physical and chemical index changing conditions of Chinese wolfberry fruit wine in step (3), step (4) and the step (5) during the ageing, when the situation that downgrade occurs then stops ageing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210293625.2A CN102807946B (en) | 2012-08-03 | 2012-08-03 | Ageing process of vintage medlar fruity wine |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210293625.2A CN102807946B (en) | 2012-08-03 | 2012-08-03 | Ageing process of vintage medlar fruity wine |
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| Publication Number | Publication Date |
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| CN102807946A true CN102807946A (en) | 2012-12-05 |
| CN102807946B CN102807946B (en) | 2014-02-19 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201210293625.2A Active CN102807946B (en) | 2012-08-03 | 2012-08-03 | Ageing process of vintage medlar fruity wine |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103202447A (en) * | 2013-05-04 | 2013-07-17 | 徐州绿之野生物食品有限公司 | Biologically fermented lycium rethenicum murr and processing method of biologically fermented lycium rethenicum murr |
| CN112625836A (en) * | 2021-01-19 | 2021-04-09 | 上海玖泛科技发展有限公司 | Brewing process of oak barrel grain wine |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2321626C1 (en) * | 2006-11-07 | 2008-04-10 | Государственное учреждение "Всероссийский научно-исследовательский институт пивоваренной, безалкогольной и винодельческой промышленности" Российской академии сельскохозяйственных наук | Method for preparing wine or fruit-berry distillate |
| CN101955869A (en) * | 2009-07-17 | 2011-01-26 | 张峥 | Medlar alcoholic drink |
| CN102146329A (en) * | 2011-01-20 | 2011-08-10 | 淮阴师范学院 | Brewage method of dry peach red sweet corn wine |
| CN102391933A (en) * | 2011-11-21 | 2012-03-28 | 欧声光 | Novel red cherry fruit wine and preparation method thereof |
-
2012
- 2012-08-03 CN CN201210293625.2A patent/CN102807946B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2321626C1 (en) * | 2006-11-07 | 2008-04-10 | Государственное учреждение "Всероссийский научно-исследовательский институт пивоваренной, безалкогольной и винодельческой промышленности" Российской академии сельскохозяйственных наук | Method for preparing wine or fruit-berry distillate |
| CN101955869A (en) * | 2009-07-17 | 2011-01-26 | 张峥 | Medlar alcoholic drink |
| CN102146329A (en) * | 2011-01-20 | 2011-08-10 | 淮阴师范学院 | Brewage method of dry peach red sweet corn wine |
| CN102391933A (en) * | 2011-11-21 | 2012-03-28 | 欧声光 | Novel red cherry fruit wine and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 吴思方等: "发酵型枸杞酒的研制", 《湖北工学院学报》, vol. 11, no. 04, 20 December 1996 (1996-12-20), pages 44 - 49 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103202447A (en) * | 2013-05-04 | 2013-07-17 | 徐州绿之野生物食品有限公司 | Biologically fermented lycium rethenicum murr and processing method of biologically fermented lycium rethenicum murr |
| CN112625836A (en) * | 2021-01-19 | 2021-04-09 | 上海玖泛科技发展有限公司 | Brewing process of oak barrel grain wine |
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| CN102807946B (en) | 2014-02-19 |
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Denomination of invention: Ageing process of vintage medlar fruity wine Effective date of registration: 20180126 Granted publication date: 20140219 Pledgee: Cao Guangjiang Pledgor: Ningxiahong Zhongning Wolfberry Products Co., Ltd. Registration number: 2018990000078 |
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Effective date of registration: 20191120 Address after: 755000 Ningxia iron and Steel Group Co., Ltd. Meili Industrial Park, Shapotou District, Zhongwei City, Ningxia Hui Autonomous Region Patentee after: Cao Guangjiang Address before: The new 751200 the Ningxia Hui Autonomous Region city centre in the county of Fort Street Patentee before: Ningxiahong Zhongning Wolfberry Products Co., Ltd. |
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Effective date of registration: 20210714 Address after: 755000 Xinbao Town, Zhongning County, Zhongwei City, Ningxia Hui Autonomous Region Patentee after: NINGXIAHONG CHINESE WOLFBEERY INDUSTRY Co.,Ltd. Address before: 755000 Ningxia iron and Steel Group Co., Ltd., Meili Industrial Park, Shapotou District, Zhongwei City, Ningxia Hui Autonomous Region Patentee before: Cao Guangjiang |