CN102807946B - Ageing process of vintage medlar fruity wine - Google Patents
Ageing process of vintage medlar fruity wine Download PDFInfo
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- CN102807946B CN102807946B CN201210293625.2A CN201210293625A CN102807946B CN 102807946 B CN102807946 B CN 102807946B CN 201210293625 A CN201210293625 A CN 201210293625A CN 102807946 B CN102807946 B CN 102807946B
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- 230000032683 aging Effects 0.000 title claims abstract description 99
- 235000014101 wine Nutrition 0.000 title claims abstract description 60
- 238000000034 method Methods 0.000 title abstract description 13
- 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 72
- 235000015468 Lycium chinense Nutrition 0.000 claims description 72
- 235000019990 fruit wine Nutrition 0.000 claims description 52
- 230000001476 alcoholic effect Effects 0.000 claims description 25
- 235000013532 brandy Nutrition 0.000 claims description 20
- 229910001220 stainless steel Inorganic materials 0.000 claims description 13
- 239000010935 stainless steel Substances 0.000 claims description 13
- 239000000126 substance Substances 0.000 claims description 12
- 238000004821 distillation Methods 0.000 claims description 7
- 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
- 241000219095 Vitis Species 0.000 description 4
- 235000009754 Vitis X bourquina Nutrition 0.000 description 4
- 235000012333 Vitis X labruscana Nutrition 0.000 description 4
- 235000014787 Vitis vinifera Nutrition 0.000 description 4
- 235000020097 white wine Nutrition 0.000 description 4
- 230000007613 environmental effect Effects 0.000 description 3
- 230000007774 longterm Effects 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 230000003679 aging effect Effects 0.000 description 1
- 238000005352 clarification Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
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 more, and its quality and value are higher, and Year wine refers to the wine through several years ageing.White wine, grape wine, fruit wine all have Year wine, but its aging process is had nothing in common with each other.General white wine Year wine be all in wine cellar by pottery altar certain time of ageing, grape wine Year wine is that to take large tank and oak barrel be certain time of ageing container ageing in wine cellar, after bottling in wine cellar certain time of bottle storage again.
For example publication number is a kind of ageing method that the patent of invention of CN 101260362A discloses white wine Year wine, and the method adopts the way of cooling and pressurization to obtain at short notice the effect of long-term ageing to former wine.But Chinese wolfberry fruit wine is different from grape wine and other fruit wine, is more different from the liquors such as white wine, so its ageing method still requires study.
Summary of the invention
The aging process that the object of this invention is to provide a kind of time Chinese wolfberry fruit wine, can make to obtain more superb organoleptic quality and commodity value through the Chinese wolfberry fruit wine of ageing.
An aging process for time Chinese wolfberry fruit wine, its special feature is, comprises the steps: to complete the Chinese wolfberry fruit wine of primary fermentation, clarification and filtration process, in the ageing stage, according to aging process, the ageing through certain time, obtains 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, then first airtight standing ageing after at least 2 years in the large tank of stainless steel, enter oak barrel ageing 1-5 in wine cellar, bottling jump a queue after in wine cellar again bottle storage 1 year or more than, thereby obtain the time Chinese wolfberry fruit wine with specific organoleptic quality feature.
An aging process for time Chinese wolfberry fruit wine, its special feature is, comprises the steps:
(1) get dry type, half-dry type or semi-sweet Chinese wolfberry fruit wine standby;
(2) get dry type Chinese wolfberry fruit wine and carry out at least 1 distillation, the former Chinese-wolfberry brandy wine that acquisition alcoholic strength is 68%V/V is standby;
(3) alcoholic strength of the Chinese wolfberry fruit wine that the former Chinese-wolfberry brandy wine pacing rapid (1) obtaining by step (2) obtains, to 15-18%V/V, then mixes, and airtight in the large tank of stainless steel, under room temperature, ageing is at least 2 years;
(4) Chinese wolfberry fruit wine obtaining is proceeded in oak barrel to ageing 1-5 in storage cellar, wherein the temperature condition of storage cellar is 10-18 ℃, and humidity is 50-80%;
(5) Chinese wolfberry fruit wine obtaining be filled into bottle and jump 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%, thereby obtain wine storage time, is 4 years or above time Chinese wolfberry fruit wine.
In step (3), step (4) and step (5), during ageing, also to monitor health and the physical and chemical index changing conditions of Chinese wolfberry fruit wine, when occurring that the situation of Quality Down stops ageing.
The invention has the beneficial effects as follows:
Lycium chinense wine is unfavorable for long-term storage ageing because of its singularity, generally pass through the ageing of one-year age, its volatile acid is at least at 1.5mg/L, though end is through ageing or strong inharmonious through its aroma of Lycium chinense wine and the fruital of short-term ageing, mouthfeel alcohol and but pleasant impression is short, lack Chen Xiang and aftertaste.Through technique of the present invention, can effectively solve Lycium chinense wine the several years deposit traditional aging process in the uncontrollable problem of volatile acid index, as the control of strict control sanitary condition, through several years ageing, its volatile acid is all lower than 1.5mg/L, through the time of technique of the present invention several years ageing Chinese wolfberry fruit wine, not only have the aroma of strong coordination and fruital but also have the ageing of quiet and tastefully laid out exquisiteness fragrant, mouthfeel is mellow plentiful, enjoys endless aftertastes.
Embodiment
Experiment material and equipment that the embodiment of the present invention adopts are as follows:
Embodiment 1:
Get dry type Chinese wolfberry fruit wine, alcoholic strength is 10% (V/V) after testing, with the former Chinese-wolfberry brandy that alcoholic strength is 68% (V/V), adjusts its alcoholic strength to 15% (V/V).In stainless steel vessel, the airtight ageing of canful is 2 years, and 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.
After completing stainless steel vessel ageing, proceed to oak barrel.In wine cellar, the airtight ageing of bucketful is 1 year, and 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.
Completing dry type Chinese wolfberry fruit wine after oak barrel during aging bottles and plays plug.Bottled wine is sleeping in wine cellar puts ageing 1 year, and ageing ambient temperature conditions is 10-18 ℃, and environmental damp condition is 50-80%.
After completing ageing, obtain the ageing time Chinese wolfberry fruit wine of 4 years.
The preparation method of its Central Plains Chinese-wolfberry brandy wine is as follows, gets dry type Chinese wolfberry fruit wine, and by kettle formula still kettle, through 2 distillations, acquisition alcoholic strength is that the former Chinese-wolfberry brandy wine of 68% (V/V) is standby.
Embodiment 2:
Get dry type Chinese wolfberry fruit wine, alcoholic strength is 11% (V/V) after testing, with the former Chinese-wolfberry brandy that alcoholic strength is 68% (V/V), adjusts its alcoholic strength to 18% (V/V).In stainless steel vessel, the airtight ageing of canful is 2 years, and ageing temperature condition is 10-18 ℃, and humidity condition is 50-80%, during per season tracking monitor health and physical and chemical index.
After completing stainless steel vessel ageing, proceed to oak barrel.In wine cellar, the airtight ageing of bucketful is 5 years, and ageing temperature condition is 10-18 ℃, and humidity condition is 50-80%, during per season tracking monitor health and physical and chemical index.
Completing dry type Chinese wolfberry fruit wine after oak barrel during aging bottles and plays plug.Bottled wine is sleeping in wine cellar puts ageing 10 years, and ageing temperature condition is 10-18 ℃, and humidity condition is 50-80%.
After completing ageing, obtain the ageing time Chinese wolfberry fruit wine of 17 years.
The preparation method of its Central Plains Chinese-wolfberry brandy wine is as follows, gets dry type Chinese wolfberry fruit wine, and by kettle formula still kettle, through 2 distillations, acquisition alcoholic strength is that the former Chinese-wolfberry brandy wine of 68% (V/V) is standby.
Embodiment 3:
Get half-dry type Chinese wolfberry fruit wine, alcoholic strength is 12% (V/V) after testing, with the former Chinese-wolfberry brandy that alcoholic strength is 68% (V/V), adjusts its alcoholic strength to 15% (V/V).In stainless steel vessel, the airtight ageing of canful is 2 years, and ageing temperature condition is 10-18 ℃, and humidity condition is 50-80%, during per season tracking monitor health and physical and chemical index.
After completing stainless steel vessel ageing, proceed to oak barrel.In wine cellar, the airtight ageing of bucketful is 2 years, and ageing temperature condition is 10-18 ℃, and humidity condition is 50-80%, during per season tracking monitor health and physical and chemical index.
Completing dry type Chinese wolfberry fruit wine after oak barrel during aging bottles and plays plug.Bottled wine is sleeping in wine cellar puts ageing 2 years, and ageing temperature condition is 10-18 ℃, and humidity condition is 50-80%.
After completing ageing, obtain the ageing time Chinese wolfberry fruit wine of 6 years.
The preparation method of its Central Plains Chinese-wolfberry brandy wine is as follows, gets dry type Chinese wolfberry fruit wine, and by kettle formula still kettle, through 2 distillations, acquisition alcoholic strength is that the former Chinese-wolfberry brandy wine of 68% (V/V) is standby.
Embodiment 4:
Get half-dry type Chinese wolfberry fruit wine, alcoholic strength is 10% (V/V) after testing, with the former Chinese-wolfberry brandy that alcoholic strength is 68% (V/V), adjusts its alcoholic strength to 16% (V/V).In stainless steel vessel, the airtight ageing of canful is 2 years, and ageing temperature condition is 10-18 ℃, and humidity condition is 50-80%, during per season tracking monitor health and physical and chemical index.
After completing stainless steel vessel ageing, proceed to oak barrel.In wine cellar, the airtight ageing of bucketful is 3 years, and ageing temperature condition is 10-18 ℃, and humidity condition is 50-80%, during per season tracking monitor health and physical and chemical index.
Completing dry type Chinese wolfberry fruit wine after oak barrel during aging bottles and plays plug.Bottled wine is sleeping in wine cellar puts ageing 2 years, and ageing temperature condition is 10-18 ℃, and humidity condition is 50-80%.
After completing ageing, obtain the ageing time Chinese wolfberry fruit wine of 7 years.
The preparation method of its Central Plains Chinese-wolfberry brandy wine is as follows, gets dry type Chinese wolfberry fruit wine, and by kettle formula still kettle, through 2 distillations, acquisition alcoholic strength is that the former Chinese-wolfberry brandy wine of 68% (V/V) is standby.
Embodiment 5:
Get semi-sweet Chinese wolfberry fruit wine, alcoholic strength is 13% (V/V) after testing, with the former Chinese-wolfberry brandy that alcoholic strength is 68% (V/V), adjusts its alcoholic strength to 18% (V/V).In stainless steel vessel, the airtight ageing of canful is 2 years, and ageing temperature condition is 10-18 ℃, and humidity condition is 50-80%, during per season tracking monitor health and physical and chemical index.
After completing stainless steel vessel ageing, proceed to oak barrel.In wine cellar, the airtight ageing of bucketful is 1 year, and ageing temperature condition is 10-18 ℃, and humidity condition is 50-80%, during per season tracking monitor health and physical and chemical index.
Completing dry type Chinese wolfberry fruit wine after oak barrel during aging bottles and plays plug.Bottled wine is sleeping in wine cellar puts ageing 2 years, and ageing temperature condition is 10-18 ℃, and humidity condition is 50-80%.After completing ageing, obtain the ageing time Chinese wolfberry fruit wine of 5 years.
The preparation method of its Central Plains Chinese-wolfberry brandy wine is as follows, gets dry type Chinese wolfberry fruit wine, and by kettle formula still kettle, through 2 distillations, acquisition alcoholic strength is that the former Chinese-wolfberry brandy wine of 68% (V/V) is standby.
Volatile acid index is to weigh an index of fruit wine healthy state, more low better, grape 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 the index quantizing, and can only express with sense organ comment.
Claims (2)
1. an aging process for time Chinese wolfberry fruit wine, is characterized in that, comprises the steps:
(1) get dry type, half-dry type or semi-sweet Chinese wolfberry fruit wine standby;
(2) get dry type Chinese wolfberry fruit wine and carry out at least 1 distillation, the former Chinese-wolfberry brandy wine that acquisition alcoholic strength is 68%V/V is standby;
(3) alcoholic strength of the Chinese wolfberry fruit wine that the former Chinese-wolfberry brandy wine pacing rapid (1) obtaining by step (2) obtains, to 15-18%V/V, then mixes, and airtight in the large tank of stainless steel, under room temperature, ageing is at least 2 years;
(4) Chinese wolfberry fruit wine obtaining is proceeded in oak barrel to ageing 1-5 in storage cellar, wherein the temperature condition of storage cellar is 10-18 ℃, and humidity is 50-80%;
(5) Chinese wolfberry fruit wine obtaining be filled into bottle and jump 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%, thereby obtain wine storage time, is 4 years or above 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: in step (3), step (4) and step (5), during ageing, also will monitor health and the physical and chemical index changing conditions of Chinese wolfberry fruit wine, when occurring that the situation of Quality Down 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 CN102807946A (en) | 2012-12-05 |
| CN102807946B true CN102807946B (en) | 2014-02-19 |
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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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Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103202447B (en) * | 2013-05-04 | 2014-07-09 | 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 (2)
| Title |
|---|
| 发酵型枸杞酒的研制;吴思方等;《湖北工学院学报》;19961220;第11卷(第04期);44-49 * |
| 吴思方等.发酵型枸杞酒的研制.《湖北工学院学报》.1996,第11卷(第04期),44-49. |
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| CN102807946A (en) | 2012-12-05 |
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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 |
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