CN103710248A - Wine aging method - Google Patents
Wine aging method Download PDFInfo
- Publication number
- CN103710248A CN103710248A CN201310440387.8A CN201310440387A CN103710248A CN 103710248 A CN103710248 A CN 103710248A CN 201310440387 A CN201310440387 A CN 201310440387A CN 103710248 A CN103710248 A CN 103710248A
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- China
- Prior art keywords
- wine
- cellar
- hydroxy acid
- ageing
- quartz heating
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Abstract
The present invention discloses a wine aging method, which comprises: directly placing a quartz heating tube into a wine cellar, adopting continuous rotation of a submersible pump to uniformly stir a wine in the wine cellar up and down, and concurrently heating the wine in the wine cellar through the quartz heating tube to make the molecular structure is fundamentally changed so as to become small molecule clusters, wherein aldehyde in the wine is continuously oxidized into hydroxy acid, and the hydroxy acid and alcohol are subjected to an esterification reaction to break the hydrogen bond so as to generate ethyl acetate with the aromatic odor, such that the wine aging effect is achieved. According to the present invention, the whole process is short time-consumption, the aging effect is improved, the produced wine is aromatic, sweet and delicious, and the obtained aging effect is superior to the original package aging effect.
Description
Technical field
The present invention relates to a kind of method that makes wine ageing
Background technology
At present wine ageing mostly adopts the mode of sealing or stores sth. in a cellar for a long time method, these modes not only the time long, and efficiency is low, is easy to vaporize when there is packing less state, distributes, effect is also undesirable.
Summary of the invention
The invention provides a kind of method that makes wine ageing, not only whole process is consuming time short for it, and can improve ageing effect, and produced simultaneously aroma is sweet good to eat, surpasses the effect of original package ageing.The present invention has following beneficial effect: a kind of method that makes wine ageing, it comprises the following steps: quartz heating-pipe is directly inserted in wine cellar, with submersible pump, gyrate the wine in wine cellar is stirred evenly up and down, simultaneously quartz heating-pipe heats and makes it molecular structure basic change occurs the wine in wine cellar, become subset, wherein the aldehyde in wine is just constantly oxidized to hydroxy acid, and hydroxy acid and alcohol generation esterification interrupt wherein hydrogen bond, generate the effect that the ethyl acetate with aromatic odour reaches wine ageing.
After described quartz heating-pipe heating, in whole cellar for storing things, temperature keeps 40-60 ℃.The time that described heating and submersible pump stir is 2-4 hour.
The present invention has following beneficial effect: adopted after above technical scheme, the present invention is directly placed in two quartz heating-pipes in wine cellar and heats, submersible pump pump in wine is moving, after energising, quartz heating-pipe sends infrared wave by molecule refining in wine, accelerate wine ageing process, greatly shortened the time of ageing, can make wine produce extremely fragrant and sweet effect.
Embodiment
The invention provides a kind of method that makes wine ageing, it comprises the following steps: quartz heating-pipe is directly inserted in wine cellar, with submersible pump, gyrate the wine in wine cellar is stirred evenly up and down, simultaneously quartz heating-pipe heats and makes it molecular structure basic change occurs the wine in wine cellar, become subset, after quartz heating-pipe heating, in whole cellar for storing things, temperature keeps 40-60 ℃, the temperature of the present embodiment is 40 ℃, the time that heating and submersible pump stir is 2-4 hour, , the present embodiment is 2 hours, wherein the aldehyde in wine is just constantly oxidized to hydroxy acid, and hydroxy acid and alcohol generation esterification interrupt wherein hydrogen bond, the ethyl acetate that generation has an aromatic odour reaches the effect of wine ageing.
Claims (3)
1. a method that makes wine ageing, it comprises the following steps: quartz heating-pipe is directly inserted in wine cellar, with submersible pump, gyrate the wine in wine cellar is stirred evenly up and down, simultaneously quartz heating-pipe heats and makes it molecular structure basic change occurs the wine in wine cellar, become subset, wherein the aldehyde in wine is just constantly oxidized to hydroxy acid, and hydroxy acid and alcohol generation esterification interrupt wherein hydrogen bond, generates the effect that the ethyl acetate with aromatic odour reaches wine ageing.
2. the method that makes wine ageing according to claim 1, is characterized in that in the described rear whole cellar for storing things of quartz heating-pipe heating, temperature keeps 40-60 ℃.
3. the method that makes wine ageing according to claim 1, is characterized in that the time that described heating and submersible pump stir is 2-4 hour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310440387.8A CN103710248A (en) | 2013-09-25 | 2013-09-25 | Wine aging method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310440387.8A CN103710248A (en) | 2013-09-25 | 2013-09-25 | Wine aging method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103710248A true CN103710248A (en) | 2014-04-09 |
Family
ID=50403611
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310440387.8A Pending CN103710248A (en) | 2013-09-25 | 2013-09-25 | Wine aging method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103710248A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104130922A (en) * | 2014-08-08 | 2014-11-05 | 贵州大学 | Storage method for accelerating aging of Maotai-flavor liquor |
| CN107502531A (en) * | 2017-10-17 | 2017-12-22 | 江永县老石头特色农业发展有限责任公司 | The method that formaldehyde is removed during glycan liquor brewing |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN85103017A (en) * | 1985-04-08 | 1986-05-10 | 中国人民解放军国防科技大学 | Infrared ageing method and equipment for wine |
| CN1098137A (en) * | 1993-07-24 | 1995-02-01 | 赵波 | The aging drinks of magnetic mineralizing, beverage are urged old technology and purposes |
| KR20000052142A (en) * | 1999-01-30 | 2000-08-16 | 임건우 | Method of preparing distilled soju |
| CN103351995A (en) * | 2013-07-28 | 2013-10-16 | 王兆进 | Device to enable wine to be aged |
-
2013
- 2013-09-25 CN CN201310440387.8A patent/CN103710248A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN85103017A (en) * | 1985-04-08 | 1986-05-10 | 中国人民解放军国防科技大学 | Infrared ageing method and equipment for wine |
| CN1098137A (en) * | 1993-07-24 | 1995-02-01 | 赵波 | The aging drinks of magnetic mineralizing, beverage are urged old technology and purposes |
| KR20000052142A (en) * | 1999-01-30 | 2000-08-16 | 임건우 | Method of preparing distilled soju |
| CN103351995A (en) * | 2013-07-28 | 2013-10-16 | 王兆进 | Device to enable wine to be aged |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104130922A (en) * | 2014-08-08 | 2014-11-05 | 贵州大学 | Storage method for accelerating aging of Maotai-flavor liquor |
| CN107502531A (en) * | 2017-10-17 | 2017-12-22 | 江永县老石头特色农业发展有限责任公司 | The method that formaldehyde is removed during glycan liquor brewing |
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Legal Events
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140409 |