CN103992932A - Method for accelerating yellow wine aging by adding oak chips - Google Patents
Method for accelerating yellow wine aging by adding oak chips Download PDFInfo
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- CN103992932A CN103992932A CN201310245048.4A CN201310245048A CN103992932A CN 103992932 A CN103992932 A CN 103992932A CN 201310245048 A CN201310245048 A CN 201310245048A CN 103992932 A CN103992932 A CN 103992932A
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Abstract
Belonging to the technical field of biological engineering, the invention relates to a method for accelerating yellow wine aging by adding oak chips. By adding oak chips to accelerate aging of yellow wine, the method comprises the steps of: adding oak chips into raw yellow wine according to an adding amount of 0-20g/L, conducting sterilization, then performing storage under room temperature and dark conditions, and then detecting the main physicochemical properties, amino acids, flavor substances, sensory characteristics and other indexes of the stored yellow wine regularly, thus finding that different amounts of added oak chips all have certain aging accelerating effect on yellow wine. Adding of oak chips can reach the effect of accelerating yellow wine aging, and the color, fragrance and flavor all reach the yellow wine aging standards, and the variety of flavor substance is richer. The method for accelerating yellow wine aging provided by the invention can shorten the natural aging time of yellow wine and improve the production efficiency, and has good application and economic value.
Description
Technical field
The invention belongs to technical field of bioengineering, be specifically related to a kind of method of adding the ageing of oak chip acceleration yellow rice wine.
Background technology
The ageing of yellow rice wine refers to yellow rice wine storage in pottery altar of new brew, the process of ageing.The molecular arrangement wadding of conventionally new wine composition disorderly, alcohol molecule activity is larger, very unstable, therefore its rough taste, hears fragrant not enough, stimulate, and by ageing can effectively promote between alcohol molecule, association between alcohol molecule and water molecules, promote alcohol and sour esterification to make wine body become sweet-smelling, soft, aroma strong fragrance, taste is sweet suitable, soft.Yellow rice wine ageing is the combined system of many kinds of substance running balance, and common yellow rice wine requires ageing 1 year, and name, excellent yellow rice wine require ageing 3-5, and the good wine having even needs ageing ten can reach the effect of good mouthfeel to decades.But ageing has taken a large amount of storage vessels and storehouse for a long time, affects the turnover of production capital.People have done a large amount of research to the method for accelerating yellow rice wine ageing for this reason, mainly comprise the methods such as laser, irradiation, ultra-high voltage, ultrasonic wave, electromagnetic current, film processing.
Should die for a righteous cause (1988) with Nitrogen Lasers, Shaoxing Rice Wine is urged oldly, result shows: urge old wine through laser, there is the style of 1～2 year natural aging wine, but the method urge old yellow rice wine because of cost compared with high make to apply limited.
Hua Fenmei etc. (1989) have studied irradiation and have accelerated the ageing effect of yellow rice wine, show that irradiation can promote the formation of Ester in yellow rice wine, and the method is easy, and cost is low, but DeGrain.
Cai Mingdi etc. (2011) have studied the impact of uhp treatment on yellow rice wine ageing, and result shows that under normal temperature, carrying out uhp treatment can possess ageing feature, have proved that ultra-high voltage can promote the oxygenizement of alcohol and aldehyde and alcohol and sour esterification.Simultaneously, Cai Mingdi etc. (2011) have also studied three frequency groove type ultrasonics and have processed the impact on yellow rice wine ageing in coil pipe, found that: 25kHz ultrasonication gained rice wine flavor the best, when power density is 300W/L, treatment effect is better, in the time that treatment temp is 40 DEG C, can obtain good ageing effect, but after employing ultrasonication, the phenomenon of bringing back to life of yellow rice wine is one of problem demanding prompt solution.
Shen Liyao etc. (2011) have inquired into the aging mechanism of yellow rice wine---and " associate and say " and " oxidation is said ", inquire into the Chen Yinzi that urges of yellow rice wine, mainly contain energy, temperature, micro-oxygen level, catalyzer, and for urging the corresponding aging method of old factorial analysis, accelerate yellow rice wine aging, propose large jar yellow wine and store the utilization of being convenient to urge the control of Chen Yinzi and urging old technology.
Gao Ruyun, Gao Jingping (application number: 93111293.1) disclose the method for low alcohol being carried out to anticorrosion double acceleration yellow rice wine, wherein adopted the high-frequency electrical magnetic current of 2～60MHz to process yellow rice wine, reached the object of accelerating yellow rice wine ageing.This invention is implemented simple, successful, but high expensive.
Tian Yuting, Zhang Yi etc. (publication number: CN102634438A) disclose a kind of membrane processing method that accelerates yellow rice wine ageing, under it, film is treated to ultrafiltration, its processing parameter is: molecular weight cut-off is that 5～30kDa, working pressure are 0.1MPa～0.3MPa, and service temperature is 20～40 DEG C.This invention altar ageing time that makes to make pottery foreshortened to half a year by 3 years, thereby greatly improved the production efficiency of yellow rice wine.But when this method is processed yellow rice wine, the aperture of ultra-filtration membrane is difficult to select, indefinite to molecular weight cut-off range of choice.
Research both at home and abroad shows: brandy, whisky and grape wine need to be in oak barrel several years of storage, complete its aging process.Through the wine of oak barrel during aging, there is distinctive " oak perfume (or spice) " and unique style, the complicacy increase of wine aroma is mainly because the aroma component in oak is because lixiviate effect is dissolved in wine, can produce many micro substances that perfume (or spice) is taste that are, thereby improves the quality of wine.
Oak aroma component comprises: Oak Lactone, vanillin food grade,1000.000000ine mesh, Eugenol, methyl catechol, 4-methyl guaiacol and 4 etc.Wherein, Oak Lactone is one of most important volatile aroma composition coming from oak, in former oak, exists.In, trans-isomer(ide) suitable at it, cis Oak Lactone is larger on the organoleptics property impact of wine, and its threshold value is 92 μ g/L, can bring more wood, vanilla, baking and coconut fragrance to wine.
Utilize the long-term storing wine of oak barrel to bring many problems: taken a large amount of storage vessels and storehouse, and oak barrel to be very expensive, easily to cause that storage wine fund overstocks etc.
The present invention is added on oak chip the ageing of accelerating yellow rice wine in wine, more faster than the ageing speed of oak barrel and Tao Tan storage wine, can shorten the aging time of yellow rice wine, reduces storage wine cost, reduces the loss of wine, has good using value.
Summary of the invention
The present invention is mainly to provide a kind of method of adding the ageing of oak chip acceleration yellow rice wine.
In order to achieve the above object, the present invention realizes by the following technical solutions, and concrete steps are:
1, in the former wine of the yellow rice wine of brewageing, add oak chip, its addition is 0～20g/L, after sterilization, under normal temperature, lucifuge condition, stores.
2, regularly the yellow rice wine in storage is carried out to the detection of the indexs such as main physicochemical property, amino acid, flavour substances, organoleptics property, obtain different oak chip additions yellow rice wine is all had to certain Chen Zuoyong that urges, wherein addition is 15g/L, deposit under 4 months conditions, it urges Chen Zuoyong better, reached the effect of accelerating yellow rice wine ageing, its color, fragrance and local flavor have all reached the standard of yellow rice wine ageing, abundanter aspect flavour substances kind.
Beneficial effect of the present invention: the present invention has considered the factors such as aging speed, cost, local flavor, and ageing effect is good, has improved the quality of yellow rice wine.The present invention, for accelerating the ageing of yellow rice wine, has good using value and economic benefit.
Embodiment
Below in conjunction with example, the invention will be further described.
Embodiment 1
In the former wine of yellow rice wine, add oak chip, its addition is 0～20g/L, after sterilization, under normal temperature, lucifuge condition, stores.After 2 months, the yellow rice wine in storage is carried out to the detection of the indexs such as main physicochemical property, amino acid, flavour substances, organoleptics property.
Indices detected result:
1, alcoholic strength: the sample alcoholic strength data of different oak chip additions by analysis after there was no significant difference, the oak chip addition of 0～20g/L on the alcoholic strength of yellow rice wine without impact.Alcoholic strength is as shown in table 1.
Table 1
| Addition (g/L) | 0 | 5 | 10 | 15 | 20 |
| Alcoholic strength (%vol) | 17.55±0.35 | 17.38±0.27 | 17.75±0.45 | 17.23±0.70 | 16.93±0.30 |
2, pH: the pH of all samples all between 3.5～4.5 scopes, illustrates in the process of adding oak chip rice wine aging and the microbiological contamination phenomenon of becoming sour appears in taste after testing.
3, flavour substances: the main flavor of yellow rice wine comprises alcohol, acid, ester, aldehyde, the large class of ketone five, and wherein Ester is main fragrance ingredient.Yellow rice wine adds oak chip after ageing in 2 months, the fragrant aroma of wine, and it is sweet suitable, soft that taste becomes.GC/MS detected result shows, the yellow rice wine ester class content adding after oak chip ageing increases, and mainly comprises following ester class: ethyl acetate, ethyl butyrate, n-amyl acetate, Isoamyl Acetate FCC, ethyl hexanoate, ethyl lactate, 2 hydroxy propanoic acid ethyl ester, 2 hydroxy propanoic acid pentyl ester, 2-hydroxy-4-methyl Valeric acid ethylester, lactic acid n-pentyl ester, butyrolactone, diethyl succinate, Phenylacetic acid ethylester, Phenylethyl ethanoate, ethyl palmitate, phthalic acid diethyl ester etc.
4, total free aminoacids: from detected result, the wine sample Free Amino Acids there was no significant difference of different oak chip additions, the oak chip addition of 0～20g/L there is no impact to the free aminoacid content of yellow rice wine, can not destroy the aminoacid component in yellow rice wine.Total free aminoacids is as shown in table 2.
Table 2
5, subjective appreciation: the sample to the different oak chip additions of 0～20g/L carries out subjective appreciation, from color and luster, fragrance, taste, four marking of style, urges the yellow rice wine mark after old will be higher than not urging old yellow rice wine through different oak chip additions.Score is as shown in table 3.
Table 3
| Sample | Color and luster/10 | Fragrance/25 | Taste/50 | Style/15 | Total score/100 |
| 0g/L | 6 | 17 | 40 | 9 | 72 |
| 5g/L | 7 | 20 | 42 | 10 | 79 |
| 10g/L | 8 | 21 | 44 | 12 | 85 |
| 15g/L | 8 | 22 | 45 | 13 | 88 |
| 20g/L | 8 | 23 | 44 | 13 | 88 |
Embodiment 2
In the former wine of yellow rice wine, add oak chip, its addition is respectively 0～20g/L, after sterilization, under normal temperature, lucifuge condition, stores.After 4 months, the yellow rice wine in storage is carried out to the detection of the indexs such as main physicochemical property, amino acid, flavour substances, organoleptics property.
Indices detected result:
1, alcoholic strength: the total free aminoacids data in different oak chip addition wine samples by analysis after there was no significant difference, the oak chip addition of 0～20g/L on the alcoholic strength of yellow rice wine without impact.Alcoholic strength is as shown in table 4.
Table 4
| Addition (g/L) | 0 | 5 | 10 | 15 | 20 |
| Alcoholic strength (%vol) | 17.15±0.32 | 17.10±0.25 | 17.30±0.40 | 17.00±0.50 | 16.80±0.25 |
2, pH: the pH of all samples all between 3.5～4.5 scopes, illustrates and do not occur the microbiological contamination phenomenon of becoming sour in the process of adding oak chip rice wine aging after testing.
3, flavour substances: yellow rice wine adds after oak chip ageing, and the fragrance of wine is more strong fragrant, and it is more sweet suitable, soft that taste becomes.GC/MS detected result shows, yellow rice wine ester class content after ageing increases, mainly comprise following ester class: ethyl acetate, ethyl butyrate, n-amyl acetate, Isoamyl Acetate FCC, ethyl hexanoate, ethyl lactate, 2 hydroxy propanoic acid ethyl ester, 2 hydroxy propanoic acid pentyl ester, 2-hydroxy-4-methyl Valeric acid ethylester, lactic acid n-pentyl ester, butyrolactone, diethyl succinate, Phenylacetic acid ethylester, Phenylethyl ethanoate, ethyl palmitate, phthalic acid diethyl ester etc., in addition, add oak chip and urge old Huang after drinking, increase the kind of Ester, mainly comprised Oak Lactone.Aspect aldehyde material, add the yellow rice wine of oak chip ageing, its furfural content significantly increases.
4, total free aminoacids: from detected result, amino acid no certificate rear there was no significant difference by analysis between different oak chip additions, the oak chip addition of 0～20g/L there is no impact to the free aminoacid content of yellow rice wine.Total free aminoacids is as shown in table 5.
Table 5
| Addition (g/L) | 0 | 5 | 10 | 15 | 20 |
| Total free aminoacids total amount (mg/mL) | 3.70±0.35 | 3.68±0.25 | 3.65±0.35 | 3.75±0.50 | 3.70±0.20 |
5, subjective appreciation: the sample to the different oak chip additions of 0～20g/L carries out subjective appreciation, from color and luster, fragrance, taste, four marking of style, urges the yellow rice wine mark after old will be higher than not urging old yellow rice wine through different oak chip additions.Score is as shown in table 6.
Table 6
| Sample | Color and luster/10 | Fragrance/25 | Taste/50 | Style/15 | Total score/100 |
| 0g/L | 7 | 17 | 41 | 9 | 74 |
| 5g/L | 8 | 20 | 43 | 11 | 82 |
| 10g/L | 8 | 21 | 45 | 13 | 87 |
| 15g/L | 9 | 23 | 47 | 14 | 93 |
| 20g/L | 9 | 23 | 44 | 13 | 89 |
Claims (3)
1. a method of adding the ageing of oak chip acceleration yellow rice wine, is characterized in that: in the former wine of yellow rice wine, add oak chip, after sterilization, under normal temperature, lucifuge condition, store.Regularly the yellow rice wine in storage is carried out to the detection of the indexs such as main physicochemical property, amino acid, flavour substances, organoleptics property, obtain different oak chip additions yellow rice wine is all had to certain Chen Zuoyong that urges.
2. according to a kind of method of adding the ageing of oak chip acceleration yellow rice wine claimed in claim 1, it is characterized in that: the addition of oak chip is 0～20g/L.
3. according to a kind of method of adding the ageing of oak chip acceleration yellow rice wine claimed in claim 1, it is characterized in that: described yellow rice wine is old wine or new wine.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107460077A (en) * | 2017-09-18 | 2017-12-12 | 福建省闽泽酒业有限公司 | Send fermentation technique of yellow rice wine and preparation method thereof in a kind of Fujian |
| CN109777706A (en) * | 2018-12-29 | 2019-05-21 | 陕西师范大学 | A kind of dynamic circulation ultrasound ageing promoter and the method for on-line monitoring grape wine curing |
| CN110229736A (en) * | 2019-05-30 | 2019-09-13 | 广东明珠珍珠红酒业有限公司 | A kind of oak barrel process for brewing yellow wine |
| CN114672383A (en) * | 2022-04-15 | 2022-06-28 | 海天醋业(广东)有限公司 | Yellow wine and aging method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1858183A (en) * | 2006-03-01 | 2006-11-08 | 杨国军 | Brewing method for nevol flavor yellow wine |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1858183A (en) * | 2006-03-01 | 2006-11-08 | 杨国军 | Brewing method for nevol flavor yellow wine |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107460077A (en) * | 2017-09-18 | 2017-12-12 | 福建省闽泽酒业有限公司 | Send fermentation technique of yellow rice wine and preparation method thereof in a kind of Fujian |
| CN109777706A (en) * | 2018-12-29 | 2019-05-21 | 陕西师范大学 | A kind of dynamic circulation ultrasound ageing promoter and the method for on-line monitoring grape wine curing |
| CN109777706B (en) * | 2018-12-29 | 2022-06-03 | 陕西师范大学 | Method for dynamic circulation ultrasonic rapid aging acceleration and online monitoring of wine aging |
| CN110229736A (en) * | 2019-05-30 | 2019-09-13 | 广东明珠珍珠红酒业有限公司 | A kind of oak barrel process for brewing yellow wine |
| CN114672383A (en) * | 2022-04-15 | 2022-06-28 | 海天醋业(广东)有限公司 | Yellow wine and aging method thereof |
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Application publication date: 20140820 |