CN104099228A - Preparation method for liquor - Google Patents
Preparation method for liquor Download PDFInfo
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- CN104099228A CN104099228A CN201410371128.9A CN201410371128A CN104099228A CN 104099228 A CN104099228 A CN 104099228A CN 201410371128 A CN201410371128 A CN 201410371128A CN 104099228 A CN104099228 A CN 104099228A
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Abstract
The invention relates to a preparation method for liquor. The preparation method comprises the following steps: a liquor base, oak particles and/or kernels are mixed, and the mixture is subjected to boiling reflux, so that the liquor is obtained. According to the invention, the contact area of liquor and the oak particles is far greater than the area of an oak barrel, so that the liquor can better absorb color, aroma and taste of oaks as well as tannic acid and other components in oaks. Compared with static and low-temperature contact in the prior art, heating boiling operation is adopted, a large quantity of steam and bubbles are generated during boiling, and the bubbles are in contact with the surfaces of oak particles, so that the liquor can absorb the color, aroma and taste of oaks in a better manner, and the liquor making period is shortened; the liquor prepared through the preparation method has better color, aroma and taste, the area occupied by the equipment for preparing and storing the liquor is smaller, the production efficiency is higher, the volatilization loss of liquor during the liquor preparation process is reduced due to condensation reflux, and the cost is reduced greatly.
Description
[technical field]
The present invention relates to a kind of preparation method of wine.
[background technology]
It is a kind of traditional method that oak barrel storage wine is prepared brandy/whisky, and wine is contained in wherein, contacts with oak barrel, and the compositions such as color, smell and taste in oak are incorporated in wine, forms the color, smell and taste typical case characteristic of wine.Yet wine exists only in a barrel inwall with contacting of oak, its contact area is little, is again that static contact contacts with low temperature.Therefore, this storage wine and brewing method also have the space that is worth further investigation, innovation.Along with accelerating of social rhythm, the demand of wine constantly rises, and a kind of production rate that can either accelerate wine product of modern society's demand, can keep original taste again, even brings the preparation method of the wine of novel taste.
[summary of the invention]
The object of the invention is to solve in prior art in order to obtain the mouthfeel of better wine and the wine brewing excessive cycle causing, the problem under throughput.
In order to address the above problem, the invention provides a kind of preparation method of new wine, the method obtains described wine after boiling reflux after wine base is mixed with wood substance grain and/or fruit stone.
This technique further has following optimization step:
The volumetric concentration of described wine base is 30～60%, by liquor, is mixed and makes with water.
Described wood substance grain and/or fruit stone particle diameter are within the scope of 3～10mm.
Described wine base: the feed ratio of the volume/weight of wooden particle and/or fruit stone is 1～5:1.
Described boiling reflux is for wine base being heated to boiling, and constantly by wine base steam condensing reflux, stops heating after maintaining 0～5 hour.
Add the direct electrically heated of thermal recovery, dividing wall type electrically heated, heat transfer oil electric heating and steam jacket heating.
Also comprise the wine preparing is placed in to the step that storage tank carries out ageing, maturation, clarification.
Described slaking is for contacting wine the process being oxidized with air.
Described wine is brandy or whisky.
The preferred oak particle of wooden particle.
The preparation method of wine of the present invention can also be applicable to as the improvement of the drinks qualities such as grape wine, white wine, beer.
The present invention has the following advantages in terms of existing technologies:
Because the contact area of wine and unit weight oak particle is much larger than oak barrel, wine can better absorb the color, smell and taste of oak and the compositions such as Weibull in oak.
Adopted ebuillition of heated operation, contacted and compare with static low temperature of the prior art, produced a large amount of steam and bubble during boiling, bubble contacts with oak particle surface, and high temperature all can improve wine for the absorption of oak color, smell and taste, the cycle of shortening alcoholic;
The drinking utensils making by the inventive method has better color, smell and taste, and it is produced, and the occupation area of equipment storing is less, and production efficiency is higher, and condensing reflux has been avoided the volatilization loss of wine in preparation process, greatly reduces cost.
[embodiment]
For can clearer explanation the present invention, for the present invention, be described further in conjunction with the embodiments.
Embodiment 1
The present embodiment is the preparation method of brandy or whisky, and the method is prepared wine by boiling reflux method after wine base is mixed with oak particle.The volumetric concentration of wine base is 30～60%, by liquor, is mixed and makes with water, and oak grain diameter is within the scope of 3～10mm, and the equipment adopting is exactly conventional boiling reflux equipment, i.e. boiling reflux extractor.This is clearly for those skilled in the art.In boiling reflux extractor, comprise the heating unit such as direct electrically heated, dividing wall type electrically heated, heat transfer oil electric heating and steam jacket heating etc., in boiling reflux extractor, be placed with oak particle, fill wine base, the feed ratio of the volume/weight of oak particle is 1～5:1, boiling reflux extractor top is a condensing works, the wine base of boiling refluxes after condensation, its bottom heating device direct heating wine base and oak particle, during boiling, produce a large amount of steam bubbles, from bottom to top move through particle gap, or turbulence, impact oak particle.After being condensed after rising arrival condenser, reflux.From cold conditions to boiling, need 0～5 hour, maintain 0～5 hour after boiling reflux, sampling is observed, and now wine base has had certain color, smell and taste, then stops heating.Available pump is transported to the wine base in extractor in product storage tank and stores subsequently.Then further carry out ageing, maturation, clarification 1～5 month, after inspection by sampling is qualified, just can be used as product and sell.Between the shelf lives, regularly with pump circulation wine base, ingress of air, impels the oxidation of wine aging.
The preparation method of wine of the present invention can also be applicable to as the improvement of the drinks qualities such as grape wine, white wine, beer.
Embodiment 2
The preparation method of wine of the present invention is also applicable to the applicable wood substance grain/fruit stone outside oak.Equipment in equipment and embodiment 1 is similar, is conventional boiling reflux equipment.
According to method of the present invention, adopt Semen Crataegi particle, one-level edible ethanol and water are raw material,
Obtained thornbuss cognac, concrete implementation step is:
Wood substance grain used: Semen Crataegi, the seed of hawthorn, is peculiar fragrance, and blush is hard, and particle is 3-5mm.
Wine base used: the high-quality edible ethanol being made by corn fermentation and water mixing make, and wine base concentration is 52%.
The weight ratio of wine base used and particle is 2:1.
Elementary operation: wine base and Semen Crataegi particle are placed in boiling reflux extractor, and energising heating wine base and Semen Crataegi, to boiling.Boiling steam bubble, by particle gap, from bottom to top flows, and enters condenser, is condensed into liquid, pass back in extractor simultaneously, thereby the non-volatile loss of wine base.Boiling operation continues 3 hours, and wine primary colours pool from shallow to deep, finally reaches extracting operation terminal to dark brown and remain unchanged, and stops heating.Then, wine base is arrived to product storage tank by pump delivery, the slaking that enters product, clarification, filters.After three months, take a sample to check, alcoholic work accused.
Prepared drinking utensils has brandy/whiskey typical color fragrance and style, because having benefited from color, smell and taste composition and the Weibull of Semen Crataegi, and is named as thornbuss brandy.
The outward appearance of thornbuss brandy: dark brown, as clear as crystal, just like gold is bright charming, give beautiful enjoyment; Nose is heard: mellow fruital, and fragrance is happy people lastingly; Taste: entrance is fragrant, after drink, lefts a lingering fragrance in one's mouth, have at a draft unforgettable, the on regulation that enjoys endless aftertastes glamour, empty cup is more fragrant than real cup, rarely seen in wine.
The phenol content of thornbuss brandy is 540mg/l, almost suitable with whisky 550mg/l (storing in oak barrel more than 8 years).
Claims (10)
1. a preparation method for wine, is characterized in that after boiling reflux, obtaining after wine base is mixed with wood substance grain and/or fruit stone described wine.
2. the preparation method of wine as claimed in claim 1, is characterized in that the volumetric concentration of described wine base is 30～60%, by liquor, is mixed and makes with water.
3. the preparation method of wine as claimed in claim 1, is characterized in that described wood substance grain and/or fruit stone particle diameter are within the scope of 3～10mm.
4. the preparation method of wine as claimed in claim 1, is characterized in that described wine base: the feed ratio of the volume/weight of wooden particle and/or fruit stone is 1～5:1.
5. the preparation method of wine as claimed in claim 1, is characterized in that described boiling reflux is for wine base being heated to boiling, and constantly by wine base steam condensing reflux, stops heating after maintaining 0～5 hour.
6. the preparation method of wine as claimed in claim 1, is characterized in that adding the direct electrically heated of thermal recovery, dividing wall type electrically heated, heat transfer oil electric heating and steam jacket heating.
7. the preparation method of wine as claimed in claim 1, characterized by further comprising the wine preparing is placed in to the step that storage tank carries out ageing, maturation, clarification.
8. the preparation method of wine as claimed in claim 7, is characterized in that described slaking is for contacting wine the process being oxidized with air.
9. the preparation method of wine as claimed in claim 1, is characterized in that described wine is brandy or whisky.
Described in a claim 1 preparation method of wine for the application of drinks quality-improving.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410371128.9A CN104099228B (en) | 2014-07-31 | 2014-07-31 | The preparation method of wine |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410371128.9A CN104099228B (en) | 2014-07-31 | 2014-07-31 | The preparation method of wine |
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| CN104099228A true CN104099228A (en) | 2014-10-15 |
| CN104099228B CN104099228B (en) | 2016-08-31 |
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| CN201410371128.9A Active CN104099228B (en) | 2014-07-31 | 2014-07-31 | The preparation method of wine |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105219594A (en) * | 2015-11-16 | 2016-01-06 | 湖北工业大学 | A kind of method increasing fen-flavor type white spirit liquid fermenting flavour ingredient concentration |
| CN110591871A (en) * | 2019-09-24 | 2019-12-20 | 中诊医疗科技有限公司 | A Chinese liquor base containing oak components and its preparation method |
| CN112111362A (en) * | 2017-11-13 | 2020-12-22 | 瑞士商Dds专利授权股份有限公司 | Method for treating wood particles for producing alcoholic beverages, use of wood particles and apparatus for use of wood particles |
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| CN1149622A (en) * | 1995-10-28 | 1997-05-14 | 孙天星 | Technology for producing brandy dried liquor |
| CN1454896A (en) * | 2003-05-30 | 2003-11-12 | 中国科学院新疆理化技术研究所 | Method of extracting oligo proanthocyanidin of grape seed |
| CN1526330A (en) * | 2003-03-06 | 2004-09-08 | 吉林市新科奇保健食品有限公司 | Health food with functions of delaying senility and regulating immunity and its prepn process |
| CN1699539A (en) * | 2005-06-01 | 2005-11-23 | 中国科学院生态环境研究中心 | Anti-oxidation health-care wine and its production method |
| CN1858183A (en) * | 2006-03-01 | 2006-11-08 | 杨国军 | Brewing method of novel flavor yellow wine |
| CN103525672A (en) * | 2013-10-21 | 2014-01-22 | 昆明理工大学 | Processing method for agilawood fresh flower spirit |
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2014
- 2014-07-31 CN CN201410371128.9A patent/CN104099228B/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1149622A (en) * | 1995-10-28 | 1997-05-14 | 孙天星 | Technology for producing brandy dried liquor |
| CN1526330A (en) * | 2003-03-06 | 2004-09-08 | 吉林市新科奇保健食品有限公司 | Health food with functions of delaying senility and regulating immunity and its prepn process |
| CN1454896A (en) * | 2003-05-30 | 2003-11-12 | 中国科学院新疆理化技术研究所 | Method of extracting oligo proanthocyanidin of grape seed |
| CN1699539A (en) * | 2005-06-01 | 2005-11-23 | 中国科学院生态环境研究中心 | Anti-oxidation health-care wine and its production method |
| CN1858183A (en) * | 2006-03-01 | 2006-11-08 | 杨国军 | Brewing method of novel flavor yellow wine |
| CN103525672A (en) * | 2013-10-21 | 2014-01-22 | 昆明理工大学 | Processing method for agilawood fresh flower spirit |
Non-Patent Citations (1)
| Title |
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| 食品伙伴网: "葡萄皮、葡萄籽泡酒喝可以保健", 《四川食品与发酵》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105219594A (en) * | 2015-11-16 | 2016-01-06 | 湖北工业大学 | A kind of method increasing fen-flavor type white spirit liquid fermenting flavour ingredient concentration |
| CN105219594B (en) * | 2015-11-16 | 2017-06-16 | 湖北工业大学 | A kind of method for increasing fen-flavor type white spirit liquid fermentation flavor component concentration |
| CN112111362A (en) * | 2017-11-13 | 2020-12-22 | 瑞士商Dds专利授权股份有限公司 | Method for treating wood particles for producing alcoholic beverages, use of wood particles and apparatus for use of wood particles |
| CN110591871A (en) * | 2019-09-24 | 2019-12-20 | 中诊医疗科技有限公司 | A Chinese liquor base containing oak components and its preparation method |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104099228B (en) | 2016-08-31 |
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