CN104099228B - The preparation method of wine - Google Patents
The preparation method of wine Download PDFInfo
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- CN104099228B CN104099228B CN201410371128.9A CN201410371128A CN104099228B CN 104099228 B CN104099228 B CN 104099228B CN 201410371128 A CN201410371128 A CN 201410371128A CN 104099228 B CN104099228 B CN 104099228B
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Abstract
The present invention relates to the preparation method of a kind of wine, the method obtains described wine after being mixed with oak wood particles and/or fruit stone by wine base after boiling reflux, due to the fact that the contact area of wine and oak wood particles much larger than oak barrel, wine can preferably absorb the compositions such as the tannic acid in the color, smell and taste of oak and oak.Have employed ebuillition of heated operation, low temperature static with of the prior art creates substantial amounts of steam and bubble compared with contacting during boiling, bubble contacts with oak wood particles surface, it is possible to increase wine, for the absorption of oak color, smell and taste, shortens the cycle of alcoholic；The wine prepared by the inventive method has more preferable color, smell and taste, and it is less that it produces the occupation area of equipment stored, and production efficiency is higher, and condensing reflux reduces wine volatilization loss in preparation process, greatly reduces cost.
Description
[technical field]
The present invention relates to the preparation method of a kind of wine.
[background technology]
Brandy/whiskey prepared by oak barrel storage wine is a kind of traditional method, and wine is contained in wherein, with oak barrel
Contact, the compositions such as the color, smell and taste in oak are incorporated in wine, form color, smell and taste typical case's characteristic of wine.So
And, wine exists only in a barrel inwall with contacting of oak, and its contact area is little, is again stationary contact and low temperature connects
Touch.Therefore, this storage wine and brewing method also have is worth further investigation, the space of innovation.Along with society saves
That plays accelerates, and the demand of wine constantly rises, a kind of production that can either accelerate wine product of modern society's demand
Speed, can keep again original taste, even bring the preparation method of the wine of novel taste.
[summary of the invention]
It is an object of the invention to the wine brewing solving to cause to obtain the mouthfeel of more preferable wine in prior art
Problem under excessive cycle, production capacity.
In order to solve the problems referred to above, the present invention provides the preparation method of a kind of new wine, the method by wine base with
After boiling reflux, described wine is obtained after wood substance grain and/or fruit stone mixing.
This technique has following Optimization Steps further:
The volumetric concentration of described wine base is 30～60%, Spirit be mixed to prepare with water.
Described wood substance grain and/or fruit stone particle diameter are in the range of 3～10mm.
Described wine base: the rate of charge of the volume/weight of wood grain and/or fruit stone is 1～5:1.
Described boiling reflux for being heated to boiling by wine base, and constantly by wine base steam condensing reflux, maintains
Heating is stopped after 0～5 hour.
Heating uses direct electro heating, dividing wall type electrical heating, heat transfer oil electric heating and steam jacket heating.
Also include being placed in storage tank the wine prepared carry out being aged, maturation, the step of clarification.
Described curing is the process carrying out wine and air contact aoxidizing.
Described wine is brandy or whiskey.
The preferred oak wood particles of wood grain.
The preparation method of the wine of the present invention can be applicable to such as drinks qualities such as grape wine, white wine, beer
Improvement.
The present invention has the advantage that in terms of existing technologies
Owing to the contact area of wine with Unit Weight oak wood particles is much larger than oak barrel, wine can preferably absorb
The compositions such as the tannic acid in the color, smell and taste of oak and oak.
Have employed ebuillition of heated operation, compared with static low temperature of the prior art contact, create during boiling
Substantial amounts of steam and bubble, bubble contacts with oak wood particles surface, and high temperature all can improve wine for rubber
The absorption of wood color, smell and taste, shortens the cycle of alcoholic；
The wine prepared by the inventive method has more preferable color, smell and taste, and it produces the occupation area of equipment stored more
Little, production efficiency is higher, and condensing reflux avoids wine volatilization loss in preparation process, greatly reduces
Cost.
[detailed description of the invention]
In order to the clearer explanation present invention, the present invention is described further in conjunction with the embodiments.
Embodiment 1
The present embodiment is the preparation method of brandy or whiskey, after wine base is mixed by the method with oak wood particles
Wine is prepared by boiling reflux method.The volumetric concentration of wine base is 30～60%, Spirit mix system with water
, oak wood particles particle diameter is in the range of 3～10mm, and the equipment used is exactly conventional boiling reflux equipment,
I.e. boiling reflux extractor.This will readily suggest themselves to those skilled in the art.Boiling reflux extractor wraps
Heating containing such as direct electro heating, dividing wall type electrical heating, heat transfer oil electric heating and steam jacket heating etc.
Device, is placed with oak wood particles in boiling reflux extractor, fills wine base, the volume/weight of oak wood particles
Rate of charge be 1～5:1, boiling reflux extractor top is a condensing unit, the wine base of boiling through condensation after
Refluxing, its bottom heating device directly heats wine base and oak wood particles, produces substantial amounts of steam during boiling
Bubble, from bottom to top moves through particulate interspaces, or turbulence, impact oak wood particles.Rise and arrive condenser
After be condensed after reflux.Need 0～5 hour from cold conditions to boiling, maintain 0～5 hour after boiling reflux,
Sampling is observed, and now wine base has been provided with certain color, smell and taste, then stops heating.Available pump will subsequently
Wine base in extractor stores in being transported to product storage tank.Carry out the most further being aged, maturation, clarification 1～5
Individual month, after inspection by sampling is qualified, it is possible to sell as product.During storage, regular pump circulates wine
Base, ingress of air, the oxidation promoting wine is aging.
The preparation method of the wine of the present invention can be applicable to such as drinks qualities such as grape wine, white wine, beer
Improvement.
Embodiment 2
The preparation method of the wine of the present invention applies also for the applicable wood substance grain/fruit stone outside oak.Equipment and enforcement
Equipment in example 1 is similar to, and is conventional boiling reflux equipment.
According to the method for the present invention, using Chinese hawthorn seed particle, one-level edible alcohol and water are raw material,
Obtaining thornbuss brandy, being embodied as step is:
Wood substance grain used: Chinese hawthorn seed, the seed of hawthorn, in peculiar fragrance, blush, hard,
Grain is 3-5mm.
Wine base used: the high-quality edible alcohol prepared by corn fermentation and water are mixed to prepare, and wine base concentration is
52%.
Wine base used is 2:1 with the weight ratio of particle.
Basic operation: wine base and Chinese hawthorn seed particle are placed in boiling reflux extractor, electrified regulation wine base and
Chinese hawthorn seed, to boiling.Boiling steam bubble, by particulate interspaces, from bottom to top flows, and enters condenser,
I.e. it is condensed into liquid, passes back in extractor simultaneously, thus the non-volatile loss of wine base.Boiling operation continues 3
Individual hour, wine primary colours pool was from shallow to deep, last to the most dark brown and keep constant, reaches extracting operation terminal, stops
Only heating.Then, by wine base with being pumped into product storage tank, enter the curing of product, clarification, filter.
Taking a sample to check after three months, alcoholic work has i.e. been accused.
Obtained wine has brandy/whiskey typical color fragrance and style, because having benefited from Chinese hawthorn seed
Color, smell and taste composition and tannic acid, and it is named as thornbuss brandy.
The outward appearance of thornbuss brandy: dark brown, as clear as crystal, just like gold, bright charming, give U.S.
Enjoyment；Nose is heard: mellow fruital, fragrance persistently pleases people；Taste: entrance is fragrant, lefts a lingering fragrance in one's mouth after drink,
Having the most unforgettable, enjoy endless aftertastes on regulation glamour, and empty cup is more fragrant than real cup, rarely seen in wine.
The phenol content of thornbuss brandy is 540mg/l, (stores 8 in oak barrel with whiskey 550mg/l
More than Nian) the most suitable.
Claims (6)
1. a brandy or the preparation method of whiskey, it is characterised in that by the wine base of brandy or whiskey and wood
After boiling reflux, described brandy or whiskey is obtained after matter particle and/or fruit stone mixing, described
Wine base: the rate of charge of the volume/weight of wood grain and/or fruit stone is 1～5:1, described wood substance grain and/
Or fruit stone particle diameter is in the range of 3～10mm, it is placed in storage tank by the brandy prepared or whiskey
Row maturation, clarification.
2. brandy as claimed in claim 1 or the preparation method of whiskey, it is characterised in that described wine base
Volumetric concentration is 30～60%, Spirit be mixed to prepare with water.
3. brandy as claimed in claim 1 or the preparation method of whiskey, it is characterised in that described boiling is returned
Stream for being heated to boiling by wine base, and constantly by wine base steam condensing reflux, stops after maintaining 3～5 hours
Heating.
4. brandy as claimed in claim 1 or the preparation method of whiskey, it is characterised in that heating uses directly
Electrical heating, dividing wall type electrical heating, heat transfer oil electric heating or steam jacket heating.
5. brandy as claimed in claim 1 or the preparation method of whiskey, it is characterised in that described maturation is
Wine and air contact are carried out the process aoxidized.
6. the preparation method of brandy described in a claim 1 or whiskey changes for brandy or whiskey quality
Good application.
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 |
Applications Claiming Priority (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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| Publication Number | Publication Date |
|---|---|
| CN104099228A CN104099228A (en) | 2014-10-15 |
| CN104099228B true 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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Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| PL3284812T3 (en) * | 2017-11-13 | 2020-06-15 | Dds Patente + Lizenzen Ag | Method for the treatment of wood particles for the production of alcoholic beverages and their use and a device for its use |
| 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 |
Family Cites Families (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 |
| CN1256899C (en) * | 2003-03-06 | 2006-05-24 | 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 |
| CN1193995C (en) * | 2003-05-30 | 2005-03-23 | 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 |
| CN103525672B (en) * | 2013-10-21 | 2014-10-01 | 昆明理工大学 | Processing method for agilawood fresh flower spirit |
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