CN105154302A - Crypt wine storage method - Google Patents
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- CN105154302A CN105154302A CN201510703189.5A CN201510703189A CN105154302A CN 105154302 A CN105154302 A CN 105154302A CN 201510703189 A CN201510703189 A CN 201510703189A CN 105154302 A CN105154302 A CN 105154302A
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Abstract
The invention discloses a crypt wine storage method. The crypt wine storage method includes the steps of wine jar selection, wine jar machining, wine addition and storage. Concretely, in the step of wine jar selection, wine jars which contain no metal substance or chemical substance, have acid and alkali resistance and are small in density, good in air permeability and free of seepage or leakage is selected, wherein the capacity of each wine jar is 970 jin; in the second step of wine jar machining, soaking, dispensing and coating are performed. Compared with an existing storage mode, storage and early maturing of wine are better facilitated, and the wine tastes softer, purer, milder and more fragrant; meanwhile, the problem that the storage time of Maotai-flavour liquor is long is solved, the actual storage time is shortened, and the turnover rate of current capital of commercially-oriented wine industry companies is increased; the method is low in cost and easy to popularize.
Description
Technical field
The present invention relates to the preservation field of alcoholic beverage, be specifically related to a kind of storage practice of Maotai-flavor liquor.
Background technology
Wine fermentation and process in the market, improve drinks mainly through increase complete processing gimmick and flow process and store quality and value, repeatedly feeding intake as used, boiling, adding song, get wine, thermophilic fermentation, high temperature goes out wine etc., then gets wine after the storage several years, and program is complicated, greatly, the yield of liquor is general for manpower and fund cost consumption.If a kind of manufacture and storage cost is lower, the time time limit is relatively short preserving method therefore can be found, become the problem that the industry that brews alcoholic beverages needs to solve, for this reason, someone puts forward a kind of crypt, and to deposit wine method application number be 201110192033.7, application publication number is CN102260624, and the method shortens actual storage time to a certain extent, reduces cost, whether also have better method, people are studying always.
Summary of the invention
For this reason, the present invention proposes a kind of new method for storing wine in crypt at least partially that can solve the problem.
The present invention adopts following steps to carry out:
1. wine jar is selected
Select wine jar: select adopt not containing metal material and chemical substance, there is acid and alkali-resistance, density is little, permeability good, do not soak the wine jar do not leaked, wine jar capacity is about 970 jin/altar, wine jar wall according to thickness by being preferably divided at the bottom of altar mouth to altar/in/lower three parts, thickness is 3cm, 1cm, 5cm respectively.
As a preferred method of the present invention, wine jar can select Longchang, Sichuan wine jar.
As a preferred method of the present invention, wine jar firing temperature is through 1300 DEG C of high-temperature firings.
The storage wine time is longer, and vinosity is better, can promote the redox of vinosity, can urge into and promote liquor aging, shortens the storage time.
2. wine jar processing
(1) soak: adopt tung oil to wine jar carry out entirety immersion, soak time at 3 ~ 4 days, to reach the object of antiseep; Immersion is placed on ventilating and cooling place and dries in the shade; Dry and rear altar body to be added medicine to;
(2) add medicine to: the pharmaceutical ingredients that altar body is coated with is: Radix Glycyrrhizae, sinomenium acutum, Herba Houttuyniae (having another name called Herba Kalimeridis), Tuber Fleeceflower Root, cinnabar mud, ripe glutinous rice and distiller's yeast;
Each component proportion is by weight: to apply in units of 10 altars, 5 jin, Radix Glycyrrhizae, sinomenium acutum 5 jin, Herba Houttuyniae 5 jin, Tuber Fleeceflower Root 5 jin, 200 ~ 300 jin, cinnabar mud, 100 ~ 150 jin, ripe glutinous rice, 5 jin, distiller's yeast
Above-mentioned each component is smashed to pieces and spreads upon on the external wall of altar after uniform stirring mixing.
Continue to be placed in ventilating and cooling place after medicine-feeding to dry in the shade.
Selection of time part (affecting by the raw material season of growth) in may of wine jar processing.
3. with wine and storage
White wine material choice Maotai-flavor liquor base wine, pours into selected wine liquid in the wine jar processed, puts into corresponding storage condition sealed storage.
Described storage condition is: temperature 18-22 DEG C, humidity: moist; The space that about 1.5 meters, underground is dark, light tight, the part that wine jar altar body is imbedded in underground accounts for about 3/4, best 3/4 of whole altar body; Wine jar altar body on the ground part surrounding cover one deck vinasse, cover last layer earth, earth covers lawn, the thickness of vinasse is that 15-20 centimetre is advisable, the thickness on described lawn is that 15-20 centimetre is advisable, in covering behind lawn, preferably water once to lawn weekly, make to make lawn better grow the storage environment of wine jar body more stable.
Storage time take a year and a half as minimum period usually, can continue to extend the storage time.
Need between the shelf lives to notice that temperature and humidity controls at any time, main dry ice cooling and the tank body of adopting waters water management.
The invention has the beneficial effects as follows: the present invention adopts and have employed special complete processing and processing formula to the wine jar of storage Maotai-flavor liquor, and part altar body buries in particular surroundings, wherein, one deck vinasse are covered, more be conducive to enriched microorganism, shorten actual storage time; Cover one deck lawn, land disposal portion temperature, humidity relative constancy, by season and climatic influences smaller, ground temperature generally maintain 18 degree-22 degree between.At such temperatures, the aging function removing new vinosity can be played, and fragrance matter useful in former wine can be preserved preferably, and ethanol loss is few, association in wine between the trace ingredients such as alcohol, acid, ester, aldehyde, metal ion, the various physical-chemical reactions carried out can carry out naturally gently, and after long time stored, wine body is finer and smoother, plentiful, mellow.This envrionment conditions is reproducible, reproduce, storing unit makes simple, storage environment easily maintains, more be conducive to storage and the precocity of drinks relative to existing storing mode, make that the mouthfeel of wine body own is more mellow, alcohol and, delicate fragrance, also solve Maotai-flavor liquor storage time long simultaneously, shorten actual storage time, improve the working capital turnover rate of commercial purpose Jiu Ye company, with low cost, be easy to promote.
Embodiment
The invention will be further described for the embodiment of lower mask body.
Advantage according to the present invention provides a kind of method for storing wine in crypt, comprises wine jar selection, wine jar processing, with wine and storing step, concrete steps are as follows:
Step one wine jar is selected
Select adopt not containing metal material and chemical substance, there is acid and alkali-resistance, density is little, permeability good, do not soak the wine jar do not leaked, wine jar capacity is at 970 jin/altar;
Step 2 wine jar is processed
(1) soak: carry out entirety with tung oil to wine jar and soak, soak time is at 3-4 days, and immersion is placed on ventilating and cooling place and dries in the shade, and removes the moisture of 70%; Dry and rear altar body to be added medicine to;
(2) make up a prescription: the material that altar body is coated with is made up of Radix Glycyrrhizae, sinomenium acutum, Herba Houttuyniae, Tuber Fleeceflower Root, cinnabar mud, ripe glutinous rice and distiller's yeast; To apply 10 altar material requested gauge: 5 jin, Radix Glycyrrhizae, sinomenium acutum 5 jin, Herba Houttuyniae 5 jin, Tuber Fleeceflower Root 5 jin, cinnabar mud 200-300 jin, ripe glutinous rice 100-150 jin, 5 jin, distiller's yeast; The procedure of processing that above-mentioned raw materials adopts is:
To mince according to the ready raw material of proportioning, together add in container with water, stir while add waterside, material composition is absorbed water evenly, or moisture is become sprinkle for twice into, often sprinkle 1 time, turn 3 times, prevent water from running off, in order to avoid raw material water suction is not enough;
(3) smear: by ready for uniform stirring ointment, be coated in altar external, the altar wall smearing thickness of every altar is 1.0cm-1.5cm, smears to be placed on ventilating and cooling place and to dry in the shade 3-4 days, after evaporating the moisture of 60%, prepares dress wine;
Step 3 is with wine and storage
Select Maotai-flavor liquor base wine as white wine raw material, poured in the wine jar processed, put into corresponding storage condition sealed storage;
Described storage condition is: temperature is 16-20 DEG C, and humidity is moist, and the storage cellar that 1.5 meters, underground is dark is light tight; The part that wine jar altar body is imbedded in underground accounts for 3/4 of whole altar body; The surrounding of wine jar altar body part on the ground covers one deck vinasse, covers last layer earth, earth covers lawn.
The present invention adopts and have employed special complete processing and processing formula to the wine jar of storage Maotai-flavor liquor, and part altar body buries in particular surroundings, wherein, covers one deck vinasse, is more conducive to enriched microorganism, shorten actual storage time; Cover one deck lawn, land disposal portion temperature, humidity relative constancy, by season and climatic influences smaller, ground temperature generally maintain 18 degree-22 degree between.At such temperatures, the aging function removing new vinosity can be played, and fragrance matter useful in former wine can be preserved preferably, and ethanol loss is few, association in wine between the trace ingredients such as alcohol, acid, ester, aldehyde, metal ion, the various physical-chemical reactions carried out can carry out naturally gently, and after long time stored, wine body is finer and smoother, plentiful, mellow.This envrionment conditions is reproducible, reproduce, storing unit makes simple, storage environment easily maintains, more be conducive to storage and the precocity of drinks relative to existing storing mode, make that the mouthfeel of wine body own is more mellow, alcohol and, delicate fragrance, also solve Maotai-flavor liquor storage time long simultaneously, shorten actual storage time, improve the working capital turnover rate of commercial purpose Jiu Ye company, with low cost, be easy to promote.
Below above-mentioned aging explanation: the white wine just produced from brew house is many in dry, sharp flavor, not mellow soft, is commonly referred to " new vinosity ", but after storage after a while, the dry pungent of wine obviously reduces, and vinosity is soft, fragrance increases, and wine body becomes coordination.This process is commonly referred to as aging, also known as traditional aging process.Liquor aging principle: (1) volatilization: why the wine of new distillation presents sharp flavor and not pure and sweet soft.Mainly because large containing some pungency in new wine, caused by the chemical substance of high volatility.The new wine just steamed is often containing volatile sulfide such as hydrogen sulfide, mercaptan; Simultaneously also containing the volatile matter that the pungencys such as aldehydes are strong.These materials are the main components causing new wine pungent taste strong.Above-mentioned substance, at lay up period, can volatilize naturally, and generally after the storage of half a year, almost the existence of wine medium sulphide content is can not check in inspection, and pungent taste also alleviates greatly.(2) intermolecular association: alcohol and water are all polar molecules, after storage, makes the arrangement of ethanol molecule and water molecules progressively make in order, thus strengthens the binding force of ethanol molecule, reduce the activity of ethanol molecule, make white wine mouthfeel become soft.Meanwhile, other fragrance matter molecules in white wine also can produce above-mentioned association.When the macromole group of associating in wine increases, the polar molecule fettered is more, and vinosity will be more soft, soft.(3) chemical transformation: white wine can also produce chemical transformation slowly in storage.Such as: in alcoholic acid esterification process, generate new product ester, the ester can giving white wine is fragrant.
Be a specific embodiment of the present invention below:
Embodiment 1
As a preferred scheme, the present embodiment selects the wine jar of Longchang, Sichuan customization, this wine jar select not containing metal material and chemical substance, there is acid and alkali-resistance, density is little, permeability good, do not soak the feature of not leaking, this wine jar capacity is 970 jin/altar, wine jar wall according to thickness by being divided at the bottom of altar mouth to altar/in/lower three parts, thickness is 3cm, 1cm, 5cm respectively, and the time of wine jar processing is preferably annual May.
With tung oil, 3-4 days is soaked to altar volume surrounding, further antiseep, improve the yield of liquor;
Immersion is placed on ventilating and cooling place, dry in the shade remove about 70% moisture.
Raw material prepares, and the pharmaceutical ingredients that altar body is coated with is: Radix Glycyrrhizae, sinomenium acutum, Herba Houttuyniae (having another name called Herba Kalimeridis), Tuber Fleeceflower Root, cinnabar mud, ripe glutinous rice and distiller's yeast;
Each component proportion is by weight: to apply in units of 10 altars, 5 jin, Radix Glycyrrhizae, sinomenium acutum 5 jin, Herba Houttuyniae 5 jin, Tuber Fleeceflower Root 5 jin, 200 ~ 300 jin, cinnabar mud, 100 ~ 150 jin, ripe glutinous rice, 5 jin, distiller's yeast;
Ready raw material is minced, together add container with water to stir, notice that limit adds waterside and mixes, make material composition absorb water evenly (also moisture can be become sprinkle for twice into, often sprinkle 1 time, turn 3 times) note preventing water from running off, in order to avoid raw material water suction is not enough, altar cannot be gone up, cause medicine to come off from altar body wall in the process of burying.In addition, because Maotai-flavor liquor is the change adopting ointment infiltration to increase microbe species, activity and mouthfeel wherein, therefore ointment degree of grinding is more thin better, is conducive to the infiltration of altar body.
Then by ready for uniform stirring ointment, be coated in altar external, the altar wall smearing thickness of every altar is 1.0cm-1.5cm, smears to be placed on ventilating and cooling place and to dry in the shade 3-4 days.
After evaporating the moisture of about 60%, Maotai-flavor liquor base wine is added in wine jar, be placed in 1.5 meters of dark storage cellars, 3/4 part of altar body is imbedded in underground lucifuge storage, temperature remains between 18-22 DEG C, humidity is moist, wine jar altar body on the ground part surrounding cover one deck vinasse, cover last layer earth, earth covers lawn, the thickness of vinasse is that 15-20 centimetre is advisable, the thickness on described lawn is that 15-20 centimetre is advisable, in covering behind lawn, preferably water once to lawn weekly, make the storage environment of wine jar body more stable to make lawn better grow.This envrionment conditions is conducive to enriched microorganism, and make the mould in vinosity, genus bacillus, yeast etc. be breeding further, brewing microorganism is made to occupy absolute predominance Fast-propagation further, what guarantee vinosity was aging normally carries out the fully decomposition further with base wine wine molecule, and this is the aging exclusive feature of this method Maotai-flavor liquor base wine.
During storage, wine material take former go out former enter, reach to expect foster altar and the effect with altar nutriment.After each wine material has fermented, altar all can reuse.Ensure that fermentation is normal, it is fragrant good to produce, low-cost high-efficiency recycle, environmental protection is practical.Control for environment temperature and humidity mainly adopts dry ice to lower the temperature and tank body waters water management, it within 2 years, is the shortest storage time, can continue according to demand to extend the storage time, storage time is longer, vinosity is better, this method embodiment is simple, and storage ambient is easy to copy, and one of ordinary skilled in the art all can implement.
It should be noted, the present invention will be described instead of limit the invention for above-described embodiment, and those skilled in the art can design alternative embodiment when not departing from the scope of claims.In the claims, any reference symbol between bracket should be configured to limitations on claims.Word " comprises " not to be got rid of existence and does not arrange element in the claims or step.Word "a" or "an" before being positioned at element is not got rid of and be there is multiple such element.The present invention can by means of including the hardware of some different elements and realizing by means of the computer of suitably programming.In the unit claim listing some devices, several in these devices can be carry out particular embodiment by same hardware branch.Word first, second and third-class use do not represent any order.Can be title by these word explanations.
Claims (9)
1. a method for storing wine in crypt, is characterized in that: comprise wine jar selection, wine jar processing, with wine and storing step, concrete steps are as follows:
Step one wine jar is selected
Select adopt not containing metal material and chemical substance, there is acid and alkali-resistance, density is little, permeability good, do not soak the wine jar do not leaked, wine jar capacity is at 970 jin/altar;
Step 2 wine jar is processed
(1) soak: carry out entirety with tung oil to wine jar and soak, soak time is at 3-4 days, and immersion is placed on ventilating and cooling place and dries in the shade, and removes the moisture of 70%; Dry and rear altar body to be added medicine to;
(2) make up a prescription: the material that altar body is coated with is made up of Radix Glycyrrhizae, sinomenium acutum, Herba Houttuyniae, Tuber Fleeceflower Root, cinnabar mud, ripe glutinous rice and distiller's yeast; To apply 10 altar material requested gauge: 5 jin, Radix Glycyrrhizae, sinomenium acutum 5 jin, Herba Houttuyniae 5 jin, Tuber Fleeceflower Root 5 jin, cinnabar mud 200-300 jin, ripe glutinous rice 100-150 jin, 5 jin, distiller's yeast; The procedure of processing that above-mentioned raw materials adopts is:
To mince according to the ready raw material of proportioning, together add in container with water, stir while add waterside, material composition is absorbed water evenly, or moisture is become sprinkle for twice into, often sprinkle 1 time, turn 3 times, prevent water from running off, in order to avoid raw material water suction is not enough;
(3) smear: by ready for uniform stirring ointment, be coated in altar external, the altar wall smearing thickness of every altar is 1.0cm-1.5cm, smears to be placed on ventilating and cooling place and to dry in the shade 3-4 days, after evaporating the moisture of 60%, prepares dress wine;
Step 3 is with wine and storage
Select Maotai-flavor liquor base wine as white wine raw material, poured in the wine jar processed, put into corresponding storage condition sealed storage;
Described storage condition is: temperature is 18-22 DEG C, and humidity is moist, and the storage cellar that 1.5 meters, underground is dark is light tight; The part that wine jar altar body is imbedded in underground accounts for 3/4 of whole altar body; The surrounding of wine jar altar body part on the ground covers one deck vinasse, covers last layer earth, earth covers lawn.
2. method for storing wine in crypt as claimed in claim 1, it is characterized in that, the thickness of described vinasse is 15-20 centimetre, and the thickness on described lawn is 15-20 centimetre.
3. method for storing wine in crypt as claimed in claim 1 or 2, is characterized in that, water once weekly to lawn.
4. method for storing wine in crypt as claimed in claim 1, is characterized in that, at least a year and a half storage time in storing step, can continue to extend the storage time, needs to notice that temperature and humidity controls at any time between the shelf lives.
5. method for storing wine in crypt as claimed in claim 1, is characterized in that: when raw material minces, and makes degree of grinding more thin better as far as possible, is conducive to the infiltration of altar body.
6. method for storing wine in crypt as claimed in claim 1, is characterized in that: need between the described shelf lives to notice that temperature and humidity controls to adopt dry ice cooling and tank body to water water management at any time.
7. method for storing wine in crypt as claimed in claim 1, is characterized in that: wine jar can select Longchang, Sichuan wine jar.
8. method for storing wine in crypt as claimed in claim 1, it is characterized in that: wine jar wall is divided into upper, middle, and lower part by the bottom of altar mouth to altar according to thickness, thickness is 3cm, 1cm, 5cm respectively.
9. method for storing wine in crypt as claimed in claim 1, is characterized in that: the time of described wine jar processing is annual May.
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| CN201510703189.5A CN105154302A (en) | 2015-10-27 | 2015-10-27 | Crypt wine storage method |
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| CN201510703189.5A CN105154302A (en) | 2015-10-27 | 2015-10-27 | Crypt wine storage method |
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Cited By (4)
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| CN106085781A (en) * | 2016-08-18 | 2016-11-09 | 张应江 | A kind of sauce incense liquor continues mud grain organic-biological burying storage |
| CN106591074A (en) * | 2017-01-20 | 2017-04-26 | 汤进 | Original ecological filler capable of forming origin microflora small environment and preparation method and application thereof |
| CN109652280A (en) * | 2019-01-25 | 2019-04-19 | 武安老君山养生健康食品有限公司 | A kind of raw fragrant kind of wine method of forest kind wine multi-strain fermentation |
| CN113186062A (en) * | 2021-06-21 | 2021-07-30 | 贵州茅台镇大福酒业(集团)有限公司 | Jar sealing method for cellar recovery |
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| CN106085781A (en) * | 2016-08-18 | 2016-11-09 | 张应江 | A kind of sauce incense liquor continues mud grain organic-biological burying storage |
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Application publication date: 20151216 |