CN105907591A - Method for improving liquor quality by storing strength-flavor type white wine with oak barrel - Google Patents
Method for improving liquor quality by storing strength-flavor type white wine with oak barrel Download PDFInfo
- Publication number
- CN105907591A CN105907591A CN201610480801.1A CN201610480801A CN105907591A CN 105907591 A CN105907591 A CN 105907591A CN 201610480801 A CN201610480801 A CN 201610480801A CN 105907591 A CN105907591 A CN 105907591A
- Authority
- CN
- China
- Prior art keywords
- oak barrel
- oak
- barrel
- storage
- wine
- Prior art date
- 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.)
- Pending
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/22—Ageing or ripening by storing, e.g. lagering of beer
Abstract
The invention discloses a method for improving liquor quality by storing strength-flavor type white wine with an oak barrel and belongs to the technical field of white wine storage. The method comprises the following steps: (1) putting white wine with different alcohol degrees into new oak barrels with the size of 200L-500L respectively and putting the oak barrels into a shady and dry indoor place; keeping an indoor temperature at 20-30 DEG C and keeping the humidity of 50%-70%; storing for 3-6 months; in former two days after starting to store, lifting one side of a barrel cover of each oak barrel for 1cm-3cm so as to overflow gas from an inner wall between the barrel cover and a barrel body; completely sealing the bucket cover and the barrel body from the third day; and (2) after storing in the new oak barrels for 3-6 months, storing for one year in old oak barrels under the same environment condition so as to obtain the finished-product wine with a special taste and special color and luster. According to the method disclosed by the invention, the white wine is stored and aged by utilizing the oak barrels, so that the method can be used for ageing an experiment wine sample and can also be used for producing, so that the aroma of the oak barrels and substances for producing aroma and taste in the white wine are organically combined, and furthermore, the quality of the white wine is improved.
Description
Technical field
The present invention relates to the method that a kind of oak barrel storage aromatic Chinese spirit improves vinosity, belong to Chinese liquor storing technology neck
Territory.
Background technology
Traditionally, during Chinese liquor is generally stored at Tao Tan or the stainless cylinder of steel of food stage so that it is natural ageing, but can not
Increase flavor and fragrance substance in Chinese liquor.It is preferable that Tao Tan has breathability, and contained Multimetal oxide is molten during storage wine
In wine, aging to Chinese liquor has facilitation, the features such as production cost is relatively low, but Tao Tan is made up of porous network structure, if
Coat of enamel poor quality, arises that the phenomenon of seepage wine, the annual proportion of goods damageds are about 2%, and makes pottery altar vessel volume relatively
Little, it is bigger that storage wine accounts for warehouse area；Rustless steel tank volume is big, and annual loss wine is less than 0.8%, but stainless cylinder of steel cost is higher.
Oak barrel is usually used in storing wine, tannic acid lignin, coumarin and the gallic acid contained in oak barrel
It is dissolved in wine discharging for first 6 months of aging Deng material, makes wine darken and stable, the 6th～9
Month, wine becomes more fertile and mellow and full, ultimately forms and has obvious Quercus acutissima Carr. fragrance and the wine of typical case's tannin taste, deeply by the world
Various places consumer is liked.
Chinese patent CN 103160409B discloses a kind of Semen avenae nudae Whiskey and preparation technology thereof, and this invention is with specific
The Semen avenae nudae in the place of production is raw material, uses the wine brewing of conventional solid-state fermentation technology, and forms one with allotment after oak barrel classification aging storage
Plant the Semen avenae nudae Whiskey based on esters, be different from traditional Whiskey and be characterized with alcohols material.This invention is intended to
Announce a kind of novel whiskey preparation technology, do not increase in Chinese liquor in fragrant flavour volatile with oak barrel storage Chinese liquor
Matter does detailed research, and also has no that other people carry out work in this respect.
Summary of the invention
For the deficiencies in the prior art, the present invention provides a kind of oak barrel storage aromatic Chinese spirit to improve the side of vinosity
Method, it makes the material in oak barrel be dissolved in Chinese liquor, carries out organically combining and being allowed to alcohol with the flavor and fragrance substance in Chinese liquor
Change, thus bring the special color and luster of Chinese liquor and mouthfeel.
Technical scheme is as follows:
The method that a kind of oak barrel storage aromatic Chinese spirit improves vinosity, comprises the following steps:
(1) Chinese liquor of different wine degree is respectively put in the new oak barrel that volume is 200～500L, is placed in what cool place was dried
Indoor, holding indoor temperature 20～30 DEG C, humidity 50～70%, storage 3～6 months, starting storage a few days ago, by Quercus acutissima Carr.
Bung one side of bucket raises 1～3cm, in order to allow gas overflow between bung and ladle body inwall, from the 3rd day by bung and
Ladle body is the most airtight；
(2) in new bucket, store 3～after 6 months, under identical environmental condition, within 1 year, i.e. obtain tool with the storage of old oak barrel
There are special mouthfeel, the finished wine of special color and luster.
Described aromatic Chinese spirit is the Chinese liquor being brewed according to traditional processing technology solid fermentation.
Described new oak barrel uses the summer Quercus acutissima Carr. of France or the U.S. to make, it is preferable that described new oak barrel uses France
Summer Quercus acutissima Carr. makes, and the shape of described new oak barrel uses the oak barrel of Burgundy shape.
If described new oak barrel U.S. oak barrel, volume is 200～500L, and moderate lays particular stress on baking；If France rubber
Wooden barrel, volume is 300～500L, heavy toast.
Described old oak barrel, for storing wine, uses 1～3 year, uses Burgundy shape summer Quercus acutissima Carr. to make.
Through the research of the applicant, find that the aromatic substance in oak floor reaches maximum when moderate is toasted, afterwards along with
The increasing the weight of of baking can make oak floor produce overrich " fire-cure woody flavour " and bitter taste.And Oxidation is widely present in new wooden barrel
In, less in old wooden barrel, and along with the carrying out of aging, oak barrel inner surface is blocked, the chemical combination extracted out from wooden barrel
Thing is fewer and feweri, so wanting new and old oak barrel to be used alternatingly.Chinese liquor can produce carbon dioxide during ageing, so
Incipient 2 days, the bung of oak barrel will not being covered tightly, certain space will being left to allow gas overflowing；Again will after 2 days
The bung of oak barrel fully seals, and is placed in the shady and cool indoor being dried.Because oak barrel itself also can absorb the Organic substance in Chinese liquor
Matter, so becoming vacuum state in gradually making oak barrel, and oxygen can enter through the pore of Quercus acutissima Carr. this moment, delays through this
Slow Oxidation can further help the alcoholization of Chinese liquor, and then promotes vinosity.
Compared with prior art, the invention have the benefit that the present invention uses oak barrel storage Chinese liquor to improve vinosity, will
When wine base injects storage in oak barrel, following change mainly can occur:
(1) during wine body can draw the natural wood fragrance of Quercus acutissima Carr. and oak barrel manufacturing process from oak barrel, baking process produces
Raw peculiar baking fragrance, the natural colour (lignin) of oak barrel incorporates in wine under the immersion of wine body simultaneously, make wine body in
Now from slightly yellow to amber change；
(2) wine body long-term storage is in the suitable place of humiture, slowly penetrates into oak barrel because of oxygen, and make in wine liquid is senior
There is chemical oxidation in alcohol, aldehyde, aldehyde is the most constantly oxidized to carboxylic acid at leisure, carboxylic acid again with ethanol generation esterification, generate tool
There is the volatilization esters of aromatic odor, thus reduce the intense stimulus sense that alcohol in high concentration brings, make vinosity tend to sweet-smelling, soft；
(3) the such as saccharide, aminoacid of the organic substance in wine body, higher alcohol, volatilization ester, organic acid and multivitamin etc. that
This reacts, make wine body become coordinate, fine and smooth, ripe, mouthfeel is from pungent toward dense, aromatic, Gan Shuan, long times of aftertaste.
The inventive method utilizes oak barrel storage, alcoholization Chinese liquor, both may be used for testing the alcoholization of wine sample, may be used for again
Produce, make this perfume of oak barrel organically combine with the flavor and fragrance substance in Chinese liquor, improve the quality of Chinese liquor further.
Detailed description of the invention
Detailed description of the invention and relevant technical problem with regard to the present invention are described in further detail below.
Embodiment 1
In the new oak barrel of the U.S. of 225L, store Chinese liquor, first 2 days, cover Quercus acutissima Carr. bung (not exclusively sealing), then will
The bung of oak barrel fully seals, and is placed in the shady and cool indoor being dried, temperature 25 DEG C, humidity 70%, and storage 6 months, then turn altogether
Move to old oak barrel was stored for 1 year in the environment of identical.Then take out entrance postprocessing working procedures, filling and package finished product
Wine.
In oak barrel the Chinese liquor of storage with in Tao Tan, stainless cylinder of steel, store the Chinese liquor of identical time respectively and taste
Comment, computed losses rate and measure Main Fragrance, the results are shown in Table 1, table 2, table 3, table 4 and table 5.
The Chinese liquor sensory evaluation result that table 1. is stored in different vessels
Table 2. store in different vessels after the proportion of goods damageds
| Different banking systems | The proportion of goods damageds |
| U.S.'s oak barrel | 0.8% |
| Tao Tan | 2% |
| Stainless cylinder of steel | 0.6% |
Table 3. 38%vol aromatic Chinese spirit store in different vessels after main body flavor component and total acid and ester change
Table 4. 52%vol aromatic Chinese spirit store in different vessels after main body flavor component and total acid and ester change
Table 5. 60%vol aromatic Chinese spirit store in different vessels after main body flavor component and total acid and ester change
From table 1, table 2, table 3, table 4 and table 5 it can be seen that store the Chinese liquor of different wine degree by U.S.'s oak barrel, wine body shows
Amber, fragrant and sweet, miel, without aggressiveness, pleasant impression is long, has obvious Quercus acutissima Carr. fragrance and typical tannin taste；The proportion of goods damageds
Relatively low；After low alcohol white spirit storage, Ester content reduces, and acid content increases；After high spirit storage, Ester contains
Amount increases, and acid content reduces；Syringic aldehyde, coniferyl aldehyde and the sinapyladehyde three being common in brandy has been detected after storage
Plant novel substance.
Embodiment 2
In the new oak barrel of France of 350L, store Chinese liquor, first 2 days, cover Quercus acutissima Carr. bung (not exclusively sealing), then will
The bung of oak barrel fully seals, and is placed in the shady and cool indoor being dried, temperature 22 DEG C, humidity 65%, and storage 6 months, then turn altogether
Move to old oak barrel was stored for 1 year in the environment of identical.Then take out entrance postprocessing working procedures, filling and package finished product
Wine.In oak barrel, the Chinese liquor of storage carries out tasting and appraising, calculating with the Chinese liquor storing the identical time respectively in Tao Tan, stainless cylinder of steel
The proportion of goods damageds and mensuration Main Fragrance, the results are shown in Table 6, table 7, table 8, table 9 and table 10.
The Chinese liquor sensory evaluation result that table 6. is stored in different vessels
Table 7. store in different vessels after the proportion of goods damageds
| Different banking systems | The proportion of goods damageds |
| French Oak bucket | 0.85% |
| Tao Tan | 2% |
| Stainless cylinder of steel | 0.6% |
Table 8. 38%vol aromatic Chinese spirit store in different vessels after main body flavor component and total acid and ester change
Table 9. 52%vol aromatic Chinese spirit store in different vessels after main body flavor component and total acid and ester change
Table 10. 60%vol aromatic Chinese spirit store in different vessels after main body flavor component and total acid and ester change
From table 6, table 7, table 8, table 9 and table 10 it can be seen that store the Chinese liquor of different wine degree by France's oak barrel, wine body shows
The most amber, joyful soft, aftertaste is sweet, and pleasant impression is long, has prominent Quercus acutissima Carr. fragrance and prominent tannin taste；Loss
Rate is relatively low；After low alcohol white spirit storage, Ester content reduces, and acid content increases；Ester after high spirit storage
Content increases, and acid content reduces；Syringic aldehyde, coniferyl aldehyde and the sinapyladehyde being common in brandy has been detected after storage
Three kinds of novel substances.And compared with table 1, table 2, table 3, table 4 and table 5, the Chinese liquor after the storage of French Oak bucket becomes at main body fragrance
Divide and total acid and ester aspect is better than U.S.'s oak barrel.
Claims (8)
1. the method improving vinosity with oak barrel storage aromatic Chinese spirit, it is characterised in that: comprise the following steps:
(1) Chinese liquor of different wine degree is respectively put in the new oak barrel that volume is 200～500L, is placed in the shady and cool room being dried
In, holding indoor temperature 20～30 DEG C, humidity 50～70%, storage 3～6 months, starting storage a few days ago, by oak barrel
Bung one side raise 1～3cm, in order to allow gas between bung and ladle body inwall overflow, by bung and bucket from the 3rd day
Body is the most airtight；
(2) in new bucket, store 3～after 6 months, store 1 year by old oak barrel under identical environmental condition, must have
Special mouthfeel, the finished wine of special color and luster.
The method that a kind of oak barrel the most according to claim 1 storage aromatic Chinese spirit improves vinosity, it is characterised in that:
Described aromatic Chinese spirit is the Chinese liquor being brewed according to traditional processing technology solid fermentation.
The method that a kind of oak barrel the most according to claim 1 storage aromatic Chinese spirit improves vinosity, it is characterised in that:
Described new oak barrel uses the summer Quercus acutissima Carr. of France or the U.S. to make.
The method that a kind of oak barrel the most according to claim 3 storage aromatic Chinese spirit improves vinosity, it is characterised in that:
Described new oak barrel uses France's summer Quercus acutissima Carr. to make.
The method that a kind of oak barrel the most according to claim 1 storage aromatic Chinese spirit improves vinosity, it is characterised in that:
The shape of described new oak barrel uses the oak barrel of Burgundy shape.
6. storing, according to a kind of oak barrel described in claim 1 or 3, the method that aromatic Chinese spirit improves vinosity, its feature exists
In: described new oak barrel is U.S.'s oak barrel, and volume is 200～500L, and moderate lays particular stress on baking.
7. storing, according to a kind of oak barrel described in claim 1 or 3, the method that aromatic Chinese spirit improves vinosity, its feature exists
In: described new oak barrel is French Oak bucket, and volume is 300～500L, heavy toast.
The method that a kind of oak barrel the most according to claim 1 storage aromatic Chinese spirit improves vinosity, it is characterised in that:
Described old oak barrel, for storing wine, uses 1～3 year, uses Burgundy shape summer Quercus acutissima Carr. to make.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610480801.1A CN105907591A (en) | 2016-06-27 | 2016-06-27 | Method for improving liquor quality by storing strength-flavor type white wine with oak barrel |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610480801.1A CN105907591A (en) | 2016-06-27 | 2016-06-27 | Method for improving liquor quality by storing strength-flavor type white wine with oak barrel |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105907591A true CN105907591A (en) | 2016-08-31 |
Family
ID=56759760
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610480801.1A Pending CN105907591A (en) | 2016-06-27 | 2016-06-27 | Method for improving liquor quality by storing strength-flavor type white wine with oak barrel |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105907591A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101554248A (en) * | 2008-04-09 | 2009-10-14 | 湖北中烟工业有限责任公司 | Method for improving quality of tobacco shreds by storing tobacco shreds in oak barrel |
| CN105586233A (en) * | 2016-03-23 | 2016-05-18 | 江苏今世缘酒业股份有限公司 | Novel baijiu storing method and made baijiu |
-
2016
- 2016-06-27 CN CN201610480801.1A patent/CN105907591A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101554248A (en) * | 2008-04-09 | 2009-10-14 | 湖北中烟工业有限责任公司 | Method for improving quality of tobacco shreds by storing tobacco shreds in oak barrel |
| CN105586233A (en) * | 2016-03-23 | 2016-05-18 | 江苏今世缘酒业股份有限公司 | Novel baijiu storing method and made baijiu |
Non-Patent Citations (2)
| Title |
|---|
| 杨怡祥: "《葡萄酒品鉴事典》", 30 September 2014, 天津科学技术出版社 * |
| 杨敏编: "《葡萄酒基础知识和品鉴》", 30 May 2013, 清华大学出版社 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Liu et al. | An overview of formation and roles of acetaldehyde in winemaking with emphasis on microbiological implications | |
| CN102899221B (en) | Preparation method of tea liquor | |
| EP3102662B1 (en) | Production of cider with pichia kluyveri yeast | |
| CN101338262A (en) | Light wine and brewing process thereof | |
| Cruess | Investigations of the flor sherry process | |
| CN106010868A (en) | Making method of low-alcohol cider wine | |
| CN105950420A (en) | Method for enhancing vinosity by storing white wine in oak barrels | |
| CN105936864A (en) | Method using oak barrels to store Maotai flavor liquor so as to improve quality of liquor | |
| CN105039085A (en) | Method for brewing persimmon brandy | |
| KR100864941B1 (en) | Making method for matured liqueur of incubated wild ginseng root by maturing in oak bottle | |
| CN102660427B (en) | Composite vermouth of sugarcane, pineapple and ginger juice and brewage method thereof | |
| Akyereko et al. | Effects of production methods on flavour characteristics of nonalcoholic wine | |
| KR20220076417A (en) | Beer Flavor Fermented Malt Drink | |
| Sharma et al. | Effect of different yeast species on the production of pumpkin based wine | |
| CN111635838A (en) | Fruity grape white spirit and brewing process thereof | |
| CN105936865A (en) | Method using oak barrels to store Fen flavor liquor so as to improve quality of liquor | |
| CN105907591A (en) | Method for improving liquor quality by storing strength-flavor type white wine with oak barrel | |
| CN102643727A (en) | Sugarcane-pineapple-ginger juice complex liqueur and brewing method thereof | |
| CN105950421A (en) | Barrel replacing method used in period that oak barrels stores Baijiu | |
| CN105907590A (en) | Method for reducing alcoholic strength in period of storing white spirit in oak barrel | |
| CN106754013A (en) | A kind of Luzhou-flavor mandarin wine brewing method | |
| CN102649925B (en) | Sugarcane, pineapple and ginger juice composite brandy and brewing method thereof | |
| CN110819495A (en) | Preparation method of whole fruit fermented green plum wine | |
| KR102373250B1 (en) | Dropwort Makgeolli | |
| Amerine et al. | Wine: an introduction for Americans |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160831 |
|
| RJ01 | Rejection of invention patent application after publication |