CN105936865A - Method using oak barrels to store Fen flavor liquor so as to improve quality of liquor - Google Patents
Method using oak barrels to store Fen flavor liquor so as to improve quality of liquor Download PDFInfo
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- CN105936865A CN105936865A CN201610489632.8A CN201610489632A CN105936865A CN 105936865 A CN105936865 A CN 105936865A CN 201610489632 A CN201610489632 A CN 201610489632A CN 105936865 A CN105936865 A CN 105936865A
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- oak barrel
- fen
- liquor
- oak
- white spirit
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- 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 using oak barrels to store Fen flavor liquor so as to improve the quality of liquor, and belongs to the technical field of liquor storage. The method comprises the following steps: (1) adding liquors with different alcohol contents into new oak barrels with a volume of 200 to 500 L, placing the oak barrels in a shady, cool, and dry room, maintaining a temperature of 20 to 30 DEG C and a humidity of 50 to 70%, and storing the liquor for 3 to 6 months; wherein two days before storage, the side, which is provided with a barrel cover, of each oak barrel is lifted by 1 to 3 centimeters so that the gas can overflow from the gap between the barrel cover and the internal wall of the oak barrel, and in the third day, the barrel cover and the barrel are completely enclosed; (3) after 3 to 6 months, obtaining finished liquor with a special taste, color, and luster, wherein the effect is the same as that liquor is stored for one year in old oak barrels. The provided method utilizes oak barrels to store and alcoholize liquor, can be used to alcoholize liquor samples for experiment, and can also be applied to production. The fragrance of oak and aroma-flavor producing substances in liquor are organically combined, and the quality of liquor is further improved.
Description
Technical field
The present invention relates to the method that a kind of oak barrel storage fen-flavor type white spirit improves vinosity, belong to Chinese liquor storage skill
Art field.
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
But flavor and fragrance substance in Chinese liquor can not be increased.It is preferable that Tao Tan has breathability, contained Multimetal oxide
Being dissolved in wine during storage wine, aging to Chinese liquor has facilitation, the features such as production cost is relatively low, but pottery
Altar is made up of porous network structure, if coat of enamel poor quality, arises that the phenomenon of seepage wine, every annual loss
Consumption rate is about 2%, and altar vessel volume of making pottery is less, and it is bigger that storage wine accounts for warehouse area；Rustless steel tank volume
Greatly, 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, the coumarin contained in oak barrel and not having
The materials such as gallate-based are dissolved in wine in discharging for first 6 months of aging, make wine darken and
Stable, the 6th～9 months, wine becomes more fertile and mellow and full, ultimately forms and has obvious Quercus acutissima Carr. fragrance and typical case
The wine of tannin taste, is liked by consumer all over the world deeply.
Chinese patent CN 103160409 B discloses a kind of Semen avenae nudae Whiskey and preparation technology, this invention
With the Semen avenae nudae in the specific place of production as raw material, use the wine brewing of conventional solid-state fermentation technology, and with oak barrel classification aging storage
After depositing, allotment forms a kind of Semen avenae nudae Whiskey based on esters, is different from traditional Whiskey with alcohols
Material is characterized.This invention is intended to announce a kind of novel whiskey preparation technology, not to by oak barrel
Storage Chinese liquor increases flavor and fragrance substance in Chinese liquor and does detailed research, and also has no that other people carry out this side
The work in face.
Summary of the invention
For the deficiencies in the prior art, the present invention provides a kind of oak barrel storage fen-flavor type white spirit to improve vinosity
Method, it makes the material in oak barrel be dissolved in Chinese liquor, carries out organic knot with the flavor and fragrance substance in Chinese liquor
Merge and be allowed to refine, thus bring the special color and luster of Chinese liquor and mouthfeel.
The technical scheme is that
The method that a kind of oak barrel storage fen-flavor type white spirit improves vinosity, 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 moon
The indoor that airing is dry, holding indoor temperature 20～30 DEG C, humidity 50～70%, storage 3～6 months, starting
Bung one side of oak barrel a few days ago, is raised 1～3cm, in order to allow gas from bung and ladle body inwall by storage
Between overflow, by the most airtight to bung and ladle body from the 3rd day；
(2) in new bucket, store 3～after 6 months, under identical environmental condition, store 1 by old oak barrel
Year, must have special mouthfeel, the finished wine of special color and luster.
Described fen-flavor type white spirit is the Chinese liquor being brewed according to traditional processing technology solid fermentation, it is preferable that institute
The fen-flavor type white spirit stated refers to the little bent fen-flavor type white spirit of river method.
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's summer Quercus acutissima Carr. makes；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
French Oak bucket, 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 baking increase the weight of oak floor can be made to produce overrich " fire-cure woody flavour " and bitter taste, and Oxidation is extensive
It is present in new wooden barrel, less in old wooden barrel, and also along with the carrying out of aging, oak barrel inner surface is blocked,
The compound extracted out from wooden barrel is fewer and feweri, so wanting new and old oak barrel to be used alternatingly.Chinese liquor is old in ageing
Carbon dioxide can be produced during ripe, so at incipient 2 days, the bung of oak barrel will not be covered tightly,
Leave certain space to allow gas overflowing；Again the bung of oak barrel is fully sealed after 2 days, be placed in the moon
The indoor that airing is dry.Because oak barrel itself also can absorb the organic substance in Chinese liquor, gradually make Quercus acutissima Carr.
Become vacuum state in Tong, and oxygen can enter through the pore of Quercus acutissima Carr., aoxidizes work slowly through this this moment
With can further help the alcoholization of Chinese liquor, and then promote vinosity.
Compared with prior art, the invention have the benefit that the present invention uses oak barrel storage Chinese liquor to improve wine
Matter, when wine base injects in oak barrel storage, mainly can occur following change:
(1) toast during wine body can draw the natural wood fragrance of Quercus acutissima Carr. and oak barrel manufacturing process from oak barrel
The peculiar baking fragrance that technique produces, the natural colour (lignin) of oak barrel incorporates under the immersion of wine body simultaneously
In wine, wine body is made to present 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, makes wine liquid
In higher alcohol, aldehyde there is chemical oxidation at leisure, aldehyde is the most constantly oxidized to carboxylic acid, and carboxylic acid is sent out with ethanol again
Raw esterification, generates the volatilization esters with aromatic odor, thus reduces the strong thorn that alcohol in high concentration brings
Excitation, makes 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 multiple
Vitamin etc. react each other, make wine body become coordinate, fine and smooth, ripe, mouthfeel 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, again may be used
For production, make this perfume of oak barrel organically combine with the flavor and fragrance substance in Chinese liquor, improve white further
The quality of wine.
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 the bung of oak barrel is fully sealed, be placed in the shady and cool indoor being dried, temperature 25 DEG C, humidity 70%,
Storage 6 months, are then transferred in old oak barrel store in the environment of identical for 1 year, then take out altogether
Entering postprocessing working procedures, filling and package becomes finished wine.In oak barrel storage Chinese liquor with respectively at Tao Tan, no
Rust cylinder of steel is stored the Chinese liquor of identical time carry out tasting and appraising, computed losses rate and measure Main Fragrance, result
It is 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 fen-flavor type white spirit store in different vessels after main body flavor component and total acid and ester change
Table 4. 52%vol fen-flavor type white spirit store in different vessels after main body flavor component and total acid and ester change
Table 5. 60%vol fen-flavor type white 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 different wine degree by U.S.'s oak barrel
Fen-flavor type white spirit, wine body shows amber, has obvious Quercus acutissima Carr. fragrance and typical tannin taste；The proportion of goods damageds are relatively low；
After low alcohol white spirit storage, Ester content reduces, and acid content increases；Esters thing after high spirit storage
Matter content increases, and acid content reduces；Syringic aldehyde, the pine being common in brandy has been detected after storage
Cypress aldehyde and three kinds of novel substances of sinapyladehyde.
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 the bung of oak barrel is fully sealed, be placed in the shady and cool indoor being dried, temperature 22 DEG C, humidity 65%,
Storage 6 months, are then transferred in old oak barrel store in the environment of identical for 1 year altogether；Then take out
Entering postprocessing working procedures, filling and package becomes finished wine.In oak barrel storage Chinese liquor with respectively at Tao Tan, no
Rust cylinder of steel is stored the Chinese liquor of identical time carry out tasting and appraising, computed losses rate and measure Main Fragrance, result
It is 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
Table 8. 38%vol fen-flavor type white spirit store in different vessels after main body flavor component and total acid and ester change
Table 9. 52%vol fen-flavor type white spirit store in different vessels after main body flavor component and total acid and ester change
Table 10. 60%vol fen-flavor type white 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 different wine degree by France's oak barrel
Fen-flavor type white spirit, wine body is aobvious the most amber, 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；High spirit is stored
Rear Ester content increases, and acid content reduces；The fourth being common in brandy has been detected after storage
Fragrant aldehyde, coniferyl aldehyde and three kinds of novel substances of sinapyladehyde；And compared with table 1, table 2, table 3, table 4 and table 5,
Wine base after the storage of French Oak bucket is better than U.S.'s oak barrel in terms of main body flavor component and total acid and ester.
Claims (9)
1. the method improving vinosity with oak barrel storage fen-flavor type white spirit, it is characterised in that: include following
Step:
(1) Chinese liquor of different wine degree is respectively put in the new oak barrel that volume is 200～500L, is placed in the moon
The indoor that airing is dry, holding indoor temperature 20～30 DEG C, humidity 50～70%, storage 3～6 months, starting
Bung one side of oak barrel a few days ago, is raised 1～3cm, in order to allow gas from bung and ladle body inwall by storage
Between overflow, by the most airtight to bung and ladle body from the 3rd day；
(2) in new bucket, store 3～after 6 months, under identical environmental condition, store 1 by old oak barrel
Year, 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 fen-flavor type white spirit improves vinosity,
It is characterized in that: described fen-flavor type white 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 2 storage fen-flavor type white spirit improves vinosity,
It is characterized in that: described fen-flavor type white spirit refers to the little bent fen-flavor type white spirit of river method.
The method that a kind of oak barrel the most according to claim 1 storage fen-flavor type white spirit improves vinosity,
It is characterized 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 4 storage fen-flavor type white spirit improves vinosity,
It is characterized 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 fen-flavor type white spirit improves vinosity,
It is characterized in that: the shape of described new oak barrel uses the oak barrel of Burgundy shape.
7. store fen-flavor type white spirit according to a kind of oak barrel described in claim 1 or 4 and improve the side of vinosity
Method, it is characterised in that: described new oak barrel is U.S.'s oak barrel, and volume is 200～500L, and moderate lays particular stress on
Baking.
8. store fen-flavor type white spirit according to a kind of oak barrel described in claim 1 or 4 and improve the side of vinosity
Method, it is characterised in that: 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 fen-flavor type white spirit improves vinosity,
It is characterized in that: described old oak barrel, for storing wine, uses 1～3 year, use the Burgundy shape summer
Quercus acutissima Carr. makes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610489632.8A CN105936865A (en) | 2016-06-27 | 2016-06-27 | Method using oak barrels to store Fen flavor liquor so as to improve quality of liquor |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610489632.8A CN105936865A (en) | 2016-06-27 | 2016-06-27 | Method using oak barrels to store Fen flavor liquor so as to improve quality of liquor |
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| CN105936865A true CN105936865A (en) | 2016-09-14 |
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| CN201610489632.8A Pending CN105936865A (en) | 2016-06-27 | 2016-06-27 | Method using oak barrels to store Fen flavor liquor so as to improve quality of liquor |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110184164A (en) * | 2019-05-30 | 2019-08-30 | 广东明珠珍珠红酒业有限公司 | A kind of oak barrel White wine brewing process |
Citations (5)
| 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 |
| CN101602992A (en) * | 2009-07-17 | 2009-12-16 | 李净 | A kind of production method of wine fermented with osmanthus flower |
| CN103160409A (en) * | 2013-04-02 | 2013-06-19 | 青海互助青稞酒股份有限公司 | Wild oat whisky and preparation technique thereof |
| CN103436411A (en) * | 2013-09-17 | 2013-12-11 | 山东社汇酒业有限公司 | Production method of whisky with thick fragrance, herbal fragrance and oak fragrance |
| 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 CN201610489632.8A patent/CN105936865A/en active Pending
Patent Citations (5)
| 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 |
| CN101602992A (en) * | 2009-07-17 | 2009-12-16 | 李净 | A kind of production method of wine fermented with osmanthus flower |
| CN103160409A (en) * | 2013-04-02 | 2013-06-19 | 青海互助青稞酒股份有限公司 | Wild oat whisky and preparation technique thereof |
| CN103436411A (en) * | 2013-09-17 | 2013-12-11 | 山东社汇酒业有限公司 | Production method of whisky with thick fragrance, herbal fragrance and oak fragrance |
| 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 |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110184164A (en) * | 2019-05-30 | 2019-08-30 | 广东明珠珍珠红酒业有限公司 | A kind of oak barrel White wine brewing process |
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Application publication date: 20160914 |
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