CN105950421A - Barrel replacing method used in period that oak barrels stores Baijiu - Google Patents
Barrel replacing method used in period that oak barrels stores Baijiu Download PDFInfo
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- CN105950421A CN105950421A CN201610495029.0A CN201610495029A CN105950421A CN 105950421 A CN105950421 A CN 105950421A CN 201610495029 A CN201610495029 A CN 201610495029A CN 105950421 A CN105950421 A CN 105950421A
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- oak barrel
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- baijiu
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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
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses a barrel replacing method used in a period that oak barrels stores Baijiu, and belongs to the technical field of Baijiu storage and barrel replacement. The method comprises the following steps: (1) Baijiu different in alcohol content is put into new oak barrels with the volumes being 200-500L, the oak barrels are placed in a cool and dry room, the indoor temperature is kept at 20-30 DEG C, the humidity is kept at 50-70%, and the Baijiu is stored for 3-6 months, wherein one side of a barrel cover of each oak barrel is raised for 1-3 cm two days before storage to allow gas to overflow from the space between the barrel cover and the inner wall of a barrel body, and the barrel cover and the barrel body are completely sealed from the third day; (2) after the Baijiu is stored in the new barrels for 3-6 months, the Baijiu in the new oak barrels is poured into old oak barrels or pottery jars for barrel replacement, and are stored for 1 year under the same environmental conditions, so that the finished Baijiu products have special tastes and special colors. The method develop a new style, not only the new oak barrels but also the old oak barrels and the pottery jars are utilized for storing and alcoholizing the Baijiu, fragrance of the oak barrels and aroma- and flavor-producing substances in the Baijiu are organically combined, and the qualities of the Baijiu are further improved.
Description
Technical field
The present invention relates to the method for falling bucket during a kind of oak barrel storage Chinese liquor, belong to Chinese liquor storage, the skill of falling bucket
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, containing abundant tannic acid lignin, tonkabean in new oak barrel
The materials such as element and gallic acid are dissolved in wine discharging for first 6 months of aging, make wine color become
Deep and stable, the 6th～9 months, wine becomes more fertile and mellow and full.General new oak barrel use 5 years with
After cannot again for wine provide effective ingredient, good controlling oxidation can not be carried out, lose old completely
Make and be worth, only as the container of dress wine.But seldom there are wine only aging in new oak barrel, old oak barrel
In aging wine the most extremely important, during oak barrel during aging, the trial test result of wine is shown,
The oak barrel of all ages and classes can make wine set have different characteristics.Then, the most a lot of breweries are according to Quercus acutissima Carr.
The new and old situation of bucket is divided into 2～3 batches and is circulated use, by tasting and test, makes when reasonably having enough to meet the need
Between, allow oak barrel remain the state filling wine, the most not only make oak barrel obtain reasonable employment, simultaneously
It also avoid going mouldy and tart flavour of causing due to the idle of oak barrel.
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 the method for falling bucket during a kind of oak barrel storage Chinese liquor,
It makes the material in oak barrel be dissolved in Chinese liquor, organically combines with the flavor and fragrance substance in Chinese liquor and makes
Alcoholization, be simultaneously used old oak barrel and Tao Tan, thus bring the special color and luster of Chinese liquor and mouthfeel.
The technical scheme is that
The method of falling bucket during a kind of oak barrel storage Chinese liquor, 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 cool place
The indoor being dried, holding indoor temperature 20～30 DEG C, humidity 50～70%, storage 3～6 months, starting storage
Deposit a few days ago, bung one side of oak barrel raised 1～3cm, in order to allow gas from bung and ladle body inwall it
Between overflow, by the most airtight to bung and ladle body from the 3rd day；
(2) in new bucket, store 3～after 6 months, the Chinese liquor in new oak barrel is fallen bucket to old oak barrel or pottery
In altar, and store 1 year under identical environmental condition, must have special mouthfeel, the finished wine of special color and luster.
Wherein, the new oak barrel described in step (1) 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. to make.
The shape of described new oak barrel uses the oak barrel of Burgundy shape.
Described new oak barrel is U.S.'s oak barrel, and volume is 200～500L, and moderate lays particular stress on baking.
Described new oak barrel is French Oak bucket, and volume is 300～500L, heavy toast.
Old oak barrel described in step (2), for storing wine, uses 1～3 year, uses Burgundy shape
Shape summer Quercus acutissima Carr. makes；Described Tao Tan is Tao Tan used by tradition storage Chinese liquor.
Through the research of the applicant, find that the aromatic substance in oak floor reaches maximum when moderate is toasted, it
After 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 wide
General 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 hindered
Plug, 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
Change aging during can produce carbon dioxide, 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 shady and cool indoor being dried.Because oak barrel itself also can absorb the organic substance in Chinese liquor, gradually make rubber
Become vacuum state in wooden barrel, and oxygen can enter through the pore of Quercus acutissima Carr., aoxidizes slowly through this this moment
Effect can further help the alcoholization of Chinese liquor, and then promotes vinosity.And it is preferable that Tao Tan has breathability,
Contained Multimetal oxide is dissolved in wine during storage wine, and aging to Chinese liquor has facilitation, produces
The features such as cost is relatively low.
Compared with prior art, the invention have the benefit that the present invention uses oak barrel storage Chinese liquor to improve wine
Matter, when Chinese liquor injects in oak barrel storage, mainly can occur following change:
(1) Roaster 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 skill produces, the natural colour (lignin) of oak barrel incorporates wine under the immersion of wine body simultaneously
In, make wine body 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 altogether, the most bucket stored for 1 year to old oak barrel in the environment of identical.Then take out
Entering postprocessing working procedures, filling and package becomes finished wine.After storing for 1 year in old oak barrel, carry out sense organ
Taste and appraise and measure the proportion of goods damageds, flavor component, be shown in Table 1, table 2, table 3.
Embodiment 2
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 altogether, the most stored for 1 year in bucket extremely pottery altar and in the environment of identical.Then take out into
Entering postprocessing working procedures, filling and package becomes finished wine.Pottery altar in stored for 1 year after, carry out sense organ taste and appraise and
Measure the proportion of goods damageds, flavor component, be shown in Table 1, table 2, table 3.
The different mode of falling bucket of table 1 store after sensory evaluation result
The different mode of falling bucket of table 2 store after the proportion of goods damageds
| The different modes of falling bucket | The proportion of goods damageds |
| In U.S.'s oak barrel bucket extremely old oak barrel | 0.8% |
| U.S.'s oak barrel bucket are to making pottery in altar | 2% |
The different mode of falling bucket of table 3 store after main body change of flavoring compositions
From table 1, table 2 and table 3 it can be seen that store U.S.'s oak barrel 6 months, the most bucket is to old
Storing in the environment of identical in oak barrel after 1 year in the most amber, Quercus acutissima Carr. fragrance and tannin taste are more
Substantially, and than storage 6 months in U.S.'s oak barrel, the most bucket is store to Tao Tan and in the environment of identical
It is less to deposit that 1 year main Ester elevation amplitude is bigger, acid reduces amplitude, illustrates at new Quercus acutissima Carr.
Then the bucket that falls after storing a period of time in Tong is quite a lot of to storage effect in old oak barrel.
Embodiment 3
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 and in the environment of identical store for 1 year altogether.Then take
Going out and enter postprocessing working procedures, filling and package becomes finished wine.After storing for 1 year in old oak barrel, feel
Official tastes and appraise and measures the proportion of goods damageds, flavor component, is shown in Table 4, table 5 and table 6.
Embodiment 4
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 altogether, are then transferred in pottery altar and in the environment of identical store for 1 year.Then take out into
Entering postprocessing working procedures, filling and package becomes finished wine.Pottery altar in stored for 1 year after, carry out sense organ taste and appraise and
Measure the proportion of goods damageds, flavor component, be shown in Table 4, table 5 and table 6.
The different mode of falling bucket of table 4 store after sensory evaluation result
The different mode of falling bucket of table 5 store after the proportion of goods damageds
| The different modes of falling bucket | The proportion of goods damageds |
| In French Oak bucket bucket extremely old oak barrel | 0.85% |
| French Oak bucket bucket are to making pottery in altar | 2% |
The different mode of falling bucket of table 6 store after main body change of flavoring compositions
From table 4, table 5 and table 6 it can be seen that store French Oak bucket 6 months, the most bucket is to old
Storing in the environment of identical in oak barrel after 1 year in the most amber, joyful soft, aftertaste is sweet,
Quercus acutissima Carr. fragrance and tannin taste become apparent from, and than storing in French Oak bucket 6 months, the most bucket is to Tao Tan
And in the environment of identical, store that 1 year main Ester elevation amplitude is bigger, acid reduces amplitude
Less, the bucket that then falls after illustrating to store a period of time in new oak barrel to be got well to storage effect in old oak barrel
A bit；And comparing with table 1, table 2 and table 3, after France's new oak barrel storage and bucket is to old law state oak barrel
In high than U.S. oak barrel of main esters elevation amplitude.
In sum, the bucket that then falls after storing a period of time in new oak barrel is wanted to storage effect in old oak barrel
Quite a lot of and better by France's oak barrel effect.
Claims (8)
1. one kind with oak barrel storage Chinese liquor during the method for falling bucket, 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 cool place
The indoor being dried, holding indoor temperature 20～30 DEG C, humidity 50～70%, storage 3～6 months, starting storage
Deposit a few days ago, bung one side of oak barrel raised 1～3cm, in order to allow gas from bung and ladle body inwall it
Between overflow, by the most airtight to bung and ladle body from the 3rd day；
(2) in new bucket, store 3～after 6 months, the Chinese liquor in new oak barrel is fallen bucket to old oak barrel or pottery
In altar, and store 1 year under identical environmental condition, must have special mouthfeel, the finished wine of special color and luster.
The method of falling bucket during a kind of oak barrel the most according to claim 1 storage Chinese liquor, its feature
It is: described new oak barrel uses the summer Quercus acutissima Carr. of France or the U.S. to make.
The method of falling bucket during a kind of oak barrel the most according to claim 2 storage Chinese liquor, its feature
It is: described new oak barrel uses France's summer Quercus acutissima Carr. to make.
The method of falling bucket during a kind of oak barrel the most according to claim 1 and 2 storage Chinese liquor, its
It is characterised by: the shape of described new oak barrel uses the oak barrel of Burgundy shape.
The method of falling bucket during a kind of oak barrel the most according to claim 1 storage Chinese liquor, its feature
Being: described new oak barrel is U.S.'s oak barrel, volume is 200～500L, and moderate lays particular stress on baking.
The method of falling bucket during a kind of oak barrel the most according to claim 1 storage Chinese liquor, its feature
Being: described new oak barrel is French Oak bucket, volume is 300～500L, heavy toast.
The method of falling bucket during a kind of oak barrel the most according to claim 1 storage Chinese liquor, its feature
It is: described old oak barrel, for storing wine, uses 1～3 year, uses Burgundy shape summer Quercus acutissima Carr. system
Make.
The method of falling bucket during a kind of oak barrel the most according to claim 1 storage Chinese liquor, its feature
It is: the Tao Tan described in step (2) is Tao Tan used by tradition storage Chinese liquor.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610495029.0A CN105950421A (en) | 2016-06-27 | 2016-06-27 | Barrel replacing method used in period that oak barrels stores Baijiu |
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| CN201610495029.0A CN105950421A (en) | 2016-06-27 | 2016-06-27 | Barrel replacing method used in period that oak barrels stores Baijiu |
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| CN201610495029.0A Pending CN105950421A (en) | 2016-06-27 | 2016-06-27 | Barrel replacing method used in period that oak barrels stores Baijiu |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109097237A (en) * | 2017-06-21 | 2018-12-28 | 伊犁肖尔布拉克酒业有限责任公司 | A kind of white wine storage aging method |
| EP4438710A1 (en) * | 2023-03-31 | 2024-10-02 | Tenuta Tarcisio Maule S.r.l. - Società Agricola | Use of a fossil wood container for maturation of wines or spirits |
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| EP4438710A1 (en) * | 2023-03-31 | 2024-10-02 | Tenuta Tarcisio Maule S.r.l. - Società Agricola | Use of a fossil wood container for maturation of wines or spirits |
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Application publication date: 20160921 |