CN113736609A - Method for improving fragrance and taste of red wine by using pottery jar - Google Patents
Method for improving fragrance and taste of red wine by using pottery jar Download PDFInfo
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- CN113736609A CN113736609A CN202111056325.8A CN202111056325A CN113736609A CN 113736609 A CN113736609 A CN 113736609A CN 202111056325 A CN202111056325 A CN 202111056325A CN 113736609 A CN113736609 A CN 113736609A
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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
-
- 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
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
- C12H1/063—Separation by filtration
-
- 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
- C12H1/12—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation
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- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
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Abstract
The invention discloses a method for improving the aroma and taste of red wine by using a pottery jar, and belongs to the technical field of wine production. According to the method provided by the invention, the pottery jar is used and the oak product is added for ageing the wine, so that the flower fragrance and fruit fragrance with the characteristics of the wine can be reserved, the flavors of baking, smoking and the like stored in the oak barrel are simultaneously combined, the characteristic pottery fragrance after the pottery jar is stored is highlighted, and the fragrance attribute of the wine can be enriched. Through comparison experiments, the red wine treated by the method has strong flower fragrance and fruit fragrance, has the smoking and baking fragrance of oak, and highlights the pottery faint scent after being stored in a pottery jar. The storage method can also improve the taste quality of the wine, reduce the astringency of the wine and make the wine body softer.
Description
Technical Field
The invention relates to a method for improving the aroma and taste of red wine by using a pottery jar, belonging to the technical field of wine production.
Background
At present, the storage of high-quality red wine at home and abroad is mainly carried out by selecting oak barrels, and the oak barrel ageing of the wine has important influence on the improvement of the aroma, the taste and the stability of the wine. However, due to the shortage of oak barrel resources, oak barrels are expensive and short in service life, and need to be replaced in three to four years, people are seeking alternatives to red wine.
The pottery jar is formed by sintering high-quality clay at high temperature, has high stability, is not easy to oxidize and deteriorate, resists acid and alkali and corrosion, and is widely used in liquor enterprises at present. The pottery jar wine storage is characterized in that: firstly, the micropore structure formed in the firing process of the pottery jar ensures that the pottery clay container has an adsorption effect just due to the pore network structure and the extremely large surface area, and can effectively introduce external oxygen to promote the esterification and redox reaction of wine; secondly, the pottery jar contains metal ions which can enhance the association capacity of ethanol molecules and water molecules, and the metal oxides are dissolved in the wine and have condensation reaction with the aroma components in the wine body, so that the aroma of the wine becomes more complex; and the pottery jar is rich in trace elements such as selenium, iron, zinc, calcium and the like, so that more and more abundant bioactive substances which are useful for human bodies can be generated in the wine body.
The aging aroma and taste flavor generated during the aging of the wine are important components of the wine quality, and how to improve the flavor of the wine by a storage method becomes a hotspot and difficulty of research.
Disclosure of Invention
The invention aims to provide a storage method for improving the aroma and the taste of red wine, which can effectively retain the aroma and the taste quality of the red wine and increase the special flavor after the red wine is stored in a pottery jar. The method comprises placing fermented wine in pottery jar, adding oak product, and aging at constant temperature and humidity for 3 months to 1 year to improve fragrance and taste of red wine. The red wine obtained by the storage method has moderate acidity, balanced taste and strong flower and fruit fragrance, has oak flavor and simultaneously has outstanding argil faint scent.
In order to achieve the above object, the present invention provides a storage method for improving aroma and taste of red wine, comprising the steps of:
(1) filtering the fermented grape wine base, putting the filtered grape wine base in a pottery jar, adding a baked oak product into the grape wine base, and hermetically storing the grape wine base at the temperature of 12-20 ℃ and the humidity of 70-80% for 3 months-1 year;
(2) and filtering, clarifying, stabilizing and aseptically filling the stored wine to obtain the red wine.
In one embodiment of the invention, the pottery jar in the step (1) comprises a unglazed pottery jar, a double-glazed pottery jar and a single-glazed pottery jar.
In one embodiment of the present invention, the oak product added in step (1) comprises oak chips, oak boards, oak strips or oak dust.
In one embodiment of the invention, the added oak product toasting level in step (1) includes light toasting, medium toasting and heavy toasting.
In one embodiment of the invention, the oak may be stemmed oak, stemless oak, white oak, quercus nigra, quercus mongolica or quercus cyclobalanopsis.
In one embodiment of the present invention, the light baking is: the surface temperature of the oak after baking is 120-180 ℃, the wood of the oak after slight baking begins to soften and generates some aroma components within a specific time, the surface of the oak is brown without depth, and the wine aged by the oak products has the aroma of the oak, baked bread and the like.
In one embodiment of the present invention, the moderate baking is: the surface temperature of the oak reaches 200 ℃, the surface scorching depth is 1-2 mm, and the wine aged by the oak product has the fragrance of honey, caramel or baked bread and the like.
In one embodiment of the present invention, the heavy toasting is by: the surface temperature of the oak reaches 225 ℃, the surface scorching depth is 3-4 mm, and the wine aged by the oak products has the fragrance of spice, coffee or smoked product and the like.
In one embodiment of the invention, the oak product added in the step (1) is 2g/L to 10g/L oak chips, or 2g/L to 10g/L oak boards, or 2g/L to 10g/L oak strips, or 1g/L to 5g/L oak powder.
In one embodiment of the invention, the oak pieces have a length of 4-8 cm, a width of 2-5 cm and a thickness of 0.5-1 cm.
In one embodiment of the invention, the oak board has a length of 20-40 cm, a width of 5-15 cm and a thickness of 0.5-2 cm.
In one embodiment of the invention, the oak strip has a length of 20-40 cm, a width of 2-4 cm and a thickness of 2-4 cm.
In one embodiment of the present invention, the oak powder has a size of 50 to 500 mesh.
In one embodiment of the present invention, the types of wine described in step (1) include dry red wine, semi-sweet red wine and sweet red wine.
In one embodiment of the invention, the step (1) further comprises the step of adding potassium metabisulfite for sterilization or bacteriostasis before the closed storage; the method specifically comprises the following steps: adding 40-150mg/L potassium metabisulfite into wine.
In one embodiment of the invention, the variety of wine comprises red grape varieties such as Cabernet Sauvignon (Cabernet Sauvignon), pinolet Franc (Cabernet Franc), shepherd's pearl (Cabernet Gernischt), merolon (Merlot), melanono (Pinot Noir), camet (Gamay), cilazaz (Shiraz), sanguieve (sangioese), nebivolol (neiio lo), yerba ariba (Zinfandel), camaran (caraneere), dansou (temperill), marbeck (Malbec), malassen (Marselan), and the like.
In one embodiment of the present invention, the step (2) is specifically: the grape wine is filtered and clarified through a plate and frame filter or a diatomite filter, the grape wine is subjected to cold treatment so as to improve the stability of the grape wine, terminal filtration is carried out through membrane filtration, and finally aseptic canning is carried out through an aseptic filling line.
In one embodiment of the invention, the volume of the pottery jar is 5L to 2000L.
The invention also provides the red wine prepared by the storage method.
Advantageous effects
(1) According to the storage method for improving the aroma and the taste of the red wine, disclosed by the invention, the association capability of ethanol molecules and water molecules can be enhanced, the polymerization reaction of anthocyanin and tannin is promoted, the esterification and redox reaction of the aroma are promoted, and the taste quality and the complexity of the aroma can be effectively improved by utilizing the fact that the pottery jar is rich in trace metal ions.
(2) According to the storage method for improving the aroma and the taste of the red wine, the tannin extracted from the oak product by soaking the wine and the tannin in the wine are cured by effectively introducing trace oxygen through the special micropore structure of the pottery jar, so that the wine is aged and becomes full and soft.
(3) The invention carries out aging of red wine by utilizing the pottery jar and the oak product, compared with a stainless steel jar and the oak product, the invention has the advantages that the micropore structure of the pottery jar can realize a micro-aerobic environment, and simultaneously, special pottery fragrance is added, and the full and soft degree of the wine body and the complexity of the fragrance far exceed the stainless steel jar and the oak product; compared with oak barrels, the special pottery fragrance of the oak barrel can be increased while the oak flavor of the oak barrel is kept, and the production cost is greatly reduced.
Drawings
FIG. 1: flavor profile of wine after treatment of the three containers of example 1.
FIG. 2: flavor profile of wine after three container treatments of example 2.
Detailed Description
The following is a non-limiting example of the invention, the specific storage environment and the content of added oak products can be adjusted according to the actual application conditions, and under the premise of consistent use method, the adjustment change in the given interval and the vicinity of the interval has no substantial influence on the product properties of the invention.
Commercial oak goods referred to in the examples below were purchased from n.a.o oak barrel factories, france.
The detection methods referred to in the following examples are as follows:
detecting physical and chemical indexes of the wine:
GB/T15038 + 2006 general analytical method for wine and fruit wine detects alcohol content, residual reducing sugar and volatile acid.
Detection of volatile aroma compounds:
volatile aroma compounds were detected by headspace solid phase microextraction in combination with full two-dimensional gas chromatography time-of-flight mass spectrometry (HS-SPME-GC × GC-TOFMS). Head space solid phase microextraction (HS-SPME) method: putting 8mL of wine sample into a 20mL headspace sample bottle, adding 3g of NaCl and 10 mu L of phenethylacetate isotope (the concentration is 204 mg.L)-1) As an internal standard, HS-SPME autoinjection was performed by MPS2 system. Referring to the method established in the laboratory and improved, the extraction temperature is 50 ℃, the sample is balanced for 5min, the extraction time is 45min, and the rotating speed is 400 r.min-1. After extraction, the extraction head was placed in the GC inlet, and the adsorption was performed at 250 ℃ for 5min without split-flow injection, and each sample was repeated three times.
Method of whole two-dimensional time-of-flight mass spectrometry (GC × GC-TOFMS):
GC × GC conditions: after the initial temperature of 45 ℃ is kept for 3min, the temperature is kept at 4 ℃ for min-1Heating to 150 deg.C and maintaining for 2 min; at 6 ℃ min-1Heating to 200 deg.C, and heating at 10 deg.C/min-1The temperature is raised to 230 ℃ and kept for 10 min. The temperature of the 2 nd oven was kept 5 ℃ higher throughout than the one-dimensional oven. The modulation compensation temperature was 20 ℃ and the modulation period was 4s (heat pulse time 0.8 s). The sample operation adopts a constant-current mode, the carrier gas is high-purity He (the purity is more than 99.9995 percent), and the flow rate is 1 mL/min-1。
TOFMS conditions: the ion source voltage is 70eV, the temperature is 230 ℃, the transmission line temperature is 240 ℃, the detector voltage is 1430V, the collection mass number range is 35-400 amu, and the collection frequency is 100spectra s-1。
GC × GC-TOFMS data processing:
characterization of volatile compounds in wine: data collected from the experiment were processed using LECO software ChromaTOF. Chromatographic peaks with signal-to-noise ratio (S/N) > 200 were automatically identified, and then automated deconvolution and mass spectral library (NIST 2014 and Wiley9) alignments were performed. The component existing in the wine sample is determined by using the data comparison function (statistical compatibility) of software to automatically match the peak with similarity (similarity) of more than or equal to 800 and at least 2 times in 3 parallel samples. The system automatically calculates the Retention Index (RI) of each compound through normal alkane (C6-C40) injected under the same condition and the peak-out time of the compounds in the sample, and screens the compounds with the RI difference within 30 as final qualitative results through literature comparison.
Testing the gelatin index and hydrochloric acid index of the wine:
the gelatin index and the hydrochloric acid index of three groups of wines treated differently are measured by adopting a Fulin-Danies method, and specifically comprise the following steps:
preparation of a standard curve: weighing 0.5000g of tannic acid, dissolving with water, and fixing the volume to 100mL, wherein the concentration is 5000mg/L, and determining as a standard solution. 0mL, 0.5mL, 1.0mL, 1.5mL, 2.5mL, 5.0mL, 7.5mL and 10mL of tannic acid standard solution are respectively sucked and are respectively added with water to be constant volume to 50 mL. The concentrations of the above solutions were 0, 50, 100, 150, 250, 500, 750, and 1000mg/L, respectively. Respectively taking 1mL of the second-step diluent, adding the diluent into a 100mL volumetric flask containing 70mL of water, adding 5.0mL of the Forlin-danis reagent and 10.0mL of the saturated sodium carbonate solution, adding water to the scales, and fully and uniformly mixing. After 30 minutes, the absorbance at 760nm was determined with a blank as reference. And drawing a curve, wherein the light absorption value is used as a vertical coordinate, and the concentration value of the tannic acid in the second step is used as a horizontal coordinate to draw a standard curve.
Measurement of the sample: sucking 1-2 mL (determined by tannin content) of supernatant of a sample extracting solution (or wine), placing the supernatant in a 100mL volumetric flask containing 70mL of water, adding 5mL of Folin-Danielis reagent and 10mL of saturated sodium carbonate solution, adding water to 100mL, and fully and uniformly mixing. After 30 minutes, the absorbance at 760nm was measured with reference to a blank made by replacing the sample with water, and the corresponding tannin content was determined from the absorbance of the standard curve.
Gelatin index determination:
a1 mL sample of wine was aspirated and 0.1mL of 0.2% gelatin was added. Standing at low temperature for three days, and centrifuging (rotation speed 1000,10 min). And taking the supernatant to determine the tannin content by utilizing a Forlin-Dennis method. The final gelatin index is the difference between the blank and the treated sample.
And (3) determining the hydrochloric acid index:
1mL of the sample was aspirated into a test tube, 0.1mL of 6mol/L hydrochloric acid was added, and after standing in a refrigerator for three days, centrifugation was performed (rotation speed 1000,10 min). And taking the supernatant to determine the tannin content by utilizing a Forlin-Dennis method. The final hydrochloric acid index is the difference between the blank and the treated sample.
And (3) carrying out sensory quantitative detection on the wine:
determination of descriptors: panelists are proficient in the aroma characteristics common in wine by smelling Le Nez du Vin (wine nose). After the appraisers can accurately identify the aroma characteristics, the appraisers are called together to smell and taste the wine samples one by one, sensory descriptors capable of indicating the aroma and taste characteristics of the wine are recorded, and the descriptors used in the experiment are determined by combining with the collective discussion of the documents. The descriptors selected may not be similar or identical in meaning and must be able to fully describe the characteristics and differences between samples. For the finally determined descriptors, the panelists need to discuss and determine their specific meaning collectively. And finally screening 9 aroma descriptors and 2 taste descriptors for experiments, wherein the aroma descriptors comprise flower aroma, fruit aroma, baking, smoking, pottery aroma, green grass, caramel, preserved fruit, leather, fullness and softness.
QDA analysis: the experiment was carried out at room temperature (25 ℃). Wine samples (10mL) were each poured into standard evaluation cups and covered with tinfoil paper to prevent loss of aroma. Each sample was randomly labeled with three digits of code and presented to the panelist in a scrambled order. The evaluation personnel need to perform 0-10 points on each attribute according to the aroma and taste performance of the sample, wherein 0 means that the aroma and taste characteristics can not be recognized almost, and 10 means that the characteristic strength is highest. The evaluation interval of each sample is 5-10min, and the experiment is carried out twice in parallel. And finally, inputting experimental data for analysis.
Example 1: storage of Cabernet Sauvignon dry red wine
1. Storing the cabernet sauvignon dry red wine by adopting a glaze-free pottery jar and oak products, which comprises the following steps:
(1) medium toasted oak chips: the standard is 5cm long, 2cm wide and 0.5cm thick, and the product is baked at moderate temperature (the surface temperature of oak reaches 200 deg.C, and the surface scorching depth is about 2 mm).
(2) Putting 10L of the cabernet sauvignon dry red wine base after fermentation into a 10L unglazed pottery jar, and adding 40g of the moderately baked oak chips obtained in the step (1) into the wine base;
meanwhile, two control groups were set as:
control group 1: putting 10L of the same cabernet sauvignon dry red wine base into a 10L stainless steel tank and adding 40g of the moderate baked oak chips obtained in the step (1);
control group 2: the same dry red wine base of cabernet sauvignon 10L was placed in a 10L oak barrel.
(3) And (3) respectively placing the 3 groups of the wines obtained in the step (2) in a constant temperature and humidity environment, wherein the temperature is 18 ℃, the humidity is 80%, and storing for 6 months.
(4) Respectively preparing red wine after the wine in the step (3) is stored, and performing plate-frame filtration, stability treatment, membrane filtration and sterile filling; the specific method comprises the following steps: the method comprises the steps of filtering and clarifying the wine by a diatomite filter, carrying out cold treatment on the wine to improve the stability of the wine, carrying out terminal filtration by membrane filtration, and finally entering an aseptic filling line for aseptic canning (the specific process is referred to wine production practical technical manual, Zhang Huining, China light industry publishing Co.).
2. And (4) respectively naming the wine in the step (4) as an unglazed pottery jar group, a stainless steel jar group and an oak barrel group according to the wine using different aging containers. The physical and chemical indexes and volatile aroma substances of the wine after the storage of the wine are respectively measured for the wine of each experimental group.
(1) The results of the measurements of the physical and chemical properties of the cabernet sauvignon raw wine, the unglazed pottery jar group wine, the stainless steel jar group wine and the oak barrel group wine are shown in table 1.
TABLE 1 physicochemical Properties of different groups of wines
As can be seen from Table 1, rootAccording to the international regulations of grape and wine organizations, the wine precision cannot be lower than 8.5%, the sugar content (calculated by glucose) is less than or equal to 4.0g/L, and the difference between total sugar and total acid (calculated by tartaric acid) is less than or equal to 2.0 g/L; total SO in red wine with sugar content less than or equal to 4.0g/L2The content should be less than 150 mg/L. The basic physicochemical indexes of the wines treated differently in this example all meet the physicochemical requirements of the dry red wine.
(2) Volatile aroma compounds of the prepared cabernet sauvignon raw wine, the unglazed pottery jar group wine, the stainless steel jar group wine and the oak barrel group wine were respectively detected by headspace solid phase microextraction combined with full two-dimensional gas chromatography time-of-flight mass spectrometry (HS-SPME-GC X GC-TOFMS), and the results are shown in Table 2.
TABLE 2 comparison of the amount of volatile aroma Compounds in wine of different groups
The results show that 96, 81 and 88 volatile aroma compounds in the wine are respectively measured after 6 months of ageing of the unglazed pottery jar group, the stainless steel jar group and the oak barrel group. The unglazed pottery jar group is much more complex in fragrance than the stainless steel jar group and the oak barrel group. The aromatic substances of the unglazed ceramic jar group, which are more than those of the stainless steel jar group, are mainly aromatic alcohol and aromatic aldehyde generated after lignin in oak products is decomposed, so that the high-quality smoking and baking aroma brought by oak can be effectively increased.
As can be seen from Table 2, the unique flavors generated by the two groups of unglazed pottery jar are mainly concentrated on alcohols and esters, so that the wine is endowed with special pottery fragrance.
(3) The gelatin index and hydrochloric acid index of three different treated wines were determined using the Forlin-Denis method.
The newly brewed wine has small tannin average molecular weight and strong astringency; the hydrochloric acid index is the proportion of micromolecular tannin, the gelatin index reflects the affinity with protein, and the larger the numerical value is, the softer the taste is.
Carrying out sensory quantitative description analysis on the 3 types of treated wine;
the results are shown in FIG. 1 and Table 3:
TABLE 3 comparison of organoleptic and physicochemical indices of three differently treated wines
As can be seen from Table 3, the softness of the wine tannin of the unglazed pottery jar group is close to that of the wine tannin of the oak barrel group, so that the astringency of the wine can be obviously improved, and the unglazed pottery jar group is far superior to the stainless steel jar group.
As can be seen from fig. 1 and table 3, in the aspect of aroma, the wine of the unglazed pottery jar group adopting the unglazed pottery jar and the oak product is not only rich in flower aroma and fruit aroma, but also significantly increases the smoking and baking aroma of the oak product compared with the wine of the stainless steel jar group stored in the stainless steel jar, and simultaneously, compared with the wine stored in the oak barrel, the wine stored in the unglazed pottery jar has outstanding ceramic fragrance, and meanwhile, the retention of the flower aroma is far higher than that of the oak barrel group. In the aspect of taste, the plumpness and softness of the wine of the unglazed pottery jar group and the wine of the oak barrel group are both very excellent and far stronger than those of the wine of the stainless steel jar group.
After 6 months of storage, the cabernet sauvignon wine processed by the unglazed pottery jar is used for obtaining higher sensory evaluation, the wine processed by the stainless steel jar is added with the high-quality smoking and baking flavor brought by oak, the taste is softer and more balanced, the wine processed by the unglazed pottery jar is added with the unique pottery aroma processed by the unglazed pottery jar compared with the wine processed by the oak barrel, and the taste quality and the astringency of the wine are enhanced.
Example 2: storage of Cabernet Sauvignon dry red wine
1. The method for storing the cabernet sauvignon dry red wine by adopting the double-layer glaze pottery jar and oak products comprises the following steps:
(1) medium toasted oak chips: the standard is 5cm long, 2cm wide and 0.5cm thick, and the product is baked at moderate temperature (the surface temperature of oak reaches 200 deg.C, and the surface scorching depth is about 2 mm).
(2) Putting 10L of the cabernet sauvignon dry red wine base after fermentation into a 10L double-layer glaze pottery jar, and adding 40g of the moderate baking oak chips obtained in the step (1) into the wine base;
meanwhile, two control groups were set as:
control group 1: putting 10L of the same cabernet sauvignon dry red wine base into a 10L stainless steel tank and adding 40g of moderate baking oak chips obtained in the step (1);
control group 2: the same dry red wine base of cabernet sauvignon 10L was placed in a 10L oak barrel.
(3) And (3) placing the 3 groups of wine obtained in the step (2) in a constant temperature and humidity environment, wherein the temperature is 18 ℃, the humidity is 80%, and storing for 6 months.
(4) Respectively preparing red wine after the wine in the step (3) is stored, and performing plate-frame filtration, stability treatment, membrane filtration and sterile filling; the specific method comprises the following steps: the method comprises the steps of filtering and clarifying the wine by a diatomite filter, carrying out cold treatment on the wine to improve the stability of the wine, carrying out terminal filtration by membrane filtration, and finally entering an aseptic filling line for aseptic canning (the specific process is referred to wine production practical technical manual, Zhang Huining, China light industry publishing Co.).
2. And (4) respectively naming the wine in the step (4) as a double-layer glaze pottery jar group, a stainless steel jar group and an oak barrel group according to different ageing containers. The physical and chemical indexes and volatile aroma substances of the wine after the storage of the wine are respectively measured for the wine of each experimental group.
(1) The physical and chemical properties of the wine in the double-glazed pottery jar group, the wine in the stainless steel jar group and the wine in the oak barrel group were measured, and the results are shown in table 4.
TABLE 4 physicochemical Properties of different groups of wines
As can be seen from Table 4, the grapes were treated according to the International organization for grape and wineThe alcoholic strength of the grape wine cannot be lower than 8.5%, the sugar content (calculated by glucose) is less than or equal to 4.0g/L, and the difference between the total sugar and the total acid (calculated by tartaric acid) is less than or equal to 2.0 g/L; total SO in red wine with sugar content less than or equal to 4.0g/L2The content should be less than 150 mg/L. The basic physicochemical indexes of the wines treated differently in this example all meet the physicochemical requirements of the dry red wine.
(2) Volatile aroma compounds of the prepared double-layer glaze pottery jar group wine, stainless steel jar group wine and oak barrel group wine are detected by respectively using headspace solid phase microextraction and full two-dimensional gas chromatography time-of-flight mass spectrometry (HS-SPME-GC x GC-TOFMS), and the results are shown in Table 5.
TABLE 5 comparison of the amount of volatile aroma Compounds in three different treated wines
The results show (table 5) that 98, 81 and 88 volatile aroma compounds were present in the wine after 6 months of aging in the double glazed pottery jar set, stainless steel jar set and oak barrel set.
Wherein ester substances and terpene substances in the double-layer glaze pottery jar group are obviously more than those of the wine treated by the stainless steel jar group and the oak barrel group, and the wine can be endowed with richer flower fragrance and fruit fragrance. Meanwhile, due to the addition of the oak product, the double-layer glaze pottery jar set adds richer smoking and baking fragrance than the wine stored in the stainless steel jar set. Meanwhile, the interaction of the metal ions rich in the glaze and the fragrance adds a special faint scent to the wine.
(3) The gelatin index and hydrochloric acid index of three different treated wines were determined using the Forlin-Denis method.
The newly brewed wine has small tannin average molecular weight and strong astringency; the hydrochloric acid index is the proportion of micromolecular tannin, the gelatin index reflects the affinity with protein, and the larger the numerical value is, the softer the taste is.
Carrying out sensory quantitative description analysis on the 3 types of treated wine;
the results are shown in FIG. 2 (the glazed pottery jar in FIG. 2 is a double-glazed pottery jar) and in Table 6.
Table 6: comparison of sensory and physicochemical indexes of three different treated wines
As can be seen from Table 6, the data shows that the softness of the wine tannin of the double-layer glaze pottery jar group is close to that of the wine tannin of the oak barrel group, the astringency of the wine can be obviously improved, and the double-layer glaze pottery jar group is far superior to that of the stainless steel jar group.
As can be seen from the results of fig. 2 and table 6, in terms of aroma, the wine of the double-glazed pottery jar group using the double-glazed pottery jar and the oak product has not only rich flower and fruit aroma, but also significantly increased smoking and baking aroma of the oak product compared with the wine of the stainless steel jar group stored in the stainless steel jar, and meanwhile, compared with the wine stored in the oak barrel, the wine stored in the double-glazed pottery jar has outstanding pottery fragrance, and the retention of the flower fragrance is much higher than that of the oak barrel group.
The grass aroma of the cabernet sauvignon wine was reduced more than in the unglazed pottery jar of example 1. In the aspect of taste, the plumpness and softness of the wine of the double-layer glaze pottery jar group and the wine of the oak barrel group are both higher and are far stronger than those of the stainless steel jar group.
After 6 months of storage, the cabernet sauvignon grape wine processed by the double-layer glaze pottery jar obtains higher sensory evaluation, adds high-quality smoking and baking flavor brought by oak compared with the grape wine processed by a stainless steel jar, has softer and more balanced taste, adds unique pottery aroma processed by the double-layer glaze pottery jar compared with the grape wine processed by an oak barrel, reduces the aroma of green grass and leather, and simultaneously enhances the taste quality and the convergence of the grape wine.
Example 3: storage of Cabernet Sauvignon dry red wine
The specific implementation manner is the same as example 1, except that the oak product is adjusted to medium-toasted oak powder, that is, the step (1) is: to the base wine was added 20g of medium-baked oak flour, the results were: after 6 months of storage, the cabernet sauvignon wine processed by the unglazed pottery jar and the medium baking oak powder obtains higher sensory evaluation, adds high-quality smoking and baking flavor brought by oak compared with the wine processed by a stainless steel jar, has softer and more balanced taste, adds unique pottery fragrance processed by the unglazed pottery jar compared with the wine processed by an oak barrel, reduces the fragrance of green grass and leather, and simultaneously enhances the taste quality and the astringency of the wine.
Example 4: storage of Cabernet Sauvignon dry red wine
The specific implementation manner is the same as example 1, except that the oak product is adjusted to be a medium-toasted oak board, namely, the step (1) is as follows: to the wine base was added 40g of medium toasted oak board, the results were: after 6 months of storage, the cabernet sauvignon grape wine processed by adopting the unglazed pottery jar and the heavily baked oak chips obtains higher sensory evaluation, adds high-quality spice and coffee flavor brought by oak compared with the grape wine processed by a stainless steel tank, has softer and more balanced taste, adds unique pottery fragrance processed by the unglazed pottery jar compared with the grape wine processed by an oak barrel, reduces the fragrance of green grass and leather, and simultaneously enhances the taste quality and the astringency of the grape wine.
Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (10)
1. A storage method for improving the aroma and the taste of red wine is characterized by comprising the following steps:
(1) placing the fermented grape wine base in a pottery jar, adding a baked oak product into the grape wine base, and hermetically storing the grape wine base at the temperature of 12-20 ℃ and the humidity of 70-80% for 3 months-1 year;
(2) and filtering, clarifying, stabilizing and aseptically filling the stored wine to obtain the red wine.
2. The method for storing red wine with improved aroma and taste as claimed in claim 1, wherein the pottery jar in step (1) comprises unglazed pottery jar, double-glazed pottery jar and single-glazed pottery jar.
3. A storage method for improving the aroma and taste of red wine according to claim 2, wherein the oak wood added in step (1) comprises oak chips, oak boards, oak strips or oak dust.
4. A storage method for improving the aroma and mouthfeel of red wine according to claim 3, wherein the added oak product toasting degree in step (1) comprises light toasting, medium toasting and heavy toasting.
5. The storage method for improving the aroma and the taste of the red wine according to claim 4, wherein the oak products added in the step (1) are 2g/L to 10g/L oak chips, 2g/L to 10g/L oak boards, 2g/L to 10g/L oak strips, or 1g/L to 5g/L oak powder.
6. A storage method for improving aroma and taste of red wine according to claim 5, wherein the types of wine in step (1) include dry red wine, semi-sweet red wine and sweet red wine.
7. The storage method for improving the aroma and the taste of the red wine according to claim 6, wherein the step (1) further comprises the step of adding potassium metabisulfite for sterilization or bacteriostasis before the sealed storage.
8. A storage method for improving the aroma and mouthfeel of red wine according to claim 7, wherein the light baking is: the surface temperature of the oak after baking is 120-180 ℃; the moderate baking is that: the surface temperature of the oak after baking reaches 200 ℃, and the surface scorching depth is 1-2 mm; the heavy baking is as follows: the surface temperature of the oak after baking reaches 225 ℃, and the surface scorching depth is 3-4 mm.
9. A storage method for improving aroma and taste of red wine according to claim 8 wherein said wine varieties include sauvignon, pindol, senecio, melo, melanomyces, camet, cila, moroxydine, nebivolol, meadow, camena, danbon, marbeck, masher.
10. A red wine produced by the storage method of claims 1 to 9.
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