Ageing method for wine

A vintage wine and aging technology, which is applied in the field of wine making technology, can solve the problems of large demand and occupied area of ​​wine storage containers, increase production cost and cycle, and affect taste, so as to reduce the amount of containers used and occupied area, and shorten aging The cycle, the effect of reducing the dry and spicy taste

Inactive Publication Date: 2008-09-10
王建强
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional cellar aging period takes 1-5 years as short as it takes, and decades as long as it takes. The wine storage container requires a large amount and occupies a large area, which increases the production cost and cycle of wine
However, the wine that has not been aged has a strong dry and spicy taste, which affects the taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Put the initial brewed liquor in a stainless steel container to cool down to -4-4°C, stop the refrigeration, then pressurize it to 8 atmospheres, and keep it below room temperature for 10 days to obtain aged wine. Compared with the original liquor, it is dry and spicy The taste is reduced, the irritation is reduced, and the taste of the wine is soft. After tasting by the sommelier, it is close to the taste of the aged liquor of about 5 years.

Embodiment 2

[0021] Put the blended wine slurry in a stainless steel container and cool it down to -4-4°C. After stopping the refrigeration, pressurize it to 6 atmospheres, and keep it below room temperature for 15 days to obtain aged wine. Compared with the original wine, the dry and spicy taste is reduced. The irritation is reduced, and the taste of the wine is soft. After tasting by sommeliers, it is close to the taste of about 5-year-old liquor.

Embodiment 3

[0023] The blended liquor is crushed with a high-shear homogenizer, placed in a stainless steel container and cooled to -4-4°C, then pressurized to 5 atmospheres, and kept below normal temperature for 20 days to obtain aged wine. In comparison, the dry and spicy taste is reduced, the irritation is reduced, and the taste of the wine is soft. After tasting by the sommelier, it is close to the taste of the aged liquor of about 5 years.

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PUM

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Abstract

The invention discloses an aging method for making a vintage, aiming at providing an aging method for making a vintage with little dry-hot taste and pungency, but mild alcoholic flavor and a similar taste with liquors made many years ago in a short time. The steps of the invention are as follows: liquors ready to be aged is cooled down to the temperature of between minus 4 and 4 DEG C and pressurized to between 5 and 8 atmospheric pressures after being cooling down and kept for 10 to 20 days, and thus the aged vintage is obtained. The ageing method of the invention makes alcoholic molecule groups more stable through the temperature drop and the wine body forming stable macro molecule groups from a disorder state in a short time, thereby making the liquor little in dry-hot taste and pungency, mild in alcoholic flavor and similar with the taste of liquors made many years ago, shortening the ageing cycle and lowering manufacturing costs.

Description

technical field [0001] The invention relates to a brewing process, more specifically, relates to a vintage wine aging method. Background technique [0002] At present, both domestic and foreign liquors have an aging process, that is, after a period of natural storage and aging of liquor, the dry and spicy taste of the liquor is reduced, the irritation is reduced, the taste of the liquor is soft, the aroma is increased, and the taste becomes more harmonious. , This process is called aging. The short aging period of traditional cellar storage needs 1-5 years, and the long one needs decades. The wine storage container requires a large amount and occupies a large area, which increases the production cost and cycle of wine. However, the wine that has not been aged has a strong dry and spicy taste, which affects the taste. Contents of the invention [0003] The purpose of the present invention is to overcome the disadvantages of the prior art, and provide a wine that can speed...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12H1/22
Inventor 王建强
Owner 王建强
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