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Method for purifying and ageing wine

A technology of aging and aging agent, which is applied in the preparation of alcoholic beverages, etc., can solve the problems of long time and achieve the effects of simplifying the production process, speeding up the aging process, and reducing costs

Inactive Publication Date: 2012-04-04
HUAIYIN INSTITUTE OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Over the years, people have been searching for an aging method that can replace the wine stored in the cellar, and have researched and invented many artificial aging technologies, such as the invention patent "a method and device for aging wine in a physical field", "an accelerated Wine purification reaction method", "wine aging method", "wine aging or water activation device, series device or aging cup", etc., but the above purification and aging methods are relatively long

Method used

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  • Method for purifying and ageing wine
  • Method for purifying and ageing wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Example 1: The attapulgite-based purification aging agent is placed in a cylindrical maturation cylinder with a jacket; warm water is passed into the jacket to ensure that the contact temperature between the wine and the attapulgite-based purification aging agent is 20°C; It enters from the bottom of the cylinder and flows out from the top of the cylinder. The contact time between the wine and the attapulgite-based purification aging agent in the cylinder is 8 minutes. The analysis of gas chromatography and GC-MS showed that the chromatographic skeleton composition of the wine processed by the method of the present invention is significantly different from the corresponding pure liquor, and it is basically the same as the skeleton composition of the same type wine that has been stored for 10 years; at the same time, the wine taster After tasting, it was found that the taste and aroma of the processed wine were basically the same as those of the same type that had been in ...

Embodiment 2

[0017] Example 2: The attapulgite-based purification aging agent is placed in a cylindrical maturation cylinder with a jacket; warm water is passed into the jacket to ensure that the contact temperature between the wine and the attapulgite-based purification aging agent is 30°C; It enters at the bottom of the cylinder and flows out from the top of the cylinder. The contact time between the wine and the attapulgite-based purification aging agent in the cylinder is 5 minutes. The analysis of gas chromatography and GC-MS showed that the chromatographic skeleton composition of the wine processed by the method of the present invention is obviously different from the corresponding pure liquor, and it is basically the same as the skeleton composition of the same type wine that has been stored for 15 years; at the same time, the wine taster After tasting, it was found that the taste and aroma of the processed wine were basically the same as those of the same type wine in the cellar for ...

Embodiment 3

[0018] Example 3: The attapulgite-based purification aging agent was placed in a cylindrical maturation cylinder with a jacket; warm water was passed into the jacket to ensure that the contact temperature between the wine and the attapulgite-based purification aging agent was 10°C; The bottom of the cylinder enters and flows out from the top of the cylinder. The contact time between the wine and the attapulgite-based purification aging agent in the cylinder is 10 minutes. The analysis of gas chromatography and GC-MS showed that the chromatographic skeleton composition of the wine processed by the method of the present invention is obviously different from the corresponding pure liquor, and it is basically the same as the skeleton composition of the same type wine that has been stored for 5 years; at the same time, the wine taster After tasting, it was found that the taste and aroma of the processed wine were basically the same as those of the same type wine in the cellar for 5 y...

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Abstract

The invention discloses a method for purifying and ageing wine. An attapulgite clay-based purifying and ageing agent is put in a purifying and ageing device, and the purifying and ageing device is a columnar ageing cylinder with a jacket; warm water is introduced to the jacket to ensure that the contact temperature for the wine and the attapulgite clay-based purifying and ageing agent is 10-40 DEG C; the wine flows in from the bottom of the cylinder and flows out from the top of the cylinder, and the contact time for the wine and the attapulgite clay-based purifying and ageing agent is 3-10 minutes; and the purifying and ageing device comprises the ageing cylinder (1) and the jacket (2), wherein the jacket (2) is sheathed outside the ageing cylinder (1), the bottom and the top of the ageing cylinder (1) are respectively provided with a wine inlet and a wine outlet (3 and 4), the attapulgite clay-based purifying and ageing agent is placed in the ageing cylinder (1), and the upper wall and the lower wall of the jacket (2) are respectively provided with a water inlet and a water outlet (5 and 6). By controlling the contact mode, the contact time and the contact temperature for the wine and the purifying and ageing agent, the invention simplifies the production process of the wine, shortens the purifying and ageing time of the wine, and improves the flavor and the quality of the wine.

Description

Technical field [0001] The invention relates to a method for purifying and aging wine in a brewing wine manufacturing process. Background technique [0002] Traditional wine purification and maturation methods are to volatilize or convert harmful lower-grade aldol and other impurities into alcohol ester flavor substances through years of storage, and the storage time directly affects the flavor, quality, yield and cost of the wine. For many years, people have been exploring methods of aging that can replace wine stored in cellars, and have researched and invented more artificial aging techniques, such as invention patents "a method and device for aging wine in physical field" and "an acceleration "Liquor purification reaction method", "liquor maturation method", "liquor aging or water activation device, series device or aging cup", etc., but the above purification and aging methods take a relatively long time. Summary of the invention [0003] The purpose of the present invention...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12H1/048
Inventor 金叶玲俞春浩陈静
Owner HUAIYIN INSTITUTE OF TECHNOLOGY
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