White spirit cellar storage method
A technology of liquor and cellaring, which is applied in the field of cellaring of wine products, which can solve the problems of unsatisfactory aging effect and achieve the effects of promoting full mixing and uniformity, reducing production costs, and improving quality and taste
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Embodiment 1
[0018] A kind of liquor storage method, it comprises the following steps:
[0019] a. Raw material packaging: to prepare white wine, put the newly brewed white wine into a ceramic jar and seal it. The ceramic jar is sealed with a sealed ceramic cover, and the ceramic jar is a ceramic jar with a small upper part and a larger lower part;
[0020] b. Pre-land storage: store the above ceramic canned liquor in a constant temperature storage room for 2 years, and the temperature of the storage room is controlled at 20-30°C;
[0021] c. Submarine cellaring for aging: sink the pre-stored ceramic canned liquor into the seabed at a depth of 30 meters. The storage period is 3 years. maintain an upright position;
[0022] d. Leaving the cellar: Salvage the canned liquor after the aging period has expired.
[0023] refer to figure 1 , The influence of changes in physical and chemical indicators of seabed wine on wine quality is as follows:
[0024] 1. Ethyl lactate increased by 13.11%,...
Embodiment 2
[0029] The steps of this embodiment are as follows:
[0030] a. Raw material packaging: to prepare white wine, put the newly brewed white wine into a ceramic jar and seal it. The ceramic jar adopts a sealed ceramic cover, and the ceramic jar is a ceramic jar with a small upper part and a larger lower part;
[0031] b. Pre-land storage: store the above-mentioned ceramic canned liquor in a constant temperature storage room for 1.5 years, and the temperature of the storage room is controlled at 20-30°C;
[0032] c. Submarine cellaring for aging: sink the pre-stored ceramic canned liquor into the seabed at a depth of 25 meters. The storage period is more than 4 years. remain upright during the process;
[0033] d. Leaving the cellar: Salvage the canned liquor after the aging period has expired.
Embodiment 3
[0035] The steps of this embodiment are as follows:
[0036] a. Raw material packaging: to prepare white wine, put the newly brewed white wine into a ceramic jar and seal it. The ceramic jar is sealed with a ceramic cover, and the ceramic jar is a ceramic jar with a small upper part and a larger lower part;
[0037] b. Pre-land storage: store the above ceramic canned liquor in a constant temperature storage room for 2.5 years, and the temperature of the storage room is controlled at 20-30°C;
[0038] c. Submarine cellaring for aging: sink the previously stored ceramic canned liquor into the seabed at a depth of 35 meters. The storage period is more than 4 years. remain upright during the process;
[0039] d. Leaving the cellar: Salvage the canned liquor after the aging period has expired.
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Abstract
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Application Information
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