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

Active Publication Date: 2012-04-11
易利福
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The invention provides a liquor storage method, the purpose of which is to overcome the defect that the alcoholization effect of the existing liquor is generally unsatisfactory

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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PUM

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Abstract

The invention discloses a white spirit cellar storage method, which comprises the following steps that: packing raw materials, storing before onshore, cellaring and aging on seabed and delivering from cellar. The white spirit cellar storage method has the advantages that: by adopting the onshore storage and the seabed cellaring and aging, the content of the valid composition, the mixing homogeneity and the conversion of the harmful substance of the white spirit are effectively improved, i.e. the quality and the taste of the white spirit are improved, so the white spirit is sweeter, purer and more pleasant to drink. Since the seawater flow produces a vibration effect on a ceramic container during the seabed cellaring process, the water and the alcohol molecules are promoted to be adequately and uniformly mixed; and the seawater flow is adopted to form the vibration effect on the ceramic container, so the white spirit cellar storage method is not only environment-friendly and saves energy, but also reduces the cellaring cost of the white spirit.

Description

technical field [0001] The invention relates to a cellar storage method for wine products, in particular to a liquor cellar storage method. Background technique [0002] In the production process of liquor, the aging process is an important link to determine the quality of liquor. During the alcoholization process, factors such as the content of active ingredients in liquor, the degree of uniform mixing of active ingredients, and the transformation of harmful substances ultimately affect the quality and taste of liquor. [0003] The aging mechanism of liquor is as follows: the main components of liquor are ethanol and water, which account for more than 95% of the total amount. Storage, the main thing is that the relationship between water and ethanol has changed. Both are polar molecules with hydroxyl groups, which are associated through hydrogen bonds and become large molecular clusters. As the storage time goes by, the number of molecular clusters increases. , the wine b...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12H1/22
Inventor 易利福
Owner 易利福
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