Ageing process of vintage medlar fruity wine

A kind of wolfberry fruit wine and technology, which is applied in the preparation of alcoholic beverages, etc., and can solve the problems of aging methods that need to be studied

Active Publication Date: 2012-12-05
宁夏红枸杞产业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, wolfberry fruit wine is different from wine and other fruit wines, and even more

Method used

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  • Ageing process of vintage medlar fruity wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Get dry Lycium barbarum fruit wine, be 10% (V / V) through detection alcoholic strength, be the former Lycium barbarum brandy of 68% (V / V) to adjust its alcoholic strength to 15% (V / V) with alcoholic strength. Aged in a stainless steel container for 2 years in a sealed container, the temperature of the aging environment is 10-18°C, and the ambient humidity is 50-80%. During this period, the hygienic and physical and chemical indicators are tracked and monitored every quarter.

[0020] After aging in stainless steel vessels, it is transferred to oak barrels. Aged in full barrels in the wine cellar for 1 year, the temperature of the aging environment is 10-18°C, and the ambient humidity is 50-80%. During this period, the sanitary and physical and chemical indicators are tracked and monitored every quarter.

[0021] The dry wolfberry fruit wine after aging in oak barrels is bottled and corked. The bottled wine is aged for 1 year lying down in the wine cellar, the aging ambi...

Embodiment 2

[0025] Get dry Lycium barbarum fruit wine, be 11% (V / V) through detection alcoholic strength, be the former Lycium barbarum brandy of 68% (V / V) with alcoholic strength to adjust its alcoholic strength to 18% (V / V). Aged in a stainless steel container for 2 years in a closed tank, the aging temperature is 10-18°C, and the humidity is 50-80%. During this period, the hygienic and physical and chemical indicators are tracked and monitored every quarter.

[0026] After aging in stainless steel vessels, it is transferred to oak barrels. In the wine cellar, it is aged in full barrels and sealed for 5 years. The aging temperature is 10-18°C and the humidity is 50-80%. During this period, the sanitation and physical and chemical indicators are tracked and monitored every quarter.

[0027] The dry wolfberry fruit wine after aging in oak barrels is bottled and corked. The bottled wine is aged in the wine cellar for 10 years. The aging temperature is 10-18°C and the humidity is 50-80%. ...

Embodiment 3

[0031] Get semi-dry type wolfberry fruit wine, be 12% (V / V) through detection alcoholic strength, be the former wolfberry brandy of 68% (V / V) with alcoholic strength to adjust its alcoholic strength to 15% (V / V). Aged in a stainless steel container for 2 years in a closed tank, the aging temperature is 10-18°C, and the humidity is 50-80%. During this period, the hygienic and physical and chemical indicators are tracked and monitored every quarter.

[0032] After aging in stainless steel vessels, it is transferred to oak barrels. In the wine cellar, the barrels are full and sealed for 2 years. The aging temperature is 10-18°C and the humidity is 50-80%. During this period, the sanitation and physical and chemical indicators are tracked and monitored every quarter.

[0033] The dry wolfberry fruit wine after aging in oak barrels is bottled and corked. The bottled wine is aged in the cellar for 2 years, the temperature of the aging is 10-18°C, and the humidity is 50-80%.

[003...

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Abstract

The invention relates to an ageing process of a vintage medlar fruity wine, and the ageing process is characterized by comprising following steps that the medlar fruity wine which is already preliminary fermented, precipitated and filtered is aged according to the ageing process in the ageing step for a given years to obtain the vintage medlar fruity wine. The ageing process has beneficial effects that through the process, the problem of the medlar wine that the volatile acid index in the storage and ageing process cannot be controlled, if the hygienic condition is strictly controlled, and the volatile acid of the medlar fruity wine after being aged for years is lower than 1.5mg/L. The vintage medlar fruity wine which is aged for years according to the ageing process not only has thick and coordinative wine fragrance and fruity fragrance, but also has fine aging fragrance, thick taste and endless aftertaste.

Description

technical field [0001] The invention relates to an aging process of vintage wolfberry fruit wine. Background technique [0002] Generally speaking, the more years the wine has been aged, the higher its quality and value. Vintage wine refers to wine that has been aged for several years. Liquor, wine, and fruit wine all have vintage wines, but their aging processes are different. Generally, vintage liquors are aged in pottery altars in wine cellars for a certain number of years. Vintage wines are aged in large tanks and oak barrels for a certain number of years in wine cellars, and then bottled and stored in wine cellars for a certain period of time. year. [0003] For example, the patent of invention with the publication number CN 101260362A discloses a method for aging liquor aged wine, which adopts cooling and pressurizing methods to obtain the effect of long-term aging in a short period of time to the original wine. However, wolfberry fruit wine is different from wine a...

Claims

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Application Information

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IPC IPC(8): C12H1/22
Inventor 张金山聂永华赵智慧董建方张建波雍军余昆陈玲
Owner 宁夏红枸杞产业有限公司
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