Method for aging Chinese wolfberry wine in pottery jar

A wolfberry wine and aging technology, applied in the preparation of alcoholic beverages, etc., can solve problems such as limited effect

Inactive Publication Date: 2013-01-02
宁夏红中宁枸杞制品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The simplest way to age wolfberry wine is to store it in a large stainless steel tank for a long time. Because the stainless steel tank is an airtight metal tank, the effect of this aging method is very limited within a certain period of time, and it can only be achieved after a longer period of aging. achieve a certain effect

Method used

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  • Method for aging Chinese wolfberry wine in pottery jar

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Take 60L of 18-degree wolfberry wine, add 6ml of gelatin aqueous solution with a mass concentration of 10% and mix evenly, then add 60ml of bentonite aqueous suspension with a mass concentration of 10%, mix evenly, let stand, and separate and filter with a diatomaceous earth filter after clarification .

[0020] The separated and filtered wine liquid was placed in a -4°C environment and frozen for 20 days, and then filtered again with a diatomaceous earth filter while keeping the filtration temperature (-4°C).

[0021] Choose a 50L pottery jar with no leakage and uniform enamel, and clean it.

[0022] Add the above-mentioned treated 18-degree wolfberry wine, seal the mouth of the altar and leave it to age in an environment with an ambient temperature of 10-30° C. and an ambient humidity of 60%-80%. During the aging period, it was unsealed and stirred once a month before being sealed again.

[0023] Aged for 6 months.

Embodiment 2

[0025] Take 600L of 18-degree wolfberry wine, add 50ml of gelatin aqueous solution with a mass concentration of 10% and mix evenly, then add 500ml of bentonite aqueous suspension with a mass concentration of 10%, mix evenly, let stand, and separate and filter with a diatomaceous earth filter after clarification.

[0026] The separated and filtered wine liquid is placed in a -6°C environment and frozen for 25 days, and then filtered again with a diatomaceous earth filter while maintaining the same filtration temperature.

[0027] Choose a 500L pottery jar with no leakage and uniform enamel, and clean it.

[0028] Add the above-mentioned treated 18-degree wolfberry wine, seal the mouth of the altar and leave it to age in an environment with a temperature of 10-30° C. and a humidity of 60%-80%. During the aging period, it was unsealed and stirred once a month before being sealed again.

[0029] Aged for 12 months.

Embodiment 3

[0031] Take 1200L of 28-degree wolfberry wine, add 100ml of gelatin aqueous solution with a mass concentration of 10% and mix evenly, then add 1000ml of bentonite aqueous suspension with a mass concentration of 10%, mix evenly, let stand, and separate and filter with a diatomaceous earth filter after clarification.

[0032] The separated and filtered wine liquid is placed in a -8°C environment and frozen for 30 days, and then filtered again with a diatomaceous earth filter while maintaining the same filtration temperature.

[0033] Choose a 1000L pottery jar with no leakage and uniform enamel, and clean it.

[0034] Add the above-mentioned treated 28-degree wolfberry wine, seal the mouth of the jar and leave it to age in an environment with a temperature of 10-30° C. and a humidity of 60%-80%. During the aging period, it was unsealed and stirred once a month before being sealed again.

[0035] Aged for 2 years.

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Abstract

The invention relates to a method for aging a Chinese wolfberry wine in a pottery jar, which is characterized by comprising the following steps: performing clarification stabilizing treatment and freezing treatment on a Chinese wolfberry wine, and then aging in a pottery jar. Experiments prove that aging the wine in the pottery jar is one of the most effective methods for aging the Chinese wolfberry wine, and the aging effect of the aging speed of the method provided by the invention are obviously superior to those of a method for aging the wine in a big stainless steel tank. The effect of aging the Chinese wolfberry wine in the pottery jar is better than that of a common wine aging method. Through aging in the pottery jar, the Chinese wolfberry wine has more harmonious and delicate flavor, and is more mellow and smooth in mouthfeel. Contrast tests of respectively aging the Chinese wolfberry wine in the big stainless steel tank or a glass container and the pottery jar for the same aging time prove that the harmony and delicateness of flavor and the mellowness and smoothness in mouthfeel of the Chinese wolfberry wine aged in the big stainless steel tank or the glass container are obviously worse than those of the Chinese wolfberry wine aged in the pottery jar. The speed of aging the Chinese wolfberry wine in the pottery jar is higher than that of a common wine aging method.

Description

technical field [0001] The invention relates to a method for aging wolfberry wine in a pottery jar. Background technique [0002] Generally, beverage wine products must be aged to obtain the best drinking sensory effect. Traditional Chinese liquor is often aged in pottery jars, and different aging effects can be obtained according to different environmental conditions and different aging periods. The wine is aged in oak barrels in the cellar. Distilled spirits such as brandy and whiskey are aged in oak barrels [0003] Lycium barbarum wine is a kind of prepared wine, which is brewed from wolfberry as the main raw material. The main ingredients contain not only water and alcohol but also the efficacy and nutritional components of wolfberry. It is obviously different from traditional white wine and is deeply loved by consumers. . Production researchers have studied the production process of wolfberry wine, and in order to obtain the best drinking sensory quality, they have...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12H1/052C12H1/048C12H1/06C12H1/22
Inventor 张金山崔振华罗文华陶鸿山罗秉亮董建方
Owner 宁夏红中宁枸杞制品有限公司
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