Method for quickly accelerating aging of brewed wine

A technology for alcoholic beverages and aging, applied in the preparation of alcoholic beverages, can solve problems such as unfavorable expansion and reproduction of enterprises, high investment in storage equipment, and large volatilization losses of wine, saving inventory, shortening the aging period, and achieving obvious aroma. Effect

Inactive Publication Date: 2013-09-04
JIAYING UNIV
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  • Abstract
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  • Claims
  • Application Information

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Problems solved by technology

Such a long cycle will inevitably lead to slow capital turnover, large inventory area, high investment in storage equipment, and large loss of wine volatilization, which is not conducive to the expansion and reproduction of enterprises. This has also become one of the reasons restricting the rapid development of Guangdong Hakka Niang Liquor.

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  • Method for quickly accelerating aging of brewed wine
  • Method for quickly accelerating aging of brewed wine
  • Method for quickly accelerating aging of brewed wine

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Embodiment Construction

[0013] Below in conjunction with specific embodiment, the invention will be described in further detail, but it is not enough to limit the present invention, and any limited number of modifications done by anyone within the scope of the claims of the present invention is still within the scope of the claims of the present invention .

[0014] 1 Materials and methods

[0015] 1.1 The principle of chemical aging

[0016] Wine body aging includes two processes, physical and chemical. The physical process is mainly the hydrogen bond association between molecules such as alcohol and water. The chemical process is mainly oxidation, esterification, condensation and other chemical reactions. Wang Duoyuan and others believe that chemical reactions are the decisive factors for ripening, and making these reactions reach equilibrium as soon as possible through chemical catalysis means the completion of ripening.

[0017] The main reactions are as follows: Oxidation of alcohols to aldeh...

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Abstract

The invention provides a method for quickly accelerating ageing of brewied wine, which can be used for accelerating the ageing of the wine body and shortening the brewing period of the wine. According to the technical scheme, the method comprises the following steps of adding 0.016mol-0.048mol of acetic acid to every liter of newly brewed wine, introducing 0.6g-1.0g of oxygen gas and ageing for 4-6 hours at 35 DEG C. The method for quickly accelerating aging of brewed wine belongs to the technical field of wine making.

Description

technical field [0001] The invention discloses a method for accelerating the aging of mother wine, in particular, a method for rapidly aging mother wine, and belongs to the technical field of wine making. Background technique [0002] Guangdong Hakka Niang Wine, also known as Hakka rice wine, is an important branch of rice wine in my country. It has a history of more than 5,000 years. It is the essence of the combination of Hakka ancient culture and wine culture. Its reddish brown is crystal clear, the wine is sweet and refreshing, with a long aftertaste. After the Hakka Niang wine is brewed and poured into the altar, it needs to be aged for a certain period of time to increase the aroma, improve the mellowness and coordination of the wine, and increase the stability of the wine body. During the aging process, association, clarification, redox reaction, esterification reaction, condensation reaction and other reactions occur among the various components in the wine, which i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12H1/14C12H1/12
Inventor 黄惜微毕纪伦朱日宏甘伟芳黄敏文
Owner JIAYING UNIV
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