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Method for cellaring aged wine by utilizing territorial waters of Chinese Diaoyu Island and seas of contiguous zones

A territorial sea and marine technology, applied in the preparation of alcoholic beverages, etc., can solve problems that have not been seen or involved, and achieve the effects of energy saving, easy operation, and high efficiency

Inactive Publication Date: 2014-05-07
田颖刚
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there are no documents or published patented technologies that use the territorial waters of China's Diaoyu Islands and the adjacent oceans to cellar aged wine, and the existing patented technologies do not involve the use of magnetic airtight containers combined with the unique ocean currents, water temperature, and Natural conditions such as water pressure, cellaring and aging technology for wine stored in magnetic airtight containers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Pour wine with a mass of about 50kg into a magnetic airtight container, seal it, and the minimum magnetic induction intensity of the magnetic field in the magnetic airtight container is greater than 0.005 Tesla, and the magnetic field is generated by a permanent magnet arranged outside the airtight container. Place the sealed magnetic airtight container at a depth of 120 meters in the territorial waters of China's Diaoyu Islands and adjacent areas. After 60 days, it was salvaged and taken out to obtain aged flavored wine in cellars in the waters of Diaoyu Island.

Embodiment 2

[0013] After packaging the wine with a mass of about 50kg into bottles, put it into a magnetic airtight container and seal it. The minimum magnetic induction intensity of the magnetic field in the magnetic airtight container is greater than 0.02 Tesla, and the magnetic field is generated by the magnetic properties of the airtight container material itself. Place the sealed magnetic airtight container at a depth of 120 meters in the territorial waters of China's Diaoyu Islands and adjacent areas. After 90 days, it was salvaged and taken out to obtain aged flavored wine in cellars in the waters of Diaoyu Island.

Embodiment 3

[0015] The wine with a mass of about 50kg is poured into a magnetic airtight container and sealed. The minimum magnetic induction intensity of the magnetic field in the magnetic airtight container is greater than 0.03 Tesla, and the magnetic field is generated by a permanent magnet arranged at the bottom of the airtight container. . Place the sealed magnetic airtight container at a depth of 85 meters in the territorial waters of China's Diaoyu Islands and adjacent areas. After 5 years, it was salvaged and taken out, and the aged flavor wine was cellared in the waters of Diaoyu Island.

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PUM

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Abstract

The invention relates to a method for cellaring aged wine by utilizing territorial waters of Chinese Diaoyu Island and seas of contiguous zones. Wine stored in magnetic sealed containers is cellared and aged by utilizing unique natural conditions, such as ocean current, water temperature and water pressure, of the territorial waters of Chinese Diaoyu Island and seas of contiguous zones and combined action of the magnetic fields of magnetic wine storage containers, so that the aged wine with unique flavor in territorial waters of Diaoyu Island is produced.

Description

technical field [0001] The invention relates to a method for cellaring aged wine by using the territorial waters of Diaoyu Islands of China and the sea in adjacent areas. Background technique [0002] my country has a long history of wine culture and wine making. Cellaring and aging are the key steps in the wine making process, because the newly brewed wine contains more volatile sulfides, and the sense of spicy, stimulating and mellow is not strong. Some volatile substances can be removed through cellaring and aging, and the dryness and spicy feeling can be alleviated. At the same time, alcohols, acids and esters undergo microcirculation reactions to form flavor substances, which significantly improves the quality of wine. At present, in addition to natural aging in cellars, there are many methods of artificial accelerated aging, such as cold and heat treatment, light treatment, high-frequency oscillation, ultra-high pressure, ultrasonic aging, and magnetic field ripening. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12H1/22C12H1/16
Inventor 田颖刚
Owner 田颖刚