Wine cellar-storage method

A technology of cellar storage and wine jars, applied in the field of wine cellar storage, which can solve the problems of long production cycle, long cellar cycle, cost increase, etc., and achieve the effect of short cellar cycle, rich nutrition, and accelerated aging

Active Publication Date: 2014-11-26
GUIZHOU MAOTAI TOWN GUOWEI WINE GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In view of this, the purpose of the present invention is to provide a method for cellaring wine to solve the problems that the existing wine cellaring period is too long, resulting in too long production cycle and cost increase.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A cellar storage method for wine. After blending and seasoning, the puree wine is put into a pottery wine jar with a wine storage capacity of 15kg, covered with a lid and then tied with kraft paper; Cover the wine jar completely, and make the thickness of the distiller's grains above the altar cover 10cm, control the temperature of the distiller's grains at 30°C, take out the wine jar after cellaring for 6 days; then mix the fine soil, distiller's grains and water in a weight ratio of 10:8:12 Evenly, the distiller's sludge is obtained; the wine that has been initially cellared is blended and seasoned, and then put into a purple sand wine jar with a wine storage capacity of 100kg, and the lid is immediately covered. The thickness of the wine jar is 20cm, and then the wine jar is buried in the soil, the humidity of the soil is controlled to be 70%, the temperature is 10°C, and the finished product is obtained after 3 years of cellar storage.

Embodiment 2

[0021] A cellar storage method for wine. After blending and seasoning, the puree wine is put into a pottery wine jar with a wine storage capacity of 25kg, and the jar cover is covered with kraft paper; Cover the wine jar completely, and make the thickness of the distiller's grains above the lid be 10cm, control the temperature of the distiller's grains at 50°C, take out the wine jar after cellaring for 4 days; then mix the fine soil, distiller's grains and water in a weight ratio of 20:12:16 Evenly, the distiller's sludge is obtained; the wine that has been initially cellared is blended and seasoned, and then put into a purple sand wine jar with a wine storage capacity of 100kg, and the lid is immediately covered. The thickness of the wine jar is 40cm, and then the wine jar is buried in the soil, the humidity of the soil is controlled to be 60%, the temperature is 15°C, and the finished product is obtained after cellaring for 2 years.

Embodiment 3

[0023] A cellar storage method for wine. After blending and seasoning, the puree wine is put into a pottery wine jar with a wine storage capacity of 20kg, and the lid of the jar is covered with kraft paper; Cover the wine jar completely, and make the thickness of the distiller's grains above the altar cover 20cm, control the temperature of the distiller's grains at 40°C, take out the wine jar after cellaring for 5 days; then mix the fine soil, distiller's grains and water in a weight ratio of 15:10:14 Evenly, the distiller's sludge is obtained; the wine that has been initially cellared is blended and seasoned, and then put into a purple sand wine jar with a wine storage capacity of 100kg, and the lid is immediately covered. The thickness of the wine jar is 30cm, and then the wine jar is buried in the soil, the humidity of the soil is controlled to be 65%, the temperature is 12°C, and the finished product is obtained after cellaring for 3 years.

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Abstract

The invention discloses a wine cellar-storage method which comprises the following steps: blending and seasoning original pulp wine, adding into a pottery wine jar, covering a jar cap, and tying the jar cap with kraft; covering vinasse on the external surface of the wine jar, storing in a cellar for 4-6 days, and taking out the wine jar; uniformly mixing fine soil, vinasse and water in a weight ratio of (10-20):(8-12):(12-16) to obtain vinasse sludge; blending and seasoning the wine, adding into a red porcelain wine jar, immediately covering a jar cap, covering the vinasse sludge around the wine jar, burying the wine jar in the soil, and storing in the cellar for 2-3 years to obtain the finished product. The method has the advantages of simple technique and excellent cellar-storage effect, is easy to implement, greatly shortens the wine production cycle and lowers the production cost.

Description

technical field [0001] The invention relates to a wine production method, in particular to a wine storage method. Background technique [0002] As we all know, after the wine is produced, it is best to cellar for a period of time to improve the quality of the wine. The cellaring of wine is generally to put the puree wine into ceramic containers or other containers suitable for cellaring, and store them in underground, caves, and semi-underground wine cellars. Since the puree wine does not add any substances other than white wine, its wine molecules still maintain good stability. During the storage process, the white wine in the container breathes through the container at a suitable temperature and breathes the dry humidity in the cellar. There are three changes in the air: first, volatilization; the freshly steamed liquor usually contains volatile sulfides such as hydrogen sulfide and mercaptan, and also contains aldehydes and other irritating volatile substances. These su...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12H1/22
Inventor 梁明锋
Owner GUIZHOU MAOTAI TOWN GUOWEI WINE GRP
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