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A method for rapid maturation and quality optimization of wine

A high-quality and mature technology, applied in the field of food processing, can solve the problems of long aging time, large space occupation and low production efficiency of new wine, and achieve the effect of soft aftertaste, safe drinking and quality optimization

Active Publication Date: 2017-10-17
JILIN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The invention provides a method for rapid maturation and quality optimization of wine to solve the problems of long maturation time, time-consuming and laborious, huge space occupation, high production cost and low production efficiency in the current wine production industry, and provide people with health, Safe high-quality alcoholic products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] (1) New wine deep freezing, gradient reconstitution and fusion treatment

[0017] Freeze the new wine at -40°C with a freezing rate of 1°C / h. When the temperature of the new wine reaches -40°C, keep it for 2 days to promote the growth of ice crystals in the wine. Then take out and thaw and redissolve according to the temperature gradient to promote the fusion of various components in the wine body and optimize the quality of the wine. First, take out the deep-frozen new wine and place it at 3°C ​​for 3 days, and then place it at 8°C for 2 days. , and then placed at 20°C for 2 days for later use;

[0018] (2) Vacuum reflux steaming wine

[0019] The thawed and reconstituted wine obtained in step (1) was vacuum-distilled at 45°C, and at the same time, the distilled components were refluxed into the wine, and the reflux was carried out for 1 hour to promote the formation of ester flavor substances in the wine. Optimize the taste and quality of the wine, then cool it down...

Embodiment 2

[0024] (1) New wine deep freezing, gradient reconstitution and fusion treatment

[0025] Freeze the new wine at -60°C with a freezing rate of 3°C / h. When the temperature of the new wine reaches -60°C, continue to store it for 3 days to promote the growth of ice crystals in the wine body, and then take it out and thaw and redissolve according to the temperature gradient to promote The fusion of various components in the wine body optimizes the quality of the wine. First, take out the deep-frozen new wine and place it at 6°C for 5 days, then at 15°C for 3 days, and then at 25°C for 3 days. spare;

[0026] (2) Vacuum reflux steaming wine

[0027] The thawed and reconstituted wine obtained in step (1) was vacuum-distilled at 60°C, and at the same time, the distilled components were refluxed into the wine, and the reflux was carried out for 6 hours to promote the formation of ester flavor substances in the wine. Optimize the taste and quality of wine. Then cool naturally to 15°C...

Embodiment 3

[0032] (1) New wine deep freezing, gradient reconstitution and fusion treatment

[0033] Freeze the new wine at -50°C with a freezing rate of 2°C / h. When the temperature of the new wine reaches -50°C, continue to store it for 2.5 days to promote the growth of ice crystals in the wine body, and then take it out to thaw and redissolve according to the temperature gradient. Promote the fusion of various components in the wine body and optimize the quality of the wine. First, take out the deep-frozen new wine and place it at 4.5°C for 4 days, then place it at 11.5°C for 2.5 days, and then place it at 22.5°C 2.5d, standby;

[0034] (2) Vacuum reflux steaming wine

[0035] The thawed and reconstituted wine obtained in step (1) was vacuum-distilled at 52.5°C, and at the same time, the distilled components were refluxed into the wine, and the reflux was carried out for 3.5 hours to promote the formation of ester flavor substances in the wine , to optimize the taste and quality of th...

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PUM

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Abstract

The invention relates to a method for fast ripening and quality optimization of wine, which belongs to food processing technology. The newly brewed or newly formulated new wine, through deep freezing, gradient redissolving and fusion, vacuum reflux steaming, rapid freezing, freezing and easing, promotes the maturity of the new wine, changes its rough taste, optimizes the quality of the wine, and makes the wine soft and mellow. , Has a special fragrance. No additives are added during the production process, no pollution, no waste residue, waste steam and harmful substances are produced, the quality is optimized, and the product is safe to drink.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a method for rapid aging and quality optimization of wine. Background technique [0002] Human history has a close relationship with wine. About five or six thousand years ago, human beings knew how to make wine. [0003] Since ancient times, there has been a saying in China that "no feast without wine". The wide penetration of Chinese wine culture is also surprising. "Singing to wine, how much is life?"; "I advise you to drink more wine, and there will be no old friends when you leave Yangguan in the west"; "The luminous cup of grape wine, if you want to drink the pipa, immediately remind you"; "Where is the wine shop? Xinghua Village"; "When will the bright moon come? Ask the blue sky for wine"; "If you don't hesitate to buy a treasured knife, you can exchange a sable fur for wine"... Looking at the long history and current events, wine is closely related to politics, economy, ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12H1/16
Inventor 张艳荣刘婷婷王大为张雁凌
Owner JILIN AGRICULTURAL UNIV
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