Method for reducing alcoholic strength in period of storing white spirit in oak barrel

Abstract

The invention discloses a method for reducing alcoholic strength in a period of storing white spirit in an oak barrel and belongs to the technical field of white spirit storage and alcoholic strength reduction. The method comprises the following steps: (1) respectively putting the white spirits different in alcoholic strength into a 200-500L oak barrel, keeping the indoor temperature at 20-30 DEG C and humidity within 50-70%, storing for 3-12 months, lifting one side of a barrel cover of the oak barrel for 1-3cm at the first two days during storage, and completely sealing the barrel cover and the barrel body since the third day; (2) storing in a new barrel for 3-12 months, and then pouring the white spirit from the oak barrel into another oak barrel, adding water till the barrel is full, reducing 5%vol, storing under a same environment condition, and repeating the above operations after 3 months till meeting the alcoholic strength reduction requirement, thereby acquiring the end product of wine with special taste and special color and luster. According to the method provided by the invention, a new way is developed, the oak barrel is utilized to store and alcoholize the white spirit, the degree is reduced in stages, the fragrance of the oak barrel is organically combined with the fragrant and flavoring material in the white spirit and the quality of the white spirit is increased.

Description

technical field [0001] The invention relates to a method for reducing alcohol content during storage of liquor in oak barrels, and belongs to the technical field of liquor storage and alcohol reduction. Background technique [0002] Traditionally, liquor is generally stored in pottery jars or food-grade stainless steel tanks to allow it to age naturally, but it cannot increase the aroma and taste substances in liquor. The pottery altar has the characteristics of good air permeability, various metal oxides contained in the wine are dissolved in the wine during the storage process, which can promote the aging of the liquor, and the production cost is low. However, the pottery altar is made of microporous mesh Structural composition, if the quality of the glaze coating is not good, there will be leakage of wine, the annual loss rate is about 2%, and the volume of the pottery container is small, and the storage of wine occupies a large area of ​​the warehouse; the volume of the ...

AI Technical Summary

Problems solved by technology

[0004] The reduction of traditional liquor is to add water to the pottery jar or stainless steel tank once to reduce to the required degree. After adding water, due to the sudden decrease of alcohol content, some organic substances such as acids, alcohols and esters in the liquor will be precipitated in large quantities. It will cause the wine body to become cloudy and lose light. It is necessary to filter and absorb these precipitates in the later stage. At the same time, it also takes away some of the beneficial aroma and taste components in the wine body that do not cause turbidity, which greatly damages the original flavor of the wine body. The wine body is weak, so in the later design of the wine body, it is necessary to choose premium base wine and consume more seasoning wine to make up for the trauma of the wine body in the adsorption and filtration process, resulting in a substantial increase in production costs

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