Method using oak barrels to store Maotai flavor liquor so as to improve quality of liquor

A technology of sauce-flavored liquor and oak barrels, which is applied in the field of liquor storage to reduce the strong stimulation, enhance the wine quality and improve the quality

CN105936864AInactive Publication Date: 2016-09-14泸州白酒庄园酿酒有限责任公司 +1
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Patent Information

Authority / Receiving Office
CN · China
Current Assignee / Owner
Publication Date
2016-09-14
Estimated Expiration
Not applicable · inactive patent

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Abstract

The invention discloses a method using oak barrels to store Maotai flavor liquor so as to improve the quality of liquor, and belongs to the technical field of liquor storage. The method comprises the following steps: (1) adding liquors with different alcohol contents into new oak barrels with a volume of 200 to 500 L, placing the oak barrels in a shady, cool, and dry room, maintaining a temperature of 20 to 30 DEG C and a humidity of 50 to 70%, and storing the liquor for 3 to 6 months; wherein two days before storage, the side, which is provided with a barrel cover, of each oak barrel is lifted by 1 to 3 centimeters so that the gas can overflow from the gap between the barrel cover and the internal wall of a barrel body, and in the third day, the barrel cover and the barrel body are completely enclosed; (3) after 3 to 6 months, obtaining finished liquor with a special taste, color, and luster, wherein the effect is the same as that liquor is stored for one year in old oak barrels. The provided method utilizes oak barrels to store and alcoholize liquor, can be used to alcoholize liquor samples for experiment, and can also be applied to production. The fragrance of oak and aroma-flavor producing substances in liquor are organically combined, and the quality of liquor is further improved.
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Description

technical field

[0001] The invention relates to a method for storing Maotai-flavor liquor in oak barrels to improve liquor quality, and belongs to the technical field of liquor storage. 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 stainless steel t...

Examples

Embodiment 1

[0021] Store liquor in 225L new American oak barrels, cover the oak barrel lid (not completely sealed) for the first 2 days, then completely seal the barrel lid of the oak barrel, and place it in a cool and dry room with a temperature of 25°C and a humidity of 70%. , stored for a total of 6 months, and then transferred to old oak barrels for 1 year under the same conditions. Then take it out and enter the post-processing process, filling and packaging into finished wine. The liquor stored in oak barrels and the liquor stored in pottery jars and stainless steel tanks for the same period of time were tasted and evaluated, the loss rate was calculated and the main aroma components were determined. The results are shown in Table 1, Table 2 and Table 3.

[0022] Table 1. Sensory evaluation results of liquor stored in different containers

[0023]

[0024] Table 2. Loss rate after storage in different containers

[0025] different storage methods

Attrition rate

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Embodiment 2

[0030] Store liquor in 350L new French oak barrels, cover the oak barrel lid (not completely sealed) for the first 2 days, then completely seal the barrel lid of the oak barrel, and place it in a cool and dry room with a temperature of 22°C and a humidity of 65%. , stored for a total of 6 months, and then transferred to old oak barrels for 1 year under the same conditions. Then take it out and enter the post-processing process, filling and packaging into finished wine. The liquor stored in oak barrels and the liquor stored in pottery jars and stainless steel tanks for the same period of time were tasted and evaluated, the loss rate was calculated and the main aroma components were determined. The results are shown in Table 4, Table 5 and Table 6.

[0031] Table 4. Sensory evaluation results of liquor stored in different containers

[0032]

[0033] Table 5. Loss rate after storage in different containers

[0034] different storage methods

Attrition rate

...