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Method for enhancing vinosity by storing white wine in oak barrels

A technology of oak barrels and liquor, applied in the field of liquor storage, to achieve the effect of mellow liquor, improve quality and reduce irritation

Inactive Publication Date: 2016-09-21
SICHUAN UNIVERSITY OF SCIENCE AND ENGINEERING +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The invention aims to disclose a new type of whiskey preparation process, and there is no detailed research on the use of oak barrels to store liquor to increase the aroma and taste substances in liquor, and no other work has been carried out in this area

Method used

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  • Method for enhancing vinosity by storing white wine in oak barrels
  • Method for enhancing vinosity by storing white wine in oak barrels
  • Method for enhancing vinosity by storing white wine in oak barrels

Examples

Experimental program
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Effect test

Embodiment 1

[0022] Store liquor in a new 125L oak barrel, cover the barrel lid (not completely sealed) for the first 2 days, and completely seal the barrel lid of the oak barrel from the third day, and place it in a cool and dry room at a temperature of 25°C. Humidity 70%, stored for 6 months in total, then transferred to old oak barrels and stored in the same environment for 1 year, then taken out and entered the post-processing process, filled and packaged into finished wine. Liquor stored in oak barrels and 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 measured. The results are shown in Table 1, Table 2 and Table 3, Table 4, and Table 5. .

[0023] Table 1 Sensory evaluation results of liquor stored in different containers

[0024]

[0025] Table 2 Loss rate after storage in different containers

[0026] different storage methods

Attrition ...

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Abstract

The invention discloses a method for enhancing vinosity by storing white wine in oak barrels, belonging to the technical field of white wine storage. The method comprises the following steps: (1) respectively putting white wine with different alcohol contents into new 10-500L oak barrels, putting the oak barrels in a cool and dry room, and storing for 3-6 months while keeping the indoor temperature at 20-30 DEG C and the humidity at 50-70%, wherein in the first two days, one side of the cover of each oak barrel is lifted by 1-3cm so that gas can spill over between the barrel cover and the inner wall of the barrel body, and from the third day, the barrel covers and the barrel bodies are completely closed; and (2) after the wine is stored in the new barrels for 3-6 months, storing in old oak barrels under the same environmental conditions for 1 year, thereby obtaining the wine finished product with special mouthfeel and special color. By storing the white wine in the oak barrels to alcoholize the white wine, the method can be used for alcoholizing the experimental wine sample, and can also be used for production, so that the aroma of the oak barrels and the aromatic substances in the white wine are organically combined, thereby further enhancing the quality of the white wine.

Description

technical field [0001] The invention relates to a method for improving liquor quality by using oak barrels to store liquor, 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 tank is l...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12H1/22
CPCC12H1/22
Inventor 赵金松苏占元杨晓军吴卫宇
Owner SICHUAN UNIVERSITY OF SCIENCE AND ENGINEERING
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