Method for ageing distilled liquor

A technology for distilling and aging wine, applied in the field of winemaking, can solve the problems of large floor space, poor sanitation, small volume, etc., and achieve the effects of improving aging efficiency and convenient cleaning.

Inactive Publication Date: 2017-07-25
WEILONG WINE
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  • Abstract
  • Description
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  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Both brandy and whiskey are aged in oak barrels, while Chinese liquor is aged in ceramic vats, because no matter whether it is an oak barrel or a ceramic vat, oxygen can enter the wine through the barrel (cylinder) wall, providing sufficient energy for the aging of

Method used

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specific Embodiment approach

[0013] A method for aging distilled wine, comprising the steps of:

[0014] (1) Store the distilled spirits in clean stainless steel tanks with stirring and temperature control systems, and keep the storage temperature at 18-20°C;

[0015] (2) Through the micro-oxygen system, fill the distilled wine with oxygen according to the amount of 0.75mL / L each time, once every 10 days, and charge for 30 minutes each time, and taste the aged wine every month. When the required taste quality is achieved, it can be transferred to the tank.

[0016] The temperature control system in the step (1) includes a refrigeration system and a heating system. The tank wall of the stainless steel tank is provided with a cooling belt; The wine is heat exchanged to lower the temperature of the wine.

[0017] In the described step (2), the micro-oxygen system includes an oxygen cylinder, a calibration controller, a spray head, and a pipeline connecting the oxygen cylinder. The amount of oxygen is cali...

Embodiment 1

[0019] Embodiment 1: a kind of aging method of distilled wine, comprises the steps:

[0020] (1) Store the distilled spirits in clean stainless steel tanks with stirring and temperature control systems, and keep the storage temperature at 18-20°C. The temperature control system includes a refrigeration system and a heating system. The tank wall of the stainless steel tank is provided with a cooling belt; the refrigeration system cools down the cooling liquid, and then the cooling liquid circulates in the cooling belt of the stainless steel tank to exchange heat with the wine in the tank Thereby lowering the wine temperature.

[0021] (2) Through the micro-oxygen system, fill the distilled wine with oxygen according to the amount of 0.75mL / L each time, once every 10 days, and charge for 30 minutes each time, and taste the aged wine every month. When the required taste quality is achieved, it can be transferred to the tank. The micro-oxygen system includes an oxygen cylinder, ...

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PUM

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Abstract

The invention relates to a method for ageing distilled liquor. The method includes that the distilled liquor is stored in clean stainless steel tanks with stirring and temperature control systems, and the storage temperatures always keep at 18-20 DEG C; the distilled liquor is filled with oxygen once every 10 days according to the quantity of 0.75 mL/L for 30 minutes, the aged liquor is tasted in every month, and the tanks can be changed when the requirements on the taste quality of the liquor are met. The method for ageing the distilled liquor has the advantages that the large-volume stainless steel tanks are used as ageing containers and are combined with micro-oxygenation technologies, accordingly the problem that only small containers such as wooden casks and pottery jars can be used for ageing existing distilled liquor can be solved, the ageing efficiency can be improved, and the stainless steel tanks are convenient to clean.

Description

technical field [0001] The invention relates to the technical field of wine making, in particular to a method for aging distilled wine. Background technique [0002] At present, distilled wine refers to high-alcohol wine made from grains, potatoes, grapes and other fruits through fermentation and distillation, such as brandy, whiskey, and Chinese liquor. Aging is very important to distilled wine. The taste of distilled wine will become soft only after a certain period of aging. Physical and chemical reactions make the various components in the wine gradually reach a balance, so the key to the aging technology is how to provide the right amount of oxygen. [0003] Both brandy and whiskey are aged in oak barrels, while Chinese liquor is aged in ceramic vats, because no matter whether it is an oak barrel or a ceramic vat, oxygen can enter the wine through the barrel (cylinder) wall, providing sufficient energy for the aging of the wine. Oxygen is needed, but the disadvantages...

Claims

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Application Information

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IPC IPC(8): C12H1/22C12H1/12
CPCC12H1/12C12H1/22
Inventor 陈青昌张春梅刘江龙姜浩杨晓民
Owner WEILONG WINE
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