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.
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[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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