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Method for aging wine through hydrothermal reaction

A hydrothermal reaction and wine technology, which is applied in the field of wine aging, can solve the problems of high cost and complicated equipment, and achieve the effect of reasonable proportion, reduced irritating components and good taste

Inactive Publication Date: 2018-04-13
ZHEJIANG SHUREN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Such as the use of magnetizers, ultrasound, 60 Co radiation, γ-ray radiation, strong magnetic field, microwave, laser, infrared, ultra-high pressure and other methods have achieved certain effects, but the equipment is complicated and the cost is high

Method used

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  • Method for aging wine through hydrothermal reaction
  • Method for aging wine through hydrothermal reaction
  • Method for aging wine through hydrothermal reaction

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] Newly brewed yellow rice wine is packed into a hydrothermal reaction kettle, and the packed yellow rice wine accounts for 40% of the reaction kettle volume, and the reaction kettle is sealed, heated to a temperature of 150° C. and kept for 1 day. Then lower the temperature, release the air and decompress, and pack separately to obtain the aged yellow rice wine.

Embodiment 2

[0047] Newly brewed yellow rice wine is packed into a hydrothermal reaction kettle, the loaded yellow rice wine accounts for 50% of the reaction kettle volume, the reaction kettle is sealed, heated to a temperature of 150° C. and kept for 10 days. Then lower the temperature, release the air and decompress, and pack separately to obtain the aged yellow rice wine.

Embodiment 3

[0049] Newly brewed yellow rice wine is packed into a hydrothermal reaction kettle, the packed yellow rice wine accounts for 40% of the reaction kettle volume, the reaction kettle is sealed, heated to a temperature of 150° C. and kept for 20 days. Then lower the temperature, release the air and decompress, and pack separately to obtain the aged yellow rice wine.

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PUM

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Abstract

The invention discloses a method for aging wine through a hydrothermal reaction. The method is characterized by comprising the following steps: filling a reaction kettle with newly brewed wine, sealing, heating to 110-160 DEG C, and preserving heat for 1-30 days, wherein the volume of the filled wine is not greater than 60% of the total volume of the reaction kettle. Through aging treatment basedon the hydrothermal reaction in the closed reaction kettle, the wine aging reaction is accelerated, so that the ester content is increased, the contents of stimulating components such as aldehyde aredecreased, the proportions of various flavor substances are more reasonable, the wine aging time is greatly shortened, and the wine aging cost is reduced.

Description

technical field [0001] The invention belongs to the field of wine aging, and in particular relates to a method for accelerating the aging of wine by hydrothermal reaction. Background technique [0002] Rice wine is one of the ancient foods in China. The newly brewed rice wine generally has a slight evil smell, rough taste, lack of aroma, more irritating and less soft. In the production process of yellow rice wine, aging is usually used to make the structure of the wine gradually coordinated, full, and produce a pleasant aroma. However, most of the storage of rice wine is done in pottery jars, which are costly and inefficient, and have a long aging time, occupy a large area, and cause a lot of storage loss. Because pottery pots are fragile, they are not conducive to maintenance and transportation. And when existing large container that adopts metal tank body to store yellow rice wine, the use of metal tank body makes yellow rice wine aging effect greatly reduce because of th...

Claims

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Application Information

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IPC IPC(8): C12H1/18
CPCC12H1/18
Inventor 王智敏沈素媚许晓路陆胤张德勇许惠英田甜
Owner ZHEJIANG SHUREN UNIV