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Cellar-stored raw wine and production method thereof

A production method and cellaring technology, applied in the field of cellaring raw wine and its production, can solve problems such as the need to improve the homogeneity of wine quality and the poor quality of liquor

Inactive Publication Date: 2018-05-01
川荣建设集团股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the environmental factors of the wine cellar, the quality of the liquor obtained in the cellar is not good, and the homogenization of the wine quality needs to be improved.

Method used

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  • Cellar-stored raw wine and production method thereof
  • Cellar-stored raw wine and production method thereof
  • Cellar-stored raw wine and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] The present embodiment provides a kind of production method of cellaring former wine, and it comprises:

[0044] Take a 1000ml beaker, put 500ml of distilled water into it, and dissolve 20g of peptone, 5g of beef extract, and 5g of sodium chloride in the water. Adjust the pH value to about 7.2 with 10% sodium hydroxide solution, and set the volume to 1000ml. These liquids were divided into 10 Erlenmeyer flasks, each containing 100ml. Among them, put the chopped agar into five Erlenmeyer flasks, each 3.5g, and add cotton plugs to all ten Erlenmeyer flasks, and wrap them with newspaper. Put the wrapped Erlenmeyer flask into a sterilizer for sterilization for ten minutes. After the time is up, take out the Erlenmeyer flask, pour it into a container, and get a nutrient agar plate after it cools down.

[0045] Select 4 evenly distributed sampling points on the diagonal of Qu Pharmacy, place the nutrient agar plate at the 4 sampling points, and use the impact type air micr...

Embodiment 2

[0049] This embodiment provides a production method for cellaring raw wine, which is basically the same as in Example 1, the difference being that the components of the nutrient agar medium in the nutrient agar plate are different. In this embodiment, the composition of the nutrient agar medium The components include: peptone 20g, beef extract 5g, sodium chloride 2g, agar 15g and distilled water 1000ml.

Embodiment 3

[0051] This embodiment provides a production method for cellaring raw wine, which is basically the same as in Example 1, the difference being that the components of the nutrient agar medium in the nutrient agar plate are different. In this embodiment, the composition of the nutrient agar medium The components include: peptone 30g, beef extract 1g, sodium chloride 8g, agar 20g and distilled water 1000ml.

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Abstract

The invention provides cellar-stored raw wine and a production method thereof, and relates to the technical field of storage of raw wine. The production method of the cellar-stored raw wine comprisesthe following steps: collecting air microorganisms in a koji pharmacy with a nutrient agar plate, and enabling bacteria-bearing particles suspending in the air to impact on the surface of the nutrientagar plate; culturing the bacteria-bearing nutrient agar plate, then drying and crushing to obtain spore powder; spreading the spore powder on the outer surfaces of a plurality of wine jars, made byfiring the soil, in a wine cellar; storing the wine jars for 1-5 years until the spore powder forms wine moss on the surfaces of the wine jars, and enabling the wine moss and the base liquor to be subjected to exchange of materials so as to form the cellar-stored base liquor. According to the production method of the cellar-stored raw wine, the air microorganisms are collected in the koji pharmacyand are then cultured, dried and crushed so as to form the spore powder, the spore powder is enabled to form the wine moss on the surfaces of the wine jars, and the wine moss and the raw wine in thewine jars are enabled to be subjected to exchange of materials, so that the quality and uniformity of the raw wine are better improved, and the formed cellar-stored raw wine is better in quality.

Description

technical field [0001] The invention relates to the technical field of storage of base wine, in particular to a cellared original wine and a production method thereof. Background technique [0002] Cellaring generally refers to that liquor production enterprises put the selected high-quality puree wine into ceramic containers or other containers suitable for cellaring, and store them in underground, caves, and semi-underground wine cellars, so that liquor can be better obtained. quality. Since the puree wine does not add any substances other than white wine, its wine molecules still maintain good stability. During the storage process, the white wine in the container breathes through the container at a suitable temperature and breathes the dry humidity in the cellar. The physical and chemical indicators of the air and liquor change. However, due to the environmental factors of the wine cellar, the quality of the liquor obtained in the cellar is not good, and the homogenizat...

Claims

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Application Information

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IPC IPC(8): C12H1/22C12H1/12
CPCC12H1/12C12H1/22
Inventor 杨磊杨玲麟余辉韦成波罗远芹
Owner 川荣建设集团股份有限公司
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