Grape wine cellaring method
A wine and cellaring technology, applied in the field of wine cellaring, can solve the problems of large energy consumption, increased design difficulty and construction cost, etc., and achieve the effect of improving quality and taste, mellow and delicate taste, and long aftertaste
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
Embodiment approach 1
[0031] This embodiment is a preferred embodiment. A wine storage method, which comprises the following steps implemented in sequence:
[0032] (1). To prepare wine, transfer the newly brewed original wine into a container, which is strictly sealed. For example, the newly brewed original wine can be moved into an oak barrel, and the oak barrel can be strictly sealed. Of course, other suitable containers can also be used.
[0033] (2). Store the above-mentioned wine in a wine cellar with a constant temperature for aging for 3 years, and the temperature of the wine cellar is controlled at 10-15°C;
[0034] (3). Submarine cellaring: the pre-aged wine is filtered and filled into glass bottles, and then sunk into the seabed at a depth of 8-10 meters, and cellared for 12 months; the glass bottles are sealed with oak stoppers Fix it in a basket and sink it into the seabed to keep the sealed bottle in an upright state during the seabed storage process; preferably sink into the seabed ...
Embodiment approach 2
[0038] A wine storage method, which comprises the following steps implemented in sequence:
[0039] (1). To prepare wine, move the newly brewed original wine into oak barrels, and strictly seal the oak barrels.
[0040] (2). Store the above-mentioned wine in a wine cellar with a constant temperature for aging for 2 years, and the temperature of the wine cellar is controlled at 15-17°C;
[0041] (3). Filter and fill the pre-aged wine into a porcelain bottle, then sink into the seabed at a depth of 10-15 meters, and store it for 2 years; the porcelain bottle is sealed with an oak stopper and fixed in a basket. Into the seabed, so that the sealed bottle remains upright during the seabed storage process; preferably sinking into the seabed from May to September. From May to September, the seawater temperature rises, and the water temperature reaches 15-28°C, which is conducive to the growth and reproduction of shellfish in the sea, and effectively ensures that more shellfish attac...
Embodiment approach 3
[0045] A wine storage method, which comprises the following steps implemented in sequence:
[0046] (1). Move the newly brewed raw wine into oak barrels and strictly seal the barrels.
[0047] (2). Store the above-mentioned wine in a wine cellar with a constant temperature for aging for 5 years, and the temperature of the wine cellar is controlled at 13-17°C;
[0048] (3). Filter and fill the pre-aging wine into glass bottles, then sink into the seabed at a depth of 8-10 meters, and store in cellar for 3 years; the glass bottles are sealed with oak stoppers and fixed in baskets , sink into the seabed, so that the sealed bottle remains upright during the seabed storage process;
[0049] (4). Salvage the wine stored in the seabed.
[0050]The embodiment of the present invention adopts the design of pre-aging on land and cellaring under the sea, which not only guarantees the quality of the wine in the oak barrel, but also utilizes the constant temperature environment of the sea...
PUM
| Property | Measurement | Unit |
|---|---|---|
| height | aaaaa | aaaaa |
Abstract
Description
Claims
Application Information
Login to View More