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Technology for wine storage in pit and pottery jar

A cellar and wine storage technology, applied in the field of winemaking, can solve problems such as the inability to achieve the effect of aging, and achieve the effects of improving the body and taste of wine, improving the efficiency of aging, and increasing the complexity.

Inactive Publication Date: 2020-06-05
HEBEI GUXIANGYANG WINE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most wineries in my country still use the ancient natural aging process. The natural aging process is to inject the newly brewed new wine into the wine storage tank for storage. However, this natural aging is mostly due to the aging temperature. , humidity, and environmental quality of soil and air are not suitable for aging conditions, so that the aged wine is only aged, and the ideal aging effect cannot be achieved at all.

Method used

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  • Technology for wine storage in pit and pottery jar
  • Technology for wine storage in pit and pottery jar
  • Technology for wine storage in pit and pottery jar

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1、2、3 and comparative example 1、2、3

[0044] Examples 1, 2, 3 and comparative examples 1, 2, 3 all use the new wine produced by the applicant in 2019

Embodiment 1

[0046] A cellar pottery altar wine storage process, comprising the following steps:

[0047] S1 Mud making: Excavate a mud-making tank with length × width × height = 8m × 8m × 6m, fully dry 55 parts of yellow mud, sterilize at high temperature and mix with 15 parts of old pit mud, 4.8 parts (bean cake, refined glucose powder, refined Industrial starch, dry wine tank) mixed into primary mud, add pure water to 45% water content of primary mud, seal and ferment for one month, get cooked mud after passing the test, mix 0.2 parts of binder and 3.5 parts of inorganic loose components After stirring, add it to the cooked mud and stir evenly, and finally add 6 parts of organic loose components, mix well to obtain the protective mud;

[0048] S2 tank making: prepare a storage tank with length × width × height = 8m × 8m × 6m, carry out high-temperature steam sterilization, lay 8cm protective mud on the bottom and four walls, and mix the quality of protective mud into the protective mud ...

Embodiment 2

[0053] A cellar pottery altar wine storage process, comprising the following steps:

[0054] S1 Mud making: Excavate a mud-making tank with length × width × height = 8m×8m×6m, fully dry 50 parts of yellow mud, sterilize at high temperature, mix with 20 parts of old pit mud and 3 parts of refined industrial starch to form primary mud, Add pure water until the water content of the initial mud is 50%, seal and ferment for one month, get cooked mud after passing the test, mix 0.1 part of binder and 5 parts of inorganic loose components, add them to the cooked mud and stir evenly, and finally add 4 Parts of organic loose components, mix well to obtain protective mud;

[0055] S2 tank making: prepare a storage tank with length × width × height = 8m × 8m × 6m, perform high-temperature steam sterilization, lay the bottom and four walls to 5cm protective mud, and mix protective mud into the protective mud before adding the protective mud 2% distiller's grains by mass, sealed for at le...

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Abstract

The invention belongs to the technical field of wine brewing and especially relates to a technology for wine storage in a pit and a pottery jar. The technology comprises the following steps: (S1) mudpreparation, (S2) pit preparation, (S3) jar preparation, (S4) wine storage, (S5) unsealing and the like. 1. Materials applied in the technology are easy to get and are mainly agricultural by-productswith low cost. 2. The technology is mature, wherein the pit can create a good micro environment for storage and ageing of green wine, fragrance of the wine is deepened by a wine body aged with protective mud, ageing efficiency is increased, the quality of the wine body is improved, complexity of the wine body fragrance is increased, a taste of the wine body is improved, and rancidity of the greenwine is avoided. 3. In the technology, a formula is rational, beneficial microorganisms in the protective mud are promoted by modified montmorillonite to release flavor substances, the flavor substances and volatile sundries in the wine body can be exchanged rationally, and ageing effects of white spirit are improved.

Description

technical field [0001] The invention belongs to the technical field of brewing, and in particular relates to a wine storage process in a pottery altar in a cellar. Background technique [0002] The newly produced new wine has a spicy taste, not mellow, and can only be regarded as a semi-finished product. Generally, it needs to be stored for a certain period of time to let it mature naturally, which can reduce the irritation and pungency of the new wine, making the wine soft and palatable, mellow and fragrant Strong, relatively harmonious taste, this phenomenon is called "aged" or "aged" in the brewing industry. Aging needs to place the wine in slightly air-permeable and leaky containers such as pottery, porcelain, or wine sea, and undergo natural aging. [0003] After the baijiu is fermented and roasted, it needs to be aged. As we all know, only through the aging process can the dryness and spicyness in the new wine be removed and the aroma of the old wine can be increased....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12H1/22
CPCC12H1/22
Inventor 刘平刘文汇杨少勇
Owner HEBEI GUXIANGYANG WINE CO LTD
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