Method for improving aroma and taste of red wine by utilizing pottery jar

A red wine and wine technology, applied in the field of wine production, can solve the problems of expensive oak barrels, short service life, and shortage of oak barrel resources, and achieve the goal of promoting esterification and redox reactions, promoting aging, and reducing production costs Effect

Pending Publication Date: 2021-12-03
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the shortage of oak barrel resources, oak barrels are expensive and have a short service life, which needs

Method used

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  • Method for improving aroma and taste of red wine by utilizing pottery jar
  • Method for improving aroma and taste of red wine by utilizing pottery jar
  • Method for improving aroma and taste of red wine by utilizing pottery jar

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0047] Preparation of the standard curve: Weigh 0.5000g of tannic acid, dissolve it in water, and set the volume to 100mL with a concentration of 5000mg / L as the standard solution. Draw 0ml, 0.5ml, 1.0ml, 1.5ml, 2.5ml, 5.0ml, 7.5ml, 10ml of tannic acid standard solutions respectively and dilute to 50mL with water. The concentrations of the above solutions are 0, 50, 100, 150, 250, 500, 750, 1000 mg / L respectively. Take 1mL of the dilution from the second step, add it to a 100mL volumetric flask containing 70mL of water, add 5.0mL of Folin-Dennis reagent and 10.0mL of saturated sodium carbonate solution, add water to the mark, and mix well. After 30 minutes, use the blank as a reference, and measure the absorbance at a wavelength of 760nm. Draw a curve, take the absorbance value as the ordinate, and use the tannic acid concentration value in the second step as the abscissa to draw the standard curve.

[0048] Determination of the sample: draw 1-2mL (depending on the tannin co...

Embodiment 1

[0056] Embodiment 1: the storage of Cabernet Sauvignon dry red wine

[0057] 1. Use unglazed pottery jars and oak products to store Cabernet Sauvignon dry red wine. The specific methods are as follows:

[0058] (1) Moderately toasted oak chips: the specifications are 5cm in length, 2cm in width, and 0.5cm in thickness, moderately toasted (the surface temperature of the oak wood reaches 200°C, and the surface burnt depth is about 2mm).

[0059] (2) Place 10L of Cabernet Sauvignon dry red original wine after fermentation in a 10L unglazed pottery jar, and add the moderately toasted oak chips obtained in 40g step (1) to the original wine;

[0060] At the same time, set two control groups as:

[0061] Control group 1: 10L of the same Cabernet Sauvignon dry red original wine is placed in a 10L stainless steel tank and the moderate toasted oak chips obtained by 40g of step (1) are added;

[0062] Control group 2: 10L of the same Cabernet Sauvignon dry red original wine was placed ...

Embodiment 2

[0085] Embodiment 2: the storage of Cabernet Sauvignon dry red wine

[0086] 1. Store Cabernet Sauvignon dry red wine in a double-layer glazed pottery altar with oak products. The specific method is as follows:

[0087] (1) Moderately toasted oak chips: the specifications are 5cm in length, 2cm in width, and 0.5cm in thickness, moderately toasted (the surface temperature of the oak wood reaches 200°C, and the surface burnt depth is about 2mm).

[0088](2) 10L of Cabernet Sauvignon dry red original wine after fermentation is completed, placed in a 10L double-layer glazed pottery jar, and the moderately toasted oak chips that 40g step (1) obtains is added in the original wine;

[0089] At the same time, set two control groups as:

[0090] Control group 1: 10L of the same Cabernet Sauvignon dry red original wine is placed in a 10L stainless steel tank and 40g of moderately toasted oak chips obtained in step (1) are added;

[0091] Control group 2: 10L of the same Cabernet Sauvi...

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Abstract

The invention discloses a method for improving aroma and taste of red wine by utilizing a pottery jar, and belongs to the technical field of wine production. According to the method provided by the invention, the wine is aged by using the pottery jar and adding an oak product, so that the flower fragrance and the fruit fragrance with the characteristics of the wine can be reserved, meanwhile, and the flavors of baking, smoking and the like stored in an oak barrel are combined, the characteristic pottery fragrance stored in the pottery jar is highlighted, and the fragrance attribute of the wine can be enriched. Contrast experiments show that the red wine treated by the method is rich in flower fragrance and fruit fragrance, has the smoking and baking fragrance of oak, and highlights the pottery faint scent stored in the pottery jar. The storage method can also improve the taste quality of the wine, reduce the astringency of the wine, and make the wine body softer.

Description

technical field [0001] The invention relates to a method for improving the aroma and taste of red wine by using a pottery altar, and belongs to the technical field of wine production. Background technique [0002] At present, high-quality red wine at home and abroad is mainly stored in oak barrels. The aging of wine in oak barrels has an important impact on the improvement of the aroma, taste and stability of wine. However, due to the shortage of oak barrel resources, oak barrels are expensive and have a short service life, which needs to be replaced in three to four years. People are looking for alternatives to oak barrels for the aging process of red wine. [0003] Pottery altar is made of high-quality clay sintered at high temperature. It not only has high stability and is not easy to oxidize and deteriorate, but also resists acid, alkali and corrosion. It is currently widely used in liquor companies. The characteristics of wine storage in pottery jars mainly include: Fi...

Claims

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Application Information

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IPC IPC(8): C12H1/22C12H1/07C12H1/12
CPCC12H1/22C12H1/063C12H1/12
Inventor 唐柯徐岩袁笑梦
Owner JIANGNAN UNIV
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