Preparation method of oak barrel maintenance liquid

Abstract

The invention relates to the technical field of oak barrels, and particularly provides a preparation method of oak barrel maintenance liquid. According to the method, rice wine is used as a raw material and distilled to obtain rice wine distillate, aromatic raw materials are soaked in the distillate to prepare oak barrel culture liquid, and the oak barrel culture liquid is circulated through a temperature control circulator. The preparation method of the oak barrel culture liquid is safe and effective, the oak barrels are endowed with new characteristic flavor, the flavor of the oak barrels is enriched, and the purpose of customizing differentiated oak barrel flavor according to requirements to endow wine with unique flavor is achieved; and the problem of resource waste of old oak barrels is solved, the oak barrels can be repeatedly used, the service life of the oak barrels is prolonged, the service frequency of the oak barrels is increased, and the utilization rate of the oak barrels is maximized.

Description

Technical Field

[0001] The present invention relates to the technical field of oak barrels, and particularly to a preparation method of a barrel-conditioning liquid for oak barrels. Background Art

[0002] In the brewing industry, for whisky, brandy, rum, wine, etc., oak barrels are generally selected as the containers for aging the wine body to add color, aroma, taste, and style to the wine body. However, after a long aging time and many uses of the oak barrel, the flavor and color of the oak barrel gradually fade. Although the old oak barrel can be activated and refurbished by baking, most of the flavor substances in the old oak barrel have been transferred to the wine liquid, and the number of times of baking activation and refurbishment and the frequency of use are limited. Finally, it is generally discarded as waste wood, resulting in a waste of resources, and the utilization rate of the oak barrel has not been maximized. Moreover, most of the flavors of beverage wines such as whisky and rum come from oak barrels. Although different varieties of oak barrels such as bourbon barrels and sherry barrels can provide different flavors, the growth and production cycle of the raw wood of the oak barrel is relatively long, and the flavor components of the wine body are also relatively single. Summary of the Invention

[0003] In view of this, the present application aims to provide a barrel-conditioning liquid to maintain and refurbish the oak barrel through the barrel-conditioning liquid, thereby improving the resource utilization rate and enriching the flavor of the oak barrel at the same time.

[0004] The technical solution of the present invention is realized as follows: The present invention provides a preparation method of a barrel-conditioning liquid for oak barrels. The barrel-conditioning liquid for oak barrels includes Tieguanyin distillate, apple wood chip soaking liquid, and oak chip soaking liquid. The three components are used to soak the oak barrel separately in sequence. The preparation method includes the following steps:

[0005] Step 1: Distill rice wine twice in a copper pot still to obtain a solvent;

[0006] Step 2: Soak Tieguanyin, apple wood chips, and oak chips separately with the solvent, and then filter to obtain Tieguanyin soaking liquid, apple wood soaking liquid, and oak chip soaking liquid respectively;

[0007] Step 3: Subject the Tieguanyin soaking liquid to vacuum distillation, fractionate the heads, hearts, and tails, and retain the hearts and reduce the alcohol content to 55% vol to obtain Tieguanyin distillate.

[0008] In some embodiments, in Step 1, the method of the first distillation includes: placing the rice wine in a copper pot still, heating to boil at about 80 °C and then distilling, the cooling water temperature ≤ 20 °C, and the first distillation time is 8 - 9 h to obtain a preliminary distillate with an alcohol content of 20% vol - 28% vol.

[0009] In some embodiments, in step one, the method of the second distillation includes: placing the initial distillate in a copper pot still for the second distillation, heating to boil at about 80 °C and then distilling, with the cooling water temperature ≤ 20 °C, the first distillation time being 9 - 10 h, fractionating the heads, hearts, and tails, retaining the hearts and reducing the alcohol content to 55% vol to obtain the solvent.

[0010] In some embodiments, in step two, the soaking treatment time is 15 days.

[0011] In some embodiments, in step two, the mass ratio of Tieguanyin tea to the solvent is 1:40.

[0012] In some embodiments, in step two, the mass ratio of apple wood chips to the solvent is 1:20.

[0013] In some embodiments, in step two, the mass ratio of oak chips to the solvent is 1:20.

[0014] In some embodiments, in step three, the vacuum degree of vacuum distillation ≤ -0.08 Mpa and the temperature ≤ 60 °C.

[0015] In some embodiments, the barrel conditioning liquid for oak barrels may further include a solution of other flavor substances, such as a blackcurrant leaf soaking solution.

[0016] By changing the ratios of the raw materials Tieguanyin tea, apple wood chips, and oak chips, the flavor can be adjusted to meet the aging requirements of different flavored wine bodies.

[0017] The second aspect of the present invention also provides a barrel conditioning liquid for oak barrels, which is prepared by the above preparation method. The barrel conditioning liquid for oak barrels includes Tieguanyin tea distillate, apple wood chip soaking solution, and oak chip soaking solution, and the three components are used separately for soaking oak barrels in sequence.

[0018] The third aspect of the present invention also provides an application of conditioning an oak barrel with the above conditioning liquid, including the following steps: putting conditioning liquids such as Tieguanyin tea distillate, apple wood filtered liquid, and oak chip filtered liquid into the oak barrel for soaking and conditioning. The soaking sequence is Tieguanyin tea distillate, apple wood filtered liquid, and oak filtered liquid. During the conditioning process of each conditioning liquid in the oak barrel, at the oak holes of the oak barrel, a temperature control circulator is connected through inlet and outlet pipes, and the conditioning liquid is circulated in the barrel at a temperature of 40 ± 2 °C, with a pump flow rate of 2 L / min. After 10 days of temperature control circulation, the liquid is pumped out.

[0019] The present invention has the following beneficial effects compared with the prior art:

[0020] The present invention provides a solution for barrel conditioning liquid of oak barrels, as well as its preparation method and application method. After the oak barrels are conditioned with this conditioning liquid, the flavor of the oak barrels can be enriched, bringing differentiated oak barrel flavors and endowing the wine body with unique flavor characteristics. Secondly, by using the conditioning liquid for the oak barrels, the oak barrels can be reused, extending the service life and frequency of use of the oak barrels and improving the utilization rate of old oak barrels. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] In order to more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the following will briefly introduce the drawings required for use in the description of the embodiments or the prior art. Obviously, the drawings in the following description are only some embodiments of the present invention. For those of ordinary skill in the art, without creative efforts, other drawings can be obtained based on these drawings.

[0022] Figure 1 It is the process flow chart of the present invention. DETAILED DESCRIPTION OF THE EMBODIMENTS

[0023] The following will clearly and completely describe the technical solutions in the embodiments of the present invention in combination with the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, rather than all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts belong to the scope of protection of the present invention.

[0024] In addition, the terms "first" and "second" are only used for descriptive purposes and cannot be understood as indicating or implying relative importance or implicitly specifying the quantity of the indicated technical features. Thus, the features defined with "first" and "second" may explicitly or implicitly include one or more of such features. In the description of the present application, "a plurality" means two or more, unless otherwise specifically defined.

[0025] Unless otherwise defined, all technical terms and scientific terms used herein have the same meaning as commonly understood by those of ordinary skill in the technical field to which the embodiments of the present invention belong. If the definitions stated in this part are contrary to or inconsistent with the definitions stated in the patents, patent applications, published patent applications, and other publications incorporated herein by reference, the definitions listed in this part shall prevail over the definitions incorporated herein by reference.

[0026] Unless otherwise specified, the methods used in the following embodiments are all conventional methods. The materials, reagents, and instruments used, unless otherwise specified, are all conventional materials, reagents, and instruments in the art, and those skilled in the art can obtain them through commercial channels.

[0027] When an equivalent, concentration, or other value or parameter is expressed as a range, a preferred range, or a range defined by a series of upper preferred values and lower preferred values, this should be understood to specifically disclose all ranges formed by any pairing of any range upper limit or preferred value with any range lower limit or preferred value, whether or not such ranges are separately disclosed. For example, when the range "1 to 5" is disclosed, the described range should be interpreted to include ranges "1 to 4", "1 to 3", "1 to 2", "1 to 2 and 4 to 5", "1 to 3 and 5", etc. When a numerical range is described herein, unless otherwise stated, the range is intended to include its end values and all integers and fractions within the range. In the specification and claims of this application, range limitations may be combined and / or interchanged, and if not otherwise stated, these ranges include all sub-ranges contained therein.

[0028] As Figure 1 shown, a method for preparing a barrel - raising liquid for oak barrels provided by this application has the following preparation steps:

[0029] Step 1: Distill rice wine twice in a copper pot - type still to obtain a solvent

[0030] First distillation: Place the rice wine in a copper pot - type still, heat it to boiling and then distill. The cooling water temperature ≤ 20°C, and the first distillation time is 8 - 9 h to obtain a preliminary distillate with an alcohol content of 20% vol - 28% vol;

[0031] Second distillation: Place the preliminary distillate in a copper pot - type still for a second distillation. Heat it to boiling and then distill. The cooling water temperature ≤ 20°C, and the first distillation time is 9 - 10 h. Fractionate the heads, hearts, and tails of the liquor, retain the hearts and reduce the alcohol content to 55% vol to obtain a solvent.

[0032] Step 2: Soak Tieguanyin tea, apple wood chips, and oak wood chips separately in 20 - 40 times the amount of the solvent for 4 - 15 days, and then filter to obtain Tieguanyin tea - soaked liquid, apple wood - soaked liquid, and oak wood chip - soaked liquid respectively;

[0033] Step 3: Perform vacuum distillation on the Tieguanyin tea - soaked liquid. The vacuum degree of the vacuum distillation ≤ - 0.08 Mpa, and the temperature ≤ 60°C. Fractionate the heads, hearts, and tails of the liquor, retain the hearts and reduce the alcohol content to 55% vol to obtain Tieguanyin tea - distilled liquid.

[0034] Barrel conditioning application method: Put barrel conditioning liquids such as Tieguanyin distillate, apple wood filtrate, and oak chip filtrate into an oak barrel for soaking and conditioning. The soaking sequence is Tieguanyin distillate, apple wood filtrate, and oak filtrate, and the soaking time for each barrel conditioning liquid is 10 days. During the barrel conditioning process of each barrel conditioning liquid, at the oak holes of the oak barrel, connect a temperature control circulator through the inlet and outlet pipes to make the barrel conditioning liquid circulate inside the barrel. Set the temperature at 40 ± 2 °C, the pump flow rate at 2 L / min, and after 10 days of temperature control circulation, draw out the liquid material.

[0035] Example 1

[0036] This example provides a relatively optimal example of a barrel conditioning liquid, and the preparation method is as follows:

[0037] 1. Distillation: Distill rice wine twice in a copper pot still to obtain the solvent for the barrel conditioning liquid

[0038] (1) First distillation: Place the rice wine in a copper pot still. When the juice in the still heats up to start boiling and enters the distillation stage, the cooling water temperature is 15 °C, the initial distillate alcohol content is 26% vol, and the first distillation time is 8 h;

[0039] (2) Second distillation: Place the initial distillate in a copper pot still. When the juice in the still heats up to start boiling, enter the distillation stage, the cooling water temperature is 15 °C, fractionate the heads, hearts, and tails, retain the hearts and reduce the alcohol content to 55% vol for standby;

[0040] 2. Preparation of oak barrel conditioning liquid:

[0041] Weigh Tieguanyin, apple wood chips, and oak chips respectively, and the raw material ratio is Tieguanyin: apple wood chips: oak chips = 1:2:2;

[0042] Soak the aromatic raw materials Tieguanyin, apple wood chips, and oak chips in the solvent respectively, and the soaking time for each raw material is 15 days. The mass ratio of Tieguanyin to the solvent is 1:40, the mass ratio of apple wood chips to the solvent is 1:20, and the mass ratio of oak chips to the solvent is 1:20;

[0043] Filter to obtain Tieguanyin soaking liquid, apple wood soaking liquid, and oak chip soaking liquid respectively;

[0044] Conduct vacuum distillation on the Tieguanyin soaking liquid. The vacuum degree of vacuum distillation is ≤ -0.08 Mpa, the temperature is ≤ 60 °C, fractionate the heads, hearts, and tails. Retain the hearts and reduce the alcohol content to 55% vol to obtain Tieguanyin distillate.

[0045] Based on Example 1, Examples 2 - 10 respectively adopt different raw material ratios and solvent mass ratios, and the specific dosage ratios are as follows:

[0046]

[0047]

[0048] The barrel conditioning liquids prepared in the above Examples 1-10 were respectively subjected to barrel conditioning, and the barrel conditioning method was as follows:

[0049] Put the barrel conditioning liquids such as Tieguanyin distillate, apple wood filtrate, and oak chip filtrate into an oak barrel for soaking and conditioning. The soaking order is Tieguanyin distillate, apple wood filtrate, and oak filtrate. During the conditioning process of each barrel conditioning liquid, at the oak holes of the oak barrel, a temperature control circulator is connected through the inlet and outlet pipes to make the barrel conditioning liquid circulate in the barrel. The temperature is 40±2°C, the pump flow rate is 2 L / min, and the temperature control circulation is carried out for 10 days, and then the liquid is pumped out. In order to control variables, the amounts of Tieguanyin distillate, apple wood filtrate, and oak filtrate used in each example are the same.

[0050] The old barrels used for verification were all from the same aging batch and had the same number of aging times of oak barrels. After being washed with clean water, they were respectively subjected to barrel conditioning treatment with the barrel conditioning liquids of different examples according to the above barrel conditioning method.

[0051] At the same time, a control group was set up:

[0052] Control Group 1: Use unprocessed old barrels;

[0053] Control Group 2: The old barrels were baked and activated at 180°C for 5 minutes.

[0054] The old barrels after barrel conditioning were respectively used for the aging treatment of the same batch of whisky raw spirits with an alcohol content of 65% vol for 6 months.

[0055] Each of the above examples and the control group was set up in 5 groups, and the test results were calculated as the average value.

[0056] The key flavor substances in the aged whisky were detected, and the sensory evaluation results are as follows in the table:

[0057]

[0058]

[0059] Through the synergistic effect of Tieguanyin, apple wood chips, and oak chips, this application realizes the complex integration of tea rhyme, fruity aroma, and woody aroma. Compared with the traditional single oak barrel repair technology (such as Control Group 2 only relying on baking and activation), this method introduces multiple flavor substances (such as vanillin, eugenol, etc.) through the extraction and distillation processes of plant raw materials, breaking through the limitations of the traditional process.

[0060] The mass ratio of raw materials to solvents significantly affects the flavor extraction efficiency. For example, in Example 6, the excessively low solvent ratio led to a mixed flavor, while the ratio used in Example 1 balanced the aroma concentration and complexity.

[0061] The woody aroma of Control Group 1 was weak and the wine body was thin. After the treatment in Example 1, the tannin content (2.2 g / L) increased significantly, approaching the level of a new barrel. At the same time, the color (28 EBC) and flavor complexity were better than those of traditional baking repair (the caramel flavor in Control Group 2 was single). This indicates that this method can not only restore the function of old barrels but also endow them with new flavor characteristics.

[0062] The vanillin (72 μg / L), eugenol (28 μg / L), and guaiacol (18 μg / L) in Example 1 were all significantly higher than those in Control Group 1 (15 / 8 / 5 μg / L). Compared with Control Group 2, although the values were slightly lower (such as 85 μg / L for vanillin), the sensory evaluation showed that its flavor hierarchy was richer (tea rhyme + fruity aroma + vanilla), avoiding the problems of overly strong tannins and single flavor caused by traditional baking.

[0063] Control Group 3

[0064] Based on Example 1, only Tieguanyin, apple wood chips, and oak chips were used, with an equal amount of Tieguanyin replacing the oak chips.

[0065] Control Group 4

[0066] Based on Example 1, only apple wood chips, Tieguanyin, and oak chips were used, with an equal amount of apple wood chips replacing the oak chips.

[0067] Control Group 5

[0068] Based on Example 1, only oak chips, apple wood chips, and Tieguanyin were used, with an equal amount of oak chips replacing the Tieguanyin.

[0069] After whiskey aging, relevant tests and evaluations were carried out, and the following data were obtained:

[0070]

[0071] From the above data results, by comparing the data of Control Group 3 and Control Group 5, it can be seen that the synergistic effect of Tieguanyin and oak not only retains vanillin but also avoids the defects of single components (such as overly strong astringency). By comparing the eugenol (28 μg / L) in Example 1 with that in Control Group 4 (40 μg / L), it shows that the proportion of apple wood needs to be controlled, otherwise the fruity aroma will be too strong and disrupt the balance.

[0072] The sensory evaluations of Control Groups 3 - 5 were significantly inferior to those of Example 1, indicating that the compound ratio is a necessary condition for flavor optimization.

[0073] In the control group 5, only oak chips were used. Although the vanillin content was high (80 μg / L), the tannin was too strong (3.0 g / L), resulting in an unbalanced taste.

[0074] The above are only the preferred embodiments of the present invention and are not intended to limit the present invention. Any modifications, equivalent replacements, improvements, etc. made within the spirit and principle of the present invention shall be included within the protection scope of the present invention.

Claims

1. A method for preparing oak barrel curing liquid, characterized in that: The oak barrel curing liquid comprises Tieguanyin distillate, apple wood chip soaking liquid and oak chip soaking liquid, and the three components are used to soak the oak barrel separately in sequence. The preparation method comprises the following steps: Step 1, distilling rice wine twice in a copper pot still to obtain a solvent; Step 2: respectively soaking Tieguanyin, apple wood chips and oak chips with 20-40 times solvent for 7-15 days, and then filtering to obtain Tieguanyin soaking liquid, apple wood soaking liquid and oak chip soaking liquid; Step 3: subject the Tieguanyin soaking liquid to vacuum distillation to separate the head, heart and tail of the wine, retain the heart and reduce the alcohol content to 55% vol to obtain Tieguanyin distillate.

2. The method for preparing oak barrel curing liquid according to claim 1, characterized in that: In step 1, the method for the first distillation includes: placing the rice wine in a copper pot still, heating it to boiling and then distilling it, the cooling water temperature is ≤20°C, the first distillation time is 8-9h, and a preliminary distillate with an alcohol content of 20%vol-28%vol is obtained.

3. The method for preparing oak barrel curing liquid according to claim 1, characterized in that: In step one, the method for the second distillation includes: placing the primary distillate in a copper pot still for a second distillation, heating to boiling and then distilling, the cooling water temperature is ≤20°C, the first distillation time is 9-10h, and the head, heart and tail of the wine are fractionated, the heart is retained and the alcohol content is reduced to 55%vol to obtain a solvent.

4. The method for preparing oak barrel curing liquid according to claim 1, characterized in that: In step 2, the soaking treatment time is 15 days.

5. The method for preparing oak barrel curing liquid according to claim 1, characterized in that: In step 2, the mass ratio of Tieguanyin to solvent is 1:

40.

6. The method for preparing oak barrel curing liquid according to claim 1, characterized in that: In step 2, the mass ratio of apple wood chips to solvent is 1:

20.

7. The method for preparing oak barrel curing liquid according to claim 1, characterized in that: In step 2, the mass ratio of oak chips to solvent is 1:

20.

8. The method for preparing oak barrel curing liquid according to claim 1, characterized in that: In step 3, the vacuum degree of reduced pressure distillation is ≤-0.08Mpa and the temperature is ≤60°C.

9. An oak barrel curing liquid, characterized in that: The oak barrel curing liquid is prepared by the preparation method described in any one of claims 1 to 8, wherein the oak barrel curing liquid comprises Tieguanyin distillate, apple wood chip soaking liquid and oak chip soaking liquid, and the three components are used separately for soaking the oak barrel in sequence.

10. The use of the oak barrel curing liquid as claimed in claim 9, characterized in that: The barrel curing method for oak barrels includes: putting barrel curing liquids such as Tieguanyin distillate, applewood filtrate, oak chip filtrate into the oak barrel for soaking, and the soaking order is Tieguanyin distillate, applewood filtrate, oak filtrate. During the barrel curing process with each barrel curing liquid, a temperature control circulator is connected to the oak hole of the oak barrel through the inlet and outlet pipes to allow the barrel curing liquid to circulate in the barrel. The temperature is 40±2℃, the pump flow rate is 2L / min, and the material liquid is extracted after 10 days of temperature control circulation.

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