Preparation method and application process of multi-material wooden barrel for wine brewing

Abstract

The invention relates to the technical field of food brewing, in particular to a preparation method and application process of a multi-material wooden barrel for wine brewing, and the preparation method comprises the steps that oak wood, cherry wood and chestnut wood are smashed to obtain the oak wood with the average particle size being 3-5 mm, the cherry wood with the average particle size being 2-3 mm and the chestnut wood with the average particle size being 1-2 mm; the oak, cherry and chestnut particles are mixed according to the weight ratio of (5-7): (2-3): (1-2), the mixed wood is subjected to microwave treatment for 5-10 min in the nitrogen atmosphere, the microwave power is 800 W, then a natural plant adhesive accounting for 5-10% of the mixed wood is added, and mixing is conducted; the mixture obtained in the second step is punched and formed into a barrel-shaped structure through a punching machine under the pressure of 200-350 tons; and the formed barrel-shaped structure is heated to 50-80 DEG C, heat preservation treatment is conducted for 6-12 h, and the multi-material wooden barrel for wine making is obtained. Through the multi-wood gradient particle size ratio, biological-physical synergistic pretreatment and functionalized adhesive design, the flavor hierarchy and release controllability of the wooden barrel are remarkably improved.

Description

Technical Field

[0001] The present invention relates to the technical field of food brewing, and in particular to a preparation method and application process of a multi-material wooden barrel for brewing wine. Background Art

[0002] In the winemaking process, wooden barrels, as traditional aging containers, play an irreplaceable role in the flavor formation and quality improvement of the wine. At present, most commercially available wine barrels are made of a single wood (such as oak), and the natural components in the wood (such as tannins, lignin derivatives) slowly interact with the wine to give the wine a specific aroma and taste. However, the limitations of single wood are becoming increasingly prominent: first, the flavor level is single, which makes it difficult to meet consumers' pursuit of complex taste; second, traditional wooden barrels rely on manual production, which is cumbersome and costly, making it difficult to achieve large-scale production; third, the sealing and durability of wooden barrels are insufficient, which can easily lead to wine leakage or microbial contamination, affecting product stability. In addition, the existing technology lacks systematic research on wood pretreatment and functional modification, and cannot effectively regulate the release rate and synergistic effect of flavor substances.

[0003] To address these challenges, a novel method for preparing wooden barrels is urgently needed that combines flavor diversity, process efficiency, and structural stability, while also ensuring environmental friendliness and the safety of the wine. This invention, through innovative material selection, coordinated pretreatment processes, and functional design, effectively overcomes the bottlenecks of traditional technologies and provides technical support for quality upgrades in the winemaking industry. Summary of the Invention

[0004] In view of this, the present invention proposes a new stamping preparation method and application process for a multi-material wooden barrel, which effectively combines the unique flavors of different woods and improves the quality of aged products.

[0005] The technical solution of the present invention is achieved as follows: The present invention provides a method for preparing a multi-material wooden barrel for winemaking, comprising the following steps:

[0006] Step 1: Grind oak, cherry and chestnut wood respectively to obtain oak, cherry and chestnut wood with an average particle size of 3-5 mm, 1-2 mm and 2-3 mm, respectively;

[0007] Step 2: Oak, cherry, and chestnut wood particles are mixed in a weight ratio of (5-7): (2-3): (1-2), and the mixed wood is microwaved under a nitrogen atmosphere for 5-10 minutes at a microwave power of 800W. A natural plant adhesive is then added, with the natural plant adhesive accounting for 5-10% of the mixed wood, and the mixture is mixed;

[0008] Step 3: The mixture prepared in step 2 is formed into a barrel-shaped structure by a punching machine at a pressure of 200-350 tons;

[0009] Step 4: Heat the formed barrel-shaped structure to 50-80° C. and keep it warm for 6-12 hours to obtain a multi-material wooden barrel for winemaking.

[0010] The technical solution of the present invention achieves functional improvement of wine barrels through the coordinated processing and structural optimization of multiple woods. The core principle is: first, the oak, cherry and chestnut wood are crushed to gradient particle sizes of 3-5mm, 2-3mm and 1-2mm respectively, and a dense and air-permeable composite substrate is formed through physical grading; secondly, microwave treatment is carried out under nitrogen protection to eliminate volatile impurities in the wood while activating the surface hydroxyl groups to enhance the bonding strength with natural adhesives; then, 200-350 tons of high-pressure stamping is performed to form a seamless barrel structure by utilizing the elastic deformation of wood fibers and the penetration and curing of adhesives; finally, a 50-80℃ heat preservation treatment is carried out to promote the cross-linking and curing of the adhesive to form a composite coating with both mechanical strength and sustained-release function. The tannins of the oak, the fruity aroma of the cherry and the sweetness of the chestnut are released in stages through the particle size gradient, and the complexity of the flavor is enhanced; the stamping process improves production efficiency and reduces costs, and the microwave treatment is used to activate the hydroxyl groups on the surface of the wood and remove volatile impurities.

[0011] In some embodiments, the oak wood is softened by steam treatment before being crushed, the steam treatment temperature is 100-120° C., and the treatment time is 2-4 hours.

[0012] The oak is steam-softened, allowing high-temperature steam to penetrate the wood fibers, reducing the rigidity of lignin and partially degrading hemicellulose, thereby improving the wood's plasticity. The softened oak is easier to form uniform particles during the crushing process, while reducing internal stress concentration caused by fiber breakage and enhancing the structural stability of subsequent stamping. The softened oak particles are more tightly bonded to the cherry and chestnut particles during stamping, reducing the release rate of oak tannins, avoiding excessive astringency in the initial stage of the wine and making the flavor softer. Steam treatment can remove some volatile impurities in the oak, reducing negative flavor interference with the wine. The porosity of the softened oak increases, interacting more fully with the fruity aroma of cherry wood and the sweetness of chestnut wood, and improving sensory evaluation scores.

[0013] In some embodiments, the cherry wood is soaked in lactic acid bacteria fermentation liquid before being crushed, the pH of the lactic acid bacteria fermentation liquid is 4.5-5.5, and the soaking time is 24-48 hours.

[0014] Cherry wood is soaked in lactic acid bacteria fermentation liquid. The metabolic activity of lactic acid bacteria degrades lignin and hemicellulose in the wood, releasing fruit aroma precursors and generating organic acids such as lactic acid to regulate the wood microenvironment. Acidic conditions inhibit the growth of miscellaneous bacteria while promoting the hydrolysis of fruit aroma components in cherry wood to form soluble flavor substances. After fermentation, the content of fruit aroma substances (esters and aldehydes) in cherry wood increases, giving the wine a more distinct cherry and almond flavor. The lactic acid produced by lactic acid bacteria metabolism undergoes an esterification reaction with the ethanol in the wine to generate aromatic esters such as ethyl acetate, which improves the sensory evaluation score. The partial degradation of lignin increases the porosity of cherry wood particles, expands the bonding area with oak and chestnut wood particles, and improves the compressive strength of the barrel. The fermentation treatment reduces the hardness of the wood, reduces internal stress cracks during stamping, and reduces the leakage rate.

[0015] In some embodiments, the chestnut wood is subjected to ultrasonic treatment before being crushed, with an ultrasonic frequency of 40-60 kHz and an ultrasonic time of 1-2 h.

[0016] Ultrasonic treatment of chestnut wood utilizes the cavitation effect and mechanical vibration of ultrasound to disrupt the wood's cell wall structure, expand porosity, and release internally bound polysaccharides, phenols, and other flavor substances. High-frequency vibration precisely targets weak areas of chestnut wood fiber, preventing damage to the overall structure while promoting subsequent adhesive penetration and uniform bonding of wood powder particles. Ultrasonic treatment increases the dissolution of sweet substances from the chestnut wood, imparting a more pronounced sweetness to the wine. Porosity is also increased, enhancing the interaction area between the wine and the wood, and shortening the flavor transfer cycle. Ultrasonic pretreatment also reduces chestnut wood hardness, improving particle uniformity after pulverization, allowing for tighter bonding of wood powder during stamping and forming, and increasing the compressive strength of the barrel.

[0017] In some embodiments, the natural plant adhesive is a mixture of modified gum arabic and lignin, and the mass ratio of gum arabic to lignin is (6-8): (2-4).

[0018] A mixture of modified gum arabic and lignin is used as a natural plant-based adhesive, achieving a balance between adhesive strength and flavor compatibility through the complementary functions of the two. Modified gum arabic: Carboxymethylation introduces hydrophilic groups, enhancing wettability and dispersibility with wood particles. Lignin: As a naturally hydrophobic component, it provides water resistance and mechanical support, reducing adhesive swelling caused by wine penetration. The film-forming properties of gum arabic slow the rapid release of flavor compounds, reducing tannin dissolution during the initial stages of barrel aging. The phenolic compounds in lignin slowly esterify with the alcohols in the wine, generating additional flavor components such as vanillin, which improves sensory complexity scores.

[0019] The preparation method of modified gum arabic comprises:

[0020] The gum arabic raw material is crushed to a particle size of 50-100 μm, an isopropyl alcohol solution with a volume concentration of 60-80% is used as a dispersion medium, the gum arabic is adjusted to a latex concentration of 20-30 wt%, and a sodium hydroxide solution (concentration of 40-50%) is added in an amount of 100-150% of the mass of the gum arabic. The mixture is stirred and reacted at 25-40° C. for 1-2 hours. Chloroacetic acid is used as an etherifying agent in a molar ratio of gum arabic:chloroacetic acid = 1:0.8-1.2. The temperature is controlled at 50-70° C., the reaction time is 3-5 hours, and the pH is maintained at 10-12 to promote the carboxymethyl substitution reaction. After the reaction, the pH is adjusted to 6.5-7.5 with glacial acetic acid to terminate the reaction and precipitate the product. The product is washed with 70-85% ethanol 3-5 times to remove unreacted reagents and salts, and then vacuum dried at 60-80° C. before being crushed and sieved.

[0021] In some embodiments, the natural plant adhesive further comprises β-glucan, and the amount of β-glucan added is 1-3% of the total weight of the adhesive.

[0022] Adding β-glucan to natural plant adhesives, through its unique polysaccharide structure, forms a complex network with modified gum arabic and lignin. The microporous structure of β-glucan adsorbs flavor molecules, slowing their release rate and preventing initial flavor overload in the wine. The linear chains of β-glucan cross-link with the branched structures of gum arabic, enhancing the adhesive's flexibility and reducing brittle cracking during stamping. β-glucan's strong hydrophilicity maintains a balanced humidity in the barrel's microenvironment, reducing the risk of leakage caused by wood shrinkage. The sustained-release effect of β-glucan results in a higher ester content in the wine after six months of aging than in the unadulterated group, resulting in a more sustained flavor profile. The synergistic effect of lignin and β-glucan produces vanillin-like derivatives, which improves the sweetness score in sensory evaluations.

[0023] In some embodiments, in step 2, when mixing the wood particles, food-grade magnetic powder is further added in an amount of 3-6% of the weight of the wood, and the particle size of the food-grade magnetic powder does not exceed 100 nm.

[0024] Nano-magnetic powder creates a localized magnetic field within the barrel, accelerating the directional movement of charged particles in the wine, promoting reactions like esterification and oxidation, and shortening the aging cycle. The magnetic field induces orderly molecular alignment in the wine, reducing the formation of off-flavors and enhancing flavor purity. The high surface area of the nano-magnetic powder enhances interfacial bonding, reduces internal stress cracking during stamping, and reduces leakage. Under magnetic conditions, the ethyl acetate content in the wine increases, and sensory evaluations show a stronger fruity aroma.

[0025] In some embodiments, the food-grade magnetic powder is surface-grafted with a silane coupling agent.

[0026] Silane coupling agents (such as KH-550 or KH-560) hydrolyze to generate silanol groups (Si-OH), which form covalent bonds with hydroxyl groups (Fe-OH or rare earth oxide -OH) on the magnetic powder surface. This also introduces organic functional groups such as amino or epoxy groups onto the magnetic powder surface. The grafted organic groups on the magnetic powder surface form hydrogen or covalent bonds with the wood particles or adhesive, enhancing interfacial bonding strength. The silane layer reduces the surface energy of the magnetic powder, inhibiting nanoparticle aggregation and improving the uniformity of the magnetic powder dispersion in the mixture.

[0027] In a second aspect, the present invention also provides a multi-material wooden barrel for winemaking prepared by the above method.

[0028] In a third aspect, the present invention also provides an application process of the above-mentioned multi-material wooden barrel for brewing, comprising: during aging in the multi-material wooden barrel for brewing, maintaining the internal temperature of the container at 15-20°C and the relative humidity at 70%-80%.

[0029] The present invention has the following beneficial effects compared to the prior art:

[0030] The present invention significantly improves the flavor layering and release controllability of the wooden barrel through the gradient particle size ratio of multiple woods, bio-physical synergistic pretreatment and functional adhesive design. The oak tannins, cherry wood fruit aroma and chestnut wood sweetness are released in stages, and the sensory complexity is improved. Combined with high-pressure stamping molding and nano-magnetic powder enhancement technology, the compressive strength of the wooden barrel is improved, the leakage rate is reduced, and the magnetic field response characteristics can dynamically regulate the flavor release rate. In terms of process, microwave activation and nitrogen protection are used to reduce volatile impurities. Combined with food-grade magnetic powder silane modification and β-glucan sustained-release network, it has the advantages of improved production efficiency and reduced costs, while meeting food safety and environmental protection standards, and solving the technical bottlenecks of traditional wooden barrels such as single flavor, low process efficiency and poor stability. BRIEF DESCRIPTION OF THE DRAWINGS

[0031] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the following briefly introduces the drawings required for use in the embodiments or the description of the prior art. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying any creative work.

[0032] Figure 1 The figure is a flow chart of the wooden barrel preparation process of the present invention. DETAILED DESCRIPTION

[0033] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the embodiments described are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of the present invention.

[0034] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which embodiments of the present invention belong. If the definitions set forth in this section are contrary to or otherwise inconsistent with definitions set forth in the patents, patent applications, published patent applications, and other publications incorporated herein by reference, the definitions listed in this section take precedence over the definitions incorporated herein by reference.

[0035] Unless otherwise specified, the methods used in the following examples are conventional methods. The materials, reagents, and instruments used are conventional materials, reagents, and instruments in the art, unless otherwise specified, and can be obtained commercially by those skilled in the art.

[0036] When an amount, 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 as specifically disclosing all ranges formed by any pairing of any upper range limit or preferred value with any lower range limit or preferred value, regardless of whether the range is disclosed alone. For example, when a range "1 to 5" is disclosed, the described range should be interpreted as including the 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 endpoints and all integers and fractions within the range. In the present specification and claims, range definitions may be combined and / or interchanged, and if not otherwise stated, such ranges include all subranges contained therein.

[0037] In the following examples, the modified gum arabic is prepared as follows:

[0038] The gum arabic raw material was crushed to a particle size of 80 μm, and a 70% volume concentration isopropanol solution was used as a dispersion medium. The gum arabic was adjusted to a 25 wt% concentration of latex, and a sodium hydroxide solution (concentration 45 wt%) was added in an amount of 125% of the mass of the gum arabic. The mixture was stirred and reacted at 35°C for 1.5 hours. Chloroacetic acid was used as an etherifying agent in a molar ratio of gum arabic:chloroacetic acid = 1:1. The temperature was controlled at 60°C, the reaction time was 4 hours, and the pH was maintained at 10-12 to promote the carboxymethyl substitution reaction. After the reaction, the pH was adjusted to 7.0 with glacial acetic acid to terminate the reaction and precipitate the product. The product was washed four times with 75% ethanol to remove unreacted reagents and salts, and then vacuum dried at 70°C and crushed and sieved.

[0039] Example 1

[0040] step:

[0041] 1. Grind oak, cherry, and chestnut wood into average particle sizes of 4 mm, 3 mm, and 2 mm, respectively, and mix them in a weight ratio of 6:2.5:1.5;

[0042] 2. The mixed wood was microwaved at 800 W for 8 min under a nitrogen atmosphere, and then 8 wt% of modified gum arabic-lignin adhesive (mass ratio of 7:3) was added;

[0043] 3. Pressing is performed using 300 tons of pressure, heating to 65°C, and keeping the temperature for 9 hours to obtain a wooden barrel.

[0044] Example 2

[0045] step:

[0046] Oak wood was steam-heated at 110°C for 3 hours;

[0047] Cherry wood was soaked in a pH 5.0 lactic acid bacteria fermentation solution for 36 hours;

[0048] chestnut wood was sonicated at 50 kHz for 1.5 h;

[0049] Other steps are the same as those in Example 1

[0050] Example 3

[0051] On the basis of Example 1, 5 wt% of Fe3O4 iron oxide magnetic powder (average particle size 80 nm) was added to the wood particles. Other steps were the same as in Example 1.

[0052] Example 4

[0053] Based on Example 1, 5 wt% of silane-modified Fe₃O₄ magnetic powder (average particle size 80 nm) was added to the mixed wood particles. Other steps were the same as in Example 1. The silane treatment method was as follows: the Fe₃O₄ magnetic powder was ultrasonically dispersed in a 5% KH-550 ethanol solution for 30 minutes, filtered, and then dried at 60°C.

[0054] Example 5

[0055] Based on Example 1, the adhesive further includes 2 wt% of β-glucan.

[0056] Example 6

[0057] On the basis of Example 2, 5 wt% of silane-modified Fe3O4 iron oxide magnetic powder (average particle size 80 nm) was added to the mixed wood particles, and the binder also included 2 wt% of β-glucan.

[0058] Example 7

[0059] Based on Example 1, the oak was steam-heated at 110° C. for 3 h.

[0060] Example 8

[0061] Based on Example 1, cherry wood was soaked in a lactic acid bacteria fermentation broth with a pH of 5.0 for 36 h; chestnut wood was ultrasonically treated at 50 kHz for 1.5 h.

[0062] Comparative Example 1

[0063] The oak barrels are made from conventional whole wood cutting without any crushing, stamping or functional treatment.

[0064] The following items are tested and verified respectively:

[0065] The following are the specific verification methods and operation steps for each test item:

[0066] 1. Compressive strength test

[0067] Standard basis: GB / T 17657-2013 "Test methods for physical and chemical properties of wood-based panels and veneered wood-based panels"

[0068] Equipment: Universal material testing machine (range 0-100kN, accuracy ±1%)

[0069] step:

[0070] Sample preparation: Cut the wooden barrel into 50mm×50mm×50mm cubic samples, with 5 parallel samples in each group;

[0071] Compression test: Apply vertical pressure at a rate of 5 mm / min and record the maximum pressure value (kN) when the sample fails;

[0072] Calculation: Compressive strength = maximum pressure / cross-sectional area of sample (MPa), take the average value of 5 times.

[0073] 2. Leakage rate detection

[0074] Method design: Refer to QB / T 2681-2014 "Test method for sealing of food containers"

[0075] Instruments and equipment: Constant temperature water bath (accuracy ±0.5°C), electronic balance (accuracy 0.01g)

[0076] step:

[0077] Water injection and pressurization: Fill the wooden barrel with distilled water, seal it and place it in a 25°C environment, and apply a static pressure of 0.2MPa (to simulate the long-term storage pressure of wine);

[0078] Quality monitoring: weigh the barrel mass loss (Δm) after 24 hours;

[0079] Calculation: Leakage rate = Δm / initial mass × 100%.

[0080] 3. Sensory scoring test

[0081] Standard basis: GB / T 10220-2012 "Sensory Analysis Methodology"

[0082] Review Process:

[0083] Judges: 10 trained wine tasters (5 men and 5 women, aged 25-50);

[0084] Blind tasting design: After the wines have been aged in barrels for 6 months, they are randomly numbered and presented to the judges for tasting;

[0085] Rating dimensions (0-10 points):

[0086] Aroma: Fruity, woody, complex;

[0087] Taste: tannin astringency, sweetness, and lingering aftertaste;

[0088] Data processing: After eliminating the highest / lowest scores, take the average score and calculate the standard deviation.

[0089] 4. Tannin release rate test

[0090] Method basis: HPLC method (refer to "Journal of Agricultural and Food Chemistry")

[0091] Instrument conditions:

[0092] Chromatograph: Agilent 1260 HPLC, C18 column (4.6 × 250 mm, 5 μm);

[0093] Mobile phase: acetonitrile-0.1% phosphoric acid aqueous solution (15:85), flow rate 1.0 mL / min;

[0094] Detection wavelength: 280nm.

[0095] step:

[0096] Sample pretreatment: 10 mL of wine from the barrel was taken every month and filtered through a 0.45 μm filter membrane;

[0097] Standard curve: Use gallic acid standard to establish a concentration gradient of 0-100 mg / L;

[0098] Quantitative analysis: Integrate the characteristic tannin peak area and calculate the concentration (mg / L), rate = concentration / time (mg / L·month).

[0099] 5. Fruit aroma intensity detection (GC-MS)

[0100] Instrument conditions:

[0101] Gas chromatography: Agilent 7890B, HP-5MS capillary column (30 m × 0.25 mm × 0.25 μm);

[0102] Mass spectrometry: Agilent 5977B, EI ion source, scan range m / z 30-500;

[0103] Heating program: 50 °C for 2 min, increase to 250 °C at 5 °C / min, and hold for 5 min.

[0104] step:

[0105] Sample extraction: Take 10 mL of wine, add NaCl to saturate, extract with dichloromethane three times, combine the organic phases, and concentrate to 1 mL with nitrogen blow;

[0106] Injection analysis: injection volume 1 μL, split ratio 10:1;

[0107] Data processing: Integrate the total area of characteristic peaks of fruity aroma such as ethyl acetate and benzaldehyde, and express relative intensity by peak area.

[0108] The results are as follows:

[0109]

[0110] The compressive strength of the full pretreatment combination (Example 2) (68 MPa, an increase of 16 MPa compared to Example 1) is significantly higher than the sum of the performance improvements of a single pretreatment (Example 7: 53 MPa, an increase of 1 MPa compared to Example 1) and two pretreatments (Example 8: 58 MPa, an increase of 6 MPa compared to Example 1).

[0111] The fruity aroma intensity of the full pretreatment combination (10500) is 2.2 times that of the single pretreatment (Example 7: 4800), demonstrating that the bio-physical synergistic effect of lactic acid bacteria fermentation (cherry wood) and ultrasonic treatment (chestnut wood) is significant.

[0112] The compressive strength (75 MPa) of the silane-modified magnetic powder (Example 4) is 15.4% higher than that of the unmodified magnetic powder (Example 3: 65 MPa), the leakage rate is reduced to 0.1% (Example 3: 0.5%), and the iron ion dissolution amount is reduced from 0.35 ppm to 0.05 ppm (safety standard <0.1 ppm).

[0113] Silane coupling agent is used to achieve chemical bonding between magnetic powder, wood and adhesive, solving the industry problems of traditional magnetic powder agglomeration and metal contamination.

[0114] After adding β-glucan (Example 5), the ester content of the wine during the 6-month aging period was 25% higher than that of the group without addition (Example 1), and the sensory score increased from 7.5 to 8.8.

[0115] For the first time, β-glucan was introduced into the barrel adhesive, which extended the flavor release cycle through microporous adsorption, breaking through the limitations of traditional barrel flavor overload.

[0116] 82 MPa is 2.56 times that of Comparative Example 1 (32 MPa) and exceeds the traditional oak barrel industry standard (40-50 MPa).

[0117] 0.05% is much lower than the industry average (3-5%) and meets food-grade sealing requirements.

[0118] 55 vol% rice-flavor liquor (naturally aged for one year) was placed in the wooden barrels of the above examples and comparative examples, with the volume accounting for 96% of the solvent. The internal temperature of the container was maintained at 18° C., the relative humidity was maintained at 75%, and the wine was aged in the dark for one year. The semi-finished wine was then tasted, and the results were shown in the following table:

[0119]

[0120] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the scope of protection of the present invention.

Claims

1. A method for preparing a multi-material wooden barrel for winemaking, characterized in that: The steps include: Step 1: Grind oak, cherry and chestnut wood respectively to obtain oak, cherry and chestnut wood with an average particle size of 3-5 mm, 1-2 mm and 2-3 mm, respectively; Step 2: Oak, cherry, and chestnut wood particles are mixed in a weight ratio of (5-7): (2-3): (1-2), and the mixed wood is microwaved under a nitrogen atmosphere for 5-10 minutes at a microwave power of 800W. A natural plant adhesive is then added, with the natural plant adhesive accounting for 5-10% of the mixed wood, and the mixture is mixed; Step 3: The mixture prepared in step 2 is formed into a barrel-shaped structure by a punching machine at a pressure of 200-350 tons; Step 4: Heat the formed barrel-shaped structure to 50-80° C. and keep it warm for 6-12 hours to obtain a multi-material wooden barrel for winemaking.

2. The method for preparing a multi-material wooden barrel for brewing according to claim 1, characterized in that: The oak is softened by steam before being crushed. The steam treatment temperature is 100-120° C. and the treatment time is 2-4 hours.

3. The method for preparing a multi-material wooden barrel for brewing according to claim 1, wherein: The cherry wood is soaked in lactic acid bacteria fermentation liquid before being crushed, the pH value of the lactic acid bacteria fermentation liquid is 4.5-5.5, and the soaking time is 24-48 hours.

4. The method for preparing a multi-material wooden barrel for brewing according to claim 1, wherein: The chestnut wood is subjected to ultrasonic treatment before being crushed, with an ultrasonic frequency of 40-60 kHz and an ultrasonic time of 1-2 h.

5. The method for preparing a multi-material wooden barrel for brewing according to claim 1, characterized in that: The natural plant adhesive is a mixture of modified gum arabic and lignin, and the mass ratio of gum arabic to lignin is (6-8): (2-4).

6. The method for preparing a multi-material wooden barrel for brewing according to claim 5, characterized in that: The natural plant adhesive also includes beta-glucan, and the added amount of beta-glucan is 1-3% of the total weight of the adhesive.

7. The method for preparing a multi-material wooden barrel for brewing according to claim 1, wherein: In step 2, when mixing the wood particles, food-grade magnetic powder is also added, with the added amount being 3-6% of the weight of the wood, and the particle size of the food-grade magnetic powder not exceeding 100 nm.

8. The method for preparing a multi-material wooden barrel for brewing according to claim 7, characterized in that: The food-grade magnetic powder is surface-grafted with a silane coupling agent.

9. A multi-material wooden barrel for winemaking, characterized in that: The method is prepared by any one of claims 1 to 8.

10. The application process of the multi-material wooden barrel for brewing according to claim 9, characterized in that: include: During aging in multi-wood barrels for winemaking, the internal temperature of the container is maintained at 15-20°C and the relative humidity is maintained at 70%-80%.

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