Method for enhancing fruity flavor by ageing wine in specific stoneware pottery jar

Abstract

The invention discloses a method for enhancing fruity flavor by ageing wine in a specific stoneware pottery jar, and belongs to the technical field of wine production. According to the method, the wine is aged by using an unglazed pottery jar with a certain oxygen permeation rate instead of a traditional oak barrel, and a series of reactions such as an oxidation reaction and an esterification reaction in the aging process are promoted by a micro-aerobic environment. The fruit fragrance of pineapples, pears and the like in the grape wine can be obviously enhanced, and the anterior nose threshold value of various important fruit fragrance organic compounds is reduced. The method proves that the 2-acetyl-1H-pyrrole can obviously enhance the fruity flavor of the grape wine for the first time. Comparison experiments show that the red wine treated by the method is rich in fruity flavor, lower in green smell, astringent taste and bitter taste strength, softer in wine body and more harmonious in flavor.

Description

Technical Field

[0001] This invention relates to a method for enhancing the fruit aroma of wine by aging it in a specific stoneware jar, belonging to the field of wine production technology. Background Technology

[0002] Aging is a crucial period in the formation of wine quality, significantly altering its physicochemical properties and sensory characteristics, such as color, aroma, and taste. Suitable aging containers are essential for harmonizing wine aromas and achieving superior quality, and have always been a focus of wine research. In recent years, as wines have become more personalized and distinctive, winemakers have continuously experimented with different containers for aging, such as clay amphoras or earthenware jars. These containers possess characteristics different from common aging containers like oak barrels and stainless steel tanks, and can impart unique aromatic features to the wine.

[0003] Chinese earthenware jars are a type of container made from clay through multiple processes including grinding, kneading, shaping, molding, glazing, drying, and high-temperature firing. They possess advantages such as high stability, acid and alkali resistance, corrosion resistance, breathability, and heat insulation, and are widely used for aging Chinese baijiu and huangjiu (yellow wine). Based on these advantages, Chinese earthenware jars theoretically possess excellent conditions for wine aging and are considered a promising type of wine aging container.

[0004] In the field of wine aging, although earthenware jars are gaining increasing attention and becoming more widely used, research on them remains limited compared to oak barrels and stainless steel tanks. Furthermore, there is a lack of research and application of specific stoneware jars for improving wine flavor. To address these issues, this study developed a specific stoneware jar that can effectively improve wine flavor and enhance fruit aromas. It also has significant application value for the industrial application of stoneware jars in the wine industry and for developing wines with distinctive Chinese terroir characteristics. Summary of the Invention

[0005] The purpose of this invention is to provide a storage method for improving the aroma and taste of red wine using a specific stoneware jar. This method effectively preserves the original aroma and taste quality of the red wine, and significantly enhances its fruit aromas after aging in the stoneware jar. The method involves placing the fermented raw wine in a stoneware jar and aging it for 6-18 months under constant temperature and humidity, thereby enhancing the fruit aromas and improving the taste of the red wine. Red wines obtained using this storage method have moderate acidity, a balanced taste, and rich fruit aromas. This invention provides a novel method for storing and improving the flavor of wine using a specific stoneware jar.

[0006] To achieve the above objectives, the present invention provides the following technical solution: The application of stoneware jars in the storage process to improve the aroma and taste of red wine, which can enhance the fruitiness of red wine and improve its overall flavor.

[0007] This invention provides a method for enhancing the fruit aroma of wine during aging in a specific stoneware jar, the method comprising the following steps: a. After separating the solids from the fermented grape wine, store it in a sealed stoneware jar. b. Store the stoneware jar from step a at a certain temperature and humidity; preferably, the storage environment temperature is 12-20 ℃ and the storage humidity is 70%-80%; more preferably, the storage environment temperature is 16 ℃ and the storage humidity is 80%; Preferably, potassium metabisulfite is added for sterilization or bacteriostasis.

[0008] c. After storing the wine from step b for a period of time, filter and clarify it, perform stabilization treatment, and aseptically bottle it to complete the process; preferably, the storage period mentioned in step c is 6 to 18 months.

[0009] This invention provides a method for preparing a special red wine earthenware jar, the method comprising the following steps: (1) Mix the raw materials and water in a mass ratio of 1:2~3 and stir to obtain mud cake; the specific amount of raw materials is as follows, according to the mass fraction: kaolin: 6.0~6.5%, ball soil: 2.5~3.0%, clay: 71.0~71.5%, quartz: 5.0~5.5%, feldspar: 2.5~3.0%, river sand: 6.5~7.0%, wood ash: 1.2~2.0%, old cellar mud: 3.0~3.8%; (2) After the mud cake obtained in step (1) is aged for 3 to 4 months, the pottery jar blank is made by integral roll forming and then dried. (3) The dried pottery jar blanks obtained in step (2) are fired in a tunnel kiln at 600℃~650℃ for 2~3 h, in a tunnel kiln at 950~1000℃ for 3.5~4 h, and in a tunnel kiln at 1200~1240℃ for 3.5~4 h to obtain the finished product.

[0010] In one embodiment, in step (1), the specific amount of raw materials used, according to mass fraction, is as follows: kaolin: 6.5%, ball soil: 2.5%, clay: 71%, quartz: 5.5%, feldspar: 2.5%, river sand: 7%, wood ash: 1.2%, old cellar mud: 3.8%.

[0011] In one embodiment, in step (2), the aging process involves placing the item at 20-30°C and 70%-85% humidity for 3-4 months in a dark and humid environment; preferably, the aging time is 3 months.

[0012] In one embodiment, in step (3), the dried pottery jar blank obtained in step (2) is fired in a tunnel kiln at 600°C for 2 hours, in a tunnel kiln at 1000°C for 4 hours, and in a tunnel kiln at 1240°C for 4 hours to obtain the finished product.

[0013] The present invention also provides a special red wine ceramic jar prepared by the above preparation method, wherein the volume of the special red wine ceramic jar is 10L-1000L and the specific oxygen permeability is 0.003-0.008 mg / L / day.

[0014] This invention also provides a storage method for improving the aroma and taste of wine, wherein the method involves storing wine in a specially made red wine earthenware jar; the preparation method of the specially made red wine earthenware jar includes the following steps: (1) Mix the raw materials and water in a mass ratio of 1:2~3 and stir to obtain mud cake; the specific amount of raw materials is as follows, according to the mass fraction: kaolin: 6.0~6.5%, ball soil: 2.5~3.0%, clay: 71.0~71.5%, quartz: 5.0~5.5%, feldspar: 2.5~3.0%, river sand: 6.5~7.0%, wood ash: 1.2~2.0%, old cellar mud: 3.0~3.8%; (2) After the mud cake obtained in step (1) is aged for 3 to 4 months, the pottery jar blank is made by integral roll forming and then dried. (3) The dried pottery jar blanks obtained in step (2) are fired in a tunnel kiln at 600℃~650℃ for 2~3 h, in a tunnel kiln at 950~1000℃ for 3.5~4 h, and in a tunnel kiln at 1200~1240℃ for 3.5~4 h to obtain the finished product.

[0015] In one embodiment, the grape varieties in the red wine include, but are not limited to, Cabernet Sauvignon, Cabernet Franc, Merlot, Pinot Noir, Gamay, Shiraz, Sangiovese, Nebbiolo, Zinfandel, Carmenere, Tempranillo, and Malbec. In one embodiment, the types of wine include dry red wine, semi-dry red wine, semi-sweet red wine, and sweet red wine; In one embodiment, the storage environment temperature is 12-20°C, the storage humidity is 70%-80%, and the storage time is 6 to 18 months.

[0016] In one embodiment, in step (1), the specific amounts of raw materials used, calculated by mass fraction, are as follows: kaolin: 6.5%, clay: 2.5%, clay: 71%, quartz: 5.5%, feldspar: 2.5%, river sand: 7%, wood ash: 1.2%, and old cellar mud: 3.8%; In one embodiment, in step (2), the aging process involves placing the item at 20-30°C and 70%-85% humidity for 3-4 months in a dark and humid environment; more preferably, the aging time is 3 months. In one embodiment, in step (3), the dried pottery jar blank obtained in step (2) is fired in a tunnel kiln at 600°C for 2 hours, in a tunnel kiln at 1000°C for 4 hours, and in a tunnel kiln at 1240°C for 4 hours to obtain the finished product.

[0017] The present invention also provides a method for increasing the 2-acetyl-1H-pyrrole content in red wine, wherein the method involves storing the wine in a specially made red wine earthenware jar prepared by the above method.

[0018] In one embodiment, the grape varieties in the red wine include, but are not limited to, Cabernet Sauvignon, Cabernet Franc, Merlot, Pinot Noir, Gamay, Shiraz, Sangiovese, Nebbiolo, Zinfandel, Carmenere, Tempranillo, and Malbec. In one embodiment, the types of wine include dry red wine, semi-dry red wine, semi-sweet red wine, and sweet red wine; In one embodiment, the storage environment temperature is 12-20°C, the storage humidity is 70%-80%, and the storage time is 6 to 18 months.

[0019] Beneficial effects Volatile compounds in wine were detected before and after aging using GC-O-MS. Thirty-four compounds were identified in wine aged in specific earthenware jars. 2-Acetyl-1H-pyrrole, in particular, has been identified only in wines aged in specific earthenware jars. Exhibiting odor activity, 2-acetyl-1H-pyrrole was also detected in red wine for the first time. 2-Acetyl-1H-pyrrole was not detected in the original wine, the absolutely oxygen-free stainless steel tank, or the ordinary earthenware jars with high oxygen permeability. The specific stoneware jars produced 2-acetyl-1H-pyrrole, which has a synergistic effect on esters in wine, significantly enhancing the fruit aroma and contributing to improving the overall sensory quality of the wine. Attached Figure Description

[0020] Figure 1 A diagram showing the differences in aroma profiles among the three wines.

[0021] Figure 2 : Bar chart of QDA fruit aroma intensity of simulated wine (*p<0.05, **p<0.01).

[0022] Figure 3 Thresholds of important fruit aroma compounds in wine; OT: anterior nasal threshold; Significance: *, 95% confidence interval (CI<0.05); Control group: fruit aroma simulated wine; Experimental group: fruit aroma simulated wine with 1.59 μg / L of 2-acetyl-1H-pyrrole added; ×, threshold increases; ÷, threshold decreases. Detailed Implementation

[0023] The principles and features of the present invention are described below. The examples given are only for explaining the present invention and are not intended to limit the scope of the present invention.

[0024] The material procurement areas involved in the following embodiments are as follows: the kaolin involved was purchased from Huinong District, Ningxia; the ball soil involved was purchased from Jiangmen, Foshan, Guangdong; the quartz involved was purchased from Ordos City, Inner Mongolia; the feldspar involved was purchased from Hengshan, Hunan; the clay involved was purchased from 20% Zhongwei, Ningxia + 80% Rongchang, Sichuan; the river sand involved was purchased from Zhongwei, Ningxia; the plant ash involved was purchased from Shenqizhiniao Ceramics Co., Ltd., Yinchuan, Ningxia; and the old kiln mud involved was purchased from Shenqizhiniao Ceramics Co., Ltd., Yinchuan, Ningxia.

[0025] Example 1: Preparation of a specially made ceramic jar (stoneware) 1. Detailed steps and methods for making a special ceramic jar: (1) Mix 1000 kg of raw materials evenly; The specific amounts of raw materials used, calculated by mass fraction, are as follows: Kaolin: 6.5%, Soil: 2.5%, Clay: 71%, Quartz: 5.5%, Feldspar: 2.5%, River Sand: 7%, Wood Ash: 1.2%, Old Cellar Mud: 3.8%.

[0026] Water and raw materials are mixed at a mass ratio of 1:2.85 (351 kg of water (pH 6-8) for every 1000 kg of raw materials) and stirred to obtain mud cake.

[0027] (2) After the mud cake obtained in step (1) is aged for 3 months, that is, it is aged in a dark and humid environment at room temperature (e.g., 20~30℃) and 70%-85% humidity, the shape of the vessel is made using a plaster mold, and the pottery jar body is made by integral roll forming. (3) Allow the pottery jar blanks to dry naturally for 10-15 days, so that the moisture content of the blanks is reduced to below 8%; then put the dried pottery jar blanks into a drying room at 60℃ for further drying, so that the moisture content of the blanks is below 1%.

[0028] (4) The dried pottery jar blanks obtained in step (3) are placed in a tunnel kiln with different temperature levels and fired for 10 hours. The maximum firing temperature of the kiln is 1240℃. That is, after firing for 2 hours in the low temperature stage (600℃) tunnel kiln, 4 hours in the medium and high temperature stage (1000℃), and 4 hours in the high temperature stage (1240℃), the finished product is obtained.

[0029] The finished products after firing are ceramic jars with a specific oxygen permeability suitable for wine aging.

[0030] 2. The difference between ordinary unglazed pottery jars and specially made pottery jars: (1) Differences in firing temperature: The firing temperature of ordinary pottery jars is below 1150℃, while the firing temperature of specially made pottery jars is 1240℃. (2) Differences in clay formulation: The clay used for earthenware jars is usually sourced from local areas and then aged before being fired. The specially made earthenware jars are made from clay prepared specifically for wine production processes after hundreds of trial firings and belong to the category of stoneware jars. (3) Results of different oxygen permeability tests: Generally, oxygen permeability is not a concern for ceramic jars, and the varying oxygen permeability results from different regions using different materials and firing methods. Testing shows that the oxygen permeability of ordinary commercially available ceramic jars is 0 - 0.366 mg / L / day. Excessive oxygen permeability can lead to rapid oxidation of wine, decomposition of fruit aromas, and an inability to promote the formation of 2-acetyl-1H-pyrrole, which has a synergistic effect on esters in wine. The specially made ceramic jar has an oxygen permeability of 0.004 mg / L / day, which can prevent the wine from oxidizing too quickly and decomposing its fruit aroma due to excessive oxygen permeability; while too low an oxygen permeability cannot promote the maturation of tannins in the wine, nor can it promote the formation of 2-acetyl-1H-pyrrole, which has a synergistic effect with esters in the wine. (4) Different usage scenarios: Generally, ceramic jars are used in the production of baijiu (Chinese liquor) after being glazed. Special ceramic jars are made specifically for winemaking. For example, the firing temperature and clay formula are different from ordinary ceramic jars. The jars need to be equipped with sampling valves, bottom valves, exhaust valves and thermometers made of 304 stainless steel. (5) Different water absorption rates: Tests showed that ordinary ceramic jars have a water absorption rate of 5%-8%, while specially made ceramic jars have a water absorption rate of less than 1%.

[0031] Therefore, specially made earthenware jars are more in line with the requirements of the wine aging process.

[0032] Example 2: The effect of different storage containers on the flavor of wine after storage 1. Wine Storage A 2024 Cabernet Sauvignon wine from Ningxia, China (purchased from Ningxia, with an alcohol content of 14.39% vol, pH of 3.72, and free SO2 of 12.28 mg / L) was used as the experimental wine. Before bottling, the free SO2 of the wine was adjusted to 45 mg / L using potassium metabisulfite.

[0033] (1) Cabernet Sauvignon wine was aged in a sealed container in a 10 L specific ceramic jar (prepared in Example 1, unglazed). The control group was: the same wine was placed in a 10 L stainless steel tank and a 10 L commercially available ceramic jar (purchased from Rong County, Sichuan).

[0034] (2) The storage conditions for the wine in step (1) are: placed in a constant temperature and humidity environment, with the temperature controlled at 16 ℃ and the humidity at 80%, for 6 months.

[0035] The wines used in the above-mentioned aging containers were named the ordinary earthenware jar group, the specific earthenware jar group (Example 1), and the stainless steel tank group, respectively. The unaged wine was named the original wine group. The physicochemical properties, sensory characteristics, and volatile aroma substances of the wine in each experimental group were measured after storage.

[0036] 2. After storage, test the effects of different storage containers on the wine. (1) The oxygen permeability of the ceramic jar was tested by the coulometric test method of GB / T 31354-2014, wherein the oxygen permeability of a specific ceramic jar was 0.004 mg / L / day and the oxygen permeability of a common ceramic jar was 0.582 mg / L / day.

[0037] (2) Quantitative sensory descriptive analysis (QDA) of aroma was performed on the wine, and the results are as follows: Figure 1As shown, in terms of aroma profile, wines aged in stainless steel tanks are closer to those not aged, while wines aged in earthenware jars differ significantly from both. Because stainless steel tanks are completely oxygen-free, aroma changes during aging are not significant. After aging in specific earthenware jars, the intensity of cherry and plum aromas in Cabernet Sauvignon wines is significantly enhanced compared to the original wine and those aged in stainless steel tanks, while undesirable aromas and green notes are significantly reduced. In contrast, the ordinary earthenware jars, due to their high oxygen permeability, may exhibit oxidation, resulting in a significant decrease in the intensity of fruit and floral aromas.

[0038] (3) The volatile compounds of wine before and after aging were further detected by GC-O-MS. A total of 39 compounds with aroma activity were identified in the four different treated wines (Table 1): 35 compounds were identified in the unaged grape wine, 35 compounds were identified in the wine aged in stainless steel tanks, 34 compounds were identified in the wine aged in specific earthenware jars, and 36 compounds were identified in the wine aged in ordinary earthenware jars. Among them, 2-acetyl-1H-pyrrole is only present in specific... 2-Acetyl-1H-pyrrole was identified and showed aroma activity in wines aged in Dingtao jars, marking the first time it has been found in red wine. Detected in 2-Acetyl-1H-pyrrole was not detected in the original wine, the absolutely oxygen-free stainless steel tank, or the ordinary ceramic jars with high oxygen permeability. Furthermore, Table 1 shows that many fruit-aroma esters in the ordinary ceramic jar group had lower aroma intensities. For example, ethyl acetate decreased from 1.5 to 1.25 compared to the original wine, ethyl isobutyrate decreased from 2.5 to 1.5, and isoamyl acetate decreased from 4.0 to 1.5. This may be due to the high oxygen permeability leading to the oxidation and hydrolysis of esters, which explains why the aroma QDA results showed a weakening of fruit aroma characteristics. Figure 1 ).

[0039] Table 1: Aroma identification results by GC-O-MS

[0040] Note: -: Only aroma can be smelled, substance cannot be identified; nd.: Not detected. (4) Quantitative analysis of aroma compounds in the four groups of wines was performed. The intensity of aroma is directly related to the concentration of compounds. LLE-SAFE-GC-MS was used to quantify 39 aroma-active compounds identified in GC-O. In the four wines, except for hexanal, 2-heptanol, decanal, and ethyl cinnamate, the concentrations of the remaining identified aroma compounds showed significant differences (p<0.05) or significant differences (p<0.01). In the wines aged in earthenware jars, the concentrations of ester compounds decreased, except for ethyl isobutyrate, ethyl isovalerate, ethyl phenylacetate, and ethyl cinnamate.

[0041] In addition, in wines aged in specific earthenware jars, The unique 2-acetyl-1H-pyrrole was detected at a concentration of [missing information]. 1.59 μg / L. We added 2-acetylpyrrole to a fruit aroma simulation wine (incorporating six fruit aroma compounds with OAV>1 obtained from our previous aroma analysis) and investigated its effect on fruit aroma using QDA and threshold methods.

[0042] The results showed that the addition of 2-acetylpyrrole significantly enhanced the fruit aroma, increasing the fruit aroma intensity of the simulated wine from 5.1 to 6.3. Figure 2 To further explore and verify the effect of 2-acetyl-1H-pyrrole on the fruit aroma of wine, we also determined the frontal nasal threshold of the six added fruit aroma compounds. Figure 3 The study found that in the presence of 2-acetyl-1H-pyrrole, the threshold values ​​of ethyl octanoate, ethyl valerate, ethyl acetate, and ethyl hexanoate were significantly decreased (CI < 0.05); the threshold value of ethyl isovalerate was significantly increased (CI < 0.05); and no significant change was observed in the threshold value of ethyl isobutyrate (CI > 0.05). This enhancing effect of 2-acetylpyrrole on fruit aromas is also reported for the first time. 2-acetylpyrrole can be generated using specific ceramic jars, thereby enhancing the fruit aromas of wine.

[0043] After aging for 6 months, Cabernet Sauvignon wines treated in specific earthenware jars exhibit characteristics of richer fruit aromas, more harmonious flavors, reduced bitterness, and a more balanced taste compared to wines treated in ordinary earthenware jars, stainless steel tanks, or as bulk wines.

[0044] Example 3: The Influence of Different Conditions on Pottery Jars 1. The effect of different raw material ratios on pottery jars The specific details are the same as in Example 1, except that the proportions of the raw materials are adjusted as shown in Table 2 below: Table 2: Proportions of different raw materials

[0045] Following the above method, pottery jar-1, pottery jar-2, pottery jar-3, pottery jar-4, and pottery jar-5 were prepared respectively.

[0046] 2. The pottery jars obtained by different firing methods are shown in Table 3.

[0047] Table 3: Firing conditions for pottery jars

[0048] 3. Following the method of Example 2, Cabernet Sauvignon wine was stored in the aforementioned comparative earthenware jars. The oxygen permeability and 2-acetyl-1H-pyrrole after 6 months of storage were used as indicators for testing. The results are shown in Table 4.

[0049] The results show: Table 4: Performance testing of ceramic jars obtained under different conditions

[0050] Note: nd, not detected.

[0051] Although the present invention has been disclosed above with reference to preferred embodiments, it is not intended to limit the present invention. Anyone skilled in the art can make various modifications and alterations without departing from the spirit and scope of the present invention. Therefore, the scope of protection of the present invention should be determined by the claims.

Claims

1. A method for preparing a specially made red wine earthenware jar, characterized in that, The method includes the following steps: (1) Mix the raw materials and water in a mass ratio of 1:2~3 and stir to obtain mud cake; the specific amount of raw materials is as follows, according to the mass fraction: kaolin: 6.0~6.5%, ball soil: 2.5~3.0%, clay: 71.0~71.5%, quartz: 5.0~5.5%, feldspar: 2.5~3.0%, river sand: 6.5~7.0%, wood ash: 1.2~2.0%, old cellar mud: 3.0~3.8%; (2) After the mud cake obtained in step (1) is aged for 3 to 4 months, the pottery jar blank is made by integral roll forming and then dried. (3) The dried pottery jar blanks obtained in step (2) are fired in a tunnel kiln at 600℃~650℃ for 2~3 h, in a tunnel kiln at 950~1000℃ for 3.5~4 h, and in a tunnel kiln at 1200~1240℃ for 3.5~4 h to obtain the finished product.

2. The preparation method according to claim 1, characterized in that, In step (1), the specific amounts of raw materials are calculated by mass fraction and the proportions are as follows: kaolin: 6.5%, ball soil: 2.5%, clay: 71%, quartz: 5.5%, feldspar: 2.5%, river sand: 7%, wood ash: 1.2%, old cellar mud: 3.8%.

3. The preparation method according to claim 2, characterized in that, In step (2), the aging process involves placing the item at 20-30°C and 70%-85% humidity for 3-4 months in a dark and humid environment; preferably, the aging time is 3 months.

4. The preparation method according to claim 3, characterized in that, In step (3), the dried pottery jar blank obtained in step (2) is fired in a tunnel kiln at 600℃ for 2 hours, in a tunnel kiln at 1000℃ for 4 hours, and in a tunnel kiln at 1240℃ for 4 hours to obtain the finished product.

5. The special red wine ceramic jar prepared by the preparation method according to any one of claims 1 to 4, characterized in that, The specially made red wine earthenware jars have a volume of 10L-1000L and a specific oxygen permeability of 0.003-0.008 mg / L / day.

6. A method for storing wine to improve its aroma and taste, characterized in that, The method involves storing red wine in specially made earthenware jars; the preparation method of the specially made earthenware jars includes the following steps: (1) Mix the raw materials and water in a mass ratio of 1:2~3 and stir to obtain mud cake; the specific amount of raw materials is as follows, according to the mass fraction: kaolin: 6.0~6.5%, ball soil: 2.5~3.0%, clay: 71.0~71.5%, quartz: 5.0~5.5%, feldspar: 2.5~3.0%, river sand: 6.5~7.0%, wood ash: 1.2~2.0%, old cellar mud: 3.0~3.8%; (2) After the mud cake obtained in step (1) is aged for 3 to 4 months, the pottery jar blank is made by integral roll forming and then dried. (3) The dried pottery jar blanks obtained in step (2) are fired in a tunnel kiln at 600℃~650℃ for 2~3 h, in a tunnel kiln at 950~1000℃ for 3.5~4 h, and in a tunnel kiln at 1200~1240℃ for 3.5~4 h to obtain the finished product.

7. The method according to claim 6, characterized in that, The grape varieties in the red wine include, but are not limited to, Cabernet Sauvignon, Cabernet Franc, Merlot, Pinot Noir, Gamay, Shiraz, Sangiovese, Nebbiolo, Zinfandel, Carmenere, Tempranillo, and Malbec. Preferably, the types of wine include dry red wine, semi-dry red wine, semi-sweet red wine, and sweet red wine; Preferably, the storage environment temperature is 12-20 ℃, the storage humidity is 70%-80%, and the storage time is 6 to 18 months.

8. The preparation method according to claim 6 or 7, characterized in that, In step (1), the specific amounts of raw materials used, calculated by mass fraction, are as follows: kaolin: 6.5%, ball soil: 2.5%, clay: 71%, quartz: 5.5%, feldspar: 2.5%, river sand: 7%, wood ash: 1.2%, old cellar mud: 3.8%; Preferably, in step (2), the aging process involves placing the item at 20-30°C and 70%-85% humidity for 3-4 months in a dark and humid environment; more preferably, the aging time is 3 months. Preferably, in step (3), the dried pottery jar blank obtained in step (2) is fired in a tunnel kiln at 600°C for 2 hours, in a tunnel kiln at 1000°C for 4 hours, and in a tunnel kiln at 1240°C for 4 hours to obtain the finished product.

9. A method for increasing the 2-acetyl-1H-pyrrole content in red wine, characterized in that, The method involves storing red wine in specially made red wine jars prepared using the method described in any one of claims 1 to 4.

10. The method according to claim 9, characterized in that, The grape varieties in the red wine include, but are not limited to, Cabernet Sauvignon, Cabernet Franc, Merlot, Pinot Noir, Gamay, Shiraz, Sangiovese, Nebbiolo, Zinfandel, Carmenere, Tempranillo, and Malbec. Preferably, the types of wine include dry red wine, semi-dry red wine, semi-sweet red wine, and sweet red wine; Preferably, the storage environment temperature is 12-20 ℃, the storage humidity is 70%-80%, and the storage time is 6 to 18 months.

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