Method for improving flavor of beverage wine and beverage wine

Abstract

The invention provides a method for improving the flavor of beverage wine and the beverage wine. The method for improving the flavor of the beverage wine comprises the following steps: respectively baking a first wood block and a second wood block; mixing the fermented sake with the baked first wood block and second wood block, and aging; wherein the first wood block comprises at least one of a Mongolian oak wood block and a maple wood block, and the second wood block comprises at least one of a cherry wood block and a Shangri-La oak wood block; when the first wood blocks and the second wood blocks are the same in size, the ratio of the number of the first wood blocks to the number of the second wood blocks is (0.5-1.5): 1. The baked wood blocks are added in the aging process of the fermented sake, and the ratio of the number of the first wood blocks to the number of the second wood blocks is regulated and controlled to be within a suitable range, so that the caramel taste and the honey taste are synergistically improved, and the wine body is endowed with fruity flavor and sweet flavor attributes within a relatively short time.

Description

Technical Field

[0001] This application relates to the field of fermented alcoholic beverage technology, and in particular to methods for enhancing the flavor of alcoholic beverages and alcoholic beverages. Background Technology

[0002] Currently, aging techniques using oak barrels or oak chips primarily enhance the aroma properties of alcoholic beverages, such as oak, smoke, vanilla, chocolate, and coffee, without imparting fermented caramel or honey notes.

[0003] Traditional fermented wines rely on specific yeasts and temperature control to produce esters such as isoamyl acetate, which can easily lead to insufficient or unbalanced aromas due to improper yeast strains or temperature control. Honey flavors are often introduced by directly adding honey, but this method has low fermentation efficiency, and the key ingredient phenylethanol is easily oxidized, producing unpleasant odors. Furthermore, current technologies cannot effectively synergistically regulate these two types of aromas, causing flavors to mask each other and making it difficult to create a harmonious and complex aroma. Summary of the Invention

[0004] Based on this, this application provides a method and a beverage for enhancing the flavor of alcoholic beverages, so as to achieve a synergistic enhancement of the caramel and honey flavors of the beverage.

[0005] The first aspect of this application provides a method for enhancing the flavor of alcoholic beverages, comprising the following steps:

[0006] The first and second wooden blocks were baked separately.

[0007] The fermented sake is mixed with the first and second wood blocks after being toasted and aged.

[0008] The first wood block includes at least one of Mongolian oak and maple, and the second wood block includes at least one of cherry and Shangri-La oak. When the first wood block and the second wood block are the same size, the ratio of the number of the first wood block to the number of the second wood block is (0.5-1.5):1.

[0009] In some embodiments, the length, width, and height of the first wooden block are each independently 1cm-3cm, and the length, width, and height of the second wooden block are each independently 1cm-3cm.

[0010] In some embodiments, when the length, width, and height of the first wood block and the length, width, and height of the second wood block are each 1 cm, the number of the first wood block and the number of the second wood block mixed with the fermented sake are each 63-105 pieces / L.

[0011] In some embodiments, the first wood block includes Mongolian oak blocks and maple blocks, wherein the ratio of Mongolian oak blocks to maple blocks is (2-4):1.

[0012] In some embodiments, the second wood block includes the cherry wood block and the Shangri-La oak wood block, wherein the ratio of the Shangri-La oak wood block to the cherry wood block is (2-4):1.

[0013] In some embodiments, the aging temperature is 14°C-20°C and the time is 28-42 days.

[0014] In some embodiments, the baking temperature is 190°C-200°C and the time is 25 min-45 min.

[0015] In some embodiments, the alcoholic beverage includes strong ale.

[0016] In some embodiments, the method further includes the step of preparing the first wood block and the second wood block, wherein the method of preparing the first wood block and the second wood block includes:

[0017] The first and second wood boards are pretreated separately so that the moisture content of the first wood board and the second wood board are each ≤12% independently;

[0018] The pretreated first wood board and second wood board are cut to prepare the first wood block and the second wood block;

[0019] The first wooden board includes at least one of Mongolian oak and maple, and the second wooden block includes at least one of cherry and Shangri-La oak.

[0020] In some embodiments, the first wood and the second wood are pretreated by sun-drying.

[0021] In some embodiments, the drying time is ≥3 years.

[0022] In some embodiments, the length of the first wooden board is 90cm-120cm, the width is 20cm-30cm, and the thickness is 2cm-3cm.

[0023] In some embodiments, the second wooden board has a length of 90cm-120cm, a width of 20cm-30cm, and a thickness of 2cm-3cm.

[0024] The second aspect of this application provides a beverage wine obtained by processing fermented sake using the method for enhancing the flavor of the beverage wine of the first aspect of this application.

[0025] The above-mentioned method for enhancing the flavor of alcoholic beverages involves adding toasted wood blocks during the aging process of fermented sake and controlling the ratio of the first and second wood blocks within an appropriate range. This achieves a synergistic enhancement of caramel and honey flavors, imparts fruity and sweet aromas to the beverage in a short period of time, and makes the aroma of the beverage richer and fuller. This provides a technical means for the development of alcoholic beverages with diversified flavors. Detailed Implementation

[0026] To facilitate understanding of this application, a more complete description of the application will be provided below with reference to relevant embodiments. Preferred embodiments of the application are given below. However, the application can be implemented in many different forms and is not limited to the embodiments described herein. Rather, these embodiments are provided to provide a thorough and complete understanding of the disclosure of this application.

[0027] 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 this application belongs. The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the application.

[0028] As used herein, the terms "and / or," "or / and," and "and / or" encompass any one of two or more of the related listed items, as well as any and all combinations of the related listed items. These arbitrary and all combinations include any two related listed items, any more related listed items, or a combination of all related listed items. It should be noted that when at least three items are connected using at least two conjunctions selected from "and / or," "or / and," and "and / or," it should be understood that, in this application, the technical solution undoubtedly includes solutions connected by "logical AND," and also undoubtedly includes solutions connected by "logical OR."

[0029] In this application, the technical features described in an open-ended manner include both closed technical solutions consisting of the listed features and open technical solutions that include the listed features.

[0030] In this application, numerical ranges are referred to as continuous unless otherwise specified, and include the minimum and maximum values ​​of the range, as well as every value between the minimum and maximum values. Furthermore, when the range refers to integers, it includes every integer between the minimum and maximum values ​​of the range. Additionally, when multiple ranges are provided to describe a feature or characteristic, the ranges may be merged. In other words, unless otherwise specified, all ranges disclosed herein should be understood to include any and all subranges to which they are incorporated.

[0031] This document only specifically discloses some numerical ranges. However, any lower limit can be combined with any upper limit to form an unspecified range; and any lower limit can be combined with other lower limits to form an unspecified range, just as any upper limit can be combined with any other upper limit to form an unspecified range. Furthermore, each individually disclosed point or single value can itself serve as a lower or upper limit and be combined with any other point or single value or with other lower or upper limits to form an unspecified range.

[0032] Unless otherwise specified, the temperature parameters in this application may be either constant temperature processing or processing within a certain temperature range. The constant temperature processing allows temperature fluctuations within the precision range controlled by the instrument, such as ±5°C, ±4°C, ±3°C, ±2°C, or ±1°C.

[0033] In this document, the term "suitable" as used in phrases such as "suitable combination," "suitable method," and "any suitable method" refers to the ability to implement the technical solution of this application, solve the technical problem of this application, and achieve the expected technical effect of this application.

[0034] In this application, terms such as "further," "even further," and "particularly" are used to describe purposes and indicate differences in content, but should not be construed as limiting the scope of protection of this application.

[0035] In this application, "optionally," "optionally," and "optional" mean that something is optional, that is, it means that it is selected from either "with" or "without." If there are multiple "optional" entries in a technical solution, unless otherwise specified, and there are no contradictions or mutual constraints, each "optional" entry shall be independent.

[0036] In the description of the application, "multiple" means at least two, such as two, three, etc., unless otherwise explicitly specified.

[0037] Unless otherwise specified, all embodiments and optional embodiments of this application can be combined to form new technical solutions. Unless otherwise specified, all technical features and optional technical features of this application can be combined to form new technical solutions.

[0038] Unless otherwise specified, all steps of this application may be performed sequentially or randomly, but sequentially is preferred.

[0039] The banana flavor in traditional fermented wines primarily originates from esters such as isoamyl acetate, whose formation is highly dependent on specific yeast strains and precise fermentation temperature control. In practice, improper selection of yeast strains or temperature fluctuations can easily lead to insufficient or unbalanced aromas. On the other hand, the introduction of honey flavor usually relies directly on adding natural honey, but its fermentation efficiency is low, and the characteristic aroma compound phenethyl alcohol is easily oxidized to phenylacetic acid during the process, producing an unpleasant odor. Furthermore, related technologies lack effective means to synergistically regulate the banana ester aroma and honey flavor; the two often mask each other in the wine, making it difficult to form a harmonious and complex aroma.

[0040] Based on the above issues, this application explores domestically sourced wood with aging potential, processes it into wood blocks, and then bakes it at high temperatures to produce wood products for use in the aging of beverages. This process can additionally impart fruity and sweet flavor attributes such as caramel and honey notes to the beverage.

[0041] One or more embodiments of this application provide a method for enhancing the flavor of a beverage, comprising the following steps: toasting a first wood block and a second wood block respectively; mixing fermented sake with the toasted first and second wood blocks and then aging the mixture; wherein the first wood block includes at least one of Mongolian oak and maple wood, and the second wood block includes at least one of cherry wood and Shangri-La oak; when the first and second wood blocks are of the same size, the ratio of the number of the first wood block to the number of the second wood block is (0.5-1.5):1.

[0042] As an example, when the first and second wooden blocks are of the same size, the ratio of the number of the first and second wooden blocks can be, but is not limited to, 0.5:1, 0.6:1, 0.7:1, 0.8:1, 0.9:1, 1:1, 1.1:1, 1.2:1, 1.3:1, 1.4:1, 1.5:1, or any range between two of the above ratios. As a result, the aged wine has a harmonious and full-bodied flavor, with rich caramel and honey notes, and no other off-flavors.

[0043] Understandably, the method for enhancing the flavor of alcoholic beverages in this application involves adding toasted wood blocks during the aging process of fermented sake and controlling the ratio of the first and second wood blocks within a suitable range. This achieves a synergistic enhancement of caramel and honey flavors, imparting fruity and sweet aromas to the sake in a relatively short time, resulting in a richer and fuller aroma. This provides a technical means for developing alcoholic beverages with diversified flavors. Furthermore, this method is simple and easy to implement.

[0044] It should be noted that in the context of "first wooden block," "second wooden block," "first timber board," "second timber board," "first timber," "second timber," etc., the terms "first," "second," "third," and "fourth" are used for descriptive purposes only and should not be interpreted as indicating or implying relative importance or quantity, nor should they be interpreted as implicitly specifying the importance or quantity of the indicated technical features. Moreover, "first," "second," "third," and "fourth" serve only as a non-exhaustive enumeration and should be understood not to constitute a closed-ended limitation on quantity.

[0045] The fermented sake mentioned in the context refers to the fermented sake obtained after the fermentation step in the preparation of alcoholic beverages.

[0046] In some implementations, the length, width, and height of the first wooden block are each independently 1cm-3cm; for example, it can be, but is not limited to, 1cm, 1.5cm, 2cm, 2.5cm, 3cm, or any range between two of the above values.

[0047] As one possible implementation, the length, width, and height of the second wooden block are each independently 1cm-3cm; for example, it can be, but is not limited to, 1cm, 1.5cm, 2cm, 2.5cm, 3cm, or any range between two of the above values.

[0048] It should be noted that when the length, width, and height of the wooden blocks are each 1cm-3cm, the wood utilization rate is high and it is easy to calculate the specific surface area of ​​the wine in contact with the baking wood.

[0049] As one possible implementation, when the length, width, and height of the first wooden block and the length, width, and height of the second wooden block are each 1 cm, the number of the first wooden block and the number of the second wooden block mixed with the fermented sake are each 63-105 pieces / L.

[0050] As an example, when the length, width, and height of the first wooden block are each 1 cm, the number of the first wooden block mixed with the fermented sake can be, but is not limited to, 63 blocks / L, 64 blocks / L, 66 blocks / L, 68 blocks / L, 70 blocks / L, 72 blocks / L, 74 blocks / L, 76 blocks / L, 78 blocks / L, 80 blocks / L, 82 blocks / L, 84 blocks / L, 86 blocks / L, 88 blocks / L, 90 blocks / L, 92 blocks / L, 94 blocks / L, 96 blocks / L, 98 blocks / L, 100 blocks / L, 102 blocks / L, 104 blocks / L, 105 blocks / L, or any range between any two of the above numbers. When the length, width, and height of the second wooden block are each 1 cm, the number of the second wooden block mixed with the fermented sake can be, but is not limited to, 63 blocks / L, 64 blocks / L, 66 blocks / L, 68 blocks / L, 70 blocks / L, 72 blocks / L, 74 blocks / L, 76 blocks / L, 78 blocks / L, 80 blocks / L, 82 blocks / L, 84 blocks / L, 86 blocks / L, 88 blocks / L, 90 blocks / L, 92 blocks / L, 94 blocks / L, 96 blocks / L, 98 blocks / L, 100 blocks / L, 102 blocks / L, 104 blocks / L, 105 blocks / L, or any range between any two of the above numbers.

[0051] When the amounts of the first and second wood blocks are within the above ranges, the aged wine has a harmonious and full-bodied flavor, with a relatively rich caramel and honey flavor, and no other off-flavors appear.

[0052] In some embodiments, the first wood block includes Mongolian oak blocks and maple blocks, with a block ratio of (2-4):1; for example, it can be, but is not limited to, 2:1, 2.2:1, 2.4:1, 2.6:1, 2.8:1, 3:1, 3.2:1, 3.4:1, 3.6:1, 3.8:1, 4:1, or any range between two of the above block ratios. As a result, the aged wine has a harmonious and full-bodied flavor, a rich caramel aroma, and no other off-flavors.

[0053] As one possible implementation, the second wood block comprises cherry wood blocks and Shangri-La oak wood blocks, with a ratio of Shangri-La oak blocks to cherry wood blocks of (2-4):1; for example, it can be, but is not limited to, 2:1, 2.2:1, 2.4:1, 2.6:1, 2.8:1, 3:1, 3.2:1, 3.4:1, 3.6:1, 3.8:1, 4:1, or any range between any two of the above ratios. As a result, the aged wine has a harmonious and full-bodied flavor, with a relatively rich caramel and honey aroma, and no other off-flavors.

[0054] In one optional embodiment, the aging temperature is 14°C-20°C; for example, it can be, but is not limited to, 14°C, 15°C, 16°C, 17°C, 18°C, 19°C, 20°C, or any range between two of the above temperatures. When the aging temperature is within the above range, the aged wine has a harmonious and full-bodied flavor, with a richer caramel and honey flavor, and no other off-flavors appear.

[0055] In some embodiments, the aging time is 28 to 42 days; for example, it can be, but is not limited to, 28 days, 30 days, 32 days, 34 days, 36 days, 38 days, 40 days, 42 days, or any two of the above time ranges. When the aging time is within the above range, the aged wine has a harmonious and full flavor, with a relatively rich caramel and honey flavor, and no other off-flavors appear.

[0056] It should be noted that the aging temperature and time can be combined in any suitable way, and both can be selected from any of the aging temperatures and times described in this article.

[0057] In some alternative embodiments, the baking temperature is 190°C-200°C; for example, it can be, but is not limited to, 190°C, 191°C, 192°C, 193°C, 194°C, 195°C, 196°C, 197°C, 198°C, 199°C, 200°C, or any range between two of the above temperatures.

[0058] In some embodiments, the baking time is 25 min to 45 min; for example, it can be, but is not limited to, 25 min, 30 min, 35 min, 40 min, 45 min or any range between the above two times.

[0059] It should be noted that the baking temperature and time can be combined in any suitable way, and both can be selected from any baking temperature and time described in this article.

[0060] In some implementations, the alcoholic beverage includes strong ale.

[0061] As one possible implementation, the method further includes the step of preparing a first wood block and a second wood block. The preparation method of the first wood block and the second wood block includes: pre-treating the first wood board and the second wood board respectively so that the moisture content of the first wood board and the second wood board are each independently ≤12%; cutting the pre-treated first wood board and the second wood board respectively to prepare the first wood block and the second wood block; wherein the first wood board includes at least one of Mongolian oak wood board and maple wood board, and the second wood block includes at least one of cherry wood wood board and Shangri-La oak wood board.

[0062] It should be noted that by independently controlling the moisture content of the first wood board and the second wood board to ≤12%, a basic balance with the ambient humidity is achieved. Furthermore, the lignin and hemicellulose in the wood are decomposed into precursors of aromatic compounds, while also effectively inhibiting the growth of harmful microorganisms and molds.

[0063] In some alternative implementations, the first and second timbers are pretreated by sun-drying.

[0064] As one possible implementation method, the drying time is ≥3 years.

[0065] In some embodiments, the length of the first wooden board is 90cm-120cm, the width is 20cm-30cm, and the thickness is 2cm-3cm. As an example, the length of the first wooden board can be, but is not limited to, 90cm, 95cm, 100cm, 105cm, 110cm, 115cm, 120cm, or any range between two of the above lengths. The width can be, but is not limited to, 20cm, 22cm, 24cm, 26cm, 28cm, 30cm, or any range between two of the above widths. The thickness can be, but is not limited to, 2cm, 2.5cm, 3cm, or any range between two of the above thicknesses.

[0066] In one possible implementation, the second wooden board has a length of 90cm-120cm, a width of 20cm-30cm, and a thickness of 2cm-3cm. As an example, the length of the second wooden board can be, but is not limited to, 90cm, 95cm, 100cm, 105cm, 110cm, 115cm, 120cm, or any two of the above lengths. The width can be, but is not limited to, 20cm, 22cm, 24cm, 26cm, 28cm, 30cm, or any two of the above widths. The thickness can be, but is not limited to, 2cm, 2.5cm, 3cm, or any two of the above thicknesses.

[0067] One or more embodiments of this application provide a beverage wine, which is obtained by processing fermented sake using the above-described method for enhancing the flavor of the beverage wine.

[0068] The beverage provided in this application exhibits a synergistic enhancement of caramel and honey flavors, and possesses fruity and sweet aroma characteristics.

[0069] The technical solutions of this application will be described in detail below with reference to specific embodiments. It should be understood that these embodiments are only for illustrating this application and are not intended to limit the scope of this application. For experimental methods in the following embodiments where specific conditions are not specified, please refer to the guidelines given in this application first, or follow experimental manuals or conventional conditions in the field, or follow the conditions recommended by the manufacturer, or refer to experimental methods known in the field.

[0070] In the specific embodiments described below, the measurement parameters involving raw material components may have slight deviations within the weighing accuracy range unless otherwise specified. Temperature and time parameters are subject to acceptable deviations due to instrument testing accuracy or operational precision.

[0071] It should be noted that the strong ale sake in the following embodiments and comparative examples was prepared using the preparation method described in Example 1 of the patent application with publication number CN114989909A.

[0072] I. Preparation of Strong Ale Beer

[0073] Example 1

[0074] Step S1: Select Mongolian oak and Shangri-La oak wood that are over 100 years old, and cut them into planks with dimensions of 30cm×2.7cm×120cm to obtain Mongolian oak planks and Shangri-La oak planks.

[0075] Step S2: Place the Mongolian oak planks and Shangri-La oak planks in a dry environment for 3 years to reduce the moisture content of the planks to 12%.

[0076] Step S3: Cut the dried Mongolian oak planks and Shangri-La oak planks into square blocks of 1cm×1cm×1cm to obtain Mongolian oak blocks and Shangri-La oak blocks.

[0077] Step S4: Bake Mongolian oak blocks and Shangri-La oak blocks at 200℃ for 30 minutes respectively.

[0078] Step S5: Pour the strong ale into 20L stainless steel aging tanks, add toasted Mongolian oak blocks and Shangri-La oak blocks, with an addition of 64 blocks / L respectively. After sealing the aging tanks, place them in a constant temperature and light-proof environment at 16℃ for 28 days.

[0079] Example 2

[0080] Step S1: Select Mongolian oak and cherry wood that are over 100 years old, and cut them into planks with dimensions of 30cm×2.7cm×120cm to obtain Mongolian oak planks and cherry wood planks.

[0081] Step S2: Place the Mongolian oak planks and cherry wood planks in a dry environment for 3 years to reduce the moisture content of the planks to 12%.

[0082] Step S3: Cut the dried Mongolian oak planks and cherry wood planks into square blocks of 1cm×1cm×1cm to obtain Mongolian oak blocks and cherry wood blocks.

[0083] Step S4: Bake Mongolian oak blocks and cherry wood blocks at 200℃ for 30 minutes respectively.

[0084] Step S5: Pour the strong ale into 20L stainless steel aging tanks, add toasted Mongolian oak blocks and cherry wood blocks, with 64 Mongolian oak blocks / L and 128 cherry wood blocks / L. After sealing the aging tanks, place them in a constant temperature and light-proof environment at 16℃ for 28 days.

[0085] Example 3

[0086] Step S1: Select maple wood and Shangri-La oak wood that are over 100 years old, and cut them into planks with dimensions of 30cm×2.7cm×120cm to obtain maple planks and Shangri-La oak planks.

[0087] Step S2: Place the maple wood planks and Shangri-La oak planks in a dry environment for 3 years to reduce the moisture content of the planks to 12%.

[0088] Step S3: Cut the dried maple wood planks and Shangri-La oak planks into square blocks of 1cm×1cm×1cm to obtain maple wood blocks and Shangri-La oak wood blocks.

[0089] Step S4: Bake the maple wood blocks and Shangri-La oak wood blocks at 200℃ for 30 minutes respectively.

[0090] Step S5: Pour the strong ale into a 20L stainless steel aging barrel, add toasted maple wood blocks and Shangri-La oak wood blocks, with an addition of 64 wood blocks / L respectively. After sealing the aging barrel, place it in a constant temperature and light-proof environment at 16℃ for 28 days.

[0091] Example 4

[0092] The preparation method of Example 4 is similar to that of Example 1, except that: in Example 4, Mongolian oak blocks, maple blocks, cherry wood blocks, and Shangri-La oak blocks are used. The ratio of Mongolian oak blocks to maple blocks is 3:1, and the ratio of Shangri-La oak blocks to cherry wood blocks is 3:1. Example 4 is detailed below:

[0093] Step S1: Select Mongolian oak, maple, cherry, and Shangri-La oak wood that are over 100 years old, and cut them into planks with dimensions of 30cm×2.7cm×120cm to obtain Mongolian oak planks, maple planks, cherry planks, and Shangri-La oak planks.

[0094] Step S2: Place the Mongolian oak planks, maple planks, cherry wood planks, and Shangri-La oak planks in a dry environment for 3 years to reduce the moisture content of the planks to 12%.

[0095] Step S3: Cut the dried Mongolian oak planks, maple planks, cherry wood planks, and Shangri-La oak planks into square blocks of 1cm×1cm×1cm to obtain Mongolian oak blocks, maple blocks, cherry wood blocks, and Shangri-La oak blocks.

[0096] Step S4: Bake Mongolian oak blocks, maple blocks, cherry wood blocks, and Shangri-La oak blocks at 200℃ for 30 minutes each.

[0097] Step S5: Pour the strong ale into 20L stainless steel aging tanks, add toasted Mongolian oak blocks, maple blocks, cherry wood blocks and Shangri-La oak blocks, with the following addition amounts: Mongolian oak blocks 48 blocks / L, maple blocks 16 blocks / L, cherry wood blocks 16 blocks / L, and Shangri-La oak blocks 48 blocks / L. After sealing the aging tanks, place them in a constant temperature and light-proof environment at 16℃ for 28 days.

[0098] Example 5

[0099] The preparation method of Example 5 is similar to that of Example 1, except that the aging time in step S5 of Example 5 is 42 days; all other steps are the same.

[0100] Example 6

[0101] The preparation method of Example 6 is similar to that of Example 1, except that the aging time in step S5 of Example 6 is 14 days; all other steps are the same.

[0102] Example 7

[0103] The preparation method of Example 7 is similar to that of Example 1, except that the amount of Mongolian oak blocks added in Example 7 is 42 blocks / L, and the amount of Shangri-La oak blocks added is 86 blocks / L; all other aspects are the same. Step S5 of Example 7 is as follows:

[0104] Step S5: Pour the strong ale into 20L stainless steel aging tanks, add toasted Mongolian oak blocks and Shangri-La oak blocks, with 42 Mongolian oak blocks / L and 86 Shangri-La oak blocks / L. After sealing the aging tanks, place them in a constant temperature and light-proof environment at 16℃ for 28 days.

[0105] Example 8

[0106] The preparation method of Example 8 is similar to that of Example 1, except that the amount of Mongolian oak blocks added in Example 8 is 77 blocks / L, and the amount of Shangri-La oak blocks added is 51 blocks / L; all other aspects are the same. Step S5 of Example 8 is as follows:

[0107] Step S5: Pour the strong ale into 20L stainless steel aging tanks, add toasted Mongolian oak blocks and Shangri-La oak blocks, with 77 Mongolian oak blocks / L and 51 Shangri-La oak blocks / L. After sealing the aging tanks, place them in a constant temperature and light-proof environment at 16℃ for 28 days.

[0108] Comparative Example 1

[0109] The preparation method of Comparative Example 1 is similar to that of Example 1, except that the amount of Mongolian oak blocks added in Comparative Example 1 is 40 blocks / L, and the amount of Shangri-La oak blocks added is 88 blocks / L; all other aspects are the same. Step S5 of Comparative Example 1 is as follows:

[0110] Step S5: Pour the strong ale into 20L stainless steel aging tanks, add toasted Mongolian oak blocks and Shangri-La oak blocks, with 40 Mongolian oak blocks / L and 88 Shangri-La oak blocks / L. After sealing the aging tanks, place them in a constant temperature and light-proof environment at 16℃ for 28 days.

[0111] Comparative Example 2

[0112] The preparation method of Comparative Example 2 is similar to that of Example 1, except that the amount of Mongolian oak blocks added in Comparative Example 2 is 79 blocks / L, and the amount of Shangri-La oak blocks added is 49 blocks / L; all other aspects are the same. Step S5 of Comparative Example 2 is as follows:

[0113] Step S5: Pour the strong ale into 20L stainless steel aging tanks, add toasted Mongolian oak blocks and Shangri-La oak blocks, with 79 Mongolian oak blocks / L and 49 Shangri-La oak blocks / L. After sealing the aging tanks, place them in a constant temperature and light-proof environment at 16℃ for 28 days.

[0114] Comparative Example 3

[0115] The preparation method of Comparative Example 3 is similar to that of Example 1, except that only Mongolian oak blocks were added in Comparative Example 3. The details of Comparative Example 3 are as follows:

[0116] Step S1: Select Mongolian oak wood that is over 100 years old and cut it into planks with dimensions of 30cm×2.7cm×120cm to obtain Mongolian oak planks.

[0117] Step S2: Place the Mongolian oak planks in a dry environment and let them air dry for 3 years to reduce the moisture content of the planks to 12%.

[0118] Step S3: Cut the dried Mongolian oak planks into square blocks of 1cm×1cm×1cm to obtain Mongolian oak blocks.

[0119] Step S4: Bake the Mongolian oak blocks at 200℃ for 30 minutes.

[0120] Step S5: Pour the strong ale into a 20L stainless steel aging tank, add toasted Mongolian oak blocks at a rate of 64 blocks / L, seal the aging tank and place it in a constant temperature and light-proof environment at 16℃ for 28 days.

[0121] Comparative Example 4

[0122] The preparation method of Comparative Example 4 is similar to that of Example 1, except that only maple wood blocks are added in Comparative Example 4. The details of Comparative Example 4 are as follows:

[0123] Step S1: Select maple wood that is over 100 years old and cut it into planks with dimensions of 30cm×2.7cm×120cm to obtain maple planks.

[0124] Step S2: Place the maple planks in a dry environment to dry for 3 years, so that the moisture content of the planks is reduced to 12%.

[0125] Step S3: Cut the dried maple wood planks into square blocks of 1cm×1cm×1cm to obtain maple wood blocks.

[0126] Step S4: Bake the maple wood block at 200℃ for 30 minutes.

[0127] Step S5: Pour the strong ale into a 20L stainless steel aging barrel, add toasted maple wood blocks at a rate of 64 blocks / L, seal the aging barrel and place it in a constant temperature and light-proof environment at 16℃ for 28 days.

[0128] Comparative Example 5

[0129] The preparation method of Comparative Example 5 is similar to that of Example 1, except that only cherry wood blocks are added in Comparative Example 5. The details of Comparative Example 5 are as follows:

[0130] Step S1: Select cherry wood from trees over 100 years old and cut it into planks with dimensions of 30cm×2.7cm×120cm to obtain cherry wood planks.

[0131] Step S2: Place the cherry wood planks in a dry environment to dry for 3 years, so that the moisture content of the planks is reduced to 12%.

[0132] Step S3: Cut the dried cherry wood planks into square blocks of 1cm×1cm×1cm to obtain cherry wood blocks.

[0133] Step S4: Bake the cherry wood block at 200℃ for 30 minutes.

[0134] Step S5: Pour the strong ale into a 20L stainless steel aging barrel, add toasted cherry wood blocks at a rate of 64 blocks / L, seal the aging barrel and place it in a constant temperature and light-proof environment at 16℃ for 28 days.

[0135] Comparative Example 6

[0136] The preparation method of Comparative Example 6 is similar to that of Example 1, except that only Shangri-La oak blocks are added in Comparative Example 6. The details of Comparative Example 6 are as follows:

[0137] Step S1: Select Shangri-La oak wood that is over 100 years old and cut it into planks with dimensions of 30cm×2.7cm×120cm to obtain Shangri-La oak planks.

[0138] Step S2: Place the Shangri-La oak planks in a dry environment for 3 years to reduce the moisture content of the planks to 12%.

[0139] Step S3: Cut the dried Shangri-La oak planks into square blocks of 1cm×1cm×1cm to obtain Shangri-La oak blocks.

[0140] Step S4: Bake the Shangri-La oak blocks at 200℃ for 30 minutes.

[0141] Step S5: Pour the strong ale into a 20L stainless steel aging barrel, add toasted Shangri-La oak blocks at a rate of 64 blocks / L, seal the aging barrel, and place it in a constant temperature and light-proof environment at 16℃ for 28 days.

[0142] Comparative Example 7

[0143] No wood blocks were added in Comparative Example 7. The preparation method of Comparative Example 7 is as follows:

[0144] The strong ale was bottled into 20L stainless steel aging barrels, which were then sealed and aged for 28 days in a constant temperature and dark environment at 16°C.

[0145] The main differences in settings between the above embodiments and comparative examples are shown in Table 1.

[0146] Table 1

[0147]

[0148] The " / " indicates that the item does not exist.

[0149] In Example 4, the ratio of Mongolian oak blocks to maple blocks was 3:1, and the ratio of Shangri-La oak blocks to cherry wood blocks was 3:1.

[0150] II. Performance Testing

[0151] 1. Sensory analysis was performed on the strong ale beer prepared in the above embodiments and comparative examples.

[0152] The evaluation panel consisted of 13 evaluators (10 women and 3 men, aged 22-25) familiar with sensory evaluation methods and experienced in beer evaluation. The panel underwent 8 hours of sensory training in beer evaluation before the formal experiments. The trained panel evaluated the samples using the ODP method. Evaluators first smelled or tasted the reference sample to clearly identify the perceived "lowest" and "highest" intensities, and then evaluated the test samples sequentially. A Latin square design was used to determine the randomized order of sample evaluation. An unstructured 9 cm scale was used, with the "lowest" and "highest" intensities represented by the reference sample anchored at extreme positions. Evaluators marked any position on the scale based on their perception, and the distance from the marked point to the starting point was measured and converted to a score of 0-100 based on the total length of the line segment. Evaluators were emphasized that any point on the line segment could be marked, but edge effects should be avoided, and marking too close to the endpoints (e.g., <5% or >95%) was prohibited. To avoid sensory fatigue, only one attribute was evaluated per experiment. A total of 13 samples were used in each experiment, which consisted of two rounds of sample presentation, with a 10-minute rest period between each round. The evaluation results are shown in Table 2.

[0153] Table 2

[0154]

[0155] 2. The strong ale beers prepared in the above examples and comparative examples were analyzed using an SPE-GC-QqQ-MS / MS instrument. The analytical methods are as follows:

[0156] SPE method parameters: The solid-phase extraction column (Cleanert PEP-SPE, styrene-divinylbenzene copolymer, 500 mg / 6 mL) was placed in a RayKol Fotector Plus automated solid-phase extraction instrument and activated sequentially with 10 mL of dichloromethane, 10 mL of methanol, and 10 mL of pure water. 10 mL of internal standard (dissolved in chromatographic grade ethanol: L-menthol, 0.2 g / L; o-vanillin, 1.0 g / L; 3,4-dimethylphenol, 0.5 g / L) was added to 20 mL of beer sample and passed through the extraction column at a flow rate of 1 mL / min. Then, 5 mL of pure water was added to wash the extraction column to remove polar substances such as sugars and acids. After drying in 20 mL of air, the target compound was eluted with 15 mL of dichloromethane. The collected organic phase was dried with 2 g of anhydrous sodium sulfate and concentrated to 1 mL by nitrogen blowing.

[0157] GC-QqQ-MS / MS method: Analysis was performed using an Agilent 7890B-700D GC injector at 250℃, with an injection volume of 1 μL injected in split mode at a split ratio of 4:1. The column was an HP-5MS UI (30m × 0.25mm × 0.25μm). The temperature ramping pattern was as follows: hold at 35℃ for 1 min, ramp to 80℃ at a rate of 5℃ / min, ramp to 110℃ at a rate of 3℃ / min, ramp to 170℃ at a rate of 4℃ / min, ramp to 200℃ at a rate of 10℃ / min, ramp to 240℃ at a rate of 20℃ / min, and run at 280℃ for 2 min. The solvent delay was set to 4.8 min. Mass spectrometry was performed using an electron impact ionization (EI) source with an ionization energy of 70 eV, an ion source temperature of 230 °C, an auxiliary heater temperature of 280 °C, and quadrupole temperatures of MS1 and MS2 at 150 °C. High-purity helium was used as the carrier gas and quenching gas, with flow rates of 1 mL / min and 2.25 mL / min, respectively. High-purity nitrogen was used as the collision gas, with a flow rate of 1.5 mL / min. Multiple reaction monitoring (MRM) was used as the scanning mode.

[0158] The test results of the above embodiments and comparative examples are shown in Table 3.

[0159] Table 3

[0160]

[0161] The results above show that by adding toasted wood blocks during the aging process of fermented sake and controlling the ratio of the first and second wood blocks within an appropriate range, the caramel and honey flavors were synergistically enhanced, and the sake was endowed with fruity and sweet aromas in a short period of time.

[0162] The technical features of the above embodiments can be combined in any way. For the sake of brevity, not all possible combinations of the technical features in the above embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0163] The embodiments described above are merely illustrative of several implementation methods of this application, and while the descriptions are relatively specific and detailed, they should not be construed as limiting the scope of the invention patent. It should be noted that those skilled in the art can make various modifications and improvements without departing from the concept of this application, and these all fall within the protection scope of this application. Therefore, the protection scope of this patent application should be determined by the appended claims.

Claims

1. A method for enhancing the flavor of alcoholic beverages, characterized in that, Includes the following steps: The first and second wooden blocks were baked separately. The fermented sake is mixed with the first and second wood blocks after being toasted and aged. The first wood block includes at least one of Mongolian oak and maple, and the second wood block includes at least one of cherry and Shangri-La oak. When the first wood block and the second wood block are the same size, the ratio of the number of the first wood block to the number of the second wood block is (0.5-1.5):

1.

2. The method for enhancing the flavor of alcoholic beverages as described in claim 1, characterized in that, The length, width, and height of the first wooden block are each 1cm-3cm, and the length, width, and height of the second wooden block are each 1cm-3cm.

3. The method for enhancing the flavor of alcoholic beverages as described in claim 2, characterized in that, When the length, width, and height of the first wooden block and the length, width, and height of the second wooden block are each 1 cm, the number of the first wooden block and the number of the second wooden block mixed with the fermented sake are each 63-105 pieces / L.

4. The method for enhancing the flavor of alcoholic beverages as described in claim 1, characterized in that, The first wood block comprises Mongolian oak blocks and maple blocks, wherein the ratio of Mongolian oak blocks to maple blocks is (2-4):1; and / or, The second wood block includes the cherry wood block and the Shangri-La oak block, with the ratio of the number of Shangri-La oak blocks to the number of cherry wood blocks being (2-4):

1.

5. The method for enhancing the flavor of alcoholic beverages as described in claim 1, characterized in that, The aging temperature is 14℃-20℃, and the time is 28-42 days; and / or, The baking temperature is 190℃-200℃, and the time is 25min-45min.

6. The method for enhancing the flavor of alcoholic beverages as described in claim 1, characterized in that, Alcoholic beverages include strong ale.

7. The method for enhancing the flavor of alcoholic beverages as described in any one of claims 1 to 6, characterized in that, It also includes the step of preparing the first wood block and the second wood block, the method for preparing the first wood block and the second wood block comprising: The first and second wood boards are pretreated separately so that the moisture content of the first wood board and the second wood board are each ≤12% independently; The pretreated first wood board and second wood board are cut to prepare the first wood block and the second wood block; The first wooden board includes at least one of Mongolian oak and maple, and the second wooden block includes at least one of cherry and Shangri-La oak.

8. The method for enhancing the flavor of alcoholic beverages as described in claim 7, characterized in that, The first and second timbers were pretreated by sun-drying. Optionally, the drying time may be ≥3 years.

9. The method for enhancing the flavor of alcoholic beverages as described in claim 7, characterized in that, The first wooden board has a length of 90cm-120cm, a width of 20cm-30cm, and a thickness of 2cm-3cm; and / or, The second wooden board is 90cm-120cm long, 20cm-30cm wide, and 2cm-3cm thick.

10. An alcoholic beverage, characterized in that, The sake is obtained by treating fermented sake using the method for enhancing the flavor of alcoholic beverages as described in any one of claims 1 to 9.

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