Wine aging method

Abstract

The application provides a wine aging method, and belongs to the technical field of wine brewing, which comprises the following steps: adjusting the sulfur content of separated base wine to obtain base wine with adjusted sulfur content; sterilizing oak barrels by steam fumigation; filling the base wine with adjusted sulfur content into the sterilized oak barrels to obtain full oak barrels; aging the full oak barrels, the humidity of the aging environment is 65RH%-75RH%, and the temperature of the aging is adjusted according to the season, and the full oak barrels are regularly adjusted in sulfur content during the aging process. The wine aging method provided by the application can regularly adjust the sulfur content of the wine liquid once every 28 days during the aging process, accurately supplement the content of key components in the wine liquid which is reduced due to natural consumption, and avoid the concentration of the components being lower than the appropriate interval of aging.

Description

Technical Field

[0001] This invention belongs to the technical field of winemaking, and more specifically, relates to a method for aging wine. Background Technology

[0002] Wine aging is a crucial step in the wine production process that determines its quality. Its core objective is to achieve a comprehensive improvement in the wine's flavor, taste, and value through systematic process optimization. Currently, the mainstream wine aging technology in the industry primarily uses oak barrel aging. The permeability and aroma-preserving properties of oak barrels assist the wine in completing its flavor transformation, making it an indispensable key process in the production of high-quality wines.

[0003] The existing wine aging technology has the following drawbacks: the frequency of sulfur adjustment during wine aging is not fixed, and the time interval between two adjacent sulfur adjustments is relatively long. During the interval between two sulfur adjustments, the concentration of sulfur dioxide in the wine may have already fallen below the suitable range for aging, resulting in poor aging quality of the wine. Summary of the Invention

[0004] The purpose of this invention is to provide a wine aging method that aims to solve the problems of uncertain frequency of sulfur adjustment and excessively long time intervals between two sulfur adjustments during the wine aging process.

[0005] To achieve the above objectives, the technical solution adopted by the present invention is: to provide a wine aging method, comprising: The fermented wine is subjected to gentle sedimentation, and the supernatant of the wine is separated. The separated raw wine is then subjected to sulfur adjustment to obtain sulfur-adjusted raw wine. The oak barrels were sterilized by steam fumigation. The sulfur-adjusted raw wine is filled into sterilized oak barrels to obtain full-capacity oak barrels; The full-capacity oak barrels are aged in an environment with a humidity of 65%-75%RH, and the aging temperature is adjusted according to the season. During the aging process, the full-capacity oak barrels are regularly adjusted for sulfur, once every 28 days.

[0006] In one possible implementation, the process of gently settling the fermented wine includes: The fermented raw wine is placed in an environment of 4-8℃ and left to stand for 7-10 days to obtain the raw wine after soft sedimentation.

[0007] In one possible implementation, the separation of the supernatant from the original wine includes: Prepare an empty container filled with nitrogen; A centrifugal pump is used to transfer the raw wine after flexible sedimentation to an empty tank filled with nitrogen.

[0008] In one possible implementation, nitrogen gas is introduced into the piping of the centrifugal pump during the tank transfer process.

[0009] In one possible implementation, the sulfur dioxide content of the adjusted raw wine is 30 mg / L.

[0010] In one possible implementation, the steam fumigation sterilization of the oak barrels includes: The oak barrels are first fumigated with 120°C steam for 20-25 minutes. After the first fumigation, the oak barrels were rinsed with a high-pressure water gun. After rinsing, the oak barrels are fumigated a second time with steam at 120°C for 15-20 minutes.

[0011] In one possible implementation, adjusting the aging temperature according to the season includes: If the aging period is from April to November, the aging temperature should be controlled at 16℃-18℃; if the aging period is from December to March, the aging temperature should be controlled at 8-14℃.

[0012] In one possible implementation, aging the fully filled oak barrels includes: Ventilate the aging environment regularly.

[0013] In one possible implementation, aging the fully filled oak barrels includes: The full-capacity oak barrels used for aging are topped up regularly, once every 30 days.

[0014] In one possible implementation, the periodic sulfur adjustment of the full-capacity oak barrels during the aging process includes: Sulfur adjustment is carried out once every 28 days, with an adjustment range of 4.5 mg / L to 5.5 mg / L.

[0015] The beneficial effects of the wine aging method provided by this invention are as follows: Compared with the prior art, the wine aging method of this invention involves gentle sedimentation of the fermented raw wine and separation of the supernatant. This allows impurities in the raw wine to be removed from the wine body in a gentle and slow manner, avoiding damage to the flavor substances and active ingredients in the raw wine caused by drastic processing. This provides pure raw materials with a good flavor base for subsequent aging stages, reducing the negative impact of impurities on the final wine quality from the source. Sulfur adjustment of the separated raw wine can initially establish a microbial inhibition system for the wine, slowing down the oxidation rate of the wine in subsequent processing, preventing premature spoilage or flavor deterioration, and ensuring that the wine is in a stable quality state before entering oak barrels.

[0016] Steam fumigation sterilizes oak barrels, effectively eliminating harmful microorganisms such as bacteria and mold that may be present inside the barrel through the penetrating power of high-temperature steam, providing a clean and sterile storage environment for wine aging. Compared to existing sulfur dioxide sterilization methods, the barrel walls of oak barrels do not absorb and slowly release sulfur dioxide into the wine. This helps maintain a stable sulfur dioxide content during the aging process, preventing fluctuations in sulfur dioxide concentration due to slow release from the barrel walls, thus preventing undesirable flavors from excessive sulfurization. It also reduces the impact of unstable sulfur dioxide levels on the wine's oxidation inhibition effect.

[0017] Filling sterilized oak barrels with the adjusted sulfur content of the base spirit to full capacity minimizes residual air within the barrel, reducing the probability of the spirit coming into contact with oxygen. This further slows down the oxidation process, maintaining the freshness and flavor integrity of the spirit, and allowing for more stable flavor transformation during aging. Aging the full-capacity oak barrels in an environment with a humidity level of 65%-75% maintains the appropriate moisture content of the oak, preventing the barrels from shrinking and cracking due to excessive dryness, which could lead to leakage. It also maintains good permeability in the oak barrels, facilitating slow exchange of substances between the spirit and the external environment during aging, promoting the formation and integration of flavor compounds.

[0018] Regularly adjusting the sulfur content of the wine every 28 days during aging precisely replenishes the levels of key components that have decreased due to natural depletion, preventing these components from falling below their optimal aging range. This consistent and reasonable sulfur adjustment frequency sustainably establishes a stable microbial inhibition system for the wine, effectively slowing down oxidation and preventing microbial contamination or oxidative deterioration due to insufficient key components between sulfur adjustments, thus avoiding a decline in wine quality. Simultaneously, stable key component concentrations keep the wine's flavor development under control, reducing flavor imbalances caused by component fluctuations and ensuring that the final wine achieves a high level of quality in terms of taste, aroma, and stability.

[0019] Combining humidity control, seasonal temperature control, and fixed-frequency sulfur adjustment creates a synergistic aging protection system. Suitable humidity provides the foundation for effective temperature control and sulfur adjustment, a stable temperature environment allows key components in the wine to function better after sulfur adjustment, and fixed-frequency sulfur adjustment further strengthens the protective effects of humidity and temperature control on wine quality. These three elements work together to avoid the negative impact of improper control of a single factor on wine quality, and they also mutually promote each other, ensuring the wine maintains a stable quality development throughout the aging period, ultimately producing a wine with harmonious flavors, a full-bodied taste, and consistent quality.

[0020] Furthermore, this comprehensive aging control method enhances the standardization of wine production. With clearly defined humidity ranges, seasonal temperature control standards, and fixed sulfur adjustment frequencies, staff have clear guidelines for operation, reducing fluctuations in aging conditions caused by differences in human experience. This ensures that different batches of wine are aged in the same high-quality environment, effectively minimizing quality variations due to inconsistent operations and providing reliable technological assurance for the large-scale production of high-quality wines. Attached Figure Description

[0021] To more clearly illustrate the technical solutions in the embodiments of the present invention, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0022] Figure 1 This is a schematic diagram of the main steps of the wine aging method provided in an embodiment of the present invention; Figure 2 This is a schematic diagram of the main process of the wine aging method provided in an embodiment of the present invention; Figure 3 The curves showing the changes in volatile acids and sulfur dioxide in the wine during the aging process; Figure 4 This is a graph showing the trend of sulfur dioxide changes in the wine during the aging process. Detailed Implementation

[0023] To make the technical problems to be solved, the technical solutions, and the beneficial effects of the present invention clearer, the present invention will be further described in detail below with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the present invention and are not intended to limit the present invention.

[0024] Based on the embodiments in this application, all other embodiments obtained by those skilled in the art without inventive effort are within the scope of protection of this application.

[0025] It should be further noted that the accompanying drawings and embodiments of the present invention mainly describe the concept of the present invention. Based on this concept, some specific forms and arrangements of connection relationships, positional relationships, power mechanisms, power supply systems, hydraulic systems and control systems may not be fully described. However, under the premise that those skilled in the art understand the concept of the present invention, they can implement the above-mentioned specific forms and arrangements in a well-known manner.

[0026] When a component is referred to as being "fixed to" or "set on" another component, it can be directly on or indirectly on that other component. When a component is referred to as being "connected to" another component, it can be directly connected to or indirectly connected to that other component.

[0027] In the description of this invention, "a plurality of" means two or more, and "several" means one or more, unless otherwise explicitly specified.

[0028] The directional terms "inner" and "outer" refer to the inner and outer contours of each component itself. The terms "length," "width," "upper," "lower," "front," "rear," "left," "right," "vertical," "horizontal," "top," "bottom," "inner," and "outer" indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings. They are only for the convenience of describing the present invention and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation. Therefore, they should not be construed as limitations on the present invention.

[0029] For ease of description, spatial relative terms such as "above," "on top of," "on the upper surface of," and "above" are used here to describe the spatial positional relationship between a device or feature and other devices or features, as shown in the figure. It should be understood that spatial relative terms are intended to... The invention includes different orientations of the device in use or operation, in addition to those described in the figures. For example, if a device in the figures is inverted, a device described as "above" or "on top of" other devices or structures will be positioned as "below" or "under" other devices or structures. Thus, the exemplary term "above" can include both "above" and "below". The device may also be positioned in other different ways, and the spatial relative descriptions used herein are interpreted accordingly. The terms "first" and "second" are used for descriptive purposes only and should not be construed as indicating or implying relative importance or implicitly specifying the number of indicated technical features. Thus, a feature defined as "first" or "second" may explicitly or implicitly include one or more of that feature. In the description of the invention, "a plurality of" means two or more, and "a number" means one or more, unless otherwise explicitly specified.

[0030] Reference Figures 1 to 4 The wine aging method provided by the present invention will now be described.

[0031] Reference Figure 1 and 2 Methods of aging wine include: S100. The fermented raw wine is subjected to gentle sedimentation, and the supernatant of the raw wine is separated.

[0032] In one possible implementation, step S100, which involves gently settling the fermented wine, includes: After fermentation, the original wine is placed in an environment of 4-8℃ and left to stand for 7-10 days to obtain the original wine after soft sedimentation.

[0033] Placing the fermented spirit at 4-8℃ allows it to stand, preventing adverse effects on its components caused by excessively low temperatures. Current techniques using sub-zero temperatures for stabilization can lead to the coagulation or deactivation of some active substances, damaging the spirit's inherent flavor and potentially causing irreversible changes in its composition, thus affecting flavor transformation during subsequent aging. The 4-8℃ temperature range, however, is within a suitable range for the stability of the spirit's components. It maintains the activity of flavor compounds without causing abnormal coagulation, preserving a high-quality flavor profile for subsequent aging.

[0034] A settling period of 7-10 days, coinciding well with this temperature range, allows for efficient and gentle separation of impurities. In sub-zero temperatures, the viscosity of the spirit increases, slowing the settling of impurity particles and potentially requiring a longer time to achieve the desired sedimentation. Furthermore, prolonged low temperatures may cause unnecessary binding between impurities and spirit components, increasing the difficulty of subsequent separation. At 4-8°C, the spirit's viscosity is moderate, allowing impurity particles to naturally and orderly aggregate and settle. 7-10 days is sufficient for most suspended impurities to fully settle, while avoiding flavor loss due to excessive sedimentation. This ensures the separated supernatant is both pure and retains the core flavor characteristics of the spirit.

[0035] This combination of temperature and time for gentle sedimentation provides a more stable base wine for subsequent processes such as sulfur adjustment and oak barrel aging. In existing technologies, base wine left to stand at sub-zero temperatures may suffer some component damage, leading to flavor imbalances and accelerated oxidation in later processes, increasing the uncertainty in producing high-quality wines. However, base wine treated by standing at 4-8℃ for 7-10 days exhibits higher component stability and lower impurity content. During subsequent sulfur adjustment, sulfur dioxide integrates more evenly with the wine, and during oak barrel aging, the wine more stably absorbs the aroma compounds from the oak, reducing aging defects caused by a poor base wine and thus contributing to a more stable production of high-quality wines.

[0036] In one possible implementation, separating the supernatant of the original wine in step S100 includes: S110. Prepare an empty container filled with nitrogen.

[0037] S120. A centrifugal pump is used to transfer the raw wine after flexible sedimentation to an empty tank filled with nitrogen.

[0038] In one possible implementation, nitrogen is introduced into the piping of the centrifugal pump during the tank transfer process.

[0039] S200. The separated raw wine is subjected to sulfur adjustment to obtain sulfur-adjusted raw wine.

[0040] In one possible implementation, the sulfur dioxide content of the raw wine after sulfur adjustment in step S200 is 30 mg / L.

[0041] S300. Oak barrels are sterilized by steam fumigation.

[0042] In one possible implementation, S300. steam fumigation is used to sterilize the oak barrels, including: S310. Use 120°C steam to perform the first fumigation on the oak barrel for 20-25 minutes.

[0043] S320. Rinse the oak barrels with a high-pressure water gun after the first fumigation.

[0044] S330. After rinsing, the oak barrels are fumigated a second time with steam at 120°C for 15-20 minutes.

[0045] In the wine aging process, the cleaning and sterilization of oak barrels are crucial steps in ensuring the quality of the final product. Effective treatment can reduce adverse effects on the wine's flavor from the outset. A first fumigation using 120°C steam for 20-25 minutes allows the high-temperature steam to penetrate and soften any residual potassium tartrate and other stains on the barrel walls. If these substances remain on the barrel walls for a long time, they can react with the wine during aging, compromising its flavor purity and even causing off-flavors. This initial fumigation softens the barrel, creating favorable conditions for a thorough cleaning and making it easier for impurities to separate from the barrel walls, preventing residual impurities from having a lasting impact on the final product.

[0046] After the initial fumigation, the oak barrels are rinsed with a high-pressure water gun to thoroughly remove the softened potassium tartrate and stains, restoring the inner walls of the barrels to a clean state. The impact of the high-pressure water jet can penetrate deep into the tiny crevices of the barrel walls, removing residues that are difficult to remove through conventional cleaning methods. This ensures that the interior of the oak barrels is free of impurities that could affect the quality of the wine, preparing it for subsequent sterilization and storage. This process of softening before rinsing is more efficient at removing stubborn residues than direct cleaning, reduces damage to the oak barrel structure during cleaning, and maintains the original breathability and aroma-depositing properties of the oak.

[0047] After rinsing, the barrel is fumigated again with 120°C steam for 15-20 minutes. The core purpose of this fumigation is to achieve thorough sterilization. The high-temperature steam can penetrate the wooden structure of the oak barrel, killing harmful microorganisms such as acetic acid bacteria and mold that may be present inside. If these microorganisms are not completely eliminated, they will multiply rapidly during aging, leading to problems such as a pungent sour taste and oxidation defects in the wine, seriously affecting the quality of the wine and even causing spoilage. The second fumigation, through precise temperature and time control, ensures thorough sterilization while avoiding excessive damage to the oak barrel from prolonged high temperatures, ensuring that the oak barrel still provides a suitable environment for aging after sterilization.

[0048] Meanwhile, steam fumigation effectively prevents the oak barrel walls from absorbing and retaining sulfur dioxide. Traditional sulfur dioxide sterilization methods often result in barrel walls absorbing sulfur dioxide, which is then slowly released into the wine during aging, causing fluctuations in sulfur dioxide levels. This instability disrupts the wine's flavor balance, potentially leading to an unpleasant taste from excessive sulfurization, and also affects oxidation inhibition, increasing the risk of spoilage. Steam fumigation, however, eliminates the need for sulfur dioxide, fundamentally preventing the slow release of sulfur dioxide from the barrel walls. This ensures stable sulfur dioxide levels throughout the aging process, guaranteeing controllable aging and ultimately ensuring a harmonious flavor, rich taste, and consistent production of high-quality wines.

[0049] S400. The sulfur-adjusted raw wine is filled into sterilized oak barrels to obtain full-capacity oak barrels.

[0050] S500. The oak barrels are filled to capacity and aged in an environment with a humidity of 65%-75%RH. The aging temperature is adjusted according to the season. During the aging process, the oak barrels are regularly adjusted for sulfur, once every 28 days.

[0051] In one possible implementation, adjusting the aging temperature according to the season in step S500 includes: If the aging period is from April to November, the aging temperature should be controlled at 16℃-18℃; if the aging period is from December to March, the aging temperature should be controlled at 8-14℃.

[0052] During the aging process of wine in oak barrels, temperature is a key factor affecting the quality of the wine and the growth of volatile acids. Appropriate temperature control provides a stable environment for the wine to mature while inhibiting the formation of undesirable substances. Current methods fix the aging temperature within a single, constant range, failing to consider the impact of seasonal changes on the cellar environment. Differences in external temperature across seasons lead to fluctuations in the actual temperature within the cellar. These fluctuations can disrupt the chemical equilibrium within the wine, potentially affecting the extraction efficiency of aroma compounds from the oak barrels and creating conditions for microbial growth, thereby exacerbating the growth of volatile acids and making it difficult to guarantee the stability of the wine's quality throughout the entire aging period.

[0053] To address this issue, this application dynamically adjusts the temperature according to seasonal changes, ensuring that the aging temperature in different seasons always matches the wine's maturation needs. In summer, when the outside temperature is high, the temperature inside the cellar tends to rise. Adjusting the aging temperature to a relatively low range at this time can effectively inhibit the activity of microorganisms such as acetic acid bacteria, preventing the rapid accumulation of volatile acids due to accelerated microbial reproduction caused by high temperatures. At the same time, it slows down the oxidation rate of the wine, preventing flavor deterioration due to excessive oxidation. In winter, when the outside temperature is low, the temperature inside the cellar tends to drop. Adjusting the aging temperature to a relatively high range at this time can maintain an appropriate rate of chemical reactions within the wine, ensuring that the aroma compounds in the oak barrels can properly leach into the wine, guaranteeing the normal development of the wine's flavor, and preventing the wine from becoming bland due to insufficient leaching of aroma compounds caused by low temperatures.

[0054] The dynamic temperature adjustment method proposed in this application better meets the actual needs of wine aging compared to fixed temperature control. It can provide the most suitable maturation environment for the wine in different seasons, and effectively control the growth rate of volatile acids, keeping the volatile acid content at a low level. At the same time, a stable aging environment can better preserve the varietal aroma and fermentation aroma of the wine, prolong the duration of the enticing fruit aromas, promote the balanced development of flavor compounds in the wine, and make the final wine more fragrant and complex, with a more delicate and tight taste, and a fuller and more balanced body. This further highlights the typicality of the wine and ensures that the wine can maintain a high quality after reaching the required aging time. This solves the problem of unstable aging quality caused by seasonal fluctuations under existing fixed temperature control.

[0055] In one possible implementation, step S500, aging the oak barrels to full capacity, includes: Ventilate the aging environment regularly.

[0056] Staff regularly monitor the air quality in the aging environment. If any off-odors are detected, ventilation is implemented. During the aging process in oak barrels, the air quality directly impacts the flavor development and quality stability of the wine. Suitable air conditions provide a pure and maturing environment, preventing contamination from harmful substances. Staff regularly monitor the air quality in the aging environment, using a combination of sensory assessment and professional testing to promptly detect any off-odors. These odors may originate from trace impurities volatilized from the oak barrels themselves, spoilage substances from minor wine leakage, or undesirable gases produced by microbial metabolism. If not addressed promptly, these odors can permeate into the wine through the barrel's permeable structure, leading to off-flavors and disrupting the original flavor balance.

[0057] When an off-odor is detected in the environment, ventilation is immediately initiated. This quickly removes the odor-laden air from the aging space while introducing fresh, clean air, restoring the air quality to a level suitable for aging. This proactive intervention, compared to a no-ventilation approach, effectively prevents the continuous accumulation of odors in the aging environment, preventing them from affecting the oak barrels and wine over time. It cuts off the source of off-odors at the environmental level, ensuring the pure development of the wine's flavor. During ventilation, the circulation of fresh air also regulates the proportions of gases in the aging environment, maintaining appropriate concentrations of oxygen, carbon dioxide, and other gases. This prevents gas imbalances from affecting the permeability of the oak barrels, ensuring that the oak barrels can properly assist the wine in flavor transformation.

[0058] Regular testing combined with timely ventilation can indirectly inhibit the growth of harmful microorganisms in the aging environment. Some harmful microorganisms depend on specific gaseous environments and odorous substances for growth. Improving air quality through ventilation can disrupt the suitable growth conditions for these microorganisms, reducing the risk of microbial contamination of the wine and further lowering the probability of spoilage and rancidity. Furthermore, stable air quality allows each batch of wine to age under consistent environmental conditions, avoiding quality fluctuations caused by differences in aging environments between batches. This helps achieve standardized and stable production of high-quality wines, resulting in wines with superior flavor complexity and delicate palate.

[0059] In one possible implementation, aging is carried out in full oak barrels, including: The full-capacity oak barrels used for aging are topped up regularly, once every 30 days.

[0060] In one possible implementation, the full-capacity oak barrels are periodically desulfurized during the aging process, including: Sulfur adjustment is carried out once every 28 days, with an adjustment range of 4.5 mg / L to 5.5 mg / L.

[0061] In a preferred embodiment, the full-capacity oak barrels are adjusted for sulfur during the aging process once every 28 days, with an adjustment range of 4.5 mg / L. After the sulfur adjustment, the sulfur dioxide concentration in the wine during the aging process is 30 mg / L, and the sulfur dioxide concentration in the wine during subsequent aging processes is between 30 mg / L and 40 mg / L.

[0062] In a preferred embodiment, the full-capacity oak barrels are adjusted for sulfur during the aging process once every 28 days, with an adjustment range of 5 mg / L. After the sulfur adjustment is completed, the sulfur dioxide concentration in the wine during the aging process is 30 mg / L, and the sulfur dioxide concentration in the wine during subsequent aging processes is between 30 mg / L and 40 mg / L.

[0063] In a preferred embodiment, the full-capacity oak barrels are adjusted for sulfur during the aging process once every 28 days, with an adjustment range of 5.5 mg / L. After the sulfur adjustment, the sulfur dioxide concentration in the wine during the aging process is 30 mg / L, and the sulfur dioxide concentration in the wine during subsequent aging processes is between 30 mg / L and 40 mg / L.

[0064] The current technique for sulfur adjustment is to add sulfur dioxide promptly when its concentration falls below 20 mg / L, adjusting it to 30-40 mg / L. However, adjusting sulfur dioxide according to this current timing leads to a rapid increase in volatile acids, posing a higher risk.

[0065] Reference Figure 3 Experimental research revealed that the changes in volatile acids in the wine during aging do not follow a fixed pattern with respect to sulfur dioxide. A volatile acid concentration of 0.7 g / L serves as a dividing line. When the volatile acid concentration is below 0.7 g / L, the sulfur dioxide concentration decreases slowly over time when it exceeds 20 mg / L, while the volatile acid concentration remains relatively stable. However, when the sulfur dioxide concentration falls below 20 mg / L, the volatile acid concentration rises rapidly. When the volatile acid concentration is above 0.7 g / L, the sulfur dioxide concentration decreases continuously over time; however, when the sulfur dioxide concentration falls below 25 mg / L, the volatile acid concentration increases continuously as the sulfur dioxide concentration decreases.

[0066] Reference Figure 4 Through fitting analysis of existing data, the changing trend of sulfur dioxide content in the wine was obtained, showing that sulfur dioxide decreases by approximately 5 mg / L per month. Therefore, during the aging process, sulfur adjustment needs to be performed once every 28 days, with an adjustment range of 4.5 mg / L-5.5 mg / L. After sulfur adjustment, the sulfur dioxide concentration in the wine during aging is 30 mg / L, ensuring that the sulfur dioxide concentration in the wine remains between 30 mg / L and 40 mg / L during subsequent aging processes.

[0067] In a preferred embodiment, the wine aging method provided in this application further includes: S600. Obtain real-time volatile acid content and real-time sulfur dioxide content information of the wine during the aging process in each oak barrel, and establish a sulfur dioxide early warning mechanism and a volatile acid early warning mechanism based on the real-time volatile acid content and real-time sulfur dioxide content information, respectively.

[0068] The sulfur dioxide warning mechanism is as follows: If the sulfur dioxide content in the wine is between 30 mg / L and 40 mg / L, the wine is in a suitable aging state. If the sulfur dioxide content is between 25 mg / L and 30 mg / L, the wine needs sulfur adjustment. If the sulfur dioxide content is below 25 mg / L, the wine requires close monitoring.

[0069] The volatile acid warning mechanism is as follows: If the concentration of volatile acids is below 0.7 g / L, the wine is managed normally. If the concentration of volatile acids is between 0.7 g / L and 0.8 g / L, the wine is closely monitored. If the concentration of volatile acids is above 0.8 g / L, the wine is promptly tasted and prepared for removal from storage.

[0070] The beneficial effects of the wine aging method provided by this invention are as follows: Compared with the prior art, the wine aging method of this invention involves gentle sedimentation of the fermented raw wine and separation of the supernatant. This allows impurities in the raw wine to be removed from the wine body in a gentle and slow manner, avoiding damage to the flavor substances and active ingredients in the raw wine caused by drastic processing. This provides pure raw materials with a good flavor base for subsequent aging stages, reducing the negative impact of impurities on the final wine quality from the source. Sulfur adjustment of the separated raw wine can initially establish a microbial inhibition system for the wine, slowing down the oxidation rate of the wine in subsequent processing, preventing premature spoilage or flavor deterioration, and ensuring that the wine is in a stable quality state before entering oak barrels.

[0071] Steam fumigation sterilizes oak barrels, effectively eliminating harmful microorganisms such as bacteria and mold that may be present inside the barrel through the penetrating power of high-temperature steam, providing a clean and sterile storage environment for wine aging. Compared to existing sulfur dioxide sterilization methods, the barrel walls of oak barrels do not absorb and slowly release sulfur dioxide into the wine. This helps maintain a stable sulfur dioxide content during the aging process, preventing fluctuations in sulfur dioxide concentration due to slow release from the barrel walls, thus preventing undesirable flavors from excessive sulfurization. It also reduces the impact of unstable sulfur dioxide levels on the wine's oxidation inhibition effect.

[0072] Filling sterilized oak barrels with the adjusted sulfur content of the base spirit to full capacity minimizes residual air within the barrel, reducing the probability of the spirit coming into contact with oxygen. This further slows down the oxidation process, maintaining the freshness and flavor integrity of the spirit, and allowing for more stable flavor transformation during aging. Aging the full-capacity oak barrels in an environment with a humidity level of 65%-75% maintains the appropriate moisture content of the oak, preventing the barrels from shrinking and cracking due to excessive dryness, which could lead to leakage. It also maintains good permeability in the oak barrels, facilitating slow exchange of substances between the spirit and the external environment during aging, promoting the formation and integration of flavor compounds.

[0073] Adjusting the aging temperature according to the season ensures the wine is at a suitable aging pace throughout the year, guaranteeing a stable and controllable aging process and ensuring that each batch of wine develops its flavor as expected. Regularly adjusting the sulfur content in full-capacity oak barrels during aging replenishes the sulfur dioxide levels lost through natural depletion, maintaining effective microbial inhibition and oxidative protection. This prevents microbial contamination or oxidative deterioration during long-term aging, ultimately leading to a stable improvement in wine quality and producing wines with harmonious flavors, a full-bodied taste, and consistent quality.

[0074] 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, and improvements made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

[0075] It should be noted that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to limit the exemplary embodiments according to this application. As used herein, the singular form is intended to include the plural form as well, unless the context clearly indicates otherwise. Furthermore, it should be understood that when the terms "comprising" and / or "including" are used in this specification, they indicate the presence of features, steps, operations, devices, components, and / or combinations thereof.

[0076] Unless otherwise specifically stated, the relative arrangement, numerical expressions, and values ​​of the components and steps described in these embodiments do not limit the scope of this application. It should also be understood that, for ease of description, the dimensions of the various parts shown in the drawings are not drawn to actual scale. Techniques, methods, and devices known to those skilled in the art may not be discussed in detail, but where appropriate, such techniques, methods, and devices should be considered part of the specification. In all examples shown and discussed herein, any specific values ​​should be interpreted as merely exemplary and not as limitations. Therefore, other examples of exemplary embodiments may have different values. It should be noted that similar reference numerals and letters in the following drawings denote similar items; therefore, once an item is defined in one drawing, it need not be further discussed in subsequent drawings.

Claims

1. A method for aging wine, characterized in that, include: The fermented wine is subjected to gentle sedimentation, and the supernatant of the wine is separated. The separated raw wine is then subjected to sulfur adjustment to obtain sulfur-adjusted raw wine. The oak barrels were sterilized by steam fumigation. The sulfur-adjusted raw wine is filled into sterilized oak barrels to obtain full-capacity oak barrels; The wine is aged in full oak barrels at a humidity of 65%-75% RH, and the aging temperature is adjusted according to the season. During the aging process, the wine in the full oak barrels is periodically adjusted for sulfur, once every 28 days.

2. The wine aging method as described in claim 1, characterized in that, The process of gently settling the fermented raw wine includes: The fermented raw wine is placed in an environment of 4-8℃ and left to stand for 7-10 days to obtain the raw wine after soft sedimentation.

3. The wine aging method as described in claim 2, characterized in that, The supernatant from which the original wine was separated includes: Prepare an empty container filled with nitrogen; A centrifugal pump is used to transfer the raw wine after flexible sedimentation to an empty tank filled with nitrogen.

4. The wine aging method as described in claim 3, characterized in that, During the transfer process, nitrogen gas is introduced into the pipeline of the centrifugal pump.

5. The wine aging method as described in claim 1, characterized in that, The sulfur dioxide content of the adjusted raw liquor is 30 mg / L.

6. The wine aging method as described in claim 1, characterized in that, The steam fumigation sterilization of the oak barrels includes: The oak barrels are first fumigated with 120°C steam for 20-25 minutes. After the first fumigation, the oak barrels were rinsed with a high-pressure water gun. After rinsing, the oak barrels are fumigated a second time with steam at 120°C for 15-20 minutes.

7. The wine aging method as described in claim 1, characterized in that, The adjustment of aging temperature according to the season includes: If the aging period is from April to November, the aging temperature should be controlled at 16℃-18℃; if the aging period is from December to March, the aging temperature should be controlled at 8-14℃.

8. The wine aging method as described in claim 7, characterized in that, The aging process of the full-capacity oak barrels includes: Ventilate the aging environment regularly.

9. The wine aging method as described in claim 7, characterized in that, The aging process of the full-capacity oak barrels includes: The full-capacity oak barrels used for aging are topped up regularly, once every 30 days.

10. The wine aging method as described in claim 1, characterized in that, The periodic sulfur adjustment of the full-capacity oak barrels during the aging process includes: The sulfur adjustment range is 4.5 mg / L-5.5 mg / L.

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