Buried type wine cellaring method

Abstract

The invention discloses a buried type wine cellaring method, which aims to overcome shortcomings that the common storage method for a yellow wine has technical problems on shortening the storage period, adding aroma, improving mouthfeel, coordinating alcohol blending degree and the like. The invention adopts the following technical scheme: because an earthen jar (pot or vat) has characteristic of good air permeability when used to accommodate wine, yellow wine vinasse, fruit skin and fruit residue fermented glutinous rice wine and surficial soil are used for burying a cellared wine respectively for three times to effectively form favorable conditions, such as a microcirculatory respiratory system, a cold and hot interactive mechanism and a microbiological ecological environment, in the cellared wine; and combined with the natural environmental conditions of a cave (or an underground cellar), such as a constant temperature and a proper humidity, the alcoholization and aging of the yellow wine can be quickened, and the aims of shortening the storage period, improving the wine quality, increasing the aroma and the taste, improving the mouthfeel, coordinate the alcohol blending degree, reducing the wine storage cost and maintaining the quality of the wine after long-term storage are achieved.

Description

technical field [0001] The invention relates to a buried wine storage method. Background technique [0002] Most of the storage methods of rice wine are stored at room temperature. Limited by natural conditions such as temperature and humidity, the aging time is long and the wine consumption is large; long-term storage at room temperature can make the taste of the wine light, the sour taste will be enhanced, the color will be deepened, and the quality will be reduced. , Urethane (dark brown precipitate) and other harmful components are formed too much, and the quality of the wine will decrease or deteriorate. Therefore, the normal temperature storage method is difficult to meet technical requirements such as shortening the storage period, increasing aroma, improving taste, and coordinating alcohol and alcohol. The conditions and storage period of wine storage have a great influence on the aging of rice wine. Effective wine storage can ensure the improvement of the color and...

AI Technical Summary

Problems solved by technology

[0002] The storage methods of yellow rice wine are mostly stored at room temperature, limited by natural conditions such as temperature and humidity, the aging time is long, and the wine consumption is large; long-term storage at room temperature can make the taste of the wine light, the sour taste will be enhanced, the color will be deepened, and the quality will be reduced. , urethane (dark brown precipitate) and other harmful components are formed too much, and the quality of the wine will decline or deteriorate.

Therefore, the normal temperature storage method is difficult to meet the technical requirements of shortening the storage period, increasing aroma, improving taste, and coordinating alcohol and alcohol.

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