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Method for aging yellow wine with microaerobes

A rice wine and micro-oxygen technology, applied in the field of bioengineering, can solve the problems of changing the natural aging process of rice wine and the short aging reaction, and achieve the effects of outstanding aging effect, reduced volatilization loss, and reduced floor space

Inactive Publication Date: 2012-02-15
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the above methods have certain effects, these methods of adding factors have changed the natural aging process of rice wine to a large extent, and some aging reactions are even short-lived and reversible.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] The raw rice wine produced in different years was sterilized and stored in an airtight container. The rice wine was subjected to micro-oxygen treatment using the Oenodev micro-oxygen system with specific ventilation volume and ventilation frequency, and the main physical and chemical characteristics of the rice wine in storage were regularly checked. , amino acids, flavor substances and other indicators detection. Include the following:

[0018] 1. Samples: rice wine produced in 2000, 2005 and 2009;

[0019] 2. Microoxygen ventilation: 5 mL oxygen / L rice wine;

[0020] 3. Frequency of micro-oxygen ventilation: every 30 days;

[0021] 4. The total duration of micro-oxygen ventilation: 4 months;

[0022] 5. Detection frequency: every 2 months;

[0023] 6. Test results of various indicators:

[0024] (1) Alcohol: For wines of the same year, there is no significant difference in alcohol content between the airtight sample and the micro-aerobic aeration sample after ana...

Embodiment 2

[0035] The raw rice wine produced in different years was sterilized and stored in an airtight container. The rice wine was subjected to micro-oxygen treatment using the Oenodev micro-oxygen system with specific ventilation volume and ventilation frequency, and the main physical and chemical characteristics of the rice wine in storage were regularly checked. , amino acids, flavor substances and other indicators detection. Include the following:

[0036] 1. Samples: rice wine produced in 2000, 2005 and 2009;

[0037] 2. Microoxygen ventilation: 10 mL oxygen / L rice wine;

[0038] 3. Frequency of micro-oxygen ventilation: every 30 days;

[0039] 4. The total duration of micro-oxygen ventilation: 4 months;

[0040] 5. Detection frequency: every 2 months;

[0041] 6. Test results of various indicators:

[0042] (1) Alcohol: For wines of the same year, there is no significant difference in alcohol content between the airtight sample and the micro-aerobic aeration sample after an...

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Abstract

The invention relates to a method for aging yellow wine with microaerobes, belonging to the technical field of biological engineering. In the invention, the aging of the yellow wine is accelerated manually and physically, which is a method for accelerating aging with microaerobes. The method comprises the following steps: after sterilizing the raw yellow wine, carrying out microaerobe treatment on the yellow wine by using specific ventilatory capacity and ventilation frequency, and periodically detecting primary physicochemical properties, amino acids, flavor substances, organoleptic properties and other indexes of the stored yellow wine. The yellow wine subjected to microaerobe treatment can implement aging, and achieves the aging standard in the aspects of color, scent and flavor, so that the yellow wine subjected to microaerobe treatment is identical to that naturally aged in a pottery jar. After being subjected to microaerobe treatment, the yellow wine aged for fewer years tends to the yellow wine aged for more years. The method for aging yellow wine can implement aging of the yellow wine instead of the traditional pottery jar for storing wine. The method has the advantage of outstanding aging effect. When the yellow wine industry adopts a large-scale container for storing wine, the method can reduce the volatilization loss of wine, shorten the storage period, enhance the production efficiency, reduce the occupied area and enhance the sanitary safety, thereby having high application value.

Description

technical field [0001] The invention relates to conditions affecting the aging of rice wine, which belongs to a method for artificially and physically accelerating the aging of rice wine, and belongs to the technical field of bioengineering. Background technique [0002] Usually, the taste of newly brewed rice wine is relatively rough, with insufficient smell, more irritating, and less soft. However, aging can effectively promote the association between alcohol molecules, alcohol molecules and water molecules, and promote the esterification of alcohol and acid. Make the wine fragrant and fragrant, taste sweet and soft. Therefore, rice wine usually needs to be stored and aged for at least one year before it can be sold. To obtain high-quality rice wine, it needs to be aged for a longer period of time, so that the unique mellow aroma of rice wine is more intense, more delicate, the wine quality is more coordinated, and the taste is more comfortable. . [0003] Both productio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12H1/22
Inventor 毛健韩笑姬中伟艾斯卡尔·艾拉提
Owner JIANGNAN UNIV
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