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A kind of cellar storage method of wine

A technology of cellar storage and wine jars, applied in the field of wine cellar storage, which can solve the problems of long production cycle, long cellar cycle, cost increase, etc., and achieve the effect of short cellar cycle, rich nutrition, and accelerated aging

Active Publication Date: 2016-01-06
GUIZHOU MAOTAI TOWN GUOWEI WINE GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In view of this, the purpose of the present invention is to provide a method for cellaring wine to solve the problems that the existing wine cellaring period is too long, resulting in too long production cycle and cost increase.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A method for cellaring wine. After blending and seasoning, the puree wine is put into a 15kg ceramic wine jar with a wine storage capacity of 15kg. The jar cover is covered and then tied with kraft paper; after the jars are piled together, the wine lees are used Cover the wine jar completely, and make the thickness of the lees above the lid of the jar 10cm, control the temperature of the lees to 30℃, take out the wine jar after 6 days of cellaring; then mix the fine soil, lees and water in a weight ratio of 10:8:12 Evenly, the lees mash is obtained; after the preliminary cellaring, the wine is blended and seasoned, and then put into a purple sand wine jar with a wine storage capacity of 100kg, and the jar cover is immediately covered. The thickness of the wine jar is 20cm, then the wine jar is buried in the soil, the soil humidity is controlled to 70%, the temperature is 10°C, and the finished product is obtained after 3 years of storage.

Embodiment 2

[0021] A method for cellaring wine. After blending and seasoning, the pure liquor is put into a 25kg earthenware wine jar with a wine storage capacity of 25kg. After the jar cover is covered, the jar cover is bound with kraft paper; after the jars are stacked together, the wine lees are used Cover the wine jar completely, and make the thickness of the lees above the lid of the jar 10cm, control the temperature of the lees to 50℃, take out the wine jar after 4 days of storage; then mix the fine soil, lees and water in a weight ratio of 20:12:16 Evenly, the lees mash is obtained; after the preliminary cellaring, the wine is blended and seasoned, and then put into a purple sand wine jar with a wine storage capacity of 100kg, and the jar cover is immediately covered. The thickness of the wine jar is 40cm, and then the wine jar is buried in the soil, the humidity of the soil is controlled to 60%, the temperature is 15°C, and the finished product is obtained after 2 years of storage. ...

Embodiment 3

[0023] A method for cellaring wine. After blending and seasoning, the pure liquor is put into a ceramic wine jar with a wine storage capacity of 20kg, and the jar cover is covered and then tied with kraft paper; after the jars are stacked together, the wine lees are used Cover the wine jar completely, and make the thickness of the wine lees above the cover of the jar 20cm, control the temperature of the wine lees to 40℃, and take out the wine jar after 5 days of storage; then mix the fine soil, lees and water in a weight ratio of 15:10:14 Evenly, the lees mash is obtained; after the preliminary cellaring, the wine is blended and seasoned, and then put into a purple sand wine jar with a wine storage capacity of 100kg, and the jar cover is immediately covered. The thickness of the wine jar is 30cm, then the wine jar is buried in the soil, the humidity of the soil is controlled to 65%, the temperature is 12°C, and the finished product is obtained after 3 years of storage.

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Abstract

The invention discloses a wine cellar-storage method which comprises the following steps: blending and seasoning original pulp wine, adding into a pottery wine jar, covering a jar cap, and tying the jar cap with kraft; covering vinasse on the external surface of the wine jar, storing in a cellar for 4-6 days, and taking out the wine jar; uniformly mixing fine soil, vinasse and water in a weight ratio of (10-20):(8-12):(12-16) to obtain vinasse sludge; blending and seasoning the wine, adding into a red porcelain wine jar, immediately covering a jar cap, covering the vinasse sludge around the wine jar, burying the wine jar in the soil, and storing in the cellar for 2-3 years to obtain the finished product. The method has the advantages of simple technique and excellent cellar-storage effect, is easy to implement, greatly shortens the wine production cycle and lowers the production cost.

Description

Technical field [0001] The invention relates to a wine production method, in particular to a wine cellaring method. Background technique [0002] As we all know, after wine is produced, it is best to store it for a period of time to improve the quality of the wine. Wine cellars are generally filled with puree wine in ceramic containers or other containers suitable for cellaring, and stored in underground, caverns, and semi-underground cellars. Since the pure liquor does not add any substances other than white wine, its wine molecules still maintain good stability. During the cellaring process, the white wine in the container breathes the dry humidity in the cellar through the container at a suitable temperature. There are three changes in the air: First, volatilization; the newly steamed liquor usually contains volatile sulfur compounds such as hydrogen sulfide and mercaptans, and also contains strong irritating volatile substances such as aldehydes. These substances can volati...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12H1/22
Inventor 梁明锋
Owner GUIZHOU MAOTAI TOWN GUOWEI WINE GRP
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