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Method for improving liquor quality by storing strength-flavor type white wine with oak barrel

A technology of Luzhou-flavor liquor and oak barrels, applied in the field of liquor storage

Inactive Publication Date: 2016-08-31
泸州白酒庄园酿酒有限责任公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The invention aims to disclose a new type of whiskey preparation process, and there is no detailed research on the use of oak barrels to store liquor to increase the aroma and taste substances in liquor, and no other work has been carried out in this area

Method used

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  • Method for improving liquor quality by storing strength-flavor type white wine with oak barrel
  • Method for improving liquor quality by storing strength-flavor type white wine with oak barrel
  • Method for improving liquor quality by storing strength-flavor type white wine with oak barrel

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Store liquor in 225L new American oak barrels, cover the oak barrel lid (not completely sealed) for the first 2 days, then completely seal the barrel lid of the oak barrel, and place it in a cool and dry room with a temperature of 25°C and a humidity of 70%. , stored for a total of 6 months, and then transferred to old oak barrels for 1 year under the same conditions. Then take it out and enter the post-processing process, filling and packaging into finished wine.

[0023] Liquor stored in oak barrels and liquor stored in ceramic altars and stainless steel tanks for the same period of time were tasted and evaluated, the loss rate was calculated and the main aroma components were determined. The results are shown in Table 1, Table 2, Table 3, Table 4 and Table 5 .

[0024] Table 1. Sensory evaluation results of liquor stored in different containers

[0025]

[0026] Table 2. Loss rate after storage in different containers

[0027] different storage methods...

Embodiment 2

[0037] Store liquor in 350L new French oak barrels, cover the oak barrel lid (not completely sealed) for the first 2 days, then completely seal the barrel lid of the oak barrel, and place it in a cool and dry room with a temperature of 22°C and a humidity of 65%. , stored for a total of 6 months, and then transferred to old oak barrels for 1 year under the same conditions. Then take it out and enter the post-processing process, filling and packaging into finished wine. Liquor stored in oak barrels and liquor stored in pottery jars and stainless steel tanks for the same period of time were tasted and evaluated, the loss rate was calculated and the main aroma components were determined. The results are shown in Table 6, Table 7, Table 8, Table 9 and Table 10. .

[0038] Table 6. Sensory evaluation results of liquor stored in different containers

[0039]

[0040] Table 7. Loss rate after storage in different containers

[0041] different storage methods

Attrit...

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Abstract

The invention discloses a method for improving liquor quality by storing strength-flavor type white wine with an oak barrel and belongs to the technical field of white wine storage. The method comprises the following steps: (1) putting white wine with different alcohol degrees into new oak barrels with the size of 200L-500L respectively and putting the oak barrels into a shady and dry indoor place; keeping an indoor temperature at 20-30 DEG C and keeping the humidity of 50%-70%; storing for 3-6 months; in former two days after starting to store, lifting one side of a barrel cover of each oak barrel for 1cm-3cm so as to overflow gas from an inner wall between the barrel cover and a barrel body; completely sealing the bucket cover and the barrel body from the third day; and (2) after storing in the new oak barrels for 3-6 months, storing for one year in old oak barrels under the same environment condition so as to obtain the finished-product wine with a special taste and special color and luster. According to the method disclosed by the invention, the white wine is stored and aged by utilizing the oak barrels, so that the method can be used for ageing an experiment wine sample and can also be used for producing, so that the aroma of the oak barrels and substances for producing aroma and taste in the white wine are organically combined, and furthermore, the quality of the white wine is improved.

Description

technical field [0001] The invention relates to a method for storing Luzhou-flavor liquor in oak barrels to improve liquor quality, and belongs to the technical field of liquor storage. Background technique [0002] Traditionally, liquor is generally stored in pottery jars or food-grade stainless steel tanks to allow it to age naturally, but it cannot increase the aroma and taste substances in liquor. The pottery altar has the characteristics of good air permeability, various metal oxides contained in the wine are dissolved in the wine during the storage process, which can promote the aging of the liquor, and the production cost is low. However, the pottery altar is made of microporous mesh Structural composition, if the quality of the glaze coating is not good, there will be leakage of wine, the annual loss rate is about 2%, and the volume of the pottery container is small, and the storage of wine occupies a large area of ​​the warehouse; the volume of the stainless steel t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12H1/22
CPCC12H1/22
Inventor 方翔赵金松陈靖余师远均苏占元吴卫宇
Owner 泸州白酒庄园酿酒有限责任公司
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