A method of inhibiting trigonariae in oak barrels

A technology of oak barrels and triangles, applied in the direction of using liquid cleaning methods, cleaning methods and utensils, chemical instruments and methods, etc., can solve the problems such as the inability to effectively control the production means, the contamination of Brettanomyces, and achieve the elimination of bad flavors , High sterilization rate, avoid the effect of barrel deformation

Active Publication Date: 2018-11-09
CHINA GREAT WALL WINE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Research by Liu Yanlin of Northwest A&F University and others found that Brettanomyces contamination exists in wines from many wine-producing regions in China, and because Brettanomyces itself has a strong tolerance to extreme environments, conventional production methods cannot effectively control it.

Method used

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Examples

Experimental program
Comparison scheme
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Embodiment Construction

[0015] a. Use an automatic cleaning machine to spray cold water from the oak barrel inlet to clean the oak barrel until the discharged water is clean and the measured turbidity is less than 1, then place the mouth of the barrel downward to clean the water;

[0016] b. Use an ozone water all-in-one machine to spray ozone water with a concentration of 5ppm into the oak barrel until it is full, soak for 3 to 5 minutes and then discharge;

[0017] c. Turn the oak barrel upside down, insert the steam pipe into the oak barrel from bottom to top, reach the middle of the oak barrel, open the steam valve, fill the oak barrel with saturated steam, and start timing when the temperature in the tank reaches 85°C. Sterilize for 8-12 minutes; after the sterilization is completed, plug the mouth of the oak barrel with alcohol gauze, and let it cool down to room temperature naturally. .

[0018] d. Put the red wine in the barrel into the barrel within 24 hours after the sterilization.

[001...

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Abstract

The invention relates to the technical field of prevention and control of brettanomyces, in particular to a method for inhibiting the growth of the brettanomyces in an oak barrel. Wine, which is infected by trigonopsis variabilis, can have such bad flavor as a band aid, rat urine, horse sweat and the like; and prevention and control means are conducive to improving product quality, reducing risks on product quality and bringing about greater economic benefits. According to the method disclosed by the invention, cold water cleaning, ozone water sterilizing treatment, saturated steam sterilization, alcohol gauze sealing are conducted, and to-be-fed wine is pumped into the barrel within 24h. The method disclosed by the invention not only can effectively eliminate such bad flavor as 'stable flavor' and the like in the wine but also can avoid the risks that the barrel becomes deformed and raw wine gets oxidized; the method can shorten a total processing time and improve efficiency, and the method is simple and is high in sterilizing rate which reaches 95-99% or above; and meanwhile, the red wine has good fragrance, and the sensory quality of the red wine is enhanced.

Description

technical field [0001] The invention relates to the technical field of Brettanomyces prevention and control, in particular to a method for suppressing Brettanomyces in oak barrels. Background technique [0002] Brettanomyces is a fungus that was first discovered in beer, and now it has been found to widely exist in beer, wine and various fruit drinks, and is one of the common microbial contaminations in wineries. Wines infected with Brettanomyces will have undesirable flavors such as Band-Aid, rat urine, and horse sweat. Brettanomyces often exists in grapes, wine, winemaking equipment and oak barrels, and the probability of appearing in oak barrels is the highest. The reason is that there are disaccharides or cellobiose for its metabolism on the irregular surface of the inner wall of the oak barrel, which can provide an ideal growth environment for Brettanomyces. [0003] At present, Brettanomyces has attracted great attention from the international wine industry. Researc...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A61L2/07A61L2/18B08B3/02A61L101/10
CPCA61L2/07A61L2/183B08B3/02
Inventor 王焕香商华傅晓方赵晓宁朱亚楠郜成军郑紫淼
Owner CHINA GREAT WALL WINE CO LTD
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