An open-air storage method for aging red yeast rice wine

A storage method, the technology of red koji wine, applied in the field of open-air storage of red koji wine, can solve the problems of long natural aging period of wine body, not in line with the pursuit of healthy wine, and slow fragrance change, so as to improve inventory and capital Efficiency in use, clear and transparent appearance, outstanding aging effect

Active Publication Date: 2019-08-02
FUJIAN HUIZELONG WINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the addition of aging agents can make the wine taste better to a certain extent, many of them do not meet the current people's pursuit of healthy wine
[0003] Moreover, during the storage process in the warehouse, the natural aging period of the wine body is long, the fragrance changes slowly, and a large amount of warehouse space and funds are occupied.

Method used

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  • An open-air storage method for aging red yeast rice wine
  • An open-air storage method for aging red yeast rice wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] The present invention is realized by adopting the following technical solutions:

[0033] A method for aging open-air storage of red yeast rice wine is characterized in that it comprises the following steps:

[0034] Retirement, altar sealing and open storage;

[0035] Among them, during the aging step, the red koji wine is pumped into the aging tank, and the temperature of the wine body in the aging tank is controlled at 65-68°C. While ensuring the above temperature, the wine body is heated every 6 hours for 30 minutes. The cycle promotes the arrangement and association between the molecules of the wine body. After 168 hours, the wine body is heated to 85°C.

[0036] In the step of sealing the altar, clean the pottery jar and sterilize it with steam for more than 15 minutes. The sterilization temperature is 95°C. Seal it with the altar cover, and then seal the altar soil on the altar cover;

[0037] After the pottery altar sealing soil is dry and firm, store it in t...

Embodiment 2

[0052] Different from the above-mentioned embodiment, the described altar sealing soil mainly includes 45 parts of khaki soil, 30 parts of slaked lime, 1 part of dry straw and 0.8 part of rice husk. When making, the dry rice straw is first crushed into 1-3 cm fragments, and then mixed with other raw materials evenly.

Embodiment 3

[0054] Different from the above-mentioned examples, the described altar sealing soil mainly consists of 30 parts of yellow soil, 22 parts of slaked lime, 0.8 part of dry straw and 0.7 part of rice husk. When making, the dry rice straw is first crushed into 1-3 cm fragments, and then mixed with other raw materials evenly.

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PUM

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Abstract

The invention relates to a method for accelerating aging and outdoors storing red starter wine. The method comprises the following steps of accelerating aging, filling with a jar, sealing, and outdoors storing. According to the method for accelerating aging and outdoors storing the red starter wine, provided by the invention, on the premise of not losing nutritive values of the wine, the wine quality can be improved, the period is shortened, and the inventory and capital usage efficiency is improved. The half-dry type red starter wine subjected to accelerating aging for 2 years is clear and transparent in appearance, and good in glossiness, has specific heavy aroma and outstanding aged fragrance, is mellow in taste, soft, tasty and refreshing without foreign smell, is harmonized in wine body, and has a typical style of the red starter wine.

Description

technical field [0001] The invention relates to a preparation method of red koji wine, in particular to an open-air storage method for aging red koji wine. Background technique [0002] The new wine that has been fermented, squeezed, and sterilized has a spicy and irritating feeling and is not soft. It must be stored for a period of time before the taste of the wine becomes mellow and soft, and the aroma and flavor are improved. This is called aging. Although the addition of aging agents can make the wine taste better to a certain extent, many of them do not meet the current people's pursuit of healthy wine. [0003] Moreover, during the storage process in the warehouse, the natural aging period of the wine body is long, the aroma is slow to change, and a large amount of warehouse area and funds are occupied. Contents of the invention [0004] In order to improve the quality of wine, shorten the cycle, and improve the efficiency of inventory and capital use, the invention...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12H1/18C12H1/22
CPCC12H1/18C12H1/22
Inventor 甘乾耀邱允滔邱兴杯韦信象张长弟
Owner FUJIAN HUIZELONG WINE
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