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Method for aging grape wine by pottery jar and pottery jar for aging grape wine

A technology of wine and pottery pots, which is applied in the field of pottery pots for aging wine, can solve problems that no one has been involved in, and achieve the effects of inhibiting bacterial growth, good air permeability, and diversified product quality

Inactive Publication Date: 2017-09-12
宁夏天得葡萄酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In China, pottery pots are mostly used in traditional liquor, rice wine, soy sauce, vinegar and other food processing industries, and no one has been involved in winemaking in China.

Method used

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  • Method for aging grape wine by pottery jar and pottery jar for aging grape wine
  • Method for aging grape wine by pottery jar and pottery jar for aging grape wine
  • Method for aging grape wine by pottery jar and pottery jar for aging grape wine

Examples

Experimental program
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Effect test

Embodiment 1

[0029] Selected wine grapes: Cabernet Sauvignon, the fermentation vessel is a temperature-controlled fermenter, and the aging vessel is the above-mentioned clay pot for aging wine, such as figure 2 Shown, the method for aging this wine, comprises the steps:

[0030] 1) Sorting: select wine grapes for sorting, the sugar content of the sorted wine grapes is 230g / L, and the acidity is 5.8g / L~6.4g / L;

[0031] 2) crushing: the sorted grapes are crushed in a destemming crusher to make grape juice, which is passed into a temperature-controlled fermentation tank, and the amount added accounts for 80% of the container volume;

[0032] 3) Alcoholic fermentation: add active dry yeast into the temperature-controlled fermenter, control the temperature at 26-28°C, and carry out moderate circular spraying according to the actual situation of fermentation. At the same time, the polyphenols are extracted to measure the sugar content of the grape mash. When the sugar content reaches ≤ 4g / l, t...

Embodiment 2

[0037]Selected wine grapes: Merlot, the fermentation vessel is a temperature-controlled fermenter, and the aging vessel is the above-mentioned earthenware pot for aging wine. The method for aging the wine includes the following steps:

[0038] 1) Sorting: select wine grapes for sorting, the sugar content of the sorted wine grapes is 240g / L, and the acidity is 5.8g / L~6.4g / L;

[0039] 2) crushing: the sorted grapes are crushed in a destemming crusher to make grape juice, which is passed into a temperature-controlled fermentation tank, and the amount added accounts for 80% of the container volume;

[0040] 3) Alcoholic fermentation: add active dry yeast into the temperature-controlled fermenter, control the temperature at 26-28°C, and carry out moderate circular spraying according to the actual situation of fermentation. At the same time, the polyphenols are extracted to measure the sugar content of the grape mash. When the sugar content reaches ≤ 4g / l, the alcoholic fermentation...

Embodiment 3

[0045] Selected wine grapes: snake dragon pearl, the fermentation container is a temperature-controlled fermenter, the aging container is the clay pot for the above-mentioned aging wine, and the method for aging the wine includes the following steps:

[0046] 1) Sorting: select wine grapes for sorting, the sugar content of the sorted wine grapes is 235g / L, and the acidity is 5.8g / L~6.4g / L;

[0047] 2) crushing: the sorted grapes are crushed in a destemming crusher to make grape juice, which is passed into a temperature-controlled fermentation tank, and the amount added accounts for 80% of the container volume;

[0048] 3) Alcoholic fermentation: add active dry yeast into the temperature-controlled fermenter, control the temperature at 26-28°C, and carry out moderate circular spraying according to the actual situation of fermentation. At the same time, the polyphenols are extracted to measure the sugar content of the grape mash. When the sugar content reaches ≤ 4g / l, the alcoho...

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Abstract

The invention discloses a method for aging grape wine by a pottery jar and the pottery jar for aging the grape wine. The method comprises the following steps of sorting, crushing, performing alcoholic fermentation, and performing malic acid and lactic acid fermentation, and is characterized in that grape fermenting mash subjected to malic acid and lactic acid fermentation is directly sent into the pottery jar for aging the grape wine to age. The pottery jar comprises a jar body, wherein the whole jar body is provided with an upper thick part and a lower sharp part; the jar body comprises a jar mouth and a jar bottom, the jar mouth is arranged in the upper end of the jar body, and the jar bottom is arranged at the lower end of the jar body; the jar mouth is a conical opening, and the size of the jar mouth is slightly smaller than the size of the jar bottom; a jar cover is arranged on the jar mouth and is matched with the jar mouth, and a sealing gasket is arranged between the jar mouth and the jar cover; the bottom part of the jar bottom is provided with a wine outlet. The method has the advantages that for the aged grape wine, the mouth feel is harmonious, the sourness is moderate, the tannin is smooth, the wine body is mellow and full, the complicated age fragrance is realized, the technical problem of aging of the grape wine by the pottery jar is solved, the grape wine simultaneously has the pottery jar and oak barrel brewing flavors, and the production cost is reduced.

Description

Technical field: [0001] The invention relates to the technical field of wine brewing, in particular to a method for aging wine in earthen pots and the earthenware pot for aging wine. Background technique: [0002] At present, the wine market is becoming more and more popular with the gradual deepening of public awareness. In 2016, China became the sixth largest wine producer in the world, and its wine consumption ranked second in the world. However, it has become fashionable to age wine in oak barrels. The effects of using oak barrels to store wine: (1) Oak barrels are breathable, and oxygen will come in a little bit to promote oxidation. During the process of micro-oxidation, wine will produce Different aromatic substances soften tannins at the same time, promote the precipitation of insoluble substances, make wine soft and balanced, and enhance wine color and stability; (2) The most important components of oak lignin are vanillin, eugenol, Cresol and its derivatives, alt...

Claims

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Application Information

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IPC IPC(8): C12G1/022C12H1/22
CPCC12G1/0203C12H1/22
Inventor 白桂东张月峰张建锋
Owner 宁夏天得葡萄酒业有限公司
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