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Aging method for yellow wine in large-jar storage

A technology for rice wine and canning, which is applied to the aging field of rice wine storage in large tanks, can solve the problems of not being able to discover the aged rice wine in time, economic losses, failure to provide detection methods, etc., and achieve important application value and economic benefits, and the effect of avoiding losses

Inactive Publication Date: 2019-07-05
ZHEJIANG JIASHAN RICE WINE
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, this method adds other impurities, which can easily cause changes in the taste.
Moreover, it does not provide a detection method, and the aged rice wine that may become rancid cannot be found in time, which may easily cause economic losses

Method used

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  • Aging method for yellow wine in large-jar storage

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Embodiment 1

[0025] Aging rice wine includes the following steps:

[0026] (1) Sterilize the freshly brewed rice wine and put it into the tank; among them, 2-15% of the rice wine is directly put into the tank, and the remaining rice wine is cooled to 65-70°C, and then put into the tank until the tank is full; The sterilization temperature is 90°C and the time is 15-30 minutes.

[0027] (2) After the tank is full, seal the big tank, open the breathing valve, and cool to room temperature. The storage time at room temperature shall not be less than 7 months; after storage at room temperature, store it in freezing at minus 2°C. According to the needs of each year of the finished wine, Store for 3 months and above.

[0028] (3) During storage at room temperature, take regular samples and pass anaerobic microbial testing. If it is infected with anaerobic bacteria, the rice wine needs to be re-decocted and sterilized and then canned. Among them, the period is once every two weeks. Discovery of aged r...

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Abstract

The invention relates to the technical field of yellow wine aging, in particular to an aging method for yellow wine in large-jar storage. The aging method includes steps: (1) decocting newly made yellow wine for sterilization, and adding into a jar, wherein 2-15% of yellow wine is directly added into the jar while the rest of yellow wine is cooled to 65-70 DEG C and then added into the jar until the jar is full; (2) after the jar is full, sealing the large jar, opening a breather valve, and cooling to normal temperature, wherein normal-temperature storage time is not shorter than 7 months; after the normal-temperature storage, performing freeze storage at -2 DEG C, and keeping storage for 3 months or longer according to the requirements of years of the finished wine products; (3) during the normal-temperature storage, sampling regularly, performing anaerobe detection, and if anaerobe infection is detected, re-decocting the yellow wine for sterilization, and then adding the sterilized yellow wine into the jar. The yellow wine aged according to the method is fragrant. Possibly acescent aged yellow wine can be discovered timely, corresponding intervention measures are taken to avoid loss, and high application values and economic benefits are achieved.

Description

Technical field [0001] The invention relates to the technical field of yellow wine aging, in particular to an aging method for yellow wine storage in a large tank. Background technique [0002] The newly brewed rice wine has unstable ingredients, rough taste and insufficient fragrance. It needs to be aged for a period of time. Various components in the wine undergo oxidation, esterification and molecular association, and low boiling point volatile components gradually When it dissipates, the wine quality tends to be soft and mellow, with a harmonious taste. However, traditional natural aging requires the brewed rice wine to be placed in the wine jars. The aging process takes several years, the wine jars occupy a large area, and the transportation consumes a lot of manpower and material resources. [0003] In the prior art, rice wine is stored and aged in a large tank, which has a large storage capacity and is not easily broken. However, in the prior art, cold wine is generally put...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12H1/22
CPCC12H1/22
Inventor 鲁瑞刚朱斌陆进舟
Owner ZHEJIANG JIASHAN RICE WINE
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