CN112760188A - A nutritional wine prepared from oak barrel - Google Patents
A nutritional wine prepared from oak barrel Download PDFInfo
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- CN112760188A CN112760188A CN201911137830.8A CN201911137830A CN112760188A CN 112760188 A CN112760188 A CN 112760188A CN 201911137830 A CN201911137830 A CN 201911137830A CN 112760188 A CN112760188 A CN 112760188A
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- CN
- China
- Prior art keywords
- wine
- barrel
- oak
- oak barrel
- nutritional
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- 235000014101 wine Nutrition 0.000 title claims abstract description 36
- 235000016709 nutrition Nutrition 0.000 title claims abstract description 17
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 claims abstract description 22
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims abstract description 16
- 239000001301 oxygen Substances 0.000 claims abstract description 16
- 229910052760 oxygen Inorganic materials 0.000 claims abstract description 16
- 238000003860 storage Methods 0.000 claims abstract description 13
- 239000003205 fragrance Substances 0.000 claims abstract description 12
- 229960003080 taurine Drugs 0.000 claims abstract description 11
- 235000008935 nutritious Nutrition 0.000 claims abstract description 7
- 238000003756 stirring Methods 0.000 claims abstract description 7
- 208000015710 Iron-Deficiency Anemia Diseases 0.000 claims abstract description 4
- 230000002124 endocrine Effects 0.000 claims abstract description 4
- 230000002708 enhancing effect Effects 0.000 claims abstract description 4
- 230000036039 immunity Effects 0.000 claims abstract description 4
- 230000001737 promoting effect Effects 0.000 claims abstract description 4
- 238000011084 recovery Methods 0.000 claims abstract description 3
- 230000006870 function Effects 0.000 claims description 4
- 230000000694 effects Effects 0.000 abstract description 2
- 241000219492 Quercus Species 0.000 description 32
- 238000000034 method Methods 0.000 description 10
- 229910001220 stainless steel Inorganic materials 0.000 description 5
- 239000010935 stainless steel Substances 0.000 description 5
- MYMOFIZGZYHOMD-UHFFFAOYSA-N Dioxygen Chemical compound O=O MYMOFIZGZYHOMD-UHFFFAOYSA-N 0.000 description 3
- 244000299461 Theobroma cacao Species 0.000 description 3
- 235000009470 Theobroma cacao Nutrition 0.000 description 3
- 235000009499 Vanilla fragrans Nutrition 0.000 description 3
- 244000263375 Vanilla tahitensis Species 0.000 description 3
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000020097 white wine Nutrition 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 230000001476 alcoholic effect Effects 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 238000010079 rubber tapping Methods 0.000 description 2
- 235000015096 spirit Nutrition 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- TUSDEZXZIZRFGC-UHFFFAOYSA-N 1-O-galloyl-3,6-(R)-HHDP-beta-D-glucose Natural products OC1C(O2)COC(=O)C3=CC(O)=C(O)C(O)=C3C3=C(O)C(O)=C(O)C=C3C(=O)OC1C(O)C2OC(=O)C1=CC(O)=C(O)C(O)=C1 TUSDEZXZIZRFGC-UHFFFAOYSA-N 0.000 description 1
- 240000007154 Coffea arabica Species 0.000 description 1
- 239000001263 FEMA 3042 Substances 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- LRBQNJMCXXYXIU-PPKXGCFTSA-N Penta-digallate-beta-D-glucose Natural products OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-PPKXGCFTSA-N 0.000 description 1
- 241000227425 Pieris rapae crucivora Species 0.000 description 1
- 244000274906 Quercus alba Species 0.000 description 1
- 235000009137 Quercus alba Nutrition 0.000 description 1
- 241001480057 Quercus salicina Species 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000016213 coffee Nutrition 0.000 description 1
- 235000013353 coffee beverage Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- LRBQNJMCXXYXIU-NRMVVENXSA-N tannic acid Chemical compound OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-NRMVVENXSA-N 0.000 description 1
- 229940033123 tannic acid Drugs 0.000 description 1
- 235000015523 tannic acid Nutrition 0.000 description 1
- 229920002258 tannic acid Polymers 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/22—Ageing or ripening by storing, e.g. lagering of beer
Landscapes
- Organic Chemistry (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Alcoholic Beverages (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
A nutritional wine is prepared by selecting Chinese liquor brewed from pure grain, adding 0.1g/L taurine, stirring well, storing in oak barrel filled with trace oxygen for 30 days, pouring into barrel after storage period, pouring into common pottery jar, and storing for more than 6 months. The nutritious wine with special fragrance is obtained. The nutritional wine has pleasant fragrance, and has effects of promoting memory recovery, improving endocrine, enhancing immunity, and preventing and treating iron deficiency anemia.
Description
Technical Field
The invention belongs to the technical field of wine brewing, and provides nutritional wine prepared by using an oak barrel, in particular to a method for preparing the nutritional wine by using the oak barrel.
Background
The oak barrel stored wine gives the drinker a pleasant aroma of vanilla or cocoa, or coffee, or both, the wine turns golden in color, and the wine tastes exceptionally savory and mellow, accompanied by an unprecedented fragrance. The oak contains tannin and can quickly promote wine ripening, so that the wine becomes more fragrant and mellow in a short time and is closer to amber. The oak can fully diffuse the tannic acid and filter impurities to enable the smell to be more natural and rich.
A nutritional wine is prepared by selecting Chinese liquor brewed from pure grain, adding 0.1g/L taurine, stirring well, storing in oak barrel filled with trace oxygen for 30 days, pouring into barrel after storage period, pouring into common pottery jar, and storing for more than 6 months. The nutritious wine with special fragrance is obtained. The nutritional wine has pleasant fragrance, and has effects of promoting memory recovery, improving endocrine, enhancing immunity, and preventing and treating iron deficiency anemia. The publication No. CN105950420A discloses a method for improving liquor quality by storing liquor in an oak barrel, which is to store liquor with different alcohol degrees in the oak barrel, lift one side of the barrel cover of the oak barrel by 1-3 cm two days before storage so as to enable gas to overflow from the edge of the barrel cover, seal the barrel cover on the third day, store for three to six months and then transfer to an old oak barrel for storage for one year, thereby achieving the purpose of improvement. However, the method cannot fundamentally solve the path and approach of wine quality conversion in the white wine storage, cannot exert the function of storing the white wine in the oak barrel to the maximum, and has low real practical value.
Through search, no patent publication of nutritional wine prepared by oak barrels related to the present application has been found.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provides the preparation method which is simple and convenient, has low cost and improves the nutrition and the fragrance of the pure grain white spirit. The nutritional wine prepared by the method has golden color, soft and pleasant wine taste, has the fragrance of vanilla or cocoa which is not possessed by common white spirit, and has the functions of promoting and recovering memory, improving endocrine, enhancing human immunity, preventing and treating iron deficiency anemia and the like.
The technical scheme for realizing the purpose of the invention is as follows:
a method for preparing nutritional wine from oak barrel comprises the following steps:
(1) selecting high-quality pure grain white spirit, and controlling the alcoholic strength between 55% vol and 57% vol.
(2) Adding taurine into the high-quality pure grain liquor according to the proportion of 0.1 g/L.
(3) Stirring uniformly: and (3) uniformly stirring the white spirit added with the taurine.
(4) Selecting an oak barrel: the oak barrel selected by the invention is an oak barrel made of American white oak.
(5) Tapping an oak barrel cover: a small hole with the diameter of 3 mm is formed in the barrel cover of the oak barrel, a stainless steel pipe with the diameter of 3 mm is introduced into the small hole of the barrel cover of the oak barrel, and the outside of the stainless steel pipe is connected with a pure oxygen bottle with the purity of 99.9999%.
(6) Adding white spirit: adding Chinese liquor into which taurine has been added into an oak barrel with a volume of 100L.
(7) Introducing oxygen: oxygen is introduced into the barrel once every three days, the amount of the oxygen introduced every time is 0.24L, the introduction flow rate is 0.01L/h, the total amount of the oxygen is introduced for 10 times, and the volume of the total introduced oxygen is 7.2L.
(8) The total storage time is 30 days, the barrel is poured after the storage period is over, and the mixture is poured into a common pottery jar to be stored for more than 6 months. The nutritious wine with special fragrance is obtained.
(11) In the step (1), the high-quality pure grain liquor can be brewed by selecting high-quality strong-flavor or Maotai-flavor or fen-flavor pure grain liquor.
(12) In the step (2), taurine has a purity of 99.3% or more.
(13) And in the step (5), the stainless steel pipe which is introduced into the oak barrel cover cannot contact with the wine liquid and keeps the height of 1-3 cm with the highest point of the wine liquid level.
The invention has the advantages and positive effects that:
1. the nutritional wine prepared by the invention adopts a preparation method of adding taurine and introducing pure oxygen into an opening on an oak barrel cover, so that the stored white wine has certain nutritional value, and has the fragrance of vanilla or cocoa in oak, pleasant fragrance and golden wine body.
2. The invention adopts the method of introducing oxygen in the storage process, which can greatly shorten the storage time, and simultaneously, the oxygen can accelerate the oxidation of the wine body and the oxidation of alcohol substances in the wine body because of the participation of trace oxygen in the storage, so that the respiration function of the oak barrel is enhanced, and the wine body becomes more soft.
3. The production processes adopted by the invention are all the processes in the prior art, the production operation is simple and convenient, the equipment is universal, and the large-scale production can be realized, so that the method has certain social value and economic benefit.
Detailed Description
The present invention will be further described by the following specific examples, which are illustrative only and not limiting, and the scope of the present invention is not limited thereby.
In this embodiment, unless otherwise specified, all methods used are conventional methods;
examples
A nutritional wine prepared from oak barrel is prepared by the following steps:
(1) selecting 100L of high-quality pure grain strong aromatic Chinese spirits, wherein the alcoholic strength is 55% vol.
(2) According to the proportion of 0.1g/L, 10g of taurine is added into the high-quality pure grain strong aromatic Chinese spirits.
(3) Stirring uniformly: and (3) uniformly stirring the white spirit added with the taurine.
(4) Selecting an oak barrel: A100L oak barrel from Quercus salicina was selected.
(5) Tapping an oak barrel cover: a small hole with the diameter of 3 mm is formed in the barrel cover of the oak barrel, a stainless steel pipe with the diameter of 3 mm is introduced into the small hole of the barrel cover of the oak barrel, and the outside of the stainless steel pipe is connected with a pure oxygen bottle with the purity of 99.9999%.
(6) Adding white spirit: adding Chinese liquor into which taurine has been added into an oak barrel with a volume of 100L.
(7) Introducing oxygen: oxygen is introduced into the barrel once every three days, the amount of the oxygen introduced every time is 0.24L, the introduction flow rate is 0.01L/h, the total amount of the oxygen is introduced for 10 times, and the volume of the total introduced oxygen is 7.2L.
(8) The total storage time is 30 days, the barrel is poured after the storage period is over, and the mixture is poured into a common pottery jar to be stored for more than 6 months. The nutritious wine with special fragrance is obtained.
The above embodiments do not limit the present invention in any way, and all technical solutions obtained by means of equivalent substitution or equivalent transformation fall within the scope of the present invention.
Claims (2)
1. A nutritious wine prepared from oak barrels is characterized in that the nutritious wine has pleasant aroma and has the functions of promoting memory recovery, improving endocrine, enhancing human immunity, preventing and treating iron-deficiency anemia and the like.
2. The nutritional wine prepared from the oak barrel according to claim 1, wherein the nutritional wine is prepared by the following steps: selecting white spirit brewed by pure grains, adding 0.1g/L taurine, stirring uniformly, storing in an oak barrel filled with trace oxygen for 30 days, pouring into the barrel after the storage period is over, pouring into a common pottery jar, and continuously storing for more than 6 months. The nutritious wine with special fragrance is obtained.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911137830.8A CN112760188A (en) | 2019-11-06 | 2019-11-06 | A nutritional wine prepared from oak barrel |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911137830.8A CN112760188A (en) | 2019-11-06 | 2019-11-06 | A nutritional wine prepared from oak barrel |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112760188A true CN112760188A (en) | 2021-05-07 |
Family
ID=75692972
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911137830.8A Pending CN112760188A (en) | 2019-11-06 | 2019-11-06 | A nutritional wine prepared from oak barrel |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112760188A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1199351A2 (en) * | 2000-10-21 | 2002-04-24 | Stephan Dr. Ritter | Apparatus and process for flavouring liquid products |
| RU2297449C1 (en) * | 2005-08-10 | 2007-04-20 | Общество с ограниченной ответственностью "НАДЕЖДА" | Method for producing cognac "madzharskiy" |
| CN104531416A (en) * | 2014-12-23 | 2015-04-22 | 马鞍山市心洲葡萄专业合作社 | Anti-aging and health preserving wine and preparation method thereof |
-
2019
- 2019-11-06 CN CN201911137830.8A patent/CN112760188A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1199351A2 (en) * | 2000-10-21 | 2002-04-24 | Stephan Dr. Ritter | Apparatus and process for flavouring liquid products |
| RU2297449C1 (en) * | 2005-08-10 | 2007-04-20 | Общество с ограниченной ответственностью "НАДЕЖДА" | Method for producing cognac "madzharskiy" |
| CN104531416A (en) * | 2014-12-23 | 2015-04-22 | 马鞍山市心洲葡萄专业合作社 | Anti-aging and health preserving wine and preparation method thereof |
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| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20210507 |
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| WD01 | Invention patent application deemed withdrawn after publication |