JP2023041483A - Adjustment method of alcoholic beverage - Google Patents

Abstract

To provide a method with which wine etc. can be stored without degrading its flavor or quality even if bottles containing wine or Japanese sake are once opened.SOLUTION: A adjustment method of alcoholic beverages has a step of storing in a glove box bottles that are filled with wine or Japanese sake and whose openings are unsealed, a step of filling the inside of the glove box with inert gas, a step of opening the bottles under the inert gas atmosphere, a step of subdividing wine or Japanese sake from the bottles into separate containers, a step of sealing the separate containers in which wine or Japanese sake is subdivided and a step of unloading these separate containers from the glove box.SELECTED DRAWING: None

Description

TECHNICAL FIELD The present invention relates to a method for adjusting alcoholic beverages such as wine and Japanese sake, which are easily deteriorated by oxygen in the air.

Since the 1970s, wine booms have occurred repeatedly in Japan, and the consumption of wine has increased dramatically each time. Wine is distributed in a state in which the opening of the bottle is sealed mainly with a cork stopper after it has been bottled.

When the bottle is opened, air enters the bottle and oxidizes the wine, which greatly reduces the flavor. It is also practiced to store the wine by resealing the bottle with a post-cork stopper.

However, once the wine is exposed to air and oxidized, the wine deteriorates at that point, and even if the inside of the bottle is replaced with an inert gas, the deterioration of the wine will not stop completely and the flavor of the wine will be lost. . Therefore, once the bottle is opened, it is preferable to drink the wine without storing it.

On the other hand, a wine server that inserts a fine needle (needle) into the cork without removing the wine cork and pours the required amount of wine from the bottle into the glass through the needle has been put into practical use (for example, JP-A-2020). -526459). In this wine server, inert gas equivalent to the amount of wine that has been poured from the bottle into the glass is filled into the bottle from the wine server, so the wine in the bottle can be stored and aged without being exposed to air. Something is said.

JP 2020-526459 A

When wine lees float, it causes not only the appearance of turbidity, but also the deterioration of the flavor and texture of the wine. Therefore, when serving wine, the bottle is allowed to stand for a long time, or several days to several weeks, to collect the sediment at the bottom of the bottle, and then pour only the supernatant into the glass while preventing the sediment from flying around. Or you have to transfer it to a container called a decanter before pouring it into a glass. However, in the conventional wine server, since inert gas is injected into the bottle through the cork stopper, sediment is unavoidably scattered in the wine. Also, since the bottle must be tilted every time the wine is poured, it is inevitable that the sediment will float. The more expensive the wine, the more serious the problem of contamination with even a small amount of lees, which impairs the flavor of the wine.

Furthermore, in the conventional wine server, since the needle penetrates the cork stopper, cork shavings are mixed into the wine, resulting in deterioration of the quality and flavor of the wine. Furthermore, it is unavoidable that air contained in a small gap in the needle enters the bottle together with the inert gas. In addition, the wine leaks through the needle hole in the cork, and air flows in. When the amount of wine in the bottle is reduced to half, oxidation of the wine by the air in the bottle cannot be ignored.

That is, it was conventionally impossible to maintain the flavor and quality of beverages such as wine and Japanese sake, which are easily deteriorated by air, after opening. SUMMARY OF THE INVENTION Accordingly, it is an object of the present invention to provide a method for storing wine or the like without degrading its flavor or quality even after the bottle containing wine or Japanese sake is once opened.

In order to achieve the above object, the present invention
A step of storing a bottle (such as a bottle) filled with wine or Japanese sake and having an opening closed, in a glove box;
filling the inside of the glove box with an inert gas such as carbon dioxide, argon, or nitrogen;
opening the bottle under the inert gas atmosphere;
subdividing or replacing the wine or Japanese sake from the bottle into a plurality of small-capacity separate containers such as small bottles so that the foreign matter does not mix;
a step of sealing each of a plurality of separate containers in which the wine or sake is subdivided;
unloading the plurality of small containers from the glove box;
A method for adjusting alcoholic beverages, characterized by having

According to the present invention, it is possible to provide a method for storing wine or the like without degrading its flavor or quality even if the bottle containing wine or Japanese sake is once opened.

A glove box is a closed container that only hands can be put inside so that work can be done in a situation where the outside air is cut off. Rubber gloves are directly connected to the wall of the glove box, and it is possible to isolate substances unstable in the atmosphere from the outside air and handle them under high-purity inert gases such as argon and nitrogen.

As a glove box, the inventor used a custom-ordered gas exchange type G (product name), which is an improved version of TALGB700 manufactured by Sun Platec Co., Ltd. The actual size of this group box is (width) 60 cm x (depth) 50 cm x (height) 60 cm, and a glove hole (rubber glove) is provided on the front upper part of the product. This glove box is equipped with a gas injection valve and a gas exhaust valve.

First, an oximeter, a wine bottle, a wine opener, a plurality of other containers (eg, small glass or plastic containers), and a funnel are placed in the glove box. For older red wines, add a light source to check for sediment. Next, the exhaust valve is opened, the gas injection valve connected to the inert gas cylinder is opened, and the pressure regulator of the cylinder is operated to introduce the inert gas into the glove box.

When the oxygen concentration on the oximeter reaches zero, close the exhaust valve and the injection valve. Next, the wine bottle is opened. In the case of aged sake, the bottle is opened by laying it on a pannier (basket) so that the cork does not fall into the bottle. Wine bottles may be, for example, 750ml or 1500ml. Sake may be used instead of wine. The sake bottle may be, for example, a 4 go bottle (720 ml) or a 1 sho bottle (1800 ml).

Use the funnel to transfer the wine from the wine bottle to another container. In the case of red wine with lees (for example, red wines such as Bordeaux or Burgundy that have been aged for 10 years), transfer the supernatant to a decanter while illuminating it with a light source to prevent contamination of the lees, and then transfer it to another container. Move. As for the separate container, for example, not only the container with the same capacity but also the container with a small capacity of 30 ml to 100 ml may be used. The separate container is mainly a glass bottle, but may be a plastic container.

After confirming that the oxygen concentration is zero, the separate container containing the wine is closed. Closing may be by a screw cap type. After removing the other container from the glove box, tighten the cap with a screw capper to prevent opening.

Red wine (red wine from Bordeaux that has been aged for 30 years or more) is subdivided, and even if a separate container that has been subdivided for one month is opened and the wine is poured into a wine glass and the wine is visually observed, sediment, cork waste, etc. foreign matter is not confirmed. This wine was then tasted without loss of flavor. As a result of extensive studies by the present inventors, carbon dioxide is the most suitable inert gas for maintaining the flavor of wine.

Claims (1)

A step of housing a bottle filled with wine or Japanese sake and having an opening capped in a glove box;
filling the inside of the glove box with an inert gas;
opening the bottle under the inert gas atmosphere;
subdividing the wine or sake from the bottle into separate containers;
a step of sealing a separate container in which the wine or sake is subdivided;
unloading the plurality of separate containers from the glove box;
A method for adjusting alcoholic beverages having