"Shu Sheng Pu Tao" produced Taiwan's first bottle of deep-sea matured wine, which was matured in the Taiwan Strait for seven months.

(Provided by Chen Qianhao)

[Reporter Zhang Xuanzhe/Taichung Report] The wine brewed by the "Shushengputao" winery of the grape production and sales team in Taichung Houli has won numerous international awards in recent years. The Shusheng winery and the R&D team mature the wine in oak barrels for 5 years before shipping it It was matured on the seabed of 20 meters in the Taiwan Strait and brewed for 7 months. It produced the first bottle of deep-sea matured wine in Taiwan. It was selected from 2,234 entries from 40 countries in the world wine competition of the French Chamber of Winemakers, standing out from other wines. More than 170 types of alcohol won gold medals.

Shusheng Winery has been cooperating with Chen Qianhao, an associate professor of Kaohsiung University of Hospitality and Tourism, and his research and development team for a long time. In 2010, it was favored by a French Michelin three-star chef and became the first bottle of Taiwanese wine sold in a French star restaurant.

Chen Qianhao said that the brewing concept of deep-sea aging is a post-aging method of wine that has gradually emerged in recent years.

Originated in July 2010, a group of deep-sea archaeological exploration scholars discovered a 170-year-old shipwreck in Aland, a coral reef in southwest Finland. They were surprised to find 168 bottles of French champagne preserved in the cabin. Even after a hundred years, champagne It still exudes aromas and tastes such as spices, smoke, flowers and fruits, and has opened up a new direction for the wine brewing industry. Deep Sea Aging of wine and spirits has become a trend in the world. At present, Japan and European countries have begun There are products listed.

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Chen Qianhao and the research and development team, with the support of the Ministry of Education's University Social Responsibility USR Program, the Agriculture and Food Administration and the Taichung City Bureau of Agriculture, started the preparation plan for seabed maturation in 2018.

The team members have obtained the power boat yacht license, designed and built the undersea iron cage, received advanced deep-sea diving license training, and found suitable sea areas.

Chen Qianhao said today that he still learned to dive for this purpose. During the exploration of the sea, he suffered from seasickness. The seabed matured wine is salvaged, and the total volume of the 3 cages is about 800 bottles. It is expected to be launched in half a year. The pricing has not been considered yet, and it is expected to cause panic buying by experts.

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"Shu Sheng Pu Tao" produced Taiwan's first bottle of deep-sea matured wine, and won the gold medal in the World Wine Competition of the French Winemakers Association.

(Provided by Chen Qianhao)