Ultrasonic salt atomization method for accelerating spirit ageing

A well-established ultrasonic atomization technology, applied in the field of ultrasonic salt atomization, can solve problems such as occupancy pressure

Inactive Publication Date: 2008-06-18
LIAOCHENG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] Aiming at the deficiencies of the prior art, the purpose of the present invention is to provide a simple production process, low production cost, and less investment in equipment, which can complete the thre...

Method used

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  • Ultrasonic salt atomization method for accelerating spirit ageing

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Embodiment 1-handling Daoguang 25 Manchu Brewing Co., Ltd. new base wine

[0026] The condition is to use SiC porous ceramics (pore size: 20μm) with TiO on the surface 2 Catalyst, ultrasonic frequency 25kHz, processed without any fragrance. Table 1 is the results before and after treatment given by the sommelier after tasting, and Table 2 is some physical and chemical indicators. After being treated by the invention, the physicochemical and mouthfeel of the wine are changed, especially for the new base wine, after the treatment, the pungency and irritation are obviously reduced, and the total acid and total fat are increased. Moreover, after tasting by the expert group, it is believed that the processed sample is mellow, mellow, soft, less irritating and spicy than the new base wine, and has reached the level of more than 2 years of storage in clay pots.

[0027] sample

[0028] Table 1 Expert Evaluation Results

[0029] sample ...

Embodiment 2

[0031] Embodiment 2-handling Daoguang 25 Manchu Brewing Co., Ltd. new base wine

[0032] The condition is to use Al 2 o 3 Porous ceramics (pore size: 580μm) with TiO hanging on the surface 2 Catalyst, ultrasonic frequency 20kHz, different spices were added according to different requirements of the manufacturer before ultrasonic atomization treatment. Table 3 is the results before and after treatment given by the sommelier after tasting, and Table 4 is some physical and chemical indicators. After the treatment of the invention, the physicochemical properties and mouthfeel of the wine are changed, especially for the new base wine, after the treatment, the wine body is soft, mellow, sweet and delicious. After tasting, the expert group believed that the processed samples were mellow, mellow, and supple, without the bursting feeling of the new base wine, and the effect can reach the level of more than 2 years of storage in clay pots.

[0033] sample

[0034] ...

Embodiment 3

[0037] Example 3 - Treatment of new base liquor from Jiangsu Jinshiyuan Brewing Company

[0038] The condition is to use SiC porous ceramics (pore diameter: 2mm), with catalyst activated carbon hanging on the surface, control the ultrasonic frequency at about 50kHz, and process without adding any fragrance. Table 5 is the results before and after treatment given by the sommelier after tasting, and Table 6 is some physical and chemical indicators. After being treated according to the solution of the present invention, the aroma of the cellar is strong, the aroma is outstanding, the aroma is sweet and clear, and the aroma remains in an empty cup. After evaluation by the expert group, it is believed that the effect can reach the level of clay pot storage for more than 3 years.

[0039] sample

[0040] Table 5 Expert Evaluation Results

[0041] sample

[0042] Table 6 physical and chemical test results

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Abstract

The present invention discloses an ultrasonic salt atomization method for accelerating white spirit aging. The method comprehensively applies an ultrasonic atomization technology and porous material. The main creation point lies in that new produced basic liquor is orderly put through a vessel bearing the porous material, an ultrasonic atomization device and a porous material device, the surface of which is provided with catalyzing material, so as to finish the processed of removing turbidity, aging and increasing fragrance towards the white spirit once. The ultrasonic salt atomization method for accelerating the white spirit aging is implemented, which has low production cost and simple equipment and does not require making large alteration toward an old wine factory, which can save a large amount of capital.

Description

technical field [0001] The invention belongs to the field of liquor brewing industry, and in particular relates to an ultrasonic salt atomization method for promoting the aging of liquor through the combined application of ultrasonic atomization technology and porous materials. Background technique [0002] At present in the liquor industry, the prominent problem that exists is that liquor must be stored for a certain period of time in order to eliminate the disadvantages of pungent, violent, irritating and poor taste of freshly distilled liquor. Famous wines are generally stored for 1 to 3 years, some even longer. The storage period of liquor is long, not only will take a large amount of storage containers and wine storage space, and have a strong impact on capital turnover. And in the past two decades, along with the continuous improvement of people's material living standards, the requirements for the quality of liquor are also getting higher and higher. People are no l...

Claims

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Application Information

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IPC IPC(8): C12H1/16
Inventor 徐志军初瑞清
Owner LIAOCHENG UNIV
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