Method and device foraging white spirit

Abstract

The invention provides a method for aging liquor and a special device thereof. The method for aging comprises: simulating a natural traditional aging process and the environment of the liquor on the basis of conversion behavior of various components in the liquor in the natural traditional aging process, utilizing a high efficient mass-transfer technique of a high gravity rotating packed bed to age the liquor, and not changing the style and the characteristics of any pure grain brewed liquor in the whole aging process, the method for aging has low cost and convenient operation, and is suitable for various liquor and industrial production with various scales. The liquor which is processed has color, fragrant and sapor which can be compared with the liquor which has be aged for half a year to two years or longer time naturally.

Description

technical field [0001] The invention relates to liquor aging, in particular to a method and a device for accelerating the aging of liquor. Background technique [0002] As we all know, newly brewed liquor is spicy and irritating at the entrance, and contains volatile substances such as hydrogen sulfide, mercaptans, and sulfides produced by the degradation of sulfur-containing proteins and other substances during the fermentation process, as well as a small amount of acrolein and crotonaldehyde. , methanol, free ammonia and other low-boiling-point substances are the main components of new wine, and often need to be naturally stored for several months or even years to make the low-boiling substances in the wine body volatilize, esterification, hydrolysis, redox, weak interaction between molecules The reactions such as the action of the wine and the participation of the surface active center of the storage container gradually reached a balance, so as to eliminate the smell of n...

AI Technical Summary

Problems solved by technology

For this reason, scientific and technological workers have carried out a lot of research, and also proposed theories such as "association theory" and "esterification theory" to the aging mechanism of liquor, and established various physical (microwave, ultrasonic, infrared, ultraviolet ray, etc.) theories on the aging mechanism of liquor. , laser, X-ray, magnetism, heat, high voltage, electrostatic aging), chemical (catalyst, ozonation aging), biological and compound methods and other artificial aging methods, these methods have certain aging effects on liquor in varying degrees. However, the artificial aging method of liquor used in large-scale industrial production is still rare, especially the use of a single physical method, the phenomenon of "retrogradation" is common, and the quality of the wine is difficult to maintain the original style; chemical methods are also common The problem of adding substances produced during the non-fermentation process, and the country expressly prohibits the use of the above-mentioned chemical methods for pure grain wine brewing; however, biological methods are more difficult to achieve the aging process for high-grade wine, especially high-grade liquor

At present, most of the commonly researched methods are composite treatment methods, such as: the ultrasonic-ultraviolet-magnetization composite aging equipment proposed in ZL94223774.9, although it has a certain effect, but the ultraviolet rays have great damage to the skin and eyes of the staff , the original flavor characteristics of the wine are also difficult to guarantee; ZL93109461.5 adopts the magnetization-mineralization-electrolysis ozone heat treatment method, the aging effect is more obvious, and the "trace elements" beneficial to the human body can be released during the electrolysis mineralization process , but it may also release "trace elements" that are harmful to the human body, causing new doubts in terms of safety

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