Method for promoting white spirit aging

An aging and liquor technology, applied in the preparation of alcoholic beverages, etc., can solve the problems of poor process controllability, slow cycle operation, long storage time, etc., and achieve the effect of reducing the content of harmful substances, easy operation, and comfortable aroma

Active Publication Date: 2012-10-03
广东省九江酒厂有限公司
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  • Summary
  • Abstract
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  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In order to solve the problems of long storage time and slow cycle operation in the traditional liquor aging method, and the existing technical defects of poor process controllability and easy introduction of impurities in the existing liquor a...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] 实施例1 各组老熟工艺对白酒酒精度及风味的影响

[0025] 现有技术中存在利用通气处理促进老熟的方法,其中通气的主要作用是促进氧化作用,通气过少,容易使白酒的香气不足,白酒中有害物质如甲醛。甲醇等物质含量过高,通气过高在,则容易使白酒中酒精以及香气成分的大量散失。本实施例从这个角度摸索最适宜参数组合。

[0026] 发明人将同一生产批次的白酒(江苏洋河集团公司生产,生产批次为20110105),酒精度数为38 。 ,采用不同参数组合的老熟方法进行陈酿。本实施例中老熟方法:将待处理酒液储存于封闭大罐中,控制酒液温度在35~45℃之间,向酒液中经过气体分布器均匀通入洁净空气,通气时间为4天,其中各组气体分布器的孔径和通入空气体积如表1所示。

[0027] 表1 各组工艺参数设置

[0028] group

Gas splitter aperture

Ventilation

1

0.1

5

2

0.2

5

3

0.3

5

4

0.1

10

5

0.2

10

6

0.3

10

7

0.1

15

8

0.2

15

9

0.3

15

[0029]In this example, the total acids, total esters and total aldehydes in the liquor were measured after the aging of the liquor was completed, and the measurement method was "Conventional Continuous Determination of Total Acid, Total Esters, and Total Aldehydes in Liquor" (Huang Xiaodong Cheng Chaoxuan. Food Science and Technology. 2004 Ye...

Embodiment 2

[0037] Embodiment 2 Adopting the influence of aging method of the present invention on harmful substances in liquor

[0038] There are usually a lot of harmful substances after the fermentation of liquor is completed, among which formaldehyde, methanol, fusel oil, etc. are more abundant. The existence of these harmful substances not only seriously affects the flavor quality of liquor, but also has serious adverse effects on people's health. Among them, formaldehyde is a protoplasmic poison, which can be combined with protein. After inhaling high-concentration formaldehyde, severe irritation and edema of the respiratory tract, eye stinging, headache, and bronchial asthma may occur. Frequent inhalation of a small amount of formaldehyde can cause chronic poisoning, mucous membrane hyperemia, skin irritation, allergic dermatitis keratosis and fragility, nail bed finger pain; long-term inhalation of men can lead to sperm deformity, death, and decreased sexual function. leukemia. ...

Embodiment 3

[0051] Embodiment 3 Adopting the aging method of the present invention to the treatment of Yanghe Daqu original wine

[0052] The fermented Yanghe Daqu original wine (alcohol content is 38 degrees) is stored in a closed large tank, and the temperature of the wine liquid is controlled by a constant temperature between 38°C, and the clean air treated by the air purifier is introduced into the wine liquid to clean the air. It is evenly distributed in the wine liquid through the gas distributor, and the volume of the air introduced is 10-12L / (d·1000kg), and the ventilation time of the clean air is 3.5 days. The liquor tasted by this aging method is soft, full-bodied, and the wine aroma is strong. After aging, the content of fusel oil is 0.01g / L, the content of methanol is 0.005g / L, and formaldehyde is not detected.

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Abstract

The invention discloses a method for promoting white spirit aging. The method promotes the association of molecules in the wine as well as the collision of molecular energy through the heating temperature control and ventilation treatment, and can quickly promote the white spirit aging. Through the aging method, the aging time of the white spirit can be obviously shortened, and the content of total acid and total ester reaches the national standard; and moreover, the content of harmful substances in the white spirit is effectively reduced in short time, and the need for large-scale industrialization is met. The method disclosed by the invention has a very broad market prospect.

Description

technical field [0001] 本发明属于白酒酿造领域,涉及一种促进白酒老熟的方法。 Background technique [0002] 白酒是中国老百姓喜闻乐见的酒种,在东亚特别是中国有着广泛的影响力,随着经济的发展和人们生活水平的提高,高档品牌与低档品牌的价格差距也不断拉大,人们对白酒的质量和风味的要求也越来越高。 [0003] 陈酿,又称老熟,是增加白酒风味和品质的最主要最常用的手段。一般而言,新蒸馏出来的白酒辛辣、酒精刺激性味较强、并夹杂有强烈的糟味和苦涩味,入口既不醇和也不绵软,给人的口感造成强烈的不愉快的味觉;而且新蒸馏酒中含有少量的丙烯醛、丁烯醛、游离氨等杂味物质,直接饮用会对人体造成一定伤害。基于此,新蒸馏酒需要经过一段时间的贮存才能使杂味消失,酒味柔和,香味增加,酒体醇和绵软,口味更加协调,这个变化即被称为老熟,也叫陈酿。 [0004] 传统的白酒储存老熟过程存在贮存时间长、周期运转慢的缺点,并且占用大量的厂房和设备,另外老熟过程中渗漏损失也较大,因此传统白酒的老熟方法的成本较高。随着人们对白酒品质要求的不断提高,传统的白酒陈酿技术已经无法满足消费者对白酒的质量需求,现代老熟方法一般需要借助人为活动加速白酒老熟。目前,白酒人工老熟方法包括冷热处理 、光处理、高频振荡、超高压、离子催化、超声波催陈、磁场催熟、生物催熟等。这些人工催陈白酒的方法成本高,技术复杂,不易控制,易混入杂质,取得的效果也不尽人意,大部分白酒催陈方法由于试验条件比较苛刻,目前仅适合实验却不能应用大规模生产,且有些工艺在催陈的同时,不可避免地失去了部分易挥发的香味成分。总之,迄今为止对新酒人工催熟尚无一种切实有效的方法,不仅蒸馏白酒缺少合适的老熟方法,果露酒、勾兑酒、米酒等都面临陈酿和催陈问题。因此,如何加快白酒老熟,缩短生产周期同时又要促进酒的醇香,是白酒生产厂家都要面临的一个难题,解决该问题具有明显的经济效益和社会效益。 [0005] 中国专利CN1257261C(2006年5月24日公开)公开了一种粮食白酒的老熟方法方法,该方法在粮食白酒中放入净锅预处理的橡皮片采用常温或变温,使橡木中色素和风味物质溶入酒中。该方法处理较迅速,但该工艺中引入其他杂质,其溶入酒精内的物质不确定,且不适合大量白酒的快速陈酿。专利申请CN10...

Claims

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Application Information

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IPC IPC(8): C12H1/12
Inventor 何松贵曹荣冰余剑霞周斌强刘幼强
Owner 广东省九江酒厂有限公司
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