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Method for promoting white spirit aging

A mature and white wine 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 effects of reducing the content of harmful substances, easy operation, and comfortable aroma

Active Publication Date: 2013-07-10
广东省九江酒厂有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • 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 aging method, the present invention provides a new method for promoting liquor aging The aging method has a short operation period, does not introduce other impurities, and has low operating costs, and is suitable for large-scale application of liquor aging

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Example 1 Effects of aging processes of each group on the alcohol content and flavor of liquor

[0025] In the prior art, there is a method of utilizing aeration treatment to promote aging, wherein the main function of aeration is to promote oxidation, too little aeration will easily cause insufficient aroma of liquor, and harmful substances such as formaldehyde in liquor. If the content of methanol and other substances is too high and the ventilation is too high, it is easy to cause a large amount of alcohol and aroma components in the liquor to be lost. This embodiment explores the most suitable parameter combination from this perspective.

[0026] The inventor made the same production batch of liquor (produced by Jiangsu Yanghe Group Company, the production batch is 20110105) with an alcohol content of 38 。 , adopting the aging method of different parameter combinations for aging. The aging method in this embodiment: store the liquor to be treated in a closed large...

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] The invention belongs to the field of liquor brewing and relates to a method for promoting aging of liquor. Background technique [0002] Baijiu is a kind of wine that Chinese people like to hear and see. It has a wide influence in East Asia, especially China. With the development of economy and the improvement of people's living standards, the price gap between high-end brands and low-end brands is also widening. And flavor requirements are getting higher and higher. [0003] Aging, also known as aging, is the most important and most commonly used means to increase the flavor and quality of liquor. Generally speaking, the freshly distilled liquor is pungent, has a strong alcohol irritating taste, and is mixed with a strong bad taste and bitter taste. Distilled wine contains a small amount of miscellaneous substances such as acrolein, crotonaldehyde, and free ammonia, and drinking it directly will cause certain harm to the human body. Based on this,...

Claims

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Application Information

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Patent Type & Authority Patents(China)
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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