Method for accelerating aging of brandy by oxidation-reduction potential combined high-pressure and micro-aerobic condition

Abstract

The invention relates to the technology of accelerating aging of brandy, and in particular relates to a method for quickly aging brandy by controlling irregular oak by oxidation-reduction potential combined high-pressure and micro-aerobic. The method comprises the following steps: putting brandy raw wine into a container; adding irregular oak; introducing oxygen into the brandy raw wine in the container, and applying a certain electric field intensity to control the oxidation reduction potential of the brandy raw wine to be 20mV-200mV. Therefore, extraction on the irregular oak by the brandy raw wine can be accelerated, and the aging time can be shortened. According to the method, the effect of aging the brandy raw wine for 10-30 minutes can be close to that of natural aging for 6-12 months, the aging time can be greatly shortened, and the aging efficiency can be remarkably improved.

Description

technical field [0001] The invention relates to a technology for accelerating the aging of brandy, in particular to a method for rapid aging of brandy by regulating and controlling amorphous oak with oxidation-reduction potential and high pressure. Background technique [0002] With the progress of society and the improvement of living standards, people pay more and more attention to healthy diet. Fruit wine, which has a unique health care effect on the human body, has also attracted more and more attention. Brandy wine, as a high-end fruit wine Deeply loved by consumers. Brandy needs to be stored and aged in oak barrels. The slow reaction between oak and wine adds color and aroma to the wine, making the wine golden and transparent in color and mellow in taste. However, brandy generally needs to be stored in oak barrels for many years. For example, extra brandy (X.O) must be stored in oak barrels for at least six years, and some famous brands of extra brandy can be stored f...

AI Technical Summary

Problems solved by technology

Chinese patent 201210119168.5 discloses a method and device for synergistic aging of grape wine with electromagnetic field and micro-oxygen, which uses micro-oxygen to age grape wine in the electric field device, excluding oak aging of brandy; Chinese patent CN200410052115.1 discloses a A method for accelerating the oak aging of brandy by electromagnetic fields, which uses electromagnetic fields to accelerate the oak aging of brandy, but does not use a micro-oxygen device to control the aging process

Chinese patent 200310105854.8 discloses a control device for adjusting the dissolved oxygen content of wine in a stainless steel tank, which only controls the oxygenation time, but cannot accurately control the oxygen content in the wine; Chinese patent 200410052115.1 discloses an electromagnetic field accelerated oak aging of brandy wine This method only describes the aging of oak barrels using electromagnetic fields, but does not quantitatively describe the aging conditions such as the amount of oxygen and the effect achieved; Chinese patent ZL200610115120.1 adjusts the container by continuously adding trace oxygen The content of dissolved oxygen in the wine can maintain the oxygen supply and the oxygen consumption of the wine at a balanced and appropriate level, but this method can only keep the dissolved oxygen at a certain level and increase the oxidation-reduction potential of the system. The aging effect of the wine is not obvious, and the required time is relatively long; Chinese patent ZL99236237.7 provides a pipeline-type high-voltage electromagnetic field rapid aging device for wine, and the wine is aged through the high-voltage electromagnetic field, but this single factor The treatment effect is obviously not as prominent as the multi-factor synergy effect, and most of the electromagnetic field in the pipeline treatment is dissipated in the air instead of the wine in the pipeline, so the requirements for parameters such as equipment voltage are relatively high

[0008] To sum up, the current related technology has not seen the method of promoting the aging of brandy through redox potential in conjunction with high pressure and micro oxygen. This technology adjusts the input oxygen and high pressure through the change value of redox potential, thereby promoting the aging of brandy Chemical reaction, promote the oxidation-reduction reaction and condensation reaction in the wine body, improve the extraction of oak components in brandy, and improve the quality of brandy

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