Method for blending high-grade white spirit based on modern analysis technology

A modern analysis and liquor technology, applied in the preparation of alcoholic beverages, etc., can solve the problems of not being able to distill each component separately, poor taste, etc., and achieve the effect of improving the brewing process, the method is simple, and the operation is convenient

Inactive Publication Date: 2014-03-12
CENT SOUTH UNIV
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Problems solved by technology

[0005] The purpose of the embodiments of the present invention is to provide a method for blending high-grade liquor based on modern analysis technology, aiming to solve the problem that the common distillation process

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  • Method for blending high-grade white spirit based on modern analysis technology

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Embodiment Construction

[0028] In order to make the object, technical solution and advantages of the present invention more clear, the present invention will be further described in detail below in conjunction with the examples. It should be understood that the specific embodiments described here are only used to explain the present invention, not to limit the present invention.

[0029] The application principle of the present invention will be further described below in conjunction with the accompanying drawings and specific embodiments.

[0030] Such as figure 1 As shown, the method for allocating high-grade liquor based on modern analysis technology in the embodiment of the present invention comprises the following steps:

[0031] S101: Qualitative and quantitative analysis of the components of various liquors by using liquid chromatography-mass spectrometry, and record the measurement results;

[0032] S102: Comparing various ingredients in a famous wine, select several liquors that satisfy th...

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Abstract

The invention discloses a method for blending high-grade white spirit based on a modern analysis technology. The method comprises the following steps: qualitatively and quantitatively analyzing components of various types of white spirit and blended white spirit by using a liquid chromatograph/mass spectrometer and recording a determined result; comparing with various components in vintage wine and selecting a plurality of types of white spirit meeting the components to be mixed and blended; comparing with components lacked in the vintage wine, so as to obtain in the common white spirit in a distillation manner; and comparing with the varieties and the percents of the components in the white spirit, adding relative components in the common white spirit obtained by distillation into basic components of novel vintage wine to be mixed and blended to obtain blended white spirit. According to the method disclosed by the invention, the components of the white spirit are judged by using a modern analysis technology and variables are arranged to obtain the percents of the components in the white spirit; the components are mixed and blended according to the percents and a brewing process of the white spirit is improved; an existing production mode is changed and the production cost is reduced; the method is simple and convenient to operate.

Description

technical field [0001] The invention belongs to the technical field of liquor production, and in particular relates to a method for blending high-grade liquor based on modern analysis technology. Background technique [0002] With the improvement of people's living standards and the change of consumption concepts, daily communication and entertainment are becoming more and more frequent. Baijiu, rooted in the traditional Chinese wine culture, is gradually coming to people's tables as an effective medium of interpersonal communication. However, due to the complicated process, long brewing time, and the high-priced monopoly sales of the famous wine industry, famous and expensive liquor is an unattainable luxury for ordinary consumers. [0003] The general process of preparing liquor is to obtain fermented grains by steaming and fermenting one or more of starches and sugars. Due to the different boiling points and volatilities of various components in fermented grains, the ferm...

Claims

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Application Information

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IPC IPC(8): C12G3/04C12G3/12C12H6/02
Inventor 徐海李慧芳任扬林高波康冬禹
Owner CENT SOUTH UNIV
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