Method of promoting aging of white spirit

An aging and liquor technology, applied in the field of winemaking, can solve the problems of inability to meet consumers' demand for liquor quality, occupying a lot of containers, and large loss of liquor, so as to shorten the aging time, improve the quality, and improve the concentration and purity.

Active Publication Date: 2014-03-12
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

The traditional aging process of liquor takes up many containers, has a long storage period, and consumes a lot of liquor. Therefore, the cost of traditional liquor aging methods is relatively high, which can no longer meet consumers' demand for liquor quality.

Method used

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  • Method of promoting aging of white spirit
  • Method of promoting aging of white spirit
  • Method of promoting aging of white spirit

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Store 100 tons of 33-degree Luzhou-flavor wine liquid to be processed in a closed wine storage tank, and continuously inject clean ozone generated by pure oxygen as an oxygen source into the wine liquid, and the ozone is evenly distributed in the wine liquid through a gas distributor , wherein the amount of ozone fed is 5L / ton of wine, and the flow of ozone fed is 8L / min. After completing the ozone treatment, carry out feeding into dust-free and oil-free air treatment, the amount of feeding air is 10L / ton of liquor, and the feeding flow rate of the air is 10L / min. After the wine liquid is processed, it is stored for 24 hours and then sampled for taste evaluation and physical and chemical testing. After the indicators meet the requirements, it can be filtered and packaged as a finished product.

Embodiment 2

[0038] Store 100 tons of 33-degree rice-flavored wine liquid to be processed in a closed wine storage tank, and continuously inject clean ozone generated by pure oxygen as an oxygen source into the wine liquid, and the ozone is evenly distributed in the wine liquid through a gas distributor , where the amount of ozone fed is 3.5L / ton of wine, and the flow of ozone fed is 5L / min. After completing the ozone treatment, carry out the treatment of feeding dust-free and oil-free air, the amount of feeding air is 8L / ton of liquor, and the feeding flow of the air is 7L / min. After the wine liquid is processed, it is stored for 24 hours and then sampled for taste evaluation and physical and chemical testing. After the indicators meet the requirements, it can be filtered and packaged as a finished product.

Embodiment 3

[0040]Store 100 tons of soy-flavored wine to be processed in a closed wine storage tank. The temperature of the wine liquid is 30°C. Pure oxygen is continuously introduced into the wine liquid as an oxygen source to generate clean ozone. The ozone is evenly distributed in the In the wine liquor, wherein the amount of ozone fed is 2L / ton of wine liquor, and the feed flow of the ozone is 5L / min. After completing the ozone treatment, carry out the treatment of feeding dust-free and oil-free air, the amount of feeding air is 8L / ton of liquor, and the feeding flow of the air is 10L / min. After the wine liquid treatment is completed, after 3 days of storage, samples are taken for taste evaluation and physical and chemical testing. After the indicators meet the requirements, the subsequent meat soaking treatment can be carried out.

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Abstract

The invention discloses a method of promoting aging of white spirit, belonging to the technical field of brewing. The method provided by the invention comprises the following steps: sealing white spirit liquor to be treated in a white spirit tank; continuously introducing pure oxygen to the white spirit liquor as an oxygen source to generate clean ozone; uniformly distributing ozone in the white spirit liquor through a gas distributor in the white spirit tank, wherein the amount of the introduced ozone is 1-5L / ton of white spirit liquor; after ozone treatment, introducing dust-free and oil-free air for treating, wherein the amount of the introduced air is 5-20L / ton of white spirit liquor; and after air is introduced for treating, storing for 1-10 days so as to realize aging of the white spirit liquor to be treated. The method of promoting aging of the white spirit disclosed by the invention can oxidize unsaturated polyhydric alcohols to acids to reduce irritation of the unsaturated polyhydric alcohols, so that the white spirit becomes mellow.

Description

technical field [0001] The invention belongs to the technical field of brewing, in particular to a method for promoting aging of liquor. Background technique [0002] The newly distilled liquor is pungent, has a strong alcohol pungent taste, and is mixed with strong bad taste and bitter taste. Many harmful substances, direct drinking will cause certain harm to the human body. Based on this, the new distilled wine needs to be stored for a period of time to make the miscellaneous taste disappear, the wine taste soft, the aroma increase, the wine body is mellow and soft, and the taste is more coordinated. This change is called aging. After the liquor blending is completed, it must be stored and aged for a period of time. After the ingredients are coordinated and stabilized, it can be filtered and packaged into finished products. The traditional aging process of liquor takes up many containers, has a long storage period, and consumes a lot of liquor. Therefore, the cost of the...

Claims

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Application Information

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IPC IPC(8): C12H1/12
Inventor 曹荣冰何松贵黎伟刚马淑祯卫云路
Owner 广东省九江酒厂有限公司
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