A method for accelerating the aging of rice wine by using high-pressure homogenization technology

Abstract

The invention relates to a method for accelerating the aging of a yellow rice wine by utilizing a high pressure homogenizing technology. High pressure homogenizing treatment of a newly-produced yellow rice wine is carried out at normal temperature under a pressure of 200-400MPa and preferably 300MPa for 20min, the sense and the content of important flavor substance components of the obtained homogenized yellow rice wine are comprehensively evaluated, and an evaluation result shows that the ageing effect of the yellow rice wine processed through method is consistent with that of a yellow rice wine aged in a pottery jar for 3 years, so the acceleration of the ageing of the yellow rice wine is realized. The method enables the sense evaluation result and the content of the important flavor substance components of the yellow rice wine obtained after the high pressure homogenizing treatment reach effects of the yellow rice wine aged in a pottery jar for 3 years, so the method has a yellow rice wine aging acceleration effect. The method can shorten the natural ageing time of the yellow rice wine, and avoids a restriction factor that a famous high-quality yellow rice wine which must be aged for 3 years can be canned for drinking, so the use amount of storage containers and storehouses needed by traditional yellow rice wine aging is reduced, and the method can also realize continuous production.

Description

Technical field: [0001] The invention relates to a method for accelerating the aging of rice wine by using high-pressure homogenization technology. Background technique [0002] The aging of rice wine refers to the process of storing and aging newly brewed rice wine in pottery jars. Usually the molecular arrangement of new wine components is disordered, the alcohol molecular activity is relatively large, and it is very unstable, so its taste is rough, the smell is not enough, it is more irritating, not soft, and the aroma is not enough. The association between molecules, alcohol molecules and water molecules promotes the esterification of alcohol and acid, making the wine body mellow and soft, the wine has a strong aroma, and the taste is sweet and soft. The aging of rice wine is a comprehensive system of dynamic balance of various substances. Ordinary rice wine requires 1 year of aging, famous and high-quality rice wine requires 3-5 years of aging, and some good wines even...

AI Technical Summary

Problems solved by technology

However, long-term aging takes up a large number of storage containers and warehouses, which affects the turnover of production funds

For this reason, people have done a lot of research on the methods of accelerating the aging of rice wine, mainly including methods such as heat treatment, microwave, high-frequency electric field, magnetic field, ultraviolet rays, but there is no report about utilizing high-pressure homogenization technology to process rice wine

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