Liquor aging agent, aging aging method and aging tank
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A technology for accelerating aging and liquor, which is applied in chemical instruments and methods, physical/chemical process catalysts, metal/metal oxide/metal hydroxide catalysts, etc. The effect of easy control of conditions and good application and promotion value
Active Publication Date: 2016-09-14
四川江口醇隆鼎酒业有限公司
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Attapulgite is a natural additive that can be used in food processing. It is safe. Attapulgite is used as a carrier to load a certain amount of iron to prepare a safe and non-toxic nanofibrous liquor aging agent, which is used for aging liquor Aging, optimizing the amount ratio of flavor substances in liquor, and accelerating the aging process of liquor have not been reported yet
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Embodiment 1
[0022] Embodiment 1: 10 g anhydrous FeCl 3 Add to 30 ml, 2 mol / L HCl solution, stir to dissolve, then add 8 g of urea, stir to obtain a clear liquid; add 30 g of attapulgite to 30 ml, 2 mol / L HCl solution, stir for 4 h; FeCl 3 - Mix urea solution with acid-treated attapulgite, stir for 2 hours, adjust the pH to 3.5 with 8% ammonia water; stir and crystallize for 18 hours, filter with suction, wash with water until there is no chloride ion, dry at 120°C, and calcined at 450°C After 6 h, a red fibrous attapulgite-based liquor aging aid was obtained.
Embodiment 2
[0023] Embodiment 2: with 10 g anhydrous FeCl 3 Add to 40 ml, 3 mol / L HCl solution, stir to dissolve, then add 10 g urea, stir to obtain a clear liquid; add 50 g attapulgite to 40 ml, 3 mol / L HCl solution, stir for 5 h; FeCl 3 - Mix urea solution with acid-treated attapulgite, stir for 3 hours; use 10% ammonia water to adjust pH to 4; stir and crystallize for 48 hours, filter with suction, wash with water until there is no chloride ion, dry at 125°C, and calcined at 500°C After 5 h, a red fibrous attapulgite-based liquor aging aid was obtained.
Embodiment 3
[0024] Embodiment 3: with 10 g anhydrous FeCl 3 Add 50 ml, 4 mol / L HCl solution, stir to dissolve, then add 12 g urea, stir to obtain a clear liquid; add 60 g of attapulgite to 50 ml, 4 mol / L HCl solution, stir for 6 h; FeCl 3 - Mix urea solution and acid-treated attapulgite, stir for 4 hours; adjust the pH to 5.0 with 12% ammonia water; stir and crystallize for 72 hours, filter with suction, wash with water until there are no chloride ions, dry at 130°C, and calcined at 550°C After 4 h, a red fibrous attapulgite-based liquor aging aid was obtained.
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Abstract
The invention discloses a white spirit aging accelerating agent, an aging hastening method and an aging tank. The white spirit aging accelerating agent is prepared by steps as follows: a fibrous ferric loaded attapulgite based aging accelerating assistant and attapulgite are mixed, pelleted and calcinated to prepare 10-20-mesh particles as the white spirit aging accelerating agent for industrial production application; the aging accelerating agent and liquor in certain mass-volume ratio are arranged in the aging tank provided with a jacket, hot water is introduced into the jacket to guarantee the aging temperature, intermittent stirring and ventilation are performed, and aging is performed for certain time. The aging accelerating agent is safe, is free of toxic and side effects and can be recycled; the aging accelerating process is simple, and conditions are easy to control; 20 d of strong-flavor white spirits processed with the method is equivalent to white spirits stored for 1 year under the common production conditions, and chromatograph skeleton components of the white spirits are remarkably different from those of unprocessed contrast white spirits; and meanwhile, according to sensory evaluation of a wine taster, the processed white spirits have remarkable stale flavor, well-balanced wine body, more mellow and thick soft-sweet taste and more refreshing aftertaste.
Description
technical field [0001] The invention belongs to the technical field of liquor aging, and in particular relates to a liquor aging agent, aging aging method and aging tank. Background technique [0002] The new wine that has been fermented and distilled has a spicy and irritating feeling. It must be stored for a period of time before the taste of the wine becomes mellow and smooth, and the aroma and flavor are improved. This is called aging. At present, the aging period of liquor production generally needs one to three years, or longer, which greatly affects the production cost of liquor and the economic benefits of enterprises. Therefore, people have been searching for the aging of wine for many years, to shorten the artificial aging method of storage time, and have researched and invented many artificial aging techniques, such as: invention patent "CN202558850U A kind of microwave high-frequency oscillation liquor aging device ", "CN101168714B A method and device for aging ...
Claims
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