Accelerated Aging Ceramic Liquor Bottle

Abstract

The invention accelerates aging ceramic liquor bottle, relates to the technical field of ceramic manufacturing, in particular to a ceramic bottle capable of emitting negative oxygen ions and far infrared rays, which is characterized by mainly hexacyclic stone 48-52% and tourmaline 10-13% , feldspar 10‑12%, wollastonite 8‑12%, medical stone 10‑12%, etc. The appearance of the present invention is brownish red, and has the function of emitting negative oxygen ions and far-infrared rays. The radiation amount of negative oxygen ions is 800-1500 / s.cm3, the far-infrared wavelength is 5-14um, and the emissivity is 0.90. The ceramic white wine bottle for accelerating aging of the present invention does not need any instrument, and it starts to act instantly through direct contact with the wine, so that the new white wine becomes mellow and rich in a short time, and at the same time does not change the traditional white wine components, and does not change the alcohol content and uniqueness of the original wine. Taste characteristics, and no relapse phenomenon.

Description

Technical field [0001] The invention accelerates the maturation of ceramic liquor bottles, relates to the technical field of ceramic manufacturing, in particular to a ceramic bottle capable of emitting negative oxygen ions and far infrared rays, and is mainly used to accelerate the completion of the cellaring and aging process of new liquor in the production process. Shorten the maturity period of new wines and speed up the time to market. Background technique [0002] At present, the ripening of liquor is mainly divided into three categories: physical method, chemical method, and biological method. [0003] Physical methods generally include: high-temperature curing, microwave aging, ultrasonic aging, magnetic field aging, light aging and so on. [0004] Chemical methods generally include: oxidation, metal catalysis, acid addition catalysis and so on. [0005] Biological methods generally include: biological ripening, lipase ripening and so on. [0006] There are many methods for art...

AI Technical Summary

Problems solved by technology

[0006] There are many ways to artificially ripen liquor, and certain results have been obtained, but there are also some problems in the process of research and application, which are mainly reflected in the following two aspects: one is to produce the ingredients that should be in non-traditional liquor, and some Aging methods such as ultraviolet light irradiation, ultrasonic treatment, laser irradiation, high-frequency electric field, and microwave treatment can achieve aging effects to a certain extent, but photosensitive substances in liquor, such as 2,3- Diacetyl, furfural, cinnamaldehyde, aromatic aldehydes and some heterocyclic compounds will produce some unpredictable and controllable new products after receiving these high energy, and these products are not all the ingredients that should be in traditional liquor. It will inevitably affect the quality of liquor and change its taste

On the other hand, it is the phenomenon of retrogradation. Some aging methods: such as heating method, high pressure method, magnetic field treatment method, etc., because the input energy is low, it is not enough to excite the molecules of the relevant substances in the liquor, and the hydrogen bond association between the molecules is unstable. , reversible depolymerization often occurs in the hydrogen bond association process, which shows that the effect of aging aging is unstable and long-lasting, and it is easy to depolymerize and disperse the already polymerized and associated parts, and restore the hot and dry characteristics of new wine, resulting in serious retrogradation

[0007] Almost all the liquor aging methods currently used require expensive instruments and equipment to be used together, and there are problems such as complicated operation, poor stability, high cost, etc., and there are also problems such as being restricted by location and not being able to move