A device and method for aging liquor by using heat source and air

Abstract

The invention discloses a device and a method for accelerating aging of white wine by utilizing a heat source and air. The device comprises a tank body, wherein the upper part of the tank body is provided with an upper conical body, and the lower part of the tank body is a lower conical body; the upper part of the tank body is provided with a feeding hole and the lower part of the tank body is provided with a discharging hole; the upper part of the tank body is provided with a water feeding pipe; the outer wall of the tank body is provided with a heating interlayer; a hot-water inlet at the lower part of the tank body and a hot-water outlet at the upper part of the tank body are communicated with the heating interlayer; the lower part of the tank body is provided with a stirrer; and an air inlet pipe enters the bottom part of the tank body. The device and the method disclosed by the invention have the advantages that the aging of the white wine is accelerated by utilizing temperature-control heating, high-pressure pulse air is introduced for stirring wine liquor while heating, so that the heating of the wine liquor is uniform. The method has the obvious characteristics of short aging-acceleration time, low cost, simplicity in operation and suitability for large-scale application of the white wine. The white wine treated by short-time aging acceleration is as the same as the white wine obtained after more than one year of natural aging.

Description

technical field

[0001] The invention belongs to the technical field of aging liquor, and in particular relates to a device and method for aging liquor by using heat source and air. Background technique

[0002] As we all know, aging is an important process in the liquor production process. Newly brewed liquor tastes pungent, irritating, strong, and has the smell of new wine. Therefore, it often needs to be stored for several months or years under natural conditions to remove the new wine smell, making the aroma more intense and the taste more mellow and mellow. sweet. Practice has proved that this traditional aging method is effective in improving the quality of new wine, but it usually takes months or even years to have a significant effect. This has also increased the operating cost of liquor, and the storage of several months or even years has caused a large backlog of funds. Therefore, each winery is trying to shorten the aging period, using artificial aging technolog...

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