Method for treating liquors by using ultra-high pressure and ultra-high magnetic technology

Abstract

The invention discloses a method for treating liquors by using an ultra-high pressure and ultra-high magnetic technology. The method comprises the following steps of performing ultra-high pressure treatment on newly-brewed liquors or liquors which are naturally-aged for 1 to 4 months; placing the treated liquors in a high-pressure device, applying the pressure of 400 to 800MPa and keeping the pressure for 30 to 120 minutes; after ultra-high pressure treatment, performing ultra-high magnetic treatment: placing the treated liquors into a 7,600GS ultra-high-pressure device, and treating the liquors for 3 to 6 minutes; after ultra-high magnetic treatment, performing four-stage filtering: the first stage: filtering by using mineralizing balls; the second stage: filtering by using tourmaline; the third stage: filtering by using negative potential balls; the fourth stage: filtering by using cocoanut active charcoal. The method disclosed by the invention has the following beneficial effects that by using an ultra-high pressure and ultra-magnetic aging accelerating mode, the content of esters in the liquors is increased, the contents of aldehydes and other stimulating components are reduced, and the proportions of multiple flavouring materials are more reasonable; the aging process is finished within dozens of minutes or several hours, so that the cost is greatly reduced; besides, the retention period of the liquors is prolonged.

Description

technical field [0001] The invention relates to a method for treating wine by utilizing ultra-high pressure and ultra-high magnetic technology, and belongs to the technical field of wine product processing. Background technique [0002] Liquor, which is fermented and brewed with grain as raw material, is deeply loved and welcomed by Chinese people. The types of wine include liquor, beer, wine, rice wine, rice wine, medicinal wine, etc. Wine is rich in nutritional value, and wine contains a variety of nutrients that are beneficial to the human body. [0003] The freshly brewed wine has miscellaneous flavors, is spicy, irritating, and not soft enough in taste. Therefore, it generally takes half a year to a year, and famous wines can only leave the factory after more than three years of natural aging and fragrance. However, the natural aging of wine requires a large number of wine storage containers and floor space, and slows capital turnover and reduces economic benefits. T...

AI Technical Summary

Problems solved by technology

In addition, ultra-high pressure treatment will also damage the enzyme system and genetic material DNA molecules in bacterial cells, resulting in the disorder of its genetic and metabolic functions, thereby affecting the original physiological activities of microorganisms, and even destroying or irreversible changes in the original functions