Rapid Aging Method of Liquor

A fast and mature technology, applied in the field of liquor, can solve the problems of inability to apply large-scale production, aging and aging, complex technology, etc., and achieve the effects of great industrial application prospects, saving aging costs, and improving aging efficiency.

Active Publication Date: 2018-01-12
安徽省金裕皖酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These methods of artificially aging liquor are costly, complex in technology, difficult to control, easily mixed with impurities, and the results obtained are not satisfactory. Most of the aging methods of liquor are only suitable for experiments but cannot be applied to large-scale production due to the harsh test conditions. , and some processes inevitably lose part of the volatile aroma components while expediting aging
In short, so far there is no practical and effective method for artificial ripening of new wine. Not only does distilled liquor lack a suitable aging method, but fruit wine, blended wine, rice wine, etc. are all facing aging and aging problems.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A method for rapid aging of liquor, comprising the following method steps:

[0020] 1) Store the wine to be treated in a ceramic or stainless steel wine storage container, and place the wine storage container in the sun for 2 hours at noon every day for 5 consecutive days; the wine will breathe when exposed to the sun , volatilize some irritating substances;

[0021] 2) Every day after the sun exposure, the wine storage container is moved into the control room for storage, and the temperature of the control room is heated up by steam, so that the temperature of the control room is 35°C and the humidity is controlled at 65%; the physical reaction of the wine is accelerated, and the wine's mature;

[0022] 3) After the sun exposure, place the wine storage container in a controlled room, and use an ultrasonic oscillator to oscillate the wine liquid in the wine storage container regularly or irregularly, so that the molecules in the wine liquid move and separate out. Irri...

Embodiment 2

[0028] A method for rapid aging of liquor, comprising the following method steps:

[0029] 1) Store the wine to be treated in a ceramic or stainless steel wine storage container, place the wine storage container in the sun to receive sunlight, and dry it for 3 hours at noon every day for 4 consecutive days; the wine will breathe when exposed to sunlight. , volatilize some irritating substances;

[0030] 2) Every day after the sun exposure, the wine storage container is moved into the control room for storage, and the temperature of the control room is heated by steam, so that the temperature of the control room is 38°C and the humidity is controlled at 60%; the physical reaction of the wine is accelerated, and the wine's mature;

[0031] 3) After the sun exposure, place the wine storage container in a controlled room, and use an ultrasonic oscillator to oscillate the wine liquid in the wine storage container regularly or irregularly, so that the molecules in the wine liquid m...

Embodiment 3

[0037] A method for rapid aging of liquor, comprising the following method steps:

[0038] 1) Store the wine to be treated in a ceramic or stainless steel wine storage container, and place the wine storage container in the sun for 2.5 hours at noon every day for 6 consecutive days; the wine will breathe when exposed to the sun , volatilize some irritating substances;

[0039] 2) Every day after the sun exposure, the wine storage container is moved into the control room for storage, and the temperature of the control room is heated by steam, so that the temperature of the control room is 34°C and the humidity is controlled at 63%; the physical reaction of the wine is accelerated, and the wine's mature;

[0040] 3) After the sun exposure, place the wine storage container in a controlled room, and use an ultrasonic oscillator to oscillate the wine liquid in the wine storage container regularly or irregularly, so that the molecules in the wine liquid move and separate out. Irrit...

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PUM

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Abstract

A rapid distilled spirit ageing method includes the steps of 1) storing distilled spirit liquid to be treated in a ceramic or stainless steel storage vessel, and exposing the ceramic or stainless steel storage vessel to the sun at noon for 2-3 hours for 4-8 days continuously; 2) moving the ceramic or stainless steel storage vessel to a temperature control room for storage after solarization every day, and increasing the temperature of the temperature control room by steam to control the temperature of the temperature control room at 32-38 DEG C and the humidity to be 60-65% so as to accelerate physical reaction and promote ageing of distilled spirit; 3) after solarization is completed, placing the ceramic or stainless steel storage vessel in the temperature control room, and subjecting the distilled spirit liquid in the ceramic or stainless steel storage vessel to regular or irregular oscillation by an ultrasonic oscillator to enable molecules in the distilled spirit liquid to move and separate stimulating substances out so as to be beneficial to aroma component forming, wherein making the distilled spirit liquid in a continuous movement state and periodic temperature change are beneficial to harmful component volatilization and aroma component forming; 4) obtaining the aged distilled spirit after oscillation is completed.

Description

technical field [0001] The invention relates to the technical field of liquor, in particular to a rapid aging method for liquor. Background technique [0002] Liquor is a kind of liquor that Chinese people like to see and hear, and it has extensive influence in East Asia, especially China. With the development of the economy and the improvement of people's living standards, the price gap between high-end brands and low-end brands is also widening. And the requirements for flavor are getting higher and higher. [0003] Aging, also known as aging, is the most common method to increase the flavor and quality of liquor. Generally speaking, the newly distilled liquor is spicy, has strong alcohol pungent taste, and is mixed with strong bad taste and bitter taste. Distilled wine contains a small amount of acrolein, crotonaldehyde, free ammonia and other odorous substances, and direct drinking will cause certain harm to the human body. Based on this, the newly distilled wine need...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12H1/22C12H1/16
Inventor 段兆法
Owner 安徽省金裕皖酒业有限公司
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