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Method for accelerating aging of rum by means of micro-oxygenation and oak chip addition

A rum and micro-oxygen technology, which is applied in the preparation of alcoholic beverages and other directions, can solve the problems that the effect is not obvious enough, rum has not been seen, and the artificial aging technology of rum has not been reported. The effect of shortening the aging period and good application prospect

Inactive Publication Date: 2016-05-25
GUANGXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

CN10352296A discloses a method for aging yellow rice wine with micro-oxygenation. This method mentions that after micro-oxygen treatment, yellow rice wine with a low age tends to develop towards a high-aged rice wine, so the effect of a single method of catalyzing yellow rice wine is not obvious enough.
[0006] To sum up, there are still many artificial aging technologies for liquor, wine and other wines, but there are no reports on the artificial aging technology for rum, let alone a method involving the synergistic addition of oak How to age rum with crumbs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Micro-oxygen synergistically adding oak chips to promote the aging of rum method, the operation steps are as follows:

[0023] 1. The treatment of adding oak chips: adding moderately toasted oak chips to the rum distilled after fermentation of molasses, the addition amount of the oak chips is 2g / L, and the temperature of the rum is controlled at 25°C.

[0024] 2. Micro-oxygen treatment: put the rum treatment solution added with oak chips in step 1 in a closed storage tank, and use a micro-oxygen system to pass 4mL / L / month oxygen into the rum for micro-oxygen treatment and micro-oxygen ventilation It should be fully mixed with the wine body and stored in the dark at 25°C.

[0025] 3. Fine filtration: the rum treatment solution obtained in step 2 is filtered through an ultrafiltration membrane with a pressure permeation pore size <0.02 μm to obtain aged rum.

Embodiment 2

[0027] Micro-oxygen synergistically adding oak chips to promote the aging of rum method, the operation steps are as follows:

[0028] 1. Adding oak chips: adding moderately toasted oak chips to the rum distilled after fermentation of molasses, the addition amount of the oak chips is 5g / L, and the temperature of the rum is controlled at 25°C.

[0029] 2. Micro-oxygen treatment: put the rum treatment liquid with oak chips added in step 1 in a closed storage tank, and use a micro-oxygen system to pass 6mL / L / month oxygen into the rum for micro-oxygen treatment, micro-oxygen ventilation It should be fully mixed with the wine body and stored in the dark at 25°C.

[0030] 3. Fine filtration: the rum treatment solution obtained in step 2 is filtered through an ultrafiltration membrane with a pressure permeation pore size <0.02 μm to obtain aged rum.

Embodiment 3

[0032] Micro-oxygen synergistically adding oak chips to promote the aging of rum method, the operation steps are as follows:

[0033] 1. The treatment of adding oak chips: adding lightly toasted oak chips to the rum distilled after fermentation of molasses, the addition amount of the oak chips is 8g / L, and the temperature of the rum is controlled at 25°C.

[0034] 2. Micro-oxygen treatment: put the rum treatment solution added with oak chips in step 1 in a closed storage tank, and use a micro-oxygen system to pass 8mL / L / month oxygen into the rum for micro-oxygen treatment, micro-oxygen ventilation It should be fully mixed with the wine body and stored in the dark at 25°C.

[0035] 3. Fine filtration: the rum treatment solution obtained in step 2 is filtered through an ultrafiltration membrane with a pressure permeation pore size <0.02 μm to obtain aged rum.

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PUM

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Abstract

The invention discloses a method for accelerating aging of rum by means of micro-oxygenation and oak chip addition. According to the method, rum brewed by fermenting molasses is subjected to micro-oxygenation treatment and oak chip addition treatment, and the main physicochemical property, a fragrant substance and sense flavor of the stored rum are detected regularly. Esters of the rum treated through the method are increased, wood fragrance is remarkable, the rum has a special fragrance type and an outstanding style, in the drinking process, the rushed and spicy mouthfeel is avoided, and after drinking, fragrance lingers in a wine glass. By means of the method, fusel alcohol content is reduced, the content of the esters and high alcohols is increased, the aging period is shortened effectively, and the effect of fast aging is achieved.

Description

field of invention [0001] The invention belongs to the technical field of wine production, and relates to a method for aging rum by synergistically adding oak chips with micro-oxygen. Background technique [0002] Rum refers to a wine made from sugarcane juice and molasses through fermentation, distillation and aging processes. From the point of view of production technology, rum is a kind of distilled liquor, and together with brandy, whiskey, vodka, gin and Chinese liquor, it is called "the world's six major distilled liquors". [0003] The traditional method of foreign rum is to use molasses to ferment, after tower distillation or pot distillation to obtain rum base, and then to obtain high-quality rum by aging in oak barrels for a long time. Domestic patents on rum production have also been reported one after another. For example, Chinese patent CN104498259A discloses a method for producing blended rum using molasses. The rum is obtained through the processes of multi-...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12H1/22
CPCC12H1/22
Inventor 李坚斌杨勇陈雨雷光鸿姜毅王元春
Owner GUANGXI UNIV
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