Rice wine or Hualushao rice wine aging device provided with reaction kettle

Abstract

The invention discloses a rice wine or Hualushao rice wine aging device provided with a reaction kettle. The reaction kettle comprises a kettle body and a heating device arranged on the kettle body, wherein a reaction chamber is formed in the kettle body, and a feeding port and a discharging port which are communicated with the reaction chamber are further formed in the kettle body. According to the rice wine or Hualushao rice wine aging device provided with the reaction kettle, the kettle body is arranged, the reaction chamber for accommodating base wine is formed in the kettle body, and the heating device is arranged on the kettle body and can be used for heating the base wine in the reaction chamber, so that an aging reaction of the base wine is accelerated, the aging efficiency is increased, and the production cost is reduced.

Description

technical field [0001] The disclosure of the present invention generally relates to the technical field of brewing wine, specifically relates to the technical field of aging rice wine or flower dew, and especially relates to a device for aging rice wine or flower dew that is equipped with a reaction kettle. Background technique [0002] In the production process of traditional rice wine or flower dew, because the newly distilled new wine contains more volatile sulfides (such as hydrogen sulfide, mercaptan, dimethyl sulfide, etc.), acrolein, crotonaldehyde and free ammonia, etc. Substances, resulting in brewed rice wine or Hua Lu Shao have the disadvantages of dry and hot taste, insufficient mellowness, and heavy pungent smell. After the base wine is stored for a period of time, its dry and spicy feeling will be significantly reduced, and the flavor substances will gradually form, so that the flavor of the produced rice wine or Hualu Shao can be significantly improved, and hi...

AI Technical Summary

Problems solved by technology

Among them, the natural aging time can reach several years, which takes too long and takes up storage space. Enterprises need to invest a lot of money, and the capital recovery time is long and the cost is high. Therefore, major rice wine or Hualu Shao production enterprises are actively working hard Research artificial aging technology to promote the aging process of base wine to obtain high-quality rice wine or flower dew, shorten the aging cycle, reduce production costs, and improve corporate benefits

[0003] At present, most famous wineries in China still adopt the natural aging method, which seriously restricts the production scale and output of high-end famous wines

In addition, the researchers conducted experiments on the comprehensive method of aging rice wine or flower dew burning, such as combining ultrasonic waves, additives and adsorption for aging, or combining magnetic fields and additives for aging, or using supergravity Although the above-mentioned methods speed up the aging of rice wine or flower dew to varying degrees, they also complicate the entire aging process and the aging equipment, which increases the aging cost.

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