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Method for accelerating aging of yellow wine through gamma-irradiation

A gamma radiation, rice wine technology, applied in microorganism-based methods, preparation of alcoholic beverages, biochemical equipment and methods, etc., to achieve the effects of high taste quality, shortened aging period, and improved taste

Inactive Publication Date: 2017-08-18
GUANGXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] It can be seen from the above that there are still many researches on aging techniques of rice wine, wine and other wines at home and abroad. Due to technical limitations and immaturity, these aging techniques have various possible disadvantages. For the necessity of aging during storage, it is necessary to develop a means of aging, but in the aging technology of yellow rice wine, there is no material and method involving the maturation of yellow rice wine by gamma radiation

Method used

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  • Method for accelerating aging of yellow wine through gamma-irradiation
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  • Method for accelerating aging of yellow wine through gamma-irradiation

Examples

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Effect test

Embodiment 1

[0026] A method for accelerating the aging of yellow rice wine by gamma radiation, the operation steps are as follows:

[0027] (1) Preparation of yellow rice wine:

[0028] A 1:1 rice / water mixture by weight was cooked at 125°C for 1 hour to obtain rice, which was cooled to 25°C. Inoculate rice with ATCC44167 Lactobacillus plantarum. After 1 hour, ferment at a constant temperature of 25°C. Fermentation takes place in closed containers with shaking 2-3 times a day. After 14 days of fermentation, rice wine was collected by distillation at 80°C. The rice wine was randomly divided into three portions, each packed in 600ml glass screw cap wine bottles.

[0029] (2) γ-irradiation: For each batch of yellow rice wine obtained in step (1), irradiate with 200 g of cobalt at a dose rate of 20 Gy / min using a cobalt-60 irradiator.

[0030] (3) Analysis: Finally, the yellow rice wine irradiated in step (2) was analyzed for appearance, titratable acid, the presence of γ-ray irradiation...

Embodiment 2

[0032] A method for accelerating the aging of yellow rice wine by gamma radiation, the operation steps are as follows:

[0033] (1) Preparation of yellow rice wine:

[0034] A 1:1 rice / water mixture by weight was cooked at 125°C for 1 hour to obtain rice, which was cooled to 25°C. Inoculate rice with ATCC44167 Lactobacillus plantarum. After 1 hour, ferment at a constant temperature of 25°C. Fermentation takes place in closed containers with shaking 2-3 times a day. After 16 days of fermentation, rice wine was collected by distillation at 80°C. The rice wine was randomly divided into three portions, each packed in 600ml glass screw cap wine bottles.

[0035] (2) γ-irradiation: For each batch of yellow rice wine obtained in step (1), a cobalt-60 irradiator was used at a dose rate of 20Gy / min and a dose of 400Gy of cobalt was irradiated.

[0036] (3) Analysis: Finally, the yellow rice wine irradiated in step (2) was analyzed for appearance, titratable acid, the presence of γ...

Embodiment 3

[0038] A method for accelerating the aging of yellow rice wine by gamma radiation, the operation steps are as follows:

[0039] (1) Preparation of yellow rice wine:

[0040] A 1:1 rice / water mixture by weight was cooked at 125°C for 1 hour to obtain rice, which was cooled to 25°C. Inoculate rice with ATCC44167 Lactobacillus plantarum. After 1 hour, ferment at a constant temperature of 25°C. Fermentation takes place in closed containers with shaking 2-3 times a day. After 16 days of fermentation, rice wine was collected by distillation at 80°C. The rice wine was randomly divided into three portions, each packed in 600ml glass screw cap wine bottles.

[0041] (2) γ-irradiation: For each batch of yellow rice wine obtained in step (1), irradiate with cobalt-60 irradiator at a dose rate of 20Gy / min and a dose of 600Gy of cobalt.

[0042] (3) Analysis: Finally, the yellow rice wine irradiated in step (2) was analyzed for appearance, titratable acid, the presence of γ-ray irradi...

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Abstract

The invention discloses a method for accelerating aging of yellow wine through gamma-irradiation. The method comprises the following steps: fermenting rice wine and sake yeast, irradiating with gamma-rays, and detecting the appearance and titratable acidity of the yellow wine, gamma-irradiation residue existence, alcohol content, gas chromatography determination and sensory evaluation. Some defects of the yellow wine treated by adopting the method can be improved at a proper dosage, the high-grade quality of the yellow wine can be generated, and no irradiation residues exist. The yellow wine treated by using the method contains increased ethyl acetate and decreased polyols, and the fragrance quality is enhanced. The gamma irradiation is similar to a proper method for improving the defects and generating higher taste quality in the yellow wine.

Description

technical field [0001] The invention belongs to the technical field of wine production, and relates to a method for accelerating the aging of rice wine by gamma radiation. Background technique [0002] Yellow rice wine is one of the oldest wines of the Chinese nation, and is known as the world's three major ancient wines together with wine and beer. It has a pivotal position in the history of brewing in the world and is one of the quintessences of the Chinese nation. As a unique traditional drink in China, the long brewing history has formed the unique process system of rice wine, and the unique multi-strain fermentation technology has created the characteristics of mellow, full, complete and fragrant wine body flavor. [0003] From the literature search, some applications of γ-ray irradiation in wine and / or wine-related fields were found, such as the application of wine making materials, the sterilization of bottled beer (Rinke, 1968), and the study of the influence of win...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12H1/16C12R1/25
CPCC12G3/02C12H1/165
Inventor 李坚斌魏群舒方坤陈雨刘培华
Owner GUANGXI UNIV
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