Storage method capable of quickening white liquor aging

Abstract

The invention discloses a storage method capable of quickening white liquor aging. The storage method is characterized by comprising the following steps: (1) filtering, distilling white liquor for a second time until alcoholic strength is greater than 52 degrees, and adding active carbon into liquor to perform ultrasonic oscillation; (2) performing low-temperature ionization, pouring filtered white liquor into a sealed ionization slot to perform low-temperature ionization; (3) performing negative-oxygen treatment, pouring ionized white liquor into the sealed tank, using a guide tube for introducing negative oxygen ions into the white liquor to aerate, and performing pressure-rising treatment; (4) performing variable-temperature storage, filling white liquor subjected to negative-oxygen treatment into a wine jar, and sealing the wine jar, separately regulating the temperatures of two storage rooms to 1-3 DEG C and 26-29 DEG C, and separately storing the sealed white liquor in a low-temperature room and a high-temperature room alliteratively; and (3) performing pool storage, i.e., using sticky mud to coat the wine jar until the wine jar is completely covered, repeatedly coating by 2-3 times, performing low-temperature drying, using a vacuum bag to downwards fill liquor from an upper jar hole, sealing, performing vacuum-pumping, and putting the wine jar into the bottom of a waterpool to perform pool storage.

Description

technical field [0001] The invention belongs to the technical field of liquor storage and processing, and in particular relates to a storage method for accelerating the aging of liquor. Background technique [0002] As the saying goes, "the older the wine, the more fragrant it is". The longer the liquor is stored, the more mellow the taste of the liquor. The vintage liquor represented by Moutai has a storage time of 15, 30, 50, and 80 years. As the storage time of liquor increases, The price it sells is also skyrocketing. Due to the lack of national standards for vintage wine on the market and related mechanisms of laws and regulations, most of the vintage wine in the market is shoddy, and the storage year cannot reach the advertised year, or the actual storage of 1-2 years is used. After the original wine is blended, it is made into vintage wine, which is sold at a high price to deceive consumers. The fermented liquor contains alcohols, esters, aromatic compounds and othe...

AI Technical Summary

Problems solved by technology

However, when vintage wine is stored in a natural state, its storage time is long, the storage cost is high, the storage capacity of liquor is limited, and it will occupy a large amount of manpower, material and financial resources of the enterprise, making it difficult to meet market demand