Method for ageing to improve vinosity of rice wine

Abstract

The invention discloses a method for ageing to improve vinosity of rice wine, relating to the technical field of rice wine ageing. The method comprises the following process steps: sending green wineinto an ageing device, adding a hypochlorous acid solution to to-be-treated rice wine by taking hypochlorous acid and potassium peroxide as oxidizing agents, performing redox reaction under the illumination condition, and sealing treated rice wine at room temperature for storage for 2 months. According to the invention, hypochlorous acid and potassium peroxide are taken as oxidizing agents, and under the synergistic effect of ultraviolet light and a catalyst, redox reaction and esterification reaction are promoted to be performed in an accelerated way, ageing rate is high and efficiency is high.

Description

technical field [0001] The invention relates to the technical field of rice wine aging, in particular to a method for improving the quality of rice wine by aging. Background technique [0002] Newly brewed yellow rice wine, usually newly brewed yellow rice wine, the molecular arrangement of the new wine is disordered, the alcohol molecular activity is large, unstable, and contains volatile substances such as hydrogen sulfide, mercaptan, and sulfide, as well as a small amount of acrolein, crotonaldehyde, Methanol, free ammonia and other low-boiling point substances are the main components of new wine, so the taste is rough, the smell is not enough, and it is more irritating; after the rice wine is decocted and poured into the altar, it needs to be aged for a certain period of time to oxidize the molecules in the wine Complex physical and chemical changes such as oxidization, association, aldehyde removal, acidification, fusion, and orderly arrangement between molecules make t...

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Problems solved by technology

[0003] Chinese Patent No. CN201510986142.4 discloses a Maotai-flavored liquor brewing method and its device. The aging process is accelerated through infrared rays, additives, magnetic fields, and temperature control. The operation is complicated. Secondly, peracetic acid is used as an additive. It is extremely unstable and can explode at -20°C. It is more likely to cause an explosion when it is exposed to heat, light, vibration, or the presence of metal ions. Therefore, the safety of this solution needs to be considered. Secondly, peracetic acid decomposes to produce acetic acid, which reduces the alcohol consumption. The pH value is not conducive to health

[0004] Chinese Patent No. CN201510014431.8 discloses an accelerated aging ceramic liquor bottle, which accelerates the aging of liquor by emitting negative oxygen ions and far infrared rays. Stone, medical stone, etc., will inevitably introduce a variety of metal ions during the aging process, such as iron, copper, strontium, manganese, and chromium ions, which will significantly increase the content of metal ions and destroy the previously formed colloid. Oligopeptides and oligosaccharides (such as tannins) form co-polymerized precipitates, which affect wine quality

[0005] Another Chinese Patent No. CN201010507374.4 discloses a wine quality purification method, by mixing oxygen or ozone in the wine body, and then using TiO 2 The photocatalyst catalyzes the occurrence of redox reactions, but the photocatalyst has no selectivity in decomposing organic matter. It will decompose various organic matters in rice wine liquid, including ethanol, acetic acid, ethyl acetate, etc., and the material supporting the catalyst itself will also be decomposed. Once When the catalytic particles fall off, the material will fail; secondly, the agglomeration of the catalyst particles is serious, resulting in too small a specific surface area and a weak catalytic effect, resulting in an incomplete oxidation reaction and easily producing other unknown harmful substances

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