Method for effectively shortening ageing time of baijiu

A liquor and time technology, applied in the field of effectively shortening the aging time of liquor, can solve the problems of occupying a large space, unfavorable rapid development of enterprises, and increasing production costs, etc., to achieve the effect of removing impurities, clear color without turbidity, and improving the quality of liquor

Inactive Publication Date: 2018-09-07
灵台县百里酒厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Liquor aging needs to occupy a large site and a huge wine cellar. When the production scale of liquor is large, long-term aging will bring greater financial pressure to the brewing enterprise and increase production costs, which is not conducive to the rapid development of the enterprise. develop

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A method that can effectively shorten the aging time of liquor, comprising the steps of:

[0019] (1) Inject the basic spirit liquor with an alcohol content of 65% Vol stored for more than half a year into wooden wine tanks from April to June, and then use a chrome-plated electric water heater to heat the liquor to 55-65°C and keep it for 2 days. During the process, use a stirring device to stir the liquor to ensure uniform heating;

[0020] (2) Naturally cool the liquor to room temperature and let it stand for 30 days;

[0021] (3) Use refrigeration equipment to reduce the temperature of liquor to -25~-30°C and keep it for 4 days;

[0022] (4) Stop the refrigeration, raise the temperature of the liquor to room temperature naturally, filter and blend it into a finished liquor with an alcohol content of 55% Vol by conventional techniques.

Embodiment 2

[0024] A method that can effectively shorten the aging time of liquor, comprising the steps of:

[0025] (1) Inject the basic spirit liquor with an alcohol content of 60% Vol stored for more than half a year into wooden wine tanks from April to June, and then use a chrome-plated electric water heater to heat the liquor to 55-65°C and keep it for 3 days. During the process, use a stirring device to stir the liquor to ensure uniform heating;

[0026] (2) Naturally cool the liquor to room temperature and let it stand for 35 days;

[0027] (3) Use refrigeration equipment to reduce the temperature of liquor to -25~-30°C and keep it for 5 days;

[0028] (4) Stop the refrigeration, raise the temperature of the liquor to room temperature naturally, filter and blend it into a finished liquor with an alcohol content of 50% Vol by conventional processes.

Embodiment 3

[0030] A method that can effectively shorten the aging time of liquor, comprising the steps of:

[0031] (1) Inject the basic spirit liquor with an alcohol content of 70% Vol stored for more than half a year into wooden wine tanks from April to June, and then use a chrome-plated electric water heater to heat the liquor to 55-65°C and keep it for 2 days. During the process, use a stirring device to stir the liquor to ensure uniform heating;

[0032] (2) Naturally cool the liquor to room temperature and let it stand for 25 days;

[0033] (3) Use refrigeration equipment to reduce the temperature of liquor to -25~-30°C and keep it for 2 days;

[0034] (4) Stop the refrigeration, raise the temperature of the liquor to room temperature naturally, filter and blend it into a finished liquor with an alcohol content of 60% Vol by conventional techniques.

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PUM

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Abstract

The invention provides a method for effectively shortening the ageing time of baijiu. The method comprises the following steps: (1) injecting baijiu which is stored for over half a year into a wood wine tank from April to June, heating the baijiu to 55-65 DEG C, and standing for 2-3 days; (2) naturally cooling the baijiu to room temperature, and standing for 25-35 days; (3) cooling the baijiu to 25 DEG C below zero-30 DEG C below zero by virtue of refrigeration equipment, and standing for 2-5 days; and (4) stopping refrigeration, naturally heating to the baijiu to the room temperature, filtering by virtue of a conventional process, and blending the baijiu into finished wine. By utilizing the method, the ageing time of the baijiu can be shortened by 2-5 years, so that the production cost ofa baijiu enterprise is greatly lowered; impurities in the baijiu can be effectively removed, so that the quality of the baijiu is improved; and besides, the components of the baijiu can be changed through the temperature change, the seasonal temperature variation effect in a traditional ageing process is achieved, and the mellow taste of the baijiu is improved.

Description

technical field [0001] The invention belongs to the technical field of liquor brewing, and relates to a method for effectively shortening the aging time of liquor. Background technique [0002] The newly produced new wine has a spicy taste, but the taste is not mellow enough. Generally, it needs to be stored for a certain period of time to let it mature naturally. , this phenomenon is called "aging" or "aging" in the brewing industry. The aging time of most liquors is generally more than one year, and the aging time of some high-quality liquors can reach more than 3-5 years. Liquor aging needs to occupy a large site and a huge wine cellar. When the production scale of liquor is large, long-term aging will bring greater financial pressure to the brewing enterprise and increase production costs, which is not conducive to the rapid development of the enterprise. develop. Contents of the invention [0003] The object of the present invention is to provide a method that can ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12H1/18C12H1/22
CPCC12H1/18C12H1/22
Inventor 练鑫
Owner 灵台县百里酒厂
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