Rice wine aging acceleration method

Abstract

The invention discloses a rice wine aging acceleration method and relates to the technical field of rice wine aging. The method comprises the following process steps: green wine is fed into an ager, sodium hypochlorite is taken as an oxidizing agent, a sodium hypochlorite solution is added to to-be-treated rice wine, a redox reaction is performed under illumination, and treated rice wine is storedairtightly at room temperature for two months. Sodium hypochlorite is taken as the oxidizing agent, the redox reaction and an esterification reaction are promoted to be accelerated under the synergistic effect of ultraviolet rays and a catalyst, aging speed 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 accelerating the aging of rice wine. 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 the wine ...

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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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