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Baijiu brewing method for accelerating ripening and preventing retrogradation

A technology of liquor and regeneration, which is applied in the field of brewing technology, can solve the problems of toxicity and harm, and achieve the effects of promoting oxidation, accelerating coordination, and preventing regeneration

Inactive Publication Date: 2019-08-16
泸州市凤凰老窖曲酒厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are also some problems in the research and application process, which are mainly manifested in two aspects: one is that these methods are not enough to cause stable physical and chemical reactions in the related substance molecules in liquor. " phenomenon, that is, the taste will return to the original state of raw wine; the second is that the high-energy artificial ripening methods, such as gamma rays, ozone method, potassium permanganate oxidation method, etc., are likely to produce unexpected and negative effects on the quality of liquor ( Aroma) substances, such as promoting the production of isomers of aromatic substances in wine, and even producing toxic and harmful substances

Method used

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  • Baijiu brewing method for accelerating ripening and preventing retrogradation
  • Baijiu brewing method for accelerating ripening and preventing retrogradation
  • Baijiu brewing method for accelerating ripening and preventing retrogradation

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] The fermentation device adopts a mud cellar, and the shape of the cellar pool is a cube, and the length × width × height of the cellar pool = 4m × 3m × 2m.

[0043] In cellar pond, add the cellar mud 4000kg that is mixed with 10% enamel powder, the distiller's grains 8000kg that is mixed with 0.2% enamel powder and sorghum 2000kg and fermented koji medicine 400kg.

[0044] The particle size of the Ru enamel powder is -800 mesh.

[0045] Ferment for 50 days according to conventional brewing methods, and then distill according to conventional methods to obtain liquor.

[0046] The aroma and taste of the newly brewed liquor are shown in Table 1.

[0047] The aroma and mouthfeel ripening degree of new-brewed liquor stored in a 500mL glass bottle under the same storage environment as in Example 1 for 2 months, 4 months, and 6 months are shown in Table 1. The changes of the total acid, total ester and total aldehyde content in the corresponding period were measured respecti...

Embodiment 2

[0049] Carry out comparative experiment with embodiment one, carry out liquor brewing according to the processing condition identical with embodiment one, and its difference is: (1) fermented koji medicine dosage is 500kg; (2) the particle size of Ru porcelain glaze powder is-1200 order; ( 3) The fermentation time is 60 days.

[0050] The aroma and taste of the newly brewed liquor are shown in Table 1.

[0051] The aroma and mouthfeel ripening degree of new-brewed liquor stored in a 500mL glass bottle under the same storage environment as in Example 1 for 2 months, 4 months, and 6 months are shown in Table 1. The changes of the total acid, total ester and total aldehyde content in the corresponding period were measured respectively, and the results are shown in Table 2. After storage for 6 months, the content of important aldehydes and alcohols in the samples was measured, and the results are shown in Table 3.

Embodiment 3

[0053] Carry out a comparative experiment with Example 1, and carry out liquor brewing according to the same process conditions as Example 1, the difference is: (1) the fermentation device (cellar pool) is a cylinder, and the diameter of the cellar pool × height = 3m × 3.36m; (2) Add 4000 kg of pit mud mixed with 8% Ru porcelain glaze powder and 8000 kg of distiller's grains mixed with 0.4% Ru porcelain glaze powder in the Ru porcelain cellar pool; (3) The dosage of fermented koji is 360kg; (4) The particle size of the enamel powder is -1000 mesh; (5) The fermentation time is 40 days.

[0054] The aroma and taste of the newly brewed liquor are shown in Table 1.

[0055] The aroma and mouthfeel ripening degree of new-brewed liquor stored in a 500mL glass bottle under the same storage environment as in Example 1 for 2 months, 4 months, and 6 months are shown in Table 1. The changes of the total acid, total ester and total aldehyde content in the corresponding period were measur...

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Abstract

The invention relates to a Baijiu brewing process, and in particular, relates to a Baijiu brewing method for accelerating ripening and preventing retrogradation. A method adopting Ru porcelain and / orRu porcelain glaze powder mixed in pit mud and / or distiller's grains in fermentation is adopted for Baijiu brewing. The method has the advantages that with the characteristics of piezoelectric effectproduced by the Ru porcelain or Ru porcelain glaze powder in the fermentation environment of Baijiu, an electromagnetic field which can promote reduction of the self-diffusion coefficient of ethanol molecular clusters can be produced, so the enhancement of the self-diffusion coefficient of ethanol at high temperature is restrained, the mouthfeel of Baijiu is improved and a ripening accelerating effect is played. On the other hand, the formation of compounds in Baijiu is basically completed in the process of fermentation, so when the fermentation of Baijiu is completed, the compounds in Baijiuform a relatively stable structure. Therefore, compared with a method of accelerating the ripening of Baijiu after completion of the fermentation, the method can effectively prevent retrogradation ofBaijiu.

Description

technical field [0001] The invention relates to a brewing process, in particular to a liquor brewing process. Background technique [0002] The reason why white wine is loved by people is because white wine has a special aroma (fragrance). Modern chemical analysis shows that the components that produce the aroma (fragrance) of liquor include: alcohols, esters, acids, aldehydes and ketones, aromatic compounds, acetals, nitrogen-containing compounds and furan compounds, etc. There are hundreds of compounds known to produce the aroma of liquor. The effect of these substances in the aroma of wine is obvious. Even if the content in the wine is very small, such as one part per million or even one part in ten million, the effect of aroma is very strong, and generally it can make people feel the aroma. aroma. [0003] The aroma of liquor refers to a kind of odor component that people use their sense of smell to inhale after smelling liquor. It is a volatile aromatic substance mo...

Claims

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Application Information

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IPC IPC(8): C12H1/048
CPCC12H1/0408
Inventor 陈洪铨梁邦昌李家民王丽华梁德彬张玉凤
Owner 泸州市凤凰老窖曲酒厂
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