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Method for accelerating aging of white spirit

A technology for accelerating aging and liquor, applied in the field of wine making, can solve the problems of high production cost and long storage time, and achieve the effects of easy operation, simple method and shortening of aging time.

Inactive Publication Date: 2019-10-11
SHANDONG BANDAOJING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] In the actual production process, the inventors found that most of the current liquor aging methods have the disadvantages of long storage time and high production cost.

Method used

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  • Method for accelerating aging of white spirit

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Effect test

Embodiment 1

[0039] Embodiment 1: a kind of method for accelerated aging of liquor

[0040] The specific steps of the method are as follows:

[0041] (1) Between the Lixia solar term and the cold dew solar term, the new wine of the year is stored in a stainless steel wine tank with an outdoor capacity of 30 tons, and the ethanol concentration is 65% Vol;

[0042] (2) Connect 90 kg of Guojing Liuliang Luzhou-flavored aged wine, 54 kg of Guojing sesame-flavored aged wine, feed in medical oxygen, oxygen concentration ≥ 99.5%, ventilation pressure 0.26Mpa, stir evenly for 30 minutes;

[0043] (3) Put into the stainless steel mixed pottery adsorption column, diameter 40cm, height 150cm, laterite pottery: loess pottery=1:0.85, replace once every 7 days; feed medical oxygen, oxygen concentration ≥ 99.5%, ventilation pressure 0.26 Mpa, the medical oxygen time is 20 minutes each time, and the medical oxygen is injected once every 5 days to obtain mature liquor in the outdoor environment;

[0044]...

Embodiment 2

[0051] Embodiment 2: a kind of method for accelerated aging of liquor

[0052] The specific steps of the method are as follows:

[0053] (1) Between the Lixia solar term and the cold dew solar term, the current year's new wine is stored in an outdoor stainless steel wine tank with a capacity of 30 tons, and the ethanol concentration is 67% Vol;

[0054] (2) Connect 120 kg of Guojing Liuliang Luzhou-flavored aged wine, 60 kg of Guojing sesame-flavored aged wine, feed in medical oxygen, oxygen concentration ≥ 99.5%, ventilation pressure 0.28Mpa, stir evenly for 30 minutes;

[0055] (3) Put into the stainless steel mixed pottery adsorption column, diameter 40cm, height 150cm, laterite pottery: loess pottery=1.3:0.83, replace once every 7 days; feed medical oxygen, oxygen concentration ≥ 99.5%, ventilation pressure 0.28 Mpa, each time the medical oxygen is injected for 25 minutes, and the medical oxygen is injected once every 6 days; get the mature liquor in the outdoor environme...

Embodiment 3

[0063] Embodiment 3: a kind of method for accelerated aging of liquor

[0064] The specific steps of the method are as follows:

[0065] (1) Between the Lixia solar term and the cold dew solar term, the current year's new wine is stored in a stainless steel wine tank with an outdoor capacity of 30 tons, and the ethanol concentration is 68% Vol;

[0066] (2) Connect 150 kg of aged wine Guojing Liuliang Luzhou-flavored aged wine and 63 kg of Guojing sesame-flavored aged wine, feed in medical oxygen, oxygen concentration ≥ 99.5%, aeration air pressure 0.31Mpa, stir evenly for 30 minutes;

[0067] (3) Put into the stainless steel mixed pottery adsorption column, 40cm in diameter, 150cm high, laterite pottery: loess pottery=1.5:0.8, replace once every 7 days; feed medical oxygen, oxygen concentration ≥ 99.5%, ventilation pressure 0.31 Mpa, 30 minutes of medical oxygen each time, and 1 time of medical oxygen every 7 days; get mature liquor in outdoor environment;

[0068] (4) Betw...

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Abstract

The invention belongs to the field of liquor making methods and particularly relates to a method for accelerating aging of white spirit. The method comprises the steps of inoculating new liquor into an outdoor storage vessel, inoculating old liquor, putting an adsorption column into the vessel, introducing oxygen into the vessel, introducing white spirit which has been aged for a certain period oftime into an indoor storage vessel from the outdoor storage vessel, and controlling the indoor temperature. Compared with a traditional natural aging technology, the method has the advantages that the a natural aging effect costing 9-10 years can be achieved in one year after aging acceleration of the new liquor; the strange smell and foreign flavor of the white spirit which is subjected to agingacceleration are obviously removed, the mouthfeel is mellow, sweet and soft, the aftertaste is long, and the fragrance of the aged liquor is obvious.

Description

technical field [0001] The invention belongs to the field of wine making methods, and in particular relates to a method for accelerating the aging of liquor. Background technique [0002] Chinese liquor has a long history and has many flavors. It uses starchy grains as raw materials, and distiller's yeast, which grows mold as the main microorganism, is used as a saccharification starter. It is fermented in solid, semi-solid or liquid state. Alcoholic beverages that are finally blended. Usually new liquor has a pungent smell, is spicy and sour in the mouth, and has a poor taste. After a period of storage, the peculiar smell will disappear, and the taste will become mellow and soft, with a long aftertaste. Usually, the storage process that new wine goes through to eliminate the smell of new wine and increase the sense of aging is called aging. [0003] The natural aging stage of liquor will play a vital role in improving the quality of the liquor. Aging can make the liquor b...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12H1/044
CPCC12H1/0408
Inventor 蔡鹏飞白秀彬石鲁博夏晓波许玲
Owner SHANDONG BANDAOJING
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