Method for accelerating aging of white spirit

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...

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