Method and device for treating white spirit by microwave aging acceleration

A microwave treatment and liquor technology, which is applied in the field of liquor aging treatment, can solve the problems of complex artificial comprehensive aging method, bad liquor taste, long time consumption, etc., so as to meet the needs of long-term microwave treatment of liquor and optimize the process. , the effect of uniform effect
CN110684632AInactive Publication Date: 2020-01-14SICHUAN UNIV
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
SICHUAN UNIV
Publication Date
2020-01-14
Estimated Expiration
Not applicable · inactive patent

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Abstract

The invention provides a method and device for treating white spirit by microwave aging acceleration. The method comprises the steps of sampling; carrying out component analysis; carrying out data processing; and carrying out microwave aging acceleration. The device comprises a microwave aging acceleration device for processing the white spirit analyzed by the method. In the method for treating the white spirit, proper microwave treatment conditions are obtained through experiments, the aging of the white spirit is accelerated, and the negative influence of microwave aging acceleration is reduced.
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Description

technical field

[0001] The invention relates to the field of liquor aging treatment, in particular to a method and device for microwave aging treatment of liquor. Background technique

[0002] Liquor is a traditional distilled liquor in my country, which is very popular in the market due to its unique fragrance and taste. However, the newly brewed liquor is violent and irritating. There are three main reasons: the first is that the newly brewed liquor contains volatile substances such as hydrogen sulfide and mercaptans, which affect the aroma and taste of the liquor; the second is the proportion of various acids, esters, alcohols and other substances in the liquor Inappropriate, resulting in uncoordinated taste of liquor; thirdly, the degree of molecular association in liquor is not high, resulting in the taste of liquor not being long and palatable. In order to solve these three problems, in the traditional liquor production process, there is often a storage process for n...

Claims

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