Multi-stage high-energy harmonic aging accelerating fermentation method for alcoholic liquid

Abstract

The invention relates to the technical field of catalytic fermentation of alcoholic liquid, in particular to a multi-stage high-energy harmonic aging accelerating fermentation method for alcoholic liquid. The method comprises the steps of after the alcoholic liquid is input from a wine inlet of a reaction tube, closing the wine inlet; tightly closing a sealing cover; closing a wine outlet; turningon an impedance analyzer and an industrial personal computer so as to transmit the measured resonance frequency to the industrial personal computer by the impedance analyzer, and setting the resonance frequency value, the resonance amplitude value and the working duration according to the resonance frequency through the industrial personnel computer; turning on signal emitters, a signal amplifier, a signal switching box and an exciter; controlling the industrial personal computer to sequentially control the signal emitters to emit resonance frequencies of different values at different stagesin multiple stages, or controlling the industrial personal computer to control different signal emitters to emit resonance frequencies of different sizes; turning off the signal switching box, the signal amplifier, the signal emitters and the industrial personal computer; and opening the wine outlet to guide out the alcoholic liquid. The method solves the problems that for single-variety wine, theuniversality is lacked, and the catalytic effect needs to be improved.

Description

technical field [0001] The present application relates to the technical field of catalytic fermentation of alcoholic liquids, in particular to a multi-stage high-energy harmonic aging fermentation method for alcoholic liquids. Background technique [0002] The natural brewing of wine is a long and complicated process. Taking rice wine as an example, its main raw materials are rice, millet, wheat, corn, etc. And other craft brewing. During storage, various physical and chemical reactions such as esterification, hydrolysis, oxidation, association, condensation, and volatilization occur. The traditional aging process requires wine products to be stored at room temperature for 1 to 3 years, requiring a lot of warehouses and funds, which not only prolongs the production cycle of the winery, but also increases capital expenditures, thus restricting the production capacity of wine production enterprises. develop. Therefore it is imperative to explore the artificial aging ferment...

AI Technical Summary

Problems solved by technology

[0005] This application provides a multi-stage high-energy harmonic aging fermentation method for alcoholic liquids, in order to solve the problem that the prior art is mainly aimed at a single type of alcohol, lacks universality, and uses a single frequency or a certain range of sweeping The problem that the catalytic effect needs to be improved if the method is used to expel the stalemate frequently

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