Decoloration aging method for white spirit

A liquor and decolorization technology, applied in the field of liquor decolorization and aging, can solve the problems of detrimental to the color of liquor, affect consumer recognition, and detrimental quality of appearance, so as to reduce the cost of wine storage, improve the application and promotion value, and shorten the aging cycle. Effect

Pending Publication Date: 2020-09-29
江苏桃林酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the aging effect of the wine treated by the method is obvious, the wine body is coordinated, the sweetness is mellow, and the aftertaste is relatively clean, but because it is made of pellets and aged at high temperature, it will inevitably damage the color of the liquor , after the aging liquor turns yellow, it will damage the perception and even the quality, thereby affecting consumer recognition. Therefore, it is necessary to develop a method for aging liquor with an efficient decolorization function

Method used

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  • Decoloration aging method for white spirit
  • Decoloration aging method for white spirit
  • Decoloration aging method for white spirit

Examples

Experimental program
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Effect test

Embodiment 1

[0090] The present embodiment provides a kind of decolouring and aging method for newly brewed liquor, which specifically comprises the following steps:

[0091] S1 preparation of magnetic chitosan:

[0092] 1.1) Hydroxypropyl chitosan with a degree of substitution of 0.25 (weight-average molecular weight about 120,000, degree of deacetylation 93%) is dissolved in a sufficient amount of 3.0vol% acetic acid solution, according to hydroxypropyl chitosan, Fe 3+ Add FeCl to the above solution with a weight ratio of 3.2:1 3 ·6H 2 0, after stirring at 300r / min for 2h, slowly add dropwise in the sodium hydroxide ethanol solution of 3.5mol / L, continue to stir and solidify after 3h, wash with deionized water to neutrality to obtain chitosan particles;

[0093] 1.2) The chitosan microparticles in step 1.1) are placed in a sufficient amount of glutaraldehyde aqueous solution, the weight of glutaraldehyde is 3.5 times of the weight of hydroxypropyl chitosan, cross-linked under 300r / min ...

Embodiment 2

[0108] This embodiment provides another method for decolorizing and aging new-brewed liquor. Its concrete steps are basically the same as in Example 1, except that chitosan (weight-average molecular weight 120,000, deacetylation degree 93%) is used in this embodiment. Magnetic chitosan was prepared instead of hydroxypropyl chitosan with a degree of substitution of 0.25.

Embodiment 3

[0110] This embodiment provides another method for decolorizing and aging new brewed liquor, the specific steps of which are basically the same as in Example 1, except that the degree of substitution of hydroxypropyl chitosan in this embodiment is 0.07.

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Abstract

The invention relates to the technical field of aging of white spirit, and particularly relates to a decoloration aging method for white spirit. The decoloration aging method comprises the following steps: filtering segmentally-fetched white spirit which is not lower than 55vol% by virtue of a polyvinylidene fluoride ultrafiltration membrane; carrying out aging on the white spirit; and filtering the aged white spirit by virtue of the polyvinylidene fluoride ultrafiltration membrane, wherein the polyvinylidene fluoride ultrafiltration membrane is prepared by the steps of adding magnetic chitosan and modified bentonite into polyvinylidene fluoride film-casting liquid and carrying out phase inversion, and the flux of the polyvinylidene fluoride ultrafiltration membrane is not lower than 200L / m<2> / h. The raw white spirit is filtered by virtue of the modified polyvinylidene fluoride ultrafiltration membrane and is aged, so that phenomena of aging discoloration and yellowing of the white spirit can be greatly avoided, the contents of esters and flavoring materials can be increased, an aged-aroma effect is obvious, the natural aging period is greatly shortened, and the turnover cost is lowered.

Description

technical field [0001] The invention relates to the technical field of liquor aging, in particular to a method for decolorizing and aging liquor. Background technique [0002] The taste requirements of the mainstream market for baijiu are mainly long and soft, sweet and palatable, with an endless aftertaste, gradually abandoning the previous pursuit of baijiu's strong aroma and alcohol taste, consumers' pursuit of strong aroma and taste has gradually been replaced by a soft taste However, the taste of new brewed liquor is very strong, spicy and exciting. If it does not digest the pungent smell of new wine and give it a taste of old wine through one year or even more than several years of storage, it cannot meet the market requirements. The process of improving taste is called ripening or aging. The research on the mechanism of the natural aging of liquor has been reported in the literature as early as the 1960s. At that time, with the support of national policies, several f...

Claims

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Application Information

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IPC IPC(8): C12H1/07C12H1/052C12H1/044C08B37/08
CPCC08B37/003C12H1/0408C12H1/0416C12H1/063
Inventor 马广群
Owner 江苏桃林酒业有限公司
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