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Baijiu curing equipment and curing method

A technology of aging and liquor, applied in the field of liquor processing, can solve the problems of high production cost and imprecise liquor aging process, and achieve the effect of less loss of liquor body and good taste

Pending Publication Date: 2020-10-09
无锡国清国马酒业集团有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0005] The purpose of the present invention is to provide a liquor aging equipment and aging method to solve the technical problems in the prior art that the production cost of liquor aging equipment is high and the aging process of liquor is not accurate enough

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Embodiment Construction

[0034] In order to make the purpose, technical solution and advantages of the present invention clearer, the technical solution of the present invention will be described in detail below. Apparently, the described embodiments are only some of the embodiments of the present invention, but not all of them. Based on the embodiments of the present invention, all other implementations obtained by persons of ordinary skill in the art without making creative efforts fall within the protection scope of the present invention.

[0035] The following is attached with the manual figure 1 with figure 2 The technical solution of the present invention is described in detail.

[0036] Such as figure 1 with figure 2 As shown, the present invention provides a liquor aging equipment, including a pressure tank 28 , a wine feeding system, an oxygen exposure system, an ultrasonic system, a temperature control system, a wine discharging system and a control system 1 . The wine inlet system, o...

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Abstract

The invention provides baijiu (Chinese White Liquor) curing equipment and curing method, relates to the technical field of baijiu processing, and solves the technical problem that baijiu curing equipment in the prior art is relatively high in production cost and inaccurate in baijiu curing process. The equipment comprises a pressure tank, a liquor inlet system, an oxygen aeration system, an ultrasonic system, a temperature control system, a liquor outlet system and a control system. The oxygen aeration system is connected with the control system so that the oxygen aeration system can be started to aerate the pressure tank under control. The ultrasonic system is connected with the control system so that the ultrasonic system can be started to perform ultrasonic treatment on the liquid in the pressure tank under control. The temperature control system is connected with the control system so that the temperature control system can be controlled to be started for cooling treatment when thetemperature in the pressure tank reaches a starting temperature value of the temperature control system in aeration and ultrasonic treatment, and the temperature control system can be controlled to be closed when the temperature in the pressure tank reaches the closing temperature value of the temperature control system. The baijiu cured by the curing equipment disclosed by the invention is lessin loss and better in taste, and the storage time is greatly shortened.

Description

technical field [0001] The invention relates to the technical field of liquor processing, in particular to a liquor aging equipment and aging method. Background technique [0002] Most of the freshly brewed wines often have too many miscellaneous smells, which are the so-called new wine smells. These odor molecules are relatively active and can cover up the pleasant smell in the wine, so the new wine doesn’t feel too good. it is good. Therefore, liquor needs a storage period after it is brewed, ranging from three to five years to a few months. After a period of storage, the more active substances in the wine will gradually volatilize, and the wine will become soft and have a prominent aroma, which is more mellow and softer than the new wine. This process is called the aging of Baijiu. [0003] The changes of liquor in the aging process can be roughly divided into two aspects: physical changes and chemical changes. Among them, physical changes: During storage, some low-boi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12H1/16C12H1/12
CPCC12H1/16C12H1/12
Inventor 刘洋华逸伦
Owner 无锡国清国马酒业集团有限公司
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