Sober-up process

Abstract

The invention discloses a sober-up process, and the process comprises the following steps: introducing sterile water into a tank body from a feeding pipe, and opening a valve to discharge the sterile water after the interior of the tank body is filled with the sterile water; introducing the liquid with the temperature of 50-60 DEG C into the medium layer from the liquid inlet pipe, and heating and drying the inner wall of the tank body; after the tank body is dried, introducing cooling water into the medium layer from the liquid inlet pipe to cool the tank body; injecting yellow rice wine which is boiled and cooled at normal temperature into the tank body from the feeding pipe, and controlling the temperature in the tank body between 5 DEG C and 15 DEG C according to the temperature sensed by the temperature sensor; introducing sterile air into the tank body according to data fed back by the oxygen capacity detector, and completing the step of introducing the sterile air by the aeration device. The yellow rice wine is stored in the tank body at low temperature, sterile air is introduced into the yellow rice wine, aging of the yellow rice wine can be accelerated, the taste of the yellow rice wine is improved, the yellow rice wine can be prevented from being acidified and decayed, and the process is simple and reasonable, high in efficiency, low in cost and good in practicability.

Description

technical field [0001] The invention relates to the technical field of rice wine storage, in particular to a sobering process. Background technique [0002] The winery always stores the newly brewed rice wine for a period of time before selling it to the outside world. This is because yellow rice wine can produce fragrant lipid substances through storage, but the content of lipid substances in new wine is negligible, and the aldehydes and acids in new wine are irritating, so the newly brewed yellow rice wine tastes raw and fresh. Bitterness and astringency are not so palatable, so only after several months to several years of storage, the aldehydes in the newly brewed rice wine are oxidized into carboxylic acids and combined with static, so that the yellow rice wine emits a strong bouquet ; [0003] Since ancient times, rice wine has been almost always stored in earthenware wine jars. This is because we often say that rice wine gets better with age, which can only be reali...

AI Technical Summary

Problems solved by technology

[0003] Since ancient times, rice wine has been almost always stored in earthenware wine jars. This is because we often say that rice wine gets better with age, which can only be realized in earthenware wine jars. Although there are many wine storage containers made of other materials, they are always It cannot be compared with earthen pottery wine jars. Most of the existing wineries store rice wine in traditional earthenware wine jars. Although this kind of container is conducive to the aging of rice wine, it makes the rice wine have a longer and more fragrant taste after storage. However, earthen pottery wine jars have small capacity, occupy a large area during storage, and have high requirements for the storage environment. The rice wine inside is greatly affected by the external environment, and the storage time of rice wine is too long, and the output is low, which is not conducive to mass production. Winery development is restricted;

[0004] In recent years, in order to expand the scale and output, some wineries have developed the method of storing wine in large tanks. Although this method has a large storage capacity of rice wine, occupies a small space, and is suitable for mass production of rice wine, it is long-term. Time passes through the storage of wine in large tanks. In order to prevent the acidification and corruption of rice wine, low-temperature storage is often required, which is not conducive to the aging of rice wine, making the stored rice wine taste worse than that stored in earthenware jars, and the rice wine is stored during storage. The resulting sediment tends to build up on the bottom of large tanks and is difficult to clean, so improvements are urgently needed

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