Ultrasonic combined cooling and heating alternating waxy corn wine aging accelerating method

A waxy corn wine, alternating cold and hot technology, applied in the field of aging, can solve the problems of difficulty in ensuring the stability of the aging effect, weak effect of wine body, high regeneration rate, etc., to accelerate the aging process of wine body, improve sensory quality, The effect of stabilizing wine

Pending Publication Date: 2021-07-20
NANJING AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] A single aging treatment has a weak effect on the wine body, and the recovery rate after treatment is high, so it is difficult to guarantee the stability of the aging effect

Method used

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  • Ultrasonic combined cooling and heating alternating waxy corn wine aging accelerating method
  • Ultrasonic combined cooling and heating alternating waxy corn wine aging accelerating method
  • Ultrasonic combined cooling and heating alternating waxy corn wine aging accelerating method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A method for accelerating the aging of waxy corn wine with ultrasonic combined with alternating cold and hot:

[0027] (1) Put the waxy corn wine in a closed container, the alcohol content is 85% of the volume of the glass container, and let it stand in a high temperature environment of 40°C for 3 days.

[0028] (2) Quickly change the ambient temperature, and stand the waxy corn wine at a low temperature of 4°C for 3 days.

[0029] (3) Ultrasonic treatment was performed on the waxy corn wine, and the ultrasonic conditions were 40 kHz, 600 W, 25° C., and 30 min.

[0030] (4) The above-mentioned 3 steps are regarded as 1 treatment, a total of 3 treatments, and the total treatment time is 18 days.

Embodiment 2

[0032] A method for accelerating the aging of waxy corn wine with ultrasonic combined with alternating cold and hot:

[0033] (1) The waxy corn wine is placed in a closed container, the amount of alcohol is 80% of the volume of the glass container, and it is left to stand in a high temperature environment of 41° C. for 3 days.

[0034] (2) Quickly change the ambient temperature, and stand the waxy corn wine at a low temperature of 3°C for 3 days.

[0035] (3) Ultrasonic treatment was performed on the waxy corn wine, and the ultrasonic conditions were 30 kHz, 550 W, 24° C., and 35 min.

[0036] (4) The above-mentioned 3 steps are regarded as 1 treatment, a total of 3 treatments, and the total treatment time is 18 days.

Embodiment 3

[0038] A method for accelerating the aging of waxy corn wine with ultrasonic combined with alternating cold and hot:

[0039] (1) Put the waxy corn wine in a closed container, the alcohol content is 85% of the volume of the glass container, and let it stand in a high temperature environment of 42°C for 3 days.

[0040] (2) Quickly change the ambient temperature, and stand the waxy corn wine at a low temperature of 2°C for 3 days.

[0041] (3) Ultrasonic treatment was performed on the waxy corn wine, and the ultrasonic conditions were 50 kHz, 650 W, 26° C., and 40 min.

[0042] (4) The above-mentioned 3 steps are regarded as 1 treatment, a total of 3 treatments, and the total treatment time is 18 days.

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PUM

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Abstract

The invention discloses an ultrasonic combined cooling and heating alternating waxy corn wine aging accelerating method which comprises the following steps: (1) placing waxy corn wine in a closed container, and standing for 2-4 days in a high-temperature environment; (2) converting the environment temperature, and standing the waxy corn wine for 2-4 days under a low-temperature condition; (3) performing ultrasonic treatment on the waxy corn wine after standing; and (4) repeating the three steps, totally regarded as one processing time, for 2-4 times in total, wherein the total treatment time is 16-18 days. According to the method disclosed by the invention, the sensory quality of the waxy corn wine is obviously improved through ultrasonic combined cooling and heating alternate aging accelerating treatment, and the treated waxy corn wine is stable in wine body, mellow and rich in fragrance and harmonious in flavor. Meanwhile, changes of physical and chemical indexes such as alcoholic strength, total acid content, amino acid nitrogen content, non-sugar solid content and non-biological stability (turbidity) of the waxy corn wine are accelerated, the wine aging process is further accelerated, and the treated waxy corn wine has no remarkable retrogradation phenomenon in the subsequent storage process.

Description

technical field [0001] The invention relates to a method for aging, in particular to a method for accelerating the aging of waxy corn wine by combining ultrasonic waves with alternating cold and heat. Background technique [0002] The newly brewed glutinous corn wine has shortcomings in terms of body stability, flavor coordination and soft taste, and needs to be stored for a long time to improve its quality. During this period, a series of physical and chemical changes such as molecular association, volatilization, oxidation, and esterification will occur in the wine, which will promote the balance and stability of each component, thereby reducing the irritation and spicy taste of the wine body, making the mellow aroma more intense, Softness is enhanced. [0003] Traditional aging is carried out under natural conditions, and the energy required for the change of substances in the wine is only provided by the external natural environment, so the reaction is very slow, requir...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12H1/16C12H1/18
CPCC12H1/16C12H1/18
Inventor 赵立艳刘畅方东路仲磊项雅科
Owner NANJING AGRICULTURAL UNIVERSITY
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