Process of improving the flavour and aroma of liquor
A flavor and aroma technology, applied in the field of improving wine flavor and aroma, can solve problems such as blackening and heavy metal residues
Pending Publication Date: 2021-07-23
XICHUAN SEAWAGEN CO LTD
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- Summary
- Abstract
- Description
- Claims
- Application Information
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Problems solved by technology
The technology is said to reduce cloudiness and bad odors in wine, however, wines treated with activated carbon tend to contain heavy metal residues and turn black
Method used
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[0026] As in the detailed description of the invention.
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Abstract
A process of improving the flavour and aroma of liquor is an invention intended to mellow liquor flavours and aromas, like those of matured ones, and eliminate undesirable odours resulting from poor manufacturing process. The crux of the invention lies in a material which has unique properties and steps taken which include mixture preparation, selective optimisation of particles in liquor, separation of undesirable particles and arrangement of particles in liquor by relying on flow velocity, temperature, and electromagnetic field in controlling collision of particles in liquor. The output is liquor with rather unaltered physical appearance, ester and alcohol content, not causing irritated throat, burning stomach or nausea which results from uneven alcohol content throughout liquor's body. Besides, this process overcomes limitations of existing liquor treatment techniques; it does not bring more heavy metal residues to the output liquor or cause particles in liquor to become more volatile.
Description
technical field [0001] Food science and technology related to brewing Background technique [0002] Aging is an important part of wine making. Aged wines often have complex aromas mainly from esters. The aroma of the fatty acids incorporated in the wine is subtle and unique, wafting through the air when the bottle is opened. The stench and burning sensation caused by alcohol will be lessened. The soft flavor and aroma, harmoniously integrated with the sweetness of other elements in the wine, will make the wine produce the ultimate beauty of compounding. However, the long aging process requires a large amount of storage, so it also needs to pay relatively high production costs. In addition, unpleasant odors, such as muddy or rancid, sometimes occur due to errors that occur during the manufacturing process, especially in distilled spirits. The existence of these disadvantages has given rise to the development of various technologies for shortening the aging process and tr...
Claims
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IPC IPC(8): C12G3/04C12G3/06
CPCC12G3/04C12H1/04C12H1/063C12G2200/00
Inventor 雅妮·乌缇尼蒂功吉才喜·乌缇尼蒂功吉素知·乌缇尼蒂功吉丘永生
Owner XICHUAN SEAWAGEN CO LTD