Shaoxing rice wine and method for accelerating aging of Shaoxing rice wine

A rice wine and aging technology, which is applied in the preparation of alcoholic beverages and other directions, can solve the problems of accelerating the aging speed of Shaoxing rice wine and Shaoxing rice wine, and achieve the effects of improving sensory characteristics and accelerating aging.

Active Publication Date: 2021-09-24
SHAOXING UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to speed up the maturation of Shaoxing rice wine and

Method used

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  • Shaoxing rice wine and method for accelerating aging of Shaoxing rice wine
  • Shaoxing rice wine and method for accelerating aging of Shaoxing rice wine
  • Shaoxing rice wine and method for accelerating aging of Shaoxing rice wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Embodiment 1. A kind of method of quickening Shaoxing rice wine aging

[0036] (1) Put the new wine as it is into a large stainless steel tank with a height of at least 2m, and the temperature is 20°C;

[0037] (2) Using micro-oxygen technology to control the sterile oxygen content entering Shaoxing rice wine, using the nozzle to send oxygen into the rice wine, and evenly stirring and adding oxygen from the bottom of the liquid, so that the oxygen can fully contact with the wine when passing through the liquid, Use a timer to control the interval period of injecting a predetermined amount of oxygen, the amount of oxygen used is 0.35mg / L / day, the concentration of oxygen is 0.3mg / L, and the aging treatment is carried out for 60 days. The temperature during the micro-oxygen treatment needs to be kept at 18°C ;

[0038] (3) Electric field treatment: The yellow rice wine sample was treated for 30s under the condition of an electric field strength of 2kV / cm.

[0039] (4) St...

Embodiment 2

[0040] Embodiment 2. A kind of method of quickening Shaoxing rice wine aging

[0041] (1) Put the new wine as it is into a large stainless steel tank with a height of at least 2m, and the temperature is 20°C;

[0042] (2) Using micro-oxygen technology to control the sterile oxygen content entering Shaoxing rice wine, using the nozzle to send oxygen into the rice wine, and evenly stirring and adding oxygen from the bottom of the liquid, so that the oxygen can fully contact with the wine when passing through the liquid, Use a timer to control the interval period of injecting a predetermined amount of oxygen. The amount of oxygen used is 0.5mg / L / day, and the concentration of oxygen is 1.0mg / L. The aging treatment is carried out for 60 days. The temperature needs to be kept at 15°C during the micro-oxygen treatment. ;

[0043] (3) Electric field treatment: The yellow rice wine sample was treated for 30s under the condition of an electric field strength of 2kV / cm.

[0044] (4) St...

Embodiment 3

[0045] Embodiment 3. A kind of preparation method of Shaoxing rice wine

[0046] A kind of Shaoxing yellow rice wine, described Shaoxing yellow rice wine is prepared according to the following method:

[0047] (1) Inject sterile oxygen into the newly brewed Shaoxing rice wine, the frequency is 0.35mg / L / day, the concentration of oxygen is 1.0mg / L, and the time is 60 days;

[0048] (2) Apply an electric field of 2 kv / cm to the Shaoxing rice wine in step (1) for 30 seconds to obtain Shaoxing rice wine.

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PUM

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Abstract

The invention provides Shaoxing rice wine and a method for accelerating aging of the Shaoxing rice wine, and belongs to the field of rice wine brewing. The purpose of the invention is to solve the technical problem of low aging speed of rice wine stored in a large tank. The invention provides a method for accelerating aging of rice wine.The method specifically comprises the following steps: performing micro-aerobic treatment and electric field treatment on the rice wine, wherein the micro-aerobic treatment is carried out by introducing oxygen into the rice wine at a frequency of 0.35 mg/L/day to 0.5 mg/L/day; and then, the electric field treatment is carried out by applying an electric field of 2 kv/cm onto the rice wine. The method is capable of reducing total amount of free amino acids in the rice wine while increasing content of aldehyde, acid and ester so as to improve sensory characteristics of the rice wine, thereby endowing newly brewed wine with original quality equivalent to that of rice wine naturally aged for many years. A beneficial theoretical reference can be provided by the research and development of the technology for accelerating breakthrough in modern aging production technology in traditional rice wine enterprises.

Description

technical field [0001] The invention belongs to the field of rice wine brewing, and in particular relates to Shaoxing rice wine and a method for accelerating the aging of Shaoxing rice wine. Background technique [0002] Shaoxing rice wine has been stored in traditional pottery altars for thousands of years. Its advantages are that it is convenient to obtain materials and has a small amount of oxygen permeability, which is conducive to the maturation of rice wine. 1. The labor force is large during blending and canning operations, and the loss of raw materials in the wine storage process is large. With the increase of the storage years of Shaoxing rice wine, its content decreases continuously. Generally, after aging for more than 8 years, the aroma of Shaoxing rice wine decreases, but the aroma of esters increases. The key reason is that the alcohols are continuously It is oxidized to acid, and a certain amount of ester components are newly formed, resulting in an increase ...

Claims

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Application Information

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IPC IPC(8): C12H1/16C12H1/14
CPCC12H1/16C12H1/14
Inventor 彭祺沈赤谢广发傅建伟胡保卫钱斌周建弟祝祎萌朱雯霞
Owner SHAOXING UNIVERSITY
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