Three-step circulating storage method for white spirit

Abstract

The invention relates to the field of baijiu storage, in particular to a three-step circulating storage method for baijiu. The method comprises the following steps: storing new wine in a stainless steel tank in the open air for one year to remove impurities and enhance aroma; then transferring into an underground pottery jar for cellaring and aging at constant temperature; and finally transferring into a stainless steel tank for stable storage. During the period, the wine in the storage period is tracked and detected, and the content of total ester, total acid and acetal is measured and sensory analysis is carried out. Introducing a scoring formula to calculate a quality evaluation score; according to the scores, the wine is divided into an excellent grade, an excellent grade, a common grade and an unqualified grade, the unqualified wine is subjected to re-steaming, and the other grades of wine are subjected to different operations respectively. In addition, the invention also introduces the score range of each grade, the calculation formula of the remaining storage time, the calculation method of the quality evaluation score and the related parameters of the common-grade wine, and the requirements on the underground environment and the pottery jar.

Description

Technical Field

[0001] The invention relates to the field of liquor storage, and in particular to a three-step circulation storage method for liquor. Background Art

[0002] Newly brewed liquor is generally not recommended for drinking. This is because the newly distilled liquor has a spicy and irritating feeling, the aroma of the liquor is not right, and the taste is rough. We call it new liquor. However, after proper storage of new liquor, the various components in the liquor tend to be balanced and coordinated, and the aroma and taste of the liquor are better at this time. Therefore, the storage of new liquor is extremely important. The main purpose of liquor storage is to promote aging. This process produces rich aromas through oxidation and esterification reactions. At the same time, alcohol molecules associate with water molecules to reduce irritation and spiciness, making the taste of the liquor more mellow and soft. Storage can also volatilize volatile substances, such as aldehydes and alcohols. These substances are the cause of the spicy and heady taste of liquor. Storage can reduce the throat piercing feeling of the liquor and make the liquor more mellow and pleasant. In addition, liquor storage can also promote aging, improve the taste, and make the wine more mellow, mellow, and softer.

[0003] The traditional storage method is to directly store newly brewed liquor in a wine cellar. This storage method has some obvious disadvantages. First, there is a lack of accurate screening of new liquor, and it is impossible to distinguish new liquors of different qualities. Liquors of varying qualities may be mixed, resulting in unstable final aging effects and affecting overall quality. Secondly, there is no measurement of the composition of the liquor, and the storage conditions cannot be adjusted according to specific chemical indicators, and it is impossible to formulate a personalized storage plan. Moreover, there is a lack of scientific and dynamic evaluation of the maturity of the liquor during the storage process, and it is impossible to accurately grasp the development status of the liquor to adjust the storage strategy. Summary of the invention

[0004] In order to solve the obvious shortcomings of the traditional method of directly storing newly brewed liquor in a wine cellar, such as lack of accurate screening of new liquor, difficulty in formulating personalized solutions without determining the liquor components, and lack of scientific and dynamic evaluation of liquor maturity, thus being unable to accurately adjust the storage strategy, the present invention proposes the following technical solutions:

[0005] A three-step circulation storage method for liquor, characterized in that it comprises the following steps:

[0006] S1: Test the new wine produced in different batches, determine the total ester content α, total acid content β, acetal content γ of each batch of wine, and perform sensory analysis to obtain the sensory score G of each jar of new wine. 酒 , introduce the scoring formula to calculate the quality evaluation score W of each jar of wine 酒 ;

[0007] S2: According to different quality evaluation scores, each batch of wine is divided into four grades: excellent, good, ordinary and unqualified; unqualified wine is re-distilled, and the wines of the three grades of excellent, good and ordinary are respectively put into the same corresponding outdoor storage container, and the outdoor storage container is a stainless steel tank;

[0008] S3: The wine in each stainless steel tank is stored in the open air for one year, and the temperature data of each month in the year is recorded. After one year, the remaining storage time of each stainless steel tank is calculated and the wine is stored continuously. After the remaining storage time is up, the wine is transferred to the underground pottery jar for cellaring;

[0009] S4: Set a storage year for the underground pottery jars. After the storage year is full, carry out sedimentation and filtration, and finally transfer to stainless steel tanks for stable storage.

[0010] Preferably, the sensory analysis in S1 is that a professional wine taster samples and tastes each batch of new wine and scores it based on four dimensions: aroma, taste, style, and color, where the aroma value is 0-15 points, the taste value is 0-40 points, the style value is 0-30 points, the color is 0-15 points, and the sensory score value G is 0-15 points. 酒 It is the sum of aroma value, taste value, style value and color value.

[0011] Preferably, the quality assessment score W in S1 is 酒 , the formula is as follows:

[0012]

[0013] In the formula, α is the total ester content, β is the total acid content, γ is the acetal content, and α max is the maximum value of the standard range of total ester content, α min is the minimum value of the standard range of total esters, β max is the maximum value of the standard range of total acid content, β max is the minimum value of the standard range of total acid content, γ max is the maximum value of the standard range of acetal content, γ min The minimum value of the standard range of acetal content, the α max , α min , β max , β max , γ max , γ min It needs to be set by the manufacturer according to the product formula.

[0014] Preferably, in S2, each batch of wine is graded as follows: excellent grade requires W 酒 The score is greater than or equal to 95, the excellent level requires W 酒The score is greater than or equal to 80 and less than 95. The ordinary level requires W 酒 The score is greater than or equal to 50 and less than 80. The unqualified level requires W 酒 The score is less than 40.

[0015] Preferably, in said S3, when calculating the remaining storage time, the formula is expressed as follows:

[0016]

[0017] Where WCT is the remaining storage time of the wine in the stainless steel tank after outdoor storage; X1 and X2 are the daily average temperatures of the wine after outdoor storage for 30 days before calculating the remaining storage time. 30} calculated, w t Represents the supplementary value of days, where X2=min(x).

[0018] Preferably, the w AVG It is the quality evaluation score W of each batch of wine stored in the same stainless steel tank in the open air according to the new wine in S2 酒 The set W = {W1, W2, ..., W n} calculated, the formula is as follows:

[0019]

[0020] Where n is the total number of jars of ordinary-grade wine stored in stainless steel tanks outdoors, and W represents the quality evaluation score of the i-th jar of wine.

[0021] Preferably, the days supplement value w t It is calculated based on the temperature data of the first 11 months of the year recorded in S3. The relevant expression is as follows:

[0022]

[0023] Where, T i Represents the monthly average daily temperature set recorded in S3 and consisting of the temperature data of the first 11 months of the year

[0024] T={T1, T2, T3, T4, T5, T6, T7, T8, T9, T 10 , T 11 ,}

[0025] The average daily temperature value of the month, min(T) represents the lowest average daily temperature value of the set T, max(T) represents the highest average daily temperature value of the set T, and d represents the set temperature day ratio; the setting range of d is 1 to 5.

[0026] Preferably, the underground environment needs to have a constant temperature within 17° C.-19° C. and a constant humidity within 68%-73%.

[0027] Preferably, the pottery jars used in S3 are all special pottery jars, and the special pottery jars need to be coated with a layer of glaze on the inner wall and the outer wall during production.

[0028] The beneficial effects of the present invention are:

[0029] 1. The present invention can accurately classify liquor into different grades by measuring the total ester, total acid and acetal content of new liquor and performing multi-dimensional sensory analysis. This ensures that only high-quality liquor enters the subsequent storage link, thus ensuring the quality of the final aging from the source.

[0030] 2. The same grade of liquor is stored in the same container, which is convenient for formulating personalized storage plans for different grades of liquor. The storage conditions are adjusted according to their characteristics to maximize the potential of each grade of liquor and improve the overall quality.

[0031] 3. During the storage process, the present invention can continuously adjust the storage strategy based on calculation and monitoring, timely understand the maturity and quality changes of the wine, and ensure that the wine is always in the best state during the entire storage process.

[0032] 4. After the precipitation treatment, the present invention seals the liquor in a special pottery jar and transfers it to a specific underground environment for storage. The enamel on the inner and outer walls of the special pottery jar can better protect the liquor, and cooperates with the underground environment with strictly controlled temperature and humidity to create ideal conditions for the natural aging of liquor, and promote the flavor of the liquor to be more mellow and stable.

[0033] 5. The aged wine of the present invention is precipitated again and transferred into a stainless steel tank for stable storage, which further ensures that the quality of the wine will not be adversely affected during long-term storage, providing double protection for the quality of the liquor. BRIEF DESCRIPTION OF THE DRAWINGS

[0034] Figure 1 This is a schematic diagram of the three-step circulation storage method of liquor according to the present invention;

[0035] Figure 2 This is a trend chart of total ester changes during storage of Scheme 1, Scheme 2, and Scheme 3;

[0036] Figure 3 This is the trend chart of total acid during storage of Scheme 1, Scheme 2 and Scheme 3;

[0037] Figure 4 This is the changing trend chart of acetal during storage of Scheme 1, Scheme 2 and Scheme 3. DETAILED DESCRIPTION

[0038] See also Figure 1 A three-step circulation storage method for liquor comprises the following steps:

[0039] S1: Test the new wine produced in different batches, determine the total ester content α, total acid content β, acetal content γ of each batch of wine, and conduct sensory analysis. The sensory analysis is that professional wine tasters sample and taste each batch of new wine, and score it from four dimensions: aroma, taste, style, and color. The aroma value is 0-15 points, the taste value is 0-40 points, the style value is 0-30 points, the color value is 0-15 points, and the sensory score value G 酒 It is the sum of aroma value, taste value, style value and color value. The sensory score G of each jar of new wine is obtained. 酒 , introduce the scoring formula to calculate the quality evaluation score W of each jar of wine 酒 The formula is as follows:

[0040]

[0041] In the formula, α is the total ester content, β is the total acid content, γ is the acetal content, and α max is the maximum value of the standard range of total ester content, α min is the minimum value of the standard range of total esters, β max is the maximum value of the standard range of total acid content, β max is the minimum value of the standard range of total acid content, γ max is the maximum value of the standard range of acetal content, γ min The minimum value of the standard range of acetal content, the α max , α min , β max , β max , γ max , γ min It needs to be set by the manufacturer according to the product formula.

[0042] S2: According to different quality evaluation scores, each batch of wine is divided into four grades: excellent, good, ordinary and unqualified; among them, the excellent grade requires W 酒 The score is greater than or equal to 95, the excellent level requires W 酒 The score is greater than or equal to 80 and less than 95. The ordinary level requires W 酒 The score is greater than or equal to 50 and less than 80. The unqualified level requires W 酒 The score is less than 40. For unqualified wine, it is re-distilled, and for the three grades of excellent, good and ordinary wine, the wine of the same grade is respectively put into the same corresponding outdoor storage container, and the outdoor storage container can be selected from stainless steel tanks, ceramic jars, and cement pools, among which stainless steel tanks have the best effect.

[0043] S3: Store the wine in each stainless steel tank in the open air for one year, and record the temperature data of each month in one year. After one year, calculate the remaining storage time of each stainless steel tank and continue to store it. After the remaining storage time is up, transfer it to the underground pottery jar for storage. When calculating its remaining storage time, its formula is expressed as follows:

[0044]

[0045] Where WCT is the remaining storage time of the wine in the stainless steel tank after outdoor storage; X1 and X2 are the daily average temperatures of the wine after outdoor storage for 30 days before calculating the remaining storage time. 30} calculated, w t Represents the supplementary value of days, where X2=min(x).

[0046] The w AVG It is the quality evaluation score W of each batch of wine stored in the same stainless steel tank in the open air according to the new wine in S2 酒 The set W = {W1, W2, ..., W n} calculated, the formula is as follows:

[0047]

[0048] Where n is the total number of jars of ordinary-grade wine stored in stainless steel tanks outdoors, and W represents the quality evaluation score of the i-th jar of wine.

[0049] The days supplement value w t It is calculated based on the temperature data of the first 11 months of the year recorded in S3. The relevant expression is as follows:

[0050]

[0051] Where, T i Represents the monthly average daily temperature set recorded in S3 and consisting of the temperature data of the first 11 months of the year

[0052] T={T1, T2, T3, T4, T5, T6, T7, T8, T9, T 10 , T 11 ,}

[0053] The average daily temperature value of the month, min(T) represents the lowest average daily temperature value of the set T, max(T) represents the highest average daily temperature value of the set T, and d represents the set temperature day ratio; the setting range of d is 1 to 5.

[0054] S4: Set the storage year for the underground pottery jars. After the storage year is full, perform sedimentation and filtration, and finally store in stainless steel tanks for stable storage. In addition, the underground environment needs to maintain a constant temperature of 17°C-19°C and a constant humidity of 68%-73%. The special pottery jar needs to be coated with a layer of glaze on the inner and outer walls during production.

[0055] In order to obtain the best liquor storage method, the present invention tests the storage container in S2 on three materials: stainless steel tank, ceramic jar, and cement pool. The following are specific embodiments and comparative examples:

[0056] Example 1

[0057] Solution 1: The three-step circulation storage method for liquor provided above is used to obtain the hidden liquor. Specifically, in S2, an open-air stainless steel tank is selected as the storage container. After the temperature changes in the four seasons of spring, summer, autumn and winter, impurity removal and flavor enhancement S1, S3, and S4 are still performed according to the above method.

[0058] Comparative Example 1

[0059] Solution 2: The three-step liquor cycle storage method provided above is used to obtain the stored liquor. Specifically, in S2, a cement pool is used as a storage container. S1, S3, and S4 are still performed according to the above method.

[0060] Comparative Example 2

[0061] Solution 3: The three-step liquor storage method provided above is used to obtain the stored liquor. Specifically, in S2, a pottery jar is used as a storage container. S1, S3, and S4 are still performed according to the above method.

[0062] According to the above-mentioned embodiments and comparative examples, three kinds of ordinary-grade liquors with different flavors were obtained. Experts conducted sensory identification and tasting on the three kinds of liquors and evaluated the liquors. The following table shows the specific data.

[0063] Table 1 Sensory evaluation

[0064]

[0065] According to the above provided examples and comparative examples, the change trends of total ester, total acid and acetal during storage in S2-S3 steps of Scheme 1, Scheme 2 and Scheme 3 are obtained. For specific data, see Figure 2 , Figure 3 , Figure 4 .

[0066] Among them, Scheme 1 is to record the changes of total ester, total acid and acetal during storage in Example 1. Scheme 2 is to record the changes of total ester, total acid and acetal during storage in Comparative Example 1. Scheme 3 is to record the changes of total ester, total acid and acetal during storage in Comparative Example 2.

[0067] According to the comparison of expert evaluation and analysis data, it was finally found that the oxidation-reduction rate and acetal synthesis rate of the original liquor transferred from stainless steel tanks to ceramic jars were significantly faster, indicating that the aging rate was significantly accelerated by the storage method of first stainless steel tanks and then ceramic jars.

[0068] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions and improvements made within the spirit and principles of the present invention should be included in the protection scope of the present invention.

Claims

1. A three-step circulation storage method for liquor, characterized in that: The following steps are involved: S1: Sensory analysis and physical and chemical testing are performed on new wine produced in different batches to determine the total ester content α, total acid content β, and acetal content γ of each batch of wine, and the sensory score G of each jar of new wine is obtained. 酒 , introduce the scoring formula to calculate the quality evaluation score W of each jar of wine 酒 ; S2: According to different quality evaluation scores, each batch of wine is divided into four grades: excellent, good, ordinary and unqualified. The unqualified wine is re-distilled, and the wines of the three grades of excellent, good and ordinary are respectively put into the same corresponding outdoor storage container, which is a stainless steel tank; S3: The wine in each stainless steel tank is stored in the open air for one year, and the temperature data of each month in the year is recorded. After one year, the remaining storage time of each stainless steel tank is calculated and the wine is stored continuously. After the remaining storage time is up, the wine is transferred to the underground pottery jar for cellaring; S4: Set a storage year for the underground pottery jars, and after the storage year is full, transfer them to stainless steel tanks for stable storage.

2. A three-step circulation storage method for liquor according to claim 1, characterized in that: The sensory analysis in S1 is that professional wine tasters sample and taste each batch of new wine and score it based on four dimensions: aroma, taste, style, and color. The aroma value is 0-15 points, the taste value is 0-40 points, the style value is 0-30 points, the color value is 0-15 points, and the sensory score value G is 0-15 points. 酒 It is the sum of aroma value, taste value, style value and color value.

3. A three-step circulation storage method for liquor according to claim 1, characterized in that: The quality evaluation score in S1 is expressed as follows: In the formula, α is the total ester content, β is the total acid content, γ is the acetal content, and α max is the maximum value of the standard range of total ester content, α min is the minimum value of the standard range of total esters, β max is the maximum value of the standard range of total acid content, β max is the minimum value of the standard range of total acid content, γ max is the maximum value of the standard range of acetal content, γ min The minimum value of the standard range of acetal content, the α max , α min , β max , β max , γ max , γ min It needs to be set by the manufacturer according to the product formula.

4. A three-step circulation storage method for liquor according to claim 1, characterized in that: In S2, each batch of wine is graded: Excellent grade requires W 酒 The score is greater than or equal to 95, the excellent level requires W 酒 The score is greater than or equal to 80 and less than 95. The ordinary level requires W 酒 The score is greater than or equal to 50 and less than 80. The unqualified level requires W 酒 The score is less than 40.

5. A three-step circulation storage method for liquor according to claim 1, characterized in that: In the above-mentioned S3, when calculating the remaining storage time, the formula is expressed as follows: Where WCT is the remaining storage time of the wine in the stainless steel tank after outdoor storage; X1 and X2 are the daily average temperatures of the wine after outdoor storage for 30 days before calculating the remaining storage time. 30 } calculated, w t Represents the supplementary value of days, where 6. A three-step circulation storage method for liquor according to claim 5, characterized in that: The w AVG It is the quality evaluation score W of each batch of new wine in S2 that is put into stainless steel tanks for outdoor storage. 酒 The set W = {W1, W2, ..., W n } calculated, the formula is as follows: Where n is the total number of jars of ordinary-grade wine stored in stainless steel tanks outdoors, and W represents the quality evaluation score of the i-th jar of wine.

7. A three-step circulation storage method for liquor according to claim 5, characterized in that: The days supplement value w t It is calculated based on the temperature data of the first 11 months of the year recorded in S3. The relevant expression is as follows: Where, T i Represents the monthly average daily temperature set recorded in S3 and consisting of the temperature data of the first 11 months of the year T={T1, T2, T3, T4, T5, T6, T7, T8, T9, T 10 , T 11 ,} The average daily temperature value of the month, min(T) represents the lowest average daily temperature value of the set T, max(T) represents the highest average daily temperature value of the set T, and d represents the set temperature day ratio; the setting range of d is 1 to 5.

8. A three-step circulation storage method for liquor according to claim 1, characterized in that: The underground environment requires a constant temperature within a range of 17°C to 19°C and a constant humidity within a range of 68% to 73%.

9. A three-step circulation storage method for liquor according to claim 1, characterized in that: The pottery jars used in the S3 are all special pottery jars, and the special pottery jars need to be coated with a layer of glaze on the inner wall and the outer wall during production.

Images