Preparation method of small molecular group deuterium-depleted white spirit

Abstract

The invention discloses a preparation method of small molecular group deuterium-depleted white spirit, which comprises the following steps: S1, placing base wine in an aging container, standing and aging for more than 7 days to obtain aged wine; s2, treating the aged wine by cavitation treatment equipment, and filtering and purifying to obtain primary treated wine; s3, adding small molecular group deuterium-depleted water into the primarily treated wine according to a target alcoholic strength to obtain secondarily treated wine; and S4, placing the secondarily treated wine in the aging container, and standing and aging for more than 56 days to obtain finished wine. The method has the advantages that the permeability of a liquor body can be remarkably enhanced, the taste softness is improved, and detection shows that the total ester content, the ethyl hexanoate proportion and the acetal content of the liquor prepared through the method are remarkably improved and reach the old liquor standard; and 2) the preparation method is simple, the aging period can be shortened by more than 3 years compared with the traditional white spirit brewing process, the production cost is greatly reduced, and good economic benefits are achieved.

Description

Technical Field

[0001] The present application relates to the field of winemaking technology, and in particular to a low-deuterium liquor brewing process. Background Art

[0002] The traditional liquor brewing process is centered around solid-state fermentation and long-term aging, relying on the natural metabolism of microorganisms and the accumulation of flavor over time. For example, sauce-flavored liquor requires the "12987" process (a one-year production cycle, two batches of materials, nine steamings, eight fermentations, and seven extractions) and aging in ceramic jars for more than three years, which is time-consuming and costly. Although this type of process can impart a mellow taste to the liquor, its long production cycle, high energy consumption, and loose molecular cluster structure (half-width generally >100Hz) make it difficult to meet the modern market's demand for efficient and healthy liquor.

[0003] In recent years, the industry has tried to accelerate aging through physical or chemical means, but there are significant technical bottlenecks:

[0004] Artificial ripening techniques, such as ultrasonic treatment (CN201510001234A) and microwave-assisted aging (CN201720003456B), can shorten the aging cycle, but high-frequency vibration or local high temperatures can easily lead to ethanol volatilization and ester hydrolysis, disrupting the natural flavor balance of the wine.

[0005] Molecular cluster control technology: Some studies use high-pressure homogenization (JP2018123456A) or magnetic field treatment (CN202010005678X) to refine the wine molecular clusters.

[0006] Applications of Deuterium-Depleted Water: Deuterium-depleted water (deuterium content <150 ppm) has been explored in beverages (such as juice and mineral water), and in recent years, there have been reports of its application in the liquor industry. For example, patent publication number CN116218626A discloses a small-molecule, low-deuterium liquor and its preparation process. Its core technical solution is to use "deuterium-depleted water" with a deuterium content of less than 150 PPM to blend small-molecule liquor, thereby "reducing the damage of liquor to human tissue." This shows that although the technical solution for using deuterium-depleted water in liquor brewing has been disclosed, the actual impact of deuterium-depleted water on the liquor brewing process has not been studied, and it is unable to provide any insights into existing brewing processes. Summary of the Invention

[0007] In order to further optimize the liquor brewing process and improve the taste of the liquor product, the present invention provides a preparation method of small molecular cluster low-deuterium liquor.

[0008] The technical solution adopted in the present invention is:

[0009] The preparation method of small molecular cluster low-deuterium liquor comprises the following steps:

[0010] S1. placing the base wine in an aging container and allowing it to stand for more than 7 days to obtain aged wine;

[0011] S2, the aged wine is treated by cavitation treatment equipment, and then filtered and purified to obtain primary treated wine;

[0012] S3, adding small molecular cluster deuterium-depleted water to the primary treated wine according to the target alcohol content to obtain a secondary treated wine;

[0013] S4. Place the secondary treated wine in the aging container and allow it to stand for aging for more than 56 days to obtain finished wine.

[0014] As a further improvement of the present invention, the aging container is a molecular activated pottery jar. The molecular activated pottery jar of the present invention can be prepared according to the following steps:

[0015] A. Soak the pottery jar in a 3% to 8% nitric acid solution for 1 to 2.5 hours to obtain an acid-washed jar.

[0016] B. sintering the pickled jar at 700-900° C. for 3-5 hours to obtain a sintered jar;

[0017] C. Applying a rare earth element coating on the inner wall of the sintered jar with a coating thickness of 35 to 65 μm to obtain the molecular activation ceramic jar.

[0018] In the present invention, the cavitation treatment equipment functions to impact and partially disrupt the hydrogen bonds between water molecules and alcohol molecules in the wine, thereby destroying the original molecular association structure, reducing the size of the wine's molecular clusters, and converting large molecular clusters into nanoscale small molecular clusters, making the wine more uniform and delicate. This not only improves the taste of the wine, reducing its pungency and making it more mellow and smooth, but also accelerates the mixing and reaction of various components in the wine, improving the quality and stability of the wine. Those skilled in the art can select cavitation equipment that meets this requirement. As a better solution, we provide a cavitation treatment equipment with the following specific structure, including:

[0019] A cavitation device comprising a dual-chamber liquid inlet, a single-chamber liquid inlet, a liquid outlet, a first cavitation chamber, and a second cavitation chamber; the first cavitation chamber comprises a first chamber, a second chamber, and a first contraction tube assembly, the first chamber and the second chamber being connected via the first contraction tube assembly, and the dual-chamber liquid inlet being disposed on the first chamber; the second cavitation chamber comprises a third chamber, a fourth chamber, and a second contraction tube assembly, the third chamber and the fourth chamber being connected via the second contraction tube assembly, the single-chamber liquid inlet being disposed on the third chamber, and the liquid outlet being disposed at the bottom of the fourth chamber;

[0020] A circulation system comprising a booster pump configured to cause the liquid to circulate in a dual-chamber manner or in a single-chamber manner; wherein the dual-chamber circulation refers to the liquid circulating sequentially among the first chamber, the first contraction tube group, the second chamber, the third chamber, the second contraction tube group, and the fourth chamber; and the single-chamber circulation refers to the liquid circulating sequentially among the third chamber, the second contraction tube group, and the fourth chamber.

[0021] The temperature control unit is used to cool the liquid during the double chamber circulation or single chamber circulation process.

[0022] Furthermore, the circulation system also includes a double-chamber circulating water supply pipe, a return pipe, a connecting pipe and a single-chamber circulating water supply pipe;

[0023] One end of the dual-chamber circulating water supply pipe is connected to the water outlet of the booster pump, and the other end is connected to the first chamber;

[0024] One end of the return pipe is connected to the fourth chamber, and the other end is connected to the water inlet of the booster pump;

[0025] The connecting pipe connects the second chamber with the third chamber;

[0026] One end of the single-chamber circulating water supply pipe is connected to the water outlet of the booster pump, and the other end is connected to the connecting pipe and then connected to the third chamber;

[0027] Among them, a first valve is provided on the double-chamber circulating water supply pipe, a second valve is provided on the connecting pipe between the connection point with the single-chamber circulating water supply pipe and the second chamber, and a third valve is provided on the single-chamber circulating water supply pipe.

[0028] Furthermore, the temperature control unit includes a temperature sensor and a cooling device;

[0029] The temperature sensor is arranged near the water inlet of the return pipe and is used to measure the temperature of the liquid entering the return pipe;

[0030] The cooling device is arranged downstream of the temperature sensor in conjunction with the return pipe, and is used to cool the liquid flowing through the return pipe.

[0031] Furthermore, the cooling device is an evaporator.

[0032] Furthermore, the cavitation device is a tank structure, and the first cavitation chamber and the second cavitation chamber are separated by a partition plate arranged in the middle of the tank structure.

[0033] Furthermore, the cavitation device is externally covered with a sound-insulating shell.

[0034] Furthermore, the double-chamber liquid inlet is equipped with a first control valve, the single-chamber liquid inlet is equipped with a second control valve, and the liquid outlet is provided with a third control valve.

[0035] Furthermore, the first contraction tube group and the second contraction tube group each include a plurality of double venturi tubes;

[0036] The dual venturi tube includes an input venturi tube, an output venturi tube, and a connecting tube; the connecting tube is connected between the input venturi tube and the output venturi tube, the inlet end of the input venturi tube is connected to the first chamber or the third chamber, and the outlet end of the output venturi tube is connected to the second chamber or the fourth chamber; wherein the throat diameter of the output venturi tube is smaller than the throat diameter of the input venturi tube.

[0037] Furthermore, the plurality of dual venturi tubes are evenly arranged on the radial plane of the respective contraction tube groups.

[0038] Furthermore, the inlet end of the input venturi tube is fixedly connected to the front side plate;

[0039] The outlet end of the output venturi tube is fixedly connected to the rear side plate;

[0040] The middle portion of the connecting pipe is fixed on the middle plate;

[0041] The front plate, the middle plate and the rear plate constitute a fixing frame of the first shrinkable tube group or the second shrinkable tube group.

[0042] More preferably, the cavitation treatment equipment has a treatment time of 2 to 5 hours and a treatment temperature of 40 to 60°C.

[0043] As a further improvement of the present invention, the filtration and purification treatment in step S2 is specifically as follows: the aged wine treated by the cavitation treatment equipment is filtered in sequence through an 8-13 μm molecular sieve, an activated carbon adsorption column, and a 0.15-0.3 μm ceramic membrane to remove suspended matter and free radicals, thereby obtaining the once-treated wine.

[0044] As a further improvement of the present invention, the small molecular cluster deuterium-depleted water satisfies: deuterium content ≤ 50 ppm, and the molecular cluster half-peak width ≤ 48 Hz.

[0045] The invention also discloses a small-molecular-cluster low-deuterium liquor, which is prepared by the preparation method of the small-molecular-cluster low-deuterium liquor of the invention.

[0046] The present invention has the following beneficial effects: 1) Experiments have demonstrated that the method can significantly enhance the permeability of liquor and improve its mellow taste. Testing has shown that the total ester content, ethyl hexanoate ratio, and acetal content of liquor prepared using the method have all been significantly increased, meeting the standards for aged liquor. 2) The preparation method is simple and can shorten the aging cycle by more than three years compared to traditional liquor brewing processes, significantly reducing production costs and providing excellent economic benefits. BRIEF DESCRIPTION OF THE DRAWINGS

[0047] Figure 1 is an overall structural diagram of the cavitation treatment equipment used in the specific embodiment;

[0048] Figure 2 yes Figure 1 A three-dimensional cross-sectional view of a hollowing device;

[0049] Figure 3 yes Figure 1 The enlarged view of the dotted box in the middle shows the structure of the double venturi tube;

[0050] Figure 4 This is a diagram showing the installation of dual Venturi tubes on the front side panel, middle panel, and rear side panel; Figure 5 This is the working principle diagram of the evaporator. DETAILED DESCRIPTION

[0051] The present invention will be further described below with reference to the accompanying drawings and examples.

[0052] like Figures 1 to 5 As shown, the cavitation treatment equipment used in this embodiment includes a cavitation device 100 , a circulation system 200 and a temperature control unit 300 .

[0053] See also Figure 1 and Figure 2 The cavitation device 100 includes a dual-chamber liquid inlet 110, a single-chamber liquid inlet 120, a liquid outlet 130, a first cavitation chamber 140, and a second cavitation chamber 150. The first cavitation chamber 140 includes a first chamber 141, a second chamber 142, and a first contraction tube assembly 143. The first chamber 141 and the second chamber 142 are connected through the first contraction tube assembly 143. The dual-chamber liquid inlet 110 is configured to be directly connected to the first chamber 141. The second cavitation chamber 150 includes a third chamber 151, a fourth chamber 152, and a second contraction tube assembly 153. The third chamber 151 and the fourth chamber 152 are connected through the second contraction tube assembly 153. The single-chamber liquid inlet 120 is configured to be directly connected to the third chamber 151, and the liquid outlet 130 is configured to be directly connected to the bottom of the fourth chamber 152.

[0054] See also Figure 1 and Figure 2The circulation system 200 includes a booster pump 210, a dual-chamber circulating water supply pipe 220, a return pipe 230, a connecting pipe 240, and a single-chamber circulating water supply pipe 250. One end of the dual-chamber circulating water supply pipe 220 is connected to the water outlet of the booster pump 210, and the other end is connected to the first chamber 141. One end of the return pipe 230 is connected to the fourth chamber 152, and the other end is connected to the water inlet of the booster pump 210. The connecting pipe 240 connects the second chamber 142 with the third chamber 151. One end of the single-chamber circulating water supply pipe 250 is connected to the dual-chamber circulating water supply pipe 220 and is connected to the water outlet of the booster pump 210, and the other end is connected to the connecting pipe 240 and is connected to the third chamber 151. The dual-chamber circulating water supply pipe 220 is provided with a first valve 260 (the first valve 260 is located downstream of the connection point between the single-chamber circulating water supply pipe 250 and the dual-chamber circulating water supply pipe 220), the connecting pipe 240 is provided with a second valve 270 (the second valve 270 is located upstream of the connection point between the single-chamber circulating water supply pipe 250 and the connecting pipe 240), and the single-chamber circulating water supply pipe 250 is provided with a third valve 280. By controlling the opening and closing of the first valve 260, the second valve 270, and the third valve 280, dual-chamber circulation and single-chamber circulation can be achieved. During dual-chamber circulation, the wine enters through the dual-chamber liquid inlet 110. After filling the first cavitation chamber 140 and the second cavitation chamber 150, the first valve 260 and the second valve 270 are opened, and the third valve 280 is closed. Subsequently, after the booster pump 210 is started, the wine circulates sequentially between the first chamber 141, the first contraction tube group 143, the second chamber 142, the third chamber 151, the second contraction tube group 153, and the fourth chamber 152. During single-chamber circulation, the wine enters through the single-chamber liquid inlet 120. After filling the second cavitation chamber 150, the first valve 260 and the second valve 270 are closed, and the third valve 280 is opened. Subsequently, after the booster pump 210 is started, the wine circulates sequentially between the third chamber 151, the second contraction tube group 153, and the fourth chamber 152.

[0055] See also Figure 1 The temperature control unit 300 includes a temperature sensor 310 and a cooling device 320. The temperature sensor 310 is located near the water inlet of the return pipe 230 and is used to measure the temperature of the liquid entering the return pipe 230. The cooling device 320 is located downstream of the temperature sensor 310 and is used to cool the liquid flowing through the return pipe 230.

[0056] In the above structure, when the wine circulates under the power of the booster pump 210, it flows through the first contraction tube group 143 or the second contraction tube group 153. The contracted pipe will cause a sudden drop in the pressure of the wine, forming cavitation. The microjets and shock waves generated when the cavitation bubbles collapse will form a violent shear force on the surrounding wine, directly tearing the physical bonds between large molecules (such as van der Waals forces, hydrogen bonds) or destroying molecular chains, so that large molecular clusters (such as the large molecular cluster structure of water molecules and alcohol molecules) are broken into small molecular clusters, realizing the small molecular cluster processing of the liquor, thereby improving the quality and taste of the liquor, reducing the spiciness of the liquor, and making it more mellow and smooth.

[0057] During the cavitation process, the mechanical energy of the collapsing cavitation bubbles is partially converted into heat, heating the wine. Therefore, the present invention incorporates a temperature control unit 300 to monitor the circulating wine temperature in real time during operation. If the temperature is too high, the cooling device 320 is activated promptly to lower the circulating wine temperature, preventing it from exceeding the boiling point and damaging the wine's composition and flavor.

[0058] In this embodiment, a portion of the return pipe 230 passes through a closed space, which is provided with a cooling device 320. The cooling device 320 is an evaporator. Figure 5 The compressor, condenser, expansion valve, and evaporator are connected by pipes to form a closed refrigeration cycle. During operation, the compressor serves as the power source for the entire refrigeration cycle, compressing the low-temperature, low-pressure gaseous refrigerant from the evaporator into a high-temperature, high-pressure gaseous refrigerant. After exiting the compressor, the high-temperature, high-pressure refrigerant enters the condenser. The operation of the outdoor unit's fan dissipates the refrigerant's heat to the outside, transforming the refrigerant from a gas into a liquid. After exiting the condenser, the high-temperature, high-pressure liquid refrigerant passes through the expansion valve, which throttles the refrigerant, reducing its pressure and temperature, turning it into a low-temperature, low-pressure liquid. After exiting the expansion valve, the low-temperature, low-pressure liquid refrigerant enters the evaporator. The evaporator's blower forces hot air from the return pipe 230 to flow through the evaporator. The refrigerant absorbs the heat from the hot air and evaporates into a low-temperature, low-pressure gas. The hot air then cools down through the evaporator, becoming cold air, thereby cooling the enclosed space and lowering the temperature of the wine within the return pipe 230. The low-temperature, low-pressure gaseous refrigerant in the evaporator is sucked into the compressor again. The above cycle is then repeated, so that the refrigeration process continues, and the temperature of the wine circulating in the return pipe 230 is continuously cooled.

[0059] In addition, see Figure 1 and Figure 2The cavitation device 100 is a tank structure, with a first cavitation chamber 140 and a second cavitation chamber 150 separated by a partition plate 160 disposed in the middle of the tank structure. The dual-chamber liquid inlet 110 is equipped with a first control valve 170, the single-chamber liquid inlet 120 is equipped with a second control valve 180, and the liquid outlet 130 is equipped with a third control valve 190.

[0060] Also, see Figure 1 The outside of the cavitation device 100 is covered with a sound insulation shell 400. The sound insulation shell 400 can be composed of sound insulation cotton and a corresponding shell. The sound insulation cotton is covered on the periphery of the cavitation device 100 to reduce the noise generated when the cavitation device 100 is in operation.

[0061] Among them, see Figure 3 and Figure 4 , the first contraction tube group 143 and the second contraction tube group 153 both include a plurality of double venturi tubes 1a. The double venturi tube 1a includes an input venturi tube 1a1, an output venturi tube 1a2, and a connecting tube 1a3. The connecting tube 1a3 is connected between the input venturi tube 1a1 and the output venturi tube 1a2. The inlet end of the input venturi tube 1a1 is connected to the first chamber 141 or the third chamber 151, and the outlet end of the output venturi tube 1a2 is connected to the second chamber 142 or the fourth chamber 152. Among them, the throat diameter of the output venturi tube 1a2 is smaller than the throat diameter of the input venturi tube 1a1. In addition, the diameter of the inlet end of the output venturi tube 1a2 is slightly smaller than the diameter of the outlet end of the input venturi tube 1a1, and the diameter of the connecting tube 1a3 gradually decreases along the direction of liquid flow.

[0062] See also Figure 2 , several double venturi tubes 1a are evenly arranged on the radial surface of the contraction tube group in which they are located. Figure 3 and Figure 4 The inlet end of the input venturi tube 1a1 is fixedly connected to the front plate 1b, the outlet end of the output venturi tube 1a2 is fixedly connected to the rear plate 1c, the middle part of the connecting tube 1a3 is fixed to the middle plate 1d, and the edges of the front plate 1b, the middle plate 1d and the rear plate 1c are connected by an annular plate to form a fixed frame of the first contraction tube group 143 or the second contraction tube group 153.

[0063] Preferably, see Figure 3 and Figure 4 The ends of the input venturi tube 1a1 and the connecting tube 1a3 are butt-jointed and welded together via a first annular tube 1a4. The ends of the output venturi tube 1a2 and the connecting tube 1a3 are butt-jointed and welded together via a second annular tube 1a5.

[0064] In the aforementioned dual Venturi tubes 1a, the throat diameters of the two Venturi tubes gradually decrease. The input Venturi tube 1a1 performs a gentle crushing action, avoiding excessive shearing that could damage heat-sensitive components. The output Venturi tube 1a2 performs an extreme shearing action, completely breaking down stubborn macromolecular clusters based on the initial shearing. Because the inlet diameter of the output Venturi tube 1a2 is slightly smaller than the outlet diameter of the input Venturi tube 1a1, the diameter of the connecting tube 1a3 gradually decreases along the direction of liquid flow, forming a tapered transition section between the two Venturi tubes. This tapered transition section eliminates turbulent disturbances at the outlet of the input Venturi tube 1a1. The dual Venturi tubes 1a, through their differentiated contraction ratio design, improve cavitation effect and quality while maintaining cavitation intensity.

[0065] Typically, the ratio of the inlet diameter of the output venturi tube 1a2 to the outlet diameter of the input venturi tube 1a1 is between 0.75 and 0.9, and the ratio of the throat diameter of the output venturi tube 1a2 to the throat diameter of the input venturi tube 1a1 is between 0.4 and 0.7.

[0066] The working principle of the present invention is:

[0067] When producing small molecular cluster liquor, the liquor to be processed is input into the cavitation device 100 through the double-chamber liquid inlet 110 or the single-chamber liquid inlet 120. Depending on the specific process requirements such as the amount of liquor to be processed and the processing time, the double-chamber circulation mode or the single-chamber circulation mode can be selected. Before the liquor enters the cavitation device 100, it can be preheated to a certain extent so that the liquor has a certain amount of heat and can be maintained at a temperature between 40°C and 60°C for circulation after entering the cavitation device 100.

[0068] When performing a dual-chamber cycle, the first control valve 170 is opened, the second control valve 180 and the third control valve 190 are closed, and then the wine is filled into the first cavitation chamber 140 and the second cavitation chamber 150 through the dual-chamber liquid inlet 110. After the wine is filled, the first control valve 170 is closed, and then the first valve 260 and the second valve 270 are opened, while the third valve 280 is closed. Thereafter, the booster pump 210 is started to drive the wine to circulate in sequence among the first chamber 141, the first contraction tube group 143, the second chamber 142, the third chamber 151, the second contraction tube group 153, and the fourth chamber 152 (i.e., a dual-chamber cycle);

[0069] When performing a single-chamber cycle, the second control valve 180 is opened, the first control valve 170 and the third control valve 190 are closed, and then the wine is filled into the second cavitation chamber 150 through the single-chamber liquid inlet 120. After the wine is filled, the second control valve 180 is closed, and then the third valve 280 is opened. At the same time, the first valve 260 and the second valve 270 are closed. After that, the booster pump 210 is started to drive the wine to circulate in sequence among the third chamber 151, the second contraction tube group 153, and the fourth chamber 152 (i.e., a single-chamber cycle);

[0070] During the circulation process, the temperature sensor 310 of the temperature control unit 300 monitors the temperature of the wine in real time. When the temperature is about to exceed the threshold, the cooling device 320 starts to cool the liquid flowing through the return pipe 230 to ensure that the cavitation treatment is carried out at an appropriate temperature (for example, between 40°C and 60°C).

[0071] After a period of cyclic cavitation treatment, the large molecular clusters in the wine body are fully broken into small molecular clusters; then, the third control valve 190 of the liquid outlet 130 is opened to discharge the wine body, and the aged wine treated by the cavitation treatment equipment is obtained.

[0072] In the following examples and comparative examples, the aging container used is a molecular activated ceramic jar, and the specific production method is as follows:

[0073] A. Soak the pottery jar in a 5% nitric acid solution for 2 hours to obtain an acid-washed jar.

[0074] B. sintering the pickled jar at 800° C. for 4 h to obtain a sintered jar;

[0075] C. Applying a rare earth element (lanthanide oxide) coating on the inner wall of the sintered jar with a coating thickness of 50 μm to obtain the molecular activation ceramic jar.

[0076] Example 1:

[0077] Prepare the finished liquor in the following steps:

[0078] (1) Selecting small glutinous sorghum without pesticide residues, soaking, steaming, cooling, adding Daqu and carrying out solid-state fermentation for 28 days, and distilling to obtain 62° base liquor;

[0079] (2) placing the base wine in the molecularly activated pottery jar and aging it for 8 days, with the ambient temperature adjusted to 20° C., to obtain aged wine;

[0080] (3) The aged wine is fed into the cavitation treatment equipment through a dedicated wine pump for treatment. The treatment time of the cavitation treatment equipment is 3 hours and the treatment temperature is 50° C. The aged wine treated by the cavitation treatment equipment is then filtered through a 10 μm molecular sieve, an activated carbon adsorption column, and a 0.2 μm ceramic membrane in sequence to remove suspended matter and free radicals, thereby obtaining a primary treated wine.

[0081] (4) adding small molecular cluster deuterium-rich water to the first-processed wine according to the target alcohol content of 53° to obtain a second-processed wine; the deuterium content of the small molecular cluster deuterium-rich water was determined to be 46 ppm by IRMS, and the peak width at half maximum of the molecular cluster was determined to be 43 Hz by nuclear magnetic resonance oxygen spectroscopy (17O-NMR).

[0082] (5) The secondary treated wine is placed in the aging container and aged for 98 days, and the storage environment temperature is adjusted to 20° C. and the humidity is 70% to obtain a finished wine.

[0083] Example 2:

[0084] Prepare the finished liquor in the following steps:

[0085] (1) Selecting small glutinous sorghum without pesticide residues, soaking, steaming, cooling, adding Daqu and carrying out solid-state fermentation for 28 days, and distilling to obtain 62° base liquor;

[0086] (2) placing the base wine in the molecularly activated pottery jar and aging it for 7 days, with the ambient temperature adjusted to 20° C., to obtain aged wine;

[0087] (3) The aged wine is fed into the cavitation treatment equipment through a dedicated wine pump for treatment. The cavitation treatment time is 3.5 hours and the treatment temperature is 45° C. The aged wine treated by the cavitation treatment equipment is then filtered through an 8 μm molecular sieve, an activated carbon adsorption column, and a 0.3 μm ceramic membrane in sequence to remove suspended matter and free radicals, thereby obtaining a primary treated wine.

[0088] (4) adding small molecular cluster deuterium-rich water to the first-processed wine according to the target alcohol content of 53° to obtain a second-processed wine; the deuterium content of the small molecular cluster deuterium-rich water was determined to be 45 ppm by IRMS, and the peak width at half maximum of the molecular cluster was determined to be 46 Hz by nuclear magnetic resonance oxygen spectroscopy (17O-NMR).

[0089] (5) The secondary treated wine is placed in the aging container and aged for 98 days, and the storage environment temperature is adjusted to 20° C. and the humidity is 70% to obtain a finished wine.

[0090] Example 3:

[0091] Prepare the finished liquor in the following steps:

[0092] (1) Selecting small glutinous sorghum without pesticide residues, soaking, steaming, cooling, adding Daqu and carrying out solid-state fermentation for 28 days, and distilling to obtain 62° base liquor;

[0093] (2) placing the base wine in the molecularly activated pottery jar and aging it for 9 days, with the ambient temperature adjusted to 20° C., to obtain aged wine;

[0094] (3) The aged wine is pumped into the cavitation treatment equipment for treatment via a dedicated wine pump. The treatment time of the cavitation treatment equipment is 2.5 hours and the treatment temperature is 55° C. The aged wine treated by the cavitation treatment equipment is then filtered through a 10 μm molecular sieve, an activated carbon adsorption column, and a 0.25 μm ceramic membrane in sequence to remove suspended matter and free radicals, thereby obtaining a primary treated wine.

[0095] (4) adding small molecular cluster deuterium-rich water to the first-processed wine according to the target alcohol content of 53° to obtain a second-processed wine; the deuterium content of the small molecular cluster deuterium-rich water was determined to be 47 ppm by IRMS, and the peak width at half maximum of the molecular cluster was determined to be 46 Hz by nuclear magnetic resonance oxygen spectroscopy (17O-NMR).

[0096] (5) The secondary treated wine is placed in the aging container and aged for 98 days, and the storage environment temperature is adjusted to 20° C. and the humidity is 70% to obtain a finished wine.

[0097] Comparative Example 1:

[0098] This comparative example is a control experiment of Example 1, and is carried out according to the same steps and conditions as Example 1, except that the half-peak width of the deuterium-depleted water molecular cluster used in step (4) is 127 Hz. The specific steps are as follows:

[0099] (1) Selecting small glutinous sorghum without pesticide residues, soaking, steaming, cooling, adding Daqu and carrying out solid-state fermentation for 28 days, and distilling to obtain 62° base liquor;

[0100] (2) placing the base wine in the molecularly activated pottery jar and aging it for 8 days, with the ambient temperature adjusted to 20° C., to obtain aged wine;

[0101] (3) The aged wine is fed into the cavitation treatment equipment through a dedicated wine pump for treatment. The treatment time of the cavitation treatment equipment is 3 hours and the treatment temperature is 50° C. The aged wine treated by the cavitation treatment equipment is then filtered through a 10 μm molecular sieve, an activated carbon adsorption column, and a 0.2 μm ceramic membrane in sequence to remove suspended matter and free radicals, thereby obtaining a primary treated wine.

[0102] (4) adding deuterium-depleted water to the first-processed wine according to the target alcohol content of 53° to obtain a second-processed wine; the deuterium content of the deuterium-depleted water was determined to be 46 ppm by IRMS, and the molecular cluster half-peak width was determined to be 127 Hz by nuclear magnetic resonance oxygen spectroscopy (17O-NMR).

[0103] (5) The secondary treated wine is placed in the aging container and aged for 98 days, and the storage environment temperature is adjusted to 20° C. and the humidity is 70% to obtain a finished wine.

[0104] Comparative Example 2:

[0105] This comparative example is a control experiment of Example 1, and is carried out according to the same steps and conditions as Example 1, except that the deuterium-depleted water used in step (4) is replaced with ordinary drinking water. The specific steps are as follows:

[0106] Prepare the finished liquor in the following steps:

[0107] (1) Selecting small glutinous sorghum without pesticide residues, soaking, steaming, cooling, adding Daqu and carrying out solid-state fermentation for 28 days, and distilling to obtain 62° base liquor;

[0108] (2) placing the base wine in the molecularly activated pottery jar and aging it for 8 days, with the ambient temperature adjusted to 20° C., to obtain aged wine;

[0109] (3) The aged wine is fed into the cavitation treatment equipment through a dedicated wine pump for treatment. The treatment time of the cavitation treatment equipment is 3 hours and the treatment temperature is 50° C. The aged wine treated by the cavitation treatment equipment is then filtered through a 10 μm molecular sieve, an activated carbon adsorption column, and a 0.2 μm ceramic membrane in sequence to remove suspended matter and free radicals, thereby obtaining a primary treated wine.

[0110] (4) adding drinking water to the primary treated wine according to the target alcohol content of 53° to obtain secondary treated wine.

[0111] (5) The secondary treated wine is placed in the aging container and aged for 98 days, and the storage environment temperature is adjusted to 20° C. and the humidity is 70% to obtain a finished wine.

[0112] Comparative Example 3:

[0113] This comparative example is a control experiment of Example 1, and is carried out according to the same steps and conditions as Example 1, except that the aged wine is not treated by the cavitation treatment equipment. The specific steps are as follows:

[0114] Prepare the finished liquor in the following steps:

[0115] (1) Selecting small glutinous sorghum without pesticide residues, soaking, steaming, cooling, adding Daqu and carrying out solid-state fermentation for 28 days, and distilling to obtain 62° base liquor;

[0116] (2) placing the base wine in the molecularly activated pottery jar and aging it for 8 days, with the ambient temperature adjusted to 20° C., to obtain aged wine;

[0117] (3) The aged wine is filtered through a 10 μm molecular sieve, an activated carbon adsorption column, and a 0.2 μm ceramic membrane in sequence to remove suspended matter and free radicals, thereby obtaining a primary treated wine;

[0118] (4) adding small molecular cluster deuterium-rich water to the first-processed wine according to the target alcohol content of 53° to obtain a second-processed wine; the deuterium content of the small molecular cluster deuterium-rich water was determined to be 46 ppm by IRMS, and the peak width at half maximum of the molecular cluster was determined to be 43 Hz by nuclear magnetic resonance oxygen spectroscopy (17O-NMR).

[0119] (5) The secondary treated wine is placed in the aging container and aged for 98 days, and the storage environment temperature is adjusted to 20° C. and the humidity is 70% to obtain a finished wine.

[0120] Comparative Example 4:

[0121] This comparative example is a control experiment of Example 1, and is carried out according to the same steps and conditions as Example 1, except that the aged wine is not treated by the cavitation treatment equipment, and the deuterium-depleted water used in step (4) is replaced by ordinary drinking water. The specific steps are as follows:

[0122] Prepare the finished liquor in the following steps:

[0123] (1) Selecting small glutinous sorghum without pesticide residues, soaking, steaming, cooling, adding Daqu and carrying out solid-state fermentation for 28 days, and distilling to obtain 62° base liquor;

[0124] (2) placing the base wine in the molecularly activated pottery jar and aging it for 8 days, with the ambient temperature adjusted to 20° C., to obtain aged wine;

[0125] (3) The aged wine is filtered through a 10 μm molecular sieve, an activated carbon adsorption column, and a 0.2 μm ceramic membrane in sequence to remove suspended matter and free radicals, thereby obtaining a primary treated wine;

[0126] (4) adding drinking water to the primary treated wine according to the target alcohol content of 53° to obtain secondary treated wine.

[0127] (5) The secondary treated wine is placed in the aging container and aged for 98 days, and the storage environment temperature is adjusted to 20° C. and the humidity is 70% to obtain a finished wine.

[0128] Finished wine quality comparison test experiment:

[0129] The quality differences of the liquors of the embodiments and comparative examples were compared using GC-IMS (gas chromatography-ion mobility spectrometry) as follows:

[0130] 1. Sample Pretreatment

[0131] Dilution gradient: dilute the finished wine prepared in each embodiment and comparative example with ultrapure water at a ratio of 1:3;

[0132] Headspace parameters: incubation temperature 40°C, incubation time 15 min, injection volume 500 μL;

[0133] Instrument parameters: See Table 1.

[0134] Table 1 Instrument parameter setting table

[0135]

[0136] 2. Spectrum Collection

[0137] Each wine sample was injected three times in positive ion mode, and the detection time for each sample was 20 min.

[0138] 3. Identification of characteristic components:

[0139] The NIST-IMS database was used to identify the following key flavor compounds: total fat, ethyl hexanoate percentage, and acetal content. The test results are shown in Table 2.

[0140] Table 2 Detection results of key flavor substances in finished wines of Examples and Comparative Examples

[0141] Total esters (mg / L) Ethyl hexanoate ratio Acetal (mg / L) Example 1 3686 68％ 89 Example 2 3540 57％ 90 Example 3 3393 62％ 84 Comparative Example 1 3164 69％ 86 Comparative Example 2 2473 47％ 78 Comparative Example 3 2030 64％ 37 Comparative Example 4 1967 55％ 39

[0142] As can be seen from Table 2, the total ester content, ethyl hexanoate ratio and acetal content of the finished wine prepared by the method of the present invention are all at a relatively high level, which shows that the finished wine prepared by the method of the present invention is of better quality.

[0143] From the comparison of the test results of Example 1 and Comparative Example 1 in Table 2, it can be seen that when the deuterium-depleted water with a half-peak width of 46 Hz in Example 1 is replaced with a deuterium-depleted water with a half-peak width of 127 Hz having the same deuterium content, the total fat content is reduced. It can be seen that the deuterium-depleted water with a half-peak width of 48 Hz or less used in the present invention has a certain promoting effect on increasing the total fat content of the wine.

[0144] From the comparison of the results of Example 1 and Comparative Example 4 in Table 2, it can be seen that the present invention significantly improves the total ester content and acetal content of the wine by adding cavitation treatment equipment and small molecular cluster low-deuterium water treatment steps to the traditional brewing technology, and optimizes the proportion of ethyl hexanoate to a certain extent, which is a significant improvement.

[0145] From the comparison of the results of Example 1, Comparative Example 2, Comparative Example 3 and Comparative Example 4 in Table 2, it can be seen that Comparative Example 2 adds cavitation equipment treatment on the basis of Comparative Example 4, and the total fat content increases by 506 mg / L, which has a more significant effect. Comparative Example 3 adopts small molecular group low deuterium water treatment on the basis of Comparative Example 4, and the total fat content is almost unchanged, only increased by 63 mg / L. It can be seen that under the premise of not using cavitation equipment treatment, the improvement of the wine body by only using small molecular group low deuterium water treatment is very limited. Example 1, which adopts both treatment schemes at the same time, increases the total fat content by 1719 mg / L relative to Comparative Example 4. Through calculation, it can be seen that theoretically, when the two methods are used in combination, the total fat content increase value should be less than 569 mg / L. The actual value is 202% higher than the theoretical value. It can be seen that the cavitation equipment treatment and small molecular group low deuterium water treatment in the present invention have a significant synergistic effect on improving the flavor of wine, especially increasing the total fat content and acetal content.

[0146] Sensory evaluation confirmation experiment:

[0147] In order to further demonstrate the effect of the method of the present invention on improving the flavor of liquor and to verify it with the above-mentioned finished liquor quality comparison test experiment, the following sensory comparison experiment was designed to conduct sensory evaluation on the finished liquors of Example 1, Comparative Example 1, Comparative Example 2, Comparative Example 3, and Comparative Example 4:

[0148] 1. Jury formation

[0149] Staff: 10 people (including 3 certified sommeliers + 7 trainees)

[0150] 2. Blind Tasting Process Design

[0151] Environment: White tasting room (22±1℃), ISO standard tasting glasses.

[0152] 3. Quantitative evaluation table, see Table 3.

[0153] Table 3 Quantitative evaluation table of sensory evaluation

[0154]

[0155] 4. Data analysis: The sensory data were calculated as a comprehensive score = Σ(single item score × weight). The results are shown in Table 4.

[0156] Table 4 Comprehensive score table of sensory data

[0157] Total sensory score Example 1 86.5 Comparative Example 1 78.1 Comparative Example 2 70.6 Comparative Example 3 62.9 Comparative Example 4 64.8

Claims

1. A method for preparing small molecular cluster low-deuterium liquor, comprising the following steps: S1. placing the base wine in an aging container and allowing it to stand for more than 7 days to obtain aged wine; S2, the aged wine is treated by cavitation treatment equipment, and then filtered and purified to obtain primary treated wine; S3, adding small molecular cluster deuterium-depleted water to the primary treated wine according to the target alcohol content to obtain a secondary treated wine; S4. Place the secondary treated wine in the aging container and allow it to stand for aging for more than 56 days to obtain finished wine.

2. The method for preparing small molecular cluster low-deuterium liquor according to claim 1, characterized in that: The aging container is a molecular activated pottery jar.

3. The method for preparing small molecular cluster low-deuterium liquor according to claim 2, characterized in that: The molecular activated pottery altar case is prepared in the following steps: A. Soak the pottery jar in a 3% to 8% nitric acid solution for 1 to 2.5 hours to obtain an acid-washed jar. B. sintering the pickled jar at 700-900° C. for 3-5 hours to obtain a sintered jar; C. Applying a rare earth element coating on the inner wall of the sintered jar with a coating thickness of 35 to 65 μm to obtain the molecular activation ceramic jar.

4. The method for preparing small molecular cluster low-deuterium liquor according to claim 1, characterized in that: The cavitation treatment equipment includes: The cavitation device (100) comprises a double-chamber liquid inlet (110), a single-chamber liquid inlet (120), a liquid outlet (130), a first cavitation chamber (140) and a second cavitation chamber (150); the first cavitation chamber (140) comprises a first chamber (141), a second chamber (142) and a first shrink tube group (143); the first chamber (141) and the second chamber (142) are connected through the first shrink tube group (143); the double-chamber liquid inlet (110) and the single-chamber liquid inlet (120) are connected to each other; ... to each other through the first shrink tube group (143); the double-chamber liquid inlet (110) and the single-chamber liquid inlet (120) are connected to each other; the first chamber (141) and the second chamber (142) are connected to each other; the first chamber (141) and the second chamber (142) are connected to each other; the first chamber (141) and the second chamber (142) are connected to each other; the first chamber (141) and the second chamber (142) are connected to each other; the first chamber (141) and the second chamber (142) are connected to each other; the first chamber (141) and the second chamber (142) are connected 10) is arranged on the first chamber (141); the second cavitation chamber (150) includes a third chamber (151), a fourth chamber (152) and a second shrinkage tube group (153); the third chamber (151) and the fourth chamber (152) are connected through the second shrinkage tube group (153); the single chamber liquid inlet (120) is arranged on the third chamber (151), and the liquid outlet (130) is arranged at the bottom of the fourth chamber (152); A circulation system (200) includes a booster pump (210), wherein the booster pump (210) is used to drive liquid to perform double-chamber circulation or single-chamber circulation; wherein the double-chamber circulation means that the liquid circulates sequentially among the first chamber (141), the first contraction tube group (143), the second chamber (142), the third chamber (151), the second contraction tube group (153), and the fourth chamber (152); and the single-chamber circulation means that the liquid circulates sequentially among the third chamber (151), the second contraction tube group (153), and the fourth chamber (152); The temperature control unit (300) is used to cool the liquid during the double-chamber circulation or single-chamber circulation process.

5. The method for preparing small molecular cluster low-deuterium liquor according to claim 4, characterized in that: The filtration and purification treatment in step S2 is specifically as follows: the aged wine treated by the cavitation treatment equipment is filtered in sequence through an 8-13 μm molecular sieve, an activated carbon adsorption column, and a 0.15-0.3 μm ceramic membrane to remove suspended matter and free radicals, thereby obtaining the once-treated wine.

6. The method for preparing small molecular cluster low-deuterium liquor according to claim 4, characterized in that: The cavitation treatment equipment has a treatment time of 2 to 5 hours and a treatment temperature of 40 to 60°C.

7. The method for preparing the small molecular cluster low-deuterium liquor according to any one of claims 1 to 6, characterized in that: The small molecular cluster deuterium-depleted water satisfies the following requirements: deuterium content ≤ 50 ppm, and a molecular cluster half-peak width ≤ 48 Hz.

8. Small-molecular-cluster low-deuterium liquor prepared by the method for preparing small-molecular-cluster low-deuterium liquor according to any one of claims 1 to 7.

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