Purple sand sintered body for wine aroma enhancement as well as preparation method and application of purple sand sintered body

Abstract

The invention provides a purple sand sintered body for wine aroma enhancement and a preparation method and application thereof, and belongs to the technical field of purple sand materials.The purple sand sintered body for wine aroma enhancement is prepared by mixing Benshan purple clay purple sand pug and Benshan cinnabar clay purple sand pug according to the mass ratio of (95-60): (5-40) and firing, the content of TiO2 in the mountain purple clay purple sand pug is not less than 0.9 wt.%; the K2O content in the mountain cinnabar clay purple sand pug is not less than 2.0 wt.%, and the MgO content is not less than 0.6 wt.%. According to the purple sand sintered body for wine aroma enhancement, other preparations do not need to be additionally added, only the natural Benshan purple clay purple sand mud rich in titanium and the Benshan cinnabar clay purple sand mud rich in potassium and magnesium are mixed, and an iron-based multi-element catalytic system is constructed by adjusting the mass ratio of the two materials. Furthermore, a sintering process is optimized, a confinement space is created, and the synergistic effect of the multi-element metal catalyst is enhanced, so that the generation efficiency of the wine flavor substance is remarkably improved.

Description

Technical Field

[0001] The present invention belongs to the technical field of purple clay materials, and particularly relates to a purple clay sintered body for enhancing the aroma of wine, and a preparation method and application thereof. Background Art

[0002] With the prosperity of the social economy and the improvement of people's quality of life, consumers are increasingly seeking healthy and natural beverage experiences. Purple clay vessels are favored for their natural, breathable, and aesthetic qualities. Especially in tea brewing, purple clay's aroma-enhancing and flavor-enhancing effects are widely recognized. However, its application in the wine industry has not yet become widespread, primarily due to a lack of research on the interaction between purple clay and wine flavor.

[0003] Patent publication number CN107573091A discloses a purple clay ceramsite, its preparation and application, and its use in wine bottling. The process involves mixing nano-silicon and nano-nickel with a purple clay slurry and stirring thoroughly to produce the purple clay ceramsite. This patent utilizes purple clay clay in combination with the transition metal element nickel and nano-silicon to produce purple clay ceramsite that accelerates the aging of wine in wine containers, promotes the formation of complexes, and thus, structures the wine, promoting its vitality and significantly improving its quality.

[0004] However, this method adds other minerals to change the texture, appearance and other characteristics of purple clay, and the added additives are not natural mineral products. Instead, they are made by adding a certain non-mineral ingredient with catalytic function to speed up the aging of the wine after bottling and prevent corruption. The purple clay utensils do not change the flavor of the wine, nor do they affect the content of flavor substances in the wine.

[0005] Patent CN118851725A discloses a Wulan tea crystal health-promoting purple clay ceramic vessel and its preparation method. This purple clay ceramic vessel is made by mixing a blank and glaze according to a specific ratio, then forming and sintering. The blank comprises Wulan tea crystal stone, Pingding Yexi purple clay, feldspar, Datong clay, Suzhou clay, and Taoxi Longyan clay; the glaze comprises Wulan tea crystal stone, calcite, zinc oxide, Datong clay, Longyan clay, quartz, and talc. This purple clay ceramic vessel dissolves selenium, a trace element beneficial to the human body, and exhibits accelerated aging properties, promoting the maturation of foods such as wine and vinegar, reducing irritation, extending the shelf life of food, and improving water quality.

[0006] However, this technology involves the addition of a large amount of other mineral raw materials and glazes during the production of purple clay, which can affect its texture and appearance. Furthermore, the patent only mentions its ability to accelerate the aging of wine, vinegar, and other products, and to extend the shelf life of food. It does not suggest that purple clay utensils alter the flavor of wine or affect the content of flavoring substances in the wine.

[0007] Patent publication number CN206645198U discloses a container coated with medical stone and zeolite. The container comprises an inner coating on the inner surface of the embryonic layer and an outer coating on the outer surface of the embryonic layer. The inner coating is medical stone powder, or a mixture of zeolite and medical stone powder. The embryonic layer is made of ceramic, purple clay, kaolin, or metal. The outer coating is glazed. A base stone is located within the cavity of the container, and the outer surface of the base stone is coated with medical stone powder, or a mixture of zeolite and medical stone powder. This coating can absorb and filter impurities in wine or water, and dissolve its own minerals into the wine or water. Regular consumption can regulate metabolism, enhance blood circulation, improve immunity, and enhance health.

[0008] However, this coating can wear out or fall off over time, and uneven surfaces can be difficult to clean, hindering market adoption and hindering quantification. Furthermore, the coating described in this article improves the water quality and taste of wine by absorbing impurities in wine or water and releasing its own minerals. This method does not suggest that purple clay vessels alter the flavor of wine or affect the content of flavoring substances in the wine.

[0009] Therefore, it is necessary to develop a purple clay sintered body for enhancing the flavor of wine, enriching people's experience of the flavor of wine, and meeting the market demand for healthy and natural beverage containers. Summary of the Invention

[0010] The purpose of the present invention is to overcome the defects of the prior art and provide a method for preparing a purple clay sintered body for enhancing the aroma of wine, and a preparation method and application thereof.

[0011] The present invention provides the following technical solutions: The present invention provides a method for preparing a purple sand sintered body for enhancing the aroma of wine, comprising the following steps: S1. Grind and sieve Benshan purple clay and Benshan red clay respectively, wherein the content of TiO2 in the Benshan purple clay is not less than 0.9 wt.%; the content of K2O in the Benshan red clay is not less than 2.0 wt.% and the content of MgO is not less than 0.6 wt.%; S2, uniformly mixing the Benshan purple clay and Benshan red clay obtained in step S1 according to a proportion to obtain a binary purple clay mixed clay material. The mass ratio of the Benshan purple clay and Benshan red clay is (95-60): (5-40); S3, adding pure water to the binary purple sand mixed clay obtained in step S2, and performing vacuum kneading to obtain clay blocks; S4, making the clay block obtained in step S3 into a green body, and bisque firing it to obtain the purple clay sintered body.

[0012] Furthermore, in step S1, a Raymond mill is used for crushing and screening, wherein the Benshan purple clay material is sieved to 100 mesh, and the Benshan red clay material is sieved to 300 mesh.

[0013] Furthermore, in step S2: the Benshan purple clay and the Benshan red clay are stirred and mixed for 30 minutes and then ball-milled; the ball milling speed is 800 rpm; the ball milling time is 4 hours; the grinding medium is 3 mm zirconium oxide balls; and the sieve mesh number is 500 mesh.

[0014] Furthermore, in step S3: pure water accounting for 30 wt.% of the total weight of the binary purple clay mixture is added to the binary purple clay mixture, and a mechanical vacuum clay kneading machine is used to knead the clay to obtain clay blocks, and the obtained clay blocks are aged for a period of more than 2 months.

[0015] Furthermore, in step S4, the bisque firing of the green body is specifically as follows: the green body is fired at a temperature of 1000-1200°C. The temperature is raised from room temperature to 300°C at a heating rate of 3°C / min; then the temperature is raised from 300°C to 800°C at a heating rate of 5°C / min, and the temperature is held at 800°C for 30 minutes; finally, the temperature is raised from 800°C to 1000-1200°C at a heating rate of 4°C / min, and the temperature is held at the final temperature for 12 hours; and the green body is cooled in the furnace to obtain the purple clay sintered body for enhancing the aroma of wine.

[0016] The present invention also provides a wine-flavored purple sand sintered body produced by the preparation method.

[0017] The invention also provides application of the wine-flavoring purple sand sintered body in wine beverages.

[0018] Compared with the prior art, the present invention has the following beneficial effects: This invention combines two natural purple clay materials—Benshan Zini, which is rich in titanium, and Benshan Zhuni, which is rich in potassium and magnesium—and constructs a multi-metal catalyst system based on iron and potassium by defining a specific mass ratio. Furthermore, through a controlled sintering process, pores are generated, creating a confined space and enhancing the synergistic effect of the multi-metal catalysts, significantly improving the production efficiency of wine flavor compounds.

[0019] The purple clay sintered body for enhancing the flavor of wine in the present invention not only retains the original appearance and characteristics of purple clay, but also can increase the flavor substances in the wine, enriching people's experience of the flavor of the wine and being non-toxic and harmless to the human body when used.

[0020] The effect of the purple clay sintered body on the flavor of wine in the present invention may be due to the catalytic effect of the iron-potassium catalyst, which generates highly reactive hydroxyl radicals. These free radicals can react with substrates in the wine, thereby affecting the flavor and aroma of the wine. At high temperatures, magnesium has a certain reducing property, which can cause the valence state of titanium to change. The change in the valence state of titanium in the Benshan purple clay material enhances the catalytic reaction. At the same time, controlling the sintering temperature can produce pores in the purple clay sintered body, where iron, potassium, and titanium are enriched. This enhances the catalytic effect through the confinement effect, thus achieving the flavor-enhancing effect of the binary purple clay material on wine. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] Figure 1 This is the SEM image of the sintered body prepared in Example 1; Figure 2 for Figure 1 EDS spectrum of the middle spot1 area; Figure 3 for Figure 1 EDS spectrum of the middle spot2 area; Figure 4 This is an SEM image of the sintered body prepared in Example 4; Figure 5 for Figure 4 EDS spectrum of the middle spot1 area; Figure 6 for Figure 4 EDS spectrum of the middle spot2 area; Figure 7 This is an SEM image of the sintered body prepared in Example 5; Figure 8 for Figure 7 EDS spectrum of the middle spot1 area; Figure 9 for Figure 7 EDS spectrum of the middle spo2 region; Figure 10 The radar charts of flavor substances dissolved in wine in different containers, including white porcelain cups and sintered cups of Examples 1-5 of the present invention, were measured by gas chromatography-mass spectrometry (GC-MS). DETAILED DESCRIPTION

[0022] The following will clearly and completely describe the technical solutions in the embodiments of the present invention in conjunction with the accompanying drawings. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of the present invention.

[0023] Example 1

[0024] The steps for preparing the purple sand sintered material for wine aroma enhancement are as follows: S1. Select Benshan purple clay and Benshan red clay as the basic materials for preparing purple clay sintered bodies, wherein the TiO2 content of the Benshan purple clay is not less than 0.9wt.%; the K2O content of the Benshan red clay is not less than 2.0wt.% and the MgO content is not less than 0.6wt.%; and the two clays are dried separately to ensure that the water content of the two clays is less than 10wt.%. Subsequently, the dried clays are crushed and sieved using a Raymond mill to further refine the particle size. Specifically, the Benshan purple clay needs to be sieved to 100 mesh; and the Benshan red clay needs to be sieved to 300 mesh.

[0025] S2. The Benshan purple clay and Benshan red clay obtained in step S1 were mixed in a mass ratio of 70:30. Specifically, 2.8 kg of Benshan purple clay and 1.2 kg of Benshan red clay were placed in a blender and mixed for 30 minutes. The mixture was then further refined in a ball mill to obtain a binary purple clay mixture. The ball milling conditions were set at 800 rpm for 4 hours using 3 mm zirconia balls as the grinding medium, and the mixture was finally sieved to 500 mesh.

[0026] S3, add 30wt.% of pure water of the total amount of mud to the binary purple sand mixed mud obtained in step S2, use a mechanical vacuum mud kneading machine to knead mud until a uniform mud block is obtained. After the kneaded mud block is packaged, it is sent to the cellar for aging treatment, and the aging time is 2 months.

[0027] S4. Press the aged clay blocks into green bodies. During the firing process, the final temperature is set at 1166°C. The sintering process is as follows: (1) heating from room temperature to 300°C at a heating rate of 3°C / min; (2) heating from 300°C to 800°C at a heating rate of 5°C / min, and staying at 800°C for 30 minutes; (3) heating from 800°C to 1166°C at a heating rate of 4°C / min, and staying at the final temperature for 12 hours; (4) cooling in the furnace to produce the purple clay sintered body for wine flavoring.

[0028] Example 2

[0029] S1. Select Benshan purple clay and Benshan red clay as the basic materials for preparing purple sand sintered bodies. The TiO2 content in the Benshan purple clay and the K2O and MgO contents in the Benshan red clay are the same as those in Example 1. They are dried separately to ensure that the water content of the two clays is less than 10 wt.%. Subsequently, the dried clays are crushed and sieved using a Raymond mill to further refine the particle size. Specifically, the Benshan purple clay needs to be sieved to 100 mesh; while the Benshan red clay needs to be sieved to 300 mesh.

[0030] S2. The Benshan purple clay and Benshan red clay obtained in step S1 are mixed in a mass ratio of 95:5. Specifically, 3.8 kg of Benshan purple clay and 0.2 kg of Benshan red clay are put into a blender and mixed for 30 minutes, and then transferred to a ball mill for further refinement to obtain a mixed material of binary purple sand. The ball milling conditions are set to a speed of 800 rpm and a time of 4 hours. 3 mm zirconium oxide balls are used as grinding media and finally sieved to 500 mesh. S3. Pure water of 30 wt.% of the total amount of mud is added to the binary purple sand mixed mud obtained in step S2, and a mechanical vacuum mud kneader is used to knead the mud until a uniform mud block is obtained. After the kneaded mud blocks are packaged, they are sent to the cellar for aging, and the aging time is 2 months.

[0031] S4. Press the aged clay blocks into green bodies. During the firing process, the final temperature is set at 1166°C. The sintering process is as follows: (1) heating from room temperature to 300°C at a heating rate of 3°C / min; (2) heating from 300°C to 800°C at a heating rate of 5°C / min, and staying at 800°C for 30 minutes; (3) heating from 800°C to 1166°C at a heating rate of 4°C / min, and staying at the final temperature for 12 hours; (4) cooling in the furnace to produce the purple clay sintered body for wine flavoring.

[0032] Example 3

[0033] S1. Select Benshan purple clay and Benshan red clay as the basic materials for preparing purple sand sintered bodies. The TiO2 content in the Benshan purple clay and the K2O and MgO contents in the Benshan red clay are the same as those in Example 1. They are dried separately to ensure that the water content of the two clays is less than 10 wt.%. Subsequently, the dried clays are crushed and sieved using a Raymond mill to further refine the particle size. Specifically, the Benshan purple clay needs to be sieved to 100 mesh; while the Benshan red clay needs to be sieved to 300 mesh.

[0034] S2. The Benshan purple clay and Benshan red clay obtained in step S1 were mixed in a mass ratio of 60:40. Specifically, 2.4 kg of Benshan purple clay and 1.6 kg of Benshan red clay were placed in a blender and mixed for 30 minutes. The mixture was then further refined in a ball mill to obtain a binary purple clay mixture. The ball milling conditions were set at 800 rpm for 4 hours using 3 mm zirconia balls as the grinding medium, and the mixture was finally sieved to 500 mesh.

[0035] S3, add 30wt.% of pure water of the total amount of mud to the binary purple sand mixed mud obtained in step S2, use a mechanical vacuum mud kneading machine to knead mud until a uniform mud block is obtained. After the kneaded mud block is packaged, it is sent to the cellar for aging treatment, and the aging time is 2 months.

[0036] S4. Press the aged clay blocks into green bodies. During the firing process, the final temperature is set at 1166°C. The sintering process is as follows: (1) heating from room temperature to 300°C at a heating rate of 3°C / min; (2) heating from 300°C to 800°C at a heating rate of 5°C / min, and staying at 800°C for 30 minutes; (3) heating from 800°C to 1166°C at a heating rate of 4°C / min, and staying at the final temperature for 12 hours; (4) cooling in the furnace to produce the purple clay sintered body for wine flavoring.

[0037] Example 4

[0038] S1. Select Benshan purple clay and Benshan red clay as the basic materials for preparing purple sand sintered bodies. The TiO2 content in the Benshan purple clay and the K2O and MgO contents in the Benshan red clay are the same as those in Example 1. They are dried separately to ensure that the water content of the two clays is less than 10 wt.%. Subsequently, the dried clays are crushed and sieved using a Raymond mill to further refine the particle size. Specifically, the Benshan purple clay needs to be sieved to 100 mesh; while the Benshan red clay needs to be sieved to 300 mesh.

[0039] S2. The Benshan purple clay and Benshan red clay obtained in step S1 are mixed in a mass ratio of 70:30. Specifically, 2.8 kg of Benshan purple clay and 1.2 kg of Benshan red clay are put into a blender and mixed for 30 minutes, and then transferred to a ball mill for further refinement to obtain a mixed material of binary purple sand. The ball milling conditions are set to a speed of 800 rpm and a time of 4 hours. 3 mm zirconium oxide balls are used as grinding media and finally sieved to 500 mesh. S3. 30 wt.% of the total amount of pure water is added to the binary purple sand mixed material obtained in step S2, and a mechanical vacuum mud kneader is used to knead the mud until a uniform mud block is obtained. After the kneaded mud blocks are packaged, they are sent to the cellar for aging, and the aging time is 2 months.

[0040] S4. Press the aged clay blocks into green bodies. During the firing process, the final temperature is set at 1000°C. The sintering process is as follows: (1) heating from room temperature to 300°C at a heating rate of 3°C / min; (2) heating from 300°C to 800°C at a heating rate of 5°C / min, and staying at 800°C for 30 minutes; (3) heating from 800°C to 1000°C at a heating rate of 4°C / min, and staying at the final temperature for 12 hours; (4) cooling in the furnace to produce the purple clay sintered body for wine flavoring.

[0041] Example 5

[0042] S1. Select Benshan purple clay and Benshan red clay as the basic materials for preparing purple sand sintered bodies. The TiO2 content in the Benshan purple clay and the K2O and MgO contents in the Benshan red clay are the same as those in Example 1. They are dried separately to ensure that the water content of the two clays is less than 10 wt.%. Subsequently, the dried clays are crushed and sieved using a Raymond mill to further refine the particle size. Specifically, the Benshan purple clay needs to be sieved to 100 mesh; while the Benshan red clay needs to be sieved to 300 mesh.

[0043] S2. The Benshan purple clay and Benshan red clay obtained in step S1 were mixed in a mass ratio of 70:30. Specifically, 2.8 kg of Benshan purple clay and 1.2 kg of Benshan red clay were placed in a blender and mixed for 30 minutes. The mixture was then further refined in a ball mill to obtain a binary purple clay mixture. The ball milling conditions were set at a speed of 800 rpm for 4 hours using 3 mm zirconia balls as the grinding medium, and the mixture was finally sieved to 500 mesh.

[0044] S3, add 30wt.% of pure water of the total amount of mud to the binary purple sand mixed mud obtained in step S2, use a mechanical vacuum mud kneading machine to knead mud until a uniform mud block is obtained. After the kneaded mud block is packaged, it is sent to the cellar for aging treatment, and the aging time is 2 months.

[0045] S4. Press the aged clay blocks into green bodies. During the firing process, the final temperature is set at 1200°C. The sintering process is as follows: (1) heating from room temperature to 300°C at a heating rate of 3°C / min; (2) heating from 300°C to 800°C at a heating rate of 5°C / min, and staying at 800°C for 30 minutes; (3) heating from 800°C to 1200°C at a heating rate of 4°C / min, and staying at the final temperature for 12 hours; (4) cooling in the furnace to produce the purple clay sintered body for wine flavoring.

[0046] 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, improvements, etc. made within the spirit and principles of the present invention should be included in the scope of protection of the present invention.

[0047] Performance testing: The clay blocks after the processes S1 to S3 of Examples 1, 2 and 3 of the present invention and the Benshan purple clay and Benshan red clay used in Examples 1-5 were subjected to X-ray fluorescence spectrometer (XRF) chemical composition analysis, and the results are shown in Table 1.

[0048] Table 1: Chemical composition analysis of the clay blocks after the S1 to S3 process in Examples 1-3 of the present invention and the Benshan purple clay and Benshan red clay used in Examples 1-5

[0049] As can be seen from Table 1, in Example 1 of the present invention, the Benshan purple clay and Benshan red clay purple clay materials are uniformly mixed and the chemical composition of the clay materials is changed through steps S1 to S3. The addition of Benshan purple clay purple clay material increases the content of titanium (derived from TiO2), while the addition of Benshan red clay purple clay material increases the content of potassium (derived from K2O) and magnesium (derived from MgO).

[0050] The sintered body prepared in Example 1 was subjected to SEM test analysis and regional EDS spectrum analysis. The results are shown in Figure 1-Figure 3 ; The sintered body prepared in Example 4 was subjected to SEM test analysis and regional EDS spectrum analysis. The results are shown in Figure 4-Figure 6 ; The sintered body prepared in Example 5 was subjected to SEM test analysis and regional EDS spectrum analysis. The results are shown in Figure 7-Figure 9 .

[0051] The difference between the preparation processes of Example 1, Example 4 and Example 5 is that the final sintering temperature is different. Figure 1-Figure 3 It can be seen that under the same conditions, the number of pores produced at different final sintering temperatures is different, and the contents of iron, potassium and titanium in the pores are also different. The results show that when a suitable binary mud ratio and a suitable sintering temperature are selected in Example 1, a large number of pore structures will be produced on the surface of the sintered body, and at the same time, high content of iron, potassium and titanium will be enriched in the pores.

[0052] The radar chart of flavor substances dissolved in wine in different containers was obtained by gas chromatography-mass spectrometry (GC-MS) testing method, including the sintered cups of Examples 1-5 of the present invention in white porcelain cups. The results are shown in FIG. Figure 10 .

[0053] The integrated peak areas of flavor substances extracted from wine in different containers, including white porcelain cups and sintered cups of Examples 1-5 of the present invention, were semi-quantitatively determined by gas chromatography-mass spectrometry (GC-MS). The results are shown in Table 2.

[0054] Table 2 The peak integral areas of flavor substances dissolved in wine in different containers

[0055] Figure 10 Table 2 shows that wines fired in a binary purple clay body with microscopic pores containing appropriate ratios of iron, potassium, and titanium enriched within the pores significantly increase the content of unique flavor extractables compared to white porcelain. Furthermore, the optimal binary clay ratio and sintering temperature yield the best flavor extractables.

[0056] The effect of the purple clay sintered body on the flavor of wine in this invention is likely due to the catalytic effect of the iron-potassium catalyst, which generates highly reactive hydroxyl radicals. These radicals react with substrates in the wine to undergo a Maillard reaction, producing substances such as benzaldehyde (almond aroma) and 3-methylthiopropionaldehyde (sesame aroma), which impart a distinctive aroma. Natural purple clay is typically rich in iron and potassium, but the catalytic efficiency of iron and potassium alone is limited. Therefore, this invention introduces transition metals such as titanium and alkaline earth metals such as magnesium to form a multi-metal catalytic system to enhance the activity of the catalytic reaction. Different types of purple clay have unique properties due to the varying concentrations of these metal elements. This invention selects Benshan Zini, a titanium-rich purple clay, and Benshan Zhuni, a potassium- and magnesium-rich purple clay, and mixes them. By adjusting the mass ratio of these two elements, a multi-metal catalytic system based on iron and potassium is constructed. Specifically, the TiO2 content in Benshan Zini (purple clay) is no less than 0.9 wt.%, the K2O content in Benshan Zhuni (purple clay) is no less than 2.0 wt.%, and the MgO content is no less than 0.6 wt.%. Furthermore, by optimizing the sintering process, creating a confined space, and enhancing the synergistic effect of the multi-metal catalyst, the production efficiency of wine flavor compounds is significantly improved.

[0057] At high temperatures, magnesium exhibits a certain reducing property, which can cause the valence of titanium to change. This change in the valence of titanium in Benshan Zisha clay enhances the catalytic reaction. Furthermore, controlling the sintering temperature creates pores within which iron, potassium, and titanium accumulate, enhancing the catalytic effect through confinement, ultimately achieving the dual-component purple clay's enhanced effect on the flavor of wine.

[0058] The present invention sets a limit on the firing temperature and time: the final temperature setting temperature is 1000-1200℃. The sintering system is as follows: (1) heating from room temperature to 300℃ at a heating rate of 3℃ / min; (2) heating from 300℃ to 800℃ at a heating rate of 5℃ / min, and staying at 800℃ for 30 minutes; (3) heating from 800℃ to the final temperature at a heating rate of 4℃ / min, and staying at the final temperature for 12 hours; (4) cooling with the furnace. In the present invention, the setting of the final temperature will affect whether the three metal oxides of iron, potassium and titanium are fully reacted and melted, and also affect the formation of the pore structure on the surface of the purple sand. If the temperature is too low, on the one hand, the three metal oxides of iron, potassium and titanium do not melt and react, and have no catalytic activity, and on the other hand, the aluminosilicate fails to melt in the presence of alkaline earth metal co-solvents to produce pores. However, if the temperature is too high, a large amount of mullite phase will be generated to wrap the metal, inhibiting the catalytic activity.

[0059] The above description of the disclosed embodiments is intended to enable one skilled in the art to implement or use the present invention. Various modifications to these embodiments will be readily apparent to one skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the present invention. Therefore, the present invention is not limited to the embodiments shown herein but is intended to conform to the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A method for preparing a purple sand sintered body for enhancing the aroma of wine, characterized in that: The following steps are involved: S1. Grind and sieve Benshan purple clay and Benshan red clay respectively, wherein the content of TiO2 in the Benshan purple clay is not less than 0.9 wt.%; the content of K2O in the Benshan red clay is not less than 2.0 wt.% and the content of MgO is not less than 0.6 wt.%; S2, uniformly mixing the Benshan purple clay and Benshan red clay obtained in step S1 according to a proportion to obtain a binary purple clay mixed clay material. The mass ratio of the Benshan purple clay and Benshan red clay is (95-60): (5-40); S3, adding pure water to the binary purple sand mixed clay obtained in step S2, and performing vacuum kneading to obtain clay blocks; S4, pressing the clay block obtained in step S3 into a green body, and then bisque firing the green body to obtain the purple clay sintered body.

2. The method for preparing a purple clay sintered body for enhancing the aroma of wine according to claim 1, characterized in that: In step S1, a Raymond mill is used for crushing and screening, wherein the Benshan purple clay material is sieved to 100 mesh, and the Benshan red clay material is sieved to 300 mesh.

3. The method for preparing a purple clay sintered body for enhancing wine aroma according to claim 1, characterized in that: In step S2: the Benshan purple clay and the Benshan red clay are stirred and mixed for 30 minutes and then ball-milled; the ball-milling speed is 800 rpm; the ball-milling time is 4 hours; the grinding medium is 3 mm zirconium oxide balls; and the sieve mesh number is 500 mesh.

4. The method for preparing a purple sand sintered body for enhancing wine aroma according to claim 1, characterized in that: In step S3: pure water accounting for 30 wt.% of the total weight of the binary purple clay mixture is added to the binary purple clay mixture, and a mechanical vacuum clay kneading machine is used to knead the clay to obtain clay blocks, and the obtained clay blocks are aged for a period of more than 2 months.

5. The method for preparing a purple sand sintered body for enhancing wine aroma according to claim 1, characterized in that: In step S4: the bisque firing of the green body is specifically as follows: the firing temperature of the green body is 1000~1200℃; the temperature is raised from room temperature to 300℃ at a heating rate of 3℃ / min; the temperature is then raised from 300℃ to 800℃ at a heating rate of 5℃ / min, and the temperature is kept at 800℃ for 30min; finally, the temperature is raised from 800℃ to 1000~1200℃ at a heating rate of 4℃ / min, and the temperature is kept at the final temperature for 12h; and the purple clay sintered body for enhancing the flavor of wine is obtained by cooling with the furnace.

6. A purple sand sintered body for enhancing the aroma of wine, characterized in that: The purple clay sintered body for wine aroma enhancement is prepared by the preparation method of any one of claims 1 to 5.

7. Use of the purple clay sintered body for enhancing wine flavor as claimed in claim 6 in wine beverages.

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