Distillation process for improving honey flavor of white spirit

Abstract

The invention discloses a distillation process for improving honey flavor of white spirit, which comprises the following steps: adding rice fermented mash into a distillation kettle, distilling at the pressure of 0.6-0.8 atm and the distillation temperature of 77-90 DEG C, and collecting fractions, specifically, after front 0.25 L foreshot is independently collected, continuously collecting the fractions until the alcoholic strength of the fractions is reduced to 40% vol to obtain high-degree rice-flavor white spirit, the mixed alcohol content is greater than 50% vol, then fractions are continuously collected until the alcohol content of the fractions is reduced to 20% vol, low-alcohol rice-flavor liquor is obtained, the mixed alcohol content is less than 30% vol, and the rice-flavor liquor contains ethyl caprate, 3-methylbutyl octoate, ethyl laurate, ethyl myristate, 2, 4-di-tert-butylphenol, trans-caryophyllene and other components. According to the method, the burnt taste generated in the distillation process of the rice-flavor liquor can be effectively reduced, and the characteristic flavors such as flower fragrance, fruit fragrance, sweet fragrance, caramel fragrance and honey fragrance of the rice-flavor liquor are improved.

Description

TECHNICAL FIELD

[0001] The application belongs to the technical field of rice-flavor liquor production, and particularly relates to a distillation process for improving the honey flavor of liquor. BACKGROUND

[0002] In order to ensure high distillation efficiency, the traditional distillation process of liquor generally adopts a high-temperature heat source of 120-160 DEG C to heat distillation, and the distillation process is prone to produce burnt taste due to Maillard reaction. At present, the traditional "cutting head and tail" liquor extraction process combined with long-term aging and new liquor removal process is generally used to control the burnt taste, but the effect is limited, and the problem of significant burnt taste continues to plague the liquor industry. In addition, due to the relatively single raw material and short fermentation period, the proportion of ethyl lactate in ester compounds is too high when the fermentation is carried out in the commonly used semi-solid fermentation mode, which further limits the release of the aroma of other ethyl esters, so that the overall aroma of rice-flavor liquor is relatively single, and is not as rich and strong as other liquor of other flavors. Therefore, it is urgent to optimize and improve the production process of rice-flavor liquor to improve the flavor complexity of rice-flavor liquor. SUMMARY

[0003] In view of the above problems, the application discloses a distillation process for improving the honey flavor of liquor, which optimizes the distillation process, reduces the burnt taste generated in the distillation process of rice-flavor liquor, improves the aroma content of rice-flavor liquor, and strengthens the characteristic flavor of rice-flavor liquor.

[0004] The application is implemented by using the following technical scheme: A distillation process for improving the honey flavor of liquor, comprising the following steps: (1) 22-25 L of rice fermentation mash with an alcohol degree of 12-14%vol is added to a distillation kettle, and is distilled at a pressure of 0.6-0.8 atm and a temperature of 77-90 DEG C; (2) The wine vapor generated after the material in the distillation kettle boils is sent to a condenser to obtain a distillate after cooling, and the distillate is collected in a distillate collection tank; (3) After 0.25 L of wine head is collected separately, the distillate is continuously collected until the alcohol degree of the distillate is reduced to 40%vol, and high-alcohol rice-flavor liquor is obtained, and the mixed alcohol degree is greater than 50%vol, then the distillate is continuously collected until the alcohol degree of the distillate is reduced to 20%vol, and low-alcohol rice-flavor liquor is obtained, and the mixed alcohol degree is less than 30%vol.

[0005] Further, the distillation kettle in step (1) is heated by an oil bath.

[0006] Further, the total time of the distillation is 110-150 min.

[0007] Further, in step (1), 22-25 L of the rice fermentation mash is added to the distillation kettle, and distillation is carried out at a pressure of 0.8 atm and a temperature of 84-90℃.

[0008] Further, in step (1), 22-25 L of the rice fermentation mash is added to the distillation kettle, and distillation is carried out at a pressure of 0.6 atm and a temperature of 77-82℃.

[0009] Further, in step (2), the condenser uses circulating water at a temperature of 20-25℃ as cooling water.

[0010] The production equipment for the distillation process for improving the honey flavor of baijiu includes a distillation kettle, a condenser, a fraction collection tank, and a vacuum pump; the condenser is connected to the distillation kettle and the fraction collection tank through pipelines, respectively; the vacuum pump is connected to the top of the fraction collection tank through a pipeline; and the vacuum pump is used to control the vacuum degree of the distillation system.

[0011] The rice-flavor baijiu obtained by the distillation process for improving the honey flavor of baijiu includes high-alcohol liquor with an alcohol content of greater than 50%vol and low-alcohol liquor with an alcohol content of less than 30%vol. The ratio of the total amount of other acetic acid ester substances to ethyl lactate in the high-alcohol liquor is 0.51-0.53, and the high-alcohol liquor contains the following components: phenethyl alcohol, isoamyl alcohol, ethyl lactate, ethyl decanoate, 3-methylbutyl octanoate, ethyl dodecanoate, ethyl tetradecanoate, 2,4-di-tert-butyl phenol, and trans-caryophyllene. The ratio of the total amount of other acetic acid ester substances to ethyl lactate in the low-alcohol liquor is 0.05-0.06, and the low-alcohol liquor contains the following components: phenethyl alcohol, isoamyl alcohol, ethyl lactate, isobutyl alcohol, ethyl octanoate, 1,1-diethoxyhexane, ethyl 2-methylbutyrate, and ethyl isovalerate.

[0012] Further, the high-alcohol liquor contains the following components at the following concentrations: 35.33-39.43 mg / L of phenethyl alcohol, 702.65-783.98 mg / L of isoamyl alcohol, 743.47-877.28 mg / L of ethyl lactate, 8.94-11.36 mg / L of ethyl decanoate, 0.28-0.31 mg / L of 3-methylbutyl octanoate, 2.10-2.35 mg / L of ethyl dodecanoate, 1.94-2.30 mg / L of ethyl tetradecanoate, 1.51-1.95 mg / L of 2,4-di-tert-butyl phenol, and 0.13-0.27 mg / L of trans-caryophyllene; and the concentrations of diphenyl sulfide and 3-methyl-2(3H)-benzofuranone in the high-alcohol liquor are <0.01 mg / L and <0.01 mg / L, respectively.

[0013] Further, the low-alcohol liquor contains the following components at the following concentrations: 92.32-96.82 mg / L phenylethanol, 60.06-94.28 mg / L isoamyl alcohol, 41.73-58.92 mg / L isobutyl alcohol, 7.47-16.43 mg / L ethyl octanoate, 0.08-0.10 mg / L 1,1-diethoxyhexane, 0.02-0.03 mg / L ethyl 2-methylbutyrate, 0.01-0.02 mg / L ethyl isovalerate, and the concentration of diphenyl sulfide in the high and low-alcohol liquor is <0.01 mg / L, and the concentration of 3-methyl-2(3H)-benzofuranone is <0.01 mg / L.

[0014] Compared with the prior art, the technical solution has the following beneficial effects: The distillation process for improving the honey flavor of liquor can improve the alcohol / ester ratio of rice-flavor liquor, reduce the content of ethyl lactate, and promote the expression of the aroma of other ethyl esters. By controlling the vacuum degree of the distillation system within a suitable range and cooperating with a suitable distillation temperature, the boiling point of ethanol is reduced, the overall distillation efficiency is improved, the total distillation time can be shortened by up to 53.8% compared with atmospheric distillation, the boiling point temperature of the mash is reduced, the generation of burnt taste substances is reduced, the burnt taste substances in the newly distilled base liquor are effectively reduced, the content of ethyl lactate is reduced, the ratio of other ethyl esters to ethyl lactate is improved, and the aroma content and flavor characteristics of the base liquor are effectively improved. BRIEF DESCRIPTION OF DRAWINGS

[0015] Figure 1 is a graph of the analysis results of the high-alcohol liquor sample in Experimental Example 2, in which A3 represents isoamyl alcohol, P1 represents 2,4-di-tert-butylphenol, E12 represents ethyl lactate, A6 represents phenylethanol, T2 represents trans-caryophyllene, E34 represents ethyl tetradecanoate, E31 represents ethyl dodecanoate, E24 represents 3-methylbutyl octanoate, and E23 represents ethyl decanoate.

[0016] Figure 2 is a graph of the analysis results of the low-alcohol liquor sample in Experimental Example 2, in which A1 represents 1,1-diethoxyhexane, A2 represents isobutyl alcohol, A3 represents isoamyl alcohol, A6 represents phenylethanol, E6 represents ethyl 2-methylbutyrate, and E7 represents ethyl isovalerate.

[0017] Figure 3 is a graph of the analysis results of the aroma components in the high-alcohol liquor sample in Experimental Example 3.

[0018] Figure 4 is a graph of the analysis results of the aroma components in the low-alcohol liquor sample in Experimental Example 3.

[0019] Figure 5 is a schematic diagram of the connection of the production equipment of the rice-flavor liquor. DETAILED DESCRIPTION

[0020] The present application is further illustrated by the following examples, but not as a limitation to the present application. The specific experimental conditions and methods not specified in the following examples are generally conventional means well known to those skilled in the art.

[0021] Example 1: A distillation process for enhancing the honey flavor of Baijiu, which comprises the following steps: (1) 25 L of rice fermentation mash with an alcohol degree of 12.5%vol was added to a distillation still, which was heated by oil bath, and distilled at a pressure of 0.8 atm and a temperature of 84-90°C; (2) The alcohol vapor generated by the boiling of the material in the distillation still was sent to a condenser to obtain a distillate, which was collected in a distillate collection tank; (3) After separately collecting the first 0.25 L of head, the distillate was continuously collected until the alcohol degree of the distillate decreased to 40%vol, obtaining a high-alcohol rice-flavor Baijiu (≈55%vol), and then the distillate was continuously collected until the alcohol degree of the distillate decreased to 20%vol, obtaining a low-alcohol rice-flavor Baijiu (≈30%vol); the total distillation time was 129 min; the condenser used circulating water at a temperature of 25°C as cooling water.

[0022] The high-alcohol rice-flavor Baijiu contained the following components at the following concentrations: 36.83 mg / L of phenethyl alcohol, 763.98 mg / L of isoamyl alcohol, 807.20 mg / L of ethyl lactate, 9.68 mg / L of ethyl decanoate, 0.29 mg / L of 3-methylbutyl octanoate, 2.25 mg / L of ethyl dodecanoate, 2.15 mg / L of ethyl tetradecanoate, 1.78 mg / L of 2,4-di-tert-butyl phenol, and 0.23 mg / L of trans-caryophyllene.

[0023] The low-alcohol rice-flavor Baijiu contained the following components at the following concentrations: 94.82 mg / L of phenethyl alcohol, 78.10 mg / L of isoamyl alcohol, 50.61 mg / L of isobutyl alcohol, 10.43 mg / L of ethyl octanoate, 0.092 mg / L of 1,1-diethoxyhexane, 0.024 mg / L of ethyl 2-methylbutyrate, and 0.017 mg / L of ethyl isoamylate.

[0024] Example 2: A distillation process for enhancing the honey flavor of Baijiu, which comprises the following steps: (1) 25 L of rice fermentation mash with an alcohol degree of 13%vol was added to a distillation still, which was heated by oil bath, and distilled at a pressure of 0.6 atm and a temperature of 77-82°C; (2) The wine vapor produced after the material in the distillation kettle boils is sent to the condenser to obtain a distillate after cooling, and is collected in a distillate collection tank; (3) After separately collecting the first 0.25 L of wine head, the distillate is continuously collected until the alcohol content of the distillate is reduced to 40%vol, to obtain high-mi-flavor liquor (≈55%vol), and then the distillate is continuously collected until the alcohol content of the distillate is reduced to 20%vol, to obtain low-mi-flavor liquor (≈30%vol); the total distillation time is 115 min; the condenser uses circulating water at a temperature of 25°C as cooling water.

[0025] The high-mi-flavor liquor contains the following components at the following concentrations: 37.21 mg / L of phenethyl alcohol, 747.63 mg / L of isoamyl alcohol, 822.57 mg / L of ethyl lactate, 10.96 mg / L of ethyl decanoate, 0.30 mg / L of 3-methylbutyl octanoate, 2.18 mg / L of ethyl dodecanoate, 2.08 mg / L of ethyl tetradecanoate, 1.88 mg / L of 2,4-di-tert-butyl phenol, and 0.26 mg / L of trans-caryophyllene.

[0026] The low-mi-flavor liquor contains the following components at the following concentrations: 95.28 mg / L of phenethyl alcohol, 65.86 mg / L of isoamyl alcohol, 52.34 mg / L of isobutyl alcohol, 13.92 mg / L of ethyl octanoate, 0.10 mg / L of 1,1-diethoxyhexane, 0.028 mg / L of ethyl 2-methylbutyrate, and 0.014 mg / L of ethyl iso-valerate.

[0027] Comparative Example 1: A distillation process for improving the honey flavor of liquor, comprising the following steps: (1) 25 L of rice fermentation mash with a wine degree of 12%vol is added to a distillation kettle, which is heated by oil bath, and distilled at a pressure of 1.0 atm and a temperature of 90-97°C; (2) The wine vapor produced after the material in the distillation kettle boils is sent to the condenser to obtain a distillate after cooling, and is collected in a distillate collection tank; (3) After separately collecting the first 0.25 L of wine head, the distillate is continuously collected until the alcohol content of the distillate is reduced to 40%vol, to obtain high-mi-flavor liquor (≈55%vol), and then the distillate is continuously collected until the alcohol content of the distillate is reduced to 20%vol, to obtain low-mi-flavor liquor (≈30%vol); the total distillation time is 173 min; the condenser uses circulating water at a temperature of 22°C as cooling water.

[0028] Comparative Example 2: A distillation process for improving the honey flavor of liquor, comprising the following steps: (1) 25 L of rice fermentation mash with alcohol content of 14%vol was added into a distillation kettle, and distilled at a pressure of 0.4 atm and a temperature of 66-73°C; the distillation kettle was heated by oil bath; (2) The alcohol vapor generated after the material in the distillation kettle boiled was sent to a condenser to obtain a distillate after cooling, and collected in a distillate collection tank; (3) After separately collecting the first 0.25 L of head, the distillate was continuously collected until the alcohol content of the distillate decreased to 40%vol to obtain high-strength rice-flavor liquor (≈55%vol), and then the distillate was continuously collected until the alcohol content of the distillate decreased to 20%vol to obtain low-strength rice-flavor liquor (≈30%vol); the total distillation time was 110 min; the condenser used circulating water at a temperature of 25°C as cooling water.

[0029] Comparative Example 3: A distillation process for improving the honey flavor of liquor, comprising the following steps: (1) 25 L of rice fermentation mash with alcohol content of 14%vol was added into a distillation kettle, and distilled at a pressure of 0.2 atm and a temperature of 54-60°C; the distillation kettle was heated by oil bath; (2) The alcohol vapor generated after the material in the distillation kettle boiled was sent to a condenser to obtain a distillate after cooling, and collected in a distillate collection tank; (3) After separately collecting the first 0.25 L of head, the distillate was continuously collected until the alcohol content of the distillate decreased to 40%vol to obtain high-strength rice-flavor liquor (≈55%vol), and then the distillate was continuously collected until the alcohol content of the distillate decreased to 20%vol to obtain low-strength rice-flavor liquor (≈30%vol); the total distillation time was 80 min; the condenser used circulating water at a temperature of 20°C as cooling water.

[0030] Experimental Example 1: Distillation was carried out at different pressures and temperatures according to the methods described in Examples 1-2 and Comparative Examples 1-3 to obtain base liquor with alcohol content of 55%vol and 30%vol, and then the content of 3-methyl-2(3H)-benzofuranone, diphenyl sulfide, and the ratio of other ethyl ester substances and ethyl lactate in the base liquor were detected and analyzed, and the specific results are shown in Tables 1-3.

[0031] As shown in Figure 5 the liquor production equipment includes a distillation kettle, a condenser, a distillate collection tank, and a vacuum pump; the condenser is connected with the distillation kettle and the distillate collection tank through pipelines, the vacuum pump is connected with the top of the distillate collection tank through a pipeline, and the vacuum pump is used to control the vacuum degree of the distillation system.

[0032] Table 1 Detection and analysis of base liquor obtained by different processes

[0033] Table 2 Component analysis of base liquor obtained by different processes

[0034] Table 3 Ester component analysis of base liquor obtained by different processes

[0035] As can be seen from the data in Table 1, the distillation time at different vacuum degrees, 0.2 atm (80 min), 0.4 atm (110 min), 0.6 atm (115 min) and 0.8 atm (129 min), is reduced compared to 1.0 atm (comparative example, 173 min), with a maximum reduction of 53.8%. As can be seen from the data in Tables 2 and 3, the 3-methyl-2(3H)-benzofuranone and diphenyl sulfide are not contained in the reduced pressure distillation samples. The other ethyl ester substances / ethyl lactate of the liquor samples obtained at different vacuum degrees, 0.8 atm (0.53), 0.6 atm (0.51), 0.4 atm (0.35) and 0.2 atm (0.17), are reduced compared to 1.0 atm (0.10), with a maximum increase of 430% (0.8 atm) and a minimum increase of 70% (0.2 atm).

[0036] Experimental Example 2: Sensory evaluation was performed using the Napping method, and the evaluation group consisted of 12 trained evaluators (ages 25-45 years old). The members had received standardized sensory training (at least 6 months) and had experience with descriptive analysis.

[0037] The Napping method was used to analyze the aroma characteristics of the samples. In the specific operation process, 25 mL of the sample was poured into a 50 mL odorless sensory evaluation cup. The evaluator was required to sit upright and shake the glass cup at a 45-degree angle for 3 seconds to volatilize the aromatic compounds, and then sniff the headspace aroma statically for 30 seconds, with a 5-second interval between each sniff. While recording the aroma descriptors, the samples were positioned on the coordinate paper according to the perceived similarity / difference. The sample number and corresponding coordinates were marked using a permanent marking system. To accurately represent the sensory characteristics of rice-flavor liquor, a standard set containing 12 aroma descriptors was established by an expert consensus group, and the semantic clarity of the terms was tested in advance. The evaluator was required to use these predefined terms during sensory evaluation to ensure standardization of the description. The Napping sensory evaluation was divided into two consecutive stages, high-alcohol and low-alcohol, supplemented by two control samples (one group was a repeated control with the same alcohol content). After each round of evaluation, a 10-minute rest was required before the subsequent sample evaluation.

[0038] The base liquors prepared in Examples 1 to 2 and Comparative Examples 1 to 3 were taken and marked for base liquors of different pressures, wherein the high-alcohol base liquors with an alcohol concentration of 55% vol corresponding to 1.0 atm, 0.8 atm, 0.6 atm, 0.4 atm, and 0.2 atm were marked as HAR1, HAR2, HAR3, HAR4, and HAR5, respectively, and the low-alcohol base liquors with an alcohol concentration of 30% vol corresponding to 1.0 atm, 0.8 atm, 0.6 atm, 0.4 atm, and 0.2 atm were marked as LAR1, LAR2, LAR3, LAR4, and LAR5, respectively.

[0039] The evaluation results were analyzed using multifactor analysis (MFA), integrating sample coordinates to reflect perceived similarity as the main variable, and aroma attributes as auxiliary variables to evaluate the relationship between them. Figure 1 The analysis results showed that for strong liquor, the first two principal components (F1 and F2) accounted for 40.43% and 25.74% of the total variance, respectively. Vacuum-distilled samples (HAR2-HAR5) and the atmospheric pressure control sample HAR1 exhibited clear spatial clustering in the left quadrant of the loading plot, demonstrating significant differences in aroma characteristics. HAR1 predominantly exhibited a "burnt" aroma, while HAR2 and HAR3 primarily exhibited "floral," "fruity," "honey," "mashed liquor," "caramel," "cooked rice," and "sweet" aromas. HAR4 and HAR5 were dominated by "mellow" and "solvent" aromas.

[0040] See also Figure 2 Analysis results show that for low-alcohol liquors, the first two principal components (F1 and F2) accounted for 48.02% and 25.78% of the total variance, respectively. Aroma differences between liquor samples also exhibited significant intra-class variability. LAR1 primarily exhibited "cooked rice aroma," "vegetal aroma," "mellow aroma," and "burnt flavor," while LAR2 and LAR3 primarily displayed a harmonious blend of "fruity aroma," "honey," "mashed aroma," and "sweet aroma," while LAR4 and LAR5 were dominated by "solvent aroma" and "floral aroma."

[0041] Experimental Example 3: The high-alcohol rice-flavor liquor and low-alcohol rice-flavor liquor obtained in Examples 1-2 and Comparative Examples 1-3 were detected and analyzed by headspace solid-phase microextraction-gas chromatography mass spectrometry. Before extraction, the SPME fiber head was equilibrated at 40°C for 30 min, then inserted into the headspace part of the sample bottle, and the volatile components were extracted at the same temperature for 30 min. After extraction, the fiber head was inserted into the gas chromatography injection port at 250°C for desorption for 8 min. All samples were analyzed on an HP-INNOWAX chromatographic column (60 m x 0.25 mm inner diameter, 0.25 µm membrane thickness), with a carrier gas (helium) flow rate of 1 mL / min, 1 µL of sample was injected at 250°C without splitting. The temperature program was as follows: the initial temperature was 40°C, increased to 50°C at a rate of 10°C / min (held for 1 min), then increased to 220°C at a rate of 3°C / min (held for 5 min).

[0042] The standard solution was prepared by 12% ethanol aqueous solution, containing 10 concentration gradients. The calibration curve was established by plotting the response ratio-concentration ratio curve of the target and the internal standard, which was obtained by uniformly mixing 0.9898 g of 4-methyl-2-pentanol in 1 L of ethanol. The volatile components without calibration curve were estimated by the regression equation of similar compounds with similar functional groups and / or carbon atom numbers. The aroma components were identified by comparing the mass spectrum, aroma characteristics and linear retention index (RIs) in the NIST 2020 database (National Institute of Standards and Technology, USA). The retention index was calculated by injecting a mixture of C7-C40 n-alkanes under the same GC-MS conditions as the liquor sample. Each sample was analyzed in triplicate. The aroma activity value (OAVs) of the aroma components in the sample was calculated by comparing its detection concentration with the respective sensory threshold. The OAV values of 40 VOCs and their aroma attribute descriptions were calculated. Among them, 35 VOCs had pleasant aroma attributes (such as "floral" and "fruity"), while 5 VOCs had undesirable characteristic aroma attributes. The total OAVs and the ratio of the two types of substances under different vacuum degrees are as follows: Figure 3 and Figure 4The total OAV of the pleasant aroma VOCs increased first and then decreased with the decrease of the distillation vacuum pressure, reaching a peak at HAR3, while the total OAV of the unpleasant aroma VOCs increased first and then gradually leveled off, finally reaching a peak at HAR4. The peak ratio of 40.44 recorded at HAR3 indicates that 0.6 atm can optimize the increase of pleasant aroma VOCs while inhibiting unpleasant flavor VOCs. For LAR, the total OAV of both types of VOCs gradually increased with the increase of the vacuum degree, reaching a peak at LAR5. However, the highest ratio of the two types of substances appeared at LAR3 (23.73), which was higher than the ratio at LAR5 (20.55), indicating that 0.6 atm is also the best distillation vacuum degree for LAR.

[0043] In addition, it should be understood that although the present specification is described in terms of embodiments, not every embodiment contains only one independent technical solution, and the description of the specification is only for the sake of clarity, and those skilled in the art should consider the specification as a whole, and the technical solutions in each embodiment can be appropriately combined to form other embodiments that those skilled in the art can understand.

Claims

1. A distillation process for enhancing the honey flavor of liquor, characterized by: The following steps are involved: (1) Add 22 to 25 L of rice fermented mash with an alcohol content of 12 to 14% vol into a distillation kettle and distill at a pressure of 0.6 to 0.8 atm and a temperature of 77 to 90°C; (2) The wine vapor generated by the boiling of the material in the still is sent to the condenser for cooling to obtain the distillate, which is then collected in the distillate collection tank; (3) After collecting the first 0.25 L of liquor, continue to collect the distillate until the alcohol content of the distillate drops to 40% vol, and obtain a high-alcohol rice-flavor liquor with a mixed alcohol content greater than 50% vol. Then continue to collect the distillate until the alcohol content of the distillate drops to 20% vol, and obtain a low-alcohol rice-flavor liquor with a mixed alcohol content less than 30% vol.

2. The distillation process for enhancing the honey flavor of liquor according to claim 1, characterized in that: The distillation kettle in step (1) is heated by an oil bath.

3. The distillation process for enhancing the honey flavor of liquor according to claim 1, characterized in that: The total distillation time is 110 to 150 minutes.

4. The distillation process for enhancing the honey flavor of liquor according to claim 1, characterized in that: In step (1), 22 to 25 L of rice fermentation mash is added to a distillation kettle and distilled at a pressure of 0.8 atm and a temperature of 84 to 90°C.

5. The distillation process for enhancing the honey flavor of liquor according to claim 1, characterized in that: In step (1), 22 to 25 L of rice fermentation mash is added to a distillation kettle and distilled at a pressure of 0.6 atm and a temperature of 77 to 82°C.

6. The distillation process for enhancing the honey flavor of liquor according to claim 1, characterized in that: The condenser in step (2) uses circulating water with a temperature of 20 to 25° C. as cooling water.

7. The production equipment for the distillation process for enhancing the honey flavor of liquor according to any one of claims 1 to 6, characterized in that: The production equipment includes a distillation kettle, a condenser, a fraction collecting tank and a vacuum pump; the condenser is connected to the distillation kettle and the fraction collecting tank respectively through pipelines, the vacuum pump is connected to the top of the fraction collecting tank through a pipeline, and the vacuum pump is used to control the vacuum degree of the distillation system.

8. The rice-flavored liquor produced by the distillation process for improving the honey flavor of liquor according to any one of claims 1 to 6, characterized in that: The rice-flavored liquor includes a high-alcohol liquor with an alcohol content greater than 50%vol and a low-alcohol liquor with an alcohol content less than 30%vol; The ratio of the total amount of other acetate substances in the alcohol to ethyl lactate is 0.51 to 0.53, and the alcohol contains the following components: phenylethyl alcohol, isoamyl alcohol, ethyl lactate, ethyl decanoate, 3-methylbutyl octanoate, ethyl dodecanoate, ethyl tetradecanoate, 2,4-di-tert-butylphenol, and trans-caryophyllene; The ratio of the total amount of other acetate substances in the low-alcohol wine to ethyl lactate is 0.05-0.06, and the low-alcohol wine contains the following components: phenylethyl alcohol, isopentanol, ethyl lactate, isobutanol, ethyl octanoate, 1,1-diethoxyhexane, ethyl 2-methylbutyrate, and ethyl isovalerate.

9. The rice-flavored liquor produced by the distillation process for enhancing the honey flavor of liquor according to claim 8 is characterized by: The high-proof liquor contains components with the following concentrations: 35.33-39.43 mg / L of phenylethanol, 702.65-783.98 mg / L of isoamyl alcohol, 743.47-877.28 mg / L of ethyl lactate, 8.94-11.36 mg / L of ethyl decanoate, 0.28-0.31 mg / L of 3-methylbutyl octanoate, 2.10-2.35 mg / L of ethyl dodecanoate, 1.94-2.30 mg / L of ethyl tetradecanoate, 1.51-1.95 mg / L of 2,4-di-tert-butylphenol, and 0.13-0.27 mg / L of trans-caryophyllene. In addition, the concentration of diphenyl sulfide in the high-proof liquor is less than 0.01 mg / L, and the concentration of 3-methyl-2(3H)-benzofuranone is less than 0.01 mg / L.

10. The rice-flavored liquor produced by the distillation process for enhancing the honey flavor of liquor according to claim 8, characterized in that: The low-alcohol wine contains the following components in concentrations: 92.32-96.82 mg / L of phenylethanol, 60.06-94.28 mg / L of isoamyl alcohol, 41.73-58.92 mg / L of isobutanol, 7.47-16.43 mg / L of ethyl octanoate, 0.08-0.10 mg / L of 1,1-diethoxyhexane, 0.02-0.03 mg / L of ethyl 2-methylbutyrate, and 0.01-0.02 mg / L of ethyl isovalerate. In addition, the concentration of diphenyl sulfide in the low-alcohol wine is less than 0.01 mg / L, and the concentration of 3-methyl-2(3H)-benzofuranone is less than 0.01 mg / L.

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