Production method for improving alcohol content of grain fermented wine
By freezing fermented grain liquor into a solid or solid-liquid mixture through freeze concentration, and then dissolving and separating it in stages, the problems of nutrient loss and complex operation during the alcohol content enhancement process in existing technologies are solved, achieving efficient and low-cost alcohol content enhancement and nutrient protection.
Patent Information
- Application Number
- CN202410621923.2
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-05-20
- Publication Date
- 2025-11-21
AI Technical Summary
Existing technologies for increasing the alcohol content of grain fermented wine suffer from significant nutrient loss due to distillation methods, while freeze concentration methods are complex, costly, and inefficient.
The frozen concentration method is used to freeze the fermented grain liquor into a solid or solid-liquid mixture. The alcohol content is increased by dissolving and separating the liquor. Grain liquor with different alcohol contents is extracted in segments and the process is repeated until the target alcohol content is reached, thus protecting the nutrients.
It achieves efficient increase of alcohol content at normal pressure and low temperature, while protecting the flavor and nutrients of grain liquor. The operation is simple and the cost is low.
Smart Images
Figure CN120988804A_ABST
Abstract
Description
Technical Field
[0001] This invention belongs to the field of grain fermented wine production technology, specifically relating to a production method for increasing the alcohol content of grain fermented wine. Background Technology
[0002] Grain-fermented alcoholic beverages refer to alcoholic drinks obtained by fermenting grains (including cereals) and then filtering or pressing them. They generally have a low alcohol content (maximum 16-17 degrees, rarely exceeding 20 degrees) and are less stimulating. Examples include huangjiu (yellow wine), rice wine, sake, beer, and milk wine. Currently, distillation is a common method to increase alcohol content. This method utilizes the different boiling points of alcohol and water to distill the fermented beverage, thereby increasing its alcohol strength. Distilled spirits obtained from grain-fermented alcoholic beverages using this method have a high alcohol content and are highly stimulating. Examples include Chinese baijiu, whiskey, vodka, gin, and Japanese shochu. Fermented beverages are rich in nutrients, containing various amino acids, organic acids, aromatic esters, and minerals. However, when using this hot distillation method to increase the alcohol content of fermented beverages, a large amount of these nutrients is wasted.
[0003] In addition, there are currently methods to increase the alcohol content of grain-based spirits using freeze concentration. However, existing freeze concentration technology utilizes the solid-liquid phase relationship between a dilute solution and ice below its freezing point. This method is too complex to operate. Furthermore, freeze concentration equipment based on this principle suffers from high cost, operational complexity, and issues related to improving efficiency and effectiveness. Summary of the Invention
[0004] This invention relates to a method for increasing the alcohol content of fermented grain liquor. The invention involves freezing fermented, low-alcohol grain liquor into a solid state (ice) or a solid-liquid mixture (ice + high-alcohol fermented liquor), and then transferring energy to it to increase the alcohol content through dissolution and separation. Hereinafter, the solid state of the frozen fermented grain liquor is referred to as ice. During the dissolution and separation process, the alcohol content of the solution gradually decreases, and solutions (grain liquor) are collected in segments to obtain solutions (grain liquor) of different alcohol contents. Grain liquor that meets the target alcohol content is transferred to the next stage for preservation (utilization). Grain liquor that does not meet the target alcohol content can be repeatedly frozen and concentrated using this method to further increase its alcohol content. This invention provides a method for increasing the alcohol content of low-alcohol fermented liquor under normal pressure and low temperature, offering a new approach and method for the production of high-alcohol spirits. This method is simple to operate and highly efficient. It can be operated at normal pressure and low temperature. While increasing the alcohol content (e.g., it can increase the alcohol content of grain liquor to the level of spirits), the flavor substances, as well as the health-beneficial substances and various nutrients of grain liquor are preserved. Attached Figure Description
[0005] Figure 1 This is a schematic diagram of a production method for increasing the alcohol content of grain fermented wine according to the present invention.
[0006] The labels in the diagram are: 1. Raw liquor, 2. Frozen, 3. Solid or solid-liquid mixture, 4. Dissolved and separated, 5. High-proof grain liquor, 6. Grain liquor of different proofs (A1, A2, ..., An), 7. Lime, 8. Grain liquor meeting the target proof, 9. Grain liquor with different target proofs.
[0007] Figure 2 This is a schematic diagram of a production device for increasing the alcohol content of grain fermented wine according to the present invention.
[0008] Numbered in the diagram: 1. Raw liquor (diluted solution) barrel, 2. Raw liquor, 3. Columnar heat source, 4. Bottom side plate of heater, 5. Solution (fruit wine) outlet, 6. Sealing material, 7. Ice body, 8. Protective cover, 9. Socket, 10. Temperature control switch, 11. Solution (grain liquor) outlet valve, 12. Support (foot).
[0009] The present invention will now be described in conjunction with the accompanying drawings and examples:
[0010] like Figure 1 The diagram illustrates a production process for increasing the alcohol content of grain-based spirits. The raw spirits are frozen into a solid state, or a solid-liquid mixture (hereinafter referred to as ice + high-alcohol grain spirits). After dissolution and separation, the following are obtained: high-alcohol grain spirits, grain spirits of different alcohol contents (A1, A2, ..., An), and lees. The amount of lees separated depends on the degree of filtration of the raw spirits. When the high-alcohol grain spirits meet the target alcohol content, they are transferred to the next stage as a grain spirit product meeting the target alcohol content. If they do not meet the target alcohol content, they can be frozen and concentrated again using this method to increase the alcohol content. Grain spirits of different alcohol contents (A1, A2, ..., An), when they do not meet the target alcohol content, are repeatedly frozen and concentrated using this method to further increase the alcohol content. Alternatively, depending on the required target alcohol content, they can be transferred to the next stage as grain spirit products with different target alcohol contents.
[0011] Figure 2 The diagram shown is a schematic of a production device for increasing the alcohol content of grain-based liquor. Figure 2 Figure (1) shows a schematic diagram of the heater. Figure 2 (2) is a top view of the heater. Figure 2 Figure (3) shows a diagram of the process of pouring raw wine into a raw wine (diluted solution) barrel. Figure 2 Figure (4) shows a schematic diagram of the original wine being frozen into ice in a barrel of original wine (diluted solution). Figure 2 Figure (5) shows a schematic diagram of the device installed on the platform. Using this device, according to... Figure 1The production process for increasing the alcohol content of grain-based liquor, as shown, involves freezing the raw liquor into a solid state or a solid-liquid mixture. Different methods can be used for dissolution and separation. When the raw liquor is frozen into a solid state, the heat source of this device is positioned "away from the cooling surface," allowing heat transfer to the ice at this location for dissolution and separation. As the ice melts, the solution is collected in segments, yielding grain-based liquors of varying alcohol content. When the raw liquor is frozen into a solid-liquid mixture, this device can achieve heat transfer in two different scenarios: First, the ice is separated from the concentrated solution (high-alcohol grain-based liquor) to obtain high-alcohol grain-based liquor. Then, heat is transferred to the separated ice to dissolve it, and the grain-based liquor is collected in segments to obtain grain-based liquors of varying alcohol content. The degree of ice dissolution controls the solute loss caused by ice entrainment. Secondly, heat is directly transferred to the mixture of ice and high-proof grain liquor. As the ice separates from the high-proof grain liquor, the ice also melts, allowing for the fractional extraction of grain liquor to obtain fruit wines with varying alcohol content. Grain liquor meeting the target alcohol content is transferred to the next stage for preservation (utilization). Grain liquor not meeting the target alcohol content can be repeatedly frozen and concentrated using this method to further increase its alcohol content. Example
[0012] Use the above Figure 2 The freeze-concentration apparatus shown is used to increase the alcohol content of grain-fermented wine: Two of the aforementioned freeze-concentration apparatuses (such as...) are selected. Figure 2 The apparatus used two separate containers, each with a volume of 3500ml. 3000ml of raw Shaoxing wine (15.5% alcohol by volume) was added to each container. The two containers were then placed in different freezers (or freezers). One freezer was set at -36°C, and the other at -45°C. The raw wine (diluted solution) in both containers was frozen into ice bodies, designated Ice Body A and Ice Body B. The apparatus was then removed from the freezers, and Ice Body A and Ice Body B were melted by transferring heat to them from specific locations—columnar heat sources "away from the cooling surface." The heat source temperature for Ice Body A was 45°C, and for Ice Body B, it was 35°C. The melting status of Ice Body A and Ice Body B was recorded, as shown in Tables 1 and 2.
[0013] In addition, 3000ml of raw Shaoxing wine (15.5% alcohol by volume) was placed in a freezer at -45°C and frozen into ice block C. After breaking up ice block C, it was melted at a heating temperature of 0°C. The melting process of ice block C was recorded, as shown in Table 3.
[0014] Table 1: Record of the melting status of ice A formed from frozen rice wine
[0015] Original spirit volume 3000ml (15.5% ABV), freezing temperature -36℃, melting temperature 45℃
[0016]
[0017] Table 2: Record of the melting status of ice formed from frozen rice wine (B)
[0018] Original spirit volume 3000ml (32.1% alcohol by volume), freezing temperature -45℃, melting temperature 35℃
[0019]
[0020] Table 3: Record of the dissolution status of ice (C) formed from frozen rice wine after breakage
[0021] Original liquor volume 700ml (30.6% ABV), freezing temperature -45℃, melting temperature 0℃
[0022]
[0023] The data in Table 1 shows that: for ice body A (frozen at -36 degrees Celsius), when dissolved at a heat source temperature of 45 degrees Celsius, the first segment of grape wine accounted for 18.33% of the volume, and the alcohol content of the grain liquor increased from 15.5% (V%) to 35.5% (V%), an increase of 129%. The first and second segments of grape wine accounted for 30.66% of the volume, and the alcohol content increased from 15.5% (V%) to between 32.2% (V%) and 35.5%.
[0024] The data in Table 2 show that for ice body B (frozen at -45°C), when dissolved at a heat source temperature of 35°C, the volume percentage of the first-stage grain liquor was 33.3%, and the alcohol content increased from 32.1% (V%) to 43.9% (V%). The volume percentage of the first and second-stage grape wine was 53.3%, and the alcohol content increased from 32.1% (V%) to between 39.8% (V%) and 43.4%.
[0025] The data in Table 3 shows that: For the rice wine ice body C (frozen at -45°C, with an original alcohol content of 30.6% (V%)), when dissolved at 0°C after crushing, the first solution (grain liquor) accounted for 11.4% of the volume, and the alcohol content increased from 30.6% (V%) to 46.5% (V%). The combined volume of the first and second portions of rice wine was 35.8%, and the alcohol content increased from 30.6% (V%) to between 41.6% and 46.5% (V%).
[0026] This method can increase the alcohol content of grain-fermented liquor to or exceed that of traditional spirits. Theoretically, as long as the freezing temperature of the cold storage, freezer, or other refrigeration equipment is low enough—such as below -110 degrees Celsius—this method can increase the alcohol content of grain-fermented liquor to over 90% (V%).
[0027] The above-described implementation methods and examples are merely illustrative embodiments and are not intended to limit the present invention. Any modifications, equivalent substitutions, or improvements made within the spirit and principles of the present invention are included within the protection scope of the present invention.
Claims
1. A method for increasing the alcohol content of grain fermented wine, characterized in that: This invention involves freezing fermented, low-alcohol grain liquor into a solid state (ice) or a solid-liquid mixture (ice + high-alcohol fermented liquor), and then transferring energy to it to increase its alcohol content through dissolution and separation. Hereinafter, we refer to the solid state of the frozen grain liquor as ice. During the dissolution and separation process, the alcohol content of the solution gradually decreases, and solutions (grain liquor) are collected in segments to obtain solutions (grain liquor) with different alcohol contents. Grain liquor that meets the target alcohol content is transferred to the next stage for preservation (utilization). Grain liquor that does not meet the target alcohol content can be repeatedly frozen and concentrated using this method to further increase its alcohol content. This invention provides a method for increasing the alcohol content of low-alcohol fermented liquor at normal pressure and low temperature, offering a new approach and method for the production of high-alcohol spirits. This method is simple to operate, highly efficient, and can be performed at normal pressure and low temperature. While increasing the alcohol content (e.g., raising the alcohol content of grain liquor to the level of spirits), the flavor compounds, beneficial substances, and various nutrients of the grain liquor are preserved.
2. The method for increasing the alcohol content of grain fermented wine according to claim 1, characterized in that: Grain-fermented alcohol can be frozen into a solid state (ice) in cold storage, freezers, or other refrigeration devices, or into a solid-liquid mixture (ice + high-alcohol fermented alcohol).
3. The method for increasing the alcohol content of grain fermented wine according to claim 1, characterized in that: When grain liquor is frozen into a solid state (hereinafter referred to as ice), the ways to transfer heat to it (to melt it) include (but are not limited to) the methods listed: directly heating the ice, heating after the ice is broken, or setting a heat source in a specific location inside or outside the ice for heating, etc.
4. The method for increasing the alcohol content of grain fermented wine according to claim 3, characterized in that: The phrase "setting a heat source at a specific location inside or outside the ice body" refers to a directional area. For example, when viewed from the "cooling surface" of a dilute solution freezing into ice, a "specific orientation" is the orientation perpendicular to the "cooling surface" (hereinafter referred to as the orientation away from the "cooling surface") towards the ice. This area can be inside or outside the ice, and can be at the farthest point from the "cooling surface" or at a relatively far point.
5. The method for increasing the alcohol content of grain fermented wine according to claim 1, characterized in that: When fruit wine is frozen into a solid-liquid state (ice body + concentrated solution), there are two heat transfer methods for dissolving and separating it. First, the ice body is separated from the concentrated solution (high-alcohol grain wine), resulting in the concentrated solution (high-alcohol grain wine). Heat is then transferred to the separated ice body to dissolve it, and the solution (grain wine) is collected in segments to obtain solutions (grain wine) of different alcohol strengths. The degree of solute loss due to ice entrainment is controlled by the degree of ice dissolution. Second, heat is directly transferred to the mixture of ice body and concentrated solution (high-alcohol grain wine). While separating the ice body from the concentrated solution (high-alcohol grain wine), heat is simultaneously transferred to the ice body to dissolve it, and the solution (grain wine) is collected in segments to obtain grain wines of different alcohol strengths.
6. The method for increasing the alcohol content of grain fermented wine according to claim 5, characterized in that: "First, separate the ice body from the concentrated solution (high-proof grain liquor)," and the separation methods include (but are not limited to) the following: separation using a filter screen, separation using a liquid extraction device, or separation using a centrifuge, etc.
7. The method for increasing the alcohol content of grain fermented wine according to claim 1, characterized in that: When transferring heat to frozen grain liquor (solid or a mixture of solid and liquid), the initial temperature for heat transfer can be set appropriately based on the original alcohol content of the grain liquor, which can affect the effectiveness and efficiency of the heat transfer.
8. The method for increasing the alcohol content of grain fermented wine according to claim 1, characterized in that: The temperature of the heat source that transfers heat to the frozen grain liquor (solid or a mixture of solid and liquid) can be gradually increased from low to high as the dissolution and separation process progresses, which can affect the effect and efficiency of freeze concentration.
9. The method for increasing the alcohol content of grain fermented wine according to claim 1, characterized in that: The solutions (grain liquor) with different alcohol contents obtained in this method can be used to make grain liquor products with different alcohol contents. Alternatively, solutions (grain liquor) of different concentrations can be frozen and concentrated again (or multiple times) using this method to further increase the alcohol content of the grain liquor.
10. The method for increasing the alcohol content of grain fermented wine according to claim 1, characterized in that: This method can increase the alcohol content of low-alcohol grain-fermented beverages, such as huangjiu, rice wine, sake, beer, and milk wine, to the level of or above that of spirits under normal pressure and low temperature.