Method for relieving hydrolysis of low-alcohol wine and improving taste plumpness of low-alcohol wine

Abstract

The invention discloses a method for relieving hydrolysis of low-alcohol wine and improving the taste plumpness of the low-alcohol wine, belongs to the technical field of wine brewing, and aims to solve the problems that the existing low-alcohol wine is easy to hydrolyze and boring in taste, and the improvement method has flavor loss. The bamboo container ageing base wine prepared by adopting an innovative process is not less than 3 years, low-hardness alcohol-reducing water rich in strontium, metasilicic acid and other trace elements is prepared, 0.008-0.012% of aloe vera mud glue and chitosan oligosaccharide are added into the base wine, the alcohol-reducing water is used for adjusting the alcohol content to be below 40% vol, and the finished product is obtained through standing and filtering. According to the method, through the synergistic effect of the base wine, the alcohol content reducing water and the composite additive, a multiple stable system is constructed, acid ester hydrolysis is remarkably delayed, the plumpness and harmony of the wine body are improved, no artificial chemical additive is added in the whole process, the natural health requirement is met, and the method is suitable for industrial popularization.

Description

Technical Field

[0001] This invention relates to the field of brewing technology, specifically to a method for improving the stability and taste of low-alcohol beverages. In particular, it relates to a method that uses a synergistic approach of aging base liquor in bamboo containers, preparing special dilution water, and adding natural compound stabilizers to alleviate the ester hydrolysis reaction during the storage of low-alcohol beverages, while simultaneously improving the fullness of the liquor's taste. Background Technology

[0002] Low-alcohol baijiu, with its low alcohol content and smooth taste, has gradually become an important sub-category in the baijiu market and is favored by a wide range of consumers. However, a common technical challenge exists in the production and storage of low-alcohol baijiu: the process of reducing the alcohol content disrupts the original balance of flavor compounds such as acids and esters in the baijiu, making it highly susceptible to acid-ester hydrolysis reactions during subsequent storage. This results in an increase in total acid content and a decrease in total ester content, leading to a weakened aroma, bland taste, insufficient aftertaste, and even a sour and astringent sensation, seriously affecting the quality stability and shelf life of low-alcohol baijiu.

[0003] To address these issues, existing technologies often employ methods such as adsorption filtration, microfiltration, and the addition of artificial flavorings or chemical stabilizers. However, these methods have significant drawbacks: adsorption filtration and microfiltration processes cause the loss of some natural flavor compounds, resulting in a diluted flavor profile; added artificial flavorings are difficult to harmonize with the natural liquor, easily creating a jarring effect; and the addition of chemical stabilizers does not meet current consumer demand for natural and healthy beverages. Furthermore, existing technologies often use purified water to reduce the alcohol content of low-alcohol spirits. While this reduces precipitation caused by calcium and magnesium ions, purified water lacks the trace elements that support the liquor's structure, leading to a loose, watery texture after dilution. Additionally, traditional base liquor aging often uses earthenware jars or stainless steel tanks, which are insufficient for effectively accumulating active ingredients that enhance stability and cannot fundamentally slow down hydrolysis. Some technologies utilize specialized storage containers, but these containers suffer from limitations in raw material distribution, complex manufacturing processes, and the potential for off-flavors, increasing production steps and costs. Summary of the Invention

[0004] In view of this, the present invention proposes a method to alleviate the hydrolysis of low-alcohol beverages and improve their fullness of taste, aiming to solve the technical defects of existing low-alcohol beverages that are prone to hydrolysis, have a thin taste, and have flavor loss or do not meet the needs of natural health in existing improvement methods.

[0005] The technical solution of the present invention is achieved as follows: The present invention provides a method for alleviating the hydrolysis of low-alcohol beverages and improving their fullness of taste, including three core steps: preparation and selection of base liquor, preparation of water for dilution, and blending and dilution. Through the synergistic effect of the three steps, a stable microenvironment of the liquor is constructed, thereby achieving the dual effects of alleviating hydrolysis and improving taste.

[0006] In some embodiments, the base liquor preparation and selection steps involve aging the base liquor in bamboo containers for at least 3 years. The preparation process of the bamboo container includes four steps: bamboo selection, weaving the container, pasting and sealing, and shaping and drying. Healthy moso bamboo that has been unearthed for more than 3 years is selected, cut into bamboo strips of specific specifications, and woven into shape using a combination of flat weaving and braiding. Then, mulberry bark paper and linen are pasted on the container using glutinous rice paste-propolis composite gel, while a mixture of bamboo charcoal powder and kudzu root powder is added. After constant temperature and humidity air drying and microwave shaping treatment, the finished container is obtained.

[0007] Moso bamboo is widely available and its fiber toughness is superior to that of traditional moso bamboo. Bamboo containers can slowly dissolve active ingredients such as flavonoids and polysaccharides during the aging process. Bamboo charcoal powder has a porous structure that can absorb trace impurities in the base wine, while kudzu root powder can impart a delicate herbal aroma to the wine. The combination of flat weaving and braiding ensures the structural strength and breathability of the container. Compared with traditional twisting, the braiding process focuses more on the toughness of the container body, preventing the container from deforming during the storage of the wine. The combination of constant temperature and humidity air drying and microwave shaping process can precisely control the moisture content of the container, solving the problem of uneven moisture content caused by natural air drying, and providing excellent conditions for the stable aging of the base wine.

[0008] In some embodiments, the bamboo container used for aging the base liquor must meet specific physicochemical indicators, including an alcohol content of 51% vol - 52.5% vol, turbidity ≤ 1.0 NTU, total acid (calculated as acetic acid) ≥ 0.5 g / L based on 100% vol ethanol, total esters (calculated as ethyl acetate) ≥ 0.8 g / L based on 100% vol ethanol, cyanide (calculated as HCN) ≤ 8.0 mg / L based on 100% vol ethanol, methanol ≤ 0.5 g / L based on 100% vol ethanol, lead (calculated as Pb) ≤ 0.2 mg / kg, total flavonoids ≥ 10.0 mg / L, and total polysaccharides ≥ 1.0 mg / L.

[0009] Limiting the alcohol content range ensures that the base liquor retains a sufficient concentration of flavor compounds even after the alcohol content is reduced; total flavonoids and total polysaccharides have antioxidant and colloidal protective effects, which can form a microscopic colloidal network in the liquor, encapsulating flavor molecules such as esters and reducing their contact with water molecules, thus delaying the hydrolysis reaction from the source; strictly limiting the content of harmful components such as cyanide, methanol, and lead ensures the safety of drinking the liquor.

[0010] In some embodiments, the degradation water preparation step selects natural spring water, softens it to reduce the calcium and magnesium ion content, and then boils it to remove dissolved oxygen. The treated degradation water must meet the following requirements: strontium ≥ 0.20 mg / L, metasilicic acid ≥ 10 mg / L, selenium ≥ 0.01 mg / L, calcium ≤ 5 mg / L, and magnesium ≤ 1 mg / L.

[0011] Softening removes calcium and magnesium ions from the water, preventing these ions from acting as catalysts to accelerate ester hydrolysis. Boiling removes oxygen, reducing dissolved oxygen content and minimizing the damage to flavor compounds caused by oxidation. Trace elements such as strontium, metasilicic acid, and selenium interact beneficially with active ingredients in the base liquor, enhancing the structure and richness of the liquor and solving the problem of a loose liquor caused by dilution with traditional purified water.

[0012] In some embodiments, the blending and dilution steps involve adding 0.008%-0.012% by weight of aloe vera gel and 0.008%-0.012% by weight of chitosan oligosaccharide to the aged base liquor in a bamboo container. After thorough mixing, the alcohol content is adjusted to below 40% vol using dilution water.

[0013] Curacao aloe vera mud is rich in polysaccharides and gum components, which can form a weak protective colloid in the wine, further encapsulating flavor molecules and slowing down the hydrolysis rate. Chitosan oligosaccharide, as a natural alkaline amino polysaccharide, can gently regulate the acid-base microenvironment of the wine, while also chelating the trace metal ions remaining in the wine, preventing the metal ions from catalyzing the hydrolysis reaction. The synergistic effect of these two components, together with the active ingredients in the base wine aged in bamboo containers and the trace elements in the dilution water, constructs a multi-stabilized system of colloidal protection, ion chelation, and acid-base regulation, achieving a synergistic effect.

[0014] In some embodiments, the amount of aloe vera gel and chitosan oligosaccharide added is preferably 0.01% by weight.

[0015] This addition amount is the optimal ratio verified by experiments, which can ensure a stable effect without causing off-flavors or turbidity in the wine due to excessive addition, thus balancing stability and taste harmony.

[0016] In some embodiments, the aging time of the base wine is preferably 3-5 years.

[0017] A aging period of more than 3 years can ensure the full accumulation of active ingredients in the base wine, while allowing the spicy substances in the wine to fully volatilize, resulting in a smoother and more harmonious wine. An aging period of less than 5 years can avoid the loss of flavor substances caused by over-aging, thus balancing quality and production cycle.

[0018] In some embodiments, the alcohol content of the low-alcohol liquor is preferably 33% vol or 38% vol.

[0019] This alcohol content range represents the mainstream product specifications for low-alcohol baijiu, satisfying the drinking needs of most consumers. At the same time, the stable system of this invention can achieve optimal results at this alcohol content, effectively alleviating hydrolysis problems.

[0020] In some embodiments, the stirring speed during the mixing process is 100-200 r / min, the stirring time is 20-30 min, and the settling and equilibration time is 7 days.

[0021] These stirring parameters ensure that the additives and base liquor are fully and evenly mixed, avoiding excessively high concentrations in certain areas; the 7-day settling and equilibration period allows the various components in the liquor to fully blend, ensuring a harmonious and stable taste after the alcohol content is reduced.

[0022] The present invention has the following advantages over the prior art:

[0023] This invention abandons the traditional approach of adding artificial stabilizers or relying solely on filtration processes in low-alcohol liquor production. Instead, it innovatively employs a synergistic technology solution involving bamboo containers for aging base liquor, specialized dilution water, and natural composite stabilizers. This fundamentally alleviates the ester hydrolysis problem in low-alcohol liquor while effectively enhancing its fullness and flavor. Compared to base liquor aged in traditional earthenware jars or stainless steel tanks, the bamboo containers used in this invention are rich in flavonoids, polysaccharides, and other active ingredients. Furthermore, the container manufacturing process incorporates impurity adsorption, achieving basic stability without the need for additional chemical additives. Compared to pure water dilution processes, the dilution water used in this invention is rich in trace elements, enhancing the liquor's structure and addressing the issue of a "watery" taste in low-alcohol liquor. Compared to single stabilizer additions, the composite natural stabilizers in this invention have a stronger synergistic effect and fully meet the consumer demand for natural and healthy products. Moreover, the bamboo raw materials used in this invention are widely available and inexpensive, and the preparation process is simple and easy to implement, suitable for large-scale industrial production. This not only improves the quality stability and taste of low-alcohol liquor but also provides a new technological path for the healthy development of the low-alcohol liquor industry. Detailed Implementation

[0024] The technical solutions of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of the present invention.

[0025] Preparation of experimental materials and equipment 1. Experimental materials: Healthy bamboo that has been unearthed for more than 3 years, glutinous rice paste, propolis, mulberry bark paper, linen, bamboo charcoal powder, kudzu root powder, beeswax, turpentine, aloe vera mud, chitosan oligosaccharide, base liquor from the same source, natural spring water, and ordinary purified water.

[0026] 2. Test equipment: constant temperature accelerated test chamber, alcohol meter, turbidimeter, high performance liquid chromatograph, sensory evaluation form, stirrer, constant temperature and humidity drying room, microwave shaping equipment.

[0027] 3. Standardized criteria: All samples were ultimately reduced to 33% vol, and the aging and storage environment was standardized to be dark, temperature 15-25℃, and humidity 65-85%.

[0028] Preparation of bamboo containers 1. Bamboo selection: Healthy moso bamboo that has been unearthed for more than 3 years is selected and cut into two long strips with length, width and thickness of 4.5m×10mm×6mm and 1.8m×1.2cm×1.2cm respectively using special mechanical equipment; 2. Weaving the wine basket: Using bamboo strips of 1.8m×1.2cm×1.2cm as warp strips and bamboo strips of 4.5m×10mm×6mm as weft strips, the bottom of the wine basket is woven using a flat weaving technique, and the middle and rim of the body are woven using a braided weaving technique to form the wine basket blank; 3. Mounting and sealing: Mix glutinous rice paste and propolis at a mass ratio of 10:1 to make a composite gel. Alternately lay mulberry bark paper and linen cloth, and apply the composite gel to each layer. At the same time, evenly sprinkle a mixture of bamboo charcoal powder and kudzu root powder (mass ratio of 1:1). Mount 20-25 layers of the bottom layer and 10-15 layers of the top layer. After mounting, apply a coating agent made of beeswax and turpentine at a mass ratio of 5:1. 4. Shaping and drying: Place the pasted wine basket in a constant temperature and humidity drying room at 20±2℃ and 60±5% for 48 hours, then put it in a 2450MHz microwave device for shaping treatment for 10 minutes. After cooling to room temperature, the bamboo container is obtained.

[0029] Example 1 1. Base liquor preparation: The base liquor raw mash is put into the above-mentioned bamboo container and aged for 3 years to obtain bamboo container aged base liquor. The physicochemical indicators of the base liquor meet the following requirements: alcohol content 51%vol-52.5%vol, turbidity ≤1.0NTU, total acid ≥0.5g / L, total ester ≥0.8g / L, total flavonoids ≥10.0mg / L, total polysaccharides ≥1.0mg / L, cyanide ≤8.0mg / L, methanol ≤0.5g / L, lead ≤0.2mg / kg.

[0030] 2. Preparation of water for desulfurization: Natural spring water is selected, softened by ion exchange resin, and then boiled for 15 minutes to remove dissolved oxygen. The water quality indicators after treatment meet the following requirements: Strontium ≥ 0.20 mg / L, metasilicic acid ≥ 10 mg / L, selenium ≥ 0.01 mg / L, calcium ≤ 5 mg / L, and magnesium ≤ 1 mg / L.

[0031] 3. Blending and dilution: Add 0.01% aloe vera gel and 0.01% chitosan oligosaccharide to the base wine obtained in step 1 by weight ratio, and stir at 150 r / min for 25 min until completely dissolved; add the dilution water prepared in step 2 to adjust the alcohol content to 33% vol, let it stand for 7 days to equilibrate, and then filter and bottle.

[0032] Example 2 1. Preparation of base liquor: Same as in Example 1.

[0033] 2. Preparation of water for temperature reduction: Same as in Example 1.

[0034] 3. Blending and dilution: Add 0.008% aloe vera gel and 0.012% chitosan oligosaccharide to the base wine by weight. The steps of stirring, dilution, settling, and bottling are the same as in Example 1.

[0035] Example 3 1. Preparation of base liquor: Same as in Example 1.

[0036] 2. Preparation of water for temperature reduction: Same as in Example 1.

[0037] 3. Blending and dilution: Add 0.012% aloe vera gel and 0.008% chitosan oligosaccharide to the base wine by weight ratio. The steps of stirring, dilution, settling, and bottling are the same as in Example 1.

[0038] Example 4 1. Base wine preparation: Same as in Example 1, except that the aging time is adjusted to 5 years.

[0039] 2. Preparation of water for temperature reduction: Same as in Example 1.

[0040] 3. Preparation and descaling: Same as in Example 1.

[0041] Comparative Example 1 (without composite additives) 1. Preparation of base liquor: Same as in Example 1.

[0042] 2. Preparation of water for temperature reduction: Same as in Example 1.

[0043] 3. Blending and dilution: No substances are added to the base liquor. Diluent water is added directly to adjust the alcohol content to 33% vol. The liquor is left to stand for 7 days to reach equilibrium before filtration and bottling.

[0044] Comparative Example 2 (Water usage without depreciation) 1. Preparation of base liquor: Same as in Example 1.

[0045] 2. Preparation of water for deoxygenation: Select ordinary purified water and boil for 15 minutes to remove dissolved oxygen.

[0046] 3. Preparation and descaling: Same as in Example 1.

[0047] Comparative Example 3 (Base liquor without bamboo containers) 1. Base liquor preparation: The base liquor from the same source is put into ordinary stainless steel tanks and aged for 3 years. The total flavonoids in the base liquor are <5mg / L and the total polysaccharides are <0.5mg / L.

[0048] 2. Preparation of water for temperature reduction: Same as in Example 1.

[0049] 3. Preparation and descaling: Same as in Example 1.

[0050] Comparative Example 4 (Bamboo containers were replaced with earthenware jars) 1. Base liquor preparation: The original base liquor from the same source is put into ordinary earthenware jars and aged for 3 years.

[0051] 2. Preparation of water for temperature reduction: Same as in Example 1.

[0052] 3. Preparation and descaling: Same as in Example 1.

[0053] Comparative Example 5 (replacing diluted water with ordinary spring water) 1. Preparation of base liquor: Same as in Example 1.

[0054] 2. Preparation of water for dilution: Unsoftened ordinary spring water was selected, with calcium >10mg / L, magnesium >3mg / L, and no selenium was detected.

[0055] 3. Preparation and descaling: Same as in Example 1.

[0056] Comparative Example 6 (compound additives replaced with single ingredients) 1. Preparation of base liquor: Same as in Example 1.

[0057] 2. Preparation of water for temperature reduction: Same as in Example 1.

[0058] 3. Blending and dilution: Add only 0.01% aloe vera gel to the base wine, and follow the same steps as in Example 1 for stirring, dilution, settling, and bottling.

[0059] Comparative Example 7 (compound additives replaced with chemical stabilizers) 1. Preparation of base liquor: Same as in Example 1.

[0060] 2. Preparation of water for temperature reduction: Same as in Example 1.

[0061] 3. Blending and dilution: Add 0.01% synthetic colloidal stabilizer to the base wine, and follow the same steps as in Example 1 for stirring, dilution, settling, and bottling.

[0062] Comparative Example 8 (Excessive Additives) 1. Preparation of base liquor: Same as in Example 1.

[0063] 2. Preparation of water for temperature reduction: Same as in Example 1.

[0064] 3. Blending and dilution: Add 0.015% aloe vera gel and 0.015% chitosan oligosaccharide to the base liquor by weight. The steps of stirring, dilution, settling, and bottling are the same as in Example 1.

[0065] Comparative Example 9 (Base liquor indicators did not meet standards) 1. Base wine preparation: The base wine was aged in bamboo containers for 3 years, but the total flavonoids in the base wine were 8 mg / L and the total polysaccharides were 0.8 mg / L. The other indicators were the same as in Example 1.

[0066] 2. Preparation of water for temperature reduction: Same as in Example 1.

[0067] 3. Preparation and descaling: Same as in Example 1.

[0068] Comparative Example 10 (insufficient aging time) 1. Base wine preparation: The wine was aged in bamboo containers for 2 years, and the other indicators were the same as in Example 1.

[0069] 2. Preparation of water for temperature reduction: Same as in Example 1.

[0070] 3. Preparation and descaling: Same as in Example 1.

[0071] Blank comparison example 1. Base liquor preparation: The original base liquor from the same source is put into ordinary earthenware jars and aged for 3 years.

[0072] 2. Preparation of water for dilution: Ordinary purified water was selected without any treatment.

[0073] 3. Blending and Alcohol Reduction: No substances are added to the base liquor. Pure water is added directly to adjust the alcohol content to 33% vol. The liquor is left to stand for 7 days to reach equilibrium before filtration and bottling.

[0074] Performance verification 1. Accelerated stability test: All examples, comparative examples and blank control samples were placed in a 50°C constant temperature accelerated test chamber and stored in the dark for 3 months.

[0075] 2. Total acid and total ester content determination: At the beginning and end of the experiment, the total acid content (calculated as acetic acid) was determined by acid-base titration, and the total ester content (calculated as ethyl acetate) was determined by gas chromatography. The changes in total acid and total ester content were calculated.

[0076] 3. Sensory evaluation: Three professional sommeliers were invited to conduct a blind taste test according to a 100-point scoring system (appearance 5 points, aroma 20 points, taste 60 points, style harmony 15 points), and the average score was taken.

[0077] 4. Turbidity detection: The turbidity of the sample after the accelerated test is detected using a turbidity meter, and the value is recorded.

[0078] Performance verification results Changes in total acids and total esters after 3 months of accelerated treatment at 50℃

[0079] Sensory scores and turbidity after 3 months of accelerated treatment at 50℃

[0080] Sensory evaluation comparison table for each group

[0081] Analysis of Experimental Conclusions 1. The changes in total acid and total ester in Examples 1-4 were significantly lower than those in all comparative examples and blank control examples, and the sensory scores were the highest, proving that the three-in-one synergistic system of "bamboo container base liquor + diluted water + compound additives" can significantly alleviate the hydrolysis of low-alcohol liquor and improve the fullness of the taste.

[0082] 2. The effects of Comparative Examples 1-3 are inferior to those of Example 1, proving that the absence of any core element in the triad system will lead to a significant decrease in technical effectiveness, and all three are indispensable.

[0083] 3. The effects of Comparative Examples 4-10 are inferior to those of Example 1, proving that the substitution of core elements or deviation of parameters from the scope of the claims cannot achieve the technical effects of the present invention, and that the parameter scope of the claims is necessary.

[0084] 4. Example 4 showed the best results, proving that extending the aging time to 5 years can further enhance the accumulation of active ingredients and optimize the quality of the wine.

[0085] 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 within the protection scope of the present invention.

Claims

1. A method for mitigating the hydrolysis of low-alcohol beverages and improving their fullness of flavor, characterized in that, Includes the following steps: (1) Base liquor preparation and selection: The base liquor is aged in a special bamboo container for no less than 3 years to obtain the bamboo container aged base liquor; (2) Preparation of deionization water: Select natural spring water, soften it to reduce the calcium and magnesium ion content, and then boil it to remove dissolved oxygen to obtain deionization water; (3) Blending and reducing alcohol content: Add aloe vera gel and chitosan oligosaccharide to the aged base wine in the bamboo container obtained in step (1), stir evenly, and then use the water obtained in step (2) to adjust the alcohol content to below 40% vol. Let it stand to balance and filter to obtain low-alcohol white wine.

2. The method according to claim 1, characterized in that: The preparation process of the bamboo container in step (1) includes: Bamboo selection: Healthy moso bamboo that has been unearthed for more than 3 years is selected and cut into two long strips with lengths of 4.5m×10mm×6mm and thicknesses of 1.8m×1.2cm×1.2cm using specialized machinery. Woven wine basket: 1.8m×1.2cm×1.2cm bamboo strips are used as warp strips, and 4.5m×10mm×6mm bamboo strips are used as weft strips. The basket is woven using a combination of flat weaving and braiding. Flat weaving is used at the bottom of the wine basket, and braiding is used in the middle of the body and the rim. Mounting and sealing: Use glutinous rice paste-propolis composite gel to mount mulberry bark paper and linen cloth layer by layer. Add a mixture of bamboo charcoal powder and kudzu root powder when mounting. Mount 20-25 layers on the bottom layer and 10-15 layers on the top layer. After mounting, apply a mixture of beeswax and turpentine. Shaping and drying: Place the pasted wine basket in a constant temperature and humidity drying room at 20±2℃ and 60±5% for 48 hours, then microwave it for 10 minutes at 2450MHz, and cool it to room temperature to obtain the bamboo container.

3. The method according to claim 1, characterized in that, The physicochemical properties of the base liquor aged in the bamboo container in step (1) meet the following requirements: alcohol content 51%vol-52.5%vol, turbidity ≤1.0NTU, total acid (calculated as acetic acid) ≥0.5g / L based on 100%vol ethanol, total ester (calculated as ethyl acetate) ≥0.8g / L based on 100%vol ethanol, cyanide (calculated as HCN) ≤8.0mg / L based on 100%vol ethanol, methanol ≤0.5g / L based on 100%vol ethanol, lead (calculated as Pb) ≤0.2mg / kg, total flavonoids ≥10.0mg / L, and total polysaccharides ≥1.0mg / L.

4. The method according to claim 1, characterized in that, The indicators of the water used for degradation in step (2) are: strontium ≥ 0.20 mg / L, metasilicic acid ≥ 10 mg / L, selenium ≥ 0.01 mg / L, calcium ≤ 5 mg / L, and magnesium ≤ 1 mg / L.

5. The method according to claim 1, characterized in that, The amount of aloe vera gel added in step (3) is 0.008%-0.012%, and the amount of chitosan oligosaccharide added is 0.008%-0.012%, both by weight.

6. The method according to claim 5, characterized in that, The amount of both the aloe vera gel and chitosan oligosaccharide added is 0.01% by weight.

7. The method according to claim 1, characterized in that, The alcohol content of the low-alcohol liquor mentioned in step (3) is 33% vol or 38% vol.

8. The method according to claim 1, characterized in that, The aging time of the base wine in step (1) is 3-5 years; the stirring speed in step (3) is 100-200 r / min and the time is 20-30 min; the settling time is 7 days.

9. The method according to claim 1, characterized in that, After 3 months of accelerated testing at 50℃, the total acid content of the obtained low-alcohol baijiu changed by ≤30% and the total ester content changed by ≤20% compared to the initial test values.

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