Technology process for ageing brewing spirit by grains

A process method and technology of liquor, which is applied in the fields of wine brewing and grain liquor aging technology, can solve the problems of occupying too many wine storage containers, taking too long, and high cost, so as to speed up the aging speed, reduce the quantity, and speed up the aging process. The effect of running speed

Inactive Publication Date: 2006-05-24
YANGZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Improving the flavor and quality of wine through aging takes too long, takes up many wine storage containers, occupies a large area, and costs high

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Embodiment 1: the newly processed oak chips are pretreated, preferably oak flakes (thin blocks), with a thickness less than 10 mm, which is conducive to the stripping of natural chemical components in the oak. Put NaHCO first 3 (1-3%) or 0.06N NaOH solution for two weeks, rinse with clean water, put in 3% acetic acid or 5% citric acid solution for two weeks, and then rinse with water with hardness below 8 degrees clean. Put the pretreated oak chips (blocks) into the container with 42° Luzhou-flavor grain liquor Gaogou Daqu original wine, the weight ratio of oak to wine is 0.5-10%, and age at normal temperature in natural environment After three months, its OD value, ethyl hexanoate, and methanol content were measured, and all improved, with slightly brown appearance and fine and smooth taste. The oak chips in the wine are removed, then filtered, bottled and put on the market.

Embodiment 2

[0011] Embodiment 2: the newly processed oak chips are pretreated, preferably oak flakes (thin blocks), with a thickness less than 10 mm, which is conducive to the stripping of natural chemical components in the oak. Put NaHCO first 3 (1-3%) or 0.06N NaOH solution for two weeks, rinse with clean water, put in 3% acetic acid or 5% citric acid solution for two weeks, and then rinse with water with hardness below 8 degrees clean. Put the pretreated oak chips (blocks) into a container containing 42° Luzhou-flavor grain liquor Gaogou Daqu original wine, the weight ratio of oak to wine is 0.5-10%, and age at a low temperature of 3°C for one week , then aged at a high temperature of 55°C for one week. After repeated two rounds, the OD value was significantly increased, and the content of ethyl hexanoate and methanol was greatly improved. The appearance was crystal clear brown, and the taste was more delicate. . The oak chips in the wine are removed, then filtered, bottled and put ...

Embodiment 3

[0012] Embodiment 3: the newly processed oak chips are pretreated, preferably oak flakes (thin blocks), with a thickness less than 10 mm, which is conducive to the stripping of natural chemical components in the oak. Put NaHCO first 3 (1-3%) or 0.06N NaOH solution for two weeks, rinse with clean water, put in 3% acetic acid or 5% citric acid solution for two weeks, and then rinse with water with hardness below 8 degrees clean. Put the pretreated oak chips into two groups of the same amount of three groups of 42-degree Yanghe Daqu liquor at the same time and in equal amounts respectively (leave a control group without adding oak chips, and put them in the natural environment at room temperature). A group of aging treatment at room temperature, aged for three months in a natural environment at room temperature; another group of aging treatment at variable temperature, first aged at a low temperature of 3°C for one week, and then aged at a high temperature of 55°C for one week ...

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Abstract

The invention discloses an aging process method for grain liquor, which belongs to the technical field of wine product brewing and processing. Put the pretreated oak chips into the raw wine of grain liquor, and then use variable temperature or normal temperature or mixed temperature aging treatment, so that the pigment and flavor substances in the oak can be quickly dissolved into the wine, and the esterification and oxidation reactions of the wine can be accelerated , produce more complex lipids, speed up the aging of liquor, and make grain liquor change the traditional appearance of "colorless face", and the flavor becomes better. At the same time, because the aging time of wine is shortened, the aging operation cycle of wine storage containers is accelerated, the number of wine storage containers and the places where wine storage containers are placed are reduced, which not only speeds up the operation speed of production funds, but also saves the cost of wine storage containers and storage facilities. invest. The technology of the invention is advanced and simple, convenient and easy to implement, and has good market prospect and popularization and application value.

Description

technical field [0001] The invention relates to a wine brewing method, more precisely a grain liquor aging process, and belongs to the technical field of wine brewing and processing. Background technique [0002] As we all know, my country's liquor market is all colorless varieties, and the aging method is aging at room temperature in a natural environment. The so-called high-quality wine needs to be aged for a long time to make the wine undergo esterification and oxidation reactions, and slowly produce more complex lipids. Improving the local flavor and quality of wine through aging takes too long, takes up many wine storage containers, has a large area, and costs high. Over the years, people have always hoped to develop a kind of short aging time, improve the quality of wine, and have the grain liquor with the appearance of foreign wine. Contents of the invention [0003] The purpose of the present invention is to provide a kind of aging process that accelerates aging...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12H1/00C12G3/02
Inventor 张素华汪志君金昌海鲁茂林方维明王正云黄国兴
Owner YANGZHOU UNIV
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