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Acid/basicity conversion of distilled liquor

A conversion method and technology of distilled wine, which is applied in the field of acid/alkaline conversion of distilled wine, can solve the problems of great harm to the human body, increased acidity, and damage to human health, so as to preserve the taste and alcohol concentration, reduce acidity, and reduce damage Effect

Inactive Publication Date: 2006-11-01
李锡彦
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Problems solved by technology

[0002] General distilled wine in the prior art, especially white wine, contains more acidity, which is more harmful to the human body, because the human body itself is acidic, and many foods are also acidic. After the human body ingests such acidic food, it can cause The acid content in the body is too high. If you continue to drink acidic alcohol, your health will be harmed. In particular, the drinking habits of Chinese people are usually binge drinking, which will increase the acidity, and because Chinese people usually drink liquor. , with the improvement of the status of the Chinese in the world, how to properly reduce the acidic substances in sour wine to meet the needs of the Chinese social circle without causing health hazards is also a problem that people need to think about and solve

Method used

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  • Acid/basicity conversion of distilled liquor
  • Acid/basicity conversion of distilled liquor
  • Acid/basicity conversion of distilled liquor

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Embodiment Construction

[0014] The present invention will be described in detail below in conjunction with the accompanying drawings, but the implementation scope of the present invention is not limited.

[0015] see figure 1 , the technique of the present invention mainly comprises:

[0016] a. Add alkaline substances to acidic wines and soak for a certain period of time to reduce the acidic elements in the wines;

[0017] b. Fine filter the soaked wine through a fine filter;

[0018] c. The finely filtered alcoholic beverages are converted into alkaline alcoholic beverages.

[0019] Alkaline wine after the aforementioned conversion can reduce the original acidity (from PH value 4-6 to PH7. The acidity is reduced to reduce the damage to the human body.

[0020] see figure 2 , in technology of the present invention, the consumption of alkaline substance and soaking time can be decided according to pH value, as shown in the accompanying drawing, different pH values ​​are suitable for different a...

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Abstract

The invention provides us an acid and alkali transitional method of distilled liquor. This method is to dip alkali materials into acid alcoholic mass, then filtering through a secondary filter in order to decreasing the acidity of that mass and changing it into an alkali alcoholic mass. This method is to change the acid alcoholic mass into the alkali alcoholic mass easily and decrease the acidity of it with staying the raw alcohol concentration and raw taste of it. This transitional method is to reduce the harm of people that is introduced by the distilled liquor.

Description

technical field [0001] The invention provides an acid / alkaline conversion method for distilled wine, especially a method capable of converting acidic wine into alkaline wine to reduce the acidity and harm to human beings. Background technique [0002] General distilled wine in the prior art, especially white wine, contains more acidity, which is more harmful to the human body, because the human body itself is acidic, and many foods are also acidic. After the human body ingests such acidic food, it can cause The acid content in the body is too high. If you continue to drink acidic alcohol, your health will be harmed. In particular, the drinking habits of Chinese people are usually binge drinking, which will increase the acidity, and because Chinese people usually drink liquor. , with the improvement of the status of the Chinese in the world, how to properly reduce the acidic substances in the sour wine to meet the needs of the Chinese social circle without causing harm to hea...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/08
Inventor 钟正平
Owner 李锡彦
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