Baijiu aging functional ceramic material attached to the inner wall of a ceramic storage container and applications thereof

Abstract

This invention belongs to the field of functional ceramic materials preparation, and particularly relates to a functional ceramic material for aging baijiu (Chinese white liquor) that adheres to the inner wall of a ceramic wine storage container and its application. It is made from the following raw materials by weight: raw material, cooked material, and auxiliary additives. The raw material and cooked material are each made from the following components by weight: 30-40 parts clay and 25-40 parts purple clay. The auxiliary additives are made from the following components by weight: 5-10 parts binder, 20-30 parts water, 2-3 parts water-reducing agent, 0.5-1 part CuO, 0.5-1 part ZnO, and 0.5-1 part BaO. The functional ceramic material for aging baijiu described in this invention has a water absorption rate of 1-3% and a porosity of 80-85%. According to professional wine tasters, when baijiu is stored in the wine storage container of this invention, the spiciness of the baijiu is reduced, the taste is better, smoother, and more mellow, the aftertaste is sweet and rich, aldehydes are reduced, and esters are increased.

Description

Technical Field

[0001] This invention belongs to the field of preparation of functional ceramic materials, and particularly relates to a functional ceramic material for aging baijiu (Chinese liquor) that is attached to the inner wall of a ceramic wine storage container and its application. Background Technology

[0002] Newly brewed baijiu (Chinese white liquor) is bottled in ceramic containers and aged for a period of time. Compared to storage in other containers such as glass, aluminum, stainless steel, or cement, the quality of the liquor is optimal. Therefore, from a brewing technology perspective, especially for high-end aged baijiu, brewers use large, specially made ceramic containers for sealed storage to improve the quality and taste and achieve the best aging effect. However, using ceramic containers alone is no longer sufficient to meet the storage requirements of modern large-scale distilleries. To solve the problem of both large-capacity storage and the aging effect achieved in ceramic containers, current technology generally adopts a composite storage method. This involves using large stainless steel tanks as storage containers, and then using specific aging methods within these tanks to age the new liquor.

[0003] The invention disclosed in the application No. 201510014431.8 is a ceramic bottle that can emit negative oxygen ions and far-infrared rays. It works instantly upon direct contact with the liquor, making the new liquor mellow and rich in flavor in a short time. However, it does not involve a functional ceramic material for aging liquor that adheres to the inner wall of the storage container or its preparation method.

[0004] The invention disclosed in application number 201510014408.9, involves ceramic balls that accelerate the aging of baijiu (Chinese liquor). These balls emit negative oxygen ions and far-infrared rays, and their effect begins instantly upon direct contact with the liquor, causing new baijiu to become mellow and rich in flavor within a short time. While this method does achieve a certain aging effect, the broken ceramic balls sink to the bottom and accumulate in the stainless steel container, resulting in a limited aging effect on the upper part of the liquor. Furthermore, the relatively small surface area of ​​the ceramic balls slows down the aging process. The invention does not involve a functional ceramic material for aging baijiu that adheres to the inner wall of a storage container, nor its preparation method.

[0005] A process and storage container for rapidly accelerating the aging of baijiu (application number: 201611036074.6) discloses a process and storage container for rapidly accelerating the aging of baijiu. This method selects a large storage container with a capacity of over 30 tons, places a ceramic medium inside the container, and fully utilizes the advantages of large stainless steel tanks, such as small footprint and accurate measurement. Based on the chemical reaction and physical change mechanisms during the storage process in ceramic jars, ceramic shards are added to the large container along with other auxiliary methods to accelerate the oxidation, hydrogen bonding, and esterification reactions of the baijiu, thereby achieving the goals of saving space, shortening the storage period, and reducing costs. However, it does not involve a functional ceramic material for baijiu aging that adheres to the inner wall of the storage container or its preparation method.

[0006] An aging device for promoting the quality improvement of baijiu (application number: 202020560131.6) discloses an aging device that promotes the quality improvement of baijiu. By periodically magnetically stirring the liquor, the dynamic balance between ethanol and water molecules is continuously broken, accelerating Brownian motion and effectively promoting the aging of new liquor. The ceramic columns inside the tank have oxidizing and adsorption functions. Multiple ceramic columns form a unique "micro-oxygen" environment, and the liquor inside the tank "breathes," which can accelerate the aging of baijiu during storage and effectively shorten the aging time. However, this application does not involve a functional ceramic material for baijiu aging that adheres to the inner wall of the storage container or its preparation method.

[0007] The invention disclosed in the application No. 200910182421.X, describes a method for preparing a ceramic wine bottle and a ceramic wine bottle. This method mainly addresses the problems of low dimensional accuracy and poor consistency of the bottle mouth, poor fit between the bottle mouth and finished or anti-counterfeiting caps made of plastic or metal, and limitations in the shape of the outer wall of the bottle mouth. However, it does not involve a ceramic material for aging baijiu (Chinese liquor) that is attached to the inner wall of a wine storage container and its preparation method.

[0008] However, these technologies are limited to the aging of baijiu in storage before it leaves the factory. Once the baijiu reaches consumers, there are currently no more effective methods to promote its continued aging, except for bottling in ordinary ceramic containers. Moreover, existing technologies suffer from problems such as uneven aging, a reversion to a raw taste, the potential for sediment to fall into the liquor, and inconvenience in carrying it. Summary of the Invention

[0009] In order to solve the problems of slow aging of baijiu, large storage space required for aging baijiu, and long aging time, this invention provides a functional ceramic material for aging baijiu that adheres to the inner wall of a ceramic storage container and its application.

[0010] The present invention is achieved through the following technical solution: a functional ceramic material for aging baijiu (Chinese liquor) that adheres to the inner wall of a ceramic wine storage container is made from the following raw materials, raw materials, cooked materials and auxiliary additives in parts by weight.

[0011] The raw materials and calcined materials are made from the following components by weight: 30-40 parts clay and 25-40 parts purple clay; and the mass ratio of raw materials to calcined materials is 5-15:85-95. The auxiliary additives are made from the following components by weight: 5-10 parts binder, 20-30 parts water, 2-3 parts water-reducing agent, 0.5-1 part CuO, 0.5-1 part ZnO, and 0.5-1 part BaO.

[0012] As a further improvement to the technical solution of the present invention, the binder is edible carboxymethyl cellulose.

[0013] As a further improvement to the technical solution of the present invention, the water-reducing agent is sodium tripolyphosphate.

[0014] This invention further provides the application of the above-mentioned functional ceramic material for aging baijiu (Chinese liquor) attached to the inner wall of a ceramic wine storage container in the preparation of a ceramic wine storage container with the functional ceramic material for aging baijiu attached to the inner wall.

[0015] As a further improvement to the application technology of this invention, the preparation method of the ceramic wine storage container with the aging function ceramic material of baijiu attached to the inner wall includes the following steps:

[0016] (1) Slurry preparation

[0017] Mix all raw materials evenly to obtain a slurry;

[0018] (2) Single firing: The ceramic container is fired and vitrified at high temperature, and the water absorption rate of the ceramic body is <0.5%;

[0019] (3) The slurry adheres to the inner wall of the ceramic wine storage container and is dried to obtain a semi-finished ceramic wine storage container.

[0020] (4) Secondary firing: The semi-finished ceramic wine storage container dried in step (3) is fired at a temperature of 1180-1200℃ and kept warm for 2-5 hours to obtain a wine storage container with a ceramic material for aging white wine attached to the inner wall.

[0021] During the preparation process, preferably, the dry powder of each slurry raw material must be sieved, using a 100-mesh sieve with an aperture of 0.15 mm and a 150-mesh sieve with an aperture of 0.10 mm, to obtain intermediate material of 100-150 micrometers, in order to obtain dry powder with a relatively uniform particle size as much as possible. Then, it is mixed with auxiliary materials according to the formula to obtain the slurry. After calcination at 1180-1200℃, the porosity of the functional ceramic material for aging baijiu is stable at 80-85%, and the water absorption rate of the material reaches 1-3%.

[0022] As a further improvement to the application technology solution of the present invention, in step (4), the heating process of firing is as follows: from room temperature to 200°C is free heating; from 200°C to 550°C, the heating rate is 1.6-1.8°C / minute; from 550°C to 900°C, the heating rate is 0.6-0.7°C / minute; from 900°C to 1180-1200°C, the heating rate is 1.6-1.8°C / minute, and the temperature is maintained after the heating is completed.

[0023] As a further improvement to the application technology of the present invention, the method of adhering the slurry to the inner wall of the ceramic wine storage container adopts the glazing method of the ceramic body.

[0024] As a further improvement to the application technology solution of the present invention, the wine storage container is a ceramic wine vat, wine jar, wine pot, wine bottle, or wine jug.

[0025] The functional ceramic material for aging baijiu (Chinese liquor) as described in this invention, which is attached to the inner wall of a ceramic wine storage container and its application, has the following advantages compared with the prior art:

[0026] The ceramic material for aging baijiu described in this invention has a water absorption rate of 1-3% and a porosity of 80-85%. Newly brewed baijiu, after being blended by a master distiller to the desired alcohol content, can be directly bottled into the storage container described in this invention. Even with a short period of storage after purchase, it can achieve the desired aging effect. According to professional tasters, baijiu stored in the container of this invention exhibits a reduced spiciness, a smoother and more mellow taste, a richer and sweeter aftertaste, lower aldehyde content, and increased ester content. Detailed Implementation

[0027] To better understand the above-mentioned objectives, features, and advantages of the present invention, the solutions of the present invention will be further described below. It should be noted that, unless otherwise specified, the embodiments of the present invention and the features thereof can be combined with each other.

[0028] Many specific details are set forth in the following description in order to provide a full understanding of the invention, but the invention may also be practiced in other ways different from those described herein; obviously, the embodiments in the specification are only some embodiments of the invention, and not all embodiments.

[0029] It is well known in the art that Zisha (purple clay) is a type of clay. However, it should be noted that the clay used in this invention is any clay other than Zisha. In the following specific embodiments, the clay is locally produced clay from Shuozhou, with a chemical composition of 56% SiO2, 38% Al2O3, 15% loss on ignition, and 1% other oxides including Fe2O3, CaO, and MgO. The Zisha is produced in Shouyang County, Shanxi Province, with a chemical composition of 70% SiO2, 13.5% Al2O3, 9.5% Fe2O3, 7% loss on ignition, and trace amounts of other oxides.

[0030] The specific embodiments of the present invention will be described in detail below.

[0031] Example 1

[0032] A method for preparing a functional ceramic material for aging baijiu (Chinese liquor) that adheres to the inner wall of a ceramic wine storage container includes the following steps:

[0033] (1) Slurry preparation

[0034] Raw material preparation method: sorting and removing impurities; removing hard particles by water washing, and then natural weathering and drying.

[0035] Clinker preparation method: The raw materials are calcined at 950℃-980℃ to remove organic matter and moisture; then sorted to remove harmful impurities; and finally crushed to a particle size of ≤5mm by a jaw crusher.

[0036] The raw materials and cooked materials are made from the following components by weight: 30 parts local clay and 40 parts purple clay; and the mass ratio of raw materials to cooked materials is 5:95. The auxiliary additives are made from the following components by weight: 5 parts edible carboxymethyl cellulose, 20 parts water, 3 parts sodium tripolyphosphate, 1 part CuO, 0.5 parts ZnO, and 0.5 parts BaO.

[0037] Mix all the raw materials evenly to obtain a slurry.

[0038] (2) Single firing: The ceramic container is fired, and the ceramic container is vitrified at high temperature. The water absorption rate of the ceramic body is <0.5%.

[0039] Ceramic container manufacturing process: each raw material is weighed according to the formula ratio: SiO2 30%, feldspar 28%, Hongshan clay 13%, Datong coal gangue 15%, phosphate magnesium ore 10%, and Wahui blue gangue 4%.

[0040] Raw material crushing – ball mill grinding – iron removal from mud – mud sieving (200 mesh) – mud aging (5-7 days) – molding (mold casting or spinning) – drying – washing the outer surface of the clay blank – drying the clay blank (moisture content <2%) – applying outer glaze – drying – firing, water absorption <0.5%.

[0041] Firing profile: room temperature - 300℃, heating for 3 hours; 300℃ - 570℃, heating for 1.5 hours; 570℃ - 950℃, heating for 3 hours; 950℃ - 1280℃, heating for 4 hours; 1280℃, holding for 1 hour; natural cooling.

[0042] (3) The glazing method of ceramic container glazing is used to attach the slurry to the inner wall of the ceramic wine storage container, and it is naturally ventilated and dried at room temperature for 72 hours without exposure to the sun to obtain a semi-finished ceramic wine storage container.

[0043] (4) Secondary firing: The semi-finished ceramic wine storage container dried in step (3) is fired. The heating process of firing is as follows: from room temperature to 200℃ is free heating; from 200℃ to 550℃, the heating rate is 1.6℃ / minute; from 550℃ to 900℃, the heating rate is 0.6℃ / minute; from 900℃ to 1180℃, the heating rate is 1.8℃ / minute. After the heating is completed, the temperature is maintained for 3 hours.

[0044] This embodiment yields a 3% water absorption rate and a porosity of 85% for the functional ceramic material used in the aging of baijiu (Chinese liquor). Its molar composition is shown below:

[0045]

[0046] Example 2

[0047] A method for preparing a functional ceramic material for aging baijiu (Chinese liquor) that adheres to the inner wall of a ceramic wine storage container includes the following steps:

[0048] (1) Slurry preparation

[0049] Preparation method of raw materials: same as in Example 1.

[0050] Preparation method of clinker: same as in Example 1.

[0051] The raw materials and cooked materials are made from the following components by weight: 40 parts local clay and 30 parts purple clay; and the mass ratio of raw materials to cooked materials is 15:85. The auxiliary additives are made from the following components by weight: 6 parts edible carboxymethyl cellulose, 20 parts water, 2 parts sodium tripolyphosphate, 0.5 parts CuO, 1 part ZnO, and 0.5 parts BaO.

[0052] Mix all the raw materials evenly to obtain a slurry.

[0053] (2) Single firing: The ceramic container is fired and vitrified at high temperature, and the water absorption rate of the ceramic body is <0.5%. The firing and vitrification steps of the ceramic container are the same as in Example 1.

[0054] (3) The glazing method of ceramic container glazing is used to attach the slurry to the inner wall of the ceramic wine storage container, and it is naturally ventilated and dried at room temperature for 72 hours without exposure to the sun to obtain a semi-finished ceramic wine storage container.

[0055] (4) Secondary firing: The semi-finished ceramic wine storage container dried in step (3) is fired. The firing temperature rise process is as follows: from room temperature to 200℃ is free temperature rise; from 200℃ to 550℃, the temperature rise rate is 1.8℃ / minute; from 550℃ to 900℃, the temperature rise rate is 0.7℃ / minute; from 900℃ to 1190℃, the temperature rise rate is 1.6℃ / minute. After the temperature rise is completed, the temperature is kept for 3 hours.

[0056] This embodiment yields a 1% water absorption rate and 80% porosity functional ceramic material for aging baijiu (Chinese liquor). Its molar composition is shown below:

[0057]

[0058] Example 3

[0059] A method for preparing a functional ceramic material for aging baijiu (Chinese liquor) that adheres to the inner wall of a ceramic wine storage container includes the following steps:

[0060] (1) Slurry preparation

[0061] Preparation method of raw materials: same as in Example 1.

[0062] Preparation method of clinker: same as in Example 1.

[0063] The raw materials and cooked materials are made from the following components by weight: 35 parts local clay and 30 parts purple clay; and the mass ratio of raw materials to cooked materials is 10:90. The auxiliary additives are made from the following components by weight: 8 parts edible carboxymethyl cellulose, 22 parts water, 3 parts sodium tripolyphosphate, 0.5 parts CuO, 0.5 parts ZnO, and 1 part BaO.

[0064] Mix all the raw materials evenly to obtain a slurry.

[0065] (2) Single firing: The ceramic container is fired and vitrified at high temperature, and the water absorption rate of the ceramic body is <0.5%. The firing and vitrification steps of the ceramic container are the same as in Example 1.

[0066] (3) The glazing method of ceramic container glazing is used to attach the slurry to the inner wall of the ceramic wine storage container, and it is naturally ventilated and dried at room temperature for 72 hours without exposure to the sun to obtain a semi-finished ceramic wine storage container.

[0067] (4) Secondary firing: The semi-finished ceramic wine storage container dried in step (3) is fired. The firing temperature rise process is as follows: from room temperature to 200℃ is free temperature rise; from 200℃ to 550℃, the temperature rise rate is 1.7℃ / minute; from 550℃ to 900℃, the temperature rise rate is 0.7℃ / minute; from 900℃ to 1200℃, the temperature rise rate is 1.8℃ / minute. After the temperature rise is completed, the temperature is kept for 3 hours.

[0068] This embodiment yields a 2% water absorption rate and a porosity of 82% for the functional ceramic material used in the aging of baijiu (Chinese liquor). Its molar composition is shown below:

[0069]

[0070] Example 4

[0071] A method for preparing a functional ceramic material for aging baijiu (Chinese liquor) that adheres to the inner wall of a ceramic wine storage container includes the following steps:

[0072] (1) Slurry preparation

[0073] Preparation method of raw materials: same as in Example 1.

[0074] Preparation method of clinker: same as in Example 1.

[0075] The raw materials and cooked materials are made from the following components by weight: 32 parts local clay and 27 parts purple clay; and the mass ratio of raw materials to cooked materials is 12:88. The auxiliary additives are made from the following components by weight: 10 parts edible carboxymethyl cellulose, 26 parts water, 2 parts sodium tripolyphosphate, 1 part CuO, 1 part ZnO, and 1 part BaO.

[0076] Mix all the raw materials evenly to obtain a slurry.

[0077] (2) Single firing: The ceramic container is fired and vitrified at high temperature, and the water absorption rate of the ceramic body is <0.5%. The firing and vitrification steps of the ceramic container are the same as in Example 1.

[0078] (3) The glazing method of ceramic container glazing is used to attach the slurry to the inner wall of the ceramic wine storage container, and it is naturally ventilated and dried at room temperature for 72 hours without exposure to the sun to obtain a semi-finished ceramic wine storage container.

[0079] (4) Secondary firing: The semi-finished ceramic wine storage container dried in step (3) is fired. The firing temperature rise process is as follows: from room temperature to 200℃ is free temperature rise; from 200℃ to 550℃, the temperature rise rate is 1.7℃ / minute; from 550℃ to 900℃, the temperature rise rate is 0.6℃ / minute; from 900℃ to 1180℃, the temperature rise rate is 1.7℃ / minute. After the temperature rise is completed, the temperature is kept for 3 hours.

[0080] This embodiment yields a baijiu aging functional ceramic material with a water absorption rate of 2.4% and a porosity of 84%. Its molar composition is shown below:

[0081]

[0082] Example 5

[0083] A method for preparing a functional ceramic material for aging baijiu (Chinese liquor) that adheres to the inner wall of a ceramic wine storage container includes the following steps:

[0084] (1) Slurry preparation

[0085] Preparation method of raw materials: same as in Example 1.

[0086] Preparation method of clinker: same as in Example 1.

[0087] The raw materials and cooked materials are made from the following components by weight: 34 parts local clay and 25 parts purple clay; and the mass ratio of raw materials to cooked materials is 8:92. The auxiliary additives are made from the following components by weight: 7 parts edible carboxymethyl cellulose, 30 parts water, 2.5 parts sodium tripolyphosphate, 0.5 parts CuO, 0.5 parts ZnO, and 0.5 parts BaO.

[0088] Mix all the raw materials evenly to obtain a slurry.

[0089] (2) Single firing: The ceramic container is fired and vitrified at high temperature, and the water absorption rate of the ceramic body is <0.5%. The firing and vitrification steps of the ceramic container are the same as in Example 1.

[0090] (3) The glazing method of ceramic container glazing is used to attach the slurry to the inner wall of the ceramic wine storage container, and it is naturally ventilated and dried at room temperature for 72 hours without exposure to the sun to obtain a semi-finished ceramic wine storage container.

[0091] (4) Secondary firing: The semi-finished ceramic wine storage container dried in step (3) is fired. The firing temperature rise process is as follows: from room temperature to 200℃ is free temperature rise; from 200℃ to 550℃, the temperature rise rate is 1.6-1.8℃ / minute; from 550℃ to 900℃, the temperature rise rate is 0.6-0.7℃ / minute; from 900℃ to 1180-1200℃, the temperature rise rate is 1.6-1.8℃ / minute. After the temperature rise is completed, the temperature is kept for 3 hours.

[0092] This embodiment yields a baijiu aging functional ceramic material with a water absorption rate of 1.6% and a porosity of 81%. Its molar composition is shown below:

[0093]

[0094] The following is a comparison of sensory indicators between liquor aged without and after the use of the ceramic aging material described in this invention. The specific experimental procedure was as follows: Six ordinary ceramic storage containers (purchased from the market) and six ceramic storage containers prepared according to Example 1 of this invention were used. The same premium (45°, 53° alcohol content), first-grade (45°, 53° alcohol content), and second-grade base liquor (45°, 53° alcohol content) were poured into each container for a controlled aging test. The aging test lasted for three months. The sensory indicator comparison results are shown in Tables 1-1 (ordinary ceramic storage containers) and 1-2, and the physicochemical indicator comparison results are shown in Tables 2-1 (ordinary ceramic storage containers) and 2-2.

[0095] Table 1-1 Sensory indicators of Baijiu (Chinese liquor) that has not been aged using functional ceramic materials

[0096]

[0097]

[0098] Table 1-2 Sensory Indicators of Baijiu Aged Using Functional Ceramic Materials

[0099]

[0100] Table 2-1 Physicochemical properties of Baijiu (Chinese liquor) that has not been aged using functional ceramic materials

[0101]

[0102] Table 2-2 Physicochemical Indicators of Baijiu Aged Using Functional Ceramic Materials

[0103]

[0104]

[0105] During the three-month storage period after bottling, samples of both the control and experimental liquors were tested, data analyzed, and evaluated by sommeliers. The results consistently showed that the aging functional ceramic material had a significant aging effect on newly brewed baijiu. The quality of the baijiu treated with this material was significantly improved, exhibiting a pure and fragrant taste with a refined and harmonious complex aroma, a mellow and refreshing finish, and a long aftertaste. Test results indicated that the total ester content decreased continuously for both low- and medium-alcohol baijiu, with a particularly significant decrease in low- and medium-alcohol baijiu. However, regardless of the alcohol content, the ester reduction in baijiu aged with the aging functional ceramic material was significantly lower than that of naturally aged baijiu, especially for low- and medium-alcohol baijiu.

[0106] Therefore, this invention can directly fill aging ceramic bottles with newly brewed liquor, after being blended by a bartender to the desired alcohol content, into bottles that can be stored for a short period of time after purchase. Moreover, since many consumers are not in a hurry to drink the liquor after purchase, it can continue to age before consumption, achieving a better aging effect and making the liquor not only drinkable but also collectible.

[0107] The above description is merely a specific embodiment of the present invention, enabling those skilled in the art to understand or implement the present invention. Although detailed descriptions have been provided with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some or all of the technical features therein; and these modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments, and they should all be covered within the protection scope of the claims.

Claims

1. A ceramic material for aging baijiu (Chinese white liquor) that adheres to the inner wall of a ceramic wine storage container, characterized in that, It is made from the following slurry raw materials in parts by weight: raw materials, cooked materials, and auxiliary additives; The raw materials and calcined materials are made from the following components by weight: 30-40 parts clay and 25-40 parts purple clay; and the mass ratio of raw materials to calcined materials is 5-15:85-95; the auxiliary additives are made from the following components by weight: 5-10 parts binder, 20-30 parts water, 2-3 parts water-reducing agent, 0.5-1 part CuO, 0.5-1 part ZnO, and 0.5-1 part BaO. The binder is edible carboxymethyl cellulose; the water-reducing agent is sodium tripolyphosphate.

2. The application of the baijiu aging functional ceramic material attached to the inner wall of the ceramic wine storage container as described in claim 1 in the preparation of a ceramic wine storage container with the baijiu aging functional ceramic material attached to the inner wall.

3. The application as described in claim 2, characterized in that, The method for preparing a ceramic wine storage container with a ceramic material for aging baijiu (Chinese liquor) attached to its inner wall. Includes the following steps: (1) Slurry preparation The slurry is prepared by mixing all the raw materials evenly. (2) Single firing: The ceramic container is fired, and the ceramic container is vitrified with a water absorption rate of <0.5%; (3) The slurry adheres to the inner wall of the ceramic wine storage container and is dried to obtain a semi-finished ceramic wine storage container; (4) Secondary firing: The semi-finished ceramic wine storage container dried in step (3) is fired at a temperature of 1180-1200℃ and kept warm for 2-5 hours to obtain a ceramic wine storage container with a ceramic material for aging white wine attached to the inner wall.

4. The application as described in claim 3, characterized in that, In step (4), the heating process for firing is as follows: from room temperature to 200°C, the heating is free; from 200°C to 550°C, the heating rate is 1.6-1.8°C / minute; from 550°C to 900°C, the heating rate is 0.6-0.7°C / minute; from 900°C to 1180-1200°C, the heating rate is 1.6-1.8°C / minute, and the temperature is maintained after the heating is completed.

5. The application as described in claim 3, characterized in that, The method of adhering the slurry to the inner wall of the ceramic wine storage container adopts the glazing method of the ceramic body.

6. The application as described in claim 3, characterized in that, The wine storage containers are ceramic wine jars, wine pots, wine bottles, and wine jugs.

Images