Yellow rice wine whiskey and its production process

Abstract

The application discloses yellow rice wine whiskey and a production process thereof, and comprises the following steps: distillation: taking yellow rice wine as raw material wine, and obtaining distilled wine through distillation, and taking the distilled wine as base wine; barrel filling: filling the base wine into oak barrels, and the distance from the base wine tank to the mouth of the oak barrel is 3-5 cm, and the mouth is sealed with a wooden plug; storage and aging: storing and aging the base wine in the oak barrels for at least two years after the barrel filling; aging: filling the wine stored and aged in the oak barrels into pottery jars, and aging for more than one year. The application adopts yellow rice wine as raw material wine, obtains distilled wine through distillation, and then fills the distilled wine into oak barrels for aging to prepare whiskey. The oak barrels are treated with yellow rice wine before use. The whiskey aged in the oak barrels is filled into pottery jars for aging, so that the whiskey is more full-bodied, mellow, sweet and refreshing, and has pure and genuine aromatic taste endowed by rice distilling wine and oak barrels.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of wine making, more particularly, to a yellow rice wine whisky and a production process of the yellow rice wine whisky. BACKGROUND

[0002] Yellow rice wine is a kind of fermented wine made of rice, millet, millet, corn, wheat, water, etc. as main raw materials, and through saccharification and fermentation by adding koji and / or partial enzyme preparation, yeast, etc. Yellow rice wine has a rich aroma, sweet and delicious taste, and mellow flavor, and contains amino acids, sugar, vinegar, organic acids, and various vitamins, etc., and has its unique yellow rice wine flavor.

[0003] Whisky is a kind of distilled wine, which is made of grains as raw materials, through saccharification, fermentation, distillation, aging, and blending or not. In the production process, whisky is aged in oak barrels, so that it has a unique oak flavor.

[0004] At present, there is no technology of using yellow rice wine as raw wine to produce whisky in the distilled wine, so a new solution is needed to solve this problem. SUMMARY

[0005] The present application aims to overcome the shortcomings of the prior art, and provides a production process of yellow rice wine whisky, which uses yellow rice wine as raw wine, so that the whisky product has the aromatic flavor of both yellow rice wine and oak.

[0006] In order to achieve the above-mentioned purpose, the present application adopts the following technical solution: a production process of yellow rice wine whisky, characterized in that it comprises the following steps:

[0007] Distillation: using yellow rice wine as raw wine, and obtaining distilled wine through distillation, and using the distilled wine as base wine;

[0008] Barrel filling: filling the base wine into an oak barrel, with the base wine tank being at a distance of 3-5 cm from the barrel mouth, and the barrel mouth being sealed with a wooden plug;

[0009] Storage and aging: storing and aging the base wine in the oak barrel after barrel filling;

[0010] Aging: filling the wine stored and aged in the oak barrel into an earthen jar.

[0011] The present application is further designed such that the base wine is stored and aged in the oak barrel for at least two years, and is aged in the earthen jar for at least one year.

[0012] The present application is further designed such that, in the distillation step, Shaoxing flower wine is used as raw material, and the alcohol degree of the base wine is adjusted to 40-50 degrees.

[0013] The present application is further designed that, in the distillation step, the raw wine is distilled by the reduced pressure distillation method, and the middle distillate is extracted by double distillation.

[0014] The present application is further designed that, before the barrel filling step, the oak barrel needs to be treated by yellow wine barrel maintenance; the oak barrel is a French oak barrel.

[0015] The present application is further designed that, in the barrel maintenance treatment process, the yellow wine is poured into the oak barrel, the liquid surface is kept 3-5 cm away from the barrel mouth, the barrel mouth is sealed by a wooden plug, the oak barrel is placed in a ventilated, cool and dry place, and the barrel maintenance time is controlled within 3-6 months.

[0016] The present application is further designed that, in the barrel maintenance treatment process, the yellow wine is Shaoxing rice wine or Xiangxue rice wine aged for more than one year; after the barrel maintenance is completed, the wine liquid in the oak barrel is extracted, and the wine liquid in the oak barrel does not need to be cleaned and drained, and the base wine is directly filled into the oak barrel.

[0017] The present application is further designed that, in the storage aging step, the oak barrel is placed in a ventilated, cool and dry place; in the aging step, the jar is placed in a ventilated, cool and dry place.

[0018] The present application is further designed that, in the aging step, an oak piece is placed in the pottery jar, and the oak piece is at least partially immersed in the wine liquid in the pottery jar.

[0019] The present application also provides a yellow wine whiskey produced by the above production process, which has the flavor of yellow wine, rich aroma of rice distillate and relatively harmonious aroma imparted by the oak barrel.

[0020] In summary, the present application has the following beneficial effects:

[0021] By using yellow wine as raw material wine, distillate is obtained by distillation, and then the distillate is filled into the oak barrel for aging to produce whiskey, which realizes the process of producing whiskey with yellow wine as raw material wine, and the whiskey product has fuller, mellow, sweet and refreshing taste, and pure aroma imparted by rice distillate and oak barrel. Moreover, the oak barrel used for aging is treated by yellow wine barrel maintenance before use, so that the whiskey liquid can improve the oak flavor and the flavor of yellow wine during the aging process in the oak barrel; and the whiskey aged in the oak barrel is filled into the pottery jar for aging, which can promote the aging and taste improvement of the wine liquid, and is beneficial to improving the quality of the final whiskey product. BRIEF DESCRIPTION OF DRAWINGS

[0022] Figure 1 The present application is further designed that, in the barrel filling step, the oak barrel needs to be treated by yellow wine barrel maintenance; the oak barrel is a French oak barrel.

[0023] Figure 2This is a schematic diagram of the aging device in Example 3. Figure 1 ;

[0024] Figure 3 This is a schematic diagram of the aging device in Example 3. Figure 2 ;

[0025] Figure 4 This is a schematic diagram of the aging device in Example 4. Figure 1 ;

[0026] Figure 5 for Figure 4 A structural diagram of the oak components and pipes in the design;

[0027] Figure 6 This is a schematic diagram of the aging device in Example 4. Figure 2 .

[0028] Reference numerals: 1. Tank body; 11. Opening; 2. Oak wood component; 21. Bottom; 22. Opening; 23. Limiting protrusion; 24. Ventilation port one; 241. One-way valve one; 242. Ventilation pipe one; 25. Ventilation port two; 251. One-way valve two; 252. Ventilation pipe two; 3. Sealing component; 4. Sealing mud; 5. Guide tube; 6. Sealing cap; 7. Gas storage tank; 71. Gas outlet; 72. Gas inlet; 8. Air supply device; 9. External pipe; 91. Control valve. Detailed Implementation

[0029] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0030] This embodiment discloses a process for producing rice wine whisky. Rice wine is used as the raw material, distilled to obtain a distilled spirit, which is then bottled in oak barrels for aging to produce whisky. Before use, the oak barrels are treated with rice wine for aging. The whisky, after aging in the oak barrels, is then bottled in earthenware jars for further aging, resulting in a fuller, smoother, and more refreshing flavor, possessing the pure aromatic qualities imparted by rice distillation and oak barrels.

[0031] The specific production process of Shaoxing wine whisky includes steps such as distillation, barrel conditioning, barrel filling, storage and aging.

[0032] Distillation: The yellow rice wine is used as the raw material wine, preferably Shaoxing Huaizhong wine, and the distillation wine is obtained by distillation, and the distillation wine is used as the base wine. After distillation, the alcohol content of the base wine is adjusted to 40-50 degrees, and 45 degrees is preferably used. Since the raw material wine for distillation is yellow rice wine brewed from rice, the rectified liquor has the rich aroma of rice distillation wine.

[0033] In order to improve the purity of the distillation wine, the raw material wine can be subjected to reduced pressure distillation, and then subjected to double distillation treatment to realize secondary distillation purification, extract the middle distillation wine, and obtain high-quality white wine. After double distillation treatment, the distillation wine can retain certain yellow wine flavor, and can avoid excessive yellow wine flavor that masks the flavor of subsequent oak barrel aging, so that the final whiskey can have obvious yellow wine flavor and oak aroma.

[0034] Filling barrels: The base wine is filled into the oak barrels. Before the filling step, the oak barrels need to be treated with yellow wine. When filling, the base wine tank is placed at a distance of 3-5 cm from the barrel mouth, and the barrel mouth is sealed with a wooden plug. The oak barrels can be made of American oak, French oak and other oak materials, with French oak being the most optimal.

[0035] During the barrel treatment process, Shaoxing rice wine or Xiangxue wine with more than one year of aging can be filled into the oak barrels, the liquid level is kept at 3-5 cm from the barrel mouth, the barrel mouth is sealed with a wooden plug, and the oak barrels are placed in a well-ventilated, cool and dry place for 3-6 months.

[0036] After barrel treatment, the yellow wine used for barrel treatment can take away part of the tannin and part of the wood flavor in the new oak barrel, reducing the astringency and bitterness of the subsequent aged whiskey; and the flavor of the yellow wine will also penetrate into the oak barrel, so that the oak barrel has the flavoring substances of the yellow wine. After the liquor is aged in the oak barrel, the flavoring substances of the yellow wine in the oak barrel will be mixed into the liquor, so that the whiskey not only has the aroma of the oak barrel, but also enhances the flavor of the yellow wine.

[0037] At the same time, during the barrel treatment process, the yellow wine used for barrel treatment will have the aroma of oak and the flavor of whiskey, and a yellow wine byproduct with the flavor of whiskey will be obtained. After the barrel treatment is completed, the liquor in the oak barrel is extracted without cleaning and draining the liquor in the oak barrel, and the base wine is directly filled into the oak barrel.

[0038] Storage and aging: After filling, the base wine is stored in the oak barrel, and the oak barrel is placed in a well-ventilated, cool and dry place for at least two years.

[0039] After aging treatment of the oak barrel, the wine with oak flavor is formed. During the aging process, the oak has certain air permeability, and part of the alcohol in the wine will penetrate and evaporate, so that the wine can be aged. The tannin, vanillin, oak lactone, eugenol and other compound substances in the barrel will dissolve in the wine, making the color of the whiskey more stable, the taste more soft and the aroma more harmonious. At the same time, since the oak barrel is aged, the barrel has the flavor substances of yellow rice wine, which enriches the whiskey with the flavor of yellow rice wine.

[0040] Aging: the wine aged in the oak barrel is filled into the pottery jar, and the jar is placed in a ventilated, cool and dry place for aging for more than one year. The pottery jar has micropores on the surface, which can allow the air in the jar to penetrate, and the pottery itself contains various metal oxides which will gradually dissolve in the wine during the storage process and complex with the aroma components in the wine body, promoting the aging and maturation of the wine and improving the aging and taste of the wine, which is beneficial to the aging of the wine.

[0041] In the aging step, the oak piece is placed in the pottery jar, and the oak piece is at least partially immersed in the wine in the pottery jar. The oak piece can enter the wine, and the flavor of the oak material can further penetrate into the wine. During the aging process, the oak can also be aged, thereby improving the efficiency of the wine aging and reducing the aging time of the wine, so that the wine has a higher aging effect in the same time.

[0042] By using the above production process, whiskey can be processed by using yellow rice wine as base wine and then storing and aging. The whiskey has the rich aroma of rice distillate and the aroma of oak barrel, solves the current situation that there is no yellow rice distillate wine, and obtains whiskey with yellow rice flavor, which is full-bodied, mellow, sweet and refreshing, and has the pure aroma of rice distillate and oak barrel.

[0043] If the distillate obtained by directly distilling yellow rice wine has a too spicy taste and a too rich yellow rice flavor, it is difficult to process other flavors, resulting in a single flavor and a small audience. In the yellow rice whiskey of the embodiment, the rich flavor of the yellow rice is diluted to form a light yellow rice flavor, and the unique oak aroma of whiskey is highlighted.

[0044] In order to more clearly and specifically introduce the yellow rice whiskey production process disclosed in the embodiments of the present application and the yellow rice whiskey produced, specific embodiments will be described below.

[0045] Example 1: In this embodiment, Shaoxing Huaizao wine is used as raw material wine to produce yellow rice whiskey.

[0046] The distillate liquor is obtained by double distillation, and the alcohol content is adjusted to 45 degrees. The oak barrel is made of French oak material, and the barrel is aged for 6 months with Xiangxue liquor.

[0047] The liquor is stored in the oak barrel for aging for 3 years, and is aged in the pottery jar for 1 year to obtain the yellow rice wine whisky.

[0048] In this embodiment, Shaoxing Huaizao is used as the raw material liquor to produce the yellow rice wine whisky.

[0049] The distillate liquor is obtained by double distillation, and the alcohol content is adjusted to 45 degrees. The oak barrel is made of American oak material, and the barrel is aged for 6 months with Xiangxue liquor.

[0050] The liquor is stored in the oak barrel for aging for 3 years, and is aged in the pottery jar for 1 year to obtain the yellow rice wine whisky.

[0051] In this embodiment, Shaoxing Huaizao is used as the raw material liquor to produce the yellow rice wine whisky.

[0052] The distillate liquor is obtained by double distillation, and the alcohol content is adjusted to 45 degrees. The oak barrel is made of French oak material, and the barrel is not aged before being filled.

[0053] The liquor is stored in the oak barrel for aging for 3 years, and is not aged in the pottery jar to obtain the yellow rice wine whisky.

[0054] In this embodiment, Shaoxing Huaizao is used as the raw material liquor to produce the yellow rice wine whisky. The distillate liquor is obtained by single distillation, and the alcohol content is adjusted to 45 degrees. The yellow rice wine distillate is aged in the pottery jar for 3 years to obtain the yellow rice wine distillate.

[0055] In the above embodiments and comparative examples, the flavor substances of the prepared liquor samples are detected, as shown in Table 1:

[0056] Table 1: Flavor substance detection of liquor samples in Examples 1 and 2 and Comparative Examples 1 and 2

[0057]

[0058] The flavors of the liquor samples prepared in the above embodiments and comparative examples are evaluated, and the results are as follows: the liquor in Example 1 has rich oak aroma and a slight yellow rice wine smell; the liquor in Example 2 has a slight oak aroma and a slight yellow rice wine smell; the liquor in Comparative Example 1 has rich oak aroma and almost no yellow rice wine smell; the liquor in Comparative Example 2 is yellow rice wine distillate, which has rich rice smell and a spicy taste.

[0059] As shown in Table 1, the yellow rice wine whisky prepared in the embodiments of the present application is different from the traditional yellow rice wine distillate, which has both the oak aroma of traditional whisky and the flavor of yellow rice wine.

[0060] Example 3: In this embodiment, Shaoxing Huaizhong wine is used as the raw material wine to produce yellow rice wine whiskey. The steps are basically the same as those of Example 1, except that the aging device is used for aging during the aging step.

[0061] During distillation, double-distilled distilled wine is obtained, and the alcohol content is adjusted to 45 degrees. The oak barrel is made of French oak material, and the barrel is aged for 6 months with Xiangxue wine. The wine is stored in the oak barrel for two years, and is aged in the aging device for one year to obtain yellow rice wine whiskey.

[0062] In this embodiment, an aging device is disclosed, which can be used for aging treatment of wine. Based on the above embodiments, reference is made to Figure 2 , Figure 3 for detailed description. The aging process is further designed, and an aging device is disclosed, which can be used for aging treatment of wine.

[0063] Referring to Figure 2 , Figure 3 , the aging device includes a tank body 1 and an oak piece 2. In this embodiment, the tank body 1 can be a pottery jar. The oak piece 2 has a cylindrical structure, one end is a closed bottom 21, the other end is an open 22, and the outer diameter of the lower half of the oak piece 2 is slightly smaller than the inner diameter of the opening 11 of the pottery jar. The lower half of the oak piece 2 can be inserted into the pottery jar from the opening 11 of the pottery jar and immersed in the wine in the pottery jar.

[0064] A limiting block 23 is fixedly connected to the outer peripheral part of the oak piece 2, and the profile of the limiting block 23 is larger than the opening 11, so as to limit the distance of the oak piece 2 inserted into the pottery jar, and play a role of positioning and supporting the oak piece 2.

[0065] When sealing the jar, a sealing piece 3 is arranged between the opening 11 and the oak piece 2 for sealing. The sealing piece 3 can be made of materials such as kraft paper and sealing film, and can realize relative sealing between the inner periphery of the opening 11 and the outer periphery of the oak piece 2. In addition, the limiting block 23 outside the oak piece 2 and the outer periphery of the opening 11 can be fixed by a hoop or a clamp, or can be fastened by a film winding method, so as to maintain the structural stability of the oak piece 2 installation, and maintain the relative fixed state between the pottery jar. The outer periphery of the rubber piece is further sealed by sealing mud 4.

[0066] Since the open 22 is formed at the upper end of the cylindrical oak piece 2, the environment of the inner periphery of the cylindrical oak piece 2 can form air circulation with the outside through the open 22, and since the oak material itself also has certain air permeability and permeability, air can permeate the oak piece 2 and have a permeable effect on the wine in the pottery jar, which is beneficial to the oak aging treatment of the wine in the pottery jar. During the oak aging process, the oak material has two sides, one side is wine, and the other side is air. Therefore, the oak aging effect is basically the same as the aging effect in the oak barrel, which can compensate for the aging time in the oak barrel.

[0067] Taking the commonly used oak barrel as an example, the volume of the oak barrel is 225 liters, the height is about 90 cm, the outer diameter is 70 cm, and the barrel structure is roughly barrel-shaped with a middle bulge and slightly narrow ends. The surface area of the barrel is the sum of the surface area of the inner side wall and the area of the upper and lower end faces, which is about 26000 cm 2 L. It can be seen that in such oak, the average surface area of the oak material contacted by each liter of wine is 100-120 cm 2 / L.

[0068] In this embodiment, taking a 50 kg pottery jar as an example, the inner diameter of the opening 11 is about 12-13 cm, and the outer diameter of the cylindrical oak piece 2 can be set to about 12 cm. The oak piece 2 is immersed in the wine to a depth of about 30-35 cm. Taking immersion of 30 cm as an example, the space occupied by the oak piece 2 in the pottery jar is 3400 cm 3 , and the remaining space in the pottery jar for storing wine is about 22 L. When immersed in the wine, the area of the oak piece 2 in contact with the wine is the sum of the outer periphery area of the oak piece 2 immersed in the wine and the area of the bottom 21 of the oak piece 2, which is about 1300 cm 2 . It can be seen that in this embodiment, the oak piece 2 with this structure has an average surface area of the oak material contacted by each liter of wine in the pottery jar of 50-60 cm 2 / L, which is about half of the ordinary oak barrel aging. The aging method in this embodiment not only has the aging effect, but also has the oak aging effect. In the two-year aging process, it is equivalent to increasing the effect of one year of oak barrel aging, thereby improving the efficiency of the wine being aged and improving the flavor effect.

[0069] Further, during the aging process, a part of the yellow rice wine liquid is accumulated in the interior of the cylindrical oak piece 2, which can increase the weight of the oak piece 2 to balance the pressure difference between the interior and the exterior of the oak piece 2, and the flavoring substances in the yellow rice wine can partially penetrate into the wine in the pottery jar through the permeation exchange of the air in the oak piece 2, so that the yellow rice wine has a richer flavor.

[0070] The conduit 5 is arranged in the interior of the cylindrical oak piece 2, the lower end of the conduit 5 extends into the position of the inner cavity bottom 21 of the oak piece 2 and is immersed in the yellow rice wine, so that the yellow rice wine in the interior can be supplied and discharged.

[0071] The flavoring substances in the wine prepared in Example 3 are compared with those in the wine in the above examples and comparative examples, as shown in Table 2:

[0072] Table 1: Flavoring substance detection of wine samples in Examples 1, 2, 3 and Comparative Examples 1, 2

[0073]

[0074] In Example 3, the flavor of the prepared wine sample is evaluated, and the result is that the oak aroma of the wine in Example 3 is rich, with a slight yellow rice wine smell, and the flavor is very close to that of Example 2.

[0075] As shown in Table 2, the yellow rice wine whiskey prepared in Example 3 is aged by using a special aging device, which can simultaneously simulate the pottery aging and oak barrel aging processes, and the two aging steps can be performed synchronously, thereby shortening the oak barrel aging time and improving the production efficiency of the wine.

[0076] Example 4

[0077] The steps of Example 3 are basically the same, and the aging device in Example 3 is further designed, as shown in Figure 4 , Figure 5 , which can improve the aging efficiency of the wine.

[0078] This embodiment discloses a yellow rice wine whiskey production process, which is based on the embodiment and further refers to Figure 4 , Figure 5 , which is described in detail. In this embodiment, the aging device in Example 2 is further designed, which can be applied to the aging treatment of the wine and can improve the aging efficiency.

[0079] This embodiment discloses an aging device, which refers to Figure 4 , Figure 5As shown, in this embodiment, the top opening 11 of the oak piece 2 is provided with a sealing cover 6, through which the opening 11 of the oak piece 2 can be closed, and a relatively closed cavity is formed inside the oak piece 2. The conduit 5 penetrates the sealing cover 6, and can pass through the sealing cover 6 from above and extend into the bottom 21 of the inner cavity of the oak piece 2.

[0080] The side wall of the oak piece 2 is provided with an air exchange hole one 24 and an air exchange hole two 25, both of which penetrate the side wall of the oak piece 2 and communicate with the inner cavity of the oak piece 2. When the oak piece 2 extends into the tank body 1, the positions of the air exchange hole one 24 and the air exchange hole two 25 are located above the liquid level. Moreover, the air exchange pipe one 242 is connected at the air exchange hole one 24, and the air exchange pipe one 242 is connected outside the oak piece 2 and extends downward to the bottom 21 of the oak piece 2, so that gas can be introduced into the bottom 21 of the oak piece 2, and a one-way valve one 241 is installed at the air exchange hole one 24 or the air exchange pipe one 242, so that the downward one-way flow of the air exchange pipe one 242 is controlled by the one-way valve one 241 to avoid backflow of the wine.

[0081] The air exchange pipe two 252 is connected at the air exchange hole two 25, and the air exchange pipe two 252 is located in the inner cavity of the oak piece 2 and extends upward to penetrate the sealing cover 6, so that the air in the inner cavity of the oak piece 2 can be discharged outward through the air exchange pipe two 252 to balance the air pressure in the inner cavity of the oak piece 2. Moreover, a one-way valve two 251 is installed at the air exchange pipe two 252 to control the upward one-way flow of the air exchange pipe to avoid backflow of the air.

[0082] During the aging process, gas can be introduced into the inner cavity of the oak piece 2 through the conduit 5, and the gas will first enter the yellow rice wine at the bottom 21 of the inner cavity of the oak piece 2, so that the flavor in the yellow rice wine can be emitted forward into the air in the inner cavity of the oak piece 2; then, the air in the inner cavity of the oak piece 2 can flow out from the air exchange hole one 24 and flow into the tank body 1 through the air exchange pipe two 252, and then flow out from the end of the air exchange pipe two 252 and enter the wine in the tank body 1, so that the wine and the air can be in contact with each other to improve the contact efficiency of the wine and the air and accelerate the aging of the wine. Then the air will enter the upper layer of the wine and flow out from the air exchange pipe two 252 to realize the air exchange treatment of the inner cavity of the tank body 1.

[0083] Moreover, since the lower end of the air exchange pipe two 252 extends to the position of the bottom 21 of the oak piece 2, the gas can flow on the surface of the oak piece 2 when flowing out, and then can flow upward along the outer surface of the oak piece 2 until it flows to the upper layer of the wine in the tank body 1; during the air flow process, the air forms small bubbles and passes through the area around the outer periphery of the oak piece 2, so that the immersion efficiency between the outer wall of the oak piece 2 and the wine can be accelerated, the effect of permeability of the oak can be simulated, and the aging effect of the oak on the wine can be improved.

[0084] Further, referring to Figure 6 As shown in the drawings, an air storage tank 7 is further arranged outside the tank body 1, the air storage tank 7 comprises an air outlet end 71 and an air inlet end 72, the air outlet end 71 is connected with the conduit 5, and an air feeding device 8 is arranged at the air outlet end 71, through which the air in the air storage tank 7 can be transported to the conduit 5. The air inlet end 72 of the air storage tank 7 is communicated with the air exchange pipe two 252, so that the air from the air exchange pipe two 252 can enter the air storage tank 7, and the circulation of the air can be formed among the air storage tank 7, the inner cavity of the oak piece 2 and the tank body 1. In the circulation process, the contact between the air and the wine liquid can be realized, the aging efficiency of the wine liquid can be improved, and the emission of the aroma in the wine liquid can be reduced, so that the excessive emission of the wine aroma can be avoided.

[0085] The air storage tank 7 is further connected with a plurality of external pipes 9, control valves 91 are arranged at the external pipes 9, the air in the air storage tank 7 can be regularly replaced or supplemented, so that the aging treatment of the wine liquid can be stably adapted.

[0086] The above is only the preferred embodiment of the present application, the protection scope of the present application is not limited to the above-mentioned embodiment, and any technical scheme falling within the idea of the present application belongs to the protection scope of the present application. It should be pointed out that, for ordinary skilled in the art, some improvements and decorations without departing from the principle of the present application should also be considered as the protection scope of the present application.

Claims

1. A process for the production of yellow rice whisky, characterized in that, The method comprises the following steps: Distillation: taking yellow rice wine as raw material wine, and obtaining distilled wine through distillation, and taking the distilled wine as base wine; Barrel filling: filling the base wine into oak barrels, with the base wine tank being 3-5 cm away from the barrel mouth, and the barrel mouth being sealed; Storage and aging: storing and aging the base wine in the oak barrels after barrel filling; Aging: filling the wine stored and aged in the oak barrels into pottery jars; In the distillation step, Shaoxing Huadiao wine is taken as raw material, and the alcohol content of the base wine is adjusted to 40-50 degrees; Before the barrel filling step, the oak barrels need to be treated with yellow rice wine; In the aging step, an aging device is used, which comprises a jar body (1) and an oak piece (2). The jar body (1) is a pottery jar. The oak piece (2) has a cylindrical structure, with a closed bottom (21) at one end and an open end (22) at the other end. The lower half of the oak piece (2) can be inserted into the pottery jar from the opening (11) of the pottery jar and immersed in the wine in the pottery jar. When the jar is sealed, a sealing piece (3) is arranged between the opening (11) and the oak piece (2) for sealing. During the aging process, the oak material has wine on one side and air on the other side. Yellow rice wine is stored in the inside of the cylindrical oak piece (2). A conduit (5) is arranged in the inside of the cylindrical oak piece (2), with the lower end of the conduit (5) extending to the position of the inner cavity bottom (21) of the oak piece (2) and immersed in the yellow rice wine; A sealing cover (6) is installed at the top opening (11) of the oak piece (2), and the conduit (5) penetrates the sealing cover (6). Air exchange holes one (24) and two (25) are formed in the side wall of the oak piece (2) and communicate with the inner cavity of the oak piece (2). The positions of the air exchange holes one (24) and two (25) are above the liquid level. An air exchange pipe one (242) is connected to the air exchange hole one (24), and the air exchange pipe one (242) is connected to the outside of the oak piece (2) and extends downward to the bottom (21) of the oak piece (2), so that gas can be introduced into the bottom (21) of the oak piece (2). An air exchange pipe two (252) is connected to the air exchange hole two (25), and the air exchange pipe two (252) is located in the inner cavity of the oak piece (2) and extends upward through the sealing cover (6) at one end; An air storage tank (7) is further arranged outside the jar body (1), which comprises an air outlet end (71) and an air inlet end (72). The air outlet end (71) is connected to the conduit (5), and the air inlet end (72) communicates with the air exchange pipe two (252). An air supply device (8) is installed at the air outlet end (71). During the aging process, the gas can be introduced into the inner cavity of the oak piece (2) through the conduit (5), which will first enter the yellow rice wine at the bottom (21) of the inner cavity of the oak piece (2) and then spread the flavor in the yellow rice wine to the air in the inner cavity of the oak piece (2). Then, the air in the inner cavity of the oak piece (2) can flow out of the air exchange hole (24) and flow into the tank body (1) through the air exchange pipe (252), and then flow out of the end of the air exchange pipe (252) and enter the wine in the tank body (1), so that the wine and the air are in contact with each other. Then the air will enter the upper layer of the liquid surface of the wine and flow out of the air exchange pipe (252), realizing the air exchange treatment of the inner cavity of the tank body (1).

2. The yellow rice wine whisky production process according to claim 1, characterized in that, The base wine is stored in the oak barrel for at least two years and in the pottery jar for at least one year.

3. The yellow rice wine whiskey production process according to claim 1, characterized in that, In the distillation step, the raw wine is distilled by the double distillation method to extract the middle distillate.

4. The yellow rice wine whiskey production process according to claim 1, characterized in that, The oak barrel is a French oak barrel.

5. The yellow rice wine whiskey production process according to claim 4, characterized in that, During the barrel raising process, the yellow rice wine is poured into the oak barrel, the liquid surface is kept 3-5 cm away from the barrel mouth, the barrel mouth is sealed with a wooden plug, and the oak barrel is placed in a ventilated, cool and dry place. The barrel raising time is controlled to be 3-6 months.

6. The yellow rice wine whiskey production process according to claim 5, characterized in that, During the barrel raising process, the yellow rice wine is more than one year old Shaoxing rice wine or Xiangxue rice wine; after the barrel raising is completed, the wine in the oak barrel is pumped out, and the wine in the oak barrel does not need to be cleaned and drained. The base wine is directly filled into the oak barrel.

7. The yellow rice wine whiskey production process according to claim 1, characterized in that, In the storage aging step, the oak barrel is placed in a ventilated, cool and dry place; in the aging step, the jar is placed in a ventilated, cool and dry place.

8. A yellow rice wine whiskey, characterized by, The production process is produced by using any one of claims 1-7. The production process is produced by using any one of claims 1-7.

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