Aging process of forest-Tibetan Baijiu

Abstract

The invention relates to the technical field of forest-storage baijiu, in particular to an aging process of forest-storage baijiu. The method comprises the following steps: S1, selecting high-quality Baijiu as a raw material; s2, selecting an environment suitable for forest storage; s3, filling the raw material white spirit into a gunny jar, and regularly dumping in the forest farm; s4, it is ensured that the environment temperature in the forest storage process is appropriate; s5, regularly checking the condition of the Baijiu; s6, according to the size of the base of the gunny jar in the step S3, a stone plate slightly larger than the base in size is selected to be flatly laid on the ground; and S7, after the white spirit achieves an ideal forest storage effect, sealing and storing the white spirit. According to the aging process of the forest-storage Baijiu, when the Baijiu is stored through the aging process of the forest-storage Baijiu, the aging of the Baijiu can be well promoted through special regions, climate and vegetation, and the aging process has good effects on ecological brewing and ecological starter propagation of the Baijiu; and a better graceful environment enjoyment is brought to people working in the forest.

Description

Technical Field

[0001] The invention relates to the technical field of Linzang liquor, and in particular to an aging process of Linzang liquor. Background Art

[0002] Liquor is an alcoholic beverage produced from grains through natural solid fermentation. After production, liquor contains a small amount of low-boiling-point substances such as sulfides, aldehydes, and methanol, which bring unpleasant aromas and spicy tastes. In order to make the liquor more comfortable to drink and reduce the irritation brought by new liquor, liquor needs to be properly stored. Common storage containers include pottery jars, metal containers, blood containers, cement pools, etc. Among them, pottery jars are the best;

[0003] Changes in ambient temperature have a certain impact on the aging of liquor. When the temperature rises, the Brownian motion between the molecules in the liquor will accelerate, promoting the formation of large molecular clusters in the liquor and the volatilization of low-boiling-point substances. Studies have shown that when the temperature is around 70°C, the liquor matures 4-5 times faster than at 20°C. In the forest environment, the hemp jars are placed in the open air. In the high temperature of summer, the maximum temperature of the liquor will reach 32°C, and the aging of the liquor is 1.4-1.6 times that of the general indoor environment. In the winter, the temperature of the liquor is 7-9°C, which is slightly higher than the 4-6°C in the general indoor environment.

[0004] To this end, we designed an aging process for Linzang liquor to provide another technical solution to the above-mentioned technical problems. Summary of the invention

[0005] Based on this, it is necessary to provide a Linzang liquor aging process to address the above technical problems and solve the technical problems raised in the above background technology.

[0006] In order to solve the above technical problems, the present invention adopts the following technical solutions:

[0007] An aging process for Linzang liquor, comprising the following steps:

[0008] S1: Use high-quality liquor as raw material;

[0009] S2: Choose an environment suitable for forest storage;

[0010] S3: Put the raw liquor into hemp jars and transfer them regularly in the forest farm;

[0011] S4: Ensure that the ambient temperature during forest storage is appropriate;

[0012] S5: Check the condition of liquor regularly;

[0013] S6: According to the size of the base of the hemp pot in step S3, a stone slab slightly larger than the base is selected and laid flat on the ground;

[0014] S7: After the liquor reaches the ideal forest storage effect, it is sealed and bottled to retain the unique aroma and taste of forest storage.

[0015] As a preferred implementation of the aging process of the forest-stored liquor provided by the present invention, in the step S1, the high-quality newly brewed liquor is evenly tanked in large tanks, left to stand for 24 hours and then pumped into hemp jars in the forest for storage.

[0016] As a preferred implementation of the aging process of the Linzang liquor provided by the present invention, in the step S2, an environment suitable for Linzang is selected, and the steps are as follows:

[0017] Choose an environment suitable for forest storage by adjusting the air environment, humidity control, ventilation status, storage temperature and geographical location;

[0018] The air environment is a forest area with fresh air and no heavy pollution;

[0019] The humidity control is to select a forest area with moderate and relatively stable humidity;

[0020] The ventilation state is to select a well-ventilated forest area;

[0021] The storage temperature is to select a forest area with suitable temperature;

[0022] The geographical location described is a mountainous area with a relatively high altitude.

[0023] As a preferred implementation of the aging process of the forest-stored liquor provided by the present invention, in the step S3, the liquor is stored in 0%-95% of the content of the hemp jar.

[0024] As a preferred implementation of the aging process of the forest liquor provided by the present invention, in the step S3, the base liquor stored in the continuously used hemp jar is transferred away and the hemp jar is wiped with a clean cotton cloth to ensure the cleanliness of the jar, and the new base liquor to be stored is pumped in after being vacant for 24 hours.

[0025] As a preferred implementation of the aging process of the forest-stored liquor provided by the present invention, in the step S3, dumping is performed regularly in the forest farm, and the steps are as follows:

[0026] Determine the time interval for dumping;

[0027] Select the tool for dumping;

[0028] Keep dump containers clean;

[0029] Keep the environment stable

[0030] Dumps a record of information.

[0031] As a preferred implementation of the aging process of the Linzang liquor provided by the present invention, in the step S5, the condition of the liquor is checked regularly, and the steps are as follows;

[0032] By observing the changes in color, aroma and taste, we ensure that the effect of Lin Zang is as expected.

[0033] It can be seen without a doubt that the above-mentioned technical solution of the present application can definitely solve the technical problem to be solved by the present application.

[0034] At the same time, through the above technical solutions, the present invention has at least the following beneficial effects:

[0035] The present invention provides an aging process for forest-stored liquor. When the liquor is stored, the special region, climate and vegetation can be used to promote the aging of the liquor, which has a good effect on the ecological brewing and ecological koji making of the liquor, and also brings better enjoyment of the beautiful environment to the people working in the forest. DETAILED DESCRIPTION

[0036] In order to make the purpose, technical solution and advantages of the present invention more clearly understood, the present invention is further described in detail below in conjunction with the embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not used to limit the present invention.

[0037] It should be noted that, in the absence of conflict, the embodiments of the present invention and the features and technical solutions in the embodiments may be combined with each other.

[0038] An aging process for Linzang liquor, comprising the following steps:

[0039] S1: Select high-quality liquor as raw material to ensure good quality and suitable for forest storage and aging. After the newly brewed liquor is mixed in large tanks, it is left to stand for 24 hours before being pumped into hemp jars in the forest to ensure balanced quality of the liquor. At the same time, different types of liquor and different storage containers are selected according to the aging time of the liquor.

[0040] During the liquor brewing process, the original liquor is generally graded and evaluated according to the needs of use, mainly divided into special grade, superior grade, first grade, second grade and other grades. The bulk base liquor is generally stored in stainless steel tank containers, and the superior and special grades with better quality are stored in hemp jars. Storing in hemp jars can improve the use value of the liquor and increase its flavor expression.

[0041] S2: Choose an environment suitable for forest storage. Generally, a forest farm with good ventilation and moderate humidity is selected. The search is carried out by considering the air environment, humidity control, ventilation status, storage temperature and geographical location.

[0042] The air environment is to choose a forest area with fresh air and no heavy pollution to avoid harmful substances from adversely affecting the quality of the wine;

[0043] Humidity control is to select a forest area with moderate and relatively stable humidity. High humidity may cause mold to form on the outside of the hemp jar, which will migrate into the wine and produce unpleasant odors, while low humidity may aggravate the volatilization of the wine and affect the aging process.

[0044] Ventilation: Choose a well-ventilated forest area to ensure air circulation and prevent the wine from being contaminated by odor or bacteria;

[0045] The storage temperature is to choose a forest area with suitable temperature to avoid drastic temperature fluctuations;

[0046] Mountainous areas with high altitudes often have lower temperatures and higher humidity, which is conducive to the aging process. For example, in the golden winemaking belt at 30 degrees north latitude, the altitude is 400-600 meters, with the best altitude being around 500 meters. The forest coverage area in the site accounts for more than 80% of the total storage area, ensuring that the hemp jars are always in the forest. The annual rainfall is more than 1000ml, and the relative humidity is 70-80%, ensuring the growth of plants and microorganisms. At the same time, there is no severe cold in the winter and no scorching heat in the summer in the forest. The annual average temperature is 14-17℃, the annual average content of negative oxygen ions in the air is not less than 800 / cubic centimeter, and the annual average wind speed is less than 1 meter / second;

[0047] You can choose a forest storage environment with camphor trees. The fragrance of camphor trees can repel insects and protect the healthy and strong growth of camphor trees. There is no need to spray pesticides at all. Camphor trees can also absorb smoke and dust, which can purify people's working and living environment. When the hemp jar is stored under the camphor tree, because the camphor tree has a good air purification function, it can effectively improve the air quality, and the aroma components emitted by the camphor can reduce the number of insects in the surrounding air, ensuring the environmental hygiene of the hemp jar. At the same time, the trace aroma components emitted by the camphor tree can slowly dissolve in the wine through the wall of the hemp jar, making the wine have a pleasant aroma expression. The microenvironment brought by the unique camphor forest gives the liquor a different style expression and reduces the effects of diseases and insect pests in the surrounding vegetation, which plays a certain protective role in the growth of the surrounding trees.

[0048] S3: Put the raw liquor into appropriate containers, specifically hemp jars, and transfer them regularly in the forest farm, once a month or at intervals, so as to make the liquor fully contact with the air in the container and promote the aging and mellowing process;

[0049] Considering the thermal expansion and contraction of the wine, the utilization rate of the comprehensive container and the maximum contact area between the wine and the inner wall of the jar, the wine is now stored in about 90% of the hemp jar, and no more than 95%. The amount of wine is quantified by weighing and measuring the height between the wine and the jar mouth.

[0050] After the base wine stored in the hemp jar that is being used continuously is transferred away, wipe the inside of the jar with a clean cotton cloth to ensure that the inside of the jar is clean. After leaving it vacant for 24 hours, pump in new base wine to be stored. This can reduce the skin damage of the hemp jar to the wine body and reduce the risk of flavor contamination.

[0051] After the wine is transferred in, use plasticizer-free food-grade film to seal it, tie it tightly with hemp rope and then cover it with a ceramic jar lid.

[0052] The steps to perform a regular dump are as follows:

[0053] Determine the time interval for dumping. According to the aging effect of the liquor, the visual, olfactory and taste evaluation of the aged liquor can be used to determine the changes and improvements in the liquor body after aging, or chemical analysis can be used for advance confirmation. Dumping can be carried out every month or every few months.

[0054] Choose a transfer tool, such as a funnel or pouring container, to ensure that the transfer process is smooth and does not cause waste of wine; at the same time, pour the original wine from one container to another, and operate gently during the process, avoiding violent stirring or shaking. This helps to maintain the stability and quality of the wine;

[0055] Keep the dump container clean and ensure that the target container is clean and free of foreign matter, dirt or odor. You can use clean water to clean the container; at the same time, avoid introducing too much oxygen during the dumping process, as excessive oxygen may cause oxidation of the wine and deterioration of its quality;

[0056] Keep the environment stable and try to keep the storage environment stable, avoiding drastic changes in temperature and humidity to ensure the consistency of the aging effect;

[0057] Recording of dump information: After each dump, remember to record the dump date, container information, and possible observations. This helps with subsequent tracking and analysis by ensuring that the container is well sealed after each dump to prevent outside air from entering.

[0058] S4: Ensure that the ambient temperature during the forest storage process is appropriate. When the temperature is around 70℃, the wine matures 4-5 times faster than at 20℃. In the forest storage environment, the hemp jar is placed outdoors. In the high temperature of summer, the maximum temperature of the wine will reach 32℃, and the aging of the wine is 1.4-1.6 times that of the general indoor environment. In the winter, the temperature of the wine is 7-9℃, which is slightly higher than the 4-6℃ of the general indoor environment;

[0059] S5: Regularly check the condition of the liquor, observe changes in color, aroma and taste, and ensure that the effect of forest storage reaches the expected result. The tracking period is about two years to ensure that the base liquor can experience different seasons and different temperatures to mature in the hemp jar in the forest storage environment;

[0060] S6: According to the size of the base of the hemp pot in step S3, a stone slab slightly larger than the base is selected and laid flat on the ground. In order to ensure smooth drainage between the forests, the stone slab is laid 10 cm above the ground;

[0061] The hemp jars are arranged in vertical rows, with a 20 cm deep and 40 cm wide drainage ditch between each row to ensure that rainwater cannot soak the bottom of the jars; considering the inclination of the hemp jars, the distance between each two adjacent hemp jars is controlled at 15 cm or more. At the same time, ensure that the air between the jars can circulate and fully contact the air and negative oxygen ions in the forest;

[0062] 20 tons of newly brewed premium base wine are selected and poured into hemp jars for sealed storage, and 23 tons of the same base wine are placed in stainless steel tanks for storage;

[0063] After the storage period reaches 3, 6, 9, 12, 18 and 24 months respectively, 43 jars of base wine of equal weight are taken and combined into comprehensive samples for physical, chemical and sensory analysis to ensure the representativeness of the samples.

[0064] S7: After the liquor reaches the ideal forest storage effect, it is sealed and bottled to retain the unique aroma and taste of forest storage.

[0065] The hemp jar in the present embodiment is formed by sintering clay at a high temperature of 700-800℃. The jar wall has a microporous mesh structure, which can introduce part of the air into the jar so that it can properly oxidize the wine in the jar, and can also make the low-boiling point volatile substances in the wine in the jar further volatilize, reducing the sensory stimulation caused by the low-boiling point substances. At the same time, the hemp jar wall contains trace amounts of metal ions that will dissolve in the wine in very small amounts, and form macromolecular complexes with the flavor components in the wine, thereby effectively reducing the freedom of the flavor components, making the wine more mellow and sweet. In addition, the hemp jar is slightly different from the pottery jar due to the slight difference in process, especially the firing temperature is slightly lower than the pottery jar, and the interior is almost unglazed, the roughness of its inner wall is higher than that of the pottery jar, the contact area of ​​the wine is larger during storage, and the exchange between the jar wall and the air is better than that of the pottery jar, which also greatly promotes the aging of the wine. It can be seen that the hemp jar in the forest has a good effect on the aging of liquor.

[0066] Comparison of wine stored in Matan forest and non-forest area

[0067] Over the years, the winery has actively carried out a number of studies to explore the advantages of Linzang liquor. By comparing Linzang liquor with non-Linzang liquor, the following conclusions were drawn:

[0068] 1. Sensory comparison: referring to the national standard GB / T33404-2016, we invited dozens of well-known Chinese liquor judges, Sichuan liquor judges, senior wine tasters, and senior winemakers to participate in the sensory evaluation of the wine and concluded that:

[0069] Table 1 Sensory characteristics of wine in different storage environments during different storage periods

[0070]

[0071]

[0072] From the above sensory conditions, we can see that the Linzang liquor will have some differences in aroma after about 9 months, but the real obvious difference will appear after a storage period of more than 12 months. As the storage period increases, the sensory differences in the liquor will become more obvious, whether in aroma expression or taste expression, especially when the liquor is stored for about 24 months, an elegant fragrance will appear. This shows that Linzang liquor has good advantages in aging and sensory expression, and will become a new way of storing liquor.

[0073] 2. Physical and chemical data analysis

[0074] Table 2 Main physical and chemical data of new wine (mg / 100ml)

[0075]

[0076]

[0077] The newly produced base wine was stored in stainless steel tanks as a general storage environment tracking, and part of the base wine was placed in hemp jars that had been used continuously for more than 20 years and stored in the forest. Sensory and physical and chemical data analysis was carried out at 3, 6, 9, 12, 18, and 24 months respectively. The physical and chemical data were tracked and compared.

[0078] The overall increase of acids is obvious, mainly acetic acid, hexanoic acid and some propionic acid. The increase of acids above 5 carbon atoms is small, which can be inferred that a large number of esters are generated into acids with low carbon atoms after hydrolysis, mainly acetic acid.

[0079] Acidic substances are mainly aroma and flavor substances in wine. Appropriate acidic substances can effectively reduce the dryness and spiciness of wine. It can increase the sweetness of wine, reduce the watery taste of low-alcohol wine, and improve the refreshing taste of wine. However, too high acidity will affect the aroma of wine, making the wine stuffy, sour and astringent. Generally, the acidity of base wine is more reasonable at 1.0-2.2g / L.

[0080] Aldehydes and ketones are important components of liquor aroma. They are not as obvious as esters and acids in expressing aroma. They are complex components, but they have a great impact on the quality of liquor. From the data, although aldehydes have decreased, the content of acetaldehyde and acetal has changed greatly. With the extension of storage period, aldehydes have partially decreased due to their low boiling point and strong volatility. At the same time, due to the acetal reaction, acetaldehyde undergoes condensation reaction to acetal, which slightly increases the acetal content.

[0081] Ketones showed a slight increase overall, mainly due to hydrolysis, physical and chemical changes in the wine during storage. With the continuous increase of storage period, ketones in the wine increased significantly, which also confirmed the saying that the color of liquor turned slightly yellow after long-term storage.

[0082] The preferred embodiments of the present invention disclosed above are only used to help explain the present invention. The preferred embodiments do not describe all the details in detail, nor do they limit the present invention to the specific implementation methods described. Obviously, many modifications and changes can be made according to the content of this specification. This specification selects and specifically describes these embodiments in order to better explain the principles and practical applications of the present invention, so that those skilled in the art can understand and use the present invention well. The present invention is limited only by the claims and their full scope and equivalents.

Claims

1. A aging process for Linzang liquor, characterized in that: Here are the steps: S1: Use high-quality liquor as raw material; S2: Choose an environment suitable for forest storage; S3: Put the raw liquor into hemp jars and transfer them regularly in the forest farm; S4: Ensure that the ambient temperature during forest storage is appropriate; S5: Check the condition of liquor regularly; S6: According to the size of the base of the hemp pot in step S3, a stone slab slightly larger than the base is selected and laid flat on the ground; S7: After the liquor reaches the ideal forest storage effect, it is sealed.

2. The aging process of Linzang liquor according to claim 1, characterized in that: In the step S1, the high-quality newly brewed wine is mixed evenly in large tanks, left to stand for 24 hours, and then pumped into hemp jars in the forest for storage.

3. The aging process of Linzang liquor according to claim 1, characterized in that: In step S2, an environment suitable for forest hiding is selected, and the steps are as follows: Choose an environment suitable for forest storage by adjusting the air environment, humidity control, ventilation status, storage temperature and geographical location; The air environment is a forest area with fresh air and no heavy pollution; The humidity control is to select a forest area with moderate and relatively stable humidity; The ventilation state is to select a well-ventilated forest area; The storage temperature is to select a forest area with suitable temperature; The geographical location described is a mountainous area with a relatively high altitude.

4. The aging process of Linzang liquor according to claim 1, characterized in that: In the step S3, the liquor is stored in 0%-95% of the volume of the hemp jar.

5. The aging process of Linzang liquor according to claim 1, characterized in that: In the step S3, the base wine stored in the continuously used hemp jar is transferred away, and then the hemp jar is wiped with a clean cotton cloth to ensure that the inside of the jar is clean. The jar is left vacant for 24 hours before new base wine to be stored is pumped in.

6. The aging process of Linzang liquor according to claim 1, characterized in that: In the S3 step, dumping is performed regularly in the forest farm, and the steps are as follows: Determine the time interval for dumping; Select the tool for dumping; Keep dump containers clean; Keep the environment stable Dumps a record of information.

7. The aging process of Linzang liquor according to claim 1, characterized in that: In the step S5, the condition of the liquor is checked regularly, and the steps are as follows; By observing the changes in color, aroma and taste, we ensure that the effect of Lin Zang is as expected.

Images