Method for regulating and controlling sweet and fragrant flavor of Baijiu based on pottery jar

Abstract

The invention discloses a method for regulating and controlling sweet and fragrant flavor of Baijiu based on a pottery jar, and belongs to the technical field of Baijiu aging. The pottery jar for regulating and controlling the sweet and fragrant flavor of the Baijiu is obtained by adding the nano material into the pottery clay and carrying out blank making and high-temperature firing; wherein the nano material is selected from more than two of Fe2O3 (at) SiO2-Al2O3, Fe2O3, SiO2 and Al2O3, and the nano material is selected from more than two of SiO2 and Al2O3. The prepared pottery jar can significantly improve the sweet and fragrant flavor of Baijiu; and the operation is simple, and the efficiency is high.

Description

Technical Field

[0001] The invention relates to a method for regulating the sweet and fragrant flavor of liquor based on a pottery jar, and belongs to the technical field of liquor aging. Background Art

[0002] In traditional Chinese winemaking culture, liquor is famous for its unique flavor and long history. The flavor of liquor depends mainly on multiple factors, such as raw materials, brewing technology, fermentation process and storage conditions. Among them, the storage container has an important influence on the formation of liquor flavor. As a traditional storage container, pottery jars can promote the aging of liquor and the formation of its flavor due to their unique microporous structure and air permeability.

[0003] However, the existing ceramic jar storage method has certain limitations. First, the microporous structure and air permeability of the ceramic jar are sensitive to changes in environmental humidity and temperature, which may lead to unstable flavor of liquor. Secondly, the production process of ceramic jars is complicated, the cost is high, and the storage capacity is limited, which limits its application in large-scale production. In addition, the traditional ceramic jar storage method has limited effect on improving the sweet flavor of liquor, and it is difficult to meet the market demand for high-quality liquor.

[0004] As consumers' demand for high-quality liquor increases, the market demand for technologies and methods that can enhance the flavor of liquor, especially the sweet flavor, is growing. Sweet flavor is one of the important signs of liquor quality. It not only improves the taste of liquor, but also increases the layering and complexity of liquor. Therefore, developing a storage method that can effectively enhance the sweet flavor of liquor is of great significance to meet market demand and enhance product competitiveness. Summary of the invention

[0005] [Technical issues]

[0006] The conventional method of enhancing the sweet flavor of liquor through ceramic jars has the problems of uncontrollable aging effect, low aging efficiency, unobvious enhancement of sweet flavor and high cost of ceramic jars.

[0007] [Technical solution]

[0008] In order to solve the above problems, the present invention adds nanomaterials to clay, and obtains a pottery jar for adjusting the sweet and fragrant flavor of liquor through molding and high-temperature firing; wherein the nanomaterial is Fe 2 O 3 @SiO 2 -Al 2 O 3 , Fe 2 O 3 、SiO 2 、Al 2 O 3The pottery jar prepared by the present invention can significantly enhance the sweet and fragrant flavor of liquor; and the operation is simple and efficient.

[0009] The first object of the present invention is to provide a method for preparing a pottery jar for regulating the sweet flavor of liquor, comprising the following steps:

[0010] The clay and nanomaterials are mixed evenly, and mud is added to prepare a mud cake; the mud cake is formed to obtain a pottery jar body; the pottery jar body is dried; and then fired at high temperature to obtain a pottery jar with a sweet and fragrant flavor of liquor;

[0011] Among them, the nanomaterial is Fe 2 O 3 @SiO 2 -Al 2 O 3 , Fe 2 O 3 、SiO 2 、Al 2 O 3 Two or more of the above.

[0012] In one embodiment of the present invention, the particle size of the nanomaterial is 0.01-1 mm.

[0013] In one embodiment of the present invention, the nanomaterial is Fe 2 O 3 @SiO 2 -Al 2 O 3 , Fe 2 O 3 The mass ratio of the two is 1-3:1-3.

[0014] In one embodiment of the present invention, the nanomaterial is Fe 2 O 3 @SiO 2 -Al 2 O 3 、SiO 2 The composition has a mass ratio of 1-3:1-3.

[0015] In one embodiment of the present invention, the nanomaterial is Fe 2 O 3 @SiO 2 -Al 2 O 3 、Al 2 O 3 The composition has a mass ratio of 1-3:1-3.

[0016] In one embodiment of the present invention, the nanomaterial is Fe 2O 3 @SiO 2 -Al 2 O 3 , Fe 2 O 3 、Al 2 O 3 The composition has a mass ratio of 1-3:1-3:1-3.

[0017] In one embodiment of the present invention, the nanomaterial is Fe 2 O 3 @SiO 2 -Al 2 O 3 、SiO 2 、Al 2 O 3 The composition has a mass ratio of 1-3:1-3:1-3.

[0018] In one embodiment of the present invention, the nanomaterial is Fe 2 O 3 @SiO 2 -Al 2 O 3 、SiO 2 , Fe 2 O 3 The composition has a mass ratio of 1-3:1-3:1-3.

[0019] In one embodiment of the present invention, the nanomaterial is Fe 2 O 3 @SiO 2 -Al 2 O 3 , Fe 2 O 3 、SiO 2 、Al 2 O 3 The composition has a mass ratio of 1-3:1-3:1-3:1-3.

[0020] In one embodiment of the present invention, the mass ratio of clay, nanomaterial and slurry is 100:1-30:80-120.

[0021] In one embodiment of the present invention, the mud is a cementite aqueous solution, the particle size of the cementite is 50-60 meshes, and the water content is 15-25% (mass percentage); the cementite is weathered cementite.

[0022] In one embodiment of the present invention, the forming is performed by an integrated roll forming device to form a ceramic jar blank.

[0023] In one embodiment of the present invention, the drying is performed so that the moisture content of the green body is less than 2% (mass percentage).

[0024] In one embodiment of the present invention, high temperature firing is firing at 800-1200° C. to form a pottery jar.

[0025] In one embodiment of the present invention, Fe 2 O 3 @SiO 2 -Al 2 O 3 The preparation method is as follows:

[0026] (1) 166 mg of 1,4-phthalic acid and 675 mg of ferric chloride hexahydrate were subjected to solvothermal reaction in 15 mL of N,N-dimethylformamide at 160° C. for 22 h to obtain MIL-101-Fe;

[0027] (2) dispersing 0.01 g of aluminum sec-butoxide in 150 μL of sec-butanol to obtain an aluminum sec-butoxide solution; mixing 300 μL of tetramethyl orthosilicate, 150 μL of the aluminum sec-butoxide solution, 20 μL of acetic acid and 10 μL of ethyl acetoacetate to obtain a mixed solution;

[0028] MIL-101-Fe was vacuum activated; then, it was immersed in the mixed solution at room temperature for 3 hours, taken out, filtered, and the obtained solid was dried at 80°C for 12 hours to form SiAl@MIL;

[0029] (3) SiAl@MIL was heat treated at 950℃ for 2h to obtain Fe 2 O 3 @SiO 2 -Al 2 O 3 .

[0030] The second object of the present invention is a pottery jar for regulating the sweet and fragrant flavor of white wine prepared by the method of the present invention.

[0031] The third object of the present invention is to use the pottery jar for regulating the sweet and fragrant flavor of liquor in the field of liquor processing.

[0032] The fourth object of the present invention is to provide a white wine obtained by storage and aging in the pottery jar for regulating the sweet and fragrant flavor of the white wine as described in the present invention.

[0033] A fifth object of the present invention is to provide a method for regulating the sweet flavor of liquor, which uses the pottery jar for regulating the sweet flavor of liquor described in the present invention.

[0034] In one embodiment of the present invention, the method comprises the following steps:

[0035] The newly distilled liquor is put into a pottery jar for adjusting the sweet and fragrant flavor of the liquor, and stored and aged at room temperature to obtain a sweet and fragrant liquor.

[0036] In one embodiment of the present invention, the liquor is a sauce-flavor liquor.

[0037] In one embodiment of the present invention, the storage aging is storage aging at 10-40° C. for more than 2 months.

[0038] In one embodiment of the present invention, the storage and aging process can be assisted by one or more of dissolved oxygen, irradiation, ultrasound, and electromagnetic; wherein, dissolved oxygen is aerated 1-5 times a month; irradiation is irradiated by one or more of electron beam, ray, and ultraviolet light; the intensity of electron beam irradiation is 0.5-2.5kGy, and the time is 10-60 days; the intensity of Co-γ ray is 0.5-4kGy, and the time is 10-60 days; the ultraviolet light wavelength of ultraviolet light irradiation is 340-400nm, the duration is 5-300h, and the power is 0.6-5KW.

[0039] In one embodiment of the present invention, the characteristic substance of sweet flavor is one or more of 2,3-butanedione, ethyl caprylate, phenylacetaldehyde, vanillyl acetone, HDMF, HEMF, vanillin, γ-nonalactone, fenugreek lactone, γ-butyrolactone, 3-hydroxy-2-butanone, β-damascenone, acetal, and geranyl acetone.

[0040] [Beneficial Effects]

[0041] The pottery jar for regulating the sweet and fragrant flavor of liquor prepared by the present invention can help improve the sweet and fragrant flavor of stored liquor, especially the contents of vanillyl acetone, γ-nonalactone, γ-butyrolactone, 2,3-butanedione, 3-hydroxy-2-butanone, β-damascenone and geranyl acetone are significantly improved. BRIEF DESCRIPTION OF THE DRAWINGS

[0042] Figure 1 This is the full two-dimensional chromatogram of the liquor obtained in Example 1.

[0043] Figure 2 This is the GC×GC-TOFMS1D spectrum of the liquor obtained in Example 1. DETAILED DESCRIPTION

[0044] The preferred embodiments of the present invention are described below. It should be understood that the embodiments are for better explaining the present invention and are not used to limit the present invention.

[0045] Test method:

[0046] 1. Determination of compound content:

[0047] (1) Detection of furanones:

[0048] ① Liquid-liquid extraction sample pretreatment:

[0049] 20 mL of liquor sample was diluted with saturated saline to an alcohol content of 10% vol, and then the isotope internal standard of fenugreek lactone was added, followed by extraction with 20 mL of dichloromethane as an extractant, and extracted 3 times in total, each time for 5 min; 60 mL of the extracted components were collected, 30 g of anhydrous sodium sulfate was added thereto, and stored at -20°C overnight; 60 mL of the extracted components were then concentrated to 200 μL by nitrogen blowing and waited for injection;

[0050] ②Use gas chromatography-mass spectrometry (GC-MS) to analyze samples in selected ion monitoring mode (SIM);

[0051] The GC conditions are as follows:

[0052] Agilent 7890 gas chromatograph tandem with 5975 mass spectrometer was used;

[0053] The chromatographic column was DB-FFAP (60m×0.25mm×0.25μm, Agilent, America); the temperature program of the chromatographic column (DB-FFAP) was as follows: the initial temperature was 45°C and maintained for 2 min, then increased to 230°C at 6°C / min and maintained for 10 min; He (>99.999%) was used as the carrier gas, with a flow rate of 2mL / min and an injection port temperature of 230°C;

[0054] The MS conditions are as follows:

[0055] The sample solvent delay time was 8 min; the EI ionization source, ionization energy was 70 eV, ion source temperature was 230 °C, and the mass spectrometry ion scanning range was 35-350 amu;

[0056] The quantification of fenugreek lactone, furanone HDMF, and ethyl furanone HEMF was performed using the selected ion monitoring (SIM) mode, with characteristic ions at 128 m / z, 128 m / z, and 142 m / z, respectively;

[0057] ③ Standard curve drawing:

[0058] Use chromatographic grade ethanol and ultrapure water to prepare a simulated liquor matrix solution (pH = 3.5, alcohol content 53% vol) for later use;

[0059] Accurately weigh a certain mass of furanone compound standards (trigonelline lactone, HDMF and ethyl furanone HEMF) and dissolve them in a simulated liquor solution to prepare a series of standard solutions with different concentration gradients; treat the standard solutions according to the sample pretreatment method in step ①, perform instrumental analysis according to step ②, and prepare a standard curve based on the peak area ratio and concentration ratio of the target substance to the internal standard substance as the horizontal and vertical coordinates respectively;

[0060] ④Detection:

[0061] The liquor to be tested is tested according to steps ① and ② to obtain the peak area, which is then substituted into the standard curve of step ③ to obtain the concentration of the substance to be tested.

[0062] (2) Detection of other substances:

[0063] ①Pretreatment of liquor samples:

[0064] Dilute the liquor sample with ultrapure water to an alcohol content of 10% vol, then take 5 mL and add it to a 20 mL headspace bottle, then add 1.5 g NaCl and linalool-d3 and 2-phenylethyl acetate-d3 as internal standards;

[0065] After the samples were mixed, HS-SPME was performed using a MPS2 (Gerstel, Germany) multifunctional autosampler. The conditions were as follows: the samples were equilibrated at 40°C for 5 minutes, stirred and extracted at 250 rpm for 40 minutes, and the extraction head model was DVB / CAR / PDMS (2 cm, 50 / 30 μm, Supelco, America). After the extraction, desorption was performed at 250°C for 5 minutes.

[0066] ② Determination of compound content in liquor samples by comprehensive two-dimensional gas chromatography:

[0067] Chromatographic conditions:

[0068] The gas chromatograph was Agilent 7890B (Agilent, America), the first-dimension chromatographic column was a DB-FFAP capillary column (60m×0.25mm×0.25μm, Agilent, America), and the second-dimension chromatographic column was an Rx-17 Si capillary column (0.8m×0.25mm×0.36μm, Restek, America); the first-dimension chromatographic column and the second-dimension chromatographic column were connected in series through a four-nozzle two-stage thermal modulator, and the transmission temperature was 240°C; He (>99.999%) was used as the carrier gas, the flow rate was 1mL / min, and the injection port temperature was 250°C;

[0069] The temperature program of the one-dimensional column is mainly divided into four stages. The starting temperature of the first stage is set to 45℃ and maintained for 3min; the second stage is heated to 150℃ at a heating rate of 4℃ / min and then maintained for 2min; the third stage is heated to 200℃ at a heating rate of 6℃ / min; the last stage is heated to 230℃ at a heating rate of 10℃ / min and then maintained for 10min.

[0070] The total time of the entire analysis process was 53 minutes, and the temperature of the second-dimensional column oven was 5°C higher than that of the first-dimensional column oven throughout the process; the compensation temperature of the modulator was set to 20°C, the modulation cycle of the modulator was 4 seconds, and the heat pulse time was 0.8 seconds.

[0071] Mass spectrometry conditions:

[0072] The ion source voltage was 70 eV, the temperature was 230 °C, the transfer line temperature was 240 °C, the ion scanning range was 35-400 amu, and the scanning frequency was 100 spestra / s.

[0073] ③ Standard curve drawing:

[0074] Use chromatographic grade ethanol and ultrapure water to prepare a simulated liquor matrix solution (pH = 3.5, alcohol content 53% vol) for later use;

[0075] Accurately weigh a certain mass of the compound standard and dissolve it in the simulated liquor solution to prepare a series of standard solutions with different concentration gradients;

[0076] The standard solution is treated according to the above sample pretreatment method and then subjected to instrumental analysis. The peak area ratio and concentration ratio of the target substance to the internal standard substance are used as the horizontal and vertical coordinates to prepare a standard curve;

[0077] ④Detection:

[0078] The liquor to be tested is tested according to steps ① and ② to obtain the peak area, which is then substituted into the standard curve of step ③ to obtain the concentration of the substance to be tested.

[0079] 2. Sensory test:

[0080] Standard substances with sweet aroma characteristics (vanillic acetone, γ-nonalactone, γ-butyrolactone, 2,3-butanedione, 3-hydroxy-2-butanone, β-damascenone, geranyl acetone, etc.) were prepared into a certain concentration and diluted to a certain concentration range. An intensity scale was established, and a unified scale was obtained through discussion by the tasting panel. The scale test was carried out after two weeks of training.

[0081] The assessors rated the intensity of the sweet aroma characteristics on a scale of 0 (none) to 100 (very strong).

[0082] The evaluation team consisted of 40 people (22 women and 18 men, aged 25 to 40) with rich sensory evaluation experience (national liquor judges or provincial liquor judges). All evaluators had previously received more than one year of training in odor attribute description.

[0083] Evaluators scored the sensory characteristics of liquor samples on three levels: color, aroma, and taste, using a 0-100 scale.

[0084] The score is calculated by removing the highest value, removing the lowest value, and then taking the average value as the final sensory score.

[0085] The raw materials used in the embodiment:

[0086] 1.Fe 2 O 3 @SiO 2 -Al 2 O 3 Preparation:

[0087] (1) 166 mg of 1,4-phthalic acid and 675 mg of ferric chloride hexahydrate were subjected to solvothermal reaction in 15 mL of N,N-dimethylformamide at 160° C. for 22 h to obtain MIL-101-Fe;

[0088] (2) dispersing 0.01 g of aluminum sec-butoxide in 150 μL of sec-butanol to obtain an aluminum sec-butoxide solution; mixing 300 μL of tetramethyl orthosilicate, 150 μL of the aluminum sec-butoxide solution, 20 μL of acetic acid and 10 μL of ethyl acetoacetate to obtain a mixed solution;

[0089] MIL-101-Fe was vacuum activated, then immersed in the mixed solution at room temperature (25°C) for 3 h, taken out, filtered, and the obtained solid was dried at 80°C for 12 h to form SiAl@MIL;

[0090] (3) SiAl@MIL was heat treated at 950℃ for 2h to obtain Fe 2 O 3 @SiO 2 -Al 2 O 3 (particle size is 0.1mm).

[0091] 2.Fe 2 O 3 、SiO 2 、Al 2 O 3 The particle size is 0.1 mm and is commercially available.

[0092] 3. Clay: Clay used for preparing pottery jars, without modification or treatment, with a particle size of 0.1 mm.

[0093] 4. Pottery powder and pottery fragments: They come from pottery jars and are the powder obtained by grinding the pottery jars. The particle size is 0.1mm; pottery fragments are fragments of the pottery jars.

[0094] 5. The sauce-flavor liquor is new liquor that has not been stored and is purchased from Sichuan;

[0095] 6. Mud: A mud aqueous solution, the particle size of A mud is 60 mesh, and the water content is 20% (mass percentage); A mud is weathered A mud.

[0096] Example 1

[0097] A method for preparing a ceramic jar for regulating the sweet flavor of liquor comprises the following steps:

[0098] The clay and nanomaterials are mixed evenly, and mud is added to prepare a mud cake; the mud cake is formed by an integrated roller forming device to obtain a pottery jar blank; the pottery jar blank is dried so that the moisture content of the blank is less than 2%; and then high-temperature firing is performed at 1000°C for 72 hours to obtain a pottery jar with a sweet and fragrant flavor of liquor;

[0099] Among them, the mass ratio of clay, nanomaterials and mud is 100:25:100;

[0100] The nanomaterial is Fe with a mass ratio of 2:1:1:1 2 O 3 @SiO 2 -Al 2 O 3 , Fe 2 O 3 、SiO 2 、Al 2 O 3 composition.

[0101] Example 2

[0102] The nanomaterial in Example 1 is adjusted to be Fe with a mass ratio of 2:3 2 O 3 @SiO 2 -Al 2 O 3 , Fe 2 O 3 The composition is the same as in Example 1 to obtain a pottery jar.

[0103] Example 3

[0104] The nanomaterial in Example 1 is adjusted to be Fe with a mass ratio of 2:3 2 O 3 @SiO 2 -Al 2 O 3、SiO 2 The composition is the same as in Example 1 to obtain a pottery jar.

[0105] Example 4

[0106] The nanomaterial in Example 1 is adjusted to be Fe with a mass ratio of 2:3 2 O 3 @SiO 2 -Al 2 O 3 、Al 2 O 3 The composition is the same as in Example 1 to obtain a pottery jar.

[0107] Example 5

[0108] The nanomaterial in Example 1 is adjusted to be Fe with a mass ratio of 2:1:1. 2 O 3 @SiO 2 -Al 2 O 3 , Fe 2 O 3 、Al 2 O 3 The composition is the same as in Example 1 to obtain a pottery jar.

[0109] Example 6

[0110] The nanomaterial in Example 1 is adjusted to be Fe with a mass ratio of 2:1:1. 2 O 3 @SiO 2 -Al 2 O 3 、SiO 2 、Al 2 O 3 The composition is the same as in Example 1 to obtain a pottery jar.

[0111] Example 7

[0112] The nanomaterial in Example 1 is adjusted to be Fe with a mass ratio of 2:1:2 2 O 3 @SiO 2 -Al 2 O 3 、SiO 2 , Fe 2 O 3 The composition is the same as in Example 1 to obtain a pottery jar.

[0113] Comparative Example 1

[0114] Omit Fe in Example 12 O 3 @SiO 2 -Al 2 O 3 , adjust the nanomaterial to a mass ratio of 1:1:1 Fe 2 O 3 、SiO 2 、Al 2 O 3 The composition is the same as in Example 1 to obtain a pottery jar.

[0115] Comparative Example 2

[0116] Omit Fe in Example 1 2 O 3 、SiO 2 、Al 2 O 3 , adjust the nanomaterial to Fe 2 O 3 @SiO 2 -Al 2 O 3 , the rest are the same as in Example 1 to obtain a pottery jar.

[0117] Comparative Example 3

[0118] The nano material in Example 1 is adjusted to pottery powder; the rest is kept consistent with Example 1 to obtain a pottery jar.

[0119] Comparative Example 4

[0120] The nanomaterials in Example 1 were omitted; the rest were kept the same as in Example 1 to obtain a pottery jar.

[0121] Comparative Example 5

[0122] Adjust the Fe in Example 1 2 O 3 @SiO 2 -Al 2 O 3 The mass ratio of Fe is 1:1:1 2 O 3 、SiO 2 、Al 2 O 3 ; The rest is consistent with Example 1 to obtain a pottery jar.

[0123] Example 8

[0124] A method for regulating the sweet flavor of liquor comprises the following steps:

[0125] The newly distilled sauce-flavor liquor was put into the pottery jars prepared in the examples and comparative examples, and stored at room temperature (25° C.) for aging for 3 months to obtain liquor.

[0126] The obtained liquor was subjected to performance test, and the test results are as follows:

[0127] Table 1

[0128]

[0129] Table 2 Test of characteristic substances of sweet aroma

[0130]

[0131] Table 3 Test of characteristic substances of sweet aroma

[0132]

[0133] Table 4 Sensory test results

[0134]

[0135] Table 5 Test of characteristic substances of sweet aroma

[0136]

[0137] Table 6 Sensory test results

[0138]

[0139] Although the present invention has been disclosed as above in the form of a preferred embodiment, it is not intended to limit the present invention. Anyone familiar with this technology can make various changes and modifications without departing from the spirit and scope of the present invention. Therefore, the scope of protection of the present invention should be based on the definition of the claims.

Claims

1. A method for preparing a pottery jar for regulating the sweet flavor of liquor, characterized in that: The steps include: The clay and nanomaterials are mixed evenly, and mud is added to prepare a mud cake; the mud cake is formed to obtain a pottery jar body; the pottery jar body is dried; and then fired at high temperature to obtain a pottery jar with a sweet and fragrant flavor of liquor; Among them, the nanomaterials are two or more of Fe2O3@SiO2-Al2O3, Fe2O3, SiO2, and Al2O3.

2. The method according to claim 1, characterized in that The nanomaterial is a composition of Fe2O3@SiO2-Al2O3, Fe2O3, SiO2 and Al2O3, and the mass ratio of the four is 1-3:1-3:1-3:1-3; or The nano material is a combination of Fe2O3@SiO2-Al2O3 and Fe2O3; the mass ratio of the two is 1-3:1-3; or The nanomaterial is a composition of Fe2O3@SiO2-Al2O3 and SiO2, and the mass ratio of the two is 1-3:1-3; or The nanomaterial is a composition of Fe2O3@SiO2-Al2O3 and Al2O3, and the mass ratio of the two is 1-3:1-3; or The nanomaterial is a composition of Fe2O3@SiO2-Al2O3, Fe2O3 and Al2O3, and the mass ratio of the three is 1-3:1-3:1-3; or The nanomaterial is a composition of Fe2O3@SiO2-Al2O3, SiO2 and Al2O3, and the mass ratio of the three is 1-3:1-3:1-3; or The nano material is a composition of Fe2O3@SiO2-Al2O3, SiO2 and Fe2O3, and the mass ratio of the three is 1-3:1-3:1-3.

3. The method according to claim 1, characterized in that The mass ratio of clay, nanomaterial and mud is 100:1-30:80-120.

4. The method according to claim 1, characterized in that: High temperature firing is firing at 800-1200℃ to make a pottery jar.

5. A ceramic jar for regulating the sweet and fragrant flavor of liquor prepared by the method described in any one of claims 1 to 4.

6. Use of the pottery jar for regulating the sweet and fragrant flavor of liquor as claimed in claim 5 in the field of liquor processing.

7. A liquor, characterized in that: The pottery jar for regulating the sweet and fragrant flavor of liquor as claimed in claim 5 is used.

8. A method for regulating the sweet flavor of liquor, characterized in that: The pottery jar for regulating the sweet and fragrant flavor of liquor as claimed in claim 5 is used.

9. The method according to claim 8, characterized in that The specific steps include: The newly distilled liquor is put into a pottery jar for adjusting the sweet and fragrant flavor of the liquor, and stored and aged at room temperature to obtain a sweet and fragrant liquor.

10. The method according to claim 9, characterized in that The liquor is a sauce-flavor liquor; the storage aging is performed at 10-40°C for more than 2 months.

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