Method for regulating and controlling content of flavor components in Baijiu storage and aging process

Abstract

The invention discloses a method for regulating and controlling the content of flavor components in the storage and aging process of Baijiu, and belongs to the technical field of Baijiu. The method for regulating and controlling the content of flavor components in the white spirit storage and aging process comprises the following steps: (1) uniformly mixing a catalyst and argil, adding water, mixing, molding and firing to obtain a catalytic promoter; wherein the catalyst is selected from one or more of Fe2O3 (at) SiO2-Al2O3, CuO (at) SiO2-Al2O3 and Pt-Pb (at) SiO2-Al2O3, and the catalyst is selected from one or more of Fe2O3 (at) SiO2-Al2O3; and (2) a catalytic promoter is added in the process of storing the aged white spirit in a pottery jar, and the addition amount of the catalytic promoter is 0-5% of the mass of the white spirit, but not 0. The method disclosed by the invention is beneficial to regulating and controlling the content of flavor components of the Baijiu, and particularly increasing the content of acetovanillin, vanillin, 2-methylpyrazine, 2, 3, 5, 6-tetramethylpyrazine and fenugreek lactone.

Description

Technical Field

[0001] The invention relates to a method for regulating the content of flavor components in the storage and aging process of liquor, and belongs to the technical field of liquor. Background Art

[0002] Flavor characteristics are an important part of liquor quality and are the key to aroma, taste, style and quality. As people's requirements for liquor quality and health increase, research has gradually expanded, and is currently focused on the fields of liquor flavor, liquor quality, and liquor safety. Due to the complex raw materials, special process, and open fermentation of multiple strains of bacteria, liquor has complex flavor components that are difficult to control and contain many trace components. Although the content of these components is low, they have an important influence on the aroma of liquor.

[0003] At present, the understanding of the flavor chemistry of liquor storage and aging is still not very clear, making it difficult to effectively control the flavor quality of liquor during storage and aging. At the same time, the compounds that form the aged flavor of liquor often have the characteristics of low content and strong aroma intensity. Based on the previous research of the inventor's team, it was found that furanones, pyrazines, and phenolic substances are important compounds that form the aged flavor of liquor, and these substances show a significant increase trend with the increase of liquor storage time. However, despite the storage process of up to 30 years, the change range of these substances is only 50-200μg / L.

[0004] Therefore, there is an urgent need for a method for regulating the content of flavor components during the storage and aging process of liquor. Summary of the invention

[0005] [Technical issues]

[0006] Liquor production can only use the traditional pottery jar storage and aging process, which is labor-intensive, time-consuming, wasteful and costly.

[0007] The flavor chemical quality of aged liquor is difficult to effectively control.

[0008] [Technical solution]

[0009] In order to solve the above problems, the present invention provides a method for regulating the content of flavor components during the storage and aging process of liquor, wherein the method comprises mixing a catalyst and clay evenly, adding water to form a catalyst aid, wherein the catalyst is Fe 2 O 3 @SiO 2 -Al 2 O 3 、CuO@SiO 2 -Al 2 O 3 、Pt-Pb@SiO 2-Al 2 O 3 One or more of the above; then, a catalyst is added to the pottery jar during the storage of aged liquor, and the liquor is stored and aged at room temperature. The method of the present invention can regulate the content of flavor components in liquor.

[0010] The first object of the present invention is to provide a method for regulating the content of flavor components during the storage and aging process of liquor, comprising the following steps:

[0011] (1) Mixing the catalyst and clay evenly, adding water to mix and shape, and firing to obtain a catalyst promoter; wherein the catalyst is Fe 2 O 3 @SiO 2 -Al 2 O 3 、CuO@SiO 2 -Al 2 O 3 、Pt-Pb@SiO 2 -Al 2 O 3 One or more of the following;

[0012] (2) A catalyst is added to the aged liquor in a ceramic jar during storage, and the amount of the catalyst added is 0-5% of the liquor mass, but not 0.

[0013] In one embodiment of the present invention, the particle size of the catalyst and clay in step (1) is 0.01-1 mm.

[0014] In one embodiment of the present invention, in step (1), the mass ratio of catalyst, clay and water is 1-10:100:10-30.

[0015] In one embodiment of the present invention, the catalyst in step (1) contains Fe 2 O 3 @SiO 2 -Al 2 O 3 、CuO@SiO 2 -Al 2 O 3 、Pt-Pb@SiO 2 -Al 2 O 3 The mass ratio is 1-3:1-3:1-3.

[0016] In one embodiment of the present invention, the forming in step (1) is performed by using a mold, and the shape can be a sheet, a sphere, a regular hexahedron, a cylinder, a cone, etc.

[0017] In one embodiment of the present invention, the firing in step (1) is performed at 800-1200° C. for 5-10 h.

[0018] In one embodiment of the present invention, step (2) specifically comprises:

[0019] The newly distilled liquor is put into ceramic jars, and a catalytic agent is added, and the liquor is stored and aged at room temperature to obtain a liquor with a high content of flavor components.

[0020] In one embodiment of the present invention, the liquor in step (2) is one or more of the group consisting of sauce-flavor liquor, light-flavor liquor, strong-flavor liquor, phoenix-flavor liquor, rice-flavor liquor, sesame-flavor liquor, special-flavor liquor, Laobaigan-flavor liquor, mixed-flavor liquor, Dong-flavor liquor, rich-flavor liquor, and soy-flavor liquor.

[0021] In one embodiment of the present invention, the room temperature storage and aging in step (2) is storage and aging at room temperature at 20-40° C. for more than 2 months.

[0022] In one embodiment of the present invention, in step (1), Fe 2 O 3 @SiO 2 -Al 2 O 3 The preparation method is as follows:

[0023] S1: 166 mg of 1,4-phthalic acid and 675 mg of ferric chloride hexahydrate were reacted in 15 mL of N,N-dimethylformamide at 160 °C for 22 h to obtain MIL-101-Fe;

[0024] S2: Disperse 0.01 g of aluminum sec-butoxide in 150 μL of sec-butanol to obtain an aluminum sec-butoxide solution; mix 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;

[0025] S3: MIL-101-Fe is vacuum activated; then, it is immersed in the mixed solution at room temperature for 3 hours, taken out, filtered, and the obtained solid is dried at 80°C for 12 hours to form SiAl@MIL;

[0026] S4: SiAl@MIL was heat treated at 950℃ for 2h to obtain Fe 2 O 3 @SiO 2 -Al 2 O 3 .

[0027] In one embodiment of the present invention, in step (1), CuO@SiO 2 -Al2 O 3 The preparation method is as follows:

[0028] A: 1-methyl-2-pyrrolidone, polyethersulfone and polyvinylpyrrolidone were mixed in a mass ratio of 1:1.5:1.5, and stirred at 60 rpm for 2.5 h in a sealed constant temperature water bath at 75°C to obtain a light yellow viscous liquid;

[0029] B: Add 1500 mg SiO2 to 15 mL of light yellow viscous liquid. 2 , 3500 mg of alumina monohydrate, 2000 mg of CuO, fully dispersed at 25° C. and 180 rpm for 24 h to obtain a dispersion;

[0030] C: The dispersion is squeezed into spherical particles of equal size, and then soaked in water at room temperature (25°C) for 3 days, during which the water is constantly changed to allow phase transformation to occur to form small solid particles;

[0031] D: Sinter the solid small particles as follows:

[0032] The first stage (removal of free water): heating to 100 °C at a heating rate of 1.5 °C / min and maintaining for 2.5 h;

[0033] The second stage (removal of bound water and some organic matter): heating from 100°C to 200°C at a heating rate of 1.5°C / min and maintaining for 2.5h;

[0034] The third stage (removal of organic matter): the temperature was increased from 200°C to 400°C at a heating rate of 1.5°C / min and maintained for 2.5h;

[0035] The fourth stage (conversion of alumina monohydrate to activated alumina): finally, the temperature was increased from 400°C to 600°C at a heating rate of 1.5°C / min and maintained for 2.5h;

[0036] CuO@SiO 2 -Al 2 O 3 ;

[0037] All the raw materials used were dried in an oven at 65°C overnight.

[0038] In one embodiment of the present invention, in step (1), PtPb@SiO 2 -Al 2 O 3 The preparation method is as follows:

[0039] a: 150 μL of a mixed solution of aluminum sec-butoxide and sec-butanol (0.01 g of aluminum sec-butoxide dispersed in 150 μL of sec-butanol), 300 μL of tetramethyl orthosilicate, 20 μL of acetic acid and 10 μL of ethyl acetoacetate were mixed to obtain a mixed solution A;

[0040] b: 5g chloroplatinic acid (H 2 PtCl 6 6H 2 O) and 5gPdCl 2 Dissolve in 15 mL of 0.2 mol / L dilute hydrochloric acid aqueous solution to obtain mixed solution B, then mix mixed solution B with mixed solution A at a volume ratio of 1:1, and stir at 25°C (normal temperature) and 500 rpm for 3 h to obtain mixed solution C;

[0041] c: The mixed solution C was dried under microwave for 30 min and then calcined in a muffle furnace (heated to 550 °C at 2 °C / min and kept for 5 h) to obtain PtPb@SiO 2 -Al 2 O 3 .

[0042] In one embodiment of the present invention, the liquor flavor includes pyrazines, furans, and phenolic substances; wherein the pyrazines include one or more of 2-methylpyrazine, 2,3-dimethylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2-ethyl-6-methylpyrazine, 3-ethyl-2,5-dimethylpyrazine, 2.3-dimethyl-5-ethylpyrazine, 2,3,5-trimethylpyrazine, and 2,3,5,6-tetramethylpyrazine; the furanones include one or more of fenugreek lactone, furanone, and ethylfuranone; and the phenolic substances include one or two of vanillin and vanillyl ethyl ketone.

[0043] The second objective of the present invention is to produce liquor with high content of liquor flavor components by the method of the present invention.

[0044] The third object of the present invention is to use the liquor with high liquor flavor component content in the liquor processing field.

[0045] The fourth object of the present invention is a white wine, which is obtained by blending the white wine with high content of white wine flavor components described in the present invention.

[0046] [Beneficial Effects]

[0047] The invention adds a catalytic aid when storing aged liquor in a pottery jar, which is beneficial to regulating the content of flavor components of liquor, especially improving the content of vanillyl acetone, vanillin, 2-methylpyrazine, 2,3,5,6-tetramethylpyrazine and fenugreek lactone, so that the content of vanillyl acetone reaches more than 67 μg / L, the content of vanillin reaches more than 425 μg / L; the content of 2-methylpyrazine reaches more than 147 μg / L, the content of 2,3,5,6-tetramethylpyrazine reaches more than 820 μg / L; and the content of fenugreek lactone reaches more than 15 μg / L. BRIEF DESCRIPTION OF THE DRAWINGS

[0048] Figure 1 This is the spectrum of 2-methylpyrazine and 2,3,5,6-tetramethylpyrazine in Example 1 (GC×GC-TOFMS2D spectrum).

[0049] Figure 2 This is the spectrum of 2-methylpyrazine and 2,3,5,6-tetramethylpyrazine in Example 1 (GC×GC-TOFMS1D spectrum).

[0050] Figure 3 These are the vanillone, vanillin and fenugreek lactone in Example 1 (GC-MS-SIM mode spectrum). DETAILED DESCRIPTION

[0051] 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.

[0052] Test method:

[0053] 1. Test of 2-methylpyrazine and 2,3,5,6-tetramethylpyrazine:

[0054] (1) Pretreatment of liquor samples:

[0055] 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 10 μL of pyrazine isotope internal standard, 2-methylpyrazine-d6;

[0056] 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.

[0057] (2) Determination of the content of pyrazines in liquor samples by comprehensive two-dimensional gas chromatography:

[0058] Chromatographic conditions: 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;

[0059] 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.

[0060] 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 4s, and the thermal pulse time was 0.8s. Mass spectrometry conditions: ion source voltage 70eV, temperature 230°C, transmission line temperature 240°C, ion scanning range 35-400amu, scanning frequency 100spestra / s.

[0061] (3) Drawing of standard curve:

[0062] Use chromatographic grade ethanol and ultrapure water to prepare a simulated liquor matrix solution (pH = 3.5, alcohol content 53% vol) for later use;

[0063] Accurately weigh a certain amount of standard substances (2-methylpyrazine, 2,3,5,6-tetramethylpyrazine) and dissolve them in the simulated liquor solution to prepare a series of standard solutions with different concentration gradients. The standard solutions are treated according to the above sample pretreatment method and then analyzed by the instrument. 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 the standard curve;

[0064] (4) Detection:

[0065] 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.

[0066] 2. Detection of vanillin, vanillin and fenugreek lactone:

[0067] (1) Liquid-liquid extraction sample pretreatment:

[0068] 20 mL of liquor sample was diluted with saturated saline to an alcohol content of 10% vol, and then the isotope of fenugreek lactone and anisyl acetone were added as quantitative internal standards of fenugreek lactone, vanillin and vanillyl acetone, respectively, and then 20 mL of dichloromethane was used as an extractant for extraction, and a total of 3 extractions were performed, each time for 5 min; a total of 60 mL of extraction components were collected, 30 g of anhydrous sodium sulfate was added thereto, and stored at -20°C overnight; then 60 mL of extraction components were concentrated to 200 μL by nitrogen blowing, and waited for injection;

[0069] (2) Sample analysis was performed using gas chromatography-mass spectrometry (GC-MS) in selected ion monitoring mode (SIM);

[0070] The GC conditions are as follows:

[0071] Agilent 7890 gas chromatograph tandem with 5975 mass spectrometer was used;

[0072] 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;

[0073] The MS conditions are as follows:

[0074] 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;

[0075] The quantification of trigonelline lactone, vanillyl acetone and vanillin was carried out in the selected ion monitoring mode (SIM), and the characteristic ions were 128 m / z, 152 m / z and 166 m / z, respectively;

[0076] (3) Drawing of standard curve:

[0077] A simulated liquor matrix solution (pH=3.5, alcohol content of 53% vol) is prepared with chromatographic grade ethanol and ultrapure water for later use; a certain amount of standard products of fenugreek lactone, vanillin, and vanillyl acetone are accurately weighed and dissolved in the simulated liquor solution to prepare a series of standard solutions with different concentration gradients; the standard solutions are treated according to the sample pretreatment method of step (1), and instrumental analysis is performed according to step (2), and a standard curve is prepared according to the peak area ratio and concentration ratio of the target substance to the internal standard substance as the horizontal and vertical coordinates respectively;

[0078] (4) Detection:

[0079] 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.

[0080] The raw materials used in the embodiment:

[0081] 1.Fe 2 O 3 @SiO 2 -Al 2 O 3 Preparation:

[0082] (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;

[0083] (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;

[0084] 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;

[0085] (3) SiAl@MIL was heat treated at 950℃ for 2h to obtain Fe 2 O 3 @SiO 2 -Al 2 O 3 .

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

[0087] (1) 1-methyl-2-pyrrolidone, polyethersulfone and polyvinylpyrrolidone were mixed in a mass ratio of 1:1.5:1.5, and stirred at 60 rpm for 2.5 h in a sealed constant temperature water bath at 75°C to obtain a light yellow viscous liquid;

[0088] (2) Add 1500 mg SiO 2 , 3500 mg of alumina monohydrate, 2000 mg of CuO, fully dispersed at 25° C. and 180 rpm for 24 h to obtain a dispersion;

[0089] (3) The dispersion is squeezed into spherical particles of equal size, and then immersed in water at 25°C for 3 days, during which the water is constantly changed to allow phase transformation to occur to form solid small particles;

[0090] (4) Sintering the solid small particles as follows:

[0091] The first stage (removal of free water): heating to 100 °C at a heating rate of 1.5 °C / min and maintaining for 2.5 h;

[0092] The second stage (removal of bound water and some organic matter): heating from 100°C to 200°C at a heating rate of 1.5°C / min and maintaining for 2.5h;

[0093] The third stage (removal of organic matter): heating from 200°C to 400°C at a heating rate of 1.5°C / min and maintaining for 2.5h;

[0094] The fourth stage (conversion of alumina monohydrate to activated alumina): finally, the temperature was increased from 400°C to 600°C at a heating rate of 1.5°C / min and maintained for 2.5h;

[0095] CuO@SiO 2 -Al 2 O 3 ;

[0096] All the raw materials used were dried in an oven at 65°C overnight.

[0097] 3. PtPb@SiO 2 -Al 2 O 3 The preparation method is as follows:

[0098] (1) 150 μL of a mixed solution of aluminum sec-butoxide and sec-butanol (0.01 g of aluminum sec-butoxide dispersed in 150 μL of sec-butanol), 300 μL of tetramethyl orthosilicate, 20 μL of acetic acid, and 10 μL of ethyl acetoacetate were mixed to obtain a mixed solution A;

[0099] (2) Add 5 g of chloroplatinic acid (H 2PtCl 6 6H 2 O) and 5g PdCl 2 Dissolve in 15 mL of 0.2 mol / L dilute hydrochloric acid aqueous solution to obtain mixed solution B, then mix mixed solution B with mixed solution A at a volume ratio of 1:1, and stir at 25°C (normal temperature) and 500 rpm for 3 h to obtain mixed solution C;

[0100] (3) The mixed solution C was dried under microwave for 30 min and then calcined in a muffle furnace (heated to 550 °C at 2 °C / min and maintained for 5 h) to obtain PtPb@SiO 2 -Al 2 O 3 .

[0101] 4.Fe 2 O 3 @SiO 2 -Al 2 O 3 、CuO@SiO 2 -Al 2 O 3 、Pt-Pb@SiO 2 -Al 2 O 3 The particle size is 0.1 mm.

[0102] 5. Clay: Clay used for making pottery jars, without modification or treatment, with a particle size of 0.1 mm.

[0103] 6. Pottery powder and pottery shards: They come from pottery jars and are the powder obtained by grinding the pottery jars. The particle size is 0.1mm. Pottery shards are fragments of the pottery jars.

[0104] 7. The sauce-flavor liquor, light-flavor liquor, strong-flavor liquor, and mixed-flavor liquor are new liquors that have not been stored and are purchased from Sichuan.

[0105] 8. Pottery jar: Pottery jar commonly used to store liquor.

[0106] Example 1

[0107] A method for regulating the content of flavor components during the storage and aging process of liquor, comprising the following steps:

[0108] (1) 1g Fe 2 O 3 @SiO 2 -Al 2 O 3 , 1g CuO@SiO 2 -Al 2 O 3Mix evenly with 100g of clay, add 30g of water, mix, put into a spherical mold (radius 1cm) to form, and sinter at 1000℃ for 8h to obtain a catalyst promoter;

[0109] (2) The newly distilled liquor (sauce-flavor liquor) is placed in a ceramic jar, and 1% (mass percentage relative to the liquor) of a catalyst is added, and the jar is stored and aged at room temperature (25° C.) for 6 months to obtain a liquor with a high content of liquor flavor components.

[0110] Example 2

[0111] The addition amount of the catalyst aid in Example 1 was adjusted to 0, 0.1, 2, and 3%, and the other contents were kept consistent with Example 1 to obtain a liquor with a high content of liquor flavor components.

[0112] The obtained liquor with high liquor flavor component content was subjected to performance testing, and the test results are as follows:

[0113] Table 1

[0114]

[0115] Example 3

[0116] The types of liquor in Example 1 are adjusted to light-flavor liquor, strong-flavor liquor, and mixed-flavor liquor, and the rest are kept consistent with Example 1 to obtain liquor with a high content of liquor flavor components.

[0117] The obtained liquor with high liquor flavor component content was subjected to performance testing, and the test results are as follows:

[0118] Table 2

[0119]

[0120] Example 4

[0121] The amount of catalyst in step (1) of Example 1 was adjusted as shown in Table 3, and the other steps were kept consistent with Example 1 to obtain a liquor with a high content of liquor flavor components.

[0122] The obtained liquor with high liquor flavor component content was subjected to performance testing, and the test results are as follows:

[0123] Table 3

[0124]

[0125] Note: Catalyst 1 is Fe 2 O 3 @SiO 2 -Al 2 O 3 , catalyst 2 is CuO@SiO 2 -Al2 O 3 , catalyst 3 is Pt-Pb@SiO 2 -Al 2 O 3 .

[0126] Comparative Example 1

[0127] Omit Fe in step (1) of Example 1 2 O 3 @SiO 2 -Al 2 O 3 、CuO@SiO 2 -Al 2 O 3 , the rest is consistent with Example 1 to obtain white wine.

[0128] Comparative Example 2

[0129] Adjust the CuO@SiO in step (1) of Example 1 2 -Al 2 O 3 The mass ratio of CuO and SiO is 1:10:10. 2 、Al 2 O 3 A mixture of nanomaterials (0.1 mm) and other conditions are consistent with those in Example 1 to obtain white wine.

[0130] Comparative Example 3

[0131] Step (1) of Example 1 is omitted, and the catalyst in step (2) is adjusted to a ceramic piece (50×50 mm). The rest is kept consistent with Example 1 to obtain white wine.

[0132] Comparative Example 4

[0133] Adjust the 1g Fe in step (1) of Example 1 2 O 3 @SiO 2 -Al 2 O 3 , 1g CuO@SiO 2 -Al 2 O 3 The mixture is 2 g of ceramic powder (0.1 mm), and the rest is the same as in Example 1 to obtain white wine.

[0134] The obtained liquor was subjected to performance test, and the test results are as follows:

[0135] Table 4

[0136]

[0137] 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 regulating the content of flavor components during the storage and aging process of liquor, It is characterized in that The steps include: (1) Mixing the catalyst and clay evenly, adding water to mix and shape, and firing to obtain a catalyst promoter; wherein the catalyst is Fe 2 O 3 @SiO 2 -Al 2 O 3 、CuO@SiO 2 -Al 2 O 3 、Pt-Pb@SiO 2 -Al 2 O 3 One or more of the following; (2) A catalyst is added to the aged liquor in a ceramic jar during storage, and the amount of the catalyst added is 0-5% of the liquor mass, but not 0.

2. The method according to claim 1, It is characterized in that In step (1), the mass ratio of catalyst, clay and water is 1-10:100:10-30.

3. The method according to claim 1, It is characterized in that Fe in the catalyst of step (1) 2 O 3 @SiO 2 -Al 2 O 3 、CuO@SiO 2 -Al 2 O 3 、Pt-Pb@SiO 2 -Al 2 O 3 The mass ratio is 1-3:1-3:1-3.

4. The method according to claim 1, It is characterized in that Step (2) is specifically: The newly distilled liquor is put into ceramic jars, and a catalytic agent is added. It is then stored and aged at room temperature to obtain liquor with a high content of flavor components.

5. The method according to claim 1, It is characterized in that In step (2), the liquor is one or more of the group consisting of sauce-flavor liquor, light-flavor liquor, strong-flavor liquor, phoenix-flavor liquor, rice-flavor liquor, sesame-flavor liquor, special-flavor liquor, Laobaigan-flavor liquor, mixed-flavor liquor, Dong-flavor liquor, rich-flavor liquor, and soy-flavor liquor.

6. The method according to claim 1, It is characterized in that In step (1), the particle size of the catalyst and clay is 0.01-1 mm.

7. The method according to claim 1, It is characterized in that In step (2), the aging is performed at room temperature at 20-40° C. for more than 2 months.

8. Liquor with high content of liquor flavor components prepared by the method according to any one of claims 1 to 7.

9. Use of the liquor with high liquor flavor component content as claimed in claim 8 in the field of liquor processing.

10. A kind of liquor, It is characterized in that The method is obtained by blending the liquor with a high content of liquor flavor components as described in claim 8.

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