Method for optimizing and improving nut fragrance of baijiu through aging process

Abstract

The invention discloses a method for optimizing and improving nut fragrance of baijiu through an aging process, and belongs to the technical field of baijiu aging. The preparation method comprises the following steps: uniformly mixing a nano material, argil and water, and molding to obtain a catalyst; wherein the catalyst is selected from more than two of CuO coated SiO2-Al2O3, CuO, SiO2 and Al2O3, and the catalyst is selected from more than two of SiO2 and Al2O3; and then adding a catalyst in the process of storing the aged white spirit to enhance the nut flavor of the white spirit. According to the preparation method, the catalyst is added during preparation of the pottery jar, so that the flavor components of the baijiu are improved, and the flavor characteristic substances of nuts are greatly improved; compared with the prior art, the content of 2, 3-dimethylpyrazine, 5-methylfurfural, 2, 6-dimethylpyrazine, 2-acetylfuran, 2, 3, 5-trimethylpyrazine, 2, 3-dimethyl-5-ethylpyrazine, 2, 3, 5, 6-tetramethylpyrazine and furfural is greatly increased, and the content of 2, 3-dimethylpyrazine, 5-methylfurfural, 2, 6-dimethylpyrazine, 2-acetylfuran, 2, 3, 5-trimethylpyrazine, 2, 3, 5, 6-tetramethylpyrazine and furfural is greatly increased.

Description

Technical Field

[0001] The invention relates to a method for optimizing and enhancing the nutty aroma of liquor through an aging process, and belongs to the technical field of liquor aging. Background Art

[0002] The nutty flavor in liquor is part of its complex aroma composition. The methods to enhance the nutty flavor in liquor usually involve multiple links such as the selection of brewing raw materials, the control of the fermentation process, the optimization of aging conditions, and the later blending and seasoning. Among them, the conventional brewing raw materials are to select specific grains that can produce nutty aroma precursors, such as certain varieties of sorghum, as brewing raw materials; the conventional fermentation process is to select specific distiller's yeast that can promote the formation of nutty aroma, and to promote the metabolic activities of microorganisms that produce nutty aroma by adjusting the fermentation temperature, time and pH value; the optimization of aging conditions is to age in a specific container, such as using a specific wooden barrel, which can absorb wood components and increase the nutty aroma of the wine; the later seasoning is to add a certain proportion of nutty flavoring agents to the liquor, such as nut extracts or nut essential oils, to enhance the nutty aroma. However, these methods have problems such as high cost (the use of special raw materials or distiller's yeast may increase production costs), high technical difficulty (precise control of fermentation and aging conditions requires professional technology and experience), and difficulty in flavor balance (over-emphasis on nutty aroma may destroy the overall flavor balance of liquor).

[0003] In order to further reduce costs, it is necessary to control the flavor during the aging process as much as possible, which has a broader market prospect. Therefore, how to optimize and enhance the nutty aroma of liquor through the aging process is an urgent problem to be solved in the field of liquor aging.

[0004] Based on this demand, the applicant adopted the mode of industry-university-research cooperation and commissioned relevant universities and research institutes to carry out research and development, making full use of the scientific research resources and innovation capabilities of universities and research institutes, and fully combining the actual needs of the market to achieve rapid transformation from theoretical research to product development. Summary of the invention

[0005] In order to solve the above problems, the present invention firstly mixes nanomaterials, clay and water evenly, and then forms a model to obtain a catalyst; wherein the nanomaterial is CuO@SiO 2 -Al 2 O 3 ,CuO,SiO 2 、Al 2 O 3 Two or more of the above are added; and then a catalyst is added during the storage of aged liquor to enhance the nutty flavor of the liquor. The method of the present invention is simple to operate and can enhance the nutty flavor of the liquor in a short time.

[0006] The first object of the present invention is to provide a method for optimizing and enhancing the nutty aroma of liquor through an aging process, comprising the following steps:

[0007] (1) Mixing nanomaterials, clay and water uniformly, molding, and obtaining a catalyst; wherein the catalyst is CuO@SiO 2 -Al 2 O 3 ,CuO,SiO 2 、Al 2 O 3 Two or more of the following;

[0008] (2) Adding a catalyst to the newly distilled liquor and storing and aging the liquor to obtain a nutty liquor; wherein the mass ratio of the liquor to the catalyst is 100:1-15.

[0009] Optionally, in step (1), the mass ratio of nanomaterial, clay and water is 5-30:100:20-40.

[0010] Optionally, the nanomaterial in step (1) is CuO@SiO 2 -Al 2 O 3 ,CuO,SiO 2 、Al 2 O 3 The mass ratio is 0.1-2:0.1-2:0.1-2:0.1-2.

[0011] Optionally, the nanomaterial in step (1) is CuO@SiO 2 -Al 2 O 3 ,CuO,SiO 2 The mass ratio is 0.1-2:1-3:1-3.

[0012] Optionally, the nanomaterial in step (1) is CuO@SiO 2 -Al 2 O 3 、SiO 2 、Al 2 O 3 The mass ratio is 0.1-2:1-3:1-3.

[0013] Optionally, the nanomaterial in step (1) is CuO@SiO 2 -Al 2 O 3 , CuO is 1-2:1-3.

[0014] Optionally, the nanomaterial in step (1) is CuO@SiO 2 -Al 2 O3 、SiO 2 The mass ratio is 1-2:1-3.

[0015] Optionally, the nanomaterial in step (1) is CuO@SiO 2 -Al 2 O 3 、Al 2 O 3 The mass ratio is 1-2:1-3.

[0016] Optionally, the particle size of the nanomaterial in step (1) is 0.01-0.5 mm.

[0017] Optionally, the particle size of the clay in step (1) is 0.01-0.5 mm.

[0018] Optionally, the pottery clay in step (1) can be a mixture of conventional pottery clay and purple clay, with the mass ratio of the two being 1:0.1-1.

[0019] Optionally, the modeling in step (1) includes forming and firing; the forming is performed by using a mold, and the shape can be a cube, a cuboid, a sphere, a sphere, a cylinder, a cone, a honeycomb, etc.; the firing is performed at 800-1200°C for 5-36h.

[0020] Optionally, the storage and aging in step (2) is performed at 10-40° C. for more than one month.

[0021] Optionally, the container used for storage and aging in step (2) is a ceramic jar, a stainless steel tank, or a glass jar.

[0022] Optionally, the liquor in step (2) is one or more of the group consisting of sauce-flavor liquor, light-flavor liquor, and strong-flavor liquor.

[0023] Optionally, step (2) may be assisted by one or more of dissolved oxygen, irradiation, ultrasound, and electromagnetic radiation; wherein, dissolved oxygen is ventilated 1-5 times per month; irradiation is performed by one or more of electron beam, ray, and ultraviolet light; the intensity of electron beam irradiation is 0.5-2.5 kGy, and the time is 10-60 days; the intensity of Co-γ ray is 0.5-4 kGy, and the time is 10-60 days; the ultraviolet light wavelength of ultraviolet light irradiation is 340-400 nm, the duration is 5-300 h, and the power is 0.6-5 kW.

[0024] Optionally, the characteristic substance of nutty aroma in step (2) is one or more of phenylacetaldehyde, 2-ethylpyrazine, 2,5-dimethylpyrazine, 2-methylpyrazine, γ-butyrolactone, 2-acetyl-5-methylfuran, 2,3-dimethylpyrazine, 5-methylfurfural, 2,6-dimethylpyrazine, 2-acetylfuran, 2,3,5-trimethylpyrazine, 2,3-dimethyl-5-ethylpyrazine, 2,3,5,6-tetramethylpyrazine, furfural, and benzaldehyde.

[0025] Optionally, in step (1), CuO@SiO 2 -Al 2 O 3 The preparation method is as follows:

[0026] (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;

[0027] (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;

[0028] (3) The dispersion is squeezed into spherical particles of equal size, and then immersed 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 solid small particles;

[0029] (4) Sintering the solid small particles as follows:

[0030] 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;

[0031] 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;

[0032] 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;

[0033] 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;

[0034] CuO@SiO 2 -Al 2 O 3 ;

[0035] Among them, all the raw materials used need to be dried in an oven at 65°C overnight.

[0036] The second object of the present invention is the nut-flavored liquor brewed by the method described in the present invention.

[0037] The third object of the present invention is the application of the nut-flavored liquor described in the present invention in the field of liquor processing.

[0038] The fourth object of the present invention is to provide a finished liquor, which is obtained by blending the nut-flavored liquor described in the present invention.

[0039] The beneficial effects of the present invention are as follows:

[0040] (1) The method of the present invention is simple to operate and can enhance the nutty flavor of liquor in a short time.

[0041] (2) The present invention helps to enhance the flavor components of liquor by adding a catalyst during the preparation of the ceramic jar, and greatly enhances the content of characteristic substances with nutty aroma; in particular, the content of 2,3-dimethylpyrazine, 5-methylfurfural, 2,6-dimethylpyrazine, 2-acetylfuran, 2,3,5-trimethylpyrazine, 2,3-dimethyl-5-ethylpyrazine, 2,3,5,6-tetramethylpyrazine, and furfural is greatly enhanced. BRIEF DESCRIPTION OF THE DRAWINGS

[0042] Figure 1 This is the full two-dimensional chromatogram of the nutty flavored liquor prepared in Example 1. DETAILED DESCRIPTION

[0043] 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.

[0044] Test method:

[0045] 1. Aroma determination method:

[0046] ①Pretreatment of liquor samples:

[0047] 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 2-methylpyrazine-d6, guaiacol-d3, and diisopropyl disulfide as internal standards;

[0048] After the samples were mixed, HS-SPME was performed using an MPS2 (Gerstel, Germany) multifunctional autosampler.

[0049] The conditions were set as follows: the sample was equilibrated at 40°C for 5 min, extracted with stirring at 250 rpm for 40 min, and the extraction head model was DVB / CAR / PDMS (2 cm, 50 / 30 μm, Supelco, America).

[0050] After extraction, the solution was desorbed at 250 °C for 5 min.

[0051] ② Determination of compound content in liquor samples by comprehensive two-dimensional gas chromatography:

[0052] Chromatographic conditions: The gas chromatograph was Agilent 7890B (Agilent, America), the first-dimensional chromatographic column was a DB-FFAP capillary column (60m×0.25mm×0.25μm, Agilent, America), and the second-dimensional chromatographic column was an Rx-17 Si capillary column (0.8m×0.25mm×0.36μm, Restek, America); the first-dimensional chromatographic column and the second-dimensional 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.

[0053] The temperature heating program of the one-dimensional chromatographic column mainly consists of four stages. The starting temperature of the first stage is set to 45°C and maintained for 3 minutes; the second stage is heated to 150°C at a heating rate of 4°C / min and then maintained for 2 minutes; the third stage is heated to 200°C at a heating rate of 6°C / min; the last stage is heated to 230°C at a heating rate of 10°C / min and then maintained for 10 minutes.

[0054] 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.

[0055] Mass spectrometry conditions: ion source voltage 70 eV, temperature 230 °C, transfer line temperature 240 °C, ion scan range 35-400 amu, scan frequency 100 spestra / s.

[0056] ③ Standard curve drawing:

[0057] Use chromatographic grade ethanol and ultrapure water to prepare a simulated liquor matrix solution (pH = 3.5, alcohol content 53% vol) for later use;

[0058] 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. The standard solution is 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.

[0059] ④Detection:

[0060] 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.

[0061] 2. Sensory test:

[0062] Standard substances with nutty aroma characteristics (pyrazine, furfural, etc.) are prepared into a certain concentration and diluted to a certain concentration range. An intensity scale is established, and a unified scale is reached through discussion by the tasting panel. After two weeks of training, the scale test is carried out.

[0063] The assessors rated the intensity of the nutty aroma characteristics on a scale of 0 (none) to 100 (very strong).

[0064] The evaluation team consisted of 40 people (22 women and 8 men, aged 25 to 40) with extensive sensory evaluation experience. All evaluators had previously received more than one year of training in odor attribute description.

[0065] Evaluators scored the sensory characteristics of liquor samples on three levels: color, aroma, and taste, using a 0-100 scale.

[0066] The score is calculated by removing the highest value, removing the lowest value, and then taking the average value as the final sensory score.

[0067] The raw materials used in the examples are:

[0068] 1.CuO@SiO 2 -Al 2 O 3 Preparation:

[0069] (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;

[0070] (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;

[0071] (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;

[0072] (4) Sintering the solid small particles as follows:

[0073] 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;

[0074] 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;

[0075] 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;

[0076] 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;

[0077] CuO@SiO 2 -Al 2 O 3 ;

[0078] All the raw materials used were dried in an oven at 65°C overnight.

[0079] 2.CuO,SiO 2 、Al 2 O 3 : Commercially available, particle size is 0.15 mm.

[0080] 3.CuO@SiO 2 -Al 2 O 3 The particle size is 0.15mm.

[0081] 4. Clay: Clay used for preparing pottery jars, without modification or treatment, with a particle size of 0.15 mm.

[0082] 5. Purple clay: The purple clay used to make purple clay teapots is not processed in any way and has a particle size of 0.1 mm.

[0083] 6. Pottery powder and pottery fragments: Pottery powder is the powder obtained by grinding the pottery jar, with a particle size of 0.15mm; pottery fragments are fragments of the pottery jar.

[0084] 7. The sauce-flavor liquor is new liquor that has not been stored and is purchased from Sichuan.

[0085] 8. Ceramic jars and stainless steel tanks: Ceramic jars and stainless steel tanks are commonly used to store liquor.

[0086] Example 1

[0087] A method for optimizing and improving the nutty aroma of liquor through an aging process comprises the following steps:

[0088] (1) 10g CuO@SiO 2 -Al 2 O 3 , 15 g CuO, 100 g clay, and 30 g water were mixed evenly, put into a spherical mold (radius 0.4 cm) to form, and fired at 1100 ° C for 36 h to obtain a catalyst;

[0089] (2) The newly distilled liquor (sauce-flavor liquor) is placed in a ceramic jar, and a catalyst is added. The jar is stored and aged at 30°C for 3 months. At the same time, the jar is aerated once a month until the jar is saturated with oxygen to obtain a nutty flavor. The mass ratio of liquor to catalyst is 100:10.

[0090] Example 2

[0091] A method for optimizing and improving the nutty aroma of liquor through an aging process comprises the following steps:

[0092] (1) 10g CuO@SiO 2 -Al 2 O 3 , 5g CuO, 5g SiO 2 、5gAl 2 O 3 , 100 g of clay and 30 g of water were mixed evenly, put into a spherical mold (radius 0.4 cm) to form, and fired at 1100° C. for 36 h to obtain a catalyst;

[0093] (2) The newly distilled liquor (sauce-flavor liquor) is placed in a ceramic jar, and a catalyst is added. The jar is stored and aged at 30°C for 3 months. At the same time, the jar is aerated once a month until the jar is saturated with oxygen to obtain a nutty flavor. The mass ratio of liquor to catalyst is 100:10.

[0094] Example 3

[0095] A method for optimizing and improving the nutty aroma of liquor through an aging process comprises the following steps:

[0096] (1) 10gCuO@SiO 2 -Al 2 O 3 , 6g CuO, 9g SiO 2 , 100 g of clay and 30 g of water were mixed evenly, put into a spherical mold (radius 0.4 cm) to form, and fired at 1100° C. for 36 h to obtain a catalyst;

[0097] (2) The newly distilled liquor (sauce-flavor liquor) is placed in a ceramic jar, and a catalyst is added. The jar is stored and aged at 30°C for 3 months. At the same time, the jar is aerated once a month until the jar is saturated with oxygen to obtain a nutty flavor. The mass ratio of liquor to catalyst is 100:10.

[0098] Example 4

[0099] A method for optimizing and improving the nutty aroma of liquor through an aging process comprises the following steps:

[0100] (1) 10gCuO@SiO 2 -Al 2 O 3 , 6g CuO, 9g Al 2 O 3 , 100 g of clay and 30 g of water were mixed evenly, put into a spherical mold (radius 0.4 cm) to form, and fired at 1100° C. for 36 h to obtain a catalyst;

[0101] (2) The newly distilled liquor (sauce-flavor liquor) is placed in a ceramic jar, and a catalyst is added. The jar is stored and aged at 30°C for 3 months. At the same time, the jar is aerated once a month until the jar is saturated with oxygen to obtain a nutty flavor. The mass ratio of liquor to catalyst is 100:10.

[0102] Example 5

[0103] A method for optimizing and improving the nutty aroma of liquor through an aging process comprises the following steps:

[0104] (1) 10g CuO@SiO 2 -Al 2 O 3 , 15g SiO 2 , 100 g of clay and 30 g of water were mixed evenly, put into a spherical mold (radius 0.4 cm) to form, and fired at 1100° C. for 36 h to obtain a catalyst;

[0105] (2) The newly distilled liquor (sauce-flavor liquor) is placed in a ceramic jar, and a catalyst is added. The jar is stored and aged at 30°C for 3 months. At the same time, the jar is aerated once a month until the jar is saturated with oxygen to obtain a nutty flavor. The mass ratio of liquor to catalyst is 100:10.

[0106] Example 6

[0107] A method for optimizing and improving the nutty aroma of liquor through an aging process comprises the following steps:

[0108] (1) 10g CuO@SiO 2 -Al 2 O 3, 15 g CuO, 100 g clay, and 30 g water were mixed evenly, put into a spherical mold (radius 0.4 cm) to form, and fired at 1100 ° C for 36 h to obtain a catalyst;

[0109] (2) The newly distilled liquor (sauce-flavor liquor) is placed in a ceramic jar, and a catalyst is added. The jar is stored and aged at 30°C for 3 months. At the same time, the jar is aerated once a month until the jar is saturated with oxygen to obtain a nutty flavor. The mass ratio of liquor to catalyst is 100:5.

[0110] Example 7

[0111] A method for optimizing and improving the nutty aroma of liquor through an aging process comprises the following steps:

[0112] (1) 10g CuO@SiO 2 -Al 2 O 3 , 15 g CuO, 100 g clay, and 30 g water were mixed evenly, put into a spherical mold (radius 0.4 cm) to form, and fired at 1100 ° C for 36 h to obtain a catalyst;

[0113] (2) The newly distilled liquor (sauce-flavor liquor) is placed in a ceramic jar, and a catalyst is added. The jar is stored and aged at 30°C for 3 months. At the same time, the jar is aerated once a month until the jar is saturated with oxygen to obtain a nutty flavor. The mass ratio of liquor to catalyst is 100:15.

[0114] Example 8

[0115] A method for optimizing and improving the nutty aroma of liquor through an aging process comprises the following steps:

[0116] (1) 10g CuO@SiO 2 -Al 2 O 3 , 15 g CuO, 100 g clay, and 30 g water were mixed evenly, put into a spherical mold (radius 0.4 cm) to form, and fired at 1100 ° C for 36 h to obtain a catalyst;

[0117] (2) The newly distilled liquor (sauce-flavor liquor) is placed in a ceramic jar, and a catalyst is added. The jar is stored and aged at 30°C for 3 months. The jar is aerated once a month until the liquor is saturated with oxygen, and irradiated (ultraviolet light wavelength 350nm, power 2KW, time 20 days) to obtain a nutty flavor. The mass ratio of liquor to catalyst is 100:10.

[0118] Example 9

[0119] A method for optimizing and improving the nutty aroma of liquor through an aging process comprises the following steps:

[0120] (1) 10g CuO@SiO 2 -Al 2 O 3 , 15 g CuO, 100 g clay, and 30 g water were mixed evenly, put into a spherical mold (radius 0.4 cm) to form, and fired at 1100 ° C for 36 h to obtain a catalyst;

[0121] (2) The newly distilled liquor (sauce-flavor liquor) is placed in a stainless steel tank, and a catalyst is added. The tank is stored and aged at 30°C for 3 months. The tank is aerated once a month until the liquor is saturated with oxygen, and irradiated (ultraviolet light wavelength 350nm, power 2KW, time 20 days) to obtain a nutty flavor. The mass ratio of liquor to catalyst is 100:10.

[0122] The obtained nut-flavor liquor was subjected to performance tests, and the test results are as follows:

[0123] Table 1 Test results of flavor characteristic substances in Example 2

[0124] Compound Concentration (μg / L) 2-Ethylpyrazine 284 2,5-Dimethylpyrazine 357 2-Methylpyrazine 492 γ-Butyrolactone 822 2-Acetyl-5-methylfuran 1377 2,3-Dimethylpyrazine 1289 5-Methylfurfural 2599 2,6-Dimethylpyrazine 1678 2-Acetylfuran 2983 2,3,5-Trimethylpyrazine 4978 2,3-Dimethyl-5-ethylpyrazine 3589 2,3,5,6-Tetramethylpyrazine 10518 Furfural 209821 Benzaldehyde 22215

[0125] Table 2 Test of characteristic substances of nutty aroma

[0126]

[0127] Table 3 Test of characteristic substances of nutty aroma

[0128]

[0129] Table 4 Sensory test results

[0130]

[0131] Comparative Example 1

[0132] The amount of catalyst added in step (2) of Example 2 was adjusted to 0, and the other conditions were kept consistent with Example 2 to obtain liquor.

[0133] Comparative Example 2

[0134] Adjust the CuO@SiO in step (1) of Example 2 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 (0.2 mm) and other conditions were consistent with those in Example 2 to obtain liquor.

[0135] Comparative Example 3

[0136] Adjust the "10g CuO@SiO 2 -Al 2 O 3 ” is “10g of CuO and SiO with a mass ratio of 5:10:10 2 、Al 2 O 3 A mixture of nanomaterials (0.1 mm) was prepared, and the rest was consistent with Example 2 to obtain white wine.

[0137] Comparative Example 4

[0138] Omit step (1) of Example 2, adjust the catalyst in step (2) to 25 g of ceramic fragment (50×50 mm), and keep the rest the same as Example 2 to obtain liquor.

[0139] Comparative Example 5

[0140] Adjust the "10g CuO@SiO 2 -Al 2 O 3 , 5g CuO, 5g SiO 2 、5gAl 2 O 3 ” is “25g of pottery powder”, and the rest is consistent with Example 2 to obtain white wine.

[0141] The obtained liquor was subjected to performance test, and the test results are as follows:

[0142] Table 5 Test of characteristic substances of nutty aroma

[0143]

[0144] Table 6 Sensory test results

[0145]

[0146] 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 optimizing and enhancing the nutty aroma of liquor through the aging process, characterized in that: The steps include: (1) mixing nanomaterials, clay and water uniformly, and molding to obtain a catalyst; wherein the catalyst is two or more of CuO@SiO2-Al2O3, CuO, SiO2, and Al2O3; (2) Adding a catalyst to the newly distilled liquor and storing and aging the liquor to obtain a nutty liquor; wherein the mass ratio of the liquor to the catalyst is 100:1-15.

2. The method according to claim 1, characterized in that The mass ratio of CuO@SiO2-Al2O3, CuO, SiO2 and Al2O3 in the nanomaterial of step (1) is 0.1-2: 0.1-2: 0.1-2: 0.1-2; Optionally, the mass ratio of CuO@SiO2-Al2O3, CuO, and SiO2 in the nanomaterial of step (1) is 0.1-2:1-3:1-3; Optionally, the mass ratio of CuO@SiO2-Al2O3, SiO2, and Al2O3 in the nanomaterial of step (1) is 0.1-2:1-3:1-3; Optionally, the mass ratio of CuO@SiO2-Al2O3 to CuO in the nanomaterial of step (1) is 1-2:1-3; Optionally, the mass ratio of CuO@SiO2-Al2O3 to SiO2 in the nanomaterial of step (1) is 1-2:1-3; Optionally, the mass ratio of CuO@SiO2-Al2O3 and Al2O3 in the nanomaterial of step (1) is 1-2:1-3.

3. The method according to claim 1, characterized in that: In step (1), the mass ratio of the nano material, clay and water is 5-30:100:20-40.

4. The method according to claim 1, characterized in that The storage and aging in step (2) is performed at 10-40° C. for more than one month.

5. The method according to claim 1, characterized in that In step (2), the liquor is one or more of sauce-flavor liquor, light-flavor liquor, and strong-flavor liquor.

6. The method according to claim 1, characterized in that The characteristic substance of the nutty aroma in step (2) is one or more of phenylacetaldehyde, 2-ethylpyrazine, 2,5-dimethylpyrazine, 2-methylpyrazine, γ-butyrolactone, 2-acetyl-5-methylfuran, 2,3-dimethylpyrazine, 5-methylfurfural, 2,6-dimethylpyrazine, 2-acetylfuran, 2,3,5-trimethylpyrazine, 2,3-dimethyl-5-ethylpyrazine, 2,3,5,6-tetramethylpyrazine, furfural, and benzaldehyde.

7. The method according to claim 1, characterized in that Step (2) may be assisted by one or more of dissolved oxygen, irradiation, ultrasound, and electromagnetic.

8. Nut-flavored liquor prepared by the method according to any one of claims 1 to 7.

9. Application of the nut-flavored liquor according to claim 8 in the liquor processing field.

10. A finished liquor, characterized in that: The liquor is obtained by blending with the nut-flavored liquor described in claim 8.

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