Purple sand sintered body for wine flavoring and preparation method and application thereof

Abstract

The application provides a purple sand sintered body for wine flavoring and a preparation method and application thereof, and belongs to the technical field of purple sand materials. The purple sand sintered body for wine flavoring is prepared by mixing and sintering Ben Shan purple mud purple sand mud material and Ben Shan red mud purple sand mud material in a mass ratio of (95-60):(5-40), wherein the TiO2 content in the Ben Shan purple mud purple sand mud material is not less than 0.9 wt.%, the K2O content in the Ben Shan red mud purple sand mud material is not less than 2.0 wt.% and the MgO content is not less than 0.6 wt.%. The purple sand sintered body for wine flavoring does not need to add other preparations, and only needs to mix the Ben Shan purple mud purple sand mud material rich in titanium and the Ben Shan red mud purple sand mud material rich in potassium and magnesium, adjust the mass ratio of the two, and construct an iron-based multi-element catalytic system. Further, by optimizing the sintering process, a limited space is created, the synergistic effect of the multi-element metal catalyst is enhanced, and the generation efficiency of wine flavor substances is significantly improved.

Description

TECHNICAL FIELD

[0001] The present application belongs to the technical field of purple sand materials. Specifically, it relates to a purple sand sintered body for wine flavor enhancement, a preparation method thereof, and applications. BACKGROUND

[0002] With the prosperity of social economy and the improvement of people's living quality, consumers are increasingly pursuing healthy and natural beverage experiences. Purple sand containers are favored due to their natural, breathable, and aesthetic properties, especially in the tea culture. The flavor enhancement and taste improvement effects of purple sand have been widely recognized. However, the application of purple sand in the wine field has not been popularized, mainly because of the lack of research on the interaction between purple sand materials and wine flavors.

[0003] Patent CN107573091A discloses a purple sand pottery particle, a preparation method and application thereof, and a bottled wine. The process includes selecting nano-silicon and nano-nickel and mixing them with purple sand slurry. After uniform stirring, the purple sand pottery particle is prepared. This patent uses purple sand clay combined with transition metal element nickel and nano-silicon to prepare purple sand pottery particles that can accelerate the aging and maturation of wine in wine containers, facilitate the formation of wine complex, and thus form wine structure, promote the life activity of wine, and significantly improve the quality of wine.

[0004] However, this method adds other minerals to change the texture, appearance, and other properties of purple sand. The added additives are not natural mineral products, but rather a single addition of a non-mineral component with catalytic function to accelerate the aging and maturation of wine after bottling, prevent spoilage, and do not achieve changes in wine flavor or affect the content of wine flavor substances in wine.

[0005] Patent CN118851725A discloses a Ulan tea crystal health-care purple sand ceramic vessel and its preparation method. The purple sand ceramic vessel is made by mixing, shaping, and sintering the base material and glaze in a certain ratio. The components of the base material are Ulan tea crystal, Pingding Met West purple sand, feldspar, Datong soil, Suzhou soil, and Taowashilongyan soil. The components of the glaze are Ulan tea crystal, calcite, zinc oxide, Datong soil, Longyan soil, quartz, and talc. This purple sand ceramic vessel can dissolve trace elements selenium beneficial to the human body, has the characteristics of accelerating maturation, can promote the maturation reaction of wine, vinegar, and other foods, reduce the entry irritation, prolong the preservation period of food, and improve water quality.

[0006] However, this technology adds a large amount of other mineral raw materials and glaze during the production of purple sand, which may affect the texture and appearance of purple sand. In addition, this patent only mentions the function of accelerating maturation of wine, vinegar, and other foods, and prolonging the preservation period of food, but does not mention that the purple sand container will change the flavor of wine or affect the content of wine flavor substances in wine.

[0007] Patent publication No. CN206645198U discloses a container with a boiling stone zeolite coating. The container includes an inner coating of the embryo layer inner surface and an outer coating of the embryo layer outer surface, the inner coating is boiling stone powder, or zeolite powder mixed with boiling stone powder, the embryo layer is one of ceramic, or purple sand, or high age soil, or metal, the outer coating is glaze, the cavity in the container has a bottom stone, the bottom stone has a coating on the outer surface of the base stone, the coating is boiling stone powder, or zeolite powder mixed with boiling stone powder. The impurities in the wine or water can be adsorbed and filtered, and the mineral matter of the container can be dissolved into the wine or water, and frequent drinking can regulate metabolism, improve blood circulation, improve human immunity and increase physical health.

[0008] However, the coating of the technology may be worn or peeled off during long-term use, and the coating with uneven surface may be more difficult to clean, which is not conducive to market promotion and production quantification. In addition, the coating mentioned in the present application can improve the water quality and the taste of wine by adsorbing impurities in wine or water and releasing its own mineral matter, but it does not change the flavor of the wine and does not affect the content of wine flavor substances in the wine.

[0009] Therefore, it is necessary to develop a purple sand sintered body for wine flavoring to enrich people's flavor experience of wine and meet the market demand for healthy and natural beverage containers. SUMMARY

[0010] The present application aims to overcome the defects of the prior art and provides a preparation method of a purple sand sintered body for wine flavoring, a preparation method thereof and application.

[0011] The present application provides the following technical solutions:

[0012] The present application provides a preparation method of a purple sand sintered body for wine flavoring, comprising the following steps:

[0013] S1, grind and sieve Ben Shan purple mud purple sand clay and Ben Shan red mud purple sand clay separately, the content of TiO2 in the Ben Shan purple mud purple sand clay is not less than 0.9wt.%, the content of K2O in the Ben Shan red mud purple sand clay is not less than 2.0wt.% and the content of MgO is not less than 0.6wt.%;

[0014] S2, uniformly mix the Ben Shan purple mud purple sand clay and the Ben Shan red mud purple sand clay obtained in step S1 according to the ratio to obtain a binary purple sand mixed clay, the mass ratio of the Ben Shan purple mud purple sand clay to the Ben Shan red mud purple sand clay is (95-60):(5-40);

[0015] S3, add pure water to the binary purple sand mixed clay obtained in step S2, and obtain a mud block by vacuum kneading;

[0016] S4, the mud block obtained in step S3 is made into a blank, and is subjected to biscuiting, to obtain the purple sand sintered body.

[0017] Further, in step S1, Raymond mill is used for crushing and sieving, wherein the Ben Shan purple mud purple sand mud is sieved to 100 meshes, and the Ben Shan red mud purple sand mud is sieved to 300 meshes.

[0018] Further, in step S2, the Ben Shan purple mud purple sand mud and the Ben Shan red mud purple sand mud are stirred and mixed for 30 min, and then are subjected to ball milling, the rotating speed of the ball milling is 800 rpm, the ball milling time is 4 h, the grinding medium is 3 mm zirconia ball, and the sieving mesh number is 500 meshes.

[0019] Further, in step S3, 30 wt.% of pure water based on the total weight of the mud is added into the binary purple sand mixed mud, the mud is subjected to mud conditioning by using a mechanical vacuum mud conditioning machine, and the obtained mud block is subjected to aging, and the aging time is greater than 2 months.

[0020] Further, in step S4, the biscuiting of the blank is specifically as follows: the biscuiting temperature of the blank is 1000-1200 DEG C, the temperature is raised from room temperature to 300 DEG C at a temperature rising rate of 3 DEG C / min, the temperature is raised from 300 DEG C to 800 DEG C at a temperature rising rate of 5 DEG C / min, and the temperature is kept at 800 DEG C for 30 min, the temperature is raised from 800 DEG C to 1000-1200 DEG C at a temperature rising rate of 4 DEG C / min, and the temperature is kept at the final temperature for 12 h, and the sintered body is obtained by cooling in the furnace.

[0021] The application further provides a wine flavoring purple sand sintered body prepared by using the preparation method.

[0022] The application further provides application of the wine flavoring purple sand sintered body in wine drinks.

[0023] Compared with the prior art, the application has the following beneficial effects:

[0024] In the application, two kinds of natural purple sand muds, i.e., the Ben Shan purple mud purple sand mud rich in titanium and the Ben Shan red mud purple sand mud rich in potassium and magnesium, are selected to be mixed, a multiple catalytic system based on iron and potassium is constructed by limiting the mass ratio of the two kinds of muds, pores are generated by limiting the sintering process, a limited space is created, and the synergistic effect of the multiple metal catalysts is enhanced, so that the generation efficiency of wine flavor substances can be significantly improved.

[0025] The wine flavoring purple sand sintered body in the application not only retains the original appearance and characteristics of the purple sand, but also can increase the flavor substances in wine, enrich the flavor experience of people on wine, and is non-toxic and harmless to human body when used.

[0026] The influence of the sintered purple clay on the flavor compounds of wine in this invention may be based on the catalytic effect of the iron-potassium catalyst, which generates highly reactive hydroxyl radicals. These radicals can react with substrates in the wine, thereby affecting its flavor and aroma. At high temperatures, magnesium has a certain reducing property, which can change the valence state of titanium. Specifically, the change in the valence state of titanium in the Benshan purple clay enhances the catalytic reaction. Simultaneously, controlled sintering temperature can create channels in the sintered purple clay, where iron, potassium, and titanium accumulate. This confinement effect enhances the catalytic effect, achieving the enhancement of flavor compounds in wine by the binary purple clay material. Attached Figure Description

[0027] Figure 1 SEM image of the sintered body prepared in Example 1;

[0028] Figure 2 for Figure 1 EDS spectrum of the mid-spot1 region;

[0029] Figure 3 for Figure 1 EDS spectrum of the mid-spot2 region;

[0030] Figure 4 SEM image of the sintered body prepared in Example 4;

[0031] Figure 5 for Figure 4 EDS spectrum of the mid-spot1 region;

[0032] Figure 6 for Figure 4 EDS spectrum of the mid-spot2 region;

[0033] Figure 7 SEM image of the sintered body prepared in Example 5;

[0034] Figure 8 for Figure 7 EDS spectrum of the mid-spot1 region;

[0035] Figure 9 for Figure 7 EDS spectrum of the mid-spo2 region;

[0036] Figure 10 The image shows radar images of flavor compounds extracted from wine in different containers, measured by gas chromatography-mass spectrometry (GC-MS), including white porcelain cups and sintered cups from Examples 1-5 of this invention. Detailed Implementation

[0037] With reference to the accompanying drawings on the basis of the embodiments of the present application, the technical solutions in the embodiments of the present application will be described clearly and completely. Obviously, the described embodiments are only part of the embodiments of the present application, rather than all the embodiments. Based on the embodiments of the present application, all other embodiments obtained by a person of ordinary skill in the art without creative work fall within the protection scope of the present application.

[0038] Embodiment 1

[0039] The steps for preparing the purple sand sintered body material for wine flavoring are as follows:

[0040] S1, select Ben Shan purple mud purple sand clay and Ben Shan red mud purple sand clay as the base material for preparing the purple sand sintered body, wherein the content of TiO2 in the Ben Shan purple mud purple sand clay is not less than 0.9 wt.%, the content of K2O in the Ben Shan red mud purple sand clay is not less than 2.0 wt.% and the content of MgO is not less than 0.6 wt.%, and the two kinds of clay are respectively subjected to drying treatment to ensure that the water content of the two kinds of clay is less than 10 wt.%. Then, the dried clay is respectively subjected to crushing and sieving using a Raymond mill to further refine the particle size. Specifically, the Ben Shan purple mud purple sand clay needs to be sieved to 100 meshes, and the Ben Shan red mud purple sand clay needs to be sieved to 300 meshes.

[0041] S2, the Ben Shan purple mud purple sand clay and the Ben Shan red mud purple sand clay obtained in step S1 are mixed according to a mass ratio of 70:30. Specifically, 2.8 kg of Ben Shan purple mud purple sand clay and 1.2 kg of Ben Shan red mud purple sand clay are put into a mixer for mixing for 30 minutes, and then transferred into a ball mill for further refinement to obtain a binary purple sand mixed clay. The ball milling conditions are set as a rotation speed of 800 rpm, a time of 4 hours, and 3 mm zirconia balls are used as the grinding medium, and finally sieved to 500 meshes.

[0042] S3, 30 wt.% of pure water of the total amount of clay is added to the binary purple sand mixed clay obtained in step S2, and the clay is kneaded using a mechanical vacuum clay kneader until a uniform clay block is obtained. The kneaded clay block is packaged and sent to a cellar for aging treatment for 2 months.

[0043] S4, the aged clay block is pressed into a green body. During the firing process, the final temperature is set to 1166℃. The sintering system is: (1) the temperature is raised from room temperature to 300℃ at a rate of 3℃ / min; (2) the temperature is raised from 300℃ to 800℃ at a rate of 5℃ / min, and the temperature is kept at 800℃ for 30 min; (3) the temperature is raised from 800℃ to 1166℃ at a rate of 4℃ / min, and the temperature is kept at the final temperature for 12h; (4) the furnace is cooled to obtain the purple sand sintered body for wine flavoring.

[0044] Embodiment 2

[0045] S1, select the Ben Mountain purple mud purple clay and Ben Mountain purple mud purple clay as the base material for preparing the sintered body of purple clay, the content of TiO2 in the Ben Mountain purple mud purple clay and the content of K2O and MgO in the Ben Mountain purple mud purple clay are the same as those in Example 1, and the two kinds of clay are respectively dried to ensure that the water content of the two kinds of clay is less than 10wt.%. Then, the dried clay is respectively crushed and sieved using a Raymond mill to further refine the particle size. Specifically, the Ben Mountain purple mud purple clay needs to be sieved to 100 meshes; and the Ben Mountain purple mud purple clay needs to be sieved to 300 meshes.

[0046] S2, the Ben Mountain purple mud purple clay and the Ben Mountain purple mud purple clay obtained in step S1 are mixed according to the mass ratio of 95:5, specifically, 3.8kg of Ben Mountain purple mud purple clay and 0.2kg of Ben Mountain purple mud purple clay are put into a blender and mixed for 30 minutes, then transferred into a ball mill for further refinement, to obtain a binary purple clay mixed clay. The ball milling conditions are set as follows: rotation speed 800rpm, time 4 hours, using 3mm zirconia balls as grinding medium, and finally sieved to 500 meshes.

[0047] S4, the mud block after aging is pressed into a green body. During the firing process, the final temperature is set to 1166℃. The sintering system is as follows: (1) the temperature is raised from room temperature to 300℃ at a rate of 3℃ / min; (2) the temperature is raised from 300℃ to 800℃ at a rate of 5℃ / min, and the temperature is kept at 800℃ for 30min; (3) the temperature is raised from 800℃ to 1166℃ at a rate of 4℃ / min, and the temperature is kept at the final temperature for 12h; (4) the furnace is cooled to form the sintered body of purple clay for wine flavor enhancement.

[0048] Example 3

[0049] S1, select the Ben Mountain purple mud purple clay and Ben Mountain purple mud purple clay as the base material for preparing the sintered body of purple clay, the content of TiO2 in the Ben Mountain purple mud purple clay and the content of K2O and MgO in the Ben Mountain purple mud purple clay are the same as those in Example 1, and the two kinds of clay are respectively dried to ensure that the water content of the two kinds of clay is less than 10wt.%. Then, the dried clay is respectively crushed and sieved using a Raymond mill to further refine the particle size. Specifically, the Ben Mountain purple mud purple clay needs to be sieved to 100 meshes; and the Ben Mountain purple mud purple clay needs to be sieved to 300 meshes.

[0050] S2, the Ben Shan purple clay purple sand mud and Ben Shan purple clay purple sand mud obtained in step S1 are mixed according to a mass ratio of 60:40, specifically, 2.4 kg of Ben Shan purple clay purple sand mud and 1.6 kg of Ben Shan purple clay purple sand mud are put into a mixer for mixing for 30 minutes, and then transferred into a ball mill for further refinement, to obtain a mixed mud of binary purple sand. The ball milling conditions are set as a rotation speed of 800 rpm, a time of 4 hours, and 3 mm zirconia balls are used as the grinding medium, and finally sieved to 500 meshes.

[0051] S3, 30wt.% of pure water of the total amount of mud is added to the binary purple sand mixed mud obtained in step S2, and a mechanical vacuum mud machine is used for mud conditioning until a uniform mud block is obtained. The conditioned mud block is packaged and sent to a cellar for aging treatment, and the aging time is 2 months.

[0052] S4, the aged mud block is pressed into a green body. During the firing process, the final temperature is set to 1166℃. The sintering system is: (1) the temperature is raised from room temperature to 300℃ at a rate of 3℃ / min; (2) the temperature is raised from 300℃ to 800℃ at a rate of 5℃ / min, and the temperature is kept at 800℃ for 30min; (3) the temperature is raised from 800℃ to 1166℃ at a rate of 4℃ / min, and the temperature is kept at the final temperature for 12h; (4) the furnace is cooled to form the purple sand sintered body for wine flavor enhancement.

[0053] Example 4

[0054] S1, Ben Shan purple clay purple sand mud and Ben Shan purple clay purple sand mud are selected as the base materials for preparing the purple sand sintered body, the content of TiO2 in the Ben Shan purple clay purple sand mud and the content of K2O and MgO in the Ben Shan purple clay purple sand mud are the same as those in Example 1, and they are respectively subjected to drying treatment to ensure that the water content of the two muds is less than 10wt.%. Then, the dried muds are respectively crushed and sieved using a Raymond mill to further refine the particle size. Specifically, the Ben Shan purple clay purple sand mud needs to be sieved to 100 meshes; and the Ben Shan purple clay purple sand mud needs to be sieved to 300 meshes.

[0055] S2, the Ben Shan purple clay purple sand mud and Ben Shan purple clay purple sand mud obtained in step S1 are mixed according to a mass ratio of 60:40, specifically, 2.4 kg of Ben Shan purple clay purple sand mud and 1.6 kg of Ben Shan purple clay purple sand mud are put into a mixer for mixing for 30 minutes, and then transferred into a ball mill for further refinement, to obtain a mixed mud of binary purple sand. The ball milling conditions are set as a rotation speed of 800 rpm, a time of 4 hours, and 3 mm zirconia balls are used as the grinding medium, and finally sieved to 500 meshes. S3, 30wt.% of pure water of the total amount of mud is added to the binary purple sand mixed mud obtained in step S2, and a mechanical vacuum mud machine is used for mud conditioning until a uniform mud block is obtained. The conditioned mud block is packaged and sent to a cellar for aging treatment, and the aging time is 2 months.

[0056] S4, the mud block after aging is pressed into a green body. In the firing process, the final temperature setting temperature is 1000℃. The sintering system is: (1) the temperature is raised from room temperature to 300℃ at a rate of 3℃ / min; (2) the temperature is raised from 300℃ to 800℃ at a rate of 5℃ / min, and stays at 800℃ for 30min; (3) the temperature is raised from 800℃ to 1000℃ at a rate of 4℃ / min, and stays at the final temperature for 12h; (4) the furnace cooling is performed to form the purple sand sintered body for wine flavoring.

[0057] Example 5

[0058] S1, Ben Shan purple mud purple sand clay and Ben Shan purple mud purple sand clay are selected as the base material for preparing the purple sand sintered body, the content of TiO2 in the Ben Shan purple mud purple sand clay and the content of K2O and MgO in the Ben Shan purple mud purple sand clay are the same as those in Example 1, and the two kinds of clay are respectively subjected to drying treatment to ensure that the water content of the two kinds of clay is less than 10wt.%. Then, the dried clay is respectively subjected to crushing and sieving using a Raymond mill to further refine the particle size. Specifically, the Ben Shan purple mud purple sand clay needs to be sieved to 100 meshes; and the Ben Shan purple mud purple sand clay needs to be sieved to 300 meshes.

[0059] S2, the Ben Shan purple mud purple sand clay and the Ben Shan purple mud purple sand clay obtained in step S1 are mixed according to a mass ratio of 70:30. Specifically, 2.8kg of Ben Shan purple mud purple sand clay and 1.2kg of Ben Shan purple mud purple sand clay are put into a blender for mixing for 30 minutes, and then transferred into a ball mill for further refinement to obtain a binary purple sand mixed clay. The ball milling conditions are set as a rotation speed of 800rpm, a time of 4 hours, and 3mm zirconia balls are used as the grinding medium, and finally sieved to 500 meshes.

[0060] S3, 30wt.% of pure water of the total amount of clay is added to the binary purple sand mixed clay obtained in step S2, and a mechanical vacuum clay mill is used for clay refining until a uniform mud block is obtained. The refined mud block is packaged and sent to a cellar for aging treatment for 2 months.

[0061] S4, the mud block after aging is pressed into a green body. In the firing process, the final temperature setting temperature is 1000℃. The sintering system is: (1) the temperature is raised from room temperature to 300℃ at a rate of 3℃ / min; (2) the temperature is raised from 300℃ to 800℃ at a rate of 5℃ / min, and stays at 800℃ for 30min; (3) the temperature is raised from 800℃ to 1000℃ at a rate of 4℃ / min, and stays at the final temperature for 12h; (4) the furnace cooling is performed to form the purple sand sintered body for wine flavoring.

[0062] The above merely describes preferred embodiments of the present application and is not intended to limit the present application. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present application shall be included in the protection scope of the present application.

[0063] Performance test:

[0064] The mud blocks after the S1-S3 processes of the embodiments 1, 2 and 3 and the Ben Shan purple mud and the Ben Shan red mud used in the embodiments 1-5 were subjected to X-ray fluorescence spectrometer (XRF) chemical composition analysis, and the results are shown in Table 1.

[0065] Table 1: Chemical composition analysis table of the mud blocks after the S1-S3 processes of the embodiments 1-3 and the Ben Shan purple mud and the Ben Shan red mud used in the embodiments 1-5

[0066]

[0067] As can be seen from Table 1, the Ben Shan purple mud and the Ben Shan red mud are uniformly mixed in the embodiment 1, and the chemical composition of the mud is changed after the S1-S3 steps. The addition of the Ben Shan purple mud increases the content of titanium (derived from TiO2), and the addition of the Ben Shan red mud increases the content of potassium (derived from K2O) and magnesium (derived from MgO).

[0068] The sintered body prepared in the embodiment 1 was subjected to SEM test analysis and regional EDS spectrum analysis, and the results are shown in Figures 1-3 ;

[0069] The sintered body prepared in the embodiment 4 was subjected to SEM test analysis and regional EDS spectrum analysis, and the results are shown in Figures 4-6 ;

[0070] The sintered body prepared in the embodiment 5 was subjected to SEM test analysis and regional EDS spectrum analysis, and the results are shown in Figures 7-9 .

[0071] The difference between the preparation processes of the embodiments 1, 4 and 5 lies in the different sintering final temperatures. Figures 1-3 As can be seen from Table 1, under the same conditions, the number of pores produced under different sintering final temperatures is different, and the content of iron, potassium and titanium in the pores is also different. The results show that in the embodiment 1, a large number of pore structures are produced on the surface of the sintered body by selecting appropriate binary mud ratio and appropriate sintering temperature, and a high content of iron, potassium and titanium is enriched in the pores.

[0072] The radar chart of flavor substance dissolvent of liquor in different containers was obtained by gas chromatography-mass spectrometry (GC-MS) test method, including the sintered body cup of the embodiments 1-5 of the present application, and the results are shown inFigure 10 .

[0073] The peak area of the flavoring substance dissolved in the wine in different containers was obtained by gas chromatography-mass spectrometry (GC-MS) test method, including white porcelain cups and sintered body cups of embodiments 1-5 of the present application, and the results are shown in Table 2.

[0074] Table 2 Peak area of the flavoring substance dissolved in the wine in different containers

[0075]

[0076] Figure 10 And Table 2 shows that compared with white porcelain, the specific flavoring substance dissolved in the test wine is significantly increased by using the binary Zisha sintered body with micro-pores and containing iron, potassium and titanium in a suitable proportion. At the same time, a suitable binary clay proportion and a suitable sintering temperature can achieve the best gain effect of the flavoring substance.

[0077] The Zisha sintered body in the present application has an effect on the flavoring substance of the wine, which may be based on the catalytic effect of the iron-potassium catalyst to generate highly reactive hydroxyl radicals. These radicals can undergo Maillard reaction with substrates in the wine to generate substances such as benzaldehyde (almond fragrance) and 3-methylthiopropionaldehyde (sesame fragrance) to impart special aroma. Natural Zisha clay is usually rich in iron and potassium elements, but the catalytic effect of iron and potassium alone is limited. Therefore, transition metals such as titanium and alkaline earth metals such as magnesium are introduced to form a multi-metal catalytic system to enhance the activity of the catalytic reaction. Different types of Zisha clay have unique properties due to different contents of enriched metal elements. The present application selects Benshan Zini Zisha clay rich in titanium and Benshan Zhu Zisha clay rich in potassium and magnesium to mix, and adjusts the mass ratio of the two to build a multi-catalytic system based on iron and potassium. Specifically, the content of TiO2 in Benshan Zini Zisha clay is not less than 0.9 wt.%, the content of K2O in Benshan Zhu Zisha clay is not less than 2.0 wt.% and the content of MgO is not less than 0.6 wt.%. Further, by optimizing the sintering process, a confined space is created to enhance the synergistic effect of the multi-metal catalyst, thereby significantly improving the generation efficiency of the wine flavoring substance.

[0078] At high temperatures, magnesium has a certain reducing property, which can change the valence state of titanium. Among them, the change of titanium valence state in Benshan Zini Zisha clay enhances the catalytic reaction. At the same time, by controlling the sintering temperature, pores can be produced, and iron-potassium-titanium can be enriched in the pores to enhance the catalytic effect through the confinement effect, thereby achieving the flavoring substance enhancement effect of the binary Zisha clay on the wine.

[0079] The present application limits the firing temperature and time: the final temperature setting temperature is 1000-1200 DEG C. The sintering system is: (1) the temperature is raised from room temperature to 300 DEG C at a rate of 3 DEG C / min; (2) the temperature is raised from 300 DEG C to 800 DEG C at a rate of 5 DEG C / min, and stays at 800 DEG C for 30 min; (3) the temperature is raised from 800 DEG C to the final temperature at a rate of 4 DEG C / min, and stays at the final temperature for 12 h; (4) cooling with the furnace. In the present application, the setting of the final temperature will affect whether the iron-potassium-titanium three metal oxides are fully reacted and melted, and also affect the generation of the purple sand surface pore structure. If the temperature is too low, on the one hand, the iron-potassium-titanium three metal oxides are not melted and reacted, and do not have catalytic activity, on the other hand, the silicate is not melted to generate pores under the alkaline earth metal solubilizing agent. However, if the temperature is too high, a large amount of mullite phase is generated to wrap the metal, and inhibit the catalytic activity.

[0080] The above description of disclosed embodiments enables one skilled in the art to make or use the application. Numerous modifications to these embodiments will be apparent to those skilled in the art, and the generic principles defined herein can be applied to other embodiments without departing from the spirit or scope of the application. Therefore, the present application is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A method for preparing a purple sand sintered body for wine flavoring, characterized by, Comprise the following steps: S1, the Ben Shan purple mud purple sand mud and Ben Shan purple mud purple sand mud are ground and sieved respectively, the content of TiO2 in the Ben Shan purple mud purple sand mud is not less than 0.9wt.%; The content of K2O in the Ben Shan purple mud purple sand mud is not less than 2.0wt.% and the content of MgO is not less than 0.6wt.%; S2, the Ben Shan purple mud purple sand mud and the Ben Shan purple mud purple sand mud obtained in step S1 are uniformly mixed according to the ratio, and the mixed mud of binary purple sand is obtained, the mass ratio of the Ben Shan purple mud purple sand mud and the Ben Shan purple mud purple sand mud is 70:30; S3, pure water is added to the binary purple sand mixed mud obtained in step S2, and the mud block is obtained by vacuuming mud; S4, the mud block obtained in step S3 is pressed into a blank, and is subjected to biscuiting, and the purple sand sintered body is obtained, wherein the biscuiting final temperature is 1000-1200 DEG C.

2. The method for preparing a purple sand sintered body for wine flavoring according to claim 1, characterized in that, In step S1, Raymond mill is used for crushing and sieving, wherein the Ben Shan purple mud purple sand mud is sieved to 100 mesh, and the Ben Shan purple mud purple sand mud is sieved to 300 mesh.

3. The method for preparing a purple sand sintered body for wine flavoring according to claim 1, characterized in that, In step S2: the Ben Shan purple mud purple sand mud and the Ben Shan purple mud purple sand mud are stirred and mixed for 30 min, and then ball milling is carried out; the ball milling speed is 800 rpm; the ball milling time is 4h; the grinding medium is 3mm zirconia ball; the sieve mesh number is 500 mesh.

4. The method for preparing a purple sand sintered body for wine flavoring according to claim 1, characterized in that, In step S3: 30wt.% of pure water of the total weight of the binary purple sand mixed mud is added, and the mud block is obtained by using a mechanical vacuum mud machine; the obtained mud block is aged, and the aging time is more than 2 months.

5. The method for preparing a purple sand sintered body for wine flavoring according to claim 1, characterized in that, In step S4: the biscuiting of the blank is as follows: the temperature is raised from room temperature to 300 DEG C at a rate of 3 DEG C / min; then the temperature is raised from 300 DEG C to 800 DEG C at a rate of 5 DEG C / min, and stays at 800 DEG C for 30 min; finally, the temperature is raised from 800 DEG C to 1000-1200 DEG C at a rate of 4 DEG C / min, and stays at the final temperature for 12h; the furnace is cooled to obtain the purple sand sintered body for wine flavoring.

6. A purple sand sintered body for wine flavoring, characterized by comprising: The preparation method of the purple sand sintered body for wine flavoring according to any one of claims 1-5 is prepared.

7. The application of the purple sand sintered body for wine flavoring according to claim 6 in wine drinks.

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