Method for regulating and controlling white spirit flavor in storage and aging process based on catalyst stirring paddle

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By using a catalyst stirring paddle to stir the liquor during the storage and aging process, the problems of catalyst residue and high cost are solved, and the stable improvement of the liquor flavor and the rapid aging effect are achieved.

CN120591050APending Publication Date: 2025-09-05JIANGNAN UNIV

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Patent Information

Application Number: CN202510606017.X
Authority / Receiving Office: CN · China
Patent Type: Applications(China)
Current Assignee / Owner
Filing Date: 2025-05-12
Publication Date: 2025-09-05

AI Technical Summary

Technical Problem

Existing catalysts have problems such as residual residue, unstable effects, and high industrial costs during the aging process of liquor, and there is no literature mentioning the use of stirring paddles for flavor control.

Method used

Fe2O3@SiO2-Al2O3, CuO@SiO2-Al2O3, and Pt-Pb@SiO2-Al2O3 are used as catalysts, mixed with clay to form catalyst stirring paddles, which are used for regular stirring during the storage and aging process of liquor to increase the content of aged flavor substances.

Benefits of technology

The method achieves a stable improvement in the flavor of liquor, is simple to operate, is suitable for industrial use, enhances the aging effect in a short period of time, and increases the reaction rate and dissolved oxygen content.

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Abstract

The invention discloses a method for regulating and controlling the flavor of Baijiu in the storage and aging process based on a catalyst stirring paddle, and belongs to the technical field of Baijiu aging. The preparation method comprises the following steps: taking one or more of Fe2O3 coated SiO2-Al2O3, CuO coated SiO2-Al2O3 and Pt-Pb coated SiO2-Al2O3 as a catalyst, then uniformly mixing the catalyst with argil and water, molding, and firing to obtain a paddle; then the catalyst is fixed on a stirring shaft to form a catalyst stirring paddle; and then, the method is used in the storage and aging process of white spirit. According to the method, the content of aged flavor substances in the white spirit can be remarkably increased.

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