Process for ageing white spirit by burying plants

Abstract

The invention relates to a process for burying aged liquor in plants, and belongs to the technical field of liquor brewing.According to the method, new liquor and aged liquor are adopted as raw materials, stone is added, the stone is soaked and modified through mixed enzymatic hydrolysate of jade bamboo leaves and phyllanthus emblica fruits, components of the jade bamboo leaves and the phyllanthus emblica fruits and zymolyte are attached to pores and surfaces of the stone, and the stone is soaked and modified; according to the present invention, the raw materials are matched with the stone characteristics to participate in aging, the raw materials are stored in the underground wine cellar during the aging process, then the raw materials are buried in the sandy loam, and the ophiopogon japonicus or ophiopogon japonicus is planted above the sandy loam to promote the aging reaction so as to obtain the unique aging white wine with characteristics of excellent flavor and excellent taste.

Description

Technical Field

[0001] The invention belongs to the technical field of wine making, and in particular relates to a process for wine making by burying plants and aging white wine. Background Art

[0002] Baijiu, a quintessential traditional Chinese beverage, boasts a long history and unique brewing techniques. Aging technology is a crucial step in its production, imbuing the spirit with a deeper allure. Freshly brewed liquor often has a harsh, pungent taste and lacks a balanced flavor profile. This is where aging technology comes in to polish it.

[0003] Liquor aging typically requires specialized containers, such as ceramic jars. These jars have tiny pores, allowing the liquor to slowly exchange substances with the outside world. For example, oxygen from the air can penetrate the jars and enter the liquor, slowly oxidizing the alcohols in the liquor to produce aldehydes, acids, and other substances. For example, ethanol oxidizes to acetaldehyde, and then further to acetic acid. These substances, at certain concentrations, can enhance the flavor of the liquor, making it richer. Undesirable low-boiling-point components in the liquor, such as hydrogen sulfide and mercaptans, can also evaporate through the pores, reducing the pungent odor of new liquor.

[0004] Long-term aging allows ample time for the various components of the liquor to react and blend. During the initial stages of aging, macromolecular substances, such as higher fatty acid ethyl esters, gradually aggregate and precipitate, reducing the liquor's turbidity. Over time, the various flavor components in the liquor interact and balance with each other. Esters are a key contributor to baijiu's aroma. During the aging process, the ratios of different esters subtly shift, creating a more harmonious aroma. For example, adjusting the content and ratio of esters such as ethyl caproate and ethyl lactate can transform baijiu's aroma from a simple, complex, and rich flavor.

[0005] The technical background of aging baijiu (white spirits) integrates knowledge from multiple disciplines, including microbiology, chemistry, and physics. Through meticulous control of factors like the environment and time, new liquor is transformed into a uniquely flavored, rich, and mellow brew. While various aging methods have emerged, resulting in a rich and diverse range of flavors, the flavor and taste achieved by currently aged baijiu remain subpar. Due to factors such as the liquor's composition, storage conditions, and the inherent characteristics of the ingredients, the smoothness and freshness of the aroma are insufficient, and the flavor variations fail to meet consumer demand. Summary of the Invention

[0006] The existing aged liquor has poor flavor and taste, and the flavor changes are difficult to meet consumer demand. The present invention provides a plant-buried aged liquor process, which uses a mixed enzymatic hydrolyzate of polygonatum leaves and emblica fruits to soak and modify stone. The components of polygonatum leaves and emblica fruits and the enzymatic hydrolyzate adhere to the pores and surface of the stone and participate in aging in conjunction with the characteristics of the stone. During the aging process, the stone is buried in the soil, and special green plants are planted above the soil to promote the aging reaction, thereby obtaining an aged liquor with excellent flavor and taste and uniqueness. The specific technical solution is as follows: A process for aging liquor by burying plants comprises the following steps: S1, raw material selection: The base liquor of liquor is new liquor; the auxiliary liquor of liquor is aged liquor; stone; S2, stone pretreatment: S2.1: Cut the selected stone into blocks with a side length of 5cm to 8cm, wash them with purified water, and then soak them in 75% to 80% edible alcohol for 24 hours to 30 hours. Remove the stone and rinse it with purified water to remove the alcohol to obtain purified stone. S2.2: Mix and grind the polygonatum leaves and emblica fruits in a mass ratio of (1-5): (10-15) to obtain a slurry; add water 6-8 times the mass of the slurry to the slurry and mix well to obtain a slurry; add pectinase, cellulase, and tannase to the slurry, perform enzymolysis at 40-50°C for 2-3 hours, heat to inactivate the enzymes, cool to room temperature, and filter through an 800-900 mesh sieve to obtain an enzymatic hydrolyzate; place the purified stone in the enzymatic hydrolyzate and soak at 60-70°C for 40-50 hours to obtain a modified stone; S3, stone placement and base wine injection: Remove the modified stone from the enzymatic hydrolysate, then place 4kg to 6kg of the modified stone into a large ceramic vat. Evenly mix 80L to 90L of base liquor and 10L to 15L of auxiliary liquor, then pour into the ceramic vat to ensure that the stone is completely immersed in the liquor. S4, sealed storage and aging: Use food-grade silicone to seal the mouth of the ceramic vat, then wrap it with kraft paper. Place the ceramic vat in an underground wine cellar with a constant temperature and humidity. The temperature of the cellar is controlled between 15°C and 18°C, and the humidity is maintained between 70% and 75%. The vat is placed for 150 to 180 days. It is then buried in the soil for 2 to 3 years, at a depth of 1m to 1.5m from the top of the vat to the ground, for aging. S5, Filter: After aging, the wine is filtered through a filter to remove stone particles and impurities to obtain filtered aged liquor.

[0007] In S1 of the above technical solution, the base liquor is a 53° sauce-flavored new liquor brewed from sorghum; the auxiliary liquor is a 54° rich-flavored liquor aged for three years.

[0008] In S2.1 of the above technical solution, the liquid level of the edible alcohol is more than 10 cm above the upper surface of the stone.

[0009] In S2.2 of the above technical solution, the liquid level of the enzymatic hydrolysis solution is more than 10 cm above the upper surface of the purified stone.

[0010] In the above technical solution, the stone is selected from at least one of medical stone, diatomite and meteorite.

[0011] In S2.2 of the above technical solution, the amount of pectinase added is 0.01% to 0.05% of the mass of the slurry, the amount of cellulase added is 0.02% to 0.1% of the mass of the slurry; and the amount of tannase added is 0.005% to 0.02% of the mass of the slurry.

[0012] In S2.2 of the above technical solution, the enzymatic activity of the pectinase is 50,000 U / g to 100,000 U / g; the enzymatic activity of the cellulase is 10,000 U / g to 20,000 U / g; and the enzymatic activity of the tannase is 50,000 U / g to 100,000 U / g.

[0013] In S2.2 of the above technical solution, the temperature for heating to inactivate the enzyme is 95° C., and the time is 10 min to 15 min.

[0014] In S3 of the above technical solution, the capacity of the large ceramic vat is 150L to 180L, and the wall thickness of the large ceramic vat is 5cm to 8cm; before use, the large ceramic vat is rinsed with pure water, then fumigated with high-temperature steam for 30min to 40min for disinfection and dried.

[0015] In the above technical solution, the stone material is a combination of medical stone and diatomite, and the mass ratio of medical stone to diatomite is (3-6): (0.5-1.5).

[0016] In S4 of the above technical solution, the wine is stirred every 28 to 30 days during storage in the wine cellar, using a wooden stirring rod at a stirring speed of 10 to 15 r / min, with each stirring time of 5 to 10 minutes, and is resealed after stirring.

[0017] In S4 of the above technical solution, the soil is sandy loam, the pH value of the soil is 6.0-7.5, and Ophiopogon japonicus or Oleander is planted on the soil surface.

[0018] In S5 of the above technical solution, the filtration is to filter the wine using filter screens with pore sizes of 0.5 mm, 0.2 mm and 0.1 mm in sequence.

[0019] Compared with the prior art, the plant-buried liquor aging process of the present invention has the following beneficial effects: First, stone can enhance the taste. Stone's unique physical structure and composition can influence the molecular structure and interactions of liquor, making the taste of liquor more mellow, delicate, and fragrant, and increasing the complexity and layering of the flavor. The presence of stone accelerates the aging process of liquor, achieving a similar effect to long-term natural aging in a shorter period of time. This allows new liquor to more quickly acquire the flavor and quality of older liquor, saving aging time and costs. Stone containing minerals such as magnesium, calcium, iron, and silicates will dissolve small amounts of minerals into the liquor during contact, replenishing essential trace elements and increasing the nutritional value of the liquor.

[0020] Second, soaking the stone in edible alcohol removes impurities, dust, and potential contaminants from the stone's surface, ensuring its cleanliness and preventing contamination of the wine. Alcohol also has antibacterial and disinfecting properties, further ensuring the stone's hygienic safety. The enzymatic hydrolyzate made from polygonatum leaves and emblica fruit contains a variety of bioactive components. When the stone is soaked in it, it interacts with these components, altering its surface properties and structure, making it more receptive to the wine and thereby enhancing its impact on the wine. Pectinases, cellulases, and tannases in the enzymatic hydrolyzate break down the cell wall components of the polygonatum leaves and emblica fruit, releasing more bioactive substances such as polyphenols and flavonoids. These substances adhere to the stone's surface and pores and are subsequently released into the wine, adding flavor and health benefits.

[0021] Third, the phyllanthus emblica fruit possesses a unique flavor. Adding it to liquor can enhance the aroma and flavor of the liquor, enriching its taste and increasing its appeal. The phyllanthus emblica fruit itself has the benefits of clearing heat and relieving sore throat, moistening the lungs and resolving phlegm, promoting fluid production and quenching thirst, stimulating appetite and digestion, and promoting bowel movements. When brewed into liquor, these health benefits are retained to a certain extent, allowing consumers to enjoy certain health benefits while drinking the liquor. Certain components in the phyllanthus emblica fruit interact with other components in the liquor to stabilize the liquor, making it more stable during storage and aging, and less prone to turbidity and precipitation.

[0022] Fourth, Polygonatum odoratum leaves possess a unique, refreshing aroma. Adding them to liquor can impart a refreshing fragrance, blending with the liquor's inherent aroma to form a unique, complex aroma that enhances the liquor's flavor quality. In Traditional Chinese Medicine, Polygonatum odoratum leaves have medicinal properties, such as clearing heat and relieving restlessness, promoting fluid production and promoting urination. Although added in relatively small quantities, they offer potential health benefits, meeting consumer demand for healthy beverages. Using Polygonatum odoratum leaves together with Phyllanthus emblica fruit synergistically enhances the effectiveness of the enzymatic hydrolyzate, fully modifying the stone and ultimately enhancing its impact on the liquor.

[0023] 5. Pectinase breaks down pectin in Polygonatum odoratum leaves and Phyllanthus emblica fruit, cellulase breaks down cellulose in cell walls, and tannins break down tannins. The combined action of these enzymes disrupts the cell wall structure of plant cells, facilitating the release of active ingredients within the cells and improving the extraction efficiency of bioactive ingredients. Substances such as pectin, cellulose, and tannins in wine can affect the taste, causing it to become cloudy, astringent, or rough. Enzymatic degradation of these substances reduces astringency and turbidity, resulting in a smoother and more delicate taste. The enzymatic hydrolysis products interact with other components in the wine to form more stable complexes, contributing to the wine's stability and clarity.

[0024] 6. Rich-flavor liquors possess a unique aroma and flavor, distinct from the style of sauce-flavor liquors. Adding it to sauce-flavor liquors as a supplementary liquor can blend the two flavors, enriching the aroma and adding layers of depth to the flavor. The flavor characteristics of rich-flavor liquors complement those of sauce-flavor liquors, modulating the overall taste of the liquor, making it softer and more balanced, reducing the irritation of sauce-flavor liquors, and improving palatability. Blending liquors of different flavors can add complexity and mystery to the liquor, satisfying consumer demand for diverse and personalized liquors and enhancing the quality and value of the liquor.

[0025] 7. Soil has excellent thermal insulation and moisture retention properties. Burying the ceramic vat in the soil maintains a relatively stable temperature and humidity environment for the wine. This constant temperature and humidity facilitate the wine's aging process, allowing various chemical reactions and physical changes in the wine to proceed more smoothly, thereby improving its quality. The tiny pores in the soil provide a certain supply of oxygen, but the amount of oxygen entering is relatively small and slow, creating a micro-oxygen environment. This micro-oxygen environment facilitates oxidation and esterification reactions in the wine, enriching its aroma and enhancing its taste. The soil also acts as a filter, absorbing impurities and odors from the wine, making it purer and clearer, and improving its quality.

[0026] 8. Ophiopogon japonicus and Ophiopogon japonicus are herbaceous plants whose root systems stabilize the soil, preventing soil erosion and maintaining soil fertility and structure. Furthermore, their growth absorbs moisture and nutrients from the soil, creating an ecological balance with the wine in the vat and promoting wine aging. Plant transpiration regulates the humidity and temperature of the soil surface, creating a more suitable aging environment for the wine. Furthermore, plant photosynthesis releases oxygen, improving the air environment around the soil and also positively impacting wine aging. DETAILED DESCRIPTION

[0027] The present invention will be further described below with reference to specific implementation cases, but the present invention is not limited to these embodiments.

[0028] Example 1 A process for aging liquor by burying plants comprises the following steps: S1, raw material selection: The base liquor is a 53° sauce-flavored liquor brewed from sorghum; the auxiliary liquor is a 54° rich-flavored liquor aged for three years; the stone materials are medical stone and diatomite, with a mass ratio of medical stone to diatomite = 4:1; S2, stone pretreatment: S2.1: Cut the selected stone into blocks with a side length of approximately 6 cm, wash them with purified water, and then soak them in 75% edible alcohol, with the alcohol level covering 10 cm above the upper surface of the stone. Soak for 24 hours, remove the stone, and rinse with purified water to remove the alcohol to obtain purified stone. S2.2: Mix and grind the polygonatum leaves and emblica fruits in a mass ratio of 1:10 to obtain a slurry; add water 6 times the mass of the slurry to the slurry and mix well to obtain a slurry; add 0.01% pectinase, 0.02% cellulase, and 0.005% tannase to the slurry, perform enzymolysis at 40°C for 2 hours, heat to 95°C for 10 minutes to inactivate the enzymes, cool to room temperature, and filter through an 800-mesh sieve to obtain an enzymatic solution; place the purified stone in the enzymatic solution until the liquid level of the enzymatic solution is 10 cm above the upper surface of the purified stone; and soak at 60°C for 40 hours to obtain a modified stone; The enzymatic activity of the pectinase is 50,000 U / g; the enzymatic activity of the cellulase is 10,000 U / g; and the enzymatic activity of the tannase is 50,000 U / g. S3, stone placement and base wine injection: Prepare a large ceramic vat with a capacity of 150L and a wall thickness of 5cm, rinse it with purified water, then sterilize it by fumigating it with high-temperature steam for 30 minutes, and then dry it; Take out the modified stone from the enzymatic hydrolysate, then put 4kg of the modified stone into a large ceramic vat, evenly mix 80L of base liquor and 10L of auxiliary liquor, and then pour it into the ceramic vat to ensure that the stone is completely immersed in the liquor; The wine cellar was stirred every 28 days using a wooden stirring rod at a stirring speed of 10 r / min for 5 minutes each time and was resealed after stirring. S4, sealed storage and aging: The mouth of the ceramic vat is sealed with food-grade silicone and then wrapped with kraft paper. The vat is then placed in an underground wine cellar with a constant temperature and humidity. The cellar temperature is controlled at approximately 16°C and the humidity is maintained at approximately 72% for 150 days. The vat is then buried in sandy loam soil with a pH of 6.0 for two years. The vat is buried at a depth of 1m from the top of the vat to the ground, and Ophiopogon japonicus is planted on the surface of the soil for aging. S5, Filter: After aging, the wine is filtered using filters with pore sizes of 0.5mm, 0.2mm and 0.1mm in turn to remove stones and impurities to obtain filtered aged liquor.

[0029] Example 2 A process for aging liquor by burying plants comprises the following steps: S1, raw material selection: The base liquor is a 53° sauce-flavored new liquor brewed from sorghum; the auxiliary liquor is a 54° rich-flavored liquor aged for three years; the stone materials are medical stone and diatomite, with a mass ratio of medical stone to diatomite = 3:0.5; S2, stone pretreatment: S2.1: Cut the selected stone into blocks with a side length of approximately 5 cm, wash them with purified water, and then soak them in 75% edible alcohol (the alcohol level should be 15 cm above the upper surface of the stone). Soak for 24 hours, remove the stone, and rinse with purified water to remove the alcohol to obtain purified stone. S2.2: Mix and grind the polygonatum leaves and emblica fruits in a mass ratio of 5:13 to obtain a slurry; add 8 times the mass of water to the slurry and mix well to obtain a slurry; add 0.01% pectinase, 0.1% cellulase, and 0.005% tannase to the slurry, perform enzymolysis at 50°C for 2 hours, heat to 95°C for 15 minutes to inactivate the enzymes, cool to room temperature, and filter through an 800-mesh sieve to obtain an enzymatic solution; place the purified stone in the enzymatic solution until the liquid level of the enzymatic solution is 15 cm above the upper surface of the purified stone; and soak at 60°C for 50 hours to obtain a modified stone; Among them, the enzymatic activity of pectinase is 50,000 U / g; the enzymatic activity of cellulase is 20,000 U / g; the enzymatic activity of tannase is 50,000 U / g; S3, stone placement and base wine injection: Prepare a large ceramic vat with a capacity of 180L and a wall thickness of 5cm, rinse it with purified water, then sterilize it by fumigating it with high-temperature steam for 40 minutes, and then dry it; Take out the modified stone from the enzymatic hydrolysate, then put 4kg of modified stone into a large ceramic vat, evenly mix 90L of base liquor and 10L of auxiliary liquor, and then pour it into the ceramic vat to ensure that the stone is completely immersed in the liquor; The wine cellar is stirred every 30 days using a wooden stirring rod at a stirring speed of 10 r / min for 10 minutes each time and is resealed after stirring. S4, sealed storage and aging: The mouth of the ceramic vat is sealed with food-grade silicone and then wrapped with kraft paper. The vat is then placed in an underground wine cellar with a constant temperature and humidity. The cellar temperature is controlled at approximately 17°C and the humidity is maintained at approximately 70% for 150 days. The vat is then buried in sandy loam soil with a pH of 6.0 for three years. The vat is buried 1.5 meters from the top of the vat to the ground, and Ophiopogon japonicus is planted on the surface for aging. S5, Filter: After the aging is completed, the wine is filtered using filters with pore sizes of 0.5mm, 0.2mm and 0.1mm in turn to remove stones and impurities to obtain filtered aged liquor.

[0030] Example 3 A process for aging liquor by burying plants comprises the following steps: S1, raw material selection: The base liquor is a 53° sauce-flavored new liquor brewed from sorghum; the auxiliary liquor is a 54° rich-flavored liquor aged for three years; the stone materials are medical stone and diatomite, with a mass ratio of medical stone to diatomite = 6:1.5; S2, stone pretreatment: S2.1: Cut the selected stone into blocks with a side length of approximately 8 cm, wash them with purified water, and then soak them in 78% edible alcohol (the alcohol level should be 12 cm above the upper surface of the stone). Soak for 26 hours. Remove the stone and rinse it with purified water to remove the alcohol to obtain purified stone. S2.2: Mix and grind the polygonatum leaves and emblica fruits in a mass ratio of 3:13 to obtain a slurry; add 7 times the mass of water to the slurry and mix well to obtain a slurry; add 0.03% pectinase, 0.06% cellulase, and 0.01% tannase to the slurry, perform enzymolysis at 45°C for 2.5 hours, heat to 95°C for 12 minutes to inactivate the enzymes, cool to room temperature, and filter through an 800-mesh sieve to obtain an enzymatic solution; place the purified stone in the enzymatic solution until the liquid level of the enzymatic solution is 12 cm above the upper surface of the purified stone; and soak at 65°C for 45 hours to obtain a modified stone; The enzymatic activity of the pectinase is 100,000 U / g; the enzymatic activity of the cellulase is 20,000 U / g; and the enzymatic activity of the tannase is 50,000 U / g. S3, stone placement and base wine injection: Prepare a large ceramic vat with a capacity of 160L and a wall thickness of 6cm, rinse it with purified water, then sterilize it by fumigating it with high-temperature steam for 35 minutes, and then dry it; Take out the modified stone from the enzymatic hydrolysate, then put 5kg of the modified stone into a large ceramic vat, evenly mix 85L of base liquor and 12L of auxiliary liquor, and then pour it into the ceramic vat to ensure that the stone is completely immersed in the liquor; The wine cellar is stirred every 30 days using a wooden stirring rod at a stirring speed of 12 r / min for 8 minutes each time and is resealed after stirring. S4, sealed storage and aging: The mouth of the ceramic vat is sealed with food-grade silicone and then wrapped with kraft paper. The vat is placed in an underground wine cellar with a constant temperature and humidity of approximately 18°C ​​and 75% humidity for 165 days. The vat is then buried in sandy loam soil with a pH of 7.0 for 2.5 years. The vat is buried 1.2 meters from the top of the vat to the ground, and Ophiopogon japonicus is planted on the surface for aging. S5, Filter: After the aging is completed, the wine is filtered using filters with pore sizes of 0.5mm, 0.2mm and 0.1mm in turn to remove stones and impurities to obtain filtered aged liquor.

[0031] Example 4 A process for aging liquor by burying plants comprises the following steps: S1, raw material selection: The base liquor is a 53° sauce-flavored new liquor brewed from sorghum; the auxiliary liquor is a 54° rich-flavored liquor aged for three years; the stone materials are medical stone and diatomite, with a mass ratio of medical stone to diatomite = 3:1.5; S2, stone pretreatment: S2.1: Cut the selected stone into blocks with a side length of approximately 7 cm, wash them with purified water, and then soak them in 80% edible alcohol (the alcohol level should be 10 cm above the upper surface of the stone). Soak for 30 hours. Remove the stone and rinse it with purified water to remove the alcohol to obtain purified stone. S2.2: Mix and grind the polygonatum leaves and emblica fruits in a mass ratio of 1:15 to obtain a slurry; add 6 times the mass of water to the slurry and mix well to obtain a slurry; add 0.05% pectinase, 0.02% cellulase, and 0.02% tannase to the slurry, perform enzymolysis at 40°C for 3 hours, heat to 95°C for 10 minutes to inactivate the enzymes, cool to room temperature, and filter through a 900-mesh sieve to obtain an enzymatic solution; place the purified stone in the enzymatic solution until the liquid level of the enzymatic solution is 10 cm above the upper surface of the purified stone; and soak the solution at 70°C for 40 hours to obtain a modified stone; The enzymatic activity of the pectinase is 100,000 U / g; the enzymatic activity of the cellulase is 10,000 U / g; and the enzymatic activity of the tannase is 100,000 U / g. S3, stone placement and base wine injection: Prepare a large ceramic vat with a capacity of 150L and a wall thickness of 8cm, rinse it with purified water, then sterilize it by fumigating it with high-temperature steam for 30 minutes and then dry it; Remove the modified stone from the enzymatic hydrolysate, then place 6 kg of the modified stone into a large ceramic vat, evenly mix 80 L of base liquor and 15 L of auxiliary liquor, and then pour it into the ceramic vat to ensure that the stone is completely immersed in the liquor; The wine cellar is stirred every 28 days using a wooden stirring rod at a stirring speed of 15 r / min for 5 minutes each time, and is then resealed. S4, sealed storage and aging: The mouth of the ceramic vat is sealed with food-grade silicone, then wrapped with kraft paper. The vat is placed in an underground wine cellar with a constant temperature and humidity. The cellar temperature is controlled at about 15°C and the humidity is about 73%. The vat is placed for 180 days. The vat is then buried in sandy loam soil with a pH of 7.5 for two years. The vat is buried at a depth of 1m from the top of the vat to the ground. Marsh grass is planted on the soil surface for aging. S5, Filter: After aging, the wine is filtered using filters with pore sizes of 0.5mm, 0.2mm and 0.1mm in turn to remove stones and impurities to obtain filtered aged liquor.

[0032] Example 5 A process for aging liquor by burying plants comprises the following steps: S1, raw material selection: The base liquor is a 53° sauce-flavored liquor brewed from sorghum; the auxiliary liquor is a 54° rich-flavored liquor aged for three years; the stone materials are medical stone and diatomite, with a mass ratio of medical stone to diatomite = 6:0.5; S2, stone pretreatment: S2.1: Cut the selected stone into blocks with a side length of approximately 6 cm, wash them with purified water, and then soak them in 80% edible alcohol (the alcohol level should be 15 cm above the upper surface of the stone). Soak for 30 hours. Remove the stone and rinse it with purified water to remove the alcohol to obtain purified stone. S2.2: Mix and grind the polygonatum leaves and emblica fruits in a mass ratio of 5:14 to obtain a slurry; add 8 times the mass of water to the slurry and mix well to obtain a slurry; add 0.05% pectinase, 0.1% cellulase, and 0.02% tannase to the slurry, perform enzymolysis at 50°C for 3 hours, heat to 95°C for 15 minutes to inactivate the enzymes, cool to room temperature, and filter through a 900-mesh sieve to obtain an enzymatic solution; place the purified stone in the enzymatic solution until the liquid level of the enzymatic solution is 15 cm above the upper surface of the purified stone; and soak at 70°C for 50 hours to obtain a modified stone; The enzymatic activity of the pectinase is 100,000 U / g; the enzymatic activity of the cellulase is 20,000 U / g; and the enzymatic activity of the tannase is 100,000 U / g. S3, stone placement and base wine injection: Prepare a large ceramic vat with a capacity of 180L and a wall thickness of 8cm, rinse it with purified water, then sterilize it by fumigating it with high-temperature steam for 40 minutes, and then dry it; Remove the modified stone from the enzymatic hydrolysate, then place 6 kg of the modified stone into a large ceramic vat, evenly mix 90 L of base liquor and 15 L of auxiliary liquor, and then pour it into the ceramic vat to ensure that the stone is completely immersed in the liquor; The wine cellar is stirred every 30 days using a wooden stirring rod at a stirring speed of 15 r / min for 10 minutes each time and is resealed after stirring. S4, sealed storage and aging: The mouth of the ceramic vat is sealed with food-grade silicone and then wrapped with kraft paper. The vat is placed in an underground wine cellar with a constant temperature and humidity of approximately 16°C and 71% humidity for 180 days. The vat is then buried in sandy loam soil with a pH of 7.5 for three years. The vat is buried 1.5 meters from the top of the vat to the ground, and sedge grass is planted on the surface for aging. S5, Filter: After the aging is completed, the wine is filtered using filters with pore sizes of 0.5mm, 0.2mm and 0.1mm in turn to remove stones and impurities to obtain filtered aged liquor.

[0033] The total acidity of the base liquor used in the above embodiments is 1.85 g / L and the total fat is 2.62 g / L; the total acidity of the auxiliary liquor is 1.96 g / L and the total fat is 2.73 g / L.

[0034] Comparative Example 1 In the preparation method, no stone is added; other methods and parameters are the same as in Example 1.

[0035] Comparative Example 2 In the preparation method, S2.2 is omitted, and modified stone is not prepared. The modified stone in S3 is directly replaced by purified stone; other methods and parameters are the same as in Example 1.

[0036] Comparative Example 3 In the preparation method, no emblica fruit is added; other methods and parameters are the same as those in Example 1.

[0037] Comparative Example 4 In the preparation method, no polygonatum leaf is added; other methods and parameters are the same as in Example 1.

[0038] Comparative Example 5 In the preparation method, the slurry is not subjected to enzymatic hydrolysis, and the purified stone is directly soaked after the slurry is filtered; other methods and parameters are the same as in Example 1.

[0039] Comparative Example 6 In the preparation method, no auxiliary liquor is added; other methods and parameters are the same as in Example 1.

[0040] Comparative Example 7 In the preparation method, the ceramic vat is not buried in the soil but directly stored in an underground wine cellar for 2 years; other methods and parameters are the same as those in Example 1.

[0041] Comparative Example 8 In the preparation method, no plants are planted on the soil surface above the large ceramic vat, and it is covered with black mulch.

[0042] The aged liquors prepared in the above-mentioned embodiments and comparative examples were tasted and tested.

[0043] 1. Inspection and evaluation of appearance, flavor and taste: 1. Appearance: Pour the wine into a clean, colorless and transparent wine glass, use white paper as the background, and observe it from the front, bottom and top.

[0044] Appearance Evaluation: Grade 1 - The wine is clear and transparent, free of any impurities or suspended matter, with a uniform color within the normal color range for the wine. Grade 2 - The wine is relatively clear and transparent, with very minor impurities or slight color unevenness, but not affecting the overall appearance. Grade 3 - The wine is basically transparent, with a small amount of inconspicuous suspended matter or some color abnormality. Grade 4 - The wine is turbid, has sediment, or has a noticeable color abnormality. The evaluation results are shown in Table 1 below.

[0045] 2. Aroma: Pour the wine into a glass. First, hold the glass 15mm below your nose, tilting the rim inward 30°. Lower your head slightly and inhale slowly and steadily to smell the aroma. Then, gently shake the glass to increase the aroma's evaporation and concentration, and sniff again.

[0046] Aroma evaluation: Level 1 - The sauce aroma and rich aroma are rich and harmonious. The aroma brought by the unique stone and processing process blends perfectly with the original aroma of the wine. The aroma is complex and layered, and the aroma lasts long in the empty cup. Level 2 - The sauce aroma and rich aroma are more obvious. A certain unique aroma can be smelled, but the degree of integration is slightly lacking. The aroma is long-lasting but the complexity is average. The aroma lasts long in the empty cup. Level 3 - The basic characteristics of sauce aroma and rich aroma are present, but the unique aroma is not obvious, the aroma is weak or slightly inconsistent, and the aroma lasts short in the empty cup. Level 4 - The aroma is weak, has an odor or a strange smell, the aroma is inconsistent, and the aroma lasts poorly in the empty cup. The evaluation results are shown in Table 1 below.

[0047] 3. Taste and mouthfeel: Take 1 mL of wine each time and let it stay in your mouth for 5 seconds. Make sure the tip and side of your tongue touch the wine first, and then stir it with your tongue to spread the wine evenly on the surface and root of your tongue.

[0048] Taste and mouthfeel evaluation: Level 1 - Soft and mellow on the entrance, minimal irritation, sweetness, sourness, bitterness, and astringency are balanced and coordinated, the aftertaste is long and pleasant, the mouthfeel is full, and the flavors are harmonious and unified. Level 2 - The entrance is relatively soft, with a certain mellow feeling, the taste elements are relatively coordinated, but one flavor is slightly prominent, the aftertaste is relatively long, and the overall mouthfeel is relatively comfortable. Level 3 - The entrance has a certain irritation, the mouthfeel is relatively thin, the coordination between the flavors is average, the aftertaste is relatively short, the mouthfeel has no obvious defects but also no outstanding advantages. Level 4 - The entrance is highly irritating, the mouthfeel is rough, the flavors conflict with each other, and the aftertaste is bitter, short, and unpleasant. The evaluation results are shown in Table 1 below.

[0049] 2. Alcohol content, total acid, total ester and trace element detection: (1) Alcohol content was determined using an alcohol meter. (2) Total acid and total ester content was determined using a gas chromatograph. The test results are shown in Table 1. (3) Trace element content was determined using atomic absorption spectrometry. The test results are shown in Table 2.

[0050] 3. Hygiene index testing: Gas chromatography and atomic absorption spectrometry were used to detect the levels of harmful substances such as methanol, fusel oil, lead, and cadmium in the wine. The test results are shown in Table 2 below.

[0051] Table 1 Test results of aged liquor

[0052] The above results show that the aged liquors of Examples 1 to 5 have excellent flavor and mouthfeel, with high total acid and total fat contents. The addition of modified stone and the unique brewing process result in a mellower, smoother, and more mellow taste, resulting in a unique taste change. Combining the characteristics of both sauce-flavor and rich-flavor liquors, and in combination with the stone, they form a unique and harmonious style with high recognition and individuality. As can be seen from the comparative examples, changes in the preparation process all lead to varying degrees of decline in flavor and mouthfeel.

[0053] Table 2 Trace elements and harmful substances test results

[0054] From the above results, it can be seen that the content of trace elements in the aged liquors of Examples 1 to 5 is moderate, the harmful substances meet the qualified standards, and are safe and reliable. From the results of Comparative Example 1, it can be seen that without adding stone, the content of trace elements is slightly lower.

Claims

1. A process for aging liquor by burying plants, characterized in that: The preparation method comprises the following steps: S1, raw material selection: The base liquor of the liquor is new liquor; the auxiliary liquor of the liquor is aged liquor; stone; S2, stone pretreatment: S2.1: Cut the selected stone into blocks with a side length of 5cm to 8cm, wash them with purified water, and then soak them in 75% to 80% edible alcohol for 24 hours to 30 hours. Remove the stone and rinse it with purified water to remove the alcohol to obtain purified stone. S2.2: Mix and grind the polygonatum leaves and emblica fruits in a mass ratio of (1-5): (10-15) to obtain a slurry; add water 6-8 times the mass of the slurry to the slurry and mix well to obtain a slurry; add pectinase, cellulase, and tannase to the slurry, perform enzymolysis at 40-50°C for 2-3 hours, heat to inactivate the enzymes, cool to room temperature, and filter through an 800-900 mesh sieve to obtain an enzymatic hydrolyzate; place the purified stone in the enzymatic hydrolyzate and soak at 60-70°C for 40-50 hours to obtain a modified stone; S3, stone placement and base wine injection: Remove the modified stone from the enzymatic hydrolysate, then place 4kg to 6kg of the modified stone into a large ceramic vat. Evenly mix 80L to 90L of base liquor and 10L to 15L of auxiliary liquor, then pour into the ceramic vat to ensure that the stone is completely immersed in the liquor. S4, sealed storage and aging: Use food-grade silicone to seal the mouth of the ceramic vat, then wrap it with kraft paper. Place the ceramic vat in an underground wine cellar with a constant temperature and humidity. The temperature of the cellar is controlled between 15°C and 18°C, and the humidity is maintained between 70% and 75%. The vat is placed for 150 to 180 days. It is then buried in the soil for 2 to 3 years, at a depth of 1m to 1.5m from the top of the vat to the ground, for aging. S5, Filter: After aging, the wine is filtered through a filter to remove stone particles and impurities to obtain filtered aged liquor.

2. A plant-buried liquor aging process according to claim 1, characterized in that: In S1, the base liquor is a 53° sauce-flavored new liquor brewed from sorghum; the auxiliary liquor is a 54° rich-flavored liquor aged for three years; in S2.1, the liquid level of the edible alcohol is at least 10 cm above the upper surface of the stone; And / or, in S2.2, the liquid level of the enzymatic hydrolysis solution is more than 10 cm above the upper surface of the purified stone.

3. The process for aging liquor by burying plants according to claim 1, characterized in that: The stone is selected from at least one of medical stone, diatomite and meteorite.

4. The process for aging liquor by burying plants according to claim 1, characterized in that: In S2.2, the amount of pectinase added is 0.01% to 0.05% of the mass of the slurry, the amount of cellulase added is 0.02% to 0.1% of the mass of the slurry; and the amount of tannase added is 0.005% to 0.02% of the mass of the slurry.

5. The process for aging liquor by burying plants according to claim 1, characterized in that: In S2.2, the enzymatic activity of the pectinase is 50,000 U / g to 100,000 U / g; the enzymatic activity of the cellulase is 10,000 U / g to 20,000 U / g; and the enzymatic activity of the tannase is 50,000 U / g to 100,000 U / g.

6. The process for aging liquor by burying plants according to claim 1, characterized in that: In S2.2, the temperature for heating to inactivate the enzyme is 95° C., and the time is 10 to 15 minutes.

7. The process for aging liquor by burying plants according to claim 1, characterized in that: In S3, the capacity of the ceramic vat is 150L to 180L, and the wall thickness of the ceramic vat is 5cm to 8cm; before use, the ceramic vat is rinsed with pure water, then fumigated with high-temperature steam for 30min to 40min for disinfection, and then dried.

8. The process for aging liquor by burying plants according to claim 1, characterized in that: In S4, the wine is stirred every 28 to 30 days during storage in the cellar, using a wooden stirring rod at a stirring speed of 10 to 15 r / min and a stirring time of 5 to 10 minutes each time, and is resealed after stirring.

9. The process for aging liquor by burying plants according to claim 1, characterized in that: In S4, the soil is sandy loam with a pH value of 6.0 to 7.5, and Ophiopogon japonicus or Oleander is planted on the soil surface; And / or, in S5, the filtering is performed by sequentially filtering the wine using filters with pore sizes of 0.5 mm, 0.2 mm, and 0.1 mm.

10. The process for aging liquor by burying plants according to claim 1, characterized in that: The stone materials used are medical stone and diatomite, and the mass ratio of medical stone to diatomite is (3~6): (0.5~1.5).

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