Method for improving flavor characteristics of wood wine sea in Baijiu

Abstract

The invention discloses a method for improving flavor characteristics of wood wine sea in baijiu, and belongs to the technical field of baijiu aging. The method for improving the flavor of the wood wine sea in the white spirit comprises the following steps: adding wood wine sea slices in the process of storing the white spirit in a pottery jar containing a catalyst, and storing and aging; wherein the addition amount of the wood wine sea tablets is 0.1-3% of the mass of the white spirit; and the catalyst is one or more of Fe2O3 (at) SiO2-Al2O3, CuO (at) SiO2-Al2O3, and Pt-Pb (at) SiO2-Al2O3. The invention also discloses a preparation method of the catalyst. The method provided by the invention can accelerate the storage and aging speed of the white spirit in the pottery jar; and the unique 'Wuqihai' flavor characteristic of the aged white spirit stored in the pottery jar can be endowed.

Description

Technical Field

[0001] The invention relates to a method for improving the wood wine flavor characteristics in white wine, and belongs to the technical field of white wine aging. Background Art

[0002] Baijiu (Chinese liquor), a traditional Chinese distilled spirit, is characterized by its flavor profile and quality. Baijiu's flavor profile is extremely complex, encompassing a diverse range of compounds, including alcohols, acids, esters, aldehydes, ketones, and phenols. These interact to create baijiu's unique flavor. In the production process, not only does the brewing process play a significant role in flavor development, but the storage container also plays a significant role in enhancing the flavor.

[0003] Among traditional baijiu storage containers, ceramic jars are widely used due to their unique physical and chemical properties. Their excellent breathability promotes redox reactions during storage, accelerating aging. Furthermore, metal ions in the jars can migrate and incorporate into the baijiu, significantly accelerating its aging and maturation, and promoting the formation of key flavor compounds. The wooden wine vat is another unique traditional baijiu storage and maturation container in my country. Due to the unique materials used, baijiu stored in the wooden wine vat develops a distinct flavor, known as the "wine vat flavor," distinct from that of wine stored in ceramic jars. Whether this vat can impart unique sensory characteristics to baijiu remains to be seen.

[0004] However, traditional pottery jars also have some shortcomings, such as large floor space, high wine loss, and easy breakage. Wine jars are difficult to promote and use due to their complex production process, high cost, and demanding storage conditions.

[0005] Therefore, how to scientifically optimize the storage and aging process of liquor to better meet the market demand for high-quality liquor is a hot topic in the industry. Summary of the Invention

[0006] [Technical Issues]

[0007] The traditional method of storing liquor in pottery jars has the problems of long time and low efficiency.

[0008] The storage cost of wine sea is high and the operation is cumbersome;

[0009] How to combine the advantages of storage in pottery jars and wine vats to give the liquor a richer and better flavor quality during storage and aging is an urgent problem that needs to be solved.

[0010] [Technical solution]

[0011] In order to solve the above problems, the present invention adds wood wine sea slices during the storage of white wine in a ceramic jar containing a catalyst, so that the flavor characteristics of wood wine sea can be obtained during the storage of white wine.

[0012] The first object of the present invention is to provide a method for improving the flavor of wood wine in white wine, comprising the following steps:

[0013] Adding wood wine slices during the storage of liquor in a ceramic jar containing a catalyst for storage and aging; wherein the amount of wood wine slices added is 0.1-3% of the weight of the liquor;

[0014] The preparation method of the pottery jar containing the catalyst is as follows:

[0015] S1: Mix clay and catalyst evenly and add mud to prepare mud cake; wherein the catalyst is one or more of Fe2O3@SiO2-Al2O3, CuO@SiO2-Al2O3, and Pt-Pb@SiO2-Al2O3;

[0016] S2: shaping the mud cake to obtain a pottery jar body;

[0017] S3: drying the ceramic jar body; and then firing it at a high temperature to obtain a ceramic jar containing a catalyst;

[0018] Among them, Fe2O3@SiO2-Al2O3, CuO@SiO2-Al2O3, and Pt-Pb@SiO2-Al2O3 in S1 are nanomaterials with particle sizes of 0.01-1 mm;

[0019] The mass ratio of Fe2O3@SiO2-Al2O3, CuO@SiO2-Al2O3, and Pt-Pb@SiO2-Al2O3 in S1 is 1:0.5-1.5:0.5-1.5;

[0020] The slurry in S1 is a solution of A-mud with a particle size of 50-60 mesh and a water content of 15-25% (mass percentage); A-mud is weathered A-mud;

[0021] The mass ratio of clay, catalyst and slurry in S1 is 1:0.01-0.05:0.8-1.2;

[0022] In S2, the forming is performed by an integrated roller forming device to form a ceramic jar body;

[0023] The drying in S3 is to make the moisture content of the green body less than 2% (mass percentage);

[0024] In S3, the high temperature firing is carried out at 800-1200°C for 50-100h;

[0025] S3 can be glazed before high-temperature firing. The composition of the glaze is 69.9% SiO2, 12.8% Al2O3, 0.25% Fe2O3, 2% CaO, 3.33% MgO, 5% K2O3, 0.58% Na2O, 4% ZnO, and 2.14% TiO2, where % is the mass percentage; the inner layer is not glazed, but the outer layer is glazed.

[0026] In one embodiment of the present invention, the preparation process of the wood wine slices is as follows:

[0027] Sophora japonica wood, which is abundant in Longnan, Gansu, is prepared into flakes;

[0028] Then use the thin paper made by beating the dried wolfberry bark or mulberry bark;

[0029] Mix egg white, pig blood and rapeseed oil to form an adhesive;

[0030] After applying adhesive on the surface of the locust wood slice, cover it with thin paper and let it dry; apply adhesive again, cover it with thin paper, repeat the process, and let it air dry to obtain the wood wine slice;

[0031] Among them, the size of the locust wood chips is (3-300) cm × (3-300) cm × (1-50) cm;

[0032] The size of the tissue paper is (3-300) cm × (3-300) cm × (0.01-1) cm;

[0033] The mass ratio of egg white, pig blood and rapeseed oil is 0.1-10:0.5-5:1-10;

[0034] Repeat the operation 30-200 times.

[0035] In one embodiment of the present invention, the preparation method of Fe2O3@SiO2-Al2O3 is as follows:

[0036] (1) 166 mg of 1,4-benzenedicarboxylic acid and 675 mg of ferric chloride hexahydrate were solvothermally reacted in 15 mL of N,N-dimethylformamide at 160 °C for 22 h to obtain MIL-101-Fe;

[0037] (2) Dispersing 0.01 g of aluminum sec-butoxide in 150 μL of sec-butanol to obtain an aluminum sec-butoxide solution; mixing 300 μL of tetramethyl orthosilicate, 150 μL of the aluminum sec-butoxide solution, 20 μL of acetic acid, and 10 μL of ethyl acetoacetate to obtain a mixed solution;

[0038] MIL-101-Fe was vacuum activated and then immersed in the mixed solution at room temperature for 3 hours, taken out, filtered, and the resulting solid was dried at 80°C for 12 hours to form SiAl@MIL;

[0039] (3) SiAl@MIL was heat treated at 950℃ for 2h to obtain Fe2O3@SiO2-Al2O3.

[0040] In one embodiment of the present invention, the preparation method of CuO@SiO2-Al2O3 is as follows:

[0041] (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 in a sealed constant temperature water bath at 75°C for 2.5 h to obtain a light yellow viscous liquid;

[0042] (2) Add 1500 mg of SiO2, 3500 mg of alumina monohydrate, and 2000 mg of CuO to 15 mL of a light yellow viscous liquid, and stir and disperse thoroughly at 25°C and 180 rpm for 24 h to obtain a dispersion;

[0043] (3) The dispersion was squeezed into spherical particles of equal size, and then soaked in water at room temperature (25°C) for 3 days, with the water constantly changed, to allow phase transformation to occur and form solid small particles;

[0044] (4) Sintering the solid small particles as follows:

[0045] 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;

[0046] 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;

[0047] 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;

[0048] 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 2.5 h;

[0049] The catalyst CuO@SiO2-Al2O3 was obtained;

[0050] All raw materials used were dried in an oven at 65°C overnight.

[0051] In one embodiment of the present invention, the preparation method of PtPb@SiO2-Al2O3 is as follows:

[0052] (1) 150 μL of a mixed solution of aluminum sec-butoxide and sec-butanol (0.01 g of aluminum sec-butoxide dispersed in 150 μL of sec-butanol), 300 μL of tetramethyl orthosilicate, 20 μL of acetic acid, and 10 μL of ethyl acetoacetate were mixed to obtain a mixed solution A;

[0053] (2) Dissolve 5 g of chloroplatinic acid (H2PtCl6·6H2O) and 5 g of PdCl2 in 15 mL of 0.2 mol / L dilute hydrochloric acid to obtain mixed solution B. Then, mix mixed solution B with mixed solution A in a volume ratio of 1:1 and stir at 25°C (room temperature) and 500 rpm for 3 h to obtain mixed solution C.

[0054] (3) The mixed solution C was dried under microwave for 30 min and then calcined in a muffle furnace (heating to 550 °C at 2 °C / min and holding for 5 h) to obtain PtPb@SiO2-Al2O3.

[0055] In one embodiment of the present invention, the liquor is one or more of the following: sauce-flavor liquor, light-flavor liquor, strong-flavor liquor, phoenix-flavor liquor, rice-flavor liquor, sesame-flavor liquor, special-flavor liquor, Laobaigan-flavor liquor, mixed-flavor liquor, Dong-flavor liquor, rich-flavor liquor, and soy-flavor liquor.

[0056] In one embodiment of the present invention, the storage aging is storage aging at 20-40° C. for more than one month.

[0057] The second object of the present invention is the liquor prepared by the method of the present invention.

[0058] The third object of the present invention is the application of the liquor described in the present invention in the field of liquor processing.

[0059] The fourth object of the present invention is to provide a finished wine, which is obtained by blending the white wine of the present invention.

[0060] [Beneficial Effects]

[0061] (1) The method of the present invention can accelerate the storage and aging speed of white wine in ceramic jars;

[0062] (2) The method of the present invention can endow the aged liquor stored in pottery jars with a unique "woody wine sea" flavor characteristic, especially the content of β-pinene, 4-terpineol, cedarwood, longifolene, α-terpineol, α-pinene, camphene, 4-ethylguaiacol, 4-ethylphenol, γ-hexane, γ-octalactone, γ-butyrolactone, 2-furanpropenal, and 2,3,5,6-tetramethylpyrazine. BRIEF DESCRIPTION OF THE DRAWINGS

[0063] Figure 1 This is the GC-MS analysis chromatogram of the liquor in Example 1. DETAILED DESCRIPTION

[0064] The following describes preferred embodiments of the present invention. It should be understood that the embodiments are for better explanation of the present invention and are not intended to limit the present invention.

[0065] Test method:

[0066] 1. Detection of pyrazines:

[0067] (1) Pretreatment of liquor samples:

[0068] The liquor sample was diluted with ultrapure water to an alcohol content of 10% vol, and then 5 mL was added to a 20 mL headspace vial, followed by the addition of 1.5 g NaCl and 10 μL of the pyrazine isotope internal standard, 2-methylpyrazine-d6;

[0069] After mixing, the samples were subjected to HS-SPME using an MPS2 (Gerstel, Germany) multifunctional autosampler. The following conditions were set: the sample was equilibrated at 40°C for 5 minutes, and then extracted at 250 rpm for 40 minutes using a DVB / CAR / PDMS (2 cm, 50 / 30 μm, Supelco, America) extraction head. After extraction, desorption was performed at 250°C for 5 minutes.

[0070] (2) Determination of pyrazine content in liquor samples by comprehensive two-dimensional gas chromatography:

[0071] Chromatographic conditions: An Agilent 7890B gas chromatograph (Agilent, America) was used. The first-dimension column was a DB-FFAP capillary column (60 m × 0.25 mm × 0.25 μm, Agilent, America), and the second-dimension column was an Rx-17 Si capillary column (0.8 m × 0.25 mm × 0.36 μm, Restek, America). The first- and second-dimension columns were connected in series via a four-nozzle, two-stage thermal modulator with a transmission temperature of 240°C. He (>99.999%) was used as the carrier gas at a flow rate of 1 mL / min, and the injection port temperature was 250°C.

[0072] The temperature program of the one-dimensional column is mainly composed of four stages. The first stage starts at 45°C and is maintained for 3 minutes. The second stage is heated at a rate of 4°C / min to 150°C and then maintained for 2 minutes. The third stage is heated at a rate of 6°C / min to 200°C. The last stage is heated at a rate of 10°C / min to 230°C and then maintained for 10 minutes.

[0073] The entire analysis took 53 minutes, with the second-dimension column oven temperature maintained at 5°C higher than the first-dimension oven temperature throughout. The modulator offset temperature was set at 20°C, with a modulation period of 4 seconds and a thermal pulse duration of 0.8 seconds. Mass spectrometry conditions included an ion source voltage of 70 eV, a temperature of 230°C, a transfer line temperature of 240°C, an ion scan range of 35–400 amu, and a scan rate of 100 spestra / s.

[0074] (3) Drawing of standard curve:

[0075] Prepare a simulated liquor matrix solution (pH = 3.5, alcohol content 53% vol) using chromatography-grade ethanol and ultrapure water;

[0076] A certain mass of pyrazine compound standard was accurately weighed and dissolved in a simulated liquor solution to prepare a series of standard solutions with different concentration gradients.

[0077] The standard solution was 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 and the internal standard substance were used as the horizontal and vertical coordinates to prepare the standard curve.

[0078] (4) Detection:

[0079] The liquor to be tested is tested according to steps (1) and (2) to obtain the peak area, which is then substituted into the standard curve of step (3) to obtain the concentration of the analyte.

[0080] 2. Detection of furanones and phenols:

[0081] (1) Liquid-liquid extraction sample pretreatment:

[0082] 20 mL of the liquor sample was diluted with saturated saline to an alcohol content of 10% vol. Then, an isotope of fenugreek lactone and anisyl acetone were added as quantitative internal standards for furanones and vanillin, respectively. 20 mL of dichloromethane was then used as the extraction solvent for a total of three extractions, each lasting 5 minutes. A total of 60 mL of the extract fractions were collected, 30 g of anhydrous sodium sulfate was added thereto, and the sample was stored at -20°C overnight. The 60 mL extract fractions were then concentrated to 200 μL using nitrogen purge and prepared for injection.

[0083] (2) Sample analysis was performed using gas chromatography-mass spectrometry (GC-MS) in selected ion monitoring (SIM) mode;

[0084] The GC conditions are as follows:

[0085] Agilent 7890 gas chromatograph coupled with 5975 mass spectrometer was used;

[0086] The chromatographic column was DB-FFAP (60 m × 0.25 mm × 0.25 μm, Agilent, America). The DB-FFAP column temperature program was as follows: initial temperature at 45°C for 2 min, then increased at 6°C / min to 230°C, where it was held for 10 min. He (>99.999%) was used as the carrier gas at a flow rate of 2 mL / min, and the injection port temperature was 230°C.

[0087] The MS conditions are as follows:

[0088] The sample solvent delay time was 8 min; the EI ionization source had an ionization energy of 70 eV, an ion source temperature of 230 °C, and a mass spectrometry ion scanning range of 35-350 amu;

[0089] The quantification of fenugreek lactone, furanone HDMF, and ethylfuranone HEMF was performed using the selected ion monitoring (SIM) mode, with characteristic ions at 128 m / z, 128 m / z, and 142 m / z, respectively;

[0090] Selective ion monitoring (SIM) mode was used for the quantification of vanillin and vanillyl ethyl ketone, with characteristic ions at 152 m / z and 166 m / z, respectively;

[0091] (3) Drawing of standard curve:

[0092] Prepare a simulated liquor matrix solution (pH = 3.5, alcohol content 53% vol) using chromatography-grade ethanol and ultrapure water;

[0093] Accurately weigh a certain amount of standard furanone compounds (trigonelline lactone, furanone HDMF and ethyl furanone HEMF) and phenolic substances (vanillin and vanillyl ethyl ketone) and dissolve them in a simulated liquor solution to prepare a series of standard solutions with different concentration gradients; the standard solutions are treated according to the sample pretreatment method of step (1), and instrumental analysis is performed according to step (2), and a standard curve is prepared based on the peak area ratio and concentration ratio of the target substance to the internal standard substance as the horizontal and vertical coordinates respectively;

[0094] (4) Detection:

[0095] 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 analyte.

[0096] 3. Detection of terpenoids:

[0097] (1) Dispersive liquid-liquid microextraction sample pretreatment:

[0098] Dilute 4 mL of liquor sample with saturated saline to an alcohol content of 10% vol. Then, add α-terpineol-d3, an isotope of α-terpineol, as an internal standard for the quantification of terpenoids. Subsequently, add 2 mL of ethyl acetate (extractant) and 2 mL of acetone (dispersant). Extract with shaking for 10 minutes. The upper organic layer is concentrated to 200 μL with nitrogen purge and ready for injection.

[0099] (2) Sample analysis was performed using gas chromatography coupled to triple quadrupole mass spectrometry (GC-TQMS) in the multiple reaction monitoring (MRM) mode.

[0100] An Agilent 8890 gas chromatograph coupled with a TQ 7000E triple quadrupole mass spectrometer was used;

[0101] The GC conditions are as follows:

[0102] The chromatographic column was DB-FFAP (60 m × 0.32 mm × 0.25 μm, Agilent, America); He (>99.999%) was used as the carrier gas at a flow rate of 1.4 mL / min, the collision gas was N2 at a flow rate of 1.5 mL / min, and the quenching gas was He at a flow rate of 2.25 mL / min. The inlet temperature was 250°C. The column temperature program was as follows: initial equilibration at 40°C for 2 min, then ramping at 4°C / min to 150°C, holding for 2 min, and finally ramping at 6°C / min to 230°C, holding for 15 min. The injection volume was 1 μL.

[0103] The TQMS conditions are as follows:

[0104] The MRM mode was set, the sample solvent delay time was 8 min, the EI ionization source, the ionization energy was 70 eV, and the ion source temperature was 230 °C;

[0105] (3) Drawing of standard curve:

[0106] Prepare a simulated liquor matrix solution (pH = 3.5, alcohol content 53% vol) using chromatography-grade ethanol and ultrapure water;

[0107] Accurately weigh a certain amount of terpenoid compound standard and dissolve it in simulated liquor solution to prepare a series of standard solutions with different concentration gradients;

[0108] The standard solution is treated according to the sample pretreatment method of step (1), and the instrument analysis is performed according to step (2), and 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;

[0109] (4) Detection:

[0110] 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 analyte.

[0111] The raw materials used in the embodiment are:

[0112] 1. Preparation of Fe2O3@SiO2-Al2O3:

[0113] (1) 166 mg of 1,4-benzenedicarboxylic acid and 675 mg of ferric chloride hexahydrate were solvothermally reacted in 15 mL of N,N-dimethylformamide at 160°C for 22 h to obtain MIL-101-Fe;

[0114] (2) Dispersing 0.01 g of aluminum sec-butoxide in 150 μL of sec-butanol to obtain an aluminum sec-butoxide solution; mixing 300 μL of tetramethyl orthosilicate, 150 μL of the aluminum sec-butoxide solution, 20 μL of acetic acid, and 10 μL of ethyl acetoacetate to obtain a mixed solution;

[0115] MIL-101-Fe was vacuum activated and then immersed in the mixed solution at room temperature (25°C) for 3 hours, taken out, filtered, and the obtained solid was dried at 80°C for 12 hours to form SiAl@MIL;

[0116] (3) SiAl@MIL was heat treated at 950℃ for 2h to obtain Fe2O3@SiO2-Al2O3.

[0117] 2. Preparation of CuO@SiO2-Al2O3:

[0118] (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 in a sealed constant temperature water bath at 75°C for 2.5 h to obtain a light yellow viscous liquid;

[0119] (2) Add 1500 mg of SiO2, 3500 mg of alumina monohydrate, and 2000 mg of CuO to 15 mL of a light yellow viscous liquid, and stir and disperse thoroughly at 25°C and 180 rpm for 24 h to obtain a dispersion;

[0120] (3) The dispersion was squeezed into spherical particles of equal size, and then soaked in water at 25°C for 3 days, with the water constantly changed, to allow phase transformation to occur and form solid small particles;

[0121] (4) Sintering the solid small particles as follows:

[0122] 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;

[0123] 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;

[0124] 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;

[0125] 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;

[0126] CuO@SiO2-Al2O3 was obtained;

[0127] All raw materials used were dried in an oven at 65°C overnight.

[0128] 3. The preparation method of PtPb@SiO2-Al2O3 is as follows:

[0129] (1) 150 μL of a mixed solution of aluminum sec-butoxide and sec-butanol (0.01 g of aluminum sec-butoxide dispersed in 150 μL of sec-butanol), 300 μL of tetramethyl orthosilicate, 20 μL of acetic acid, and 10 μL of ethyl acetoacetate were mixed to obtain a mixed solution A;

[0130] (2) Dissolve 5 g of chloroplatinic acid (H2PtCl6·6H2O) and 5 g of PdCl2 in 15 mL of 0.2 mol / L dilute hydrochloric acid to obtain mixed solution B. Then, mix mixed solution B with mixed solution A in a volume ratio of 1:1 and stir at 25°C (room temperature) and 500 rpm for 3 h to obtain mixed solution C.

[0131] (3) The mixed solution C was dried under microwave for 30 min and then calcined in a muffle furnace (heating to 550 °C at 2 °C / min and holding for 5 h) to obtain PtPb@SiO2-Al2O3.

[0132] 4. The particle size of Fe2O3@SiO2-Al2O3, CuO@SiO2-Al2O3, and Pt-Pb@SiO2-Al2O3 is 0.1 mm.

[0133] 5. Mud: Aqueous solution of A-mud, the particle size of A-mud is 50-60 mesh, and the moisture content is 20%; A-mud is weathered A-mud.

[0134] 6. Clay: Clay used for conventional pottery jar preparation, without modification or treatment, with a particle size of 0.1 mm.

[0135] 7. Glaze: The composition in percentage is 69.9% SiO2, 12.8% Al2O3, 0.25% Fe2O3, 2% CaO, 3.33% MgO, 5% K2O3, 0.58% Na2O, 4% ZnO, 2.14% TiO2, where % is the mass percentage.

[0136] 8. Pottery powder: It comes from the pottery jar and is the powder obtained by grinding the pottery jar. The particle size is 0.1mm.

[0137] 9. Luzhou-aroma liquor is new liquor that has not been stored.

[0138] 10. The preparation process of Mujiu Haipian is as follows:

[0139] The locust wood grown in Longnan, Gansu Province was cut into wood chips of 30 cm × 30 cm × 1 cm in size for later use;

[0140] The bark of the paper mulberry tree is beaten into pulp and made into tissue paper, which is then cut into several pieces of tissue paper of 40cm×40cm×0.08cm in size;

[0141] Mix pig blood, egg white and rapeseed oil in a mass ratio of 3:10:7 to form an adhesive;

[0142] Apply a layer of adhesive on the surface of the Sophora japonica wood slices and cover them with thin paper. Wait for them to dry naturally, then apply adhesive again and cover them with thin paper. Repeat the operation 50 times to finally make "Sophora japonica" wood wine slices (30cm×30cm×5cm).

[0143] Example 1

[0144] A method for improving the flavor of wood wine in white wine, comprising the following steps:

[0145] During the storage of liquor (Luoxiang liquor) in a ceramic jar containing a catalyst, "Guohua" wood wine slices were added; the liquor was aged at 25°C for 3 months; wherein the amount of "Guohua" wood wine slices added was 1% of the liquor weight;

[0146] The preparation method of the pottery jar containing the catalyst is as follows:

[0147] S1: Mix clay and catalyst Fe2O3@SiO2-Al2O3 evenly, then add mud to prepare a mud cake; wherein the mass ratio of clay, catalyst Fe2O3@SiO2-Al2O3 and mud is 5kg:50g:4kg;

[0148] S2: forming the mud cake into a pottery jar body through an integrated roller forming device;

[0149] S3: Drying the ceramic jar body to make the moisture content of the body less than 10%; glazing the outer layer; and then firing at a high temperature of 1100° C. to obtain a ceramic jar containing a catalyst.

[0150] Example 2

[0151] The catalyst Fe2O3@SiO2-Al2O3 in S1 of Example 1 was adjusted to CuO@SiO2-Al2O3, and the other parts remained the same as in Example 1 to obtain white wine.

[0152] Example 3

[0153] The catalyst Fe2O3@SiO2-Al2O3 in S1 of Example 1 was adjusted to Pt-Pb@SiO2-Al2O3, and the other parts remained the same as in Example 1 to obtain white wine.

[0154] Example 4

[0155] The catalyst Fe2O3@SiO2-Al2O3 in S1 of Example 1 was adjusted to Pt-Pb@SiO2-Al2O3 and CuO@SiO2-Al2O3, with a mass ratio of 1:1. Other changes were consistent with Example 1 to obtain white wine.

[0156] Example 5

[0157] The catalyst Fe2O3@SiO2-Al2O3 in S1 of Example 1 was adjusted to Pt-Pb@SiO2-Al2O3, CuO@SiO2-Al2O3 and Fe2O3@SiO2-Al2O3, with a mass ratio of 1:1:1. Other factors remained the same as in Example 1 to obtain liquor.

[0158] The obtained liquor was subjected to performance testing, and the test results are as follows:

[0159] Table 1

[0160]

[0161]

[0162] Note: “-” means not detected.

[0163] Table 2

[0164] Characteristic substances Example 1 Example 2 Example 3 Example 4 Example 5 4-Methylguaiacol 20.73 28.69 25.77 30.72 46.27 Vanillyl acetone 17.71 15.05 15.29 16.98 19.91 HDMF 12.86 11.91 11.56 17.73 23.59 HEMF 1.17 1.59 1.31 2.01 2.96 Vanillin 82.99 88.53 85.73 76.31 95.75 γ-nonalactone 48.24 41.78 45.38 67.49 89.17 2-Ethylpyrazine 33.84 30.34 48.47 47.22 65.28 Trigonelline 22.43 25.38 26.26 24.84 32.47 2-Methylpyrazine 67.26 58.29 54.37 96.23 112.48 2,6-Dimethylpyrazine 291.34 296.37 300.47 341.46 411.84 2,3,5-Trimethylpyrazine 310.38 324.27 347.27 350.47 379.16 2,3,5,6-Tetramethylpyrazine 501.74 498.27 518.48 467.48 579.16 Piperitone 3.36 3.25 2.87 3.56 4.26 3-Methyl-2,4-nonanedione 4.45 4.67 3.97 4.77 4.87 α-pinene 19.47 20.74 20.47 21.37 23.48 Camphene 60.73 77.84 58.37 66.83 83.48 β-pinene 400.38 415.74 429.74 375.84 475.58 4-Terpineol 227.83 234.74 210.36 219.63 242.32 Longifolene 84.82 79.59 87.74 98.82 100.71 α-Terpineol 500.74 512.63 489.28 504.72 535.32 Kashiwa 261.83 238.63 254.17 249.63 255.66

[0165] Example 6

[0166] The addition amount of "Sophora japonica" wood wine slices in Example 1 was adjusted to 0.1% and 3% of the mass of the liquor, and the other ingredients were kept consistent with Example 1 to obtain liquor.

[0167] The obtained liquor was subjected to performance testing, and the test results are as follows:

[0168] Table 3

[0169] Characteristic substances 1% (Example 1) 0.1％ 3％ 4-Methylguaiacol 20.73 20.34 21.56 Vanillyl acetone 17.71 16.33 20.15 HDMF 12.86 12.87 13.26 HEMF 1.17 1.12 1.25 Vanillin 82.99 75.34 83.56 γ-nonalactone 48.24 42.11 50.32 2-Ethylpyrazine 33.84 33.47 39.25 Trigonelline 22.43 16.75 30.21 2-Methylpyrazine 67.26 65.33 66.89 2,6-Dimethylpyrazine 291.34 265.39 287.54 2,3,5-Trimethylpyrazine 310.38 301.22 321.46 2,3,5,6-Tetramethylpyrazine 501.74 492.12 503.29 Piperitone 3.36 2.01 4.55 3-Methyl-2,4-nonanedione 4.45 2.39 5.78 α-pinene 19.47 10.32 26.48 Camphene 60.73 21.55 96.43 β-pinene 400.38 157.39 539.21 4-Terpineol 227.83 137.33 453.28 Longifolene 84.82 32.86 301.25 α-Terpineol 500.74 219.43 743.69 Kashiwa 261.83 153.89 478.28

[0170] Comparative Example 1

[0171] The catalyst Fe2O3@SiO2-Al2O3 in S1 of Example 1 was omitted, and the other procedures remained the same as in Example 1 to obtain white wine.

[0172] Comparative Example 2

[0173] The catalyst Fe2O3@SiO2-Al2O3 in S1 of Example 1 was adjusted to a mixture of Fe2O3, SiO2, and Al2O3 nanomaterials (0.1 mm) in a mass ratio of 1:10:20, and the rest was kept consistent with Example 1 to obtain white wine.

[0174] Comparative Example 3

[0175] The catalyst Fe2O3@SiO2-Al2O3 in S1 of Example 1 was adjusted to ceramic powder (0.1 mm), and the rest was kept consistent with Example 1 to obtain white wine.

[0176] Comparative Example 4

[0177] The "Sophora japonica" wood wine slices in Example 1 were omitted, and the rest were kept consistent with Example 1 to obtain white wine.

[0178] The obtained liquor was subjected to performance testing, and the test results are as follows:

[0179] Table 4

[0180] Characteristic substances Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 4-Methylguaiacol 19.37 29.38 20.38 20.38 Vanillyl acetone 9.27 16.38 11.38 16.82 HDMF 4.28 11.38 5.39 12.48 HEMF 0.77 1.98 1.02 1.23 Vanillin 31.39 24.38 23.48 73.29 γ-nonalactone 37.47 32.47 41.38 50.37 2-Ethylpyrazine 21.38 24.27 24.39 37.37 Trigonelline 10.38 11.34 14.48 15.27 2-Methylpyrazine 42.37 36.37 47.64 62.38 2,6-Dimethylpyrazine 178.38 121.38 284.38 287.37 2,3,5-Trimethylpyrazine 167.28 202.47 184.83 307.37 2,3,5,6-Tetramethylpyrazine 198.37 256.39 205.58 405.37 Piperitone 1.28 2.13 1.31 1.22 3-Methyl-2,4-nonanedione 3.26 4.20 3.32 1.10 α-pinene 18.38 20.38 19.38 - Camphene 60.38 60.37 63.29 - β-pinene 403.48 413.38 410.38 - 4-Terpineol 201.38 211.38 220.38 21.48 Longifolene 89.39 84.27 88.37 - α-Terpineol 492.48 494.38 489.38 124.48 Kashiwa 245.37 249.37 247.37 14.58

[0181] Note: “-” means not detected.

[0182] Although the present invention has been disclosed above in terms of preferred embodiments, 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 improving the flavor of wood wine in white wine, characterized in that: The steps include: Adding wood wine slices during the storage of liquor in a ceramic jar containing a catalyst for storage and aging; wherein the amount of wood wine slices added is 0.1-3% of the weight of the liquor; The preparation method of the pottery jar containing the catalyst is as follows: S1: Mix clay and catalyst evenly and add mud to prepare mud cake; wherein the catalyst is one or more of Fe2O3@SiO2-Al2O3, CuO@SiO2-Al2O3, and Pt-Pb@SiO2-Al2O3; S2: shaping the mud cake to obtain a pottery jar body; S3: drying the ceramic jar body; and then firing it at a high temperature to obtain a ceramic jar containing the catalyst.

2. The method according to claim 1, characterized in that The mass ratio of clay, catalyst and mud in S1 is 1:0.01-0.05:0.8-1.

2.

3. The method according to claim 1, characterized in that The liquor is one or more of the following: sauce-flavor liquor, light-flavor liquor, strong-flavor liquor, phoenix-flavor liquor, rice-flavor liquor, sesame-flavor liquor, special-flavor liquor, Laobaigan-flavor liquor, mixed-flavor liquor, Dong-flavor liquor, rich-flavor liquor, and soy-flavor liquor.

4. The method according to claim 1, wherein Storage aging is storage aging at 20-40℃ for more than 1 month.

5. The method according to claim 1, characterized in that The high temperature firing in S3 is 800-1200°C for 50-100h.

6. The method according to claim 1, characterized in that The preparation process of wood wine slices is as follows: Sophora japonica wood, which is abundant in Longnan, Gansu, is prepared into flakes; Then use the thin paper made by beating the dried wolfberry bark or mulberry bark; Mix egg white, pig blood and rapeseed oil to form an adhesive; After applying adhesive on the surface of the locust wood slices, cover with thin paper and let dry; Then apply adhesive, cover with thin paper, repeat the operation, and air-dry to obtain wood wine sea slices.

7. The method according to claim 1, characterized in that The size of the locust wood chips is (3-300) cm×(3-300) cm×(1-50) cm; the size of the tissue paper is (3-300) cm×(3-300) cm×(0.01-1) cm; the mass ratio of egg white, pig blood and rapeseed oil is 0.1-10:0.5-5:1-10; and the operation is repeated 30-200 times.

8. The liquor prepared by the method according to any one of claims 1 to 7.

9. Use of the liquor according to claim 8 in the field of liquor processing.

10. A finished wine, characterized in that: The product is obtained by blending the liquor according to claim 8.

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