A method for accelerating aging of baijiu
By using ultrasonic vibration technology to accelerate the aging of baijiu, the problems of long aging cycles and high costs in baijiu have been solved. This technology has enabled a rapid increase in total acidity, total esters, and smoothness, while removing the new taste of the liquor and achieving the effect of natural aging.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- KEJIAO WINE IND (CHENGDU) CO LTD
- Filing Date
- 2026-04-20
- Publication Date
- 2026-05-29
AI Technical Summary
Existing methods for aging baijiu (Chinese liquor) are time-consuming, costly, space-consuming, and slow to produce results, making it difficult to meet the requirements of different aroma types and quality levels.
By employing ultrasonic oscillation technology and controlling the power density, frequency, duty cycle, and processing time of the ultrasonic waves, the movement of wine molecules and chemical reactions are promoted, accelerating the aging process. Combined with the formation of bubbles, high temperature and high pressure are used to remove the new wine flavor.
It achieves the effect of several years of natural aging in a short period of time, increases total acidity and total esters, improves the smoothness of the wine, removes the new wine flavor, and reduces costs and space requirements.
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Abstract
Description
Technical Field
[0001] This invention relates to the field of pest control and enhancement technology, specifically to a method for accelerating the aging of baijiu (Chinese liquor). Background Technology
[0002] The hallmarks of baijiu aging are primarily reflected in changes in sensory characteristics and chemical composition. The most obvious signs are a slightly yellowish color, pronounced "legs" (the streaks of liquid clinging to the glass), fine and persistent bubbles, a rich and complex aroma, and a smooth and harmonious taste. These changes stem from physical associations and chemical reactions that occur during aging, such as tighter binding of ethanol and water molecules, volatilization of low-boiling-point irritating substances, and the formation of aromatic compounds through esterification and oxidation reactions. Total acids and total esters increase significantly, acetal content rises, and the rotten egg smell (from hydrogen sulfide) disappears.
[0003] Modern analytical techniques have revealed significant changes in the composition of aged baijiu (within 5 years): Total ester content (total esters) continuously increases; total acid content (total acids) increases; and acetal content increases, which is one of the important chemical markers of aging and directly related to a mellow taste.
[0004] Current techniques involve storing the liquor in breathable containers such as ceramic jars in a constant temperature, humidity, and well-ventilated environment for extended periods. This allows the liquor to naturally mature, undergoing physical association and chemical reactions to enhance its aroma and flavor. The required aging time varies depending on the aroma type, quality, and processing requirements. For example, sauce-aroma baijiu typically requires 3-5 years or even longer, strong-aroma baijiu 1-3 years, and light-aroma baijiu mostly 1-2 years. This process is characterized by long production cycles, high costs, large space requirements, and significant liquor loss due to the influence of the natural environment and container materials.
[0005] The main drawbacks of traditional baijiu natural aging are its long cycle, high cost, large space requirements, and high risk of quality fluctuations, posing a huge challenge to the capital, warehousing, and management capabilities of manufacturers. Currently, there are technologies on the market such as magnetic field catalysis that can simulate the effects of aging for several years within a few months. However, once the base liquor is removed from the treatment environment, it immediately reverts to its original state within 3 days, a phenomenon commonly known as "resurrection." Summary of the Invention
[0006] The purpose of this invention is to provide a method for accelerating the aging of baijiu (Chinese liquor), solving the technical problem that the aging time required varies depending on the aroma type, quality, and process requirements, resulting in long aging times and slow effects in the existing technology.
[0007] This invention discloses a method for accelerating the aging of baijiu (Chinese liquor), which involves subjecting the base liquor to ultrasonic vibration, controlling the ultrasonic power density to 150-200 W / cm³. 2 The ultrasonic frequency is 17.1-17.3kHz, the ultrasonic duty cycle is 18-31%, the pulse width is 67-80, and the processing time is 21-24min.
[0008] Working Principle: With an action time exceeding 21 minutes and a frequency of 17.1 kHz, the ultrasonic waves provide the molecules in the liquor with immense kinetic energy for an extended period, causing them to move at the speed of light. This increases the probability of collisions between molecules, transforming large molecular clusters into nano-sized molecules. This increases the contact area between ethanol and water molecules by more than 500 times, resulting in more complete and robust hydrogen bonding, forming a stable structure and making the liquor smooth and mellow without the harshness of free alcohol. The esterification and redox reactions of the nano-sized molecules are accelerated, allowing the acid, ester, and alcohol flavor compounds in the liquor to reach equilibrium more quickly, creating a "aged" aroma. After one month of treatment, professional sommeliers have tasted the liquor, and the aging effect is equivalent to 1-2 years of natural cellar aging. Simultaneously, the ultrasonic waves generate numerous tiny bubbles in the liquor. These bubbles rapidly expand and burst instantly, creating localized high temperatures and pressures (up to 5000℃ and thousands of atmospheres), causing low-boiling-point substances such as hydrogen sulfide (the rotten egg smell, commonly known as the "new liquor smell") to volatilize, achieving a "removal of the new liquor's odor."
[0009] Furthermore, the base liquor is a sauce-flavored liquor produced through three rounds of distillation, using the Kunsha process, and blended in small batches 30-35 days after distillation.
[0010] Furthermore, the base liquor is a strong-aroma baijiu that has been distilled for 20-30 days, with the lees being the middle layer.
[0011] Furthermore, ventilation is performed during the first three minutes of the acoustic oscillation.
[0012] Furthermore, the ventilation pressure is 0.1-0.3 MPa.
[0013] Furthermore, after the ultrasonic oscillation ends, the base liquor is placed in a ceramic jar or a stainless steel container with a breather valve for one month.
[0014] Furthermore, the power density of the ultrasound is 200 W / cm². 2 .
[0015] Furthermore, the power frequency of the ultrasound is 17.2 kHz.
[0016] Furthermore, the ultrasound treatment time is 24 minutes.
[0017] Furthermore, the duty cycle of the ultrasonic wave is 20%.
[0018] A type of baijiu (Chinese white liquor) is aged using the above method.
[0019] Compared with the prior art, the beneficial effects of the present invention are: 1. This invention: In a short period of time, the total acids and total esters achieve the effect of natural aging over several years.
[0020] 2. This invention achieves an exceptionally smooth and mellow body, an effect that natural aging cannot achieve. 3. This invention greatly alleviates the shortcomings of natural cellar storage, such as large land area, slow results, long cycle, high cost, and loss.
[0021] The core of this invention patent is to utilize ultrasonic cavitation and photo-explosion to significantly increase the total acidity and total esters in wine, while removing the new wine flavor, making the wine smoother, and achieving the effect of accelerating aging. Detailed Implementation
[0022] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments.
[0023] Example 1 This embodiment discloses a method for accelerating the aging of baijiu (Chinese white liquor), including the following steps: The base liquor was subjected to ultrasonic vibration, with the ultrasonic power density controlled at 200 W / cm³. 2 The ultrasonic frequency was 17.2 kHz, the ultrasonic duty cycle was 20%, the pulse width was 80, and the processing time was 24 min.
[0024] The aging effects are significant in improving aging indicators such as total acids, total esters, and acetal in baijiu. Simultaneously, the aroma and smoothness of the baijiu itself undergo substantial changes. The effects are also significant in reducing the pungent taste (hydrogen sulfide) in baijiu.
[0025] Example 2 The only change from Example 1 is that the power density of the ultrasound is 130 W / cm². 2 .
[0026] As shown in Table 1, the improvement effect on aging indicators such as total acidity, total esters, and acetal in baijiu was not significant. Furthermore, the baijiu's inherent aroma and smoothness were not improved. The removal of the "new" baijiu flavor (hydrogen sulfide) during tasting was also ineffective.
[0027] Example 3 The only change from Example 1 is that the power density of the ultrasound is 150 W / cm². 2 .
[0028] As shown in Table 1, the improvement effect on aging indicators such as total acidity, total esters, and acetal in Baijiu began to appear. The inherent aroma and smoothness of the liquor began to emerge, and the aroma showed a significant improvement in harmony compared to Example 2, with a more mellow taste. The removal of the new liquor flavor (hydrogen sulfide) in the tasting evaluation was also significant.
[0029] Example 4 The only change from Example 1 is that the power density of the ultrasound is 180 W / cm². 2 .
[0030] As shown in Table 1, the improvement in aging indicators such as total acidity, total esters, and acetal in Baijiu was significant. The aroma and smoothness of the liquor were pleasant, and compared with Example 2, the aroma was more harmonious and the taste was more mellow. The removal of the novel alcohol taste (hydrogen sulfide) in the Baijiu was also significantly effective during tasting.
[0031] Example 5 The only change from Example 1 is that the power density of the ultrasound is 220 W / cm². 2 .
[0032] As shown in Table 1, the total acidity of the baijiu was significantly increased, but the total esters were not increased much. The taste was smooth and mellow, but the flavor was short, not rich, and lacked complexity. The removal of the nascent baijiu flavor (hydrogen sulfide) was effective.
[0033] Example 6 The only change from Example 1 is that the ultrasonic frequency is 17.0 kHz.
[0034] As shown in Table 2, the total acidity of the baijiu increased, but the total esters decreased significantly. The taste was smooth and mellow, but the flavor was short, bland, and lacked complexity and depth. The removal of the nascent alcohol taste (hydrogen sulfide) in the baijiu was effective.
[0035] Example 7 The only change from Example 1 is that the ultrasonic frequency is 17.1 kHz.
[0036] As shown in Table 2, significant improvements were observed in aging indicators such as total acids, total esters, and acetal in the baijiu. The aroma and smoothness of the baijiu were pleasant, and the removal of the "new" taste (hydrogen sulfide) was evident during tasting.
[0037] Example 8 The only change from Example 1 is that the ultrasonic frequency is 17.3 kHz.
[0038] As shown in Table 2, the aging indicators of baijiu, such as total acid, total ester, and acetal, were significantly improved. The taste was smooth, and the new alcohol taste (hydrogen sulfide) in the baijiu was effectively removed.
[0039] Example 9 The only change from Example 1 is that the ultrasonic frequency is 17.4 kHz.
[0040] As shown in Table 2, the improvement in aging indicators such as total acid, total ester, and acetal in baijiu was not significant. The taste was poor, the liquor was spicy and pungent, and the new liquor flavor (hydrogen sulfide) was obvious and poorly removed.
[0041] Example 10 The only change from Example 1 is that the time is 18 minutes.
[0042] As shown in Table 3, the total acidity of the baijiu did not increase significantly, the total esters decreased slightly, and the acetal increase was minimal. The overall aroma showed little change compared to the base liquor. The taste was spicy, pungent, and lacked harmony and smoothness. The removal of the "new liquor" flavor (hydrogen sulfide) was significantly effective.
[0043] Example 11 The only change from Example 1 is that the time is 21 minutes.
[0044] As shown in Table 3, there is a significant improvement in aging indicators such as total acidity, total esters, and acetal in baijiu. The taste is smooth and layered, and the new alcohol taste (hydrogen sulfide) in baijiu is significantly removed.
[0045] Example 12 The only change from Example 1 is that the time is 22 minutes.
[0046] As shown in Table 3, the aging indicators of baijiu, such as total acid, total esters, and acetal, showed significant improvement. The aroma and smoothness of the liquor were pleasant, with a more harmonious aroma and a mellow, non-spicy taste compared to the base liquor. It exhibited a distinct aroma of aged baijiu. The removal of the "new liquor" taste (hydrogen sulfide) in the tasting evaluation was also effective.
[0047] Example 13 The only change from Example 1 is that the time is 25 minutes.
[0048] As shown in Table 3, the total acidity of the baijiu increased, but the total esters decreased slightly. The taste was smooth and mellow, but the flavor was short, bland, and lacked complexity and depth. The removal of the "new alcohol taste" (hydrogen sulfide) in the baijiu was significantly effective.
[0049] Example 14 The only change from Example 1 is that the ultrasonic duty cycle is 16%.
[0050] As shown in Table 4, the changes in total acids and total esters in the baijiu were not significant. The taste of the baijiu was pungent and spicy. It had a distinct new baijiu flavor (hydrogen sulfide), indicating poor removal of the new baijiu flavor.
[0051] Example 15 The only change from Example 1 is that the ultrasonic duty cycle is 18%.
[0052] As shown in Table 4, the total acid and total ester content of the baijiu was significantly increased. The taste of the baijiu was smooth and mellow. A mellow aroma appeared. The new alcohol taste (hydrogen sulfide) in the baijiu was effectively removed.
[0053] Example 16 The only change from Example 1 is that the ultrasonic duty cycle is 25%.
[0054] As shown in Table 4, it has an effect on improving the total acidity and total esters of baijiu. The taste of the liquor is smooth and mellow. The aroma and flavor are well-balanced. The new alcohol taste (hydrogen sulfide) in the baijiu is significantly removed.
[0055] Example 17 The only change from Example 1 is that the ultrasonic duty cycle is 30%.
[0056] As shown in Table 4, the changes in total acid and total esters in the baijiu were not significant. The taste of the baijiu was pungent and spicy. It had a strong "new wine" flavor (hydrogen sulfide) and the removal of "new wine" was ineffective.
[0057] Table 1 Power Change
[0058] Unit: mg / L Table 1 compares the data on total acids and total esters and the new wine aroma (rotten egg smell caused by hydrogen sulfide) as the ultrasonic power density changes. As the power increases to 150 W / cm², total acids and total esters gradually increase, the aroma of the wine begins to become more natural, the new wine aroma disappears, and the wine becomes more mellow and mature, without being harsh. Especially at 200 W / cm², the aroma and taste reach an optimal state. However, when the ultrasonic power density reaches 220 W / cm²... 2 At this point, the aroma of the liquor shows a significant loss, becoming bland overall and failing to meet the quality requirements for aged liquor. Based on a comparison of test data and manual tasting, the ultrasonic power density is 150-200 W / cm³. 2 Only when the concentration reaches 200 W / cm² can it increase the total acid and total ester and promote the deoxidation and aging of the product. The effect is best when the concentration reaches 200 W / cm².
[0059] Table 2 Frequency Changes
[0060] Unit: mg / L Table 2 compares the data on total acids and esters, and the rotten egg smell (caused by hydrogen sulfide) of new wine as the frequency of ultrasound changes. As the frequency increases to 17.1 kHz, total acids and esters gradually increase, and acetal gradually increases. The aroma of the wine begins to become more natural and harmonious, and the body becomes mellow, mature, and less harsh. Especially at 17.2 kHz, the aroma and taste reach an optimal state.
[0061] However, when the ultrasonic frequency reached 17.4kHz, manual tasting revealed a pronounced new wine flavor, an unnatural and unharmonious aroma, and a harsh body. Therefore, the ultrasonic power frequency needs to be between 17.1-17.3kHz to effectively increase total acids and esters and promote aging. The optimal frequency is 17.2kHz.
[0062] Table 3 Changes over time
[0063] Unit: mg / L Table 3 compares the data on total acids and total esters, and the rotten egg smell (caused by hydrogen sulfide) of the liquor as the ultrasonic treatment time changes. As the treatment time increases to 21 minutes, total acids and total esters gradually increase, acetal gradually increases, the aroma of the liquor begins to become more natural, the rotten smell disappears, and the liquor becomes mellow, mature, and less pungent. However, when the ultrasonic treatment time reaches 25 minutes, although the rotten smell disappears, the overall aroma begins to weaken, the liquor becomes bland and short-lived, failing to meet the quality requirements for aged baijiu. Therefore, an ultrasonic treatment time of 21-24 minutes is necessary to effectively increase total acids and total esters and promote aging. The optimal time is 24 minutes.
[0064] Table 4 Duty Cycle Changes
[0065] Unit: mg / L Table 4 compares the data on total acids and esters, and the rotten egg smell (caused by hydrogen sulfide) of the new wine as the ultrasonic duty cycle changes. As the frequency increases to 18%, total acids and esters gradually increase, acetal gradually increases, the aroma of the wine begins to become more natural, the rotten wine smell disappears, and the wine becomes mellow, mature, and less spicy. However, when the ultrasonic duty cycle reaches 30%, manual tasting revealed a pronounced rotten wine smell, an unnatural and unharmonious aroma, and a spicy body. Therefore, an ultrasonic duty cycle of 18-25% is necessary to increase total acids and esters and promote aging. The optimal effect is achieved at 20%.
[0066] The above are the embodiments listed in this example. However, this example is not limited to the optional embodiments described above. Those skilled in the art can arbitrarily combine the above methods to obtain other various embodiments. Anyone can derive other various forms of embodiments based on the inspiration of this example. The above specific embodiments should not be construed as limiting the scope of protection of this example. The scope of protection of this example should be determined by the claims, and the specification can be used to interpret the claims.
Claims
1. A method for accelerating the aging of baijiu (Chinese white liquor), characterized by: The base liquor is subjected to ultrasonic vibration, with the ultrasonic power density controlled at 150-200 W / cm³. 2 The ultrasonic frequency is 17.1-17.3kHz, the ultrasonic duty cycle is 18-31%, the pulse width is 67-80, and the processing time is 21-24min.
2. The method for accelerating the aging of baijiu (Chinese liquor) according to claim 1, characterized in that: The base liquor is a sauce-flavored liquor produced in three distillations, using the Kunsha process and blended in small batches, 30-35 days after distillation.
3. The method for accelerating the aging of baijiu (Chinese liquor) according to claim 1, characterized in that: The base liquor is a strong-aroma baijiu that has been distilled for 20-30 days, with the lees being the middle layer.
4. The method for accelerating the aging of baijiu (Chinese white liquor) according to claim 1, characterized in that: Ventilation is performed during the first three minutes of the acoustic oscillation.
5. The method for accelerating the aging of baijiu according to claim 4, characterized in that: The ventilation pressure is 0.1-0.3 MPa.
6. The method for accelerating the aging of baijiu (Chinese liquor) according to claim 1, characterized in that: After the ultrasonic oscillation is completed, the base liquor is placed in a ceramic jar or a stainless steel container with a breathing valve for one month.
7. The method for accelerating the aging of baijiu (Chinese liquor) according to claim 1, characterized in that: The power density of the ultrasound is 200 W / cm². 2 .
8. The method for accelerating the aging of baijiu (Chinese liquor) according to claim 1, characterized in that: The power frequency of the ultrasound is 17.2 kHz.
9. The method for accelerating the aging of baijiu (Chinese liquor) according to claim 1, characterized in that: The ultrasound processing time is 24 minutes; And / or the duty cycle of the ultrasound is 20%.
10. A type of baijiu (Chinese liquor), characterized in that: The aging process is carried out using a method for accelerating the aging of baijiu as described in any one of claims 1-9.