Jiang-flavor Baijiu Aging via Segmented Container Storage
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Solution Overview
Problem
Current aging and storage methods for Jiang-flavor Baijiu lack effective technologies to improve the quality and aging effect, as the traditional natural storage process is inefficient in enhancing the flavor and quality of the liquor over time.
Innovation Solution
A method involving a sequential storage process: initial outdoor storage in pottery jars for up to 1 year, followed by blending and storage in stainless steel tanks for 1 to 2 years, and finally indoor storage in jars for 2 to 10 years, utilizing specific container materials and environmental conditions to optimize sulfide volatilization and flavor harmonization.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If traditional natural storage method is used, then storage time is extended, but aging effect and quality improvement are insufficient
Solution Approach 1:
The storage process is divided into three distinct stages with different containers and conditions: outdoor pottery jar storage (1 year) for sulfide volatilization, stainless steel tank storage (1-2 years) for blending and stabilization, and indoor pottery jar storage (2-10 years) for final aging. This segmentation allows each stage to target specific quality improvement goals, making the aging process more efficient and controllable.
Solution Approach 2:
The patent changes multiple parameters throughout the storage process including container material (pottery jar to stainless steel tank and back to pottery jar), storage location (outdoor to indoor), and time duration. These parameter changes optimize the aging effect at each stage, particularly enhancing sulfide volatilization in the first stage while maintaining quality stability in subsequent stages.
2Manufacturing precision
If long-term natural storage is used, then storage duration is increased, but quality improvement technology is lacking
Solution Approach 1:
The first outdoor storage stage in pottery jars performs preliminary action by promoting sulfide volatilization and initial flavor development before blending. This preliminary treatment prepares the liquor for subsequent stages, reducing the time needed for overall quality improvement and making the process more predictable and controllable.
3Reliability
If single container storage is used, then storage process is simple, but aging effect is limited
Solution Approach 1:
The storage process is divided into three distinct stages with different containers and conditions: outdoor pottery jar storage (1 year) for sulfide volatilization, stainless steel tank storage (1-2 years) for blending and stabilization, and indoor pottery jar storage (2-10 years) for final aging. This segmentation allows each stage to target specific quality improvement goals, making the aging process more efficient and controllable.
Solution Approach 2:
Pottery jars serve multiple functions: outdoor storage for sulfide volatilization and indoor storage for final aging. The stainless steel tank provides intermediate storage and blending functionality. This multi-functionality reduces the need for completely different containers at each stage while still achieving diverse aging effects.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This method significantly improves the aging and storage effect by targeted use of different containers and environments, enhancing the quality and flavor of Jiang-flavor Baijiu through controlled sulfide volatilization and sensory harmonization.
Implementation Method 1
This invention combines different storage containers with different storage years, which is more conducive to the volatilization of sulfide in the early stage
Implementation Method 2
The pottery jar is made from original limestone by firing it at 800-1100° C., which is acid, alkali and corrosion resistant, with a good air permeability
Data Source
AI summary
A method for aging and storage of Jiang-flavor raw liquor involves “growing, nourishing and storing.” The Jiang-flavor new liquors of different rounds are subjected to outdoor storage in jars for not more than 1 year, then the Jiang-flavor raw liquors of different rounds having experienced the outdoor storage in jars for not more than 1 year are blended and put into stainless steel tank for blending and aging for a period of 1 to 2 years, and finally the Jiang-flavor raw liquor having experiencing the blending and ageing in the stainless steel tank for 1 to 2 years undergoes indoor storage in jars for 2 to 10 years. The method combines different storage containers with different storage years, improving the aging and storage effect and the quality of the Jiang-flavor raw liquor in a targeted manner.