CN104130922A - Storage method for accelerating aging of Maotai-flavor liquor - Google Patents
Storage method for accelerating aging of Maotai-flavor liquor Download PDFInfo
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- CN104130922A CN104130922A CN201410387305.2A CN201410387305A CN104130922A CN 104130922 A CN104130922 A CN 104130922A CN 201410387305 A CN201410387305 A CN 201410387305A CN 104130922 A CN104130922 A CN 104130922A
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Abstract
The invention discloses a storage method for accelerating the aging of Maotai-flavor liquor. According to the method and by improving the storage temperature, the physical and chemical actions among ingredients in a liquor body can be promoted, and the time for various flavor substances in the liquor to achieve balance can be shortened. After being stored at 60DEG C, the liquor body is mellow after four months and has aged flavor without crudity turning phenomenon, and the storage time of the Maotai-flavor liquor can be greatly shortened. The long storage time problem of the Maotai-flavor liquor can be well solved, the turnover of capital can be accelerated, the economic benefits can be increased, and the rapid development of Maotai-flavor liquor enterprises can be promoted. The method is suitable for Maotai-flavor liquor production enterprises.
Description
Technical field
this patent relates to Maotai-flavor liquor production field, specifically, is a kind of aging storage procedures of Maotai-flavor liquor of accelerating.
background technology:
This technology is based oneself upon current Maotai-flavor liquor manufacturing enterprise in the time of storage base wine, mostly adopt Tao Tan at least to store 3 years, because the capacity for liquor of Tao Tan storage is few, period of storage long, take the problems such as substantial contribution and factory building, wine loss are large and make white wine production cost increase, restricted the fast development of Maotai-flavor liquor enterprise.Tao Tan is formed by vitrified bond, has larger surface-area and reticulated structure, contributes to the oxidation of the former wine of white wine and removes other different assorted tastes, and wine body is coordinated more with mellow, but the greatest problem that the long storage of base wine is restriction Rapid Development of Enterprise.Through the research of this seminar, find that Maotai-flavor liquor total acid content, specific conductivity in physical environment storage process all have increase trend, total ester content entirety is on a declining curve, collosol property strengthens gradually, but it is less that these indexs change at short notice, and in the short period of time, liquor flavor improves not obvious.Thereby, conventionally only have lengthening period of storage, just can reach the object of the aging maturation of white wine, the aging maturation time of Maotai-flavor liquor at least needs to store 3 years.
summary of the invention:
The object of the invention is to research and accelerate the storage procedures of the aging maturation of Maotai-flavor liquor.
The present invention is from the fragrant dish of research sauce ditch wine storage process, quickening wine body physics, chemical transformation are started with, by accelerating new wine total acid content, specific conductivity increases sharply, total ester content, absorbancy decline rapidly, the method that colloid property increases sharply, thereby reach as early as possible Maotai-flavor liquor and occur that old taste, wine body are mellow and without the effect of returning raw phenomenon, shorten the period of storage of Maotai-flavor liquor manufacturing enterprise base wine greatly.
The present invention is a kind of accelerates the aging storage procedures of Maotai-flavor liquor, it is characterized in that coiling ditch sauce cordiale at Tao Tanzhong, improve storage temperature by following measures (1), (2) add old altar fragment or wine, (3) improve temperature and the method that adds old altar fragment or be combined with wine, impel new wine total acid to raise rapidly, total ester declines rapidly, specific conductivity rises rapidly, absorbancy declines rapidly and early occur Tyndall phenomenon, in the time that storage is shorter, chien shih Maotai-flavor liquor occurs that old taste, wine body are mellow and without returning raw phenomenon, accelerate the aging object of Maotai-flavor liquor thereby reach.
Above-mentioned a kind of aging storage procedures of Maotai-flavor liquor of accelerating, improves storage temperature and refer to that the temperature of the wine of storing is higher than normal temperature in pottery altar, 25 DEG C-60 DEG C, leaves standstill sealing storage.
Above-mentioned a kind of aging storage procedures of Maotai-flavor liquor of accelerating, storage temperature is preferably 60 DEG C.
Above-mentioned a kind of aging storage procedures of Maotai-flavor liquor of accelerating, in the time of 25 DEG C, add old altar fragment and be wine heavy 5% or with wine weight be wine heavy 5%, can accelerate Maotai-flavor liquor aging.
the technical problem solving:
The object of the invention is to solve current Maotai-flavor liquor in storage process, because period of storage is long, cause the Maotai-flavor liquor production cycle to extend, yield reducation, the problem that cost raises.Because base wine is affected by environment larger in storage process, therefore experiment condition to choose the factor more.Accelerate the ripening and process the period of storage that shortens Maotai-flavor liquor base wine, first do not affect the style of wine body, in the short period, remove new fume and other different assorted tastes, wine body is coordinated more with mellow; Next finds the best storage temperature of Maotai-flavor liquor base wine.
technical scheme:
The present invention is taking fragrant the 5th round wine of the Daqu sauce of Maotai Zhen Liquor-making Enterprises & new production in 2013 as research object, changes with between different storage temperatures: 0-4 DEG C, 25 DEG C, 35 DEG C, 45 DEG C, 60 DEG C, room temperature and 0-4 DEG C and 60 DEG C; Different storage requirement: stir, ultrasonic, with wine, to add pottery altar fragment, Tao Tan storage, reinforcing body acid catalyst be that principal element is tested.Under differing temps, different storage requirement, store 4 months, in storage process, detect variation and the wine body sensory evaluation situation of the total acid of sample, total ester, solid substance, specific conductivity, absorbancy, viscosity, collosol property.Combine to check quickening storage effect with sensory evaluation result and physical and chemical index.
beneficial effect:
By test.The inventor obtains following beneficial effect:
(1) improve storage temperature, can impel new wine total acid to raise rapidly, total ester declines rapidly, specific conductivity rises rapidly, absorbancy declines rapidly, occurs rapidly Tyndall phenomenon, from 4 DEG C to 60 DEG C, temperature is higher, and effect is better.
(2) along with new wine total acid raises rapidly, total ester declines rapidly, specific conductivity rises rapidly, absorbancy declines rapidly, occurs rapidly Tyndall phenomenon, the aging maturation acceleration of Maotai-flavor liquor.
(3) in the time that storage temperature is 60 DEG C, to store 4 months, old taste, the wine body of wine be mellow, can be suitable with conventionally storing 3 years wine bodies without returning the index such as raw.
(4) at normal temperatures, 25 DEG C time, add old altar fragment and with wine, can accelerate equally the aging maturation of Maotai-flavor liquor, old altar fragment and wine be added to wine heavy 5%.
(5) the present invention accelerates the method for liquor aging, does not affect the style of wine body, removes new fume and other different assorted tastes in the short period, presents old taste, and wine body is coordinated more with mellow.
(6) the present invention shortens the aging time of Maotai-flavor liquor greatly, occur in advance old taste, wine body alcohol and, and do not return raw phenomenon.Reduce wine storehouse occupied area, reduce fund occupation rate, cost-saving, increase economic efficiency.
Brief description of the drawings:
The changing conditions of total acid content under Fig. 1 differing temps
The changing conditions of total ester content under Fig. 2 differing temps
The changing conditions of solid content under Fig. 3 differing temps
The changing conditions of specific conductivity under Fig. 4 differing temps
The changing conditions of absorbancy under Fig. 5 differing temps
The changing conditions of viscosity under Fig. 6 differing temps
embodiment:
experimental design: test design of the present invention is in table 1, table 2.
experimental result:test-results is shown in Fig. 1, Fig. 2, Fig. 3, Fig. 4, Fig. 5 and table 3, table 4, table 5, table 6, table 7, table 8, table 9, table 10, table 11.
As seen from Figure 1, Figure 2, along with the prolongation of period of storage, total acid content has increase trend, and more high growth speed of storage temperature is faster, and within the storage period of four months, total acid content has increased by 88.36% at 60 DEG C; Total ester content entirety is on a declining curve, its mid-early stage fall off rate larger, and the higher total ester content of storage temperature changes sooner, within the storage period of four months, total ester content has declined 9.91% at 60 DEG C.As shown in Table 3, after each method is processed, total acid content all has increase trend, and total ester content all has decline.
From Fig. 3 and table 4, in storage process, solid content has increase trend, and along with the rising of storage temperature, rate of rise is very fast; Sample solid content through solid acid catalyst processing changes greatly, and has exceeded standard, and may cause owing to having part nanocatalyst to enter in the time that sampling detects.
From Fig. 4 and table 5, along with the prolongation of period of storage, specific conductivity has increase trend, wherein within first 60 days, increase very fast, and temperature is higher, conductivity variations is faster, within the storage period of four months, at 60 DEG C, specific conductivity has increased by 122.98%, in several physical indexs, the variation of specific conductivity is larger, and sensitivity is higher, easily detection, therefore in the storage of white wine, should strengthen, to its research, can considering to include specific conductivity in index system; The sample order that specific conductivity increases after different treatment method is processed is followed successively by from big to small: the ultrasonic > of reinforcing body acid catalyst > Tao Tan storage > is with wine > stirring and add pottery altar fragment.
From Fig. 5 and table 6, storage period internal absorbance be dynamic change trend, have a little to decline, and temperature gets over high absorbance to change Shaoxing opera strong, within the storage period of four months, absorbancy has declined 25.58% at 60 DEG C; Sample absorbancy through supersound process is substantially constant, and has decline in various degree through the sample absorbancy of additive method processing.
From Fig. 6 and table 7, within storage period, the sample viscosity of storage is substantially constant at a lower temperature, and the sample viscosity of storing under comparatively high temps has certain decline, within the storage period of four months, at 60 DEG C viscosity degradation 7.45%; Have decline through ultrasonic and sample viscosity stir process, illustrate that rising, ultrasonic wave and the stirring of temperature improved the kinetic energy of molecule, between acceleration molecular, friction and shock, weaken intermolecular combination dynamics.
From table 8 and table 9, just there is the Tyndall phenomenon of " slightly " within a short period of time in the sample of storing under comparatively high temps; There is the Tyndall phenomenon of " slightly " within a short period of time through the sample of reinforcing body acid catalyst processing, possible cause is: solid acid catalyst (ammonium sulfate-tindioxide) is nano material, Tyndall phenomenon in wine sample and loss of gloss are caused by these nano materials, but some inclined to one side lattice of style, so do not advise using; And just there is the Tyndall phenomenon of " slightly " within a short period of time through the sample with wine processing, illustrate in wine that, with micelle and metallic element, these metallic elements have been accelerated the accumulation of micelle and the formation of new micelle.
10 is known, and the rising of temperature has considerable influence to the sense organ of five wine, along with the new fume of rising of temperature reduces, in the time of 60 DEG C, has old taste, approaches 3 years wine, but the slightly assorted taste of vial aftertaste.
As known from Table 11, help white wine and occur old taste through having with wine, pottery altar fragment and Tao Tan, the intensification of color and wine body become mellow; After reinforcing body acid catalyst (nanometer ammonium sulfate-tindioxide) is processed, wine body has inclined to one side lattice, and therefore this method is not suitable for processing white wine.
From table 10 and table 11, under permanent mild temperature increase condition, storage can be removed the new gas of wine, impel Maotai-flavor liquor to accelerate aging, storage at 60 DEG C of temperature, with wine, to add pottery altar fragment and Tao Tan storage larger on the impact of wine body, in the storage of four months, occur old taste, wine body become alcohol and, and do not return raw phenomenon.Can find in conjunction with physical and chemical index, the increase of total acid content, the decline of total ester content and the rising of specific conductivity and the variation of vinosity are consistent, therefore can illustrate increase, the total ester content of total acid content decline, specific conductivity rising and accelerate being formed with of wine body colloid and help vinosity and develop toward the good aspect, these indexs change less in the storage later stage.
Claims (4)
1. accelerate the aging storage procedures of Maotai-flavor liquor for one kind, the round wine that it is characterized in that sauce cordiale is stored in Tao Tanzhong, improve storage temperature by following measure (1), (2) add old altar fragment or wine, (3) improve temperature and the method that adds old altar fragment or be combined with wine, impel new wine total acid to raise rapidly, total ester declines rapidly, specific conductivity rises rapidly, absorbancy declines rapidly and early occurs Tyndall phenomenon, there is old taste in chien shih Maotai-flavor liquor in the time that storage is shorter, wine body is mellow and without returning raw phenomenon, accelerate the aging object of Maotai-flavor liquor thereby reach.
2. a kind of aging storage procedures of Maotai-flavor liquor of accelerating according to claim 1, improves storage temperature and refer to that the temperature of the wine of storing is higher than normal temperature in pottery altar in its feature, 25 DEG C-60 DEG C, leave standstill sealing storage.
3. a kind of aging storage procedures of Maotai-flavor liquor of accelerating according to claim 2, is characterized in that storage temperature is preferably 60 DEG C.
4. a kind of aging storage procedures of Maotai-flavor liquor of accelerating according to claim 1, is characterized in that in the time of 25 DEG C, add old altar fragment and be wine heavy 5% or with wine weight be wine heavy 5%, can accelerate Maotai-flavor liquor aging.
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Cited By (6)
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| CN104560589A (en) * | 2015-02-15 | 2015-04-29 | 梁明锋 | White spirit sauna alcoholization and maturation method |
| CN105647772A (en) * | 2014-12-26 | 2016-06-08 | 淮阴工学院 | Aging accelerating method on basis of baijiu aging accelerating agents |
| CN106479849A (en) * | 2016-11-23 | 2017-03-08 | 张书田 | A kind of process rapidly promoting liquor aging and liquor storage vessel |
| CN110846194A (en) * | 2019-11-21 | 2020-02-28 | 广西民族大学 | Method for improving quality of white spirit by using carbon-based solid acid |
| CN112126576A (en) * | 2020-10-22 | 2020-12-25 | 江南大学 | Method for promoting white spirit aging |
| CN114113080A (en) * | 2021-10-11 | 2022-03-01 | 四川轻化工大学 | Method for identifying aroma type and quality of white spirit |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105647772A (en) * | 2014-12-26 | 2016-06-08 | 淮阴工学院 | Aging accelerating method on basis of baijiu aging accelerating agents |
| CN104560589A (en) * | 2015-02-15 | 2015-04-29 | 梁明锋 | White spirit sauna alcoholization and maturation method |
| CN106479849A (en) * | 2016-11-23 | 2017-03-08 | 张书田 | A kind of process rapidly promoting liquor aging and liquor storage vessel |
| CN110846194A (en) * | 2019-11-21 | 2020-02-28 | 广西民族大学 | Method for improving quality of white spirit by using carbon-based solid acid |
| CN112126576A (en) * | 2020-10-22 | 2020-12-25 | 江南大学 | Method for promoting white spirit aging |
| CN114113080A (en) * | 2021-10-11 | 2022-03-01 | 四川轻化工大学 | Method for identifying aroma type and quality of white spirit |
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Application publication date: 20141105 |