CN104479978A - White spirit aging accelerating agent, aging hastening method and aging tank - Google Patents
White spirit aging accelerating agent, aging hastening method and aging tank Download PDFInfo
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- CN104479978A CN104479978A CN201410823767.4A CN201410823767A CN104479978A CN 104479978 A CN104479978 A CN 104479978A CN 201410823767 A CN201410823767 A CN 201410823767A CN 104479978 A CN104479978 A CN 104479978A
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Abstract
The invention discloses a white spirit aging accelerating agent, an aging hastening method and an aging tank. The white spirit aging accelerating agent is prepared by steps as follows: a fibrous ferric loaded attapulgite based aging accelerating assistant and attapulgite are mixed, pelleted and calcinated to prepare 10-20-mesh particles as the white spirit aging accelerating agent for industrial production application; the aging accelerating agent and liquor in certain mass-volume ratio are arranged in the aging tank provided with a jacket, hot water is introduced into the jacket to guarantee the aging temperature, intermittent stirring and ventilation are performed, and aging is performed for certain time. The aging accelerating agent is safe, is free of toxic and side effects and can be recycled; the aging accelerating process is simple, and conditions are easy to control; 20 d of strong-flavor white spirits processed with the method is equivalent to white spirits stored for 1 year under the common production conditions, and chromatograph skeleton components of the white spirits are remarkably different from those of unprocessed contrast white spirits; and meanwhile, according to sensory evaluation of a wine taster, the processed white spirits have remarkable stale flavor, well-balanced wine body, more mellow and thick soft-sweet taste and more refreshing aftertaste.
Description
Technical field
The invention belongs to the technical field of liquor aging, be specifically related to a kind of foraging white spirit agent and aging hastening method and aging tank.
Background technology
Through fermentation, the new wine that distills out, there is pungent excitement, have to pass through the storage of for some time, the taste of wine just become alcohol with, submissive, fragrance local flavor is improved, and this meaning is aging.At present, the aging time of liquor production generally needs 1 to three year, or longer, this extreme influence liquor production cost and Business Economic Benefit.Therefore, people are seeking always and can promote the aging of wine for many years, to shorten the artificial-aging method of period of storage, many artificial aging technology have been invented in research, as: patent of invention " CN202558850U microwave high-frequency vibration liquor aging device ", " CN101168714B physical field Wine aging method and device thereof ", " CN103194365B promotes the method and system that base wine is aging ", " CN103305393B mono-kind accelerates the aging method and apparatus of wine complexing ", " CN101200686B mono-kind promotes the ultrasonic salt atomization method of spirit ageing ".These methods foraging white spirit is had certain effect in various degree, but regrettably the current white wine artificial aging method for large-scale commercial production is also very rare.
Long term production proves, pottery altar is aging the fastest, and local flavor is best.But pottery altar capacity is little, and floor space is large, be not suitable for modernization industry need of production.Compared with potter's clay, the recessed soil being similarly clay has more excellent physicochemical property.Recessed soil is a kind of natural additive that can be used for food-processing, there is security, utilize recessed soil for carrier, a certain amount of ferro element of load prepares the nanometer fibrous foraging white spirit agent of safe without toxic side effect, for the aging hastening of white wine, optimize the amount ratio of white wine flavor substances, there is not been reported for the ageing process of acceleration white wine.
Summary of the invention
The object of the invention is: be provided in a kind of foraging white spirit agent and aging hastening method and aging tank, by effectively controlling wine liquid and urging the way of contact of old dose, urge old dose of consumption, urge old time, temperature, oxygen-supply quantity, promote the various changes in liquor aging process, the remarkable shortening aging time, improve the local flavor of wine.
Technical solution of the present invention is: foraging white spirit agent urges old auxiliary agent and recessed soil mixing with the recessed soil matrix of fibrous load iron, and granulation, calcining, obtain the foraging white spirit agent of industrial production application.
The preparation method of this foraging white spirit agent is: be recessed native raw material 1.5:1 ~ 3 in mass ratio that the recessed soil matrix of the fibrous load iron of 7% ~ 15% urges old auxiliary agent and attapulgite content >50% by the mass percent of Fe element: the ratio mixing of 1; 10 ~ 20 object particles are made, in 250 ~ 550 DEG C of calcining 2 ~ 4 h with tablets press or banded extruder.
The mass percent of described Fe element is that the recessed soil matrix of the fibrous load iron of 7% ~ 15% urges the preparation method of old auxiliary agent to be:
(1) a certain amount of anhydrous FeCl is taken
3, then take FeCl
3measure the recessed soil of 3 ~ 6 times and the urea of 0.8 ~ 1.2 times;
(2) by anhydrous FeCl that step (1) takes
3, the mass volume ratio (g: ml) according to 1: 3 ~ 5 joins in the HCl solution of 2 ~ 4 mol/L, stirring and dissolving, then adds the urea that step (1) takes, and stirs, obtains FeCl
3-urea soln;
(3) by the recessed soil that step (1) takes, the mass volume ratio (g: ml) according to 1: 3 ~ 5 joins in the HCl solution of 2 ~ 4 mol/L, stirs 4 ~ 6 h;
(4) by the FeCl of step (2) gained
3the acid soak liquid mixing of-urea soln and the recessed soil of step (3) gained, stirs 2 ~ 4h; PH to 3.5-5.0 is regulated with the ammoniacal liquor of mass concentration 8% ~ 12%; Stir crystallization 18 ~ 72 h, suction filtration, washes with removing chloride, and in 120 ~ 130 DEG C of oven dry, 450 ~ 550 DEG C of calcining 4 ~ 6 h, obtain the recessed soil matrix foraging white spirit auxiliary agent of red fiber shape.
The aging hastening method of white wine is: fill wine liquid in aging tank, the foraging white spirit agent of claim 1 is fixed on the surrounding of aging tank inwall according to urging old dose with the mass volume ratio 1: 200 ~ 500 of wine liquid, pass into hot water in chuck with the aging tank of chuck and ensure that Aging Temperature is 40 ~ 60 DEG C, every day intermittent stirring 2 times, each 15 ~ 30min, ageing 15 ~ 30 d, leads to uncontaminated air once every 2 ~ 4 d, and the volume of each ventilation is 1 ~ 2 times of aging tank volume.
The aging tank that foraging white spirit is aging, comprise tank body, it is characterized in that: chuck is installed outward at tank body, in tank body, stirring rake is installed, stirring rake connects motor, establishes intake valve and wine liquid outlet valve respectively, above tank body, establish wine liquid inlet valve and vent valve respectively in the below of tank body, tank body is installed thermometer and tensimeter, the aging aging tank of overall formation foraging white spirit.
Advantage of the present invention is:
1, foraging white spirit agent odorless used, tasteless, pollution-free, water insoluble and various organic solvent, harmless, used urge old dose can through roasting regeneration, Reusability repeatedly, and urges the aging effect of old dose substantially constant after regeneration.
2, urge old process simple, less investment, condition is easy to control, and efficient energy-saving.
3, through the aromatic Chinese spirit of the inventive method at 40 ~ 60 DEG C of process 20 d, be equivalent to the level of storing about 1 year under usual working condition, there is notable difference in the chromatogram framework ingredient of its wine compared with undressed contrast wine; Meanwhile, through teacher of the sampling wine's subjective appreciation, the wine Chen Xiang successful after process, wine body is coordinated, and sweet more mellow, aftertaste is felt well more only, and this shortens the aging cycle greatly.The present invention has very good application and popularization value.
Accompanying drawing explanation
Fig. 1 is the schematic diagram of aging of white wine tank.
In figure: 1 intake valve, 2 wine liquid outlet valves, 3 wine liquid inlet valves, 4 chucks, 5 thermometers, 6 tensimeters, 7 motors, 8 vent valves, 9 stirring rakes, 10 tank bodies.
Embodiment
Below in conjunction with accompanying drawing and specific embodiment, describe the present invention in further detail, these embodiments are technical solution in order to demonstrate the invention, but not limit the scope of the invention by any way.
Aging of white wine tank as shown in Figure 1, comprise tank body 10, it is characterized in that: at tank body 10 outer installation chuck 4, in tank body 10, stirring rake 9 is installed, stirring rake 9 connects motor 7, establishes intake valve 1 and wine liquid outlet valve 2 respectively, establish wine liquid inlet valve 3 and vent valve 8 above tank body 10 respectively in the below of tank body 10, tank body 10 is installed thermometer 5 and tensimeter 6, the aging tank that overall formation foraging white spirit is aging.
Embodiment 1: by the anhydrous FeCl of 10 g
3join in 30 ml, 2 mol/L HCl solution, stirring and dissolving, then add 8 g urea, stir and obtain clear liquor; The recessed soil of 30 g is joined in the HCl solution of 30 ml, 2 mol/L, stirs 4 h; By FeCl
3-urea soln mixes with acid-treated recessed soil, stirs 2 h, adjusts pH to 3.5 with mass concentration 8% ammoniacal liquor; Stir crystallization 18 h, suction filtration, is washed to without chlorion, 120 DEG C of oven dry, and 450 DEG C of calcining 6 h, obtain red fiber shape recessed soil matrix foraging white spirit auxiliary agent.
Embodiment 2: by the anhydrous FeCl of 10 g
3join in 40 ml, 3 mol/L HCl solution, stirring and dissolving, then add 10 g urea, stir and obtain clear liquor; The recessed soil of 50 g is joined in the HCl solution of 40 ml, 3 mol/L, stirs 5 h; By FeCl
3-urea soln mixes with acid-treated recessed soil, stirs 3 h; PH to 4 is adjusted with mass concentration 10% ammoniacal liquor; Stir crystallization 48 h, suction filtration, is washed to without chlorion, 125 DEG C of oven dry, and 500 DEG C of calcining 5 h, obtain red fiber shape recessed soil matrix foraging white spirit auxiliary agent.
Embodiment 3: by the anhydrous FeCl of 10 g
3join 50 ml, 4 mol/L HCl solution, stirring and dissolving, then add 12 g urea, stir and obtain clear liquor; The recessed soil of 60 g is joined the HCl solution of 50 ml, 4 mol/L, stir 6 h; By FeCl
3-urea soln and acid-treated recessed soil mixing, stir 4 h; PH to 5.0 is regulated with mass concentration 12% ammoniacal liquor; Stir crystallization 72 h, suction filtration, is washed to without chlorion, 130 DEG C of oven dry, and 550 DEG C of calcining 4 h, obtain red fiber shape recessed soil matrix foraging white spirit auxiliary agent.
Embodiment 4:(1) urge the preparation of old dose: the recessed soil matrix threadiness of embodiment 1 being born iron urge old auxiliary agent (mass percent of Fe is 7%) and recessed soil (attapulgite content >50%) in mass ratio 3: 1 ratio mixing, 10 object particles are made, in 250 DEG C of calcining 4 h with tablets press or banded extruder; (2) wine urge old: 1kg is urged old dose and be placed in aging tank, the new wine of 200 L loads from wine liquid inlet valve; Hot water circulation is passed into, to ensure in tank wine and to urge the Contact Temperature of old dose to be 40 DEG C in chuck; Every day intermittent stirring 2 times, each 15 min; Every 2 d blowing airs once, the volume of each ventilation is aging tank 1 times of volume.
Wine liquid after process, mouthfeel evaluation is equivalent to the natural aging white wine of about 1 year, and the content of the main body flavor compound of gas chromatographic analysis and results of sensory evaluation are in table 1.
Embodiment 5:(1) urge the preparation of old dose: the recessed soil matrix threadiness of embodiment 2 being born iron urge old dose (mass percent of Fe is 10%) and recessed soil (attapulgite content >50%) in mass ratio 2: 1 ratio mixing, 15 object particles are made, in 400 DEG C of calcining 3h with tablets press or banded extruder; (2) wine urge old: urge old dose to be placed in aging tank in recessed for 1kg soil, the new wine of 350 L loads from wine liquid inlet valve; Hot water circulation is passed into, to ensure in tank wine and to urge the Contact Temperature of old dose to be 50 DEG C in chuck; Every day intermittent stirring 2 times, each 20 min; Every 3 d blowing airs once, the volume of each ventilation is 1.5 times of aging tank volume.
Wine liquid after process, mouthfeel evaluation is equivalent to the white wine of so aging about 1 year, and the content of the main body flavor compound of gas chromatographic analysis and results of sensory evaluation are in table 1.
Embodiment 6:(1) urge the preparation of old dose: the recessed soil matrix threadiness of embodiment 3 being born iron urge old dose (mass percent of Fe is 15%) and recessed soil (attapulgite content >50%) in mass ratio 1.5: 1 ratio mixing, 20 object particles are made, in 550 DEG C of calcining 2 h with tablets press or banded extruder; (2) wine urge old: urge old dose to be placed in aging tank in recessed for 1kg soil, the new wine of 500 L loads from wine liquid inlet valve; Hot water circulation is passed into, to ensure in tank wine and to urge the Contact Temperature of old dose to be 60 DEG C in chuck; Every day intermittent stirring 2 times, each 30 min; Every 4 d blowing airs once, the volume of each ventilation is 2 times of aging tank volume.
Wine liquid after process, mouthfeel evaluation is equivalent to the natural aging white wine of about 1 year, and the content of the main body flavor compound of gas chromatographic analysis and results of sensory evaluation are in table 1.
Main flavor component quantifying analytical results (mg/100ml) (n=3, mean ± sd) before and after the new wine process of table 1
Claims (5)
1. foraging white spirit agent, is characterized in that: it urges old auxiliary agent and recessed soil mixing with the recessed soil matrix of fibrous load iron, and granulation, calcining, obtain the foraging white spirit agent of industrial production application.
2. foraging white spirit agent according to claim 1; it is characterized in that the preparation method of this foraging white spirit agent is: be recessed native raw material 1.5:1 ~ 3 in mass ratio that the recessed soil matrix of the fibrous load iron of 7% ~ 15% urges old auxiliary agent and attapulgite content >50% by the mass percent of Fe element: the ratio mixing of 1; 10 ~ 20 object particles are made, in 250 ~ 550 DEG C of calcining 2 ~ 4 h with tablets press or banded extruder.
3. foraging white spirit agent according to claim 1, is characterized in that the mass percent of described Fe element is that the recessed soil matrix of the fibrous load iron of 7% ~ 15% urges the preparation method of old auxiliary agent to be:
(1) a certain amount of anhydrous FeCl is taken
3, then take FeCl
3measure the recessed soil of 3 ~ 6 times and the urea of 0.8 ~ 1.2 times;
(2) by anhydrous FeCl that step (1) takes
3, the mass volume ratio (g: ml) according to 1: 3 ~ 5 joins in the HCl solution of 2 ~ 4 mol/L, stirring and dissolving, then adds the urea that step (1) takes, and stirs, obtains FeCl
3-urea soln;
(3) by the recessed soil that step (1) takes, the mass volume ratio (g: ml) according to 1: 3 ~ 5 joins in the HCl solution of 2 ~ 4 mol/L, stirs 4 ~ 6 h;
(4) by the FeCl of step (2) gained
3the acid soak liquid mixing of-urea soln and the recessed soil of step (3) gained, stirs 2 ~ 4h; PH to 3.5-5.0 is regulated with the ammoniacal liquor of mass concentration 8% ~ 12%; Stir crystallization 18 ~ 72 h, suction filtration, washes with removing chloride, and in 120 ~ 130 DEG C of oven dry, 450 ~ 550 DEG C of calcining 4 ~ 6 h, obtain the recessed soil matrix foraging white spirit auxiliary agent of red fiber shape.
4. the aging hastening method of white wine, it is characterized in that: in aging tank, fill wine liquid, the foraging white spirit agent of claim 1 is fixed on the surrounding of aging tank inwall according to urging old dose with the mass volume ratio 1: 200 ~ 500 of wine liquid, pass into hot water in chuck with the aging tank of chuck and ensure that Aging Temperature is 40 ~ 60 DEG C, every day intermittent stirring 2 times, each 15 ~ 30min, ageing 15 ~ 30 d, lead to uncontaminated air once every 2 ~ 4 d, the volume of each ventilation is 1 ~ 2 times of aging tank volume.
5. for aging tank that the foraging white spirit of claim 4 is aging, comprise tank body (10), it is characterized in that: at tank body (10), chuck (4) is installed outward, in tank body (10), stirring rake (9) is installed, stirring rake (9) connects motor (7), intake valve (1) and wine liquid outlet valve (2) is established respectively in the below of tank body (10), wine liquid inlet valve (3) and vent valve (8) is established respectively in the top of tank body (10), tank body (10) is installed thermometer (5) and tensimeter (6), the aging tank that overall formation foraging white spirit is aging.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410823767.4A CN104479978B (en) | 2014-12-26 | 2014-12-26 | Foraging white spirit agent and aging hastening method and aging tank |
| CN201610144081.1A CN105647772B (en) | 2014-12-26 | 2014-12-26 | Aging hastening method based on foraging white spirit agent |
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| CN201410823767.4A CN104479978B (en) | 2014-12-26 | 2014-12-26 | Foraging white spirit agent and aging hastening method and aging tank |
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| CN201610144081.1A Division CN105647772B (en) | 2014-12-26 | 2014-12-26 | Aging hastening method based on foraging white spirit agent |
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| CN104479978A true CN104479978A (en) | 2015-04-01 |
| CN104479978B CN104479978B (en) | 2016-09-14 |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105524820A (en) * | 2016-03-09 | 2016-04-27 | 李宏 | Method for accelerating aging of baijiu |
| CN107058030A (en) * | 2017-04-11 | 2017-08-18 | 广东省九江酒厂有限公司 | A kind of bulging aromatic white spirit leaching meat ageing device and the leaching meat ageing method based on it |
| CN108368464A (en) * | 2015-11-30 | 2018-08-03 | 爱丁顿酿酒有限公司 | The method injected the alcoholic beverage of flavor and prepare the alcoholic beverage of the injection flavor |
| CN109517712A (en) * | 2018-12-25 | 2019-03-26 | 周相真 | A kind of method and apparatus of new wine accelerated ageing |
| CN113308329A (en) * | 2021-06-21 | 2021-08-27 | 内蒙古佘太酒业股份有限公司 | Nano material and application of upper material tank thereof in white spirit aging |
| CN115925448A (en) * | 2022-12-06 | 2023-04-07 | 河南海利未来生物药业有限公司 | Ru porcelain for curing white spirit and preparation method thereof |
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| CN101787339A (en) * | 2010-03-18 | 2010-07-28 | 淮阴工学院 | Attapulgite clay-based purifying and aging agent used for wine and preparation method thereof |
| CN102212455A (en) * | 2011-05-24 | 2011-10-12 | 山东天地缘酒业有限公司 | Method for catalyzing and ageing raw wine by adding medical stone in production of white spirit |
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| CN1098137A (en) * | 1993-07-24 | 1995-02-01 | 赵波 | The aging drinks of magnetic mineralizing, beverage are urged old technology and purposes |
| US20030031885A1 (en) * | 2001-08-01 | 2003-02-13 | Yen-Kuen Shiau | Method for aging wine |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108368464A (en) * | 2015-11-30 | 2018-08-03 | 爱丁顿酿酒有限公司 | The method injected the alcoholic beverage of flavor and prepare the alcoholic beverage of the injection flavor |
| CN105524820A (en) * | 2016-03-09 | 2016-04-27 | 李宏 | Method for accelerating aging of baijiu |
| CN107058030A (en) * | 2017-04-11 | 2017-08-18 | 广东省九江酒厂有限公司 | A kind of bulging aromatic white spirit leaching meat ageing device and the leaching meat ageing method based on it |
| CN109517712A (en) * | 2018-12-25 | 2019-03-26 | 周相真 | A kind of method and apparatus of new wine accelerated ageing |
| CN113308329A (en) * | 2021-06-21 | 2021-08-27 | 内蒙古佘太酒业股份有限公司 | Nano material and application of upper material tank thereof in white spirit aging |
| CN115925448A (en) * | 2022-12-06 | 2023-04-07 | 河南海利未来生物药业有限公司 | Ru porcelain for curing white spirit and preparation method thereof |
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| CN104479978B (en) | 2016-09-14 |
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Effective date of registration: 20181119 Address after: 636420 No. 2 Jiuxiang Road, Jiangkou Town, Pingchang County, Bazhong City, Sichuan Province Patentee after: Sichuan Jiangkouchun Brewing (Group) Co., Ltd. Address before: 223005 Meizheng East Road, Higher Education Park, Huaian Economic and Technological Development Zone, Jiangsu Province Patentee before: Huaijin Polytechnical College |
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Effective date of registration: 20210604 Address after: No.2 Jiuxiang Road, Jiangkou Town, Pingchang County, Bazhong City, Sichuan Province 636400 Patentee after: Sichuan Jiangkou jiulongding Liquor Co.,Ltd. Address before: 636420 No. 2 Jiuxiang Road, Jiangkou Town, Pingchang County, Bazhong City, Sichuan Province Patentee before: SICHUAN JIANGKOUCHUN LIQUOR INDUSTRY (Group), Ltd. |