CN105368682A - Rapid distilled spirit ageing method - Google Patents
Rapid distilled spirit ageing method Download PDFInfo
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- CN105368682A CN105368682A CN201510862696.3A CN201510862696A CN105368682A CN 105368682 A CN105368682 A CN 105368682A CN 201510862696 A CN201510862696 A CN 201510862696A CN 105368682 A CN105368682 A CN 105368682A
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Abstract
A rapid distilled spirit ageing method includes the steps of 1) storing distilled spirit liquid to be treated in a ceramic or stainless steel storage vessel, and exposing the ceramic or stainless steel storage vessel to the sun at noon for 2-3 hours for 4-8 days continuously; 2) moving the ceramic or stainless steel storage vessel to a temperature control room for storage after solarization every day, and increasing the temperature of the temperature control room by steam to control the temperature of the temperature control room at 32-38 DEG C and the humidity to be 60-65% so as to accelerate physical reaction and promote ageing of distilled spirit; 3) after solarization is completed, placing the ceramic or stainless steel storage vessel in the temperature control room, and subjecting the distilled spirit liquid in the ceramic or stainless steel storage vessel to regular or irregular oscillation by an ultrasonic oscillator to enable molecules in the distilled spirit liquid to move and separate stimulating substances out so as to be beneficial to aroma component forming, wherein making the distilled spirit liquid in a continuous movement state and periodic temperature change are beneficial to harmful component volatilization and aroma component forming; 4) obtaining the aged distilled spirit after oscillation is completed.
Description
Technical field
The present invention relates to white wine technical field, be specifically related to the quick aging method of a kind of white wine.
Background technology
White wine is Chinese common people wine kinds loved by all, in East Asia, particularly there is wide influence power in China, along with the raising of expanding economy and people's living standard, the difference in selling prices of classic brands and low-grade brand also constantly widens, people to the quality of white wine and the requirement of local flavor also more and more higher.
Ageing, also known as aging, is the main the most frequently used means increasing liquor flavor and quality.Generally speaking, the white wine newly distilled is pungent, alcohol stimulates nature and flavor comparatively strong and is mingled with strong poor taste and bitter taste, and entrance neither alcohol and also not soft, causes the strong offending sense of taste to the mouthfeel of people; And containing a small amount of assorted taste material such as propenal, crotonaldehyde, free ammonia in new liquor, directly drink and can cause certain injury to human body.Based on this, new liquor needs assorted taste just can be made to disappear through storage after a while, and vinosity is soft, and fragrance increases, wine body alcohol and soft, and taste is coordinated more, and this changes and is namely called as aging, also cries ageing.
Traditional white wine stores aging process and there is the shortcoming that period of storage is long, period run is slow, and takies a large amount of plant and equipment, and in aging process, seepage losses is also comparatively large in addition, and therefore the cost of the aging method of traditional liquor is higher.Along with people's improving constantly white wine quality requirements, traditional white spirit ageing technology cannot meet the quality requirement of human consumer to white wine, and modern aging method generally needs to accelerate liquor aging by human activity.
At present, white wine artificial-aging method comprise cold-heat treatment, optical processing, ionic catalysis, ultrasonic wave urge old, accelerate the ripening in magnetic field, biology accelerates the ripening.The method cost of these artificial aging white wine is high, technical sophistication, wayward, easily be mixed into impurity, the effect obtained is also unsatisfactory, most of foraging white spirit method due to test conditions harsher, at present be only applicable to experiment but can not apply scale operation, and some technique urge old while, inevitably lose the volatile flavour ingredient of part.In a word, there is no a kind of effective method to new wine artificial ripening up to now, not only distilling liquor lacks suitable aging method, and fruit wine, blended liquor, rice wine etc. all face ageing and urges Chen Wenti.Therefore, how to accelerate liquor aging, shorten the sweet-smelling that the production cycle promotes wine simultaneously again, be the difficult problem that liquor production producer all will face, solve this problem and there is obvious economic benefit and social benefit.
Summary of the invention
It is low that technical problem to be solved by this invention is to provide a kind of cost, the quick aging method of white wine that the cycle is short.
Technical problem to be solved by this invention realizes by the following technical solutions:
The quick aging method of a kind of white wine, comprises following method steps:
1) pending wine liquid is stored in pottery or stainless steel Wine storage device, Wine storage device place accept Exposure to Sunlight in the sun, every day at noon time shine 2-3 hour, continuous 4-8 days; Wine liquid produces breathing when accepting Exposure to Sunlight, vapors away part pungent;
2) Wine storage device is moved to temperature-controlling chamber every day after Exposure to Sunlight terminates to store, adopt steam to heat up to temperature-controlling chamber, make the temperature of temperature-controlling chamber at 32-38 DEG C, humid control is at 60-65%; Accelerate the physical reaction of wine, promote the aging of wine;
3) after Exposure to Sunlight terminates, Wine storage device is placed in temperature-controlling chamber, and utilizes ultrasonic oscillator to carry out the vibration of timing or not timing to the wine liquid in Wine storage device, make to produce motion between wine liquid Middle molecule, separate out pungent, be beneficial to the formation of aroma component; Now adopt the temperature in stage temperature control method control temperature-controlling chamber, within first 3 days, temperature is at 35-36 DEG C, and middle 3 days temperature are at 33-34 DEG C, and time-temperature is below at 30-32 DEG C; And every 3-5 days ventilation 30-50 minute; Make wine liquid be in a persistent movement state, and the phase change of temperature is conducive to the volatilization of objectionable constituent and the formation of aroma component.Contriver by experimental results demonstrate the present invention's technique described above for raising white wine quality and local flavor and reduce harmful substance contents be best.
Above-mentioned ultra-sonic oscillation once a day or every day repeatedly, one week or two weeks can be carried out continuously.
4) ageing can be obtained after vibration terminates.
Adopt the content of total acid in the white wine after above-mentioned aging method ageing to be greater than 2.0g/L, the content of total ester is greater than 0.5g/L, meets the requirement standard of GB/T23547-2009 pair high wine.Wherein pending wine liquid can be fruit wine, blended liquor, rice wine, liquor etc.
This aging method applies Physical (molecular association, molecule activation energy, low boiling point component volatilize) and urges white wine old, makes hydrogen sulfide, mercaptan, dimethyl sulphide etc. in wine liquid cause the smelly low boiling point component volatile matter of new wine vegetarian to evaporate.
The invention has the beneficial effects as follows: the present invention accelerates the physical reaction of wine, facilitate the aging of wine, greatly reducing period of storage, general 15 days, the heresy can also removed in wine liquid was mixed taste, mud taste, poor taste, bitter taste, just makes the soft alcohol of wine body, taste is coordinated, saved white hotel catering cost, improve ageing efficiency, industrial application prospect is very big.
Embodiment
The technique means realized to make the present invention, creation characteristic, reaching object and effect is easy to understand, below in conjunction with specific embodiment, setting forth the present invention further.
Embodiment 1
The quick aging method of a kind of white wine, comprises following method steps:
1) pending wine liquid is stored in pottery or stainless steel Wine storage device, Wine storage device place accept Exposure to Sunlight in the sun, every day at noon time shine 2 hours, continuous 5 days; Wine liquid produces breathing when accepting Exposure to Sunlight, vapors away part pungent;
2) Wine storage device is moved to temperature-controlling chamber every day after Exposure to Sunlight terminates to store, adopt steam to heat up to temperature-controlling chamber, make the temperature of temperature-controlling chamber at 35 DEG C, humid control is 65%; Accelerate the physical reaction of wine, promote the aging of wine;
3) after Exposure to Sunlight terminates, Wine storage device is placed in temperature-controlling chamber, and utilizes ultrasonic oscillator to carry out the vibration of timing or not timing to the wine liquid in Wine storage device, make to produce motion between wine liquid Middle molecule, separate out pungent, be beneficial to the formation of aroma component; Now adopt the temperature in stage temperature control method control temperature-controlling chamber, within first 3 days, temperature is at 36 DEG C, and middle 3 days temperature are at 34 DEG C, and time-temperature is below at 32 DEG C; And every 3 days ventilate 50 minutes; Make wine liquid be in a persistent movement state, and the phase change of temperature is conducive to the volatilization of objectionable constituent and the formation of aroma component.Contriver by experimental results demonstrate the present invention's technique described above for raising white wine quality and local flavor and reduce harmful substance contents be best.
Above-mentioned ultra-sonic oscillation every day 5 times, one week can be carried out continuously.
4) ageing can be obtained after vibration terminates.
Adopt the content of total acid in the white wine after above-mentioned aging method ageing to be greater than 2.0g/L, the content of total ester is greater than 0.5g/L, meets the requirement standard of GB/T23547-2009 pair high wine.Wherein pending wine liquid can be fruit wine, blended liquor, rice wine, liquor etc.
This aging method applies Physical (molecular association, molecule activation energy, low boiling point component volatilize) and urges white wine old, makes hydrogen sulfide, mercaptan, dimethyl sulphide etc. in wine liquid cause the smelly low boiling point component volatile matter of new wine vegetarian to evaporate.
Embodiment 2
The quick aging method of a kind of white wine, comprises following method steps:
1) pending wine liquid is stored in pottery or stainless steel Wine storage device, Wine storage device place accept Exposure to Sunlight in the sun, every day at noon time shine 3 hours, continuous 4 days; Wine liquid produces breathing when accepting Exposure to Sunlight, vapors away part pungent;
2) Wine storage device is moved to temperature-controlling chamber every day after Exposure to Sunlight terminates to store, adopt steam to heat up to temperature-controlling chamber, make the temperature of temperature-controlling chamber at 38 DEG C, humid control is 60%; Accelerate the physical reaction of wine, promote the aging of wine;
3) after Exposure to Sunlight terminates, Wine storage device is placed in temperature-controlling chamber, and utilizes ultrasonic oscillator to carry out the vibration of timing or not timing to the wine liquid in Wine storage device, make to produce motion between wine liquid Middle molecule, separate out pungent, be beneficial to the formation of aroma component; Now adopt the temperature in stage temperature control method control temperature-controlling chamber, within first 3 days, temperature is at 35 DEG C, and middle 3 days temperature are at 33 DEG C, and time-temperature is below at 30 DEG C; And every 4 days ventilate 30 minutes; Make wine liquid be in a persistent movement state, and the phase change of temperature is conducive to the volatilization of objectionable constituent and the formation of aroma component.Contriver by experimental results demonstrate the present invention's technique described above for raising white wine quality and local flavor and reduce harmful substance contents be best.
Above-mentioned ultra-sonic oscillation every day 2 times, two weeks can be carried out continuously.
4) ageing can be obtained after vibration terminates.
Adopt the content of total acid in the white wine after above-mentioned aging method ageing to be greater than 2.0g/L, the content of total ester is greater than 0.5g/L, meets the requirement standard of GB/T23547-2009 pair high wine.Wherein pending wine liquid can be fruit wine, blended liquor, rice wine, liquor etc.
This aging method applies Physical (molecular association, molecule activation energy, low boiling point component volatilize) and urges white wine old, makes hydrogen sulfide, mercaptan, dimethyl sulphide etc. in wine liquid cause the smelly low boiling point component volatile matter of new wine vegetarian to evaporate.
Embodiment 3
The quick aging method of a kind of white wine, comprises following method steps:
1) pending wine liquid is stored in pottery or stainless steel Wine storage device, Wine storage device place accept Exposure to Sunlight in the sun, every day at noon time shine 2.5 hours, continuous 6 days; Wine liquid produces breathing when accepting Exposure to Sunlight, vapors away part pungent;
2) Wine storage device is moved to temperature-controlling chamber every day after Exposure to Sunlight terminates to store, adopt steam to heat up to temperature-controlling chamber, make the temperature of temperature-controlling chamber at 34 DEG C, humid control is 63%; Accelerate the physical reaction of wine, promote the aging of wine;
3) after Exposure to Sunlight terminates, Wine storage device is placed in temperature-controlling chamber, and utilizes ultrasonic oscillator to carry out the vibration of timing or not timing to the wine liquid in Wine storage device, make to produce motion between wine liquid Middle molecule, separate out pungent, be beneficial to the formation of aroma component; Now adopt the temperature in stage temperature control method control temperature-controlling chamber, within first 3 days, temperature is at 35.5 DEG C, and middle 3 days temperature are at 33.5 DEG C, and time-temperature is below at 31 DEG C; And every 4 days ventilate 40 minutes; Make wine liquid be in a persistent movement state, and the phase change of temperature is conducive to the volatilization of objectionable constituent and the formation of aroma component.Contriver by experimental results demonstrate the present invention's technique described above for raising white wine quality and local flavor and reduce harmful substance contents be best.
Above-mentioned ultra-sonic oscillation every day 4 times, two weeks can be carried out continuously.
4) ageing can be obtained after vibration terminates.
Adopt the content of total acid in the white wine after above-mentioned aging method ageing to be greater than 2.0g/L, the content of total ester is greater than 0.5g/L, meets the requirement standard of GB/T23547-2009 pair high wine.Wherein pending wine liquid can be fruit wine, blended liquor, rice wine, liquor etc.
This aging method applies Physical (molecular association, molecule activation energy, low boiling point component volatilize) and urges white wine old, makes hydrogen sulfide, mercaptan, dimethyl sulphide etc. in wine liquid cause the smelly low boiling point component volatile matter of new wine vegetarian to evaporate.
More than show and describe ultimate principle of the present invention and principal character and advantage of the present invention.The technician of the industry should understand; the present invention is not restricted to the described embodiments; what describe in above-described embodiment and specification sheets just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.Application claims protection domain is defined by appending claims and equivalent thereof.
Claims (2)
1. the quick aging method of white wine, is characterized in that, comprises following method steps:
1) pending wine liquid is stored in pottery or stainless steel Wine storage device, Wine storage device place accept Exposure to Sunlight in the sun, every day at noon time shine 2-3 hour, continuous 4-8 days;
2) Wine storage device is moved to temperature-controlling chamber every day after Exposure to Sunlight terminates to store, adopt steam to heat up to temperature-controlling chamber, make the temperature of temperature-controlling chamber at 32-38 DEG C, humid control is at 60-65%;
3) after Exposure to Sunlight terminates, Wine storage device is placed in temperature-controlling chamber, and utilize ultrasonic oscillator to carry out the vibration of timing or not timing to the wine liquid in Wine storage device, now adopt the temperature in stage temperature control method control temperature-controlling chamber, within first 3 days, temperature is at 35-36 DEG C, middle 3 days temperature are at 33-34 DEG C, and time-temperature is below at 30-32 DEG C; And every 3-5 days ventilation 30-50 minute;
4) ageing can be obtained after vibration terminates.
2. method according to claim 1, is characterized in that, above-mentioned ultra-sonic oscillation carry out one week or two weeks every day at least one times continuously.
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Cited By (11)
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| CN105802793A (en) * | 2016-04-11 | 2016-07-27 | 安徽小吊酒业有限公司 | Xiaodiao liquor koji and method for producing rice flavor type liquor through Xiaodiao liquor koji |
| CN105936853A (en) * | 2016-06-06 | 2016-09-14 | 靳登山 | Making method of moringa seed wine |
| CN106085696A (en) * | 2016-06-06 | 2016-11-09 | 靳登山 | The manufacture method of Ganoderma lucidum seu Japonicum wine |
| CN107012061A (en) * | 2017-04-06 | 2017-08-04 | 万多 | A kind of time cellar method |
| CN107557258A (en) * | 2017-10-25 | 2018-01-09 | 安徽王家坝酒业有限公司 | A kind of storage method for accelerating white wine aging |
| CN108315198A (en) * | 2018-04-16 | 2018-07-24 | 广东省九江酒厂有限公司 | A kind of the ageing device and ageing method of soybean-flavor liquor |
| CN108395972A (en) * | 2018-04-16 | 2018-08-14 | 广东省九江酒厂有限公司 | A kind of ageing tank and ageing method promoting soybean-flavor liquor flavor components |
| CN108410683A (en) * | 2018-04-16 | 2018-08-17 | 广东省九江酒厂有限公司 | A kind of Spirit aging device and ageing method using sunlight |
| CN108913518A (en) * | 2018-06-12 | 2018-11-30 | 安徽省金裕皖酒业有限公司 | A kind of liquor aging method for using for reference the new vinegar after-ripening technique of mature vinegar |
| CN111892391A (en) * | 2020-08-07 | 2020-11-06 | 宜宾五粮液股份有限公司 | Pottery jar for promoting white spirit aging and manufacturing and using methods thereof |
| CN115109676A (en) * | 2022-08-16 | 2022-09-27 | 四川古蔺仙潭酒厂有限公司 | Open-air water storage system and process for soy sauce wine |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105802793A (en) * | 2016-04-11 | 2016-07-27 | 安徽小吊酒业有限公司 | Xiaodiao liquor koji and method for producing rice flavor type liquor through Xiaodiao liquor koji |
| CN105936853A (en) * | 2016-06-06 | 2016-09-14 | 靳登山 | Making method of moringa seed wine |
| CN106085696A (en) * | 2016-06-06 | 2016-11-09 | 靳登山 | The manufacture method of Ganoderma lucidum seu Japonicum wine |
| CN107012061A (en) * | 2017-04-06 | 2017-08-04 | 万多 | A kind of time cellar method |
| CN107557258A (en) * | 2017-10-25 | 2018-01-09 | 安徽王家坝酒业有限公司 | A kind of storage method for accelerating white wine aging |
| CN107557258B (en) * | 2017-10-25 | 2020-11-03 | 安徽王家坝酒业有限公司 | Storage method for accelerating aging of white spirit |
| CN108315198A (en) * | 2018-04-16 | 2018-07-24 | 广东省九江酒厂有限公司 | A kind of the ageing device and ageing method of soybean-flavor liquor |
| CN108395972A (en) * | 2018-04-16 | 2018-08-14 | 广东省九江酒厂有限公司 | A kind of ageing tank and ageing method promoting soybean-flavor liquor flavor components |
| CN108410683A (en) * | 2018-04-16 | 2018-08-17 | 广东省九江酒厂有限公司 | A kind of Spirit aging device and ageing method using sunlight |
| CN108913518A (en) * | 2018-06-12 | 2018-11-30 | 安徽省金裕皖酒业有限公司 | A kind of liquor aging method for using for reference the new vinegar after-ripening technique of mature vinegar |
| CN111892391A (en) * | 2020-08-07 | 2020-11-06 | 宜宾五粮液股份有限公司 | Pottery jar for promoting white spirit aging and manufacturing and using methods thereof |
| CN115109676A (en) * | 2022-08-16 | 2022-09-27 | 四川古蔺仙潭酒厂有限公司 | Open-air water storage system and process for soy sauce wine |
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