CN105400677B - A kind of foraging white spirit system - Google Patents
A kind of foraging white spirit system Download PDFInfo
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- CN105400677B CN105400677B CN201510985946.2A CN201510985946A CN105400677B CN 105400677 B CN105400677 B CN 105400677B CN 201510985946 A CN201510985946 A CN 201510985946A CN 105400677 B CN105400677 B CN 105400677B
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/12—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation
- C12H1/16—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation
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Abstract
The invention belongs to Liquor Making Technology fields, and in particular to urge old system more particularly to a kind of foraging white spirit system, spy be include：Brewing system, ultrasonic wave urges old system, stirring system, stocking system and emergency stopping system, the brewing system, the ultrasonic wave expedites the emergence of system, the stirring system is connected with the stocking system signal, the stocking system is connected to stirring system simultaneously and another ultrasonic wave urges old system, the brewing system, the ultrasonic wave expedites the emergence of system, the stirring system and the stocking system signal are connected and are connected simultaneously with emergency stopping system signal, the ultrasonic wave urges old system to be connected with stocking system by fast card interface, the stirring system is compressed air stirring system, the stirring system is fixedly connected with each wine storage tank in the stocking system.
Description
Technical field
The invention belongs to Liquor Making Technology fields, and in particular to urge old system more particularly to a kind of foraging white spirit system.
Background technology
The aromatic Chinese spirit just distilled from brew house is in dry, acid more, not mellow soft, commonly referred to as " new
Vinosity ", but after storage in 1 year, the dry pungent of wine significantly reduces, and vinosity is soft, and fragrance increases, and wine body becomes to coordinate.This
A process is as aging, also known as traditional aging process.The aging hydrability for increasing water and ethyl alcohol and so that wine body becomes gentle；Also make
Its entire flavor system is obtained more to balance.Aromatic Chinese spirit aging time between half a year to 1 year, to obtain higher quality
Wine, also have ageing 10 years, 50 years, the ageing time is longer, the alcohol of white wine and spends higher, and Chen Xiang is more prominent, mouthfeel is better.
Ageing is the essential flow of Production of Luzhou-flavor Liquor, and ageing mechanism is：
1）During natural storage, the strong substance of volatility hydrogen sulfide, mercaptan and aldehydes irritation in the wine newly distilled,
It can volatilize naturally, pungent taste also just mitigates significantly.
2）Intermolecular association：Alcohol and water are all polar molecules, after storage, make the arrangement of ethanol molecule and hydrone
It gradually makes in order, to strengthen the binding force of ethanol molecule, reduces activity, white wine mouthfeel is made to become soft.At the same time, in vain
Other fragrance matter molecules in wine also will produce above-mentioned association.When the macromolecular group increase associated in wine, fettered
Polar molecule it is more, vinosity will be more soft.
3）Chemical change：White wine can also generate slow chemical change in storage.Such as：In alcoholic acid esterification process
In, carboxylate is generated, the ester for increasing white wine is fragrant.
The white hotel catering period is long, to occupy a large amount of hold-up vessel and place, influence the turnover of fund.It is stored to shorten
Phase, accelerate the aging of wine by the way of some science, the present invention mainly utilizes the cavitation effect of ultrasonic wave in white wine liquid
Cavity is formed, oscillation, grows, be contracted to collapse, to cause physics, chemical change, accelerates vaporization and the oxygen of volatile matter
The formation of the reactions such as change, esterification, while white wine can be played the role of stirring, improve aging effect.
Publication No.【CN201410779467.0】Patent of invention provides a kind of ozone cooperative ultrasonic wave and urges Chen Lizhi white
The method of wine, this method are that the lichee white wine that distills passes through ultrasonic wave single treatment, smelly successively after fermenting to litchi whole juice
Five oxygen single treatment, ultrasonic wave after-treatment, ozone after-treatment, ultrafiltration steps are made.Publication No.
【CN201110449678.4】Patent of invention provides a kind of production method of red date low-alcohol potable spirit, and this method is to dry jujube
It is dry, peeling, seepage pressure effects fructus corni solution are squeezed, ultrasonic wave extraction jujube gravy liquid adjusts juice moisture and composition adjustment, then permanent
Temperature stirring fermentation, tank switching ageing, oak chip impregnate, ultrasonic wave urge it is old, allotment, clarification filtration obtain red date fermentation wine.With existing skill
Art, which is compared, has many advantages, such as that jujube gives off a strong fragrance, mouthfeel is full, full of nutrition, simple for process and low production cost.
Above-mentioned patent is combined using ultrasonic wave with other treatment process, and old low wine degree dew beverage wine is urged, and is obtained good
Effect, mainly former wine and fruit juice are perfectly combined and achieve the purpose that urge it is old, but be not directed to high spirit itself urge it is old
Aspect.
Publication No.【CN200920084741.7】Utility model patent provides a kind of old using ultrasonic wave promotion white wine
The device of change is acted on, using not by installing ultrasonic oscillator in sealing Vibration Box using " cavitation " of ultrasonic wave in a liquid
To foraging white spirit, experiment shows that using device provided by the utility model the old of white wine can be greatly shortened same frequency power
Change the time.To general drinks, the digestion time for shortening 1 year is equivalent within 10 minutes with ultrasonication.Ultrasound when producing beer
Wave processing can also save raw material such as at 50 DEG C with ultrasonication 30 minutes, and the dosage of hops can save one third.
But the device is that the sealing Vibration Box for being equipped with ultrasonic oscillator is placed in white wine to carry out urging old, connecting cable etc.
Plastic products are necessarily contacted with wine, and plastic products migrate object, and to inevitably result in white wine plasticiser exceeded, does not meet food security and wants
It asks, while can also introduce the different miscellaneous taste such as rubber taste, influence vinosity.
Publication No.【CN200920084741.7】Patent has positive effect in foraging white spirit, but ultrasonic wave is used alone and urges
It is old, there is the generation of " retrogradation " phenomenon（Retrogradation：Urge it is old after white wine, each physical and chemical index and comment product experience toward do not urge Chen Fangxiang develop
Phenomenon）.Patent of invention【200810054772.8】It is introduced in background technology：It is well known that the white wine newly made, entrance ... are
This scientific worker has carried out a large amount of research, also proposed " association is said " and " esterification is said " scheduling theory to white wine ageing machine reason,
And various physics are established on this basis（Microwave, ultrasonic wave, infrared ray, ultraviolet light, laser, X-ray, magnetic, heat, high pressure,
Electrostatic is urged old）, chemistry（Catalyst, ozonisation are urged old）, biology and artificial aging methods, these methods such as composite algorithm it is different degrees of
Have certain Chen Zuoyong that urges to white wine, but the white wine artificial aging method for large-scale industrial production be still it is rare, especially
It is to use single physical method, generally existing " retrogradation " phenomenon, and the quality of wine is also difficult to maintain original style.
Invention content
Deficiency in for the above-mentioned prior art, the invention discloses a kind of foraging white spirit systems, it is characterised in that including：
Brewing system, ultrasonic wave urge old system, stirring system, stocking system and emergency stopping system, the brewing system, the ultrasound
Wave expedites the emergence of system, the stirring system is connected with the stocking system signal, and the stocking system is connected to stirring system simultaneously
Old system, the brewing system, the ultrasonic wave is urged to expedite the emergence of system, the stirring system and the storage with another ultrasonic wave
System signal is connected and is connected simultaneously with emergency stopping system signal, and the ultrasonic wave urges old system to pass through fast card interface and storage system
System is connected, and the stirring system is compressed air stirring system, and the stirring system is solid with each wine storage tank in the stocking system
Fixed connection.
It is food-grade stainless steel material that the ultrasonic wave, which urges old system and wine contact portion, and working frequency is 20~
40KHz；Working method is modulation system/continous way.
The stocking system 4 is at least one stainless steel wine storage tank.
The stirring system 3 stirs for compressed air, and compressed air in tank by being arranged stainless steel pipes, from bottom surrounding
And center is penetrated to top, makes to be uniformly mixed inside wine body, to consolidate its compressed air pressure of aging effect as 0.3-
0.5MPa。
A kind of foraging white spirit system, which is characterized in that its brewing method is:
A. the aromatic Chinese spirit in brewing system is passed through ultrasonic wave and urges old system；
B. starting ultrasonic wave urges old system, control frequency tentatively to be urged old in 20~40KHz；
C. obtained into step b urge it is old after white wine be passed through compressed air stirring；
D. the mixing white wine obtained in step c is passed through stocking system,
E. the old system of urging started on stocking system continues to urge old, finally obtains aromatic Chinese spirit.
The old time is tentatively urged to continue 0.5-3 hours in the step b.
Duration in the step c is 1-3 hours.
The step b and step c is once urged old processing in one month or so again at interval.
Beneficial effects of the present invention are：
This project by experimental verification, through ultrasonic wave urge it is old after, can achieve the effect that nature stored half a year by ten months, but
After a week, there is " retrogradation " phenomenon, or so half a month returns to three months levels to half a year, and aging effect is had a greatly reduced quality." retrogradation "
The generation of phenomenon should break wine body internal balance by force using external force, a Recovery Process after external force disappearance.
System by general clamp connection mode, by the import of wine delivering pump with wait that urging old wine storage tank to export is connected, it is defeated
Wine pump discharge urges furnishings are standby to be connected with ultrasonic wave, and the outlet that ultrasonic wave urges furnishings standby is connected with wine storage tank import again.In wine delivering pump
Under the action of, when urging old wine to flow through ultrasonic wave urging furnishings standby, aging effect is improved by ul-trasonic irradiation, then flow back to storage wine
Tank.And then compressed air stirring is opened, continue to carry out the fusion that crosses to wine body, the reactions such as association, esterification made to accelerate,
To consolidate aging effect.
The present invention is directed to improve to find a kind of suitable aromatic Chinese spirit and urge old method, it is ensured that urge it is old after do not occur " to bring back to life "
Phenomenon is suitble to the roads Cui Chenzhi of aromatic Chinese spirit enterprise.
Ultrasonic wave of the invention urges furnishings standby to be mobile, and one to multiple wine storage tanks can urge old, saving with rotation
Investment.
It is old for that can urge single wine storage tank implementation cycle that the ultrasonic wave of the present invention urges furnishings, also can store up wine by one
Tank go to realize during another storage tank urge it is old.
Description of the drawings
Fig. 1 is the structural diagram of the present invention；
Fig. 2 is the comparison diagram of the made composition to brew alcoholic beverages of the present invention and natural stored wine composition.
Reference numeral
1. brewing system, 2. ultrasonic waves urge old system, 3. stirring systems, 4. stocking systems.
Specific embodiment：
Embodiment 1：
A kind of foraging white spirit system, it is characterised in that including：Brewing system 1, ultrasonic wave urge old system 2, stirring system 3,
Stocking system 4 and emergency stopping system 5, the brewing system 1, the ultrasonic wave expedite the emergence of system 2, the stirring system 3 and institute
4 signal of stocking system to be stated to be connected, the stocking system 4 is connected to stirring system 3 simultaneously and another ultrasonic wave urges old system 2,
The brewing system 1, the ultrasonic wave expedite the emergence of system 2, the stirring system 3 and 4 signal of the stocking system are connected simultaneously with
5 signal of emergency stopping system is connected, and the ultrasonic wave urges old system 2 to be connected with stocking system 4 by fast card interface, the stirring
System 3 is compressed air stirring system, and the stirring system 3 is fixedly connected with each wine storage tank in the stocking system 2.
A kind of foraging white spirit system, which is characterized in that its brewing method is:
A. the aromatic Chinese spirit in brewing system is passed through ultrasonic wave and urges old system；
B. starting ultrasonic wave urges old system, control frequency tentatively to be urged old in 20~40KHz；
C. obtained into step b urge it is old after white wine be passed through compressed air stirring；
D. the mixing white wine obtained in step c is passed through stocking system,
E. the old system of urging started on stocking system continues to urge old, finally obtains aromatic Chinese spirit.
Embodiment 2：
A kind of foraging white spirit system, it is characterised in that including：Brewing system 1, ultrasonic wave urge old system 2, stirring system 3,
Stocking system 4 and emergency stopping system 5, the brewing system 1, the ultrasonic wave expedite the emergence of system 2, the stirring system 3 and institute
4 signal of stocking system to be stated to be connected, the stocking system 4 is connected to stirring system 3 simultaneously and another ultrasonic wave urges old system 2,
The brewing system 1, the ultrasonic wave expedite the emergence of system 2, the stirring system 3 and 4 signal of the stocking system are connected simultaneously with
5 signal of emergency stopping system is connected, and the ultrasonic wave urges old system 2 to be connected with stocking system 4 by fast card interface, the stirring
System 3 is compressed air stirring system, and the stirring system 3 is fixedly connected with each wine storage tank in the stocking system 2.
It is food-grade stainless steel material that the ultrasonic wave, which urges old system 2 and wine contact portion, and working frequency is 20~
40KHz；Working method is modulation system/continous way.
A kind of foraging white spirit system, which is characterized in that its brewing method is:
A. the aromatic Chinese spirit in brewing system is passed through ultrasonic wave and urges old system；
B. starting ultrasonic wave urges old system, control frequency tentatively to be urged old in 20~40KHz；
C. obtained into step b urge it is old after white wine be passed through compressed air stirring；
D. the mixing white wine obtained in step c is passed through stocking system,
E. the old system of urging started on stocking system continues to urge old, finally obtains aromatic Chinese spirit.
Embodiment 3：
A kind of foraging white spirit system, it is characterised in that including：Brewing system 1, ultrasonic wave urge old system 2, stirring system 3,
Stocking system 4 and emergency stopping system 5, the brewing system 1, the ultrasonic wave expedite the emergence of system 2, the stirring system 3 and institute
4 signal of stocking system to be stated to be connected, the stocking system 4 is connected to stirring system 3 simultaneously and another ultrasonic wave urges old system 2,
The brewing system 1, the ultrasonic wave expedite the emergence of system 2, the stirring system 3 and 4 signal of the stocking system are connected simultaneously with
5 signal of emergency stopping system is connected, and the ultrasonic wave urges old system 2 to be connected with stocking system 4 by fast card interface, the stirring
System 3 is compressed air stirring system, and the stirring system 3 is fixedly connected with each wine storage tank in the stocking system 2.
It is food-grade stainless steel material that the ultrasonic wave, which urges old system 2 and wine contact portion, and working frequency is 20~
40KHz；Working method is modulation system/continous way.
The stocking system 4 is at least one stainless steel wine storage tank.
A kind of foraging white spirit system, which is characterized in that its brewing method is:
A. the aromatic Chinese spirit in brewing system is passed through ultrasonic wave and urges old system；
B. starting ultrasonic wave urges old system, control frequency tentatively to be urged old in 20~40KHz；
C. obtained into step b urge it is old after white wine be passed through compressed air stirring；
D. the mixing white wine obtained in step c is passed through stocking system,
E. the old system of urging started on stocking system continues to urge old, finally obtains aromatic Chinese spirit.
Embodiment 4：
A kind of foraging white spirit system, it is characterised in that including：Brewing system 1, ultrasonic wave urge old system 2, stirring system 3,
Stocking system 4 and emergency stopping system 5, the brewing system 1, the ultrasonic wave expedite the emergence of system 2, the stirring system 3 and institute
4 signal of stocking system to be stated to be connected, the stocking system 4 is connected to stirring system 3 simultaneously and another ultrasonic wave urges old system 2,
The brewing system 1, the ultrasonic wave expedite the emergence of system 2, the stirring system 3 and 4 signal of the stocking system are connected simultaneously with
5 signal of emergency stopping system is connected, and the ultrasonic wave urges old system 2 to be connected with stocking system 4 by fast card interface, the stirring
System 3 is compressed air stirring system, and the stirring system 3 is fixedly connected with each wine storage tank in the stocking system 2.
It is food-grade stainless steel material that the ultrasonic wave, which urges old system 2 and wine contact portion, and working frequency is 20~
40KHz；Working method is modulation system/continous way.
The stocking system 4 is at least one stainless steel wine storage tank.
The stirring system 3 stirs for compressed air, and compressed air in tank by being arranged stainless steel pipes, from bottom surrounding
And center is penetrated to top, makes to be uniformly mixed inside wine body, to consolidate its compressed air pressure of aging effect as 0.3-
0.5MPa。
A kind of foraging white spirit system, which is characterized in that its brewing method is:
A. the aromatic Chinese spirit in brewing system is passed through ultrasonic wave and urges old system；
B. starting ultrasonic wave urges old system, control frequency tentatively to be urged old in 20~40KHz；
C. obtained into step b urge it is old after white wine be passed through compressed air stirring；
D. the mixing white wine obtained in step c is passed through stocking system,
E. the old system of urging started on stocking system continues to urge old, finally obtains aromatic Chinese spirit.
The old time is tentatively urged to continue 0.5-3 hours in the step b.
Embodiment 5：
A kind of foraging white spirit system, it is characterised in that including：Brewing system 1, ultrasonic wave urge old system 2, stirring system 3,
Stocking system 4 and emergency stopping system 5, the brewing system 1, the ultrasonic wave expedite the emergence of system 2, the stirring system 3 and institute
4 signal of stocking system to be stated to be connected, the stocking system 4 is connected to stirring system 3 simultaneously and another ultrasonic wave urges old system 2,
The brewing system 1, the ultrasonic wave expedite the emergence of system 2, the stirring system 3 and 4 signal of the stocking system are connected simultaneously with
5 signal of emergency stopping system is connected, and the ultrasonic wave urges old system 2 to be connected with stocking system 4 by fast card interface, the stirring
System 3 is compressed air stirring system, and the stirring system 3 is fixedly connected with each wine storage tank in the stocking system 2.
It is food-grade stainless steel material that the ultrasonic wave, which urges old system 2 and wine contact portion, and working frequency is 20~
40KHz；Working method is modulation system/continous way.
The stocking system 4 is at least one stainless steel wine storage tank.
The stirring system 3 stirs for compressed air, and compressed air in tank by being arranged stainless steel pipes, from bottom surrounding
And center is penetrated to top, makes to be uniformly mixed inside wine body, to consolidate its compressed air pressure of aging effect as 0.3-
0.5MPa。
A kind of foraging white spirit system, which is characterized in that its brewing method is:
A. the aromatic Chinese spirit in brewing system is passed through ultrasonic wave and urges old system；
B. starting ultrasonic wave urges old system, control frequency tentatively to be urged old in 20~40KHz；
C. obtained into step b urge it is old after white wine be passed through compressed air stirring；
D. the mixing white wine obtained in step c is passed through stocking system,
E. the old system of urging started on stocking system continues to urge old, finally obtains aromatic Chinese spirit.
The old time is tentatively urged to continue 0.5-3 hours in the step b.
Duration in the step c is 1-3 hours.
Embodiment 6：
A kind of foraging white spirit system, it is characterised in that including：Brewing system 1, ultrasonic wave urge old system 2, stirring system 3,
Stocking system 4 and emergency stopping system 5, the brewing system 1, the ultrasonic wave expedite the emergence of system 2, the stirring system 3 and institute
4 signal of stocking system to be stated to be connected, the stocking system 4 is connected to stirring system 3 simultaneously and another ultrasonic wave urges old system 2,
The brewing system 1, the ultrasonic wave expedite the emergence of system 2, the stirring system 3 and 4 signal of the stocking system are connected simultaneously with
5 signal of emergency stopping system is connected, and the ultrasonic wave urges old system 2 to be connected with stocking system 4 by fast card interface, the stirring
System 3 is compressed air stirring system, and the stirring system 3 is fixedly connected with each wine storage tank in the stocking system 2.
It is food-grade stainless steel material that the ultrasonic wave, which urges old system 2 and wine contact portion, and working frequency is 20~
40KHz；Working method is modulation system/continous way.
A kind of foraging white spirit system, which is characterized in that its brewing method is:
A. the aromatic Chinese spirit in brewing system is passed through ultrasonic wave and urges old system；
B. starting ultrasonic wave urges old system, control frequency tentatively to be urged old in 20~40KHz；
C. obtained into step b urge it is old after white wine be passed through compressed air stirring；
D. the mixing white wine obtained in step c is passed through stocking system,
E. the old system of urging started on stocking system continues to urge old, finally obtains aromatic Chinese spirit.
The old time is tentatively urged to continue 0.5-3 hours in the step b.
Duration in the step c is 1-3 hours.
The step b and step c is once urged old processing in one month or so again at interval.
Embodiment 7：
A kind of foraging white spirit system, it is characterised in that including：Brewing system 1, ultrasonic wave urge old system 2, stirring system 3,
Stocking system 4 and emergency stopping system 5, the brewing system 1, the ultrasonic wave expedite the emergence of system 2, the stirring system 3 and institute
4 signal of stocking system to be stated to be connected, the stocking system 4 is connected to stirring system 3 simultaneously and another ultrasonic wave urges old system 2,
The brewing system 1, the ultrasonic wave expedite the emergence of system 2, the stirring system 3 and 4 signal of the stocking system are connected simultaneously with
5 signal of emergency stopping system is connected, and the ultrasonic wave urges old system 2 to be connected with stocking system 4 by fast card interface, the stirring
System 3 is compressed air stirring system, and the stirring system 3 is fixedly connected with each wine storage tank in the stocking system 2.
It is food-grade stainless steel material that the ultrasonic wave, which urges old system 2 and wine contact portion, and working frequency is 20~
40KHz；Working method is modulation system/continous way.
A kind of foraging white spirit system, which is characterized in that its brewing method is:
A. the aromatic Chinese spirit in brewing system is passed through ultrasonic wave and urges old system；
B. starting ultrasonic wave urges old system, control frequency tentatively to be urged old in 20~40KHz；
C. obtained into step b urge it is old after white wine be passed through compressed air stirring；
D. the mixing white wine obtained in step c is passed through stocking system,
E. the old system of urging started on stocking system continues to urge old, finally obtains aromatic Chinese spirit.
The old time is tentatively urged to continue 0.5-3 hours in the step b.
Duration in the step c is 1-3 hours.
The step b and step c is once urged old processing in one month or so again at interval.
Embodiment 8：
A kind of foraging white spirit system, it is characterised in that including：Brewing system 1, ultrasonic wave urge old system 2, stirring system 3,
Stocking system 4 and emergency stopping system 5, the brewing system 1, the ultrasonic wave expedite the emergence of system 2, the stirring system 3 and institute
4 signal of stocking system to be stated to be connected, the stocking system 4 is connected to stirring system 3 simultaneously and another ultrasonic wave urges old system 2,
The brewing system 1, the ultrasonic wave expedite the emergence of system 2, the stirring system 3 and 4 signal of the stocking system are connected simultaneously with
5 signal of emergency stopping system is connected, and the ultrasonic wave urges old system 2 to be connected with stocking system 4 by fast card interface, the stirring
System 3 is compressed air stirring system, and the stirring system 3 is fixedly connected with each wine storage tank in the stocking system 2.
It is food-grade stainless steel material that the ultrasonic wave, which urges old system 2 and wine contact portion, and working frequency is 20~
40KHz；Working method is modulation system/continous way.
The stocking system 4 is at least one stainless steel wine storage tank.
The stirring system 3 stirs for compressed air, and compressed air in tank by being arranged stainless steel pipes, from bottom surrounding
And center is penetrated to top, makes to be uniformly mixed inside wine body, to consolidate its compressed air pressure of aging effect as 0.3-
0.5MPa。
A kind of foraging white spirit system, which is characterized in that its brewing method is:
A. the aromatic Chinese spirit in brewing system is passed through ultrasonic wave and urges old system；
B. starting ultrasonic wave urges old system, control frequency tentatively to be urged old in 20~40KHz；
C. obtained into step b urge it is old after white wine be passed through compressed air stirring；
D. the mixing white wine obtained in step c is passed through stocking system,
E. the old system of urging started on stocking system continues to urge old, finally obtains aromatic Chinese spirit.
The old time is tentatively urged to continue 0.5-3 hours in the step b.
Duration in the step c is 1-3 hours.
The step b and step c is once urged old processing in one month or so again at interval.
Claims (6)
1. a kind of brewing method carrying out foraging white spirit using foraging white spirit system, it is characterised in that carry out in accordance with the following steps：
A. the aromatic Chinese spirit in brewing system is passed through ultrasonic wave and urges old system；
B. starting ultrasonic wave urges old system, control frequency tentatively to be urged old in 20~40KHz；
C. obtained into step b urge it is old after white wine be passed through compressed air stirring；
D. the mixing white wine obtained in step c is passed through stocking system；
E. the old system of urging started on stocking system continues to urge old, finally obtains aromatic Chinese spirit；
The foraging white spirit system, including：Brewing system（1）, ultrasonic wave urge old system（2）, stirring system（3）, storage system
System（4）And emergency stopping system（5）, the brewing system（1）, the ultrasonic wave expedite the emergence of system（2）, the stirring system（3）
With the stocking system（4）Signal is connected, the stocking system（4）It is connected to stirring system simultaneously（3）With another ultrasonic wave
Urge old system（2）, the brewing system（1）, the ultrasonic wave expedite the emergence of system（2）, the stirring system（3）It is with the storage
System（4）Signal is connected while and emergency stopping system（5）Signal is connected, and the ultrasonic wave urges old system（2）Pass through fast card interface
With stocking system（4）It is connected, the stirring system（3）For compressed air stirring system, the stirring system（3）With the storage
System（2）In each wine storage tank be fixedly connected.
2. the brewing method according to claim 1 for carrying out foraging white spirit using foraging white spirit system, it is characterised in that：Institute
It states ultrasonic wave and urges old system（2）It is food-grade stainless steel material with wine contact portion, working frequency is 20~40KHz；Work
It is modulation system/continous way to make mode.
3. the brewing method according to claim 1 for carrying out foraging white spirit using foraging white spirit system, it is characterised in that：Institute
State stocking system（4）For at least one stainless steel wine storage tank.
4. the brewing method according to claim 1 for carrying out foraging white spirit using foraging white spirit system, it is characterised in that：Institute
State stirring system（3）Stirred for compressed air, compressed air by the way that stainless steel pipes are arranged in tank, from bottom surrounding and center to
Top penetrates, and makes to be uniformly mixed inside wine body, to consolidate aging effect, compressed air pressure 0.3-0.5MPa.
5. the brewing method according to claim 1 for carrying out foraging white spirit using foraging white spirit system, it is characterised in that：Institute
Stating in step b tentatively urges the old time to continue 0.5-3 hours.
6. the brewing method according to claim 1 for carrying out foraging white spirit using foraging white spirit system, it is characterised in that：Institute
It is 1-3 hours to state the duration in step c.
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| CN108641881A (en) * | 2018-06-21 | 2018-10-12 | 山西新爱珍科技有限公司 | A kind of method and its device of foraging white spirit |
| CN112322439A (en) * | 2020-11-30 | 2021-02-05 | 广西丹泉酒业有限公司 | White spirit anti-retrogradation aging device |
Citations (5)
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