CN105524820A - Method for accelerating aging of baijiu - Google Patents
Method for accelerating aging of baijiu Download PDFInfo
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- CN105524820A CN105524820A CN201610133388.1A CN201610133388A CN105524820A CN 105524820 A CN105524820 A CN 105524820A CN 201610133388 A CN201610133388 A CN 201610133388A CN 105524820 A CN105524820 A CN 105524820A
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- wine
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- baijiu
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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
- C12H1/22—Ageing or ripening by storing, e.g. lagering of beer
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Abstract
The invention discloses a method for accelerating aging of baijiu. The method includes steps of a, accelerating ripening of fruits by the aid of ethyl alcohol emitted by green baijiu; b, enabling acid materials to flow into the green baijiu along with air, enabling the acid materials and alcohol in the baijiu to react to one another and enabling the green baijiu to generate ethyl acetate. The acid materials are generated after the ethyl alcohol is absorbed by the fruits. The method has the advantages that a part of alcohol is oxidized to generate acetaldehyde in baijiu aging procedures, the acetaldehyde is further oxidized to generate acetic acid, and the acetic acid and alcohol further act to generate the ethyl acetate and high ester; a part of aldehyde and the alcohol act to generate acetal, accordingly, pungent taste of the baijiu can be reduced; aroma can be increased, and the baijiu has aromatic, mild, soft and harmonious taste; after the baijiu and the fruits are arranged together for a period of time and then ripening of the fruits is accelerated by the ethyl alcohol, substances such as the acetic acid can be generated, accordingly, aging of the baijiu can be accelerated, effects can be realized within short time, mellow taste of the baijiu can be improved, pungent, dry and spicy flavor and the like in the green baijiu can be removed, and the baijiu is excellent in taste and has strong bouquet.
Description
Technical field
The present invention relates to white spirit ageing technical field, be specifically related to a kind of aging method of white wine.
Background technology
Closely for decades, along with the scale of China's wine industry constantly expands, improving constantly of people's living standard, also more and more higher to the requirement of Quality of Liquors.People are no longer satisfied with for drinking and drink, and drink except having a dinner party, entertaining, and sample wine and become a kind of art gradually, thus also more and more higher to the requirement of the quality of wine.As everyone knows, white wine, after being brewed, also needs this processing step of ageing, only has that just to remove in new wine through aging process dry peppery, increases Chen Xiang fragrance.And most of brewery of China still adopts ancient natural aging method at present, be namely normal temperature ageing in physical environment, display for a long time and make wine generation esterification, oxidizing reaction, produce more complicated ester class lentamente, improved local flavor and the quality of wine by ageing.Wine is that the time of storing, the longer the better, reach certain quality, and adopting cellar for storing things wine in this way generally needs just can dispatch from the factory for 10 years or 8 years, and make the production cycle of wine long like this, production cost increases, and economic benefit is not good.
Also have some breweries to be the time reducing cellar for storing things wine, have employed the aging process such as r-ray, laser, magnetic field radiation, ultraviolet, and the cost of these aging process equipment and facility costliness, operational difficulty, product is too high, and not can produce Chen Xiang fragrance.Also have some producers to add one or more materials in addition in wine, make wine can reach the effect of standing storage within the shorter time.But the mechanism aged aroma of wine produced due to people again and material not clear, do not allow in top grade wine to add non-fermented additive simultaneously, also limit the popularization of this type of technology.
In view of this, special proposition the present invention.
Summary of the invention
The technical issues that need to address of the present invention are: the aging method providing a kind of white wine, while guarantee white wine quality, solve the problem that existing new wine increases because storing sth. in a cellar time long production cost.
For solving the problem, the present invention adopts following technical scheme:
An aging method for white wine, is characterized in that, comprising:
A, the ethanol that new wine is given out accelerate the ripening fruit;
B, fruit absorb the acidic substance produced after ethanol and enter in new wine with air, and these acidic substance react with the alcohols in wine, make new wine generation ethyl acetate.In the ageing process of white wine, a part of alcohol is oxidized and become acetaldehyde, and acetaldehyde is oxidized generation acetic acid further, and acetic acid generates ethyl acetate and senior ester with alcohol function further.Part aldehyde and alcohol function generate acetals, thus make wine body reduce sharp flavor.Tart up, give wine body fragrance, soft, the sense of soft tender coordination.Applicant is being found by a large amount of experiments, after white wine and fruit are put together for some time, fruit can produce the materials such as acetic acid after accelerating the ripening through ethanol, accelerate the ageing of white wine, just can tell at short notice, increase the mellow sense of wine, remove the stimulation in new wine, the dry taste such as peppery, overcome the problem that in prior art, new wine increases because storing sth. in a cellar time long production cost, and good mouthfeel, aroma is strong.
Preferably, described container surrounding, for deposit in container by new wine, is placed fruit by described step a.Be filled to by new wine in multiple container, around container places fruit, implements very convenient, and is easy to the replacing of fruit and the movement of new wine.
Preferably, the distance of described container and fruit is 0.3m-0.8m.The distance of container and fruit should not be excessively near, otherwise fruit is easy to be accelerated the ripening, and cannot reach desirable effect apart from too far away, therefore the distance of container and fruit is remained on 0.3m-0.8m, new wine and the circulation of fruit ambient air can be met, and avoid fruit too fast by what accelerate the ripening.
Preferably, the mass ratio of the described fruit quality of container surrounding placement and the open ended wine of container is: 1 ~ 3:30.Applicant finds through great many of experiments, when the mass ratio of the fruit quality of container surrounding placement and the open ended wine of container is: 1 ~ 3:30 just in time can meet ageing requirement, and avoids the waste of fruit.
Preferably, described container is Tao Tan, and described Tao Tan top is provided with opening, and described opening part is provided with upper cover.Its green structure of Tao Tan is more coarse, and water-intake rate is large, and void content is large, and the air permeability of pottery altar material has promoter action to hotel catering, and compares other liquor storage vessels, has cost low, the advantage that floor space is little.
Preferably, described step a is for put into wine cellar by fruit.Store sth. in a cellar white wine under temperature, humidity relative constancy condition, in wine, the lower boiling such as hydrogen sulfide taste substance of mixing effectively is volatilized, and useful flavour ingredient can retain preferably, and alcohol losses significantly reduces.The various physical and chemical reactions carried out between the trace ingredients such as alcohol, acid, ester, aldehyde, metal ion in wine can carry out naturally gently, and after storage for a long time, wine body is finer and smoother, plentiful, mellow.
Preferably, the area in described wine cellar with fruit quality ratio is: 2-3 kilogram of fruit is placed in every 1 square metre of wine cellar.Applicant finds through great many of experiments, and 2-3 kilogram of fruit is placed in every 1 square metre of wine cellar not only can meet ageing requirement, and avoids the waste of fruit.
Preferably, the time that fruit and new wine put together is 2-7 days.Applicant is found by a large amount of experiments, can produce ageing effect after generally fruit and new wine being put together 2 days, and the mouthfeel that fruit can be made to keep good.
Preferably, described fruit comprises at least one in apple, pears, peach, pineapple, orange, banana, grape.A kind of fruit can be put together with new wine separately, also can be used in combination, very convenient, be easy to realize.
Preferably, described acidic substance comprise acetic acid.In ageing process, a part of alcohol is oxidized and become acetaldehyde, and acetaldehyde is oxidized generation acetic acid further, and acetic acid generates ethyl acetate and senior ester with alcohol function further.Part aldehyde and alcohol function generate acetals, thus make wine body reduce sharp flavor.Tart up, give wine body fragrance, soft, the sense of soft tender coordination.
After adopting technique scheme, the present invention compared with prior art has following beneficial effect:
1, fruit can produce the materials such as acetic acid after accelerating the ripening through ethanol, accelerate the ageing of white wine, just can tell at short notice, increase the mellow sense of wine, remove the stimulation in new wine, the dry taste such as peppery, overcome the problem that in prior art, new wine increases because storing sth. in a cellar time long production cost, and good mouthfeel, aroma is strong.
2, be filled in multiple container by new wine, around container places fruit, implements very convenient, and is easy to the replacing of fruit and the movement of new wine.、
3, the distance of container and fruit is remained on 0.3m-0.8m, new wine and the circulation of fruit ambient air can be met, and avoid fruit too fast by what accelerate the ripening.
4, applicant finds through great many of experiments, when the mass ratio of the fruit quality of container surrounding placement and the open ended wine of container is: 1 ~ 3:30 just in time can meet ageing requirement, and avoids the waste of fruit.
5, its green structure of Tao Tan is more coarse, and water-intake rate is large, and void content is large, and the air permeability of pottery altar material has promoter action to hotel catering, and compares other liquor storage vessels, has cost low, the advantage that floor space is little.
6, adopt the mode of storing sth. in a cellar, store sth. in a cellar white wine under temperature, humidity relative constancy condition, in wine, the lower boiling such as hydrogen sulfide taste substance of mixing effectively is volatilized, and useful flavour ingredient can retain preferably, and alcohol losses significantly reduces.The various physical and chemical reactions carried out between the trace ingredients such as alcohol, acid, ester, aldehyde, metal ion in wine can carry out naturally gently, and after storage for a long time, wine body is finer and smoother, plentiful, mellow.
7, applicant finds through great many of experiments, and 2-3 kilogram of fruit is placed in every 1 square metre of wine cellar not only can meet ageing requirement, and avoids the waste of fruit.
8, ageing effect can be produced after fruit and new wine being put together 2 days, and the mouthfeel that fruit can be made to keep good.
9, a kind of fruit can be put together with new wine separately, also can be used in combination, very convenient, be easy to realize.
Accompanying drawing explanation
Fig. 1 is the schema of the aging method of a kind of white wine of the embodiment of the present invention;
Embodiment
For making the object, technical solutions and advantages of the present invention clearly, below in conjunction with the accompanying drawing in the embodiment of the present invention, carry out clear, complete description to the technical scheme in embodiment, following examples for illustration of the present invention, but are not used for limiting the scope of the invention.
Embodiment one
The aging method of a kind of white wine as shown in Figure 1, comprising:
A, the ethanol that new wine is given out accelerate the ripening fruit;
B, fruit absorb the acidic substance produced after ethanol and enter in new wine with air, and these acidic substance react with the alcohols in wine, make new wine generation ethyl acetate.In the ageing process of white wine, a part of alcohol is oxidized and become acetaldehyde, and acetaldehyde is oxidized generation acetic acid further, and acetic acid generates ethyl acetate and senior ester with alcohol function further.Part aldehyde and alcohol function generate acetals, thus make wine body reduce sharp flavor.Tart up, give wine body fragrance, soft, the sense of soft tender coordination.Applicant is being found by a large amount of creative experiments, after white wine and fruit are put together for some time, fruit can produce the materials such as acetic acid after accelerating the ripening through ethanol, accelerate the ageing of white wine, just can tell at short notice, increase the mellow sense of wine, remove the stimulation in new wine, the dry taste such as peppery, overcome the problem that in prior art, new wine increases because storing sth. in a cellar time long production cost, and good mouthfeel, aroma is strong.
As the further preferred implementation of the present embodiment, container surrounding, for deposit in container by new wine, is placed fruit by step a.Be filled to by new wine in multiple container, around container places fruit, implements very convenient, and is easy to the replacing of fruit and the movement of new wine.
As the further preferred implementation of the present embodiment, the distance of container and fruit is 0.3m-0.8m.In the present embodiment, the distance of container and fruit is remained on about 0.5m.Such setting is because the distance of container and fruit should not be excessively near, otherwise fruit is easy to be accelerated the ripening, and desirable effect cannot be reached apart from too far away, therefore the distance of container and fruit is remained on 0.3m-0.8m, new wine and the circulation of fruit ambient air can be met, and avoid fruit too fast by what accelerate the ripening.
As the further preferred implementation of the present embodiment, the mass ratio of the open ended wine of the fruit quality that container surrounding is placed and container is: 1 ~ 3:30.Preferably, in the present embodiment, the wine jar surrounding that can be installed in 10 kilograms of new wine places 1 kilogram of fruit.Applicant finds through great many of experiments, when the mass ratio of the fruit quality of container surrounding placement and the open ended wine of container is that 1 ~ 3:30 just in time can meet ageing requirement, and avoids the waste of fruit.
As the further preferred implementation of the present embodiment, container is that Tao Tan, Tao Tan top is provided with opening, and opening part is provided with upper cover.Its green structure of Tao Tan is more coarse, and water-intake rate is large, and void content is large, and the air permeability of pottery altar material has promoter action to hotel catering, and compares other liquor storage vessels, has cost low, the advantage that floor space is little.
As the further preferred implementation of the present embodiment, fruit comprises at least one in apple, pears, peach, pineapple, tangerine, banana, grape.Apple selected by fruit in the present embodiment.Certainly, a kind of fruit can be put together with new wine separately, also can be used in combination, very convenient, be easy to realize.And applicant finds to make wine produce rose fragrance when using muscat grape in process of the test, makes wine body more fragrant.
As the further preferred implementation of the present embodiment, acidic substance comprise acetic acid.In ageing process, a part of alcohol is oxidized and become acetaldehyde, and acetaldehyde is oxidized generation acetic acid further, and acetic acid generates ethyl acetate and senior ester with alcohol function further.Part aldehyde and alcohol function generate acetals, thus make wine body reduce sharp flavor.Tart up, give wine body fragrance, soft, the sense of soft tender coordination.
Embodiment two
Be with above-described embodiment difference, the step a of the present embodiment is for put into wine cellar by fruit.Store sth. in a cellar white wine under temperature, humidity relative constancy condition, in wine, the lower boiling such as hydrogen sulfide taste substance of mixing effectively is volatilized, and useful flavour ingredient can retain preferably, and alcohol losses significantly reduces.The various physical and chemical reactions carried out between the trace ingredients such as alcohol, acid, ester, aldehyde, metal ion in wine can carry out naturally gently, and after storage for a long time, wine body is finer and smoother, plentiful, mellow.
As the further preferred implementation of the present embodiment, the area in wine cellar with fruit quality ratio is: 2-3 kilogram of fruit is placed in every 1 square metre of wine cellar.Preferably, in the present embodiment, 250 kilograms of fruit can be placed in the wine cellar of 100 square metres.Applicant finds in an experiment, and 2-3 kilogram of fruit is placed in every 1 square metre of wine cellar not only can meet ageing requirement, and avoids the waste of fruit.
As the further preferred implementation of the present embodiment, the time that fruit and new wine put together is 2-7 days.Applicant is found by a large amount of experiments, can produce ageing effect after generally fruit and new wine being put together 2 days, and the mouthfeel that fruit can be made to keep good.
Following table is use the aging method 2-7 days in above-described embodiment, the physical and chemical index assay of the white wine recorded during the course: (comparing with the data of the fruit that do not discharge water)
Can be learnt by upper table, use method of the present invention can improve the content of ethyl acetate, accelerate the ageing of new wine, improve quality and the mouthfeel of wine.
It should be noted that; below be only that the preferred embodiments of the present invention are described; not the spirit and scope of the present invention are limited; under the prerequisite not departing from design philosophy of the present invention; the changes and improvements that those skilled in the art make technical scheme of the present invention, all belong to protection scope of the present invention.
Claims (10)
1. an aging method for white wine, is characterized in that, comprises the following steps:
A, the ethanol that new wine is given out accelerate the ripening fruit;
B, fruit absorb the acidic substance produced after ethanol and enter in new wine with air, and the alcohols in these acidic substance and wine reacts, and makes new wine ageing.
2. the aging method of white wine according to claim 1, is characterized in that, described container surrounding, for deposit in container by new wine, is placed fruit by described step a.
3. the aging method of white wine according to claim 2, is characterized in that, the distance of described container and fruit is 0.3m-0.8m.
4. the aging method of white wine according to claim 3, is characterized in that, the mass ratio of the open ended wine of the fruit quality that described container surrounding is placed and container is: 1 ~ 3:30.
5. the aging method of white wine according to claim 4, is characterized in that, described container is Tao Tan, and described Tao Tan top is provided with opening, and described opening part is provided with upper cover.
6. the aging method of white wine according to claim 1, is characterized in that, described step a is for put into wine cellar by fruit.
7. the aging method of white wine according to claim 6, is characterized in that, the area in described wine cellar with fruit quality ratio is: 2-3 kilogram of fruit is placed in every 1 square metre of wine cellar.
8. the aging method of the white wine according to any one of claim 1-7, is characterized in that, the time that fruit and new wine put together is 2-7 days.
9. the aging method of the white wine according to any one of claim 1-7, is characterized in that, described fruit comprises at least one in apple, pears, peach, pineapple, tangerine, banana, grape.
10. the aging method of the white wine according to any one of claim 1-7, is characterized in that, described acidic substance comprise acetic acid.
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| CN201610133388.1A CN105524820A (en) | 2016-03-09 | 2016-03-09 | Method for accelerating aging of baijiu |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107916207A (en) * | 2017-05-02 | 2018-04-17 | 四川渠州酒业有限公司 | A kind of cellar wine mud and preparation method thereof |
| CN111434760A (en) * | 2019-01-11 | 2020-07-21 | 刘浩群 | Brewing method of fruity white spirit |
| CN111647494A (en) * | 2020-06-09 | 2020-09-11 | 朱叙安 | Rapid aging method of base liquor and white liquor |
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| CN111647494A (en) * | 2020-06-09 | 2020-09-11 | 朱叙安 | Rapid aging method of base liquor and white liquor |
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