CN105907589A - Baijiu storing and ageing method - Google Patents
Baijiu storing and ageing method Download PDFInfo
- Publication number
- CN105907589A CN105907589A CN201610394757.2A CN201610394757A CN105907589A CN 105907589 A CN105907589 A CN 105907589A CN 201610394757 A CN201610394757 A CN 201610394757A CN 105907589 A CN105907589 A CN 105907589A
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- China
- Prior art keywords
- aging
- wine
- storage
- storing
- stirring
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Classifications
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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
-
- 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
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/04—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
- C12H1/0408—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of inorganic added material
-
- 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
-
- 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
- C12H1/18—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation by heating
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Toxicology (AREA)
- Inorganic Chemistry (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention relates to a Baijiu storing and ageing method, and belongs to the technical field of Baijiu brewing. By changing the storage container, environment, time and method in the Baijiu brewing process, the quality of Baijiu is improved. The method includes the early stage of storing and ageing, the middle stage of storing and ageing and the later stage of storing and ageing. The Baijiu storing and ageing effect is improved, the content of impurities, namely methyl alcohol and fusel oil in liquor is reduced by 20% or above, the sensory judgment result is remarkably better than that of a traditional Baijiu storing and ageing method, the storing cycle is shortened by 25%, and production cost is reduced.
Description
Technical field
The present invention relates to a kind of Chinese liquor and store aging method, by change during spirit brewing store container, environment,
Time and mode and improve Chinese liquor quality, belong to Liquor Making Technology field.
Background technology
It is the requisite operation together during liquor production that Chinese liquor stores aging, and Chinese liquor stores aging effect and depends on
In storing container, environment, time and mode.It is to contain the new wine distilled in one that traditional Chinese liquor stores aging method
In container, being placed in storehouse sealed storage and the most motionless, the aging cycle is long, and takies substantial amounts of plant and equipment, the most always
During ripe, filter loss is the biggest, and therefore the aging method of traditional liquor is relatively costly.At present, Chinese liquor artificial-aging method
Including cold-heat treatment, optical processing, the higher-order of oscillation, supertension, ionic catalysis, ultrasound wave urge old, accelerate the ripening in magnetic field, biology accelerates the ripening,
The method cost height of these artificial aging Chinese liquor, technical sophistication, wayward, be easily mixed into the effect people the most not to the utmost of impurity, acquirement
Meaning, major part foraging white spirit method is harsher due to experimental condition, is suitable only for laboratory at present and uses, it is impossible to large-scale application
In actual production, and some technique urge old while, inevitably lose the volatile flavor component of part.
Summary of the invention
It is an object of the invention to provide a kind of Chinese liquor and store aging method, also referred to as " Chinese liquor segment store technology ".This
Invention combines Chinese liquor feature of different periods during aging, stores container, environment, time and mode by changing, reaches
Improve the Chinese liquor aging effect of storage, shortening stores the aging cycle, reduction stores aging cost.
The technical solution that the present invention realizes above-mentioned purpose is as follows:
A kind of Chinese liquor stores aging method, stores aging, aging, aging three rank of post storage of storage in mid-term including early stage
Section；
Described early stage stores aging: pending wine base pumps into outdoor outdoor rustless steel wine tank, by summer and autumn too
Sun is exposed to the sun, the heating of winter-spring season artificial steam, controls wine temperature 35-40 DEG C；The most first 68 day every day stirred 30 35min, stirring
Time be passed through pure air；Once every stirring in 10 12 days, stirring 50 60min, are passed through pure air during stirring every time later；
Open rustless steel wine tank manhole aerofluxus during air agitation, close manhole at ordinary times, by breather valve aerofluxus；Early stage store the aging time be
34 months；
Described mid-term stores aging: is sub-packed in Tao Tanzhong by storing aging wine base through early stage, is placed in natural forest
Middle sealed storage 34 months；The fall degree then according to wine base is added water by the required ethanol number of degrees, pumps in the rustless steel wine tank of indoor,
And in indoor rustless steel wine tank, add mass ratio be 3-5% old pottery altar sheet and mass ratio is 1-3% granule Maifanitum；Often
Every stirring in 15 17 days once, stirring 50 60min, are passed through pure air, store aging 68 months during stirring every time；
Described post storage is aging: is sub-packed in Tao Tanzhong by storing aging Chinese liquor through mid-term, is placed in storage cellar,
The temperature in wine cellar 26 28 DEG C, humidity 65 75%, envelope altar static storage 24 26 months, obtain required Chinese liquor.
The present invention stores based on aging technique by traditional Chinese liquor, stores container, environment, time and side by changing
Formula, improves Chinese liquor and stores aging effect, and not only the impurity component methanol in wine and Alcohols,fusel content decrease more than 20%, sense
Official judges result and is substantially better than traditional Chinese liquor and stores aging method, and storage cycle shortens 25%, is shown in Table 1, table 2, with
Time reduce production cost.
Detailed description of the invention
According to Chinese liquor feature of different periods during aging, use different storage containers, respectively at different rings
Border stores the regular hour, obtains required Chinese liquor.
The described period refers to early stage, mid-term and later stage；Described storage container refers to Tao Tan or rustless steel wine tank；Described
Environment refer to cellar, open space or forest place.
Tao Tan used in the present invention or rustless steel wine tank, pottery altar sheet, Maifanitum are existing product.
Embodiment:
Early stage stores aging: pending 61%vol wine base pumps into outdoor outdoor rustless steel wine tank, by summer and autumn too
Sun is exposed to the sun, the heating of winter-spring season artificial steam, controls wine temperature 35-40 DEG C；First 6 day every day stirred 30min, was passed through clean empty during stirring
Gas；Once every stirring in 10 days, stir 60min every time, during stirring, be passed through pure air later；Rustless steel is opened during air agitation
Wine tank manhole aerofluxus, closes manhole at ordinary times, and by breather valve aerofluxus, the early stage storage aging time is 3 months；
Mid-term stores aging: is sub-packed in storing aging wine base through early stage in 1 ton of pottery altar, is placed in natural forest close
Envelope stores 3 months；Then add water fall degree 53%vol by wine base, pumps in indoor rustless steel wine tank, and to indoor rustless steel wine tank
Middle addition mass ratio is 3% old pottery altar sheet and mass ratio is 2% granule Maifanitum；Every stirring in 15 days once, stir every time
60min, is passed through pure air during stirring, store aging 6 months；
Post storage is aging: is sub-packed in storing aging Chinese liquor through mid-term in 1 ton of pottery altar, is placed in storage cellar, wine
The temperature 26 28 DEG C at cellar for storing things, humidity 65 75%, envelope altar static storage 24 months, obtain required Chinese liquor.
The parameter of wine stored by the present embodiment is as shown in table 1, table 2:
Table 1: the present embodiment and the Physico-chemical tests situation of traditional method stored wine
Table 2: the present embodiment and the sensory evaluation situation of traditional method stored wine
In conjunction with wine Physico-chemical tests stored by the present embodiment, sensory evaluation result it can be seen that use of the present invention
Chinese liquor segment store technology, not only the impurity component methanol in wine and Alcohols,fusel content decrease more than 20%, and sensory evaluation is tied
Fruit is substantially better than traditional Chinese liquor and stores aging method, and storage cycle shortens 25%.
Finally illustrating, above example is merely to illustrate technical scheme and unrestricted, although with reference to relatively
The present invention has been described in detail by good embodiment, it will be understood by those within the art that, can be to the skill of the present invention
Art scheme is modified or equivalent, and without deviating from objective and the scope of technical solution of the present invention, it all should be contained at this
In the middle of the right of invention.
Claims (2)
1. Chinese liquor stores an aging method, it is characterized in that: include that early stage storage is aging, storage in mid-term is aging, post storage is old
Ripe three phases；
Described early stage stores aging: pending wine base pumps into outdoor outdoor rustless steel wine tank, sudden and violent by sun summer and autumn
Shine, the artificial steam of winter-spring season heats, and controls wine temperature 35-40 DEG C；The most first 68 day every day stirred 30 35min, logical during stirring
Enter pure air；Once every stirring in 10 12 days, stirring 50 60min, are passed through pure air during stirring every time later；Ventilation
Open rustless steel wine tank manhole aerofluxus during stirring, close manhole at ordinary times, by breather valve aerofluxus；The early stage storage aging time is 34
Individual month；
Described mid-term stores aging: is sub-packed in Tao Tanzhong by storing aging wine base through early stage, is placed in natural forest close
Envelope stores 34 months；The fall degree then according to wine base is added water by the required ethanol number of degrees, pumps in the rustless steel wine tank of indoor, and to
Indoor rustless steel wine tank adds mass ratio and is 3-5% old pottery altar sheet and mass ratio is 1-3% granule Maifanitum；Every
Once, stirring 50 60min, are passed through pure air, store aging 68 months during stirring every time in stirring in 15 17 days；
Described post storage is aging: is sub-packed in Tao Tanzhong by storing aging Chinese liquor through mid-term, is placed in storage cellar, wine cellar
Temperature 26 28 DEG C, humidity 65 75%, envelope altar static storage 24 26 months, obtain required Chinese liquor.
A kind of Chinese liquor the most according to claim 1 stores aging method, it is characterized in that: be embodied as: early stage stores old
Ripe: pending 61%vol wine base is pumped into outdoor outdoor rustless steel wine tank, be exposed to the sun by sun summer and autumn, winter-spring season artificial
Steam heats, and controls wine temperature 35-40 DEG C；First 6 day every day stirred 30min, was passed through pure air during stirring；Stirred every 10 days later
Mix once, stir 60min every time, during stirring, be passed through pure air；Rustless steel wine tank manhole aerofluxus is opened, at ordinary times during air agitation
Closing manhole, by breather valve aerofluxus, the early stage storage aging time is 3 months；
Mid-term stores aging: be sub-packed in storing aging wine base through early stage in 1 ton of pottery altar, is placed in natural forest sealing storage
Deposit 3 months；Then add water fall degree 53%vol by wine base, pumps in indoor rustless steel wine tank, and adds in indoor rustless steel wine tank
Enter mass ratio and be 3% old pottery altar sheet and mass ratio is 2% granule Maifanitum；Every stirring in 15 days once, stir every time
60min, is passed through pure air during stirring, store aging 6 months；
Post storage is aging: is sub-packed in storing aging Chinese liquor through mid-term in 1 ton of pottery altar, is placed in storage cellar, wine cellar
Temperature 26 28 DEG C, humidity 65 75%, envelope altar static storage 24 months, obtain required Chinese liquor.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610394757.2A CN105907589A (en) | 2016-06-07 | 2016-06-07 | Baijiu storing and ageing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610394757.2A CN105907589A (en) | 2016-06-07 | 2016-06-07 | Baijiu storing and ageing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105907589A true CN105907589A (en) | 2016-08-31 |
Family
ID=56749766
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610394757.2A Pending CN105907589A (en) | 2016-06-07 | 2016-06-07 | Baijiu storing and ageing method |
Country Status (1)
| Country | Link |
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| CN (1) | CN105907589A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106399032A (en) * | 2016-12-15 | 2017-02-15 | 福建惠泽龙酒业股份有限公司 | Method for accelerating aging and outdoors storing red starter wine |
| 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 |
| CN109652280A (en) * | 2019-01-25 | 2019-04-19 | 武安老君山养生健康食品有限公司 | A kind of raw fragrant kind of wine method of forest kind wine multi-strain fermentation |
| CN110317705A (en) * | 2019-07-04 | 2019-10-11 | 山东扳倒井股份有限公司 | A kind of white wine accelerates aging method |
| CN110437965A (en) * | 2019-08-26 | 2019-11-12 | 贵州省仁怀市茅台镇倚天酒业有限公司 | A kind of storage method of outdoor storage white wine |
| CN112094721A (en) * | 2020-07-13 | 2020-12-18 | 山东青州云门酒业(集团)有限公司 | Compound storage method of northern sauce fragrant wine |
| CN115232701A (en) * | 2022-08-29 | 2022-10-25 | 四川郎酒股份有限公司 | Aging storage method for Maotai-flavor liquor |
| CN115386446A (en) * | 2022-08-16 | 2022-11-25 | 中集安瑞醇科技有限公司 | Equipment for ageing white spirit by combining pottery jar with stainless steel storage tank |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106399032A (en) * | 2016-12-15 | 2017-02-15 | 福建惠泽龙酒业股份有限公司 | Method for accelerating aging and outdoors storing red starter wine |
| CN106399032B (en) * | 2016-12-15 | 2019-08-02 | 福建惠泽龙酒业股份有限公司 | A kind of wine of rice fermented with red yeast urges old open-air storage method |
| 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 |
| CN109652280A (en) * | 2019-01-25 | 2019-04-19 | 武安老君山养生健康食品有限公司 | A kind of raw fragrant kind of wine method of forest kind wine multi-strain fermentation |
| CN110317705A (en) * | 2019-07-04 | 2019-10-11 | 山东扳倒井股份有限公司 | A kind of white wine accelerates aging method |
| CN110437965A (en) * | 2019-08-26 | 2019-11-12 | 贵州省仁怀市茅台镇倚天酒业有限公司 | A kind of storage method of outdoor storage white wine |
| CN112094721A (en) * | 2020-07-13 | 2020-12-18 | 山东青州云门酒业(集团)有限公司 | Compound storage method of northern sauce fragrant wine |
| CN115386446A (en) * | 2022-08-16 | 2022-11-25 | 中集安瑞醇科技有限公司 | Equipment for ageing white spirit by combining pottery jar with stainless steel storage tank |
| CN115232701A (en) * | 2022-08-29 | 2022-10-25 | 四川郎酒股份有限公司 | Aging storage method for Maotai-flavor liquor |
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Application publication date: 20160831 |
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