CN106434248A - Caterpillar fungus distilled wine ageing method - Google Patents
Caterpillar fungus distilled wine ageing method Download PDFInfo
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- CN106434248A CN106434248A CN201610933591.7A CN201610933591A CN106434248A CN 106434248 A CN106434248 A CN 106434248A CN 201610933591 A CN201610933591 A CN 201610933591A CN 106434248 A CN106434248 A CN 106434248A
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- wine
- wine liquid
- potassium permanganate
- activated carbon
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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
- 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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- 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
- C12H1/14—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation with non-precipitating compounds, e.g. sulfiting; Sequestration, e.g. with chelate-producing compounds
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- Bioinformatics & Cheminformatics (AREA)
- Food Science & Technology (AREA)
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Abstract
The invention relates to the technical field of wine processing, in particular to a caterpillar fungus distilled wine ageing method. The method comprises the following realization steps that caterpillar fungus wine is treated for 5 to 7d at 70 DEG C; potassium permanganate is dissolved by hot water; a potassium permanganate water solution is slowly fed into wine liquid, so that the potassium permanganate concentration in the wine liquid reaches 0.05 to 0.1g/L; stirring is performed for 1h; a potassium manganate water solution is fed into the wine liquid to be stirred for 1h; then, active carbon is slowly fed into the wine liquid, so that the active carbon concentration in the wine liquid reaches 1.5 to 2.5g/L; stirring is continuously performed for 24h; after wine liquid still standing is performed for 3d, filtering is performed; the wine liquid is transferred into a wine jar to be stored. The caterpillar fungus distilled wine ageing method has the beneficial effects that the ageing method technology is simple and efficient; the cost is low; the operation is easy; the method overcomes the defects of long ageing time, high cost, aldehyde content rise after the wine is treated for a week below 70 DEG C, and the like in the prior art; meanwhile, waste utilization is realized; the resources and the environment are protected.
Description
Technical field
The present invention relates to the processing technique field of wine is and in particular to a kind of aging method of Cordyceps Spirit.
Background technology
Whether brewage and spill, or Spirit, after sweat terminates, the stage of its microbial reaction disappearance substantially claims
For aging.Being in dry, acid from the wine that brew house has just been produced more, not mellow soft, but after storage after a while, wine
Dry pungent significantly reduce, vinosity is soft, fragrance increase, wine body become coordinate.The wine of new distillation why present acid with
And not pure and sweet soft, it is primarily due in new wine contain some zests greatly, caused by the chemical substance of high volatility.Aging
Principal element, have physics and chemical two aspects.Physical factor is time and temperature, and period of storage is long, can promote aging, and
Temperature has a direct impact to the carrying out of chemical reaction, both important factor.Wine is stored in bucket or tank, connects with air
Touch it is therefore necessary to note the dissolving of oxygen, general gas flow is dissolved in liquid (absorption), and to be that temperature is lower dissolve the more, in addition, gas
More readily soluble than in aqueous in alcohol liquid, to consider, the temperature increasing ethanol can have a certain impact to it from this two conditions.
Chemical factor is the size of acidity in drinks, that is, the height of pH, and amino reaction is had an impact, and the height of pH is different, reaction
Degree also differs.In addition, in drinks metal ion number, such as ferrum, copper, manganese etc. also has a direct impact to aging.China
The existing long history of spirits culture, stores aging (natural aging) and artificial-aging (aging hastening) two methods for overall point.Storage
Deposit aging method：Traditional wine-making technology be using Tao Tan storage method wine body is carried out aging.Artificial-aging is exactly artificial
Ground, using either physically or chemically, promotes the aging of wine, shortens period of storage.
Cordyceps are a kind of very expensive Chinese medicinal materials although having multiple mystery effects, but be not appropriate for for
Vast ordinary consumer uses, and useful China pilose spore (Cordyceps funguss) fermentation in now producing, with the life of liquid submerged fermentation method
After producing Cordyceps mycelium, its culture fluid is generally taken as waste and outwells, and wherein contains abundant Cordyceps funguss and nutrition
Material, not only wastes resource and also pollutes environment, and we isolate the winter using after being fermented by China pilose spore (Cordyceps funguss)
Fermentation liquid (collectively referred to here in as cordyceps sinensis nutrient solution) after worm summer grass mycelium is raw material, after fermentation, through distillation, produces
The showing unique characteristics of 36% (v/v), nutritious cordyceps sinensis wine.
Traditional handicraft, can make the aroma substance such as ester in wine increase by aging, but overlong time, invest larger；Existing
Have to have in technology to process at 70 DEG C one week and accelerate aging method, this method aldehyde can increase considerably；Prior art
In also have a kind of utilization activated carbon to promote aging method, but activated carbon promotes aging method effect limited, aging speed
Slower.
Content of the invention
The purpose of the present invention is to overcome the deficiencies in the prior art, provides a kind of aging method of Cordyceps Spirit, solution
This technical problem of determining propose technical scheme be：
Cordyceps Spirit is statically placed at 70 DEG C, the generation of ester can be promoted in a large number, increase the fragrance of wine, but aldehyde
Content also can increase, using a small amount of potassium permanganate, by the formoxy- chemical conversion acid in wine liquid, then activated carbon is added in wine liquid,
Aging to a certain degree promoting, and activated carbon processes, to process wine liquid at 70 DEG C and potassium permanganate, the bad wind that wine liquid brings
Taste has significant adsorption.
The invention provides a kind of aging method of Cordyceps Spirit, specifically include following steps：
(1) cordyceps sinensis wine is processed at 70 DEG C 5～7d；
(2) with hot water, potassium permanganate is dissolved, slowly put into potassium permanganate solution in wine liquid, make in wine liquid
Potassium permanganate concentration reaches 0.05～0.1g/L, stirs 1h；
(3), after potassium permanganate solution puts into stirring 1h in wine liquid, activated carbon is slowly put in wine liquid, makes in wine liquid
Concentration of activated carbon reach 1.5～2.5g/L, continue stirring 24h；
(4) after activated carbon processes 24h, after standing wine liquid 3d, filter, proceed to storage in wine storage tank.
The weight of the potassium permanganate preferably used by step (2) and water ratio is for 1:10, the temperature of water is 60～70 DEG C.
Preferably the activated carbon used by step (3) needs to manage before use, and processing method is：Use soak with hydrochloric acid activated carbon,
Stirring, uses distilled water cleaning active charcoal after 2～7d, is washed to acid disappearance.
The invention has the beneficial effects as follows：
Aging method of the present invention is compared with traditional aging method it will be apparent that accelerating the aging speed of Cordyceps Spirit
Degree, the method overcomes that traditional aging is of long duration, high cost and individually wine is processed at 70 DEG C a weekly assembly and lead on aldehyde
The shortcomings of liter and activated carbon promote aging speed slower；The aging method technology of the present invention is simply efficient, with low cost it is easy to
Operation, it is adaptable to large-scale produce, can effectively remove the abnormal flavour in Cordyceps Spirit, be also twice laid simultaneously,
Protect resource and environment.
Wine liquid change after before processing：Distinct methods process wine liquid comparing result and are shown in Table 1.
Table 1 distinct methods process wine liquid comparing result
Specific embodiment
For a better understanding of the present invention, fairly set out present disclosure further with reference to embodiment.
A kind of specific implementation process of the aging method of present invention Cordyceps Spirit is as follows：
Embodiment 1
(1) cordyceps sinensis wine is stood at 70 DEG C 5d；
(2) with 60 DEG C of hot water, potassium permanganate is dissolved, the weight of potassium permanganate and water is than for 1:10, slowly by Gao Meng
Sour aqueous solutions of potassium is put in wine liquid, makes the potassium permanganate concentration in wine liquid reach 0.05g/L, stirs 1h；
(3), after potassium permanganate solution puts into stirring 1h in wine liquid, activated carbon is slowly put in wine liquid, makes in wine liquid
Concentration of activated carbon reach 1.5g/L, continue stirring 24h；Activated carbon used needs to manage before use, and processing method is：Use salt
Acid soak activated carbon, stirring, use distilled water cleaning active charcoal after 2d, be washed to acid disappearance；
(4) after activated carbon processes 24h, after standing wine liquid 3d, filter out wine liquid, proceed to storage in wine storage tank.
Embodiment 2
(1) cordyceps sinensis wine is stood at 70 DEG C 6d；
(2) with 65 DEG C of hot water, potassium permanganate is dissolved, the weight of potassium permanganate and water is than for 1:10, slowly by Gao Meng
Sour aqueous solutions of potassium is put in wine liquid, makes the potassium permanganate concentration in wine liquid reach 0.07g/L, stirs 1h；
(3), after potassium permanganate solution puts into stirring 1h in wine liquid, activated carbon is slowly put in wine liquid, makes in wine liquid
Concentration of activated carbon reach 2g/L, continue stirring 24h；Activated carbon used needs to manage before use, and processing method is：Use hydrochloric acid
Soak activated carbon, stirring, after 5d, use distilled water cleaning active charcoal, be washed to acid disappearance；
(4) after activated carbon processes 24h, after standing wine liquid 3d, filter out wine liquid, proceed to storage in wine storage tank.
Embodiment 3
(1) cordyceps sinensis wine is stood at 70 DEG C 7d；
(2) with 70 DEG C of hot water, potassium permanganate is dissolved, the weight of potassium permanganate and water is than for 1:10, slowly by Gao Meng
Sour aqueous solutions of potassium is put in wine liquid, makes the potassium permanganate concentration in wine liquid reach 0.1g/L, stirs 1h；
(3), after potassium permanganate solution puts into stirring 1h in wine liquid, activated carbon is slowly put in wine liquid, makes in wine liquid
Concentration of activated carbon reach 2.5g/L, continue stirring 24h；Activated carbon used needs to manage before use, and processing method is：Use salt
Acid soak activated carbon, stirring, use distilled water cleaning active charcoal after 7d, be washed to acid disappearance；
(4) after activated carbon processes 24h, standing wine liquid, after 3 days, filters out wine liquid, proceeds to storage in wine storage tank.
Claims (3)
1. a kind of aging method of Cordyceps Spirit is it is characterised in that comprise the steps of：
(1) cordyceps sinensis wine is processed at 70 DEG C 5～7d；
(2) with hot water, potassium permanganate is dissolved, slowly put into potassium permanganate solution in wine liquid, make the Gao Meng in wine liquid
Sour potassium concn reaches 0.05～0.1g/L, stirs 1h；
(3), after potassium permanganate solution puts into stirring 1h in wine liquid, activated carbon is slowly put in wine liquid, makes the work in wine liquid
Property charcoal concentration reach 1.5～2.5g/L continue stirring 24h；
(4) after activated carbon processes 24h, after standing wine liquid 3d, filter, proceed to storage in wine storage tank.
2. as claimed in claim 1 a kind of aging method of Cordyceps Spirit it is characterised in that described in step (2)
The weight of potassium permanganate and water is than for 1:10, the temperature of water is 60～70 DEG C.
3. as claimed in claim 1 a kind of aging method of Cordyceps Spirit it is characterised in that used by step (3)
Activated carbon needs to be processed before use, and processing method is：Use soak with hydrochloric acid activated carbon, stirring, clear with distilled water after 2～7d
Wash activated carbon, be washed to acid disappearance.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610933591.7A CN106434248A (en) | 2016-10-25 | 2016-10-25 | Caterpillar fungus distilled wine ageing method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610933591.7A CN106434248A (en) | 2016-10-25 | 2016-10-25 | Caterpillar fungus distilled wine ageing method |
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| Publication Number | Publication Date |
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| CN106434248A true CN106434248A (en) | 2017-02-22 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201610933591.7A Pending CN106434248A (en) | 2016-10-25 | 2016-10-25 | Caterpillar fungus distilled wine ageing method |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110713888A (en) * | 2019-11-01 | 2020-01-21 | 陈楚辉 | Preparation method of health functional wine |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1670176A (en) * | 2004-03-16 | 2005-09-21 | 许福林 | Spirit ripening high temperature storage process |
| CN103131618A (en) * | 2013-03-09 | 2013-06-05 | 古贝春集团有限公司 | Maotai-flavour liquor treatment method |
| CN104560589A (en) * | 2015-02-15 | 2015-04-29 | 梁明锋 | White spirit sauna alcoholization and maturation method |
| CN105219598A (en) * | 2015-08-11 | 2016-01-06 | 深圳市藏虫草生物科技有限公司 | A kind of health care Cordyceps fungus wine and preparation method thereof |
-
2016
- 2016-10-25 CN CN201610933591.7A patent/CN106434248A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1670176A (en) * | 2004-03-16 | 2005-09-21 | 许福林 | Spirit ripening high temperature storage process |
| CN103131618A (en) * | 2013-03-09 | 2013-06-05 | 古贝春集团有限公司 | Maotai-flavour liquor treatment method |
| CN104560589A (en) * | 2015-02-15 | 2015-04-29 | 梁明锋 | White spirit sauna alcoholization and maturation method |
| CN105219598A (en) * | 2015-08-11 | 2016-01-06 | 深圳市藏虫草生物科技有限公司 | A kind of health care Cordyceps fungus wine and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 尚宜良: ""高锰酸钾与活性炭联合处理加速粮食白酒老熟"", 《酿酒》 * |
| 黄发琳 等: ""浅析白酒催陈技术的研究现状"", 《酿酒》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110713888A (en) * | 2019-11-01 | 2020-01-21 | 陈楚辉 | Preparation method of health functional wine |
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Application publication date: 20170222 |