CN107904119A - A kind of method that hydro-thermal reaction urges old wine class - Google Patents
A kind of method that hydro-thermal reaction urges old wine class Download PDFInfo
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- CN107904119A CN107904119A CN201711276558.2A CN201711276558A CN107904119A CN 107904119 A CN107904119 A CN 107904119A CN 201711276558 A CN201711276558 A CN 201711276558A CN 107904119 A CN107904119 A CN 107904119A
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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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Abstract
The present invention discloses a kind of method that hydro-thermal reaction urges old wine class, it is characterized in that the wine newly made is fitted into reaction kettle, the volume for loading wine is not more than the 60% of reaction kettle total measurement (volume), is heated to seal to 110 DEG C~160 DEG C, and keep the temperature 1~30 day.Old handle is urged the ageing of wine is reacted acceleration by the hydro-thermal reaction in closed reactor, reduce the stimulating component contents such as the increase of esters content, aldehydes, the ratio of various taste compounds is more interesting rationally, the ageing time of drinks is substantially reduced, reduces the ageing cost of drinks.
Description
Technical field
The invention belongs to the ageing field of drinks, and in particular to a kind of method that hydro-thermal reaction urges old wine class.
Background technology
Yellow rice wine is one of ancient food of China, and the yellow rice wine newly brewed is generally with slight evil miscellaneous taste, coarse mouthfeel, fragrance
Deficiency, relatively stimulates, and owes soft.Usually gradually coordinated by displaying wine body structure in yellow wine production technology, it is plentiful, and produce
Go out pleasant fragrance.But the storage overwhelming majority of yellow rice wine is completed in altar of making pottery, consuming is more, less efficient, and displays
Time is long, takes up a large area, store and be lost more, since terrine is frangible, is unfavorable for safeguarding and transports.And existing use metal can
During the bulk container storage yellow rice wine of body, metal can is used due to urging the shortage of Chen Yinsu so that yellow rice wine ageing effect drops significantly
Low, fragranced is insufficient, and mouthfeel is thin.
The yellow rice wine that the ageing of yellow rice wine refers to the process of newly brew is stored in altar of making pottery, is aged.The molecule of usually new wine component
Disorderly, alcohol molecule activity is larger, very unstable, therefore its rough taste for arrangement wadding, hears fragrant deficiency, relatively stimulates, owes soft, fragrance
Deficiency, which lacks, to be coordinated, and can be effectively facilitated between alcohol molecule by " ageing ", the association of alcohol molecule and hydrone, promotion
The esterification of alcohol and acid, makes wine body become mellowness, soft, wine flavour strong fragrance, and taste is sweet suitable, soft.Yellow rice wine ageing is many kinds of substance
The combined system of dynamic equilibrium, common yellow rice wine require ageing 1 year, and name, excellent yellow rice wine require ageing 3-5, and the good wine having even needs
Ageing ten to decades can reach satisfied effect.But prolonged ageing occupies substantial amounts of hold-up vessel and storehouse
Room, influences the turnover of production capital.
Many units domestic at present have carried out substantial amounts of research work to the artificial aging of yellow rice wine.Such as using magnetizer, surpass
Sound wave,60The methods of Co radiation, gamma Rays, high-intensity magnetic field, microwave, laser, infrared ray, super-pressure, certain effect is obtained,
But equipment is complicated, of high cost.
Geologist simulates nature mineralization and begins one's study hydro-thermal method in the middle of the 19th century.Post-science in 1900
Family establish Hydrothermal Synthesiss theory, later again start turning function material research.Hydro-thermal method is also known as hydrothermal method, belongs to liquid phase
The category of method.Refer in the pressure vessel of sealing, using water as solvent, the chemistry carried out under conditions of high temperature and pressure is anti-
Should.
The ageing process of wine is the process that chemical change occurs for many components in wine, i.e. wine plays in storage process
The slowly complicated biological and chemical reaction of some row such as oxidation, esterification, condensation, makes the components such as alcohol in wine, aldehyde, acid, ester continuous
Reach new balance, so as to change vinosity.Main chemical reaction has alcohol to be oxidized to aldehyde, and formoxy- turns to acid, alcohol with it is Esterification
For ester, alcohol is acetal with aldehyde condensation.It is the increase of esters content on the whole, aldehyde content reduces.Wine is in hydro-thermal (high temperature and pressure)
Under reaction condition, the speed of the ageings such as esterification, oxidation reaction, condensation reaction reaction is accelerated, makes esters in drinks (such as
Ethyl acetate) content rising, the color of wine is improved, the quality of wine is improved, shortens the hotel catering time.
The content of the invention
In view of the deficiencies of the prior art, the present invention provides a kind of method that hydro-thermal reaction urges old wine class, and this method utilizes height
The closed reactor of warm high pressure, accelerates the aging speed of drinks, reduces the digestion time of drinks, extends the shelf-life of drinks,
And preferable mouthfeel can be kept, concrete technical scheme is as follows：
A kind of method that hydro-thermal reaction urges old wine class, it is characterised in that this method is specific as follows：
The wine newly made is fitted into reaction kettle, the volume for loading wine is not more than the 60% of reaction kettle total measurement (volume), and sealing adds
Heat keeps the temperature 1~30 day to 110 DEG C~160 DEG C.
Further, the drinks is white wine, grape wine, pure mellow wine, yellow rice wine.
Further, the reaction kettle includes tank body, wine inlet valve 3, wine outlet valve 9, temperature inductor 2, adds
Heat controller 1, the wine inlet valve 3 and wine outlet valve 9 are separately positioned on upper entrance and the lower part of the tank body
Outlet, the temperature inductor 2 are fixed on the tank interior side wall, and the heating controller 1 is positioned at described
The outside of tank body, and be connected by conducting wire 10 with the temperature inductor 2；
The tank body is followed successively by high pressure resistant stainless steel internal layer tank body 4, insulating 5 and outer cover 6 from inside to outside, described
Insulating 5 in be additionally provided with tank body heating jacket 7, heating jacket electrode 7- is set in the tank body heating jacket 7
1, the heating jacket electrode 7-1 is connected with the heating controller 1 by conducting wire 10；
Temperature display 1-1, temperature setting adjuster 1-2, electric power access port 1- are provided with the heating controller 1
3rd, power outlets 1-4 and temperature inductor interface 1-5, the temperature display 1-1 is used to show pot temperature, described
Temperature setting adjuster 1-2 is used to adjust the temperature that water reacts in tank body, and the electric power access port 1-3 is used to connect with external power
Connect, the power outlets 1-4 is connected by conducting wire with the heating jacket electrode 7-1, and the temperature inductor connects
Mouth 1-5 is connected by conducting wire with the temperature inductor 2.
Further, the high pressure resistant hollow tube 8 of stainless steel, the temperature sense are fixed with the tank interior side wall
Device 2 is positioned over the high pressure resistant hollow tube 8 of stainless steel.
The ageing of drinks, is the ongoing knot of the series reaction such as esterification, oxidation reaction, condensation reaction in wine body
Fruit.Specific have that alcohol is oxidized to aldehyde, aldehyde is oxidized to acid；With alcohol esterification production ester occurs for acid；With alcohol aldol occurs for aldehyde
Condensation reaction becomes acetal etc., and the speed of the ageing reaction of this series involves reaction rate problem.So the speed of ageing,
It is the chemical kinetics problem of this serial reaction.For same reaction, the series of reaction is the same, to increase the speed of reaction
Degree, the best way are exactly the speed constant of increase reaction.The Rate constant and activation energy. Temperature effect and temperature exponentially level relation of reaction.
According to the relative theory of chemical kinetics, the speed constant of a reaction is with the activation energy and the relation of temperature reacted：
In formula, k is speed constant, and A is constant, and Ea is the activation energy of reaction, and R is ideal gas constant, and T is the exhausted of reaction
To temperature.For it is same reaction (under identical catalyst or without catalyst action) for, Ea be a definite value (no
Change with factors such as temperature, concentration, pressure), a constant can be counted as, A is constant.So the speed of reaction is normal
The relation of number k and absolute temperature can be reduced to：
K=C × eT(C is constant)
That is, speed constant and the absolute temperature exponent function relation of reaction.In general, temperature T raises 10 degree, chemical reaction
Speed improve 2~4 times.Temperature is higher, and chemical reaction rate is faster.So temperature is higher, the aging speed of wine body is faster,
Reach identical ageing effect, the time of ageing will greatly shorten.
In the system of opening wide, wine body is heated, the volatile ingredient in wine body and moisture content can be made largely to be lost in, so can not be real
Apply.Realize and the high temperature of wine body is urged old, higher temperature can only be heated to wine body, realize high temperature height in closed system
The hydro-thermal reaction of pressure is urged old.Under conditions of high temperature and pressure, the bacterium in wine body is all killed, so as to play the effect of sterilization at the same time
Fruit.
Compared with prior art, beneficial effects of the present invention are as follows：
The present invention heats it by the way that wine is placed in a kettle.Drinks solution is added in enclosed system
Heat, makes the pressure of system with increase naturally, and the environment of high temperature and pressure is thus provided for wine body.Old make is urged by hydro-thermal method
The stimulating component such as the increase of esters content, aldehydes reduces in drinks, and the ratio of a variety of taste compounds is more rational, can be shorter
Reach preferable mouthfeel in time, while can sterilize again.
Brief description of the drawings
Fig. 1 is that the hydro-thermal reaction of the present invention urges the structure diagram of the reaction kettle used in the method for old wine class.
Embodiment
As shown in Figure 1, a kind of hydro-thermal reaction urges the reaction kettle used in the method for old wine class, including tank body, wine inlet valve
3rd, wine outlet valve 9, three sleeving temperature inductors 2, three sets of heating controllers 1, wine inlet valve 3 and wine outlet valve 9 are set respectively
The upper entrance and lower part outlet in tank body are put, temperature inductor 2 is fixed on tank interior side wall, and heating controller 1 is located at
The outside of tank body, and be connected by conducting wire 10 with temperature inductor 2；
Tank body is followed successively by high pressure resistant stainless steel internal layer tank body 4, insulating 5 and outer cover 6, insulating from inside to outside
Tank body heating jacket 7 is additionally provided with 5, quantity is more than three sets, and is uniformly distributed on the side wall of the tank body, tank
Heating jacket electrode 7-1, heating jacket electrode 7-1 is set to be connected with heating controller 1 by conducting wire 10 in body heating jacket 7.
Temperature display 1-1, temperature setting adjuster 1-2, electric power access port 1-3, electric power are provided with heating controller 1
Delivery outlet 1-4 and temperature inductor interface 1-5, temperature display 1-1 are for showing pot temperature, temperature setting adjuster 1-2
For adjusting the temperature that water reacts in tank body, electric power access port 1-3 is used to be connected with external power, and power outlets 1-4 is by leading
Line is connected with heating jacket electrode 7-1, and temperature inductor interface 1-5 is connected by conducting wire with temperature inductor 2.
The high pressure resistant hollow tube 8 of stainless steel is fixed with tank interior side wall, it is high pressure resistant that temperature inductor 2 is positioned over stainless steel
Hollow tube 8.
The volume of tank body dress wine is not more than the 60% of tank body total measurement (volume).
The present invention carries out hydro-thermal reaction to drinks and urges old operating procedure as follows：
The first step, wine outlet valve 9 is closed；
Second step, new wine by pump or other means, be fitted into by wine inlet valve in high pressure resistant stainless steel tank body 4, into
Wine mouth valve 3 is carried to be designed with the emptying of extraneous unicom.The volume of dress wine reaches 60% no more than tank body total measurement (volume) on request,
After the completion of filling wine, wine inlet valve 3 is closed, seals whole tank body 4 air tight.
3rd step, temperature inductor 2 is inserted as in the high pressure resistant hollow tube 8 of stainless steel of temperature inductor design, and will
The conducting wire of inductor is connected with the temperature inductor interface 1-5 in temperature controller 1.
4th step, will be connected in addition chuck electrode 7-1 for conveying 10 1, the heating jacket conducting wire of h eating power,
Other end is connected on the power outlets 1-4 of heating controller 1.
5th step, the temperature of hydro-thermal reaction is set by the temperature setting adjuster 1-2 on heating controller 1, and is passed through
Temperature display 1-1 is observed；Meanwhile temperature display 1-1 also can be in Real Time Observation tank body temperature.
6th step, the electric power access port 1-3 on heating controller 1 is connected with external power, begins through computer heating control
Device 1 is powered system heating.
After heating, the temperature of system under the insulation effect of insulating 5, under the temperature control of heating controller 1,
It can make the temperature and wine body at such a temperature for urging old wine body to maintain setting in high pressure resistant stainless steel tank body by hydro-thermal reaction
The wine body ageing reaction of some row is carried out under the high pressure of generation.
After 7th step, meat dishes to go with liquor body Aging Temperature and the sets requirement of time complete digestion time, total power switch is closed, is allowed
Tank body cools down.
8th step, is vented system by the emptying design designed in wine inlet valve 3, makes the pressure drop in system
To consistent with the atmospheric pressure outside system.
9th step, the wine by ageing is discharged by wine outlet valve 9, is filled to the container of dress wine, that is, is realized this
The hydro-thermal reaction that system carries out drinks is urged old.
A kind of method that hydro-thermal reaction urges old wine class, it is specific as follows：
The wine newly made is fitted into reaction kettle, and the volume for loading wine is not more than the 60% of reaction kettle total measurement (volume), heated sealed
To 110 DEG C~160 DEG C, and keep the temperature 1~30 day.
Wine body is under conditions of high temperature and pressure, under the action of the trace oxygen that air is reserved in reaction kettle, sends out wine body
A series of reaction rate constant increase of chemical changes such as raw oxidation, esterification, condensation, this greatly accelerates the speed of this kind of reaction
Degree, so as to promote drinks that quickly ageing occurs, reaches new wine artificial aging, the work for shortening digestion time, improving drinks quality
With.Hydro-thermal reaction method urges drinks described in the method for old wine class as white wine, grape wine, pure mellow wine, yellow rice wine.It is also applied for it at the same time
Its various grain wines, fruit wine and tonic wine.
Prove that the hydro-thermal reaction of the present invention urges the advantage of the method for old wine class especially by several specific embodiments below
And effect.
Embodiment 1
The yellow rice wine of new wine is fitted into hydrothermal reaction kettle, the yellow rice wine of loading accounts for the 40% of reactor volume, to reaction kettle into
Row sealing, is heated to 150 DEG C of temperature and keeps the temperature 1.Then cool down, be vented decompression, dispense up to the yellow rice wine after ageing.
Embodiment 2
The yellow rice wine of new wine is fitted into hydrothermal reaction kettle, the yellow rice wine of loading accounts for the 50% of reactor volume, to reaction kettle
Sealed, be heated to 150 DEG C of temperature and keep the temperature 10.Then cool down, be vented decompression, dispense up to the yellow rice wine after ageing.
Embodiment 3
The yellow rice wine of new wine is fitted into hydrothermal reaction kettle, the yellow rice wine of loading accounts for the 40% of reactor volume, to reaction kettle into
Row sealing, is heated to 150 DEG C of temperature and keeps the temperature 20.Then cool down, be vented decompression, dispense up to the yellow rice wine after ageing.
Embodiment 4
The yellow rice wine of new wine is fitted into hydrothermal reaction kettle, is fitted into hydrothermal reaction kettle, the yellow rice wine of loading accounts for reactor volume
60%, reaction kettle is sealed, be heated to 150 DEG C of temperature and keep the temperature 30 days.Then cool down, be vented decompression, dispense to obtain the final product
Yellow rice wine after ageing.
Embodiment 5
The yellow rice wine of new wine is fitted into hydrothermal reaction kettle, is fitted into hydrothermal reaction kettle, the yellow rice wine of loading accounts for reactor volume
60%, reaction kettle is sealed, be heated to 110 DEG C of temperature and keep the temperature 10 days.Then cool down, be vented decompression, dispense to obtain the final product
Yellow rice wine after ageing.
Embodiment 6
The yellow rice wine of new wine is fitted into hydrothermal reaction kettle, is fitted into hydrothermal reaction kettle, the yellow rice wine of loading accounts for reactor volume
60%, reaction kettle is sealed, be heated to 130 DEG C of temperature and keep the temperature 10 days.Then cool down, be vented decompression, dispense to obtain the final product
Yellow rice wine after ageing.
Embodiment 7
The yellow rice wine of new wine is fitted into hydrothermal reaction kettle, is fitted into hydrothermal reaction kettle, the yellow rice wine of loading accounts for reactor volume
60%, reaction kettle is sealed, be heated to 140 DEG C of temperature and keep the temperature 10 days.Then cool down, be vented decompression, dispense to obtain the final product
Yellow rice wine after ageing.
Embodiment 8
The yellow rice wine of new wine is fitted into hydrothermal reaction kettle, is fitted into hydrothermal reaction kettle, the yellow rice wine of loading accounts for reactor volume
60%, reaction kettle is sealed, be heated to 160 DEG C of temperature and keep the temperature 10 days.Then cool down, be vented decompression, dispense to obtain the final product
Yellow rice wine after ageing.
Embodiment 9
By the white wine of new wine from being fitted into hydrothermal reaction kettle, the yellow rice wine of loading accounts for the 50% of reactor volume, to reaction kettle
Sealed, be heated to 160 DEG C and keep the temperature 15.Then cool down, be vented decompression, dispense up to the white wine after ageing.
Embodiment 10
The pure mellow wine of new wine is fitted into hydrothermal reaction kettle, the yellow rice wine of loading accounts for the 60% of reactor volume, to reaction kettle into
Row sealing, is heated to 120 DEG C and keeps the temperature 10.Then cool down, be vented decompression, dispense up to the pure mellow wine after ageing.
Embodiment 11
The grape wine of new wine is fitted into hydrothermal reaction kettle, the yellow rice wine of loading accounts for the 50% of reactor volume, to reaction kettle
Sealed, be heated to 110 DEG C and keep the temperature 15.Then cool down, be vented decompression, dispense up to grape wine after ageing.
Comparative example 1
As a comparison, the yellow rice wine of new wine is fitted into ceramic wine jar, and altar, natural aging 180 days is lived with mudding.
The alcoholic strength in wine sample, total aldehyde, total reducing sugar, total acid, amino acid after above-described embodiment 1-11 and comparative example 1 are handled
The Ordinary fruit quality indexs such as state nitrogen, total ester are checked, and are contrasted with the new wine corresponding index of before processing.The detection of index point
Analysis is carried out according to the method for standard GB/T/T13662-2008 defineds.The embodiment 1-11 and the wine of comparative example 1 obtained
The Ordinary fruit quality index situation of change such as class alcoholic strength, total aldehyde, total reducing sugar, total acid, amino-acid nitrogen, total ester is as shown in table 1.
The computational methods of each index change rate are shown below：
In formula：ρ represents that wine sample corresponds to the change rate (%) of index before and after treatment
CAfter processingRepresent wine sample by hydro-thermal reaction urge it is old after corresponding index concentration (g/L)
CBefore processingRepresent that wine sample does not urge the concentration (g/L) of old corresponding index by hydro-thermal reaction
Find out from the data of table 1, for identical yellow rice wine wine sample, just listed Testing index contrast is found out, in 150 DEG C of bars
Urged under part old 10 days, being aged half a year naturally than room temperature also has more preferable effect；Comparative example 1,2,3 and 4 is found, identical
Chen Wendu is urged, urges the old time longer, aging effect is better；Comparative example 5,6,7,8 and 10 finds that identical urges the old time,
Temperature is higher, and aging effect is better.
1 embodiment 1-11 of table and the wine sample of comparative example 1 processing after with before processing Ordinary fruit quality index change rate table (%)
Embodiment described above, the simply present invention more preferably one kind in embodiment, the technology of this area
The usual variations and alternatives that personnel carry out in the range of technical solution of the present invention should all include within the scope of the present invention.
Claims (4)
1. a kind of method that hydro-thermal reaction urges old wine class, it is characterised in that this method is specific as follows：
The wine newly made is fitted into reaction kettle, the volume for loading wine is not more than the 60% of reaction kettle total measurement (volume), is heated to seal to
110 DEG C~160 DEG C, and keep the temperature 1~30 day.
2. the method that hydro-thermal reaction according to claim 2 urges old wine class, the drinks is white wine, grape wine, pure mellow wine,
Yellow rice wine.
3. hydro-thermal reaction according to claim 1 or 2 urges the device of old wine class, the reaction kettle includes tank body, into wine
Mouthful valve (3), wine outlet valve (9), temperature inductor (2), heating controller (1) and go out wine at the wine inlet valve (3)
Mouth valve (9) is separately positioned on the upper entrance and lower part outlet of the tank body, and the temperature inductor (2) is fixed on institute
On the tank interior side wall stated, the heating controller (1) is located at the outside of the tank body, and passes through conducting wire (10) and institute
The temperature inductor (2) stated is connected；
The tank body is followed successively by high pressure resistant stainless steel internal layer tank body (4), insulating (5) and outer cover (6), institute from inside to outside
Tank body heating jacket (7) is additionally provided with the insulating (5) stated, heating folder is set in the tank body heating jacket (7)
Electrode (7-1) is covered, the heating jacket electrode (7-1) is connected with the heating controller (1) by conducting wire (10)；
Temperature display (1-1), temperature setting adjuster (1-2), electric power access port are provided with the heating controller (1)
(1-3), power outlets (1-4) and temperature inductor interface (1-5), the temperature display (1-1) are used to show tank body
Temperature, the temperature setting adjuster (1-2) are used to adjust the temperature that water reacts in tank body, the electric power access port (1-
3) it is used to be connected with external power, the power outlets (1-4) pass through conducting wire and described heating jacket electrode (7-1) phase
Even, the temperature inductor interface (1-5) is connected by conducting wire with the temperature inductor (2).
4. the method that hydro-thermal reaction according to claim 3 urges old wine class, it is fixed with not on the tank interior side wall
Become rusty the high pressure resistant hollow tube of steel (8), and the temperature inductor (2) is positioned over the high pressure resistant hollow tube of stainless steel (8).
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| Application Number | Priority Date | Filing Date | Title |
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| CN201711276558.2A CN107904119A (en) | 2017-12-06 | 2017-12-06 | A kind of method that hydro-thermal reaction urges old wine class |
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| CN201711276558.2A CN107904119A (en) | 2017-12-06 | 2017-12-06 | A kind of method that hydro-thermal reaction urges old wine class |
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ID=61854694
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115247111A (en) * | 2022-03-28 | 2022-10-28 | 姜孟泽 | Technology for converting external energy into multi-effect quick-curing white spirit under closed condition |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN85101600A (en) * | 1985-04-01 | 1986-07-02 | 郑州大学 | Method of wine ripening |
| CN1241629A (en) * | 1998-06-25 | 2000-01-19 | 杭州商学院 | Superhigh pressure process for wine ageing |
| CN104593214A (en) * | 2014-07-10 | 2015-05-06 | 湖北枝江酒业股份有限公司 | Device and method for accelerating aging of white wine by utilizing heat source and air |
| CN106754210A (en) * | 2016-12-05 | 2017-05-31 | 南通大学 | The yellow rice wine or liquid distilled from honeysuckle flowers or lotus leaves for being provided with reactor burn aging device |
| CN207632776U (en) * | 2017-12-06 | 2018-07-20 | 浙江树人学院 | A kind of hydro-thermal reaction urges the device of old wine class |
-
2017
- 2017-12-06 CN CN201711276558.2A patent/CN107904119A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN85101600A (en) * | 1985-04-01 | 1986-07-02 | 郑州大学 | Method of wine ripening |
| CN1241629A (en) * | 1998-06-25 | 2000-01-19 | 杭州商学院 | Superhigh pressure process for wine ageing |
| CN104593214A (en) * | 2014-07-10 | 2015-05-06 | 湖北枝江酒业股份有限公司 | Device and method for accelerating aging of white wine by utilizing heat source and air |
| CN106754210A (en) * | 2016-12-05 | 2017-05-31 | 南通大学 | The yellow rice wine or liquid distilled from honeysuckle flowers or lotus leaves for being provided with reactor burn aging device |
| CN207632776U (en) * | 2017-12-06 | 2018-07-20 | 浙江树人学院 | A kind of hydro-thermal reaction urges the device of old wine class |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115247111A (en) * | 2022-03-28 | 2022-10-28 | 姜孟泽 | Technology for converting external energy into multi-effect quick-curing white spirit under closed condition |
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