CN108504528A - A method of ageing improves yellow rice wine vinosity - Google Patents
A method of ageing improves yellow rice wine vinosity Download PDFInfo
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- CN108504528A CN108504528A CN201810597430.4A CN201810597430A CN108504528A CN 108504528 A CN108504528 A CN 108504528A CN 201810597430 A CN201810597430 A CN 201810597430A CN 108504528 A CN108504528 A CN 108504528A
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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
- C12H1/14—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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- 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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- 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
- C12H1/165—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation by irradiation
Abstract
The invention discloses a kind of methods that ageing improves yellow rice wine vinosity, are related to yellow rice wine ageing technical field, and processing step is as follows：New wine is sent into digestion tank and hypochlorite solution is added into pending yellow rice wine using hypochlorous acid and potassium peroxide as oxidant, under illumination condition, carries out redox reaction, and by treated, yellow rice wine seals storage 2 months at room temperature.The present invention under the synergistic effect of ultraviolet light and catalyst, promotes redox reaction and esterification to accelerate, aging speed is fast, efficient using hypochlorous acid and potassium peroxide as oxidant.
Description
Technical field
The present invention relates to yellow rice wine to be aged technical field, and in particular to a method of ageing improves yellow rice wine vinosity.
Background technology
The yellow rice wine newly made, the yellow rice wine usually newly made, new wine molecules align disorder, alcohol molecule activity is big, unstable,
With the volatile materials such as hydrogen sulfide, mercaptan, thioether and a small amount of methacrylaldehyde, crotonaldehyde, methanol, free ammonia with it is other low
The evil miscellaneous taste of new wine based on boilers, therefore rough taste, hear fragrant deficiency, relatively stimulate；Yellow rice wine through decoct wine fill altar after, need through
Displaying for certain time is crossed, each molecule in wine is made oxidation, association to occur, except aldehyde, cruelization, fusion and intermolecular ordered arrangement etc.
Complicated physics, chemical change make wine body become mellowness, soft, and aroma is strong fragrant, sweet along soft.The referred to as ageing of this process (
Cry aging or ageing).Above-mentioned balance is realized under conditions of normal temperature and pressure, outside do not provide energy and promote old, it is especially certain
Rate determining step must be through the very long years.But prolonged ageing occupies a large amount of hold-up vessel and storehouse, influences production capital
Turnover.People have done a large amount of research to the method for accelerated ageing yellow rice wine thus, include mainly laser, irradiation, magnetic, heat, height
Pressure, electrostatic are urged the methods of old, but since input energy is relatively low, are not enough to related working substance molecule, molecule in excitation white wine
Between hydrogen bond association it is unstable, often there is reversible depolymerization in hydrogen bond association process, and performance urges old curing effect unstable lasting, easily
Generation polymerize, associated fraction depolymerization and dispersion again, restores the dry peppery feature of new wine again, retrogradation is serious, and wine
Quality is also difficult to maintain original style.The method generally studied at present is mostly compounding method.
China Patent No. CN201510986142.4 discloses a kind of Maotai-flavor liquor brewing method and its device, by red
Outside line, auxiliary agent, magnetic field, temperature control carry out promoting ageing, complicated for operation, and secondly using Peracetic acid as auxiliary agent, Peracetic acid is extremely unstable
It is fixed, with regard to explosibility at -20 DEG C, heated, illumination is met, shakes or has and be more easy to set off an explosion in the presence of metal ion, therefore the party
The safety of case have it is considered, secondly decomposition of peracetic acid generate acetic acid, reduce the pH value of wine liquid, be unfavorable for health.
China Patent No. CN201510014431.8 disclose it is a kind of accelerating aging ceramic White Spirit Bottle, by radiation bear oxygen from
Son and far infrared to white wine urge old, but the ceramics White Spirit Bottle is by six ring stones, tourmaline, long reason stone, wollastonite, medical stone
Deng composition, various metals ion is inevitably introduced in ageing process makes metal ion such as iron, copper, strontium, manganese, chromium ion
Content significantly increase, destroy the colloid originally formed, with oligopeptide, oligosaccharide (such as tannin) formation be copolymerized sediment,
Influence vinosity.
Separately there is China Patent No. CN201010507374.4 to disclose a kind of vinosity purification method, by being mixed into wine body
Oxygen or ozone, then under the irradiation of ultraviolet light, with TiO2The generation of photochemical catalyst catalytic oxidation-reduction reaction, but light is urged
Agent decomposing organic matter is without selectivity, the various organic matters, including ethyl alcohol, acetic acid, ethyl acetate etc. that will be decomposed in yellow rice wine liquid,
Material of supported catalyst itself can also be decomposed, once catalyst particle falls off, material just fails；Secondly, catalyst pellets
The agglomeration of son is serious, causes specific surface area too small, catalytic effect is too weak, and oxidation reaction is caused to be not thorough, and is also easy to produce it
His unknown harmful substance.
Invention content
It is an object of the invention to overcome the defect of the above-mentioned prior art, a kind of side of ageing improvement yellow rice wine vinosity is provided
Method, using hypochlorous acid and potassium peroxide as oxidant, under the synergistic effect of ultraviolet light and catalyst, promote redox reaction and
Esterification accelerates, and aging speed is fast, efficient.
In order to solve the defects of prior art, the present invention uses technical solution below：
A method of ageing improves yellow rice wine vinosity, and processing step is as follows：New wine is sent into digestion tank, with hypochlorous acid and peroxide
Change potassium is oxidant, and hypochlorite solution and potassium peroxide solution are separately added into pending yellow rice wine, under illumination condition, into
Row redox reaction, by treated, yellow rice wine seals storage 2 months at room temperature.
Further, every 6h 3~8min of illumination, continue 12~24 times.
Further, the molar ratio of potassium peroxide is 1 in hypochlorous acid and potassium peroxide solution in the hypochlorite solution：1.
Further, in every liter of pending yellow rice wine, the mass fraction of corresponding effective chlorine is 12~100mg/L.
Further, the illumination condition is radiation of visible light or ultraviolet light.
Further, the catalyst for promoting hypochlorous acid decomposition can also be added in pending yellow rice wine, described every liter is waited locating
The additive amount of catalyst is 5~15g in the yellow rice wine of reason.
Further, the catalyst is the ceramic material that load has metal oxide.
Further, the metal oxide is Al2O3Or Ni2O3。
Further, the quality of the metal oxide, which accounts for, loads the 16% of the ceramic material gross mass for having metal oxide
~30%.
Further, the preparation method of the catalyst is：
S1, ceramic monolith is impregnated with hydrochloric acid solution, is then cleaned to neutrality and dried with deionized water；
S2, metal oxide crushed to 200 mesh sieve, obtains screenings, add water, is uniformly mixed so as to obtain pug；
S3, by the pug and ceramic monolith mixing, compression moulding, drying, then natural cooling；
S4, high-temperature calcination, the temperature of the high-temperature calcination are 450~500 DEG C, time of firing is 12~for 24 hours, cooling waits for
With.
The beneficial effects of the invention are as follows：
1. releasing the active oxygen [O] with strong oxidation by hypochlorous acid and potassium peroxide natural decomposition, accelerate wine
Alcohol, the oxidation of aldehyde and esterification in body promote A-si seasoning effect；Hypochlorous acid oxidization unsaturated polyol is acid, sulfur oxide simultaneously
The volatile sulfur compounds such as alcohol, thioether generate disulphide, sulfoxide or sulfone, and e.g., dimethyl sulfide oxidation first obtains dimethyl sulfoxide (DMSO), after
Continuous oxidation then obtains dimethyl sulfone, and dimethyl sulfone is the necessary material of human collagen albumen synthesis, miscellaneous to remove the heresy in yellow rice wine
Taste reduces its irritation, and wine body becomes fragrant pure, and entrance is sweet refreshing net, long times of aftertaste.
2. hypochlorous acid, which decomposes, generates active oxygen [O] and HCl, potassium peroxide is reacted with water generates active oxygen [O] and KOH, HCl
Reflect with KOH and generate potassium chloride, potassium ion and chlorion are the important electrolyte of body, to the normal blood of maintenance and extracellularly
The osmotic pressure of liquid plays an important role；Secondly, the generation of potassium ion, chlorion and active oxygen [O] increases pending yellow rice wine liquid
Conductivity and oxidation-reduction potential, the thermodynamic stability of system reduces, and chemical reaction trend greatly improves, is conducive to urge old
New wine.After potassium ion, chlorion are soluble in water, exist in the form of hydrated ion, powerful electric field makes in hydration layer near ion
Dipole hydrone aligned around ion, the microstructure of ionic hydration layer changes, free to promote
Ethyl alcohol and hydrone between, the association of cluster between water and hydrone constitutes new molecular association group, water molecule cluster is made to add
Greatly, the activity of ethanol molecule is reduced, mellow and full soft on sense of taste, mellowness is cumulative.
3. traditional Peracetic acid is urged old, it is also easy to produce excessive sour odour material, reduces the pH value of wine liquid, is unfavorable for drinking strong
Health, the hypochlorous acid and potassium peroxide end reaction of equimolar amounts generate active oxygen [O] and potassium chloride, are neutral substance, can be promoted
Wine liquid pH value makes the complete wine liquid partial neutral of esterification, so as to improve wine liquid mouthfeel, yellow rice wine taste is made to coordinate, aromatic tasty and refreshing,
It is not easy liquor-saturated, is conducive to health.
4. ultraviolet light has higher optical energy, oxygen can be changed into the higher HO of activity2And H2O2, accelerate alcohol oxidation
At aldehyde, formoxy- chemical conversion acid, acid acts on dehydration with alcohol and generates reacting for ester, and therefore, ultraviolet light and hypochlorous acid, potassium peroxide collaboration are made
With promoting redox reaction and esterification to accelerate, aging speed is fast, efficient.
5. the catalyst of hypochlorous acid decomposition is added, the efficient fracture of O-Cl keys can be realized at ambient temperature, discharge
Go out active oxygen, and the active oxygen is attached on metal oxide, oxidability is strong, will not release oxygen and cause oxidant
It is lost in.
6.Al2O3Or Ni2O3Not soluble in water and yellow rice wine eliminates the colloid that metal ion dissolving band is come and destroys problem, favorably
In intermolecular association；Meanwhile being carried on ceramic material, convenient for recycling, catalyst can be recycled, effectively avoid urging
The loss of agent greatly extends the service life of catalyst.
7. using ceramic monolith suction-operated, adsorb drinks in macromolecular harmful substance, as fusel oil, cyanide,
The substances such as plasticiser make yellow rice wine ageing be carried out at the same time with two processes of ceramic adsorbent, reached adsorb when urging old chemical and
The effect that physical reactions are carried out at the same time shortens the production cycle of drinks, and easy to operate, and effect is good, and production cost is significantly
It reduces, is suitable for large-scale production, the wine that method using the present invention obtains, quality is high, meets national top grade standard.
Specific implementation mode
Below in conjunction with embodiment, technical solution is clearly and completely described.Obviously, described embodiment is only
Only it is a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiment of the present invention, ordinary skill
The every other embodiment that personnel are obtained without creative efforts, shall fall within the protection scope of the present invention.
The present invention provides a kind of method that ageing improves yellow rice wine vinosity, processing step is as follows：New wine is sent into digestion tank, with
Hypochlorous acid and potassium peroxide are oxidant, hypochlorite solution and potassium peroxide solution are separately added into pending yellow rice wine, often
Every 6h 3~8min of illumination, continue altogether 12~24 times, carries out redox reaction, it, will to the end of hypochlorous acid is exhausted as reaction
Treated, and yellow rice wine seals storage 2 months at room temperature.
The adding proportion of the hypochlorite solution and potassium peroxide solution is：Hypochlorous acid in hypochlorite solution in final yellow rice wine
Molar ratio with potassium peroxide in potassium peroxide solution is 1：1.
In described every liter pending yellow rice wine, the mass fraction of corresponding effective chlorine is 12~100mg/L.Hypochlorous acid is strong
Oxidant, ClO-Valence electron shell arrangement mode be tetrahedral structure, chlorine atom with sp3 hybridized orbits and oxygen atom bonding,
ClO-In there is the lone pair electrons of 3 non-bondings, due to ClO-The highly asymmetric property of valence electron shell steric configuration and center
Atomic chlorine has larger ionic potential (Z/r), causes hypochlorous acid unstable, there is stronger acquisition electronics to be converted into more stable
Cl2Molecule or Cl-Ability, that is, show as ClO-With stronger oxidability, even hypochlorous acid at normal temperatures also can be natural
Active oxygen [O] is decomposed to give off, potassium peroxide is dissolved in water and releases active oxygen [O], and active oxygen [O] has strong oxidation,
It can accelerate alcohol in wine body, the oxidation of aldehyde and esterification, it is acid to promote wine body A-si seasoning effect, simultaneous oxidation unsaturated polyol,
Degradation phenol, benzene and arene substance, the volatile sulfur compounds such as oxidation mercaptan, thioether generate disulphide, sulfoxide or sulfone, e.g.,
Dimethyl sulfide oxidation first obtains dimethyl sulfoxide (DMSO), continues oxidation and then obtains dimethyl sulfone, dimethyl sulfone is the synthesis of human collagen albumen
Necessary material reduce its irritation to remove the miscellaneous taste of heresy in yellow rice wine, wine body becomes that fragrance is pure, and entrance is sweet refreshing net,
Long times of aftertaste.Secondly, hypochlorite solution, which decomposes, generates active oxygen [O] and HCl, and potassium peroxide is reacted with water generates active oxygen [O]
And KOH, HCl and KOH reflection generate potassium chloride, potassium ion and chlorion are the important electrolyte of body, to maintaining normal blood
The osmotic pressure of liquid and extracellular fluid plays an important role；Secondly, the generation of potassium ion, chlorion and active oxygen [O] is increased and is waited for
The conductivity and oxidation-reduction potential of yellow rice wine liquid are handled, the thermodynamic stability of system reduces, and chemical reaction trend greatly improves,
Be conducive to urge Chen Xin wine.After electrolyte KCl is soluble in water, exist in the form of hydrated ion, powerful electric field makes water near ion
The dipole hydrone closed in layer aligns around ion, and the microstructure of ionic hydration layer changes, to promote
Into between free ethyl alcohol and hydrone, the cluster association between hydrone and hydrone constitutes new molecular association group, makes water
Molecular cluster increases, and reduces the activity of ethanol molecule, and mellow and full soft on sense of taste, mellowness is cumulative.
The illumination condition is radiation of visible light or ultraviolet light.Hypochlorous acid decomposes in light, and especially ultraviolet light irradiates
Under, decomposition rate is accelerated, and hypochlorous acid is decomposed, had two ways, such as following in the solution：
2HClO→2HCl+O2 (1)
HClO+O2—>HClO3 (2)
This two reactions are carried out at the same time, unrelated each other, their relative velocity depends on existing condition, if changing
The direction that condition can be such that reaction is needed towards us carries out.Under illumination condition, hypochlorous acid is almost decomposed by (1) formula,
The utilization rate of hypochlorous acid strong oxidizing property is substantially increased, if but irradiating for a long time, a large amount of O2Generation can also promote reaction equation (2)
Progress, therefore the present invention select 3~8min of single fraction irradiation, to increase hypochlorous utilization rate, reduce oxidant waste and
The generation of harmful substance.Preferably ultraviolet light, ultraviolet light have higher optical energy, can make hydrone and organise
Adduct molecule generates ionization and excitation, generates a large amount of free radical, under aerobic conditions, the free radical that water is formed is changed by oxygen
The higher HO of activity2And H2O2, alcohol can be made to be oxidized to aldehyde, formoxy- chemical conversion acid, acid generates ester, therefore, ultraviolet light with alcohol effect dehydration
It acts synergistically with hypochlorous acid, potassium peroxide, promotes redox reaction and esterification to accelerate, aging speed is fast, efficiency
It is high.
The catalyst for promoting hypochlorous acid decomposition can also be added in the pending yellow rice wine, in every liter of pending yellow rice wine
The additive amount of catalyst is 5~15g.Hypochlorous oxidability is embodied on the O-Cl keys of hypochlorite, in no catalyst
In the presence of or illumination condition under, hypochlorous acid itself is more stable, and O-Cl keys are not easy to break and discharge oxidability, thus its urge it is old
Rate is relatively slow, less efficient.And by the activation of catalyst, then it is easy to realize the efficient of its O-Cl key at ambient temperature
Fracture, releases active oxygen, and active oxygen is attached on metal oxide, oxidability is strong, and will not release oxygen and make
At the loss of oxidant.
The catalyst is the ceramic material that load has metal oxide.Load has the ceramic material of metal oxide can be with
It is used alone, can also be placed in fixed bed, continuous processing can be made by so that yellow rice wine is continued to flow through the fixed bed.
The metal oxide is Al2O3Or Ni2O3.The catalyst of hypochlorous acid decomposition is set not influence catalysis work completely
It is adhered on ceramic monolith under conditions of property, which can uniformly be distributed in yellow rice wine steadily in the long term, efficiently plays it and urges
Change activity.Meanwhile Al2O3Or Ni2O3Not soluble in water and yellow rice wine eliminates the colloid that metal ion dissolving band is come and destroys problem, has
Conducive to intermolecular association.Secondly, it is carried on convenient for recycling on ceramic monolith, catalyst can be recycled, effectively avoid
The loss of catalyst greatly extends the service life of catalyst.Furthermore using the suction-operated of ceramic monolith, adsorb drinks
In macromolecular harmful substance, such as fusel oil, cyanide, plasticiser substance, the process for making yellow rice wine be aged and ceramic adsorbent
Process is carried out at the same time, and achievees the effect that the physics adsorbed when urging old is carried out at the same time with chemical reaction.Shorten the production of drinks
Period, and with easy to operate, safe to use, effect is good, and production cost substantially reduces, and is suitable for the excellent of large-scale production
Point, the wine that filter method using the present invention obtains, quality is high, meets national top grade standard.
The quality of the metal oxide accounts for 16%~30% that load has the ceramic material gross mass of metal oxide.Gold
It is moderate to belong to oxide content, if Catalysis Rate is too fast, a large amount of O2Generation promotes HClO3Generation, hypochlorous utilization will be reduced
Rate.
The preparation method of the catalyst is：
S1, ceramic monolith is impregnated with hydrochloric acid solution, is then cleaned to neutrality and dried with deionized water；
S2, metal oxide crushed to 200 mesh sieve, obtains screenings, add water, is uniformly mixed so as to obtain pug；
S3, by the pug and ceramic monolith mixing, compression moulding, drying, then natural cooling；
S4, high-temperature calcination, the temperature of the high-temperature calcination are 450~500 DEG C, time of firing is 12~for 24 hours, cooling waits for
With.Organic matter inside metal oxide is removed by high-temperature calcination, in addition, calcining is also beneficial to metal oxide crystal grain and grows up,
Improve adhesiving effect.
Embodiment 1
A method of ageing improves yellow rice wine vinosity, and processing step is as follows：New wine is sent into digestion tank, with hypochlorous acid and peroxide
Change potassium is oxidant, and hypochlorite solution and potassium peroxide solution, the hypochlorite solution and mistake are added into pending yellow rice wine
The adding proportion of potassium oxide solution is：The molar ratio of hypochlorous acid and potassium peroxide is 1 in final yellow rice wine：1, every liter of pending Huang
In wine, the mass fraction of corresponding effective chlorine is that 100mg/L continues 24 times every 6h visible light illumination 7min, aoxidize also
Original reaction, by treated, yellow rice wine seals storage 2 months at room temperature.
Embodiment 2
A method of ageing improves yellow rice wine vinosity, and processing step is as follows：New wine is sent into digestion tank, with hypochlorous acid and peroxide
Change potassium is oxidant, and hypochlorite solution and potassium peroxide solution, the hypochlorite solution and mistake are added into pending yellow rice wine
The adding proportion of potassium oxide solution is：The molar ratio of hypochlorous acid and potassium peroxide is 1 in final yellow rice wine：1, every liter of pending Huang
In wine, the mass fraction of corresponding effective chlorine is that 80mg/L continues 24 times every 6h UV Light 6min, aoxidize also
Original reaction, by treated, yellow rice wine seals storage 2 months at room temperature.
Embodiment 3
A method of ageing improves yellow rice wine vinosity, and processing step is as follows：New wine is sent into digestion tank, with hypochlorous acid and peroxide
Change potassium is oxidant, has Ni with load2O3Ceramic material be hypochlorous acid decomposition catalyst, into pending yellow rice wine plus
Entering hypochlorite solution, potassium peroxide solution and load has Ni2O3Ceramic material, the hypochlorite solution and potassium peroxide solution
Adding proportion be：The molar ratio of hypochlorous acid and potassium peroxide is 1 in final yellow rice wine：1, it is corresponding in every liter of pending yellow rice wine
The mass fraction of effective chlorine be 50mg/L, the additive amount of catalyst is 13g, Ni in the catalyst2O3Quality account for load and have
Ni2O3Ceramic material gross mass 30%, after mixing, every 6h visible light illumination 6min, continue 16 times, carry out redox
Reaction, by treated, yellow rice wine seals storage 2 months at room temperature.
The preparation method of the catalyst is：
S1, ceramic monolith is impregnated with hydrochloric acid solution, is then cleaned to neutrality and dried with deionized water；
S2, by Ni2O3200 mesh sieve is crushed, screenings is obtained, adds water, be uniformly mixed so as to obtain pug；
S3, by the pug and ceramic monolith mixing, compression moulding, drying, then natural cooling；
The temperature of S4, high-temperature calcination, the high-temperature calcination is 500 DEG C, and the time of firing is that for 24 hours, cooling is for use.
Embodiment 4
A method of ageing improves yellow rice wine vinosity, and processing step is as follows：New wine is sent into digestion tank, with hypochlorous acid and peroxide
Change potassium is oxidant, has Al with load2O3Ceramic material be hypochlorous acid decomposition catalyst, into pending yellow rice wine plus
Entering hypochlorite solution, potassium peroxide solution and load has Al2O3Ceramic material, the hypochlorite solution and potassium peroxide solution
Adding proportion be：The molar ratio of hypochlorous acid and potassium peroxide is 1 in final yellow rice wine：1, it is corresponding in every liter of pending yellow rice wine
The mass fraction of effective chlorine be 12mg/L, the additive amount of catalyst is 5g, Al in the catalyst2O3Quality account for load and have
Al2O3Ceramic material gross mass 16%, after mixing, every 6h UV Light 8min, continue 20 times, carry out redox
Reaction, by treated, yellow rice wine seals storage 2 months at room temperature.
The preparation method of the catalyst is：
S1, ceramic monolith is impregnated with hydrochloric acid solution, is then cleaned to neutrality and dried with deionized water；
S2, by Al2O3200 mesh sieve is crushed, screenings is obtained, adds water, be uniformly mixed so as to obtain pug；
S3, by the pug and ceramic monolith mixing, compression moulding, drying, then natural cooling；
The temperature of S4, high-temperature calcination, the high-temperature calcination is 450 DEG C, and the time of firing is 12h, cooling for use.
Embodiment 5
A method of ageing improves yellow rice wine vinosity, and processing step is as follows：New wine is sent into digestion tank, with hypochlorous acid and peroxide
Change potassium is oxidant, has Al with load2O3Ceramic material be hypochlorous acid decomposition catalyst, into pending yellow rice wine plus
Entering hypochlorite solution, potassium peroxide solution and load has Al2O3Ceramic material, the hypochlorite solution and potassium peroxide solution
Adding proportion be：The molar ratio of hypochlorous acid and potassium peroxide is 1 in final yellow rice wine：1, it is corresponding in every liter of pending yellow rice wine
The mass fraction of effective chlorine be 60mg/L, the additive amount of catalyst is 10g, Al in the catalyst2O3Quality account for load and have
Al2O3Ceramic material gross mass 23%, after mixing, every 6h UV Light 5min, continue 18 times, carry out redox
Reaction, by treated, yellow rice wine seals storage 2 months at room temperature.
The preparation method of the catalyst is：
S1, ceramic monolith is impregnated with hydrochloric acid solution, is then cleaned to neutrality and dried with deionized water；
S2, by Al2O3200 mesh sieve is crushed, screenings is obtained, adds water, be uniformly mixed so as to obtain pug；
S3, by the pug and ceramic monolith mixing, compression moulding, drying, then natural cooling；
The temperature of S4, high-temperature calcination, the high-temperature calcination is 470 DEG C, and the time of firing is 18h, cooling for use.
Embodiment 6
A method of ageing improves yellow rice wine vinosity, and processing step is as follows：New wine is sent into digestion tank, with hypochlorous acid and peroxide
Change potassium is oxidant, has Al with load2O3Ceramic material be hypochlorous acid decomposition catalyst, into pending yellow rice wine plus
Entering hypochlorite solution, potassium peroxide solution and load has Al2O3Ceramic material, the hypochlorite solution and potassium peroxide solution
Adding proportion be：The molar ratio of hypochlorous acid and potassium peroxide is 1 in final yellow rice wine：1, it is corresponding in every liter of pending yellow rice wine
The mass fraction of effective chlorine be 100mg/L, the additive amount of catalyst is 15g, Al in the catalyst2O3Quality account for load
There is Al2O3Ceramic material gross mass 30%, after mixing, every 6h UV Light 3min, continue 12 times, aoxidize also
Original reaction, by treated, yellow rice wine seals storage 2 months at room temperature.
The preparation method of the catalyst is：
S1, ceramic monolith is impregnated with hydrochloric acid solution, is then cleaned to neutrality and dried with deionized water；
S2, by Al2O3200 mesh sieve is crushed, screenings is obtained, adds water, be uniformly mixed so as to obtain pug；
S3, by the pug and ceramic monolith mixing, compression moulding, drying, then natural cooling；
The temperature of S4, high-temperature calcination, the high-temperature calcination is 500 DEG C, and the time of firing is that for 24 hours, cooling is for use.
Embodiment 7
A method of ageing improves yellow rice wine vinosity, and processing step is as follows：New wine is sent into digestion tank, with hypochlorous acid and peroxide
Change potassium is oxidant, has Ni with load2O3Ceramic material be hypochlorous acid decomposition catalyst, into pending yellow rice wine plus
Entering hypochlorite solution, potassium peroxide solution and load has Ni2O3Ceramic material, the hypochlorite solution and potassium peroxide solution
Adding proportion be：The molar ratio of hypochlorous acid and potassium peroxide is 1 in final yellow rice wine：1, it is corresponding in every liter of pending yellow rice wine
The mass fraction of effective chlorine be 20mg/L, the additive amount of catalyst is 7g, Ni in the catalyst2O3Quality account for load and have
Ni2O3Ceramic material gross mass 20%, after mixing, every 6h UV Light 5min, continue 24 times, carry out redox
Reaction, by treated, yellow rice wine seals storage 2 months at room temperature.
The preparation method of the catalyst is：
S1, ceramic monolith is impregnated with hydrochloric acid solution, is then cleaned to neutrality and dried with deionized water；
S2, by Ni2O3200 mesh sieve is crushed, screenings is obtained, adds water, be uniformly mixed so as to obtain pug；
S3, by the pug and ceramic monolith mixing, compression moulding, drying, then natural cooling；
The temperature of S4, high-temperature calcination, the high-temperature calcination is 500 DEG C, and the time of firing is that for 24 hours, cooling is for use.
Using the yellow rice wine of the method pair new wine in 2017 of the present invention urge it is old, with pottery altar natural aging in 2016 1 year
Then yellow rice wine carries out the measurement of physicochemical property as blank control.
Influence of 1 aging method of table to the important flavor substance content of yellow rice wine
Through illumination and hypochlorous acid, potassium peroxide urge it is old after, alcoholic strength reduces, and meets rule, because of a large amount of strong oxidizer
In the presence of promoting alcohol to be oxidized to aldehyde, formoxy- chemical conversion acid makes reaction accelerate, consumes ethyl alcohol, wine degree is caused to decline.
By illumination and hypochlorous acid, potassium peroxide urge it is old after, the content of important flavor substance is close to even more than Tao Tanchen
Level after making 1 year illustrates to achieve the effect that yellow rice wine is accelerated to be aged using illumination and hypochlorous acid, potassium peroxide, after ageing
Yellow rice wine more mellowness, mouthfeel coordinate, and stable quality, without rough pungent and ozena taste, the clarification of wine body is bright, meets national tradition
Dry type yellow rice wine《GB/T 13662-2008 yellow rice wine》Top grade standard.
Claims (10)
1. a kind of method that ageing improves yellow rice wine vinosity, which is characterized in that processing step is as follows：New wine is sent into digestion tank, with secondary
Chloric acid and potassium peroxide are oxidant, hypochlorite solution and potassium peroxide solution are separately added into pending yellow rice wine, in light
According under the conditions of, redox reaction is carried out, yellow rice wine seals storage 2 months at room temperature by treated.
2. the method that ageing according to claim 1 improves yellow rice wine vinosity, which is characterized in that every 6h 3~8min of illumination,
Continue 12~24 times.
3. the method that ageing according to claim 1 improves yellow rice wine vinosity, which is characterized in that secondary in the hypochlorite solution
The molar ratio of potassium peroxide is 1 in chloric acid and potassium peroxide solution：1.
4. the method that ageing according to claim 1 improves yellow rice wine vinosity, which is characterized in that every liter of pending yellow rice wine
In, the mass fraction of corresponding effective chlorine is 12~100mg/L.
5. the method that ageing according to claim 2 improves yellow rice wine vinosity, which is characterized in that the illumination condition is visible
Light irradiates or ultraviolet light.
6. being aged according to Claims 1 to 5 any one of them improves the method for yellow rice wine vinosity, which is characterized in that pending
The catalyst for promoting hypochlorous acid decomposition can also be added in yellow rice wine, the additive amount of catalyst is in described every liter pending yellow rice wine
5~15g.
7. the method that ageing according to claim 6 improves yellow rice wine vinosity, which is characterized in that the catalyst, which is load, to be had
The ceramic material of metal oxide.
8. the method that ageing according to claim 7 improves yellow rice wine vinosity, which is characterized in that the metal oxide is
Al2O3Or Ni2O3。
9. the method that ageing according to claim 7 improves yellow rice wine vinosity, which is characterized in that the matter of the metal oxide
Amount accounts for 16%~30% that load has the ceramic material gross mass of metal oxide.
10. the method that ageing according to claim 6 improves yellow rice wine vinosity, which is characterized in that the preparation of the catalyst
Method is：
S1, ceramic monolith is impregnated with hydrochloric acid solution, is then cleaned to neutrality and dried with deionized water；
S2, metal oxide crushed to 200 mesh sieve, obtains screenings, add water, is uniformly mixed so as to obtain pug；
S3, by the pug and ceramic monolith mixing, compression moulding, drying, then natural cooling；
S4, high-temperature calcination, the temperature of the high-temperature calcination are 450~500 DEG C, time of firing is 12~for 24 hours, it is cooling for use.
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