CN114032156A - Aging method for distilled liquor - Google Patents
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- CN114032156A CN114032156A CN202111370106.7A CN202111370106A CN114032156A CN 114032156 A CN114032156 A CN 114032156A CN 202111370106 A CN202111370106 A CN 202111370106A CN 114032156 A CN114032156 A CN 114032156A
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- 230000032683 aging Effects 0.000 title claims abstract description 65
- 238000000034 method Methods 0.000 title claims abstract description 50
- 239000001301 oxygen Substances 0.000 claims abstract description 72
- 229910052760 oxygen Inorganic materials 0.000 claims abstract description 72
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims abstract description 68
- 238000006213 oxygenation reaction Methods 0.000 claims abstract description 37
- 230000001706 oxygenating effect Effects 0.000 claims abstract description 18
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 35
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 35
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 35
- 238000002347 injection Methods 0.000 claims description 18
- 239000007924 injection Substances 0.000 claims description 18
- 230000001476 alcoholic effect Effects 0.000 claims description 10
- 240000006365 Vitis vinifera Species 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 241000219095 Vitis Species 0.000 description 34
- 235000013339 cereals Nutrition 0.000 description 14
- 230000000052 comparative effect Effects 0.000 description 10
- 150000002500 ions Chemical class 0.000 description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 5
- 238000006243 chemical reaction Methods 0.000 description 5
- 230000002431 foraging effect Effects 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 150000002148 esters Chemical class 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 230000002035 prolonged effect Effects 0.000 description 3
- 238000006479 redox reaction Methods 0.000 description 3
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 229910052751 metal Inorganic materials 0.000 description 2
- 239000002184 metal Substances 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 230000005070 ripening Effects 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- UCKMPCXJQFINFW-UHFFFAOYSA-N Sulphide Chemical compound [S-2] UCKMPCXJQFINFW-UHFFFAOYSA-N 0.000 description 1
- 241000219094 Vitaceae Species 0.000 description 1
- XLOMVQKBTHCTTD-UHFFFAOYSA-N Zinc monoxide Chemical compound [Zn]=O XLOMVQKBTHCTTD-UHFFFAOYSA-N 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 235000013532 brandy Nutrition 0.000 description 1
- 230000001413 cellular effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 235000021021 grapes Nutrition 0.000 description 1
- 230000001339 gustatory effect Effects 0.000 description 1
- 230000007794 irritation Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000693 micelle Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 229910001414 potassium ion Inorganic materials 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 235000019633 pungent taste Nutrition 0.000 description 1
- 230000036632 reaction speed Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000019654 spicy taste Nutrition 0.000 description 1
- 235000015096 spirit Nutrition 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 235000015041 whisky Nutrition 0.000 description 1
- 235000014692 zinc oxide Nutrition 0.000 description 1
- 239000011787 zinc oxide Substances 0.000 description 1
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
- C12H1/12—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
- C12H1/14—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
-
- 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
-
- 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)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention relates to the technical field of wine brewing, in particular to a distilled wine aging method, which comprises the following steps: step one, pouring distilled liquor into a container, and adding an aging accelerator; controlling the temperature of the distilled liquor to be-2 ℃, and filling oxygen into the distilled liquor for continuous oxygenation for 6-8 days; controlling the temperature of the distilled liquor to be 25-35 ℃, filling oxygen into the distilled liquor, and continuously oxygenating for 7-9 days; and step four, repeating the operation cycle of the step two and the step three for 6-12 months. The aging method of the distilled liquor provided by the invention is scientific and reasonable, is simple to operate, can increase the viscosity of the liquor body, enables the liquor body to be more fragrant, mellow, soft and smooth, achieves the purposes of increasing aging, removing turbidity and enriching the texture of the liquor body, and can obviously shorten the aging time of the distilled liquor on the basis of not greatly increasing the production cost.
Description
Technical Field
The invention relates to the technical field of wine brewing, in particular to a method for aging distilled liquor.
Background
The distilled liquor is high-alcoholicity liquor prepared by fermenting and distilling cereals, potatoes, grapes and other fruits, and belongs to distilled liquor such as brandy, whisky, Chinese white spirit and the like. The new wine just after distillation generally shows spicy and pungent sensory characteristics, after a period of aging treatment, the spicy and pungent taste is weakened, and the mellow, soft and smooth flavor is presented, so the aging treatment is very important for the flavor formation of the distilled wine. The principle of aging is that during the storage of wine, under the participation of a certain amount of oxygen, various components in the wine undergo a series of physical and chemical reactions, so that various components in the wine gradually reach equilibrium.
At present, the common ageing methods for distilled liquor comprise a natural ageing method, a chemical ageing method and a physical ageing method. The natural aging method consumes long time and large funds; the chemical ageing method needs to accurately control the types and the dosage of the ageing accelerant used; the physical aging method comprises an ultrasonic method, a microwave method, a high-temperature method and the like, but the current commonly used physical aging method generally has higher requirements on equipment and higher production cost. In order to solve the existing problems, a novel aging method for distilled liquor is developed, the aging time of the distilled liquor is obviously shortened, the liquor body texture of the distilled liquor can be enriched, and the method has very important significance for improving the competitiveness of the distilled liquor in the liquor market.
Disclosure of Invention
Based on the problems in the prior art, the invention provides the aging method for the distilled liquor, the aging method is scientific and reasonable, the operation is simple, the aging time of the distilled liquor is obviously shortened, simultaneously the liquor body texture of the distilled liquor can be enriched, and the defects in the prior art are overcome.
In order to achieve the purpose, the invention adopts the following technical scheme:
in a first aspect, an embodiment of the present invention provides a method for aging distilled liquor, including the following steps:
step one, pouring distilled liquor into a container, and adding an aging accelerator;
controlling the temperature of the distilled liquor to be-2 ℃, and filling oxygen into the distilled liquor for continuous oxygenation for 6-8 days;
controlling the temperature of the distilled liquor to be 25-35 ℃, filling oxygen into the distilled liquor, and continuously oxygenating for 7-9 days;
and step four, repeating the operation cycle of the step two and the step three for 6-12 months.
The aging method of the distilled liquor provided by the invention can accelerate the association of alcohol molecules in the liquor body with various nutrient components and water molecules by using the aging accelerator, and rapidly eliminate or reduce the irritation, the vinasse taste and the foreign flavor of the new liquor so as to multiply the viscosity of the liquor body. The invention utilizes the high solubility of oxygen in the distilled liquor at lower temperature and the high oxidation-reduction reaction rate in the distilled liquor at higher temperature, adopts the micro-aerobic treatment of cold and hot alternation of the invention, and reasonably combines the chemical aging method and the micro-aerobic treatment method together, when the solubility of oxygen in the distilled liquor is high at lower temperature, the effect of the aging accelerator is utilized to ensure that the oxidation-reduction reaction rate is not reduced; under the condition of higher temperature, the oxidation-reduction reaction rate in the distilled liquor is high, the dissolution of oxygen in the distilled liquor is reduced, the oxygenation time is prolonged, the oxygen filling amount in the distilled liquor is ensured, the alcohol ripening of the distilled liquor can be obviously accelerated, and the aging time of the distilled liquor is shortened. The aging method of the distilled liquor can increase the viscosity of the liquor body, make the liquor body more fragrant, mellow, soft and smooth, achieve the purposes of increasing aging, removing turbidity and enriching the texture of the liquor body, accelerate the mellow ripening of the distilled liquor on the basis of not greatly increasing the production cost, obviously shorten the aging time of the distilled liquor and overcome the defects of the prior art.
Preferably, in step one, the distilled spirit is grape distilled spirit.
Preferably, in the first step, the alcoholic strength of the distilled liquor is 36-55% vol.
Preferably, the aging accelerator is an unglazed ceramsite with the diameter of 8-12 mm.
The ceramsite is preferably 8-12 mm-diameter unglazed ceramsite produced by Yixing Jiangsu in China, the surface of the ceramsite is rough and cellular, the contact area of the ceramsite and distilled liquor can be increased, and the ceramsite is rich in Fe ions, Cu ions, K ions and Mn ions. Fe ions in the ceramsite can be combined with unpleasant sulfide in the wine body to form a complex, so that fresh wine gas is removed, the complex formed by the metal which is not beneficial to the vinosity and the micelle in the wine is promoted, and the content of the metal element which is not beneficial to the vinosity is reduced. The Cu ions in the ceramsite can promote the rate of chemical reaction in the wine and accelerate the formation of acid substances in the wine. The potassium ions in the ceramsite can increase the sweetness of the wine, so that the wine is favorable for forming mellow and mature feeling, the activation energy of chemical reaction can be reduced by the potassium element, the chemical reaction speed is accelerated, the aging of the wine is accelerated, and the potassium element also has great influence on the physicochemical properties of the wine, such as viscosity, conductivity and pH.
Preferably, the addition amount of the ceramsite is 1 to 3 weight per thousand of the mass of the distilled liquor.
Preferably, the liquor is oxygenated by a micro-oxygenation device.
Preferably, in the second step, the oxygen filling amount per liter of distilled liquor per month is 10-20 mg, the oxygen injection head of the micro-oxygen device is positioned on the perpendicular bisector, and the height from the bottom of the container is half of the total height of the liquor.
Because the solubility of oxygen is high at low temperature, the invention fills more oxygen at lower temperature, part of the oxygen which does not participate in the reaction is dissolved in the wine body, and part of the oxygen is stored in the ceramsite.
Preferably, in the third step, the oxygen filling amount per liter of distilled liquor per month is 2-10 mg, and the oxygen injection head of the micro-oxygen device is positioned at the center of the bottom of the container.
Because the solubility of oxygen is low under the high temperature condition, the oxygenation time is prolonged and the oxygenation quantity is reduced under the higher temperature condition, thereby not only ensuring the oxygenation quantity of the oxygen in the distilled liquor, but also reducing the overflow of the insoluble oxygen and reducing the production cost.
The aging method for the distilled liquor has high aging efficiency, the distilled liquor can be aged for one month by using the aging method, the effect of natural aging for one year can be achieved, and the aging method can increase the viscosity of the liquor body, so that the liquor body is more fragrant, mellow, soft and smooth, the taste is fine, smooth and sweet, balanced and harmonious, and the aftertaste is prolonged.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Example 1
The embodiment provides a method for accelerating aging of grape distilled liquor, which comprises the following steps:
(1) pouring the grape distilled wine with the alcoholic strength of 36 vol% into a container, adding 12 mm-diameter unglazed ceramsite which is produced by Yixing of Jiangsu in China, wherein the adding amount of the ceramsite is 1 wt% of the mass of the grape distilled wine, and keeping the container full.
(2) Controlling the temperature of the grape distilled liquor at 2 ℃, filling oxygen into the grape distilled liquor through a micro-oxygenation device, wherein the oxygen filling amount of each liter of the distilled liquor per month is 10mg, continuously oxygenating for 6 days, and an oxygen injection head of the micro-oxygenation device is positioned on a perpendicular bisector and is half of the total height of liquor away from the bottom of a container.
(3) Controlling the temperature of the grape distilled liquor at 35 ℃, filling oxygen into the grape distilled liquor through a micro-oxygenation device, wherein the oxygen filling amount of each liter of the distilled liquor per month is 10mg, continuously oxygenating for 7 days, and an oxygen injection head of the micro-oxygenation device is positioned at the center of the bottom of a container.
(4) The cycle of steps two and three was repeated for 12 months.
Example 2
The embodiment provides a method for accelerating aging of grape distilled liquor, which comprises the following steps:
(1) pouring the grape distilled wine with the alcoholic strength of 55 vol% into a container, adding 8 mm-diameter unglazed ceramsite which is produced by Yixing of Jiangsu in China, wherein the adding amount of the ceramsite is 3 wt% of the mass of the grape distilled wine, and keeping the container full.
(2) Controlling the temperature of the grape distilled liquor at-2 ℃, filling oxygen into the grape distilled liquor through a micro-oxygenation device, wherein the oxygen filling amount of each liter of the distilled liquor per month is 20mg, continuously oxygenating for 8 days, and an oxygen injection head of the micro-oxygenation device is positioned on a perpendicular bisector and is half of the total height of wine liquid away from the bottom of a container.
(3) Controlling the temperature of the grape distilled liquor at 25 ℃, filling oxygen into the grape distilled liquor through a micro-oxygenation device, wherein the oxygen filling amount of each liter of the distilled liquor per month is 2mg, continuously oxygenating for 9 days, and an oxygen injection head of the micro-oxygenation device is positioned at the center of the bottom of a container.
(4) The cycle of steps two and three was repeated for 6 months.
Example 3
The embodiment provides a method for accelerating aging of grape distilled liquor, which comprises the following steps:
(1) pouring the distilled wine with the alcoholic strength of 42 vol% into a container, adding 10 mm-diameter unglazed ceramsite which is produced by Yixing of Jiangsu in China, wherein the adding amount of the ceramsite is 2 wt% of the mass of the distilled wine, and keeping the container full.
(2) Controlling the temperature of the grape distilled liquor at 0 ℃, filling oxygen into the grape distilled liquor through a micro-oxygenation device, wherein the oxygen filling amount of each liter of the distilled liquor per month is 15mg, continuously oxygenating for 7 days, and an oxygen injection head of the micro-oxygenation device is positioned on a perpendicular bisector and is half of the total height of liquor away from the bottom of a container.
(3) Controlling the temperature of the grape distilled liquor at 30 ℃, filling oxygen into the grape distilled liquor through a micro-oxygenation device, wherein the oxygen filling amount of each liter of the distilled liquor per month is 8mg, continuously oxygenating for 7 days, and an oxygen injection head of the micro-oxygenation device is positioned at the center of the bottom of a container.
(4) The cycle of steps two and three was repeated for 9 months.
Example 4
The embodiment provides a method for accelerating aging of grape distilled liquor, which comprises the following steps:
(1) pouring the grape distilled wine with the alcoholic strength of 52% vol into a container, adding 9 mm-diameter unglazed ceramsite which is produced by Yixing of Jiangsu in China, wherein the adding amount of the ceramsite is 1 per mill of the mass of the grape distilled wine, and keeping the container full.
(2) Controlling the temperature of the grape distilled liquor at 1 ℃, filling oxygen into the grape distilled liquor through a micro-oxygenation device, wherein the oxygen filling amount of each liter of the distilled liquor per month is 18mg, continuously oxygenating for 6 days, and an oxygen injection head of the micro-oxygenation device is positioned on a perpendicular bisector and is half of the total height of liquor away from the bottom of a container.
(3) Controlling the temperature of the grape distilled liquor at 28 deg.C, charging oxygen into the grape distilled liquor by micro-oxygenation device, wherein the oxygen charging amount per liter of distilled liquor per month is 5mg, and continuously oxygenating for 9 days, wherein the oxygen injection head of the micro-oxygenation device is positioned at the center of the bottom of the container.
(4) The cycle of steps two and three was repeated for 10 months.
Example 5
The embodiment provides a method for aging grain distilled liquor, which comprises the following steps:
(1) pouring the grain distilled liquor with the alcoholic strength of 54 vol% into a container, adding 10 mm-diameter unglazed ceramsite which is produced by Yixing of Jiangsu in China, wherein the adding amount of the ceramsite is 2 wt% of the mass of the grain distilled liquor, and keeping the container full.
(2) Controlling the temperature of the grain distilled liquor at-1 ℃, filling oxygen into the grain distilled liquor through a micro-oxygenation device, wherein the oxygen filling amount of each liter of distilled liquor per month is 12mg, continuously oxygenating for 6 days, and an oxygen injection head of the micro-oxygenation device is positioned on a perpendicular bisector and is half of the total height of liquor away from the bottom of a container.
(3) Controlling the temperature of the grain distilled liquor at 26 deg.C, charging oxygen into the grain distilled liquor by micro-oxygenation device, wherein the oxygen charging amount per liter of distilled liquor per month is 7mg, and continuously oxygenating for 9 days, wherein the oxygen injection head of the micro-oxygenation device is located at the center of the bottom of the container.
(4) The cycle of steps two and three was repeated for 11 months.
Comparative example 1
This comparative example provides a method of ageing a wine distillate tested in the course of the study, comprising the steps of:
the embodiment provides a method for accelerating aging of grape distilled liquor, which comprises the following steps:
(1) pouring the distilled wine with the alcoholic strength of 42 vol% into a container, adding 10 mm-diameter unglazed ceramsite which is produced by Yixing of Jiangsu in China, wherein the adding amount of the ceramsite is 2 wt% of the mass of the distilled wine, and keeping the container full.
(2) Controlling the temperature of the grape distilled liquor at 30 ℃, filling oxygen into the grape distilled liquor through a micro-oxygenation device, wherein the oxygen filling amount of each liter of the distilled liquor per month is 8mg, continuously oxygenating for 9 months, and an oxygen injection head of the micro-oxygenation device is positioned on a perpendicular bisector and is half of the total height of liquor away from the bottom of a container.
Comparative example 2
This comparative example provides a method of ageing a wine distillate tested in the course of the study, comprising the steps of:
(1) pouring the grape distilled wine with the alcoholic strength of 52% vol into a container, adding ceramsite with the diameter of 9mm, wherein the adding amount of the ceramsite is 1 per mill of the mass of the grape distilled wine, and keeping the container full.
(2) Controlling the temperature of the grape distilled liquor at 1 ℃, filling oxygen into the grape distilled liquor through a micro-oxygenation device, wherein the oxygen filling amount of each liter of the distilled liquor per month is 18mg, continuously oxygenating for 10 months, and an oxygen injection head of the micro-oxygenation device is positioned on a perpendicular bisector and is half of the total height of liquor away from the bottom of a container.
Comparative example 3
The comparative example provides a method for accelerating the ageing of grain distilled liquor tested in the research process, comprising the following steps:
(1) pouring grain distilled liquor with the alcoholic strength of 54% vol into a container, and keeping the container full.
(2) Controlling the temperature of the grain distilled liquor at-1 ℃, filling oxygen into the grain distilled liquor through a micro-oxygenation device, wherein the oxygen filling amount of each liter of distilled liquor per month is 7mg, continuously oxygenating for 6 days, and an oxygen injection head of the micro-oxygenation device is positioned on a perpendicular bisector and is half of the total height of liquor away from the bottom of a container.
(3) Controlling the temperature of the grain distilled liquor at 26 deg.C, charging oxygen into the grain distilled liquor by micro-oxygenation device, wherein the oxygen charging amount per liter of distilled liquor per month is 7mg, and continuously oxygenating for 9 days, wherein the oxygen injection head of the micro-oxygenation device is located at the center of the bottom of the container.
(4) The cycle of steps two and three was repeated for 11 months.
Test examples
The distilled liquors prepared in examples 1 to 5 and comparative examples 1 to 3 were subjected to sensory evaluation, and the evaluation results are shown in Table 1:
TABLE 1
The distilled spirits prepared in examples 1-5 and comparative examples 1-3 were subjected to alcohol content, methanol, total acid and total ester measurements, wherein the total acid and total ester measurements were carried out in accordance with GB/T10345-2007 and the alcohol content measurements were carried out in accordance with GB 5009.225-2016. The test results are shown in table 2:
TABLE 2
As can be seen from tables 1 and 2 above, the distilled liquors prepared in examples 1 to 5 had better visual, olfactory, gustatory and style impressions than those of comparative examples 1 to 3, which indicates that the distilled liquors prepared according to the present invention had better pleasure, complexity and elegance of aroma and more balanced and harmonious body, which indicates that the aging efficiency of the method for aging distilled liquors provided by the present invention was high. Compared with the comparative examples 1 to 3, the distilled spirit prepared in the examples 1 to 5 has high ester content and high alcohol content, which shows that the aging accelerating method of the distilled spirit provided by the invention has high aging accelerating efficiency, the distilled spirit can be aged for one month by using the aging accelerating method of the invention to achieve the effect of natural aging for one year, and the aging accelerating method of the distilled spirit can increase the viscosity of the spirit body, so that the spirit body is more fragrant, mellow, soft and smooth, and the purposes of increasing the aging, removing turbidity and enriching the texture of the spirit body are achieved.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents or improvements made within the spirit and principle of the present invention should be included in the scope of the present invention.
Claims (8)
1. The aging method of the distilled liquor is characterized by comprising the following steps:
step one, pouring distilled liquor into a container, and adding an aging accelerator;
controlling the temperature of the distilled liquor to be-2 ℃, and filling oxygen into the distilled liquor for continuous oxygenation for 6-8 days;
controlling the temperature of the distilled liquor to be 25-35 ℃, filling oxygen into the distilled liquor, and continuously oxygenating for 7-9 days;
and step four, repeating the operation cycle of the step two and the step three for 6-12 months.
2. A method of ageing a liquor according to claim 1, characterised in that: in the step one, the distilled liquor is grape distilled liquor.
3. A method of ageing a liquor according to claim 1, characterised in that: in the first step, the alcoholic strength of the distilled liquor is 36-55% vol.
4. A method of ageing a liquor according to claim 1, characterised in that: the aging accelerant is an unglazed ceramsite with the diameter of 8-12 mm.
5. A method of ageing a liquor according to claim 4, characterised in that: the addition amount of the ceramsite is 1 to 3 weight per thousand of the mass of the distilled liquor.
6. A method of ageing a liquor according to claim 1, characterised in that: and oxygenating the distilled liquor by a micro-oxygenation device.
7. A method of ageing a liquor according to claim 6, characterised in that: in the second step, the oxygen filling amount of each liter of distilled liquor per month is 10-20 mg, an oxygen injection head of the micro-oxygen device is positioned on the perpendicular bisector, and the height from the bottom of the container is half of the total height of the liquor.
8. A method of ageing a liquor according to claim 6, characterised in that: in the third step, the oxygen filling amount of each liter of distilled liquor per month is 2-10 mg, and an oxygen injection head of the micro-oxygen device is positioned at the center of the bottom of the container.
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Citations (5)
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| CN203487135U (en) * | 2013-05-16 | 2014-03-19 | 绍兴江南大学研究院有限公司 | Yellow rice wine aging storage pot for maturation acceleration through cold and hot treatment and micro-oxidization |
| CN105733911A (en) * | 2014-12-11 | 2016-07-06 | 遵义市董程窖酒厂 | Liquor catalytic ageing method |
| CN105925454A (en) * | 2016-05-11 | 2016-09-07 | 福建省农业科学院农业工程技术研究所 | Imitation earthen jar ageing method of yellow rice wine |
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Application publication date: 20220211 |