CN117070305A - White spirit aging method - Google Patents
White spirit aging method Download PDFInfo
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- CN117070305A CN117070305A CN202310592109.8A CN202310592109A CN117070305A CN 117070305 A CN117070305 A CN 117070305A CN 202310592109 A CN202310592109 A CN 202310592109A CN 117070305 A CN117070305 A CN 117070305A
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- 230000032683 aging Effects 0.000 title claims abstract description 88
- 238000000034 method Methods 0.000 title claims abstract description 25
- 230000005855 radiation Effects 0.000 claims abstract description 49
- 235000014101 wine Nutrition 0.000 claims description 23
- 239000007789 gas Substances 0.000 claims description 21
- 230000005540 biological transmission Effects 0.000 claims description 3
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 2
- 239000001301 oxygen Substances 0.000 claims description 2
- 229910052760 oxygen Inorganic materials 0.000 claims description 2
- 230000002431 foraging effect Effects 0.000 claims 8
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 abstract description 30
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 abstract description 30
- LZCLXQDLBQLTDK-UHFFFAOYSA-N ethyl 2-hydroxypropanoate Chemical compound CCOC(=O)C(C)O LZCLXQDLBQLTDK-UHFFFAOYSA-N 0.000 abstract description 20
- 229940116333 ethyl lactate Drugs 0.000 abstract description 10
- 239000007788 liquid Substances 0.000 abstract description 8
- 235000019640 taste Nutrition 0.000 abstract description 7
- IKHGUXGNUITLKF-XPULMUKRSA-N acetaldehyde Chemical compound [14CH]([14CH3])=O IKHGUXGNUITLKF-XPULMUKRSA-N 0.000 abstract description 4
- 244000005700 microbiome Species 0.000 abstract description 4
- 238000006243 chemical reaction Methods 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- 235000009508 confectionery Nutrition 0.000 abstract 1
- HYBBIBNJHNGZAN-UHFFFAOYSA-N furfural Chemical compound O=CC1=CC=CO1 HYBBIBNJHNGZAN-UHFFFAOYSA-N 0.000 description 26
- 239000000126 substance Substances 0.000 description 19
- 230000000052 comparative effect Effects 0.000 description 14
- IKHGUXGNUITLKF-UHFFFAOYSA-N Acetaldehyde Chemical compound CC=O IKHGUXGNUITLKF-UHFFFAOYSA-N 0.000 description 8
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 8
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 230000015556 catabolic process Effects 0.000 description 3
- 238000006731 degradation reaction Methods 0.000 description 3
- 230000007246 mechanism Effects 0.000 description 3
- 230000004048 modification Effects 0.000 description 3
- 238000012986 modification Methods 0.000 description 3
- 235000015096 spirit Nutrition 0.000 description 3
- 238000005273 aeration Methods 0.000 description 2
- 230000003679 aging effect Effects 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 230000003247 decreasing effect Effects 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000019633 pungent taste Nutrition 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 238000009423 ventilation Methods 0.000 description 2
- 235000020097 white wine Nutrition 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000012159 carrier gas Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 239000001307 helium Substances 0.000 description 1
- 229910052734 helium Inorganic materials 0.000 description 1
- SWQJXJOGLNCZEY-UHFFFAOYSA-N helium atom Chemical compound [He] SWQJXJOGLNCZEY-UHFFFAOYSA-N 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000007639 printing Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
Classifications
-
- 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
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Toxicology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention relates to a white spirit aging method, and belongs to the technical field of food processing. The invention uses the wavelength asThe radiation of the radiation rays in the aging tank is used for carrying out irradiation treatment on the white spirit in the aging tank, so that microorganisms in the white spirit can be killed, organic matters such as acetic acid, ethyl acetate, acetaldehyde, ethyl lactate and the like in the white spirit can be better acted, and physical chemical reactions are induced to occur on the organic matters, so that the content of the organic matters such as acetic acid, ethyl acetate, acetaldehyde, ethyl lactate and the like in the white spirit is changed, and the aged white spirit is soft in taste, slightly sweet, smooth in inlet and high in quality; when the white spirit is irradiated, the gas is introduced into the white spirit, so that the white spirit has a disturbance function, a large number of bubbles can be formed in the white spirit, and the gas-liquid interface formed between the bubbles and the white spirit liquid can well reflect and refract rays, so that the white spirit is aged quickly, and the aging efficiency is improved.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a white spirit aging method.
Background
The distilled spirit is distilled spirit, and the distilled spirit has a pungent taste and an abnormal smell because of few microorganisms such as bacteria, so that the distilled spirit is always aged to ensure that the taste of the distilled spirit is aromatic and pure. The traditional white spirit ageing mode is to naturally place white spirit, long time is needed, a large amount of fund overstock can be caused by long-time storage, the required storehouse area is large, the investment of storage equipment is high, and the like, so that the cost of the white spirit is higher. In order to improve the white spirit aging efficiency, a plurality of white spirit aging technologies are developed by the person skilled in the art.
At present, the wide-application white spirit aging technology comprises air aging, ultraviolet irradiation aging and the like. Wherein, the aeration aging means that air is introduced into the white spirit under the condition of stirring, and the white spirit aging is completed by aeration disturbance of the white spirit, the aging efficiency in the mode is very low, and the degradation or modification of harmful substances in the white spirit can not be effectively induced, which is similar to the time required for naturally placing and aging the white spirit; meanwhile, the air is introduced for a long time, so that a large amount of alcohol components in the white spirit volatilize, and the quality of the white spirit is further affected. Ultraviolet irradiation aging refers to the irradiation of white spirit by ultraviolet rays, but the energy of the ultraviolet rays is lower, the ultraviolet rays mainly play a role in sterilization, and the white spirit is often required to be heated while being irradiated by the ultraviolet rays, so that furfural harmful substances in the white spirit can be effectively degraded, but the white spirit is heated, so that a large amount of alcohol components in the white spirit volatilize, and the quality of the white spirit is further influenced.
Therefore, developing a white spirit aging method capable of accelerating white spirit aging and improving white spirit quality is a technical problem to be solved in the art.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provide a white spirit aging method, which is used for carrying out ventilation and radiation irradiation treatment on white spirit, so that the white spirit is aged with high aging efficiency, and the aged white spirit has soft taste, slight sweetness, smooth inlet and high quality.
In order to achieve the above purpose, the technical scheme adopted by the invention is as follows:
a white spirit aging method comprises the following steps:
(1) Filling white spirit into an aging tank;
(2) Performing radiation irradiation treatment on white spirit in the aging tank, and introducing gas into the aging tank during the radiation irradiation treatment to obtain aged wine;
the wavelength of the rays in the ray irradiation treatment is not more than
The invention uses the wavelength not larger thanThe radiation of the radiation beam to the white spirit in the aging tank can kill microorganisms in the white spirit, can better act on organic matters such as acetic acid, ethyl acetate, acetaldehyde, ethyl lactate and the like in the white spirit, and induce physical and chemical reactions (such as modification, degradation and the like) of the organic matters, thereby changing the content of the organic matters such as acetic acid, ethyl acetate, acetaldehyde, ethyl lactate and the like in the white spirit, and further leading the aged white spirit to have soft taste, slight sweetness, smooth inlet and high quality.
According to research, during radiation treatment, gas is introduced into the white spirit, so that a disturbance effect is achieved, a large number of bubbles can be formed in the white spirit, a gas-liquid interface formed between the bubbles and white spirit liquid can reflect and refract rays, radiation irradiation efficiency is improved, aging of the white spirit is accelerated, and aging efficiency is improved.
As a preferred embodiment of the present invention, the time of the radiation irradiation treatment is 10 to 30 minutes.
As a preferred embodiment of the invention, when the gas is introduced, the gas flow is 50-300 sccm, and the gas pressure in the aging tank is 100-250 kPa.
Further, when the gas is introduced, the gas flow rate is 100 to 200sccm.
As a preferred embodiment of the present invention, the gas is at least one of air and oxygen.
In the step (2), white spirit in the aging tank is subjected to radiation irradiation treatment by using a radiation emitter, wherein a radiation source target of the radiation emitter is any one of an Ag target and a Mo target.
Further, the ray emitter is installed in the lateral wall of ageing jar, the notch that corresponds with the ray emission end of ray emitter is seted up to the lateral wall of ageing jar, the notch runs through two opposite wall surfaces of ageing jar lateral wall, install the printing opacity window in the notch.
Further, the number of the ray emitters is 1-4.
Further, the wavelength of the rays in the ray irradiation treatment is
It has been found that when the wavelength of the radiation isAnd (3) carrying out irradiation treatment for 10min to obtain the aged wine with aromatic flavor, soft taste, slight sweetness and smooth taste.
As a preferred embodiment of the present invention, the radiation dose of the radiation irradiation treatment is 2 to 10kGy.
In the step (2), the temperature of the white spirit in the aging tank is 10 to 50 ℃, and more preferably 10 to 30 ℃.
In a preferred embodiment of the present invention, step (1) is to charge the white spirit into the aging tank, wherein the amount of the white spirit charged is 30 to 70% of the volume of the aging tank, and more preferably 40 to 50%.
Compared with the prior art, the invention has the beneficial effects that:
(1) The invention uses the wavelength asThe radiation of the radiation to the white spirit in the aging tank not only can kill microorganisms in the white spirit, but also can better act on organic matters such as acetic acid, ethyl acetate, furfural and ethyl lactate in the white spirit to induce physical and chemical reactions (such as modification, degradation and the like) of the organic matters so as to change the content of the organic matters such as acetic acid, ethyl acetate, furfural and ethyl lactate in the white spirit, thereby leading the aged white spirit to have soft and micro tasteSweet, smooth in taste and high in quality.
(2) When the white spirit is irradiated, the gas is introduced into the white spirit, so that the white spirit has a disturbance function, a large number of bubbles can be formed in the white spirit, and the gas-liquid interface formed between the bubbles and the white spirit liquid can well reflect and refract rays, so that the white spirit is aged quickly, and the aging efficiency is improved.
Drawings
FIG. 1 is a flow chart of a white spirit aging method provided by an embodiment of the invention;
FIG. 2 is a schematic structural diagram of a white spirit aging device according to an embodiment of the present invention;
fig. 3 is a schematic structural diagram of a dispersion disc according to an embodiment of the present invention.
In the figure, a 1-ageing tank, a 11-wine outlet pipe, a 12-exhaust pipe, a 13-wine inlet pipe, a 14-air inlet pipe, a 2-ray emitter, a 3-light transmission window, a 4-dispersing mechanism, a 41-dispersing disc, a 411-cavity, a 412-air inlet hole, a 413-air outlet hole, a 42-air guide pipe and a 5-supporting seat are arranged.
Detailed Description
For a better description of the objects, technical solutions and advantages of the present invention, the present invention will be further described with reference to the following specific examples.
Example 1
The embodiment provides a white spirit aging method, the flow of which is shown in figure 1, comprising the following steps:
(1) Filling white spirit into an aging tank, wherein the filling amount of the white spirit is 50% of the volume of the aging tank;
(2) Performing radiation irradiation treatment on white spirit in the aging tank, and introducing gas into the aging tank during the radiation irradiation treatment to obtain aged wine; the target source of the radiation treatment is Ag target, and the wavelength of the radiation isBy adjusting the power of the ray emitter, the radiation dose of 6kGy is reached in the ray irradiation treatment time of 10min, the gas is air, the gas flow is 200sccm, and the air pressure in the aging tank is 150kPa.
Referring to fig. 2 to 3, the white spirit aging method of the embodiment is implemented by a white spirit aging device, the white spirit aging device comprises an aging tank 1, radiation emitters 2, a light transmission window 3 and a dispersing mechanism 4, the radiation emitters 2 are arranged on the outer side wall of the aging tank 1, the number of the radiation emitters 2 is four, and the four radiation emitters 2 are distributed at equal intervals on the periphery of the aging tank 1; the side wall of the aging tank 2 is provided with a notch 11 corresponding to the radiation emitting end of the radiation emitter 2, the notch 11 penetrates through two opposite wall surfaces of the side wall of the aging tank 1, a light-transmitting window 3 is arranged in the notch 11, and the light-transmitting window 3 is connected with the inner wall of the notch 11 in a sealing way through a sealing ring; the top of the ageing tank 1 is provided with an exhaust pipe 12, the upper part of the ageing tank 1 is provided with a wine inlet pipe 13 and an air inlet pipe 14, the bottom of the ageing tank 1 is provided with a wine outlet pipe 11, the dispersing mechanism 4 comprises a dispersing disc 41, the dispersing disc 41 is positioned at the bottom of the ageing tank, the dispersing disc 41 is provided with a cavity 411, an air inlet hole 412 and an air outlet hole 413 are arranged on the dispersing disc 41, the air inlet hole 412 and the air outlet hole 413 are communicated with the cavity 411, the air inlet hole 412 of the dispersing disc 41 is connected with the air inlet pipe 14 through an air guide pipe 42, the air inlet pipe 14 is sequentially connected with an external air pump and an air source, and under the action of the air pump, air is guided into the dispersing disc 41 through the air guide pipe 42 and then discharged into the ageing tank 1 through the air outlet hole 413 of the dispersing disc 41; the bottom of the aging tank 1 is provided with a supporting seat 5. Flow control valves (not shown in fig. 2) are respectively arranged on the exhaust pipe 12, the wine inlet pipe 13, the air inlet pipe 14 and the wine outlet pipe 11; the top of the aging tank 1 is provided with an air pressure sensor (not shown in fig. 2), and the inside of the aging tank 1 is provided with a temperature sensor.
Examples 2 to 23
Examples 2 to 23 respectively provide a white spirit aging method, examples 2 to 23 are different from example 1 in that parameters of step (1) and step (2) of examples 2 to 23 are shown in table 1, and step (2) of examples 2 to 23 reaches the radiation dose shown in table 1 at the irradiation treatment time shown in table 1 by adjusting the power of the radiation emitter.
Comparative example 1
The present comparative example provides a white spirit aging method, and is different from example 1 in that the present comparative example does not perform the radiation irradiation treatment, and only air is introduced into the white spirit in the aging tank, and the air-introducing time is 10 minutes.
Comparative example 2
The comparative example provides a white spirit aging method, and the comparative example is different from example 1 in that the radiation emitter of the comparative example is an ultraviolet emitter, and the model is shown in table 1.
Comparative example 3
The present comparative example provides a white spirit aging method, which is different from example 1 in that no gas is introduced into the aging tank.
TABLE 1
Effect example 1
The distilled spirits aged in the above examples and comparative examples were distilled spirits produced in the same batch and having an alcohol content of 56 degrees, and the distilled spirits obtained in the above examples and comparative examples were tested as follows:
(1) The test procedure for the micro-ingredient analysis was as follows: the chemical components of the wine samples before and after irradiation are analyzed by an Agilent8890 gas chromatograph, the carrier gas is high-purity helium (purity is not less than 99.999%), the flow rate is 1mL/min, and the temperature of the sample inlet is 230 ℃. The sample feeding amount is 0.5 mu L, the sample is split and fed, and the split ratio is 30:1.
(2) The alcohol content test steps are as follows: the alcohol degree is calculated after the density of the wine is measured by a Metretolterodine densitometer.
The test results are shown in Table 2.
TABLE 2
Furfural is the main substance causing pungency of wine flavor, and acetic acid, ethyl acetate, acetaldehyde and ethyl lactate are the main flavoring substances in white wine.
As can be seen from Table 2, under the premise of constant irradiation dose, the irradiation treatment time is within the range of 10-40 min, the furfural content in the wine is lower and is not more than 4.3mg/100mL, and the contents of acetic acid, ethyl acetate, acetaldehyde and ethyl lactate are higher, but when the irradiation time reaches 40min, the alcohol content is reduced; therefore, the time of the radiation treatment of the present invention is preferably 10 to 30 minutes.
Compared with Cu targets and Co targets, the Ag targets and the Mo targets emit shorter radiation wavelength, and act on wine, the content of furfural spicy substances in the wine is lower, the content of flavoring substances is higher, and the aging of products with better flavor is facilitated.
The gas flow has an important influence on the ageing effect of the white spirit, the content of the furfural spicy substances in the wine liquid shows a gradually decreasing trend along with the increase of the gas flow, the content of each flavoring substance shows a changing trend of increasing firstly and then decreasing secondly, when the gas flow is controlled to be 100-200 sccm, the aged white spirit can not only maintain unchanged alcohol degree, but also contain less furfural spicy substances, and the content of the flavoring substances is higher.
In the ageing process, the temperature of the wine in the tank is controlled to be 10-50 ℃, the gas-liquid in the tank is controlled to be 100-250 kPa, the furfural content in the aged wine can be kept at a relatively low level, and the content of each flavoring substance can be kept at a relatively high level, but when the temperature is too high and reaches 40-50 ℃, the alcohol content after ageing is reduced.
The contents of several flavoring substances such as acetic acid, ethyl acetate, ethyl lactate and acetaldehyde in the wine are greatly influenced by the irradiation dose, and the content change of the corresponding substances is weak after the irradiation dose exceeds 6 kGy.
With the increase of the filling amount of the white spirit accounting for the capacity of the aging tank, the furfural content in the wine shows a trend of gradually increasing, and when the filling amount of the white spirit accounts for 40-50% of the capacity of the aging tank, the furfural content in the wine is kept at a relatively low level (not more than 3.7mg/100 mL), and the flavoring substance content is kept at a relatively high level.
Compared with the example 1, the comparative example 1 is not subjected to radiation irradiation, only ventilation is carried out, so that the aged wine still has higher content of furfural substances, and the contents of acetic acid, ethyl acetate, acetaldehyde and ethyl lactate, so that the ageing effect of the white wine is poor and the flavor quality is poor.
Compared with example 1, the irradiation wavelength of comparative example 2 is long, the content of furfural substances in wine cannot be effectively reduced, and the content of each flavoring substance is obviously lower than that of the corresponding flavoring substance of example 1.
Comparative example 3 was not aerated compared to example 1, and the wine was aged significantly less than example 1 for the same aging time.
Finally, it should be noted that the above embodiments are only for illustrating the technical solution of the present invention and not for limiting the scope of the present invention, and although the present invention has been described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that the technical solution of the present invention may be modified or substituted equally without departing from the spirit and scope of the technical solution of the present invention.
Claims (10)
1. A white spirit aging method is characterized by comprising the following steps:
(1) Filling white spirit into an aging tank;
(2) Performing radiation irradiation treatment on white spirit in the aging tank, and introducing gas into the aging tank during the radiation irradiation treatment to obtain aged wine;
the wavelength of the rays in the ray irradiation treatment is not more than
2. The method for aging white spirit according to claim 1, wherein the irradiation treatment time is 10 to 30 minutes.
3. The method for aging white spirit according to claim 1, wherein the gas flow rate is 50-300 sccm and the air pressure in the aging tank is 100-250 kPa when the gas is introduced.
4. The method for aging white spirit according to claim 1, wherein the gas is at least one of air and oxygen.
5. The method for aging white spirit according to claim 1, wherein the step (2) uses a radiation emitter to perform radiation irradiation treatment on the white spirit in the aging tank, and a radiation source target of the radiation emitter is any one of an Ag target and a Mo target.
6. The method for aging white spirit according to claim 5, wherein the radiation emitter is installed on the outer side wall of the aging tank, a notch corresponding to the radiation emitting end of the radiation emitter is formed in the side wall of the aging tank, the notch penetrates through two opposite wall surfaces of the side wall of the aging tank, and a light transmission window is installed in the notch.
7. The method for aging white spirit according to claim 5, wherein the number of the radiation emitters is 1 to 4.
8. The white spirit aging method according to claim 1, wherein the radiation dose of the radiation irradiation treatment is 2 to 10kGy.
9. The method for aging white spirit according to claim 1, wherein in the step (2), the temperature of the white spirit in the aging tank is 10 to 50 ℃.
10. The method for aging white spirit according to claim 1, wherein the step (1) is to charge the white spirit into the aging tank in an amount of 30 to 70% of the volume of the aging tank.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310592109.8A CN117070305A (en) | 2023-05-23 | 2023-05-23 | White spirit aging method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310592109.8A CN117070305A (en) | 2023-05-23 | 2023-05-23 | White spirit aging method |
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| Publication Number | Publication Date |
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| CN117070305A true CN117070305A (en) | 2023-11-17 |
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| CN202310592109.8A Pending CN117070305A (en) | 2023-05-23 | 2023-05-23 | White spirit aging method |
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| CN (1) | CN117070305A (en) |
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2023
- 2023-05-23 CN CN202310592109.8A patent/CN117070305A/en active Pending
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