CN1772867A - Technological process of maturing grain spirit - Google Patents
Technological process of maturing grain spirit Download PDFInfo
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- CN1772867A CN1772867A CN 200510095190 CN200510095190A CN1772867A CN 1772867 A CN1772867 A CN 1772867A CN 200510095190 CN200510095190 CN 200510095190 CN 200510095190 A CN200510095190 A CN 200510095190A CN 1772867 A CN1772867 A CN 1772867A
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Abstract
The present invention belongs to the field of spirit brewing technology. The technological process of maturing grain spirit includes the following steps: soaking newly produced oak chip in 1-3 % concentration NaHCO3 solution or 0.06 N NaOH solution for 2-3 weeks, rinsing with clear water, soaking the oak chip in 3 % concentration acetic acid solution or 5 % concentration citric acid solution for 2-3 weeks, rinsing with clear water with hardness below 8 deg; soaking the pre-treated oak chip inside raw spirit with the oak-to-spirit ratio being 0.5-10 % and ageing at normal temperature in natural environment for over 3 months. The technological process is advanced and simple and has shortened spirit ageing time.
Description
Present patent application is to be dividing an application of July 19, number of patent application in 2004 patent application that is 200410041410.7 " ageing process of grain neutral spirit " the applying date.
Technical field
The present invention relates to the brewing method of wine, the ageing process method of grain neutral spirit belongs to alcohol product and brewages processing technique field more precisely.
Background technology
As everyone knows, the liquor market of China is whole-colored colourless kind, and usual said vintage wine all need make wine generation esterification, oxidizing reaction through displaying for a long time, produces complicated lipid lentamente.Improve the local flavor and the quality of wine by ageing, take longly, take that liquor storage vessel is many, area is big, the cost height.For many years, people wish to develop a kind of shortening digestion time always, improve the quality of wine, have the grain neutral spirit of foreign wine outward appearance.
Summary of the invention
The objective of the invention is to provide a kind of acceleration traditional aging process, reduce the ageing cost, improve the new ageing process of grain neutral spirit of local flavor and quality.
The object of the present invention is achieved like this, and the ageing process that grain neutral spirit is new with fresh processed oak chip, is put into the NaHCO that concentration is 1-3% earlier
3Or soaked for two thoughtful three weeks in the NaOH solution of 0.06N, after clear water rinsing totally, put into the acetic acid of concentration 3% or 5% citric acid solution and soaked for two thoughtful three weeks, clean with the following clear water rinsing of hardness 8 degree again, put into former wine through pretreated oak, the weight ratio of oak and wine is 0.5-10%, and the normal temperature ageing is handled more than three months under physical environment.The thickness of described oak chip is less than 10 millimeters.
Through the grain neutral spirit that above-mentioned ageing is handled, survey the content of its OD value, ethyl hexanoate, methyl alcohol, improvement is all arranged, outward appearance is little to be brown, delicate mouthfeel.
Craft science of the present invention is advanced simple, and it is easily convenient to implement.Adopt oak as accelerant, add the normal temperature ageing process, pigment and flavour substances in the oak are dissolved in rapidly in the wine, make wine accelerate to take place esterification, oxidizing reaction, produce complicated lipid, accelerate aging speed.Grain neutral spirit has been changed the traditional appearance of " pale face ", and it is better that local flavor becomes, and creates the brand-new kind of a liquor.Because of shortening the digestion time of wine, reduce liquor storage vessel quantity and the place of placing liquor storage vessel the ageing running period of accelerating liquor storage vessel simultaneously, both accelerated the running speed of production capital, save the investment of liquor storage vessel and storage facilities again.Good market sight and application value are arranged.
Embodiment
Embodiment 1: fresh processed oak chip is carried out pre-treatment, and oak thin slice (thin piece) preferably, thickness helps the stripping of the native chemical composition in the oak less than 10 millimeters.Put into the NaHCO that concentration is 1-3% earlier
3Or soaked in the NaOH solution of 0.06N for two weeks, with the clear water rinsing clean after, put into 3% acetic acid or 5% citric acid solution and handled for two weeks, clean with the following clear water rinsing of hardness 8 degree again.The oak chip that pre-treatment is good (piece), put into the container of the former wine of the high ditch Daqu of 42 ° of Luzhou-flavor grain neutral spirits of contain, the weight ratio of oak and wine is 0.5-10%, ageing three wheat harvesting periods under the normal temperature of physical environment, survey the content of its OD value, ethyl hexanoate, methyl alcohol, improvement is all arranged, and outward appearance is little to be brown, delicate mouthfeel.Remove the oak chip in the wine, more after filtration, can is put on market.
Claims (2)
1, the new ageing process of a kind of grain neutral spirit is characterized in that fresh processed oak chip, puts into the NaHCO that concentration is 1-3% earlier
3Or soaked for two thoughtful three weeks in the NaOH solution of 0.06N, after clear water rinsing totally, put into the acetic acid of concentration 3% or 5% citric acid solution and soaked for two thoughtful three weeks, clean with the following clear water rinsing of hardness 8 degree again, put into former wine through pretreated oak, the weight ratio of oak and wine is 0.5-10%, and the normal temperature ageing is handled more than three months under physical environment.
2, the new ageing process of grain neutral spirit according to claim 1, the thickness that it is characterized in that described oak chip is less than 10 millimeters.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100951900A CN1326987C (en) | 2005-11-03 | 2005-11-03 | Technological process of maturing grain spirit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100951900A CN1326987C (en) | 2005-11-03 | 2005-11-03 | Technological process of maturing grain spirit |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1772867A true CN1772867A (en) | 2006-05-17 |
| CN1326987C CN1326987C (en) | 2007-07-18 |
Family
ID=36760006
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2005100951900A Expired - Fee Related CN1326987C (en) | 2005-11-03 | 2005-11-03 | Technological process of maturing grain spirit |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1326987C (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101880622A (en) * | 2010-08-18 | 2010-11-10 | 福建省曲斗香酒业有限公司 | White spirit cellar storage method |
| CN101792709B (en) * | 2010-01-19 | 2012-11-07 | 重庆诗仙太白酒业（集团）有限公司 | Novel method for storing and brewing white spirit |
| CN103275859A (en) * | 2013-05-24 | 2013-09-04 | 嘉应学院 | Method for quickly accelerating aging of brewed wine |
| CN109097237A (en) * | 2017-06-21 | 2018-12-28 | 伊犁肖尔布拉克酒业有限责任公司 | A kind of white wine storage aging method |
| CN113564002A (en) * | 2021-09-16 | 2021-10-29 | 泸州老窖股份有限公司 | Oak-flavored white spirit and preparation method thereof |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1084885A (en) * | 1992-09-26 | 1994-04-06 | 烟台张裕葡萄酿酒公司 | Lanmu wine process |
| CN1076724C (en) * | 1999-03-30 | 2001-12-26 | 中国石油化工集团公司 | Method for hydroxylation of phenol |
| CN1216143C (en) * | 1999-04-16 | 2005-08-24 | 烟台市静电技术研究所 | Oak timber without fixed form for wine brewage and its production process |
-
2005
- 2005-11-03 CN CNB2005100951900A patent/CN1326987C/en not_active Expired - Fee Related
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101792709B (en) * | 2010-01-19 | 2012-11-07 | 重庆诗仙太白酒业（集团）有限公司 | Novel method for storing and brewing white spirit |
| CN101880622A (en) * | 2010-08-18 | 2010-11-10 | 福建省曲斗香酒业有限公司 | White spirit cellar storage method |
| CN103275859A (en) * | 2013-05-24 | 2013-09-04 | 嘉应学院 | Method for quickly accelerating aging of brewed wine |
| CN109097237A (en) * | 2017-06-21 | 2018-12-28 | 伊犁肖尔布拉克酒业有限责任公司 | A kind of white wine storage aging method |
| CN113564002A (en) * | 2021-09-16 | 2021-10-29 | 泸州老窖股份有限公司 | Oak-flavored white spirit and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1326987C (en) | 2007-07-18 |
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| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20070718 Termination date: 20091203 |