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Liquid state liquor distillation method and combined ageing method thereof

A liquor and liquid technology, which is applied in the field of liquid liquor distillation method and its combined maturation, can solve the problems of poor process controllability, easy introduction of impurities, long storage time, slow cycle operation, etc., and achieve great industrial use prospects, comfortable aroma, easy-to-handle effects

Inactive Publication Date: 2015-04-01
广东省九江酒厂有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to solve the existing technical defects of long storage time and slow cycle operation in the traditional liquor aging method, and poor process controllability and easy introduction of impurities in the existing liquor aging method, the present invention provides a new liquid liquor distillation method And combined aging method, the aging method has a short operation period, does not introduce other impurities, and has low operating cost, which is suitable for large-scale application of liquor aging

Method used

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  • Liquid state liquor distillation method and combined ageing method thereof
  • Liquid state liquor distillation method and combined ageing method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0026] Example 1 Liquid Liquor Distillation Method and Combination Aging Method of the Present Invention

[0027] Put the mash to be distilled into a still-type distillation retort, and pass clean air into the retort with a ventilation rate of 1m 3 / h / 1000kg and heating the mash under normal pressure to maintain the temperature of the mash at 80°C, collecting the distillate to obtain the liquor to be treated, named as base liquor. Store the wine to be treated in a closed wine storage tank, adjust the alcohol content of the wine to 4 degrees, add glutinous rice saccharification liquid to the wine, so that the sugar content of the fermentation liquid is 10°Be', add Acetobacter , Lactobacillus and Aroma Yeast, the addition amount is 0.3%, 0.1%, 1% (mass ratio) of the fermentation broth, the strain composition, and the temperature of the liquor is controlled between 27°C and 30°C? , heat preservation and fermentation for 24 hours, and then continue to pass clean air into the win...

Embodiment 2

[0028] Embodiment 2 Liquid liquor distillation method of the present invention and combined aging method thereof

[0029] Put the mash to be distilled into a still-type distillation retort, and pass clean air into the retort with a ventilation volume of 15m 3 / h / 1000kg and heating the mash under normal pressure to maintain the temperature of the mash at 100°C, collecting the distillate to obtain the liquor to be treated, named as base liquor. Store the wine to be treated in a closed wine storage tank, adjust the alcohol content of the wine to 12 degrees, add glutinous rice saccharification liquid to the wine, so that the sugar content of the fermentation liquid is 5°Be', add Acetobacter , Lactobacillus and Aroma Yeast strains, control the temperature of the liquor at 37°C, heat and ferment for 36 hours, then continuously inject clean air into the liquor through the gas distributor, the volume of the air introduced is 15L / (d·1000kg), heat-preserved and fermented for 36 hours...

Embodiment 3

[0030] Embodiment 3 Liquid liquor distillation method of the present invention and combined aging method thereof

[0031] Put the mash to be distilled into a still-type distillation retort, and pass clean air into the retort with a ventilation volume of 8m 3 / h / 1000kg and heating the mash under normal pressure to maintain the temperature of the mash at 88°C, collecting the distillate to obtain the liquor to be treated, named as base liquor. Store the wine to be treated in a closed wine storage tank, adjust the alcohol content of the wine to 10 degrees, add glutinous rice saccharification liquid to the wine, so that the sugar content of the fermentation liquid is 8°Be', add Acetobacter , Lactobacillus and Aroma Yeast strains, control the temperature of the liquor at 35°C, keep it warm for 36 hours of fermentation, and then continuously inject clean air into the liquor through the gas sparger, the volume of the air introduced is 15L / (d·1000kg), heat-preserved and fermented fo...

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Abstract

The invention discloses a liquid state liquor distillation method and a combined ageing method thereof, and belongs to the field of liquor brewage. In order to overcome the defects of an existing ageing method, such as long ageing time and insufficient flavor after ageing. The invention provides a liquid state liquor distillation method and a combined ageing method thereof. The distillation technology in the method employs ventilation and temperature control to effectively remove harmful components in the liquor; the ageing method combines distillation ventilation treatment, microbiological treatment, heating temperature control, ultrasonic treatment and micro-oxygenation to promote association of molecules in the liquor and bump of molecular energy while accelerating generation of flavor substances, so as to promote ageing of the liquor. The distillation method and the ageing method can obviously shorten the ageing of liquor, and the total acid and total ester in the liquor reach the national standard; in addition, the methods effectively reduce the content of harmful substances in the liquor, and are suitable for demands of large-scale industrialization. Accordingly, the invention has quite wide market prospects.

Description

technical field [0001] The invention belongs to the field of liquor brewing, and relates to a liquid liquor distillation method and a combined aging method thereof. Background technique [0002] Baijiu is a kind of wine that Chinese people like to hear and see. It has a wide influence in East Asia, especially China. With the development of economy and the improvement of people's living standards, the price gap between high-end brands and low-end brands is also widening. And flavor requirements are getting higher and higher. Generally speaking, the freshly distilled liquor is pungent, has a strong alcohol irritating taste, and is mixed with a strong bad taste and bitter taste. Distilled wine contains a small amount of miscellaneous substances such as acrolein, crotonaldehyde, and free ammonia, and drinking it directly will cause certain harm to the human body. Based on this, the new distilled wine needs to be stored for a period of time before the miscellaneous flavors disa...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/12C12H1/18C12H1/12C12H1/16C12H6/02
Inventor 何松贵曹荣冰刘幼强余剑霞张广然
Owner 广东省九江酒厂有限公司
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