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Application of L. chinensis sonner in white spirit aging and processing technology of liquor-used L. chinensis sonner pieces

A technology of lychee wood chips and processing technology, which is applied in wood processing utensils, preparation of alcoholic beverages, wood treatment, etc., can solve problems such as difficulty in ensuring the quality of oak, and achieve the effects of plump taste, small investment and small footprint

Active Publication Date: 2014-03-26
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

Even if oak barrels are not used and oak chips are used to save costs, it is difficult to guarantee the quality of oak

Method used

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  • Application of L. chinensis sonner in white spirit aging and processing technology of liquor-used L. chinensis sonner pieces
  • Application of L. chinensis sonner in white spirit aging and processing technology of liquor-used L. chinensis sonner pieces
  • Application of L. chinensis sonner in white spirit aging and processing technology of liquor-used L. chinensis sonner pieces

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0061] Remove the bark slices of lychee wood, the size of the slices is 60-100mm in length, 20-30mm in width, and 2-5mm in thickness. Select the wood chips with darker color, wash them with water and 50% ethanol successively to remove impurities, and remove them. Dry it in the oven and bake it at 100°C for 48 hours, then enter the infrared baking process, and treat it at 180°C for 20 minutes in the infrared oven to destroy the functional groups of lignin, further degrade part of lignin, and produce special baking After roasting, the treated lychee wood chips are cooled, sealed and stored for later use (the processing technology of lychee wood chips is as follows figure 1 shown). According to the needs of wine body design, add 0.5‰ lychee wood chips to the liquor, keep the temperature of the liquor at 35°C, and feed 8L / ton of clean air into the liquor at the same time, the flow rate of the air is 2L / min, after 8 days, the lychee wood and wine can be separated. The aged liquo...

Embodiment 2

[0063] Remove the bark slices of lychee wood, the size of the slices is 60-100mm in length, 20-30mm in width, and 2-5mm in thickness. Select the wood chips with darker color, wash them with water and 50% ethanol successively to remove impurities, and remove them. Dry it in the oven at 100°C for 48 hours, and then irradiate it with an ultraviolet lamp with a wavelength of 250nm for 48 hours to degrade part of the lignin of the lychee wood, and then the lychee wood chips enter the infrared baking process. Treat at 180°C for 20 minutes to destroy the functional groups of lignin, further degrade part of lignin, and produce a special roasted aroma at the same time. figure 2 shown). Rice-flavored liquor according to the needs of wine body design, add 0.8‰ litchi wood chips to the liquor, keep the temperature of the liquor at 35°C, and at the same time pass 8L / ton of clean air into the liquor, the flow rate of the air is 2L / min, after 8 days, the lychee wood and wine can be separat...

Embodiment 3

[0065] Remove the bark slices of lychee wood, the size of the slices is 60-100mm in length, 20-30mm in width, and 2-5mm in thickness. Select the wood chips with darker color, wash them with water and 50% ethanol successively to remove impurities, and remove them. Dry it in the air, put it into a container filled with deionized water, add cellulase for degradation treatment, add 60 ppm of cellulase per kilogram of lychee wood chips, the temperature is 35 ° C, and the duration is 30 hours. After full enzymolysis, Take it out to dry, enter the drying process, bake in the oven at 100°C for 48 hours, and then irradiate with ultraviolet light with a wavelength of 250nm for 48 hours to degrade part of the lignin of the lychee wood, and then the lychee wood chips enter the infrared baking process , in an infrared oven at 180°C for 20 minutes to destroy the functional groups of lignin, further degrade part of the lignin, and produce a special roasted aroma. After the treated lychee wood...

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Abstract

The invention discloses application of L. chinensis sonner in white spirit aging and a processing technology of liquor-used L. chinensis sonner pieces, and belongs to the field of white spirit brewing. The invention provides the application of L. chinensis sonner in white spirit aging, the specific manufacturing method of the liquor-used L. chinensis sonner comprises the following steps: (1) slicing: peeling and slicing the L. chinensis sonner into pieces of 60-100 mm in length, 20-30 mm in width and 2-5 mm in thickness; (2) selecting and washing: selecting the dark rufous wood pieces and washing out impurities by respectively using water and alcohol with 50% volume fraction, and then drying in the air; (3) stoving: stoving in an oven at a temperature of 50-110 DEG C for 48-72 hours to remove moisture and odor; (4) infrared roasting: processing in an infrared roasting box at 150-240 DEG C for 5-40 mins, and then sealing and storing the obtained processed L. chinensis sonner pieces for standby. After the L. chinensis sonner is used for white spirit aging, the white spirit has peculiar fragrance and the cost is greatly reduced.

Description

technical field [0001] The invention belongs to the field of liquor brewing, and in particular relates to the application of lychee wood in liquor aging and the processing technology of lychee wood chips for liquor. Background technique [0002] The traditional aging of liquor requires a huge wine storage, occupying a large amount of land and factory buildings, and causing a huge backlog of liquor storage funds; long-term storage of liquor has a long turnaround time, which greatly affects the operation of corporate funds; the loss of liquor storage is large, increasing the Aging costs. These all limit the development of liquor. This patent has researched a high-quality accelerator and its optimal production process to improve the aging quality of liquor, accelerate the aging speed, and save the aging cost, and provide a set of new technologies and new techniques for aging high-quality liquor. [0003] Traditional liquor aging uses ceramic containers, blood containers, meta...

Claims

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Application Information

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IPC IPC(8): C12G3/07B27K5/00B27K3/02
Inventor 何松贵曹荣冰方毅斐梁树松李剑锋
Owner 广东省九江酒厂有限公司
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