Ceramic ball for accelerating white spirit aging

Abstract

The invention provides a ceramic ball for accelerating white spirit aging and relates to the technical field of ceramic manufacture, in particular to a ceramic ball capable of radiating negative oxygen ions and far infrared rays. The ceramic ball is characterized by mainly consisting of medical stone 25%-30%, zeolite 26%-28%, albite 18%-22%, ash silica 5%-8%, Banna soil 7%-9%, bentonite 9%-11%, additional tourmaline 2%-5% and the like. The ceramic ball is a brownish red ceramic ball body, has a negative oxygen ion and far infrared ray radiating function, negative oxygen ion radiating amount ranges from 800 / s.cm3 to 1500 / s.cm3, far infrared wave length ranges from 5 mum to 14 mum, and the emissivity is 0.90. The ceramic ball for accelerating white spirit aging does not need any instrument, is directly in contact with white spirit to instantly play effect, enables fresh white spirit to be mellow and strong within short time, meanwhile does not change traditional white spirit ingredients, ethyl alcohol degree number and unique taste of raw wine and is free of a retrogradation phenomenon.

Description

technical field [0001] The invention discloses a ceramic ball for accelerating the aging of liquor, and relates to the technical field of ceramic manufacturing, in particular to a ceramic ball capable of emitting negative oxygen ions and far-infrared rays, and is mainly used for accelerating the completion of the cellar aging aging process of new liquor in the production process. Shorten the maturation period of new wine. technical background: [0002] At present, liquor ripening mainly consists of three categories: physical method, chemical method and biological method. [0003] Physical methods generally include: high temperature aging, microwave aging, ultrasonic aging, magnetic field aging, light aging and so on. [0004] Chemical methods generally include: oxidation method, metal catalysis method, acid catalysis method and so on. [0005] Biological methods generally include: biological ripening, lipase aging and so on. [0006] There are many methods of artificial r...

AI Technical Summary

Problems solved by technology

[0006] There are many ways to artificially ripen liquor, and certain results have been obtained, but there are also some problems in the process of research and application, which are mainly reflected in the following two aspects: one is to produce the ingredients that should be in non-traditional liquor, and some Aging methods such as ultraviolet light irradiation, ultrasonic treatment, laser irradiation, high-frequency electric field, and microwave treatment can achieve aging effects to a certain extent, but photosensitive substances in liquor, such as 2,3- Diacetyl, furfural, cinnamaldehyde, aromatic aldehydes and some heterocyclic compounds will produce some unpredictable and controllable new products after receiving these high energy, and these products are not all the ingredients that should be in traditional liquor. It will inevitably affect the quality of liquor and change its taste

On the other hand, it is the phenomenon of retrogradation. Some aging methods: such as heating method, high pressure method, magnetic field treatment method, etc., because the input energy is low, it is not enough to excite the molecules of the relevant substances in the liquor, and the hydrogen bond association between the molecules is unstable. , reversible depolymerization often occurs in the hydrogen bond association process, which shows that the effect of aging aging is unstable and long-lasting, and it is easy to depolymerize and disperse the already polymerized and associated parts, and restore the hot and dry characteristics of new wine, resulting in serious retrogradation

[0007] Almost all the liquor aging methods currently used require the use of expensive instruments and equipment, and there are problems such as complicated operation, poor stability, and high cost.