A kind of liquor reprocessing technology

Abstract

The invention discloses a baijiu reprocessing technology which comprises the following steps: A, distillation: heating baijiu to a boiling state, distilling, removing low-boiling-point impurities and separating distilled liquor out to be stored for standby application; B, alcohol content reducing and purification: distilling residual liquid in the step A, adding pure water into the residual liquid to distill continuously after distilling for a period, mixing distilled-out distilled liquor with the distilled liquor separated out in the step A and stopping distillation when the alcohol content of the mixed distilled liquor reaches a preset value; C, aging reaction: heating to perform aging reaction on the obtained distilled liquor which are obtained in the step B and reaches the preset alcohol content under sealed condition; D, storage: storing the aged liquor for a preset time under sealed condition to obtain finished-product baijiu. The baijiu reprocessing technology can accelerate aging reaction and greatly shortens a storage period; furthermore, turbidity removing treatment in a production process of low alcohol content baijiu is avoided, and quality of baijiu is ensured.

Description

technical field [0001] The invention belongs to the technical field of liquor preparation, and in particular relates to a liquor reprocessing technology. Background technique [0002] The preparation of liquor mainly includes the following processes: fermentation, wine steaming, section extraction, storage, blending, blending, filtration and bottling. Among them, since the freshly steamed wine contains various low boiling point impurities and high boiling point non-volatile impurities, it cannot be directly drunk and must be stored for a period of time. A series of physical and chemical reactions will occur during the storage process, such as oxidation reaction, association reaction and esterification reaction, etc., the longer the storage time, the more fully the reaction, and the better the quality of the wine, so the storage time is at least half a year, and at most 5 years or even longer, the storage cost is very high, and the wine cannot be marketed in time, Make enter...

AI Technical Summary

Problems solved by technology

Among them, since the freshly steamed wine contains various low boiling point impurities and high boiling point non-volatile impurities, it cannot be directly drunk and must be stored for a period of time. A series of physical and chemical reactions will occur during the storage process, such as oxidation reaction, association reaction and esterification reaction, etc., the longer the storage time, the more fully the reaction, and the better the quality of the wine, so the storage time is at least half a year, and at most 5 years or even longer, the storage cost is very high, and the wine cannot be marketed in time, Make the enterprise stagnate a large amount of funds

In the production of low-alcohol liquor, the traditional method requires deturbidity treatment. During the deturbidity treatment, the active ingredients ethyl palmitate, ethyl oleate and ethyl linoleate in the wine will be removed at the same time, which will affect the quality of the wine.

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