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A method for improving the flavor of rice-flavored wine and promoting its aging

A rice-flavored and mature technology, applied in the field of liquor brewing, which can solve the problems of loss of light and turbidity, flocculation, and pale wine.

Active Publication Date: 2021-05-11
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

[0006] In order to solve the problems of rice-flavored liquor with heavy bran and burnt bitterness, single aroma, and precipitation of flocs, and low-alcohol liquors generally have watery taste, light liquor, loss of light and turbidity, the purpose of the present invention is to provide a Improve the flavor of rice-flavored liquor, make it have the complex aroma of isoamyl acetate and the complex aroma of rich rice brewing aroma, and promote its aging

Method used

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  • A method for improving the flavor of rice-flavored wine and promoting its aging
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  • A method for improving the flavor of rice-flavored wine and promoting its aging

Examples

Experimental program
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Effect test

Embodiment 1

[0028] A production method for improving the flavor of rice-flavored liquor and promoting its aging, comprising the following steps:

[0029] Seal 100 tons of 23-degree rice wine in a stainless steel tank with heat-insulating material on the outer layer, add 80 kg of 20 angstrom activated carbon powder, and feed clean compressed air for 30 minutes at the same time; To 2 ℃, maintain 12h.

[0030] The temperature was lowered to 1°C by the refrigerating unit again, and at the same time, clean compressed air was introduced for 30 minutes, and the maintenance time was 48 hours.

[0031] Clean compressed air was passed again for 30 minutes, and the temperature was maintained at 1° C. for 5 days.

[0032] Use a diatomaceous earth filter to filter the liquor at 1°C until it becomes clear and translucent, then pass through clean compressed air for 30 minutes, and return the liquor to normal temperature, seal and age for 5 days to obtain the processed liquor.

Embodiment 2

[0034] A production method for improving the flavor of rice-flavored liquor and promoting its aging, comprising the following steps:

[0035] Seal 100 tons of 40-degree rice wine in a stainless steel tank with heat-insulating material on the outer layer, add 30 kg of 14 angm activated carbon powder, and feed clean compressed air for 40 minutes at the same time; To 4 ℃, maintain 12h.

[0036] The temperature was lowered to -2°C by the refrigerating unit again, and at the same time, clean compressed air was introduced for 45 minutes, and the maintenance time was 24 hours.

[0037] Clean compressed air was passed again for 40 minutes, and the temperature was maintained at -2°C for 4 days.

[0038] Use a diatomaceous earth filter to filter the wine at -2°C until it is clear and translucent, then pass it through clean compressed air for 45 minutes, and return the wine to normal temperature, seal and age for 7 days to obtain the processed wine.

Embodiment 3

[0040] A production method for improving the flavor of rice-flavored liquor and promoting its aging, comprising the following steps:

[0041] Seal 100 tons of 52-degree rice wine in a stainless steel tank with heat-insulating material on the outer layer, add 40 kg of 18 angstrom activated carbon powder, and feed clean compressed air for 45 minutes at the same time; To 3 ℃, maintain 12h.

[0042] The temperature was lowered to -8°C by the refrigerating unit again, and at the same time, clean compressed air was introduced for 40 minutes, and the maintenance time was 36 hours.

[0043] Clean compressed air was passed again for 45 minutes, and the temperature at -8°C was maintained for 2 days.

[0044] Use a diatomaceous earth filter to filter the wine at -8°C until it is clear and translucent, then pass in clean compressed air for 40 minutes, and return the wine to normal temperature, seal and age for 10 days to obtain the processed wine.

[0045]See Table 1-3 for the content c...

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Abstract

The invention discloses a method for improving the flavor of rice-flavored liquor and promoting its aging. The method comprises the following steps: sealing the rice wine to be treated in a wine storage tank, adding active carbon powder, feeding compressed air, and simultaneously Lower the temperature of the wine liquid to 2-4°C and keep it for more than 12 hours; lower the temperature of the wine liquid to -8-1°C, pass in compressed air, and keep it at this temperature for 24-48 hours; pass in compressed air again for 30-45 minutes , and then maintain at -8-1°C for 2-5 days; filter the wine through diatomaceous earth until it is clear and translucent, and then pass compressed air into the wine for the last time, and after the wine returns to normal temperature, seal and age for 5-10 days Tianhou got mature rice wine. The method of the invention accelerates the oxidation of alcohol and aldehyde in the wine body through intermittent ventilation, so that reactions such as esterification, condensation, redox and the like are accelerated. At the same time, it can effectively remove volatile substances such as hydrogen sulfide, mercaptan, and dimethyl sulfide in the wine, and promote the aging of the wine.

Description

technical field [0001] The invention belongs to the field of liquor brewing, in particular to a method for improving the flavor of rice-flavored liquor and promoting its aging. Background technique [0002] Rice-flavored liquor, also known as honey-flavored liquor, or rice wine for short, is one of the four flavor types of traditional Chinese liquor. It has a history of thousands of years and can be said to be the earliest flavor type in China. However, at present, baijiu is increasingly neglected by the younger generation, and the inheritance of Chinese baijiu culture and history is in jeopardy, and rice-flavored baijiu is no exception. [0003] The freshly produced rice wine is mostly dry and pungent, with the taste of chaff and burnt bitterness. Generally, it takes 3 years of natural aging to complete the aging process of rice wine, showing the appearance of ethyl lactate, ethyl acetate and β- Honey aroma and smooth taste composed of phenylethyl alcohol. However, long-t...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12H1/044C12H1/048
CPCC12H1/0408
Inventor 陈燕玲方毅斐刘幼强曹荣冰何松贵
Owner 广东省九江酒厂有限公司
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