Method of promoting aging of Chinese liquor

Abstract

The invention discloses a method of promoting aging of Chinese liquor, which includes: (1) sealing to-be-aged Chinese liquor in a liquor storage pot; (2) placing the liquor storage pot, filled with the Chinese liquor, in a temperature-controllable sealed liquor storeroom for preserving the Chinese liquor for 12 h; (3) vibrating the Chinese liquor in the pot by means of an ultrasonic vibration device in regular or random time; (4) then controlling the temperature in the liquor storeroom in a stepwise temperature-controlling method, wherein in the first three days, the temperature is controlledat 35-40 DEG C, and clean air is uniformly fed into the Chinese liquor via a gas distributor, in the middle five days, the temperature is controlled at 33-34 DEG C, and then temperature is controlledat 25-30 DEG C, finally preserving the Chinese liquor for 6-8 months to produce aged liquor. The aging method is low in cost, is simple and high-effective in process, is easy to carry out and is gentle in test conditions, is free of addition of any catalytic materials, and can be applied to large-scale production.

Description

technical field [0001] The invention relates to the technical field of liquor brewing, in particular to a method for promoting aging of liquor. 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. [0003] Aging, also known as aging, is the most important and most commonly used means to increase the flavor and quality of liquor. 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. B...

AI Technical Summary

Problems solved by technology

These methods of artificially aging liquor are costly, complex in technology, difficult to control, easily mixed with impurities, and the results obtained are not satisfactory. Most of the aging methods of liquor are only suitable for experiments but cannot be applied to large-scale production due to the harsh test conditions. , and some processes inevitably lose part of the volatile aroma components while expediting aging

In short, so far there is no practical and effective method for artificial ripening of new wine. Not only does distilled liquor lack a suitable aging method, but fruit wine, blended wine, rice wine, etc. are all facing aging and aging problems.