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CN-122012196-A - Graded aging process for fen-flavor liquor based on Ru porcelain splitting micropores

CN122012196ACN 122012196 ACN122012196 ACN 122012196ACN-122012196-A

Abstract

The invention relates to the technical field of white spirit brewing, and discloses a fen-flavor white spirit grading ageing process based on Ru porcelain splitting micropores, which comprises the steps of base spirit grading pretreatment, ru porcelain container pretreatment, grading, jar filling and sealing, constant temperature and humidity grading ageing, ageing process monitoring and ageing post-treatment. The invention relies on the characteristics of Ru kiln to fragrance the wine body, selects the newly brewed base wine by solid state fermentation of a ground jar, injects the base wine into a pretreated Ru porcelain jar after classification, moderately dissolves trace ferric oxide and mineral substances from micropores of the Ru porcelain jar body, gives the wine body unique warm fragrance, combines micropore fragrance locking and micro-oxygen regulation, and carries out graded aging according to differential parameters and assisted by physicochemical monitoring and micro-adjustment. The final wine body special grade wine cup has better fragrance retention, solves the problems of single fragrance and uneven effect of the traditional ageing, and combines flavor level and production efficiency.

Inventors

  • CHU YI

Assignees

  • 河南福酒酒庄有限公司

Dates

Publication Date
20260512
Application Date
20260304

Claims (8)

  1. 1. The grading aging process of the fen-flavor liquor based on Ru porcelain splitting micropores is characterized by comprising the following steps of: S1, grading pretreatment of base liquor, namely selecting newly brewed fen-flavor liquor base liquor which is prepared by taking sorghum as a raw material, performing solid-state fermentation in a jar and brewing with Daqu at low temperature, and grading treatment after distillation and sectional interception to obtain special grade, superior grade and primary grade base liquor; The special grade base wine is distilled front-stage wine, the superior grade base wine is distilled middle-stage wine, the primary grade base wine is distilled middle-later-stage wine, the alcohol degree and ethyl acetate content range of each grade base wine are correspondingly set, and the ethyl acetate content of the special grade base wine is not lower than 1.5g/L; S2, preprocessing a Ru porcelain container, namely adopting a special ageing jar of Ru porcelain technology, firing the Ru porcelain jar at high temperature to form a specific microstructure by a matrix and a glaze layer, wherein the glaze layer is provided with cracking and micropores, and the pore diameter of the micropores is adapted to the micro-oxygen permeation requirement; fully soaking the new Ru porcelain jar with clear water, and wetting the jar with the fen-flavor white spirit to form an initial wine film; S3, grading, filling and sealing, namely respectively injecting the pretreated base wine of each grade into Ru porcelain jars with corresponding specifications; Wherein, the special grade base wine adopts a small Ru porcelain jar, the top grade base wine and the first grade base wine adopt medium Ru porcelain jars, a certain space is reserved for wine body respiration in the jar loading amount, the jar mouth is sealed by mulberry paper and beeswax, and a trace gas exchange channel is reserved; S4, constant temperature and humidity graded ageing, namely placing a Ru porcelain jar filled with base wine in a constant temperature and humidity storehouse, regulating ageing parameters for different grade base wine, wherein the ageing period of the special grade base wine is 18-24 months, the ageing period of the superior grade base wine is 12-18 months, the ageing period of the primary grade base wine is 6-12 months, each grade of base wine is gently turned according to corresponding frequency, severe oxidation is avoided, and the micro-oxygen ageing requirement of the Ru porcelain micropores is adapted through accurate regulation and control of temperature and humidity; S5, monitoring the ageing process, namely establishing a monitoring system, periodically detecting the total acid, total ester and ethyl acetate content of each level of base wine, and if the acid ester is unbalanced, finely adjusting the ageing temperature; S6, ageing post-treatment, namely standing the wine body to remove micro-sediment at the bottom after ageing, filtering, storing the wine body in a sealed wine storage tank according to grades, and repeatedly using the Ru porcelain jar after cleaning, sterilizing and rewetting.
  2. 2. The process for fractional aging of fen-flavor liquor based on Ru porcelain splitting micropores according to claim 1, which is characterized in that, The temperature of the low-temperature filtration in the step S1 is controlled to be within a range of 10-15 DEG, and a precise filtration device is adopted for purification treatment; Each level of base wine is singly stored in a sealed sterile container, the standing environment is a normal-temperature light-proof environment, the standing time is not less than 24 hours, the flow speed of the wine body is controlled in the filtering process so as to avoid violent stirring, the base wine base fragrance is ensured to be retained to the greatest extent, and meanwhile, impurities and suspended matters are removed.
  3. 3. The process for fractional aging of fen-flavor liquor based on Ru porcelain splitting micropores according to claim 2, which is characterized in that, The high-temperature firing temperature in the step S2 is adapted to the requirements of agate glazing fusion and sheet opening structure formation, and after the new Ru porcelain jar is fully soaked in clear water, an initial wine film is formed by wetting the jar with 45% vol fen-flavor white wine; The air tightness detection is carried out by adopting a clear water soaking mode after the firing is finished, no leakage is ensured, trace iron oxide is contained in the matrix, the requirements of agate glazing fusion and sheet opening structure formation are adapted to the high-temperature firing temperature in the flavor of the wine body in an auxiliary mode through micro-pore moderate dissolution, after the new Ru porcelain jar is fully soaked in clear water, an initial wine film is formed by using 45% vol fragrant white wine to moisten the jar, the air tightness detection is carried out by adopting a clear water soaking mode after the firing is finished, no leakage is ensured, trace iron oxide is contained in the matrix, and the flavor of the wine body can be optimized in an auxiliary mode through micro-pore moderate dissolution.
  4. 4. The process for fractional aging of fen-flavor liquor based on Ru porcelain splitting micropores according to claim 3, which is characterized in that, The constant temperature and humidity storeroom in the S4 sets an adaptive temperature and humidity interval for base wines of different grades, the ageing temperature of the special grade base wine is higher than that of the top grade base wine and the first grade base wine, and the humidity of the special grade base wine is higher than that of other grades; the aseptic special tool is adopted for turning, the wine body slightly flows and no bubbles splash is used as a standard, the wine body is ensured to be fully contacted with the Ru porcelain micropores, and meanwhile, the damage of the core flavor of the fen-flavor white spirit by excessive oxidation is avoided.
  5. 5. The process for fractional aging of fen-flavor liquor based on Ru porcelain splitting micropores according to claim 4, which is characterized in that, And in the step S5, the physicochemical detection is carried out by adopting a gas chromatograph and an acid ester content analyzer to carry out accurate measurement, the detection frequency is set according to the grade, the detection data are filed in real time, and the reaction rate is optimized by finely adjusting the ageing temperature when the acid ester is unbalanced.
  6. 6. The process for fractional aging of fen-flavor liquor based on Ru porcelain splitting micropores according to claim 5, which is characterized in that, And in the step 6, the Ru porcelain jar is washed under high pressure by clear water, soaked and disinfected by sterile water, then is placed at a ventilation drying position for airing, the grade of the re-moistened white wine is consistent with that of the base wine of the corresponding batch, the jar moistening flow is consistent with that of a new jar, no residual miscellaneous flavor is ensured, the accumulated use times of the Ru porcelain jar are not more than 5 times, and the influence of micropore blockage or structural damage on the ageing effect is avoided.
  7. 7. The process for fractional aging of fen-flavor liquor based on Ru porcelain splitting micropores according to claim 6, which is characterized in that, The aged distilled spirit needs to meet the safety standard, the methanol content is less than or equal to 0.6g/L, the fusel oil and heavy metal content do not exceed the national standard limit, the fragrance retaining time of the special grade empty cup is superior to that of the superior grade and first grade distilled spirit in terms of sensory indexes, and each grade distilled spirit respectively meets the core requirements of pure fragrance, coordinated taste and the like of the corresponding grade.
  8. 8. The process for fractional aging of fen-flavor liquor based on Ru porcelain splitting micropores according to claim 7, which is characterized in that, The constant temperature and humidity storehouse is provided with an intelligent regulation and control system, and the temperature and humidity fluctuation is controlled to be in a reasonable range, and environmental data are recorded and archived in real time.

Description

Graded aging process for fen-flavor liquor based on Ru porcelain splitting micropores Technical Field The invention belongs to the technical field of liquor brewing, and particularly relates to a fen-flavor liquor grading ageing process based on Ru porcelain splitting micropores. Background The fragrant white spirit takes 'pure fragrance, clean taste and long aftertaste' as the core quality characteristics, and the brewing process mainly adopts sorghum as raw material, adopts ground jar solid state fermentation and low temperature Daqu saccharification fermentation, and the new brewed base spirit can remove pungency and irritation and optimize flavor coordination after ageing treatment. The traditional ageing process mostly adopts a pottery jar as a container, and the micro-oxygen exchange is realized by depending on the micropore structure of the pottery jar, so that the conversion balance of substances such as alcohol, aldehyde, acid, ester and the like in the wine body is promoted, but the pottery jar has uneven micropore structure and low micro-oxygen regulation and control precision, so that the ageing effect consistency of base wine of different grades is poor, the ageing period is long, and the double requirements of quality and efficiency in large-scale production are difficult to meet. Ru porcelain is used as the first of five kilns in Song dynasty of China, a unique piece-opening texture and a micro-porous structure of the body glaze are formed after high-temperature firing, the piece-opening cracks are in a natural form of 'main cracks and secondary cracks', the micro-pore aperture is adapted to micro-oxygen permeation requirements, and compared with a traditional pottery jar, the micro-structure of Ru porcelain is more stable, the micro-oxygen exchange rate can be accurately controlled, and trace mineral substances contained in a matrix can be moderately dissolved, so that the flavor of wine body is assisted to be optimized. At present, a process for combining the microporous characteristics of the Ru porcelain chips with the graded ageing of the fen-flavor liquor does not exist, the advantages of the Ru porcelain capacitor cannot be fully exerted, and the accurate ageing and quality upgrading of the different grades of fen-flavor liquor are realized. Therefore, a technology for classifying and aging the fen-flavor liquor based on the micropores of the Ru porcelain is needed, the problems of poor micro-oxygen regulation and control, uneven aging effect, long period and the like in the traditional aging technology are solved, and classification accurate aging is realized by relying on the characteristics of Ru porcelain, so that the quality and the production efficiency of liquor are both considered. Disclosure of Invention Aiming at the situation, the invention aims to provide a fen-flavor liquor grading ageing process based on Ru porcelain splitting micropores, which utilizes the accurate micro-oxygen regulation and control capability of Ru porcelain splitting micropores to set the adaptive ageing parameters for different grades of fen-flavor liquor base liquor, realizes the optimization of liquor body flavor, reasonable control of ageing period, improves the consistency of product quality and added value, and solves the defects of the prior art. In order to achieve the aim, the invention adopts the following technical scheme that the fragrant white spirit grading aging process based on Ru porcelain splitting micropores comprises the following steps: S1, grading pretreatment of base liquor, namely selecting newly brewed fen-flavor liquor base liquor which is prepared by taking sorghum as a raw material, performing solid-state fermentation in a jar and brewing with Daqu at low temperature, and grading treatment after distillation and sectional interception to obtain special grade, superior grade and primary grade base liquor; The special grade base wine is distilled front-stage wine, the superior grade base wine is distilled middle-stage wine, the primary grade base wine is distilled middle-later-stage wine, the alcohol degree and ethyl acetate content range of each grade base wine are correspondingly set, and the ethyl acetate content of the special grade base wine is not lower than 1.5g/L; S2, preprocessing a Ru porcelain container, namely adopting a special ageing jar of Ru porcelain technology, firing the Ru porcelain jar at high temperature to form a specific microstructure by a matrix and a glaze layer, wherein the glaze layer is provided with cracking and micropores, and the pore diameter of the micropores is adapted to the micro-oxygen permeation requirement; fully soaking the new Ru porcelain jar with clear water, and wetting the jar with the fen-flavor white spirit to form an initial wine film; S3, grading, filling and sealing, namely respectively injecting the pretreated base wine of each grade into Ru porcelain jars with corresponding specifications; Wherein, the special grade base w