Study Of Artificial Aging Process Of Distilled Liquor

The thesis regarded improving the quality of distilled liquor as the starting point, specifically for the current development needs of domestic distilled liquor brewing industry. We mainly studied on the new aging models of distillation liquor to provide a new technology and new processes for aging distillation with high quality.This paper chose the option of aging accelerator, the pre-treatment on aging accelerator and control parameters during aging as the main study aspects.By measuring distilled liquor's indicators such as color, sensory indicators, methanol and alcohol content, Chinese oak was initially selected out for the acceleration of aging distilled liquor.Methods of pre-treatment on aging accelerator were researched systematically. Firstly, the oak chips were delt with different pre-treatment in accordance with the physical and chemical classification method, and the parallel impact of liquor quality was compared. Then, different types of methods were used coordinately according to various methods'characteristics. By comparing the quality of liquor, the optimum pretreatment was selected. Finally, nature aging accelerator, oak chips with reasonable pre-treatment mixed together in different proportions to accelerating aging liquor. Through a series of physical and chemical indicators of aged distilled liquor, the best way of oak chips pretreatment was determined as oak chips decomposed with ultraviolet radiation, infrared radiation and microwave radiation mixed with the ratio of 2:1:1.Effects on liquor quality of temperature and ventilation condition were researched. Results showed that liquor with the week cycle of alternating temperature storage was better than storage at room temperature, and storage at alternating temperature between high temperature and room temperature with one-hour weekly ventilation coordinately was best.L₁₆(4⁵) orthogonal test was used to obtain optimal distilled liquor aging process base on the experiments of single factors. Through variance analysis and range analysis of orthogonal design, the optimal distilled liquor aging process was achieved as that: adding considerably mixed oak chips with addition amounts of 2.0% into distilled liquor, storage at alternating temperature between high temperature (40°C to 50°C) and room temperature with one-hour weekly ventilation coordinately, we can get such aged distilled liquor with high quality after four months latter.Finally, the optimization of the aging process conditions was used to aging different quality wines with the purpose of verifying its practicality. Through sensory evaluation and identification of GC-MS analysis, results showed that wine after aging, aroma components became more complex, ester content increased, more coordination between the components, wine aroma became elegant with mature oak aging flavor and alcohol fragrance, taste of coordination and excellent.Control to the traditional distillation method of aging wine, the aging model did not need to establish a huge wine storage repository (cellar) to reduce the storage of liquor funds backlog. Aged spirits had good quality. Aging fast, so liquor loss during aging storage is reduced, thereby the cost of aging was lowered. And the color and style was similar with Brandy and Whiskey, thereby creating internal grain spirits liquor precedent.