Study On The Liquor Aging By UHP

By ultra high pressure technology, the aromatic Chinese spirits liquor was researched,through the different time, different pressure and temperature, the liquor was aged, so as toimprove the liquor sensory quality and shorten the fermentation period. The advantages of Ultrahigh pressure was need less energy, operate simple and takes short time.It will be a good choicefor enterprises to make a large-scale production. This paper mainly uses the sensory evaluation,physical and chemical indices and molecular composition determination to analysis the effect ofageing liquor, as the fellows:1. The one year，two years and three years aged liquor was analysed by physicl andchemical method,the experimental data shows that: with the increase of aging time, the contentof alchol decreased2.54%, total esters decreased0.307g/L and fusel oil decreased21.6%, thecontent of total aldehydes increased first and then decreased, the content of total acid increased0.374g/L, the content of ethyl lactate, ethyl acetate, ethyl hexanoate, ethyl butyrate and totalesters are decreased, and the content of isobutanol, and isoamyl alcohol also declined, aldehydeand Acetal in dynamic equilibrium.2. Through the single factor experiment, Under the different pressure and time, thephysicochemical index of untreated and treated liquor was measured, use HPLC to measuredcomponents, and compared with the natural aging and untreated liquor, there are someconclusions: with the pressure increase, the content of alcohol decreased4.91%and fusel oilwere significantly decreased42.2%, the changes between natural aging and treated liquor aresimilar, which the content of adehydes and total esters, total acid content increased1.365g/L, thechanges of acetal is very slow. After high-pressure treatment taste good and are able to meet thestandard of aged one year and two years, some indicators have reached three years level, and theresult shows that the ultra high pressure technology could advance aging liquor.3. Depend on the results of single factor test, the experimental range has been laid down:processing pressure is100MPa,200MPa,300MPa; pressure for10min,15min,20min; treatmenttemperature is10℃,20℃,30℃. Tests were carried out by central composite design andresponse surface, the response value was sensory evaluation, through the Design Expertsoftware analysis, the order of the effectiveness is B2>AC>BC, and the best solution isprocessing pressure is200MPa; pressure for16min and under room temperature, furthermore,this paper establishes sensory regression equation as follows： Y51.380.81A0.22B2.07C0.075AB0.025AC0.002BC0.025A20.004B20.068C2To sum up, the period of liquor aging can be shortened by ultra high pressure technology;the sensory quality of fresh liquor has been improved obviously.