| From ancient made from pure manual to the introduction of modern machinery,to today's large-scale automated production,China's distillation wine brewing technology and technology always walk in the forefront of the world distillation wine industry,and really make Chinese people proud of China is one of the world's six distilling liquor.Along with the growth of the consumption level,people to the requirement of increasing the quality and flavor liquor,is just the "height" and "hoard" liquor has been not enough to meet the needs of the masses.Modern health diet idea often throughout the word,the high quality of liquor,alcohol degree is not low,soft palate not hot throat,wine is not above 4 excessive,affordable amount to the foot.This is not simply by solid craft or liquid already against the callback can achieve,but in the true sense of a kind of new type liquor,the characteristic of "high purity" liquor."High purity" liquor is modern winemaking techniques at home and abroad in the field of a new direction,the so-called "high purity" does not mean that a single ethanol or high levels of a kind of material,but to a proportional to acme,tie-in coordination system of new liquor.Is different from the traditional "high purity" liquor liquor characteristics is that of the traditional liquor alcohol,esters,phenolics distribution is chaotic,the proportion of each different,only the pursuit of height,aroma,not pay more attention to the harmony of the wine in the system,And "high purity" liquor is in contrast to the function of the human body decomposition ester,alcohol tolerance,maximum limit retained traditional liquor aroma substances such as ethyl caproate and ethyl butyrate,strictly follow the scientific formula,on the premise of both high liquor characteristics,and do not break the flavour of alcohol,wine of ester aroma fully retained.The "high purity" spirit has redefined the idea of China's healthy baijiu,inheriting the advantages of traditional baijiu and its own unique characteristics.Chinese liquor after thousands of years of development,but the core fermentation process at the beginning of a generation of fermentation technology and no obvious improvement,relative to the original liquor production technology,the production of high quality liquor rate is low,especially for liquor aging process,still used hundreds of years ago,due to high quality liquor production cycle is long,the cost is high.The "high purity" liquor is used in the new brewing and the latter ripening process.In this paper,we only investigate the process of "high purity" liquor.Through market research,found that the height of the new production common liquor taste violent,strong excitant,bouquet thin not harmonious,in actual industrial production often need to store more than one year to eliminate the characteristics of the new wine,become a "high purity" liquor.In the aging stage,the enterprise will inevitably backlog a lot of money and material resources,disguised increase the cost of equipment maintenance and use,as a result of factors such as storage conditions and storage time at the same time every year a large number of loss is difficult to make up for the wine,thus shortening the period of "high purity" liquor production became a major technical challenge liquor-making industry has to solve.This research from the Angle of molecular hydrogen bond association and molecular esterification reaction,using nuclear magnetic resonance hydrogen spectrum instrument,ultraviolet fluorescence analyzer,gas chromatograph,such as technology and equipment,to "high purity" liquor simulation system for research,explore the temperature and liquor taste and the gradient of relationship among components of the laws,explore the "high purity" liquor mature artificial urge ageing process.By inheriting the previous research results,the relevant parameters of "high purity" liquor were analyzed by using the advanced test tool.Design experiment to prove temperature and H...There is a linear relationship between the solution of o-h;The mechanism of temperature response to esterification;In this paper,the design of the single-factor experiment was conducted to explore the changes of the elements in the "high purity" liquor system under different storage temperature.We use the conclusion,further optimize artificial urge Chen process,high purity liquor is natural aging for improving traditional push single-system approach: choose 38 ? to 48 ? temperature as the aging temperature,between the new production of high purity liquor airtight storage under this temperature 20 days.Temperature in the core of this paper is proved "high purity" liquor artificial urge ageing regulatory role in the process,and use the study to explore a "high purity can be ensured bear the minimum content of main esters in liquor,but also take into account the high purity" high-quality liquor taste of the optimum temperature range of storage,improve the existing artificial urge ageing "high purity" liquor,improve the efficiency of rush ageing. |
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