Temperature control aging method of Chinese liquor
The invention discloses a temperature control and aging method of Chinese liquor. The method includes the following steps of: liquor storage, first warming and aging, first cooling and aging, second warming and aging, second cooling and aging, and constant temperature aging. The temperature control...
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| creator | CHENG DAJIANG |
| description | The invention discloses a temperature control and aging method of Chinese liquor. The method includes the following steps of: liquor storage, first warming and aging, first cooling and aging, second warming and aging, second cooling and aging, and constant temperature aging. The temperature control and aging method of the Chinese liquor makes the Chinese liquor mouthfeel mellower by aging the Chinese liquor through a high temperature, and plays a sterilization effect. Through the adjustment and control of the temperature and the relative humidity, the temperature and the relative humidity are made to regularly fluctuate up and down. In this way, after the Chinese liquor is stored by 5 months, the mouthfeel of the Chinese liquor becomes mellow and soft, and the quality level is equivalent to the quality level of the Chinese liquor which has been stored for 2 years. A liquor vessel employed by the method can quicken the aging of the Chinese liquor to the most degree, reduces a storage time, and avoids the seepa |
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The method includes the following steps of: liquor storage, first warming and aging, first cooling and aging, second warming and aging, second cooling and aging, and constant temperature aging. The temperature control and aging method of the Chinese liquor makes the Chinese liquor mouthfeel mellower by aging the Chinese liquor through a high temperature, and plays a sterilization effect. Through the adjustment and control of the temperature and the relative humidity, the temperature and the relative humidity are made to regularly fluctuate up and down. In this way, after the Chinese liquor is stored by 5 months, the mouthfeel of the Chinese liquor becomes mellow and soft, and the quality level is equivalent to the quality level of the Chinese liquor which has been stored for 2 years. 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| language | chi ; eng |
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| subjects | AGEING BEER BIOCHEMISTRY CHEMISTRY CLARIFICATION ENZYMOLOGY METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING PASTEURISATION PRESERVATION PURIFICATION SPIRITS STERILISATION VINEGAR WINE |
| title | Temperature control aging method of Chinese liquor |
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