Study on the effect of ultrasonic aging of crude Baijiu after second distillation

Authors

ZHANG Yingying, College of Food and Chemical Engineering, Shaoyang University, Shaoyang, Hunan 422000, China
CHEN Xuepeng, Key Laboratory of New Eco-liquor-making Technology and Application of Hunan Universities, Shaoyang, Hunan 422000, China;Xiangjiao College of Ecological Liquor-making, Shaoyang, Hunan 422000, China;Hunan Xiangjiao Jiuye Industry Co., Ltd., Shaoyang, Hunan 422000, ChinaFollow
YU Yougui, College of Food and Chemical Engineering, Shaoyang University, Shaoyang, Hunan 422000, China;Key Laboratory of New Eco-liquor-making Technology and Application of Hunan Universities, Shaoyang, Hunan 422000, China;Xiangjiao College of Ecological Liquor-making, Shaoyang, Hunan 422000, China
TAN Wenjun, Hunan Xiangjiao Jiuye Industry Co., Ltd., Shaoyang, Hunan 422000, China
WU Jinlan, College of Food and Chemical Engineering, Shaoyang University, Shaoyang, Hunan 422000, China
DAI Shan, College of Food and Chemical Engineering, Shaoyang University, Shaoyang, Hunan 422000, China
ZHENG Qing, College of Food and Chemical Engineering, Shaoyang University, Shaoyang, Hunan 422000, China;Key Laboratory of New Eco-liquor-making Technology and Application of Hunan Universities, Shaoyang, Hunan 422000, China;Xiangjiao College of Ecological Liquor-making, Shaoyang, Hunan 422000, China

Corresponding Author(s)

陈雪鹏（1995—），男，湖南湘窖酒业有限公司助理工程师，硕士。E-mail：1169830498@qq.com余有贵（1964—），男，邵阳学院教授，博士。E-mail: yufly225@163.com

Abstract

Objective: Accelerated manmade aging of base liquor after heavy distillation. Methods: A single factor experimental design method was adopted based on the study of impurity removal in second distillation of Luzhou-flavor crude Baijiu. The changes in the content of total acids and total esters in the liquor were used as indicators to preliminarily explore the effect of ultrasonic treatment conditions on the crude Baijiu. Results: The results showed that: among the three single factors of ultrasonic treatment power, temperature and time, there were varying degrees of differences between the levels of each individual factor; At an ultrasonic frequency of 45 kHz, the most suitable ultrasonic treatment process conditions were power 150 W, temperature 40 ℃, and time 40 minutes, respectively. Under this condition, ultrasound induced aging of the Baijiu samples had the effect of increasing acid and ester content, reducing fusel oil and acetaldehyde, and improving sensory quality. Conclusion: It is feasible to accelerate aging of luzhou-flavor base liquor after heavy distillation by ultrasonic wave.

Publication Date

12-26-2023

First Page

211

Last Page

214

DOI

10.13652/j.spjx.1003.5788.2023.60111

Recommended Citation

Yingying, ZHANG; Xuepeng, CHEN; Yougui, YU; Wenjun, TAN; Jinlan, WU; Shan, DAI; and Qing, ZHENG (2023) "Study on the effect of ultrasonic aging of crude Baijiu after second distillation," Food and Machinery: Vol. 39: Iss. 11, Article 33.
DOI: 10.13652/j.spjx.1003.5788.2023.60111
Available at: https://www.ifoodmm.cn/journal/vol39/iss11/33

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