Preparation And Aging Research Of Distilled Liquor Using Chinese Rice Wine As Base Wine

The higher alcohols is the general term for alcohol containing more than three carbonatoms. During the fermentation, the higher alcohols accompanied by the metabolism of yeastto produce, is unavoidable by-product. When higher alcohols content in Chinese rice wine istoo high, it is easy to make people headache&dizziness. However, there is still noteffective way to reduce higher alcohols content now.In this paper, based on Chinese rice wine brewing characteristics, we innovatedproducts by combined the Chinese rice wine with the Charentes pot stills to prepare distilledliquor, studied on reasonable process to control higher alcohols content and improve itsdrinking comfort, and took advantage of oak chips for the aging of distilled liquor.The mainresults were as follows.1.The preparation process of distilled liquor with two distillation methods. In the firstdistillation, the distillation of crude distillate efficiency was a reference to identify the bestcondensing temperature was15℃. In the second distillation, accoarding to the main dynamicchange of flavor substances which was drawed firstly, condensing temperature, the amount ofhead wine and tailing wine were selected as parameters of single factor experiments andorthogonal experiments. The optimal conditions of the second distillation were confirmed; theamount of head wine was2.0%of liquid volume of the kettle, cut the tail when thealcoholicity was fell to38%, the condensing temperature was18℃.2.The distilled liquor was prepared under the optimal conditions, alcoholicity was52%±0.5%vol, total ester content were2515.6±3.6mg/L, higher alcohols contentwas833.93±2.3mg/L, which is lower than raw Chinese rice wine relatively.3. The ingredients of different toasted degrees of oak chips were analyzed andcompared.The results showed thatthe quantity of flavor substances was the most abundant bymoderate-toasting oak chips.4.The aging of distilled liquor with moderate-toasting oak chip were studied. Theoptimal conditions of aging were confirmed by single factor experiments and orthogonalexperiments; oak chips dosage was3.5g/L, storage temperature alternated among40-20℃,aging time was three months.5.Volatile flavor substances of unaged liquor, aged liquor without adding oak chips andaged liquor with oak chips were analyzed and compared respectively. The results were thatthe species of flavor substances were increased, were mainly phenols and esters. Meanwhile,oak chips had an impact on original flavor substances, the contents of main esters, acetic acid,acetal and furfural were increased, the contents of main higher alcohols and acetaldehydewere decreased. Compared the distilled liquor sample aged with oak chips and the sampleaged naturally, their trends of esters, alcohols, aldehydes and acids content were consistent,and the former was more obvious, so oak had an positive effect on accelerating distilled liquoraging.