Ultra-high Pressure Jet Technology On Liquor

To study the effects of Ultra-high pressure jet on different types of liquor, investigat the aging optimum conditions of Luzhou-flavor liquor,Maotai-flavor liquor,Qing scent liquor by Ultra-high pressure jet and select the aging optimal process of different types of liquor, provided a new method of aging liquor.The experiment select Luzhou-flavor liquor, Maotai-flavor liquor and Qing scent liquor, through the ultrahigh pressure jet equipment for processing on normal pressure, 50MPa, 100MPa,150MPa,200MPa,250MPa,300MPa and 350MPa, to test the different samples of just treatment,3 months,6 months,9month and one year after treatment.The results as follows:(1) Luzhou-flavor liquor treated by Ultra-high pressure jet, the content of methanol decreased obviously, as the pressure rises, reducing fusel oil content, higher total acid and the contents of acetaldehyde, acetal and total ester decreased. As the pressure increases and storage of the extension of time, the flavor and taste changed better; at 200MPa～300MPa treatment, aroma is elegant, liquor is soft and cool.(2) Maotai-flavor liquor after treatment, with the increase of pressure and storage time, the content of fusel oil tends to fluctuation, the absolute content acetaldehyde and acetal decreased, but the proportion with the pressure of the two the increase of the rise, the content of ethyl acetate decreased with the increase of pressure, the contents of ethyl caproate and ethyl lactate increased with the increase of pressure, the content ethyl butyrate in the fluctuations, at 50MPa～200MPa pressure processing of liquor, pure sauce, in particular, the pure air fragrant cup of cool, durable.(3) Qing scent liquor after treatment, with the increase of pressure and storage time, the total acid increased, the total ester decreased; acetaldehyde and acetal content decreased with increasing pressure, but with the pressure ratio of the two upward trend in the increase; with the pressure increasing, the higher alcohol is always in fluctuation, propanol, butanol, isobutanol first and then decreased, and secondary butyl alcohol and isobutyl alcohol in a downward fluctuation trend, isoamyl alcohol in the rise in volatility; solid with the pressure increasing;at the 150～200MPa the flavors taste better.After the Ultra-high pressure jet treatment, the chemical indicators of liquor are changed. As the pressure increases,①In Luzhou-flavor liquor,hexanol, isoamyl alcohol, acetaldehyde and acetal, total acid, total esters in the same trend with natural placed, propanol, isobutanol, butanol has different trends with natural placed;②In Maotai-flavor, acetal, acetaldehyde, ethyl acetate, ethyl lactate in different trends with natural placed, the ratio of acetaldehyde and acetal, ethyl trend have the same trend with natural placed; natural placement processing, the content of higher alcohol in the fluctuations.③In Qing scent liquor, total acid, total esters, higher alcohols, solids have the same trend with natural placed. After treatment by the Ultra-high pressure jet, aroma and taste has improved, and the reduction of the phenomenon does not appear after placement. The Ultra-high pressure jet have a positive effect on aging liquor.