Effects of high-gravity field on Fenjiu maturation.

摘要

The effect of high-gravity field generated by a rotating packed bed (RPB) reactor on Fenjiu maturation was investigated. To imitate the traditional aging course of Fenjiu, oxygen was introduced into the reactor, and ceramic material was coated on the packing of RPB. Sensory evaluation results demonstrated various effects on the spirit quality under different conditions. To determine the optimum condition, experiments were performed using an orthogonal analysis of parameters in a three-factor and five-level test. The optimum experimental condition was found to be at a spirit flow rate of 80 L/h, with a spirit temperature of 45 degrees C and a gas flow rate of 900 L/h. Under this optimal condition, the treated spirit obtained a taste equivalent to that of a spirit conventionally aged for 2 years. Comparisons of gas chromatography measurements, metal content, and electric conductivity were made between treated and untreated samples. Results show that the RPB treatment aged Fenjiu much faster than did conventional aging, with a similar quality. Thus, RPB treatment is a potential alternative method for aging alcoholic beverages made from various materials. Industrial relevance: The application of high-gravity field has been explored in-depth and has developed greatly in the bioengineering and chemical technology area. A high-gravity field is of excellent mass-transfer properties, but is seldom used in food processing. This manuscript investigated the effects of a high-gravity field on the physicochemical properties and sensory quality of fresh Fenjiu. Results showed that it is a promising and novel technology to accelerate fresh Fenjiu's aging course. Thus, RPB treatment has potential as a good alternative method of aging alcoholic beverages made from various materials