Research progress in artificial aging of brandy and Chinese liquor with physical methods

ZHANG Miao-miao; CAO Guo-zhen; MIAO Jian-shun; LI Wen-jian; LU Dong

doi:10.13386/j.issn1002-0306.2014.22.077

ZHANG Miao-miao, CAO Guo-zhen, MIAO Jian-shun, LI Wen-jian, LU Dong. Research progress in artificial aging of brandy and Chinese liquor with physical methods[J]. Science and Technology of Food Industry, 2014, (22): 392-396. DOI: 10.13386/j.issn1002-0306.2014.22.077

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Research progress in artificial aging of brandy and Chinese liquor with physical methods

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Physical methods are widely used for artificial aging of brandy and Chinese liquor due to the celerity and no additional additives. Physical methods could improve the taste and quality of brandy and Chinese liquor, shorten aging period, and improve enterprise benefit. We focused on research progress about mechanisms as well as the advantages and disadvantages of physical methods, such as electric field, high-gravity field, ultrasound and electron beam which were applied for artificial aging of brandy and Chinese liquor. We summarized the mechanisms of these physical methods as well as development and future prospect of new methods.

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Research progress in artificial aging of brandy and Chinese liquor with physical methods

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