High-fat flavoring wine containing healthy flavor components and preparation method thereof

Abstract

The invention discloses a high-fat flavoring wine containing healthy flavor components. The high-fat flavoring wine is prepared by a method comprising the following processes: pretreating raw materials; fermenting and removing lactic acid; burdening; acidifying and fermenting; and distilling and taking out wine. The preparation method comprises the following steps: mixing yellow water and foreshot with feint and then adding composite purification enzyme for sterilization and filtration to obtain a mixed liquor; inoculating propionibacterium in the mixed liquor for fermentation to remove lactic acid; adding powder starter, powder grain and starter pest powder; adding kiln bottom mud leach liquor for seal fermentation; preparing a composite esterified bacterium liquid with a fermented material; adding the composite esterified bacterium liquid in the remained fermented material for fermentation to obtain an esterified liquor; and preparing the high-fat seasoning wine by using overgauge wine and the esterified liquid, discarding stillage and distilling and taking out wine. Ethyl caproate, ethyl lactate, ethyl acetate, ethyl butyrate, Monacolin-K, tetramethylpyrazine, soy ketone, benzofuran, 5-hydroxymethyl-2-furfural and chitin are contained in distilled spirit with the alcohol strength of 50-68V / V%. After the flavoring wine is blended with the distilled spirit, the healthy flavor components are duplicated. The high-fat flavoring wine in the invention can be used as a health distilled spirit.

Description

technical field [0001] The invention belongs to the field of liquor manufacturing, and in particular relates to a liquor seasoning wine and a preparation method thereof, in particular to a kind of wine-making concomitant yellow water, liquor head, liquor tail, etc. produced by the fermentation of solid liquor as raw materials. High-ester flavored wine with healthy flavor components and a preparation method thereof. Background technique [0002] In the fermentation production process of solid liquor in China, both ethanol and many organic substances (acid, sugar, amino nitrogen, etc.) Synthesizes an amber colored slurry that accompanies brewing output, known as Yellow Water. [0003] It is not difficult to see from the generation path of yellow water that yellow water is the liquid produced by long-term fermentation and metabolism of high-quality grain in the wine fermentation tank under the action of microorganisms. It contains 1-2% residual starch and 0.3%-0.7% residual s...

AI Technical Summary

Problems solved by technology

If the above method is used to carry out esterification reaction to produce esterification liquid or distillation to extract high-ester flavored wine, harmful substances will enter the wine body through distillation and other methods, resulting in excessive hygienic indicators such as fusel oil in the wine body

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