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Method for storing soft white liquor

A soft and soft white wine technology, applied in the field of wine making, can solve the problems of poor wine quality, large style differences, poor extraction and utilization, etc., to achieve the effect of removing miscellaneous flavors and improving the quality of wine body

Active Publication Date: 2012-07-11
LUZHOU PINCHUANG TECH CO LTD
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The third section has a large amount of picking, from turning the small flowers to breaking the flowers. Although the small flower wine has a relatively calm aroma and a soft taste, it is mixed with the sour and astringent wine after the re-export water flower. The excellent style of the wine before re-exporting was not well extracted and utilized, and it became a third-stage wine with poor wine quality
Therefore, in order to realize the supple characteristic of "thick but not strong" soft liquor, it is necessary to blend wines of different styles. Since the style of the basic wine source and soft liquor is quite different, it is necessary for subsequent blending, blending and other procedures. bring inconvenience

Method used

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  • Method for storing soft white liquor

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Embodiment Construction

[0019] The invention provides a method for picking soft liquor, comprising the following steps:

[0020] a. Put the fermented distiller's grains in a retort, steam the wine, spread the wine cloth on the mouth of the wine barrel, and form a groove shape;

[0021] b. Pick a section of wine after the wine starts to flow, and remove the aldehyde and bran smell in the wine;

[0022] c. After the first stage of wine is picked, the second stage of wine is picked, and it is cut off when the wine flows to the hops and splashes;

[0023] d. Pick the three-stage wine from the re-exit water flower, and pick it off when the wine flows to the broken flower;

[0024] e. After the three-segment wine is extracted, the fourth-segment wine is extracted and stopped when the alcohol content is zero.

[0025] Wherein, the steam pressure value is controlled to be 0.02-0.03MPa when the wine is steamed in step a.

[0026] Wherein, the saliva flower described in step c is characterized by: bubbles o...

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Abstract

The invention discloses a method for storing soft white liquor and belongs to the technical field of wine brewing. The technical problem to be solved by the invention is to provide a method for storing soft white liquor. The method comprises the following steps: (a), bottling fermented distiller's grain, and evaporating the distiller's grain to obtain liquor; (b), storing first-fraction liquor toremove aldehyde and bran smells; (c), storing section-fraction liquor before foam is converted into splashing wine; (d), storing third-fraction wine till foam is completely eliminated; and (e), storing liquor till the alcohol volume is zero and obtaining fourth-second liquor. The white liquor obtained by the method has the flavor and soft mouthfeel of strong flavor white liquor. Thus, a new choice is provided for producing soft white liquor.

Description

technical field [0001] The invention belongs to the technical field of brewing, and in particular relates to a method for picking soft liquor. Background technique [0002] Distilled grains are rich in many types of aroma components such as esters, acids, alcohols, etc., and are the main source of aroma components in liquor. Aroma components in liquor can be divided into pre-aroma components, main aroma components, and sour and astringent aftertaste components. Among them, the pre-aroma components are volatile components with very low boiling points, mainly including aldehydes and esters; the main aroma components It is a low boiling point, volatile esters, alcohols, and acids. It is rich in various aroma components. It is the main part of the aroma components of liquor, and it is also the best component; the aftertaste is sour and miscellaneous. Fatty acid esters, fusel oil and other components, a small amount can improve the overall style of liquor and prolong the afterta...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/12C12H6/02
Inventor 刘小刚卢中明涂飞勇周德志商建川陈永利张炼
Owner LUZHOU PINCHUANG TECH CO LTD
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