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Method for extracting 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., and achieve the effect of improving the quality of wine body and removing miscellaneous flavors

Active Publication Date: 2013-05-15
LUZHOU PINCHUANG TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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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 extracting soft white liquor

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Embodiment Construction

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

[0020] a. Retort the fermented lees, steam the wine, and spread the wine cloth on the mouth of the wine barrel to form a groove;

[0021] b. Pick a section of wine after the wine begins to flow, and remove the aldehyde and chaff from the wine;

[0022] c. After the first section of wine is picked, the second section of wine shall be picked, and the wine shall be cut off when the hops are in transit;

[0023] d. Pick three sections of wine from the re-exported water flower, and cut off when the wine is flowed until the flower is broken;

[0024] e. After the third segment of wine is picked, pick the fourth segment of wine and stop when the alcohol content reaches zero.

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

[0026] Among them, the saliva flower described in step c is characterized in that the bubbles are 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 wine making, and specifically relates to a method for picking soft soft liquor. Background technique [0002] The fermented grains are rich in esters, acids, alcohols and other flavor components, which are the main source of flavor components in liquor. The aroma components in liquor can be divided into front aroma components, main aroma components, and sour and astringent aftertaste components. The former aroma components are very low boiling point and highly volatile components, mainly aldehydes and esters; the main aroma components They are esters, alcohols and acids with low boiling point and easy volatility. They are rich in various flavor components. They are the main part of the flavor components of liquor, and are also the optimal components. The aftertaste is sour and astringent. A small amount of fatty acid esters, fusel oil and other ingredients can improve the overall style of the liquor and prolo...

Claims

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Application Information

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Patent Type & Authority Patents(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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