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Preparation method of white spirit combining Fen flavor type, Luzhou flavor type and Maotai flavor type

A technology of strong aroma and light aroma, applied in the preparation of alcoholic beverages, etc., can solve the problems of lack of liquor varieties and single aroma, and achieve the effect of harmonious aroma, elegant aroma and long aftertaste

Active Publication Date: 2012-11-21
HUBEI DAOHUAXIANG WINE IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The aromas of the three types of liquors are relatively single, such as light-flavored, strong-flavored, and sauce-flavored, and there is currently no liquor variety that combines the advantages of these three types of aromas.

Method used

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  • Preparation method of white spirit combining Fen flavor type, Luzhou flavor type and Maotai flavor type

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Embodiment Construction

[0035] For ease of description, this example uses sorghum as a raw material for illustration, but the method of the present invention can also be used for other grains that can be used for wine making, such as: rice, glutinous rice, corn, wheat and millet, etc., or a combination of the above grains.

[0036] like figure 1 Among them, a kind of preparation method of the liquor that has fragrance, strong fragrance and Maotai-flavor flavor concurrently, comprises the following steps:

[0037] Grain (Sorghum) Soak

[0038] The requirement for soaking grain is one time of soaking, first water and then grain, soaking evenly and thoroughly. Soak for 5-20 hours, drain the water, and take out the steamer.

[0039] steamed food

[0040] Add cooked bran to the bottom and put it in a retort, and steam the grains to make them soft and not cracked, absorb sweat and release the retort.

[0041] spread cool

[0042] Cooling: cooling to 23-33°C (the temperature in winter is subject to the...

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Abstract

A preparation method of a white spirit combining a Fen flavor type, a Luzhou flavor type and a Maotai flavor type is characterized in that the preparation method comprises the following steps: 1, adding Xiaoqu, and carrying out cultivation saccharification to obtain a cultivation grain; 2, taking the cultivation grain and a distillers' grain with the weight ratio of the cultivation grain to the distillers' grain of 1:3.3-4.5 to prepare a grain; 3, adding high temperature Daqu, and carrying out high temperature accumulation; 5, adding middle temperature Daqu after the accumulation completing; and 5, putting into a cellar, and fermenting to obtain the mellow, gentle and fragrant white spirit The preparation method of the white spirit combining the Fen flavor type, the Luzhou flavor type and the Maotai flavor type provided in the invention adopts the above steps and fuses the Xiaoqu saccharification of a Fen flavor type white spirit, the high temperature accumulation of a Maotai flavor type white spirit and the mud cellar fermentation of a Luzhou flavor type white spirit; and the prepared white spirit has the advantages of clear and transparent color, mellowness and gentleness, harmony flavor, rich, delicate, soft, sweet and clear taste, and smooth aftertaste, and has a unique style of the mellowness, the gentleness and the fragrance.

Description

technical field [0001] The invention relates to a preparation method of liquor, in particular to a preparation method of liquor with light aroma, strong aroma and sauce aroma. Background technique [0002] The main aroma types of existing liquors are various aroma types such as light fragrance, strong aroma and sauce-flavored type, among which the characteristics of these three types of aroma types are: light-flavored liquor with light aroma; strong-flavored liquor with strong aroma; sauce-flavored liquor with sauce-flavored liquor Heavy. The fragrance of these three kinds of liquors of light-flavor type, strong-flavor type, and sauce-flavor type is relatively single, and there is no liquor variety that combines the advantages of these three types of fragrance types at present. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a method for preparing a liquor with a light aroma, a strong aroma and a sauce-flavor, w...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 谢永文陈小林
Owner HUBEI DAOHUAXIANG WINE IND
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