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Maotai flavor type mixed liquor and preparation method thereof

A sauce-flavored wine preparation technology, which is applied in the field of wine preparation, can solve problems such as high alcohol content, strong stimulation, and lack of aroma, and achieve the effect of single taste

Active Publication Date: 2014-06-25
四川郎酒股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Currently, the blended wines on the market use edible alcohol and Fen-flavor liquor as the wine base. The taste characteristics of the blended wines produced by these two types of wine bases are: lack of positive aroma, single taste, light taste, high alcohol content, and irritating feeling bigger
Visible, existing compound wine taste is single, can only satisfy the taste demand of some people, and can't satisfy other more consumers

Method used

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  • Maotai flavor type mixed liquor and preparation method thereof
  • Maotai flavor type mixed liquor and preparation method thereof
  • Maotai flavor type mixed liquor and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A preparation method of sauce-flavored wine, such as figure 1 shown, including the following steps:

[0028] Step 101: Using sorghum as the raw material for wine making, wheat Daqu was selected, fed twice in sequence, boiled nine times, spread out, mixed with koji, and piled up, put into the cellar for fermentation eight times, and took wine seven times; the obtained seven rounds The second wine is stored separately.

[0029] Step 102: Blend the wines from the third round to the seventh round to obtain a 20-40% vol Maotai-flavored base wine, and store them for more than two years.

[0030] Step 103: adding medicinal materials to the Maotai-flavored base wine stored for more than two years to obtain a crude product.

[0031] Step 104: The crude product is sequentially stored and filtered to obtain the sauce-flavored wine.

[0032] Wherein, the raw materials referred to in the two feeds in step A are sorghum and wheat Daqu (Daqu made from wheat).

[0033] For the prep...

Embodiment 2

[0049] The preparation method of the Maotai-flavored mixed wine with the yellow grass as the raw material comprises the following steps:

[0050] The first step is to prepare the sauce-flavored base wine:

[0051] Using sorghum as the raw material for wine making, select ultra-high temperature Daqu with a saccharification power of 40-80 mg / g h and a liquefaction power of 0.8-1.0 g / g h (the highest fermentation temperature reaches 68°C), and produce it as Maotai-flavored liquor The process involves feeding grain twice, cooking, drying, and mixing koji for nine times, then stacking at a high temperature of 45-50°C, eight times for fermentation in cellars, and seven times for wine extraction.

[0052] After each round of extraction, the wine is stored separately, and then 3-7 rounds of wine are selected and blended to produce a low-alcohol sauce-flavored base wine with an alcohol content of 20-40%vol.

[0053] Put the above-mentioned low-alcohol sauce-flavored base wine into a s...

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Abstract

The invention discloses Maotai flavor type mixed liquor and a preparation method thereof. The preparation method comprises the following steps: by taking sorghum as a liquor-making raw material and selecting wheat koji, sequentially feeding twice, performing repeated digestion, airing, koji mixing and accumulation for nine times, putting into a cellar for fermentation for eight times, taking the liquor for seven times, and independently depositing the obtained seven rounds of the liquor; further blending the liquor from the third round to the seventh round to obtain 20-40vol% Maotai flavor type base liquor, and further storing for above two years; adding medicinal materials into the Maotai flavor type base liquor which is stored for above two years to obtain a crude product; sequentially storing and filtering the crude product to obtain the Maotai flavor type mixed liquor. The Maotai flavor type mixed liquor disclosed by the invention provides a new flavor choice for consumers, solves the problem of single flavor of the existing mixed liquor and is considered to have the characteristics of elegant and strong fragrance, slight Maotai flavor, strong taste, small irritation, good palatability, shinning and bright color, no precipitate and no suspended matters by strict tasting tests of national and provincial tasting committees.

Description

technical field [0001] The invention relates to the field of prepared wine, in particular to a sauce-flavored prepared wine and a preparation method thereof. Background technique [0002] There are many kinds of wine, which can be divided into fermented wine, distilled wine and mixed wine according to the production method. Fermented wine refers to the wine made directly without distillation after fermentation, such as beer and wine. Distilled wine refers to the wine obtained by distilling alcohol and volatile components after fermentation, such as white wine. Blended wine is a special type of wine, it is a kind of mixed wine, generally a drink made by blending wine with wine or non-alcoholic substances (mainly referring to medicinal materials). There are many kinds of mixed wine, and most of them have health care and medical effects. [0003] Currently, the blended wines on the market use edible alcohol and Fen-flavor liquor as the wine base. The taste characteristics of...

Claims

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Application Information

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IPC IPC(8): C12G3/04
Inventor 蒋英丽沈毅卓毓崇杨秀其王西
Owner 四川郎酒股份有限公司
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