Blending method of base wine with mellow and sweet taste

Abstract

The invention discloses a blending method of a base wine with mellow and sweet taste. The blending method comprises the following steps: rice husk steaming, namely stewing the rice husks so as to remove foreign flavors; obtainment of coarse fermented grains from a fermenting vat, namely discharging the coarse fermented grains from the fermenting vat, smashing egg groups and evenly stirring with the rice husks, and stacking for later use; obtainment of dual-based fermented grains from the fermenting vat, namely discharging the dual-based fermented grains from the fermenting vat, evenly stirring with the rice husks and stacking for later use; vat filling, namely filling the coarse fermented grains in 90% volume of the vat, then paving a layer of rice husks and filling the dual-based fermented grains until the vat is full; and wine blending, namely blending a high-ester flavoring wine after the wine is generated in the vat in a flowing manner, blending an A-grade wine after the blending of the high-ester flavoring wine and blending wine tailings after the blending of the A-grade wine until the alcohol content of the prepared wine is zero. According to the blending method disclosed by the invention, the base wine with mellow and sweet taste is optimally selected, thereby providing a high-quality wine source for a subsequent production process of a white wine with mellow and soft taste. Thus, the mellow and soft quality of the white wine with mellow and soft taste is radically ensured. As a result, an effective support for forming the unique style of a 'Yanghe' wine with mellow and soft taste is provided.

Description

technical field [0001] The invention belongs to the technical field of brewing, and in particular relates to a selection method for sweet base wine. Background technique [0002] With the popularity of soft liquor and the intensification of soft homogenization competition, consumers' demand for soft liquor quality and taste changes has risen to a new height. The multi-flavor blending technology in the later period can no longer meet the needs of soft quality. The brewing of soft base wine is an important measure to achieve the ultimate goal of "softest" soft liquor. Aroma production depends on fermentation, and aroma enhancement depends on distillation. How to optimize soft base wine becomes the key. At present, the selection method of basic wine is mainly to pick the wine by looking at the flowers, pinching the head and removing the tail, and classifying and grading according to four grades: special grade, excellent grade, first grade and second grade. The size of the hop...

AI Technical Summary

Problems solved by technology

The size of the hops and the selection of wine are easy to mix the pre-aroma components, main aroma components and post-aroma components of the base wine, which brings inconvenience to the later blending and cannot truly reflect the "high but not strong" soft liquor The softness and softness of "low but not few"