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Preparation method of bamboo flavor liquor

A technology of aroma type and liquor liquid, applied in the field of wine making and ester content determination, can solve problems such as complicated production process, and achieve the effect of improving taste and health care function.

Active Publication Date: 2015-03-25
SICHUAN YIBIN ZHUHAI WINERY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, there are many wines with health care functions, but most of them have complicated production processes.

Method used

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  • Preparation method of bamboo flavor liquor
  • Preparation method of bamboo flavor liquor
  • Preparation method of bamboo flavor liquor

Examples

Experimental program
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Embodiment 2

[0051] The principle of this embodiment is: different components have different distribution coefficients in the gas-liquid two-phase, relative movement is driven by the carrier gas, complete separation is achieved through multiple distributions, and detection is carried out by ionization in a hydrogen flame, using the internal standard method Quantitative.

[0052] The reagents and standard or reference substance needed in this embodiment are as follows:

[0053] n-Butyl acetate, chromatographically pure, used as internal standard solution;

[0054] 2% (V / V) solution (prepared with 60% ethanol);

[0055] Ethyl valerate, chromatographically pure, used as a standard sample. Dubbed each 2% (V / V) solution (prepared with 60% ethanol);

[0056] Carrier: Chromosorb w (AW) or white carrier 102 (pickling, silanization) 80 mesh to 100 mesh;

[0057] Fixative: 20% DNP (Dinonyl Phthalate) + 7% Tween-80.

[0058] The instrument equipment or device that present embodiment needs is as ...

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Abstract

The invention discloses a preparation method of a bamboo wine liquor, relates to the field of wine manufacturing. The method aims to improve the taste and health care function of the liquor; and the invention also provides a method for determining the content of ethyl valerate in the liquor. According to the invention, the bamboo shoots are soaked in liquor to adsorb part of the esters in the liquor due to the strong adsorbability of the bamboo shoots, and part of the beneficial substances in the bamboo shoots dissolve in the liquor, so that the total ester declines, and the solid is appropriate high; therefore, the taste and health care function of the liquor can be enhanced.

Description

technical field [0001] The invention relates to the field of wine making, in particular to a method for wine making and ester content determination. Background technique [0002] The production process of wine generally includes saccharification, fermentation and other processes, and the quality of wine varies according to the raw materials and technical control of wine making. [0003] At present, there are many wines with health care functions, but most of them have complicated production processes. Contents of the invention [0004] The embodiment of the present invention provides a method for making wine and measuring the content of esters, which is used to improve the taste and health function of the wine and provide a method for measuring the content of ethyl valerate in the wine. [0005] A wine making method, the method comprising: [0006] Saccharifying, fermenting and distilling the wine-making raw materials, soaking the bamboo shoots in the raw wine obtained a...

Claims

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Application Information

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IPC IPC(8): G01N30/02G01N30/06C12G3/00
Inventor 宋永铸
Owner SICHUAN YIBIN ZHUHAI WINERY
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