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A kind of sauce-flavored baijiu-like agarwood wine and its preparation method

A sauce-flavor liquor and sauce-flavor technology, applied in the field of winemaking, can solve the problems of weak taste and strong bitterness of medicinal materials, and achieve the effects of long aftertaste, simple process and mellow aroma.

Active Publication Date: 2018-03-30
GUIZHOU MOUTAI WINERY GRP XIJIU CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The first object of the present invention is to provide a Maotai-flavored baijiu-like agarwood wine to solve the problem that most of the existing health wines or medicinal wines use edible alcohol or sorghum wine as the base wine, the taste is weak, and the bitterness of medicinal materials is slightly strong.

Method used

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  • A kind of sauce-flavored baijiu-like agarwood wine and its preparation method
  • A kind of sauce-flavored baijiu-like agarwood wine and its preparation method
  • A kind of sauce-flavored baijiu-like agarwood wine and its preparation method

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Effect test

Embodiment 1

[0041] The sauce-flavored liquor type agarwood provided by the invention comprises the following components:

[0042] Maotai-flavored liquor 93kg, agarwood wine mother liquor 7kg;

[0043] Wherein in the mother liquor of agarwood wine, the weight ratio of agarwood and Maotai-flavor liquor is 1:90.

[0044] The preparation method of this sauce-flavored liquor class agarwood wine is as follows:

[0045] Soak agarwood with a predetermined weight of Maotai-flavored liquor, seal it and store it away from light to obtain agarwood mother liquor; add the mother liquor of agarwood liquor to a predetermined weight of Maotai-flavored liquor for blending to obtain Maotai-flavored liquor-like agarwood.

Embodiment 2

[0047] The sauce-flavored liquor type agarwood provided by the invention comprises the following components:

[0048] 90kg of Maotai-flavored liquor brewed from sorghum at 50%, 10kg of agarwood liquor mother liquor, 0.001kg of sour seasoning wine, 0.001kg of Chenxiang seasoning wine, 0.001kg of old wine seasoning wine, 0.001kg of Quxiang seasoning wine, and 0.001kg of Jiutou seasoning wine;

[0049] Wherein in the mother liquor of agarwood wine, the weight ratio of agarwood and Maotai-flavored liquor is 1:110.

[0050] The preparation method of this sauce-flavored liquor class agarwood wine is as follows:

[0051] Soak the agarwood wood with a predetermined weight of Maotai-flavored liquor, seal it, and store it in the dark at 10°C for 6 months to obtain the mother liquor of Agarwood liquor; Baijiu agarwood.

Embodiment 3

[0053] The sauce-flavored liquor type agarwood provided by the invention comprises the following components:

[0054] 95kg of sauce-flavored liquor brewed from sorghum and wheat, 5kg of mother liquor of agarwood wine, 0.01kg of sour flavored wine, 0.01kg of aged flavored wine, 0.01kg of old wine seasoned wine, 0.01kg of Quxiang seasoned wine, 0.01 kg of wine head seasoned wine kg;

[0055] Wherein in the mother liquor of agarwood wine, the weight ratio of agarwood and Maotai-flavor liquor is 1:105.

[0056] The preparation method of this sauce-flavored liquor class agarwood wine is as follows:

[0057] Soak the agarwood with a predetermined weight of Maotai-flavored liquor, seal it, and store it in the dark at 20°C for 18 months to obtain the mother liquor of Agarwood liquor; Baijiu agarwood.

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Abstract

The invention provides maotai-flavor baijiu type agilawood wine and a preparing method thereof. The wine is prepared from, by weight, 90-93 parts of maotai-flavor baijiu and 7-10 parts of agilawood wine mother liquor. The agilawood wine mother liquor is formed by soaking agilawood into maotai-flavor baijiu with the amount being 90-110 times that of the agilawood. According to the maotai-flavor baijiu type agilawood wine, fragrance and pharmacology ingredients in the agilawood can be soaked into the wine effectively, and the agilawood wine has the effects of anesthetizing, pain relieving, calming, cough stopping and blood reducing, can improve immunity of the human body, and is healthcare wine; the agilawood wine is outstanding in maotai-flavor, elegant in agilawood, pure, mild, full, long in aftertaste and free of bitter mouthfeel of medicinal liquor. According to the preparing method for the maotai-flavor baijiu type agilawood wine, at first, the method of soaking the agilawood into a part of baijiu to prepare the agilawood wine mother liquor and then carrying out blending is adopted, is beneficial for preserving wine flavor and traditional Chinese medicine fragrance, and has the advantages of being simple in technology, easy to realize and reasonable in ratio.

Description

technical field [0001] The invention relates to the field of brewing, in particular to a sauce-flavored baijiu-like agarwood wine and a preparation method thereof. Background technique [0002] Agarwood is a white woody plant of Daphneaceae. It is wood containing resin. It tastes pungent and bitter, and is slightly warm in nature. Inverse dyspnea and other diseases. Modern clinical trials have shown that agarwood is a specific drug for gastric cancer and a good analgesic. [0003] Maotai-flavored liquor itself has a rich taste, long aftertaste and many healthy elements. Maotai-flavored liquor has the following characteristics: 1. The characteristics of "four highs and one long" of Maotai-flavored liquor make the volatile substances in the wine less and reduce the harm to the human body; Blood vessels; 3. The alcohol content of Maotai-flavored wine is reasonable. The affinity between 53% vol alcohol molecules and water molecules is the best plus long-term storage. There ar...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/04C12G3/06
CPCC12G3/04C12G3/06
Inventor 钟方达胡峰郑布霖吕相彩胡建锋程平言
Owner GUIZHOU MOUTAI WINERY GRP XIJIU CO LTD
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