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A kind of production method of compound flavor liquor

A production method and compound aroma technology, which is applied in the field of wine making, can solve the problems of not being able to meet market demand and a single liquor style, and achieve the effects of shortening production time, shortening fermentation time, and improving the quality of wine body

Active Publication Date: 2018-05-22
LUZHOU HUAMING WINE IND GROUP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As a well-known wine-producing town in my country, Luzhou is the birthplace of Luzhou-flavor liquor. For a long time, Luzhou liquor has been famous in and outside the province for its outstanding cellar aroma, rich aroma, sweet and refreshing taste. However, with the change of consumer taste demand , a single liquor style can no longer meet the needs of the market

Method used

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  • A kind of production method of compound flavor liquor

Examples

Experimental program
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Effect test

Embodiment 1

[0022] First, add 280kg of 40% Luzhou-flavor liquor fermented grains (fermented for 66 days) and 60% Xiaoqu Fen-flavor liquor fermented grains (for 7 days), and add 156kg (1:4.5) of crushed sorghum (passed through a 70-mesh sieve). ), mix evenly, moisten the grain for 40 minutes, then add 20% husk, about 31.2kg, mix evenly, and start to put the steamer on. After the retort is finished, distill the wine first. The time for the first stage of distilling is 15 minutes. The wine tail should be cut off when the flower is broken, and the tail should be cut off when the oil flower is full. The time will take about 35 minutes. After the tail is docked, the firepower should be increased to steam the grain to promote the gelatinization of the raw material starch and achieve the purpose of acidification. The distilled raw wine is graded and stored in an altar. The total time for steaming grain is 70 minutes. When the steamer comes out, the ingredients are soft and not greasy. There is no...

Embodiment 2

[0025] First, add 280kg of 42.5% Luzhou-flavor liquor fermented grains (66 days of fermentation) and 420kg of 57.5% Xiaoqu Fen-flavor liquor fermented grains (7 days of fermentation), and add 147kg ((1:4.75)) of crushed sorghum (over 70 Mesh sieve), mix evenly, moisten the grain for 40 minutes, then add 22% husk, about 32.3kg, mix evenly, and start to put the steamer on. Pay attention, spread lightly and evenly, and put the steamer on the air. After the retort is finished, distill the wine first. The time for the first stage of distilling is 15 minutes. The wine tail should be cut off when the flower is broken, and the tail should be cut off when the oil flower is full. The time will take about 35 minutes. After the tail is docked, the firepower should be increased to steam the grain to promote the gelatinization of the raw material starch and achieve the purpose of acidification. The distilled raw wine is graded and stored in an altar. The total time for steaming grain is 65 ...

Embodiment 3

[0028] Add 280kg of 45% Luzhou-flavor liquor fermented grains (66 days of fermentation) and 420kg of 55% Xiaoqu Fen-flavor liquor fermented grains (7 days of fermentation), add 140kg (1:5) of crushed sorghum (passed through a 70-mesh sieve) ), mix evenly, moisten the grain for 40 minutes, then add 24% of the husk, about 33.6kg, mix evenly, start the steamer, pay attention, spread lightly, and put the steamer on the air. After the steamer is finished, distill the wine first The time for the first stage of distilling wine is 15 minutes. When the flower is broken, the tail of the wine should be intercepted, and the tail should be cut off when the oily flower is full. The time is about 35 minutes. After the tail is cut, the firepower should be increased to steam the grain to promote the gelatinization of the raw material starch and achieve For the purpose of souring, the distilled raw wine is graded and stored in altars. The total time of steaming grain is 60 minutes. The raw mater...

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Abstract

The present invention discloses a composite aroma type Baijiu production method, wherein the highly-flavored Baijiu production process, the maotai-flavor Baijiu production process and the xiaoqu Fen-flavor Baijiu production process are combined and adjusted, and the production method specifically comprises stirring grain, steaming the wine, splashing water, carrying out spreading cooling, adding Daqu, entering a cellar and fermenting, taking out of the cellar and steaming the wine, carrying out combined blending, and other steps. According to the present invention, the composite aroma type Baijiu produced through the method has soft and delicate taste, highly-flavored style, maotai-flavor style, and xiaoqu Fen-flavor style, the specific advantages of delicate taste, soft and mellow taste and long aftertaste of the maotai-flavor Baijiu are fused into the product, and the composite aroma type Baijiu further has the characteristics of mellow and soft taste and pure and sweet aftertaste of the xiaoqu Fen-flavor Baijiu; and the process is innovative, and the obtained wine is natural and coordinated and provides comfort during being drunk compared to the product obtained through the directly combined blending way.

Description

technical field [0001] The invention relates to the field of brewing, in particular to a brewing production process of compound-flavor liquor. Background technique [0002] Chinese baijiu has a long history and a wide variety of flavors. Based on Luzhou, Maotai, Fen, and Rice flavors, other flavor types have been derived. At present, there are 12 major flavor types known, each with different style characteristics. As a well-known wine-producing town in my country, Luzhou is the birthplace of Luzhou-flavor liquor. For a long time, Luzhou liquor has been famous in and outside the province for its outstanding cellar aroma, rich aroma, sweet and refreshing taste. However, with the change of consumer taste demand , a single liquor style can no longer meet the needs of the market. Contents of the invention [0003] In order to meet the needs of the market and consumers for flavor fusion, the present invention provides a production method for a compound flavor liquor to brew a ne...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12G3/04C12G3/12C12H6/02
CPCC12G3/02C12G3/04C12H6/02
Inventor 余保成唐贤华张崇军
Owner LUZHOU HUAMING WINE IND GROUP
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