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Blending method of mixed-flavor type white spirit

A blending method and technology of Luzhou-flavor liquor, applied in the preparation of alcoholic beverages, etc., can solve the problems of difficult seasoning and large amount of seasoning wine, and achieve the effect of rich aroma, full-bodied wine, and refreshing taste

Inactive Publication Date: 2016-07-20
遵义市董程窖酒厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If the quality of the base wine is poor, not only the amount of seasoning wine is large, but also the seasoning is quite difficult

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A blending method for mixed-flavor liquor, the method comprising the following steps:

[0023] a. Base wine selection: Maotai-flavored liquor, light-flavored liquor, Luzhou-flavored liquor, and rice-flavored liquor are used as base liquors;

[0024] B, blending of base wine: take Maotai-flavored liquor, Fen-flavored liquor, Luzhou-flavored liquor, and Rice-flavored liquor in sequence according to mass percentages for blending, wherein the mass percentages are: Maotai-flavored liquor 25%, Fen-flavored liquor 20%, Luzhou-flavor liquor 25%, rice-flavor liquor 30%;

[0025] c. Alcohol-reduced packaging: the prepared base wine is subjected to an alcohol-reduced treatment, stored for another 7 days, and bottled and packaged after passing the inspection to obtain a mixed-flavor liquor.

Embodiment 2

[0027] A blending method for mixed-flavor liquor, the method comprising the following steps:

[0028] a. Base wine selection: Maotai-flavored liquor, light-flavored liquor, Luzhou-flavored liquor, and rice-flavored liquor are used as base liquors;

[0029] B, blending of base wine: take Maotai-flavored liquor, Fen-flavored liquor, Luzhou-flavored liquor, and Rice-flavored liquor in sequence according to mass percentages for blending, wherein the mass percentages are: Maotai-flavored liquor 30%, Fen-flavored liquor 20%, Luzhou-flavor liquor 25%, rice-flavor liquor 25%;

[0030] c. Alcohol-reduced packaging: the prepared base wine is subjected to an alcohol-reduced treatment, stored for another 9 days, and bottled and packaged after passing the inspection to obtain a mixed-flavor liquor.

Embodiment 3

[0032] A blending method for mixed-flavor liquor, the method comprising the following steps:

[0033] a. Base wine selection: Maotai-flavored liquor, light-flavored liquor, Luzhou-flavored liquor, and rice-flavored liquor are used as base liquors;

[0034] B, blending of base wine: take Maotai-flavored liquor, Fen-flavored liquor, Luzhou-flavored liquor, and Rice-flavored liquor in sequence according to mass percentages for blending, wherein the mass percentages are: 30% of Maotai-flavored liquor, 15% of Fen-flavored liquor, Luzhou-flavored liquor 25%, rice-flavored liquor 30%;

[0035] c. Alcohol-reducing packaging: the prepared base liquor is subjected to an alcohol-reducing treatment, and then stored for 11 days. After passing the inspection, it is bottled and packaged to obtain a mixed-flavor liquor.

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PUM

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Abstract

The invention discloses a blending method of mixed-flavor type white spirit. The blending method comprises the steps of base liquor selection, base liquor blending as well as alcohol content drop and packaging. The blended white spirit is unique in aroma, and the various aromatic substances are high in content, diversified in type, and rich in aroma. The white spirit blended according to the method has the advantages that the wine body is mellow and rich, has lingering aftertaste, strong pit aroma, soft sweet and refreshing mouthfeel, and pure faint scent, and has harmonious flavors, refreshing and clear aftertaste, and fresh honey fragrance; a drinker obtains soft continuous mouthfeel after the white spirit just enters the mouth, and obtains the refreshing and clear mouthfeel after swallowing the white spirit, and the aftertaste is enjoyable and smooth. According to the blending method, the different micro ingredients with different aroma types are blended with the base liquor, and then the new balance is achieved, so that the wine body has good harmony and unity.

Description

technical field [0001] The invention relates to the technical field of liquor processing, in particular to a blending method of flavor-mixed liquor. Background technique [0002] Baijiu is a unique alcoholic beverage among distilled liquors in the world. It is a beverage made by fermenting, brewing and distilling wheat millet, sorghum, corn, sweet potato, rice bran and other grains or other fruits. Its liquid is colorless and transparent, so it is called white wine. The liquor is rich in aroma, mellow and soft, with various flavors. Because it mainly uses the steaming process, it is also called shochu. Because of the high alcohol content, some places call it strong wine or high alcohol. my country's famous liquor has a long history and is unique in the world. [0003] Liquor is a high-concentration alcoholic beverage. According to the different saccharification, fermentation strains and brewing techniques used, it can be divided into three categories: Daqu liquor, Xiaoqu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04
Inventor 程大江
Owner 遵义市董程窖酒厂
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