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Production method of acid flavoring liquor

A production method and technology for seasoning wine, applied in the field of liquor blending, can solve the problems of low added value of feed, affecting the taste quality of liquor, and failing to make full use of it, and achieve long aftertaste, obvious blending effect and less off-flavor. Effect

Inactive Publication Date: 2016-10-05
BEIJING RED STAR
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because there are many miscellaneous substances in the tail, if too much is added, the miscellaneous flavors of the wine body will be aggravated, the body of the wine will be unclean, and the taste quality of the liquor will be affected.
[0005] Discarded grains are by-products in the production process of liquor. The current treatment method for discarded grains is to dry them and use them as feed. However, it still contains a certain amount of starch and cannot be fully utilized. The added value of used as feed is relatively low. Low

Method used

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  • Production method of acid flavoring liquor

Examples

Experimental program
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Effect test

Embodiment 1

[0042]1.1 In a certain amount of water, add 10g of glucose and 100g of distiller’s grains, mix well, sterilize at 0.01MPa for 20 minutes, add wine tail to adjust the alcohol concentration of the medium to 5% (the total volume of water and wine tail is 1L), inoculate with acetic acid bacteria , cultivated for 24 hours to obtain acetic acid bacteria liquid.

[0043] 1.2 Spread out 400kg of liquor after leaving the cellar and let it cool down to 30-35°C, add 320g of distiller’s koji and 1.2kg of the acetic acid bacteria liquid obtained in 1.1, then sprinkle 12kg of wine tails, turn it into the cellar, step on it tightly, and seal it After 20 days of fermentation, the cellar is opened to obtain fermented grains of distilled grains.

[0044] 1.3 Add 400kg of original basic wine into the bottom pot of the retort pot, evenly and loosely spread a layer of 40cm1.2 fermented wine grains obtained in 1.2 on the retort, then introduce steam with a pressure of 0.03MPa, and detect steam laye...

Embodiment 2

[0046] 2.1 Spread out 400kg of white wine grains after leaving the cellar to cool to 30-35°C, add 400g of distiller’s koji and 1.6kg of the acetic acid bacteria solution obtained in Example 1, then sprinkle 20kg of wine tails, and then turn it into the cellar and step on it tightly. After sealing and fermenting for 20 days, the cellar is opened to obtain fermented grains with discarded grains.

[0047] 2.1 Add 400kg of the original base wine into the bottom pot of the retort pot, evenly and loosely spread a layer of 40cm2.1 fermented wine grains obtained in the retort on the retort, and then introduce steam with a pressure of 0.03MPa, and detect the steam layer by layer On the top of the retort, the speed of the wine flowing in each retort is less than 10 kg per minute, and the temperature of the flowing wine is lower than 30°C. After distillation, the resulting liquor is stored for four months to obtain sour seasoning wine.

Embodiment 3

[0049] 3.1 Spread out 400kg of white wine grains after leaving the cellar and let it cool to 30-35°C, add 480g of distiller's yeast and 2.0kg of the acetic acid bacteria solution obtained in Example 1, then sprinkle 20kg of wine tails, turn it into the cellar and step on it tightly. After sealing and fermenting for 20 days, the cellar is opened to obtain fermented grains with discarded grains.

[0050] 3.2 Add 400kg of the original base wine into the bottom pot of the retort pot, evenly and loosely spread a layer of 40cm3.1 fermented wine grains obtained in the retort on the retort, and then introduce steam with a pressure of 0.03MPa, and detect the steam layer by layer On the top of the retort, the speed of the wine flowing in each retort is less than 10 kg per minute, and the temperature of the flowing wine is lower than 30°C. After distillation, the resulting liquor is stored for four months to obtain sour seasoning wine.

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Abstract

The invention provides a production method of acid flavoring liquor. The method comprises the following steps: A) mixing waste Baijiu grains, a saccharifying fermenting agent and ending liquor, and conducting sealed fermentation, so that fermented waste grains are obtained; and B) cross-steaming the fermented waste grains and original liquor, so that acid flavoring liquor is obtained. Since the Baijiu grains are used as a raw material, the raw materials is converted into such organic acids as acetic acid and the like by virtue of the saccharifying fermenting agent, a precursor material is provided for the waste grains by adding the ending liquor which contains a certain amount of alcohol and the original liquid is subjected to cross-steaming, compared with the prior art, the production method disclosed by the invention can effectively extract organic acids from the fermented waste grains, so that the acid flavoring liquor, as a finished product, is relatively high in content of total acids most of which are low-boiling-point volatile fatty acids such as the acetic acid and the like; the flavoring liquor, which is clean in quality, low in content of impurities, low in blending dosage and obvious in blending effect, is capable meeting the requirement of a finished Baijiu product on the content of the total acids; liquor, which is blended with the flavoring liquor, is stronger, more delicious, mellow and softer-sweeter in quality; and the liquor is relatively long in aftertaste and is free from the generation of miscellaneous taste.

Description

technical field [0001] The invention belongs to the technical field of liquor blending, and in particular relates to a production method of sour flavored wine. Background technique [0002] The blending of liquor includes two basic processes of blending base liquor and seasoning. Alcohol is the main ingredient in liquor, and it also contains trace ingredients such as acids, esters, aldehydes, and phenols. The ratio between them determines the style of the product. Blending means that various trace components in wine are added together in different proportions to rearrange and associate molecules, coordinate and balance, and bring out the aroma, taste and style characteristics of the basic wine. Flavoring is the last finishing or artistic processing of the base wine. Through a very fine and delicate work, a very small amount of seasoning wine is used to make up for the lack of aroma and taste of the base wine, making it elegant and delicate , fully meet the quality requirem...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/12C12H6/02
Inventor 艾金忠马美荣吴嘉
Owner BEIJING RED STAR
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