Truffle liquor and production process thereof
A production process and technology for truffle wine, applied in the field of truffle wine and its production process, can solve the problems of unstable color and transparency, unstable wine body, material liquid blocking, etc., and achieve stable color and transparency, wine body color and nutrition. The effect of stable composition and stable flow rate
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Embodiment 1
[0053] Thawing of raw materials: Thaw the frozen raw materials at 10°C for 12 hours, then cut them, and keep the cut particles at 0.5mm-1.5mm.
[0054] Ingredients: truffle: base wine mass ratio is 30%: 70%, base wine alcohol content 60% vol.
[0055] Percolation: the base wine controls the rate of percolation to 2ml / kg truffle particles. min.
[0056] Alcohol reduction: The percolated liquor and deionized water are subjected to alcohol reduction treatment at a mass ratio of 100:7, and the alcohol content after reduction is 42% vol.
[0057] Settlement: With 5 days as a storage cycle unit, store for 3 cycle units. The first storage period: Store the obtained liquor at -12°C for 5 days (when the temperature of the liquor in the entire tank reaches the set temperature, the same below), pour the can after 5 days, discharge the sediment, and store the liquor in the tank. The liquor is circulated once. The second storage cycle: set the storage temperature at 15°C for 5 days, po...
Embodiment 2
[0063] Crushing of raw materials: The frozen raw materials were thawed at 4°C for 24 hours, then chopped, and the chopped particles were kept at 0.5mm-1.5mm.
[0064] Ingredients: truffle: base wine mass ratio is 50%: 50%, base wine alcohol content 68% vol.
[0065] Percolation: the base wine controls the rate of percolation to 4ml / kg truffle particles. min.
[0066] Alcohol reduction: The percolated liquor and deionized water are subjected to alcohol reduction treatment at a mass ratio of 100:1.18, and the alcohol content after reduction is 47% vol.
[0067] Settlement: Take 7 days as a storage cycle unit, and store for 5 cycle units. The first storage cycle: store the obtained liquor at -10°C for 7 days (when the temperature of the liquor in the entire tank reaches the set temperature, the same below), pour the can after 7 days, discharge the sediment, and store the liquor in the tank. The liquor is circulated once. The second storage period: set the storage temperature ...
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