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Production method of soy sauce flavor type wine

A Maotai-flavored wine and a production method technology, which is applied in the field of liquor production, can solve the problems of affecting the temperature of distilled wine, excessively old and too tender accumulation, and slow temperature rise of accumulation, so as to achieve improved liquor yield, clean liquor body and burnt aroma The effect of quality improvement

Active Publication Date: 2018-05-11
湖南武陵酒有限公司
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  • Abstract
  • Description
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AI Technical Summary

Problems solved by technology

[0003] The production process of traditional Maotai-flavored liquor includes several stages of sanding, rough sanding, and rounds of wine extraction. The yield rate of the first two rounds is relatively high, but the taste of the produced wine is poor, and the temperature rises slowly and unevenly (forming Waist line) especially defects such as low heap core, too old and too tender accumulation; the fermentation temperature in the pool is low; Maotai-flavored wine has always emphasized high-temperature distilled wine, the purpose of which is to remove low-boiling substances such as acetaldehyde, acrolein, and mercaptan in the wine. The heads are gathered and removed, but the temperature in the north is low in winter, which affects the temperature of distilled wine, the lowest can be as low as 20-25°C, especially the first retort distilled wine

Method used

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  • Production method of soy sauce flavor type wine

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Experimental program
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Effect test

Embodiment 1

[0028] 1) Select 100Kg plump whole-grain sorghum, divide it into two equal parts, one part is the raw material for sanding, and the other part is the raw material for rough sand, and the two parts of raw materials are followed by the following steps 2)-step 5);

[0029] 2) Grain soaking: Soak 50Kg of whole sorghum in hot water at 90°C for 24 hours;

[0030] 3) steamed grain: soaked sorghum is steamed in a retort, so that the gelatinization rate of sorghum reaches 90%, after the retort is released, sprinkle water to replenish water until the water content of the grain reaches 41%, and then take out the retort and spread it out to dry;

[0031] 4) Accumulation and fermentation: Add Daqu, which accounts for 8% of the mixed raw materials, to the air-dried grain. The temperature for making koji is 70°C. After stirring evenly, stack and ferment for 5 days until the temperature of the upper pile reaches 55°C;

[0032] 5) Fermentation in the pond: After accumulation and fermentation, ...

Embodiment 2

[0036] 1) Select 100Kg plump whole-grain sorghum, divide it into two equal parts, one part is the raw material for sanding, and the other part is the raw material for rough sand, and the two parts of raw materials are followed by the following steps 2)-step 5);

[0037] 2) Grain soaking: put 50Kg of whole sorghum into hot water at 80°C for 28 hours;

[0038] 3) steamed grain: soaked sorghum is steamed in a retort, so that the gelatinization rate of sorghum reaches 90%, after the retort is released, sprinkle water to replenish water until the water content of the grain reaches 41%, and then take out the retort and spread it out to dry;

[0039] 4) Accumulation fermentation: Add Daqu, which accounts for 12% of the mixed raw materials, to the grain after drying. The temperature for making koji is 70°C. After stirring evenly, stack and ferment for 7 days until the temperature of the upper pile reaches 55°C;

[0040] 5) Fermentation in the pond: After accumulation and fermentation,...

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Abstract

The invention discloses a production method of soy sauce flavor type wine. The production method comprises the steps of preparing grains, soaking the grains, steaming the grains, accumulating and fermenting, feeding into a tank for fermenting, and distilling to get the wine. After a yeast is added into middle-layer fermented grains obtained after distilling to get the wine for the second time andthe third time, accumulating and fermenting as well as feeding into the tank for fermenting are cyclically carried out for two times, the next round of distilling is carried out, and a scorch aroma taste of the soy sauce flavor type wine is improved, so that the overall quality of the wine is improved. Before the sauce wine is fermented in a fermentation pit for the seventh time, an enhanced yeastis added in an accumulating process and then enters the fermentation pit so as to be fermented, and compared with traditional sauce wine, the liquor yield of the seven-time wine is improved, and thescorch aroma taste is better, so that the overall scorch aroma quality of the wine is improved.

Description

technical field [0001] The invention belongs to the technical field of liquor production, and in particular relates to a production method of Maotai-flavored liquor. Background technique [0002] Maotai-flavored liquor is an important type of liquor in my country. It has a long production history and has a special style of "delicate sauce, full-bodied, mellow and soft, long aftertaste, and long-lasting fragrance in an empty cup". The special quality style of Maotai-flavor liquor comes from its unique brewing process. The brewing process of Maotai-flavor liquor is very complicated. Its production process is based on "second grain feeding, eight rounds of fermentation, seven rounds of wine extraction" and "high temperature koji making, high temperature stacking saccharification, high temperature fermentation, high temperature flowing wine, long-term storage" For its remarkable technological characteristics. It takes one year as a production cycle. The raw materials go throug...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/12C12H6/02
CPCC12G3/02C12H6/02
Inventor 王贵军赵正鑫陈家好王于广
Owner 湖南武陵酒有限公司
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