A liquor blending method

Abstract

The invention belongs to the field of liquor blending, and discloses a liquor blending method, comprising the following steps: respectively taking 100 mL of alcohol, liquor is based on a 100 mL measuring cylinder, and measuring the liquor degree; adjusting the high liquor to low liquor according to the following formula: water addition = (quantity of original liquor*conversion rate of liquor degree of each original liquor)-quantity of original liquor = (conversion rate of each original liquor-1)*quantity of original liquor; taking fragrent Daqu liquor and edible alcohol, using brewed water toreduce to the required alcohol content, adding 60% Daqu liquor as base liquor, adding 40% edible alcohol after lowering alcohol content, and then using essence to adjust the flavor of liquor.

Description

technical field [0001] The invention belongs to the technical field of liquor blending, and in particular relates to a liquor blending method. Background technique [0002] At present, the existing technologies commonly used in the industry are as follows: [0003] The composition of distilled liquor is very complex. Wherein ethanol and water account for 98%~99% of liquor total composition, and another 1~2% is made up of multiple trace components, existing known has more than 350 kinds, can measure with conventional instrument but more than 60 kinds. The quality of the wine is determined by the amount and volume ratio relationship of various trace components in the wine, the closeness of the association between the trace components and the constant components (water and ethanol) of the wine. This determines a key process that must go through in the liquor production process - blending and seasoning, and the essence of blending and seasoning is to adjust the trace component...

AI Technical Summary

Problems solved by technology

In the existing practice of blending and seasoning, the industry generally uses immobilized and comprehensive seasonings, that is, comprehensive acids and comprehensive esters for blending and seasoning of liquor. Some trace ingredients in the wine have been added in excess, and the flavor substances that need to be added are not added in time, resulting in uncoordinated and unbalanced aromas and unstable quality of the finished product; on the other hand, in small and large samples The polarity and similar miscibility characteristics of trace ingredients were not considered during the operation, and the addition of trace ingredients was done in a one-time, disorderly, random way. Although the physical and chemical hygiene indicators of the finished product were very close to those of the standard sample wine, the taste was poor. There is a big difference

[0005] The existing liquor blending method is likely to cause uncoordinated and unbalanced aromas, resulting in unstable quality of finished products and large differences in taste

[0006] The difficulty and significance of solving the above technical problems: due to the long fermentation process of liquor, there are too many unstable factors during the period, such as temperature, batches of raw materials, seasonal changes, changes in the process of distilling liquor by workers, and many unstable factors in the liquor storage process , so the quality of each batch of liquor cannot be unstable

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