Baijiu and blending method thereof

Abstract

The invention discloses Baijiu and a blending method thereof. The Baijiu is prepared by blending the following component non-blended liquor by volume percent: 55-65% of single-grain Luzhou-flavor high-grade liquor, 25%-30% of five-grain Luzhou-flavor high-grade liquor, 2%-6% of Luzhou-flavor double-round liquor, 0.5-1.5% of Luzhou-flavor tail liquor, 0.1-0.3% of Maotai-flavor raw liquor, 0.5-1% ofLuzhou-flavor flavoring liquor, 0.2-0.3% of a natural sweetening agent, 1-2% of ethyl hexanoate, 0.1-0.2% of lactic acid, 0.1-0.2% of butyric acid, 1-2% of ethyl acetate, 0.1-0.3% of acetaldehyde, 0.2-0.4% of acetal, 1-2% of ethyl lactate, 0.1-0.2% of ethyl butyrate, 0.2-0.3% of hexanoic acid, 0.5-1% of acetic acid. All the flavor components in the liquor body reach a best state of maintaining abalance, and all the components can well complement with each other and are soft, so that the obtained combined liquor is better in fragrance and mouth feel quality than any single-component liquor; after drinking the blended liquor, a person can be drunk slowly and waken rapidly; the Baijiu is low in degree of drunkenness, does not cause dizzy after being drunk, and enables a drinker to be freshand cool, comfortable, relaxed and happy and to have pleasure enjoyment.

Description

technical field [0001] The invention relates to the technical field of liquor production, in particular to liquor and a blending method thereof. Background technique [0002] In the whole liquor industry, blending is a very important and indispensable process in the liquor brewing process. Simply put, it is to combine different characteristic wines according to different technical standards and tastes to achieve a unified requirement. It is a specialized technique of classifying, screening and combining different basic wines to achieve a balanced wine body and maintain a unique style. [0003] The traditional liquor blending process is: grain liquor raw wine + grain liquor seasoning wine + water, small sample blending, large sample blending, production blending, storage, filtration, packaging and delivery. Traditional baijiu is fermented from grains in solid or liquid state to produce original wines and seasoning wines with different flavors. The blender uses original wine...

AI Technical Summary

Problems solved by technology

In order to endow the product with equal proportions of acid esters, traditional liquor usually adds food additives such as acids. The use of a large number of additives reduces the natural style and safety of the product, and the taste is not good and there are also defects in product stability.