Strong-flavor type Baijiu and blending and producing process thereof
A strong-flavor liquor and strong-flavor technology, applied in the preparation of alcoholic beverages, can solve the problems of uncomfortable drinkers, complicated processes, and high intoxication, and achieve improved product quality, a harmonious and unified wine body, and a mellow wine body. Effect
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[0018] In order to make the technical means, creative features, goals and effects achieved by the present invention easy to understand, the present invention will be further described below in conjunction with specific embodiments.
[0019] A Luzhou-flavor liquor, which is blended with the following raw wines: 55% of edible alcohol, 20% of Luzhou-flavor high-grade liquor, 15.925% of Luzhou-flavor first-class liquor, 1.5% of tail wine, and Luzhou-flavor double Lunjiu 0.01%, Wuliang Seasoning Wine 2%, Natural Sweetener 0.5%, Acetal 0.3%, Ethyl Caproate 1.5%, Ethyl Acetate 0.9%, Ethyl Lactate 1.25%, Ethyl Butyrate 0.225% , caproic acid 0.25%, acetic acid 0.09%, lactic acid 0.2%, butyric acid 0.15%, acetaldehyde 0.2%, % is mass percentage.
[0020] A blending production process of Luzhou-flavor liquor, the method comprising the following steps:
[0021] (1) Base wine selection: According to the mass percentage, 50%-60% of edible alcohol, 15%-25% of Luzhou-flavor premium wine, and...
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