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Compound liquor and preparation method thereof

A compound wine and pair compound technology, applied in the field of wine making, can solve problems such as inability to meet demand, and achieve the effects of rich wine content, mellow and slightly sweet smell, and natural and elegant appearance.

Inactive Publication Date: 2019-12-10
李淑莲
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Chinese baijiu mainly uses sorghum as the raw material for brewing, and it is brewed by solid-state fermentation and distillation in turn. It has three basic aroma types: Luzhou-flavored, sauce-flavored, and light-flavored. Liquor from other countries in the world has an incomparable flavor. Although it has excellent quality and unique style, it still cannot meet the needs of those who really understand wine for "elegant" liquor. Therefore, how to brew a high-quality compound Wine, so that it not only has a mellow, rich, slightly sweet and palatable taste, but also has an amber-colored natural and elegant appearance, so as to meet the demand for "elegant" wine in the domestic leisure wine market, which is a technical problem that needs to be solved urgently in this field

Method used

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  • Compound liquor and preparation method thereof
  • Compound liquor and preparation method thereof
  • Compound liquor and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Select 5 parts of high-quality glutinous red sorghum in North China, 3 parts of northern round glutinous rice and 1 part of northern native fragrant rice, all of which are guaranteed to be full-grained and free of impurities, and washed in a rotating manner; add water to the cleaned sorghum Soak, and then steam the soaked sorghum until it blooms; soak the cleaned glutinous rice and native fragrant rice in water until they are broken by hand, and then steam the soaked glutinous rice and native fragrant rice; Spread the sorghum to below 30°C, mix in 0.1 part of distiller's koji, seal it in a stainless steel barrel and keep it fermented at room temperature for 13 days to obtain a fermented liquid; distill the fermented liquid, and take the wine in sections to obtain a base wine with an alcohol content of 40 degrees ; Spread the steamed glutinous rice and original fragrant rice to below 30°C, spray water and knead the rice balls, mix in 0.4 parts of Daqu and stir evenly, the...

Embodiment 2

[0041]Select 5 parts of high-quality glutinous red sorghum in North China, 3 parts of northern round glutinous rice and 1 part of northern native fragrant rice, all of which are guaranteed to be full-grained and free of impurities, and washed in a rotating manner; add water to the cleaned sorghum Soak, and then steam the soaked sorghum until it blooms; soak the cleaned glutinous rice and native fragrant rice in water until they are broken by hand, and then steam the soaked glutinous rice and native fragrant rice; Spread the sorghum to below 30°C, mix in 1.5 parts of distiller’s yeast, seal it in a stainless steel barrel and keep it fermented at room temperature for 17 days to obtain a fermented liquid; distill the fermented liquid, and take the wine in sections to obtain a base wine with an alcohol content of 65 degrees ; Spread the steamed glutinous rice and original fragrant rice to below 30°C, spray water and knead the rice balls, mix in 1.2 parts of Daqu and stir evenly, th...

Embodiment 3

[0043] Select 5 parts of high-quality glutinous red sorghum in North China, 3 parts of northern round glutinous rice and 1 part of northern native fragrant rice, all of which are guaranteed to be full-grained and free of impurities, and washed in a rotating manner; add water to the cleaned sorghum Soak, and then steam the soaked sorghum until it blooms; soak the cleaned glutinous rice and native fragrant rice in water until they are broken by hand, and then steam the soaked glutinous rice and native fragrant rice; Spread the sorghum to below 30°C, mix in 1.0 parts of distiller’s koji, seal it in a stainless steel barrel and keep it fermented at room temperature for 15 days to obtain a fermented liquid; distill the fermented liquid, and take the wine in sections to obtain a base wine with an alcohol content of 50 degrees ; Spread the steamed glutinous rice and original fragrant rice to below 30°C, spray water and knead the rice balls, mix in 0.8 parts of Daqu and stir evenly, th...

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Abstract

The invention relates to the technical field of liquor preparation, and especially relates to compound liquor and a preparation method thereof. The preparation method of the compound liquor comprisesthe following steps: fermenting a base liquor raw-material by using distiller's yeast, and carrying out distilling so as to obtain base liquor; and then, fermenting a compound fermentation raw-material by using yeast, adding the base liquor when a liquor solution is leached, and continuing fermentation so as to obtain the compound liquor. The base liquor raw-material is a mixture composed of one or more selected from Chinese sorghum, wheat, barley and corn in optional proportion; and the base liquor raw-material is preferably composed of the Chinese sorghum. The compound fermentation raw-material is a mixture composed of one or more selected from glutinous rice, fragrant rice and millet in optional proportion; and the compound fermentation raw-material is preferably composed of choice glutinous rice and the fragrant rice. The high-quality compound liquor brewed by the preparation method has pure and mellow aroma, as well as slightly sweet and palatable taste; and moreover, the high-quality compound liquor has natural and elegant amber-color appearance, so that the demand of the domestic leisure wine market for 'elegant' liquor is met.

Description

technical field [0001] The invention relates to the technical field of wine making, in particular to a compound wine and a preparation method thereof. Background technique [0002] There are many types of wine. If classified according to commercial practices, they can be divided into five categories: liquor, rice wine, fruit wine, medicinal wine and beer; if divided according to different production methods, they can be divided into three categories: distilled wine, fermented wine and blended wine; According to the different alcohol content, it can be divided into high alcohol (above 40 degrees), medium alcohol (below 40 degrees and above 20 degrees) and low alcohol (below 20 degrees). Among them, fermented wine refers to the low-alcohol wine obtained by fermentation with grain, fruit juice, etc. as raw materials, including wine, beer, rice wine and fruit wine, etc.; Highly distilled alcoholic liquors, including Chinese liquor, French brandy, whiskey, Dutch gin, vodka, rum,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/021C12G3/022C12G3/02C12H6/02C12R1/645
CPCC12G3/021C12G3/022C12G3/02C12H6/02
Inventor 李淑莲张天润张立军
Owner 李淑莲
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