Tail wine utilization method

Abstract

The invention belongs to the technical field of wine brewing, and discloses a tail wine utilization method, which comprises the following steps: S1, uniformly mixing 50-100 parts of tail wine, 10-30 parts of double-round bottom grains, 5-10 parts of esterification liquid and 20-30 parts of mushroom powder, fermenting in a fermentation tank for 5-7 days, and filtering to obtain fermentation liquor;S2, boiling and decocting composite spices for 10-20 minutes, cooling and filtering to obtain feed liquid; and S3, mixing the fermentation liquor obtained in the step S1 with the feed liquid obtainedin the step S2, adding table salt, performing blending, sterilizing, jar filling, sealing, and ageing so as to obtain seasoning wine. The method has the advantages and effects as follows: the double-round bottom grains and the esterification liquid are mixed and fermented, macromolecular acid in the tail wine can be degraded into lactic acid, esterification bacteria can react with micromolecularacid and ethyl alcohol in the tail wine to generate ester substances; under the synergistic effect of the double-round bottom grains and the esterification liquid, esterification of organic acid can be promoted, the content of the organic acid in the tail wine can be reduced, the content of esters in the tail wine can be increased, and the fragrance of the tail wine can be stronger.

Description

technical field [0001] The invention belongs to the technical field of brewing, and in particular relates to a method for utilizing tail wine. Background technique [0002] Tail wine refers to the distillate after the liquor distillation process is interrupted, which contains more high-boiling aroma substances, such as higher alcohols, higher fatty acid ethyl esters, especially lactic acid and its esters, which are several times higher than the body of the wine. The raw materials for production can not only provide a large amount of ethanol, but also contain more flavor substances, which can improve the taste and quality of cooking wine. At present, tail wines with an alcohol content higher than 15 degrees can be used as seasoning wines in wineries, while tail wines with an alcohol content lower than 15 degrees are generally re-distilled as back wines, and then discharged as waste water together with the bottom pot water, which not only causes waste of resources Huge waste ...

AI Technical Summary

Problems solved by technology

[0003] The tail wine contains a large amount of organic acids, resulting in a rough taste, tongue-tingling, and sharp feeling. In the process of making cooking wine, acid reduction treatment is required first. Supercritical CO is usually used for acid reduction. 2 Extraction method, ion exchange resin method, etc., the cost is high, and part of the aroma substances in the tail wine will be lost

The invention patent with the authorized notification number of CN 101130730 B discloses a production method of seasoning wine. In this method, yellow water and distiller grains extrusion liquid are mixed and fermented with spice extracts to obtain seasoning wine. Supercritical CO 2 The extraction method is used to reduce the acidity of yellow water and distiller's grain squeezed liquid, which has high cost and poor economic benefit

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