White spirit blending water

Abstract

The present invention discloses water for blending with spirit, comprising trace elements of Ca, Mg, K, Na, Fe, Cu, Zn, V, Co, F, Se and Si. The invention is characterized in that each liter of water of the invention contains each trace element by weight: 27.1-47.7 mg / L of Ca, 3.81-6.05 mg / L of Mg, 1.40-2.98 mg / L of K, 1.53-3.46 mg / L of Na, 0.025-0.051 mg / L of Fe, 0.002-0.04 mg / L of Cu, 0.03-0.11 mg / L of Zn, 0.002-0.006 mg / L of V, 0.001-0.004 mg / L of Co, 0.012-0.037 mg / L of F, 0.002-0.011 mg / L of Se and 0.02-0.04 mg / L of Si. The water for blending with spirit can well inhibit the volatilizing loss of ethyl butyrate, obviously improve the stability of spirit, increase the shelf life, reduce the stimulation on liver and brain, which enables not easy drunkenness. The invention facilitates the oxidation of aldehydes in spirit to make spirit mellow and sweet, which obviously improves the taste and quality of the spirit. The invention also has simple production process and easy operation.

Description

technical field [0001] The invention belongs to the field of liquor production, and relates to liquor blending water, in particular to blending water containing various trace metal elements. Background technique [0002] In the composition of Chinese liquor, water is one of the important components, accounting for 30-60% of the liquor volume. The water in liquor comes from two different production links, one part is the distilled water that enters the wine body through the distillation process, and the other part is the blending water that is directly added in the liquor blending process. Therefore, the quality of blending water has an important impact on the quality of liquor. [0003] The traditional blending water is generally pure water. The disadvantage is that during the treatment of this kind of water, not only harmful substances are removed, but also minerals and trace metal elements contained in the water are removed. These minerals and trace elements contained i...

AI Technical Summary

Problems solved by technology

However, it does not mean that the more minerals and trace elements in the blending water, the better the liquor quality of the blended liquor. Experiments have shown that too much or too little minerals and trace metals in the blending water will directly lead to the pH of the liquor. The instability of the wine body makes the wine body prone to precipitation and suspended matter, which seriously affects the wine quality

Until the filing of the present invention, the liquor industry has not been able to solve the coordination and balance ratio between the minerals and trace elements contained in the blending water and the wine body, so that good wine can be blended