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Method for producing maotai-flavor flavoring wine

Active Publication Date: 2008-08-20
四川郎酒股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The existing Maotai-flavored seasoning wine production method has the disadvantages that the bad grains need to be separately stacked and saccharified, the quality is difficult to control, and the process operation is complicated; at the same time, the sauce aroma of the Maotai-flavored seasoning wine produced is not strong enough, the wine body is not mellow and harmonious, and the sauce aroma is not strong enough. The style is not typical

Method used

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  • Method for producing maotai-flavor flavoring wine
  • Method for producing maotai-flavor flavoring wine
  • Method for producing maotai-flavor flavoring wine

Examples

Experimental program
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Effect test

preparation example Construction

[0032]The preparation method flow process of Maotai flavor seasoning wine of the present invention is:

[0033] Take the high-quality cellar-bottom fermented grains or double-wheel bottom fermented grains (1600-1700 kg) that have not taken wine between four and six times, add 80-100 kg of high-temperature koji powder, 10 kg of cooked rice husks, mix well, and then add 100 kg of additive liquid. ~120kg (75~85 parts of yellow water, 0.4~0.6 parts of wine head, 8~9 parts of wine tail, 4~6 parts of ordinary sauce-flavored liquor cellar bottom grains, and 5~8 parts of cellar bottom mud. Alcohol concentration is controlled at 4 to 6%, sealed and stored for 2 to 4 months to obtain the additive used in the present invention) and quickly stirred evenly. After the fermented grains are put into the pool, they are manually smoothed and then patted tightly, and 1-2kg of cooked rice husks are evenly sprinkled on it or marked with a grate, and then the prepared sauce-flavored and seasoned di...

Embodiment 1

[0038] Embodiment one: the inventive method prepares sauce-flavored seasoning wine

[0039] Prepare Maotai-flavored liquor by above-mentioned routine Maotai-flavored liquor production technique, get 4 parts of the third bottom dregs in the production process, every part of 1700kg, wherein three parts are produced Maotai-flavored seasoning wine by the method of the present invention, and a part is by existing method Prepare the sauce-flavored seasoning wine (the amount of raw materials in each group is shown in Table 3). Tasting, physical and chemical analysis and hygienic index detection were carried out on the prepared sauce-flavored seasoning wine:

[0040] 1. Sensory evaluation experiment of sauce-flavored seasoning wine

[0041] 1. Quality inspection basis for sensory evaluation: "Methods for Sensory Evaluation of Liquor" GB / T10345.2;

[0042] 2. Participants in wine evaluation: 10 people. Among them: 1 member of the National Liquor Expert Group; 3 members of the Nation...

Embodiment 2

[0065] Embodiment two: the preparation of sauce-flavored seasoning wine of the present invention

[0066] Prepare Maotai-flavored liquor by above-mentioned routine Maotai-flavored liquor production technique, get 4 parts of the fifth bottom dregs in production process, every part 1600kg, wherein three parts are produced Maotai-flavored seasoning wine by the method of the present invention, one part is by existing method Prepare the sauce-flavored seasoning wine (see Table 4 for the dosage of each group of raw materials). Tasting, physical and chemical analysis and hygienic index detection were carried out on the prepared sauce-flavored seasoning wine:

[0067] 1. Sensory evaluation experiment of sauce-flavored seasoning wine

[0068] The tasting evaluation method was carried out according to the method in Example 1 "Sensory Tasting Experiment of Maotai-flavored Flavored Wine", and the tasting personnel were unchanged.

[0069] 2. Detection of physical and chemical indicators...

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Abstract

The invention belongs to the liquor production field, in particular to a preparation method of Maotai-flavor liquor. The method of the invention comprises the following steps: a. fermented grains or double bottom fermented grains which are not extracted wine in the production process of common Maotai-flavor liquor are added to Maotai-flavor liquor yeast powder and mature hull for uniformly blending, and then adding fluid is added to acquire Maotai-flavor flavoring wine fermented grains; b. the fermented grains produced by common Maotai-flavor liquor is cellared, and the Maotai-flavor flavoring wine fermented grains acquired from step a is placed on the top; c. cellar mud is used for sealing the cellar, the Maotai-flavor flavoring wine fermented grains is taken out after fermentation to distill and extract wine, thus acquiring the wine. The method of the invention has simple steps and low cost, the product manufactured by the method has intense and mellow Maotai-flavor style, and the taste is better than the Maotai-flavor liquor prepared by the existing method, thereby having great application prospect.

Description

technical field [0001] The invention belongs to the field of liquor production, and in particular relates to a preparation method of sauce-flavored seasoning wine. Background technique [0002] Flavored wine refers to functional liquor produced by special technology, with specific aroma substance content and unique flavor, which can make up for the defects in the base wine. It has a balancing, foiling and additive effect on the base wine. [0003] All good liquor needs to be blended. The main components in liquor are alcohols, and there are also trace amounts of acids, esters, ketones, phenols and other substances. It is the quantitative relationship between these components that determines the style of liquor. Therefore, general enterprises all need to make seasoning wine, and maintain the balance of various ingredients through seasoning wine, so as to ensure that the quality and style of their wine tend to be stable and consistent. A few years ago, a small number of li...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/07
Inventor 蒋英丽刘宇驰杨大金邓皖玉沈毅
Owner 四川郎酒股份有限公司
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