Novel method for storing and brewing white spirit

A liquor and cellaring technology, applied in the new field of liquor storage and brewing, can solve the problems of lack of post-storage and aging technology, lack of softness and cleanliness in liquor quality, poor competitiveness in the international market, etc. , The effect of reducing water smell and irritation, high success rate

Active Publication Date: 2010-08-04
重庆诗仙太白酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Its disadvantages are: the cellaring process is single, the storage materials used are relatively simple, the natural storage conditions are adopted, the irritating components and harmful components in the wine are not fully reacted and volatilized, the association of the wine body is not stable,

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] a. Original wine preparation;

[0025] b. Classification of base wines: the 63-69% Luzhou-flavored base wines distilled from solid-state fermentation of pure grains are divided into three categories: cellar-flavored wines, grain-flavored wines, and Jingshuang wines;

[0026] c, a blending combination: 150kg of cellar-flavored wine, 500kg of grain-flavored wine, and 350kg of Jingshuang wine are stirred and mixed according to the weight percentage;

[0027] d. One-time storage and aging in Yixing pottery vats: choose Yixing pottery vats with good quality and specifications of 1000kg, control the temperature at 25-35 degrees, use aged camphor wood as the cover of the vats, store them in the cellar for 20 months for later use, and keep them in Yixing pottery vats The 20kg aged wine from the last round is used for style positioning and aroma balance.

[0028] e. Secondary combination blending and reduction in large stainless steel tanks: pour the base wine that has been age...

Embodiment 2

[0034] a. Original wine preparation;

[0035] b. Classification of base wines: the 63-69% Luzhou-flavored base wines distilled from solid-state fermentation of pure grains are divided into three categories: cellar-flavored wines, grain-flavored wines, and Jingshuang wines;

[0036] c, a blending combination: 250kg of cellar-flavored wine, 450kg of grain-flavored wine, and 300kg of Jingshuang wine are stirred and mixed according to the weight percentage;

[0037] d. One-time storage and aging in Yixing pottery vats: choose Yixing pottery vats with good quality and specifications of 1000kg, control the temperature at 25-35 degrees, use oak as the cover of the vats, store them in the cellar for 30 months, and keep the upper round in Yixing pottery vats The 30kg aged wine of the secondary product is used for style positioning and aroma balance.

[0038] e. Secondary combination blending and reduction in large stainless steel tanks: pour the base wine that has been aged at the ori...

Embodiment 3

[0044] a. Original wine preparation;

[0045] b. Classification of basic wines: the 63-69 degree strong-flavored base wines (new wines) distilled from solid-state fermentation of pure grains are divided into three categories: cellar-flavored wines, grain-flavored wines, and Jingshuang wines;

[0046] c, a blending combination: 200kg of cellar-flavored wine, 500kg of grain-flavored wine, and 300kg of Jingshuang wine are stirred and mixed according to the weight percentage;

[0047] d. One-time storage and aging in Yixing pottery vats: choose Yixing pottery vats with good quality and specifications of 1000kg, control the temperature at 25-35 degrees, use aged camphor wood as the cover of the vats, store them in the cellar for 24 months for later use, and keep them in Yixing pottery vats The 15kg aged wine from the last round was used for style positioning and aroma balance.

[0048] e. Secondary combination blending and reduction in large stainless steel tanks: pour the base wi...

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PUM

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Abstract

The invention relates to a novel method for storing and brewing white spirit and aims to solve the defects that currently the storage of the white spirit at home and abroad adopts a mode that after being stored for a certain period, the white spirit of the original grade is subjected to design, alcohol content reduction, combination, seasoning, adsorption, filter and then is subjected to filling production; in the natural storage condition, the stimulating components and hazardous components in the white spirit cannot sufficiently react and volatilize; the stability of the association of the white spirit body is not good; the vinosity of the produced white spirit is lack of soft taste and clean aftertaste; and the quality of the produced white spirit is not stable. In the novel method for storing and brewing the white spirit of the invention, the double cellaring, namely the secondary ageing process is adopted, and according to the substrate concentration, the non-homogeneous substance motion characteristics and the permutation and combination principle, primitive base wine generated by carrying out solid-state fermentation and distillation in a mud cellar is subjected to twice physical and chemical changes, ageing, alcoholizing and bouquet spreading, and processing in a conventional wine storage container under a specific environment to generate the natural, hygiene and health white spirit.

Description

technical field [0001] The invention relates to a brewing process of wine products, in particular to a new storage and brewing method of liquor. Background technique [0002] At present, the storage process of liquor at home and abroad generally adopts the natural storage of original liquor for a certain period of time, and then carries out design, reduction, combination, seasoning, adsorption, filtration, and then filling production, that is, the combination of "original liquor→basic liquor storage and aging→stainless steel tanks Blending and reduction→filling and leaving the factory”. Its disadvantages are: the cellaring process is single, the storage materials used are relatively simple, the natural storage conditions are adopted, the irritating components and harmful components in the wine are not fully reacted and volatilized, the association of the wine body is not stable, and the quality of the produced liquor is lacking in softness. Clean and cool, and the quality i...

Claims

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Application Information

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IPC IPC(8): C12H1/22
Inventor 程宏连陈红兵刘中利
Owner 重庆诗仙太白酒业有限公司
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