Production process of highly-fragrant health care wine

Abstract

The invention relates to a production process of a highly-fragrant health care wine, which comprises the steps of manufacturing, fermentation and distillation of yeasts, storage and blending of raw wine and packaging of finished wine, wherein Aspergillus niger is added and manufactured into mouldy brans in the manufacturing process of yeasts, the mouldy brans are added to a yeast culture medium according to a ratio of 3% and manufactured into mould starters, and the mould starters are manufactured into the yeasts according to an input ratio of 10%; in the fermentation and distillation processes, a yeast culture liquid is spread over fermented grains before cellar entry, and a caproic acid bacterium, methane bacterium co-fermented liquid and a propanoic acid bacterium liquid are spread in the cellar; and other steps are the same with those in the conventional wine brewing process. By adding the propanoic acid bacterium liquid, the caproic acid bacterium and methane bacterium co-fermented liquid which can activate cellar environment and maintain fragrance in the cellar fermentation process, adding the Aspergillus niger in the yeast manufacturing process and combining other improvement measures in the traditional wine brewing production, the invention reduces the generation speed of harmful substances in the cellar, and simultaneously produces multiple active ingredients beneficial to human health, thereby maintaining the fragrance of the traditional wine and greatly reducing the generation of methanol and fusel oil.

Description

technical field [0001] The invention belongs to the brewing technology of liquor, in particular to a production process of Luzhou-flavor healthy liquor. Background technique [0002] Liquor is a traditional alcoholic beverage in China, which plays an extremely important role and status on people's tables and other social life. In recent years, with the improvement of people's awareness of liquor and the enhancement of their own health and safety awareness, the contradiction between enjoying liquor and physical health has gradually formed. This contradiction will affect the consumption pattern of liquor and the development direction of Chinese liquor. [0003] Liquor, also known as shochu, Laobaigan; distilled liquor brewed by using koji and distiller's mother as saccharification starter, using starchy (sugar) raw materials of grains, cooking, saccharifying, fermenting, distilling, aging and blending . It is named for its colorless (or yellowish) and transparent quality. I...

AI Technical Summary

Problems solved by technology

Fusel oil is a volatile aroma component. A small amount of fusel oil in liquor can form different styles of liquor, but excessive amount will also cause harm to the human body

Images