Strong aromatic white wine and production method thereof

A technology of Luzhou-flavor liquor and distiller's yeast, which is applied in the field of wine making, can solve the problems of insufficiently prominent cellar aroma and insufficient content of aroma substances, and achieve the effects of outstanding cellar aroma, improved quality, and broad application prospects

Active Publication Date: 2011-07-27
LUZHOU PINCHUANG TECH CO LTD
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the seasoning wine produced by this method has the disadvantages that the content of aroma substances is not high enough, and the style of cellar fragrance is not prominent enough.

Method used

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  • Strong aromatic white wine and production method thereof
  • Strong aromatic white wine and production method thereof

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Embodiment Construction

[0020] The method for producing Luzhou-flavor liquor of the present invention comprises the step of mixing distiller's grains with grain, cooked bran, and distiller's yeast into a cellar for fermentation (the distiller's grains mixed with grain, cooked bran, and distiller's yeast can be used according to the conventional dosage), and it also includes the following steps:

[0021] a. Distiller's grains are mixed with grain, cooked bran and distiller's yeast, and then fermented in cellars for 3 to 5 months;

[0022] B, open a cellar, take the unstrained spirits in the upper part of the cellar pool that accounts for 70% to 95% of the total mass of the cellar as the upper and middle unstrained grains, and the unstrained grains at the bottom of the remaining cellar pools are the lower unstrained grains, take out the middle and upper unstrained grains and the lower layer of unstrained spirits, Add wine tails and / or yellow water respectively, so that the acid content of the fermented ...

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Abstract

The invention relates to strong aromatic white wine and a production method thereof, belonging to the field of winemaking technologies. In order to solve the technical problem, the invention provides a production method of the strong aromatic white wine which has high content of aromatic substances. The method for producing the strong aromatic white wine comprises the steps of: mixing wine stillage with grains, distilled chaff (the distilled chaff is distilled with vapor for 45 minutes in general) and wine yeast, and then putting the mixture in a pit for fermentation, and further comprises the following steps of: a, mixing wine stillage with grains, distilled chaff and wine yeast and then putting the mixture in the pit for fermentation for 3 to 5 months; b, opening the pit and taking out the middle / upper layer of fermented grains and the lower layer of fermented grains, respectively adding wine tailings and / or yellow water, then adding the wine yeast, uniformly mixing, and sealing the pit off for fermentation for 3 to 5 months; c, opening the pit and taking out the middle / upper layer of fermented grains and the lower layer of fermented grains, respectively adding wine tailings and / or yellow water, then adding the wine yeast, uniformly mixing, and sealing the pit off for fermentation for 3 to 5 months; and d, opening the pit and taking out the lower layer of fermented grains and the middle / upper layer of fermented grains for wine steaming respectively so as to obtain the strong aromatic white wines with different contents of aromatic substances.

Description

technical field [0001] The invention relates to Luzhou-flavor liquor and a production method thereof, belonging to the technical field of brewing. Background technique [0002] The fermentation process of Luzhou-flavor liquor is completed through the participation of various microorganisms and through extremely complex biochemical reactions. Luzhou-flavor baijiu seasoning wine is a wine with a high content of aroma substances. Its style is typical and outstanding, and it needs to be brewed by special production technology. Flavored wine can be drunk directly, and can also be used to increase or supplement the aroma components of the wine body to make the wine body harmonious and full. For example: cellar-flavored seasoning wine can improve the cellar aroma and aroma of the wine body, and increase the sense of richness. [0003] At present, the method of producing Luzhou-flavor liquor seasoning wine is mainly: distiller's grains are mixed with grain, cooked bran, distiller'...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/00
Inventor 张宿义林天学韩光易彬卢中明敖宗华
Owner LUZHOU PINCHUANG TECH CO LTD
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