Strong aroma white wine and production method thereof
A technology for strong-flavor liquor and koji, which is applied in the field of winemaking, can solve the problems that the style of the aroma is not prominent enough and the content of the aroma substances is not high enough, and achieve the effects of outstanding style of the aroma, improving the quality and broad application prospects.
Active Publication Date: 2012-07-25
LUZHOU PINCHUANG TECH CO LTD
View PDF0 Cites 0 Cited by
- Summary
- 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
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View moreImage
Smart Image Click on the blue labels to locate them in the text.
Smart ImageViewing Examples
Examples
Experimental program
Comparison scheme
Effect test
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 ...
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More PUM
Login to View More 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 thepit 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
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More Application Information
Patent Timeline
Login to View More Patent Type & Authority Patents(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