Method for making composite high-degree liquor combining sesame flavor, maotai flavor and strong aromatic flavor

A technology of sesame flavor and production method, which is applied in the field of wine making, can solve the problems of poor quality stability and poor coordination of finished wine body, and achieve the effect of outstanding style, mellow and full body, and reasonable matching

Active Publication Date: 2011-08-17
QINGDAO LANGYATAI GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The coordination of the finished wine produced by this method is relative

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Select 90 parts of sorghum, 8 parts of wheat, 20 parts of rice, 8 parts of bran, 10 parts of rice husk, 45 parts of saccharification starter, 680 parts of fermented grains after steaming wine, all of which are parts by weight; Qu: bacterial koji: distiller's koji: fragrant koji: high-temperature Daqu: medium-temperature Daqu=60:10:5:5:3:8, the above is the weight ratio.

[0022] The method process steps are as follows:

[0023] a. Moisturizing material: Take sorghum, wheat and rice according to the above weight ratio, grind them separately, mix them and put them into the moistening material container, then add hot water at a temperature of 75°C to the moistening material container, and the amount of hot water added is sorghum, 40% of the total weight of wheat and rice, mixed evenly, without grain lumps;

[0024] b Steaming: Take the bran in the above weight ratio and 1 / 3 of the rice husk in the above weight ratio, mix them with the moistened sorghum, wheat, and rice in...

Embodiment 2

[0030] Select 90 parts of sorghum, 8 parts of wheat, 30 parts of rice, 10 parts of bran, 15 parts of rice husk, 40 parts of saccharification starter, 700 parts of fermented grains after steaming wine, and the above are parts by weight; Qu: bacterial koji: distiller's koji: raw fragrant koji: high-temperature Daqu: medium-temperature Daqu=65:15:8:5:3:8, the above is the weight ratio.

[0031] The method process steps are as follows:

[0032] a. Moisturizing material: take sorghum, wheat and rice according to the above weight ratio, grind them separately, mix them and put them into the moistening material container, then add hot water at a temperature of 85°C to the moistening material container, and the amount of hot water added is sorghum, 45% of the total weight of wheat and rice, mixed evenly, without grain lumps;

[0033] b Steaming: Take the bran in the above weight ratio and 1 / 2 of the rice husk in the above weight ratio, mix them with the moistened sorghum, wheat, and r...

Embodiment 3

[0039] Select 120 parts of sorghum, 12 parts of wheat, 20 parts of rice, 10 parts of bran, 10 parts of rice husk, 50 parts of saccharification starter, 720 parts of fermented grains after steaming wine, all of which are parts by weight; Qu: bacterial koji: distiller's koji: raw fragrant koji: high-temperature Daqu: medium-temperature Daqu=65:10:5:8:5:12, the above is the weight ratio.

[0040] The method process steps are as follows:

[0041] a. Moisturizing material: Take sorghum, wheat and rice according to the above weight ratio, grind them separately, mix them and put them into the moistening material container, then add hot water at a temperature of 80°C to the moistening material container, the amount of hot water added is sorghum, 40% of the total weight of wheat and rice, mixed evenly, without grain lumps;

[0042] b Steaming: Take the bran in the above weight ratio and 1 / 3 of the rice husk in the above weight ratio, mix them with the moistened sorghum, wheat, and rice ...

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PUM

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Abstract

The invention discloses a method for making composite high-degree liquor combining sesame flavor, maotai flavor and strong aromatic flavor, which selects the following raw materials for making the liquor in part by weight: 90 to 120 parts of broomcorn, 8 to 12 parts of wheat, 20 to 30 parts of rice, 8 to 10 parts of bran and 10 to 15 parts of rice hull, and also selects various saccharification leavens. The method comprises the following process steps: moisturizing raw materials, steaming in clear soup, adding yeasts, piling at high temperature, performing double-wheel fermentation in a pit with brick wall and mud bottom, distilling and storing. In the invention, the raw materials are mixed reasonably, the saccharification leavens made by mixing various yeasts are added to give full play to the respective characteristics of the yeasts, and the 50-to-70-degree white liquor combining the sesame flavor, maotai flavor and strong aromatic flavor is made by direct fermentation. The high-degree liquor with combined flavor reaches a balance among sesame flavor, maotai flavor and strong aromatic flavor, is mellow and full, and has a lingering aftertaste and prominent style.

Description

technical field [0001] The invention relates to a wine-making method, in particular to a method for preparing three types of mixed-flavor composite high-alcohol wines of sesame flavor, sauce flavor and strong flavor. Background technique [0002] At present, the general winery's method of making mixed-flavor wine is: blending several base wines with different flavors in different proportions. The coordination of the body of the finished wine produced by this method is relatively poor, and the stability of the quality is relatively difficult to grasp. Contents of the invention [0003] In order to solve the above-mentioned technical problems, the present invention provides a method for preparing three types of compound high-altitude wine with sesame flavor, sauce flavor and strong flavor. [0004] Its technical solutions are: [0005] The invention relates to a method for preparing three types of mixed-flavor compound high-alcohol wine of sesame flavor, sauce flavor and s...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/01
Inventor 李悦明徐建春晁进福孙慧彬刘泽光于水见
Owner QINGDAO LANGYATAI GRP
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