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A technology of strong-flavor liquor and hops, which is applied in the field of winemaking, can solve the problems of insufficient aroma, few choices of wine body design, and few types of basic wine sources, and achieves typical style, rich wine body design choices, and excellent wine body. quality effect
Active Publication Date: 2011-09-14
LUZHOU PINCHUANG TECH CO LTD
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Problems solved by technology
[0003] The invention provides a method for picking liquor from Luzhou-flavor liquor, which solves the problems in the prior art that there are few types of basic wine sources after picking the liquor, the aroma type is not fine enough, and there are few choices of wine body design in the later stage
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Embodiment 1
[0034] Embodiment one uses the method of the present invention to pick wine
[0035] 4.8M 3 The distiller's grains are evenly divided into 2 wine retorts for comparative experiments, and the conditions of the method are investigated:
[0036] (1) Take the wine at a lower temperature of the flowing wine:
[0037] a. Before distilling the wine, the water content of the distiller's grains should be controlled to 53% by means of ingredients. 3 , the air pressure of filling the retort is controlled at 0.03-0.035MPa, and the pressure of flowing wine is controlled at 0.02-0.25Mpa. Since the pressure will fluctuate, as long as it is within this range, the time of filling the retort is controlled at 45min, and the wine will start flowing 4 minutes after the plate is covered.
[0038] b. Take 4.4kg (equivalent to 60% vol) as a section of wine; the temperature is controlled at 25 degrees Celsius, and the aldehyde smell in the wine body is required to be removed. A large amount of alde...
Embodiment 2
[0051] Embodiment two uses the method of the present invention to pick wine and contrasts with traditional method picking wine
[0052] 4.8M 3 The distiller's grains were evenly mixed and put into two wine retorts for comparative experiments. Except for the different number of wine harvesting stages, the rest of the conditions should be kept as consistent as possible.
[0053] (1) use the inventive method to pick wine
[0054] a. Before distilling the wine, the water content of the distiller's grains should be controlled to 53% by means of ingredients. 3 , the pressure of filling the retort is controlled at 0.03-0.035MPa, the pressure of flowing wine is controlled at 0.02-0.25Mpa, the time of filling the retort is controlled at 45min, and the wine starts to flow 4 minutes after the plate is covered.
[0055] b. Take 4.4kg (equivalent to 60% vol) as a section of wine; the temperature is controlled at 31 degrees Celsius, and the aldehyde smell in the wine body is required to be ...
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Abstract
The invention relates to a method for storing Luzhou-flavor liquor, and belongs to the technical field of liquor brewing. The invention provides the method to solve the problems that the variety of basic liquor sources is few, the flavor type is not fine, and the design selection of liquor bodies at a later stage is not adequate after liquor storage in the prior art. The method comprises the following steps of: a, controlling the water content, the pressure and the temperature; b, removing aldehyde taste; c, flowing liquor until hops are converted from small hops to second-stage liquor; d, flowing until the hops disappear and are converted into third-stage liquor; and e, performing liquor storage until the alcoholic strength is less than 0 percent vol to obtain fourth-stage liquor. In the method, the stage-by-stage liquor storage is performed according to different boiling points of aromatic substances, so that the quality of liquor bodies is improved, the foreign flavor is removed, and the liquor bodies are more harmonious and the style is more typical. The characteristics of the liquor bodies at various stages are also maintained; and the variety of the basic liquor sources is more and the design selection of the liquor bodies at the later stage is enriched after liquor storage.
Description
technical field [0001] The invention belongs to the technical field of brewing, and in particular relates to a method for picking liquor from Luzhou-flavor liquor. Background technique [0002] Quantitative and quality wine picking is an important process operation in the production of Luzhou-flavor koji wine. Quantitative and quality wine picking means picking out the head of the wine, tasting it while picking it, and accurately grading it. Quantity and quality wine picking work, the measures taken are different, and the effects are naturally different. Today's Luzhou-flavor liquor companies basically use quantity and quality picking, and the picking steps are mostly three-stage picking, that is, the head and tail of the wine are removed, leaving only the body part. It will have adverse effects on the type and quantity of the basic wine source, as well as the later wine body design. This field needs new innovations on the basis of traditional techniques to provide new op...
Claims
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