Production method of flavored wine

A production method and technology for seasoning wine, applied in the field of seasoning wine production, can solve problems such as poor cellar foundation, improper cellar maintenance, different technological measures, etc., achieve low cost, enhance aging taste, and be beneficial to environmental protection Effect

Inactive Publication Date: 2013-03-06
泸州孝德恩度酒业有限公司
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Problems solved by technology

At present, most of the wineries are lacking in the aspects of poor cellar f

Method used

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  • Production method of flavored wine

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Embodiment Construction

[0027] The present invention will be further described in conjunction with accompanying drawing, the brewing technological process of flavored wine of the present invention comprises the following steps:

[0028] A, 36 parts by weight of raw material grain sorghum, 20 parts of rice, 20 parts of glutinous rice, 14 parts of wheat, 8 parts of corn, 2 parts of wheat bran are pulverized and made into grain powder;

[0029] B. Mix grain powder with middle and lower grains and rice husks, put them in a retort, distill them, and then distill the original grain wine, pick the wine according to the quantity and quality, combine the altars according to the grade, check and put it into the warehouse, and store it in the original degree; among them, each The weight percentage of components is: 20% of grain powder, 79% of middle and lower mother grains and 1% of rice husk;

[0030] C. The remaining materials after the distillation in step B are steamed, grain grains are taken out, water is ...

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Abstract

The invention relates to a production method of pit-flavor flavored wine, which comprises the following steps: by using sorghum, rice, glutinous rice, wheat, maize, wheat bran and other grains as the main raw materials, carrying out fermentation, distillation and the like to produce the novel flavored wine, wherein the byproducts in the middle steps are reutilized. The novel flavored wine has the advantages of repressed peculiar smell, enhanced pit flavor, high stability and lower cost, and is convenient and quick to produce.

Description

technical field [0001] The invention relates to the production of liquor, in particular to a production method of flavored wine. Background technique [0002] At present, many wineries in the country use sorghum, rice, glutinous rice, wheat, and corn as raw materials for winemaking. The fermented materials used are made of wild strains collected naturally to participate in the fermentation. The quality and style of its products vary with different regions and techniques. Although Chunlanqiu bacteria are the best in each place, they are generally the same, so the homogeneity is serious and lacks individuality. With the development of society and the innovation of science and technology, the liquor industry, one of my country's national industries, has also been further baptized by high technology. Both in fragrance and flavor are different from tradition. This is the inevitable result of social development and scientific and technological progress, and it is also an indisp...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/12C12H6/02
Inventor 陈洪铨
Owner 泸州孝德恩度酒业有限公司
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