Production method of strong flavour Chinese spirits

Abstract

The invention relates to the field of wine preparation, and in particular relates to a production method of strong flavour Chinese spirits. The production method comprises the following steps of: with sorghum serving as grain, crushing the raw material; pulling out distilled grains and then putting out the fermented grains from a cellar; adding the raw material for compounding; mixing; stewing and gelatinizing; proportioning water; spreading to cool; dispersing the yeast; feeding into the cellar; sealing the cellar to ferment; distilling to obtain single-grain strong flavour Chinese base liquor; preparing multi-grain strong flavour Chinese base liquor with sorghum, sticky rice, maize, wheat and rice serving as the grains in the same way; with the sorghum serving as the grain, preparing Chinese sauce-flavor base liquor by feeding the materials twice, stewing at nine times, spreading to cool, dispersing the yeast, accumulating, feeding into the cellar for fermenting at eight times, blending the liquor at seven times; and then blending 63 to 67 parts of single-grain strong flavour Chinese base liquor, 32 to 36 parts of multi-grain strong flavour Chinese base liquor with sorghum and 0.9 to 1.1 parts of Chinese sauce-flavor base liquor. The strong flavour Chinese spirits prepared by the method remains the contents of the flavour components of the original base liquor, improves the elegant sense and soft taste of the full body, and is elegant, exquisite, soft, sweet and clean and enjoyable in cellar fragrance.

Description

technical field [0001] The invention relates to the field of wine making, in particular to a production method of Luzhou-flavor liquor. Background technique [0002] In recent years, with the continuous blending of cultures from various places, wine culture has penetrated into each other. The northern wine began to enter the southern market, and the southern wine was served on the northern table, and there was a fusion of various flavors. In such a general environment, some consumers have changed their quality requirements for Luzhou-flavor liquor, from the previous "rich cellar aroma, long tail" to "elegant cellar aroma, delicate and soft, sweet and refreshing". , That is to say, Luzhou-flavor liquor is required to have the style characteristics of "elegant, elegant and soft". [0003] At present, the method of increasing the softness of Luzhou-flavor wine is: still produce a single type of Luzhou-flavor wine, but change its production process conditions to reduce the con...

AI Technical Summary

Problems solved by technology

[0004] The disadvantage of this method is the premise of sacrificing the content of aroma substances in the wine body, so that the content of aroma substances is reduced and becomes weak

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