Membrane distillation quality-improved base liquor of strong-flavor distilled liquor and membrane distillation method thereof

Abstract

The invention relates to a membrane distillation quality-improved base liquor of strong-flavor distilled liquor and a membrane distillation method thereof, and belongs to the technical field of brewing production. The membrane distilled base liquor of strong-flavor distilled liquor comprises the following components: 0.75-2.5g/L of ethyl hexanoate, 0.3-1.5g/L of ethyl lactate, and 0.24-1.2g/L of ethyl acetate, 0.05-0.25g/L of ethyl butyrate and 0.3-0.5g/L of isoamyl alcohol. The contents and proportions of all components in the base liquor are reasonably coordinated and quality and flavor of the base liquor are good, so that the quality of base liquor which cannot be used for blending pure kernel solid-state brewed liquor can be improved, the difficulty in blending liquor can be reduced, Chinese distilled liquor which is a system comprising complicated components can be optimized, the existing base liquor of strong-flavor distilled liquor, which contains unreasonable components, can be better balanced, the quality can be improved, the flavor can be more mellow and purer.

Description

technical field [0001] The present invention relates to a base liquor of liquor and its preparation method in brewing production, more specifically, the present invention relates to a base liquor of Luzhou-flavor liquor upgraded by membrane distillation and its membrane distillation method, which belongs to liquor brewing field of production technology. Background technique [0002] Liquor, also known as shochu, is a kind of distilled liquor unique to China. It is made from starchy raw materials, adding sugar starter, solid, semi-solid or liquid fermentation, distillation, storage, and blending. The semi-finished wine that has been distilled from the fermented grains and temporarily stored in the warehouse to be graded is habitually called "original wine" in the industry. The alcohol content of original wine is generally 60-80%vol. After the original wine is graded and classified, it will be combined and put into the warehouse for aging. The original wine aged in the wareh...

AI Technical Summary

Problems solved by technology

[0027] The present invention aims to solve the uncoordinated proportions of ingredients in the base liquor of the existing Luzhou-flavor liquor, resulting in low quality and unmellow flavor, and the problems existing in the quality and flavor control of Chinese liquor when membrane distillation technology is applied in other fields, and overcomes the problems Its defect is to provide a base liquor of Luzhou-flavor liquor that has been upgraded by membrane distillation, so as to achieve the purpose of reasonable and coordinated component content and proportion, and good quality and flavor

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