A kind of base wine of dual-flavor liquor upgraded by membrane distillation and membrane distillation method thereof

Abstract

The invention relates to a base wine of the mixed-flavor liquor improved by membrane distillation and a membrane distillation method thereof, belonging to the technical field of wine making production. The base wine of the membrane distillation and flavor liquor of the present invention comprises the following components: ethyl hexanoate 1.2-1.8g / L, ethyl acetate 0.9-1.2g / L, ethyl lactate 0.6-0.8g / L, ethyl butyrate Ester 0.12-0.18g / L, isoamyl alcohol 0.12-0.2g / L. The content and proportion of each component in the base wine of membrane distillation and fragrance type liquor of the present invention are reasonable and coordinated, and the quality and flavor are good, so that the wine quality of the base wine that cannot be used for blending pure grain solid-state fermented wine is improved, and the blending of wine body is reduced The difficulty is to optimize the system of Chinese liquor with extremely complex components, so that the base liquor of mixed-flavor liquor with unreasonable components can achieve a better balance, so that its quality is improved and the flavor is more mellow and positive.

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 mixed-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°. 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 warehouse...

AI Technical Summary

Problems solved by technology

[0026] The present invention aims to solve the inconsistencies in the proportions of the ingredients in the base liquor of the existing mixed-flavor liquor, resulting in low quality and lack of mellow flavor. Its disadvantages are to provide a base liquor of mixed-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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