A base liquor of Maotai-flavored liquor upgraded by membrane distillation and membrane distillation method thereof

Abstract

The invention relates to a base liquor of Maotai-flavor liquor that has been upgraded through membrane distillation and a membrane distillation method thereof, belonging to the technical field of winemaking production. The base wine of the membrane-distilled Maotai-flavor liquor of the present invention comprises the following components: ethyl acetate 1-2.4g / L, ethyl lactate 1-2.2g / L, ethyl caproate≤0.4g / L, ethyl butyrate 0.2-0.3g / L, isoamyl alcohol 0.4-0.6g / L. The content and proportion of each component in the base wine of the membrane distillation sauce-flavored 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 of making Chinese liquor, which has extremely complex components, has been optimized, so that the base liquor of Maotai-flavored liquor with unreasonable components can achieve a better balance, so that its quality is improved and the flavor is more mellow and mellow.

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 Maotai-flavored 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 war...

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Problems solved by technology

[0026] The present invention aims to solve the uncoordinated proportions of ingredients in the base wine of the existing sauce-flavored 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 wine of Maotai-flavored 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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