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Blending method of mild soy sauce flavor type liquor

The technology of a sauce-flavor liquor and a blending method, which is applied in the preparation of alcoholic beverages and other directions, can solve the problems of unacceptable taste, and achieve the effects of easy entry into the throat and light and refreshing sauce-flavored odor.

Active Publication Date: 2014-01-22
GUIZHOU ROUJIANG WINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For consumers who taste Maotai-flavored liquor for the first time, it is not easy to accept the spicy and outstanding taste of Maotai-flavored liquor blended according to the prior art

Method used

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  • Blending method of mild soy sauce flavor type liquor

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Embodiment Construction

[0013] The present invention will be further described below in conjunction with the accompanying drawings and specific embodiments.

[0014] figure 1 The blending method of the soft sauce-flavored liquor according to the present invention is shown. The method starts with step S1100, mixing the wines of the second round, the third round and the fourth round for preliminary debugging. Then proceed to step S1200, adding one round of wine, five rounds of wine, and six rounds of wine into the mixed wine after preliminary debugging for comprehensive debugging. Finally, step S1300 is to add the mellow and sweet type old wine into the mixed wine after comprehensive adjustment, and carry out balance adjustment.

[0015] In step S1100, the volume percentage is 25%-35% of the second round of wine, 30%-40% of the third round of wine and 30%-40% of the fourth round of wine, and after fully stirring and mixing, the Taste and evaluate the aroma and taste of the mixed wine to determine th...

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PUM

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Abstract

The invention discloses blending method of mild soy sauce flavor type liquor. The method comprises the following steps: mixing second round liquor, third round liquor and fourth round liquor for preliminary preparation; adding first round liquor, fifth round liquor and sixth round liquor into the mixed liquor after preliminary preparation for comprehensive preparation; and adding alcohol sweet type wine to the mixed liquor after preliminary preparation for balance preparation. The mild soy sauce flavor type liquor blended by the blending technology disclosed by the invention can reach a standard alcoholic strength of original 53-degree soy sauce flavor type liquor, is sweet and pure, is of soy sauce flavor and fresh, and does not irritate the throat. The first taste is easy to accept, so that the liquor is closer to taste and gustation demands of consumers.

Description

field of invention [0001] The liquor blending technology of the present invention particularly relates to a blending method of smooth sauce-flavored liquor. Background technique [0002] In the whole liquor industry, blending is a very important and indispensable process in the liquor brewing process. Simply put, it is to combine different characteristic wines according to different technical standards and tastes to achieve a unified requirement. It is a specialized technique of classifying, screening and combining different basic wines to achieve a balanced wine body and maintain a unique style. [0003] Maotai-flavored liquor is characterized by outstanding sauce aroma, elegant and delicate, full-bodied wine, and long aftertaste. The production cycle of the base wine is as long as one year. It uses high-quality red sorghum and is fermented with Daqu. Fermentation, seven wine extractions. Among them, the wine taken for the first time is called a round of wine, the wine t...

Claims

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Application Information

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IPC IPC(8): C12G3/04
Inventor 侯铁
Owner GUIZHOU ROUJIANG WINE