Process for preparing malolactic fermentation complex flavor distilled white liquor

Abstract

The invention provides a process for preparing malolactic fermentation complex flavor distilled white liquor. The process comprises the following steps: (1) squeezing apple juice; (2) fermenting, namely diluting the concentrated apple juice in the step (1) into fruit juice with the sugar degree of 16-20 percent, feeding the fruit juice into a fermentation tank, adding a wine-brewing yeast to ferment into apple raw wine at low temperature; (3) sealing and storing, namely clarifying and filtering the apple raw wine, inputting the apple raw wine into an oak barrel for sealing and storing; (4) distilling; (5) inputting the raw distilled wine in the step (4) into a micro oxygen equipment for ageing; (6) inputting the distilled wine in the step (5) into a freezing tank for freezing; and (7) blending to prepare the finished wine. The white liquor is prepared by apple juice, stored in the oak barrel after fermentation, distilled and aged in the micro oxygen equipment, the content of methanol and fusel oil is greatly reduced, and due to the process for sequentially storing and distilling, the brewed white liquor is pleasant in taste, and people do not feel dizzy after drinking the white liquor.

Description

technical field [0001] The invention belongs to the technical field of brewing, and in particular relates to a preparation process of apple fermented compound aroma distilled liquor. Background technique [0002] The traditional liquor provided on the market is mainly based on grain as raw material, therefore, needs to consume a large amount of grain. However, food is an important strategic reserve material in our country. Food is the most important thing for the people. my country has a population of 1.3 billion, and the per capita arable land area is 1.2 mu, which is 1 / 4 of the world's average value. The per capita grain is only 362 kg, which is lower than the world average. even lower than some developing countries. At present, the area of ​​cultivated land is decreasing at a rate of more than 300,000 mu per year; 40% of the country's urban population consumes food that depends on imports. For a long time to come, the contradiction between grain supply and demand wil...

AI Technical Summary

Problems solved by technology

[0003] The invention provides a preparation process of apple fermented and compound aroma distilled liquor, which solves the disadvantages of shortage of resources and high content of methanol and fusel oil in the background technology of making traditional liquor with grain

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