Production process of a high-quality Luzhou-flavored seasoning wine
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A production process, Luzhou-flavor type technology, applied in the production process field of high-quality Luzhou-flavor flavored wine, can solve the problems of unstable quality and style, low yield, etc.
Active Publication Date: 2015-11-25
QINGDAO LANGYATAI GRP
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[0003] At present, the domestic liquor industry does not yet have a perfect production process for special seasoning wine. The seasoning wine used by various liquor manufacturers is mostly selected from large-scale raw wine, which has the disadvantages of low yield and unstable quality and style.
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Embodiment 1
[0034] combine figure 1 As shown, a production process of high-quality Luzhou-flavored seasoning wine includes several production cycles, wherein each production cycle includes two fermentation rounds, which are respectively feeding rounds and sand-turning rounds, which specifically include The following steps:
[0035] Feeding rounds:
[0036] Step 1: Remove impurities and crush sorghum, rice, glutinous rice, wheat, and corn to obtain grain powder. In the present invention, the sorghum, wheat, and corn are preferably crushed into 4-6 petals. Rice and glutinous rice do not need to be crushed. Sorghum, rice, The addition amount of glutinous rice, wheat and corn is 90g, 40g, 30g, 20g and 10g respectively, and the rice husk is fumigated, and the addition amount of rice husk is 41.8g;
[0037] Step 2: Mix the grain powder, rice husk and fermented grains in step 1 evenly and put them into the tank, the temperature of the tank is 16°C;
[0038] Step 3: Cool down and add 43.7g of ...
Embodiment 2
[0045] The difference with Example 1 is: in step 1, the addition of rice husk is 45.6g.
Embodiment 3
[0047] The difference from Example 1 is that in step 2, the temperature of entering the pool is 14°C.
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Abstract
The invention discloses a production process of high-quality strong-flavor type seasoning wine, which belongs to the field of wine production. Each production period of the process comprises two fermentation rounds, the first round comprises procedures of crushing raw materials, steaming to sterilize, feeding into a pond at low temperature, cooling down, adding yeast and feeding into a kiln for fermentation; the second round comprises procedures of discharging from the kiln, stirring tail wine, cooling down, adding yeast, feeding into a pond for fermentation and the like. According to the production process, through steps of distilling in gentle fire and taking the wine in different sections, the tail wine part is added into the second round of blending step, and the operation is circulated so as to obtain the strong-flavor seasoning wine of different grades. According to the production process, five grains, namely, sorghum, rice, sticky rice, wheat and corn, are taken as raw materials, high / medium yeast is used as a saccharifying fermentation agent, the raw materials are fed into the pond at low temperature, a unique sand-casting process is adopted for slowly fermenting in two rounds, the content of alcohol substances in the seasoning wine is increased, and strong pit flavor is achieved.
Description
technical field [0001] The invention relates to a production process of high-quality Luzhou-flavor seasoning wine, which belongs to the field of wine production. Background technique [0002] At present, blending is an important technology in the production process of liquor. With the help of high-quality flavored wine with typical style, the quality characteristics of the product can be further improved through blending technology to make the style of the product more typical. To ensure the quality of blending, production High-quality flavored wine is key. [0003] At present, the domestic liquor industry does not yet have a perfect production process for special seasoning wines. The seasoning wines used by various liquor manufacturers are mostly selected from large-scale raw wines, which have the disadvantages of low yield and unstable quality and style. Contents of the invention [0004] In order to solve the problems in the above-mentioned prior art, the present inven...
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