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Production technology of Maotai-flavor white wine

A sauce-flavored liquor and production process technology, which is applied in the field of wine making, can solve problems such as waste, and achieve the effects of improving utilization rate, good saccharification effect, and shortening saccharification time

Active Publication Date: 2015-03-25
ANHUI WANGJIABA WINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the current technology, the sorghum needs to be crushed in the wine brewing process, which is beneficial to soaking and fermentation. It is difficult to avoid a lot of debris during the crushing process. Now when making wine, the powder with smaller particles produced when the raw materials are broken is often discarded, causing great harm. waste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] A production process of Maotai-flavored liquor, comprising the following steps: (1) 40 kg of grain-free sorghum is crushed into granules by a crushing device, passed through an 80-mesh sieve, and the granules on the sieve and the powder under the sieve are collected respectively. 36kg, powder 4kg; (2), soak the powder collected in step (1) with 3.8kg of water, add 3.8kg of high-temperature koji, mix evenly, and incubate at 36°C for 3 days; (3), collect in step (1) The granules are sprayed with atomized water, the water temperature is 51°C, until the water content of the granules is 55%, stacked for 2 days, so that the granules are completely soaked, and then steamed; (4), the koji cultivated in step (2) and the step (3) The obtained steamed granules are evenly mixed and stacked for 4 days; (5), the raw materials processed in step (4) are put into cellars for fermentation, aging, distillation and blending to obtain finished wine.

Embodiment 2

[0012] A production process of Maotai-flavored liquor, comprising the following steps: (1) 40 kg of grain-free sorghum is crushed into granules by a crushing device, passed through an 80-mesh sieve, and the granules on the sieve and the powder under the sieve are collected respectively. 37kg, powder 3kg; (2), soak the powder collected in step (1) with 3kg of water, add 2.8kg of high-temperature koji, mix evenly, and incubate at 42°C for 4 days; (3), soak the powder collected in step (1) The granules are sprayed with atomized water, the water temperature is 49°C, until the water content of the granules is 56%, piled up for 2 days, so that the granules are completely soaked, and then steamed; (4), the koji cultivated in step (2) and the step (3) are obtained The steamed granules are mixed evenly and stacked for 35 days; (5), the raw materials processed in step (4) are put into the cellar for fermentation, aging, distillation, and blending to obtain finished wine.

Embodiment 3

[0014] A production process of Maotai-flavored liquor, comprising the following steps: (1) 40 kg of grain-free sorghum is crushed into granules by a crushing device, passed through an 80-mesh sieve, and the granules on the sieve and the powder under the sieve are collected respectively. 35.8kg, powder 4.2kg; (2), soak the powder collected in step (1) with 4kg of water, add 3.5kg of high-temperature koji, mix evenly, and incubate at 42°C for 3 days; (3), put step (1) The collected particles are sprayed with atomized water, the water temperature is 52°C, until the water content of the particles is 55%, stacked for 2 days, so that the particles are completely soaked, and then steamed; (4), the distiller's yeast cultivated in step (2) and the step (3 ) The obtained steamed granules are mixed evenly and stacked for 4 days; (5), the raw materials processed in step (4) are put into cellars for fermentation, aging, distillation and blending to obtain finished wine.

[0015] Table 1 co...

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PUM

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Abstract

The invention aims at providing a production technology of Maotai-flavor white wine. The technology comprises the following steps: (1) smashing sorghum; (2) culturing yeast; (3) sprinkling atomized water of which the water temperature is 49-52 DEG C on particles collected in the step (1) until the water content of the particles is 54-56%, stacking the particles sprinkled with the atomized water for 1-2 days so that the particles are completely soaked, then steaming the stacked particles until the particles are ripe; (4) after uniformly mixing the cultivated yeast obtained in the step (2) and the steamed particles obtained in the step (3), stacking the mixture for 3-5 days; (5) putting raw materials treated in the step (4) into a cellar to perform fermentation, ageing, distillation and blending so as to obtain the finished white wine. By the production technology of the Maotai-flavor white wine provided by the invention, powder produced in smashing the raw materials is utilized for mixed cultivation with high-temperature yeast, so that on one side the utilization ratio of the raw materials is improved, on the other side cultivation activation to a high-temperature zone is firstly performed, the saccharifying time is shortened, and the quality of the white wine is also improved.

Description

technical field [0001] The invention belongs to the field of brewing, and in particular relates to a production process of Maotai-flavor liquor. Background technique [0002] Maotai-flavored liquor is also known as Maoxiang-flavored liquor, and Maotai liquor belongs to Daqu liquor category. Its sauce is outstanding, elegant and delicate, the wine is full-bodied, long aftertaste, clear and transparent, slightly yellow in color. Mainly the aroma of sauce, slightly burnt (but not overpowering), delicate, complex, supple and not prominent, the aroma of ester is soft and harmonious, first ester and then sauce, the aroma of sauce is long, and the aroma in the cup lasts for a long time No change, the empty cup will keep the fragrance for a long time (Moutai has a saying that "the cup will be fragrant the next day"), the taste is greater than the fragrance, the bitterness is moderate, and the alcohol content is low and unchanged. The standard comment of Maotai-flavor liquor is: co...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 聂广伟
Owner ANHUI WANGJIABA WINE
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