Processing method of highly-flavored liquor

A technology of a strong-flavor liquor and a processing method, which is applied in the field of winemaking technology, can solve the problems of low utilization rate of raw materials, decreased wine quality, slow fermentation of sorghum, etc., and achieves the effects of improving utilization rate, improving taste and simple processing method.

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

Luzhou-flavor liquor mainly uses sorghum as a raw material, but the raw materials are often not soaked thoroughly during liquor processing, causing the inside of the raw materi

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] A method for processing Luzhou-flavor liquor, comprising the following steps: (1) Using a crusher to crush selected grains of sorghum, corn, and rice into 40-mesh grains, and mixing the mixed grains evenly;

[0013] (2) Steam the rice husk for 25-30 minutes, pile the raw materials processed in step (1) into a pile, the diameter of the bottom of the pile is 55cm, and the height of the pile is 18cm. The pile is sprayed with water 0.5-0.8 times the weight of the raw material, and the water spray speed is 1m 3 / h, the water temperature is controlled at 58°C, so that the raw materials can absorb water evenly, so that the water content is 58-60%; spreading rice husks on the bottom of the pile can greatly improve the water absorption efficiency of raw materials, and can also prevent raw materials from soaking due to excessive water absorption at the bottom , affect the follow-up processing and cause the quality of the processed wine to decline due to the rot of raw materials. ...

Embodiment 2

[0018] A processing method of Luzhou-flavor liquor, brewed by the method in Example 1 using 65 parts of sorghum, 10 parts of corn and 8 parts of rice by weight.

Embodiment 3

[0020] A processing method of Luzhou-flavor liquor, by weight, using 68 parts of sorghum, 7 parts of corn, and 8 parts of rice to brew using the method in Example 1.

[0021] Table 1 is the wine product analysis of the wine that uses the method for the present invention to make and the wine that conventional method makes now:

[0022] Taste Total ester (g / L) Total acid (g / L) Ethyl acetate (g / L) Example 1 Soft and sweet 3.9263 2.2236 1.2365 Example 2 Soft and sweet 3.8967 2.1915 1.1892 Example 3 Soft and sweet 4.1205 2.4265 1.5693 Existing method Fragrant with a touch of raw astringency 2.8524 1.9652 1.0211

[0023] Table 1

[0024] As can be seen from Table 1, the wine produced by the method provided by the invention has a better mouthfeel, and the content of total esters, total acids and ethyl acetate has been greatly improved compared with the prior art, improving the wine quality.

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PUM

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Abstract

The invention relates to a processing method of highly-flavored liquor. The processing method comprises the following steps: (1) crushing selected sorghum, corn, rice and sticky rice with full particles into 40 meshes of particles by using a crusher and uniformly mixing the mixed particles; (2) wetting the raw materials; (3) pasting the raw materials; (4) putting the raw materials into a pit and sealing by using pit mud to ferment for above 6 months; (5) distilling the fermented raw materials to take out liquor, selecting a liquor jar of 50-65 degrees to age for 3-5 years, blending and obtaining the finished liquor. The processing method has the benefits that as the sorghum, corn, rice and sticky rice are used as the processing raw materials, protein varieties in the raw materials are mutually complementary, so that the growth and the fermentation of microorganisms are promoted; the raw materials processed by using the method can be uniformly wetted; as the raw materials are fully wetted, the complete pasting of the raw materials is facilitated, the utilization rate of the raw materials is improved, and the mouth feeling of the processed liquor is improved.

Description

technical field [0001] The invention belongs to the field of brewing technology, and in particular relates to a processing method of Luzhou-flavor liquor. Background technique [0002] Luzhou-flavor liquor has the characteristics of rich aroma, soft and sweet, harmonious aroma, sweet taste, soft mouth, and long tail. This is also the main basis for judging the quality of Luzhou-flavor liquor. The main body constituting the typical style of Luzhou-flavor liquor is ethyl caproate, which has a high aroma content and outstanding aroma. Luzhou-flavor liquor mainly uses sorghum as a raw material, but the raw materials are often not soaked thoroughly during liquor processing, causing the inside of the raw material to be hard, and the resulting wine has a peculiar smell, resulting in a decline in the quality of the wine. Sorghum fermentation is slow and the utilization rate of raw materials is low. Contents of the invention [0003] The purpose of the present invention is to pro...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 聂广伟
Owner ANHUI WANGJIABA WINE
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