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Rice wine blending method

A blending method and rice wine technology, which are applied in the field of rice wine blending, can solve the problems of easy topping and single taste of rice wine, and achieve the effects of pleasant aftertaste and increasing compound aroma.

Inactive Publication Date: 2015-11-18
广西丹泉酒业有限公司
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  • Abstract
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Problems solved by technology

[0003] The purpose of the present invention is to provide a method for blending rice wine, which can solve the problem that the existing rice wine has a single taste and is easy to drink after drinking

Method used

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Embodiment Construction

[0007] Below in conjunction with embodiment the present invention is described in further detail:

[0008] In this rice wine blending method, the raw materials are weighed according to the following volume ratio (take 1000 ml as an example): 30 ml of wine head, 900 ml of wine middle, 50 ml of wine tail, 20 ml of glutinous rice wine with an alcohol content of 35vol% stored for more than three years , combine the above wines to obtain the base wine, and combine two ten-thousandths of the volume of the base wine with aged sauce-flavored wine and two ten-thousandths of the aged strong-flavored wine to form seasoning wine; stir the base wine, absorb , let it stand, and after filtering, add seasoning wine for modulation.

[0009] After being prepared in this way, the present invention solves the single mouthfeel of rice fragrance and increases compound fragrance. Make the aftertaste of the wine pleasant and pleasant, with a lingering fragrance in the mouth, and it will not stick to...

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Abstract

The invention discloses a rice wine blending method, relating to the technical field of brewing of wine. The rice wine blending method comprises the following steps: weighing the following materials in percentage by volume: 3% of foreshot, 90% of a medium product, 5% of after-run, 25% of glutinous rice wine preserved for three years or a longer time, mixing the abovementioned components to obtain base wine, and mixing aged sauce-flavor wine with the volume being 0.02% of that of the base wine and aged strong-flavor wine with the volume being 0.02% of that of the base wine to prepare seasoning wine; and stirring, absorbing, standing and filtering the base wine, and adding the seasoning wine to blend the rice wine. The rice wine blending method solves the problems that the existing rice wine is single in mouthfeel, and easily causes the uncomfortable feeling in the head after drinking.

Description

technical field [0001] The invention relates to the technical field of wine production, in particular to a rice wine blending method. Background technique [0002] Wine has a long history in my country, and wine is one of the favorite drinks of the Chinese people. Due to the vastness of our country, the local customs, environment and climate are very different, so different places have different requirements for the taste of wine. For example, Jiangsu and Zhejiang are coastal areas, and the people of Jiangsu and Zhejiang like to eat seafood, so the rice wine with the taste of Jiangsu and Zhejiang is based on the style of "smooth aftertaste, lingering fragrance, not sticky after drinking". And existing rice wine is that mouthfeel is single mostly, is easy to get on the head after drinking. Contents of the invention [0003] The purpose of the present invention is to provide a method for blending rice wine, which can solve the problem that the existing rice wine has a sing...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04
Inventor 雷宏军
Owner 广西丹泉酒业有限公司
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