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Brewing method of Luzhou-flavor fruity liquor

A technology of fruity-flavored and Luzhou-flavored liquors, applied in the field of brewing, can solve problems such as the lack of limit standards for formaldehyde in distilled liquors, lack of sweetness and softness, refreshing aftertaste, and strong taste of Luzhou-flavored liquors, etc., to achieve rich taste, Improved production process and long aftertaste effect

Inactive Publication Date: 2017-03-22
彭万洪
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, Luzhou-flavor liquor has a strong taste and lacks a sense of sweetness. When the bottle is opened, the strong aroma often hits the face, lacking the feeling of sweetness, softness and refreshing aftertaste.
At the same time, liquor is brewed from grains. Different brewing techniques produce aroma substances and different contents, resulting in different tastes, but the taste is relatively simple. There are many flavors to choose from such as brewed wine.
At the same time, because Luzhou-flavor liquor often needs multiple distillations to increase its richness, but after multiple distillations, the formaldehyde content will also increase exponentially. In 2006, formaldehyde was recognized as a class I carcinogen by the International Agency for Research on Cancer, namely There is sufficient evidence of carcinogenicity to humans. Most of the existing Luzhou-flavor liquors maintain a formaldehyde content of around 5.59mg / L. However, my country has not yet formulated a limit standard for formaldehyde in distilled liquors.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A method for brewing Luzhou-flavored fruit-flavored wine, comprising several steps of selecting wine-making fruit, fruit pretreatment, making distiller's yeast, fermentation and distillation, and storing original wine. In the fermentation and distillation steps, pre-fermentation liquid, raw materials and activated water are mixed for fermentation , Activated water undergoes ionization and adds inorganic ions.

[0033]The fruit pretreatment includes the following steps, crush the fruit, after high temperature sterilization, pour it into a sterilized fermentation container, mix the fruit, yeast liquid and koji according to the mass ratio of 8:3:1, and put it at room temperature for alcohol Ferment for 3 to 5 days and sieve to obtain a pre-fermentation liquid. Any fruit containing sugar or starch, residual, secondary, fallen, or injured can be used as wine-making fruit, but rotten fruit cannot be used. When a single variety of fruit is used as a raw material, the fruity wi...

Embodiment 2

[0039] Roughly the same as Example 1, the difference is that in the ionization process, under the condition of normal pressure, it is placed in an electric field with an electric field strength of 5KV / cm, and after 20s of ionization, a small amount of Ca is added to the water. 2+ , Na + and K + , the addition amount is 30mg / LSiO 2 , 10mg / L CaCl 2 , 50mg / L Na 2 CO 3 and 60mg / L K 2 SiO 3 .

[0040] And during the ionization process, under the condition of normal pressure, place it in an electric field with an electric field strength of 15KV / cm, and then add a small amount of Ca to the water after ionization for 12s 2+ , Na + and K + , the addition amount is 150mg / L SiO 2 , 70mg / L CaCl 2 , 170mg / L Na 2 CO 3 and 180mg / L K 2 SiO 3 .

[0041] Wherein the greater the electric field intensity of ionization, the shorter the ionization time, and the negative ion content produced by ionization in water is roughly the same. The amount of inorganic ions added is different,...

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PUM

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Abstract

The invention discloses a brewing method of Luzhou-flavor fruity liquor, and belongs to the field of wine making. The brewing method of the Luzhou-flavor fruity liquor comprises steps of selecting fruits for brewing the liquor, pre-processing the fruits, preparing a distiller's yeast, conducting fermentation and distillation, and storing a liquor base. In the step of conducting fermentation and distillation, raw materials are fermented in a mode of being mixed with activated water, and the activated water undergoes ionization and is added with inorganic ions. The Luzhou-flavor fruity liquor brewing method provided by the invention has the characteristics that the Luzhou-flavor fruity liquor provides more choices for Baijiu from the aspect of taste, and the taste of the liquor is improved at the same time; on the basis of reserving the properties of the Luzhou-flavor liquor which is intense in pit flavor and lasting in aftertaste, the feelings of being sweet and soft and being fresh and clean in aftertaste are added for the Luzhou-flavor liquor brewing method, so that the Luzhou-flavor liquor brewing method is more abundant in taste and is popular in more consumers; and meanwhile, a preparation process is improved and the total content of formaldehyde in the liquor is reduced.

Description

technical field [0001] The invention relates to a brewing method, in particular to a method for brewing Luzhou-flavored fruity wine. Background technique [0002] As a special cultural form, wine culture has its unique status in traditional Chinese culture. In the history of civilization for thousands of years, wine has penetrated into almost every field of social life. First of all, China is a country based on agriculture, so all political and economic activities are based on agricultural development. In China, the vast majority of wine is brewed from grain. Wine is closely attached to agriculture and has become a part of the agricultural economy. The abundance of grain production is a barometer of the rise and fall of the wine industry. The rulers of each dynasty adjusted the production of wine by promulgating or lifting the ban according to the grain harvest, so as to ensure the people's food. In some local areas, the prosperity of the wine industry has played a positi...

Claims

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Application Information

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IPC IPC(8): C12G3/12C12G3/02C12H6/02
CPCC12G3/02C12H6/02
Inventor 彭万洪
Owner 彭万洪