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Production method of soft sesame-flavor white wine with high ester yield

A technology of sesame flavor and production method, which is applied in the field of wine making, can solve the problems of poor product elegance, softness and comfort, difficulty in meeting consumer taste requirements, complicated production process, etc., and achieve good heat preservation and moisturizing effects, The effect of delicate and full-bodied wine with obvious sensory characteristics

Inactive Publication Date: 2018-03-09
ANHUI RUISIWEIER TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But at present, the production process of sesame-flavored liquor is relatively complicated, the rate of high-grade liquor is low, and the product's elegance, softness and comfort are not good enough to meet consumers' taste requirements

Method used

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  • Production method of soft sesame-flavor white wine with high ester yield
  • Production method of soft sesame-flavor white wine with high ester yield

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] A method for producing high-yield ester soft sesame-flavored liquor, comprising the following steps:

[0049] 1) Raw material ratio: 750kg of red grain, 500kg of wheat, 120kg of bran, 200kg of rice, 153kg of glutinous rice, 52kg of corn and 600kg of distiller’s yeast are taken from each cellar;

[0050] Among them, the distiller's koji is obtained by mixing 240kg of sesame-flavored special koji, 120kg of bacterial koji, 180kg of fragrant compound koji and 60kg of sauce-flavored high-temperature koji;

[0051] 2) Raw material processing: crush corn into 10 petals, wheat and red grain into 6 petals, and other raw materials are whole grains, then mix wheat, bran, rice, glutinous rice and corn to get the bottom unstrained spirits, and then use the bottom unstrained spirits 60 ℃ hot water to moisten the material for 6 hours;

[0052] 3) Cooking of raw materials: Soak the red grains in hot water at 60°C for 20 hours, then pre-steam them with steam for 80 minutes, then take t...

Embodiment 2

[0074] A method for producing high-yield ester soft sesame-flavored liquor, comprising the following steps:

[0075] 1) Raw material ratio: 500kg of red grain, 260kg of wheat, 120kg of bran, 150kg of rice, 125kg of glutinous rice, 35kg of corn and 550kg of distiller’s yeast are taken from each cellar;

[0076] Among them, the distiller's koji is obtained by mixing 220kg of sesame-flavored special koji, 110kg of bacterial koji, 165kg of fragrant compound koji and 55kg of sauce-flavored high-temperature koji;

[0077] 2) Raw material processing: crush corn into 4 petals, wheat and red grain into 2 petals, and other raw materials are whole grains, then mix wheat, bran, rice, glutinous rice and corn to get the bottom unstrained spirits, and then use the bottom unstrained spirits 50 ℃ hot water to moisten the material for 4 hours;

[0078] 3) Cooking of raw materials: Soak the red grains in hot water at 50°C for 15 hours, then pre-steam them with steam for 40 minutes, then take th...

Embodiment 3

[0100] A method for producing high-yield ester soft sesame-flavored liquor, comprising the following steps:

[0101] Among them, the distiller's koji is obtained by mixing 220kg of sesame-flavored special koji, 110kg of bacterial koji, 165kg of fragrant compound koji and 55kg of sauce-flavored high-temperature koji;

[0102] 2) Raw material processing: crush corn into 7 petals, wheat and red grain into 4 petals, and other raw materials are whole grains, then mix wheat, bran, rice, glutinous rice and corn to get the bottom unstrained spirits, and then use the bottom unstrained spirits Warm the material with hot water at 55°C for 5 hours;

[0103] 3) Cooking of raw materials: Soak the red grains in hot water at 55°C for 17 hours, then pre-steam them with steam for 60 minutes, then take the red grains out of the retort to cool, and mix with the bottom fermented grains after moistening in step 2) to obtain grain fermented grains;

[0104] Put the grain unstrained spirits in a ret...

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Abstract

The invention discloses a production method of soft sesame-flavor white wine with high ester yield, relating to the technical field of wine making. The production method comprises the following steps:raw material proportioning, raw material treatment, raw material cooking, distiller's yeast stirring, accumulation, cultivation saccharification, fermented grain saccharification and distillation, fermented grain fermentation, pit discharging, wine cooking and storage, blending and storage of finished wine and the like. By soaking grains with hot water and steaming the raw materials in clear soup, the water absorption and gelatinization of red grain starch can be promoted, and the grains can be easily and thoroughly cooked when being cooked, so that the generation of mellow sweet substances is promoted, meanwhile, the raw material flavor and foreign flavor produced in a mixed steaming process can be effectively eliminated, the wine can be relatively clean, and the purity and cleanness ofthe wine can be improved; and compared with sesame-flavor white wine produced by virtue of prior art, the gentleness, softness and comfort are remarkably improved. Compared with the prior art, production method has the advantages that the high-quality wine rate is increased by 25%, the content of ethyl hexanoate is increased by 2-5 times, the richness and mellowness of the sesame-flavor white wineare increased, and a wine body is fine and plump and has obvious perception characters and special individuality.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a production method of sesame-flavored liquor. Background technique [0002] Baijiu is a unique traditional distilled wine in China. It is made from grains and grains, with Daqu, Xiaoqu or bran koji and distiller's yeast as saccharification starter, cooking, saccharifying, fermenting and distilling. It has a history of thousands of years. Liquor is colorless or slightly yellow and transparent, with a pure and pure aroma, sweet and refreshing in the mouth, and a high alcohol content. After storage and aging, it has a compound aroma mainly composed of esters. The traditional brewing process is mainly to produce the four flavor liquors of thick, clear, soy sauce and rice with obvious characteristics. [0003] With the improvement of living standards and increased attention to health, the comfort of liquor after drinking has been paid more and more attention. Coordination" require...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 王银辉汤有宏
Owner ANHUI RUISIWEIER TECH
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