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A kind of production method of sauce-flavored wine

A production method, the technology of Maotai-flavored wine, which is applied in the production field of Maotai-flavored wine, can solve the problems of affecting the temperature of distilled wine, the accumulation is too old and too tender, and the accumulation is slow to heat up, so as to achieve the improvement of liquor yield and the improvement of liquor body. The effect of improving the quality of clean and burnt aroma

Active Publication Date: 2021-06-25
湖南武陵酒有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The production process of traditional Maotai-flavored liquor includes several stages of sanding, rough sanding, and rounds of wine extraction. The yield rate of the first two rounds is relatively high, but the taste of the produced wine is poor, and the temperature rises slowly and unevenly (forming Waist line) especially defects such as low heap core, too old and too tender accumulation; the fermentation temperature in the pool is low; Maotai-flavored wine has always emphasized high-temperature distilled wine, the purpose of which is to remove low-boiling substances such as acetaldehyde, acrolein, and mercaptan in the wine. The heads are gathered and removed, but the temperature in the north is low in winter, which affects the temperature of distilled wine, the lowest can be as low as 20-25°C, especially the first retort distilled wine

Method used

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  • A kind of production method of sauce-flavored wine

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] 1) Select 100Kg plump whole-grain sorghum, divide it into two equal parts, one part is the raw material for sanding, and the other part is the raw material for rough sand, and the two parts of raw materials are followed by the following steps 2)-step 5);

[0029] 2) Grain soaking: Soak 50Kg of whole sorghum in hot water at 90°C for 24 hours;

[0030] 3) steamed grain: soaked sorghum is steamed in a retort, so that the gelatinization rate of sorghum reaches 90%, after the retort is released, water is sprinkled to replenish water until the water content of the grain reaches 41%, and then the retort is taken out to spread to air;

[0031] 4) Accumulation and fermentation: Add Daqu, which accounts for 8% of the mixed raw materials, to the air-dried grain. The temperature for making koji is 70°C. After stirring evenly, stack and ferment for 5 days until the temperature of the upper pile reaches 55°C;

[0032] 5) Fermentation in the pond: After accumulation and fermentation, ...

Embodiment 2

[0036] 1) Choose 100Kg plump whole-grain sorghum, divide it into two equal parts, one part is the raw material for lowering sand, and the other part is the raw material for rough sand, and the two parts of raw materials are followed by the following steps 2)-step 5);

[0037] 2) Grain soaking: put 50Kg of whole sorghum into hot water at 80°C for 28 hours;

[0038] 3) steamed grain: soaked sorghum is steamed in a retort, so that the gelatinization rate of sorghum reaches 90%, after the retort is released, water is sprinkled to replenish water until the water content of the grain reaches 41%, and then the retort is taken out to spread to air;

[0039] 4) Accumulation fermentation: add 12% of the mixed raw material to the grain after drying, Daqu, the temperature of the koji making is 70 ° C, after stirring evenly, accumulation and fermentation for 7 days, until the temperature of the upper stack reaches 55 ° C;

[0040] 5) Fermentation in the pond: After accumulation and ferment...

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Abstract

The invention discloses a production method of Maotai-flavored wine, which comprises grain preparation, grain soaking, steaming grain, stacking and fermenting, fermenting in a pond, and distilling to obtain wine. In the second and third distillations of the present invention, the middle layer of grains after the wine is added to Daqu and then circulated to carry out two rounds of accumulation fermentation and enter the tank for fermentation, then enter the next round of distillation, the burnt taste of the sauce-flavored wine is improved, thereby improving the quality of the wine. The overall quality of the sauce wine; before the seventh round of cellar fermentation of the soy sauce wine, the present invention adds fortified yeast in the accumulation process, and then enters the cellar for fermentation. Better, so that the caramel quality of the whole production of wine is improved.

Description

technical field [0001] The invention belongs to the technical field of liquor production, and in particular relates to a production method of Maotai-flavored liquor. Background technique [0002] Maotai-flavored liquor is an important type of liquor in my country. It has a long production history and has a special style of "delicate sauce, full-bodied, mellow and soft, long aftertaste, and long-lasting fragrance in an empty cup". The special quality style of Maotai-flavor liquor comes from its unique brewing process. The brewing process of Maotai-flavor liquor is very complicated. Its production process is based on "second grain feeding, eight rounds of fermentation, seven rounds of wine extraction" and "high temperature koji making, high temperature stacking saccharification, high temperature fermentation, high temperature flowing wine, long-term storage" For its remarkable technological characteristics. It takes one year as a production cycle. The raw materials go throug...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/021C12H6/02
CPCC12G3/02C12H6/02
Inventor 王贵军赵正鑫陈家好王于广
Owner 湖南武陵酒有限公司
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