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Preparation method of aged-aroma flavoring liquor

A technology for seasoning wine and alcohol, applied in the field of winemaking industry, can solve the problems of complex preparation process of traditional seasoning wine, insufficient old flavor of basic wine, etc., and achieve the effects of solving insufficient old flavor of liquor, short production cycle and improving taste

Inactive Publication Date: 2018-11-20
冯硕
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem solved by the present invention lies in that the base wine has insufficient aged fragrance and the preparation process of traditional seasoning wine is complicated.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A preparation method of aged flavored wine, comprising the following steps:

[0035] (1) Take 80 parts of high-grade corn alcohol with a volume fraction of 97%, add 0.1% activated carbon, stir for 5 minutes every 12 hours, stir continuously for 3 times, and take the supernatant after precipitation for 5 days for subsequent use;

[0036] (2) Take 0.5 portion of Magnolia magnolia, soak it in warm water at 40°C for 25 minutes, dry it, and set aside;

[0037] (3) Take 1.3 portions of amomum to remove impurities, soak in warm water at 40°C for 20 minutes, then dry, break the whole grain of amomum into 4 petals, stir-fry for 25 minutes in a pot, then cool and set aside;

[0038] (4) Add 1.4% edible aluminum-free double-effect baking powder to the water, stir to dissolve it, heat to 70°C for 15 minutes, let stand for 5 days, take the supernatant, and set aside;

[0039] (5) in the supernatant that step (1) obtains, add the supernatant that step (4) obtains, after reducing the...

Embodiment 2

[0046] A preparation method of aged flavored wine, comprising the following steps:

[0047] (1) Take 100 parts of high-grade corn alcohol with a volume fraction of 97%, add 0.3% activated carbon, stir for 10 minutes every 12 hours, stir continuously for 3 times, and take the supernatant after precipitation for 7 days, and set aside;

[0048] (2) Take 0.6 portion of Magnolia magnolia, soak it in warm water at 45°C for 20 minutes, then dry it, and set aside;

[0049] (3) Take 1.4 portions of amomum to remove impurities, soak in warm water at 45°C for 15 minutes, then dry, take the whole amomum and break it into 4 petals, stir fry in a pot for 28 minutes, then cool, and set aside;

[0050] (4) Add 1.7% edible aluminum-free double-effect baking powder to the water, stir to dissolve, heat to 75°C for 10 minutes, let stand for 6 days, take the supernatant, and set aside;

[0051] (5) in the supernatant that step (1) obtains, add the supernatant that step (4) obtains, after reducing...

Embodiment 3

[0058] A preparation method of aged flavored wine, comprising the following steps:

[0059] (1) Get 120 parts of high-grade corn alcohol with a volume fraction of 97%, add 0.5% activated carbon, stir for 15 minutes every 12 hours, stir continuously for 3 times, and take the supernatant after precipitation for 9 days, and set aside;

[0060] (2) Take 0.7 portion of Magnolia magnolia, soak it in warm water at 50°C for 15 minutes, then dry it, and set aside;

[0061] (3) Take 1.5 portions of amomum to remove impurities, soak in warm water at 50°C for 10 minutes, then dry, break the whole grain of amomum into 5 petals, stir-fry for 30 minutes in a pot, then cool for later use;

[0062] (4) Add 2% edible aluminum-free double-effect baking powder to the water, stir to dissolve it, heat to 80°C for 5 minutes, let it stand for 7 days, and take the supernatant for later use;

[0063] (5) in the supernatant that step (1) obtains, add the supernatant that step (4) obtains, after reducing ...

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PUM

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Abstract

The invention discloses a preparation method of aged-aroma flavoring liquor, relates to the technical field of the liquor brewing industry and aims to solve the problems that aged aroma of basic liquor is insufficient and traditional flavoring liquor preparation processes are complex. The preparation method comprises the preparation steps as follows: superior corn alcohol is blended through activated carbon, flos magnoliae, fructus amomi, edible aluminum-damage-free double-effect baking powder, ethyl valerate and valeric acid. The preparation method has the benefits as follows: the preparationprocess is simple, the effect is significant, the production cycle is short, the investment is low, and the defects that the aged aroma of baijiu is insufficient and the tail aroma is not clean can be overcome effectively.

Description

technical field [0001] The invention relates to the technical field of brewing industry, in particular to a preparation method of aged flavored wine. Background technique [0002] Flavored wine refers to functional liquor produced by special technology, with specific aroma substance content and unique flavor, which can make up for the defects in the base wine. Liquor seasoning is a new technology developed in the past 20 years. It is the finishing process of basic liquor and the last process before packaging. [0003] Traditional seasoning wine can be divided into several types because of its different functions and preparation methods: 1. Shuanglundi seasoning wine, which has high acid and ester content and outstanding pit aroma. It uses the pit bottom wine of the second fermentation cycle, Improve the shortcomings of insufficient cellar aroma and bad taste; 2. Seasoning wine with high acetal content. This kind of seasoning wine is produced by adding old koji to the cellar...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04
CPCC12G3/04
Inventor 冯硕赵雨晨
Owner 冯硕
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