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Preparation method of solid Chinese koji faint scent type flower wine

A kind of fragrant, small song technology, applied in the field of wine processing, can solve the problem of poor taste of fresh flower wine, and achieve the effect of fine wine body and long aftertaste

Inactive Publication Date: 2019-04-09
SICHUAN CHUNZHIYUAN WINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The object of the present invention provides a preparation method of solid-state Xiaoqu fragrance type flower wine, which solves the problem of bad taste of flower wine in the prior art

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] This embodiment provides a preparation method of flowers.

[0042] A preparation method of solid-state Xiaoqu Fen-flavor flower wine, comprising the following steps:

[0043]S1. Picking of raw materials, the flower picking time is early blooming flowers at 9:00 in the morning, no flowers will be harvested in rainy days, the standard for harvesting flowers is: early blooming flowers, this kind of flowers contain up to 0.03% of aromatic oil, no flower buds, no overnight flowers;

[0044] S2. Pickle, use Pingyin double-petal red roses, seal and transport the picked flowers back, spread them to cool down; then put the flowers in the wine base, knead and mix well, put them in a ceramic jar for compaction, remove the air, and seal After 1 year, transfer to stainless steel tanks and store for 5 years; the longer the pickling time of roses, the better;

[0045] S3. Distillation, put the marinated flowers in a retort. When putting on the retort, the mass ratio of the base wine ...

Embodiment 2

[0060] This embodiment provides a preparation method of flowers.

[0061] A preparation method of solid-state Xiaoqu Fen-flavor flower wine, comprising the following steps:

[0062] S1. Picking of raw materials, the flower picking time is early blooming flowers at 9:00 in the morning, no flowers will be harvested in rainy days, the standard for harvesting flowers is: early blooming flowers, this kind of flowers contain up to 0.03% of aromatic oil, no flower buds, no overnight flowers;

[0063] S2. Pickle, use Pingyin double-petal red roses, seal and transport the picked flowers back, spread them to cool down; then put the flowers in the wine base, knead and mix well, put them in a ceramic jar for compaction, remove the air, and seal After 1 year, transfer to stainless steel tanks and store for 6 years; the longer the pickling time of roses, the better;

[0064] S3. Distillation, put the marinated flowers in a retort. When putting on the retort, the mass ratio of the base wine...

Embodiment 3

[0077] This embodiment provides a preparation method of flowers.

[0078] A preparation method of solid-state Xiaoqu Fen-flavor flower wine, comprising the following steps:

[0079] S1. Picking of raw materials, the flower picking time is at 10:00 in the morning for early blooming flowers, no flowers will be harvested on rainy days, the standard for harvesting flowers is: early blooming flowers, this kind of flower contains up to 0.03% aromatic oil, no flower buds, no overnight flowers;

[0080] S2. Pickle, use Pingyin double-petal red roses, seal and transport the picked flowers back, spread them to cool down; then put the flowers in the wine base, knead and mix well, put them in a ceramic jar for compaction, remove the air, and seal After 1 year, transfer to stainless steel tanks and store for 6 years; the longer the pickling time of roses, the better;

[0081] S3. Distillation, put the marinated flowers in a retort. When putting on the retort, the mass ratio of the base wi...

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PUM

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Abstract

The invention relates to the technical field of processing of wine, in particular to a preparation method of solid Chinese koji faint scent type flower wine. The preparation method of the solid Chinese koji faint scent type flower wine comprises the following steps: S1, raw material picking: picking flowers which begin to bloom at 9-10 a.m.; S2, pickling: placing the flowers in a wine base, aftersealing the flowers for one year, transferring the flowers into a stainless steel tank and storing the flowers for 5-6 years; S3, distilling: placing the pickled flowers on a steamer; and S4, storage:storing distilled flower wine in a pottery tank. By picking, pickling, distilling and storage, natural fragrance of the flowers is retained, then the flowers are placed in the high-quality wine base,and by ordered combination of various processes, wine aroma and flower fragrance are fused perfectly. The brewed flower wine is colorless and transparent, the wine aroma and the flower fragrance arefused and are gentle, the flower wine is natural and fragrant, and is pure, mild, sweet and moisturized, the wine body is fine and smooth, and has lingering aftertaste, a cup still has fragrance aftera person drinks the wine in the cup, and the problems that existing flower wine is light in aroma, wine aroma is separated from flower fragrance, people only can smell fragrance, but cannot taste fragrance when drinking the wine, and the taste is poor are completely solved.

Description

technical field [0001] The invention relates to the technical field of wine processing, in particular to a preparation method of solid Xiaoqu fragrance type flower wine. Background technique [0002] Liquor is a unique traditional wine in my country and a priceless treasure of the Chinese nation. Among the six major distilled liquors in the world, liquor has four unique flavors, aromas, and operating techniques. Liquor belongs to a kind of food of preference. With the enrichment of social material life, the development and improvement of science and technology, it has evolved to the current situation where multiple wines and multi-flavor types coexist. At present, there are twelve types of flavor types in Chinese liquor: Luzhou-flavor type , sauce-flavored, light-flavored, mixed-flavored, rice-flavored, phoenix-flavored, sesame-flavored, drum-flavored, special-flavored, medicinal-flavored, Laobaigan-flavored and fragrant-flavored. [0003] As people pay more attention to th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/021C12G3/026
CPCC12G3/02
Inventor 陈克川
Owner SICHUAN CHUNZHIYUAN WINE
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