Strong-flavor type Baijiu and blending and producing process thereof

Abstract

The invention discloses strong-flavor type Baijiu. The Baijiu is prepared by blending wine base including, by mass, 50-60% of edible alcohol, 15-25% of strong-flavor top-grade liquor, 15-25% of strong-flavor first-grade liquor, 1-2% of tail alcohol, 0.01-0.05% of strong-flavor double-round liquor, 1-3% of five-grain flavor liquor, 0.3-0.6% of a natural sweetener, 0.2-0.3% of acetal, 1-2% of ethylcaproate, 0.5-1% of ethyl acetate, 1-1.5% of ethyl lactate, 0.2-0.3% of ethyl butyrate, 0.2-0.3% of caproic acid, 0.05-0.1% of acetic acid, 0.1-0.3% of lactic acid, 0.1-0.2% of butyric acid and 0.1-0.3% of acetaldehyde. By means of the strong-flavor type Baijiu and the blending and producing process thereof, the loss of liquor body flavor substances can be effectively reduced, a liquor body can better keep the original style and typicality, and the product quality is improved.

Description

technical field [0001] The invention relates to the technical field of liquor production, in particular to a Luzhou-flavor liquor and a production process thereof. Background technique [0002] Liquor, also known as shochu, Laobaigan; it is a distillation brewed from koji and distiller's saccharification starter, using starchy (sugar) raw materials of grains, cooking, saccharifying, fermenting, distilling, aging and blending liquor. It is named for its colorless (or yellowish) and transparent quality. Its aroma is pure and pure, sweet and refreshing in the mouth, and has a high alcohol content. After storage and aging, it has a compound aroma mainly composed of esters. The main components of liquor are ethanol and water, accounting for as much as 98-99% of the total amount; and the sum of various trace organic compounds such as other alcohols, aldehydes, acids, esters, etc. dissolved in it is less than 2% of the total amount . It is customary to refer to these components ...

AI Technical Summary

Problems solved by technology

The traditional "brewing" process is complex and costly. Blending is done by the sensory sensitivity and skills of liquor blenders. Only experienced blenders can produce first-class products. The level of blenders represents Enterprise product quality style

[0004] At present, there are many kinds of various famous liquors on the market, but they are often regionally strong, and the existing brewed wines have fast drunkenness, slow wakeup, high degree of drunkenness, and are easy to get drunk after drinking, which makes drinkers very uncomfortable