Preparation method of agilawood type Maotai-flavor wine

A kind of Maotai-flavored wine and agarwood technology, which is applied in the field of wine making, can solve the problems of bitter taste of agarwood-soaked wine, unacceptable to consumers, and difficult to drink, so as to achieve long-lasting wine aroma, improve acceptability, and prevent the loss of aroma

Pending Publication Date: 2020-05-26
AGRI PRODS PROCESSING RES INST CHINESE ACAD OF TROPICAL AGRI SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The Maotai-flavored wine produced by traditional crafts has a strong sauce flavor, which makes it difficult for many consumers to accept it, while the agarwood soaked wine has a bitter taste and is difficult to drink

Method used

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  • Preparation method of agilawood type Maotai-flavor wine

Examples

Experimental program
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Effect test

Embodiment 1

[0032] An agarwood-flavored Maotai-flavored wine and a preparation method thereof, comprising the following steps:

[0033] (1) Koji making: Wheat and agarwood powder are used as raw materials in a ratio of 20:1. After manual koji is stepped on, it is made into a block, wrapped with straw, and put into a warehouse for fermentation. The temperature gradually rises to above 60°C. After 40 days of fermentation and 6 months of storage, agarwood-type sauce-flavored Daqu was obtained;

[0034] (2) Raw material processing: select plump sorghum and soak in hot water at 90°C for 48 hours;

[0035] (3) Steamed grains: the soaked sorghum is steamed in a retort, replenished with water before leaving the retort, and then spread out to dry;

[0036] (4) Accumulation and fermentation: add Daqu to the grain after drying, the temperature for making koji is 75°C, after stirring evenly, accumulate and ferment until the temperature of the pile reaches 50°C;

[0037] (5) Fermentation in the pool...

Embodiment 2

[0040] An agarwood-flavored Maotai-flavored wine and a preparation method thereof, comprising the following steps:

[0041] (1) Koji making: Wheat and agarwood are used as raw materials in a ratio of 25:1. After artificially stepping on the koji, it is made into a block, wrapped with straw, and put into the warehouse for fermentation. The temperature gradually rises to above 65°C. After 50 days of fermentation and 12 months of storage, agarwood-type sauce-flavored Daqu is obtained;

[0042] (2) Raw material processing: select plump sorghum and soak in hot water at 90°C for 24 hours;

[0043] (3) Steamed grains: the soaked sorghum is steamed in a retort, replenished with water before leaving the retort, and then spread out to dry;

[0044] (4) Accumulation and fermentation: Add Daqu to the grain after drying, the temperature for making koji is 65°C, after stirring evenly, accumulate and ferment until the temperature of the pile reaches 50°C;

[0045] (5) Fermentation in the p...

Embodiment 3

[0048] An agarwood-flavored Maotai-flavored wine and a preparation method thereof, comprising the following steps:

[0049] (1) Koji making: Wheat and agarwood are used as raw materials in a ratio of 30:1. After manual koji, they are made into lumps, wrapped with straw, and put into the warehouse for fermentation. The temperature gradually rises to above 62°C. After 45 days of fermentation and 8 months of storage, the agarwood-flavored Daqu is obtained;

[0050] (2) Raw material processing: select plump sorghum and soak in hot water at 85°C for 36 hours;

[0051](3) Steamed grains: the soaked sorghum is steamed in a retort, replenished with water before leaving the retort, and then spread out to dry;

[0052] (4) Accumulation and fermentation: Add Daqu to the grain after drying, the temperature for making koji is 70°C, after stirring evenly, accumulate and ferment until the temperature of the pile reaches 55°C;

[0053] (5) Fermentation in the pool: after accumulation and fe...

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Abstract

The invention discloses an agilawood type Maotai-flavor wine. The agilawood type Maotai-flavor wine is prepared from wheat, agilawood powder, sorghum and water through the processes of preparation, raw material treatment, grain steaming, stacking fermentation, fermentation in a pool, distillation for wine taking and the like. Agilawood is used as a starter propagation raw material to obtain agilawood type Maotai-flavor starter, and the agilawood type Maotai-flavor starter undergoes high-temperature fermentation and high-temperature distillation to obtain the agilawood type Maotai-flavor wine.The prepared agilawood type Maotai-flavor wine integrates the fragrance of the agilawood and the aroma of the Maotai-flavor wine, and is soft in Maotai flavor, good and refreshing in taste and long inwine aroma.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a method for preparing agarwood-flavored Maotai-flavored wine. Background technique [0002] Maotai-flavored baijiu, represented by Moutai, has a history of hundreds of years in China. Its unique brewing technology has achieved its unique "maotai aroma, elegant and delicate, long-lasting fragrance in an empty cup, soft and mellow in the mouth, and a long aftertaste." and other style characteristics. The Maotai-flavored liquor process is divided into four steps: Daqu production, stacking fermentation, alcoholic fermentation, and high-temperature distillation. The production cycle lasts for one year. The produced wine has a prominent Maotai aroma. Most of the Maotai-flavored liquors currently on the market belong to this flavor. [0003] Agarwood is one of the four famous incenses. As a natural fragrance, the fragrance it emits can give people "pleasure" and "movement", which cann...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/021C12G3/026
CPCC12G3/021C12G3/026
Inventor 廖良坤李积华周伟付调坤曹玉坡李如一王绥鑫
Owner AGRI PRODS PROCESSING RES INST CHINESE ACAD OF TROPICAL AGRI SCI
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