Tail wine utilization method

A tail wine quality technology, applied in the field of wine making, can solve the problems of the loss of aroma substances in the tail wine, rough taste of the tail wine, poor economic benefits, etc., and achieve the effects of strong aroma, prolonging the storage time, and reducing the content of organic acids

Inactive Publication Date: 2020-08-25
HEBEI GUXIANGYANG WINE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The tail wine contains a large amount of organic acids, resulting in a rough taste, tongue-tingling, and sharp feeling. In the process of making cooking wine, acid reduction treatment is required first. Supercritical CO is usually used for acid reduction. 2 Extraction method, ion exchange resin method, etc., the cost is high, and part of the aroma substances in the tail wine will be lost
The invention patent with the authorized notification number of CN 101130730 B discloses a production method of seasoning wine. In this method, yellow water and distiller grains extrusion liquid are mixed and fermented with spice extracts to obtain seasoning wine. Supercritical CO 2 The extraction method is used to reduce the acidity of yellow water and distiller's grain squeezed liquid, which has high cost and poor economic benefit

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A method for utilizing tail wine, characterized in that it comprises the following steps:

[0022] S1. In parts by mass, 100 parts of tail wine, 10 parts of Shuanglun bottom grain, 10 parts of esterification liquid, 20 parts of mushroom powder, the mushroom powder includes 30 parts of Pleurotus eryngii, 5 parts of seafood mushroom, 20 parts of tea tree mushrooms and 15 parts of shiitake mushrooms, mixed evenly, placed in a fermenter for 7 days of fermentation, filtered to obtain a fermented liquid;

[0023] S2. Boil 5 parts of Zanthoxylum bungeanum pepper, 3 parts of kaempferen, 1 part of galangal, 5 parts of cinnamon, 1 part of cardamom, 3 parts of anise, 0.1 part of clove, and 100 parts of water for 20 minutes. After cooling and filtering, the material is obtained. liquid;

[0024] S3. Mix 50 parts of the fermented liquid obtained in step S1 with 20 parts of the feed liquid obtained in S2, add salt, 1 part of Luo Han fructose, and 3 parts of chitosan oligosaccharide ...

Embodiment 2

[0026] A method for utilizing tail wine, characterized in that it comprises the following steps:

[0027] S1. In parts by mass, 50 parts of tail wine, 30 parts of Shuanglun bottom grain, 5 parts of esterification liquid, 30 parts of mushroom powder, the mushroom powder includes 20 parts of Pleurotus eryngii, 10 parts of seafood mushroom, 10 parts of tea tree mushroom and 30 parts of shiitake mushroom, mixed evenly, placed in a fermenter for 5 days of fermentation, filtered to obtain a fermented liquid;

[0028] S2. Boil 7 parts of Zanthoxylum bungeanum, 1 part of kaempferen, 3 parts of galangal, 3 parts of cinnamon, 3 parts of cardamom, 1 part of anise, 0.5 parts of cloves, and 100 parts of water for 10 minutes. After cooling and filtering, the material is obtained. liquid;

[0029] S3. Mix 30 parts of the fermented liquid obtained in step S1 with 10 parts of the feed liquid obtained in S2, add salt, 3 parts of Luo Han fructose, and 1 part of chitosan oligosaccharide to prepa...

Embodiment 3

[0031] A method for utilizing tail wine, characterized in that it comprises the following steps:

[0032] S1. Mix 50 parts of tail wine, 30 parts of Shuanglun bottom grains, and 5 parts of esterification liquid in parts by mass, put them in a fermenter for fermentation for 5 days, and filter to obtain a fermented liquid;

[0033] S2. Boil 7 parts of Zanthoxylum bungeanum, 1 part of kaempferen, 3 parts of galangal, 3 parts of cinnamon, 3 parts of cardamom, 1 part of anise, 0.5 parts of cloves, and 100 parts of water for 10 minutes. After cooling and filtering, the material is obtained. liquid;

[0034] S3. Mix 50 parts of the fermented liquid obtained in step S1 with 10 parts of the feed liquid obtained in S2, add salt, 3 parts of Luo Han fructose, and 1 part of chitosan oligosaccharide to prepare, sterilize, fill the altar and seal it, and age to obtain seasoning wine .

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PUM

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Abstract

The invention belongs to the technical field of wine brewing, and discloses a tail wine utilization method, which comprises the following steps: S1, uniformly mixing 50-100 parts of tail wine, 10-30 parts of double-round bottom grains, 5-10 parts of esterification liquid and 20-30 parts of mushroom powder, fermenting in a fermentation tank for 5-7 days, and filtering to obtain fermentation liquor;S2, boiling and decocting composite spices for 10-20 minutes, cooling and filtering to obtain feed liquid; and S3, mixing the fermentation liquor obtained in the step S1 with the feed liquid obtainedin the step S2, adding table salt, performing blending, sterilizing, jar filling, sealing, and ageing so as to obtain seasoning wine. The method has the advantages and effects as follows: the double-round bottom grains and the esterification liquid are mixed and fermented, macromolecular acid in the tail wine can be degraded into lactic acid, esterification bacteria can react with micromolecularacid and ethyl alcohol in the tail wine to generate ester substances; under the synergistic effect of the double-round bottom grains and the esterification liquid, esterification of organic acid can be promoted, the content of the organic acid in the tail wine can be reduced, the content of esters in the tail wine can be increased, and the fragrance of the tail wine can be stronger.

Description

technical field [0001] The invention belongs to the technical field of brewing, and in particular relates to a method for utilizing tail wine. Background technique [0002] Tail wine refers to the distillate after the liquor distillation process is interrupted, which contains more high-boiling aroma substances, such as higher alcohols, higher fatty acid ethyl esters, especially lactic acid and its esters, which are several times higher than the body of the wine. The raw materials for production can not only provide a large amount of ethanol, but also contain more flavor substances, which can improve the taste and quality of cooking wine. At present, tail wines with an alcohol content higher than 15 degrees can be used as seasoning wines in wineries, while tail wines with an alcohol content lower than 15 degrees are generally re-distilled as back wines, and then discharged as waste water together with the bottom pot water, which not only causes waste of resources Huge waste ...

Claims

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Application Information

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IPC IPC(8): A23L27/24A23L27/10A23L27/40A23L27/30A23L3/3562
CPCA23L3/3562A23L27/10A23L27/24A23L27/33A23L27/40A23V2002/00A23V2250/254A23V2250/28
Inventor 杨少勇刘平刘文汇
Owner HEBEI GUXIANGYANG WINE CO LTD
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