Making method of rose Maotai-flavor liquor

A production method, the technology of rose sauce, applied in the field of wine making, can solve the problems of large floating fragrance, small aftertaste, unstable shelf life, etc., and achieve the effect of full and soft fragrance and realization of upgrading

Pending Publication Date: 2020-10-02
SHANDONG QINGZHOU YUNMEN WINE GROUP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Aiming at the deficiencies in the prior art, the present invention provides a method for making rose-flavored liquor, which solves the problem that most of the existing rose-flavored liquor methods focus on highlighting the aroma of roses, and the aroma of the liquor is basically covered by the fragrance of roses, with a large floating fragrance

Method used

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  • Making method of rose Maotai-flavor liquor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] S1. Distillation of roses: heat the picked fresh roses in hot water at 60-65°C to extract rose water, collect low-boiling aroma components, and avoid losses during subsequent fermentation, distillation, and storage. Has a very good pre-fragrance effect;

[0037] S2. Fermentation with rose petals: from the third round of brewing of the Maotai-flavored wine, add koji when the fermented grains drop to 28-30°C, and add rose petals that account for 2-3% of the weight of the feed at the same time after distilling rose water. After mixing evenly, continue to pile up and ferment into the tank according to the normal operation; because the petals contain rich floral components, after fermentation, some components become the precursor substances of fermentation aroma to generate new aromas, and some components are directly dissolved in wine, which is normal to white wine The aroma produced by fermentation complements and complements each other to make the aroma more plentiful. Wh...

Embodiment 2

[0045] S1. Soak the rose petals after distilling rose dew with 53% vol sauce-flavored liquor for 15-20 days, take the extracted wine and reduce the concentration to 10-20% vol as aroma-enhancing wine for later use;

[0046] S2. From the third round of brewing of Maotai-flavored liquor, add koji when the fermented grains drop to 28-30°C, and add the rose petals extracted from the wine at the same time, and continue to pile up in the same way as Maotai-flavored liquor. Sprinkle aroma-enhancing wine evenly in the medium for fermentation, and bring the rich floral ingredients contained in the petals into the cellar;

[0047] S3. The operations of the fourth and fifth rounds are the same as those of the third round;

[0048]S4. Distilling wine: mix the fermented grains out of the pond into the steamed rice husk, see steaming steamer, slowly distill, and control the time of steamer filling at 36-40min, avoiding the rapid filling of steamer on high fire, causing the temperature to be...

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Abstract

The invention discloses a making method of rose Maotai-flavor liquor. The making method specifically comprises the following steps: distilling rose flowers; adding rose petals into Maotai-flavor liquor in turns for three, four and five times, and carrying out stacking fermentation and feeding the Maotai-flavor liquor with the rose petals into a tank; carrying out distilling and taking wine; addingfresh rose flowers into mellow and sweet Maotai-flavor liquor, and carrying out extraction to obtain extracted wine liquid; carrying out storing; carrying out blending; and carrying out seasoning. According to the making method of the rose Maotai-flavor liquor, low-boiling-point aroma components in the rose flowers are collected in advance through distillation, and a required amount of seasoningis added in the later period, and thus, the circumstance that the original style of the product is lost due to the fact that the aroma components are too much and the floating aroma feeling occurs orMaotai flavor is covered is avoided; the petals after the rose aroma components are extracted are added into fermented grains for fermentation, and the aroma and other normal fermentation components of the wine body are brought into the wine in a distillation mode, so that various aromas are fully fused, and the proportion is more coordinated; and water-soluble astringent and bitter substances inthe rose flowers cannot enter the wine, and a small amount of extracted wine liquid is added into the distilled wine liquid for storage.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a method for preparing rose-flavored liquor. Background technique [0002] The rose scented wine that is commonly used in the market by combining white wine and rose buds is produced by the extraction process, that is, base wine → adsorption treatment → soaking roses → clarification → blending → filling → finished product. [0003] The products produced by this method mainly highlight the aroma of roses. The aroma of liquor is basically covered by the aroma of roses. The fragrance is large, the aftertaste is small, and the aroma is unnatural. The way to cover up, and with the prolongation of storage time, the aroma attenuation is obvious, the shelf life quality is unstable, and the aroma components of roses cannot be well integrated with the aroma of liquor. [0004] The wine that adopts this method to produce is mostly based on light-flavored liquor, and there are no products p...

Claims

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Application Information

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IPC IPC(8): C12G3/026C12G3/04C12G3/06C12H6/02C12H1/044C12H1/07C12H1/22
CPCC12G3/026C12G3/04C12G3/06C12H6/02C12H1/0408C12H1/063C12H1/22
Inventor 贾瑞卿武金玲陈晓琳潘学森刘民万尹凤玮刘淑君田枝子
Owner SHANDONG QINGZHOU YUNMEN WINE GROUP
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