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Flavoring wine with oak fragrance, preparation method of flavoring wine and flavoring white spirit

A seasoning wine and liquor technology, applied in the field of wine making, can solve the problems of long manufacturing time and batch fluctuation

Pending Publication Date: 2021-01-01
SHANXI XINGHUACUN FENJIU WINE FACTORY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, when the liquor is made, it needs to be stored in new oak barrels for 3-6 months, and stored in old oak barrels for one year. The manufacturing time is too long and there are fluctuations between batches.

Method used

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  • Flavoring wine with oak fragrance, preparation method of flavoring wine and flavoring white spirit
  • Flavoring wine with oak fragrance, preparation method of flavoring wine and flavoring white spirit
  • Flavoring wine with oak fragrance, preparation method of flavoring wine and flavoring white spirit

Examples

Experimental program
Comparison scheme
Effect test

experiment example 1

[0031] The selection of experimental example 1 oak

[0032] figure 1 The process flow diagram for the preparation of flavored wine provided by this application. see figure 1 , the preparation method of the seasoning wine comprises: putting oak and 65 degree Shanxi Fen wine in a pottery jar, leaching at normal temperature for 6 days (no need to seal) to obtain the leaching solution, and circulating stirring during leaching (stirring every day) Three times, stirring once every 8 hours), then the extract is subjected to redistillation in a still still (all the distillate in the distillation is used as a fraction to obtain flavored wine). Among them, the mass ratio of Fenjiu to oak is 50:5. Different oaks are used respectively, and the influence of the choice of oak on the taste of flavored wine is shown in Table 1:

[0033] Table 1 The sensory evaluation table of the choice of oak on flavored wine

[0034]

[0035] As can be seen from Table 1, from the comparison of Exper...

experiment example 2

[0037] The selection of experimental example 2 oak consumption

[0038] The preparation method of seasoning wine includes: putting heavily roasted French oak and 65-degree Shanxi Fen wine in a pottery tank, extracting at room temperature for 6 days (no need to seal) to obtain the extract, and circulating stirring during extraction (Stir three times a day, once every 8 hours), then the extract is redistilled in a still (all the distillate in the distillation is used as a fraction to obtain flavored wine). Among them, the mass ratio of Shanxi Fenjiu and French oak is different, and the influence of the amount of oak on the taste of seasoning wine is shown in Table 2:

[0039] Table 2 Comparison table of sensory evaluation of seasoning wine with the amount of oak

[0040]

[0041] It can be seen from Table 2 that when the mass ratio of Shanxi Fen Liquor to heavily roasted French oak is 50:(4-6), the seasoning wine obtained has a pure taste, a strong aroma, and no burnt smell. ...

experiment example 3

[0042] The degree of experiment example 3 liquor

[0043] The preparation method of seasoning wine comprises: the heavy roasted French oak and Shanxi Fen liquor are packed in earthenware vats, leached at normal temperature for 6 days (no need to seal) to obtain the leaching solution, and circulating stirring during leaching (stirring every day) Three times, stirring once every 8 hours), then the extract is subjected to redistillation in a still still (all the distillate in the distillation is used as a fraction to obtain flavored wine). Wherein, the mass ratio of liquor and oak is 50:5. Using liquors with different degrees respectively, the influence of the choice of liquors on the taste of seasoning liquors is shown in Table 3:

[0044] Table 3 Sensory evaluation of oak-extracted seasoning wine with different alcohol degrees

[0045]

[0046] It can be seen from Table 3 that when 60-65% liquor is mixed with heavily roasted French oak for extraction, the taste of the seas...

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Abstract

The invention provides flavoring wine with oak fragrance, a preparation method of the flavoring wine and flavoring white spirit, and belongs to the technical field of wine brewing. The preparation method of the flavoring wine with the oak fragrance comprises the following steps of putting heavily roasted oak into white spirit, performing extraction for 6-10 days to obtain an extracting solution, and re-distilling the extracting solution. The heavily roasted oak is extracted in the white spirit for 6-10 days, so that the white spirit has the oak fragrance; and the oak fragrance in the white spirit can be stronger after re-distillation, so that the flavoring white spirit is obtained. The flavoring wine is added into the white spirit, so that the personality characteristic of the white spiritfragrance can be improved, and the compound feeling of the white spirit fragrance can be adjusted.

Description

technical field [0001] The application relates to the technical field of brewing, in particular, to a seasoned wine with oak aroma, a preparation method thereof and seasoned white wine. Background technique [0002] The domestic competition of Chinese liquor is becoming increasingly fierce, and going abroad and going international is a new strategy for the development of liquor. However, Chinese baijiu has always been a bottleneck in the internationalization of Chinese baijiu due to the fact that the baijiu standard is not fully in line with international standards, the problem of taste acceptance, and cultural differences. Fen-flavor liquor is closest to the taste of foreign distilled liquor because of its pure fragrance and style. Especially in 2015, it is in line with international standards and has an advantage in entering the international market. [0003] International distilled liquors such as brandy and whiskey are stored in oak barrels to give the wine body an oak ...

Claims

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Application Information

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IPC IPC(8): C12G3/07
CPCC12G3/07
Inventor 刘江生王凤仙
Owner SHANXI XINGHUACUN FENJIU WINE FACTORY
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