Production process of Baishui du-kang du-kang-flavor liquor

Abstract

The invention belongs to the field of liquor production, and particularly relates to a production process of Baishui du-kang du-kang-flavor liquorwhite water Dukang-Dumet-flavor white spirit. Aiming at the problems that in the prior art, analysis on fragrance ingredients contained in liquor is insufficiently thorough and quality of the liquor is inconvenient to control, resulting in unstable quality of the produced liquor, the invention currently provides the following scheme: the production process comprises the following steps of: S1, preparing raw materials, i.e., taking unique strontium-rich mineral water of Shanghuang ancient spring, which is used for Dukang liquor brewing, as liquor brewing water; and S2, processing the raw materials, i.e., carrying out water spraying, steaming and impurity removal on sorghum flour and rice husks for one hour, so that the foreign smell in the raw materials can be eliminated, and the bitter taste of tannin and gallic acid is destroyed. According to the scheme, the product quality of the Baishui du-kang liquor is stably improved, the selling trend is greatly improved, the liquor is clear, transparent, mellow, comfortable, elegant in bouquet, soft, sweet and refreshing in taste, clean and enjoyable in aftertaste, and unique in style, and achieves the quality level of high-grade liquor so as to further improve the quality and brand reputation of the Baishui du-kang du-kang-flavor liquor.

Description

Technical field[0001]The present invention relates to the field of liquor production, in particular, involving a production process of white wine Dukang Duxiang type liquor.Background technique[0002]Traditional white water Du Kangbai is based on grain values, with low-temperature large curvature as a saccharified fermentant, cooked, saccharified, fermented, distilled distillation. The wine is clear (or yellowish) transparent, the fragrance is pure, sweet and refreshing, and the alcohol content is high, and then high. Dukang, for the Chinese "Wine Ancestors" in the past. Ming Wanli "Baishui County" contains: "Dukang, word Zhongning, the Kangjia Guifang, the county, good wine". White water is called Du Kang, for the Chinese liquor. The special geographic location and soil climate environments of Baishui County are most suitable for brewing beneficial microorganisms. There is a direct impact on the formation of Baishukang wine. In order to further improve the quality, carry forward the...

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the shortcomings in the prior art that the analysis of the aroma components contained in the liquor is not thorough enough, and it is inconvenient to control the quality of the liquor, which leads to the unstable quality of the liquor produced. The Production Technology of Flavor Liquor