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Fragrant white spirit distillation method

A distillation method and liquor technology, applied in the preparation of alcoholic beverages, can solve the problems of poor wine quality and uneven heating of raw materials, and achieve the effect of long aftertaste and long-lasting fragrance

Pending Publication Date: 2022-04-05
惠州伯乐酿酒有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The invention provides a method for distilling rhyme-flavor liquor to solve the problem in the prior art that the raw materials are easily heated unevenly, resulting in poor quality of the produced liquor

Method used

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  • Fragrant white spirit distillation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A method for distilling rhyme-flavor liquor comprises the following steps:

[0021] Step 1, put the fermented grains into a distillation machine, use steam to heat the fermented grains to 82.5°C for the first distillation, collect the wine heads, and obtain the first fermented grains;

[0022] Step 2, when the alcohol content of the wine head is lower than 68% vol, use steam to heat the first fermented grains obtained in step 1 to 87.5°C for a second distillation, collect the main wine, and obtain the second fermented grains;

[0023] Step 3, when the alcohol content of the main wine is lower than 52% vol, use steam to heat the second fermented grains obtained in step 2 to 97.5°C for the third distillation, and collect the tail wine and distiller's grains.

[0024] Wherein, the alcohol content of the tail wine in the step 3 of the distillation method of the above-mentioned rhyme-flavor liquor is 15% vol.

[0025] Wherein, the tail wine is re-distilled in step 3 of the ...

Embodiment 2

[0028] A method for distilling rhyme-flavor liquor comprises the following steps:

[0029] Step 1, put the fermented grains into a distillation machine, use steam to heat the grains to 82°C for the first distillation, collect the wine heads, and obtain the first grains;

[0030] Step 2, when the alcohol content of the wine head is lower than 67% vol, use steam to heat the first fermented grains obtained in step 1 to 87°C for a second distillation, collect the main wine, and obtain the second fermented grains;

[0031] Step 3, when the alcohol content of the main body wine is lower than 51% vol, use steam to heat the second fermented grains obtained in step 2 to 93°C for the third distillation, and collect the tail wine and distiller's grains.

[0032] Wherein, the tail wine is re-distilled in step 3 of the distillation method of the above-mentioned rhyme-flavor type liquor to obtain liquor with an alcohol content of 67% vol.

[0033] Wherein, the distiller's grains obtained a...

Embodiment 3

[0035] A method for distilling rhyme-flavor liquor comprises the following steps:

[0036] Step 1, put the fermented grains into a distillation machine, use steam to heat the grains to 83°C for the first distillation, collect the wine heads, and obtain the first grains;

[0037] Step 2, when the alcohol content of the wine head is lower than 69% vol, use steam to heat the first fermented grains obtained in step 1 to 88°C for a second distillation, collect the main wine, and obtain the second fermented grains;

[0038] Step 3, when the alcohol content of the main wine is lower than 53% vol, use steam to heat the second fermented grains obtained in step 2 to 102°C for the third distillation, and collect the tail wine and distiller's grains.

[0039] Wherein, the tail wine is re-distilled in step 3 of the distillation method of a rhyme-flavor type liquor described above to obtain liquor with an alcohol content of 69% vol.

[0040] Wherein, the distiller's grains obtained after t...

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Abstract

The invention discloses a method for distilling fragrant white spirit, and belongs to the technical field of brewing of fragrant white spirit, the method for distilling fragrant white spirit comprises three times of distillation, and each distillation adopts a steam heating mode for heating, so that raw materials are uniformly heated, and the prepared fragrant white spirit is fragrant in body, soft in mouth feel and good in taste. The rice wine has the characteristics of slight sauce fragrance and residual rice fragrance, can be separated in a non-disordered manner and closely spaced manner, completely shows the style, is rare and unique in the wine brewing history in China, and has the advantages of fragrance rising, sauce fragrance connotation, burnt fragrance, fullness, mellowness, sweetness, lasting fragrance in an empty cup, long aftertaste and endless aftertaste for people.

Description

technical field [0001] The invention relates to the technical field of brewing rhyme-flavor liquor, in particular to a method for distilling rhyme-flavor liquor. Background technique [0002] my country is the hometown of wine, the birthplace of wine culture, and one of the earliest wine-making countries in the world. Wine brewing has a long history in my country. In China's thousands of years of civilization development history, the development of wine and culture is basically carried out simultaneously, and baijiu has been loved by people from all walks of life since ancient China. Through the efforts of generations, it has now developed into a huge industry. [0003] The rhyme-flavor liquor has a fragrant body, a soft mouthfeel, a slight sauce aroma, and an overflowing rice aroma. Connotation of soy sauce aroma, paste aroma, plump, mellow and sweet, the empty cup has a long-lasting fragrance, and the aftertaste is long, which makes people have endless aftertaste. [0...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12H6/02
Inventor 邓星明邓敬达曾为明何忠辉
Owner 惠州伯乐酿酒有限公司