Liqueur base for enhancing the aftertaste of a liqueur and use thereof

Abstract

The application discloses a liquor mother liquor for enhancing aftertaste of liquor and application thereof, and belongs to the technical field of liquor brewing. The application provides the liquor mother liquor for enhancing aftertaste of liquor, which is prepared by baking hoven wolfberry, strengthening the flavor of the hoven wolfberry, soaking and extracting the hoven wolfberry to improve the blending effect of the hoven wolfberry, and then adding schisandra chinensis for co-fermentation, so that the complementary effect of the hoven wolfberry and the schisandra chinensis can enhance fruit acid taste, enrich levels and nutritional value, finally, the hoven wolfberry extract and the fermentation liquor are compounded to strengthen fruit acid taste, woody aroma and fragrance, so that the liquor mother liquor has a round and mellow taste, rich and full flavor, and contains natural components of the hoven wolfberry and the schisandra chinensis, and the liquor mother liquor can improve the nutritional value and the sense of liquor products.

Description

Technical Field

[0001] This invention belongs to the field of brewing technology, specifically relating to a mother liquor for enhancing the aftertaste of liqueurs and its application. Background Technology

[0002] Japanese raisin tree (Hovenia acerba Lindl.), a plant belonging to the genus Hovenia in the family Rhamnaceae, is also known as jujube, longevity fruit, and chicken claw fruit. Its fleshy, thick, twisted fruit stalks are reddish-brown, with a strong aroma and sweet taste. It is abundant in Shaanxi, Sichuan, and Guizhou provinces. Rich in polysaccharides, calcium malate, amino acids, cellulose, flavonoids, and other active substances, it possesses nutritional and health benefits such as stomach-strengthening, blood-nourishing, immunity-boosting, antioxidant, anti-tumor, and lipid-lowering properties.

[0003] Schisandra chinensis (Turcz.) Baill., the dried, ripe fruit of the Schisandra chinensis plant in the Magnoliaceae family, is rich in organic acids, microorganisms, flavonoids, and lignans such as schisandrol A, schisandrin B, or schisandrin liposide. It has the functions of astringing and consolidating, replenishing qi and promoting body fluid production, and tonifying the kidneys and calming the mind.

[0004] CN107557224B provides a health wine made from Japanese raisin tree fruit and wolfberry, which abandons the distillation process in the brewing of baijiu (Chinese white liquor), reduces the alcohol content, and adopts a new process. It uses crushed Japanese raisin tree fruit as the main ingredient, adds an appropriate amount of wolfberry, and undergoes multiple liquid fermentations. After processing, the Japanese raisin tree fruit and wolfberry are added and soaked, resulting in a health wine that organically combines fermentation and soaking. CN107034093B discloses a brewing method for a light and strong aroma Japanese raisin tree fruit wine. It uses small-batch fermentation of Japanese raisin tree fruit and distillation to obtain a base liquor, and then uses a fermentation pit constructed with methanogens, caproic acid bacteria, and yeast to prepare a strong aroma baijiu mash for further distillation to obtain a light and strong aroma Japanese raisin tree fruit base liquor. CN116941717A discloses a jujube-based hangover relief beverage, which is made from the following ingredients by weight percentage: 20% jujube juice, 10% white sugar, 0.06% xanthan gum, and the remainder being water. The process was optimized using orthogonal experiments, and the results showed that when the jujube juice content was 20%, the white sugar content was 10%, and the xanthan gum content was 0.06%, the jujube juice had a smooth taste, a strong jujube flavor, a transparent color without sediment or impurities, a suitable sweetness, and was rich in nutrients. CN115197802A discloses a formula and processing technology for making liquor using jujube koji, including three schemes: Scheme 1: jujube koji is added to the mash for fermentation; Scheme 2: jujube or jujube koji is added to the mash for distillation; Scheme 3: jujube is added to the liquor mash for fermentation. This invention produces a fermented jujube wine that, when consumed in small quantities, effectively regulates mood. Jujubes contain glucose, sucrose, fructose, and other sugars. Adding straw during the initial and second turning of the fermentation process helps to isolate the fermentation starter and facilitate fermentation, improving the fermentation effect. Multiple stirring, crushing, and turning of the starter effectively extracts the sugars from the jujubes, thus improving the quality of the wine. Seven distillations effectively remove impurities, further enhancing the wine's quality. Furthermore, different qualities of jujube wine can be obtained by varying the number of distillations.

[0005] Currently, most wineries use the process of soaking and fermenting baijiu (Chinese white liquor) to produce liqueurs. The soaking liquid is the original mother liquor of the liqueur. When developing products, there are problems such as a single flavor and insufficient complexity. Summary of the Invention

[0006] To address the problems of existing technologies, this invention optimizes the processing method of Japanese raisin tree (Hovenia dulcis). First, it is soaked and extracted to improve the blending effect of the Japanese raisin tree. Then, Schisandra chinensis is added for co-fermentation. Through the complementary effect of Japanese raisin tree and Schisandra chinensis, the fruit acidity is enhanced, the layers of flavor are enriched, and the nutritional value is improved. Finally, the Japanese raisin tree extract and the fermentation liquid are blended to make the blended mother liquor harmonious and mellow, and it also enhances the flavor of the liqueur.

[0007] To achieve the above objectives, the present invention provides a liqueur mother liquor for enhancing the aftertaste of liqueurs, which is prepared by the following method:

[0008] A. Take the Japanese jujube, bake it at 80-120℃, then extract it with base wine with an alcohol content of 40-60% vol, filter it, and obtain mother liquor a and Japanese jujube residue;

[0009] B. Take Schisandra chinensis, crush it and set it aside; take wheat, soak it, crush the soaked wheat and mix it with the crushed Schisandra chinensis. Then, after pressing, shaping and fermentation, Schisandra chinensis koji blocks are obtained.

[0010] C. Take the jujube residue obtained in step A and the schisandra koji block obtained in step B and put them into a pit for solid-state fermentation. After the fermentation is completed, open the pit, take out the mash and distill it to obtain mother liquor b.

[0011] D. Mix the mother liquor a obtained in step A and the mother liquor b obtained in step C at a ratio of 1:4 to 12, then filter and age to obtain the mother liquor that enhances the aftertaste of the liqueur.

[0012] The mass ratio of the Japanese raisin tree used in step A to the schisandra chinensis used in step B is 1 to 5:1.

[0013] In step B, the mass ratio of Schisandra chinensis to wheat is 0.05 to 0.1:1.

[0014] Preferably, in step A of the above-mentioned liqueur mother liquor, the baking temperature is 100-120°C.

[0015] Preferably, in step A of the above-mentioned liqueur mother liquor, the alcohol content of the base liquor is 50-60% vol.

[0016] More preferably, in step A, the base liquor of the above-mentioned liqueur mother liquor has an alcohol content of 55-60% vol.

[0017] Preferably, in the above-mentioned liqueur mother liquor, the mass ratio of the jujube used in step A to the schisandra used in step B is 1 to 2:1.

[0018] In step A, the above-mentioned liquor mother liquor is extracted by soaking at a mass ratio of 1:10 to 30 between the roasted jujube and the base liquor.

[0019] In the above-mentioned liquor mother liquor, in step A, the base liquor is a strong-aroma base liquor or a sauce-aroma base liquor.

[0020] In the above-mentioned liqueur mother liquor, the baking time in step A is 4h to 8h.

[0021] In step A, the extraction time for the above-mentioned liqueur mother liquor is 24h to 48h.

[0022] In the above-mentioned liquor mother liquor, in step B, the wheat moistening treatment is carried out by using water at a temperature of not less than 80°C to moisten the wheat, and the moisture content of the wheat after moistening reaches 12% to 14%.

[0023] In step B, when mixing the above-mentioned liquor mother liquor, the water temperature for mixing is controlled at 25-40℃.

[0024] In step B, the pressing of the above-mentioned liquor mother liquor involves pressing the mixture into a mash with a length of 33-35cm, a width of 20-22cm, and a thickness of 5.5-9.5cm.

[0025] In step B, the sensory quality requirement for the formed koji (fermented liquor) is that the koji blank has obvious schisandra fruit acidity and a mellow flavor.

[0026] In step B, the fermentation of the above-mentioned liquor mother liquor is carried out naturally in a micro-oxygen environment, with a maximum temperature not exceeding 60°C.

[0027] In step B, the fermentation time for the above-mentioned liqueur mother liquor is 35 days to 45 days.

[0028] In step C, the solid-state fermentation time for the aforementioned liqueur mother liquor is 25 to 60 days.

[0029] Preferably, in step D, the above-mentioned liquor mother liquor is compounded at a ratio of 1:5 to 10.

[0030] More preferably, in step D, the above-mentioned liqueur mother liquor is compounded at a ratio of 1:5 to 6.

[0031] The present invention also provides the application of the above-mentioned liqueur mother liquor for enhancing the aftertaste of liqueur in the preparation of flavored wines, liqueurs or low-alcohol beverages.

[0032] The liqueur mother liquor of this invention can be directly used in flavoring wines to enhance the flavor of the product, such as fruit acidity, roasting aroma, and fruit aroma; it can also be used directly in a liqueur product after being diluted to a certain degree; and it can also be used to develop low-alcohol beverages.

[0033] The liqueur mother liquor of this invention is graded based on aroma and then aged according to production and product requirements. For example, the liqueur mother liquor can be graded into first-grade, second-grade, and third-grade mother liquor. Next, it is blended with base liquor and diluted to obtain the liqueur product. If used for flavoring wine, a certain amount is added according to product requirements, generally at a volume ratio of 0.01% to 2%, and then the liquor is set.

[0034] The beneficial effects of this invention are:

[0035] This invention firstly roasts the Japanese raisin tree (Hovenia dulcis), eliminating the need for seed processing and significantly enhancing its flavor. This allows for direct extraction of the fruit using base liquor, achieving a blending effect. Secondly, the extracted Japanese raisin tree residue undergoes solid-state fermentation and distillation with Schisandra chinensis yeast, strengthening their complementary effects. This results in a distillate infused with both Schisandra chinensis and Japanese raisin tree flavors, creating a harmonious and mellow taste that enhances the liqueur's flavor. Finally, the optimized ratio of extract to distillate enhances fruity acidity, woody aroma, and fresh fragrance, resulting in a smooth, mellow, and richly flavored mother liquor. It also contains natural components from Japanese raisin tree and Schisandra chinensis, such as flavonoids, polysaccharides, and amino acids, providing antioxidant capabilities. Furthermore, the flavor degradation during aging is slowed down, and the blending of the mother liquor with base liquor enhances its smoothness and mellowness, improving the nutritional value and sensory appeal of the liqueur product. Attached Figure Description

[0036] Figure 1 Comparison of GC-MS spectra of Japanese raisin tree at room temperature and under three different gradient heating treatments.

[0037] Figure 2 A spectrum of flavor compounds from Schisandra chinensis.

[0038] Figure 3 A chromatogram of flavor compounds in Schisandra chinensis fermented wine. Detailed Implementation

[0039] Specifically, a liqueur mother liquor for enhancing the aftertaste of liqueurs is prepared by the following method:

[0040] A. Take the Japanese jujube, bake it at 80-120℃, then extract it with base wine with an alcohol content of 40-60% vol, filter it, and obtain mother liquor a and Japanese jujube residue;

[0041] B. Take Schisandra chinensis, crush it and set it aside; take wheat, soak it, crush the soaked wheat and mix it with the crushed Schisandra chinensis. Then, after pressing, shaping and fermentation, Schisandra chinensis koji blocks are obtained.

[0042] C. Take the jujube residue obtained in step A and the schisandra koji block obtained in step B and put them into a pit for solid-state fermentation. After the fermentation is completed, open the pit, take out the mash and distill it to obtain mother liquor b.

[0043] D. Mix the mother liquor a obtained in step A and the mother liquor b obtained in step C at a ratio of 1:4 to 12, then filter and age to obtain the mother liquor that enhances the aftertaste of the liqueur.

[0044] The mass ratio of the Japanese raisin tree used in step A to the schisandra chinensis used in step B is 1 to 5:1.

[0045] In step B, the mass ratio of Schisandra chinensis to wheat is 0.05 to 0.1:1.

[0046] In this invention, mature Japanese raisin tree fruit is selected as raw material. The fruit is simply cleaned, its stems removed, and it is washed. There is no need to crush it.

[0047] The inventors discovered during the processing of Japanese raisin tree (Hovenia dulcis) that baking significantly enhances its flavor. Furthermore, when the baking temperature reaches 80°C, the fruit acidity is noticeably increased. In particular, when the baking temperature reaches 100–120°C, various flavors emerge. Further increasing the baking temperature results in a burnt taste. Therefore, this invention first bakes the Japanese raisin tree at 80–120°C, preferably at 100–120°C.

[0048] The inventors discovered that the bitterness of the extract varied depending on the alcohol content used. When using a 30% vol base wine, the extract exhibited a certain bitterness, possibly due to tannins. With a 40% vol base wine, the bitterness decreased. With a 50% vol base wine, the extract became sweet, and the bitterness disappeared, possibly related to the solubility of polysaccharides. Higher alcohol content resulted in more dissolved substances. Since the mother liquor requires aging, further extraction is impossible once the effective components of the ethanol reach saturation. Considering the alcohol content and the volume of components in fruit liqueurs, excessive dissolved substances would lead to excessive consumption of consumables and wasted effort in later filtration. Therefore, this invention uses a base wine with an alcohol content of 40-60% vol for extraction, preferably 50-60% vol, and more preferably 55-60% vol. In step A, the extraction is carried out at a mass ratio of 1:10 to 30 between the roasted jujubes and the base liquor.

[0049] In step A of this invention, the base liquor used for extraction is either a strong-aroma base liquor or a sauce-aroma base liquor.

[0050] In step A of this invention, the baking time varies depending on the amount of jujubes to be baked and the amount spread. When the amount of jujubes is large, if the jujubes are spread thickly, they need to be turned multiple times; if the amount of jujubes is relatively small and the spread is thin, they do not need to be turned or are turned less frequently during baking. The baking principle is that the jujubes should have a baked, fresh, and fruity aroma, without any burnt smell. Generally speaking, the baking time is 4 to 8 hours.

[0051] In step A of this invention, the extraction time is 24h to 48h.

[0052] In step B of this invention, the wheat moistening process involves using water at a temperature not lower than 80°C to moisten the wheat until the moisture content reaches 12%–14%. Simultaneously, the moistened wheat should have a firm core and not stick to the teeth when chewed.

[0053] In step B of this invention, the mixing water temperature is controlled at 25-40℃ during the mixing process. Simultaneously, the mixture after mixing should have uniform water absorption, be free of lumps and grime, and not stick to the hands when squeezed into a ball; furthermore, the schisandra berries and wheat should be evenly distributed.

[0054] In step B of this invention, the pressing refers to pressing the mixture into a mash with a length of 33-35cm, a width of 20-22cm, and a thickness of 5.5-9.5cm.

[0055] In step B of this invention, the sensory quality requirement for the formed koji is that the koji blank has obvious schisandra fruit acidity and a mellow flavor.

[0056] In step B of this invention, the fermentation is carried out naturally in a micro-oxygen environment, with the maximum product temperature not exceeding 60°C.

[0057] Schisandra chinensis has astringent, qi-tonifying, fluid-generating, kidney-tonifying, and heart-calming effects, which complement the "fire" properties of baijiu (Chinese white liquor), improving the comfort of the liquor. Schisandra chinensis fruit is low in sugar and high in acid, while Japanese raisin tree (Hovenia dulcis) is rich in polysaccharides, resulting in a certain degree of complementarity in taste. Therefore, this invention distills the residue after extracting Japanese raisin tree and then co-distills it into mother liquor b, avoiding further crushing and deseeding of the Japanese raisin tree, while simultaneously enhancing the complementary effect of the two. The addition ratio of the two is not necessarily better the more there is. Excessive addition of Schisandra chinensis koji blocks or Japanese raisin tree residue leads to a strong koji block flavor and an overly strong fruity and roasted flavor in the distillate, which is detrimental to the preparation of the mother liquor. For example, an overly strong roasted and fruity flavor will affect the setting of the mother liquor; for example, an overly strong flavor will affect the application of the mother liquor as a flavoring agent. Therefore, this invention controls the mass ratio of Japanese raisin tree used in step A to Schisandra chinensis used in step B to be 1–5:1, preferably 1–2:1, while controlling the mass ratio of Schisandra chinensis to wheat in step B to be 0.05–0.1:1. In step C of this invention, the solid-state fermentation time is 25 days to 60 days.

[0058] This invention involves blending mother liquor a and mother liquor b in a ratio of 1:4 to 12, preferably 1:5 to 10, and more preferably 1:5 to 6. By optimizing the blending ratio, the flavor of the liqueur mother liquor can be significantly improved. The resulting liqueur mother liquor can be used to enhance the aftertaste of the liqueur, specifically manifested in a full-bodied, rich, and pronounced roasted and fruity aroma.

[0059] More specifically, the present invention provides a liqueur mother liquor for enhancing the aftertaste of liqueurs, the preparation method of which includes the following steps:

[0060] A. Mother liquor a was obtained by extracting base liquor from roasted Japanese jujubes:

[0061] Select mature Japanese raisins, remove impurities and stems, and bake them in an oven at 80-120℃, preferably 100-120℃. The baking time varies depending on the amount of Japanese raisins to be baked and the amount spread out. When the amount of Japanese raisins is large and the spread is thick, it needs to be turned several times. When the amount of Japanese raisins is relatively small and the spread is thin, it does not need to be turned or is turned less often during baking. The baking principle is that the Japanese raisins have a baked, fresh, and fruity aroma, but no burnt smell.

[0062] The roasted Japanese raisin tree is extracted and soaked in base liquor, wherein the alcohol content of the base liquor is 40-60% vol; preferably 50-60% vol; more preferably 55-60% vol; and the extraction is carried out at a mass ratio of roasted Japanese raisin tree to base liquor of 1:10-30.

[0063] After the raw material extraction is completed, mother liquor a is obtained by filtration, and the filtered residue of the Japanese raisin tree is used for the next step of preparation.

[0064] B. Preparation of Schisandra chinensis fermented medicine and distillation of it with Hovenia dulcis residue to obtain mother liquor:

[0065] After drying, the Schisandra chinensis is pulverized and set aside. Soft and hard impurities in the wheat are removed, followed by a soaking process. The soaking water temperature is ≥80℃, and the moisture content of the wheat after soaking reaches 13±1%. The wheat should have a firm core and not stick to the teeth when chewed. The dry weight ratio of wheat to Schisandra chinensis is 1:0.05~0.1. The wheat is then pulverized and mixed with the Schisandra chinensis. The mixture should absorb water evenly, be free of lumps and dust, and not stick to the hands when formed into a ball. The Schisandra chinensis and wheat should be evenly distributed. The mixture is then pressed into a koji mold 33~35cm long, 20~22cm wide, and 5.5~9.5cm thick. The mold should have a distinct Schisandra chinensis fruit acidity and a mellow flavor. It is then fermented in a micro-aerobic environment at a maximum temperature not exceeding 60℃ to obtain Schisandra chinensis koji blocks.

[0066] C. The mother liquor b was obtained by distilling the Schisandra chinensis fermented material and the jujube residue:

[0067] The mass ratio of the jujube used in step A to the schisandra used in step B is 1 to 5:1, preferably controlled at 1 to 2:1. The jujube residue obtained in step A and the schisandra koji block obtained in step B are put into a pit for solid-state fermentation. After the fermentation is completed, the mash is taken out by opening the pit and distilled to obtain mother liquor b.

[0068] D. By combining the above-mentioned mother liquor a and mother liquor b, the final mother liquor that can enhance the aftertaste of the liqueur is obtained:

[0069] The mother liquor a and mother liquor b are blended in a ratio of 1:4 to 12, preferably 1:5 to 10, and more preferably 1:5 to 6. The resulting liqueur mother liquor can be used to enhance the aftertaste of the liqueur, which is characterized by a mellow body, full flavor, pronounced roasting aroma, and pronounced fruit acidity.

[0070] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. Where specific conditions are not specified in the embodiments, conventional conditions or conditions recommended by the manufacturer shall apply. Reagents or instruments whose manufacturers are not specified are all conventional products that can be purchased commercially.

[0071] Experimental Example 1: Effect of Baking Temperature on the Flavor of Japanese Raisin Tree

[0072] In existing processes, jujube wine is generally obtained by directly extracting or fermenting the base wine. The inventors discovered during the processing of jujubes that, combined with the polysaccharide components that are rich in jujubes, high-temperature baking can produce certain Maillard products, giving jujubes a Maillard flavor while retaining some of the fruit acidity.

[0073] This invention investigated the flavor and sensory characteristics of Japanese raisin tree fruit treated for 4 hours at three temperature gradients, compared with a control group at room temperature (Table 1). Table 1 shows that the untreated Japanese raisin tree fruit exhibited a fruity acidity and aroma. Baking significantly enhanced the flavor; when the baking temperature reached 80℃, the fruity acidity was increased, and at 100–120℃, various flavors emerged. Further increasing the baking temperature resulted in a burnt taste. Therefore, this invention first bakes the Japanese raisin tree fruit at 80–120℃, preferably at 100–120℃.

[0074] Table 1 Effect of baking temperature on the flavor of Hovenia dulcis

[0075] Blank group Fruity, sourish 80 Fruity, sourish 100 Sourish, roasty, coffee, jammy, woody 120 Sourish, roasty, coffee, jammy, woody 130 Sourish, burnt

[0076] GC-MS analysis was performed on the *Hovenia dulcis* seeds treated at room temperature and with three different heat gradients. The GC-MS spectra are shown below. Figure 1 , Figure 1 In the table, the black spectral line represents the blank group, the purple-red spectral line represents 80℃, the red spectral line represents 100℃, and the blue spectral line represents 120℃. The flavor substances and corresponding compounds of the jujube treated at the three temperature gradients, compared with those of the room temperature blank group, are shown in Table 2.

[0077] As shown in Table 2, heat treatment increases the amount of N- or S-containing heterocyclic compounds in the flavor profile, such as 2,6-dimethylpyrazine, 2-ethyl-6-methylpyrazine, furfural, 2-acetylfuran, 5-methylfuranaldehyde, and 5-methyl-2-acetylfuran. These compounds can enhance the flavor profile by adding aromas such as roasted meat, wood, soy sauce, and nuts, thus improving the overall richness of the flavor. Furthermore, furfural is commonly found in soy sauce-flavored baijiu (Chinese liquor), and its content is relatively high in this type of baijiu; the furfural content in soy sauce-flavored baijiu is more than 10 times that in strong-flavored baijiu. Therefore, this invention first roasts the jujube at 80–120℃, which is beneficial for altering the original flavor of the jujube.

[0078] Table 2. Flavor of Japanese raisin tree and flavor compounds of Japanese raisin tree after baking at different heating temperatures.

[0079]

[0080]

[0081]

[0082]

[0083] Experimental Example 2: Effect of Base Wine Extraction on the Flavor of Japanese Raisin Tree

[0084] In existing technologies, most require the removal of seeds from the Japanese raisin tree (Hovenia dulcis). However, in actual production, the inventors discovered that during the processing of the Japanese raisin tree, adding fresh fruit to water to make a pulp, followed by soaking and filtration, is a more efficient way to remove the seeds. Furthermore, the possibility of clogging during the filtration process must be considered. Simply removing the seeds after harvesting the fruit results in a low yield of pulp and is a large-scale operation, especially when applied to production processes, often requiring the processing of several tons or more of raw materials.

[0085] Therefore, this invention dries the Japanese raisin tree without removing the seeds. Furthermore, since this invention significantly enhances the flavor of the Japanese raisin tree through baking, the resulting mother liquor (a) can also be extracted with a rich flavor.

[0086] The inventors discovered during extraction that, under the same material-to-liquid ratio, the bitterness of the extract varied depending on the alcohol content used. For example, at a material-to-liquid ratio of 1:10, extraction with 30% vol base wine resulted in a bitter taste, possibly due to tannins; extraction with 40% vol base wine reduced bitterness; and extraction with 50% vol base wine resulted in a sweet taste with no bitterness, possibly related to the solubility of polysaccharides. Higher alcohol content led to more dissolved substances. Since the mother liquor requires aging, extraction ceases once the effective components of ethanol reach saturation. Considering the alcohol content and the volume of components in fruit liqueurs, excessive dissolved substances would lead to excessive consumption of consumables and wasted effort in later filtration. Therefore, this invention uses base wine with an alcohol content of 40-60% vol for extraction, preferably 50-60% vol, and more preferably 55-60% vol.

[0087] Experimental Example 3: Comparison of koji-making processes and flavor compounds containing Schisandra chinensis

[0088] Commercially available Schisandra chinensis seeds were cleaned, dried, and then pulverized for later use. Flavor compounds were analyzed as follows: Figure 2 .

[0089] After impurities are removed, the wheat is transported to a rinsing point. Rinsing is then carried out under high-temperature conditions, with a water temperature above 80℃. The moisture content of the rinsed wheat should reach 12% but not exceed 14%. The rinsed wheat is then crushed and mixed with crushed Schisandra chinensis, ensuring the mixing water temperature is between 25℃ and 40℃. The dry weight ratio of wheat to Schisandra chinensis is 1:0.05 to 0.1. Subsequently, the mixture is pressed, shaped, and fermented. Fermentation occurs naturally in a micro-aerobic environment, with a maximum temperature not exceeding 60℃. The sensory quality of the koji (fermentation starter) should exhibit a distinct Schisandra chinensis fruit acidity and a mellow flavor, resulting in Schisandra chinensis koji blocks. After fermentation, the liquor is distilled and the distillate is analyzed for flavor. See the chromatogram below. Figure 3 The analysis of flavor compounds is shown in Table 3.

[0090] Table 3. Analysis of flavor substances in alcohol produced from Schisandra chinensis fermentation.

[0091]

[0092]

[0093] Experimental Example 4: Comparison of the flavor of alcohol produced from jujube residue treated at different temperatures

[0094] Four groups of jujube were treated: no heat treatment, and treatments involving heating at 80℃ for 4 hours, 100℃ for 4 hours, and 120℃ for 4 hours. After extracting the mother liquor (a), these were fermented with wheat koji and distilled. The distilled spirits were then analyzed for flavor (see Table 4). Table 4 shows that the flavor compounds extracted after distillation are mainly esters, followed by substances such as 2-nonanone, 2-octanone, and nonanal. According to Table 3, distilling spirits after processing schisandra koji preserves a large amount of schisandra flavor compounds. Therefore, processing schisandra koji into spirits can bring out the flavor compounds of schisandra; and high-temperature treatment of jujube ensures that the final mother liquor contains Maillard products.

[0095] Table 4. Analysis of flavor compounds in alcohol produced by roasting at different heating temperatures.

[0096]

[0097]

[0098] Experimental Example 5: Process of Mother Liquor B

[0099] The Schisandra chinensis starter obtained in Experiment 3 and the extracted Hovenia dulcis residue from Experiment 2 were subjected to solid-state fermentation together. After fermentation, the mixture was distilled to obtain mother liquor b. The characteristic of this process is that the residue after Hovenia dulcis extraction is distilled and then added to mother liquor b, avoiding further crushing and deseeding of the Hovenia dulcis. Furthermore, using Schisandra chinensis starter enhances the fruity aroma of the distilled spirit after solid-state fermentation. Secondly, after the starter is made, the lignans in Schisandra chinensis can be converted into alcohol-soluble substances such as lignans under the action of microorganisms, which is beneficial for solid-state fermentation and distillation extraction. In particular, the co-fermentation of Schisandra chinensis starter and Hovenia dulcis residue in solid-state fermentation further enhances their complementary effects: firstly, it increases the dissolution of lignans; secondly, it enhances the utilization rate of flavonoids in the Hovenia dulcis residue, and the dissolution of lignans and flavonoids increases the functionality of the mother liquor; and thirdly, it improves the dryness of the Hovenia dulcis aroma alone, resulting in a more harmonious flavor.

[0100] However, it should be noted that the amount of Schisandra chinensis added to the Schisandra chinensis starter in this invention is not necessarily better the more it is added. Too much Schisandra chinensis will result in an overly strong starter flavor, giving the distilled spirit a sour and astringent taste, and limiting the utilization of the mother liquor. Similarly, the quality of the jujube residue is not necessarily better the more it is used. If there is too much jujube residue, the distillate will have a strong fruity acidity, masking the overall fruity aroma of the spirit; secondly, an excessively strong roasting flavor will also affect the grading and shaping of the mother liquor. These results do not match the purpose of this invention, and a mother liquor with a harmonious balance of fruity aroma, roasting flavor, and fruity acidity cannot be obtained.

[0101] Through experiments, it was found that when Schisandra chinensis fermentation blocks and Hovenia dulcis residue are fermented together, the mass ratio of Hovenia dulcis to Schisandra chinensis needs to be controlled at 1 to 5:1, and the mass ratio of Schisandra chinensis to wheat needs to be controlled at 0.05 to 0.1:1 during fermentation. To further improve the flavor of the mother liquor, the mass ratio of Hovenia dulcis to Schisandra chinensis is preferably controlled at 1 to 2:1.

[0102] Example 1

[0103] This embodiment provides a liquor mother liquor, the preparation method of which includes the following steps:

[0104] (1) Take 1200g of Japanese jujube, dry it at 120℃ for 5h, and then extract it with 55% vol base wine at a material-to-liquid mass ratio of 1:10 for 24h. After filtration, obtain mother liquor a and Japanese jujube residue.

[0105] (2) Take 600g of dried Schisandra chinensis, crush it and set aside; take 12kg of wheat and moisten it with 85℃ water, then crush it and mix it with the crushed Schisandra chinensis, press it, shape it and ferment it in the room for 40 days. Fermentation is carried out in a micro-oxygen environment and the temperature is monitored at any time. The highest product temperature does not exceed 60℃. After fermentation is completed, Schisandra chinensis koji blocks are obtained.

[0106] (3) The Schisandra chinensis fermentation block obtained in step (2) and the jujube residue extracted in step (1) are put into a cellar for solid-state fermentation for 30 days. Then the cellar is opened to take out the mash and distilled. After distillation, mother liquor b is obtained.

[0107] (4) After mixing the above mother liquor a and mother liquor b in a volume ratio of 1:5, filter and age to obtain the liqueur mother liquor.

[0108] Comparative Example 1

[0109] This comparative example is basically the same as Example 1, except that the koji in this comparative example does not contain Schisandra chinensis, that is, Schisandra chinensis is not added in step (2), and wheat high-temperature koji is used in step (3).

[0110] Comparative Example 2

[0111] This comparative example is basically the same as Example 1, except that step (3) of solid fermentation in this comparative example does not include the residue of the Japanese jujube.

[0112] Comparative Example 3

[0113] This comparative example is basically the same as Example 1, except that in this comparative example, step (1) of the Japanese raisin tree is not baked at high temperature, but is directly extracted.

[0114] Comparative Example 4

[0115] This comparative example is basically the same as Example 1, except that the volume ratio of mother liquor a to mother liquor b in this comparative example is 1:2.

[0116] Comparative Example 5

[0117] This comparative example is basically the same as Example 1, except that the volume ratio of mother liquor a to mother liquor b in this comparative example is 1:10.

[0118] Comparative Example 6

[0119] This comparative example is basically the same as Example 1, except that the volume ratio of mother liquor a to mother liquor b in this comparative example is 1:15.

[0120] Sensory evaluation method: The evaluation panel consisted of 18 provincial judges of baijiu, 2 national judges of baijiu, and 2 national judges of liqueur. The color, taste, and aroma of the liqueur mother liquor were scored separately according to the scoring criteria in the table below. The average score was used as the score for each individual indicator. The scoring criteria are shown in Table 5. The sensory evaluation scores of the examples and comparative examples are shown in Table 6.

[0121] Table 5 Sensory Evaluation Criteria

[0122]

[0123] Table 6 Sensory evaluation scores of Example 1 and Comparative Examples 1-6

[0124]

[0125] As can be seen from Table 6, the liqueur mother liquor prepared by the present invention has higher scores in color, taste and aroma than comparative examples 1 to 6, especially in flavor; in particular, the scores are significantly higher than those of comparative examples 1 to 4 and 6.

Claims

1. A liqueur mother liquor for enhancing the aftertaste of liqueurs, characterized in that: It is prepared by the following method: A. Take the Japanese jujube, bake it at 80~120℃, then extract it with base wine with an alcohol content of 40~60% vol, filter it, and obtain mother liquor a and Japanese jujube residue; B. Take Schisandra chinensis, crush it and set it aside; take wheat, soak it, crush the soaked wheat and mix it with the crushed Schisandra chinensis. Then, after pressing, shaping and fermentation, Schisandra chinensis koji blocks are obtained. C. Take the jujube residue obtained in step A and the schisandra koji block obtained in step B and put them into a pit for solid-state fermentation. After the fermentation is completed, open the pit, take out the mash and distill it to obtain mother liquor b. D. Mix the mother liquor a obtained in step A and the mother liquor b obtained in step C at a volume ratio of 1:4~12, and then filter and age to obtain the mother liquor that enhances the aftertaste of the liqueur. The mass ratio of the Japanese raisin tree used in step A to the schisandra chinensis used in step B is 1~5:1; In step B, the mass ratio of Schisandra chinensis to wheat is 0.05~0.1:

1.

2. The liqueur mother liquor for enhancing the aftertaste of liqueur according to claim 1, characterized in that: In step A, the baking temperature is 100~120℃.

3. The liqueur mother liquor for enhancing the aftertaste of liqueur according to claim 1, characterized in that: In step A, the alcohol content of the base liquor is 50-60% vol.

4. The liqueur mother liquor for enhancing the aftertaste of liqueur according to claim 3, characterized in that: In step A, the alcohol content of the base liquor is 55-60% vol.

5. The liqueur mother liquor for enhancing the aftertaste of liqueur according to claim 1, characterized in that: The mass ratio of the Japanese raisin tree used in step A to the schisandra chinensis used in step B is 1~2:

1.

6. The liqueur mother liquor for enhancing the aftertaste of liqueur according to claim 1, characterized in that: In step A, at least one of the following must be satisfied: In step A, the extraction is carried out at a mass ratio of 1:10~30 between the roasted jujubes and the base liquor. In step A, the base liquor is either a strong-aroma type or a sauce-aroma type. In step A, the baking time is 4 to 8 hours; In step A, the extraction time is 24h~48h.

7. The liqueur mother liquor for enhancing the aftertaste of liqueur according to claim 1, characterized in that: In step B, at least one of the following must be satisfied: The wheat rinsing process involves rinsing the wheat with water at a temperature of not less than 80°C, resulting in a wheat moisture content of 12% to 14%. When mixing the materials, control the water temperature to be 25~40℃; The pressing refers to pressing the mixture into a mash with a length of 33-35cm, a width of 20-22cm, and a thickness of 5.5-9.5cm. The sensory quality requirements for the formed product are that the koji blank has obvious schisandra fruit acidity and a mellow flavor; The fermentation is carried out naturally in a micro-oxygen environment, with the maximum product temperature not exceeding 60°C; The fermentation time is 35 days to 45 days.

8. The liqueur mother liquor for enhancing the aftertaste of liqueur according to claim 1, characterized in that: In step C, the solid-state fermentation time is 25 days to 60 days.

9. The liqueur mother liquor for enhancing the aftertaste of liqueur according to claim 1, characterized in that: In step D, the mixture is compounded at a volume ratio of 1:5~10.

10. The liqueur mother liquor for enhancing the aftertaste of liqueur according to claim 9, characterized in that: In step D, the mixture is compounded at a volume ratio of 1:5~6.

11. The use of the liqueur mother liquor for enhancing the aftertaste of liqueur according to any one of claims 1 to 10 in the preparation of flavored wines, liqueurs, or low-alcohol beverages.

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