Baijiu blending process suitable for women to drink

Abstract

The invention discloses a blending process of Baijiu suitable for women to drink, and relates to the technical field of Baijiu brewing. Comprising the following steps: identifying and evaluating the quality of raw wine, selecting flavoring wine, combining small samples of the base wine, performing batch combination, seasoning the small samples, performing batch seasoning and identifying a finished product. The method is implemented according to the national standard premium standard of each fragrance type, and has the sensory characteristics of clear and transparent appearance, pleasant fragrance, soft, sweet and clear taste and respective outstanding typical styles; a consumer can drink the wine at will, and the wine is smooth in mouth, comfortable after drinking, free of headache and fast in sobering up.

Description

Technical Field

[0001] The invention relates to the technical field of liquor brewing, and in particular to a liquor blending process suitable for female drinking. Background Art

[0002] Many traditional liquor brands on the market currently focus on only one or several flavors. Some liquor brands may not strictly adhere to the use of raw materials from the origin and traditional brewing techniques, which may lead to unstable product quality or lack of characteristics. Some liquor brands may not have been stored for a long time, which may affect the maturity and flavor of the wine. In addition, they do not have a special ratio of trace ingredients, and cannot achieve the accuracy of seasoning.

[0003] In summary, the present invention designs a liquor blending process suitable for female drinking. Summary of the invention

[0004] In view of the deficiencies in the prior art, the purpose of the present invention is to provide a liquor blending process suitable for female drinking, which is implemented in accordance with the national standard of superior grade for each flavor type, and the sensory characteristics are clear and transparent appearance, pleasant aroma, mellow and sweet taste, and each has its own outstanding typical style; consumers can blend as they please, and it tastes smooth, feels comfortable after drinking, does not make one drunk, and sobers up quickly.

[0005] In order to achieve the above-mentioned purpose, the present invention is implemented through the following technical scheme: a white wine blending process suitable for female drinking, comprising the following processes: quality evaluation of original wine → selection of flavored wine → small sample combination of basic wine → batch combination → small sample flavoring → batch flavoring → finished product identification.

[0006] The quality evaluation of the raw liquor is as follows: the raw materials from the place of origin are selected, brewed with traditional craftsmanship, ecological and natural, and fermented with pure grains. The raw liquor produced must be stored for more than 5 years.

[0007] The aforementioned selection of flavoring wine: Select the right flavoring wine, which is required to have a unique aroma in terms of sensory perception and a special quantitative ratio in terms of the content of trace ingredients.

[0008] The basic wine sample combination described above: select high-quality basic wine, based on the correct aroma and pure taste, and also qualitatively and quantitatively analyze the various trace components and different flavor substances in the wine as well as their concentration content, to find a reasonable quantitative ratio relationship, with strong adaptability and obvious interaction, so as to obtain the best design plan, adhere to the process system with stable directional ingredients, and enhance the value upgrade of the wine.

[0009] The batch combination described is: after determining the best wine body formula, large-scale wine blending is carried out according to this formula, that is, a large amount of original wine and flavored wine are mixed according to the formula.

[0010] The sample seasoning mentioned above: while the batch is being assembled, a portion of the sample wine will also be produced for seasoning. This step is mainly to further adjust and optimize the taste and aroma of the wine.

[0011] The batch seasoning is as follows: on the basis of small sample seasoning, large-scale seasoning is carried out, that is, a large amount of wine is adjusted according to the seasoning formula.

[0012] Finished product identification: The final quality identification of the flavored wine is completed through sensory tasting.

[0013] Beneficial effects of the present invention: the liquor of the present invention is selected from more than a dozen liquor flavors through multiple selections, multiple experiments, repeated evaluations and tests, and finally six most representative Chinese liquor flavors are selected, namely: light fragrance type, strong fragrance type, sauce fragrance type, mixed fragrance type, phoenix fragrance type and rice fragrance type. The liquors of these six fragrance types all come from major core production areas, and each flavor product is strictly checked and controlled by a brewing master and a national liquor judge, and insists on using raw materials from the place of origin, insists on brewing with traditional crafts, ecological nature, and pure grain fermentation. The produced raw liquor must be stored for more than 5 years before it can be used as the original base liquor of Chanli liquor, and then according to the design requirements, the right flavoring liquor is selected. The flavoring liquor requires a unique aroma in terms of sensory perception and a special quantitative ratio in terms of the content of trace ingredients. According to the designed sensory and physical and chemical index scheme, what is needed is added, with clear goals, reasonable combination, and accurate seasoning to achieve a perfect effect. BRIEF DESCRIPTION OF THE DRAWINGS

[0014] The present invention will be described in detail below with reference to the accompanying drawings and specific embodiments;

[0015] Figure 1 It is a process flow chart of the present invention. DETAILED DESCRIPTION

[0016] In order to make the technical means, creative features, objectives and effects achieved by the present invention easy to understand, the present invention is further explained below in conjunction with specific implementation methods.

[0017] Reference Figure 1 , this specific implementation adopts the following technical scheme: a white wine blending process suitable for female drinking, including the following processes: quality evaluation of raw wine → selection of flavored wine → basic wine sample combination → batch combination → sample seasoning → batch seasoning → finished product identification.

[0018] It is worth noting that the quality evaluation of the raw liquor mentioned above: select and use raw materials from the place of origin, traditional brewing technology, ecological and natural, pure grain fermentation, the raw liquor produced must be stored for more than 5 years.

[0019] It is worth noting that the above-mentioned selection of flavoring wine: choosing the right flavoring wine, the flavoring wine is required to have a unique sensory aroma and a special quantitative ratio in terms of the content of trace ingredients.

[0020] It is worth noting that the basic wine sample combination mentioned above: choose high-quality basic wine, based on the aroma and taste, and also qualitatively and quantitatively analyze the various trace components and different flavor substances in the wine as well as their concentration content, to find a reasonable quantitative ratio relationship, with strong adaptability and obvious interaction, so as to obtain the best design plan, adhere to the process system with stable directional ingredients, and enhance the value upgrade of the wine.

[0021] It is worth noting that the batch combination is as follows: after determining the best wine formula, large-scale wine blending is carried out according to this formula, that is, a large amount of original wine and flavored wine are mixed according to the formula.

[0022] It is worth noting that the sample seasoning mentioned above: while the batch is being assembled, a portion of the sample wine will also be produced for seasoning. This step is mainly to further adjust and optimize the taste and aroma of the wine.

[0023] It is worth noting that the batch seasoning mentioned above is: large-scale seasoning is carried out on the basis of small-sample seasoning, that is, a large amount of wine is adjusted according to the seasoning formula.

[0024] In addition, the finished product identification is to conduct a final quality identification on the flavored wine through sensory tasting.

[0025] In this specific implementation method, each flavor of Chanli wine (white wine) is implemented in accordance with the national standard of the superior grade of each flavor, and its sensory characteristics are: clear and transparent appearance, pleasant aroma, mellow and refreshing taste, and each outstanding typical style. The six typical and very prominent flavors must be achieved between products, and consumers can blend them at will, and they are smooth to drink, comfortable after drinking, not intoxicated, and can be sobered up quickly. This requires strong compatibility of products, and the product style of each flavor cannot be obvious, and they must restrain and accommodate each other, so that the products will eventually achieve unity, harmony, smoothness and coordination, so that drinkers can have a new feeling and enjoyment both psychologically and physiologically.

[0026] To achieve the above effects, we must first select high-quality basic liquor, with a positive aroma and pure taste as the basis, and also qualitatively and quantitatively analyze the various trace components and different flavor substances in the liquor as well as their concentrations, to find a reasonable quantitative ratio relationship, strong adaptability, and obvious interaction, so as to obtain the best design plan, adhere to a process system with stable directional components, strengthen the value upgrade of the wine, use secondary distillation and ultrafiltration to make the wine cleaner and softer, and all hygiene indicators are about three times lower than the national standard. The product is purer and cleaner, beneficial to health, and more suitable for women to drink.

[0027] The main physical and chemical indicators of the six types of Chanli wine in this specific implementation method are averagely controlled: alcohol content 52 degrees, total ester: about 3.0 grams per liter, total acid: about 1.5 grams per liter, health indicators: methanol, about 0.15 grams per liter, fusel oil: about 0.1 grams per liter, solid matter, about 0.1 grams per liter.

[0028] The above shows and describes the basic principles and main features of the present invention and the advantages of the present invention. It should be understood by those skilled in the art that the present invention is not limited to the above embodiments. The above embodiments and descriptions are only for explaining the principles of the present invention. Without departing from the spirit and scope of the present invention, the present invention may have various changes and improvements, which fall within the scope of the present invention to be protected. The scope of protection of the present invention is defined by the attached claims and their equivalents.

Claims

1. A process for blending liquor suitable for female drinking, characterized in that: It includes the following processes: quality evaluation of raw liquor → selection of flavored liquor → sample combination of basic liquor → batch combination → sample flavoring → batch flavoring → finished product identification.

2. The process for blending liquor suitable for female drinking according to claim 1, characterized in that: The quality evaluation of the raw liquor is as follows: the raw materials from the place of origin are selected, brewed with traditional craftsmanship, ecological and natural, and fermented with pure grains. The raw liquor produced must be stored for more than 5 years.

3. The process for blending liquor suitable for female drinking according to claim 1, characterized in that: The aforementioned selection of flavoring wine: Select the right flavoring wine, which is required to have a unique aroma in terms of sensory perception and a special quantitative ratio in terms of the content of trace ingredients.

4. The process for blending liquor suitable for female drinking according to claim 1, characterized in that: The basic wine sample combination described above: select high-quality basic wine, based on the correct aroma and pure taste, and also qualitatively and quantitatively analyze the various trace components and different flavor substances in the wine as well as their concentration content, to find a reasonable quantitative ratio relationship, with strong adaptability and obvious interaction, so as to obtain the best design plan, adhere to the process system with stable directional ingredients, and enhance the value upgrade of the wine.

5. The process for blending liquor suitable for female drinking according to claim 1, characterized in that: The batch combination described is: after determining the best wine body formula, large-scale wine blending is carried out according to this formula, that is, a large amount of original wine and flavored wine are mixed according to the formula.

6. The process for blending liquor suitable for female drinking according to claim 1, characterized in that: The described small sample flavoring: while the batch is being assembled, a portion of small sample wine will also be produced for flavoring.

7. The process for blending liquor suitable for female drinking according to claim 1, characterized in that: The batch seasoning is as follows: on the basis of small sample seasoning, large-scale seasoning is carried out, that is, a large amount of wine is adjusted according to the seasoning formula.

8. The process for blending liquor suitable for female drinking according to claim 1, characterized in that: Finished product identification: The final quality identification of the flavored wine is completed through sensory tasting.

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