The invention relates to the technical field of liquor
processing technologies, and discloses a
processing technology for reducing
ethyl acetate of five-grain Luzhou-
flavor liquor. According to the technology, foreshot, middle-stage liquor and after-run are separated and collected in a three-stage mode, firstly, the foreshot is subjected to red cloth micro-aerobic-heat treatment; pure cotton natural color red cloth with the
yarn count density being 40-42 pieces / cm and the air permeability being larger than or equal to 800 mm / s is adopted as a sealing material, and the technical means of 35 + / -1 DEG
C constant temperature
catalysis and daily oscillation
mass transfer promotion are matched, so that
ethyl acetate in foreshot is selectively degraded within 14 days, the beneficial component
acetal of foreshot is increased, and the foreshot quality is improved. The method comprises the following steps of: performing a differential process of naturally storing the middle-section liquor and the after-run in a pottery
jar, so that the stability of the main
aroma component
ethyl hexanoate can be maintained while the finished five-grain Luzhou-
flavor liquor achieves the purpose of directionally reducing the foreshot
ethyl acetate, and the optimal utilization of
flavor resources of each fraction section is realized; the problem of flavor loss caused by a traditional unified treatment mode is effectively avoided, and the finished
wine with harmonious
aroma, mellow taste and typical style is finally obtained.