CN102041220A - Technology for brewing clear, strong, sauce and miscellaneous type liquor by raw material liquid-state method - Google Patents
Technology for brewing clear, strong, sauce and miscellaneous type liquor by raw material liquid-state method Download PDFInfo
- Publication number
- CN102041220A CN102041220A CN2010102657221A CN201010265722A CN102041220A CN 102041220 A CN102041220 A CN 102041220A CN 2010102657221 A CN2010102657221 A CN 2010102657221A CN 201010265722 A CN201010265722 A CN 201010265722A CN 102041220 A CN102041220 A CN 102041220A
- Authority
- CN
- China
- Prior art keywords
- sauce
- raw material
- fragrant
- clear
- liquor
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Abstract
The invention discloses technology for brewing clear, strong, sauce and miscellaneous type liquor by a raw material liquid-state method. The liquor is brewed from a starch-containing raw material by raw material liquid-state fermentation and liquid-state distillation. The key point is that: the raw material fermentation is finished by adding special fermentation liquid or adding flavoring liquid or flavoring liquor into the liquor. The technology has a simple process; and the brewed liquor has a unique style. The technology keeps the advantages of raw material liquid-state liquor brewing technology and solves the problem of poor quality of raw material liquid-state liquor.
Description
Technical field: the present invention relates to: 1, raw material liquid fermentation method brew scent type, Luzhou-flavor, clear dense double odor type, clear sauce odor type, the dense sauce method of six kinds of aromatic white spirits such as odor type, aromatic type of holding concurrently of holding concurrently.2, the production technique of delicate fragrance fermented liquid, giving off a strong fragrance fermented liquid, clear dense double fragrant fermented liquid and fragrant sauce of sauce and the fragrant flavouring wine of sauce.
Background technology: the liquid brewing white spirit technology of raw material, study successfully the 1980s.This technology has the liquor output rate height, and it is laborsaving to economize merit, vinasse utility value big three big characteristics, but the taste dullness of wine, and mouthfeel is not good enough, and it is back unhappy that the people is drunk.
Summary of the invention: the invention discloses raw material liquid fermentation method brew scent type, Luzhou-flavor, clear dense double odor type, clear sauce hold concurrently odor type, dense sauce the hold concurrently method and the core technology thereof of six kinds of high quality liquors such as odor type, aromatic type: the production technique of delicate fragrance fermented liquid, giving off a strong fragrance fermented liquid, clear dense double fragrant fermented liquid and fragrant sauce of sauce and the fragrant flavouring wine of sauce.
Embodiment:
One, scent type, Luzhou-flavor, clear dense double odor type, the clear sauce brew of odor type, liquor of Luzhou-flavor and Maotai-flavor of holding concurrently.
1, at first prepares delicate fragrance, giving off a strong fragrance, clear dense double fragrant fermented liquid and the fragrant sauce of sauce.
2, in fermenting container, add warm water, saccharifying ferment and raw material, stir and ferment.After treating 24h, add delicate fragrance or giving off a strong fragrance or clear dense double fragrant fermented liquid continuation fermentation, sky surplus in the of 10 is after distillation promptly gets scent type or Luzhou-flavor or clear dense double aromatic white spirit.
3, in delicate fragrance that has distilled out or aromatic Chinese spirit, add the fragrant sauce of 0.2%-0.5% sauce, promptly get the clear sauce of fine hold concurrently perfume (or spice) or liquor of Luzhou-flavor and Maotai-flavor.
Two, the brew of Maotai-flavor liquor
1, at first prepares fragrant sauce of sauce and the fragrant flavouring wine of sauce.
2, in fermenting container, add warm water, saccharifying ferment and raw material, ferment after stirring evenly.Ferment surplus in the of 10 day and promptly to get the basic wine of Maotai-flavor liquor through distillation.
3, in the basic wine of the Maotai-flavor liquor that has distilled out, add fragrant sauce of 0.005%-0.01% sauce and the fragrant flavouring wine of 2% sauce, mixing Maotai-flavor liquor.
Claims (1)
1. the feature of clear, dense, the sauce of the liquid brew of raw material, the aromatic white spirit technology of holding concurrently is:
1, preparation delicate fragrance, giving off a strong fragrance, clear dense double fragrant fermented liquid and the fragrant sauce of sauce and the fragrant flavouring wine of sauce.
2, in fermenting container, add warm water, saccharifying ferment and raw material, stir and ferment, treat 24h after, add delicate fragrance or giving off a strong fragrance or clear dense double fragrant fermented liquid continues fermentation, promptly get scent type or Luzhou-flavor or dense double aromatic white spirit clearly through distillation afterwards.
3, in delicate fragrance that right 2 has distilled out or aromatic Chinese spirit, add the fragrant sauce of sauce, promptly get the clear sauce of fine hold concurrently perfume (or spice) or liquor of Luzhou-flavor and Maotai-flavor.
4, in the fermenting process of right 2, if do not add described three kinds of fermented liquids, and in the wine that direct fermentation distills out, add fragrant sauce of sauce and the fragrant flavouring wine of sauce, can get Maotai-flavor liquor.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102657221A CN102041220A (en) | 2010-08-21 | 2010-08-21 | Technology for brewing clear, strong, sauce and miscellaneous type liquor by raw material liquid-state method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102657221A CN102041220A (en) | 2010-08-21 | 2010-08-21 | Technology for brewing clear, strong, sauce and miscellaneous type liquor by raw material liquid-state method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102041220A true CN102041220A (en) | 2011-05-04 |
Family
ID=43907770
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010102657221A Pending CN102041220A (en) | 2010-08-21 | 2010-08-21 | Technology for brewing clear, strong, sauce and miscellaneous type liquor by raw material liquid-state method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102041220A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104017685A (en) * | 2013-07-11 | 2014-09-03 | 湖北省石花酿酒股份有限公司 | Method for brewing multi-distiller yeast multi-cereal three-fragrance type white wine |
| CN115322854A (en) * | 2022-08-30 | 2022-11-11 | 四川省绵阳市丰谷酒业有限责任公司 | Clear and strong sauce flavor type white spirit and brewing process thereof |
-
2010
- 2010-08-21 CN CN2010102657221A patent/CN102041220A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104017685A (en) * | 2013-07-11 | 2014-09-03 | 湖北省石花酿酒股份有限公司 | Method for brewing multi-distiller yeast multi-cereal three-fragrance type white wine |
| CN115322854A (en) * | 2022-08-30 | 2022-11-11 | 四川省绵阳市丰谷酒业有限责任公司 | Clear and strong sauce flavor type white spirit and brewing process thereof |
| CN115322854B (en) * | 2022-08-30 | 2024-01-23 | 四川省绵阳市丰谷酒业有限责任公司 | Strong-flavor white spirit and brewing process thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101649276B (en) | Flower fruit/vegetable honey wine and preparation method thereof | |
| CN102690741B (en) | Brewing method of dry type red rice yellow millet wine | |
| CN101570722B (en) | Method for producing multi-grain liquor of Luzhou-flavor and Maotai-flavor | |
| CN101792709B (en) | Novel method for storing and brewing white spirit | |
| CN103789144A (en) | Method for preparing low-alcohol light type red yeast rice wine | |
| CN101760367A (en) | Mead prepared by fermenting pure honey | |
| CN101857829A (en) | Clear and thick rice composite aromatic Chinese spirits and production process and equipment thereof | |
| CN108504480A (en) | A kind of production method and gained beer Spirit of beer Spirit | |
| CN101748025A (en) | Compound lemon wine and preparation method thereof | |
| CN106318833A (en) | Production technology for baijiu with improvement in fragrance | |
| CN104974889A (en) | Rice-flavor Baijiu brewing method | |
| CN103387904A (en) | Method for brewing foaming saki | |
| CN103666934A (en) | Puer tea fragrant wine | |
| CN105670861A (en) | Burnt-smell sauced Baijiu and brewing method thereof | |
| CN101899373B (en) | Production method of tea wine | |
| CN101845378B (en) | Method for preparing lemon and glutinous rice flavor wine | |
| CN104152330B (en) | A kind of low alcohol Kiwifruit mulse and preparation method thereof | |
| CN102894343B (en) | Production process of soy and soy | |
| CN105349388A (en) | Method for making alkalescent Chinese spirits through liquid fermentation | |
| CN102041220A (en) | Technology for brewing clear, strong, sauce and miscellaneous type liquor by raw material liquid-state method | |
| CN102220194A (en) | Beer with rich hops aroma and production method thereof | |
| CN102719339B (en) | Heavy-flavor-type daqu liquor production technology | |
| CN100374536C (en) | Fermentation process for producing wine from antrum of live bamboo | |
| CN104109601A (en) | Low-alcohol pawpaw honey wine and making method thereof | |
| CN103205347A (en) | Brewing method of chestnut wine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20110504 |