CN102234603A

CN102234603A - Multi-flavor combined scented white spirit and preparation method thereof

Info

Publication number: CN102234603A
Application number: CN 201010166059
Authority: CN
Inventors: 李家民
Original assignee: 李家民
Current assignee: SICHUAN TUOPAI SHEDE WINE CO., LTD.
Priority date: 2010-05-07
Filing date: 2010-05-07
Publication date: 2011-11-09
Anticipated expiration: 2030-05-07
Also published as: CN102234603B

Abstract

The invention discloses a multi-flavor combined scented white spirit which is prepared by blending 50-99 percent of scented white spirit serving as a base liquor with at least one of 0.1-25 percent of sauced white spirit, 0.1-35 percent of heavy white spirit, 0.1-15 percent of rice-flavor white spirit, 0.1-30 percent of pineapple-flavor white spirit, 0.1-12 percent of fermented-bean-flavor white spirit, 0.1-20 percent of special white spirit, 0.1-20 percent of sesame-flavor white spirit, 0.1-10 percent of medicament-flavor white spirit, 0.1-15 percent of Laobaigan-flavor white spirit, 0.1-15 percent of Sichuan Xiaoqu scented white spirit and 0.1-15 percent of strongly fragrant white spirit. A preparation method of the multi-flavor combined scented white spirit includes a raw material pretreating procedure, a stubble airing procedure, a yeast feeding procedure, a heap fermentation procedure, a cylinder pond preparing procedure, a large stubble feeding and fermenting procedure, a large stubble discharging and distilling procedure, a secondary stubble feeding and fermenting procedure, a secondary stubble discharging and distilling procedure, an ageing procedure and a blending, seasoning and sizing procedure. The multi-flavor combined scented white spirit has simple technical operation and low cost and is easy to popularize; and a new style of white spirit is created.

Description

A kind of multi-flavor is in conjunction with fen-flavor type white spirit and preparation method thereof

Technical field

The invention belongs to liquor and make the field, relate to a kind of fen-flavor type white spirit, be specifically related to a kind of multi-flavor bonded fen-flavor type white spirit and preparation method thereof.

Background technology

China white wine belongs to natural microbial enrichment koji, solid-state natural enrichment fermentation, contain very abundant flavor and fragrance substance, the kind of these flavour ingredients in the wine body is basic identical, but because of region resource environment, making method and distiller's yeast kind etc. different, its content varies, thereby forms the huge factor that influences liquor style and liquor.Compare with other liquor of the world, China white wine has formed and has differed from one another, and the typical multiple aromatic white spirit of style is that a hundred flowers blossom, and is each has something to recommend him, more than thin, the style school of its odor type graduation, is that any wine kind in the world is all incomparable.

China white wine is divided by odor type and is started from the end of the seventies in last century, in the whole nation famous-brand and high-quality liquor cooperative association meeting and the 3rd liquor show in 1979, propose first liquor by odor type and saccharifying agent grouping comparation and assessment, started the beginning of liquor odor type classification, China white wine has been classified according to giving off a strong fragrance, delicate fragrance, sauce perfume (or spice), the big basic odor type of Mi Xiangsi and other odor type.This method is performed meritorious deeds never to be obliterated to the development that promotes the liquor odor type, makes ancient national tradition liquor more glorious and resplendent, allows world drink person extraordinarily feel the glamour of China white wine.Since then, each big liquor enterprise, the enterprise that odor type is declared error in the 3rd liquor show particularly, associating R﹠D institution tackles key problems, and has proposed exclusive style, feature taste and the composition and the quantity relative ratio relationship thereof of product in succession, and with the relation of exclusive trace ingredients feature of other odor types etc., for the division of odor type provides scientific basis, to the phase at the beginning of the nineties in last century, fragrant, the fragrant birth in succession of phoenix of holding concurrently, thus make the China white wine odor type develop into " six big odor types ".

After this, along with the continuous development of analysis of liquor trace ingredients and brewing technique, the new odor type development of China white wine rapidly.In the 5th liquor show in 1989, the notion of " four big odor types, six little odor types " has been proposed, on the basis of four big basic odor types, derived special perfume (or spice), medicine perfume (or spice), fermented soya beans, salted or other wise perfume (or spice), sesame perfume (or spice) etc. again.2004, No. 75 bulletins of National Development and Reform Committee's issue, China white wine 11 big odor types are listed in approval " white spirit odor type " in.2005, " the strong fragrant odor type of Jiu Gui Jiu " by the evaluation and the name of the China white wine expert statement council, from then on the China white wine odor type increased two new members again.Since then, that China white wine development has formed is current " giving off a strong fragrance, delicate fragrance, sauce perfume (or spice), Mi Xiang, hold concurrently fragrant, phoenix is fragrant, the spy is fragrant, medicine is fragrant, fermented soya beans, salted or other wise is fragrant, sesame is fragrant, white spirit, strong fragrance " 12 big odor types, this is the important embodiment of China white wine scientific-technical progress, also is the crystallization of China white wine process innovation.

The China white wine odor type develops into 12 big odor types nowadays from the differentiation of " dense, clear, sauce, rice " four big basic odor types by 30 years, and each odor type has developed into and differed from one another.From its rule of development, except that four initial big basic odor types, all the other odor types all belong on four kinds of basic odor type bases, use for reference mutually, merge between the odor type with one or more, innovated in conjunction with territorial environment, form unique separately technology and derive new odor type with individuality formation.From China white wine odor type evolving development rule, be not difficult to find out, on the one hand, emerge the style product of more characteristics, believe that in the near future the China white wine odor type will obtain new development again along with rubbing up innovation mutually between the various odor types; On the other hand, rub up in the process of innovation at various odor types, only limit to 12 fixedly idea progressively desalinations just subtlely of odor type of tradition, traditional odor type changes towards generalized odor type or style.Along with market is asked development by " heavy fragrant light flavor, heavily flavor is light fragrant " towards " heavy smell coordination; satisfy consumer demand " side, product is not fixed " odor type " sticking to certain, is different from traditional odor type and divides the dividing mode that more lays particular emphasis on wine body characteristics liquor style but progressively form.This dividing mode is divided with traditional odor type in fact and is come down in a continuous line, all be to be deriving of carrying out of parent with four big basic odor types, different is the individual style that this mode more stresses the wine body, should it be the ultimate attainment of traditional odor type division, also is the inexorable trend that the China white wine odor type develops.

Therefore, fen-flavor type white spirit is as one of China white wine four big basic odor types, and the development in future advantage will be more obvious.At first, human consumer's consumption habit turns to delicate fragrance type liquor gradually.Along with the level of consumption improves, human consumer's the consumption habit of drinking progressively turns to, by liking the heavier liquor of fragrance to transfer pure, the elegant coordination of delicate fragrance, the sweet delicate fragrance type liquor of inlet to.Secondly, delicate fragrance type liquor more can adapt to young consumers, can lead the liquor consumption habit and the transformation of the mode of drinking.Delicate fragrance type liquor can freely collude accent, the water that adds on the rocks is that other aromatic white spirits are incomparable with the exclusive technology characteristics of fruit juice.Moreover the vodka taste of delicate fragrance type liquor and international popular is the most approaching, be more suitable for integrating with international consumption, and also be following one of the liquor wine kind of world market that really can enter into.

But according to present incomplete statistics, China's aromatic Chinese spirit has occupied 70% the market share, and fen-flavor type white spirit only accounts for 5% of the market share.Tracing it to its cause, mainly is that the fen-flavor type white spirit taste is single, and fen-flavor type white spirit is the sweet-smelling of straight alcohol mostly, and alcoholic strength is generally higher, compares with aromatic Chinese spirit, lacks the rich personality style.On the contrary, produce the producer of aromatic Chinese spirit, not only press the class of vinosity, also according to the consumption habit of wine sales region and the sales territory characteristics of competing product with it, the innovation of utilization wine-making technology is produced the wine of different characteristics with blending techniques, to enlarge the market coverage rate, the odor type characteristic feature is very abundant.

Therefore, the future development of delicate fragrance type liquor must constantly be carried out upgrading to conventional process techniques.To keep on the one hand and further pure, clean, the no special aroma of performance delicate fragrance type liquor inherent, delicate fragrance is pure, inlet is sweet, not on, not dry, the fast advantage of sobering up; To have current consumer demand in mind on the other hand, research and develop and enrich the characteristic feature of fen-flavor type white spirit.

At present, enriching aspect the fen-flavor type white spirit style characteristic, the liquor researcher has been done a lot of trials.The Lancang River, the Yunnan Liu Guang of the beer enterprise company limited Chinese, traditionally, little bent fen-flavor type white spirit and the Maotai-flavor liquor base wine produced are respectively charged into the Tao Tan storage, press aromatic type base wine 55% then, little bent fen-flavor type white spirit base wine 45% is blent, product after blending had both had the delicate fragrance of little bent fen-flavor type white spirit, the clean sweet characteristics of inlet, there is the mellow news of Maotai-flavor liquor fragrant graceful fine and smooth again, the feature of empty cup lasting, be that a kind of sauce fen-flavor type white spirit (is expected to become a new odor type of national liquor odor type, a kind of production technique of sauce fen-flavor type white spirit, number of patent application: 200910094905.9).

As everyone knows, the formation of China white wine new style, the innovation of need zymotechnique, starter, colluding factors such as accent could form.Its core of above-mentioned technology is Maotai-flavor liquor and fen-flavor type white spirit to be blent form, this directly by blending the wine body that forms, its quality and style is extremely unstable, and product neither belongs to Maotai-flavor liquor, do not belong to fen-flavor type white spirit yet, do not meet the requirement of country's dialogue aroma type division at present and the relevant recommended products quality standard of country.Generally speaking, enriching aspect the fen-flavor type white spirit style, an effective scheme and technical measures are not proposed all at present.On the contrary, aspect other aromatic white spirits such as Luzhou-flavor, the characteristic feature liquor of innovation but goes out not poor repeatly.The Shaanxi plain boiled water dukang wine industry Li Yingjun of limited liability company is by using for reference the traditional technology of the famous-brand and high-quality wine of Luzhou-flavor, in conjunction with phoenix type wine producing process, the phoenix dense type white spirit process of holding concurrently is carried out technological transformation, starter-making materials and proportioning are adjusted in the koji aspect, reform yeast-making technology, comprise that technical process, wheat wetting, raw material pulverizing, batching mix and stir, go into room cultivation etc.; System wine aspect takes sorghum flour steam in clear soup, and impurities removal, artificial distiller's yeast are cultivated, measure such as ethyl hexanoate content in the raising wine body, after the result shows technology Modification, the total acid of wine, total ester have increased by 56% and 42% respectively, potato spirit descends 18%, total acid increases 0.025mg/100mL, and total alcohol reduces 0.18mg/100mL; Four big ester contents all have increase in various degree, and ethyl hexanoate increases to 163mg/100mL by 28mg/100mL, and the amplification of ethyl lactate, ethyl acetate has obtained effective control.

Shehong County, the Sichuan Province people of Lee family, adopting kinds of processes is the wine base in conjunction with producing aromatic Chinese spirit, in conjunction with other aromatic white spirit is flavouring wine, multi-flavor is equipped with a kind of multitaste concentrated flavour white spirti in conjunction with colluding modulation, innovated the new school of aromatic Chinese spirit, forward-looking and the leading property (patent No.: ZL2006100234875.8).

Therefore, in the face of the market share of aromatic Chinese spirit 70%,, enrich product style and be one of effective measure that promote at present its development as the fen-flavor type white spirits of China's three big basic odor types.

Summary of the invention

The objective of the invention is to: for the liquor human consumer provides a kind of fen-flavor type white spirit with new style, especially a kind of fen-flavor type white spirit with multi-flavor join style reaches the purpose of innovating the fen-flavor type white spirit school.

Realize that the object of the invention technical scheme is as follows:

The multi-flavor that a kind of wine degree is 28～68% (V/V) is made basic wine in conjunction with fen-flavor type white spirit by fen-flavor type white spirit (V%) 50%～99%, forms with at least a blending in the following liquor:

Maotai-flavor liquor 0.1～25%, aromatic Chinese spirit 0.1～35%, rice spirit 0.1～15%,

Phoenix aromatic white spirit 0.1～30%, soybean-flavor liquor 0.1～12%, special type liquor 0.1～20%,

Distilled spirit with sesame flavour 0.1～20%, medicine aromatic white spirit 0.1～10%, white spirit aromatic white spirit 0.1～15%,

The little bent fen-flavor type white spirit 0.1～15% in Sichuan, strong fragrant aromatic white spirit 0.1～15%.

The multi-flavor that described wine degree is 60% (V/V) is made basic wine in conjunction with fen-flavor type white spirit by fen-flavor type white spirit (V%) 87%, blends with following liquor (V%) to form:

Maotai-flavor liquor 2%, aromatic Chinese spirit 2%, rice spirit 0.5%, phoenix aromatic white spirit 1.5%, soybean-flavor liquor 1%, special type liquor 1%, distilled spirit with sesame flavour 0.5%, medicine aromatic white spirit 0.5%, white spirit aromatic white spirit 1.0%, the little bent fen-flavor type white spirit 1.5% in Sichuan, strong fragrant aromatic white spirit 1.5%.

The multi-flavor that described wine degree is 52% (V/V) is made basic wine in conjunction with fen-flavor type white spirit by fen-flavor type white spirit (V%) 89%, blends with following liquor (V%) to form:

Maotai-flavor liquor 5%, aromatic Chinese spirit 3%, rice spirit 3%.

The multi-flavor that described wine degree is 48% (V/V) is made basic wine in conjunction with fen-flavor type white spirit by fen-flavor type white spirit (V%) 90%, blends with following liquor (V%) to form:

Maotai-flavor liquor 5%, aromatic Chinese spirit 4.7%,

Strong fragrant odor type 0.1%, special type liquor 0.1%, distilled spirit with sesame flavour 0.1%.

The multi-flavor that described wine degree is 38% (V/V) is made basic wine in conjunction with fen-flavor type white spirit by fen-flavor type white spirit (V%) 91%, blends with following liquor (V%) to form:

Maotai-flavor liquor 2%, aromatic Chinese spirit 2.4%, special type liquor 0.2%, distilled spirit with sesame flavour 0.2%, rice spirit 5%, soybean-flavor liquor 0.1%, strong fragrant odor type 0.1%.

It is as follows in conjunction with the method for fen-flavor type white spirit to prepare multi-flavor of the present invention:

(1), raw materials used

1. grain raw material:

Chinese sorghum, corn, glutinous rice, rice, wheat.

2. starter:

Red colouring agent for food, also used as a Chinese medicine: moisture≤10.0%, esterification power (mg/g) 〉=30.0, granularity 80% is by 40 order analyses sieve.

The delicate fragrance Daqu: moisture≤3%, saccharogenic power 〉=700 ± 150 milligram glucose/gram is bent. hour, liquefaction power 〉=0.6g starch/bent .60 of gram ℃. hour, fermenting power (the carbonic acid gas) 〉=8g carbonic acid gas/bent .25 of gram ℃ .48 hour.

The fragrant Daqu of sauce: moisture≤10%, saccharogenic power 〉=110 milligram glucose/gram song. hour, liquefaction power 〉=0.5mg starch/bent .60 of gram ℃. hour, fermenting power (the carbonic acid gas) 〉=5g carbonic acid gas/bent .25 of gram ℃ .48 hour.

3. flavouring wine:

Aromatic Chinese spirit: characteristics are ethyl hexanoate content height, with multiple micro-fragrance matters such as ethyl hexanoate, ethyl lactate, ethyl acetate and ethyl butyrate and corresponding ester, acid, alcohol, ketone, phenol, the fragrance effect of the compound gracefulness of common performance has aromatic strongly fragrant, sweet mellow, the smell coordination in cellar for storing things, the clean tasty and refreshing typical style of tail.

Maotai-flavor liquor: characteristics are that its trace ingredients organic acid content height, total pure content height, ethyl hexanoate content are not high, with it as flavouring wine, wine body fullness ratio, soften are strengthened, play and obviously improve the wine body, cover the mud flavor in the rough assorted and aromatic Chinese spirit, prolong the effect of aftertaste.

Rice spirit: it is few that characteristics are that its trace ingredients has fragrance content component, content of ethyl lactate is higher than the characteristics of ethyl acetate, has the fragrant elegant typical style of honey, therefore use wine as blending, can increase the taste feature of abundant " honey is fragrant " and " happy smooth " for aromatic Chinese spirit, outstanding " honey is fragrant ".

Phoenix type liquor: characteristics are that its trace ingredients characteristics are low acid, low ester, high alcohol, and it is mellow that this has determined that phoenix type liquor has, very Shuan style characteristic.Its low acid, low ester characteristics have bigger pardon, and the characteristics of high alcohol can increase mellow, the very refreshing taste characteristics of aromatic Chinese spirit again, and give prominence to " very refreshing " also taste demand of aromatic Chinese spirit " in endure " just just in time.Simultaneously, phoenix type liquor is used wine as of the present invention blending, can also utilize the acid of phoenix type liquor, sweet, bitter, peppery, the bittersweet taste characteristics of fiber crops, make product fragrance compound, all flavor harmonies, the tail length of distinguishing the flavor of only.But, comparatively violent because phoenix type drinking utensils has higher alcohol ester ratio, therefore, the proportioning of wine body should be noted, otherwise the rough peppery sense of aromatic Chinese spirit can be increased.

Special type liquor: characteristics are the fatty-acid ethyl esters that are rich in odd number carbon in its aroma constituent, are bigger in all kinds of aromatic white spirits as absolute content and its shared ratio in the esters fragrance component of oil of cognac, and this embodies in the esters fragrance of special type liquor to some extent; Contain extra high higher fatty acid and ethyl ester thereof, be that other all kinds of aromatic white spirits are incomparable, these higher fatty acid and ethyl ester thereof have played sizable effect to the taste of special type wine is soft lastingly with fragrance, it is comfortable to make the wine body have the fragrance gracefulness, all flavors are coordinated, mellow pure and mild, the typical style feature of long Hui Tian.Special type liquor is combined with aromatic Chinese spirit as flavouring wine, make the more compound exquisiteness of wine body note gas, increase aftertaste.

Distilled spirit with sesame flavour: characteristics are that its trace ingredients is between giving off a strong fragrance, delicate fragrance and Maotai-flavor liquor respective components.Contain dimethyltrisulfide in this wine, 3 methylthiol propyl alcohol and 3-methylthio group ethyl propionate, they have become characteristic component very special in the distilled spirit with sesame flavour.Owing to send out fragrant sulphur atom, generally have very strong and typical odor characteristics, threshold value is extremely low, makes the wine body have the fragrance gracefulness, and it is plentiful mellow to enter the mouth, pure Hui Tian, the typical style feature that lingering fragrance is long.Distilled spirit with sesame flavour is combined with aromatic Chinese spirit, make wine body note gas compound more comfortable, fine and smooth more continuous gentle on the taste, the wine body is more plentiful.

The medicine aromatic white spirit: characteristics are that its trace ingredients has higher alcohols content height, total acid content height, ethyl butyrate content, characteristics that content of ethyl lactate is low.Medicine perfume (or spice) is comfortable, fragrance is elegant, sour-sweet flavor is moderate, therefore, as flavouring wine, can obviously increase the taste fullness ratio of aromatic Chinese spirit, and its highly acid feature, increases the tasty and refreshing taste characteristics of aromatic Chinese spirit aftertaste again.

Soybean-flavor liquor: characteristics are that its acid and esters content is low, higher alcohols content height, and its characteristic fragrance matter is mainly di azelate, suberic acid diethyl ester, higher alcohols etc.The wine body has the fragrant uniqueness of fermented soya beans, salted or other wise, pure and mild sweet cunning, the refreshing clean typical style feature of pleasant impression, and soybean-flavor liquor is combined with aromatic Chinese spirit, makes wine body band fermented soya beans, salted or other wise perfume (or spice) to a certain degree, and fragrance is more compound, the sweet cunning of taste.

The white spirit aromatic white spirit: characteristics are the liquor odor types based on ethyl acetate and ethyl lactate composite fragrant, and its style characteristic is that elegant, mellow plentiful, sweet ice-cold tall and straight, all flavor of aroma is coordinated, long times of aftertaste.Use wine as blending, can increase the compound perfume (or spice) of aromatic Chinese spirit, make the wine body graceful more.

The little bent fen-flavor type white spirit in Sichuan: characteristics are many by kind, that content is high higher alcohols and ethyl acetate, ethyl lactate, cooperate suitable acetaldehyde and acetal again, the organic acid of more kinds such as an amount of propionic acid except that acetate, lactic acid, isopropylformic acid, valeric acid, isovaleric acid reaches materials such as micro-enanthol, bata-phenethyl alcohol, Phenylacetic acid ethylester and forms.Its fragrance ingredient has very unique compositing characteristic, makes it have special " poor fragrant ", and sweet-smelling is elegant, and the wine body is soft, returns sweet and tasty mouthful, pure happy typical style feature.The Sichuan Xiaoqu wine is combined with aromatic Chinese spirit, utilize the poor perfume (or spice) of Xiaoqu wine, refreshing characteristics clean, Hui Tian to make wine body note gas soft, aftertaste is refreshing clean, Hui Tian.

Strong fragrant aromatic white spirit: characteristics are that the wine body has unique strong fragrant odor type characteristics, and are sweet pure and mild, smell coordination, and aftertaste is long.

(2), used technology

A kind of multi-flavor is in conjunction with the preparation method of scent type wine, by raw materials pretreatment, the stubble that dries in the air, down prepare in song, heap fermentation, cylinder/pond, big stubble is gone into cylinder/pond fermentation, big stubble go out cylinder/pond distillation gets wine, regrowth hair and goes into cylinder/pond fermentation, regrowth hair and go out cylinder/pond and distill and get wine, ageing, blending and tasting each operation of finalizing the design and form, wherein:

Described raw materials pretreatment operation is meant:

1. with Chinese sorghum with 92 ℃～95 ℃ hot water cleaning and dipping 2～6 hours, water is drained, shelving nature at normal temperatures dried 1～4 hour, make the suction of grain grain sufficient, even, hand is pinched no hard-core, and aperture opening ratio reaches 93%～95%, and water content reaches 50%～55%, the normal pressure dry blowing is 60～100 minutes then, makes Chinese sorghum " ripe and sticking, interior nothing is given birth to the heart ";

2. wheat is adopted 80 ℃～90 ℃ hot-water soaks 2～5 hours, water is drained, shelving nature at normal temperatures dried 1～4 hour, make the suction of grain grain sufficient, hand is pinched no hard-core, and the grain grain reaches little opening, and rupture rate reaches 93%～95%, water content reaches 50%～55%, and the normal pressure dry blowing is 60～100 minutes then;

3. respectively rice, glutinous rice outside surface are sprayed tap water, carry out the material moistening of whole grain, make the water content of the two all reach 20%～30%, the normal pressure dry blowing is 20～30 minutes then;

4. corn is pulverized, made its fine powder content reach 35%～40%, meal content reaches 60%～65%, and outside surface sprays tap water, carries out material moistening, makes thin, the two moisture content of meal reach 20%～30%, and the normal pressure dry blowing is 8～10 minutes then;

The described batch operation of drying in the air is meant: will add the tap water of the 5-10% of raw material gross weight through pretreated raw material, and turn immediately evenly, and ventilate then and dry in the air stubble to room temperature;

Described down bent operation is meant: add the fragrant koji powder of sauce after pulverizing in the grain heap behind the stubble that dries in the air, add the 5%-10% of bent amount for the total amount that feeds intake, add turn immediately behind the song even;

Described heap fermentation operation is meant: will descend the grain material behind the song to be piled into a cone shape fermentation heap, the surface that will pile after in heaps sprinkles the thin chaff shell of one deck, and with straw screen or mat or gunnysack cover this fermentation heap around, heap fermentation 2～3 hours;

Described cylinder pond preparatory process, be meant: after scent type jar fermenter or fermentation vat are cleaned up with tap water, pepper water (being that 100 of every 7.5kg spends adding Chinese prickly ash 60g in the boiling water) with 0.4% concentration cleans once, and the aromatic Chinese spirit of spreading 2cm-3cm thickness in the bottom of jar fermenter or fermentation vat is brewageed cellar for storing things mud, sprinkle the fresh rice husk of one deck above, cover fully to storing mud;

Described big stubble is gone into cylinder/pond fermentation procedure, be meant: spread the heap of the grain behind the heap fermentation out cooling, (summer high temperature then adopts the mode of additional cold water season when temperature is reduced to 10 ℃-15 ℃, make its temperature reduce to 10 ℃-15 ℃), the red colouring agent for food, also used as a Chinese medicine that adds charging capacity gross weight 3%, 5% scent type Daqu, after the uniform mixing, the unstrained spirits that will all be pickled with grains or in wine changes jar fermenter or fermentation vat over to, the fen-flavor type white spirit of spreading 5cm-8cm thickness on poor unstrained spirits surface is lost poor, and spreads on the woven bag, and pressure changes tight around the woven bag, with slabstone jar fermenter or fermentation vat are covered completely again, carried out sealing and fermenting 15-20 days;

Described big stubble goes out cylinder/pond distillation and gets the wine operation, be meant: the wine unstrained spirits after will fermenting takes out from jar fermenter or fermentation vat, admixes the fresh rice husk of the 5%-10% of raw material gross weight, goes up the rice steamer distillation then and gets wine, stream wine speed control the 1-2 kilogram/hour, stream wine temperature is controlled at 30 ℃-35 ℃;

Described regrowth hair goes into cylinder/pond fermentation procedure, be meant: distill the tap water that sprinkles in the poor unstrained spirits of getting after drinking into poor unstrained spirits total amount 1-2% toward big stubble, make poor unstrained spirits moisture content reach 60%-65%, go out rice steamer then, be cooled to 18 ℃-28 ℃ rapidly, add the red colouring agent for food, also used as a Chinese medicine of charging capacity gross weight 1%, 3% scent type Daqu, after turning evenly, the unstrained spirits that will all be pickled with grains or in wine changes jar fermenter or fermentation vat over to, lose poor at the fen-flavor type white spirit that 5cm-8cm thickness is spread on poor unstrained spirits surface, and spread on the woven bag, press around the woven bag to change tightly, with slabstone cylinder/pond is covered completely again and carry out sealing and fermenting 7-10 days;

Described regrowth hair goes out cylinder/pond distillation and gets the wine operation, be meant: after the regrowth hair fermentation ends, take out poor unstrained spirits from jar fermenter or fermentation vat, admix the rice husk of its gross weight 0.3%-0.5% after steaming in clear soup, go up rice steamer distillation then, stream wine speed control the 1-2 kilogram/hour, stream wine temperature is controlled at 30 ℃-35 ℃;

Described ageing operation is meant: after big stubble wine that distillation is obtained and regrowth hair wine carry out ageing respectively, be the mixed of 5%-80%: 20-95% according to weight percent, promptly get scent type base wine;

Described blending and tasting shaping process is meant, the wine degree of being arranged to sample wine is 28～68% (V/V), as basic wine, selects at least a blending with wine to blend according to fen-flavor type white spirit (V%) 40%～97.5% in following liquor and proportional range thereof:

Maotai-flavor liquor 0.1～35%, fen-flavor type white spirit 0.1～45%, rice spirit 0.1～40%,

Phoenix aromatic white spirit 0.1～40%, soybean-flavor liquor 0.1～32%, special type liquor 0.1～40%,

Distilled spirit with sesame flavour 0.1～30%, medicine aromatic white spirit 0.1～32%, white spirit aromatic white spirit 0.1～40%,

The little bent fen-flavor type white spirit 0.1～45% in Sichuan, the strong fragrant odor type 0.1～45% of drunkard;

Finely tune at the wine bulk defects at last, typing gets finished wine.

Marked improvement of the present invention and advantage are:

1. the present invention is basic wine with multi-flavor in conjunction with fen-flavor type white spirit, carries out blending and tasting by selected ten kinds of different wine kinds, colludes wine with wine, without any the artificial non-fermented ingredient that adds;

2. the equipment that the present invention relates to all belongs to traditional Luzhou-flavor liquor and produces the common equipment that uses, and blends the traditional product that all belongs to each aromatic white spirit of current China with wine, need not special process and makes especially;

3. the liquor of prepared of the present invention can remedy the defective of respectively blending with wine wine body, makes the wine body more become plentiful.

4. operational process of craft of the present invention is simple, and cost is low, easily promotes.

Embodiment

A kind of multi-flavor is in conjunction with scent type wine

(1), raw materials used

1. grain raw material:

Chinese sorghum, corn, glutinous rice, rice, wheat.

2. starter:

3. flavouring wine:

Aromatic Chinese spirit, Maotai-flavor liquor, rice spirit, phoenix type liquor, special type liquor, distilled spirit with sesame flavour, medicine aromatic white spirit, soybean-flavor liquor, white spirit aromatic white spirit, the little bent fen-flavor type white spirit in Sichuan, strong fragrant aromatic white spirit;

(2), used technology

The raw materials pretreatment operation is:

Batch operation of drying in the air is: will add the tap water of the 5-10% of raw material gross weight through pretreated raw material, and turn immediately evenly, and ventilate then and dry in the air stubble to room temperature;

Down bent operation is: add the fragrant koji powder of sauce after pulverizing in the grain heap behind the stubble that dries in the air, add the 5%-10% of bent amount for the total amount that feeds intake, add turn immediately behind the song even;

The heap fermentation operation is: will descend the grain material behind the song to be piled into a cone shape fermentation heap, the surface that will pile after in heaps sprinkles the thin chaff shell of one deck, and with straw screen or mat or gunnysack cover this fermentation heap around, heap fermentation 2～3 hours;

Cylinder/pond preparatory process is: after scent type jar fermenter or fermentation vat are cleaned up with tap water, pepper water (being that 100 of every 7.5kg spends adding Chinese prickly ash 60g in the boiling water) with 0.4% concentration cleans once, and the aromatic Chinese spirit of spreading 2cm-3cm thickness in the bottom of jar fermenter or fermentation vat is brewageed cellar for storing things mud, sprinkle the fresh rice husk of one deck above, cover fully to storing mud;

Big stubble is gone into cylinder/pond fermentation procedure and is: spread the heap of the grain behind the heap fermentation out cooling, (summer high temperature then adopts the mode of additional cold water season when temperature is reduced to 10 ℃-15 ℃, make its temperature reduce to 10 ℃-15 ℃), the red colouring agent for food, also used as a Chinese medicine that adds charging capacity gross weight 3%, 5% scent type Daqu, after the uniform mixing, the unstrained spirits that will all be pickled with grains or in wine changes jar fermenter or fermentation vat over to, lose poor at the fen-flavor type white spirit that 5cm-8cm thickness is spread on poor unstrained spirits surface, and spread on the woven bag, press around the woven bag to change tightly, with slabstone jar fermenter or fermentation vat are covered completely again, carried out sealing and fermenting 15-20 days;

Big stubble goes out cylinder/pond distillation and gets the wine operation and be: the wine unstrained spirits after will fermenting takes out from jar fermenter or fermentation vat, admix the fresh rice husk of the 5%-10% of raw material gross weight, go up rice steamer distillation then and get wine, stream wine speed control the 1-2 kilogram/hour, stream wine temperature is controlled at 30 ℃-35 ℃;

Regrowth hair goes into cylinder/pond fermentation procedure: distill the tap water that sprinkles in the poor unstrained spirits of getting after drinking into poor unstrained spirits total amount 1-2% toward big stubble, make poor unstrained spirits moisture content reach 60%-65%, go out rice steamer then, be cooled to 18 ℃-28 ℃ rapidly, add the red colouring agent for food, also used as a Chinese medicine of charging capacity gross weight 1%, 3% scent type Daqu, after turning evenly, the unstrained spirits that will all be pickled with grains or in wine changes jar fermenter or fermentation vat over to, lose poor at the fen-flavor type white spirit that 5cm-8cm thickness is spread on poor unstrained spirits surface, and spread on the woven bag, press around the woven bag to change tightly, with slabstone cylinder/pond is covered completely again and carry out sealing and fermenting 7-10 days;

Regrowth hair goes out cylinder/pond distillation and gets the wine operation and be: after the regrowth hair fermentation ends, from jar fermenter or fermentation vat, take out poor unstrained spirits, admix the rice husk of its gross weight 0.3%-0.5% after steaming in clear soup, go up the rice steamer distillation then, stream wine speed control the 1-2 kilogram/hour, stream wine temperature is controlled at 30 ℃-35 ℃;

The ageing operation is: after big stubble wine that distillation is obtained and regrowth hair wine carry out ageing respectively,? according to weight percent is the mixed of 5%-80%: 20-95%, promptly gets scent type base wine;

The blending and tasting shaping process is that the wine degree of being arranged to sample wine is 28～68% (V/V), as basic wine, selects at least a blending with wine to blend according to fen-flavor type white spirit (V%) 40%～97.5% in following liquor and proportional range thereof:

Wind aromatic white spirit 0.1～40%, soybean-flavor liquor 0.1～32%, special type liquor 0.1～40%,

Finely tune at the wine bulk defects at last, typing gets finished wine.

Embodiment 1

Relating to the mensuration physical and chemical index of total acid, total ester in following examples, is in acetometer with ethyl acetate respectively.

1, raw material

1. grain raw material

Chinese sorghum, corn, glutinous rice, rice, wheat are commercially available.

2. starter

Red colouring agent for food, also used as a Chinese medicine: commercially available, moisture 10.0%, esterification power 38.0 (mg/g), granularity 80% is by 40 order analyses sieve.

The delicate fragrance Daqu: moisture 2%, saccharogenic power 810mg glucose/gram is bent. hour, liquefaction power 0.9g starch/bent .60 of gram ℃. hour, the fermenting power 10g carbonic acid gas/bent .25 of gram ℃ .48 hour.

The fragrant Daqu of sauce: moisture 9%, 125 milligrams of glucose of saccharogenic power/gram is bent. hour, the power that liquefies 0.8mg starch/bent .60 of gram ℃. hour, fermenting power (carbonic acid gas) 7g carbonic acid gas/bent .25 of gram ℃ .48 hour.

3. flavouring wine

Aromatic Chinese spirit, commercially available, organoleptic features: as clear as crystal, have the rich fragrance wine typical style, cellar for storing things perfume (or spice) is denseer, is as good as assorted flavor.Total acid (with acetometer) 0.4g/L, total ester (in ethyl acetate) 1.2g/L, ethyl hexanoate 1.0g/L.

Maotai-flavor liquor, commercially available, organoleptic features: as clear as crystal (little Huang) has the Maotai-flavor liquor typical style.Total acid 0.6g/L, total ester 0.8g/L, ethyl acetate 0.8g/L.

Rice spirit, commercially available, organoleptic features: have the rice spirit typical style.Total acid 0.3g/L, total ester 0.5g/L, ethyl acetate 0.6g/L, bata-phenethyl alcohol 0.1g/L.

2, method of making liquor process

The raw materials pretreatment operation: with Chinese sorghum with 92 ℃ of hot water cleaning and dipping 3 hours, water is drained, shelving nature at normal temperatures dried 3 hours, make the suction of grain grain sufficient, even, hand is pinched no hard-core, and aperture opening ratio reaches 95%, and water content reaches 55%, the normal pressure dry blowing is 80 minutes then, makes Chinese sorghum " ripe and sticking, interior nothing is given birth to the heart ";

Wheat is adopted 83 ℃ of hot-water soaks 3 hours, water is drained, shelve nature at normal temperatures and dried 3 hours, make the suction of grain grain sufficient, hand is pinched no hard-core, and the grain grain reaches little opening, and rupture rate reaches 94%, and water content reaches 55%, and the normal pressure dry blowing is 80 minutes then.

Respectively rice, glutinous rice outside surface are sprayed tap water, carry out the material moistening of whole grain, make the two moisture content reach 25%, the normal pressure dry blowing is 20 minutes then.

Corn is pulverized, made its fine powder content reach 38%, meal content reaches 63%, and the surface sprinkling tap water makes the water content of the two all reach 25%, and the normal pressure dry blowing is 10 minutes then.

Batch operation of drying in the air: will be through pretreated raw material, add 7% tap water of raw material gross weight, turn immediately evenly, ventilate then and dry in the air stubble to room temperature.

Following bent operation: add the fragrant koji powder of sauce after pulverizing in the grain heap behind the stubble that will dry in the air, add the song amount for feeding intake 6% of total amount.Turn immediately evenly after adding song.

The heap fermentation operation: will descend the grain material behind the song to be piled into a cone shape fermentation heap, the surface that will pile after in heaps sprinkles the thin chaff shell of one deck, and with straw screen or mat or gunnysack cover this fermentation heap around, heap fermentation 2.8 hours;

Fermentation vat preparatory process: after fermentation vat cleaned up with tap water, clean once with the pepper water of 0.4% concentration (being to add Chinese prickly ash 60g in the 100 degree boiling water of every 7.5kg);

Big stubble pit entry fermentation operation: spread the heap of the grain behind the heap fermentation out cooling, when temperature is reduced to 13 ℃, add the red colouring agent for food, also used as a Chinese medicine of charging capacity gross weight 3%, 5% scent type Daqu is after the uniform mixing, change fermentation vat over to, after poor unstrained spirits all entered fermentation vat, the fen-flavor type white spirit that 8cm thickness is spread on the surface was lost poor, and spreads on the woven bag, press around the woven bag to change tightly, with slabstone cylinder/pond is covered completely again and carried out sealing and fermenting 20 days;

Big stubble goes out the pond distillation and gets the wine operation: the wine unstrained spirits after will ferment takes out from fermentation vat, admixes 8% fresh rice husk of raw material gross weight, goes up the rice steamer distillation then and gets wine, flows the wine speed control at 12 kilograms/hour, flows the wine temperature and is controlled at 30 ℃-35 ℃;

Regrowth hair pit entry fermentation operation: distill the tap water that sprinkles in the poor unstrained spirits of getting after drinking into poor unstrained spirits total amount 2% toward big stubble, make poor unstrained spirits moisture content reach 61%, go out rice steamer and be cooled to 20 ℃ rapidly, add the red colouring agent for food, also used as a Chinese medicine of charging capacity gross weight 1% again, 3% scent type Daqu was gone into fermenting tank for fermentation 9 days after turning evenly;

Regrowth hair goes out the pond distillation and gets the wine operation: after the regrowth hair fermentation ends, take out poor unstrained spirits, admix the rice husk of its gross weight 0.5% after steaming in clear soup, go up the rice steamer distillation then and get wine, stream wine speed control is at 12 kilograms/hour, and stream wine temperature is controlled at 30 ℃-35 ℃;

The ageing operation: after big stubble wine that distillation is obtained and regrowth hair wine carry out ageing respectively, be to mix at 80%: 20% according to weight percent with the two, scent type base wine;

The blending and tasting shaping process: the wine degree of being arranged to sample wine is 52% (V/V), blend according to scent type base wine (V%) 89%, Maotai-flavor liquor 5%, aromatic Chinese spirit 3%, rice spirit 3%, finely tune at the wine bulk defects at last, typing gets finished wine.

Embodiment 2

1, raw material

1. grain raw material

Commercially available: Chinese sorghum, corn, glutinous rice, rice, wheat.

2. starter

Red colouring agent for food, also used as a Chinese medicine: moisture 10.0%, esterification power 45.0mg/g, granularity 80% is by 40 order analyses sieve.

The delicate fragrance Daqu: moisture 3%, 900 milligrams of glucose of saccharogenic power/gram are bent. hour, liquefaction power 0.6g starch/bent .60 of gram ℃. hour, fermenting power (carbonic acid gas) 8g carbonic acid gas/bent .25 of gram ℃ .48 hour.

The fragrant Daqu of sauce: moisture 9%, 210 milligrams of glucose of saccharogenic power/gram is bent. hour, the power that liquefies 1.0mg starch/bent .60 of gram ℃. hour, fermenting power (carbonic acid gas) 9g carbonic acid gas/bent .25 of gram ℃ .48 hour.

3. flavouring wine:

Aromatic Chinese spirit, commercially available, organoleptic features: as clear as crystal, have the rich fragrance wine typical style, cellar for storing things perfume (or spice) is denseer, is as good as assorted flavor.Total acid 0.4g/L, total ester 1.2g/L, ethyl hexanoate 1.0g/L.

Wind type liquor, commercially available, organoleptic features: have phoenix type liquor typical style.Total acid 0.4g/L, total ester 0.7g/L, primary isoamyl alcohol 0.5g/L.

The medicine aromatic white spirit, commercially available, have the typical style of medicine aromatic white spirit, medicine perfume (or spice) is comfortable, being as good as assorted flavor.Total acid 0.8g/L, total ester 0.7g/L, primary isoamyl alcohol 0.5g/L.

Soybean-flavor liquor, commercially available, have the soybean-flavor liquor typical style.Total acid 0.3g/L, total ester 0.4g/L, bata-phenethyl alcohol 0.1g/L.

Special type liquor, commercially available, have special type liquor typical style, be as good as assorted flavor, total acid 0.7g/L, total ester 1.8g/L, ethyl lactate 1.0g/L.

Distilled spirit with sesame flavour, commercially available, have the distilled spirit with sesame flavour typical style, be as good as assorted flavor.Total acid 0.9g/L, total ester 1.8g/L, ethyl lactate 1.0g/L.

The white spirit aromatic white spirit, commercially available, have the typical style of white spirit odor type, being as good as assorted flavor.Total acid 1.1g/L, total ester 0.9g/L, ethyl acetate 1.4g/L.

The little bent fen-flavor type white spirit of river method, commercially available, have the typical style of the little bent fen-flavor type white spirit of river method, being as good as assorted flavor.Total acid 1.1g/L, total ester 0.9g/L, ethyl acetate 1.0g/L.

Strong fragrant aromatic white spirit, commercially available, have the typical style of strong fragrant aromatic white spirit, being as good as assorted flavor.Total acid 2.0g/L, total ester 3.0g/L, ethyl acetate 1.2g/L.

2, method of making liquor process

The raw materials pretreatment operation:

1. with Chinese sorghum with 92 ℃ of hot water cleaning and dipping 3 hours, water is drained, shelve nature at normal temperatures and dried 3 hours, make the suction of grain grain sufficient, even, hand is pinched no hard-core, and aperture opening ratio reaches 95%, water content reaches 55%, and the normal pressure dry blowing is 80 minutes then, makes Chinese sorghum " ripe and sticking, interior nothing is given birth to the heart ";

2. wheat is adopted 85 ℃ of hot-water soaks 2 hours, water is drained, shelve nature at normal temperatures and dried 4 hours, make the suction of grain grain sufficient, hand is pinched no hard-core, and the grain grain reaches little opening, and rupture rate reaches 95%, and water content reaches 55%, and the normal pressure dry blowing is 60 minutes then;

3. respectively rice, glutinous rice outside surface are sprayed tap water, carry out the material moistening of whole grain, make the water content of the two all reach 20%, the normal pressure dry blowing is 30 minutes then;

4. corn is pulverized, fine powder content reaches 40%, and meal content reaches 60%, and outside surface sprays tap water, carries out material moistening, makes thin, the two moisture content of meal reach 25%, and the normal pressure dry blowing is 8 minutes then;

Batch operation of drying in the air: will be through pretreated raw material, add 8% tap water of raw material gross weight, turn immediately evenly, ventilate then and dry in the air stubble to room temperature;

Following bent operation: add the fragrant koji powder of sauce after pulverizing in the grain heap behind the stubble that will dry in the air, add the song amount for feeding intake 7% of total amount.Turn immediately evenly after adding song;

The heap fermentation operation: will descend the grain material behind the song to be piled into a cone shape fermentation heap, the surface that will pile after in heaps sprinkles the thin chaff shell of one deck, and with straw screen or mat or gunnysack cover this fermentation heap around, heap fermentation 3 hours;

Fermentation vat preparatory process: after scent type fermentation vat or jar fermenter cleaned up with tap water, clean with the pepper water of 0.4% fermentation concentration (being to add Chinese prickly ash 60g in the 100 degree boiling water of every 7.5kg);

Big stubble pit entry fermentation operation: spread the heap of the grain behind the heap fermentation out cooling, when temperature is reduced to 12 ℃, add the red colouring agent for food, also used as a Chinese medicine of charging capacity gross weight 3%, 5% scent type Daqu is after the uniform mixing, change in the fermentation vat, after poor unstrained spirits all entered the pond, the fen-flavor type white spirit that 7cm thickness is spread on the surface was lost poor, and spreads on the woven bag, press around the woven bag to change tightly, with slabstone fermentation vat is covered completely again and carried out sealing and fermenting 18 days;

Big stubble goes out the pond distillation and gets the wine operation: after the wine unstrained spirits after will ferment takes out from fermentation vat, admix the fresh rice husk of raw material gross weight 5%-10%, go up the rice steamer distillation then and get wine, flow the wine speed control the 1-2 kilogram/hour, flow the wine temperature and be controlled at 35 ℃;

Regrowth hair pit entry fermentation operation: distill the tap water that sprinkles in the poor unstrained spirits of getting after drinking into poor unstrained spirits total amount 1%-2% toward big stubble, make poor unstrained spirits moisture content reach 63%, go out rice steamer then, be cooled to 19 ℃ rapidly, the red colouring agent for food, also used as a Chinese medicine that adds charging capacity gross weight 1%, 3% scent type Daqu turned even back pit entry fermentation 7-10 days;

Ageing operation: after big stubble wine that distillation is obtained and regrowth hair wine carry out ageing respectively, be to mix at 30%: 70% according to weight percent, promptly get scent type base wine with the two;

The blending and tasting shaping process: the wine degree of being arranged to sample wine is 68% (V/V), blend according to fen-flavor type white spirit 87%, Maotai-flavor liquor 2%, aromatic Chinese spirit 2%, rice spirit 0.5%, phoenix aromatic white spirit 1.5%, soybean-flavor liquor 1%, special type liquor 1%, distilled spirit with sesame flavour 0.5%, medicine aromatic white spirit 0.5%, white spirit aromatic white spirit 1.0%, the little bent fen-flavor type white spirit 1.5% in Sichuan, strong fragrant aromatic white spirit 1.5%, finely tune at the wine bulk defects at last, typing gets finished wine.

Embodiment 3

1, raw material

1. grain raw material

Commercially available: Chinese sorghum, corn, glutinous rice, rice, wheat.

2. starter

Red colouring agent for food, also used as a Chinese medicine: moisture 7%, esterification power 49mg/g, granularity 80% is by 40 order analyses sieve.

The delicate fragrance Daqu: moisture 2%, 900 milligrams of glucose of saccharogenic power/gram are bent. hour, liquefaction power 1.0g starch/bent .60 of gram ℃. hour, fermenting power (carbonic acid gas) 8g carbonic acid gas/bent .25 of gram ℃ .48 hour.

The fragrant Daqu of sauce: moisture 8%, 150 milligrams of glucose of saccharogenic power/gram is bent. hour, the power that liquefies 0.9mg starch/bent .60 of gram ℃. hour, fermenting power (carbonic acid gas) 6g carbonic acid gas/bent .25 of gram ℃ .48 hour.

3. flavouring wine

Aromatic Chinese spirit, commercially available, organoleptic features: as clear as crystal, have the rich fragrance wine typical style, cellar for storing things perfume (or spice) is denseer, is as good as assorted flavor.Total acid 0.5g/L, total ester 1.2g/L, ethyl hexanoate 1.1g/L.

Rice spirit, commercially available, organoleptic features: have the rice spirit typical style.Total acid 0.4g/L, total ester 0.5g/L, ethyl acetate 0.7g/L, bata-phenethyl alcohol 0.1g/L.

The medicine aromatic white spirit, commercially available, have the typical style of medicine aromatic white spirit, medicine perfume (or spice) is comfortable, being as good as assorted flavor.Total acid 0.9g/L, total ester 0.7g/L, primary isoamyl alcohol 0.7g/L.

Soybean-flavor liquor, commercially available, have the soybean-flavor liquor typical style.Total acid 0.4g/L, total ester 0.4g/L, bata-phenethyl alcohol 0.2g/L.

Special type liquor, commercially available, have special type liquor typical style, be as good as assorted flavor, total acid 0.8g/L, total ester 1.8g/L, ethyl lactate 1.2g/L.

Distilled spirit with sesame flavour, commercially available, have the distilled spirit with sesame flavour typical style, be as good as assorted flavor.Total acid 1.0g/L, total ester 1.9g/L, ethyl lactate 1.3g/L.

2, method of making liquor process

The raw materials pretreatment operation:

1. with Chinese sorghum with 95 ℃ of hot water cleaning and dipping 5 hours, water is drained, shelve nature at normal temperatures and dried 3 hours, make the suction of grain grain sufficient, even, hand is pinched no hard-core, and aperture opening ratio reaches 94%, water content reaches 54%, and the normal pressure dry blowing is 100 minutes then, makes Chinese sorghum " ripe and sticking, interior nothing is given birth to the heart ";

2. wheat is adopted 90 ℃ of hot-water soaks 2 hours, water is drained, shelve nature at normal temperatures and dried 1 hour, make the suction of grain grain sufficient, hand is pinched no hard-core, and the grain grain reaches little opening, and rupture rate reaches 95%, and water content reaches 50%, and the normal pressure dry blowing is 80 minutes then;

3. respectively rice, glutinous rice outside surface are sprayed tap water, carry out the material moistening of whole grain, make the water content of the two all reach 30%, the normal pressure dry blowing is 230 minutes then;

4. corn is pulverized, made its fine powder content reach 40%, meal content reaches 65%, and outside surface sprays tap water, carries out material moistening, makes thin, the two moisture content of meal reach 30%, and the normal pressure dry blowing is 9 minutes then;

Batch operation of drying in the air: will be through pretreated raw material, add 10% tap water of raw material gross weight, turn immediately evenly, ventilate then and dry in the air stubble to room temperature;

Following bent operation: add the fragrant koji powder of sauce after pulverizing in the grain heap behind the stubble that will dry in the air, add the song amount for feeding intake 5% of total amount.Turn immediately evenly after adding song;

The heap fermentation operation: will descend the grain material behind the song to be piled into a cone shape fermentation heap, the surface that will pile after in heaps sprinkles the thin chaff shell of one deck, and with straw screen or mat or gunnysack cover this fermentation heap around, heap fermentation 2 hours;

Jar fermenter treatment process: after the scent type jar fermenter cleaned up with tap water, clean once with the pepper water of 0.4% concentration;

Big stubble is gone into the cylinder fermentation procedure: the heap of the grain behind the heap fermentation is spread out, adopt the mode of replenishing cold water to make its temperature reduce to 10 ℃, add the red colouring agent for food, also used as a Chinese medicine of charging capacity gross weight 3%, 5% scent type Daqu is after the uniform mixing, change in the jar fermenter, all goes into the cylinder rear surface at poor unstrained spirits and sprinkle the rice husk of one deck after steamed, and layer overlay thickness is the aromatic Chinese spirit cellar for storing things mud of 3cm, cover the straw screen or mat insulation after, with slabstone jar fermenter is covered completely, fermented 18 days;

Big stubble goes out the cylinder distillation and gets the wine operation: after the wine unstrained spirits after will ferment goes out cylinder, admix 5% fresh rice husk of raw material gross weight, go up the rice steamer distillation then and get wine, flow the wine speed control at 2 kilograms/hour, flow the wine temperature and be controlled at 35 ℃;

Regrowth hair goes into the cylinder fermentation procedure: distill the tap water that sprinkles in the poor unstrained spirits of getting after drinking into poor unstrained spirits gross weight 2% toward big stubble, make poor unstrained spirits moisture content reach 63%, go out rice steamer then, be cooled to 28 ℃ rapidly, the red colouring agent for food, also used as a Chinese medicine that adds charging capacity gross weight 1%, 3% scent type Daqu, after the uniform mixing, change in the jar fermenter, all goes into the cylinder rear surface at poor unstrained spirits and sprinkle the rice husk of one deck after steamed, and layer overlay thickness is the aromatic Chinese spirit cellar for storing things mud of 3cm, cover the straw screen or mat insulation after, with slabstone jar fermenter is covered completely, fermented 10 days;

Regrowth hair goes out the cylinder distillation and gets the wine operation: after the regrowth hair fermentation ends, take out poor unstrained spirits, admix the rice husk of its gross weight 0.5% after steaming in clear soup, go up the rice steamer distillation then, stream wine speed control is at 2 kilograms/hour, and stream wine temperature is controlled at 35 ℃;

The ageing operation: after big stubble wine that distillation is obtained and regrowth hair wine carried out ageing respectively, the two was to mix at 80%: 20% according to weight percent, promptly gets scent type base wine;

The blending and tasting shaping process: the wine degree of being arranged to sample wine is 28% (V/V), blend according to fen-flavor type white spirit base wine (V%) 73%, aromatic Chinese spirit 15%, rice spirit 5%, phoenix aromatic white spirit 1%, special type liquor 3%, distilled spirit with sesame flavour 3%, finely tune at the wine bulk defects at last, typing gets finished wine.

Embodiment 4

1, raw material

1. grain raw material

Commercially available: Chinese sorghum, corn, glutinous rice, rice, wheat.

2. starter

Red colouring agent for food, also used as a Chinese medicine: moisture 10.0 (%), esterification power 30mg/g, granularity 80% is by 40 order analyses sieve.

The delicate fragrance Daqu: moisture 3%, 800 milligrams of glucose of saccharogenic power/gram are bent. hour, liquefaction power 0.6g starch/bent .60 of gram ℃. hour, fermenting power (carbonic acid gas) 8g carbonic acid gas/bent .25 of gram ℃ .48 hour.

The fragrant Daqu of sauce: moisture 10%, 110 milligrams of glucose of saccharogenic power/gram is bent. hour, the power that liquefies 0.5mg starch/bent .60 of gram ℃. hour, fermenting power (carbonic acid gas) 5g carbonic acid gas/bent .25 of gram ℃ .48 hour.

3. flavouring wine:

Aromatic Chinese spirit: commercially available, organoleptic features: as clear as crystal, have the rich fragrance wine typical style, cellar for storing things perfume (or spice) is denseer, is as good as assorted flavor.Total acid 0.5g/L, total ester 1.2g/L, ethyl hexanoate 1.1g/L.

2, method of making liquor process

The raw materials pretreatment operation:

1. with Chinese sorghum with 95 ℃ of hot water cleaning and dipping 2 hours, water is drained, shelve nature at normal temperatures and dried 4 hours, make the suction of grain grain sufficient, even, hand is pinched no hard-core, and aperture opening ratio reaches 95%, water content reaches 55%, and the normal pressure dry blowing is 60 minutes then, makes Chinese sorghum " ripe and sticking, interior nothing is given birth to the heart ";

2. wheat is adopted 90 ℃ of hot-water soaks 2 hours, water is drained, shelve nature at normal temperatures and dried 1 hour, make the suction of grain grain sufficient, hand is pinched no hard-core, and the grain grain reaches little opening, and rupture rate reaches 95%, and water content reaches 50%, and the normal pressure dry blowing is 60 minutes then;

3. respectively rice, glutinous rice outside surface are sprayed tap water, carry out the material moistening of whole grain, make the water content of the two all reach 20%, the normal pressure dry blowing is 20 minutes then;

4. corn is pulverized, made its fine powder content reach 35%, meal content reaches 60%, and outside surface sprays tap water, carries out material moistening, makes the two moisture content reach 30%, and the normal pressure dry blowing is 8 minutes then;

Following bent operation: add the fragrant koji powder of sauce after pulverizing in the grain heap behind the stubble that will dry in the air, add the song amount for feeding intake 10% of total amount.Turn immediately evenly after adding song;

The heap fermentation operation: will descend the grain material behind the song to be piled into a cone shape fermentation heap, the surface that will pile after in heaps sprinkles the thin chaff shell of one deck, and with straw screen or mat or gunnysack cover this fermentation heap around, heap fermentation 2.5 hours;

Jar fermenter preparatory process: after the scent type jar fermenter cleaned up with tap water, clean once with the pepper water of 0.40% concentration (being to add Chinese prickly ash 60g in the 100 degree boiling water of every 7.5kg);

Big stubble pit entry fermentation operation: spread the heap of the grain behind the heap fermentation out cooling, the red colouring agent for food, also used as a Chinese medicine that when temperature is reduced to 10 ℃, adds charging capacity gross weight 3%, 5% scent type Daqu, after the uniform mixing, change in the jar fermenter, after poor unstrained spirits is all gone into cylinder, the surface is spread the fen-flavor type white spirit of 5-8cm thickness and is lost poor, and spread on the woven bag, press around the woven bag to change tightly, with slabstone jar fermenter is covered completely again and carried out sealing and fermenting 19 days;

Big stubble goes out the cylinder distillation and gets the wine operation: the wine unstrained spirits after will ferment takes out from jar fermenter, admixes 10% fresh rice husk of raw material gross weight, goes up the rice steamer distillation then and gets wine, flows the wine speed control at 2 kilograms/hour, flows the wine temperature and is controlled at 30 ℃;

Regrowth hair goes into the cylinder fermentation procedure: distill the tap water that sprinkles in the poor unstrained spirits of getting after drinking into poor unstrained spirits gross weight 2% toward big stubble, make poor unstrained spirits moisture content reach 65%, go out rice steamer then, be cooled to 28 ℃ rapidly, the red colouring agent for food, also used as a Chinese medicine that adds charging capacity gross weight 1%, 3% scent type Daqu, after the uniform mixing, change in the jar fermenter, after poor unstrained spirits was all gone into cylinder, the fen-flavor type white spirit that 5-8cm thickness is spread on the surface was lost poor, and spreads on the woven bag, press around the woven bag to change tightly, with slabstone jar fermenter is covered completely again and carried out sealing and fermenting 10 days;

Regrowth hair goes out the cylinder distillation and gets the wine operation: after the regrowth hair fermentation ends, take out poor unstrained spirits, admix the rice husk of its gross weight 0.5% after steaming in clear soup, go up the rice steamer distillation then and get wine, stream wine speed control is at 2 kilograms/hour, and stream wine temperature is controlled at 30 ℃;

The ageing operation: after big stubble wine that distillation is obtained and regrowth hair wine carried out ageing respectively, the two was to mix at 5%: 95% according to weight percent, promptly gets scent type base wine;

The blending and tasting shaping process: the wine degree of being arranged to sample wine is 45% (V/V), and according to fen-flavor type white spirit base wine 75 (V%), aromatic Chinese spirit 25% is blent, and finely tunes at the wine bulk defects at last, and typing gets finished wine.

Embodiment 5-15

1, raw material is with embodiment 1

2, technological process

Raw materials pretreatment, the stubble that dries in the air, down prepare in song, heap fermentation, cylinder/pond, big stubble is gone into cylinder/pond fermentation, big stubble go out cylinder/pond distillation and get wine, regrowth hair and go into cylinder/pond fermentation, regrowth hair and go out cylinder/pond and distill and get wine, ageing operation with embodiment 1.

The blending and tasting shaping process: the wine degree is provided with 52% (V/V), and the percentage of each aromatic white spirit makes up as following table:

Embodiment 16-26

1, raw material is with embodiment 2

2, technological process

Raw materials pretreatment, the stubble that dries in the air, down prepare in song, heap fermentation, cylinder/pond, big stubble is gone into cylinder/pond fermentation, big stubble go out cylinder/pond distillation and get wine, regrowth hair and go into cylinder/pond fermentation, regrowth hair and go out cylinder/pond and distill and get wine, ageing operation with embodiment 2.

The blending and tasting shaping process: the wine degree is set to 60% (V/V), and each aromatic white spirit makes up as following table:

Embodiment 27-37

1, raw material is with embodiment 3

2, technological process

Raw materials pretreatment, the stubble that dries in the air, down prepare in song, heap fermentation, cylinder/pond, big stubble is gone into cylinder/pond fermentation, big stubble go out cylinder/pond distillation and get wine, regrowth hair and go into cylinder/pond fermentation, regrowth hair and go out cylinder/pond and distill and get wine, ageing operation with embodiment 3.

The blending and tasting shaping process: the percentage that the wine degree is set to 38 ° of its each aromatic white spirits makes up as following table:

Aromatic type	25	--	25	--	--	2	20		--	--	6
												Rice-fragrant type	2	2	15	--	10	3	--	8	--	--	--
Special odor type	1	8	--	--	2	2	--	1	--	--	--
												The fermented soya beans, salted or other wise odor type		8	--	16	10	3	--	12	5	--	--
The medicine odor type		0.9	--	9	10	2	--	--	2	--	--
												The phoenix odor type	9	0	--	1	--	--	--	--	--	--	--
Strong fragrant odor type	10	15	--	4	--	--	--	--	10	1	--
												The little bent scent type in river	--	2	--	4	--	--	--	--	--	1	--
The white spirit odor type	--	9	5	10	10	--	--	--	--	--	--
												Sesame-flavor	--	2.1	5	--	--	--	--	--	--	--	--

Embodiment 38-48

1, raw material is with embodiment 4

2, technological process

Raw materials pretreatment, the stubble that dries in the air, down prepare in song, heap fermentation, cylinder/pond, big stubble is gone into cylinder/pond fermentation, big stubble go out cylinder/pond distillation and get wine, regrowth hair and go into cylinder/pond fermentation, regrowth hair and go out cylinder/pond and distill and get wine, ageing operation with embodiment 4.

The blending and tasting shaping process: the wine degree is set to 50 °, and the percentage of its each aromatic white spirit makes up as following table:

The white spirit odor type	1	1	--	--	--	8	--	10	--	--	--
												Sesame-flavor	4	0	--	--	20	--	--	--	5	--	--

The multi-flavor of being produced by the foregoing description has multi-flavor bonded typical style in conjunction with scent type wine, and the characteristics of can liking, segment market according to different zones, blends out the fen-flavor type white spirit of the different characteristic features that are fit to the taste and preference demand.

Claims

1. the wine degree multi-flavor that is 28～68% (V/V) is in conjunction with fen-flavor type white spirit, make basic wine by fen-flavor type white spirit (V%) 50%～99%, form with at least a the blending in the following liquor: Maotai-flavor liquor 0.1～25%, aromatic Chinese spirit 0.1～35%, rice spirit 0.1～15%, phoenix aromatic white spirit 0.1～30%, soybean-flavor liquor 0.1～12%, special type liquor 0.1～20%, distilled spirit with sesame flavour 0.1～20%, medicine aromatic white spirit 0.1～10%, white spirit aromatic white spirit 0.1～15%, the little bent fen-flavor type white spirit 0.1～15% in Sichuan, strong fragrant aromatic white spirit 0.1～15%.

By the described multi-flavor of claim 1 in conjunction with fen-flavor type white spirit, it is characterized in that: for the wine degree be the multi-flavor of 60% (V/V) in conjunction with fen-flavor type white spirit, make basic wine by fen-flavor type white spirit (V%) 87%, blend with following liquor (V%) and form:

By the described multi-flavor of claim 1 in conjunction with fen-flavor type white spirit, it is characterized in that: for the wine degree be the multi-flavor of 52% (V/V) in conjunction with fen-flavor type white spirit, make basic wine by fen-flavor type white spirit (V%) 89%, blend with following liquor (V%) and form:

Maotai-flavor liquor 5%, aromatic Chinese spirit 3%, rice spirit 3%.

By the described multi-flavor of claim 1 in conjunction with fen-flavor type white spirit, it is characterized in that: for the wine degree be the multi-flavor of 48% (V/V) in conjunction with fen-flavor type white spirit, make basic wine by fen-flavor type white spirit (V%) 90%, blend with following liquor (V%) and form:

Maotai-flavor liquor 5%, aromatic Chinese spirit 4.7%, strong fragrant odor type 0.1%, special type liquor 0.1%, distilled spirit with sesame flavour 0.1%.

By the described multi-flavor of claim 1 in conjunction with fen-flavor type white spirit, it is characterized in that: for the wine degree be the multi-flavor of 38% (V/V) in conjunction with fen-flavor type white spirit, make basic wine by fen-flavor type white spirit (V%) 91%, blend with following liquor (V%) and form:

6. produce the method for the described multi-flavor of one of claim 1-5 in conjunction with fen-flavor type white spirit, undertaken by following operation in regular turn: raw materials pretreatment, the stubble that dries in the air, down prepare in song, heap fermentation, cylinder/pond, big stubble is gone into cylinder/pond fermentation, big stubble go out cylinder/pond distillation to be got wine, regrowth hair and goes into cylinder/pond fermentation, regrowth hair and go out cylinder/pond distillation and get wine, ageing, blending and tasting and finalize the design, wherein:

Described raw materials pretreatment operation is meant:

Described cylinder pond preparatory process, be meant: after scent type jar fermenter or fermentation vat are cleaned up with tap water, pepper water with 0.4% concentration cleans once, and the aromatic Chinese spirit of spreading 2cm-3cm thickness in the bottom of jar fermenter or fermentation vat is brewageed cellar for storing things mud, sprinkle the fresh rice husk of one deck above, cover fully to storing mud;

Described big stubble is gone into cylinder/pond fermentation procedure, be meant: spread the heap of the grain behind the heap fermentation out cooling, when temperature is reduced to 10 ℃-15 ℃, add the red colouring agent for food, also used as a Chinese medicine of charging capacity gross weight 3%, 5% scent type Daqu, after the uniform mixing, the unstrained spirits that will all be pickled with grains or in wine changes jar fermenter or fermentation vat over to, loses poor at the fen-flavor type white spirit that 5cm-8cm thickness is spread on poor unstrained spirits surface, and spread on the woven bag, press around the woven bag to change tightly, with slabstone jar fermenter or fermentation vat are covered completely again, carried out sealing and fermenting 15-20 days;

Distilled spirit with sesame flavour 0.1～30%, medicine aromatic white spirit 0.1～32%, white spirit aromatic white spirit 0.1～40%, the little bent fen-flavor type white spirit 0.1～45% in Sichuan, the strong fragrant odor type 0.1～45% of drunkard;

Finely tune at the wine bulk defects at last, typing gets finished wine.