CN102978084A - Stepwise liquor-blending process for production of liquor - Google Patents
Stepwise liquor-blending process for production of liquor Download PDFInfo
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- CN102978084A CN102978084A CN 201210426665 CN201210426665A CN102978084A CN 102978084 A CN102978084 A CN 102978084A CN 201210426665 CN201210426665 CN 201210426665 CN 201210426665 A CN201210426665 A CN 201210426665A CN 102978084 A CN102978084 A CN 102978084A
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Abstract
The invention provides a stepwise liquor-blending process for production of liquor. The process is realized through multi-time grading, multi-time storing and multi-time blending; in each step, grading is alternately carried out during storing, blending is alternately carried out during storing, stabilization of different properties of liquor quality is realized through multiple times of storing, and finally, finished liquor is prepared from raw liquor through blending. According to the invention, time for blending is prolonged; according to each step of the process, large scale unitive blending of liquor is easy to realize, so liquor quality can be substantially stabilized; meanwhile, standard of each step of the process is clear, and the process is simple and practicable and is suitable for popularization.
Description
Technical field
The present invention relates to brewing technology, relate in particular to the technique that the former wine in the liquor production process is stored, colludes accent.
Background technology
In initial liquor is produced, the former wine that process distills out only is watered namely and uses as finished wine, this is the initial accent technique of colluding, along with the lifting of liquor production technology and the raising of people's living standard, collude and transfer also being taken seriously slowly of this step, with several former wine classifications, and mix with ratio in a certain order, add slurry degree of falling according to the standard number of degrees, add treatment agent and carry out seasoning, liquor is stored to stablize the character of wine, to the liquor filtration treatment, and other treatment process, these are all inserted colluding of liquor and are transferred technique, through colluding accent technique, liquor has become one and has significantly changed from former wine to finished wine, and vinosity is greatly improved.But owing to the difference of the classification of wine product, vinosity, production-scale equal reason, colluding of liquor transfers technique not have suitable unitized technique, and colludes the wine product stability that accesses and can not be guaranteed.
Summary of the invention
Technical problem solved by the invention is to provide a kind of segmentation for liquor production to collude modulation wine technique, to solve the shortcoming in the above-mentioned background technology.
Technical problem solved by the invention realizes by the following technical solutions:
Modulation wine technique is colluded in a kind of segmentation for liquor production, by multiple fractionation, repeatedly store, repeatedly collude and transfer to realize that concrete steps are as follows:
1. for the first time classification: will newly distill the former wine of producing and carry out classification, and distinguish according to the difference of the difference of plucking the wine time, raw material, the not equal various standards of production sequence, and leave in respectively in the different ceramic jars.
2. store for the first time: the various former wine that will distinguish is stored in respectively in the ceramic jar, about 1 year storage time, in this stage, the various materials that distillation produces in the former wine are through a series of slowly physical-chemical reactions, and settle out gradually, the stable fragrance matter of properties slowly generates, and makes vinosity reach a sweet-smelling, stable state.
3. for the second time classification: passed through for the first time storing, all kinds of materials in the wine are stable, just carry out the classification second time to this, quality with difference wine, transfer the wine of the stable in properties that requires to choose for reaching to collude, the problematic processing of being demoted of quality, some still unstabilized the continuation store.
4. collude for the first time accent: with the reaching to collude and transfer the wine that requires of the stable in properties selected, make up and collude accent according to quality standard, style characteristic and the production cost of product, through colluding specifically accent, these wine will possess the various styles of finished wine.
5. store for the second time: will transfer to the outdoor stainless steel storage tank from indoor ceramic jar respectively through the wine that colludes accent, and about half a year in storage time, in this process, carry out stable in properties work with colluding the wine of transferring for the first time, vinosity is got a promotion.
6. for the second time collude accent: according to the production program and vinosity standard, with upper step just add slurry degree of falling, and add flavouring wine and carry out seasoning, made just more distinct style of the wine of tool style.
8. collude for the third time accent: this moment, vinosity satisfied the standard of can finished wine, before the can wine was judged, and was finely tuned as required, can enter can finished wine operation.
In the present invention, different according to liquor raw material, kind and quality store for the first time and for the second time storage work can prolong.
Beneficial effect:
The present invention has prolonged and has colluded the time of transferring technique, each step in according to the present invention, and the extensive unification of liquor is colluded and is transferred operation will be easy to realize that this can significantly stablize quality of white spirit.Simultaneously, each step standard of technique of the present invention is clear and definite, simple, is suitable for promoting.
Embodiment
For technique means, creation characteristic that the present invention is realized, reach purpose and effect is easy to understand, the below further sets forth the present invention.
Modulation wine technique is colluded in a kind of segmentation for liquor production, and concrete steps are as follows:
1. for the first time classification: will newly distill the former wine of producing and carry out classification, and distinguish according to the difference of the difference of plucking the wine time, raw material, the not equal various standards of production sequence, and leave in respectively in the different ceramic jars.
2. store for the first time: the various former wine that will distinguish is stored in respectively in the ceramic jar, 1 year storage time.
3. for the second time classification: passed through for the first time storing, all kinds of materials in the wine are stable, just carry out the classification second time to this, quality with difference wine, transfer the wine of the stable in properties that requires to choose for reaching to collude, the problematic processing of being demoted of quality, some still unstabilized the continuation store.
4. collude for the first time accent: with the reaching to collude and transfer the wine that requires of the stable in properties selected, make up and collude accent according to quality standard, style characteristic and the production cost of product, through colluding specifically accent, these wine will possess the various styles of finished wine.
5. store for the second time: will transfer to the outdoor stainless steel storage tank from indoor ceramic jar respectively through the wine that colludes accent, about half a year in storage time.
6. for the second time collude accent: according to the production program and vinosity standard, with upper step just add slurry degree of falling, and add flavouring wine and carry out seasoning, made just more distinct style of the wine of tool style.
8. collude for the third time accent: this moment, vinosity satisfied the standard of can finished wine, before the can wine was judged, and was finely tuned as required, can enter can finished wine operation.
In whole flow process of the present invention, classification step transfers the wine that requires not reach 70% of integral body if reach to collude for the second time, and then for the second time classification finishes, and again lists for the first time classification operation in; It is rapid to collude for the third time pacing, if the various flavouring wine content that trim process need to be added surpass 5 ‰, then overall degradation selects part as flavouring wine, and all the other are for subsequent use.
More than show and described ultimate principle of the present invention and principal character and advantage of the present invention.The technician of the industry should understand; the present invention is not restricted to the described embodiments; that describes in above-described embodiment and the specification sheets just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof
Claims (2)
1. modulation wine technique is colluded in a segmentation that is used for liquor production, it is characterized in that concrete steps are as follows:
1. for the first time classification: will newly distill the former wine of producing and carry out classification, and distinguish according to the difference of the difference of plucking the wine time, raw material, the not equal various standards of production sequence, and leave in respectively in the different ceramic jars;
2. store for the first time: the various former wine that will distinguish is stored in respectively in the ceramic jar, about 1 year storage time;
3. for the second time classification: passed through for the first time storing, all kinds of materials in the wine are stable, just carry out the classification second time to this, quality with difference wine, transfer the wine of the stable in properties that requires to choose for reaching to collude, the problematic processing of being demoted of quality, some still unstabilized the continuation store;
4. collude for the first time accent: with the reaching to collude and transfer the wine that requires of the stable in properties selected, make up and collude accent according to quality standard, style characteristic and the production cost of product, through colluding specifically accent, these wine will possess the various styles of finished wine;
5. store for the second time: will transfer to the outdoor stainless steel storage tank from indoor ceramic jar respectively through the wine that colludes accent, about half a year in storage time;
6. for the second time collude accent: according to the production program and vinosity standard, with upper step just add slurry degree of falling, and add flavouring wine and carry out seasoning, made just more distinct style of the wine of tool style;
Store for the third time: through colluding accent for the second time, work in-process wine is continued to be stored into carry out last steady operation in the stainless steel storage tank, the storage time 1 was by 3 months;
8. collude for the third time accent: this moment, vinosity satisfied the standard of can finished wine, before the can wine was judged, and was finely tuned as required, can enter can finished wine operation.
2. modulation wine technique is colluded in a kind of segmentation for liquor production according to claim 1, it is characterized in that, stores for the first time with for the second time storage work and can prolong.
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| Application Number | Priority Date | Filing Date | Title |
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| CN 201210426665 CN102978084A (en) | 2012-10-31 | 2012-10-31 | Stepwise liquor-blending process for production of liquor |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201210426665 CN102978084A (en) | 2012-10-31 | 2012-10-31 | Stepwise liquor-blending process for production of liquor |
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| CN102978084A true CN102978084A (en) | 2013-03-20 |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104152329A (en) * | 2014-03-25 | 2014-11-19 | 刘名汉 | Method for blending fruity yellow wine |
| CN104312851A (en) * | 2014-07-30 | 2015-01-28 | 浙江致中和实业有限公司 | A white spirit gradient blending production process |
| TWI609080B (en) * | 2016-08-10 | 2017-12-21 | 阿里山製酒股份有限公司 | Special method of reconciling and blending distilled spirits |
| CN107760526A (en) * | 2016-08-16 | 2018-03-06 | 阿里山制酒股份有限公司 | Method is blent in the special mediation of Spirit |
| CN110144275A (en) * | 2019-05-16 | 2019-08-20 | 泸州纳贡庄园酒业有限公司 | A kind of elegant type white wine and its preparation process |
| CN112094721A (en) * | 2020-07-13 | 2020-12-18 | 山东青州云门酒业(集团)有限公司 | Compound storage method of northern sauce fragrant wine |
| CN113564008A (en) * | 2021-08-24 | 2021-10-29 | 杭州兴可立科技有限公司 | Method for comprehensively improving yield of special-grade Chinese liquor |
-
2012
- 2012-10-31 CN CN 201210426665 patent/CN102978084A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104152329A (en) * | 2014-03-25 | 2014-11-19 | 刘名汉 | Method for blending fruity yellow wine |
| CN104312851A (en) * | 2014-07-30 | 2015-01-28 | 浙江致中和实业有限公司 | A white spirit gradient blending production process |
| TWI609080B (en) * | 2016-08-10 | 2017-12-21 | 阿里山製酒股份有限公司 | Special method of reconciling and blending distilled spirits |
| CN107760526A (en) * | 2016-08-16 | 2018-03-06 | 阿里山制酒股份有限公司 | Method is blent in the special mediation of Spirit |
| CN110144275A (en) * | 2019-05-16 | 2019-08-20 | 泸州纳贡庄园酒业有限公司 | A kind of elegant type white wine and its preparation process |
| CN112094721A (en) * | 2020-07-13 | 2020-12-18 | 山东青州云门酒业(集团)有限公司 | Compound storage method of northern sauce fragrant wine |
| CN113564008A (en) * | 2021-08-24 | 2021-10-29 | 杭州兴可立科技有限公司 | Method for comprehensively improving yield of special-grade Chinese liquor |
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Application publication date: 20130320 |