CN103396925A - Wine mixing liquid - Google Patents
Wine mixing liquid Download PDFInfo
- Publication number
- CN103396925A CN103396925A CN2010102189170A CN201010218917A CN103396925A CN 103396925 A CN103396925 A CN 103396925A CN 2010102189170 A CN2010102189170 A CN 2010102189170A CN 201010218917 A CN201010218917 A CN 201010218917A CN 103396925 A CN103396925 A CN 103396925A
- Authority
- CN
- China
- Prior art keywords
- wine
- liquid
- flavouring
- flavouring wine
- fragrant
- 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
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Abstract
The invention relates to a wine mixing liquid. The wine mixing liquid comprises a skeleton component and a micro component, and the skeleton component forms the fragrance and style of a wine, the wine mixing liquid is formed by a seasoning wine, a bioengineering fermenting liquid and a natural perfume, so the optimal combination and coordination of the fragrance and the taste of the wine can be realized. Finally obtained wines adjusted by using the wine mixing liquid have the advantages of rich fragrance, clear and sweet aftertaste, and taste coordination.
Description
Technical field
What the present invention relates to is a kind of Wine blending liquid.
Background technology
Present producer of brewery buys from other breweries basic wine and the edible ethanol produced and blends, allocates production white wine.Difference time polishing due to state of the art, do not guarantee quality product and local flavor.
Goal of the invention
The objective of the invention is in order to provide a kind of random allotment just can produce the Wine blending liquid of the wine that meets required style and quality man.
Summary of the invention
Wine blending liquid of the present invention, the component proportioning is as follows by weight percentage: flavouring wine 96-97, biotechnology fermented liquid 0.5-1.5, natural perfume 1.5-3.
In above-mentioned Wine blending liquid, flavouring wine is flavouring wine at the bottom of two-wheel, the acetal flavouring wine, long-term fermentation flavouring wine, ageing flavouring wine, foreshot's flavouring wine, wine tail flavouring wine, the fragrant flavouring wine of sauce, poor fragrant flavouring wine, bent fragrant flavouring wine, biotechnology fermented liquid are acetic acid fermentation liquid, lactic acid fermentation liquid, butyric fermentation liquid, acetic acid fermentation liquid, esterifying liquid, flavouring fermented liquid, yellow water by fermentation liquid, store fragrant fermented liquid.At the bottom of two-wheel, not enough and other distasteful effect of giving off a strong fragrance in flavouring wine wine, transfer old directing oneself from boredom in the acetal flavouring wine, uses wine fine and smooth and salubrious; Long-term fermentation rectification flavor wine has accent, increases fat, increases sour effect; The ageing flavouring wine has Chen Xiang and continuous gentle effect to wine; Wine tail flavouring wine has acid adjustment, wine is softened and the effect of long times of aftertaste wine; The fragrant flavouring wine of sauce strengthens the mellow and aftertaste of wine; The fragrant flavouring wine of grain strengthens the poor fragrance of wine; Bent fragrant flavouring wine can change the fragrance of wine, certainly also can adopt other flavouring wine.The biotechnology fermented liquid can increase solid-state U.S. of wine, wine is had the effect of blending and seasoning, makes the wine body more plentiful, mellow, and vinosity is continuous gentle sweet and refreshing, cool clean refreshing, aroma is strong, long.The multiple fragrances such as natural perfume can adopt acids, aldehydes, ketone, ester class, and the skeleton composition that can strengthen white wine is determined the style of wine, and the cellar for storing things of enhancing wine is fragrant, sauce is fragrant, grain is fragrant, can make vinosity soft mellow, the aroma long times of aftertaste, and the wine body is pure plentiful.
Wine blending liquid of the present invention is comprised of the two parts, be framework ingredient and trace ingredients, framework ingredient forms odor type and the style of wine, be two compositions---the formations such as flavouring wine, biotechnology fermented liquid and flavouring wine, make perfume (or spice) and the taste of wine reach best of breed and coordination, with the finished wine of this product modulation, fragrance is strong, the clean Hui Tian of tail, each flavor is coordinated.It is complicated that Wine blending liquid of the present invention has solved wine blending to a great extent, and the difficulty that is difficult to grasp, bring very large easy-to-use and economic benefit to manufacturer.Production technique of the present invention is simple, and is easy to use.
Claims (2)
1. Wine blending liquid, it is characterized in that: the component proportioning is as follows by weight percentage: flavouring wine 96-97, biotechnology fermented liquid 0.5-1.5, natural perfume 1.5-3.
2. a kind of Wine blending liquid according to claim 1, it is characterized in that: flavouring wine is flavouring wine at the bottom of two-wheel, the acetal flavouring wine, the flavouring wine of fermenting for a long time, ageing flavouring wine, foreshot's flavouring wine, wine tail flavouring wine, the fragrant flavouring wine of sauce, poor fragrant flavouring wine, bent fragrant flavouring wine; The biotechnology fermented liquid is acetic acid fermentation liquid, lactic acid fermentation liquid, and butyric fermentation liquid, acetic acid fermentation liquid, esterifying liquid, the flavouring fermented liquid, yellow water by fermentation liquid, store fragrant fermented liquid; Natural perfume can adopt acids, aldehydes, ketone, ester class.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102189170A CN103396925A (en) | 2010-06-30 | 2010-06-30 | Wine mixing liquid |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102189170A CN103396925A (en) | 2010-06-30 | 2010-06-30 | Wine mixing liquid |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103396925A true CN103396925A (en) | 2013-11-20 |
Family
ID=49560647
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010102189170A Pending CN103396925A (en) | 2010-06-30 | 2010-06-30 | Wine mixing liquid |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103396925A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103789138A (en) * | 2014-02-14 | 2014-05-14 | 哈尔滨伟平科技开发有限公司 | Method for making fermented type honey health-care beverage |
| CN105368673A (en) * | 2015-12-25 | 2016-03-02 | 湖北工业大学 | Method for producing liquor-blending liquid with multiple flavor components through mechanical solid fermentation |
| CN105754807A (en) * | 2014-12-17 | 2016-07-13 | 中粮生化能源（肇东）有限公司 | Flavoring wine and production method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1269400A (en) * | 2000-03-06 | 2000-10-11 | 四川省天府名优酒研究中心 | Wine blending liquid and its production process and usage |
-
2010
- 2010-06-30 CN CN2010102189170A patent/CN103396925A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1269400A (en) * | 2000-03-06 | 2000-10-11 | 四川省天府名优酒研究中心 | Wine blending liquid and its production process and usage |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103789138A (en) * | 2014-02-14 | 2014-05-14 | 哈尔滨伟平科技开发有限公司 | Method for making fermented type honey health-care beverage |
| CN105754807A (en) * | 2014-12-17 | 2016-07-13 | 中粮生化能源（肇东）有限公司 | Flavoring wine and production method thereof |
| CN105754807B (en) * | 2014-12-17 | 2018-09-21 | 中粮生化能源（肇东）有限公司 | A kind of blending liquor and its production method |
| CN105368673A (en) * | 2015-12-25 | 2016-03-02 | 湖北工业大学 | Method for producing liquor-blending liquid with multiple flavor components through mechanical solid fermentation |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20131120 |