CN104164341A - Blending method of distilled spirit - Google Patents
Blending method of distilled spirit Download PDFInfo
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- CN104164341A CN104164341A CN201410383560.XA CN201410383560A CN104164341A CN 104164341 A CN104164341 A CN 104164341A CN 201410383560 A CN201410383560 A CN 201410383560A CN 104164341 A CN104164341 A CN 104164341A
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Abstract
The invention discloses a blending method of a distilled spirit. The method comprises the following steps: preparation of a wine with original alcohol content, blending of the wine with original alcohol content, and alcohol content reduction packaging. According to the distilled spirit blended by adopting the method disclosed by the invention, various fragrances in a wine body can achieve a new balance, and the distilled spirit can be blended according to different areas so as to ensure that various micro elements in the wine are appropriately proportioned, so that the standard requirements and ideal fragrance feeling and style characteristics of the distilled spirit required by people in the areas can be achieved.
Description
Technical field
The present invention relates to white wine processing technique field, be specifically related to a kind of blending method of white wine.
Background technology
White wine in process of production, is admixed the wine steaming and various wine mutually, is called and blends, and this is one important operation during white wine is produced.Because the wine of producing, quality can not be in full accord, blends and can make the difference in quality of wine be dwindled, and quality is improved, and makes wine stabilised quality before dispatching from the factory, learn from other's strong points to offset one's weaknesses, and unified standard.The wine of blending, is called base liquor, will substantially reach qualitatively the level of ad eundem wine.
The effect of blended liquor, is mainly to make in wine various trace ingredients proportionings suitable, reaches this kind of Chinese sprits standard requirement and or desirable flavor perception and style characteristic.The way of blending is exactly the wine production plant, and good wine is blent mutually with poor wine, the wine that can improve of the wine after blending; Poor wine is blent mutually with differing from wine, the wine that also can improve of the wine after blending; If good wine and good wine are blent, ratio is improper, and character, the smell of various wine do not conform to, and also may make the Quality of Liquors after blending decline.But in general, good wine and good wine are blent, and quality always improves.
Blend this operation owing to having had, so not necessarily bad wine of various assorted taste wine, they can be used as flavouring wine, and especially bitter, sour, puckery, numb wine may be also wine.The wine of rear bitter, can increase the ageing taste of wine.Puckery wine afterwards, can increase the fragrance of wine, can be with wine, take wine.There is the wine that is charred taste, have the wine of wine tail taste, and have musty, burn taste, lose the wine of poor taste, if these wine peculiar smell are slight and have its feature, also can be used as and take wine, on a small quantity in order to blend, can increase the fragrance of wine.
There is different demands in the consumer groups of China different areas to the odor type of white wine, it is very strong that the regionality of white wine becomes, be not difficult to find by research, the white wine of different flavor exists a kind of relation of complementation in fact, and how modulating by the mode of blending the taste that meets each place crowd is one of subject matter of research now.
Summary of the invention
The present invention aims to provide a kind of blending method of white wine, and to solve the directed thinking of different areas consumer groups to white wine, the mouthfeel that makes vast consumer groups can accept to use present method to blend out is good, fragrance foot, contribute to healthy white wine.
The present invention is achieved by the following technical programs:
A blending method for white wine, the method comprises the following steps:
The preparation of a, original wine: adopt respectively Luzhou-flavor, aromatic type, rice-fragrant type, scent type, phoenix odor type, six kinds of fermentation process somatotype fermentations of sesame-flavor, obtain original wine;
The allotment of b, original wine: get successively Luzhou-flavor, aromatic type, rice-fragrant type, scent type, phoenix odor type, sesame-flavor original wine according to mass percent and allocate, wherein quality is very than being: Luzhou-flavor 20-30%, aromatic type 20-30%, rice-fragrant type 10-15%, scent type 10-15%, phoenix odor type 10-15%, sesame-flavor 10-15%.
C, degree of falling packaging: deployed original wine, according to local area difference, is reduced, bottled, packaging.
In described step b, the allotment mass percent of original wine is: Luzhou-flavor 30%, aromatic type 20%, rice-fragrant type 15%, scent type 15%, phoenix odor type 10%, sesame-flavor 10%.
In described step b, the allotment mass percent of original wine is: Luzhou-flavor 25%, aromatic type 25%, rice-fragrant type 10%, scent type 10%, phoenix odor type 15%, sesame-flavor 15%.
In described step b, the allotment mass percent of original wine is: Luzhou-flavor 20%, aromatic type 30%, rice-fragrant type 15%, scent type 10%, phoenix odor type 15%, sesame-flavor 10%.
In described step b, the allotment mass percent of original wine is: Luzhou-flavor 25%, aromatic type 20%, rice-fragrant type 15%, scent type 15%, phoenix odor type 15%, sesame-flavor 10%.
In described step b, the allotment mass percent of original wine is: Luzhou-flavor 20%, aromatic type 25%, rice-fragrant type 10%, scent type 15%, phoenix odor type 15%, sesame-flavor 15%.
In described step b, the allotment mass percent of original wine is: Luzhou-flavor 30%, aromatic type 30%, rice-fragrant type 10%, scent type 10%, phoenix odor type 10%, sesame-flavor 10%.
Beneficial effect of the present invention is: use present method concocted white spirit can make the various fragrance in wine body reach a kind of new balance, can modulate according to the difference in region, make in wine various trace ingredients proportionings suitable, reach this region crowd to white wine standard-required and desirable flavor perception and style characteristic, and use present method to blend the combination wine obtaining than single wine, mouthfeel is better, fragrance is more even, strong, and character, smell and the oeverall quality of wine had a new raising.
Embodiment
Below in conjunction with specific embodiment, technical scheme of the present invention is further described, but described in claimed scope is not limited to.
Embodiment mono-
A blending method for white wine, the method comprises the following steps:
The preparation of a, original wine: adopt respectively Luzhou-flavor, aromatic type, rice-fragrant type, scent type, phoenix odor type, six kinds of fermentation process somatotype fermentations of sesame-flavor, obtain original wine;
The allotment of b, original wine: get successively Luzhou-flavor, aromatic type, rice-fragrant type, scent type, phoenix odor type, sesame-flavor original wine according to mass percent and allocate, wherein quality is very than being: Luzhou-flavor 30%, aromatic type 20%, rice-fragrant type 15%, scent type 15%, phoenix odor type 10%, sesame-flavor 10%.
C, degree of falling packaging: deployed original wine, according to local area difference, is reduced, bottled, packaging.
Embodiment bis-
A blending method for white wine, the method comprises the following steps:
The preparation of a, original wine: adopt respectively Luzhou-flavor, aromatic type, rice-fragrant type, scent type, phoenix odor type, six kinds of fermentation process somatotype fermentations of sesame-flavor, obtain original wine;
The allotment of b, original wine: get successively Luzhou-flavor, aromatic type, rice-fragrant type, scent type, phoenix odor type, sesame-flavor original wine according to mass percent and allocate, wherein quality is very than being: Luzhou-flavor 25%, aromatic type 25%, rice-fragrant type 10%, scent type 10%, phoenix odor type 15%, sesame-flavor 15%.
C, degree of falling packaging: deployed original wine, according to local area difference, is reduced, bottled, packaging.
Embodiment tri-
The preparation of a, original wine: adopt respectively Luzhou-flavor, aromatic type, rice-fragrant type, scent type, phoenix odor type, six kinds of fermentation process somatotype fermentations of sesame-flavor, obtain original wine;
The allotment of b, original wine: get successively Luzhou-flavor, aromatic type, rice-fragrant type, scent type, phoenix odor type, sesame-flavor original wine according to mass percent and allocate, wherein quality is very than being: Luzhou-flavor 20%, aromatic type 30%, rice-fragrant type 15%, scent type 10%, phoenix odor type 15%, sesame-flavor 10%.
C, degree of falling packaging: deployed original wine, according to local area difference, is reduced, bottled, packaging.
Embodiment tetra-
The preparation of a, original wine: adopt respectively Luzhou-flavor, aromatic type, rice-fragrant type, scent type, phoenix odor type, six kinds of fermentation process somatotype fermentations of sesame-flavor, obtain original wine;
The allotment of b, original wine: get successively Luzhou-flavor, aromatic type, rice-fragrant type, scent type, phoenix odor type, sesame-flavor original wine according to mass percent and allocate, wherein quality is very than being: Luzhou-flavor 25%, aromatic type 20%, rice-fragrant type 15%, scent type 15%, phoenix odor type 15%, sesame-flavor 10%.
C, degree of falling packaging: deployed original wine, according to local area difference, is reduced, bottled, packaging.
Embodiment five
The preparation of a, original wine: adopt respectively Luzhou-flavor, aromatic type, rice-fragrant type, scent type, phoenix odor type, six kinds of fermentation process somatotype fermentations of sesame-flavor, obtain original wine;
The allotment of b, original wine: get successively Luzhou-flavor, aromatic type, rice-fragrant type, scent type, phoenix odor type, sesame-flavor original wine according to mass percent and allocate, wherein quality is very than being: Luzhou-flavor 20%, aromatic type 25%, rice-fragrant type 10%, scent type 15%, phoenix odor type 15%, sesame-flavor 15%.
C, degree of falling packaging: deployed original wine, according to local area difference, is reduced, bottled, packaging.
Embodiment six
The preparation of a, original wine: adopt respectively Luzhou-flavor, aromatic type, rice-fragrant type, scent type, phoenix odor type, six kinds of fermentation process somatotype fermentations of sesame-flavor, obtain original wine;
The allotment of b, original wine: get successively Luzhou-flavor, aromatic type, rice-fragrant type, scent type, phoenix odor type, sesame-flavor original wine according to mass percent and allocate, wherein quality is very than being: Luzhou-flavor 30%, aromatic type 30%, rice-fragrant type 10%, scent type 10%, phoenix odor type 10%, sesame-flavor 10%.
C, degree of falling packaging: deployed original wine, according to local area difference, is reduced, bottled, packaging.
Claims (7)
1. a blending method for white wine, is characterized in that, the method comprises the following steps:
The preparation of a, original wine: adopt respectively Luzhou-flavor, aromatic type, rice-fragrant type, scent type, phoenix odor type, six kinds of fermentation process somatotype fermentations of sesame-flavor, obtain original wine;
The allotment of b, original wine: get successively Luzhou-flavor, aromatic type, rice-fragrant type, scent type, phoenix odor type, sesame-flavor original wine according to mass percent and allocate, wherein quality is very than being: Luzhou-flavor 20-30%, aromatic type 20-30%, rice-fragrant type 10-15%, scent type 10-15%, phoenix odor type 10-15%, sesame-flavor 10-15%;
C, degree of falling packaging: deployed original wine, according to local area difference, is reduced, bottled, packaging.
2. the blending method of white wine according to claim 1, is characterized in that: in described step b, the allotment mass percent of original wine is: Luzhou-flavor 30%, aromatic type 20%, rice-fragrant type 15%, scent type 15%, phoenix odor type 10%, sesame-flavor 10%.
3. the blending method of white wine according to claim 1, is characterized in that: in described step b, the allotment mass percent of original wine is: Luzhou-flavor 25%, aromatic type 25%, rice-fragrant type 10%, scent type 10%, phoenix odor type 15%, sesame-flavor 15%.
4. the blending method of white wine according to claim 1, is characterized in that: in described step b, the allotment mass percent of original wine is: Luzhou-flavor 20%, aromatic type 30%, rice-fragrant type 15%, scent type 10%, phoenix odor type 15%, sesame-flavor 10%.
5. the blending method of white wine according to claim 1, is characterized in that: in described step b, the allotment mass percent of original wine is: Luzhou-flavor 25%, aromatic type 20%, rice-fragrant type 15%, scent type 15%, phoenix odor type 15%, sesame-flavor 10%.
6. the blending method of white wine according to claim 1, is characterized in that: in described step b, the allotment mass percent of original wine is: Luzhou-flavor 20%, aromatic type 25%, rice-fragrant type 10%, scent type 15%, phoenix odor type 15%, sesame-flavor 15%.
7. the blending method of white wine according to claim 1, is characterized in that: in described step b, the allotment mass percent of original wine is: Luzhou-flavor 30%, aromatic type 30%, rice-fragrant type 10%, scent type 10%, phoenix odor type 10%, sesame-flavor 10%.
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| CN201410383560.XA CN104164341A (en) | 2014-08-06 | 2014-08-06 | Blending method of distilled spirit |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105062815A (en) * | 2015-07-27 | 2015-11-18 | 广西丹泉酒业有限公司 | Rice wine blending method |
| CN105062816A (en) * | 2015-07-27 | 2015-11-18 | 广西丹泉酒业有限公司 | Rice wine blending 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 |
| CN105779208A (en) * | 2014-12-15 | 2016-07-20 | 遵义市董程窖酒厂 | Blending method of mixed-flavor type white spirit |
| CN106434167A (en) * | 2016-12-05 | 2017-02-22 | 湖南湘昆酒业有限公司 | Brewing method for novel solid Baijiu and novel solid Baijiu |
| CN107475044A (en) * | 2017-09-30 | 2017-12-15 | 河北山庄老酒股份有限公司 | A kind of compound giving off a strong fragrance wine and its blending method |
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| CN1824756A (en) * | 2005-12-15 | 2006-08-30 | 李家民 | Multitaste concentrated flavour white spirti and its preparation method |
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| CN102618426A (en) * | 2012-04-16 | 2012-08-01 | 江苏今世缘酒业股份有限公司 | Novel liquor blending method |
| CN102965246A (en) * | 2012-11-02 | 2013-03-13 | 湖南天之衡酒业有限公司 | Blending method of white spirit |
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| CN1824756A (en) * | 2005-12-15 | 2006-08-30 | 李家民 | Multitaste concentrated flavour white spirti and its preparation method |
| CN102234603A (en) * | 2010-05-07 | 2011-11-09 | 李家民 | Multi-flavor combined scented white spirit and preparation method thereof |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105779208A (en) * | 2014-12-15 | 2016-07-20 | 遵义市董程窖酒厂 | Blending method of mixed-flavor type white spirit |
| CN105062815A (en) * | 2015-07-27 | 2015-11-18 | 广西丹泉酒业有限公司 | Rice wine blending method |
| CN105062816A (en) * | 2015-07-27 | 2015-11-18 | 广西丹泉酒业有限公司 | Rice wine blending 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 |
| CN106434167A (en) * | 2016-12-05 | 2017-02-22 | 湖南湘昆酒业有限公司 | Brewing method for novel solid Baijiu and novel solid Baijiu |
| CN107475044A (en) * | 2017-09-30 | 2017-12-15 | 河北山庄老酒股份有限公司 | A kind of compound giving off a strong fragrance wine and its blending method |
| CN107475044B (en) * | 2017-09-30 | 2021-03-23 | 河北山庄老酒股份有限公司 | Compound strong aromatic wine and blending method thereof |
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Application publication date: 20141126 |