CN109182046A - A kind of accord method of white wine - Google Patents
A kind of accord method of white wine Download PDFInfo
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- CN109182046A CN109182046A CN201811256823.5A CN201811256823A CN109182046A CN 109182046 A CN109182046 A CN 109182046A CN 201811256823 A CN201811256823 A CN 201811256823A CN 109182046 A CN109182046 A CN 109182046A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
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Abstract
The invention belongs to white spirit mixing fields, disclose a kind of accord method of white wine, comprising the following steps: take 100mL alcohol, wine base in 100mL graduated cylinder respectively, survey its wine degree；High wine is adjusted to low wine according to the following formula: adding water number=(conversion rate of the former wine wine degree of former wine quantity × respectively)-former wine quantity=(the respectively conversion rate -1 of the former wine) × former wine quantity；Giving off a strong fragrance Daqu spirit of China and edible alcohol are taken, with brewing water decreasing concentration to required wine degree, Daqu spirit of China has dropped wine degree edible wine finishing 40%, the taste of wine is then adjusted with essence as basic wine dosage 60%.
Description
Technical field
The invention belongs to Liquor Blend field more particularly to a kind of accord methods of white wine.
Background technique
Currently, the prior art commonly used in the trade is such that
Distilled spirit composition is sufficiently complex.Wherein second alcohol and water accounts for the 98%~99% of white wine total amount composition, and another 1~2%
It is made of lot of trace composition, existing known have more than 350 kinds, and only more than 60 can be measured with conventional instrument.It is various micro- in wine
The association tightness degree for measuring the amount of composition and the constant composition (water and ethyl alcohol) of quantity relative ratio relationship, microcomponent and wine, determines wine
The quality of matter.This just determines a critical process --- the blending and tasting having to pass through during liquor production, and blends tune
The essence of taste is exactly to be adjusted to microcomponent in wine.In the practice of existing blending and tasting, industry generally uses immobilization, comprehensive
Conjunction property flavouring integrates acid, comprehensive ester to carry out the blending and tasting of white wine, is disadvantageous in that the mouth for not considering base liquor
Feel, the individual character of physical and chemical index, so that part microcomponent still adding by excess in base liquor, the flavor substance that need to be added is instead
It does not add in time, causes the uncoordinated, uneven and final product quality unstable of fragrance；On the other hand, in sample and full-page proof
Operation in do not consider polarity, the similar characteristic that mixes of microcomponent, to the addition of microcomponent using disposable, randomness,
Random adding manner, although making finished product and standard specimen wine physics and chemistry sanitary index is very close, there are larger differences for mouthfeel.
Commercially available spirit additive is excessive at this stage, gives a kind of sense of insecurity of the consumer group.The present invention is directed to be base liquor using magma white wine,
The additives such as thickener, edible alcohol are not added, embody the mouthfeel of white wine genuineness, and appropriate flavoring carries out hook tune.Due to being
Magma white wine ingredient is more, therefore its ingredient is cannot to be imitated using technological means.
In conclusion problem of the existing technology is:
Existing wine blending method be easy to cause the uncoordinated, uneven of fragrance, so that final product quality is unstable, mouthfeel
There are larger differences.
Solve the difficulty and meaning of above-mentioned technical problem: since liquor fermentation process is longer, during which unstable factor is excessive,
Such as temperature, raw material batch, seasonal variations, the technique change of worker's distilled spirit, the unstable factor that is subject to of storage wine process compared with
It is more, therefore the quality for being unable to every batch of white wine is unstable.
Summary of the invention
In view of the problems of the existing technology, the present invention provides a kind of accord methods of white wine.
The invention is realized in this way a kind of accord method of white wine the following steps are included:
1) it takes 100mL alcohol, wine base in 100mL graduated cylinder respectively, surveys its wine degree；
2) high wine is adjusted to low wine according to the following formula:
Add water number=(conversion rate of the former wine wine degree of former wine quantity × respectively)-former wine quantity=(the respectively conversion rate-of the former wine
1) × former wine quantity；Former wine is 72.6 degree, and quantity is 600 jin, it is desirable that converts into 60 degree and needs to add water number.72.6 to 60 degree conversion rates
It is 125.1544%, adds water number=(600 × 125.1544%) -600=(125.1544%-1) × 600=150.93 jins；
3) Luzhou-flavor liquo is blent
Giving off a strong fragrance Daqu spirit of China and edible alcohol are taken, with brewing water decreasing concentration to required wine degree, Daqu spirit of China is as basic wine dosage
60%, wine degree edible wine finishing 40% has been dropped, the taste of wine is then adjusted with essence.
Further, essence is made of the component of following mass fraction:
Ethyl hexanoate 0.9-1.8 ‰, glacial acetic acid 0.1-0.4 ‰, isoamyl alcohol 0.06-0.08 ‰,
Ethyl acetate 0.9-1.5 ‰, caproic acid 0.1-0.15 ‰, 2-3 diacetyl 0.06-0.08 ‰,
Ethyl lactate 0.2-0.4 ‰, butyric acid 0.08-0.1 ‰, ethyl butyrate 0.08-0.2 ‰,
Ethyl valerate 0.05-0.1 ‰, glycerol 0.1-0.4 ‰, yeast essence 0.1-0.4 ‰.
Another object of the present invention is to provide a kind of white wine prepared by the accord method by the white wine, the white wine packets
Containing ethyl alcohol, normal propyl alcohol, ethyl hexanoate, glacial acetic acid, isoamyl alcohol, ethyl acetate, caproic acid, 2-3 diacetyl, ethyl lactate, butyric acid, fourth
Acetoacetic ester, ethyl valerate, glycerol 0.1-0.4 ‰, natural fermented ingredient.
In conclusion advantages of the present invention and good effect are as follows: aroma of pure, faint scent is refined strongly fragrant, has and with ethyl acetate is
The compound fragrance of elegant coordination of main body；Taste is sweet and clean, and entrance is continuous, and aftertaste is long.
Detailed description of the invention
Fig. 1 is the accord method flow chart of white wine provided in an embodiment of the present invention.
Specific embodiment
In order to make the objectives, technical solutions, and advantages of the present invention clearer, with reference to embodiments, to the present invention
It is further elaborated.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, it is not used to
Limit the present invention.
As shown in Figure 1, the accord method of white wine provided in an embodiment of the present invention the following steps are included:
S101: taking 100mL alcohol, wine base in 100mL graduated cylinder respectively, surveys its wine degree；
S102: high wine is adjusted to by low wine according to formula:
Add water number=(conversion rate of the former wine wine degree of former wine quantity × respectively)-former wine quantity=(the respectively conversion rate-of the former wine
1) × former wine quantity；
S103: taking giving off a strong fragrance Daqu spirit of China and edible alcohol, and with brewing water decreasing concentration to required wine degree, Daqu spirit of China is as basic wine
Dosage 60% has dropped wine degree edible wine finishing 40%, the taste of wine is then adjusted with essence.
As a preferred embodiment, essence is made of the component of following mass fraction:
Ethyl hexanoate 0.9-1.8 ‰, glacial acetic acid 0.1-0.4 ‰, isoamyl alcohol 0.06-0.08 ‰, ethyl acetate 0.9-
1.5 ‰, caproic acid 0.1-0.15 ‰, 2-3 diacetyl 0.06-0.08 ‰, ethyl lactate 0.2-0.4 ‰, butyric acid 0.08-0.1 ‰, fourth
Acetoacetic ester 0.08-0.2 ‰, ethyl valerate 0.05-0.1 ‰, glycerol 0.1-0.4 ‰, yeast essence 0.1-0.4 ‰.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all in essence of the invention
Made any modification within mind and principle, equivalent replacement and improvement etc., should all be included in the protection scope of the present invention.
Claims (3)
1. a kind of accord method of white wine, which is characterized in that the accord method of the white wine the following steps are included:
1) it takes 100mL alcohol, wine base in 100mL graduated cylinder respectively, surveys its wine degree；
2) high wine is adjusted to low wine:
Add water number=(conversion rate of the former wine wine degree of former wine quantity × respectively)-former wine quantity=(respectively conversion rate -1 of the former wine) ×
Former wine quantity；
3) Luzhou-flavor liquo is blent
Giving off a strong fragrance Daqu spirit of China and edible alcohol are taken, with brewing water decreasing concentration to required wine degree, Daqu spirit of China is used as basic wine dosage 60%,
Wine degree edible wine finishing 40% has been dropped, the taste of wine is then adjusted with essence.
2. the accord method of white wine as described in claim 1, which is characterized in that essence by following mass fraction component structure
At: ethyl hexanoate 0.9-1.8 ‰, glacial acetic acid 0.1-0.4 ‰, isoamyl alcohol 0.06-0.08 ‰, ethyl acetate 0.9-1.5 ‰, caproic acid
0.1-0.15 ‰, 2-3 diacetyl 0.06-0.08 ‰, ethyl lactate 0.2-0.4 ‰, butyric acid 0.08-0.1 ‰, ethyl butyrate
0.08-0.2 ‰, ethyl valerate 0.05-0.1 ‰, glycerol 0.1-0.4 ‰, yeast essence 0.1-0.4 ‰.
3. a kind of white wine that the accord method of the white wine as described in claim 1 obtains, which is characterized in that the white wine includes second
Alcohol, normal propyl alcohol, ethyl hexanoate, glacial acetic acid, isoamyl alcohol, ethyl acetate, caproic acid, 2-3 diacetyl, ethyl lactate, butyric acid, butyric acid second
Ester, ethyl valerate, glycerol 0.1-0.4 ‰, natural fermented ingredient.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811256823.5A CN109182046A (en) | 2018-10-26 | 2018-10-26 | A kind of accord method of white wine |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201811256823.5A CN109182046A (en) | 2018-10-26 | 2018-10-26 | A kind of accord method of white wine |
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| CN109182046A true CN109182046A (en) | 2019-01-11 |
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| CN201811256823.5A Pending CN109182046A (en) | 2018-10-26 | 2018-10-26 | A kind of accord method of white wine |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109749913A (en) * | 2019-03-07 | 2019-05-14 | 江西省宜丰洞山酒业有限公司 | A kind of Luzhou-flavor liquo and its hook tune production technology |
| CN112375646A (en) * | 2020-07-29 | 2021-02-19 | 北京汉瑞达生物科技有限公司 | Application of ethyl acetate in white spirit |
| CN114195905A (en) * | 2021-12-09 | 2022-03-18 | 杨永学 | Potato starch centrifugal processing equipment |
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| 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 |
| CN1408841A (en) * | 2001-09-18 | 2003-04-09 | 上海神仙酒业有限公司 | White spirit process and recipe |
| CN103805407A (en) * | 2012-11-07 | 2014-05-21 | 江苏博达生物科技有限公司 | Liquor and blending process thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109749913A (en) * | 2019-03-07 | 2019-05-14 | 江西省宜丰洞山酒业有限公司 | A kind of Luzhou-flavor liquo and its hook tune production technology |
| CN112375646A (en) * | 2020-07-29 | 2021-02-19 | 北京汉瑞达生物科技有限公司 | Application of ethyl acetate in white spirit |
| CN114195905A (en) * | 2021-12-09 | 2022-03-18 | 杨永学 | Potato starch centrifugal processing equipment |
| CN114195905B (en) * | 2021-12-09 | 2023-02-03 | 佛山市南海华昊华丰淀粉有限公司 | Potato starch centrifugal processing equipment |
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Application publication date: 20190111 |
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