CN112159744A - Flavoring wine with oak fragrance, preparation method thereof and flavoring white spirit - Google Patents
Flavoring wine with oak fragrance, preparation method thereof and flavoring white spirit Download PDFInfo
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- CN112159744A CN112159744A CN202011237228.4A CN202011237228A CN112159744A CN 112159744 A CN112159744 A CN 112159744A CN 202011237228 A CN202011237228 A CN 202011237228A CN 112159744 A CN112159744 A CN 112159744A
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- 235000014101 wine Nutrition 0.000 title claims abstract description 90
- 239000003205 fragrance Substances 0.000 title claims abstract description 64
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 238000002386 leaching Methods 0.000 claims abstract description 34
- 238000004821 distillation Methods 0.000 claims abstract description 17
- 238000000034 method Methods 0.000 claims abstract description 9
- 244000305267 Quercus macrolepis Species 0.000 claims description 93
- 239000000796 flavoring agent Substances 0.000 claims description 31
- 235000019634 flavors Nutrition 0.000 claims description 19
- 238000003756 stirring Methods 0.000 claims description 14
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 11
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 11
- 241001330002 Bambuseae Species 0.000 claims description 11
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 11
- 239000011425 bamboo Substances 0.000 claims description 11
- QDOXWKRWXJOMAK-UHFFFAOYSA-N dichromium trioxide Chemical compound O=[Cr]O[Cr]=O QDOXWKRWXJOMAK-UHFFFAOYSA-N 0.000 claims description 11
- 238000007789 sealing Methods 0.000 claims description 6
- 239000000919 ceramic Substances 0.000 claims description 2
- 239000010963 304 stainless steel Substances 0.000 claims 1
- 229910000589 SAE 304 stainless steel Inorganic materials 0.000 claims 1
- 241000084362 Catalpa longissima Species 0.000 description 13
- 235000011194 food seasoning agent Nutrition 0.000 description 8
- 238000011156 evaluation Methods 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 6
- 125000003118 aryl group Chemical group 0.000 description 5
- 235000020097 white wine Nutrition 0.000 description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- XLOMVQKBTHCTTD-UHFFFAOYSA-N Zinc monoxide Chemical compound [Zn]=O XLOMVQKBTHCTTD-UHFFFAOYSA-N 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 238000000605 extraction Methods 0.000 description 3
- 239000002932 luster Substances 0.000 description 3
- 239000011787 zinc oxide Substances 0.000 description 3
- 235000014692 zinc oxide Nutrition 0.000 description 3
- 239000002131 composite material Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 239000000779 smoke Substances 0.000 description 2
- 239000002023 wood Substances 0.000 description 2
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 244000270834 Myristica fragrans Species 0.000 description 1
- 235000009421 Myristica fragrans Nutrition 0.000 description 1
- 244000046109 Sorghum vulgare var. nervosum Species 0.000 description 1
- 235000019996 baijiu Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000013532 brandy Nutrition 0.000 description 1
- 235000013736 caramel Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 230000002860 competitive effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000010985 leather Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000001702 nutmeg Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 235000015096 spirit Nutrition 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 235000015041 whisky Nutrition 0.000 description 1
Images
Classifications
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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
- C12G3/07—Flavouring with wood extracts, e.g. generated by contact with wood; Wood pretreatment therefor
Abstract
The application provides a flavoring wine with oak fragrance, a preparation method thereof and a flavoring white spirit, and belongs to the technical field of wine brewing. A method for preparing flavoring wine with oak fragrance comprises leaching heavily roasted oak in Chinese liquor for 6-10 days to obtain leaching solution, and redistilling the leaching solution. The oak which is heavily roasted is used for leaching in the white spirit for 6-10 days, so that the white spirit has oak fragrance, and the oak fragrance in the white spirit can be more intense after secondary distillation to form white spirit flavoring wine.
Description
Technical Field
The application relates to the technical field of wine brewing, in particular to flavoring wine with oak fragrance, a preparation method of the flavoring wine and flavoring white spirit.
Background
Chinese white spirit is competitive in China, leaves the country and moves to the world, which is a new strategy for white spirit development. The international bottleneck of Chinese white spirit is formed because the standard of Chinese white spirit is not completely in line with the international standard, the taste acceptance problem, the culture difference and the like. The faint scent type white spirit is closest to the taste of foreign distilled spirit by the characteristics of faint scent and pure style, and particularly has the advantages of meeting the international standard in 2015 and entering the international market.
The international distilled liquor such as brandy and whisky is stored in an oak barrel to endow the liquor with oak fragrance, is generally accepted by foreign consumption, and belongs to an international fragrance. Under the premise, the oak fragrance of the white spirit, the fen-flavor white spirit or the bamboo leaf green spirit is endowed, the characteristic of the oak fragrance is endowed on the basis of keeping the style of the spirit body, the taste memory of foreign consumers is aroused, the foreign consumers have familiarity and closeness, and the foreign market is opened by being close to consumption.
Therefore, patent document CN 105936864 a provides a method for improving liquor quality by storing Maotai-flavor liquor in oak barrel, which can organically combine the original flavor of oak barrel and flavor-developing substances in liquor to further improve the liquor quality. However, the white spirit needs to be stored in a new oak barrel for 3-6 months and an old oak barrel for one year during the production, so that the production time is too long and the batches fluctuate.
Disclosure of Invention
The application aims to provide the flavoring wine with oak fragrance, the preparation method of the flavoring wine and the flavoring white spirit, the preparation time of the flavoring wine is short, and the oak fragrance is rich and outstanding.
In a first aspect, the present application provides a method of preparing a flavored wine having an oak flavor, comprising: and (3) leaching the heavily roasted oak in the white spirit for 6-10 days to obtain a leaching liquor, and then carrying out secondary distillation on the leaching liquor.
The liquor is distilled liquor, the heavily roasted oak is used for leaching in the liquor, the leaching time is short, most of fragrance in the oak can enter the liquor in 6-10 days, and the oak fragrance in the liquor can be more intense after repeated distillation (distillation in the prior art is generally used for separating components with different boiling points).
In one possible embodiment, the whole distillate in the distillation is used as the distillate in the double distillation to obtain the flavoring wine. Although the secondary distillation is carried out, the distillation ensures that the basic components in the leaching liquor are all used as fractions (namely the flavoring liquor), the degree and the components of the flavoring liquor are basically not changed, the oak fragrance in the white liquor is mainly more aromatic and prominent and is easy to disperse, the oak fragrance can be dispersed in the liquor body by adding a small amount of the flavoring liquor, and the integral fragrance style and the color of the liquor body can not be influenced. The distiller used in redistillation is a kettle distiller (liquid distiller), the distillation temperature is 100 ℃, so that alcohol, water, oak fragrance and the like in the leaching liquor can enter the distillate, main components of the leaching liquor cannot be damaged, and the oak fragrance in the flavoring liquor can be stronger and colorless and clear.
Alternatively, after the heavily roasted oak is added to the liquor, the time of leaching may be 6 days, 7 days, 8 days, 9 days, or 10 days.
Furthermore, the oak can be oak chips, so that the oak chips can be taken out after leaching to obtain the flavoring wine; and the fragrance of oak chips can quickly enter the white spirit, so that the extraction time is shortened.
Further, the oak chips are about 1-3cm in length, 1-3cm in width and 0.1-0.2cm in thickness, so that the oak fragrance can be more easily extracted.
In one possible embodiment, the degree of the white spirit is 60-65 degrees, so that the fragrance of oak can be extracted more easily, the extraction time is short, and the fragrance is stronger.
In one possible embodiment, the mass ratio of the white spirit to the heavily roasted oak is 50 (4-6). The liquor has rich oak fragrance and no smoke scorched miscellaneous flavor.
Optionally, the mass ratio of liquor to heavily roasted oak is 50:4, 50:5 or 50: 6.
In one possible embodiment, the white spirit is fen-flavor white spirit. After the fragrance of the oak enters the fen-flavor liquor, the fragrance of the oak is obvious, the fragrance of the oak is elegant, and the oak and the fragrance of the fen-flavor liquor are mutually blended, so that the fragrance of the flavoring liquor can be more easily accepted.
In other embodiments, the white spirit may also be a strong aromatic white spirit and a Maotai-flavor white spirit, or a mixture of two or more of a fen-flavor white spirit, a strong aromatic white spirit and a Maotai-flavor white spirit, which is not limited in this application.
In one possible embodiment, the fen-flavor liquor is fen liquor. After the oak fragrance enters the fen wine, the oak fragrance is obvious, and the oak fragrance is added into other white wine base wines as seasoning wines, so that the taste of other wines is not influenced, but the special oak fragrance in the seasoning white wine can be realized.
In other embodiments, the fen-flavor liquor may also be a jokuo, baofeng liquor, highland barley liquor, longxing liquor, kaoliang liquor, and the like, which is not limited in this application.
In one possible embodiment, the leaching is carried out with stirring at ambient temperature. The fragrance of the oak can be uniformly diffused into the white spirit, so that more fragrance of the oak enters the white spirit, and the fragrance of the oak in the white spirit is stronger.
Alternatively, the stirring is carried out three times a day, once every 8 hours.
In one possible embodiment, the leaching is performed in a ceramic jar or stainless steel tank without the need for sealing. The leaching is easier and the conditions are not harsh.
In a second aspect, the application provides a flavoring wine with oak fragrance, which is prepared by the preparation method. The oak fragrance in the white spirit is more aromatic and prominent, and when the white spirit is used, the oak fragrance can be added into the white spirit base spirit as seasoning spirit so as to adjust the fragrance and the individual characteristics of the white spirit.
In a third aspect, the application provides a flavored white spirit, which comprises white spirit base wine and the flavored wine with oak fragrance. If oak is directly added into the white spirit and extracted to obtain the white spirit with oak fragrance, the color of the white spirit can be affected. In the application, the oak fragrance in the flavoring wine is very rich after the flavoring wine is subjected to repeated distillation, so that the flavoring wine is stored after being prepared, the concentration and the elegant degree of the oak fragrance in the white wine can be adjusted by adding the flavoring wine into the white wine base wine according to individual requirements so as to meet different requirements, and the white wine with different concentrations can be adjusted according to the requirements; and the liquor with oak fragrance is used as flavoring liquor, the amount of the liquor added into the liquor base liquor is small, and the color and the integral style of the liquor cannot be influenced.
In one possible embodiment, the volume ratio of the white spirit base wine to the flavoring wine with oak fragrance is 500 (4-10). The fragrance of the oak can be harmonious with that of the base liquor of the white spirit, and the color and luster of the original base liquor and the fragrance of the liquor body are not influenced.
Optionally, the volume ratio of fen-flavor liquor to flavoring liquor having oak flavor is 500:4, 500:5, 500:6, 500:7, 500:8, 500:9 or 500: 10.
In one possible embodiment, the fen-flavor liquor is fen liquor, and the volume ratio of the fen liquor to the flavoring liquor with oak flavor is 500 (4-6). The addition amount of the flavoring liquor is small, so that the Fenjiu base liquor has the fragrance of oak to avoid influencing the style of Fenjiu liquor, and the whole flavoring liquor has good taste consistency and is easily accepted by consumers.
In one possible embodiment, the base wine is a bamboo leaf green wine, and the volume ratio of the bamboo leaf green wine to the flavoring wine with oak fragrance is 500 (6-10). The addition amount of the flavoring wine is small, so that the bamboo leaf green wine base wine has the fragrance of oak to avoid influencing the style of the bamboo leaf green wine, and the whole flavored wine has good taste consistency and is easily accepted by consumers.
Drawings
In order to more clearly illustrate the technical solutions of the embodiments of the present application, the drawings needed to be used in the embodiments are briefly described below, it should be understood that the following drawings only illustrate some embodiments of the present application and therefore should not be considered as limiting the scope, and for those skilled in the art, other related drawings can be obtained from the drawings without inventive efforts and also belong to the protection scope of the present application.
Fig. 1 is a flow chart of a preparation process of the flavoring wine provided by the application.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present application clearer, the technical solutions of the embodiments of the present application will be clearly and completely described below. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.
Experimental example 1 selection of Oak
Fig. 1 is a flow chart of a preparation process of the flavoring wine provided by the application. Referring to fig. 1, the preparation method of the flavoring wine comprises the following steps: placing oak and 65% (v/v) Shanxi Fenjiu in a pottery jar, leaching at room temperature for 6 days (without sealing) to obtain extractive solution, circularly stirring (stirring three times per day and once every 8 hr), and redistilling the extractive solution in a kettle distiller (distilling all distillate to obtain flavoring wine). Wherein the mass ratio of Fenjiu to oak is 50: 5. The impact of oak selection on flavor of the flavored wine, using different oak trees, respectively, is given in table 1:
TABLE 1 selection of oak wood sensory evaluation table for flavoured wine
As can be seen from Table 1, the comparison of experiments 1-4 shows that the flavoring wine prepared from the heavily roasted French oak has more aromatic and prominent flavor, is elegant and easily accepted, and better meets the preparation requirements. The inventors may analyze the reasons as follows: the "baking" process in the oak process imparts different aroma and flavor to the wine. Lightly roasted french oak gives a fresh mineral aroma to the wine, moderately roasted oak gives coffee and caramel aroma, and heavily roasted oak gives smoke, leather, nutmeg, and tar-like smell. After the heavily roasted French oak and the fen wine are mixed and leached, the wine can be endowed with stronger fragrance and more pleasant fragrance, and has more individual characteristic requirements, and the taste of the fen wine aged by the wine is softer and fuller.
It is clear from the comparison of experiment 4 and experiment 5 that the flavour wine prepared from heavily roasted french oak has a better taste than heavily roasted american oak. The inventors may analyze the reasons as follows: french oak wood has a much tighter grain than american oak and is less dense and can be reused for years. French oak can give delicate and mild flavor to the wine. Therefore, the French oak is used for preparing the international flavoring wine, so that the aroma and the taste of the international flavoring wine are more in accordance with the preparation requirement and are easy to accept.
Experimental example 2 selection of oak dosage
The preparation method of the flavoring wine comprises the following steps: placing heavily roasted French oak and 65 ° Shanxi Fenjiu in a pottery jar, leaching at room temperature for 6 days (without sealing) to obtain leaching solution, circularly stirring (stirring three times per day, stirring once every 8 hr) during leaching, and redistilling the leaching solution in a kettle distiller (distilling all distillate to obtain flavoring wine). Wherein, the mass ratio of Shanxi Fenjiu to French oak is different, and the influence of the amount of the obtained oak on the taste of the flavoring wine is shown in Table 2:
TABLE 2 organoleptic evaluation comparison table of oak usage against flavoring wine
As can be seen from Table 2, when the mass ratio of Shanxi Fenjiu to the heavily roasted French oak is 50 (4-6), the obtained flavoring wine has pure taste, rich fragrance and no burnt or foreign flavor.
Experimental example 3 degree of white spirit
The preparation method of the flavoring wine comprises the following steps: placing the heavily roasted French oak and Shanxi Fenjiu in a pottery jar, leaching at room temperature for 6 days (without sealing) to obtain leaching solution, circularly stirring (stirring three times per day, and stirring once every 8 hours) during leaching, and redistilling the leaching solution in a kettle distiller (taking all distillate in distillation as fraction to obtain flavoring wine). Wherein the mass ratio of the white spirit to the oak is 50: 5. The influence of the selection of the obtained white spirit on the taste of the flavoring spirit is shown in table 3:
TABLE 3 organoleptic evaluation chart of oak extracted flavoring wine with different alcohol contents
As can be seen from Table 3, the 60-65 degree white spirit is mixed with the heavily roasted French oak for extraction, and the obtained flavoring wine has better taste, can be adjusted according to different alcohol contents in use, and has wide application range. The lower the alcohol content is, the longer the required time is, and the application range is narrow.
Experimental example 4 redistillation
Placing the heavily roasted French oak and Shanxi Fenjiu in a pottery jar, leaching at room temperature for 6 days (without sealing) to obtain leaching solution, and circularly stirring during leaching (stirring three times per day, and stirring once every 8 hr). Wherein the mass ratio of Fenjiu to oak is 50: 5. The effect of re-distillation on the sensory properties of flavoured wines was investigated as shown in table 4:
TABLE 4 sensory evaluation of flavoured wine by redistillation
It can be seen from table 4 that the oak is re-distilled after being extracted from fen wine, so that oak in fen wine has strong fragrance, and can be used as flavoring wine to be blended in other white spirits. If the secondary distillation is not carried out, when the secondary distillation is used for blending the flavoring liquor, the blended liquor has oak fragrance, but obviously influences the color of the original liquor body, and has the risk of precipitation impurities in the shelf life, thereby influencing the appearance quality standard of the finished liquor. And when the distillation is carried out again, only a part of the distillate is used as the flavoring wine, the flavor of the flavoring wine is influenced by the scorched foreign flavor, and the wine body component of the flavoring wine is changed.
Experimental example 5 preparation of flavored Baijiu
The preparation method of the seasoning liquor comprises the following steps: the flavored wine prepared in example 9 was flavored with different fenjiu varieties to obtain a white spirit with the individual characteristics of oak flavor. Wherein, the sensory characteristics of the fenjiu of different varieties after seasoning are shown in the table 5:
TABLE 5 sensory evaluation table after seasoning for different Fenjiu varieties
As can be seen from Table 5, the flavor liquor of 4-6mL provided in example 9 is added to 500mL of Fenjiu at different levels or grades to obtain a new liquor with the characteristics of the internationalized oak. The flavoring Chinese liquor has elegant oak fragrance, and can be harmonious with original fragrance, increase wine body composite feeling, and highlight individuation, without affecting original wine body color and luster and original physicochemical skeleton index of wine body.
The preparation method of the seasoning liquor comprises the following steps: the seasoning wine prepared in example 9 was seasoned with various kinds of bamboo leaf green wines to obtain a bamboo leaf green wine having the individual characteristics of oak fragrance. Wherein, the sensory characteristics of the bamboo leaf green wine of different varieties after being seasoned are shown in the table 6:
TABLE 6 organoleptic evaluation table of seasoned bamboo leaf green liquor of different varieties
As can be seen from Table 6, 8-10mL of the flavoring wine provided in example 9 was added to 500mL of the Zhuyeqing wine at different levels and grades for flavoring blending to obtain a new wine with the individual characteristics of internationalized oak. The flavoring Chinese liquor has elegant oak fragrance, and can be harmonious with original fragrance, increase wine body composite feeling, and highlight individuation, without affecting original wine body color and luster and original physicochemical skeleton index of wine body.
The embodiments described above are some, but not all embodiments of the present application. The detailed description of the embodiments of the present application is not intended to limit the scope of the claimed application, but is merely representative of selected embodiments of the application. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present application.
Claims (10)
1. A preparation method of a flavoring wine with oak fragrance is characterized by comprising the following steps:
and (3) leaching the heavily roasted oak in white spirit for 6-10 days to obtain a leaching liquor, and then carrying out secondary distillation on the leaching liquor.
2. The method according to claim 1, wherein the flavoring wine is obtained by distilling all the distillate as a distillate in the double distillation.
3. The preparation method according to claim 2, wherein the degree of the white spirit is 60-65 degrees.
4. The preparation method of claim 3, wherein the mass ratio of the white spirit to the heavily roasted oak is 50 (4-6).
5. The method according to any one of claims 1 to 4, wherein the leaching is carried out under stirring at normal temperature.
6. A method according to any one of claims 1 to 4, wherein the leaching is carried out in a ceramic jar or 304 stainless steel tank without the need for sealing.
7. A flavoured wine having an oak flavour, characterised in that it is prepared by the method of any one of claims 1 to 6.
8. A flavored liquor comprising liquor base liquor and the flavored liquor having oak flavor of claim 7.
9. The flavored liquor of claim 8, wherein the liquor base liquor and the flavored liquor having an oak flavor are in a volume ratio of 500 (4-10).
10. The flavoured spirit according to claim 8 or 9, wherein the spirit base is fen spirit, the volume ratio of the fen spirit to the flavoured spirit with oak flavour is 500 (4-6);
or the liquor base liquor is bamboo leaf green liquor, and the volume ratio of the bamboo leaf green liquor to the flavoring liquor with oak fragrance is 500 (6-10).
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| CN202011237228.4A CN112159744A (en) | 2020-11-09 | 2020-11-09 | Flavoring wine with oak fragrance, preparation method thereof and flavoring white spirit |
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| CN202011237228.4A CN112159744A (en) | 2020-11-09 | 2020-11-09 | Flavoring wine with oak fragrance, preparation method thereof and flavoring white spirit |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113564002A (en) * | 2021-09-16 | 2021-10-29 | 泸州老窖股份有限公司 | Oak-flavored white spirit and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5356641A (en) * | 1993-05-10 | 1994-10-18 | Indopco, Inc., D/B/A Quest International Flavors & Food Ingredients Company | Process for preparing an oak wood extract and distillate |
| CN105586233A (en) * | 2016-03-23 | 2016-05-18 | 江苏今世缘酒业股份有限公司 | Novel baijiu storing method and made baijiu |
| CN106434239A (en) * | 2016-11-23 | 2017-02-22 | 广西壮族自治区农业科学院农产品加工研究所 | Mulberry brandy production method |
| CN106947676A (en) * | 2017-05-25 | 2017-07-14 | 陕西西凤酒股份有限公司 | A kind of low grape flavor assembled alcoholic drinks and preparation method thereof |
| CN110591871A (en) * | 2019-09-24 | 2019-12-20 | 中诊医疗科技有限公司 | A Chinese liquor base containing oak components and its preparation method |
-
2020
- 2020-11-09 CN CN202011237228.4A patent/CN112159744A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5356641A (en) * | 1993-05-10 | 1994-10-18 | Indopco, Inc., D/B/A Quest International Flavors & Food Ingredients Company | Process for preparing an oak wood extract and distillate |
| CN105586233A (en) * | 2016-03-23 | 2016-05-18 | 江苏今世缘酒业股份有限公司 | Novel baijiu storing method and made baijiu |
| CN106434239A (en) * | 2016-11-23 | 2017-02-22 | 广西壮族自治区农业科学院农产品加工研究所 | Mulberry brandy production method |
| CN106947676A (en) * | 2017-05-25 | 2017-07-14 | 陕西西凤酒股份有限公司 | A kind of low grape flavor assembled alcoholic drinks and preparation method thereof |
| CN110591871A (en) * | 2019-09-24 | 2019-12-20 | 中诊医疗科技有限公司 | A Chinese liquor base containing oak components and its preparation method |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113564002A (en) * | 2021-09-16 | 2021-10-29 | 泸州老窖股份有限公司 | Oak-flavored white spirit and preparation method thereof |
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