CN112251313A - Preparation method of agilawood wine - Google Patents
Preparation method of agilawood wine Download PDFInfo
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- CN112251313A CN112251313A CN202011242813.3A CN202011242813A CN112251313A CN 112251313 A CN112251313 A CN 112251313A CN 202011242813 A CN202011242813 A CN 202011242813A CN 112251313 A CN112251313 A CN 112251313A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 238000000855 fermentation Methods 0.000 claims abstract description 55
- 230000004151 fermentation Effects 0.000 claims abstract description 55
- 238000002156 mixing Methods 0.000 claims abstract description 45
- 241000271309 Aquilaria crassna Species 0.000 claims abstract description 38
- 240000006394 Sorghum bicolor Species 0.000 claims abstract description 36
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims abstract description 36
- 238000000034 method Methods 0.000 claims abstract description 31
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 25
- 239000012452 mother liquor Substances 0.000 claims abstract description 20
- 239000007788 liquid Substances 0.000 claims abstract description 18
- 241001533085 Aquilaria sinensis Species 0.000 claims abstract description 16
- 241000209140 Triticum Species 0.000 claims abstract description 14
- 235000021307 Triticum Nutrition 0.000 claims abstract description 14
- 238000000227 grinding Methods 0.000 claims abstract description 14
- 238000003756 stirring Methods 0.000 claims abstract description 9
- 239000000843 powder Substances 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 7
- 238000010411 cooking Methods 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 238000005498 polishing Methods 0.000 claims abstract description 7
- 239000002893 slag Substances 0.000 claims abstract description 7
- 238000010563 solid-state fermentation Methods 0.000 claims abstract description 7
- 230000007480 spreading Effects 0.000 claims abstract description 7
- 238000003892 spreading Methods 0.000 claims abstract description 7
- 238000005406 washing Methods 0.000 claims abstract description 7
- 244000046109 Sorghum vulgare var. nervosum Species 0.000 claims description 13
- 238000004321 preservation Methods 0.000 claims description 10
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 9
- 239000000796 flavoring agent Substances 0.000 claims description 9
- 230000001476 alcoholic effect Effects 0.000 claims description 7
- 230000008569 process Effects 0.000 abstract description 5
- 235000019640 taste Nutrition 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 208000002193 Pain Diseases 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
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- 206010047700 Vomiting Diseases 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 4
- 239000004519 grease Substances 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 230000008673 vomiting Effects 0.000 description 4
- 208000006673 asthma Diseases 0.000 description 3
- 238000000605 extraction Methods 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 210000003734 kidney Anatomy 0.000 description 3
- 238000002791 soaking Methods 0.000 description 3
- 210000002784 stomach Anatomy 0.000 description 3
- 206010000060 Abdominal distension Diseases 0.000 description 2
- 208000031361 Hiccup Diseases 0.000 description 2
- 210000001015 abdomen Anatomy 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 235000020066 kaoliang wine Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 239000011347 resin Substances 0.000 description 2
- 229920005989 resin Polymers 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 238000010792 warming Methods 0.000 description 2
- 208000004998 Abdominal Pain Diseases 0.000 description 1
- 206010008631 Cholera Diseases 0.000 description 1
- 241001518926 Cladrastis Species 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 208000000059 Dyspnea Diseases 0.000 description 1
- 206010013975 Dyspnoeas Diseases 0.000 description 1
- 208000031971 Yin Deficiency Diseases 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
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- 229940079593 drug Drugs 0.000 description 1
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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
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
-
- 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
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
-
- 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
Abstract
The invention provides a preparation method of agilawood wine, which comprises the following steps: slightly polishing the surface of the agarwood, and slicing the agarwood to prepare an agarwood slice; washing the aquilaria sinensis slices with water to remove floating slag on the surfaces, and then baking the aquilaria sinensis slices at a low temperature until four corners of the slices slightly tilt and the surfaces of the slices are glossy; placing the baked agilawood slices in a closed container, grinding into powder, adding sorghum liquor after grinding, mixing uniformly, and storing in dark place to obtain agilawood wine mother liquor; mixing and cooking wheat and sorghum, quickly spreading for cooling, adding distiller's yeast, and performing primary solid state fermentation for 2-3 d; after the primary fermentation is finished, adding the agilawood wine mother liquor into the fermentation product, uniformly stirring, and carrying out deep fermentation; after the deep fermentation is finished, distilling to obtain primary agilawood wine liquid, and blending and seasoning the agilawood wine liquid to obtain the agilawood wine. The invention improves the utilization rate of the agilawood in the processing process of the agilawood wine, reduces the production cost of the agilawood wine, and simultaneously improves the aroma and the taste of the agilawood wine.
Description
Technical Field
The invention relates to the field of alcoholic products, in particular to a preparation method of agilawood wine.
Background
Agilawood and the name of the traditional Chinese medicine. The resin-containing wood is mainly made of an aquilaria sinensis plant, is irregular block-shaped or sheet-shaped, and is 3-15 cm long and 3-6 cm in diameter. The surface is uneven and has machined tool marks. The dark brown resin-containing portion was visible as alternating with the yellow wood portion, forming streaks. The surfaces of the holes and the pits are rotten wood. Light weight, stabbing broken surface and brown color. Most of them cannot sink water. Has special fragrance and bitter taste. When burning, the oil exudes, and the strong fragrance of the product can promote the circulation of qi, alleviate pain, warm middle energizer, stop vomiting, absorb qi and relieve asthma. It is commonly used for chest and abdomen distention, stuffy pain, stomach cold, vomiting, hiccup, deficiency of the kidney, dyspnea with rapid and urgent respiration. As early as the Tang Dynasty, people know to add agilawood into wine to play the efficacy of agilawood in preserving health. The history of Chinese processing and using the spice wine can be traced back to the period of business week.
The agilawood wine can be more healthy and health-preserving, and simultaneously has inebriant fragrance and long aftertaste after being prepared into wine due to the characteristics of the agilawood, and the good taste of the wine is improved, so that a plurality of effects of the agilawood wine are summarized medically: promoting qi circulation, relieving pain, removing blood stasis, removing food stagnation, treating stomach cold, and improving sleep; relieving cough and asthma, dredging collaterals and strengthening yang, warming kidney and essence, and regulating qi; the agilawood wine has good effects of treating constipation due to yin deficiency, abdominal distension and pain, cholera and the like, and the agilawood has the drug property that substances in oil can be well dissolved in wine liquid through the fusion with alcohol, and the substances can be better absorbed by a human body through drinking the agilawood wine.
When the traditional agilawood wine is prepared, agilawood is difficult to be completely utilized, a plurality of medicinal substances in the agilawood prepared wine are difficult to extract, the quantity of agilawood is small, the cost is high, the price of the agilawood wine is high, and the internal flavor and medicinal value of the agilawood are difficult to completely show.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides a preparation method of agilawood wine, which aims to solve the problems in the background technology.
(II) technical scheme
In order to achieve the purpose, the invention is realized by the following technical scheme: a method for preparing lignum Aquilariae Resinatum wine comprises the following steps,
the method comprises the following steps: slightly polishing the surface of the agarwood, and slicing the agarwood to prepare an agarwood slice;
step two: washing the aquilaria sinensis slices with water to remove floating slag on the surfaces, and then baking the aquilaria sinensis slices at a low temperature until four corners of the slices slightly tilt and the surfaces of the slices are glossy;
step three: placing the baked agilawood slices in a closed container, grinding into powder, adding sorghum liquor after grinding, mixing uniformly, and storing in dark place to obtain agilawood wine mother liquor;
step four: mixing and cooking wheat and sorghum, rapidly spreading in cold air, cooling, adding distiller's yeast, and performing primary solid state fermentation for 2-3 d;
step five: after the primary fermentation is finished, adding the agilawood wine mother liquor into the fermentation product, uniformly stirring, and carrying out deep fermentation;
step six: after the deep fermentation is finished, distilling to obtain primary agilawood wine liquid, and blending and seasoning the agilawood wine liquid to obtain the agilawood wine.
Preferably, the agarwood slices in the first step are specifically slices with the area less than 1cm2The thickness is 0.2-0.5 cm.
Preferably, the baking temperature in the second step is 40-60 ℃, and the baking time lasts for 1-2 h.
Preferably, the mixing ratio of the ground aloeswood in the third step to the kaoliang spirit is 1: 80-150, wherein the alcoholic strength of the sorghum liquor is 50-75 degrees.
Preferably, the temperature of the protected from light in the third step is 15-25 ℃, the preservation time is 10-15d, and the stirring is carried out once every 2d when the protected from light is preserved.
Preferably, the mixing ratio of the wheat to the sorghum in the fourth step is 1: 1, and the fermentation temperature is 25-35 ℃.
Preferably, the mixing ratio of the fermentation product to the mother liquor of the agalloch eaglewood wine in the step five is 100-: 1.
preferably, the deep fermentation time in the fifth step is 30-60d, and the deep fermentation temperature is 30-35 ℃.
Preferably, the low-alcohol kaoliang spirit and the seasoning wine are blended in the sixth step, and the seasoning wine is sauce-flavor seasoning wine.
Preferably, the alcohol content of the low-alcohol kaoliang spirit is 25-40 degrees.
(III) advantageous effects
The invention provides a preparation method of agilawood wine, which has the following beneficial effects:
as is well known, ethanol in wine is a good organic solvent, the traditional method of soaking medicinal liquor is provided for a long time in China, and agilawood has the effects of promoting qi circulation, relieving pain, warming middle-jiao, stopping vomiting, absorbing qi and relieving asthma. The agilawood wine is usually used for chest and abdomen swelling and pain, stomach cold vomiting and hiccup, kidney deficiency and reversed flow of qi and rapid respiration, the medicinal value of the agilawood is mainly adhered to wood in the form of grease, the grease in the wood is difficult to fully utilize by traditional soaking extraction, and the grease in the middle of the wood is difficult to separate out to cause certain waste, so that the process firstly polishes the surface of the agilawood during processing, slices and bakes the agilawood, the grease in the agilawood is softened and separated out by low-temperature baking, then the agilawood is crushed and mixed with wine liquid for extraction, the mixture is continuously stirred in the soaking process to achieve the optimal extraction effect, the utilization of the agilawood is greatly improved, wheat and sorghum are used for mixed fermentation, the agilawood wine primary liquid is added for deep fermentation after the internal bacterial colony forming is primarily completed by fermentation, the sufficient combination of the substances in the agilawood with the wine liquid is facilitated, and the agilaw, and the sauce flavor type flavoring wine and the sorghum wine are blended during blending, so that the produced agilawood wine has the taste of the sauce flavor wine and the faint scent of the sorghum wine and is accompanied with the fragrance of the agilawood.
Examples of various specific processes and materials are provided herein, but one of ordinary skill in the art will recognize applications of other processes and/or use of other materials.
The detailed description is as follows
Example one
The embodiment of the invention provides a preparation method of agilawood wine, which comprises the following steps,
the method comprises the following steps: slightly polishing the surface of the agarwood, and slicing the agarwood to prepare an agarwood slice;
step two: washing the aquilaria sinensis slices with water to remove floating slag on the surfaces, and then baking the aquilaria sinensis slices at a low temperature until four corners of the slices slightly tilt and the surfaces of the slices are glossy;
step three: placing the baked agilawood slices in a closed container, grinding into powder, adding sorghum liquor after grinding, mixing uniformly, and storing in dark place to obtain agilawood wine mother liquor;
step four: mixing and cooking wheat and sorghum, rapidly spreading in cold air, cooling, adding distiller's yeast, and performing primary solid state fermentation for 2-3 d;
step five: after the primary fermentation is finished, adding the agilawood wine mother liquor into the fermentation product, uniformly stirring, and carrying out deep fermentation;
step six: after the deep fermentation is finished, distilling to obtain primary agilawood wine liquid, and blending and seasoning the agilawood wine liquid to obtain the agilawood wine.
Further, the eaglewood sheet in the first step is specifically an eaglewood sheet with an area less than 1cm2The thickness is 0.2-0.5 cm.
Further, in the second step, the baking temperature is 40 ℃, and the baking time lasts for 1 h.
Further, the mixing ratio of the ground aloeswood in the third step to the sorghum liquor is 1: 100, the alcoholic strength of the sorghum liquor is 53 degrees, the light-proof preservation temperature in the step three is 15 ℃, the preservation time is 10 days, and the sorghum liquor is stirred once every 2 days when being preserved in the light-proof way.
Further, the mixing ratio of the wheat to the sorghum in the fourth step is 1: 1, and the fermentation temperature is 25 ℃.
Further, the mixing ratio of the fermentation product to the agaric wine mother liquor in the fifth step is 100: 1, in the fifth step, the deep fermentation time is 30d, and the deep fermentation temperature is 30 ℃.
Further, blending the low-alcohol kaoliang spirit and the seasoning wine in the sixth step, wherein the seasoning wine is sauce-flavor seasoning wine.
Further, the alcohol content of the low-alcohol kaoliang spirit is 30 degrees.
Example two
The embodiment of the invention provides a preparation method of agilawood wine, which comprises the following steps,
the method comprises the following steps: slightly polishing the surface of the agarwood, and slicing the agarwood to prepare an agarwood slice;
step two: washing the aquilaria sinensis slices with water to remove floating slag on the surfaces, and then baking the aquilaria sinensis slices at a low temperature until four corners of the slices slightly tilt and the surfaces of the slices are glossy;
step three: placing the baked agilawood slices in a closed container, grinding into powder, adding sorghum liquor after grinding, mixing uniformly, and storing in dark place to obtain agilawood wine mother liquor;
step four: mixing and cooking wheat and sorghum, rapidly spreading in cold air, cooling, adding distiller's yeast, and performing primary solid state fermentation for 2-3 d;
step five: after the primary fermentation is finished, adding the agilawood wine mother liquor into the fermentation product, uniformly stirring, and carrying out deep fermentation;
step six: after the deep fermentation is finished, distilling to obtain primary agilawood wine liquid, and blending and seasoning the agilawood wine liquid to obtain the agilawood wine.
Further, the eaglewood sheet in the first step is specifically an eaglewood sheet with an area less than 1cm2The thickness is 0.2-0.5 cm.
Further, in the second step, the baking temperature is 60 ℃, and the baking time lasts for 2 hours.
Further, the mixing ratio of the ground aloeswood in the third step to the sorghum liquor is 1: 150, the alcoholic strength of the sorghum liquor is 53 degrees, the light-proof preservation temperature in the third step is 25 ℃, the preservation time is 15 days, and the sorghum liquor is stirred once every 2 days when being preserved in the light-proof way.
Further, the mixing ratio of the wheat to the sorghum in the fourth step is 1: 1, and the fermentation temperature is 35 ℃.
Further, the mixing ratio of the fermentation product to the agaric wine mother liquor in the fifth step is 100: 1, in the fifth step, the deep fermentation time is 60 days, and the deep fermentation temperature is 35 ℃.
Further, blending the low-alcohol kaoliang spirit and the seasoning wine in the sixth step, wherein the seasoning wine is sauce-flavor seasoning wine.
Further, the alcohol content of the low-alcohol kaoliang spirit is 30 degrees.
EXAMPLE III
The embodiment of the invention provides a preparation method of agilawood wine, which comprises the following steps,
the method comprises the following steps: slightly polishing the surface of the agarwood, and slicing the agarwood to prepare an agarwood slice;
step two: washing the aquilaria sinensis slices with water to remove floating slag on the surfaces, and then baking the aquilaria sinensis slices at a low temperature until four corners of the slices slightly tilt and the surfaces of the slices are glossy;
step three: placing the baked agilawood slices in a closed container, grinding into powder, adding sorghum liquor after grinding, mixing uniformly, and storing in dark place to obtain agilawood wine mother liquor;
step four: mixing and cooking wheat and sorghum, rapidly spreading in cold air, cooling, adding distiller's yeast, and performing primary solid state fermentation for 2-3 d;
step five: after the primary fermentation is finished, adding the agilawood wine mother liquor into the fermentation product, uniformly stirring, and carrying out deep fermentation;
step six: after the deep fermentation is finished, distilling to obtain primary agilawood wine liquid, and blending and seasoning the agilawood wine liquid to obtain the agilawood wine.
Further, the eaglewood sheet in the first step is specifically an eaglewood sheet with an area less than 1cm2The thickness is 0.2-0.5 cm.
Further, in the second step, the baking temperature is 40 ℃, and the baking time lasts for 1 h.
Further, the mixing ratio of the ground aloeswood in the third step to the sorghum liquor is 1: 100, the alcoholic strength of the sorghum liquor is 53 degrees, the light-proof preservation temperature in the step three is 15 ℃, the preservation time is 10 days, and the sorghum liquor is stirred once every 2 days when being preserved in the light-proof way.
Further, the mixing ratio of the wheat to the sorghum in the fourth step is 1: 1, and the fermentation temperature is 25 ℃.
Further, the mixing ratio of the fermentation product to the agaric wine mother liquor in the fifth step is 150: 1, in the fifth step, the deep fermentation time is 30d, and the deep fermentation temperature is 30 ℃.
Further, blending the low-alcohol kaoliang spirit and the seasoning wine in the sixth step, wherein the seasoning wine is sauce-flavor seasoning wine.
Further, the alcohol content of the low-alcohol kaoliang spirit is 30 degrees.
Example four
The embodiment of the invention provides a preparation method of agilawood wine, which comprises the following steps,
the method comprises the following steps: slightly polishing the surface of the agarwood, and slicing the agarwood to prepare an agarwood slice;
step two: washing the aquilaria sinensis slices with water to remove floating slag on the surfaces, and then baking the aquilaria sinensis slices at a low temperature until four corners of the slices slightly tilt and the surfaces of the slices are glossy;
step three: placing the baked agilawood slices in a closed container, grinding into powder, adding sorghum liquor after grinding, mixing uniformly, and storing in dark place to obtain agilawood wine mother liquor;
step four: mixing and cooking wheat and sorghum, rapidly spreading in cold air, cooling, adding distiller's yeast, and performing primary solid state fermentation for 2-3 d;
step five: after the primary fermentation is finished, adding the agilawood wine mother liquor into the fermentation product, uniformly stirring, and carrying out deep fermentation;
step six: after the deep fermentation is finished, distilling to obtain primary agilawood wine liquid, and blending and seasoning the agilawood wine liquid to obtain the agilawood wine.
Further, the eaglewood sheet in the first step is specifically an eaglewood sheet with an area less than 1cm2The thickness is 0.2-0.5 cm.
Further, in the second step, the baking temperature is 60 ℃, and the baking time lasts for 2 hours.
Further, the mixing ratio of the ground aloeswood in the third step to the sorghum liquor is 1: 150, the alcoholic strength of the sorghum liquor is 53 degrees, the light-proof preservation temperature in the third step is 25 ℃, the preservation time is 15 days, and the sorghum liquor is stirred once every 2 days when being preserved in the light-proof way.
Further, the mixing ratio of the wheat to the sorghum in the fourth step is 1: 1, and the fermentation temperature is 35 ℃.
Further, the mixing ratio of the fermentation product to the agaric wine mother liquor in the fifth step is 150: 1, in the fifth step, the deep fermentation time is 60 days, and the deep fermentation temperature is 35 ℃.
Further, blending the low-alcohol kaoliang spirit and the seasoning wine in the sixth step, wherein the seasoning wine is sauce-flavor seasoning wine.
Further, the alcohol content of the low-alcohol kaoliang spirit is 30 degrees.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (10)
1. A preparation method of agilawood wine is characterized by comprising the following steps: comprises the following steps of (a) carrying out,
the method comprises the following steps: slightly polishing the surface of the agarwood, and slicing the agarwood to prepare an agarwood slice;
step two: washing the aquilaria sinensis slices with water to remove floating slag on the surfaces, and then baking the aquilaria sinensis slices at a low temperature until four corners of the slices slightly tilt and the surfaces of the slices are glossy;
step three: placing the baked agilawood slices in a closed container, grinding into powder, adding sorghum liquor after grinding, mixing uniformly, and storing in dark place to obtain agilawood wine mother liquor;
step four: mixing and cooking wheat and sorghum, quickly spreading for cooling, adding distiller's yeast, and performing primary solid state fermentation for 2-3 d;
step five: after the primary fermentation is finished, adding the agilawood wine mother liquor into the fermentation product, uniformly stirring, and carrying out deep fermentation;
step six: after the deep fermentation is finished, distilling to obtain primary agilawood wine liquid, and blending and seasoning the agilawood wine liquid to obtain the agilawood wine.
2. The method for preparing agilawood wine according to claim 1, wherein the method comprises the following steps: the aquilaria sinensis slice in the step one is specifically an area less than 1cm2The thickness is 0.2-0.5 cm.
3. The method for preparing agilawood wine according to claim 1, wherein the method comprises the following steps: in the second step, the baking temperature is 40-60 ℃, and the baking time lasts for 1-2 h.
4. The method for preparing agilawood wine according to claim 1, wherein the method comprises the following steps: the Chinese eaglewood in the third step is ground into powder and then mixed with the sorghum liquor in a mixing ratio of 1: 80-150, and the alcoholic strength of the sorghum liquor is 50-75 degrees.
5. The method for preparing agilawood wine according to claim 1, wherein the method comprises the following steps: and in the third step, the temperature is kept in the dark for 10-15 days at 15-25 ℃, and the stirring is carried out once every 2 days during the dark preservation.
6. The method for preparing agilawood wine according to claim 1, wherein the method comprises the following steps: the mixing ratio of the wheat to the sorghum in the fourth step is 1: 1, and the fermentation temperature is 25-35 ℃.
7. The method for preparing agilawood wine according to claim 1, wherein the method comprises the following steps: the mixing ratio of the fermentation product to the mother liquor of the agarwood wine in the step five is 100-150: 1.
8. The method for preparing agilawood wine according to claim 1, wherein the method comprises the following steps: in the fifth step, the deep fermentation time is 30-60d, and the deep fermentation temperature is 30-35 ℃.
9. The method for preparing agilawood wine according to claim 1, wherein the method comprises the following steps: and blending the low-alcohol kaoliang spirit and the seasoning wine in the sixth step, wherein the seasoning wine is sauce-flavor seasoning wine.
10. The method for preparing agilawood wine according to claim 1, wherein the method comprises the following steps: the alcohol degree of the low-alcohol kaoliang spirit is 25-40 degrees.
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| CN202011242813.3A CN112251313A (en) | 2020-11-09 | 2020-11-09 | Preparation method of agilawood wine |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111961562A (en) * | 2020-08-08 | 2020-11-20 | 吴敦壮 | Agilawood wine and preparation method thereof |
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| CN1908145A (en) * | 2006-08-11 | 2007-02-07 | 王称兴 | Process for preparing white tea wine |
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