CN1322810A - Mellow spirit - Google Patents
Mellow spirit Download PDFInfo
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- CN1322810A CN1322810A CN 00112917 CN00112917A CN1322810A CN 1322810 A CN1322810 A CN 1322810A CN 00112917 CN00112917 CN 00112917 CN 00112917 A CN00112917 A CN 00112917A CN 1322810 A CN1322810 A CN 1322810A
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- wine
- sauce
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Abstract
The present invention relates to improvement of white spirit. While maintaining the color, fragrance and flavor of white spirit, methanol, fusel oil and aldehydes in white spirit are eliminated and various seasoning wine and seasoning liquid are blended into white spirit. The improved white spirit will not produce negative effects of thirsty, dry throat, headache, etc. and has certain curative effect on chest Bi-syndrome caused by blood clots, ischemic palsy, cerebral ischemia, etc.
Description
The present invention relates to the improvement of quality of white spirit, promptly is a kind of perfume behind methyl alcohol in the liquor and potato spirit and the aldehydes, flavor, style all not affected wine removed.
China white wine has the history of nearly one thousand years, and the fragrance harmony is original in style, is one of the world's six big distillation name liquor, favored by the human consumer, is in great demand in market.But: since the development of society, the continuous progress of science and technology, and the raising of people's living standard and the improvement of quality of life are more and more had higher requirement to food.Chinese traditional liquor has just exposed its defective and weakness gradually, i.e. nutrition is little, and harmful substance contents is higher, and certain side effect etc. is arranged, and is not resolved for a long time, and detrimentally affect and serious consequence once repeatedly take place, and causes the liquor Arrested Development of China.
Contain a certain amount of methyl alcohol in the liquor, potato spirit and aldehydes, these materials all have certain influence to HUMAN HEALTH, all can produce different side effects.But: do not have their existence in the liquor, will lose the intrinsic style and the feature of China white wine, fragrant and flavor just can not coordinated.From present technical qualification, can't remove them completely, know that they are harmful perfectly well, but can there be it, can't reject it again, limit it, make it drop to the level that may reach so country has just stipulated a sanitary index, reduce its side effect, this is the present present situation of China white wine.
In recent years, the scientific and technical personnel of liquor circle have realized that this problem, have carried out the work of this respect, break away from the backward situation of liquor as possible.As the late brewery of Shandong Province's Confucian Temple, produced pure wine as a trial, their technological line is by the road of external (foreign wine) E Deke (vodka) wine, and top grade alcohol is further purified, and then with pure water degree of falling, makes not contain any impurity in the liquor.Also occurred no methyl alcohol (not containing methyl alcohol) liquor on market, its technological line is with pure wine, its advantage be this liquor except alcohol (ethanol) composition, do not contain other material, have no side effect.Shortcoming is intrinsic style and the feature that has lost China white wine, has been China white wine no longer, and does not have nutrition and be unprofitable to health, estimates that Chinese Consumer's is beyond affordability in a long time, and the difficulty of exploiting market is bigger, the real vodka that belongs to China.
The objective of the invention is to overcome the deficiency of above-mentioned liquor, and provide a kind of under the prerequisite of guaranteeing the intrinsic traditional style feature of China white wine, make great efforts to reduce the content of oxious component in the liquor, accomplish not have methyl alcohol, no primary isoamyl alcohol (potato spirit) does not have aldehydes substantially and perfume (or spice), flavor, all not affected liquor that is of value to health of human body of style.
Purpose of the present invention reaches by the following method:
Clean, the Mellow spirit of alcohol is made up of the material that is worth by better nutritivity again of the approximate distilled spirit fragrance of kind surplus 20, liquor through rejecting methyl alcohol, potato spirit after, in this wine, added the flavouring wine of following consumption:
Basis flavouring wine 5%-10%
Typical style flavouring wine (liquid) 4%-8%
The old flavouring wine of sauce (liquid) 0.001%-0.006%
Store old flavouring wine (liquid) 0.003%-0.008%
Special fragrant sauce (wine) 0.002%-0.008%
Store fragrant sauce (wine) 0.002%-0.006%
Fragrance sauce (wine) 0.001%-0.003%
Old flavor sauce (wine) 0.002%-0.008%
Fragrant old sauce 0.001%-0.005%
The basis flavouring wine contains this product required main microcomponent and fragrance matter, can make the base liquor requirement that reaches quality standards substantially, makes the wine body plentiful, the fragrance gracefulness.
The typical style flavouring wine is to form by a certain percentage with the extracting solution of five kinds of materials.It mainly contains its fragrant compounds of group, growth hormone, VITAMIN and aromatic ketone etc., be extremely the trace complicated composition in action, its interpolation can not influence the variation of composition such as ester, acid in the base liquor, but it is again that alcohol is clean, the essential indispensable flavouring wine (liquid) of Mellow spirit.
The main fragrance ingredient of the old flavouring wine of sauce (liquid) is: flavonoid glycosides, saponin class and plant lactone, microcomponents such as acids.Its effect is: can make base liquor have graceful sauce flavor and fine and smooth comfortable old flavor., flavor new, rough when base liquor adds this flavouring wine (liquid) and can overcome above-mentioned defective when not long, and can make wine plentiful, coordinate, have the style of wine, and slightly special sauce perfume (or spice).Belong to the flavouring wine (liquid) of compound microcomponent, do not influence the variation of other composition.
Store old flavouring wine (liquid), its main fragrance ingredient is a multiple amino acids, vitamin-E, A, B family, and carotene, flax acids, and contain chlorophyll, pantothenic acid and micro-metals, iron, zinc, iodine etc.Its effect is to make base liquor have the fragrant and old flavor in cellar for storing things, and remarkable especially, and old flavor is not enough when basic wine cellar, distinguish the flavor of inharmonious, fragrant greatly, distinguish the flavor of towards, rough when peppery, add this flavouring wine, can improve its style and mouthfeel.
Special fragrant sauce contains the isomeric acid in the complicated composition, ester class, polyose and pyrazine, furans aromatic essence.Effect is to make the base liquor smell coordination, and is plentiful, soft; Inharmonious when base liquor fragrance, when flavor is single, pained, adds this flavouring wine and can obtain the ideal effect.
Store fragrant sauce (wine), its major ingredient is: forulic acid, syringic acid, Vanillin and ethyl phenol compounds and polyvalent alcohol etc.Can improve the old cellar for storing things fragrance flavor of base liquor.Fragrant not enough when basic wine cellar, add this flavouring wine, can make basic wine cellar aromatic strongly fragrant, tail is distinguished the flavor of long only and is felt well.But consumption is unsuitable excessive, otherwise can produce astringent taste and the not positive sensation of fragrance.
Fragrance sauce (wine), its main fragrance ingredient is: furanone, pyrazine, phenolic compound are main body, in addition, also contain succsinic acid, vanillic acid, syringic acid, 3, the 4-resorcylic acid, para-hydroxybenzoic acid, gallic acid, Vanillin, syringic aldehyde, wood sugar, fructose, pectinose, semi-lactosi, rhamnosyl and propionyl vanillone, Syringylethanone etc.It can play and improve the comfortable aromatising flavour of base liquor, improves wine body note flavor, improves wine body style, initiative mannerism etc.When base liquor fragrance deficiency, it is fragrant poor to put, and Wen Xiang is bad, and back tail is lightly seasoned etc., uses this sauce, and effect is obvious especially.
Old flavor sauce (wine): this sauce has the style of old vintage, contains main fragrance ingredient to be: amino acids, nitrogenous compound class, the phenolic compound of lactone and slight amount.Poor when the old flavor of base liquor, aftertaste is short, owes to coordinate, and can add this sauce, makes the style of liquor more outstanding.And its side effect has the perfume of pressure, and malaise sensation must use other flavouring wine (liquid) to remedy, and improves the quality of its wine base.
Fragrant old sauce has slight special fragrance, and the fragrance of aromatic Chinese spirit is arranged.Its main fragrance ingredient is an aromatics, and polysaccharide compound and multicomponent alcoholics compound etc. can improve the aged aroma of base liquor.When base liquor lacks wine fragrance or perfume (or spice) fineless and smooth, when flavor is short, light, add this sauce, effect is very good, but consumption is unsuitable excessive, otherwise can produce peculiar smell or fragrance does not just wait.
In above flavouring wine (liquid), the flavonoid glycoside add-on is 3/1000000ths～5, and the terpene lactones add-on is that 2/1000000ths～4,18 seed amino acid total amounts are 3/100000ths～5, the leucocyan add-on is 2～4/10000000ths, and polysaccharide total amount add-on is 2～4/10000000ths.
The product that the present invention produces, dry not after the drink, larynx is not rough, not the higher authorities, cerebralgia not, be difficult for liquor-saturatedly, and have no side effect, drink and excessively also wake up easily, only spirituous stimulation, and contain micro-terpene lactones, flavones, and amino acid and more materials such as organic acid, they have antialcoholism action.To the blood stasis resistance type obstruction of qi in the chest, ishemic stroke, cerebral blood supply insufficiency, the giddy of appearance, headache, dizzy, the hypomnesis of brain, diseases such as senile dementia and easy fatigue all have curative effect preferably.And can improve SOD vigor in the immunologic function of human body and the red corpuscle; the blood of reduction ester is arranged; improve the effect of HDC-CH; can also reduce the content of peroxyester matter (IPO); can prevent and treat myocardial ischemia and protection anoxybiotic myocardial cell, be of value to coronary heart disease the treatment of angina cordis; so it is happy and useful to drink this wine, can be referred to as to call pure green food wine.
Be embodiments of the invention below:
Flavouring wine title embodiment 1 (%) embodiment 2 (%) embodiment 3 (%)
Basis flavouring wine (liquid) 58 10
The old flavouring wine of sauce (liquid) 0.001 0.006 0.006
Typical style flavouring wine (liquid) 468
Store old flavouring wine (liquid) 0.003 0.005 0.008
Special fragrant sauce (wine) 0.002 0.006 0.008
Store fragrant sauce (wine) 0.002 0.003 0.006
Fragrance sauce (wine) 0.001 0.002 0.003
Old flavor sauce (wine) 0.002 0.006 0.008
Fragrant old sauce 0.001 0.003 0.005
Ratio difference according to flavouring wine is added can make different taste, the wine of different-style.
Claims (9)
1, clean, the Mellow spirit of a kind of alcohol is made up of the material that is worth by better nutritivity again of the approximate distilled spirit fragrance of kind surplus 20, after through rejecting methyl alcohol, potato spirit, it is characterized in that: the flavouring wine that has added following consumption in this wine:
Basis flavouring wine 5%-10%
Typical style flavouring wine (liquid) 4%-8%
The old flavouring wine of sauce (liquid) 0.001%-0.006%
Store old flavouring wine (liquid) 0.003%-0.008%
Special fragrant sauce (wine) 0.002%-0.008%
Store fragrant sauce (wine) 0.002%-0.006%
Fragrance sauce (wine) 0.001%-0.003%
Old flavor sauce (wine) 0.002%-0.008%
Fragrant old sauce 0.001%-0.005%.
2, clean, the Mellow spirit of alcohol according to claim 1 is characterized in that typical style flavouring wine (liquid) mainly contains fragrant compounds of group, growth hormone, VITAMIN, aromatic ketone.
3, clean, the Mellow spirit of alcohol according to claim 1, it is characterized in that: the old flavouring wine of sauce (liquid) major ingredient is flavonoid glycosides, saponin class and plant lactone, acids.
4, clean, the Mellow spirit of alcohol according to claim 1, it is characterized in that: storing old flavouring wine (liquid) major ingredient is multiple amino acids, vitamin-E, A, B family, carotene, flax acids, chlorophyll, pantothenic acid, micro-metals.
5, clean, the Mellow spirit of alcohol according to claim 1, it is characterized in that: special fragrant sauce (wine) major ingredient is isomery esters of gallic acid, polyose, pyrazine, furans aromatic series.
6, clean, the Mellow spirit of alcohol according to claim 1, it is characterized in that: storing fragrant sauce (wine) major ingredient is forulic acid, syringic acid, Vanillin and ethyl phenol compounds and polyvalent alcohol.
7, clean, the Mellow spirit of alcohol according to claim 1, it is characterized in that: fragrant sauce (wine) major ingredient is furanone, pyrazine, phenolic compound.
8, clean, the Mellow spirit of alcohol according to claim 1, it is characterized in that: old flavor sauce (wine) major ingredient is the phenolic compound of amino acids, nitrogenous compound class, lactone and slight amount.
9, clean, the Mellow spirit of alcohol according to claim 1, it is characterized in that: fragrant old sauce major ingredient is aromatics, polysaccharide compound, multicomponent alcoholics compound.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 00112917 CN1322810A (en) | 2000-05-09 | 2000-05-09 | Mellow spirit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 00112917 CN1322810A (en) | 2000-05-09 | 2000-05-09 | Mellow spirit |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1322810A true CN1322810A (en) | 2001-11-21 |
Family
ID=4582739
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 00112917 Pending CN1322810A (en) | 2000-05-09 | 2000-05-09 | Mellow spirit |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1322810A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106413420A (en) * | 2014-03-12 | 2017-02-15 | 奥驰亚客户服务有限责任公司 | Flavor system and method for making sherry wine like beverages |
-
2000
- 2000-05-09 CN CN 00112917 patent/CN1322810A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106413420A (en) * | 2014-03-12 | 2017-02-15 | 奥驰亚客户服务有限责任公司 | Flavor system and method for making sherry wine like beverages |
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Addressee: Lai Zhong Document name: Deemed as a notice of withdrawal |
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| WD01 | Invention patent application deemed withdrawn after publication |