CN1824756A - Multitaste concentrated flavour white spirti and its preparation method - Google Patents
Multitaste concentrated flavour white spirti and its preparation method Download PDFInfo
- Publication number
- CN1824756A CN1824756A CN 200510022306 CN200510022306A CN1824756A CN 1824756 A CN1824756 A CN 1824756A CN 200510022306 CN200510022306 CN 200510022306 CN 200510022306 A CN200510022306 A CN 200510022306A CN 1824756 A CN1824756 A CN 1824756A
- Authority
- CN
- China
- Prior art keywords
- wine
- spirit
- liquor
- flavor
- white spirit
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Images
Abstract
The present invention discloses a multitaste combined strong aromatic alcoholic liquor and its preparation method. It is made up by using strong aromatic alcoholic liquor as base liquor and blending at least one kind selected from spiced alcoholic liquor, brisk alcoholic liquor, rice-flavour alcoholic liquor, pineapple-flavour alcoholic liquor, sesame-flavour alcoholic liquor and others according to a certain mixing ratio. Said invention also provides the concrete steps of its preparation method.
Description
Technical field
The present invention relates to a kind of multitaste concentrated flavour white spirti and preparation method thereof, specifically, relate to a kind of multitaste concentrated flavour white spirti that multiple different flavor, different taste liquor and aromatic Chinese spirit is carried out the blending and tasting gained.
Background technology
At present, the China white wine odor type mainly is divided into Luzhou-flavor, aromatic type, scent type, rice-fragrant type, phoenix type, special type, hold concurrently odor type, fermented soya beans, salted or other wise odor type, medicine odor type, sesame-flavor and white spirit odor type 11 big odor types.Each aromatic white spirit different style, individual character are given prominence to, and are satisfying different areas different taste consumer demand.Their formation is the result of aspects factor affecting such as the wide region of China, weather, raw material, water quality, also is the result who constantly imitates, uses for reference between each odor type.In recent years, the requirement of liquor taste diversification is influenced by client, liquor consumption is developed to heavy " flavor " direction by heavy " perfume (or spice) ".The impression that current human consumer more pays attention to drinking liquor " flavor " will promptly more be paid attention to improving and promoting of taste along larynx, " disappearing soon ", " lightization ", therefore, pursues the diversification of liquor taste, is the approval in market, consumer demand.
Goal of the invention
It is main, multi-flavor combination that the technical problem to be solved in the present invention provides a kind of giving off a strong fragrance, compatible complementary multitaste concentrated flavour white spirti and preparation method thereof.
Multitaste concentrated flavour white spirti of the present invention is by forming as the aromatic Chinese spirit (V%) 40～97.5% of basic wine and at least a the blending in the following liquor, and described multitaste concentrated flavour white spirti wine degree is arranged on 28～68% (V/V):
Maotai-flavor liquor 0.1～35% fen-flavor type white spirit 0.1～45% rice spirit 0.1～40%
Phoenix aromatic white spirit 0.1～40% soybean-flavor liquor 0.1～32% special type liquor 0.1～40%
Distilled spirit with sesame flavour 0.1～30% medicine aromatic white spirit 0.1～32% white spirit aromatic white spirit 0.1～40%
The little bent fen-flavor type white spirit 0.1～45% in Sichuan.
The wine degree of described multitaste concentrated flavour white spirti is set to 52% (V/V), and it is blent by following liquor (V%) and forms:
Maotai-flavor liquor 3.5% fen-flavor type white spirit 3.5% rice spirit 2% phoenix aromatic white spirit 2.5%
Soybean-flavor liquor 0.1% special type liquor 0.1% distilled spirit with sesame flavour 0.1% medicine aromatic white spirit 0.2%
Little bent fen-flavor type white spirit 0.5% aromatic Chinese spirit 87% in white spirit aromatic white spirit 0.5% Sichuan.
The wine degree of another kind of multitaste concentrated flavour white spirti is set to 38% (V/V), and it is blent by following liquor (V%) and forms:
Maotai-flavor liquor 5% fen-flavor type white spirit 10% rice spirit 10%
Little bent fen-flavor type white spirit 5% aromatic Chinese spirit 70% in Sichuan.
The preparation method of described multitaste concentrated flavour white spirti comprises the following steps:
(1) finished wine wine degree is set to 28～68% (V/V);
(2) blend the selection of using wine:, in following liquor and proportional range thereof, select at least a conduct to blend again and use wine according to the organoleptic quality of aromatic Chinese spirit (V%) 40～97.5% as basic wine:
Maotai-flavor liquor 0.1～35% fen-flavor type white spirit 0.1～45% rice spirit 0.1～40%
Phoenix aromatic white spirit 0.1～40% soybean-flavor liquor 0.1～32% special type liquor 0.1～40%
Distilled spirit with sesame flavour 0.1～30% medicine aromatic white spirit 0.1～32% white spirit aromatic white spirit 0.1～40%
The little bent fen-flavor type white spirit 0.1～45% in Sichuan;
(3) blend preparation with wine: it is the set(ting)value of step (1) that the blending of the acceptance(check) that step (2) is selected makes its number of degrees with wine;
(4) blend: will mix by the aromatic Chinese spirit of step (3) preparation and the ratio of determining according to step (2) with wine of blending of other odor type, and stir, it is fully associated;
(5) store: the wine liquid after will blending changes storage tank over to, and warehouse-in was stored 3～6 months;
(6) filter: the wine liquid after will storing is filtered to as clear as crystal;
(7) seasoning typing: the wine liquid after will filtering carries out comparing with the finished wine acceptance index after stratographic analysis and sense organ judge, and finely tunes at the wine bulk defects, and typing at last must finished wine.
Above-mentioned aromatic Chinese spirit: its ethyl hexanoate content height, with the fragrance effect of the compound gracefulnesses of the common performance of multiple micro-fragrance matters such as ethyl hexanoate, ethyl lactate, ethyl acetate and ethyl butyrate and corresponding ester, acid, alcohol, ketone, phenol, have aromatic strongly fragrant, sweet mellow, the smell coordination in cellar for storing things, the clean tasty and refreshing typical style characteristics of tail.
Maotai-flavor liquor: its trace ingredients has organic acid content height, total pure content height, characteristics that ethyl hexanoate content is not high, therefore, uses Maotai-flavor liquor to have than better complementarity of other aromatic white spirit and adaptability as flavouring wine.At first it has the fine setting effect to the aromatic Chinese spirit taste, if liquor uses Maotai-flavor liquor in right amount in blending, wine body fullness ratio, soften are strengthened, play and obviously improve the wine body, cover the mud flavor in the rough assorted and aromatic Chinese spirit, prolong the effect of aftertaste; Secondly, because Maotai-flavor liquor ethyl hexanoate content is not high, help other odor type wine blending and tasting is used.But because aldehyde, ketone compounds in the Maotai-flavor liquor are first of each aromatic white spirit respective components content, therefore, Maotai-flavor liquor has burnt odor and sticks with paste fragrant feature, should select suitable ratio to this.
Fen-flavor type white spirit: its fragrance matter is mainly ethyl acetate and ethyl lactate mainly based on the ester class, the faint scent of outstanding ethyl acetate; The higher alcohols substances content is higher, and is the highest with primary isoamyl alcohol content, thereby fen-flavor type white spirit is had based on the compound fragrance of the coordination of ethyl acetate, and delicate fragrance is pure, and it is little sweet to enter the mouth, and fragrance is long, the typical style feature that tail is distinguished the flavor of long only.As flavouring wine, the delicate fragrance that can make full use of fen-flavor type white spirit is pure with fen-flavor type white spirit, and is pure and sweet soft, and the tail long characteristics of distinguishing the flavor of only can increase the refreshing clean of aromatic Chinese spirit, make wine body note gas elegant, pure and sweet soft, and aftertaste is refreshing only, outstanding " only ".
Rice spirit: it is few that its trace ingredients has fragrance content component, content of ethyl lactate is higher than the characteristics of ethyl acetate, has the fragrant elegant typical style of honey, therefore use wine as blending, can increase the taste feature of abundant " honey is fragrant " and " happy smooth " for aromatic Chinese spirit, outstanding " honey is fragrant ".
Phoenix type liquor: its trace ingredients characteristics are low acid, low ester, high alcohol, and it is mellow that this has determined that phoenix type liquor has, very Shuan style characteristic.Its low acid, low ester characteristics have bigger pardon, and the characteristics of high alcohol can increase mellow, the very refreshing taste characteristics of aromatic Chinese spirit again, and give prominence to " very refreshing " also taste demand of aromatic Chinese spirit " in endure " just just in time.Simultaneously, phoenix type liquor is used wine as of the present invention blending, can also utilize the acid of phoenix type liquor, sweet, bitter, peppery, the bittersweet taste characteristics of fiber crops, make product fragrance compound, all flavor harmonies, the tail length of distinguishing the flavor of only.But, comparatively violent because phoenix type drinking utensils has higher alcohol ester ratio, therefore, the proportioning of wine body should be noted, otherwise the rough peppery sense of aromatic Chinese spirit can be increased.
Special type liquor: being rich in the fatty-acid ethyl ester of odd number carbon in its aroma constituent, is bigger in all kinds of aromatic white spirits as absolute content and its shared ratio in the esters fragrance component of oil of cognac, and this embodies in the esters fragrance of special type liquor to some extent; Contain extra high higher fatty acid and ethyl ester thereof, be that other all kinds of aromatic white spirits are incomparable, these higher fatty acid and ethyl ester thereof have played sizable effect to the taste of special type wine is soft lastingly with fragrance, it is comfortable to make the wine body have the fragrance gracefulness, all flavors are coordinated, mellow pure and mild, the typical style feature of long Hui Tian.Special type liquor is combined with aromatic Chinese spirit as flavouring wine, make the more compound exquisiteness of wine body note gas, increase aftertaste.
Distilled spirit with sesame flavour: its trace ingredients is between giving off a strong fragrance, delicate fragrance and Maotai-flavor liquor respective components.Contain dimethyltrisulfide in this wine, 3 methylthiol propyl alcohol and 3-methylthio group ethyl propionate, they have become characteristic component very special in the distilled spirit with sesame flavour.Owing to send out fragrant sulphur atom, generally have very strong and typical odor characteristics, threshold value is extremely low, makes the wine body have the fragrance gracefulness, and it is plentiful mellow to enter the mouth, pure Hui Tian, the typical style feature that lingering fragrance is long.Distilled spirit with sesame flavour is combined with aromatic Chinese spirit, make wine body note gas compound more comfortable, fine and smooth more continuous gentle on the taste, the wine body is more plentiful.
The medicine aromatic white spirit: its trace ingredients has higher alcohols content height, total acid content height, ethyl butyrate content, characteristics that content of ethyl lactate is low.Medicine perfume (or spice) is comfortable, fragrance is elegant, sour-sweet flavor is moderate, therefore, as flavouring wine, can obviously increase the taste fullness ratio of aromatic Chinese spirit, and its highly acid feature, increases the tasty and refreshing taste characteristics of aromatic Chinese spirit aftertaste again.
Soybean-flavor liquor: its acid and esters content is low, higher alcohols content height, and its characteristic fragrance matter is mainly di azelate, suberic acid diethyl ester, higher alcohols etc.The wine body has the fragrant uniqueness of fermented soya beans, salted or other wise, pure and mild sweet cunning, the refreshing clean typical style feature of pleasant impression, and soybean-flavor liquor is combined with aromatic Chinese spirit, makes wine body band fermented soya beans, salted or other wise perfume (or spice) to a certain degree, and fragrance is more compound, the sweet cunning of taste.
The white spirit aromatic white spirit: based on the liquor odor type of ethyl acetate and ethyl lactate composite fragrant, its style characteristic is that elegant, mellow plentiful, sweet ice-cold tall and straight, all flavor of aroma is coordinated, long times of aftertaste.Use wine as blending, can increase the compound perfume (or spice) of aromatic Chinese spirit, make the wine body graceful more.
The little bent fen-flavor type white spirit in Sichuan: higher alcohols many by kind, that content is high and ethyl acetate, ethyl lactate, cooperate suitable acetaldehyde and acetal again, the organic acid of more kinds such as an amount of propionic acid except that acetate, lactic acid, isopropylformic acid, valeric acid, isovaleric acid reaches materials such as micro-enanthol, bata-phenethyl alcohol, Phenylacetic acid ethylester and forms.Its fragrance ingredient has very unique compositing characteristic, makes it have special " poor fragrant ", and sweet-smelling is elegant, and the wine body is soft, returns sweet and tasty mouthful, pure happy typical style feature.The Sichuan Xiaoqu wine is combined with aromatic Chinese spirit, utilize the poor perfume (or spice) of Xiaoqu wine, refreshing characteristics clean, Hui Tian to make wine body note gas soft, aftertaste is refreshing clean, Hui Tian.
Make a general survey of current liquor consumption market, aromatic Chinese spirit is because its unique style has a large amount of traditional consumption colonies, the market share accounts for more than 70%, this real general layout impels us to start with from " giving off a strong fragrance is main; the multi-flavor combination; compatible complementary ", aromatic Chinese spirit improved and perfect, with sauce perfume (or spice), delicate fragrance, Mi Xiang, the phoenix type, special type, sesame-flavor, the medicine odor type, the fermented soya beans, salted or other wise odor type, the white spirit odor type, the part taste characteristics of other odor types such as the little bent scent type in Sichuan and wine kind are carried out combination, get the length of his perfume (or spice), mend the shortage of giving off a strong fragrance, the grafting of distinguishing the flavor of and distinguishing the flavor of, thus make aromatic Chinese spirit adapt to the market development demand.Multitaste concentrated flavour white spirti of the present invention had both kept the characteristics of traditional Luzhou-flavor liquor, the part taste feature style that has other wine kind again, has graceful compound perfume (or spice), and Hui Tian, submissive, coordinate, refreshing clean, be fit to comprise all kinds of consumer groups' of traditional liquor consumer groups the demand of drinking more.In addition, preparation method's characteristics of the present invention are as follows:
1. the present invention is basic wine with traditional Luzhou-flavor liquor, carries out blending and tasting by selected ten kinds of different wine kinds, colludes wine with wine, without any the artificial non-fermented ingredient that adds;
2. the equipment that the present invention relates to all belongs to traditional Luzhou-flavor liquor and produces the common equipment that uses, and blends the traditional product that all belongs to each aromatic white spirit of current China with wine, need not special process and makes especially;
3. the liquor of prepared of the present invention can remedy the defective of respectively blending with wine wine body, makes the wine body more tend to plentiful.
4. operational process of craft of the present invention is simple, and cost is low, easily promotes;
Below the present invention is further detailed explanation for the embodiment by embodiment.The error of permission ± 1% (V/V) that wine degree of the present invention is known altogether by industry.
Description of drawings
The tabulation of Fig. 1 aromatic Chinese spirit acceptance index;
The tabulation of Fig. 2 Maotai-flavor liquor acceptance index
The tabulation of Fig. 3 fen-flavor type white spirit acceptance index;
The tabulation of Fig. 4 rice spirit acceptance index;
The tabulation of Fig. 5 phoenix type liquor acceptance index;
The tabulation of Fig. 6 medicine aromatic white spirit acceptance index;
The tabulation of Fig. 7 soybean-flavor liquor acceptance index;
The tabulation of the special type liquor of Fig. 8 acceptance index;
The tabulation of Fig. 9 distilled spirit with sesame flavour acceptance index;
The tabulation of Figure 10 white spirit aromatic white spirit acceptance index;
The little bent fen-flavor type white spirit acceptance index tabulation in Figure 11 Sichuan;
The tabulation of Figure 12 finished wine acceptance index.
Embodiment
Embodiment 1
According to respectively selecting following basic wine with the acceptance index of wine shown in Fig. 1～11 tabulations and respectively blending and use wine, it is as follows that its main trace ingredients content and sense organ are judged main points:
1, aromatic Chinese spirit
Come from the product that Tuopai Yeast Spirit Co., Ltd., Sichuan produces, the wine degree is 70% (V/V), employing be " former cellar for storing things method ", many grain solid mud cellar for storing things zymotechnique, the wine body is fragrant and graceful, mellow plentiful, store aromatic strongly fragrant, in the present invention as basic wine dipper for the main body style.
| Part trace ingredients content (g/L) | Total acid (with acetometer) | Total ester (in ethyl acetate) | Ethyl hexanoate |
| 1.20 | 5.50 | 3.50 | |
| Sense organ is judged main points | As clear as crystal, there is not precipitation, no suspended substance is stored aromatic strongly fragrantly, and it is pure and sweet enter the mouth, only refreshing, long times of aftertaste | ||
2, Maotai-flavor liquor
Come from Guizhou Maotai group company, the wine degree is 55% (V/V), adopts the high temperature koji, and high temperature is piled up, high-temperature stream wine, twice throwing grain, eight fermentations, the production technique of long storage.Be rich in lot of organic acids, carbonyl complex and high boiling substance in the wine body, material as organic acid, alcohols, ester class, aromatic acid, amino acid and band " sauce fragrance ", make Maotai-flavor liquor have the fragrant exquisiteness of sauce, the wine body is plentiful, mellow soft, aftertaste is long, the persistent typical style feature of empty cup lasting.Selected in the present invention do to blend use wine, make the strong fragrance gracefulness of wine body, the soft mellow exquisiteness of taste, comfortable nature.
| Part trace ingredients content (g/L) | Total acid (with acetometer) | Total ester (in ethyl acetate) | Ethyl acetate |
| 2.50 | 4.00 | 2.00 | |
| Sense organ is judged main points | As clear as crystal, there is not precipitation, no suspended substance, sauce is fragrant fine and smooth, and the wine body is plentiful, and is mellow soft, and empty cup lasting is lasting | ||
3, fen-flavor type white spirit
Come from Shanxi Fenyang wine group company, wine degree 65% (V/V), employing be that blue or green stubble is bent, red heart is bent, back fire bent three bent and usefulness, the fermentation of ground cylinder, steamed secondary is clear, steamed clear the burning highly plucked wine, the production technique of short.Have based on the compound fragrance of the coordination of ethyl acetate, delicate fragrance is pure, and little sweet typical style feature enters the mouth.Selected in the present invention do to blend use wine, for concocted white spirit provides a kind of refreshing clean effect.
| Part trace ingredients content (g/L) | Total acid (with acetometer) | Total ester (in ethyl acetate) | Ethyl acetate |
| 1.30 | 5.50 | 3.00 | |
| Sense organ is judged main points | As clear as crystal, there is not precipitation, no suspended substance, delicate fragrance is pure, and is pure and sweet soft, the tail length of distinguishing the flavor of only | ||
4, rice spirit
Come from Guilin three flower limited-liability company, its wine degree is 58% (V/V).The employing rice is a raw material, and little song is a saccharifying agent, early stage solid-state culture saccharification, later stage semi liquid state fermentation, short-term fermentation, the production technique of still formula batch distillation.Have the simple and elegant compound fragrance based on ethyl acetate and bata-phenethyl alcohol, honey is fragrant elegant, and it is sweet to enter the mouth, and the mouth that falls is refreshing clean, and aftertaste is happy smooth.Selected in the present invention do to blend use wine, can provide a kind of sweet for aromatic Chinese spirit, happy smooth taste characteristics.
| Part trace ingredients content (g/L) | Total acid (with acetometer) | Total ester (in ethyl acetate) | Bata-phenethyl alcohol |
| 0.50 | 1.00 | 0.25 | |
| Sense organ is judged main points | As clear as crystal, there is not precipitation, no suspended substance, honey is fragrant elegant, and it is sweet to enter the mouth, and the mouth that falls is refreshing clean, and aftertaste is happy smooth | ||
5, phoenix type liquor
Come from Shaanxi west wind company limited, the wine degree is 65% (V/V), is raw material with barley, pea, Chinese sorghum, adopts traditional old five Zhen Technologies.Have very refreshing, all flavor coordination of sweet-smelling elegance, Gan Run, the clean long individual style of tail.Selected in the present invention do to blend use wine, can provide a kind of acid, sweet, bitter, peppery, the bittersweet taste characteristics of fiber crops for aromatic Chinese spirit, make product have multiple compound fragrant concurrently.
| Part trace ingredients content (g/L) | Total acid (with acetometer) | Total ester (in ethyl acetate) | Ethyl acetate | Ethyl hexanoate |
| 0.60 | 2.50 | 1.20 | 0.50 | |
| Sense organ is judged main points | As clear as crystal, there is not precipitation, no suspended substance, sweet-smelling is tasteful and refined, and all flavors are coordinated, and Gan Run is very refreshing, and tail is long only, has burnt odor | |||
6, medicine aromatic white spirit
Come from Zunyi City, Guizhou Province Dong Jiu factory, wine degree 60% (V/V), adopting the sticking high grain of high-quality is raw material, is brewing water with " temple, the mouth of a river " underground spring, and the wine unstrained spirits is produced at little song, little cellar for storing things, and Daqu, Da Jiao produce fragrant unstrained spirits, and the fragrant unstrained spirits skewered of wine unstrained spirits forms.Style promptly has the strong fragrance of yeast wine, and mellow, pure and mild, the Hui Tian of Xiaoqu wine arranged again, also has the fragrant and tasty and refreshing little acid of simple and elegant comfortable medicine.In the present invention, its as seasoning selected do to blend use wine, can provide a kind of light medicine perfume (or spice) for aromatic Chinese spirit, the compound sense of outstanding wine body.
| Part trace ingredients content (g/L) | Total acid (with acetometer) | Total ester (in ethyl acetate) | Ethyl butyrate | Primary isoamyl alcohol | N-propyl alcohol |
| 3.00 | 2.00 | 0.70 | 1.20 | 0.80 | |
| Sense organ is judged main points | As clear as crystal, there is not precipitation, no suspended substance, medicine is fragrant graceful comfortable, and it is pure and mild strong to enter the mouth, and the drink back is sweet refreshing, and flavor is long | ||||
7, soybean-flavor liquor
Come from stone gulf, Fushan City, Guangdong Province brewery, the wine degree is 29% (V/V), the employing rice is that an amount of water of raw material, boiling cooling back adding and weight percent are 20～22% Daqu cake, at liquid bottom fermentation about 28 ℃ after about about 20 days, distill to such an extent that wine changes the old wine vat of soaking wine meat for many years over to, and a certain amount of fat meat that adds through processing soaked about 30 days, took off meat and stored gained more than 60 days.Be pure and noble shape, sparkling and crystal-clear happy people, fermented soya beans, salted or other wise perfume (or spice) is pure, and all flavors are coordinated, and it is pure and mild to enter the mouth, and pleasant impression is sweet refreshing, low and not light, unique style.In the present invention, selected do to blend use wine, can provide the perfume (or spice) of fermented soya beans, salted or other wise to a certain degree for aromatic Chinese spirit, make the more compound gracefulness of fragrance, the sweeter cunning of taste.
| Part trace ingredients content (g/L) | Total acid (with acetometer) | Total ester (in ethyl acetate) | Bata-phenethyl alcohol |
| 0.40 | 0.60 | 0.35 | |
| Sense organ is judged main points | As clear as crystal, there is not precipitation, no suspended substance, fermented soya beans, salted or other wise is fragrant unique, pure and mild sweetness, pleasant impression is refreshing clean | ||
8, special type liquor
Come from Jiangxi camphor tree four special breweries, its wine degree is 58% (V/V), adopting whole grain rice is raw material, without pulverizing, soaking, direct and wine unstrained spirits mixes and steams, and the intrinsic fragrance of smart rice is brought in the wine, select for use vinasse to make the Daqu raw material, the red reddish brown rectangular slab of stone is built the wine cellar, the mud bottom fermentation, and yeast phase is 30 days a production technique.Wine and women-sensual pursuits is limpid, aroma fragrance, and vinosity is pure, and the wine body is soft.In the present invention, selected do to blend use wine, can increase the aftertaste of aromatic Chinese spirit.
| Part trace ingredients content (g/L) | Total acid (with acetometer) | Total ester (in ethyl acetate) | Ethyl propionate | Ethyl butyrate/ethyl propionate ratio |
| 0.80 | 3.00 | 0.12 | 1.8 | |
| Sense organ is judged main points | As clear as crystal, there is not precipitation, no suspended substance, Zhu Xiang coordinates, and is mellow pure and mild, long Hui Tian, three types are had and still are not feature by having both at the same time | |||
9, distilled spirit with sesame flavour
Come from Shandong scape sesame Wine Co., Ltd, its wine degree is 57% (V/V), and adopting Chinese sorghum is that main raw material adds an amount of wheat bran, middle high temperature wheat bran, the burned cellar for storing things of high temperature nuclear reactor, the production technique of the higher temperature fermentation in brick pond, slow distillation, long storage.It is plentiful mellow to have inlet, pure Hui Tian, the typical style feature that lingering fragrance is long.Selected in the present invention do to blend use wine, mainly make aromatic Chinese spirit wine body note gas compound more comfortable, fine and smooth continuous gentle more on the taste, the wine body is more plentiful.
| Part trace ingredients content (g/L) | Total acid (with acetometer) | Total ester (in ethyl acetate) | Ethyl acetate | Ethyl hexanoate | 3 methylthiol propyl alcohol |
| 1.60 | 3.00 | 1.50 | 0.60 | 0.0008 | |
| Sense organ is judged main points | As clear as crystal, there is not precipitation, no suspended substance, aroma is elegant, and it is plentiful mellow to enter the mouth, pure Hui Tian, lingering fragrance is long | ||||
10, white spirit aromatic white spirit
Come from Hengshui, Hebei white spirit wine brewing Group Co.,Ltd, the wine degree is 65% (V/V), and it selects high quality sorghum for use is raw material, and the daqu of middle temperature that pure wheat is stepped on system is a saccharifying ferment, takes tradition to mix and steams burning old five-pot order technology, the continuous stubble fermentation of ground cylinder.Have and hearing sweet-smelling, it is fragrant and sweet to enter the mouth, the characteristics of drink back lingering fragrance.Selected in the present invention do to blend use wine, can increase the compound perfume (or spice) of aromatic Chinese spirit, make the wine body graceful more.
| Part trace ingredients content (g/L) | Total acid (with acetometer) | Total ester (in ethyl acetate) | Ethyl acetate |
| 1.00 | 2.90 | 2.00 |
Come from Jiangjin, Chongqing distillery, the wine degree is 60% (V/V), and it adds boiling water with whole grain Chinese sorghum earlier and soaks, the boiling gelatinization, and spreading for cooling, culture saccharification then, continuous poor fermentation, regularly the constant temperature distillation is got wine and is formed.Wine liquid is as clear as crystal, and pure nothing is assorted, mellow fragrance, and aftertaste is sweet refreshing.Selected in the present invention do to blend use wine, can make aromatic Chinese spirit wine body note gas soft, aftertaste is refreshing clean, Hui Tian.
| Part trace ingredients content (g/L) | Total acid (with acetometer) | Total ester (in ethyl acetate) | Ethyl acetate |
| 0.60 | 1.00 | 0.80 | |
| Sense organ is judged main points | As clear as crystal, there is not precipitation, no suspended substance, sweet-smelling is elegant, and soft Hui Tian is pure tasty and refreshing | ||
With above-mentioned basic wine with respectively blend with wine and be used to prepare multitaste concentrated flavour white spirti, its operation steps is as follows:
(1) finished wine wine degree is provided with
According in, low alcohol is designed to mainly, and according to the wine degree scope of existing market best seller, we are set at 52% (V/V) with the wine degree.
(2) blend selection and the determination of ratio of using wine
Organoleptic quality and trace ingredients content analysis according to aromatic Chinese spirit, determine to select sauce, clear, rice, phoenix, fermented soya beans, salted or other wise, spy, sesame, medicine, white spirit, the little bent scent type in Sichuan to blend with aromatic Chinese spirit, and with sauce, clearly, rice, phoenix, fermented soya beans, salted or other wise, spy, sesame, medicine, white spirit, the little bent fen-flavor type white spirit in the Sichuan ratio (V%) of respectively blending with wine and aromatic Chinese spirit is defined as respectively:
3.5％∶3.5％∶2％∶2.5％∶0.1％∶0.1％∶0.1％∶0.2％∶0.5％∶0.5％∶87％。
(3) blend the preparation of using wine
With the wine degree of acceptance(check) be the high density Luzhou-flavor base wine of 70% (V/V) and wine degree (V/V) be respectively 55%, 65%, 58%, 65%, 58%, 57%, 60%, 60% sauce, clear, rice, phoenix, spy, sesame, medicine odor type, the little bent scent type flavouring wine in Sichuan respectively degree of falling to 52% (V/V); Get wine degree 65% (V/V) white spirit flavouring wine degree of falling to 57% (V/V), mix with wine degree 29% (V/V) fermented soya beans, salted or other wise odor type flavouring wine according to the ratio of volume percent 0.5%: 0.1% then, making mixing wine liquid wine degree is 52% (V/V), obtains 52% (V/V) white spirit flavouring wine and fermented soya beans, salted or other wise odor type flavouring wine mixed solution at last.
(4) blend
With the wine degree be the aromatic Chinese spirit of 52% (V/V) and sauce, clear, rice, phoenix, spy, sesame, medicine, the little bent scent type in Sichuan and white spirit odor type and fermented soya beans, salted or other wise odor type flavouring wine mixed solution according to 87%: 3.5%: 3.5%: 2%: 2.5%: 0.1%: 0.1%: 0.2%: 0.5%: 0.6% ratio (V%) fully mixed, stir, allow it associate naturally.
(5) store
Change the wine liquid after blending over to storage tank, warehouse-in was stored 3 months.
(6) filter
Be filtered to the wine liquid after storing as clear as crystal.
(7) seasoning typing
Wine liquid sampling after filtering is compared with finished wine acceptance index shown in Figure 12, its sense organ is judged: fragrance owes graceful, sweet, mellow, therefore, at the Maotai-flavor liquor of above-mentioned situation adding volume percent 0.15%, wine degree 52% (V/V), resampling carries out sensory evaluation: the wine body owes sweet, at this situation, the rice spirit that adds volume percent 0.05%, wine degree 52% (V/V), finalize the design finished product, its concrete physical and chemical index is:
| Main trace ingredients | Content (g/L) | |
| Total acid (with acetometer) | 1.27 | |
| Total ester (in ethyl acetate) | 3.50 | |
| Ethyl hexanoate | 2.30 | |
| Ethyl acetate | 1.20 | |
| Ethyl lactate | 1.50 | |
| Ethyl butyrate | 0.25 | |
| Caproic acid | 0.70 | |
| Acetate | 0.45 | |
| Lactic acid | 0.30 | |
| Butyric acid | 0.20 | |
| Acetaldehyde | 0.44 | |
| Acetal | 0.45 | |
| N-propyl alcohol | 0.25 | |
| Isopropylcarbinol | 0.21 | |
| Primary isoamyl alcohol | 0.35 | |
| Sensory evaluation | The wine body is as clear as crystal, the compound gracefulness of giving off a strong fragrance, and Hui Tian, refreshing clean, all flavors are coordinated | |
(8) finished product packing dispatches from the factory
To finely tune typing back finished wine and change the packing jar over to, packing is dispatched from the factory.
According to respectively selecting following basic wine shown in the accompanying drawing and respectively blending and use wine with the acceptance index of wine.All from the same process product of each the corresponding company described in the embodiment 1, it is as follows that its main trace ingredients content and sense organ are judged main points for product:
1, aromatic Chinese spirit wine degree is 68% (V/V)
| Part trace ingredients content (g/L) | Total acid (with acetometer) | Total ester (in ethyl acetate) | Ethyl hexanoate |
| 1.10 | 5.00 | 3.00 | |
| Sense organ is judged main points | As clear as crystal, there is not precipitation, no suspended substance, having ethyl hexanoate is the compound fragrance of main body, smell coordination, it is pure to enter the mouth, and aftertaste is clean | ||
2, Maotai-flavor liquor wine degree is 56% (V/V)
| Part trace ingredients content (g/L) | Total acid (with acetometer) | Total ester (in ethyl acetate) | Ethyl acetate |
| 2.20 | 3.50 | 1.50 | |
| Sense organ is judged main points | Little Huang is transparent, does not have precipitation, no suspended substance, and sauce is fragrant outstanding, and the wine body is plentiful, and is mellow, and empty cup lasting is of a specified duration | ||
3, rice spirit wine degree is 56% (V/V)
| Part trace ingredients content (g/L) | Total acid (with acetometer) | Total ester (in ethyl acetate) | Bata-phenethyl alcohol |
| 0.50 | 0.80 | 0.20 | |
| Sense organ is judged main points | As clear as crystal, there is not precipitation, no suspended substance, honey is fragrant comfortable, and it is sweet, refreshing clean to enter the mouth, and aftertaste is more smooth | ||
4, fen-flavor type white spirit wine degree is 60% (V/V)
| Part trace ingredients content (g/L) | Total acid (with acetometer) | Total ester (in ethyl acetate) | Ethyl acetate |
| 1.00 | 4.55 | 2.20 | |
| Sense organ is judged main points | As clear as crystal, there is not precipitation, no suspended substance, delicate fragrance is pure, and is sweet, the tail length of distinguishing the flavor of only | ||
5, the little bent fen-flavor type white spirit wine degree in Sichuan is 60% (V/V)
| Part trace ingredients content (g/L) | Total acid (with acetometer) | Total ester (in ethyl acetate) | Ethyl acetate |
| 0.40 | 0.85 | 0.60 | |
| Sense organ is judged main points | As clear as crystal, there is not precipitation, no suspended substance, sweet-smelling is comfortable, and is pure tasty and refreshing | ||
With above-mentioned Luzhou-flavor base wine with respectively blend with wine and be used to prepare multitaste concentrated flavour white spirti, its operation steps is as follows:
(1) finished wine wine degree is provided with
According to the low alcohol principle of design, and according to the wine degree scope of existing market best seller, we are set at 38% (V/V) with the wine degree;
(2) blend selection and the determination of ratio of using wine
Organoleptic quality and trace ingredients content analysis according to aromatic Chinese spirit, determine to select sauce, clear, rice and the little bent scent type in Sichuan to blend, and the ratio (V%) of sauce, clear, rice, the little bent fen-flavor type white spirit in Sichuan and aromatic Chinese spirit is defined as respectively: 5%: 10%: 10%: 5%: 70% with aromatic Chinese spirit.
(3) blend the preparation of using wine
With the wine degree of acceptance(check) be the high density Luzhou-flavor base wine of 68% (V/V) and wine degree (V/V) be respectively 56%, 56%, 60%, 60% sauce, rice, clear, the little bent scent type wine in Sichuan respectively degree of falling to 38% (V/V).
(4) blend
With the wine degree be the aromatic Chinese spirit of 38% (V/V) and sauce, clear, rice and the little bent fen-flavor type white spirit in Sichuan according to 70%: 5%: 10%: 10%: 5% ratio (V%) is fully mixed, stirs, and allows it associate naturally.
(5) filter with embodiment 1 storage, (6).
(7) seasoning typing
Wine liquid sampling after filtering is compared with finished wine acceptance index shown in Figure 12, its sense organ is judged: fragrance owes strong, it is long that pleasant impression is owed, therefore, at the Luzhou-flavor flavouring wine of above-mentioned situation adding volume percent 0.05%, wine degree 38% (V/V), resampling carries out sensory evaluation: fragrance still owes strong, at this situation, in the Luzhou-flavor flavouring wine that adds volume percent 0.001%, wine degree 38% (V/V), finalize the design finished product, its concrete physical and chemical index is:
| Main trace ingredients | Content (g/L) |
| Total acid (with acetometer) | 1.20 |
| Total ester (in ethyl acetate) | 2.45 |
| Ethyl hexanoate | 1.40 |
| Ethyl acetate | 0.83 |
| Ethyl lactate | 1.05 |
| Ethyl butyrate | 0.10 |
| Caproic acid | 0.65 |
| Acetate | 0.45 |
| Lactic acid | 0.30 |
| Butyric acid | 0.20 | |
| Acetaldehyde | 0.32 | |
| Acetal | 0.31 | |
| N-propyl alcohol | 0.50 | |
| Isopropylcarbinol | 0.18 | |
| Primary isoamyl alcohol | 0.42 | |
| Sensory evaluation | The wine body is as clear as crystal, the compound gracefulness of giving off a strong fragrance, and smell coordination, tail are tasty and refreshing only, and all flavors are coordinated, Hui Tian | |
Claims (4)
1. a multitaste concentrated flavour white spirti is characterized in that, it is by forming as the aromatic Chinese spirit (V%) 40～97.5% of basic wine and at least a the blending in the following liquor, and described multitaste concentrated flavour white spirti wine degree is arranged on 28～68% (V/V):
Maotai-flavor liquor 0.1～35% fen-flavor type white spirit 0.1～45% rice spirit 0.1～40%
Phoenix aromatic white spirit 0.1～40% soybean-flavor liquor 0.1～32% special type liquor 0.1～40%
Distilled spirit with sesame flavour 0.1～30% medicine aromatic white spirit 0.1～32% white spirit aromatic white spirit 0.1～40%
The little bent fen-flavor type white spirit 0.1～45% in Sichuan.
2. a kind of multitaste concentrated flavour white spirti according to claim 1 is characterized in that, the wine degree of this liquor is set to 52% (V/V), and it is blent by following liquor (V%) and forms:
Maotai-flavor liquor 3.5% fen-flavor type white spirit 3.5% rice spirit 2% phoenix aromatic white spirit 2.5%
Soybean-flavor liquor 0.1% special type liquor 0.1% distilled spirit with sesame flavour 0.1% medicine aromatic white spirit 0.2%
Little bent fen-flavor type white spirit 0.5% aromatic Chinese spirit 87% in white spirit aromatic white spirit 0.5% Sichuan.
3. a kind of multitaste concentrated flavour white spirti according to claim 1 is characterized in that, the wine degree of this liquor is set to 38% (V/V), and it is blent by following liquor (V%) and forms:
Maotai-flavor liquor 5% fen-flavor type white spirit 10% rice spirit 10%
Little bent fen-flavor type white spirit 5% aromatic Chinese spirit 70% in Sichuan.
4. the preparation method of the described a kind of multitaste concentrated flavour white spirti of claim 1 comprises the following steps:
(1) finished wine wine degree is set to 28～68% (V/V);
(2) blend the selection of using wine:, in following liquor and proportional range thereof, select at least a conduct to blend again and use wine according to the organoleptic quality of aromatic Chinese spirit (V%) 40～97.5% as basic wine:
Maotai-flavor liquor 0.1～35% fen-flavor type white spirit 0.1～45% rice spirit 0.1～40%
Phoenix aromatic white spirit 0.1～40% soybean-flavor liquor 0.1～32% special type liquor 0.1～40%
Distilled spirit with sesame flavour 0.1～30% medicine aromatic white spirit 0.1～32% white spirit aromatic white spirit 0.1～40%
The little bent fen-flavor type white spirit 0.1～45% in Sichuan;
(3) blend preparation with wine: it is the set(ting)value of step (1) that the blending of the acceptance(check) that step (2) is selected makes its number of degrees with wine;
(4) blend: will mix by the aromatic Chinese spirit of step (3) preparation and the ratio of determining according to step (2) with wine of blending of other odor type, and stir, it is fully associated;
(5) store: the wine liquid after will blending changes storage tank over to, and warehouse-in was stored 3～6 months;
(6) filter: the wine liquid after will storing is filtered to as clear as crystal;
(7) seasoning typing: the wine liquid after will filtering carries out comparing with the finished wine acceptance index after stratographic analysis and sense organ judge, and finely tunes at the wine bulk defects, and typing at last must finished wine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100223068A CN100439489C (en) | 2005-12-15 | 2005-12-15 | Multitaste concentrated flavour white spirti and its preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100223068A CN100439489C (en) | 2005-12-15 | 2005-12-15 | Multitaste concentrated flavour white spirti and its preparation method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1824756A true CN1824756A (en) | 2006-08-30 |
| CN100439489C CN100439489C (en) | 2008-12-03 |
Family
ID=36935598
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2005100223068A Active CN100439489C (en) | 2005-12-15 | 2005-12-15 | Multitaste concentrated flavour white spirti and its preparation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN100439489C (en) |
Cited By (23)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102071129A (en) * | 2010-12-05 | 2011-05-25 | 山东景芝酒业股份有限公司 | Sesame strong flavor Chinese spirit and production method thereof |
| CN102234603A (en) * | 2010-05-07 | 2011-11-09 | 李家民 | Multi-flavor combined scented white spirit and preparation method thereof |
| CN102453651A (en) * | 2010-10-29 | 2012-05-16 | 李家民 | Preparation method of multi-taste Maotai-flavor white spirit |
| CN101638618B (en) * | 2009-08-31 | 2012-05-23 | 云南澜沧江啤酒企业（集团）有限公司 | Production process of sauce fen-flavor type white spirit |
| 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 |
| CN102690747A (en) * | 2011-03-24 | 2012-09-26 | 桂林湘山酒业有限公司 | Mixed-flavouring liquor containing rice, Maotai and strong flavors |
| CN102816668A (en) * | 2012-08-24 | 2012-12-12 | 李家民 | Method for preparing Fen-flavor liquor containing wholesome flavor ingredients |
| CN103275853A (en) * | 2013-05-31 | 2013-09-04 | 四川郎酒集团有限责任公司 | Production method of strong flavour Chinese spirits |
| CN103409301A (en) * | 2013-08-27 | 2013-11-27 | 宜宾金喜来酒业有限公司 | Membrane distillation quality-improved base liquor of Fen-flavor distilled liquor and membrane distillation method thereof |
| CN103409305A (en) * | 2013-08-27 | 2013-11-27 | 宜宾金喜来酒业有限公司 | Membrane distillation quality-improved base liquor of XiFeng-flavor distilled liquor and membrane distillation method thereof |
| CN103627599A (en) * | 2013-11-12 | 2014-03-12 | 中南大学 | Method for blending high-grade white spirit based on modern analysis technology |
| CN103820269A (en) * | 2014-03-05 | 2014-05-28 | 内蒙古鄂尔多斯酒业集团有限公司 | Brewing method for black sesame complex flavor white spirit |
| CN104164341A (en) * | 2014-08-06 | 2014-11-26 | 贵州省仁怀市古酿坊酒业有限公司 | Blending method of distilled spirit |
| CN104312851A (en) * | 2014-07-30 | 2015-01-28 | 浙江致中和实业有限公司 | A white spirit gradient blending production process |
| CN105087342A (en) * | 2015-08-11 | 2015-11-25 | 安徽乐天酿酒有限公司 | Huai style strong fragrance type Baijiu |
| CN105316174A (en) * | 2015-12-15 | 2016-02-10 | 南京永乐酒厂 | Method for producing white spirit in solid-liquid method |
| CN107460097A (en) * | 2017-10-15 | 2017-12-12 | 广东莲泉酒业有限公司 | A kind of blending method of glutinous rice Maotai-flavor liquor |
| 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 |
| CN109136025A (en) * | 2018-07-11 | 2019-01-04 | 山西三十七度酒业有限公司 | A kind of composite fragrant assembled alcoholic drinks and its preparation method |
| CN109735424A (en) * | 2019-01-29 | 2019-05-10 | 无锡环中科技服务有限公司 | A kind of blending method of Luzhou-flavor liquo |
| 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 |
| CN110144275A (en) * | 2019-05-16 | 2019-08-20 | 泸州纳贡庄园酒业有限公司 | A kind of elegant type white wine and its preparation process |
| CN113637554A (en) * | 2021-08-11 | 2021-11-12 | 劲牌有限公司 | Preparation method of white spirit with gastrointestinal tract adjusting effect |
-
2005
- 2005-12-15 CN CNB2005100223068A patent/CN100439489C/en active Active
Cited By (33)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101638618B (en) * | 2009-08-31 | 2012-05-23 | 云南澜沧江啤酒企业（集团）有限公司 | Production process of sauce fen-flavor type white spirit |
| CN102234603A (en) * | 2010-05-07 | 2011-11-09 | 李家民 | Multi-flavor combined scented white spirit and preparation method thereof |
| CN102234603B (en) * | 2010-05-07 | 2013-08-21 | 李家民 | Multi-flavor combined scented white spirit and preparation method thereof |
| CN102453651A (en) * | 2010-10-29 | 2012-05-16 | 李家民 | Preparation method of multi-taste Maotai-flavor white spirit |
| CN102453651B (en) * | 2010-10-29 | 2013-07-10 | 李家民 | Preparation method of multi-taste Maotai-flavor white spirit |
| CN102071129A (en) * | 2010-12-05 | 2011-05-25 | 山东景芝酒业股份有限公司 | Sesame strong flavor Chinese spirit and production method thereof |
| CN102071129B (en) * | 2010-12-05 | 2012-12-26 | 山东景芝酒业股份有限公司 | Sesame strong flavor Chinese spirit and production method thereof |
| CN102690747A (en) * | 2011-03-24 | 2012-09-26 | 桂林湘山酒业有限公司 | Mixed-flavouring liquor containing rice, Maotai and strong flavors |
| 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 |
| CN102618426B (en) * | 2012-04-16 | 2013-04-24 | 江苏今世缘酒业股份有限公司 | Novel liquor blending method |
| CN102816668A (en) * | 2012-08-24 | 2012-12-12 | 李家民 | Method for preparing Fen-flavor liquor containing wholesome flavor ingredients |
| CN103275853B (en) * | 2013-05-31 | 2014-07-23 | 四川郎酒集团有限责任公司 | Production method of strong flavour Chinese spirits |
| CN103275853A (en) * | 2013-05-31 | 2013-09-04 | 四川郎酒集团有限责任公司 | Production method of strong flavour Chinese spirits |
| CN103409301B (en) * | 2013-08-27 | 2016-02-10 | 宜宾金喜来酒业有限公司 | A kind of base wine of the fen-flavor type white spirit through membrane distillation upgrading and membrane distillation method thereof |
| CN103409305A (en) * | 2013-08-27 | 2013-11-27 | 宜宾金喜来酒业有限公司 | Membrane distillation quality-improved base liquor of XiFeng-flavor distilled liquor and membrane distillation method thereof |
| CN103409305B (en) * | 2013-08-27 | 2016-02-10 | 宜宾金喜来酒业有限公司 | A kind of base wine of the Feng-flavor liquor through membrane distillation upgrading and membrane distillation method thereof |
| CN103409301A (en) * | 2013-08-27 | 2013-11-27 | 宜宾金喜来酒业有限公司 | Membrane distillation quality-improved base liquor of Fen-flavor distilled liquor and membrane distillation method thereof |
| CN103627599A (en) * | 2013-11-12 | 2014-03-12 | 中南大学 | Method for blending high-grade white spirit based on modern analysis technology |
| CN103627599B (en) * | 2013-11-12 | 2015-09-30 | 中南大学 | A kind of method based on modern analytical technique allotment High Grade Liquor |
| CN103820269A (en) * | 2014-03-05 | 2014-05-28 | 内蒙古鄂尔多斯酒业集团有限公司 | Brewing method for black sesame complex flavor white spirit |
| CN104312851A (en) * | 2014-07-30 | 2015-01-28 | 浙江致中和实业有限公司 | A white spirit gradient blending production process |
| CN104164341A (en) * | 2014-08-06 | 2014-11-26 | 贵州省仁怀市古酿坊酒业有限公司 | Blending method of distilled spirit |
| CN105087342A (en) * | 2015-08-11 | 2015-11-25 | 安徽乐天酿酒有限公司 | Huai style strong fragrance type Baijiu |
| CN105316174A (en) * | 2015-12-15 | 2016-02-10 | 南京永乐酒厂 | Method for producing white spirit in solid-liquid method |
| CN105316174B (en) * | 2015-12-15 | 2019-01-18 | 南京永乐酒厂 | A kind of solid-liquid method method of making white spirit |
| 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 |
| CN107460097A (en) * | 2017-10-15 | 2017-12-12 | 广东莲泉酒业有限公司 | A kind of blending method of glutinous rice Maotai-flavor liquor |
| CN109136025A (en) * | 2018-07-11 | 2019-01-04 | 山西三十七度酒业有限公司 | A kind of composite fragrant assembled alcoholic drinks and its preparation method |
| CN109735424A (en) * | 2019-01-29 | 2019-05-10 | 无锡环中科技服务有限公司 | A kind of blending method of Luzhou-flavor liquo |
| 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 |
| CN110144275A (en) * | 2019-05-16 | 2019-08-20 | 泸州纳贡庄园酒业有限公司 | A kind of elegant type white wine and its preparation process |
| CN113637554A (en) * | 2021-08-11 | 2021-11-12 | 劲牌有限公司 | Preparation method of white spirit with gastrointestinal tract adjusting effect |
Also Published As
| Publication number | Publication date |
|---|---|
| CN100439489C (en) | 2008-12-03 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1824756A (en) | Multitaste concentrated flavour white spirti and its preparation method | |
| CN102453651B (en) | Preparation method of multi-taste Maotai-flavor white spirit | |
| CN103275853B (en) | Production method of strong flavour Chinese spirits | |
| CN102234603B (en) | Multi-flavor combined scented white spirit and preparation method thereof | |
| CN1769417A (en) | Process for producing fermented beverage with beer taste exhibiting excellent brew flavor | |
| CN103320294B (en) | Production method of thick sauce flavor type liquor | |
| JP6990942B2 (en) | How to make eel soy sauce | |
| CN1928057A (en) | Production process of distilled spirit with sesame flavour | |
| CN1162094C (en) | Production process of low-salt dilute soy | |
| CN1733889A (en) | Method of producing white spirit using multiple yeast for fermentation ,wheat as material, enzyme method for producing undecanted wine | |
| CN105543044A (en) | Production process of nine-grain sesame-flavor liquor | |
| CN104830616A (en) | Method for preparing sorghum red wine | |
| CN1699532A (en) | Method for making spirit with cereal grain as raw materials by using enzyme method fermentation multiple-yeast mixed-culturing technology | |
| CN1886497A (en) | Fermented malt beverage | |
| JP2009027997A (en) | Process for producing reddish purple-colored alcoholic drink by using purple sweet potato | |
| CN104357279A (en) | Yellow wine with wolfberry fruits and brewing process of yellow wine with wolfberry fruits | |
| CN112500952A (en) | Selenium sauce wine and preparation method thereof | |
| CN1844346A (en) | Method for producing edible vinegar by using byproducts from solid fermentation production of distillate spirit | |
| JP4503002B2 (en) | Manufacturing method of plum spirits | |
| CN108220109A (en) | A kind of preparation method of Maotai-flavor liquor | |
| JPS63276477A (en) | Production of shochu of sweet osmanthus | |
| JP5965795B2 (en) | Distilled liquor with a high content of 4-vinyl guaiacol and method for producing the same, distilled liquor obtained using the distilled liquor with a high content of vanillin | |
| JP2837386B2 (en) | Miso or Sake Using Deep Ocean Water and Production Method Thereof | |
| CN106434188A (en) | Technology for producing wine made from glutinous semen coicis | |
| JP2007282576A (en) | Shochu (japanese white distilled liquor) and method for producing the same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20170502 Address after: No. 999 road 629200 Shehong County of Sichuan province Tuopai Tuopai town Patentee after: SICHUAN TUOPAI SHEDE WINE CO., LTD. Address before: 629209 Shehong County, Sichuan province willow town street, No. 149 Patentee before: Li Jiamin |