Study On The Process Of Fragrant Flavor Liquor

With the development of society, people’s living standard continued to improve,consumers in particular taste of liquor quality requirements are increasingly high, inorder to meet the needs of people’s lives, liquor production techniques of continuousimprovement, and continuously improve product quality, emerged in a variety of newflavor liquor.Fragrance flavor liquor is a kind of new flavor liquor. This wine with" thick, clear,tail sauce" as the main character, and according to different requirements of differentraw materials, technology, production of different base liquor, such as aroma prominent,sesame sauce highlights, such as prominent. But generally speaking, the flavorcomponents of balance, elegant aroma, fragrance flavor Liquor Making with clear andtransparent color, mellow entrance Miantian, fullness, the sweet fragrance, flavor, longaftertaste of the style characteristics of coordination.According to the fragrance flavor liquor" front concentrated, in the Qing, tail butter"flavor characteristics, to design and production of the sweet fragrance, scent harmoniousnew-style liquor, and to determine its optimal blending process. Wine productionprocess: using two rounds of fermentation, the first round fermented sorghum plus48%,90degrees C water expected to run8h,30min atmospheric steamed, add12%coldwater cooling to30degrees C, add4%Aspergillus oryzae fortified Daqu, stacked24h.Then add the rice husk12%, medium temperature Daqu quantity16%, bran additionamount was8%, active dry yeast1per thousand, yellow serofluid5%, closed after30days of ferment wine steaming. Two medium temperature Daqu fermentation added10%,dry yeast1per thousand,15days steaming wine fermentation.The blending of the pure wine production process:95%(V/V) quality ediblealcohol as raw material, processed by distillation, add2per thousand active carbonadsorbing6h, filtered by30%(V/V) purified liquor. To30%(V/V) purified liquor asthe base liquor, and fragrance flavor liquor, aging wine and yellow serofluid esterifiedliquid blending production48%(V/V) new type liquor.