CN118726036A - A fruit-flavored blended liquor based on Xiaoqu liquor and a blending method - Google Patents

Abstract

The invention discloses a fruit-flavored blended wine based on Xiaoqu liquor and a blending method, and relates to the field of blended wine, including using Xiaoqu liquor as a base wine, adding oak-aged aged fruit brandy and oak-aged Xiaoqu liquor into the base wine, and mixing them. The invention uses Xiaoqu liquor as a base wine, and adds oak-aged fruit brandy and oak-aged Xiaoqu liquor into the base wine to prepare a blended wine liquid, and the flavors of fruit, oak and grain are integrated. According to the evaluation standard of the "Guidelines for Sensory Evaluation of Liquor", the obtained blended wine body has a bright color, harmonious aroma, full taste without bitterness, and no stimulation. The preparation method of the invention is simple, and can obtain high-quality blended wine with liquor as the base. It provides a reference scheme for optimizing the processing of fruit wine, and solves practical production problems for it, which has certain practical significance.

Description

A fruit-flavored blended liquor based on Xiaoqu liquor and a blending method

Technical Field

The invention relates to the field of prepared liquors, and in particular to a fruit-flavored prepared liquor based on Xiaoqu liquor and a blending method.

Background Art

Xiaoqu-flavored liquor is a kind of liquor made from rice, corn, wheat, sorghum, glutinous rice, etc. as raw materials, using Xiaoqu as a saccharification and fermentation agent, through solid or semi-solid saccharification and fermentation, and then solid or liquid distillation.

At present, most of the blended liquors with liquor as the base liquor are soaked liquors, that is, fruits or medicinal materials are added to the liquor for soaking; the blended liquors with other distilled liquors as the base liquors are also mostly blended with the corresponding essences, fruits or other plants' purees and base liquor. However, the soaking method easily causes the unnecessary flavors in the fruits or medicinal materials to be soaked and extracted, such as the sour and bitter taste in the fruit peels and fruit cores, resulting in poor flavor and taste in the blended liquor. In addition, due to the limitations of fruit quality and seasons, the output of soaked liquor is unstable. The flavor of the liquor prepared by using essences and purees is difficult to blend with the body of the liquor. When it is taken, the flavor of the body of the liquor is independent of the flavors of the essences and purees, resulting in poor texture and taste.

Summary of the invention

In view of the above-mentioned deficiencies in the prior art, the present invention provides a fruit-flavored blended liquor based on Xiaoqu liquor and a blending method thereof.

In order to achieve the above-mentioned object of the invention, the technical solution adopted by the present invention is:

Provided is a fruit-flavored blended liquor based on Xiaoqu liquor, which comprises using Xiaoqu liquor as a base liquor, adding oak-aged aged fruit brandy and oak-aged Xiaoqu liquor into the base liquor, and mixing the mixture.

Furthermore, the aged fruit brandy includes one or more of aged mulberry brandy, aged blueberry brandy, aged apple brandy and aged pear brandy.

Furthermore, the aged fruit brandy is aged mulberry brandy and aged blueberry brandy.

Furthermore, the mass proportions of aged mulberry brandy, aged blueberry brandy and aged Xiaoqu liquor are respectively: mulberry brandy 13%-17%; blueberry brandy 18%-22%; aged Xiaoqu liquor 17%-21%.

A method for preparing the above-mentioned fruit-flavored blended wine based on Xiaoqu liquor comprises the following steps:

S1: using fresh mulberries and fresh blueberries to brew mulberry brandy and blueberry brandy respectively;

S2: aging mulberry brandy, blueberry brandy and Xiaoqu liquor with oak to obtain aged mulberry brandy, aged blueberry brandy and aged Xiaoqu liquor respectively;

S3: taking aged mulberry brandy, aged blueberry brandy and aged Xiaoqu liquor and mixing them with Xiaoqu liquor, and adjusting the alcohol content to obtain a fruity blended liquor.

Furthermore, the brewing method of mulberry brandy or blueberry brandy in step S1 is specifically as follows:

A1: Select intact fruits, wash, remove stems and crush them into pulp;

A2: The fruit pulp is adjusted to a pH of 3.3 and a sugar content of 26° Brix; 0.1% of the mass of the fruit pulp is added with potassium metabisulfite, mixed well, and allowed to stand for 2 hours to obtain a stationary fruit pulp;

A3: Take 0.15% of the weight of the brewer's yeast in the static fruit pulp and activate it in a water bath at 35°C for 1 hour; put the activated brewer's yeast into the static fruit pulp, mix well, and then let it stand for fermentation;

A4: The fermented liquor is filtered and then distilled twice to obtain mulberry brandy or blueberry brandy.

Furthermore, in step A3, the fermentation is carried out in two stages, the first stage is fermented at 26° C. for 10 days, and the second stage is fermented at 20° C. for 20 days.

Furthermore, the aging method of Xiaoqu liquor in step S2 is as follows: the aging method of mulberry brandy, blueberry brandy or Xiaoqu liquor in step S2 is as follows: the alcohol content of mulberry brandy, blueberry brandy or Xiaoqu liquor is adjusted to 40% vol, and toasted oak blocks are added to the liquor with adjusted alcohol content, and soaked for 240 days.

Furthermore, the degree of roasting of the oak blocks is medium roasting, and the amount of the oak blocks added is 3 g/L.

The beneficial effects of the present invention are:

The present invention uses Xiaoqu liquor as a base liquor, and adds oak-aged fruit brandy and oak-aged Xiaoqu liquor into the base liquor to prepare a prepared liquor liquid, wherein the flavors of fruity aroma, oak aroma and grain aroma are integrated, and according to the evaluation standard of "Guidelines for Sensory Evaluation of Liquor", the prepared liquor obtained has a bright color, harmonious aroma, full mouthfeel without bitterness, and is non-irritating. The preparation method of the present invention is simple, and high-quality prepared liquor with liquor as the base can be obtained. The present invention provides a reference scheme for optimizing the processing of fruit wine, and solves actual production problems for the preparation of fruit wine, which has certain practical significance.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is a gas chromatogram of the present invention.

DETAILED DESCRIPTION

The specific implementation modes of the present invention are described below to facilitate the understanding of the present invention by those skilled in the art. However, it should be clear that the present invention is not limited to the scope of the specific implementation modes. For those of ordinary skill in the art, as long as various changes are within the spirit and scope of the present invention as defined and determined by the attached claims, these changes are obvious, and all inventions based on the concept of the present invention are protected.

The wine is prepared by using the blending method of the fruit-flavored blended wine based on Xiaoqu liquor. In this embodiment, mulberries and blueberries are selected to brew fruit brandy. In the specific implementation, mulberries, blueberries, apples and pears can be selected alone, or any two, three or four of them can be arranged and combined. The specific steps are:

S1: fresh mulberries and fresh blueberries are used to brew mulberry brandy and blueberry brandy respectively; the brewing method is as follows:

A1: Select intact fruits, wash, remove stems and crush them into pulp;

A2: The fruit pulp is adjusted to a pH of 3.3 and a sugar content of 26° Brix; 0.1% of the mass of the fruit pulp is added with potassium metabisulfite, mixed well, and allowed to stand for 2 hours to obtain a stationary fruit pulp;

A3: Take 0.15% of brewer's yeast by weight of the static fruit pulp and activate it in a water bath at 35°C for 1 hour; put the activated brewer's yeast into the static fruit pulp, mix well and then let it ferment; fermentation adopts two stages, the first stage is fermented at 26°C for 10 days, and the second stage is fermented at 20°C for 20 days.

A4: Filter the fermented liquor and then distill it twice to get mulberry brandy or blueberry brandy.

S2: Mulberry brandy, blueberry brandy and Xiaoqu liquor are aged in oak to obtain aged mulberry brandy, aged blueberry brandy and aged Xiaoqu liquor respectively; the aging method is: the alcohol content of mulberry brandy, blueberry brandy or Xiaoqu liquor is adjusted to 40% vol, and toasted oak blocks are added to the liquor with adjusted alcohol content, and soaked for 240 days. The toasting degree of the oak blocks is medium, and the amount of oak blocks added is 3g/L. The toasting degree standard of the oak blocks is shown in Table 1;

Table 1

S3: Taking 3L of liquor with an alcohol content of 42% vol as an example, a total of 5 groups of fruit-flavored blended liquors were obtained using the blending ratios shown in Table 2.

Table 2

Mulberry Brandy ml Blueberry Brandy ml Aged Xiaoqu liquor ml Xiaoqu liquor ml Water ml Group 1 390 540 510 1235 325 Group 2 420 570 540 1164 306 Group 3 450 600 570 1092 288 Group 4 480 630 600 1021 269 Group 5 510 660 630 950 250

According to the sensory evaluation standards of GB/T 11856-2008, "Brandy" and GB/T 33404-2016, "Guidelines for Sensory Evaluation of Liquor", and combined with the characteristics of this blended liquor, a scoring standard suitable for the blended liquor of Xiaoqu liquor and fruit brandy was formulated from four aspects: appearance, color, aroma and taste. The scoring details are shown in Table 3.

Table 3

The sensory evaluation of the five groups of blended wines was carried out, and the evaluation results are shown in Table 4.

Table 4

Appearance color aroma Taste Total score Group 1 17 15 twenty two twenty four 78 Group 2 17 15 twenty three twenty four 79 Group 3 16 17 25 25 83 Group 4 15 16 twenty three 26 80 Group 5 14 17 twenty four 26 81

As shown in Table 3, the total score of any group is greater than 80 points, and the four scores are balanced in Group 3, that is, 15% mulberry brandy, 20% blueberry brandy and 19% aged Xiaoqu liquor, the overall quality of the liquor is the best. Its aroma performance is the best.

The wine from Group 3 was tested using a gas chromatograph model 7890B from Agilent Technologies, USA, and a partial gas chromatogram was obtained as shown in Figure 1. As can be seen from Figure 1, the flavor substances with more flavor in the prepared wine are acetaldehyde, ethyl acetate, ethanol (the proportion is too large and is not used as a reference), ethyl butyrate, isobutanol, isopentanol and ethyl lactate.

Claims (9)

1. A fruit-flavored blended liquor based on Xiaoqu liquor, characterized in that it includes using Xiaoqu liquor as a base liquor, adding oak-aged aged fruit brandy and oak-aged Xiaoqu liquor into the base liquor, and mixing them. 2. The fruit-flavored blended liquor based on Xiaoqu liquor according to claim 1, characterized in that the aged fruit brandy comprises one or more of aged mulberry brandy, aged blueberry brandy, aged apple brandy and aged pear brandy. 3. The fruit-flavored formulated liquor based on Xiaoqu liquor according to claim 2, characterized in that the aged fruit brandy is aged mulberry brandy and aged blueberry brandy. 4. The fruit-flavored blended liquor based on Xiaoqu liquor according to claim 3 is characterized in that the mass proportions of aged mulberry brandy, aged blueberry brandy and aged Xiaoqu liquor are respectively: mulberry brandy 13%-17%; blueberry brandy 18%-22%; aged Xiaoqu liquor 17%-21%. 5. A method for preparing the fruit-flavored blended liquor based on Xiaoqu liquor according to claim 3, characterized in that it comprises the following steps: S1: using fresh mulberries and fresh blueberries to brew mulberry brandy and blueberry brandy respectively; S2: aging mulberry brandy, blueberry brandy and Xiaoqu liquor with oak to obtain aged mulberry brandy, aged blueberry brandy and aged Xiaoqu liquor respectively; S3: taking aged mulberry brandy, aged blueberry brandy and aged Xiaoqu liquor and mixing them with Xiaoqu liquor, and adjusting the alcohol content to obtain a fruity blended liquor. 6. The blending method according to claim 5, characterized in that the brewing method of mulberry brandy or blueberry brandy in step S1 is specifically as follows: A1: Select intact fruits, wash, remove stems and crush them into pulp; A2: The fruit pulp is adjusted to a pH of 3.3 and a sugar content of 26° Brix; 0.1% of the mass of the fruit pulp is added with potassium metabisulfite, mixed well, and allowed to stand for 2 hours to obtain a stationary fruit pulp; A3: Take 0.15% of the weight of the brewer's yeast in the static fruit pulp and activate it in a water bath at 35°C for 1 hour; put the activated brewer's yeast into the static fruit pulp, mix well, and then let it stand for fermentation; A4: The fermented liquor is filtered and then distilled twice to obtain mulberry brandy or blueberry brandy. 7. The preparation method according to claim 6, characterized in that in the step A3, the fermentation is carried out in two stages, the first stage of fermentation is at 26°C for 10 days, and the second stage of fermentation is at 20°C for 20 days. 8. The blending method according to claim 5, characterized in that the aging method of the mulberry brandy, blueberry brandy or Xiaoqu liquor in step S2 is: adjusting the alcohol content of the mulberry brandy, blueberry brandy or Xiaoqu liquor to 40% vol, adding toasted oak blocks to the liquor with adjusted alcohol content, and soaking for 240 days. 9. The blending method according to claim 5, characterized in that the degree of roasting of the oak block is medium roasting, and the amount of the oak block added is 3g/L.