Method for improving quality style of Maotai-flavor raw wine
The invention discloses a method for improving the quality style of Maotai-flavor raw wine. According to the method, on one hand, a part of germinated wheat is used for replacing normal wheat in a koji making procedure, technological parameters such as the crushing degree and the composition proport...
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Main Authors | , , , , , , , , |
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Format | Patent |
Language | Chinese English |
Published |
07.08.2020
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Subjects | |
Online Access | Get full text |
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Summary: | The invention discloses a method for improving the quality style of Maotai-flavor raw wine. According to the method, on one hand, a part of germinated wheat is used for replacing normal wheat in a koji making procedure, technological parameters such as the crushing degree and the composition proportion of the koji are optimized to prepare the Maotai-flavor-enhanced koji, the Maotai-flavor-enhancedkoji can serve as a Maotai flavor source by being applied to the wine making procedure (introduced in the stacking procedure), and rich Maotai flavor substance precursors are increased. In an anotheraspect, in the wine making process, a part of germinated sorghum is used, and the use ratio is optimized. Based on the optimized procedures of grain moistening, stacking and the like, amino acids, reducing saccharides and other sauce flavor precursor substances in a brewing system are integrally improved, the key metabolism of sauce flavor formation such as a Maillard reaction under a high-temperature condition is promote |
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Bibliography: | Application Number: CN202010353519 |