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 GAN GUANGDONG, ZHANG CHUNLIN, LI ZHE, RAN GUANGYAO, WU DEGUANG, WANG XIANGYONG, HE JUNJUN, TANG JIADAI, SHI WEI
Format Patent
LanguageChinese
English
Published 07.08.2020
Subjects
BEER
BIOCHEMISTRY
CHEMISTRY
ENZYMOLOGY
METALLURGY
MICROBIOLOGY
MUTATION OR GENETIC ENGINEERING
OTHER ALCOHOLIC BEVERAGES
PREPARATION THEREOF
SPIRITS
VINEGAR
WINE
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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
Bibliography:Application Number: CN202010353519