What is the recipe for blending liquor?

The so-called blending is mainly to add various trace components in the wine in different proportions, so that the molecules are rearranged and combined, supplemented, harmonized and balanced, and the main aroma is brought out and the unique style characteristics are formed.

There is a saying of "seven points of technology, three points of art" in the production of liquor, and the three points of art refers to the "blending" of liquor. Blending the same type of liquor with different aromas in a certain regular proportion to keep the inherent style of the factory product is called blending.

The purpose of blending Moutai is to blend and balance the same type of liquor with different characteristics according to specific standards, so as to adjust the proportion of the main aroma components of the liquor, so that different production periods and different batches of liquor can achieve the same effect.

Wuliangye:

In the production process of liquor, the raw aroma depends on fermentation, the fragrance depends on distillation, and the molding depends on blending, and the blending technology can be called the finishing touch of liquor. Taking Wuliangye as an example, the blending technology of Wuliangye has been continuously improved and developed for decades. At the end of the 70s of the last century, the optimization method of blending master Fan Yuping made continuous technological progress.

Mr. Hua Luogeng called twice to congratulate him and gave him a poem: "Famous wine Wuliangye, the preferred taste is more mellow, saving 500 quintals of grain, increasing the output by 50%, drinking Li Taibai, drinking Tao Yuanming, hating to be born too early, can only enjoy the old spring", praised Yibin Wuliangye Distillery for "adding luster to the well-known Wuliangye at home and abroad".

Ethyl caproate, ethyl lactate, isoamyl alcohol, ethyl butyrate, n-butanol, isobutanol, acetal, sec-butanol, n-propanol, ethyl acetate, acetaldehyde.

With an appropriate amount of acidity at the end of the wine, you can add about 10% of the solid fermentation pure grain wine main body.

If not, you can communicate.

There is no unified recipe for blending liquor.

It is finally determined according to the characteristics of the original wine, the standard of the finished wine, and the level of wine tasters.

The recipe of legend is a veil of mystery.

The key to mastering the blending of liquor is to taste the liquor, know the shortcomings of this sample, and then make up for it. Until satisfied.

The reason why baijiu is a science is mainly because it contains some knowledge such as wine pairing, alcohol content, aroma and so on; It also lies in the determination of the taste and flavor type, which depends on the feeling, and it is the experience accumulated over the years, so it is best to find a hook master or flavorer to be the master.

As for the recipe, I don't know exactly what flavor you want; On the other hand, the recipes of each winery are different (different in alcohol content, aroma, etc.) and are kept secret.

What kind of fragrance do you want to make? What is the taste? There are differences in the proportion and type of spices added to different tastes and aromas, so I have the opportunity to exchange the techniques of baijiu blending in the distillery.

1 Raw material crushing. The purpose of raw material crushing is to facilitate cooking, 2 ingredients. New ingredients, distiller's grains, adjuncts and water are combined to form the basis for mashing and fermentation.

The ingredients should be determined according to the size of the retort barrel and the cellar, the amount of starch of the raw materials, the temperature, the production process and the fermentation time, etc., and the specific performance of the ingredients is appropriate or not, depending on the starch concentration in the pool, the acidity and porosity of the mash are appropriate, generally the starch concentration is 14 16%, and the acidity moisturizing material moisture is 48 50%. Make the starch fully utilized. According to the characteristics of raw materials, the fineness requirements of crushing are also different, and more than 60% of raw materials such as dried potatoes and corn pass through 20-hole sieves.

There are two main processes for blending wine, one is blending wine and wine, and the other is blending wine with non-alcoholic substances (including liquids, solids and gases).

Blended wine, also known as blended wine, is a special variety of wine, which cannot be exclusive to that type of wine, and is a blended wine. Blended wine is a relatively complex wine family, which was born later than other single wines, but the development is very fast.