1 Background
"There is wine now and now is drunk." Chinese people's love and research on wine, especially white wine, is far better than others, and it was almost crazy at one time! However, it is surprising that the popular fragrance classification belongs to the " Lao Laizi " of liquor, which is completely out of proportion to the long age of liquor!
Source: Genuine free
Origin of the fragrance
In 1965, an article titled " 223: How did we start the wine" The era of flavor classification of Chinese liquor! Therefore, if the classification of aroma is derived from the blending of wine , it is totally justified.
Source: Baidu Encyclopedia
At present, the mainstream flavors in the liquor market include sauce, luzhou and _3 fragrance.
sauce-flavor liquor , Moutai is the best, and Luzhou-flavor liquor _strong 4 strong 4 strong is the first.
Source: Genuine free
Fragrance layering
During the brewing process of Luzhou-flavor liquor, due to the differences in microbial metabolism and yellow water span3span3span_span_span (zāo) 醅 (pēi) (fermented lees) The aroma components of are distributed regularly in space: lower layer> middle layer> upper layer.
Source: Genuine free
Therefore, the quality of _span3 distilled from different levels of 's glutinous rice is quite different.
has the best wine in the lower layer, the middle layer, the worst in the upper layer .
Therefore, the upper level of glutinous rice will hardly win the market reputation.
2 Patented results
Wuliangye, as a representative of Luzhou-flavor liquor, has conducted many explorations and achieved certain results.
For this reason, in June 2021, Wuliangye applied for the invention patent of " to improve the quality of Luzhou-flavor liquor ".
information summary table
Source: PPT original
solution strong_strong4span_strong _p4p2p0span strong_strong4span. The upper lees of the pit pool rises out of the pit;
(simplified a: pick up the upper lees)
b. Stir the grain powder and bran into the mash,Mixed steaming and co-firing;
(abbreviation b: add grain flour and bran, secondary treatment)
c. The tail water treatment liquid 10-12.5L/t fermented grains or yellow water treatment liquid 37.5-50L /t After mixing the glutinous rice with the amount of water, evenly add it to the distiller’s lees treated in step b; Stir the distiller's koji powder into the processed distiller's grains in step c, stir it evenly, and ferment it in the cellar.
(Simplified d: Finally add the koji powder and stir, ferment again, increase the flavor of the wine, and finally improve the quality of the upper liquor!)
3 patent review
is an invention patent , But the implementation method of is actually not complicated . The use of secondary processing may have a substantial effect on improving the quality of liquor from the upper lees, but adds multiple processes, and it is estimated that the cost will not be low. will ultimately be borne by the wine lovers.
Source: Genuine free
In addition, through the treatment of tail water treatment liquid and strongspan3 strongspan_strongspan2 span_strongspan yellow water treatment liquid (span_strongspan2) reuse,To a large extent, has been turned waste into treasure .
It is worth mentioning that after the method patent of this kind of manufacturing process is published, it is quite difficult for to discover and stop infringement . It is difficult to find infringement, and the industry can secretly use it in the factory. Don’t worry about you sue, then, the disclosure of this method is actually equivalent to contributing to the liquor industry , this may be the pattern of Wuliangye
Jiangxiang type academician
I still remember that at the beginning of the year, Maotai Chief Engineer Wang Li 2span was selected as a Chinese Academy of Span1 .
Source: Kweichow Moutai public account
We can’t help thinking: How much can a wine maker make in terms of engineering and technology?
Wuliangye, a simple invention patent of strong flavor, may be able to answer one or two.
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