China's liquor technology innovation model, product technology innovation, sensory characteristics--the improvement of liquor quality should take the road of aroma integration Zhao Zhichang Fu Laojiao Summing up and learning from the experience of famous and high-quality liquor enterprises, we were surprised to find that they have adopted aroma fusion technology in perfect, rich and innovative high-end products. At present, it can be divided into the following types:
1.1. Concentric integration or unit integration, focusing on its own fragrance, enriching and improving its own system, improving its own consumption and putting forward the requirements for taste, and meeting market needs and potential demand.
For example, Moutai insists on carrying forward in the inheritance, and the twelve traditional crafts are unswerving.
1. Quality is the consciousness of life, unswerving;
2 Four obedience steadfastness: aYield obeys quality, bSpeed obeys quality, cEfficiency obeys quality DShort-term interests are subordinated to long-term interests;
3. The grasp of reasonable moisture is unswerving;
4. High temperature accumulation is unswerving;
5. High temperature wine is unswerving;
6. High-temperature koji making is unswerving;
7. Moderate grain unswerving;
8. Ensure reasonable accumulation and fermentation;
9. The output of Moutai is high in the middle, low at both ends, and unswerving;
10. Ensure that aerobic microorganisms grow and reproduce unswervingly;
11. Ensure that the original flavor of the base wine is unswerving; Create appropriate conditions for all kinds of microorganisms to grow and reproduce well.
Fragrant Fenjiu, strengthen long-term aging (aging fragrance increases greatly after aging).
Luzhou Laojiao continues to upgrade its products and develop high-end liquor of Guojiao, which is also the core of the strong fragrance process, and through the integration of technology, it has achieved the fusion of aroma type, so that "Guojiao 1573" has a unique style such as grain fragrance, koji fragrance, cellar fragrance, lees fragrance, aged fragrance, etc., which has been welcomed by the market.
1) Koji-making technology: amechanized billet making technology; b.Micro-oxygen environment koji making technology. c.koji billet culture turning technology; d.Curved billet support covering technology.
2) Winemaking technology: aartificial cellar mud cultivation technology; b.sand turning (bottom dregs) fermentation technology; c.Cellar Classification and Batching Technology; d.organic acid factor regulation technology; e.Aroma generation technology outside the cellar; f.fermentation technology of soft paste; g.nutrient addition technology of cellar mud; h.Titian control technology in retort; i.mother grains type fermentation technology; j.comprehensive utilization technology of yellow water; k.comprehensive utilization technology of wine tail and yellow water; l.comprehensive utilization technology of bottom pot water; m.Comprehensive utilization technology.
3) Development of blending and storage technology: aCentralized control technology of pipe network and tube sheet; b.Grading and storage technology of base wine; c.Layered design technology; d.Slurry water treatment technology.
1.2. Substrate fusion: This type of product is a multi-grain wine represented by more than two or five types. For example, Wuliangye and Jiannanchun take scientific and reasonable ingredients as the first key link, which lays a material foundation for enriching the liquor, and uses baobao koji (medium and high temperature koji) to ensure the scientific correspondence between the substrate and the enzyme system. The first technique of blending strong aroma and sauce aroma was used in the design of the wine (I think it is aging). The special quantity ratio relationship not only does not lose the characteristics of strong fragrance, but also is unique in strong fragrance. Both industry evaluation and market consumption have won unanimous praise.
1.3. The fusion of wine aroma and medicinal aroma: In this regard, we all know that Dong Liquor (Daqu, Xiaoqu plus traditional Chinese medicine, solid) medicinal flavor type was rated as a famous liquor earlier, and there are also some twists and turns in the development, in addition to the system, there are also problems such as product aroma, complex taste, excessive richness, and consumption habits.
1.4. Multiple fusion: (fusion of more than two flavor types) thick sauce and thick sauce. Mr. Gao proposed and vigorously promoted the development of strong, sauce-flavored liquor in our province earlier, and Yuquan was also successfully rated as a national high-quality liquor.
In recent years, on the basis of the original, Xifeng has engaged in Feng and thick, Feng and sauce, and Feng and thick sauce, and in fact, it has its own clear and thick storage.
The four special fusion of thick, clear and sauce three flavor processes.
The sesame aroma is a combination of three typical bodies: clear, sauce and thick.
In addition, Baiyunbian, Yuquan, Langjiu, and Kouzijiao all have their own characteristic ingredients.
The typical representative of Fu Tulip is the drunkard's wine: a model of clear, thick, and fragrant sauce fusion.
1.5. Multi-qu and multi-micro fusion: large bran combination (two pot heads) (strong fragrance) (sauce fragrance) (clear fragrance) have good wine.
Sesame aroma is a representative of multi-microbial and multi-koji, there are large koji (high, medium) bran koji, small koji, bacterial koji, ester-producing yeast, etc., which are used separately in culture formulas, and there are also mixed koji, and this kind of wine has the complex aroma and taste characteristics of Maillard metabolism. The fragrance uses high, medium and low temperature large and small koji.
1.6. Regional integration: the fusion of eastern and western liquors, the integration of southern and northern liquors, and the integration of east, west, north and south, can give the product a new flavor profile.
A liquor in Jiangsu has also been integrated into the elements of Sichuan, and the market has developed rapidly.
Our province has also integrated the flavor advantages of Guizhou, Sichuan and other famous wines, combined with its own characteristics, and has taken a road of integration.
1.7. International fusion: The fusion of Chinese liquor style and international distilled liquor style breaks the original single style, and in terms of drinking method, Chinese liquor can also be added with ice and water, without losing light or turbidity. Last year, three enterprises in our province declared innovative liquor in this regard. Fenjiu Group produced and developed "Beitejia".
1.8. Fashion fusion: the strong fragrance type changes from the height content of the main body to the moderate and concentrated content. We pay more attention to increasing the taste substances, so as to achieve the softness of Xiangyanghe, the elegance of Gujinggong, the elegance of Confucius, the softness of Tuopai, the mellowness of Tanggou, the elegance of Gubeichun and so on. "Red Flower Lang", "Blue Classic" color culture, red culture, blue culture elements.
1.9. Innovative fusion: the fusion between different liquors, the fusion of distilled spirits and fermented spirits. In December 2010, the China Liquor Association conducted a nationwide collection of innovative model products of Chinese liquor, a total of 67 enterprise products were collected, and 47 products that met the requirements were selected through the audit. Sensory tasting was carried out, and after research, it was decided to award 10 products with the title of "China Liquor Technology Innovation Model Products".
2. Reviews of China's liquor technology innovation model products.
2.1. Yongfu sauce fragrant.
Product origin: Yibin Wuliangye. Sensory characteristics: clear and transparent yellow, prominent sauce aroma, long, elegant, mellow, long aftertaste, coordinated, outstanding personality, empty cup fragrance, 949 points. Process points: unified soaking grain, unified steaming grain (35 tons of steaming at a time), package high-temperature Daqu. Ten years of storage.
2.2. Knock down the well and reserve the wine.
Product origin: Shandong Knockdown Well. Sensory characteristics: clear and transparent, prominent sesame aroma, obvious stale taste, soft, mellow and sweet, refreshing, harmonious, aftertaste, typical personality, score: 943 points. Process points: raw materials are multi-grain, sesame fragrance, strong fragrance technology is combined, medium and high temperature Daqu, multi-micro co-fermentation, and high temperature accumulation.
2.3. Twenty-one salutes.
Product origin: Guizhou Xishui 21 salute wine. Sensory characteristics: clear and transparent or slightly yellow, prominent sauce aroma, long, elegant, mellow, long aftertaste, coordinated, individual majesty prominent, empty cup sauce aroma, score: 942 points. Process points: more grains, moistening grains, extending the fermentation period, two years and a large round.
2.4 Oriental Dragon.
Product origin: Qiqihar Fufu Laojiao, Heilongjiang Province. Sensory characteristics: clear and transparent yellowish, cellar aroma, sauce aroma, sesame aroma prominent, aged fragrance obvious, soft, mellow sweet, mellow, long aftertaste, coordination, outstanding personality, score: 941 point. Process points: "Longnuo No. 1" sorghum (base), multi-micro co-fermentation, high-temperature accumulation, continuation, mixed steaming and mixed firing, mud, bricks, and stone cellar combination.
2.5 groom wine.
Product origin: Langjiu in Gulin County, Sichuan. Sensory characteristics: bright and yellowish color, rich cellar aroma, obvious aging taste, soft, mellow and sweet, refreshing, long aftertaste, coordination, outstanding personality, score: 940 points. Process points: high-temperature Daqu, high-temperature accumulation, basically belong to the traditional process of sauce fragrance, fermentation in the mud pool, and the fermentation period varies from day to day. After two years of storage, it is blended, and then stored in the altar for another year.
2.6. Soft incense, thyme.
Product origin: Hebei Botou Mitsui. Sensory characteristics: bright color, yellowish, rich cellar aroma, obvious aging taste, soft, mellow and sweet, refreshing, long aftertaste, coordination, outstanding personality, score: 939 points. Process points: multi-grain, accumulation fermentation, thick, sauce, sesame flavor combination.
2.7. White clouds are elegant.
Product origin: Hubei Songzi Baiyunbian. Sensory characteristics: clear and transparent yellowish, cellar aroma, prominent sauce aroma, obvious aging taste, soft, mellow sweet, mellow, long aftertaste, coordination, outstanding personality, score: 933 points. Process points: high and medium temperature koji, high temperature grain moistening, high temperature accumulation, segmented mixed distillation, multiple feeding, multi-grain brewing, multiple rounds of fermentation and wine extraction, mud cellar flavoring, long-term storage.
2.8 national wine.
Product origin: Shandong Gubeichun. Sensory characteristics: bright or yellowish color, rich cellar aroma, obvious aging taste, soft, mellow and sweet, refreshing, long aftertaste, coordination, outstanding personality, score: 932 points. Process points: high and medium temperature qujia human microorganisms; The upper part of the cellar pond is a stone slab, and the lower part is an old cellar mud; Piled up; The raw materials are five kinds of grains.
2.9. Special offering of Xuanjiu.
Product origin: Anhui Xuancheng Xuanjiu. Sensory characteristics: clear and transparent yellowish, fragrant aroma, outstanding stale taste, soft, mellow sweet, refreshing, long aftertaste, coordination, outstanding personality, score: 931 point. Process points: high-temperature Daqu, high-temperature accumulation, fermentation in the mud pool, fermentation period varies from day to day, and blending after two years of storage and then stored in the jar for one year.
2.10 North Tega.
Product origin: Shanxi Xinghua Village Fenjiu. Sensory characteristics: clear and transparent, pure fragrance, obvious stale taste, soft, mellow and sweet, refreshing, aftertaste, coordination, outstanding personality, score: 927 points. Craft points: Based on the traditional fragrance process, it is integrated into the vodka process.
In short, whether it is a unit or a plurality, it is a kind of integration. All of them have had an important impact on improving the quality of liquor.
1) At present, the enterprises with good and fast development in the country have stepped out of the road of fragrance integration, and the China Brewing Industry Association has set an innovative model in the industry. To improve the quality of liquor, we must take the road of aroma integration.
2) Fragrance fusion is to learn from each other's strengths, which can increase the adaptability and comfort of the product to meet the requirements of a wider range of consumer groups to the greatest extent, reduce the shortcomings of a single fragrance type, and achieve the purpose of increasing and reducing fragrance by being too fragrant, too acidic, too astringent, etc.
3) Adhere to scientific development, adapt measures to local conditions, have the necessary process equipment conditions as technical support, maintain relatively stable physical and chemical, hygienic and sensory standards, product batch stability, and cultivate market consumer groups and loyalty.
4) Through the fusion of aroma types, the product can achieve "the increment is not easy to get drunk, wake up quickly after drunkenness, good wine does not prickle the throat, and does not go up after drinking" to reduce the negative impact on the body and ensure food safety. Strictly implement the national mandatory standards, and at the same time, the current blank standards can be based on relevant laws and regulations to innovate standards.