T/LXMJS 0002-2021 Lanxi Meixi Drinking Group Standard for Fine Wine

Scope

Main technical content: I. Bacterial cultivation process (I) Amount of starter: - 1%–1.5% of the raw material, depending on the quality of the starter and the climate. - The temperature and amount of starter used during each stage: - First stage: Temperature around 40°C, starter amount 0.1%. - Second stage: Temperature around 35°C, starter amount 0.2%. - Third stage: Temperature around 28–30°C, starter amount 0.3%. - Withdrawal from the fermentation tank and temperature: - After approximately 20 hours of cultivation, the temperature rises to 32–35°C. The starter material reaches a clear, fluffy texture, and a starter aroma indicates it’s ready for withdrawal and fermentation in the fermentation tank. - 2 hours before withdrawal, add 0.1% dry yeast and 0.25% saccharase enzyme (50,000 units). II. Fermentation process (I) Mash preparation: - Prepare mash at a ratio of about 3–5 times the total feed input. - Fermentation temperature: 30–40°C. - Fermentation time: - Primary fermentation: Generally 4–5 days at temperatures below 40°C. - Secondary fermentation: Generally 10 days. III. Distillation process (I) After 15 days of fermentation, measure the alcohol content of the fermented mash. A typical value is 10% vol, which is ready for distillation. (II) Distillation should be gentle, uniform, and loose, with a pressure of 1kPa/cm. (III) Liquor collection: - Liquor temperature: 25°C is ideal. - Liquor flow rate: 5kg/minute. - Remove the head and tail portions. IV. Storage process (I) Carry out graded storage based on the quality of each variety and batch of liquor to facilitate blending. (II) Ensure batch and grade consistency for blending. V. Blending process (I) Determine the base liquor for the blending based on the target indicators and flavor profile. (II) Take the base liquor and conduct small-scal

Development Information

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