| abstract |
The invention discloses a production method of a burnt flavor liquor rich in polypeptide, belonging to the technical field of wine brewing. The invention comprises the steps of wheat raw material treatment, wheat extrusion and puffing, first-stage fermentation, second-stage fermentation, filtration, reverse osmosis concentration, sorghum raw material treatment, fermentation, distillation, vinasse polypeptide extraction, mixing and blending and the like. The invention uses wheat stir-frying, extruding and puffing to replace the processes of soaking and steaming grains in the traditional fermentation process, can reduce industrial water and increase economic benefit; the method comprises the steps of fully dissolving rich burnt flavor and nut flavor generated by stir-frying wheat in the wine, and extracting polypeptide in vinasse to blend finished wine to obtain the polypeptide-rich burnt flavor white wine. |