The invention discloses a method for producing fen-
flavor liquor through
liquid state fermentation and belongs to the technical field of liquor making. The method comprises the procedures of
raw material pulverization,
liquefaction and gelatinization, saccharification,
fermentation and
distillation, wherein the
fermentation procedure comprises the steps of adding cooled saccharification liquor to a 4-6% of
saccharomycetes culture solution and a 1-3% of
lactic acid bacteria culture solution, conducting fermentation for 36-48 hours at the temperature of 30-35 DEG C, adding the mixture to a 0.5-1.5% of acetic
bacteria culture solution, conducting fermentation for another 2-4 days, and subsequently conducting
distillation. By means of the method, controllable
liquid state fermentation is adopted in the liquor-making process, fermentation process parameters can be regulated and controlled at any moment according to the fermentation process, labor intensity is greatly lowered, the output and quality of the liquor are stabilized, and mechanized operation of liquor production is comprehensively achieved; meanwhile, in the liquor-making process, multiple mycelia obtained through
pure culture are adopted to be subjected to synergic saccharification and fermentation together with commercialized multienzyme systems, the content of high
flavor substances of liquor obtained through a
solid state method is maintained, meanwhile, the liquor output rate of raw materials is raised by 10%-20%, the fermentation cycle is shortened by 4-6 days, and the grain-saving and consumption-reduction purposes of liquor production are achieved.