The invention relates to the field of a Maotai-
flavor liquor
brewing process, in particular to a Maotai-
flavor liquor stacking saccharification method which can reduce the weight of heap core fermented grains, further increase the air contact surface of the bottom area of a saccharification heap, further enable the saccharification heap to be in better contact with air and improve the saccharification effect. Comprising the following steps: a, conveying fermented grains to a stacking
fermentation process after the fermented grains are subjected to a cooking and gelatinizing process, a
steaming and
steaming process, a spreading and airing process and a koji adding process; b, during stacking, the temperature of the saccharification
pile is in a range of 23-32 DEG C; c, when the accumulation is completed, the accumulation temperature of the saccharification
pile is in a range of 28-55 DEG C; and d, then, after the fermented grains are spread and dried and the
yeast is added, conveying the fermented grains from the spreading and
drying machine into a saccharifying hopper of a stacking saccharifying device, and then transferring the fermented grains to a three-dimensional support frame of the stacking saccharifying device. The method is especially suitable for the accumulation saccharification process of Maotai-
flavor liquor.