Process of cavern fermented maotai-flavor liquor

Abstract

The invention provides a process of cavern fermented maotai-flavor liquor, which makes use of large-sized natural caverns at a constant temperature of 18-23 DEG C and 80-90% of constant humidity throughout the year. The caverns are basically in a dark status without natural light in addition to electric lamp lighting when in operation; and the caverns have natural ventilation conditions, and an air blower is required for air-blasting in the case of insufficient ventilation conditions. In the invention, the fermentation time is increased by 1 time compared with the original time because of theconstant temperature, thus the process is a new way to prepare the maotai-flavor top-grade liquor. Improved innovation of the process comprises three main steps of firstly throwing sorghum, secondly throwing sorghum and ripening vinasse: mixing materials, scattering yeast, fermenting by accumulation, re-fermenting in a cellar, hermetically fermenting in the cellar, storing and finally blending. The process has unique flavor, excellent quality, outstanding, mellow and long-lasting maotai-flavor, reduced liquor storage loss, saved land and shortened production period.

Description

technical field [0001] The invention relates to the brewing and fermentation technology of liquor, in particular to a new process for brewing sauce-flavored liquor by fermenting in karst caves. Background technique [0002] The existing wine fermentation process is to excavate multiple cellar pools in the factory building, and the brewing raw materials are inoculated with distiller's yeast and placed in the cellars for fermentation. Since the pit-type cellars in the factory building are open, the temperature of the cellars varies with the temperature of the factory building. Therefore, the temperature is extremely unstable. Secondly, the light conditions in the factory building also vary greatly day and night, that is, the daytime light is relatively sufficient, and the night is in a dark state. The same humidity changes with the outside air humidity. Therefore, the fermentation microorganisms in brewing are directly related to the temperature, humidity, and light in the env...

AI Technical Summary

Problems solved by technology

It has a special taste and aroma, which improves the quality of the sauce-flavored liquor and relatively shortens the aging storage time of the sauce-flavored liquor, thus bringing good economic benefits to the enterprise and greatly shortening the aging of the sauce-flavored liquor The cycle, (equivalent to shortening the production cycle for many years), in the past only used natural caves to pack the distilled wine in large tanks and seal them in caves for aging, but did not see the entire fermentation process and aging in caves. The report that the process was completed in the cave

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