Brewing method of multiple-yeast Maotai-flavor liquor

Abstract

The invention provides a brewing method of multiple-yeast Maotai-flavor liquor, and the method comprises the following steps of raw material and auxiliary material selection; brewing process; cellar opening; distillation; fermented grain airing; accumulation; pit entry; fermentation pit management; storage and management. The effect of the invention is that the Maotai-flavor liquor produced by the method has obviously increased and improved ester content, flavor, and taste, and is essentially consistent with Daqu high-quality Maotai-flavor liquor. The invention has the characteristics of high heating speed, long high-temperature lasting time, and outstanding Maotai flavor. The method has a simple production process, a short period, less grain consumption, and low cost. The method increases the product quality, saves energy, reduces consumption, and achieves the quality and style of Daqu Maotai-flavor liquor, and the produced high-quality Maotai-flavor liquor is much popular among consumers.

Description

technical field [0001] The invention relates to a brewing method of a sauce-flavored liquor with multiple flavors. Background technique [0002] In the early 1970s, Mr. Zhou Henggang, a famous liquor expert in my country, based on the company’s traditional brewing technology, regional characteristics and humanistic factors, led his technicians to develop Lutaichun, a high-quality bran sauce-flavored liquor, for more than a year, which caused a sensation in North China. area. [0003] After decades of development, the taste of bran-flavored sauce-flavored liquor can no longer meet the needs of the market. Because the strains used in bran-koji sauce-flavored liquor are simple and the microorganisms involved in the fermentation are limited, it is difficult to avoid the monotonous aroma and rough taste of the liquor. Weaknesses such as these, so to improve the quality level of bran koji sauce-flavored liquor, make its mouthfeel similar to or better than Daqu sauce-flavored liquo...

AI Technical Summary

Problems solved by technology

[0003] After decades of development, the taste of bran-flavored sauce-flavored liquor can no longer meet the needs of the market. Because the strains used in bran-koji sauce-flavored liquor are simple and the microorganisms involved in the fermentation are limited, it is difficult to avoid the monotonous aroma and rough taste of the liquor. Therefore, to improve the quality level of bran koji sauce-flavored liquor, make it taste similar to or better than Daqu sauce-flavored liquor, and adapt to the market and consumers, is a key issue eager to innovate and develop

[0004] Years of experience have shown that the production process of Daqu Maotai-flavored wine is not suitable due to many factors such as the four seasons in the northern climate and the large temperature difference, and because of the low yield of Daqu Maotai-flavored wine, long fermentation time, unstable quality control and other factors

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