Preparation method of multi-taste Maotai-flavor white spirit

Abstract

The invention discloses a preparation method of multi-taste Maotai-flavor white spirit. Eleven flavor types of white spirits are taken as seasoning liquors, the preparation method is characterized by comprising the following steps of: finishing and soaking grains; cooking, gelatinizing and mixing with Luzhou-flavor white spirit fermented grains and Maotai-flavor white spirit fermented grains; spreading out and airing, stirring distiller's yeast, adding Maotai-flavor ending liquor, Luzhou-flavor yellow wine, Maotai-flavor fermented grains and Maotai-flavor yeast, and accumulating and fermenting; fermenting in a cellar, and spraying mixed solution of the Maotai-flavor ending liquor and the Luzhou-flavor yellow wine on the surface of each distilled grain layer; making sand and adding the Luzhou-flavor white spirit fermented grains, cooking and gelatinizing, then adding the Maotai-flavor ending liquor, the Luzhou-flavor yellow wine, the Maotai-flavor fermented grains and the Maotai-flavoryeast, accumulating and fermenting, and storing in the cellar and spraying the mixed solution of the Maotai-flavor ending liquor and the Luzhou-flavor yellow wine on each distilled grain layer; steaming by using a rice steamer to obtain unblended wine in rounds of 1, 2, 3, 4, 5, 6 and 7, and the wine in the seven rounds are combined according to taste and-flavor characteristics, so as to obtain combined Maotai-flavor unblended wine; and then blending the combined unblended wine with flavoring liquor, thus obtaining the multi-taste Maotai-flavor white spirit. The preparation method disclosed by the invention has the advantages of enriching-flavor of Maotai-flavor white spirit, meeting market demand and promoting development of the Maotai-flavor white spirit.

Description

technical field [0001] The invention belongs to the field of liquor production, and relates to a sauce-flavored liquor, in particular to a preparation method of a sauce-flavored liquor combined with multiple flavors. Background technique [0002] Chinese liquor belongs to natural microbial enrichment koji making, solid state natural enrichment fermentation, and contains extremely rich aroma and taste substances. Different, but its content varies widely, thus forming a huge factor affecting the style of liquor. Therefore, compared with other distilled liquors in the world, Chinese liquor has formed a variety of flavor liquors with their own characteristics and typical styles. are incomparable. [0003] Maotai-flavored liquor, as one of the four basic flavors of Chinese liquor, is known as the "national liquor" and has a good market reputation and good reputation. [0004] The conventional production process of the existing Maotai-flavored liquor mainly includes: preparatio...

AI Technical Summary

Problems solved by technology

[0005] In recent years, Maotai-flavor liquor has developed rapidly, and its market share has gradually increased to 6%, but compared with the 70% market share of Luzhou-flavor liquor, there is still a big gap

The main reason is that the traditional sauce-flavored liquor has a low yield rate, low output, long production cycle, and a "burnt smell" in the liquor body, and the content of higher alcohols and aldehydes is relatively high, especially furfural. The first of all liquors, this kind of aldehyde is an important trace substance that causes liquor to get on the top, and consumers nowadays don’t like liquor with high aldehyde content. This kind of taste style cannot be accepted by most consumers at present It is accepted that market consumption tends to be more in the style of Luzhou-flavor liquor

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