Method for preparing maotai-flavor liquor by employing primary and secondary pits in fermentation manner

Abstract

The invention discloses a method for preparing maotai-flavor liquor by employing primary and secondary pits in a fermentation manner. An aggregate pit and a ceramic pit are matched into primary and secondary pits; the volume ratio is 1 / 10; the distance between the primary pit and the secondary pit is 2m; an opening of each pit is flush with the ground; and a cooling hall is reserved. The method comprises the following steps: feeding materials to the primary pit and the secondary pit to cook; fermenting, distilling, taking wine and separating; brewing wine by using the secondary pit; crushing sorghum, moistening grains, stirring with auxiliary materials; cooking, cooling and stirring with yeasts; fermenting for a month in the pits; distilling and taking the wine for the first time; cooling and stirring vinasse with the yeasts; fermenting in the pits again; distilling and taking wine for the second time; mixing the discarded vinasse from the process of distilling the wine for the second time with the vinasses distilled in the second, the fourth, the sixth and the eighth turns in wine preparation by employing the primary pit; returning to the procedures of cooling and stirring with the yeasts in the primary pit; carrying out stacking fermentation and pit entry fermentation on the materials in the 'primary pit'; fermenting in the primary pit, distilling, and circulating for eighth time; taking the wine for the ninth time; removing the vinasse after taking the wine for the tenth time; taking the wine from the 'primary pit' in the second turn, and removing the procedures of the 'primary pit' and 'coarse sand'. The advantages of the two pits are combined, the defects of a two-system method are compensated, loss of materials is reduced, the cost is reduced, the yield and the quality are improved, and the flavor of the maotai-flavor liquor is guaranteed.

Description

technical field [0001] The invention relates to the technical field of liquor production, in particular to a method for preparing Maotai-flavor liquor by fermenting in a mother-child cellar. Background technique [0002] The existing Maotai-flavored liquor fermentation cellars use a set of underground sandstone mud cellars. Its production process is two feedings, that is, sand and coarse sand, seven extractions of wine, eight additions of koji, accumulation of fermentation and feeding Cellar fermentation, nine times of distillation, one year as a production cycle, its disadvantage is that there are nine rounds of annual production, and only seven rounds of wine are taken, of which there are two times of feeding, sand, and coarse sand without taking wine, so The material loss is too large, which increases the production cost. [0003] Another kind of fermentation cellar for Fen-flavor liquor is a pottery cellar buried in the ground with ceramic containers. Fermentation in p...

AI Technical Summary

Problems solved by technology

[0002] The existing Maotai-flavored liquor fermentation cellars use a set of underground sandstone mud cellars. Its production process is two feedings, that is, sand and coarse sand, seven extractions of wine, eight additions of koji, accumulation of fermentation and feeding Cellar fermentation, nine times of distillation, one year as a production cycle, its disadvantage is that there are nine rounds of annual production, and only seven rounds of wine are taken, of which there are two times of feeding, sand, and coarse sand without taking wine, so The material loss is too large, which increases the production cost

This method is to combine the above-mentioned ceramic cellar fermentation method and sandstone mud cellar fermentation method to produce sauce-flavored liquor. There is no report on the same process method after retrieval.

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