Maotai-flavor baijiu continuous mixed fermentation burying method
A sauce-flavor liquor and burial technology, applied in the field of winemaking, can solve the problems of slow capital turnover, large differences in quality of aging and aging effects, and long storage time, so as to achieve improved quality, excellent cellar effect and long aftertaste. Effect
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[0032] Combination of new wines and hooks: According to the production process of Maotai-flavored liquor, the base wines in the 7 rounds of the production cycle from 2011 to 2012 are combined according to the requirements of the same round, the same typical body, and the same grade, and sealed after the rounds stored in pottery jars;
[0033] The above-mentioned liquor sealed in the pottery jar was naturally aged in the warehouse until 2013;
[0034] After the above-mentioned liquor has been stored for one year, carry out the second combination, blending and seasoning according to the standard of finished liquor, and add up to 3 tons of 53% vol finished Maotai-flavored liquor;
[0035] Continued distiller's fermentation: mix distiller's grains according to a certain weight ratio: 80 parts of distiller's grains in four rounds of sand crushing process, 15 parts of sauce-flavored Daqu, 5 parts of plant spices, piled up and fermented for 4 days to obtain fermented distiller's grai...
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