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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

Inactive Publication Date: 2016-06-22
MOUTAI INST +2
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Problems solved by technology

[0006] In view of this, the present invention provides a method for fermentation and burying of Maotai-flavor liquor with continued grains, the purpose of which is to overcome the shortcomings of the existing liquor storage methods, such as large differences in aging effect, long storage time, and slow capital turnover, and at the same time Increase the aroma, taste and medicinal components of the liquor body, improve the quality and health value of liquor

Method used

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  • Maotai-flavor baijiu continuous mixed fermentation burying method

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Embodiment 1

[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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Abstract

The invention belongs to the technical field of brewing and particularly relates to a Maotai-flavor baijiu continuous mixed fermentation burying method. The method includes steps: performing combinational primary blending of fresh baijiu; naturally ageing in a baijiu storehouse, performing secondary combination, blending and flavoring; proportionally mixing, and carrying out stacking fermentation for baijiu burying in pits; transferring blended finished baijiu into jars in the pits, covering the jars with lids, hermetically tying with kraft paper and waterproof cloth, and filling each jar with fermented grains subjected to stacking fermentation to a neck position; completely sealing the jars and the pits with unique purplish red mud in Maotai Town, and burying for two years; taking original baijiu from fermented grains in the pits as flavoring liquor, and adding into long-time stored baijiu according to different proportions, so that finished baijiu products are obtained. The defects of large ageing quality difference, long storage time and slow capital turnover of existing baijiu storage methods are overcome, aroma, flavor and medicinal ingredients of baijiu are increased, and baijiu quality is improved while healthcare value of baijiu is increased.

Description

Technical field: [0001] The invention belongs to the technical field of brewing, and in particular relates to a method for fermenting and burying Maotai-flavor liquor. Background technique: [0002] In the existing production process of liquor, the aging and aging of liquor is an important link to determine the quality of liquor. Traditional liquor aging methods are usually warehouse storage, cellar storage, soil burial, cave storage and so on. [0003] For example, the Chinese invention patent whose application number is 201210431614.6 discloses a method for storing liquor in cellars, which includes the following steps: after the fermentation is completed, cleaning the cellar wall and the bottom of the cellar, and washing the cellar wall and cellar with alcoholic water of 0-10 At the bottom of the cellar, the washing time is 10-15 minutes; place bamboo strips and straw on the cellar wall and bottom, fix the bamboo strips on the cellar wall with cellar nails, and then sprea...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/06C12H1/22
CPCC12G3/02C12G3/06C12H1/22
Inventor 吴德光蔡佳辛
Owner MOUTAI INST
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