Making method of Maotai-flavor grape distilled liquor

Abstract

The invention belongs to the technical field of baijiu. The invention provides a making method of Maotai-flavor grape distilled liquor. The making method comprises the following steps: preparing raw materials: selecting grapes and Maotai-flavor liquor; grape treatment: squeezing grapes to obtain grape juice; the grape juice is sequentially fermented and distilled, distilled wine is obtained, and the alcohol concentration of the distilled wine is 53%; mixing: mixing different varieties of distilled wine; blending: blending the mixed distilled wine with Maotai-flavor liquor; and aging: putting the Maotai-flavor grape distilled liquor into an oak barrel, and aging. According to the method, the mixed distilled wine and the Maotai-flavor Baijiu are prepared, the composite wine body with the grape fruity flavor and the typical characteristic cellar bottom flavor of the Maotai-flavor Baijiu is constructed, the aroma complexity, the taste level and the ageing potential of the wine product are remarkably improved, and the single fruit wine is changed into the mixed wine of fruits and grains.

Description

Technical Field

[0001] This invention relates to the field of liquor technology, and in particular to a method for producing a soy sauce-flavored grape-distilled liquor. Background Technology

[0002] Currently, the wine market is characterized by a relatively concentrated product range and widespread homogenization, particularly lacking innovative distilled spirits that combine the aromas of grapes with the style of traditional Maotai-flavor liquor. The existing wine product structure is too simplistic, failing to meet consumer demand for diverse and distinctive wines. This also leads to problems such as overcapacity of grape raw materials and low added value in some wine-producing regions.

[0003] Developing a new type of grape-distilled baijiu with a soy sauce aroma style will help enrich the variety of alcoholic beverages, enhance product differentiation and distinctiveness, and meet the consumer market's demand for products with a complex flavor profile that blends fruit and soy sauce aromas. This type of product can not only broaden the deep processing pathways for wine and improve raw material utilization and industrial efficiency, but also reduce the traditional baijiu's reliance on grain raw materials, aligning with the trends of healthy drinking and efficient resource utilization.

[0004] Therefore, providing a production method for a stable and flavorful sauce-aroma type of grape-distilled liquor is of significant industrial importance and market value. Summary of the Invention

[0005] The purpose of this invention is to provide a method for producing a sauce-flavored grape distilled liquor, which addresses the shortcomings of existing technologies and enriches the composition, aroma, and flavor of the liquor.

[0006] To achieve the above-mentioned objectives, the present invention provides the following technical solution:

[0007] This invention provides a method for producing a soy sauce-flavored grape-distilled liquor, comprising the following steps:

[0008] S1. Prepare the raw materials: Select grapes and soy sauce-flavored liquor;

[0009] S2. Grape processing: Press the grapes to obtain grape juice;

[0010] S3. Fermentation and distillation: The grape juice is fermented and distilled sequentially to obtain distilled wine with an alcohol concentration of 53%.

[0011] S4. Blending: Blending different varieties of distilled wine;

[0012] S5. Blending: Blending mixed distilled wine with Maotai-flavor liquor;

[0013] S6. Aging: The soy sauce-flavored grape distilled liquor is aged in oak barrels to obtain soy sauce-flavored grape distilled liquor.

[0014] Preferably, the grape varieties mentioned in step S1 are Riesling, Chardonnay, Cabernet Sauvignon, and Cabernet Gernischt.

[0015] Preferably, the pressing temperature in step S2 is 16-20°C and the pressing speed is 10-14 r / min.

[0016] Preferably, during the fermentation in step S3, when the grape juice is white grape juice, the fermentation temperature is 14-18℃ and the fermentation time is 12-15 days; when the grape juice is red grape juice, the fermentation temperature is 22-26℃ and the fermentation time is 12-15 days.

[0017] Preferably, the distillation in step S3 includes a first distillation and a second distillation. The temperature of the first distillation is below 78.3°C, removing the initial distillate, which accounts for 1 to 2% of the total distillate volume. The temperature of the second distillation is 80 to 90°C.

[0018] Preferably, the mass ratio of the different varieties of distilled wines mixed in step S4 is Riesling:Chardonnay:Cabernet Sauvignon:Cabernet Gernischt = 1-3:7-9:1-2:1-2.

[0019] Preferably, the mass ratio of the mixed distilled wine to the soy sauce-flavored liquor in step S5 is 2 to 4:2.

[0020] Preferably, the alcohol concentration of the distilled grape liquor in step S6 is 53%.

[0021] Preferably, the aging temperature in step S6 is 20-30°C, and the aging time is 1-3 years.

[0022] Preferably, the method for producing Maotai-flavor liquor in step S1 includes the following steps:

[0023] 1) Raw material preparation: Wash and dry the sorghum and winter wheat for later use;

[0024] 2) Making koji: Crush winter wheat, add sterilized water, bran koji and high-temperature mother koji and stir evenly. The mass ratio of winter wheat, sterilized water, bran koji and high-temperature mother koji is 90-110:30-50:3-5:4-6. After making koji blocks, ferment them in the koji room. The fermentation temperature is 55-65℃, the fermentation humidity is 70-80%, and the fermentation time is 35-45 days to obtain the wine koji.

[0025] 3) Steaming: The sorghum is steamed at a temperature of 100-110℃ for 1-3 hours. Then it is spread out to cool down to 30-34℃. 8-12% of the yeast is added according to the weight of the feed, stirred evenly, and fermented for 25-35 days at a temperature of 28-55℃ to obtain the mash.

[0026] 4) Coarse fermentation: The mash is distilled at a temperature of 105-110℃ and the collection temperature is 25-35℃ to obtain the first batch of liquor. The distilled mash is then spread out to cool at a temperature of 35-45℃. Sorghum and yeast are added, with a mass ratio of sorghum to yeast of 2-4:1 and a mass ratio of yeast to sorghum from step 1) of 1:5-7. The mash is fermented again for 25-35 days. This step is repeated 6-8 times to obtain the liquor.

[0027] 5) Distillation: The liquor is distilled, with the temperature gradually increased from 78℃ to 100℃ in stages. The first stage, at 78-82℃, separates low-boiling-point substances while retaining floral and fruity aromas, resulting in a floral and fruity liquor. The second stage, at 85-94℃, extracts medium-boiling-point aroma substances, forming cellar aromas and mellow flavor compounds, resulting in a medium-mellow liquor. The third stage, at 95-100℃, extracts high-boiling-point aroma substances, enhancing the mellowness and aftertaste, resulting in a highly aged liquor.

[0028] 6) Storage and aging: The fruity aroma type, medium mellow aroma type and high aging aroma type are stored and aged in earthenware jars or liquor barrels respectively. The aging temperature is 15-20℃, the aging humidity is 60-80%, and the aging time is 5-10 years to obtain different sauce aroma liquors with an alcohol concentration of 53%.

[0029] 7) Blending: Blending different types of Maotai-flavor liquor to achieve product stability and consistency.

[0030] The beneficial effects of this invention are as follows:

[0031] This invention blends distilled wine with Maotai-flavor liquor to create a complex liquor that combines the aroma of grapes with the typical cellar aroma of Maotai-flavor liquor. This significantly enhances the aroma complexity, taste layers, and aging potential of the liquor, transforming it from a single fruit wine into a blend of fruit and grain. Detailed Implementation

[0032] This invention provides a method for producing a soy sauce-flavored grape-distilled liquor, comprising the following steps:

[0033] S1. Prepare the raw materials: Select grapes and soy sauce-flavored liquor;

[0034] S2. Grape processing: Press the grapes to obtain grape juice;

[0035] S3. Fermentation and distillation: The grape juice is fermented and distilled sequentially to obtain distilled wine with an alcohol concentration of 53%.

[0036] S4. Blending: Blending different varieties of distilled wine;

[0037] S5. Blending: Blending mixed distilled wine with Maotai-flavor liquor;

[0038] S6. Aging: The soy sauce-flavored grape distilled liquor is aged in oak barrels to obtain soy sauce-flavored grape distilled liquor.

[0039] In this invention, the grape varieties mentioned in step S1 are preferably Riesling, Chardonnay, Cabernet Sauvignon, and Cabernet Gernischt.

[0040] In this invention, the pressing temperature in step S2 is preferably 16-20°C, more preferably 18°C; the pressing speed is preferably 10-14 r / min, more preferably 11-13 r / min, and even more preferably 12 r / min.

[0041] In this invention, during fermentation in step S3, when the grape juice is white grape juice, the fermentation temperature is preferably 14-18℃, more preferably 15-17℃, and even more preferably 16℃, and the fermentation time is preferably 12-15 days, and even more preferably 13-14 days; when the grape juice is red grape juice, the fermentation temperature is preferably 22-26℃, more preferably 23-25℃, and even more preferably 24℃, and the fermentation time is preferably 12-15 days, and even more preferably 13-14 days.

[0042] In this invention, the distillation in step S3 preferably includes a first distillation and a second distillation. The temperature of the first distillation is preferably below 78.3°C to remove the initial distillate, which accounts for 1 to 2% of the total distillate volume. The temperature of the second distillation is preferably 80 to 90°C, and more preferably 85°C.

[0043] In this invention, the preferred mass ratio of the different varieties of distilled wines mixed in step S4 is 1-3: 7-9: 1-2: 1-2, further preferred is 1.5-2.5: 7.5-8.5: 1.4-1.6: 1.4-1.6, and even more preferred is 2: 8: 1.5: 1.5: 1.5.

[0044] In this invention, the mass ratio of the mixed distilled wine to the soy sauce-flavored liquor in step S5 is preferably 2 to 4:2, and more preferably 3:2.

[0045] In this invention, step S5, blending, can achieve the soy sauce aroma and flavor of the grape-distilled liquor.

[0046] In this invention, the alcohol concentration of the soy sauce-flavored grape distilled liquor in step S6 is preferably 53%.

[0047] In this invention, the aging temperature in step S6 is preferably 20-30°C, more preferably 24-26°C, and even more preferably 25°C; the aging time is preferably 1-3 years, and even more preferably 2 years.

[0048] In this invention, the aging process described in step S6 can make the flavor of the soy sauce-flavored grape distilled liquor more mellow and complex.

[0049] In this invention, the method for producing Maotai-flavor liquor in step S1 preferably includes the following steps:

[0050] 1) Raw material preparation: Wash and dry the sorghum and winter wheat for later use;

[0051] 2) Making koji: Crush winter wheat, add sterilized water, bran koji and high-temperature mother koji and stir evenly. The mass ratio of winter wheat, sterilized water, bran koji and high-temperature mother koji is 90-110:30-50:3-5:4-6. After making koji blocks, ferment them in the koji room. The fermentation temperature is 55-65℃, the fermentation humidity is 70-80%, and the fermentation time is 35-45 days to obtain the wine koji.

[0052] 3) Steaming: The sorghum is steamed at a temperature of 100-110℃ for 1-3 hours. Then it is spread out to cool down to 30-34℃. 8-12% of the yeast is added according to the weight of the feed, stirred evenly, and fermented for 25-35 days at a temperature of 28-55℃ to obtain the mash.

[0053] 4) Coarse fermentation: The mash is distilled at a temperature of 105-110℃ and the collection temperature is 25-35℃ to obtain the first batch of liquor. The distilled mash is then spread out to cool at a temperature of 35-45℃. Sorghum and yeast are added, with a mass ratio of sorghum to yeast of 2-4:1 and a mass ratio of yeast to sorghum from step 1) of 1:5-7. The mash is fermented again for 25-35 days. This step is repeated 6-8 times to obtain the liquor.

[0054] 5) Distillation: The liquor is distilled, with the temperature gradually increased from 78℃ to 100℃ in stages. The first stage, at 78-82℃, separates low-boiling-point substances while retaining floral and fruity aromas, resulting in a floral and fruity liquor. The second stage, at 85-94℃, extracts medium-boiling-point aroma substances, forming cellar aromas and mellow flavor compounds, resulting in a medium-mellow liquor. The third stage, at 95-100℃, extracts high-boiling-point aroma substances, enhancing the mellowness and aftertaste, resulting in a highly aged liquor.

[0055] 6) Storage and aging: The fruity aroma type, medium mellow aroma type and high aging aroma type are stored and aged in earthenware jars or liquor barrels respectively. The aging temperature is 15-20℃, the aging humidity is 60-80%, and the aging time is 5-10 years to obtain different sauce aroma liquors with an alcohol concentration of 53%.

[0056] 7) Blending: Blending different types of Maotai-flavor liquor to achieve product stability and consistency.

[0057] In this invention, the preferred mass ratio of winter wheat, sterilized water, bran koji and high-temperature mother koji in step 2) is 90-110:30-50:3-5:4-6, more preferably 95-105:35-45:3.5-4.5:4.5-5.5, and even more preferably 100:40:4:5.

[0058] In this invention, the fermentation temperature in step 2) is preferably 55-65°C, more preferably 58-62°C, and even more preferably 60°C; the fermentation humidity is preferably 70-80%, more preferably 74-76%, and even more preferably 75%; and the fermentation time is preferably 35-45 days, more preferably 38-42 days, and even more preferably 40 days.

[0059] In this invention, the cooking temperature in step 3) is preferably 100-110°C, more preferably 105°C; the cooking time is preferably 1-3 hours, more preferably 1.5-2.5 hours, and more preferably 2 hours.

[0060] In this invention, the temperature for cooling and spreading out in step 3) is preferably 30-34°C, more preferably 31-33°C, and even more preferably 32°C.

[0061] In this invention, the quality of the yeast in step 3) is preferably 8-12% of the total feed weight, more preferably 9-11%, and even more preferably 10%.

[0062] In this invention, the fermentation time in step 3) is preferably 25-35 days, more preferably 28-32 days, and even more preferably 30 days; the fermentation temperature is preferably 28-55°C, more preferably 35-45°C, and even more preferably 40°C.

[0063] In this invention, the distillation temperature in step 4) is preferably 105-110°C, more preferably 108°C, and the receiving temperature is preferably 25-35°C, more preferably 30°C.

[0064] In this invention, the temperature for spreading out the product in step 4) is preferably 35-45°C, more preferably 38-42°C, and even more preferably 40°C.

[0065] In this invention, the preferred mass ratio of sorghum to yeast in step 4) is 2 to 4:1, more preferably 3:1; the preferred mass ratio of yeast to sorghum in step 1) is 1:5 to 7, more preferably 1:6.

[0066] In this invention, the re-fermentation time in step 4) is preferably 25-35 days, more preferably 28-32 days, and even more preferably 30 days; the repeated sand and coarse sand steps are preferably repeated 6-8 times, and even more preferably 7 times.

[0067] In this invention, the aging temperature in step 6) is preferably 15-20°C, more preferably 16-18°C, and even more preferably 17°C; the aging humidity is preferably 60-80%, more preferably 65-75%, and even more preferably 70%; and the aging time is preferably 5-10 years, more preferably 6-8 years, and even more preferably 7 years.

[0068] The technical solutions provided by the present invention will be described in detail below with reference to the embodiments, but they should not be construed as limiting the scope of protection of the present invention.

[0069] Example 1

[0070] The production of sauce-flavored baijiu:

[0071] 1) Raw material preparation: Select 1000kg of high-quality sorghum and 500kg of winter wheat, wash and dry them for later use; the high-quality sorghum and winter wheat should meet the conditions of plump grains, no mold, and no impurities;

[0072] 2) Making koji: Winter wheat is crushed, with 50% coarse grains and 40% fine powder. The coarse powder retains some wheat bran and has a particle size >0.5mm. The fine powder needs to pass through a 20-mesh sieve (pore size is about 0.85mm). Sterilized water, bran koji, and activated and rejuvenated high-temperature mother koji are added and stirred evenly. The mass ratio of winter wheat, sterilized water, bran koji, and high-temperature mother koji is 100:40:4:5. After being made into koji blocks, fermentation is carried out in the koji room at a temperature of 60℃ and a humidity of 75% for 40 days to obtain the wine koji.

[0073] 3) Steaming: The sorghum is steamed at 100℃ for 2 hours to ensure that it is fully cooked but not overly gelatinized. After steaming, the sorghum is spread out to cool down to 32℃. Then, 100kg of yeast is added, stirred evenly, and placed in a fermentation pit at 50℃ for 30 days to obtain the mash.

[0074] 4) Coarse sand: Take out the mash and distill it at a temperature of 110℃ and a receiving temperature of 30℃ to obtain the first batch of liquor. Then spread the distilled mash out to cool at a temperature of 35℃. Add 400kg of sorghum and 200kg of yeast, stir well, and put it back into the fermentation pit for 30 days. Repeat this step 7 times to obtain the liquor.

[0075] 5) Distillation: The liquor is distilled, with the temperature gradually increased from 78℃ to 100℃ in stages. The first stage, at 78-82℃, separates low-boiling-point substances while retaining floral and fruity aromas, resulting in a floral and fruity liquor. The second stage, at 85-94℃, extracts medium-boiling-point aroma substances, forming cellar aromas and mellow flavor compounds, resulting in a medium-mellow liquor. The third stage, at 95-100℃, extracts high-boiling-point aroma substances, enhancing the mellowness and aftertaste, resulting in a highly aged liquor.

[0076] 6) Storage and aging: The floral and fruity aroma type, the medium-mellow aroma type, and the high-end aroma type are stored and aged in earthenware jars respectively. The aging temperature is 15℃, the aging humidity is 70%, and the aging time is 10 years, in order to develop the unique complexity and flavor of sauce-flavored liquor. The alcohol concentration of different sauce-flavored liquors is 53%.

[0077] 7) Blending: Different types of Maotai-flavor liquor are blended according to product requirements to achieve product stability and consistency.

[0078] Production of soy sauce-flavored grape distilled liquor:

[0079] S1. Grape processing: Select 1000 kg of each of the following grape varieties: Riesling, Chardonnay, Cabernet Sauvignon, and Cabernet Gernischt. Press the grapes at a temperature of 18℃ and a speed of 12 r / min to obtain grape juice.

[0080] S2. Fermentation: Ferment the grape juice. The fermentation temperature for white grape juice is 15℃, and the fermentation temperature for red grape juice is 24℃. The fermentation time for both is 14 days.

[0081] S3. Distillation: After fermentation, the wine is purified by distillation, which includes a first distillation and a second distillation. The temperature of the first distillation is below 78.3℃, and the first distillate, which accounts for 1.5% of the total distillate volume, is removed. The temperature of the second distillation is 85℃, and distilled wine with an alcohol concentration of 53% is obtained.

[0082] S4. Blending: Different varieties of distilled wines are blended and adjusted to achieve the ideal taste and flavor; the mass ratio of different varieties of distilled wines is Riesling:Chardonnay:Cabernet Sauvignon:Cabernet Gernischt = 2:8:1:1, to obtain blended distilled wine;

[0083] S5. Blending: Three types of Maotai-flavor liquor with an alcohol concentration of 53% are mixed in a certain proportion. The ratio of the different Maotai-flavor liquors of floral and fruity aroma, medium mellow aroma, and high aged aroma is 3:1:1 to obtain a mixed Maotai-flavor liquor. Then, the mixed distilled wine is blended and adjusted with the mixed Maotai-flavor liquor in a mass ratio of 3:2 to achieve an alcohol concentration of 53% in order to achieve the desired Maotai-flavor taste and flavor.

[0084] S6. Aging: The soy sauce-flavored grape distilled liquor is placed in oak barrels for aging at a temperature of 25°C for 2 years, resulting in a soy sauce-flavored grape distilled liquor with an alcohol content of 53%.

[0085] Example 2

[0086] The production of sauce-flavored baijiu:

[0087] 1) Raw material preparation: Select 1000kg of high-quality sorghum and 500kg of winter wheat, wash and dry them for later use; the high-quality sorghum and winter wheat should meet the conditions of plump grains, no mold, and no impurities;

[0088] 2) Making koji: Winter wheat is crushed, with 50% coarse grains and 40% fine powder. The coarse powder retains some wheat bran and has a particle size >0.5mm. The fine powder needs to pass through a 20-mesh sieve (pore size is about 0.85mm). Sterilized water, bran koji, and activated and rejuvenated high-temperature mother koji are added and stirred evenly. The mass ratio of winter wheat, sterilized water, bran koji, and high-temperature mother koji is 90:30:3:4. After being made into koji blocks, fermentation is carried out in the koji room at a temperature of 55℃ and a humidity of 70% for 35 days to obtain the wine koji.

[0089] 3) Steaming: The sorghum is steamed at 105℃ for 3 hours to ensure that it is fully cooked but not overly gelatinized. After steaming, the sorghum is spread out to cool down to 30℃. Then, 80kg of yeast is added, stirred evenly, and placed in a fermentation pit at 45℃ for 25 days to obtain the mash.

[0090] 4) Coarse sand: Take out the mash and distill it at a temperature of 105℃ and a receiving temperature of 25℃ to obtain the first batch of liquor. Then spread the distilled mash out to cool at a temperature of 40℃. Add 600kg of sorghum and 200kg of yeast, stir well, and put it back into the fermentation pit for 25 days. Repeat this step 6 times to obtain the liquor.

[0091] 5) Distillation: The liquor is distilled, with the temperature gradually increased from 78℃ to 100℃ in stages. The first stage, at 78-82℃, separates low-boiling-point substances while retaining floral and fruity aromas, resulting in a floral and fruity liquor. The second stage, at 85-94℃, extracts medium-boiling-point aroma substances, forming cellar aromas and mellow flavor compounds, resulting in a medium-mellow liquor. The third stage, at 95-100℃, extracts high-boiling-point aroma substances, enhancing the mellowness and aftertaste, resulting in a highly aged liquor.

[0092] 6) Storage and aging: The floral and fruity aroma type, the medium-mellow aroma type, and the high-end aroma type are stored and aged in earthenware jars respectively. The aging temperature is 20℃, the aging humidity is 80%, and the aging time is 6 years, in order to develop the unique complexity and flavor of sauce-flavored liquor. The alcohol concentration of different sauce-flavored liquors is 53%.

[0093] 7) Blending: Different types of Maotai-flavor liquor are blended according to product requirements to achieve product stability and consistency.

[0094] Production of soy sauce-flavored grape distilled liquor:

[0095] S1. Grape processing: Select 1000 kg of each of the following grape varieties: Riesling, Chardonnay, Cabernet Sauvignon, and Cabernet Gernischt. Press the grapes at a temperature of 16℃ and a speed of 10 r / min to obtain grape juice.

[0096] S2. Fermentation: Ferment the grape juice. The fermentation temperature for white grape juice is 14℃, and the fermentation temperature for red grape juice is 26℃. The fermentation time for both is 15 days.

[0097] S3. Distillation: After fermentation, the wine is purified by distillation, which includes a first distillation and a second distillation. The temperature of the first distillation is below 78.3℃, and the first distillate, which accounts for 1% of the total distillate volume, is removed. The temperature of the second distillation is 80℃, and distilled wine with an alcohol concentration of 53% is obtained.

[0098] S4. Blending: Different varieties of distilled wines are blended and adjusted to achieve the ideal taste and flavor; the mass ratio of different varieties of distilled wines is Riesling: Chardonnay: Cabernet Sauvignon: Cabernet Gernischt = 1:7:1.5:2 to obtain blended distilled wine;

[0099] S5. Blending: Three types of Maotai-flavor liquor with an alcohol concentration of 53% are mixed in a certain proportion. The ratio of the different Maotai-flavor liquors of floral and fruity aroma, medium mellow aroma, and high aged aroma is 3:1:1 to obtain a blended Maotai-flavor liquor. Then, the blended distilled wine is blended and mixed with the blended Maotai-flavor liquor in a mass ratio of 2:2 to achieve an alcohol concentration of 53% in order to achieve the desired Maotai-flavor taste and flavor.

[0100] S6. Aging: The soy sauce-flavored grape distilled liquor is placed in oak barrels for aging at a temperature of 20°C for one year, resulting in a soy sauce-flavored grape distilled liquor with an alcohol content of 53%.

[0101] Example 3

[0102] The production of sauce-flavored baijiu:

[0103] 1) Raw material preparation: Select 1000kg of high-quality sorghum and 500kg of winter wheat, wash and dry them for later use; the high-quality sorghum and winter wheat should meet the conditions of plump grains, no mold, and no impurities;

[0104] 2) Making koji: Winter wheat is crushed, with 50% coarse grains and 40% fine powder. The coarse powder retains some wheat bran and has a particle size >0.5mm. The fine powder needs to pass through a 20-mesh sieve (pore size is about 0.85mm). Sterilized water, bran koji, and activated and rejuvenated high-temperature mother koji are added and stirred evenly. The mass ratio of winter wheat, sterilized water, bran koji, and high-temperature mother koji is 110:50:5:6. After being made into koji blocks, fermentation is carried out in the koji room at a temperature of 65℃ and a humidity of 80% for 45 days to obtain the wine koji.

[0105] 3) Steaming: The sorghum is steamed at 110℃ for 1 hour to ensure that it is fully cooked but not overly gelatinized. After steaming, the sorghum is spread out to cool down to 34℃. Then, 120kg of yeast is added, stirred evenly, and placed in a fermentation pit at 40℃ for 35 days to obtain the mash.

[0106] 4) Coarse sand: Take out the mash and distill it at a temperature of 106℃ and a receiving temperature of 35℃ to obtain the first batch of liquor. Then spread the distilled mash out to cool at a temperature of 45℃. Add 500kg of sorghum and 150kg of yeast, stir well, and put it back into the fermentation pit for 35 days. Repeat this step 8 times to obtain the liquor.

[0107] 5) Distillation: The liquor is distilled, with the temperature gradually increased from 78℃ to 100℃ in stages. The first stage, at 78-82℃, separates low-boiling-point substances while retaining floral and fruity aromas, resulting in a floral and fruity liquor. The second stage, at 85-94℃, extracts medium-boiling-point aroma substances, forming cellar aromas and mellow flavor compounds, resulting in a medium-mellow liquor. The third stage, at 95-100℃, extracts high-boiling-point aroma substances, enhancing the mellowness and aftertaste, resulting in a highly aged liquor.

[0108] 6) Storage and aging: The floral and fruity aroma type, the medium-mellow aroma type, and the high-end aroma type are stored and aged in earthenware jars respectively. The aging temperature is 15℃, the aging humidity is 60%, and the aging time is 5 years, in order to develop the unique complexity and flavor of sauce-flavored liquor. The alcohol concentration of different sauce-flavored liquors is 53%.

[0109] 7) Blending: Different types of Maotai-flavor liquor are blended according to product requirements to achieve product stability and consistency.

[0110] Production of soy sauce-flavored grape distilled liquor:

[0111] S1. Grape processing: Select 1000 kg of each of the following grape varieties: Riesling, Chardonnay, Cabernet Sauvignon, and Cabernet Gernischt. Press the grapes at a temperature of 20℃ and a speed of 14 r / min to obtain grape juice.

[0112] S2. Fermentation: Ferment the grape juice. The fermentation temperature for white grape juice is 18℃, and the fermentation temperature for red grape juice is 22℃. The fermentation time for both is 12 days.

[0113] S3. Distillation: After fermentation, the wine is purified by distillation, which includes a first distillation and a second distillation. The temperature of the first distillation is below 78.3℃, and the first distillate, which accounts for 2% of the total distillate volume, is removed. The temperature of the second distillation is 90℃, and distilled wine with an alcohol concentration of 53% is obtained.

[0114] S4. Blending: Different varieties of distilled wines are blended and adjusted to achieve the ideal taste and flavor; the mass ratio of different varieties of distilled wines is Riesling:Chardonnay:Cabernet Sauvignon:Cabernet Gernischt = 3:9:2:1.5 to obtain blended distilled wine;

[0115] S5. Blending: Three types of Maotai-flavor liquor with an alcohol concentration of 53% are mixed in a certain proportion. The ratio of the different Maotai-flavor liquors of floral and fruity aroma, medium mellow aroma, and high aged aroma is 3:1:1 to obtain a mixed Maotai-flavor liquor. Then, the mixed distilled wine is blended and mixed with the mixed Maotai-flavor liquor in a mass ratio of 4:2 to achieve an alcohol concentration of 53% in order to achieve the desired Maotai-flavor taste and flavor.

[0116] S6. Aging: The soy sauce-flavored grape distilled liquor is placed in oak barrels for aging at a temperature of 30°C for 3 years, resulting in a soy sauce-flavored grape distilled liquor with an alcohol content of 53%.

[0117] The fermented grape-based baijiu prepared in Examples 1-3 transforms from a single-fruit wine into a blend of fruit and grain, creating a complex spirit that combines the fruity aroma of grapes with the characteristic cellar aroma of soy sauce-flavored baijiu. This significantly enhances the aroma complexity, flavor profile, and aging potential of the spirit. This innovative production method infuses distilled wine with the Chinese element of soy sauce aroma. Firstly, it creates a new category – soy sauce-flavored distilled wine; secondly, its rich flavor is more suitable for the general public who enjoy soy sauce-flavored baijiu, potentially increasing the competitiveness of distilled wine in the market.

[0118] The above description is only a preferred embodiment of the present invention. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.

Claims

1. A method for producing a soy sauce-flavored grape distilled liquor, characterized in that, It includes the following steps: S1. Prepare the raw materials: Select grapes and soy sauce-flavored liquor; S2. Grape processing: Press the grapes to obtain grape juice; S3. Fermentation and distillation: The grape juice is fermented and distilled sequentially to obtain distilled wine with an alcohol concentration of 53%. S4. Blending: Blending different varieties of distilled wine; S5. Blending: Blending mixed distilled wine with Maotai-flavor liquor; S6. Aging: The soy sauce-flavored grape distilled liquor is aged in oak barrels to obtain soy sauce-flavored grape distilled liquor.

2. The method for producing soy sauce-flavored grape distilled liquor according to claim 1, characterized in that, The grape varieties mentioned in step S1 are Riesling, Chardonnay, Cabernet Sauvignon, and Cabernet Gernischt.

3. The method for producing soy sauce-flavored grape distilled liquor according to claim 1 or 2, characterized in that, The pressing temperature in step S2 is 16-20°C, and the pressing speed is 10-14 r / min.

4. The method for producing soy sauce-flavored grape distilled liquor according to claim 3, characterized in that, During the fermentation described in step S3, when the grape juice is white grape juice, the fermentation temperature is 14-18℃ and the fermentation time is 12-15 days; when the grape juice is red grape juice, the fermentation temperature is 22-26℃ and the fermentation time is 12-15 days.

5. The method for producing soy sauce-flavored grape distilled liquor according to claim 4, characterized in that, The distillation in step S3 includes a first distillation and a second distillation. The temperature of the first distillation is below 78.3°C, removing the initial distillate, which accounts for 1-2% of the total distillate volume. The temperature of the second distillation is 80-90°C.

6. The method for producing soy sauce-flavored grape distilled liquor according to claim 4 or 5, characterized in that, The mass ratio of the different varieties of distilled wines mixed in step S4 is Riesling: Chardonnay: Cabernet Sauvignon: Cabernet Gernischt = 1-3: 7-9: 1-2: 1-2.

7. The method for producing soy sauce-flavored grape distilled liquor according to claim 6, characterized in that, The mass ratio of the mixed distilled wine to the soy sauce-flavored liquor in step S5 is 2 to 4:

2.

8. The method for producing soy sauce-flavored grape distilled liquor according to claim 7, characterized in that, The alcohol concentration of the fermented grape liquor described in step S6 is 53%.

9. The method for producing soy sauce-flavored grape distilled liquor according to claim 8, characterized in that, The aging temperature in step S6 is 20-30°C, and the aging time is 1-3 years.

10. The method for producing soy sauce-flavored grape distilled liquor according to claim 8 or 9, characterized in that, The method for producing Maotai-flavor liquor described in step S1 includes the following steps: 1) Raw material preparation: Wash and dry the sorghum and winter wheat for later use; 2) Making koji: Crush winter wheat, add sterilized water, bran koji and high-temperature mother koji and stir evenly. The mass ratio of winter wheat, sterilized water, bran koji and high-temperature mother koji is 90-110:30-50:3-5:4-6. After making koji blocks, ferment them in the koji room. The fermentation temperature is 55-65℃, the fermentation humidity is 70-80%, and the fermentation time is 35-45 days to obtain the wine koji. 3) Steaming: The sorghum is steamed at a temperature of 100-110℃ for 1-3 hours. Then it is spread out to cool down to 30-34℃. 8-12% of the yeast is added according to the weight of the feed, stirred evenly, and fermented for 25-35 days at a temperature of 28-55℃ to obtain the mash. 4) Coarse fermentation: The mash is distilled at a temperature of 105-110℃ and the collection temperature is 25-35℃ to obtain the first batch of liquor. The distilled mash is then spread out to cool at a temperature of 35-45℃. Sorghum and yeast are added, with a mass ratio of sorghum to yeast of 2-4:1 and a mass ratio of yeast to sorghum from step 1) of 1:5-7. The mash is fermented again for 25-35 days. This step is repeated 6-8 times to obtain the liquor. 5) Distillation: The liquor is distilled, with the temperature gradually increased from 78℃ to 100℃ in stages. The first stage, at 78-82℃, separates low-boiling-point substances while retaining floral and fruity aromas, resulting in a floral and fruity liquor. The second stage, at 85-94℃, extracts medium-boiling-point aroma substances, forming cellar aromas and mellow flavor compounds, resulting in a medium-mellow liquor. The third stage, at 95-100℃, extracts high-boiling-point aroma substances, enhancing the mellowness and aftertaste, resulting in a highly aged liquor. 6) Storage and aging: The fruity aroma type, medium mellow aroma type and high aging aroma type are stored and aged in earthenware jars or liquor barrels respectively. The aging temperature is 15-20℃, the aging humidity is 60-80%, and the aging time is 5-10 years to obtain different sauce aroma liquors with an alcohol concentration of 53%. 7) Blending: Blending different types of Maotai-flavor liquor to achieve product stability and consistency.