Peach and multi-grain primary pulp co-fermented white spirit and preparation method thereof

Abstract

The invention relates to the technical field of peach wine production, in particular to peach and multi-grain primary pulp co-fermented liquor and a preparation method thereof.The preparation method comprises the following steps that multi-grain primary pulp liquor is prepared, specifically, sorghum primary pulp liquor, wheat primary pulp liquor and corn primary pulp liquor are produced through a solid-state fermentation method, and rice primary pulp liquor and sticky rice primary pulp liquor are produced through a liquid-state fermentation method; the preparation method comprises the following steps: selecting 90-percent ripe juicy peach fruits, performing pretreatment of impurity removal, cleaning, sterilization by soaking in a disinfectant, secondary cleaning and secondary high-temperature sterilization, removing kernels, pulping, and cooling to obtain peach pulp; mixing the peach pulp with the multi-grain original pulp wine, adding sugar and distiller's yeast for fermentation, and obtaining peach pulp mash after fermentation is finished; and distilling the peach pulp mash, performing head-cutting and tail-removing operation, and performing classified storage to obtain the finished product peach white wine, thereby achieving the technical effects of realizing deep association of fruit and grain flavors, enabling the wine body to be soft, mellow and harmonious, blocking the generation of harmful substances from the source, and remarkably improving the fermentation stability and the safety of the finished product.

Description

Technical Field

[0001] This invention relates to the field of liquor technology, specifically to a type of liquor made by co-fermenting peaches and multi-grain mash, and its preparation method. Background Technology

[0002] Peaches, a nutritious and uniquely flavorful fruit, offer various health benefits, including replenishing qi and blood, and promoting saliva production and bowel regularity. Using peaches to brew baijiu (Chinese white liquor) not only extends the peach industry chain and solves the problems of fresh fruit's difficulty in preservation and spoilage, but also allows for the development of new baijiu products with unique fruity aromas, meeting diverse consumer demands. However, due to the special biochemical characteristics of peaches (high pectin content, cyanogenic glycosides, etc.), the process of converting them into high-quality distilled baijiu faces technical challenges such as excessive methanol, cyanide residue, poor flavor harmony, and susceptibility to bacterial contamination and rancidity.

[0003] In the prior art, such as Chinese patent application CN109234115A, a peach liquor and its production method are disclosed. It is a single fruit pulp fermentation method. This patent mainly refers to the fermentation mode of wine. After the peaches are pitted and crushed, malt, yeast, white sugar and water are directly added for sealed fermentation. After the fermentation period is over, the liquor is directly distilled. This method has the following obvious drawbacks: First, it relies entirely on the sugars in the peaches for fermentation, lacking the rich trace components (such as higher alcohols and organic acids) produced by grain fermentation to form the backbone of the liquor. The resulting liquor often has a superficial fruity aroma, a thin body, and lacks the mellowness and complexity of traditional baijiu. The taste is uncoordinated, and it is prone to a "watery" or astringent taste, with a thin flavor and a lack of structure. Second, although pitting is mentioned, the risk of cyanide production due to the hydrolysis of cyanogenic glycosides caused by peach kernel residue is not adequately controlled. Furthermore, there is a lack of efficient degradation or removal methods for pectin, resulting in high safety risks. Peach pectin is very easy to decompose and produce excessive methanol during fermentation. This patent cannot effectively separate methanol through simple distillation, which can easily lead to excessive methanol content in the finished liquor, posing a food safety hazard.

[0004] Another common, simplified method in the market involves preparing grain-based spirits and peach fermented wine (or juice) separately, and then physically blending them in the final product. In this method, because the fruit and grain aroma components are only mixed after fermentation, there is a lack of sufficient esterification and association between their molecules. This results in a distinct layering of the liquor, with unblended aromas, often exhibiting a "liquor flavor and fruit flavor" characteristic. It has a separate taste upon entry, a short aftertaste, and lacks a harmonious and unified aesthetic, exhibiting poor integration.

[0005] In summary, existing technologies for brewing peach-flavored baijiu generally suffer from problems such as difficulty in controlling methanol and cyanide, poor flavor harmony (either resulting in a thin body or loss of aroma due to post-processing), and insufficient process stability. Therefore, there is an urgent need to develop a brewing method that can effectively control methanol and cyanide generation at the source, achieve a deep fusion of fruit and grain aromas, and produce high-quality, high-safety baijiu without complex back-end adsorption treatment. Summary of the Invention

[0006] In view of the above-mentioned shortcomings of the existing technology, the present invention provides a method for co-fermenting peach and multi-grain mash into a liquor, which can effectively solve the problems of high risk of methanol and cyanide exceeding the standard and poor integration of fruit and grain aromas in the existing peach liquor brewing process, resulting in a thin body or aroma separation.

[0007] To achieve the above objectives, the present invention provides the following technical solution:

[0008] In a first aspect, the present invention provides a method for preparing baijiu (Chinese liquor) by co-fermentation of peaches and multigrain mash, comprising the following steps:

[0009] A. Preparation of multi-grain raw liquor, including the production of sorghum raw liquor, wheat raw liquor and corn raw liquor by solid-state fermentation, and the production of rice raw liquor and glutinous rice raw liquor by liquid-state fermentation.

[0010] B. Select 90% ripe peaches, and after pretreatment such as cleaning, washing, soaking in disinfectant solution for sterilization, secondary washing, and secondary high-temperature sterilization, remove the pits, pulp, and cool to obtain peach pulp.

[0011] C. Mix the peach pulp obtained in step B with the multigrain liquor obtained in step A, add sugar and yeast for fermentation, and obtain peach pulp mash after fermentation.

[0012] D. The peach syrup is distilled and the head and tail are removed. The finished peach liquor is then stored in grades.

[0013] Furthermore, in step A: the concentration of the multigrain original liquor is 48-54% vol.

[0014] Furthermore, in step A, the solid-state fermentation method includes the following process:

[0015] The grains used are high-quality wheat, sorghum, and corn, which are washed, soaked, and steamed until cooked but not mushy.

[0016] When the mixture cools to 35-40℃, mix in the yeast, then cool it down to 25℃ and cover it with sterilized rice husks. Saccharify at 25-40℃ for 48 hours.

[0017] After saccharification, add the grain to the mixed mash at a weight ratio of 1:3, stir evenly, and then put it into the pit for sealed fermentation. Fermentation takes 20-30 days in summer and autumn, and 35-45 days in winter and spring.

[0018] After fermentation, rice husks are added at a ratio of 18%-28% of the grain weight, mixed well, and then distilled in a still. The distillate is collected by cutting off the head with a low flame and cutting off the tail with a high flame. The distillate is then stored in grades to produce the sorghum raw liquor, the wheat raw liquor, and the corn raw liquor.

[0019] Furthermore, in step A, the liquid fermentation method includes the following process:

[0020] Rice and glutinous rice are used separately, and each is soaked for 3-4 hours and steamed for 50-70 minutes until cooked but not mushy.

[0021] Then pour the rice or glutinous rice into the earthenware jar, add cold water in a ratio of 140%-160% of the weight of the rice or glutinous rice, and quickly cool it to 25℃;

[0022] Add the starter culture at a ratio of 0.4%-0.6% of the weight of rice or glutinous rice and mix well. Ferment in a semi-sealed state, stirring once a day.

[0023] After 72 hours, seal tightly and ferment in an environment above 20℃. Fermentation takes 15-25 days in summer and autumn, and 25-35 days in winter and spring.

[0024] After the fermentation period is complete, the mixture is distilled, the head and tail are removed, and it is stored in grades to obtain the rice raw liquor and the glutinous rice raw liquor.

[0025] Furthermore, in step B, the disinfectant is a chlorine dioxide solution with a concentration of 3-10 mg / L, and the soaking time is 3-7 minutes, which sterilizes the surface of the peach fruit.

[0026] The peach pulp is subjected to a secondary high-temperature sterilization treatment, which includes sterilizing the peach pulp by steaming at a high temperature of over 100°C for 10 minutes.

[0027] Furthermore, in step B, the pit removal is carried out by mechanical separation to completely remove the peach kernel and pit, preventing the residue of cyanogenic glycosides.

[0028] Furthermore, in step C, the fermentation conditions are as follows: 4-7% sugar and 0.4-0.6% fruit wine starter are added to the peach pulp.

[0029] The total amount of multigrain original liquor added is 4%-12% of the weight of peach pulp;

[0030] After mixing, ferment at a temperature of 10-25℃. After mixing evenly, seal and ferment for 10-20 days in summer and autumn, and 20-30 days in winter and spring.

[0031] After the fermentation period is complete, the product is removed from the fermentation tank, distilled, the head and tail are removed, and it is stored in grades.

[0032] Stir daily during the early stages of fermentation, and seal for fermentation during the later stages.

[0033] Furthermore, in step C, the mass ratio of the added multi-grain liquor is: sorghum liquor: wheat liquor: corn liquor: rice liquor: glutinous rice liquor = 1:1:1:1:1.

[0034] Furthermore, in step C, the mass ratio of the added multi-grain raw liquor is: sorghum raw liquor: wheat raw liquor: corn raw liquor: rice raw liquor: glutinous rice raw liquor = 4:3:3:4:4, 5:2:1:3:2 or 2:1:1:3:3.

[0035] Furthermore, in step D, the head-cutting operation includes: removing the initial distillate, with a head-cutting ratio of 8%-12% of the total distillate;

[0036] The tailing process includes: when the alcohol content of the distillate drops to 28% vol, increasing the heat of distillation; and stopping the collection of distillate when the alcohol content drops below 10% vol.

[0037] Furthermore, it is preferable that the cut-off ratio is 10% of the total distillate.

[0038] Furthermore, the peach variety is a low-pectin type to avoid the production of excessive methanol and cyanide during fermentation.

[0039] Secondly, the present invention provides a type of liquor co-fermented with peaches and multigrain mash, prepared according to the preparation method described in the first aspect.

[0040] Furthermore, the resulting liquor has an alcohol content of 40-60% vol, with a distinct peach aroma, no astringent taste, no off-flavors, a smooth and mellow body, and a flavor profile that combines the aroma of grains and fruits in harmony.

[0041] The technical solution provided by this invention has the following advantages compared with the known prior art:

[0042] 1. This invention provides a preparation process for co-fermenting multi-grain raw liquor with peach syrup. By directly introducing solid-state fermented sorghum, wheat, and corn raw liquor and liquid-state fermented rice and glutinous rice raw liquor into a peach syrup system for co-fermentation during the mid-fermentation stage, a significant synergistic effect is produced. This breaks the traditional physical mixing model of "separate fermentation followed by blending." Utilizing microbial metabolism and esterification reactions during co-fermentation, the complex trace components (higher alcohols, organic acids) produced by grain fermentation deeply associate with peach aroma substances, forming a combination of "grain aroma as the core and fruit aroma as the core." The unique flavor structure of "meat" solves the problems of fruit aroma floating on the surface, thin body or aroma separation in existing technologies. Fermentation stability is improved. The addition of multi-grain raw liquor improves the alcohol and acidity buffering capacity of the fermentation system, effectively inhibits the growth of miscellaneous bacteria, overcomes the defects of easy spoilage and difficulty in control of pure fruit pulp fermentation, and significantly improves the yield and quality stability. The composite framework of five kinds of grain raw liquor supports the tenderness of peach pulp, so that the finished liquor retains the fresh fruit aroma of peaches and also has the mellow and rich taste of traditional white liquor, without a bitter taste or spiciness, and has a mellow and harmonious taste.

[0043] 2. This invention selects peach varieties with low pectin content, thus blocking the path of excessive methanol production from pectin decomposition at the source. At the same time, it uses mechanical complete pitting technology to thoroughly remove peach kernels rich in cyanogenic glycosides, avoiding hydrolysis residues of cyanide. Compared with existing technologies that rely on back-end adsorption and filtration to reduce methanol, this invention achieves source blocking, which not only significantly reduces methanol and cyanide content (far exceeding national standards) and significantly improves food safety, but also avoids aroma loss caused by excessive filtration.

[0044] 3. This invention, by limiting the head reduction ratio to 8%-12%, specifically removes the heads of wine rich in low-boiling-point impurities such as methanol and aldehydes. The tailing control is strict, increasing the heat when the alcohol content drops to 28% vol, and stopping the collection of wine when it drops below 10% vol. This effectively removes high-boiling-point higher alcohols and fatty acids, balances the relationship between impurity removal and aroma preservation, ensures the purity of the finished wine, eliminates off-flavors, and at the same time preserves the aroma substances of peaches to the greatest extent. Attached Figure Description

[0045] To more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the accompanying drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are merely some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without any creative effort.

[0046] Figure 1 This is a flowchart of the liquor preparation process of the present invention. Detailed Implementation

[0047] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are some embodiments of the present invention, but not all embodiments.

[0048] Unless otherwise stated, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art. While only preferred methods and materials are described herein, any methods and materials similar or equivalent to those described herein may be used in the implementation or testing of this invention. All references to this specification are incorporated by way of citation to disclose and describe methods and / or materials associated with those references. In the event of any conflict with any incorporated reference, the content of this specification shall prevail. The terms “comprising,” “including,” “having,” “containing,” etc., as used herein are open-ended terms, meaning that they include but are not limited to. Unless the context clearly indicates otherwise, the expressions “a” and “an” as used herein include plural references. It should be noted that “first,” “second,” etc., are used merely for convenience of description and distinction and should not be construed as indicating or implying relative importance. The term “about” as used herein indicates a range of ±20% of the following numerical value. In some embodiments, the term “about” indicates a range of ±10% of the following numerical value. In some embodiments, the term “about” indicates a range of ±5% of the following numerical value. The invention is further described below with reference to embodiments.

[0049] Example: Refer to Figure 1 .

[0050] Example 1:

[0051] This embodiment provides a method for preparing baijiu (Chinese white liquor) by co-fermentation of peaches and multi-grain mash, the process of which is as follows: Figure 1 As shown, the details are as follows:

[0052] 1. The preparation of multi-grain raw liquor includes the following processes:

[0053] 1.1 Solid-state fermentation section (sorghum, wheat, corn):

[0054] Raw material processing: Select 40 kg each of high-quality wheat, sorghum, and corn (based on a single-pot feed ratio of 200 kg), remove impurities, and put them into a vat. Add hot water above 50℃ and soak for 12 hours.

[0055] Steaming: After soaking, steam the grains in a steamer for 30 minutes. Add water to cover the grains by 10mm, let stand for 30 minutes, and then drain excess water. Distill over high heat for 90 minutes, ensuring the grains are thoroughly cooked and have a "small flower" appearance, not a "large flower," and are cooked but not hard. "Small flower" refers to the grains absorbing water and expanding when heated, causing the outer skin to slightly open, forming tiny cracks or a "flower" shape. However, the cracks should be small and not mushy, resembling a small flower. If the "large flower" or "overly large flower" appears, it indicates overcooking, resulting in soft, mushy grains, starch loss, and a tendency for the grains to stick together during fermentation, leading to poor aeration and a lower alcohol yield. Ideal state: "Small flower" indicates that the grains have been fully gelatinized (α-gelatinized), which is beneficial for the action of saccharifying enzymes, but the structure remains firm. This indicates moderate gelatinization, intact grains, and suitability for subsequent mixing with koji, cultivation, and fermentation. "Cooked" means that the starch inside the grain has fully absorbed water and heat, and has completed gelatinization, so that it can be effectively broken down into sugar by the amylase produced by microorganisms; "Not hard" means that there is no undercooked core (i.e., no white center when bitten), but it is not soft or sticky; "Cooked but not hard" means that the gelatinization is sufficient, the structure is intact, and the elasticity is moderate.

[0056] Saccharification: After removing the grain from the still and cooling it to 35-40℃, add the starter culture and mix well. When the temperature drops to 25℃, cover it with 3-4mm thick sterilized rice husks, and then cover it tightly with special waxed paper or plasticizer-free film. In winter and spring, cover it with a cotton quilt for insulation. Considering that insufficient temperature will affect the alcohol yield due to incomplete saccharification, and excessive temperature will cause acidification, affecting the alcohol yield and taste, as well as causing the alcohol to spoil, a thermometer is inserted to monitor and maintain the internal temperature of the grain pile between 28-40℃. Saccharification is completed after 48 hours, until a faint aroma of alcohol is smelled and juice flows out when squeezed by hand.

[0057] Fermentation: Add grains to the fermented mash at a ratio of 1:3, mix well, and then place in the fermentation pit. Maintain the pit temperature at 25℃, compacting the mash as you place it in. Seal the pit tightly with special adhesive tape and then use sandbags to press down the edges to prevent air leakage. Fermentation takes 25 days in summer and autumn, and 40 days in winter and spring.

[0058] Distillation: After fermentation is complete, add rice husks at a ratio of 1 / 4 of the grain weight when removing the grain from the fermentation pit, mix well, and then put it into the still. Distill using a method of cutting off the head with a low flame and cutting off the tail with a high flame, and store in grades to obtain sorghum raw liquor, wheat raw liquor, and corn raw liquor (all with an alcohol content of 52% vol).

[0059] 1.2 Liquid fermentation portion (rice, glutinous rice):

[0060] Raw material processing: Select 40kg each of high-quality rice and glutinous rice, with plump grains. Soak in warm water above 30℃ for 3 hours (the water level should be 20mm above the grains).

[0061] Steaming: Drain the water and steam for 60 minutes to achieve a cooked but not raw, and non-gelatinized result.

[0062] Fermentation: Pour the grain from the steamer into an earthenware jar, add water at a ratio of 75 kg of cold water to 50 kg of grain, and quickly cool to 25°C. Add yeast at a ratio of 0.25 kg of yeast per 50 kg of grain, and stir well. Initially, do not seal the lid tightly (to prevent insects), and stir once a day. After 72 hours, seal the jar tightly and maintain a room temperature above 20°C for fermentation. Fermentation takes 20 days in summer and autumn, and 30 days in winter and spring.

[0063] Distillation: The distilled liquor is removed from the vat, the head and tail are cut off, and the liquor is stored in grades to obtain rice liquor and glutinous rice liquor (both with an alcohol content of 52% vol).

[0064] 2. Preparation and Pretreatment of Peach Pulp

[0065] Fruit selection: Select 90% ripe peach varieties with low pectin content (to avoid methanol formation), and manually remove rotten scars, spots, and impurities.

[0066] Cleaning and sterilization: Place the cleaned fresh peaches in a container, add chlorine dioxide solution for soaking and sterilization. The concentration of chlorine dioxide should be controlled at 3-10 mg / L. Soak for 5 minutes, rub once manually, and then rinse twice with clean water.

[0067] High-temperature sterilization and pitting: Washed peaches are placed in a steamer and sterilized for 15 minutes under high-temperature steam above 100℃. Then they are put into a fruit pit separator, where the peach pits and kernels are strictly removed (to prevent the hydrolysis of cyanogenic glycosides in the peach kernels to produce cyanide), leaving only the pulp to be made into a pulp.

[0068] Packing: Pack the fruit pulp into sterilized iron drums, each containing 600 kg (drum capacity 700 kg).

[0069] 3. Co-fermentation

[0070] Primary fermentation: Add 30kg of white sugar or rock sugar (5% ratio) and 3kg of fruit wine starter (0.5% ratio) to 600kg of peach pulp, and stir well. Stir twice a day for the first 3 days.

[0071] Fermentation with grains and liquor: After fermentation for 72 hours, add 5 kg each of 52-degree sorghum liquor, wheat liquor, corn liquor, rice liquor, and glutinous rice liquor (totaling 25 kg, accounting for 4.17% of the weight of the peach pulp).

[0072] Fermentation Management: After mixing thoroughly, seal and ferment. Control the fermentation temperature at 10-15℃, and seal the container tightly with plasticizer-free tape. Fermentation takes 15 days in summer and autumn, and 25 days in winter and spring.

[0073] Hygiene control: During fermentation, the fermentation room and personnel entering the room are disinfected daily with high-proof liquor spray to prevent contamination by other microorganisms that could lead to spoilage.

[0074] 4. Distillation and Finished Product

[0075] Distillation: After the fermentation period is complete, the mash is distilled in a still.

[0076] Cut off the beginning and end:

[0077] Heading: Strictly implement heading with low heat to remove the first distilled liquor. The heading ratio is 10% of the theoretical total yield of the still (for example, if the expected yield is 75kg, then 7.5kg of head liquor should be removed) to remove methanol and low-boiling-point impurities.

[0078] Taking the wine: Collect the wine from the middle section.

[0079] Tail-end: When the alcohol content of the distilled liquor drops to 28% vol, switch to high heat to tail-end until the alcohol content drops below 10% vol and then extinguish the fire.

[0080] Graded storage: The obtained wine is stored in grades according to its alcohol content (such as 52% vol, 40% vol, 28% vol, etc.), and after aging, it becomes the finished product.

[0081] The baijiu produced in this embodiment is a balanced and blended type. Testing showed that the methanol content was far below the national standard (<0.6g / L), and cyanide was not detected. Sensory evaluation showed that the liquor was clear and transparent, with a rich natural peach aroma. Sorghum provided the framework and aroma base, wheat contributed a mellowness, corn added a touch of sweetness, rice gave it a clean and refreshing taste, and glutinous rice enhanced its smoothness and aftertaste. The aromas of each grain complemented each other without any single dominant element, resulting in optimal overall harmony. The initial taste was smooth and mellow, possessing both the structure and strength of grain-based liquors, with a sweet aftertaste. It lacked the astringency of peaches and the harshness of purely grain-based liquors. The liquor's style is a balanced and blended type, with harmonious proportions of the five grains, making it suitable for a wide range of consumers.

[0082] Example 2:

[0083] This embodiment also provides a method for preparing a liquor made by co-fermenting peaches and multigrain mash. The preparation of the multigrain mash liquor is the same as in Example 1, as detailed below:

[0084] 1. Raw material preparation

[0085] Peach pulp: 750 kg of 90% ripe fresh peaches were selected and manually sorted to remove rotten, blemishes, and impurities. The peaches were disinfected by soaking in a 4 mg / L chlorine dioxide solution for 5 minutes and then rinsed twice with clean water. The pits were removed and the pulp was processed using a Type 72 peach pit separator and pulper, yielding 600 kg of peach pulp.

[0086] Sterilization: Pour 600 kg of peach pulp into a coal-fired boiler with a diameter of 1 meter and steam it over high heat for 10 minutes for secondary high-temperature sterilization.

[0087] Cooling: Pump the sterilized peach pulp into an iron drum and use a stainless steel agitator to cool it down to 20°C.

[0088] 2. Feeding and Fermentation

[0089] Add yeast and sugar: When the temperature drops to 20℃, add 3kg of special fruit wine yeast and 24kg of white sugar or rock sugar (4% ratio), and stir well.

[0090] Cool down and add alcohol: Continue stirring until the temperature reaches 15℃, then add 8kg of 52-degree sorghum liquor, 6kg of wheat liquor, 6kg of corn liquor, 8kg of rice liquor, and 8kg of glutinous rice liquor (totaling 36kg, about 6% of the weight of the peach pulp).

[0091] Fermentation process: After stirring evenly, seal the container with plasticizer-free tape. Stir once a day for at least 5 minutes each time for the first 3 days.

[0092] Environmental control: The fermentation environment temperature is controlled at 10-15℃. The fermentation room and personnel are disinfected daily with a spray of baijiu (Chinese liquor).

[0093] Fermentation time: 25 days in spring and summer, and 40 days in autumn and winter.

[0094] 3. Distillation

[0095] Once the fermentation period is complete, the mash is poured into a traditional well-fired stove.

[0096] First bring it to a boil over high heat, then turn off the blower and reduce the heat to low.

[0097] Cutting off the first 10% of the distillate: This percentage effectively controls methanol levels within a safe range.

[0098] Rear-end collision: Normally the alcohol was filled to 28% vol, then a large fire caused a rear-end collision to reduce the alcohol content to below 10% vol.

[0099] The baijiu obtained in this embodiment is a smooth, clean, and sweet type. By adjusting the proportion of multi-grain raw liquor and its components, the structure and complex aroma of the liquor are enhanced. At the same time, the amount of sugar added is reduced to reduce the sweetness. A dry co-fermented baijiu with grain aroma as the main component and fruit aroma as the supporting component is obtained, which expands the product flavor spectrum. Due to the increased proportion of multi-grain raw liquor (6%) and the use of non-equal proportion formula (higher proportion of sorghum and rice), the finished liquor has a stronger body structure and a more prominent grain aroma, but still retains a distinct peach aroma. At the same time, due to the reduced amount of sugar added, the sweetness is weakened, and the overall style is more like a dry fruit and grain blended baijiu, which is suitable for consumers who prefer a smooth taste.

[0100] In some embodiments, when the mass ratio of added multi-grain raw liquor is sorghum raw liquor: wheat raw liquor: corn raw liquor: rice raw liquor: glutinous rice raw liquor = 5:2:1:3:2, it is a sorghum-dominant type, targeting traditional baijiu enthusiasts who want to retain a distinct grain aroma and strength in addition to fruit aroma, and is suitable for traditional baijiu drinkers.

[0101] In some embodiments, when the mass ratio of multi-grain original liquor added is sorghum original liquor: wheat original liquor: corn original liquor: rice original liquor: glutinous rice original liquor = 2:1:1:3:3, the style is fruit-friendly, characterized by an extremely smooth, refreshing, and low-irritation body with almost no dryness or spiciness, a distinct peach aroma, a sweet and smooth taste, and a clean aftertaste, making it suitable for young people / women.

[0102] Example 3: Comparative Experiment

[0103] To illustrate the necessity of the key steps in this invention, the following comparative examples are provided:

[0104] Control group 1 (no pitting, no sterilization): Fresh peaches were selected without removing rotten or blemishes, without removing the pits, without soaking in chlorine dioxide or high-temperature steaming for sterilization, and were directly pulped and fermented.

[0105] Results: Severe mold and rot occurred on the 5th day of fermentation, and the liquor turned sour and smelly, rendering it undrinkable. Furthermore, cyanide was detected in the final distillate, and the methanol content was as high as 9%, severely exceeding the legal limits.

[0106] Conclusion: This demonstrates that careful selection of raw materials, pit removal (to prevent cyanide contamination), and double sterilization (to prevent contamination) are necessary prerequisites for the success of this invention.

[0107] Control group 2 (insufficient maturity): 70% ripe fresh fruit was fermented using the same process.

[0108] Results: Although the physicochemical indicators were up to standard, the finished wine had a distinct astringent and raw taste, a rough texture, was difficult to swallow, and lacked the sweet aroma characteristic of peaches.

[0109] Conclusion: This study proves that peaches must be 90% ripe or more to ensure the full formation of aroma compounds and the conversion of sugars.

[0110] Comparison Group 3 (step-by-step blending rather than co-fermentation): Peach wine was first fermented separately, then distilled and blended with five kinds of grain liquor in proportion.

[0111] Results: The wine had distinct layers, a single aroma, either a harshness that masked the peach aroma, or a peach aroma that was merely superficial and lacked cohesion, with no sweet aftertaste.

[0112] Conclusion: This study demonstrates that the "co-fermentation" step (i.e., adding grain liquor during the middle stage of fermentation for co-fermentation) is the key to this invention. It promotes esterification, allowing the fruit and grain aromas to blend perfectly, forming a unique "mellow aroma with a sweet aftertaste" style.

[0113] Through the above embodiments and comparative analysis, it can be seen that the present invention, through specific raw material pretreatment, multi-grain co-fermentation technology and strict distillation head cutting process, has successfully solved the technical problems of peach wine being prone to methanol / cyanide production, thin taste and easy bacterial contamination, and provides a high-quality new type of baijiu preparation method.

[0114] The above embodiments are only used to illustrate the technical solutions of the present invention, and are not intended to limit it. Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some of the technical features. Such modifications or substitutions will not cause the essence of the corresponding technical solutions to deviate from the protection scope of the technical solutions of the embodiments of the present invention.

Claims

1. A method for preparing baijiu (Chinese white liquor) by co-fermentation of peaches and multi-grain mash, characterized in that, Includes the following steps: A. Preparation of multi-grain raw liquor, including the production of sorghum raw liquor, wheat raw liquor and corn raw liquor by solid-state fermentation, and the production of rice raw liquor and glutinous rice raw liquor by liquid-state fermentation. B. Select 90% ripe peaches, and after pretreatment such as cleaning, washing, soaking in disinfectant solution for sterilization, secondary washing, and secondary high-temperature sterilization, remove the pits, pulp, and cool to obtain peach pulp. C. Mix the peach pulp obtained in step B with the multigrain liquor obtained in step A, add sugar and yeast for fermentation, and obtain peach pulp mash after fermentation. D. The peach syrup is distilled and the head and tail are removed. The finished peach liquor is then stored in grades.

2. The method for preparing baijiu (Chinese liquor) by co-fermentation of peaches and multi-grain mash according to claim 1, characterized in that, In step A, the solid-state fermentation method includes the following process: The grains used are high-quality wheat, sorghum, and corn, which are washed, soaked, and steamed until cooked but not mushy. When the mixture cools to 35-40℃, mix in the yeast, then cool it down to 25℃ and cover it with sterilized rice husks. Saccharify at 25-40℃ for 48 hours. After saccharification, add the grain to the mixed mash at a weight ratio of 1:3, stir evenly, and then put it into the pit for sealed fermentation. Fermentation takes 20-30 days in summer and autumn, and 35-45 days in winter and spring. After fermentation, rice husks are added at a ratio of 18%-28% of the grain weight, mixed well, and then distilled in a still. The distillate is collected by cutting off the head with a low flame and cutting off the tail with a high flame. The distillate is then stored in grades to produce the sorghum raw liquor, the wheat raw liquor, and the corn raw liquor.

3. The method for preparing baijiu (Chinese liquor) by co-fermentation of peaches and multi-grain mash according to claim 1, characterized in that, In step A, the liquid fermentation method includes the following process: Rice and glutinous rice are used separately, and each is soaked for 3-4 hours and steamed for 50-70 minutes until cooked but not mushy. Then pour the rice or glutinous rice into the earthenware jar, add cold water in a ratio of 140%-160% of the weight of the rice or glutinous rice, and quickly cool it to 25℃; Add the starter culture at a ratio of 0.4%-0.6% of the weight of rice or glutinous rice and mix well. Ferment in a semi-sealed state, stirring once a day. After 72 hours, seal tightly and ferment in an environment above 20℃. Fermentation takes 15-25 days in summer and autumn, and 25-35 days in winter and spring. After the fermentation period is complete, the rice wine is distilled, the head and tail are removed, and the wine is stored in grades to obtain the rice wine and the glutinous rice wine.

4. The method for preparing baijiu (Chinese liquor) by co-fermentation of peaches and multi-grain mash according to claim 1, characterized in that, In step B, the disinfectant is a chlorine dioxide solution with a concentration of 3-10 mg / L, and the soaking time is 3-7 minutes, which sterilizes the surface of the peach fruit. The peach pulp is subjected to a secondary high-temperature sterilization treatment, which includes sterilizing the peach pulp by steaming at a high temperature of over 100°C for 10 minutes.

5. The method for preparing baijiu (Chinese liquor) by co-fermentation of peaches and multi-grain mash according to claim 1, characterized in that, In step C, the fermentation conditions are as follows: 4-7% sugar and 0.4-0.6% fruit wine starter are added to the peach pulp. The total amount of multigrain original liquor added is 4%-12% of the weight of peach pulp; After mixing, ferment at a temperature of 10-25℃. After mixing evenly, seal and ferment for 10-20 days in summer and autumn, and 20-30 days in winter and spring. After the fermentation period is complete, the product is removed from the fermentation tank, distilled, the head and tail are removed, and it is stored in grades. Stir daily during the early stages of fermentation, and seal for fermentation during the later stages.

6. The method for preparing baijiu (Chinese liquor) by co-fermentation of peaches and multi-grain mash according to claim 1, characterized in that, In step D, the head-cutting operation includes: removing the initial distillate, with a head-cutting ratio of 8%-12% of the total distillate; The tailing process includes: when the alcohol content of the distillate drops to 28% vol, increasing the heat of distillation; and stopping the collection of distillate when the alcohol content drops below 10% vol.

7. A method for preparing baijiu (Chinese liquor) by co-fermentation of peaches and multi-grain mash according to any one of claims 1-6, characterized in that, The peach variety in question is a low-pectin type to avoid the production of excessive methanol and cyanide during fermentation.

8. A type of baijiu (Chinese white liquor) co-fermented with peaches and multi-grain mash, characterized in that, Prepared by the method according to any one of claims 1-7.

9. A type of baijiu (Chinese white liquor) co-fermented with peaches and multi-grain mash, characterized in that, The resulting liquor has an alcohol content of 40-60% vol, with a distinct peach aroma, no astringent or off-flavors, a smooth and mellow body, and a harmonious blend of grain and fruit aromas.

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