A kind of brewing method of Kunsha sauce-flavor liquor

Abstract

The invention proposes a brewing method for Kunsha sauce-flavor liquor, which comprises adding sand, rough sand, and taking liquor in turns. The added koji is obtained by mixing at least two kojis of different colors. The Kunsha sauce-flavor liquor brewed by the method not only has an overall improved wine yield, but also has better mellow sweetness and rich sauce flavor, and has good application prospects.

Description

Technical Field

[0001] The invention relates to the technical field of winemaking, and in particular to a method for brewing Kunsha sauce-flavor liquor. Background Art

[0002] The traditional sauce-flavored Daqu has different stacking positions during fermentation, and the temperature, moisture and other conditions during fermentation are inconsistent, which leads to the fact that the quality of the three types of koji, including black koji, white koji and yellow koji, varies greatly. The traditional brewing process does not distinguish between these three types of koji and directly mixes them, resulting in large fluctuations in the quality of the wine. On the one hand, the proportion of black koji, white koji and yellow koji in the mixed koji fluctuates. On the other hand, different wineries have different storage times for koji, which will eventually affect the quality of the wine.

[0003] In view of this, how to reasonably use the koji in the brewing process of Kunsha sauce-flavor liquor to improve the quality of the liquor has become one of the technical problems that need to be solved urgently. Summary of the invention

[0004] In view of this, the present invention proposes a brewing method for Kunsha sauce-flavor liquor, aiming to improve the quality of Kunsha sauce-flavor liquor by optimizing the use process of distiller's yeast.

[0005] The technical solution of the present invention is achieved in this way:

[0006] The invention provides a brewing method of Kunsha sauce-flavor liquor, which comprises the following steps:

[0007] Step 1: Prepare Daqu, using wheat as raw material, grinding, adding water and koji mother, and then stepping to make koji blanks, which are stored in a warehouse for fermentation. After fermentation, the koji blanks are divided according to color into black koji, yellow koji, and white koji, and then the koji blanks of different colors are stored separately to obtain Daqu of different colors;

[0008] Step 2: Put the grain into sand, rough sand, and take wine in turn, store the wine obtained in different rounds separately, and thus get Kunsha sauce-flavored liquor.

[0009] In the above step 2, the stages of adding sand, rough sand, and taking wine in different rounds, the koji used before stacking fermentation is the different colors of koji obtained in step 1 mixed in a certain ratio, and each round of koji includes at least two different colors of koji.

[0010] In some embodiments, during the sand-adding stage, the koji used accounts for 4%-6% of the dry weight of the feed, and the koji used, calculated by weight percentage as 100%, includes: 8%-12% black koji, 76%-84% yellow koji, and 8%-12% white koji.

[0011] In some embodiments, in the coarse sand stage, the distiller's yeast used accounts for 11%-13% of the dry weight of the feed, and the distiller's yeast used, calculated by weight percentage as 100%, includes: black yeast 8%-12%, yellow yeast 76%-84%, and white yeast 8%-12%.

[0012] In some embodiments, after a round of wine extraction, the koji used for the round of mash after wine extraction accounts for 13%-15% of the dry weight of the feed amount, and the koji used, calculated by weight percentage, includes: black koji 12%-16%, yellow koji 72%-80%, and white koji 8%-12%.

[0013] In some embodiments, after the second round of wine extraction, the koji used for the second round of mash after wine extraction accounts for 16%-18% of the dry weight of the feed amount, and the koji used, calculated by weight percentage, includes: black koji 12%-16%, yellow koji 72%-80%, and white koji 8%-12%.

[0014] In some embodiments, after three rounds of wine extraction, the koji used for the three rounds of mash after wine extraction accounts for 15%-17% of the dry weight of the feed amount, and the koji used includes, by weight percentage: black koji 12%-16%, yellow koji 72%-80%, and white koji 8%-12%.

[0015] In some embodiments, after four rounds of wine extraction, the koji used for the four rounds of mash after wine extraction accounts for 14%-16% of the dry weight of the feed amount, and the koji used includes, by weight percentage: black koji 8%-12%, yellow koji 75%-84%, and white koji 8%-12%.

[0016] In some embodiments, after five rounds of wine extraction, the koji used for the five rounds of mash after wine extraction accounts for 10%-12% of the dry weight of the feed amount, and the koji used includes, by weight percentage: black koji 5%-8%, yellow koji 76%-83%, and white koji 12%-16%.

[0017] In some embodiments, after six rounds of wine extraction, the koji used for the six rounds of mash after wine extraction accounts for 5%-7% of the dry weight of the feed amount, and the koji used includes, by weight percentage: yellow koji 76%-85% and white koji 15%-25%.

[0018] In some embodiments, in the stages of adding wine to the wine and making it rough, the yeast used includes: 40%-60% Daqu stored for 3 months, and 40%-60% Daqu stored for 6 months; in the stage after the first round of wine extraction to the stage after the fourth round of wine extraction, the yeast used is Daqu stored for more than 6 months; in the stage after the fifth round of wine extraction to the stage after the sixth round of wine extraction, the yeast used is Daqu stored for more than 3 months.

[0019] In some embodiments, the specific preparation method of Daqu in step one includes: using wheat as raw material, grinding it and adding water and koji mother, and then stepping on it to make koji blanks, which are placed in a koji warehouse in a staggered manner of three horizontal and three vertical pieces for fermentation, fermenting for 3-7 days, and turning the koji blanks for the first time when the temperature of the koji blanks is 60-65°C, and continuing to ferment for 5-10 days. When the temperature of the koji blanks reaches 55-60°C, turning the koji for the second time, and after the koji blanks have been fermented for 40-50 days, they are divided into black koji, yellow koji, and white koji according to color and stored separately to obtain Daqu.

[0020] In some embodiments, the amount of koji mother used is 5% of the dry weight of wheat, and the amount of water used is 38%-40% of the dry weight of wheat.

[0021] In some embodiments, the koji mother comes from a previous batch of koji mother.

[0022] In some embodiments, the specific steps of adding sand, roughing sand and taking wine in turns include:

[0023] Xiasha: Add 95-100℃ hot water to the whole sorghum to moisten the grain, then add distiller's grains and mix, put in a wine steamer, and steam the grains to obtain Xiasha steamed grains; spread the Xiasha steamed grains, add 95-100℃ hot water to mix, cool to 30-35℃, add distiller's grains and Daqu to pile up saccharification, and after saccharification, add distiller's grains to ferment to obtain Xiasha fermented grains;

[0024] Coarse sand: remove the same amount of whole sorghum as Xiasha, add 95-100℃ hot water to moisten the grain, add Xiasha fermented grain and husk, stir and mix, put in a wine steamer, steam the grain to obtain coarse sand steamed grain, spread the coarse sand steamed grain, add 95-100℃ hot water to mix, cool to 30-35℃, add wine tail and Daqu to pile up saccharification, add wine tail after saccharification to ferment to obtain coarse sand fermented grain;

[0025] First round of wine making: distill the rough sand fermented grains on a retort to obtain first round of wine, then mix the rough sand fermented grains with koji, ferment the rough sand, and obtain second round of fermented grains;

[0026] Second round of wine: distill the second round of mash on a retort to obtain the second round of wine, then mix the second round of mash with coarse sand, ferment the coarse sand, and obtain the third round of mash;

[0027] The third round of wine: the third round of wine mash is distilled on the steamer to obtain the third round of wine, and then the third round of wine mash is mixed with rough sand and fermented to obtain the fourth round of wine mash;

[0028] The fourth round of wine: the fourth round of mash is distilled on the steamer to obtain the fourth round of wine, and then the fourth round of mash is mixed with coarse sand and fermented to obtain the fifth round of mash;

[0029] The fifth round of wine: the fifth round of wine mash is distilled on the steamer to obtain the fifth round of wine, and then the fifth round of wine mash is mixed with coarse sand and fermented to obtain the sixth round of wine mash;

[0030] Six-round wine making: distill the six-round fermented grains on a retort to obtain the six-round wine, then mix the six-round fermented grains with rough sand, ferment the rough sand, and obtain the seventh-round fermented grains;

[0031] Seventh round of wine: distill the seventh round of mash in a retort to obtain the seventh round of wine, and discard the dregs;

[0032] Compared with the prior art, the present invention has the following beneficial effects:

[0033] The brewing method of Kunsha sauce-flavor liquor of the present invention improves the liquor production rate and the quality of the produced liquor, including improving the sauce-flavor rate and the mellow and sweet rate of the produced liquor, by classifying the prepared Daqu by color and using Daqu of different colors in different brewing stages for proportion combination. DETAILED DESCRIPTION

[0034] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0035] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by those of ordinary skill in the art to which the embodiments of the present invention belong. If the definitions set forth in this section are contrary to or otherwise inconsistent with the definitions set forth in the patents, patent applications, published patent applications, and other publications incorporated herein by reference, the definitions listed in this section take precedence over the definitions incorporated herein by reference.

[0036] Unless otherwise specified, the methods used in the following examples are all conventional methods. Unless otherwise specified, the materials, reagents and instruments used are all conventional materials, reagents and instruments in the art, and can be obtained by those skilled in the art through commercial channels.

[0037] When an amount, concentration or other value or parameter is expressed as a range, a preferred range or a range defined by a series of upper preferred values ​​and lower preferred values, this should be understood as specifically disclosing all ranges formed by any pairing of any range upper limit or preferred value with any range lower limit or preferred value, regardless of whether the range is disclosed separately. For example, when a range of "1 to 5" is disclosed, the described range should be interpreted as including the range "1 to 4", "1 to 3", "1 to 2", "1 to 2 and 4 to 5", "1 to 3 and 5", etc. When a numerical range is described herein, unless otherwise stated, the range is intended to include its end values ​​and all integers and fractions within the range. In the present specification and claims, range definitions can be combined and / or interchanged, and if not otherwise stated, these ranges include all subranges contained therein.

[0038] Example 1

[0039] Daqu preparation:

[0040] 100 parts of wheat are used as raw materials, which are ground and added with 38 parts of water and 5 parts of koji mother, and then stepped on to make koji blanks. The koji mother comes from the previous batch of sauce-flavored liquor koji mother. They are placed in a koji bin in an alternating manner of three horizontal pieces and three vertical pieces for fermentation. After fermentation for 3 days, the temperature of the koji blanks reaches 60°C, and the first koji turning is carried out. Fermentation is continued for 5 days, and the temperature of the koji blanks reaches 55°C, and the second koji turning is carried out. After the koji blanks have been fermented for 40 days, they are divided into black koji, yellow koji, and white koji according to their colors and stored separately to obtain Daqu.

[0041] Xiasha: add 50% of the dry weight of glutinous sorghum to the whole grain of glutinous sorghum, hot water at 95°C, to moisten the grain for 5 hours, then pour the glutinous sorghum and seven rounds of mother lees into the wine retort, cover the retort after the steam is round, and steam the grain for 120 minutes, take the steamed glutinous sorghum out of the retort to obtain Xiasha steamed grain, pour the Xiasha steamed grain on the ground and spread it, add 1% of the dry weight of glutinous sorghum, hot water at 95°C, mix it, then blow air to cool it to 30°C, add 1% of the dry weight of glutinous sorghum, and then add Daqu (alcohol content 10%), and then add 4% of the dry weight of Xiasha glutinous sorghum. The Daqu includes the following components calculated by weight percentage:

[0042]

[0043] After adding Daqu, saccharification accumulation is carried out, and when the internal temperature rises to 55°C, the saccharification accumulation is completed; the saccharified Xiasha steamed grain is poured into the fermentation tank, and 3% of the dry weight of glutinous sorghum (alcohol content 10%) is added to the fermentation tank. The temperature in the fermentation tank is controlled at 38°C, and fermented for 35 days to obtain Xiasha fermented grains.

[0044] Coarse sand: Take out the Xiasha fermented grains, take the whole glutinous sorghum of the same amount as Xiasha, add 50% of the dry weight of glutinous sorghum 95℃ hot water to moisten the grain for 5h, then add the Xiasha fermented grains and 1% of the dry weight of glutinous sorghum husks, stir and mix, pour into the wine steamer, cover the steamer lid after the steam is round, steam the grain for 120min, take the steamed glutinous sorghum out of the steamer to obtain coarse sand steamed grains, pour the coarse sand steamed grains on the ground and spread them out, add 1% of the dry weight of glutinous sorghum 95℃ hot water to mix, then blow air to cool to 35℃, add 1% of the dry weight of glutinous sorghum wine tail (alcohol content 10%), then add 11% of the dry weight of glutinous sorghum Daqu, the Daqu includes the following components calculated by weight percentage:

[0045]

[0046] After adding Daqu, saccharification accumulation is carried out, and when the internal temperature rises to 55°C, the saccharification accumulation is completed; the saccharified Xiasha steamed grain is poured into the fermentation tank, and 3% of the dry weight of glutinous sorghum (alcohol content 10%) is added to the fermentation tank. The temperature in the fermentation tank is controlled at 34°C, and fermented for 35 days to obtain rough sand mash.

[0047] First round of wine production: distill the rough sand fermented grains on a retort to obtain first round of wine, then mix rough sand with koji and ferment the rough sand to obtain second round of fermented grains. The rough sand fermentation conditions are the same as those in the rough sand stage. The amount of rough sand mixed with koji is 13% of the total dry weight of glutinous sorghum fed. The addition of koji includes the following components calculated by weight percentage:

[0048] Classification 6 months black song 6 months yellow song 6 months white song percentage(%) 12％ 80％ 8％

[0049] Second round of wine production: The second round of mash is distilled on a retort to obtain the second round of wine, and then the second round of mash after distillation is mixed with coarse sand and fermented with coarse sand to obtain the third round of mash. The coarse sand fermentation conditions are the same as those in the coarse sand stage. The amount of coarse sand mixed with coarse sand is 16% of the total dry weight of glutinous sorghum fed. The addition of Daqu includes the following components calculated by weight percentage:

[0050] Classification 6 months black song 6 months yellow song 6 months white song percentage(%) 12％ 80％ 8％

[0051] 3rd round of wine production: distill the 3rd round of mash on the upper steamer to obtain 3rd round of wine, then mix the 3rd round of mash with rough sand and ferment the rough sand to obtain 4th round of mash. The rough sand fermentation conditions are the same as those in the rough sand stage. The amount of rough sand mixed with koji is 15% of the total dry weight of glutinous sorghum fed. The addition of Daqu includes the following components calculated by weight percentage:

[0052]

[0053]

[0054] 4th round of wine production: distill the 4th round of mash on the steamer to obtain 4th round of wine, then mix the 4th round of mash with coarse sand and ferment the coarse sand to obtain the 5th round of mash. The coarse sand fermentation conditions are the same as those in the coarse sand stage. The amount of coarse sand mixed with coarse sand is 14% of the total dry weight of glutinous sorghum fed. The addition of Daqu includes the following components calculated by weight percentage:

[0055] Classification 6 months black song 6 months yellow song 6 months white song percentage(%) 8％ 84％ 8％

[0056] 5 rounds of wine production: distill the 5 rounds of mash on a retort to obtain 5 rounds of wine, then mix the 5 rounds of mash with coarse sand and ferment the coarse sand to obtain 6 rounds of mash. The coarse sand fermentation conditions are the same as those in the coarse sand stage. The amount of coarse sand mixed with coarse sand is 10% of the total dry weight of glutinous sorghum fed. The addition of Daqu includes the following components calculated by weight percentage:

[0057] Classification 3 months black song 3 months yellow song 3 months white song percentage(%) 5％ 83％ 12％

[0058] 6 rounds of wine production: distill the 6 rounds of mash on a retort to obtain 6 rounds of wine, then mix the 6 rounds of mash with coarse sand and ferment the coarse sand to obtain 7 rounds of mash. The coarse sand fermentation conditions are the same as those in the coarse sand stage. The amount of coarse sand mixed with coarse sand is 5% of the total dry weight of glutinous sorghum fed. The addition of Daqu includes the following components calculated by weight percentage:

[0059] Classification 3 months yellow song 3 months white song percentage(%) 85％ 15％

[0060] 7 rounds of wine: distill the 7 rounds of mash in a steamer to get 7 rounds of wine.

[0061] Example 2

[0062] Daqu preparation:

[0063] 100 parts of wheat are used as raw materials, which are ground and added with 40 parts of water and 5 parts of koji mother, and then stepped on to make koji blanks. The koji mother comes from the previous batch of sauce-flavored liquor koji mother. They are placed in a koji bin in an alternating manner of three horizontal pieces and three vertical pieces for fermentation. After fermentation for 7 days, the temperature of the koji blanks reaches 65°C, and the first koji turning is carried out. Fermentation is continued for 10 days, and the temperature of the koji blanks reaches 60°C, and the second koji turning is carried out. After the koji blanks have been fermented for 50 days, they are divided into black koji, yellow koji, and white koji according to their colors and stored separately to obtain Daqu.

[0064] Xiasha: add 50% of the dry weight of glutinous sorghum to the whole grain of glutinous sorghum, hot water at 95°C, to moisten the grain for 5 hours, then pour the glutinous sorghum and seven rounds of mother dregs into the wine retort, cover the retort after the steam is round, and steam the grain for 120 minutes, take the steamed glutinous sorghum out of the retort to obtain Xiasha steamed grain, pour the Xiasha steamed grain on the ground and spread it, add 1% of the dry weight of glutinous sorghum, hot water at 95°C, mix it, then blow air to cool it to 35°C, add 1% of the dry weight of glutinous sorghum, and then add Daqu (alcohol content 10%), and then add 6% of the dry weight of Xiasha glutinous sorghum. The Daqu includes the following components calculated by weight percentage:

[0065]

[0066] After adding Daqu, saccharification accumulation is carried out, and when the internal temperature rises to 55°C, the saccharification accumulation is completed; the saccharified Xiasha steamed grain is poured into the fermentation tank, and 3% of the dry weight of glutinous sorghum (alcohol content 10%) is added to the fermentation tank. The temperature in the fermentation tank is controlled at 38°C, and fermented for 35 days to obtain Xiasha fermented grains.

[0067] Coarse sand: Take out the Xiasha fermented grains, take the whole glutinous sorghum of the same amount as Xiasha, add 50% of the dry weight of glutinous sorghum 95℃ hot water to moisten the grain for 5h, then add the Xiasha fermented grains and 1% of the dry weight of glutinous sorghum husks, stir and mix, pour into the wine steamer, cover the steamer lid after the steam is round, steam the grain for 120min, take the steamed glutinous sorghum out of the steamer to obtain coarse sand steamed grains, pour the coarse sand steamed grains on the ground and spread them out, add 1% of the dry weight of glutinous sorghum 95℃ hot water to mix, then blow air to cool to 30℃, add 1% of the dry weight of glutinous sorghum wine tail (alcohol content 10%), then add 13% of the dry weight of glutinous sorghum Daqu, the Daqu includes the following components calculated by weight percentage:

[0068]

[0069] After adding Daqu, saccharification accumulation is carried out, and when the internal temperature rises to 55°C, the saccharification accumulation is completed; the saccharified Xiasha steamed grain is poured into the fermentation tank, and 3% of the dry weight of glutinous sorghum (alcohol content 10%) is added to the fermentation tank. The temperature in the fermentation tank is controlled at 34°C, and fermented for 35 days to obtain rough sand mash.

[0070] First round of wine production: distill the rough sand fermented grains on a retort to obtain first round of wine, then mix rough sand with koji and ferment the rough sand to obtain second round of fermented grains. The rough sand fermentation conditions are the same as those in the rough sand stage. The amount of rough sand mixed with koji is 15% of the total dry weight of glutinous sorghum fed. The addition of koji includes the following components calculated by weight percentage:

[0071] Classification 6 months black song 6 months yellow song 6 months white song percentage(%) 16％ 72％ 12％

[0072] Second round of wine production: The second round of mash is distilled on a retort to obtain the second round of wine, and then the second round of mash after distillation is mixed with coarse sand and fermented with coarse sand to obtain the third round of mash. The coarse sand fermentation conditions are the same as those in the coarse sand stage. The amount of coarse sand mixed with coarse sand is 18% of the total dry weight of glutinous sorghum fed. The addition of Daqu includes the following components calculated by weight percentage:

[0073] Classification 6 months black song 6 months yellow song 6 months white song percentage(%) 16％ 72％ 12％

[0074] 3rd round of wine production: distill the 3rd round of mash on the upper steamer to obtain 3rd round of wine, then mix the 3rd round of mash with rough sand and ferment the rough sand to obtain 4th round of mash. The rough sand fermentation conditions are the same as those in the rough sand stage. The amount of rough sand mixed with koji is 17% of the total dry weight of glutinous sorghum fed. The addition of Daqu includes the following components calculated by weight percentage:

[0075] Classification 6 months black song 6 months yellow song 6 months white song percentage(%) 16％ 72％ 12％

[0076] 4th round of wine production: distill the 4th round of mash on the steamer to obtain 4th round of wine, and then mix the 4th round of mash with coarse sand and ferment the coarse sand to obtain the 5th round of mash. The coarse sand fermentation conditions are the same as those in the coarse sand stage. The amount of coarse sand mixed with coarse sand is 16% of the total dry weight of glutinous sorghum fed. The addition of Daqu includes the following components calculated by weight percentage:

[0077] Classification 6 months black song 6 months yellow song 6 months white song percentage(%) 12％ 76％ 12％

[0078] 5 rounds of wine production: distill the 5 rounds of mash on a retort to obtain 5 rounds of wine, then mix the 5 rounds of mash with coarse sand and ferment the coarse sand to obtain 6 rounds of mash. The coarse sand fermentation conditions are the same as those in the coarse sand stage. The amount of coarse sand mixed with coarse sand is 12% of the total dry weight of glutinous sorghum fed. The addition of Daqu includes the following components calculated by weight percentage:

[0079] Classification 3 months black song 3 months yellow song 3 months white song percentage(%) 8％ 76％ 16％

[0080] 6 rounds of wine production: distill the 6 rounds of mash on the steamer to obtain 6 rounds of wine, and then mix the 6 rounds of mash with coarse sand and ferment the coarse sand to obtain the 7 rounds of mash. The coarse sand fermentation conditions are the same as those in the coarse sand stage. The amount of coarse sand mixed with coarse sand is 7% of the dry weight of the total glutinous sorghum fed. The addition of Daqu includes the following components calculated by weight percentage:

[0081] Classification 3 months yellow song 3 months white song percentage(%) 75％ 25％

[0082] 7 rounds of wine: distill the 7 rounds of mash in a steamer to get 7 rounds of wine.

[0083] Example 3

[0084] The difference from Example 1 is that the Daqu used in the shaving stage includes the following components calculated by weight percentage:

[0085] Classification 6 months black song 6 months yellow song 6 months white song percentage(%) 8％ 84％ 8％

[0086] Example 4

[0087] The difference from Example 1 is that the Daqu used in the shaving stage includes the following components calculated by weight percentage:

[0088] Classification 3 months black song 3 months yellow song 3 months white song percentage(%) 8％ 84％ 8％

[0089] Example 5

[0090] The difference from Example 1 is that the Daqu in the rough sand stage includes the following components calculated by weight percentage:

[0091] Classification 6 months black song 6 months yellow song 6 months white song percentage(%) 8％ 84％ 8％

[0092] Example 6

[0093] The difference from Example 1 is that the Daqu in the rough sand stage includes the following components calculated by weight percentage:

[0094] Classification 3 months black song 3 months yellow song 3 months white song percentage(%) 8％ 84％ 8％

[0095] Example 7

[0096] The difference from Example 1 is that the Daqu added in one round includes the following components calculated by weight percentage:

[0097] Classification 3 months black song 3 months yellow song 3 months white song percentage(%) 12％ 80％ 8％

[0098] Example 8

[0099] The difference from Example 1 is that the Daqu added in the second round includes the following components calculated by weight percentage:

[0100] Classification 3 months black song 3 months yellow song 3 months white song percentage(%) 12％ 80％ 8％

[0101] Example 9

[0102] The difference from Example 1 is that the Daqu added in three rounds includes the following components calculated by weight percentage:

[0103] Classification 3 months black song 3 months yellow song 3 months white song percentage(%) 12％ 80％ 8％

[0104] Example 10

[0105] The difference from Example 1 is that the Daqu added in four rounds includes the following components calculated by weight percentage:

[0106] Classification 3 months black song 3 months yellow song 3 months white song percentage(%) 8％ 84％ 8％

[0107] Comparative Example

[0108] Daqu preparation:

[0109] 100 parts of wheat are used as raw materials, which are ground and added with 40 parts of water and 5 parts of koji mother, and then stepped on to form koji blanks. The koji mother comes from the previous batch of sauce-flavored liquor koji mother. They are placed in a koji bin in an alternating manner of three horizontal pieces and three vertical pieces for fermentation. After fermentation for 7 days, the temperature of the koji blanks reaches 65°C, and the first koji turning is carried out. Fermentation continues for 10 days, and the temperature of the koji blanks reaches 60°C, and the second koji turning is carried out. After the koji blanks have been fermented for 50 days, the big koji is obtained.

[0110] Xiasha: add 50% of the dry weight of glutinous sorghum by 95°C hot water to whole glutinous sorghum to moisten the grain for 5 hours, then pour the glutinous sorghum and seven-round mother dregs into a wine retort, cover the retort lid after the steam is round, steam the grain for 120 minutes, take the steamed glutinous sorghum out of the retort to obtain Xiasha steamed grain, pour the Xiasha steamed grain on the ground and spread it out, add 1% of the dry weight of glutinous sorghum by 95°C hot water to mix, then blow air to cool to 30°C, add 1% of the dry weight of glutinous sorghum (alcohol content 10%), then add 6% of the dry weight of Xiasha glutinous sorghum Daqu, saccharify and accumulate after adding Daqu, and wait until the internal temperature rises to 55°C, and the saccharification and accumulation are completed; pour the saccharified Xiasha steamed grain into a fermentation tank, add 3% of the dry weight of glutinous sorghum (alcohol content 10%) into the fermentation tank, control the temperature in the fermentation tank to 38°C, ferment for 35 days, and obtain Xiasha fermented grains.

[0111] Coarse sand: Take out the Xiasha fermented grains, take the same amount of whole glutinous sorghum as Xiasha, add 50% of the dry weight of glutinous sorghum 95℃ hot water to moisten the grain for 5 hours, then add the Xiasha fermented grains and 1% of the dry weight of glutinous sorghum husks, stir and mix, pour into the wine steamer, cover the steamer lid after the steam is round, steam the grain for 120 minutes, take the steamed glutinous sorghum out of the steamer to get coarse sand steamed grain, pour the coarse sand steamed grain on the ground and spread it out, add 1% of the dry weight of glutinous sorghum 95℃ hot water to mix, then blow air to cool it down. The temperature is raised to 35°C, and 1% of the dry weight of glutinous sorghum is added with wine tail (alcohol content 10%), and then 13% of the dry weight of glutinous sorghum is added with Daqu. After adding Daqu, saccharification and accumulation are completed when the internal temperature rises to 55°C; the saccharified Xiasha steamed grain is poured into a fermentation tank, and 3% of the dry weight of glutinous sorghum is added with wine tail (alcohol content 10%). The temperature in the fermentation tank is controlled at 34°C, and fermentation is carried out for 35 days to obtain rough sand mash.

[0112] First round of wine production: the coarse sand mash is distilled in a steamer to obtain the first round of wine, and then the first round of mash after distillation is mixed with coarse sand and fermented to obtain the second round of mash. The coarse sand fermentation conditions are the same as those in the coarse sand stage, and the amount of coarse sand mixed with koji is 15% of the total dry weight of glutinous sorghum fed.

[0113] Second round of wine production: the second round of mash is distilled in a steamer to obtain the second round of wine, and then the second round of mash after distillation is mixed with coarse sand and fermented to obtain the third round of mash. The coarse sand fermentation conditions are the same as those in the coarse sand stage, and the amount of coarse sand mixed with koji is 18% of the total dry weight of glutinous sorghum fed.

[0114] 3 rounds of wine production: the 3rd round of mash is distilled in a steamer to obtain 3rd round of wine, and then the 3rd round of mash after distillation is mixed with coarse sand and fermented with coarse sand to obtain 4th round of mash. The coarse sand fermentation conditions are the same as those in the coarse sand stage, and the amount of coarse sand mixed with coarse sand is 17% of the total dry weight of glutinous sorghum fed.

[0115] 4th round of wine production: the 4th round of mash is distilled in a steamer to obtain 4th round of wine, and then the 4th round of mash after distillation is mixed with coarse sand and fermented with coarse sand to obtain 5th round of mash. The coarse sand fermentation conditions are the same as those in the coarse sand stage, and the amount of coarse sand mixed with coarse sand is 16% of the total dry weight of glutinous sorghum fed.

[0116] 5 rounds of wine production: the 5th round of mash is distilled in a steamer to obtain 5th round of wine, and then the 5th round of mash after distillation is mixed with coarse sand and fermented with coarse sand to obtain 6th round of mash. The coarse sand fermentation conditions are the same as those in the coarse sand stage, and the amount of coarse sand mixed with coarse sand is 12% of the total dry weight of glutinous sorghum fed.

[0117] 6 rounds of wine production: the 6th round of mash is distilled in a steamer to obtain 6th round of wine, and then the 6th round of mash after distillation is mixed with coarse sand and fermented with coarse sand to obtain 7th round of mash. The coarse sand fermentation conditions are the same as those in the coarse sand stage, and the amount of coarse sand mixed with coarse sand is 7% of the total dry weight of glutinous sorghum fed.

[0118] 7 rounds of wine: distill the 7 rounds of mash in a steamer to get 7 rounds of wine.

[0119] The wine yields of different rounds of wine prepared in the above examples and comparative examples were calculated, and the results shown in the following table were obtained:

[0120]

[0121] The above-mentioned embodiments and comparative examples are respectively provided with 6 parallel groups, and the parallel groups have the same brewing conditions. Then, the wines taken in different rounds of the six parallel groups of each embodiment are evaluated for the mellowness and sweetness level, and the number of groups that meet the first-class mellowness and sweetness in the six groups is counted, and the evaluation results are shown in the following table:

[0122]

[0123] At the same time, sensory evaluation was performed on the third, fourth and fifth rounds of wine bodies of multiple parallel groups of the above embodiments and comparative examples, and the results were shown in the following table:

[0124] Grouping Tasting results Example 1 The sauce aroma is prominent, soft and refreshing, and the flavors are harmonious Example 2 The sauce aroma is prominent, the taste is sweet and elegant, and the flavors are harmonious Example 3 The sauce aroma is more prominent, soft and elegant, and the flavors are harmonious Example 4 The sauce aroma is obvious, soft and elegant, and the proportion is harmonious Example 5 The sauce aroma is prominent, soft and elegant, and the proportion is harmonious Example 6 The sauce aroma is obvious, soft and elegant, and the proportion is harmonious Example 7 The sauce aroma is prominent, soft and elegant, and the proportion is harmonious Example 8 The sauce aroma is prominent, soft and elegant, and the proportion is harmonious Example 9 The sauce aroma is prominent, soft and elegant, and the proportion is harmonious Example 10 The sauce aroma is prominent, soft and elegant, and the proportion is harmonious Comparative Example The sauce aroma is more obvious, soft and elegant, and the proportion is harmonious

[0125] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the protection scope of the present invention.

Claims

1. A method for brewing Kunsha Maotai-flavor liquor, characterized in that: The steps include: Step 1: Using wheat as raw material, grinding it, adding water and koji mother, and then stepping on it to make koji blanks, which are then put into warehouses for fermentation and divided into black koji, yellow koji, and white koji according to their colors and stored separately to obtain Daqu; Step 2: The grain is subjected to sanding, rough sanding, and rounds of wine extraction to obtain a sauce-flavored liquor; In step 2, when adding sand, rough sand and taking wine in turns, the koji used before each stacking fermentation is obtained by mixing at least two of black koji, yellow koji and white koji. In the adding sand stage, the koji used accounts for 4%-6% of the dry weight of the input grain, and the koji used includes, by weight percentage, 8%-12% black koji, 76%-84% yellow koji, and 8%-12% white koji; in the rough sand stage, the koji used accounts for 11%-13% of the dry weight of the input grain, and the koji used includes, by weight percentage, 8%-12% black koji, 76%-84% yellow koji, and 8%-12% white koji; in the adding sand and rough sand stages, the koji used includes: 40%-60% of Daqu stored for 3 months and 40%-60% of Daqu stored for 6 months.

2. The brewing method of Kunsha Maotai-flavor liquor as claimed in claim 1, characterized in that: After a round of wine extraction, the koji used for the round of mash after wine extraction accounts for 13%-15% of the dry weight of the input grain. The koji used, calculated by weight percentage, includes: black koji 12%-16%, yellow koji 72%-80%, and white koji 8%-12%.

3. The brewing method of Kunsha Maotai-flavor liquor as claimed in claim 1, characterized in that: After the second round of wine extraction, the koji used for the second round of mash accounts for 16%-18% of the dry weight of the input grain. The koji used, calculated by weight percentage, includes: black koji 12%-16%, yellow koji 72%-80%, and white koji 8%-12%.

4. The brewing method of Kunsha Maotai-flavor liquor as claimed in claim 1, characterized in that: After three rounds of wine extraction, the koji used for the three rounds of mash accounts for 15%-17% of the dry weight of the input grain. The koji used, calculated by weight percentage, includes: black koji 12%-16%, yellow koji 72%-80%, and white koji 8%-12%.

5. The brewing method of Kunsha Maotai-flavor liquor according to claim 1, characterized in that: After four rounds of wine extraction, the koji used for the four rounds of mash accounts for 14%-16% of the dry weight of the input grain. The koji used, calculated by weight percentage, includes: black koji 8%-12%, yellow koji 76%-84%, and white koji 8%-12%.

6. The brewing method of Kunsha Maotai-flavor liquor according to claim 1, characterized in that: After five rounds of wine extraction, the koji used for the five rounds of mash accounts for 10%-12% of the dry weight of the input grain. The koji used, calculated by weight percentage, includes: black koji 5%-8%, yellow koji 76%-83%, and white koji 12%-16%.

7. The brewing method of Kunsha Maotai-flavor liquor according to claim 1, characterized in that: After six rounds of wine extraction, the koji used for the six rounds of mash accounts for 5%-7% of the dry weight of the input grain. The koji used, calculated by weight percentage, includes: yellow koji 75%-85%, white koji 15%-25%.

8. The brewing method of Kunsha Maotai-flavor liquor according to claim 1, characterized in that: In the stage from the first round of wine extraction to the fourth round of wine extraction, the koji used is the Daqu stored for more than 6 months; in the stage from the fifth round of wine extraction to the sixth round of wine extraction, the koji used is the Daqu stored for more than 3 months.

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