A typical Maotai-flavor Jiumian wine and its preparation method

Abstract

The invention belongs to the technical field of liquor brewing, and relates to a method for preparing a typical type of Jiumian liquor with a sauce-flavor, comprising the following steps: preparing Jiumian mash: mixing mash, Jiumian koji and tail liquor evenly, beating finely, and obtaining Jiumian mash; wherein, the Jiumian koji comprises yellow koji and black koji, and the mass ratio of the yellow koji to the black koji is 70-90:10-30; fermenting in a cellar: putting the Jiumian mash into a cellar, and fermenting in the cellar for 25-35 days; baking and obtaining Jiumian liquor: taking the fermented Jiumian mash and distilling it in a steamer to obtain Jiumian liquor. By compounding a specific ratio of yellow koji and black koji into Jiumian koji, the fermentation ability of microorganisms can be enhanced, and flavor precursor substances in Jiumian mash can be formed, so that the Jiumian liquor has a richer flavor and a higher yield.

Description

Technical Field

[0001] The invention belongs to the technical field of liquor brewing, and relates to a typical Maotai-flavor cellar-faced liquor and a preparation method thereof. Background Art

[0002] Maotai-flavor liquor is one of the three traditional liquor flavors in my country. It is made from sorghum, wheat, etc., through traditional solid-state fermentation, distillation, storage, and blending, and has a typical Maotai-flavor style. It is deeply loved by consumers because of its prominent Maotai aroma, mellow body, elegant aroma, full and coordinated, and long-lasting aroma in the empty cup. The production process of Maotai-flavor liquor is complex and has a long cycle. The "12987" process undergoes two grain feedings, nine steamings, eight fermentations, and seven distillations in a year to form three typical body-based liquors with unique flavor substances, namely Maotai, mellow and sweet, and bottom of the cellar. After the typical body-based liquor is stored for a certain period of time, it is blended to make the color, aroma, taste and taste of the liquor excellent, and various trace components reach a dynamic balance to obtain the finished Maotai-flavor liquor.

[0003] During the fermentation process of the mash in the cellar, the uneven fermentation of microorganisms in the upper, middle and lower layers of the cellar causes different contents of aroma and flavor substances. Therefore, when distilling the wine, there is a saying that "the upper layer has sauce aroma, the middle layer has mellow sweetness, and the lower layer has cellar bottom". Usually, the typical sauce-flavored base wine is also called cellar surface wine. Cellar surface wine has the characteristics of prominent sauce aroma, rich aroma, clean body and long aftertaste. It plays a key role in the aroma and flavor characteristics of the finished sauce-flavored wine when blending it into wine.

[0004] At present, in the production process of typical sauce-flavored Jiumian liquor, on the one hand, most companies do not select the Jiumian mash separately, but directly put all the fermented mash piled on the drying hall into the cellar for fermentation, which is not conducive to the formation of special flavor substances of each typical body. As a result, the sauce aroma of Jiumian liquor is not prominent and the style is not typical when the liquor is taken. On the other hand, the conventional medium- and high-temperature Daqu is used as the koji, and there is no clear regulation on the usage amount. The fermentation capacity of beneficial microorganisms in conventional koji is limited and even some harmful microorganisms exist, which often leads to reduced production of Jiumian liquor, poor aroma or the appearance of strange tastes. Summary of the invention

[0005] The invention aims to provide a typical sauce-flavored Jiumian liquor and a preparation method thereof, wherein the obtained Jiumian liquor has high yield, prominent sauce aroma, comfortable koji aroma and baking aroma, clean and mellow liquor body, typical style, richer characteristic flavor substances, and increased content of pyrazine substances and total esters.

[0006] In a first aspect, the present invention provides a method for preparing a typical Maotai-flavor Jiumian wine, comprising the following steps:

[0007] Preparing the fermented grains for noodle making: mixing the fermented grains, the yeast for noodle making and the tail wine evenly, and beating them into fine powder to obtain the fermented grains for noodle making; wherein the yeast for noodle making comprises yellow yeast and black yeast, and the mass ratio of the yellow yeast to the black yeast is 70-90:10-30;

[0008] Fermentation in cellar: put the fermented grains into the cellar and ferment them for 25-35 days;

[0009] Baked cellar flour wine: take the fermented cellar flour mash and distill it in a steamer to get cellar flour wine.

[0010] In some embodiments, in the preparation of the pit surface mash, the mash is selected from saccharification piles of two to five rounds of fermentation.

[0011] In some embodiments, the saccharification pile has a height of 1.6-1.8 m;

[0012] Preferably, the mash is selected from the section 20-60 cm from the surface of the saccharification pile;

[0013] Preferably, the fermentation conditions of the saccharification pile are: bottom temperature of the pile ≥30°C, middle temperature ≥40°C, top temperature ≥50°C, and core temperature ≥30°C;

[0014] Preferably, the fermentation conditions of the saccharification pile are: bottom temperature of the pile is 30-36°C, middle temperature is 40-43°C, top temperature is 50-55°C, and the core temperature is 32-35°C.

[0015] Preferably, the temperature of the mash taken out from the saccharification pile is 48-52°C.

[0016] In some embodiments, the mass ratio of the yellow koji to the black koji is 75-85:15-25;

[0017] Preferably, the water content of the koji used for making the dough is 9-16%; the acidity is 1.0-3.0 mg equivalent / 10g; the saccharifying power is 50-350 mg glucose / g dry koji•hour; and the liquefying power is 0.12-0.22 g starch / g dry koji•hour.

[0018] In some embodiments, in the step of preparing the fermented grains for cellar surface, the mass ratio of the fermented grains, the fermented grains for cellar surface, and the tail wine is 800-1000:90-100:65-100;

[0019] Preferably, the mass ratio of the mash, koji for cellar surface and tail wine is 850-900:90-95:70-90.

[0020] In some embodiments, in the step of preparing the cellar-dregs and / or fermenting in the cellar, the tail wine is the first section of the tail wine when the cellar-dregs are roasted, and the concentration of the tail wine is 15-20% vol.

[0021] In some embodiments, in the cellar fermentation step, the cellar surface mash is put into the cellar in the following manner: slowly putting the cellar surface mash into the cellar by cutting it with a knife, and sprinkling the tail wine while putting it into the cellar;

[0022] Preferably, in the fermentation step, a layer of general saccharification mash is first spread on the bottom of the cellar, and then the mash on the cellar surface is put into the cellar;

[0023] Preferably, in the cellar fermentation step, after the cellar surface mash is put into the cellar, tail wine, koji and husks are sprinkled on the surface of the cellar surface mash to cover it.

[0024] In some embodiments, in the step of roasting the cellar-drinking wine, the cellar-drinking mash after three to six rounds of fermentation is distilled in a steamer.

[0025] In some embodiments, in the step of baking the Jiu Mian wine, the distillation method is specifically as follows: the common fermented grains and the fermented Jiu Mian fermented grains are mixed before being steamed;

[0026] Preferably, the weight of the fermented pit-surface fermented grains is 1 / 4-1 / 2 of the total weight of the ordinary fermented grains and the fermented pit-surface fermented grains.

[0027] Preferably, the mixed steaming conditions are: upper steaming pressure 0.1-0.12MPa, upper steaming time 38-42min, distillation time 42-45min, distillation pressure 0.06-0.08MPa, flowing wine concentration 53-55%vol, flowing wine temperature 40-45°C.

[0028] In a second aspect, the present invention provides a Jiumian wine prepared by any one of the above-mentioned preparation methods.

[0029] In summary, the present application includes at least one of the following beneficial technical effects:

[0030] A specific proportion of yellow koji and black koji is used as the koji for Jiumian, which enhances the fermentation ability of microorganisms and constitutes the flavor precursors in the Jiumian mash, making the Jiumian wine more flavorful and having a higher yield. DETAILED DESCRIPTION

[0031] The technical solution of the present invention is further described below by specific embodiments, which do not limit the protection scope of the present invention. Some non-essential modifications and adjustments made by others based on the concept of the present invention still fall within the protection scope of the present invention.

[0032] The common fermented grains described in the present invention refer to general saccharification fermented grains after fermentation.

[0033] The general saccharification pile mash mentioned in the present invention refers to the mash in the same saccharification pile except for the 1.6-1.8m high fermentation saccharification pile of the present invention which is 20-60cm inside the surface.

[0034] Example 1

[0035] A typical Maotai-flavor Jiumian wine and a preparation method thereof, comprising the following steps:

[0036] Preparation of pit surface mash: During the second round of production, 800 kg of mash is taken from the surface of the fermented saccharification pile 20-60 cm inward from the 1.6-1.8 m high fermentation pile, and 90 kg of pit surface koji and 65 kg of tail wine with a concentration of 15% vol are added, mixed and finely beaten to obtain pit surface mash;

[0037] In this embodiment, the fermentation conditions of the saccharification pile are as follows: the bottom temperature of the pile is 30°C, the middle temperature is above 42°C, the top temperature is 50°C, and the core temperature is 35°C; the temperature of the taken-out mash is 48°C, and the tail wine is the first and last wine when the cellar surface mash is roasted;

[0038] The method for preparing the dough for kiln noodles in this embodiment is as follows: 80 kg of yellow koji and 20 kg of black koji are mixed to obtain the dough for kiln noodles;

[0039] The yellow koji and black koji in this embodiment are high-quality high-temperature koji stored for more than 6 months, and the koji water content for pit surface is 9.56%; the acidity is 1.75 mg equivalent / 10g; the saccharification power is 148.05 mg glucose / g dry koji·hour; the liquefaction power is 0.22 g starch / g dry koji·hour;

[0040] Fermentation in the cellar: mix the upper, middle and lower mash on the surface of the cellar evenly, spread a layer of general saccharification mash on the bottom of the cellar first and flatten the surface, then slowly put the mash on the surface of the cellar into the cellar by knife cutting and spread it on the general saccharification mash, collect and flatten it into a trapezoidal shape with low sides and high middle, sprinkle 5kg of tail wine on it, smooth the surface of the cellar, sprinkle 5kg of koji powder on it, and then sprinkle 5kg of rice husk on it to cover the surface, and ferment in the cellar for 30 days;

[0041] Baking the cellar to obtain the fermented grains: In the third round, the cellar is opened to obtain the fermented grains, which are divided into three equal parts. 800 kg of the fermented grains are moved to the side of the steamer by cutting with a knife, and 5 kg of rice husks are added to mix well, and then distilled in the steamer to obtain the cellar fermented grains;

[0042] In this embodiment, the mash taken includes 2 / 3 of ordinary mash from a steamer and 1 / 3 of fermented mash from a cellar. They are mixed and steamed before being steamed. After each time the mash is taken out, the surface of the mash is promptly covered with food-grade preservative film to reduce the volatilization of wine molecules and aroma substances. The steaming pressure is 0.12 MPa, the steaming time is 40 min, the distillation time is 42 min, the distillation pressure is 0.08 MPa, the flowing wine concentration is 53% vol, and the flowing wine temperature is 40°C.

[0043] Example 2

[0044] A typical Maotai-flavor Jiumian wine and a preparation method thereof, comprising the following steps:

[0045] Preparation of pit-surface mash: During the three rounds of production, 900 kg of mash is taken from the surface of the fermented saccharification pile with a height of 1.6-1.8 m, 20-60 cm inside, 95 kg of pit-surface koji and 70 kg of tail liquor with a concentration of 16% vol are added, mixed and beaten to obtain pit-surface mash;

[0046] In this embodiment, the fermentation conditions of the saccharification pile are as follows: the bottom temperature of the pile is 32°C, the middle temperature is 40°C, the top temperature is 52°C, and the temperature of the pile core is 32°C; the temperature of the taken-out mash is 50°C, and the tail wine is the first and last wine when the cellar surface mash is roasted;

[0047] The method for preparing the dough for kiln noodles in this embodiment is as follows: 80 kg of yellow koji and 20 kg of black koji are mixed to obtain the dough for kiln noodles;

[0048] The yellow koji and black koji in this embodiment are high-quality high-temperature koji stored for more than 6 months, and the koji water content for pit surface is 9.56%; the acidity is 1.75 mg equivalent / 10g; the saccharification power is 148 mg glucose / g dry koji·hour; the liquefaction power is 0.22 g starch / g dry koji·hour;

[0049] Fermentation in the cellar: mix the upper, middle and lower mash on the surface of the cellar evenly, spread a layer of general saccharification mash on the bottom of the cellar first and flatten the surface, then slowly put the mash on the surface of the cellar into the cellar by knife cutting and spread it on the general saccharification mash, collect and flatten it into a trapezoidal shape with low sides and high middle, sprinkle 5kg of tail wine on it, smooth the surface of the cellar, sprinkle 5kg of koji powder on it, and then sprinkle 5kg of rice husk on it to cover the surface, and ferment in the cellar for 30 days;

[0050] Baking the cellar to obtain the fermented grains: In the fourth round, the cellar is opened to obtain the fermented grains, which are divided into three equal parts. 900 kg of the fermented grains are moved to the side of the steamer by cutting with a knife, and 5 kg of rice husks are added to mix well, and then distilled in the steamer to obtain the cellar fermented grains;

[0051] In this embodiment, the mash taken includes 2 / 3 of ordinary mash from a steamer and 1 / 3 of fermented mash from a cellar. They are mixed and co-steamed before being steamed. After each time the mash is taken out, the surface of the mash is promptly covered with food-grade preservative film to reduce the volatilization of wine molecules and aroma substances. The steaming pressure is 0.1 MPa, the steaming time is 38 min, the distillation time is 45 min, the distillation pressure is 0.06 MPa, the flowing wine concentration is 54% vol, and the flowing wine temperature is 42°C.

[0052] Example 3

[0053] A typical Maotai-flavor Jiumian wine and a preparation method thereof, comprising the following steps:

[0054] Preparation of pit surface mash: During the four rounds of production, 850 kg of mash is taken from the surface of the fermented saccharification pile 20-60 cm inside the pile with a height of 1.6-1.8 m, and 95 kg of pit surface koji and 75 kg of tail wine with a concentration of 15% vol are added to mix and grind to obtain pit surface mash;

[0055] In this embodiment, the fermentation conditions of the saccharification pile are as follows: the bottom temperature of the pile is 32°C, the middle temperature is 40°C, the top temperature is 52°C, and the temperature of the pile core is 32°C; the temperature of the taken-out mash is 48°C, and the tail wine is the first and last wine when the cellar surface mash is roasted;

[0056] The method for preparing the dough for kiln noodles in this embodiment is as follows: 80 kg of yellow koji and 20 kg of black koji are mixed to obtain the dough for kiln noodles;

[0057] The yellow koji and black koji in this embodiment are high-quality high-temperature koji stored for more than 6 months, and the koji water content for pit surface is 9.8%; the acidity is 1.4 mg equivalent / 10g; the saccharification power is 72 mg glucose / g dry koji·hour; the liquefaction power is 0.17 g starch / g dry koji·hour;

[0058] Fermentation in the cellar: mix the upper, middle and lower mash on the surface of the cellar evenly, spread a layer of general saccharification mash on the bottom of the cellar first and flatten the surface, then slowly put the mash on the surface of the cellar into the cellar by knife cutting and spread it on the general saccharification mash, collect and flatten it into a trapezoidal shape with low sides and high middle, sprinkle 5kg of tail wine on it, smooth the surface of the cellar, sprinkle 5kg of koji powder on it, and then sprinkle 5kg of rice husk on it to cover the surface, and ferment in the cellar for 30 days;

[0059] Baking the cellar to obtain the fermented grains: In the fifth round, the cellar is opened to obtain the fermented grains, which are divided into four equal parts. 900 kg of the fermented grains are moved to the side of the steamer by cutting with a knife, and 5 kg of rice husks are added to mix well, and then distilled in the steamer to obtain the cellar fermented grains;

[0060] In this embodiment, the mash taken includes 3 / 4 of ordinary mash from a steamer and 1 / 4 of fermented mash from a cellar. They are mixed and steamed before being steamed. After each time the mash is taken out, the surface of the mash is promptly covered with food-grade preservative film to reduce the volatilization of wine molecules and aroma substances. The steaming pressure is 0.12 MPa, the steaming time is 40 min, the distillation time is 45 min, the distillation pressure is 0.08 MPa, the flowing wine concentration is 54% vol, and the flowing wine temperature is 45°C.

[0061] Example 4

[0062] A typical Maotai-flavor Jiumian wine and a preparation method thereof, comprising the following steps:

[0063] Preparation of pit surface mash: During the five rounds of production, 1000 kg of mash is taken from the surface of the fermentation saccharification pile with a height of 1.6-1.8 m, 20-60 cm inside, 100 kg of pit surface koji and 100 kg of tail liquor with a concentration of 20% vol are added, mixed, and finely ground to obtain pit surface mash;

[0064] In this embodiment, the fermentation conditions of the saccharification pile are bottom temperature 36°C, middle temperature 43°C, top temperature 55°C, and pile core temperature 34°C; the temperature of the taken-out mash is 52°C, and the tail wine is the first and last wine when the cellar surface mash is roasted;

[0065] The method for preparing the dough for kiln noodles in this embodiment is as follows: 80 kg of yellow koji and 20 kg of black koji are mixed to obtain the dough for kiln noodles;

[0066] The yellow koji and black koji in this embodiment are high-quality high-temperature koji stored for more than 6 months, with a moisture content of 9%; an acidity of 1.5 mg equivalent / 10g; a saccharification capacity of 96 mg glucose / g dry koji·hour; and a liquefaction capacity of 0.12 g starch / g dry koji·hour;

[0067] Fermentation in the cellar: mix the upper, middle and lower mash on the surface of the cellar evenly, spread a layer of general saccharification mash on the bottom of the cellar first and flatten the surface, then slowly put the mash on the surface of the cellar into the cellar by knife cutting and spread it on the general saccharification mash, collect and flatten it into a trapezoidal shape with low sides and high middle, sprinkle 5kg of tail wine on it, smooth the surface of the cellar, sprinkle 5kg of koji powder on it, and then sprinkle 5kg of rice husk on it to cover the surface, and ferment in the cellar for 30 days;

[0068] Baking and taking out the cellar-dry wine: In the sixth round, the cellar is opened to take out the mash, which is divided into two equal parts. 1000 kg of mash is moved to the side of the steamer by cutting with a knife, and 5 kg of appropriate amount of rice husk is added to mix well, and then distilled in the steamer to obtain the cellar-dry wine;

[0069] In this embodiment, the mash taken includes 1 / 2 of ordinary mash from a steamer and 1 / 2 of fermented mash from a cellar. They are mixed and steamed before being steamed. After each time the mash is taken out, the surface of the mash is promptly covered with food-grade preservative film to reduce the volatilization of wine molecules and aroma substances. The steaming pressure is 0.10 MPa, the steaming time is 42 min, the distillation time is 45 min, the distillation pressure is 0.08 MPa, the flowing wine concentration is 55% vol, and the flowing wine temperature is 45°C.

[0070] Effect example

[0071] 1. Take the typical sauce-flavored Jiumian liquor obtained in Examples 1-4 respectively for sensory evaluation. The sensory evaluation method is as follows:

[0072] 20 tulip cups were selected and divided into 5 groups, with 4 cups in each group numbered from 1 to 4. A dedicated person randomly filled each group with 30 mL of the Jiumian liquor of Examples 1 to 4, and five national-level liquor judges took turns to perform sensory evaluation on each group of Examples 1 to 4, and the comprehensive results were obtained. The results are shown in Table 1:

[0073]

[0074] The typical characteristic of the typical sauce-aroma Jiumian wine is the prominent sauce aroma. It can be seen that in Example 1-4, the Jiumian koji obtained by mixing black koji and yellow koji in a weight ratio of 8:2 is combined with tail wine to ferment the specific mash in the middle and upper layers before the second round of entering the cellar, the tail wine is mixed during fermentation and covered with husks, and the mash from the third round is baked. Combined with a specific co-steaming method, a Jiumian wine with prominent sauce aroma, comfortable koji aroma and baking aroma, rich aroma (floral aroma, fruity aroma, etc.), clean and mellow body, long aftertaste and typical style can be obtained.

[0075] 2. The physical and chemical indicators of Examples 1-4 were measured by the following method:

[0076] (1) The method for determining total acid is based on the method for determining total acid in food in GB12456-2021.

[0077] Preparation of solution: Phenolphthalein indicator solution (10g / L): weigh 1g of phenolphthalein, dissolve it in ethanol (95%), and dilute it to 100mL with ethanol (95%); Sodium hydroxide standard titration solution (0.1mol / L): prepare and calibrate according to the requirements of GB / T5009.1.

[0078] Sample determination: Use a pipette to draw 25mL of wine sample into a 250mL conical flask, add 2-4 drops (10g / L) of phenolphthalein indicator solution, and titrate with 0.1mol / L sodium hydroxide standard titration solution until it turns slightly red and does not fade for 30s. Record the volume value of 0.1mol / L sodium hydroxide standard titration solution consumed. Blank test: Use the same volume of carbon dioxide-free water instead of the wine sample for a blank test, and record the volume value of the sodium hydroxide standard titration solution consumed.

[0079] Calculation results:

[0080] The total acid content in the sample is calculated as follows:

[0081] Where:

[0082] X—total acid content in the sample, in grams per liter (g / L);

[0083] C—the concentration of the sodium hydroxide standard titration solution, in moles per liter (mol / L);

[0084] V1—the volume of sodium hydroxide standard titration solution consumed when titrating the wine sample, in milliliters (mL);

[0085] V2—the volume of sodium hydroxide standard titration solution consumed during the blank test, in milliliters (mL);

[0086] k—conversion factor of acid: acetic acid, 0.060;

[0087] m—volume of the sample absorbed, in milliliters (mL);

[0088] 1000—Conversion factor.

[0089] The calculated result is expressed as the arithmetic mean of two independent determination results obtained under repeatability conditions, and the result is retained to two decimal places.

[0090] (2) The method for determining total esters is the method for determining total esters in GBT10345-2022 Liquor Analysis Method.

[0091] Solution preparation: Ethanol solution (95%, volume fraction): measure 950mL of ethanol, add 50mL of water, and mix well; Sodium hydroxide standard titration solution [c(NaOH)=0.1mol / L]: prepare and calibrate according to GB / T 601;

[0092] Sodium hydroxide solution [c(NaOH)=3.5mol / L]: Weigh 110g sodium hydroxide, dissolve in 100mL carbon dioxide-free water, shake well, inject into a polyethylene container, seal and place until the solution is clear, measure 18.9mL of the supernatant, dilute to 100mL with carbon dioxide-free water, and shake well;

[0093] Sulfuric acid standard titration solution: prepared and calibrated according to GB / T601; ethanol (ester-free) solution (40%, volume fraction): weigh 600 mL of 95% ethanol solution into a 1000mL reflux flask, add 5 mL of sodium hydroxide solution [c(NaOH)=3.5mol / L], heat and reflux for saponification for 1h, then transfer to an all-glass distiller for redistillation, and then prepare ethanol (ester-free) solution (40%, volume fraction); phenolphthalein indicator solution (10g / L): weigh 1g of phenolphthalein, dissolve it in ethanol (95%), and dilute it to 100mL with ethanol (95%);

[0094] Sample determination:

[0095] Pipette 25.00mL of sample into a 250mL reflux flask, add 2 drops of phenolphthalein indicator solution, and titrate with sodium hydroxide standard titration solution [c(NaOH)=0.1mol / L] until it turns slightly red and does not fade for 30 seconds, and record the number of milliliters of sodium hydroxide standard titration solution consumed. Accurately add 25.00mL of sodium hydroxide standard titration solution [c(NaOH)=0.1mol / L] and shake well, add a few zeolites, install a condenser, reflux in a boiling water bath for 30 minutes, and then cool. Titrate with sulfuric acid standard titration solution until the red color just completely disappears as the endpoint, and record the volume V1 of sulfuric acid standard titration solution consumed. At the same time, aspirate 50mL of ethanol (ester-free) solution (40%, volume fraction), perform a blank test in the same way as above, and record the volume V0 of sulfuric acid standard titration solution consumed.

[0096] Calculation results:

[0097] The total ester content in the sample is calculated according to the following formula:

[0098]

[0099] X1—total ester content in the sample, expressed as mass concentration (in terms of ethyl acetate), in grams per liter (g / L);

[0100] C1—actual molar concentration of sulfuric acid standard titration solution, in moles per liter (mol / L);

[0101] V0—the volume of sulfuric acid standard titration solution consumed by the blank test sample, in milliliters (mL);

[0102] V1—volume of sulfuric acid standard titration solution consumed by the sample, in milliliters (mL);

[0103] 88—The molar mass of ethyl acetate in grams per mole (g / mol) [M(CH3COOC2H3)=88];

[0104] 25.00—The volume of the sample aspirated, in milliliters (mL).

[0105] The calculation result is expressed to two decimal places.

[0106] (3) Determination of lactic acid

[0107] Preparation of standard solution: Preparation of lactic acid mother solution: accurately weigh 0.07 g (accurate to 1 mg) of lactic acid standard, dissolve it with ethanol solution (50%, volume fraction), transfer it to a 10 mL volumetric flask, make up to volume, and mix thoroughly; Preparation of lactic acid standard working solution: take the lactic acid mother solution and dilute it with ethanol solution (53%, volume fraction) by 2 times, 5 times, 10 times, 20 times, 50 times, and 100 times to obtain standard solutions with gradient concentrations of 70.00-3500.00 mg / L.

[0108] Chromatographic conditions: mobile phase A: 0.02 mol / L potassium dihydrogen phosphate buffer, mobile phase B: pure methanol, injection volume 10 μL, no splitting, detection wavelength 214 nm, flow rate 1.0 mL / min, time 10 min.

[0109] Drawing of standard curve: Pipette an appropriate amount of standard working solution of a series of standard substances, inject and measure according to the chromatographic reference conditions, draw the standard curve with the concentration of the standard working solution series as the horizontal axis (X) and the corresponding chromatographic peak area as the vertical axis (Y), and fit the relevant linear regression equation to obtain the standard working curve of the component to be measured.

[0110] Sample determination: Use a 1mL disposable syringe to draw 1mL of sample, filter it through a syringe filter (water system) and place it in a sample injection bottle for testing. After pretreatment, the sample is tested and analyzed by a high-performance liquid chromatograph, and the lactic acid content in the sample is calculated using the lactic acid standard working curve.

[0111] The results are shown in Table 2:

[0112]

[0113] As shown in Table 2, in Examples 1-4, the total acid content is between 1.96-2.97 g / L, the lactic acid content is between 952.41-2076.74 mg / L, and the obtained Jiumian wine has moderate acidity and a comfortable taste. Esters mainly contribute to floral and fruity aromas in the wine body. In Examples 1-4, the total ester content is between 4.80-6.28 g / L, and the obtained Jiumian wine has a prominent ester aroma and various aromas are coordinated and comfortable.

[0114] 3. The contents of volatile components, pyrazines and phenols, were detected in the wine obtained in Examples 1-4 by the following method:

[0115] (1) Solution preparation

[0116] Preparation of mixed stock solution of standard substances: accurately weigh 0.1 g (accurate to 1 mg) of dimethyl disulfide, 2-methylpyrazine, 2,5-dimethylpyrazine and other standard substances, record the exact amount weighed, add appropriate amount of ethanol solution (50%, volume fraction) to dissolve, transfer to a 1000 mL volumetric flask, make up to volume, and mix thoroughly;

[0117] Preparation of 2-octanol and 2-methoxy-3-methylpyrazine internal standard solutions: accurately weigh 2.00 g (accurate to 0.001 mg) of 2-octanol and 2-methoxy-3-methylpyrazine standard substances, respectively, add appropriate amount of ethanol solution (50%, volume fraction) to dissolve, transfer to a 1000 mL volumetric flask, make up to volume, and mix thoroughly;

[0118] Mixed standard working solution of standard substances: pipette 5 mL, 2 mL, 1 mL, 0.5 mL, and 0.2 mL of the mixed stock solution of standard substances into five 10 mL volumetric flasks respectively, then add 10 μL of 2-octanol and 2-methoxy-3-methylpyrazine internal standard solution, make up to volume with ethanol solution (50%, volume fraction), mix thoroughly, and prepare 50 mg / L, 20 mg / L, 10 mg / L, 5 mg / L, and 2 mg / L mixed standard working solutions of standard substances for immediate use.

[0119] (2) Chromatographic mass spectrometry conditions: Gas chromatography conditions: DB-FFAP column (60 m×0.25 mm×0.25μm, J&W Scientific) was used, the injection port temperature and the gas chromatography detector temperature were 250℃, helium was used as the carrier gas (purity ≥99.999%), the flow rate was 1.2 mL / min, and the injection was non-split; the programmed temperature conditions were: start at 40℃, hold for 1min, then increase to 80℃ at 8℃ / min without holding; then increase to 115℃ at 2.5℃ / min without holding; then increase to 155℃ at 8℃ / min without holding; then increase to 220℃ at 5℃ / min without holding. Mass spectrometry conditions: EI ion source and electron energy of 70 eV were used, the ion source temperature was set to 230℃, the quadrupole temperature was set to 150℃, and the scanning range was m / z30-550.

[0120] (3) Draw a standard curve

[0121] Pipette an appropriate amount of a series of standard substances and mix the standard working solution. Inject and measure according to the chromatographic reference conditions. Perform qualitative analysis based on the retention time of the chromatographic peaks of the single standard samples of each component. Draw a standard working curve with the ratio of the concentration of each compound to the corresponding internal standard as the horizontal axis and the ratio of the peak area of ​​each compound to the corresponding internal standard as the vertical axis.

[0122] (4) Sample measurement

[0123] Pipette 2mL of wine sample into a glass tube, then add 8.6mL of saturated saline; add 10μL of 2-octanol and 2-methoxy-3-methylpyrazine internal standard solution to the glass tube respectively; move the glass tube to a fume hood, add 2mL of organic solvent (1:1 ether and n-hexane) to the glass tube, then cover it tightly, vortex and shake for 1 minute, and let it stand until the liquid is clearly separated; pipette the upper solution into the injection vial, tighten it and wait for injection. Determine the sample according to the chromatographic reference conditions. The ratio A1 of the mass concentration of each component to be tested in the sample to the mass concentration of the corresponding internal standard is obtained from the standard working curve, and then the content of each component to be tested in the sample is calculated according to the concentration C1 of the corresponding internal standard of the component to be tested.

[0124] (5) Result calculation

[0125] The content of various compounds in the sample is calculated according to the formula: Xi= A 1× C1

[0126] Where:

[0127] Xi——the content of various compounds in the sample, expressed as mass concentration, in milligrams per liter (mg / L);

[0128] A1——The ratio of the concentration of each compound in the test solution to the corresponding internal standard concentration is obtained from the standard curve;

[0129] C1——Mass concentration of each compound corresponding to the internal standard, in milligrams per liter (mg / L);

[0130] The calculation result is expressed to two decimal places.

[0131] The results are shown in Table 3.

[0132]

[0133] Most pyrazine compounds have a baking aroma and a burnt aroma, and are an important flavor substance in sauce-flavored liquor. As shown in Table 3, from the perspective of the total pyrazine compound content, in Examples 1-4, the total content is 3.383-6.872 mg / L. Among the examples, 2-methylpyrazine, 2,6-dimethylpyrazine, dimethyl trisulfide, trimethylpyrazine, and 2,3-dimethyl-5-ethylpyrazine have higher contents. The resulting Jiumian liquor has a prominent sauce aroma and an obvious and comfortable baking aroma.

[0134] Studies have shown that 4-ethylguaiacol is the soy sauce flavor in Maotai-flavor liquor and is an important aroma substance that constitutes the "Maotai aroma". From the perspective of phenolic compounds, the contents of guaiacol and 4-ethylguaiacol in the examples are generally high. At the same time, the contents of acetophenone, phenol, 4-methylphenol and 4-ethylphenol in the examples are also generally higher than those in the comparative examples.

[0135] 4. The chromatographic skeleton components in the volatile substances of the cellar wine obtained in Example 1-4 were detected by the following method:

[0136] (1) Solution preparation

[0137] Prepare mixed stock solutions of standard substances: accurately weigh 0.1 g (accurate to 1 mg) of acetaldehyde, ethyl acetate, acetal and other standard substances, record the exact amount weighed, add appropriate amount of ethanol solution (50%, volume fraction) to dissolve, transfer to a 1000 mL volumetric flask, make up to volume, and mix thoroughly;

[0138] Prepare tert-amyl alcohol, n-amyl acetate, and 2-ethylbutyric acid internal standard solutions (2000 mg / L): accurately weigh 2.0 g (accurate to 1 mg) of tert-amyl alcohol standard substance, n-amyl acetate standard substance, and 2-ethylbutyric acid standard substance, respectively, add appropriate amount of ethanol solution (50%, volume fraction) to dissolve, transfer to a 1000 mL volumetric flask, make up to volume, and mix thoroughly;

[0139] Prepare mixed standard working solutions of standard substances: pipette 5 mL, 2 mL, 1 mL, 0.5 mL, 0.2 mL, and 0.1 mL of the mixed stock solution of standard substances (1) into five 10 mL volumetric flasks, respectively. Then add 0.2 mL of tert-amyl alcohol, n-amyl acetate, and 2-ethylbutyric acid internal standard solution. Use ethanol solution (50%, volume fraction) to make up to volume. Mix thoroughly to prepare 50 mg / L, 20 mg / L, 10 mg / L, 5 mg / L, 2 mg / L, and 1 mg / L mixed standard working solutions of standard substances. Prepare and use immediately.

[0140] (2) Chromatographic conditions

[0141] Capillary column: DB-WAX UI (60m×0.25mm×0.25 μm); heating program: initial temperature 35℃, hold for 3 min, increase to 100℃ at 3.0℃ / min, increase to 200℃ at 7.0℃ / min, hold for 16 min; detector temperature: 250℃; injection port temperature: 250℃; constant flow mode: 0.7 mL / min; injection volume: 1.0 μL; split ratio: 30:1.

[0142] (3) Draw a standard curve

[0143] Pipette an appropriate amount of a series of standard substances and mix the standard working solution. Inject and measure according to the chromatographic reference conditions. Perform qualitative analysis based on the retention time of the chromatographic peaks of the single standard samples of each component. Draw the standard working curve with the ratio of each compound to the corresponding internal standard concentration as the horizontal axis and the ratio of each compound to the corresponding internal standard peak area as the vertical axis.

[0144] (4) Sample measurement

[0145] Pipette an appropriate amount of sample into a 10 mL volumetric flask, add 0.2 mL of internal standard solution, use a uniform sample to make up the volume, mix thoroughly, and measure the sample according to the chromatographic reference conditions. The ratio of the mass concentration of each component to be measured in the sample to the mass concentration of the corresponding internal standard is obtained from the standard working curve. Then, according to the concentration pi of the corresponding internal standard of the component to be measured, the content of each component to be measured in the sample is calculated.

[0146] (5) Result calculation

[0147] The content of each compound in the sample is calculated according to the formula: Xi= I*pi

[0148] Where:

[0149] Xi——the content of various compounds in the sample, expressed as mass concentration, in milligrams per liter (mg / L);

[0150] Ii——The ratio of the concentration of each compound in the test solution to the corresponding internal standard concentration obtained from the standard curve;

[0151] pi——the mass concentration of each compound corresponding to the internal standard, in milligrams per liter (mg / L);

[0152] The calculation result is expressed to two decimal places.

[0153] The results are shown in Table 4 below:

[0154]

[0155] Ester substances are important aroma and flavor substances in Maotai-flavor liquor, mainly contributing floral and fruity aromas. As can be seen from the above table, in the present invention, ethyl acetate and ethyl lactate have higher ester contents. Higher fatty acid ethyl esters such as ethyl palmitate, ethyl oleate and ethyl linoleate are high-boiling point and non-volatile substances in liquor, which can prolong the aftertaste of liquor, which is also the main reason for the long aftertaste of Jiumian wine. In addition, it also contains ethyl formate, n-butyl acetate, isopentyl acetate and other esters, which are important reasons for the complex aromas such as Jiumian wine aroma and fruit aroma in the embodiments.

[0156] The aldehyde and ketone substances with higher content are acetaldehyde, acetal and furfural. For example, acetaldehyde has a grassy and fruity aroma. The content in Examples 1-4 is 205.510-243.068 mg / L. The wine of Examples 1-4 has a comfortable fruity aroma. At the same time, 3-hydroxy-2-butanone has a buttery and yogurt flavor, which makes the wine aroma of Examples 1-4 richer. Although the content of isovaleraldehyde, benzaldehyde, etc. is relatively low, it is beneficial to promote the volatilization of ester substances, making the wine of the present invention fuller.

[0157] Acidic substances are important flavor compounds in liquor. Most of them have sour and cheese aromas and have a buffering and balancing effect. Acids in an appropriate proportion can stimulate the flavor of the liquor, but too high a content of acidic substances will make the liquor sour and smelly. In the present invention, the proportions of various acids are coordinated.

[0158] Alcohols can give the wine a sweet and mellow aroma, enhance the layering of the wine, and are also important precursors for synthesizing esters. Studies have shown that the higher the content of alcohol compounds, the more prominent the aroma and sweetness of the wine. n-Propanol and isobutanol have a fruity and mellow aroma. The content of n-propanol and isobutanol in the present invention is lower than that in the comparative example, while the content of 2,3-butanediol is higher than that in the comparative example, which can promote the increase of compounds related to the sauce-flavored flavor and make the sauce-flavored wine in the embodiment prominent.

[0159] Comparative Example 1: Performance test of different mother songs

[0160] Saccharification power and liquefaction power are important indicators of Qu medicine. The saccharification enzyme in Daqu can hydrolyze polysaccharides into glucose, providing energy for microbial growth and metabolism. At the same time, the liquefaction amylase contained in Daqu can hydrolyze starch into small molecular dextrin, liquefying solid starch. Theoretically, the higher the saccharification power and liquefaction power of Daqu, the greater the starch conversion rate and the higher the wine yield.

[0161] In order to optimize the flavor and yield of Jiumian wine, different mother kojis were tried as Jiumian kojis in the production process. Before fermentation, the fermentation capacity of different mother kojis was first analyzed. The specific analysis method is as follows:

[0162] The moisture content, acidity, saccharification power and liquefaction power of Daqu are all determined by referring to the determination methods of corresponding indicators in "QB / T 4257-2011 General Analysis Method for Brewing Daqu".

[0163] The results are as follows:

[0164]

[0165] It can be seen from Table 5 that different mother kojis have different fermentation abilities as koji for cellar surface, and different fermentation abilities will affect the yield and flavor of cellar surface wine. The saccharification power and liquefaction power of the cellar surface wine of the embodiment of the present invention are higher than those of ordinary koji, and the differences in water content and acidity are not obvious. The cellar surface wine obtained by yellow koji and black koji in a mass ratio of 8:2 can obtain a wine yield of about 7% through fermentation, and the cellar surface wine has a pure and rich flavor.

[0166] Mother koji 1, 3, 4, 5, and 6 are not used in industrial wine production because of their low saccharification and liquefaction power. Although pure black koji has high saccharification power, the yield of black koji is low at only about 5%, so it is not used alone in industrial wine production. Since the traditional process produces yellow, white and black koji in the koji making stage, high-quality yellow koji and black koji are selected and stored separately as high-quality mother koji when the finished koji is shipped out of the warehouse. They are crushed separately and used as koji medicine for cellar surface when producing cellar surface wine, while undifferentiated yellow, white and black koji (mother koji 9 in the table, the approximate ratio is yellow: black: white = 80:5:15) is used as koji medicine. At the same time, mother koji 7-9 all have high liquefaction and saccharification power, so the flavor comparison of the liquor brewed by mother koji 7-9 will be further carried out in the future.

[0167] Comparative Example 2 Effect of different mother songs on the results

[0168] A method for producing a typical sauce-flavored Jiumian wine is disclosed, which differs from Example 1 in that, in the step of preparing Jiumian mash, the mother koji 7: organic koji (Jiaomian) in Comparative Example 1 replaces the Jiumian koji in Example 1, and the other processes and dosages remain unchanged.

[0169] Comparative Example 3 The influence of different rounds of mash on the results

[0170] A method for producing a typical sauce-flavored noodle wine is different from Example 1 in that, in the step of preparing the noodle fermented grains, the fermented grains are taken out during the first round of production before being saccharified and piled into the cellar, and the other processes and dosages remain unchanged.

[0171] Comparative Example 4 Effect of different rounds of mash on the results

[0172] A method for producing a typical sauce-flavored Jiumian wine, which differs from Example 1 in that, in the step of preparing Jiumian lees,

[0173] During the sixth round of production, the mash is taken out before saccharification and storage in the cellar, and the other processes and dosages remain unchanged.

[0174] Comparative Example 5 Effects of different steaming methods on the results

[0175] A method for producing a typical type of sauce-flavored jiaomian liquor, which differs from Example 1 in that, in the step of baking the jiaomian liquor, the jiaomian liquor is opened to take out the mash in three rounds, the mash is divided into three equal parts, 800 kg of the mash is moved to the side of the steamer by a knife-cutting method, ordinary mash and fermented jiaomian mash are separated and steamed, the ordinary mash is steamed first before being steamed, and then the fermented jiaomian mash is spread on the upper layer of the ordinary mash for distillation, and the other process operations and parameters remain unchanged.

[0176] Comparative Example 6: Investigating the influence of different positions of the mash on the results

[0177] A method for producing a typical sauce-flavored Jiumian wine, which differs from Example 1 in that, in the step of preparing Jiumian mash, during the second round of production, 800 kg of mash is taken 60-80 cm inward from the surface of a fermented saccharification pile with a height of 1.6-1.8 m, 90 kg of Jiumian koji and 65 kg of tail wine with a concentration of 15% vol are added, mixed, and beaten to obtain Jiumian mash.

[0178] Comparative Example 7: Investigating the effect of mixed steaming ratio on the results

[0179] A method for producing a typical type of Jiumian wine with a sauce-flavor, which differs from Example 1 in that, in the step of baking Jiumian wine, the fermented grains taken include 4 / 5 of ordinary fermented grains from a steamer and 1 / 5 of fermented Jiumian fermented grains from a steamer, which are mixed and co-steamed before being steamed, and after each time the fermented grains are taken out, the surface of the fermented grains is promptly covered with food-grade preservative film to reduce the volatilization of wine molecules and aroma substances, the steaming air pressure is 0.12MPa, the steaming time is 40min, the distillation time is 42min, the distillation air pressure is 0.08MPa, the flowing wine concentration is 53%vol, and the flowing wine temperature is 40°C.

[0180] Comparative Example 8

[0181] A method for producing a typical sauce-flavored Jiumian wine is disclosed, which differs from Example 1 in that, in the step of preparing Jiumian mash, the mother koji in Comparative Example 1 is used in place of the Jiumian koji in Example 1 in a ratio of 9: yellow: black: white = 80:5:15, and the other steps and dosages remain unchanged.

[0182] Comparison effect example

[0183] 1. The wine samples obtained in the comparative example were subjected to sensory evaluation in the same manner as in the example. The results are as follows:

[0184]

[0185] It can be seen from Table 6 that in Comparative Examples 2 and 7, the liquor obtained has obvious sauce aroma, and obvious and prominent sauce aroma is an indicator for distinguishing the grade of sauce aroma. The sauce aroma with prominent sauce aroma is more mellow and more in line with the characteristics of cellar wine.

[0186] In Comparative Examples 3, 4, 5, and 6, the liquors obtained were evaluated by sensory evaluation and found that the sauce aroma was not prominent enough, while the liquor obtained in Comparative Example 8 had a slight aroma of koji and sweet taste, which are typical characteristics of a mellow sweet wine. The liquor obtained was not the cellar-faced wine of the present invention.

[0187] 2. The wine samples obtained in the comparative example were subjected to physical and chemical tests in the same manner as in the example, and the results were as follows:

[0188]

[0189] As shown in Table 7, in Comparative Example 3, the total acid and lactic acid contents are generally high. Excessive acid will cause the wine to have a distinct sour taste and affect the taste. The total ester content in Comparative Examples 2 and 4-8 is low, the ester aroma is not obvious, the aroma is not prominent, and it does not have the typical style of sauce aroma.

[0190] 3. The contents of volatile components, pyrazines and phenols, were determined in the same manner as in the example. The results are as follows:

[0191]

[0192] In the comparative example, the total content of pyrazine is 2.318-4.110 mg / L, which is lower than that of the embodiment, resulting in the sauce aroma of the comparative example being not obviously prominent and the baking aroma being not obvious and uncomfortable.

[0193] 4. The content of chromatographic skeleton components of the wine sample obtained in the comparative example was determined in the same manner as in the example. The results are as follows:

[0194]

[0195]

[0196] As can be seen from Table 9, from the perspective of the total content of ester substances, the total ester content of most of the comparative examples is higher than that of the embodiments, but the excessive ester aroma in the sauce-flavor liquor will cause the flavor to deviate from the typical style. For example, in some comparative examples, the content of ethyl butyrate and ethyl caproate is relatively high, the threshold is relatively low, and there is a fresh aroma of fruits such as pears, which leads to an atypical sauce-flavor style and an overly prominent fruity aroma.

[0197] From the perspective of the content of aldehydes and ketones, an appropriate amount of furfural is baking and burning. For example, the furfural content in the embodiment is between 225.309 and 280.046 mg / L, while the furfural content in some comparative examples is too low or too high. The furfural content in comparative example 3 is the lowest at 132.999 mg / L, and the furfural content in comparative example 7 is the highest at 284.802 mg / L. Combined with the sensory evaluation results, the koji fragrance and baking fragrance in the comparative examples are not prominent, and the aroma is not rich. From the perspective of acid substances, the acetic acid and caproic acid content in some comparative examples is relatively high, which makes the wine slightly sour; from the perspective of alcohol substances, the comparative examples have higher content of n-propanol, isobutanol, isopentanol, etc., and n-propanol and isobutanol are fruity and mellow, making the wine present a sweet and clean taste, which has deviated from the typical sauce-flavored style.

[0198] It is to be understood that the present invention is described by some embodiments, and it is known to those skilled in the art that various changes or equivalent substitutions may be made to these features and embodiments without departing from the spirit and scope of the present invention. In addition, under the teachings of the present invention, these features and embodiments may be modified to adapt to specific circumstances and materials without departing from the spirit and scope of the present invention. Therefore, the present invention is not limited by the specific embodiments disclosed herein, and all embodiments falling within the scope of the claims of this application are within the scope of protection of the present invention.

Claims

1. A method for preparing a typical Maotai-flavor Jiumian wine, characterized in that: The following steps are involved: Preparing the fermented grains for pitting noodles: mixing the fermented grains, pitting noodles koji and tail wine evenly, and beating them into fine powder to obtain the fermented grains for pitting noodles; wherein the pitting noodles koji is yellow koji and black koji, and the mass ratio of the yellow koji to the black koji is 8:2; the fermented grains are selected from the saccharification piles of the second to fifth rounds of fermentation, the pile height of the saccharification pile is 1.6-1.8m, and the fermented grains are selected from the section 20-60cm inward from the surface of the saccharification pile; Fermentation in the cellar: first, a layer of general saccharification pile mash is spread on the bottom of the cellar, and then the mash on the cellar surface is put into the cellar for fermentation for 25-35 days; the general saccharification pile mash is the mash in the same saccharification pile except for the saccharification pile with a height of 1.6-1.8m, which is 20-60cm inside the surface; Baked cellar flour wine: the fermented dregs are mixed before being steamed in a steamer, and then distilled in a steamer to obtain cellar flour wine; the fermented dregs are ordinary dregs and fermented cellar flour wine, and the total amount is calculated by the sum of the masses of the ordinary dregs and the fermented cellar flour wine, and the weight of the fermented cellar flour wine accounts for 1 / 4-1 / 2, and the ordinary dregs refers to the general saccharification pile dregs after fermentation.

2. The preparation method according to claim 1, characterized in that The fermentation conditions of the saccharification pile are: bottom temperature of the pile ≥30°C, middle temperature ≥40°C, top temperature ≥50°C, and core temperature ≥30°C.

3. The preparation method according to claim 1, characterized in that: The fermentation conditions of the saccharification pile are: bottom temperature of the pile is 30-36°C, middle temperature is 40-43°C, top temperature is 50-55°C, and core temperature is 32-35°C.

4. The preparation method according to claim 1, characterized in that: The temperature of the mash taken out from the saccharification pile is 48-52°C.

5. The preparation method according to claim 1, characterized in that: The moisture content of the koji used for cellar surface is 9-16%, the acidity is 1.0-3.0 mg equivalent / 10g, the saccharification power is 50-350 mg glucose / g dry koji•hour, and the liquefaction power is 0.12-0.22 g starch / g dry koji•hour.

6. The preparation method according to claim 1, characterized in that: In the step of preparing the fermented grains for cellar surface, the mass ratio of the fermented grains, the koji for cellar surface, and the tail wine is 800-1000:90-100:65-100.

7. The preparation method according to claim 1, characterized in that: In the step of preparing the fermented grains for cellar surface, the mass ratio of the fermented grains, the koji for cellar surface, and the tail wine is 850-900:90-95:70-90.

8. The preparation method according to claim 1, characterized in that: In the step of preparing the pit fermented mash, the tail wine is the first stage tail wine when the pit fermented mash is roasted, and the concentration of the tail wine is 15-20%vol.

9. The preparation method according to claim 1, characterized in that: In the cellar fermentation step, the cellar surface mash is put into the cellar in the following manner: the cellar surface mash is slowly put into the cellar by knife cutting, and the tail wine is sprinkled while putting into the cellar.

10. The preparation method according to claim 1, characterized in that: In the cellar fermentation step, after the cellar-surface mash is put into the cellar, tail wine, koji powder and rice husk are sprinkled on the surface of the cellar-surface mash to cover it.

11. The preparation method according to claim 1, characterized in that: In the step of roasting the cellar flour wine, the cellar flour mash after three to six rounds of fermentation is distilled in a steamer.

12. The preparation method according to claim 1, characterized in that: The distillation conditions are as follows: upper steamer pressure 0.1-0.12MPa, upper steamer time 38-42min, distillation time 42-45min, distillation pressure 0.06-0.08MPa, flowing wine concentration 53-55%vol, flowing wine temperature 40-45°C.

13. A Jiumian wine prepared by the preparation method according to any one of claims 1 to 12.

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