A brewing process of a clear sauce type liquor

Abstract

The present application belongs to the technical field of liquor production, and particularly relates to a brewing process of a clear-liquor type liquor, which solves the problems of excessive heavy, greasy, spicy and mixed smell of traditional Maotai-flavor liquor, and the problems of thin taste, not soft taste, and not refreshing of traditional Fen-flavor liquor, and the problem of low utilization rate of raw materials. The brewing process of the clear-liquor type liquor comprises the following steps: S1, preparation of Fen-flavor liquor lees, S2, brewing of clear-liquor type liquor, S3, addition of grains, S4, brewing of clear-liquor type liquor, S5, re-brewing by adding Daqu, and S6, blending. The process is based on Fen-flavor liquor lees for further fermentation and brewing, and the finished liquor has the advantages of both Fen-flavor and Maotai-flavor, has the clean, sweet and refreshing of Xiaoqu, and has the mellow and soft of Daqu, has obvious characteristics of mixed flavor, and has high utilization rate of grains and considerable production cost.

Description

Technical Field

[0001] This invention belongs to the field of liquor production technology, and specifically relates to a brewing process for light-flavored liquor. Background Technology

[0002] Baijiu is a distilled spirit made primarily from grains, using daqu, xiaoqu, bran koji, enzymes, and yeast as saccharification and fermentation agents. It is produced through processes such as cooking, saccharification, fermentation, distillation, aging, and blending. Different aroma types of baijiu can be produced depending on the fermentation process, including light aroma, sauce aroma, and strong aroma types. Different aroma types of baijiu have different tastes and are loved by different groups of people.

[0003] Due to limitations in the production process, traditional Maotai-flavor baijiu often suffers from drawbacks such as being overly strong, greasy, spicy, and pungent, while traditional light-flavor baijiu often has the disadvantages of being thin-skinned, not smooth, and pungent. In order to cater to the preferences of different groups and to improve and innovate the flavor of baijiu, various mixed-flavor baijiu have appeared on the market after process improvements, such as light Maotai-flavor and strong Maotai-flavor.

[0004] However, most currently produced blended-aroma baijiu struggles to effectively integrate multiple aroma types, failing to simultaneously overcome the shortcomings of single-aroma baijiu. For instance, in most light-aroma baijiu brewing processes, the light aroma is largely masked by the soy sauce aroma; in reality, it's almost entirely soy sauce-aroma baijiu, retaining the defects of traditional soy sauce-aroma baijiu, with its light aroma advantage not being prominent, and failing to achieve true blended aroma. Furthermore, most processes result in low yields and low utilization of grain raw materials, leading to poor cost control and grain waste. Summary of the Invention

[0005] The purpose of this invention is to address the aforementioned problems in the existing technology by proposing a brewing process for light-flavored Baijiu.

[0006] To achieve the innovative objectives of this invention, the following technical solutions can be used:

[0007] A brewing process for a light-flavored baijiu includes the following steps:

[0008] S1. Preparation of light-aroma type distiller's grains: Take grain raw materials and prepare light-aroma type distiller's grains according to the light-aroma liquor preparation process;

[0009] S2. Brewing of light-aroma baijiu: Take light-aroma type lees, mix them with sauce-aroma daqu (fermentation starter) and ferment, and collect light-aroma type baijiu in stages;

[0010] S3. Adding grains and feed: Take the lees from the previous step, add the new grains after saccharification with the starter culture, and ferment.

[0011] S4. Brewing of light soy sauce-flavored liquor: Take the mash from the previous step after adding ingredients, brew and collect light soy sauce-flavored liquor in stages;

[0012] S5. Add Daqu and brew again: Take the lees from the previous step, mix in the sauce-flavored Daqu and mash, brew and collect the light sauce-flavored baijiu in stages;

[0013] S6. Blending: Take the wine produced in each of the above batches, store them in batches, and blend them in a timely manner to obtain the finished light sauce-flavored liquor.

[0014] The brewing process of this invention is used to prepare light-aroma baijiu, which is also a method for brewing "Tongshan Shao" baijiu, a unique baijiu of Zhejiang. In short, its main process is equivalent to adding soy sauce-aroma koji to the light-aroma lees after the light-aroma baijiu is brewed, and then further fermenting it with soy sauce-aroma koji to obtain light-aroma baijiu with both light and soy sauce aromas. The main flavor of this baijiu is soy sauce aroma, and because the base material is light-aroma lees, it also has the characteristics of light aroma. The baijiu brewed by this process has the characteristics of light aroma baijiu being light and dry, and soy sauce-aroma baijiu being mellow and full of layers. In practice, after brewing light soy sauce liquor, since the original grains are basically consumed, it is necessary to add grains and replenish the raw materials, i.e., step S3. New grains are added to the original mash after brewing to replenish the starch, sugar, etc. required for liquor production. At the same time, the added new grains have undergone saccharification treatment with small koji and have a light aroma. After saccharification, the new grains can also increase the light aroma of the liquor, balance the soy sauce aroma, and maintain the light and soy sauce aroma characteristics of the produced liquor. Since the bottom mash in step S3 is light soy sauce type, light soy sauce type liquor can be brewed after the replenished fermentation. After the liquor is taken once, it is mixed with soy sauce aroma koji and mash, and the mash is fermented and brewed again to produce the target liquor. Moreover, there is no need to discard the mash during the process, which greatly improves the utilization rate of raw materials. In addition, in step S1, the grain raw materials are processed into light-aroma lees according to the preparation process, ensuring the foundation for the light-aroma and soy-sauce aroma of the subsequent liquor. Moreover, this process requires the brewing of light-aroma baijiu, which is beneficial for the subsequent fermentation of koji. This light-aroma baijiu is temporarily sealed for easy blending and adjustment of the final product's taste. Of course, this light-aroma baijiu can also be sold or consumed separately. The target light-aroma baijiu can also be obtained by blending the liquor produced in rounds 2-7. As an optimization, during the sealing of the liquor produced in step S6, the liquor produced in each batch is graded and classified in a timely manner, which helps the blending personnel to control the mixing ratio during subsequent blending.

[0015] In the above-mentioned brewing process of light-flavored baijiu, step S1 includes the following steps:

[0016] A1. Take the grain raw materials and soak them;

[0017] A2. Steamed grains;

[0018] A3. Saccharification of small-batch koji;

[0019] A4. Ferment in a kiln;

[0020] A5. Distilled spirits;

[0021] A6. Collect the light-aroma baijiu in segments and obtain the light-aroma lees.

[0022] Step S1 yields light-aroma baijiu and light-aroma lees. The light-aroma baijiu is temporarily sealed, while the light-aroma lees are used in the subsequent light-aroma sauce-flavored baijiu brewing process, resulting in high alcohol yield and high utilization of grain raw materials. For step A1, the soaking time is controlled at 24-28 hours around the summer solstice and 24-28 hours around the winter solstice. The pretreatment of grains before steaming, saccharification with small koji, fermentation in the kiln, and distillation are common knowledge in the relevant fields and will not be elaborated on in detail.

[0023] As an optimization, in step A3, the weight of the added koji is between 0.8% and 1.2% of the grain weight, and saccharification is carried out for 20-28 hours at a temperature of 35-40°C.

[0024] In the above-mentioned brewing process of light-flavored baijiu, step S2 specifically includes the following steps:

[0025] B1. Mix the light-aroma type of fermented grains with soy sauce-aroma koji.

[0026] B2. Accumulated outside the cellar;

[0027] B3. Ferment in a kiln;

[0028] B4. Distilled liquor;

[0029] B5. Collect the light soy sauce-type baijiu in sections and obtain the lees.

[0030] Step S2 uses light-aroma lees as the base, adds soy sauce-flavored koji and mixes it with the mash, and then carries out the corresponding fermentation operation. After sufficient fermentation, the target liquor is collected by distillation. Although light-aroma lees have already been used to brew and extract liquor once during the preparation of light-aroma lees, there is still enough sugar and starch in them to meet the requirements for further fermentation and liquor production.

[0031] In the above-mentioned brewing process of light-aroma baijiu, in step B1, the weight of the added sauce-aroma daqu is between 10-15% of the light-aroma lees; in step B2, whether the piling is completed is judged by color observation, specifically when the piled sorghum shows traces of white mycelium penetrating 3-5cm deep, the piling time outside the cellar is generally between 2-4 days, and the piling temperature is between 45-50℃; in step B3, the fermentation time in the kiln is between 30-45 days.

[0032] In the above-mentioned brewing process of light-flavored baijiu, in step S3, the weight of the newly added grain is 60% of the lees; in step S5, the weight of the added soy sauce-flavored koji is between 10-15% of the lees.

[0033] In the above-mentioned brewing process of light-flavored baijiu, step S5 specifically includes the following steps:

[0034] C1. Mix the fermented grains with the soy sauce-flavored koji.

[0035] C2. Accumulated outside the cellar;

[0036] C3. Ferment in the kiln;

[0037] C4. Distilled liquor;

[0038] C5. Collect the light soy sauce-type baijiu in stages and obtain the lees.

[0039] Step S5 involves brewing and extracting the lees after adding the raw materials and extracting the liquor, which is the same as the principle of step S2.

[0040] In the above-mentioned brewing process of light-flavored baijiu, in step C1, the weight of the added baijiu koji is between 10% and 15% of the lees; in step C2, whether the piling is completed is judged by color observation, specifically by the appearance of tiny white mycelium penetrating 3-5cm into the piled sorghum, the piling time outside the cellar is generally between 2 and 4 days, and the piling temperature is between 45 and 50℃; in step C3, the fermentation time in the kiln is between 30 and 45 days.

[0041] As an optimization, step S5 is repeated 1-3 times.

[0042] In the process of this invention, the addition of Daqu (a type of starter culture) and the brewing process are repeated three times, with each round producing a light-flavored Baijiu. The grain utilization rate is high, and the entire process is completed in about one year, meaning that the lees are discarded after one year, which ensures the yield.

[0043] In the above-mentioned brewing process of light-flavored baijiu, step S6 specifically includes: sealing and storing the baijiu produced in each batch for 2-3 years, during which time the baijiu produced in each batch is graded and classified, and then at least two types of baijiu are mixed in the corresponding proportions according to the grade of the baijiu for coarse adjustment, and one or more types of baijiu are added for fine adjustment according to the specific alcohol content and aroma type until the desired result is achieved.

[0044] The wines from each batch were sealed separately to enhance their flavor. Since the flavor profiles of the wines from each batch differed slightly, classifying and categorizing the wines during the process helped blenders accurately control the mixing ratios during the final blending. The first batch of wine was entirely light aroma; the wines from batches 2-7 were a blend of light and soy sauce aromas, specifically a light-soy sauce aroma. The third batch had a stronger soy sauce aroma and a weaker light aroma compared to the second batch; the fourth batch had an increased light aroma and a decreased soy sauce aroma compared to the third batch; and from batches 4-7, the soy sauce aroma gradually increased while the light aroma gradually decreased. Based on the differences in aroma profiles between the batches, the wines were selected... At least two types of liquor are mixed to form the initial product. Due to factors such as grain quality, the quality of liquor produced in each batch is not fixed. The bartender then adds at least one of the liquors to fine-tune the initial product based on its specific flavor and alcohol content to obtain the final product. For example, if the light aroma is insufficient, liquor from the first or fourth batch can be added appropriately. If the soy sauce aroma is insufficient, one or more liquors from the second, third, or fifth to seventh batches can be added appropriately to ensure that the flavor and alcohol content of the final product meet expectations. Of course, the specific fine-tuning depends on the actual situation and the bartender's experience, and there is no fixed number. It will not be elaborated on in detail.

[0045] In the above-mentioned brewing process of light-flavored baijiu, step S2 is followed by step S2.5, repeated brewing: take the lees from the previous step, mix them with baijiu mash and ferment them again, brew and collect light-flavored baijiu in stages; step S2.5 is repeated at least once.

[0046] Step S2.5 is equivalent to repeating step S2, which improves the utilization rate of the original grain input.

[0047] In the process of this invention, steps S1, S2, S2.5, S4, and S5 repeated three times comprise a total of seven rounds of distillation. This results in high grain utilization and a high alcohol yield, with each round's output being sealed and stored separately. In step S6, the distillers blend the outputs from each round according to approximate proportions and specific taste preferences. The specific blending proportions are subjective and largely based on experience, making direct quantification impossible; therefore, they will not be discussed in detail here.

[0048] In the brewing process of the above-mentioned light sauce-type baijiu, step S5 also includes the utilization of lees for microbial cultivation, in which the lees after multiple rounds of brewing are poured into the microbial cultivation tank for microbial culture.

[0049] After multiple rounds of distillation in step S5, the lees are poured into a culture tank to cultivate relevant microorganisms for subsequent brewing needs.

[0050] As an optimization, after step S6, the blended initial product of light sauce-flavored liquor needs to be sealed for another 2-3 years to further enhance the flavor and complexity of the liquor. As the storage time increases, its sauce-flavor will gradually increase accordingly.

[0051] In the above-mentioned brewing process of light-flavored baijiu, the grain raw materials include one or more combinations of glutinous red sorghum, stalk sorghum, corn, and sweet potato.

[0052] The grain raw materials include, but are not limited to, one or more of glutinous red sorghum, sorghum, corn, and sweet potato, with glutinous red sorghum being the preferred choice due to its pure taste. Using a single raw material also eliminates the need for controlled proportions and other processes required when using multiple grains. Of course, multiple raw materials can also be mixed in proportion for brewing, resulting in unique flavors. Furthermore, the new grain category added in step S3 is compatible with the grain raw materials in step S1.

[0053] Compared with the prior art, the present invention has the following main advantages:

[0054] 1. The brewing process of this invention is used to prepare light-aroma baijiu, which is also a method for brewing "Tongshan Shao" baijiu, a unique baijiu of Zhejiang. In short, its main process is equivalent to adding soy sauce koji to the light-aroma lees after the light-aroma baijiu is brewed, and then further fermenting it with soy sauce koji to obtain light-aroma baijiu with both light and soy sauce aroma. The main flavor of this baijiu is soy sauce aroma, and because the base material is light-aroma lees, it has the characteristics of light aroma. The baijiu brewed by this process has the characteristics of light aroma baijiu being light and dry, and soy sauce aroma baijiu being mellow and full of layers. In practice, after brewing light soy sauce liquor, since the original grains are basically consumed, it is necessary to add grains and replenish the raw materials, i.e., step S3. New grains are added to the original mash after brewing to replenish the starch, sugar, etc. required for liquor production. At the same time, the added new grains have undergone saccharification treatment with small koji and have a light aroma. After saccharification, the new grains can also increase the light aroma of the liquor, balance the soy sauce aroma, and maintain the light and soy sauce aroma characteristics of the produced liquor. Since the bottom mash in step S3 is light soy sauce type, light soy sauce type liquor can be brewed after the replenished fermentation. After the liquor is taken once, it is mixed with soy sauce aroma koji and mash, and the mash is fermented and brewed again to produce the target liquor. Moreover, there is no need to discard the mash during the process, which greatly improves the utilization rate of raw materials. In addition, in step S1, the grain raw materials are processed into light-aroma lees according to the preparation process, which ensures the basis for the light and soy sauce aroma of the subsequent liquor. Moreover, this process requires the brewing of light-aroma baijiu, which is conducive to the subsequent fermentation of daqu. The light-aroma baijiu is temporarily sealed to facilitate the final blending and adjustment of the taste of the finished liquor.

[0055] 2. In step S2, light-aroma lees are used as the base mash. After adding soy sauce-flavored koji and mixing the mash, the corresponding fermentation operation is carried out. After sufficient fermentation, the target liquor is collected by distillation. Although light-aroma lees have already been used to brew and extract liquor once during the preparation of light-aroma lees, there is still enough sugar and starch in them to meet the requirements for further fermentation and liquor production.

[0056] 3. In the process of this invention, the addition of Daqu (a type of starter culture) and the brewing process are repeated three times, with each round producing a light-flavored Baijiu. The grain utilization rate is high, and the entire process takes about one year to complete, meaning that the lees are discarded after one year, which ensures the yield.

[0057] 4. After multiple rounds of distillation in step S5, the lees are poured into the culture tank to cultivate relevant microorganisms for subsequent brewing needs. Attached Figure Description

[0058] Figure 1 This is a simplified schematic diagram of the overall process provided by the present invention (Example 1);

[0059] Figure 2 This is a schematic diagram of the feeding and conversion process provided by the present invention (Example 1);

[0060] Figure 3 This is a simplified flowchart of step S1 provided by the present invention;

[0061] Figure 4 This is a simplified flowchart of step S2 provided by the present invention;

[0062] Figure 5 This is a simplified flowchart of step S4 provided by the present invention;

[0063] Figure 6 This is a simplified schematic diagram of the overall process provided by the present invention (Example 2). Detailed Implementation

[0064] The following are specific embodiments of the present invention, which are described in conjunction with the accompanying drawings. However, the present invention is not limited to these embodiments.

[0065] Example 1

[0066] Specific implementation examples Figure 1-5 As shown, the brewing process of light-flavored baijiu includes the following steps:

[0067] S1. Preparation of light aroma type distiller's grains: Take plump first-grade glutinous red sorghum, prepare it according to the light aroma type liquor preparation process, collect light aroma type liquor in sections, and obtain light aroma type distiller's grains.

[0068] S2. Brewing of light-aroma baijiu: Take light-aroma type lees, mix them with 15% of the weight of sauce-aroma koji mash, brew and collect light-aroma type baijiu in stages;

[0069] S2.5 Repeated fermentation: Take the lees from the previous step, mix in 15% of the weight of the lees with soy sauce-flavored Daqu (a type of starter culture), pile them up again for fermentation, and brew and collect the light soy sauce-flavored baijiu in stages.

[0070] S3. Adding grains and supplementing materials: Take the lees from the previous step and add 60% of the weight of the lees to the new grains after saccharification with koji. Stir well and then ferment.

[0071] S4. Brewing of light soy sauce-flavored liquor: Take the mash from the previous step after adding ingredients, brew and collect light soy sauce-flavored liquor in stages;

[0072] S5. Add Daqu and brew again: Take the lees from the previous step, mix in 15% of the weight of the lees with sauce-flavored Daqu, brew and collect the light sauce-type baijiu in stages; repeat this step for a total of 3 rounds, and pour the lees after the 3 rounds of brewing into the incubation tank for incubation.

[0073] S5.1, Same as above;

[0074] S5.2, Same as above;

[0075] S6. Blending: Take the wine produced in each of the above batches and store them in batches. During the storage period, classify and grade each batch of wine as appropriate. After 2-3 years of storage, blend them to obtain the finished light sauce wine.

[0076] This invention relates to a brewing process for preparing light-aroma baijiu, which is also a method for brewing the unique "Tongshan Shao" baijiu from Zhejiang. In short, the main process involves adding soy sauce-aroma koji (a type of starter culture) to the light-aroma lees after the initial brewing of light-aroma baijiu. Further fermentation by the soy sauce-aroma koji results in a light-aroma baijiu with a combined light and soy sauce aroma. The baijiu is predominantly soy sauce-aroma, but because the base material is light-aroma lees, it also possesses a light aroma characteristic. The baijiu produced by this process combines the refreshing and crisp aroma of light-aroma baijiu with the mellow and layered characteristics of soy sauce-aroma baijiu. The use of a single type of glutinous red sorghum as the raw material controls brewing costs and eliminates the need for controlled proportions and other processes required when using multiple grains. The glutinous red sorghum is selected from first-grade, plump sorghum to ensure high-quality and high-yield baijiu. In practice, after brewing light soy sauce liquor, since the original grains are basically consumed, it is necessary to add grains and replenish the raw materials, i.e., step S3. New grains are added to the original mash after brewing to replenish the starch, sugar, etc. required for liquor production. At the same time, the added new grains have undergone saccharification treatment with small koji and have a light aroma. After saccharification, the new grains can also increase the light aroma of the liquor, balance the soy sauce aroma, and maintain the light and soy sauce aroma characteristics of the produced liquor. Since the bottom mash in step S3 is light soy sauce type, light soy sauce type liquor can be brewed after the replenished fermentation. After the liquor is taken once, it is mixed with soy sauce aroma koji and mash, and the mash is fermented and brewed again to produce the target liquor. Moreover, there is no need to discard the mash during the process, which greatly improves the utilization rate of raw materials. In addition, in step S1, the grain raw materials are processed into light-aroma lees, ensuring the foundation for the light and soy-sauce aroma of the subsequent liquor. Furthermore, this process requires the production of light-aroma baijiu, which is beneficial for subsequent fermentation with koji (a type of starter culture). This light-aroma baijiu is temporarily sealed for final blending to adjust the taste of the finished product. In the process of this invention, steps S1, S2, S2.5, S4, and S5 (repeated three times) comprise a total of seven rounds of liquor extraction. This results in high grain utilization and a high liquor yield. The liquor from each round is sealed separately for blending by the blending operator in step S6 to obtain the finished liquor. During the sealing period, the seal needs to be opened periodically to check the actual quality and classify it according to quality grade, allowing the operator to more accurately control the final blending ratio.

[0077] like Figure 3 As shown, step S1 includes the following steps:

[0078] A1. Take glutinous red sorghum and soak it. Soak it for 24 hours around the summer solstice and soak it in water for 24 hours around the winter solstice.

[0079] A2. Steamed grains;

[0080] A3. Add 1.2% of the sorghum weight of yeast and saccharify at 40℃ for 28 hours;

[0081] A4. Ferment in a kiln;

[0082] A5. Distilled spirits;

[0083] A6. Collect the light-aroma baijiu in segments and obtain the light-aroma lees.

[0084] Specifically, step S1 yields light-aroma baijiu and light-aroma lees. The light-aroma baijiu is temporarily sealed, while the light-aroma lees are used in the subsequent light-aroma sauce baijiu brewing process, resulting in high alcohol yield and high utilization of grain raw materials.

[0085] like Figure 4 As shown, step S2 specifically includes the following steps:

[0086] B1. Mix 15% by weight of soy sauce-flavored koji into the light-aroma type of lees;

[0087] B2. The sorghum was piled outside the cellar at 50℃ until 4cm of whitish mycelium was observed to have penetrated deep into the pile. The piling time was about 4 days.

[0088] B3. Ferment in a kiln for 45 days;

[0089] B4. Distilled liquor;

[0090] B5. Collect the light soy sauce-type baijiu in sections and obtain the lees.

[0091] Specifically, in step S2, light-aroma lees are used as the base mash. After adding soy sauce-flavored koji and mixing the mash, the corresponding fermentation operation is carried out. After sufficient fermentation, the target liquor is collected by distillation. Although light-aroma lees have already been used to brew and extract liquor once during the preparation of light-aroma lees, there is still enough sugar and starch in them to meet the requirements for further fermentation and liquor production.

[0092] like Figure 5 As shown, step S5 specifically includes the following steps:

[0093] C1. Mix 15% of the weight of the fermented grains with a sauce-flavored starter culture.

[0094] C2, 50℃ conditions, outside the cellar, until 4cm of slightly white mycelium is observed to penetrate the piled sorghum, the piling time is about 4 days;

[0095] C3. Ferment in a kiln for 45 days;

[0096] C4. Distilled liquor;

[0097] C5. Collect the light soy sauce-type baijiu in stages and obtain the lees.

[0098] Specifically, step S5 involves brewing and extracting the lees after adding the raw materials and extracting the liquor, which is the same principle as step S2.

[0099] In the process of this invention, steps S1, S2, S2.5, S4 and S5 repeated 3 times include a total of 7 rounds of distillation, resulting in high grain utilization and high distillation rate. The distillate from each round is sealed and stored separately.

[0100] As an optimization of this embodiment, step S6 specifically includes: sealing each batch of wine for 2-3 years, then mixing all 7 wines in proportion for coarse adjustment, and adding one or more wines according to the specific alcohol content and aroma type for fine adjustment until the desired result is achieved.

[0101] Specifically, the wines produced in each batch are sealed separately to enhance their flavor. The flavor profiles of the wines from each batch differ slightly: the first batch is entirely light aroma; the second through seventh batches are a blend of light and soy sauce aromas; the third batch has a stronger soy sauce aroma and a weaker light aroma compared to the second batch; the fourth batch has an increased light aroma and a decreased soy sauce aroma compared to the third batch; and from the fourth to the seventh batches, the soy sauce aroma gradually increases while the light aroma gradually decreases. Based on these differences in aroma profile, all seven batches are sealed separately. The liquor produced in each round is blended in proportion to form a preliminary finished liquor. Due to factors such as grain quality, the quality of the liquor produced in each round is not fixed. The blender then adds at least one of the liquors from each round to fine-tune the liquor based on its specific flavor and alcohol content to obtain the final finished liquor. If the light aroma is insufficient, one or more liquors from the 1st and 4th rounds can be added appropriately. If the soy sauce aroma is insufficient, one or more liquors from the 2nd, 3rd, and 5th to 7th rounds can be added appropriately to ensure that the flavor and alcohol content of the final finished liquor meet expectations.

[0102] As a further optimization, after step S6, the blended light soy sauce liquor is sealed for another 3 years to further enhance its flavor and complexity. As the storage time increases, its soy sauce aroma will gradually increase accordingly.

[0103] As an illustration of actual rough adjustment operations, the table below lists the characteristics of each round of wine production, blending ratios, and initial wine characteristics in one production example.

[0104] The following is a statistical table of the properties of the liquor produced in each batch (where the "light aroma" level indicates the intensity of the light aroma, expressed as 0-10, with higher values ​​indicating higher intensity; the same applies to the "sauce aroma" level):

[0105] Wine production rounds Sealing time / day Fragrance Soy sauce aroma 1 Three years 10 0 2 Three years 5 5 3 Three years 2 8 4 Three years 3 6 5 Three years 4 6 6 Three years 2 8 7 Three years 0 10

[0106] The following is a table showing the mixing ratios of different specific implementation methods in the coarse adjustment operation:

[0107]

[0108] The following table shows the properties of the initial finished wines blended in different proportions and their changes during further storage:

[0109]

[0110]

[0111] In the specific blending process, the first batch of light-aroma liquor can be sold or consumed separately, or it can be used for blending to enhance the light aroma, especially when the light aroma is insufficient, adding light-aroma liquor can quickly enhance it. The coarse blending in this embodiment does not involve adding the first batch of light-aroma liquor.

[0112] The fine-tuning of the initial product is determined by the bartender's experience, and specific data is not listed here.

[0113] The accompanying diagrams illustrating the process and material input changes are for illustrative purposes only; some specific details are not shown. Figure 2 In the diagram, arrows at the endpoints of a line segment indicate material transformation, while arrows in the middle of a line segment indicate material addition.

[0114] Example 2

[0115] The working principle of this embodiment is basically the same as that of embodiment 1. The difference is that steps S2.5, S5.1 and S5.2 are not performed, that is, the wine is produced in a total of 4 rounds throughout the entire cycle.

[0116] Specific implementation examples Figure 6 As shown, the brewing process of light-flavored baijiu includes the following steps:

[0117] S1. Preparation of light aroma type distiller's grains: Take plump first-grade glutinous red sorghum, prepare it according to the light aroma type liquor preparation process, collect light aroma type liquor in sections, and obtain light aroma type distiller's grains.

[0118] S2. Brewing of light-aroma baijiu: Take light-aroma type lees, mix them with 15% of the weight of sauce-aroma koji mash, brew and collect light-aroma type baijiu in stages;

[0119] S3. Adding grains and supplementing materials: Take the lees from the previous step and add 60% of the weight of the lees to the new grains after saccharification with the starter and ferment.

[0120] S4. Brewing of light soy sauce-flavored liquor: Take the mash from the previous step after adding ingredients, brew and collect light soy sauce-flavored liquor in stages;

[0121] S5. Add Daqu and brew again: Take the lees from the previous step, mix in 15% of the weight of the lees with sauce-flavored Daqu, brew and collect the light sauce-type baijiu in stages; repeat this step for a total of 3 rounds, and pour the lees after the 3 rounds of brewing into the incubation tank for incubation.

[0122] S6. Blending: Take the wine produced in each of the above batches and store them in batches. During the storage period, classify and grade each batch of wine as appropriate. After 2-3 years of storage, blend them to obtain the finished light sauce wine.

[0123] In this embodiment, the repeated brewing steps are omitted, ensuring the alcohol yield of each brewing round and improving alcohol production efficiency.

[0124] The specific embodiments described herein are merely illustrative of the spirit of the invention. Those skilled in the art to which this invention pertains may make various modifications or additions to the described specific embodiments or use similar methods to substitute them, without departing from the spirit of the invention or exceeding the scope defined by the appended claims.

Claims

1. A brewing process for a light-sauce style baijiu, characterized in that, Includes the following steps: S1. Preparation of light-aroma type distiller's grains: Take grain raw materials and prepare light-aroma type distiller's grains according to the light-aroma liquor preparation process; S2. Brewing of light-aroma baijiu: Take light-aroma type lees, mix them with sauce-aroma daqu (fermentation starter) and ferment, and collect light-aroma type baijiu in stages; S3. Adding grains and feed: Take the lees from the previous step, add the new grains after saccharification with the starter culture, and ferment. S4. Brewing of light soy sauce-flavored liquor: Take the mash from the previous step after adding ingredients, brew and collect light soy sauce-flavored liquor in stages; S5. Add Daqu and brew again: Take the lees from the previous step, mix in the sauce-flavored Daqu and mash, brew and collect the light sauce-flavored baijiu in stages; S6. Blending: Take the wine produced in each of the above batches, store them in batches, and blend them in a timely manner to obtain the finished light sauce wine. In step S2, the weight of the added soy sauce-flavored koji is between 10-15% of the weight of the lees. In step S3, the weight of the newly added grain is 60% of the amount of distiller's grains. In step S5, the weight of the added soy sauce-flavored koji is between 10-15% of the lees. Step S6 specifically includes: sealing each batch of wine for 2-3 years, then mixing at least two wines in proportion for rough adjustment, and adding one or more wines for fine adjustment according to the specific alcohol content and aroma type until the desired result is achieved.

2. The brewing process of light-flavored Baijiu according to claim 1, characterized in that, Step S1 includes the following steps: A1. Take the grain raw materials and soak them; A2. Steamed grains; A3. Saccharification of small-batch koji; A4. Ferment in a kiln; A5. Distilled spirits; A6. Collect the light-aroma baijiu in segments and obtain the light-aroma lees.

3. The brewing process of light-flavored Baijiu according to claim 1, characterized in that, Step S2 specifically includes the following steps: B1. Mix the light-aroma type of fermented grains with soy sauce-aroma koji. B2. Accumulated outside the cellar; B3. Ferment in a kiln; B4. Distilled liquor; B5. Collect the light soy sauce-type baijiu in sections and obtain the lees.

4. The brewing process of light-flavored Baijiu according to claim 3, characterized in that, In step B2, the time for piling outside the pit is between 2 and 4 days, and the piling temperature is between 45 and 50°C. In step B3, the fermentation time in the kiln is between 30 and 45 days.

5. The brewing process of light-flavored Baijiu according to claim 1, characterized in that, Step S5 specifically includes the following steps: C1. Mix the fermented grains with the soy sauce-flavored koji. C2. Accumulated outside the cellar; C3. Ferment in the kiln; C4. Distilled liquor; C5. Collect the light soy sauce-type baijiu in stages and obtain the lees.

6. The brewing process of light-flavored Baijiu according to claim 5, characterized in that, In step C2, the time for piling outside the pit is between 2 and 4 days, and the piling temperature is between 45 and 50°C. In step C3, the fermentation time in the kiln is between 30 and 45 days. Step S5 is repeated 1-3 times.

7. The brewing process of light-flavored Baijiu according to any one of claims 1-6, characterized in that, The step S2 is followed by step S2.5, repeated brewing: take the lees from the previous step, mix them with soy sauce-flavored koji and mash, pile them up again for fermentation, brew and collect the light soy sauce-flavored baijiu in sections. Step S2.5 shall be repeated at least once.

8. The brewing process of light-flavored Baijiu according to any one of claims 1-6, characterized in that, Step S5 also includes the utilization of the lees for microbial cultivation, in which the lees after multiple rounds of brewing are poured into a microbial cultivation tank for microbial culture. The grain raw materials include one or more combinations of glutinous red sorghum, stalk sorghum, corn, and sweet potato.

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