Brewing process of clear sauce compound type baijiu

Abstract

The invention relates to the technical field of wine brewing, in particular to a brewing process of clear sauce composite white spirit, which comprises the following steps: taking glutinous sorghum, glutinous rice, waxy corn and tartary buckwheat as raw materials, respectively soaking and moistening the raw materials, and then steaming the raw materials, cooling and scattering yeast, stacking and saccharifying, and fermenting to obtain the clear sauce composite white spirit. Part brewing processes of faint scent, strong aroma and Maotai-flavor Baijiu are used for reference, glutinous sorghum, glutinous rice, glutinous corn and tartary buckwheat are adopted for the first time, a plurality of glutinous raw materials and tartary buckwheat are scientifically proportioned, a cooking process combining grain soaking, steaming and burning in clear soup, grain moistening and mixed steaming and mixed burning is originally created, and a continuous grain high-temperature long-time accumulation and Xiaoqu saccharification bacterium cultivation process is adopted. The wine is brewed through the procedures of high-temperature fermentation, wine and grain steaming, high-temperature wine distillation, graded storage and the like. The clear sauce composite white spirit brewed by adopting the brewing process disclosed by the invention smells faint scent, is mellow, sweet and mellow in singing, and has sauce fragrance in aftertaste. High acid, high ester and lower higher alcohol; the acid ester and the Maotai wine are benchmarked, natural and harmonious, and are soft, sweet and mellow.

Description

Technical Field

[0001] The invention relates to the technical field of wine making, and in particular to a light sauce composite liquor brewing process. Background Art

[0002] Chinese liquor is the original creation of the Chinese working people. With its unique craftsmanship, complex ingredients and wide variety, it has become one of the world's six famous distilled liquors. There are various classification methods for Chinese liquor. In the third and subsequent national wine tastings, the aroma classification is used to classify liquor. The aroma classification of the product is based on the main aroma component characteristics and style classification of the liquor.

[0003] Compound-flavor liquor refers to liquor derived from the combination of two or more of the four basic flavors of light, strong, sauce, and rice. It has the characteristics of diverse production processes, multiple types of aromas, and multi-level styles. The development of products is inseparable from consumers. From the current consumer market, the sales of traditional single-flavor liquors are mostly concentrated in specific areas due to the differences in drinking habits in different regions. Compound-flavor liquors solve the problem of satisfying everyone, so they are easier to promote nationwide. It can be seen that the popularity of compound-flavor liquors is a development trend that cannot be ignored in the liquor industry.

[0004] The production process of compound-flavor liquor varies depending on the product, and can be summarized as one-step production process and two-step production process. The one-step production process is to take the essence of two or more basic flavor liquor production processes and integrate them into one production process. It mainly integrates the koji making process, brewing process, fermentation and storage containers to form its own characteristic process. The two-step production process is to first produce a single-flavor fermented grain, and then use different flavor fermented grains to steam in a steamer to make a compound-flavor liquor; or first produce a single-flavor liquor, and then blend and season it to make a compound-flavor liquor. The two-step process is widely used in the industry, with low technical barriers and high resource consumption. There are many studies on compound liquors such as thick sauce and thick light sauce in the industry, but there is little research and application on the brewing process of light sauce compound liquor. Summary of the invention

[0005] In view of this, the present invention proposes a light-flavor composite liquor brewing process, which has a composite process and a composite flavor, thereby solving the defects of light-flavor liquor such as thin flavor and bitter aftertaste, but the flavor is not as prominent as that of sauce-flavor liquor.

[0006] The technical solution of the present invention is achieved as follows: The present invention provides a light sauce composite liquor brewing process, the process comprising the following steps:

[0007] Soaking and moistening grains: soak glutinous sorghum to make the water absorption reach 42-45%, moisten glutinous rice, glutinous corn and bitter buckwheat with 70-80℃ water, the amount of water for moistening is 50-60% of the weight of the raw materials, and the moistening time is 1-3h;

[0008] Steaming grains and making wine: Glutinous sorghum is made by steaming with Xiaoqu liquor, and is steamed, steamed and steamed again to obtain cooked glutinous sorghum; Glutinous rice, glutinous corn and bitter buckwheat are made by mixed steaming and burning to obtain the head, main body, tail and grain dregs;

[0009] Spread and cool the cooked glutinous sorghum and sprinkle the koji, the temperature of which is controlled at 30-40℃, and spread and cool the grain dregs and sprinkle the koji, the temperature of which is controlled at 30-40℃, then pour the cooked glutinous sorghum after cooling and adding the koji onto the cooled grain dregs, spread it evenly, the volume ratio of the grain dregs is 1:(1.6-2.2), stir and mix, and blow to 20-28℃;

[0010] Accumulation saccharification and fermentation.

[0011] In some embodiments, the temperature of water used for soaking glutinous sorghum is 60-75° C., and the soaking time is 18-24 hours.

[0012] In some embodiments, the mass ratio of glutinous rice, glutinous corn and bitter buckwheat is 15:19:9.

[0013] In some embodiments, the steaming process of glutinous sorghum is as follows: initial steaming and pressure holding for 20-25 minutes, a pressure of 0.03-0.04 MPa, a stewing water temperature of 47-53°C, a stewing time of 15-20 minutes, a stewing grain and water mixing temperature of 70-75°C, a re-steaming time of 16-20 minutes, and a re-steaming pressure of 0.4-0.7 MPa.

[0014] In some embodiments, the mixed steaming and burning process of glutinous rice, glutinous corn and bitter buckwheat comprises: mixing the moistened glutinous rice, glutinous corn and bitter buckwheat with the fermented grains and husks that need to be continued, steaming, steaming the distilled wine at a pressure not exceeding 0.2MPa, slow steam distillation, cutting off the head and tail, high temperature distillation, and controlling the temperature of the main wine at 30-35°C. 3-5kg of head wine is collected for each hanging of wine, the main wine is ≥55%vol, and the tail wine is ≥6%vol.

[0015] In some embodiments, the fermented grains that need to be continued to ferment generally account for 75% of the fermented grains that are discharged from the pool, and the husks used for stirring account for 10-12% of the raw materials.

[0016] In some embodiments, the method of cooling cooked glutinous sorghum grains and spreading koji is as follows: the steamed glutinous sorghum is taken by a flatbed and poured onto a ventilated cooling bed, evenly raked with an iron rake, started with a blower to cool, and 11.5% of the sauce-flavored koji is spread in five times. Before the fifth spreading of koji, 1.5% of the liquor tail is evenly sprinkled on the grain surface, and after adding the koji, the grain is loaded onto a truck for standby use, and the temperature is controlled at 30-40°C.

[0017] In some embodiments, the method of cooling the grain dregs and sprinkling the koji is as follows: pouring the grain dregs onto a ventilated cooling bed to cool, and sprinkling 18.5% of the sauce-flavored koji in the amount of feed in six portions, and controlling the temperature at 30-40°C.

[0018] In some embodiments, the method of stacking saccharification is: transferring the mixed grain mash with a flatbed cart to an open space with a thin layer of Daqu sprinkled on the surface, and stacking them into a rectangular parallelepiped with a height of 80-100 cm. When the top temperature of the stacked mash reaches 38-45°C, the stacked mash has a sour and fruity aroma, and there is a small amount of white mycelium, the pile is turned over, and 0.5% yeast mixed koji is added during the turning process. In summer, the pile is generally turned over after 44-50 hours of stacking, and in winter, the pile is generally turned over after 68-74 hours of stacking. The turning operation requires turning the grain mash in the high-temperature zone of the upper layer of the stacked mash to the lower layer, and turning the grain mash in the low-temperature zone of the lower layer to the upper layer. When the top temperature of the stacked saccharification mash reaches 47-52°C, the stacked mash has a sour and sweet compound aroma, and there are about 5-15 cm of grain mash with light white bacterial spots on the surface, it indicates that the stacking is completed. The stacking time is 68-74 hours in summer, and 92-98 hours in winter.

[0019] In some embodiments, the yeast mixture is composed of a combination of Jiang-flavor Daqu and Qing-flavor Daqu.

[0020] In some embodiments, the fermentation method is as follows: after the stacking is completed, the tail of the wine is sprinkled on the piled mash, the amount of the tail of the wine is 1.5% of the amount of grain, and the alcohol content of the tail of the wine is 12-15°. And 10% of the amount of grain is sprinkled on the high-temperature koji with sauce aroma, and then the piled mash is transported to the fermentation tank by a flatbed cart, and the fermentation tank is immediately tied up after entering the fermentation tank. High-temperature fermentation is carried out for 25-35 days.

[0021] In a second aspect, the present invention also provides a light sauce composite liquor brewed based on the above brewing process.

[0022] Compared with the prior art, the present invention has the following beneficial effects:

[0023] The present invention draws on some brewing processes of light-fragrance, strong-fragrance and sauce-flavor liquors, and adopts glutinous sorghum, glutinous rice, glutinous corn and bitter buckwheat for the first time. A variety of glutinous raw materials and bitter buckwheat are scientifically matched, and a unique cooking process combining soaking grains, steaming and roasting, moistening grains and mixed steaming and roasting is created. The process of high-temperature long-term stacking of continued dregs and saccharification and bacterial cultivation of small koji is adopted, and the process of high-temperature fermentation, steaming wine and grains, high-temperature distillation, graded storage and other processes is used to brew the light-flavor composite liquor brewed by the brewing process of the present invention smells light, tastes mellow and sweet, and has a sauce aroma aftertaste. High acid and high ester, lower higher alcohol; acid esters are benchmarked with sauce liquor, naturally coordinated, sweet and mellow. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0025] Figure 1 The present invention is a flow chart of the brewing process of the light sauce composite liquor. DETAILED DESCRIPTION

[0026] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0027] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by those of ordinary skill in the art to which the embodiments of the present invention belong. If the definitions set forth in this section are contrary to or otherwise inconsistent with the definitions set forth in the patents, patent applications, published patent applications, and other publications incorporated herein by reference, the definitions listed in this section take precedence over the definitions incorporated herein by reference.

[0028] Unless otherwise specified, the methods used in the following examples are all conventional methods. Unless otherwise specified, the materials, reagents and instruments used are all conventional materials, reagents and instruments in the art, and can be obtained by those skilled in the art through commercial channels.

[0029] When an amount, concentration or other value or parameter is expressed as a range, a preferred range or a range defined by a series of upper preferred values ​​and lower preferred values, this should be understood as specifically disclosing all ranges formed by any pairing of any range upper limit or preferred value with any range lower limit or preferred value, regardless of whether the range is disclosed separately. For example, when a range of "1 to 5" is disclosed, the described range should be interpreted as including the range "1 to 4", "1 to 3", "1 to 2", "1 to 2 and 4 to 5", "1 to 3 and 5", etc. When a numerical range is described herein, unless otherwise stated, the range is intended to include its end values ​​and all integers and fractions within the range. In the present specification and claims, range definitions can be combined and / or interchanged, and if not otherwise stated, these ranges include all subranges contained therein.

[0030] The present invention draws on some brewing techniques of light-fragrance, strong-fragrance and sauce-flavor liquors, and adopts glutinous sorghum, glutinous rice, glutinous corn and bitter buckwheat as brewing raw materials for the first time. After scientific proportioning, it creates a unique cooking process combining soaking grain + steaming and burning and moistening grain + mixed steaming and burning, and creates a high-temperature long-term stacking of continued dregs + saccharification and cultivation of bacteria with small koji. It is brewed through high-temperature fermentation, steaming wine and grain, high-temperature distillation, graded storage and other processes. Among them, the soaking grain, steaming and burning, continued dregs fermentation, and small koji saccharification processes are derived from the steaming and burning, small koji saccharification and continued dregs fermentation processes of small koji light-fragrance liquor, the mixed steaming and burning process is derived from the mixed steaming and burning process of strong-flavor liquor, and the high-temperature daqu, high-temperature stacking, high-temperature fermentation, and high-temperature distillation processes are derived from the high-temperature daqu, high-temperature stacking, high-temperature fermentation, and high-temperature distillation processes of sauce-flavor liquor.

[0031] After three years and more than 200 scientific research experiments, the inventor selected the "Two Glutinous and One" high-quality glutinous sorghum from 44 kinds of sorghum, and preferred glutinous rice and glutinous corn, and added Sichuan Daliang Mountain high mountain buckwheat; used for the brewing of light sauce compound liquor. Glutinous raw materials have high branched starch content, moderate protein content, and coordinated carbon-nitrogen ratio, which is conducive to the reproduction and metabolism of brewing microorganisms. Among them, sorghum produces pure wine, glutinous rice produces fragrant wine, and glutinous corn produces sweet wine. A variety of glutinous raw materials plus a medicinal and edible raw material buckwheat have been tested in different proportions and combinations. They are scientifically compatible and naturally coordinated in nutritional composition. It is easy to produce higher content of ethyl acetate, ethyl lactate, 3-hydroxy-2-butanone and other sweet substances, and at the same time produce lower content of bitter and mixed components such as fusel oil, producing mellow, sweet, clean wine with a long aftertaste.

[0032] The present invention adopts the combination of steaming and cooking with mixed steaming and cooking: glutinous kaoliang inherits the classic steaming grain technique of "steaming and cooking" with Xiaoqu's fragrance, glutinous rice, glutinous corn and bitter buckwheat inherit the "mixed steaming and cooking" process with strong fragrance, and the grains are steamed while steaming the wine, combining the advantages of steaming and cooking with mixed steaming and cooking, giving the wine a complex grain aroma.

[0033] It adopts the high-temperature stacking of dregs: continuing the dregs process of light-fragrance Xiaoqu liquor, commonly known as Wannian dregs, which contains rich intermediates such as acid esters required for the metabolism of brewing microorganisms and precursors of the original liquor flavor components, ensuring the inheritance and continuation of fermentation; integrating the high-temperature stacking process of sauce-flavor liquor to fully accumulate metabolic intermediates and sauce-flavor precursors, so that the wine has a light-flavor complex flavor.

[0034] The Xiaoqu saccharification process of the present invention utilizes the advantage of the strong fermentation ability of Xiaoqu to ensure full utilization of sugar substances and convert them into fermentation end products such as alcohol and esters.

[0035] At the same time, the present invention also draws on the high-temperature fermentation process of sauce-flavored liquor to accumulate sauce-flavored flavor substances, and draws on the high-temperature distillation process of sauce-flavored liquor to remove light defective components and retain heavy flavor components.

[0036] Grain is the meat of wine, and good grain is the key prerequisite for making good wine. Therefore, choosing good wine-making raw materials from the source is an effective way to improve the quality of wine. Common wine-making raw materials can be divided into sorghum, corn, wheat, rice, etc. according to category. If according to starch structure, they can be divided into two categories: japonica and glutinous. The glutinous and japonica properties of grains are mainly classified according to the proportion of amylopectin in starch. Taking sorghum as an example, sorghum with amylopectin accounting for more than 90% is called glutinous sorghum. In the brewing of liquor, preliminary experiments have shown that because the structure of amylopectin is loose, it is easier to gelatinize, and it is not easy to reverse after gelatinization, so it can be better used by wine-making microorganisms, which is conducive to the growth and metabolism of wine-making microorganisms. The aroma substances in the wine will be greatly increased, making the wine style rich and full. Therefore, in the screening of wine-making sorghum varieties and different wine-making raw material research projects, it is found that the quality of glutinous sorghum is better than that of japonica sorghum, and the quality of glutinous rice is better than that of ordinary rice. Multi-grain brewing is common in Luzhou-flavor liquor production companies represented by Wuliangye, because Luzhou-flavor liquor pursues a complex aroma composed of ethyl caproate as the main body and appropriate amounts of ethyl butyrate, ethyl acetate, ethyl lactate, etc. The different characteristics of different grains in producing wine can provide support for the rich, complex aroma and mellow taste of Luzhou-flavor liquor. In order to study the key chromatographic indicators and taste characteristics of single-grain and multi-grain raw materials used in brewing light sauce compound-flavor liquor, relevant comparative tests were carried out in the first workshop of Maopu Distillery in 2021.

[0037] Example 1

[0038] This embodiment provides a specific brewing scheme for a light sauce composite liquor, including:

[0039] Soaking and moistening grain:

[0040] Soak glutinous sorghum in 70℃ water for 20h to make the water absorption of glutinous sorghum reach 43%;

[0041] Mix glutinous rice, glutinous corn and bitter buckwheat in a mass ratio of 15:19:9, moisten the grains with water at 75°C, with the amount of water being 55% of the weight of the mixed raw materials, and the moistening time being 2 h.

[0042] Steamed grains:

[0043] The soaked glutinous sorghum is initially steamed at a pressure of 0.04 MPa for 25 minutes, and then 50°C stewing water is added. The temperature of the mixed grain and water is 72°C, and the grain is stewed for 17 minutes, and then re-steamed for 18 minutes at a re-steaming pressure of 0.5 MPa.

[0044] Steaming grain and wine:

[0045] Mix the moistened glutinous rice, glutinous corn and bitter buckwheat with the fermented grains and husks that need to be continued. The fermented grains that need to be continued account for 75% of the total fermented grains, and the husks account for 11% of the feed. Drain the water at the bottom of the steamer before putting it on the steamer, then close the drain valve, and pour the low-alcohol tails taken from the last distillation into the steamer for discarding the fermented grains. Put the mixed raw materials on the steamer, spread them lightly and evenly, and see the steam pressure. After the steaming is completed, cover the steamer lid, connect the cage, connect the sealing steamer clamp, and start steam distillation. The steam pressure of the distilled wine does not exceed 0.2MPa, slow steam distillation, pinch the head and tail, high temperature distillation, and the main wine temperature is controlled at 30-35℃. Take 3-5kg of head wine for each wine, the main wine ≥55%vol, and the tail wine ≥6%vol.

[0046] Spread and cool the song:

[0047] The steamed glutinous sorghum is picked up by a cart and poured onto a ventilated cooling bed. It is evenly raked with an iron rake, and the blower is started to blow for 20 seconds. 11.5% of the amount of grain (glutinous sorghum) of sauce-flavored Daqu is sprinkled in five times. After blowing to 70-80℃, the first Daqu is sprinkled (accounting for 20% of the total amount of Daqu); the grain is turned over for the first time, and the grain must be turned over thoroughly to break up the grain clumps. After blowing to 65-75℃, the second Daqu is sprinkled (accounting for 20% of the total amount of Daqu); the grain is turned over for the second time, and the grain must be turned over thoroughly to break up the grain clumps. , after blowing to 60-70℃, spread the third koji (accounting for 20% of the total amount of koji spread); turn the grain for the third time, turn the grain thoroughly, break up the grain clumps, blow to 55-65℃, and spread the fourth koji (accounting for 20% of the total amount of koji spread); turn the grain for the fourth time, turn the grain thoroughly, break up the grain clumps, blow to 50-55℃, and spread the fifth koji (accounting for 20% of the total amount of koji spread); turn the grain for the fifth time, turn the grain thoroughly, break up the grain clumps, and blow to 40-50℃. Before spreading the koji for the fifth time, evenly sprinkle 1.5% of the wine tail on the grain surface, the wine tail has an alcohol content of 13°, add the koji and load it for use. The temperature is controlled at 30-40℃.

[0048] Pour the mixed steamed grain dregs onto a ventilated cooling bed to cool, and sprinkle 18.5% of the amount of grain (glutinous rice + glutinous corn + bitter buckwheat) with sauce-flavored Daqu in six batches. After blowing to 70-80℃, sprinkle the qu for the first time (accounting for 10% of the total amount of qu); after spreading the wine qu, throw the husks on the surface of the dregs (accounting for about 4% of the amount of grain); turn the dregs for the first time, turn them thoroughly, break up the dregs, blow to 70-80℃, and sprinkle the qu for the second time (accounting for 20% of the total amount of qu); turn the dregs for the second time, turn them thoroughly, break up the dregs, blow to 60-70℃, and sprinkle the qu for the third time (accounting for 20% of the total amount of qu); %); Turn the dregs thoroughly for the third time, break up the dregs, blow to 50-60℃ and then sprinkle the fourth koji (accounting for 20% of the total amount of koji); Turn the dregs thoroughly for the fourth time, break up the dregs, blow to 40-50℃ and then sprinkle the fifth koji (accounting for 20% of the total amount of koji); Turn the dregs thoroughly for the fifth time, break up the dregs, blow to 30-40℃ and then sprinkle the sixth koji (accounting for 10% of the total amount of koji). The temperature is controlled at 30-40℃.

[0049] Pour the cooked glutinous sorghum grains after cooling and adding koji onto the cooled grain dregs, spread evenly, with the grain-dregs ratio being 1:1.9 (volume ratio). Stir and mix evenly, and blow to 28℃.

[0050] Stacked saccharification:

[0051] Transfer the cooled mash to a clean open space with a flatbed cart (sprinkle a thin layer of Daqu on the ground), and pile them up into a rectangular block with a height of 80-100cm. Turn the pile when the top temperature of the piled mash reaches 38-45℃, the piled mash has a sour and fruity aroma, and there is a small amount of white mycelium. Add a yeast mixture consisting of 0.25% sauce-flavored Daqu and 0.25% light-flavored Daqu during the turning process. The turning operation requires turning the mash in the high-temperature area of ​​the upper layer of the piled mash to the lower layer, and turning the mash in the low-temperature area of ​​the lower layer to the upper layer. When the top temperature of the piled saccharification mash reaches 47-52℃, the piled mash has a sour and sweet compound aroma, and there are about 5-15cm of light white bacterial spots on the surface of the mash, it means that the pile is finished.

[0052] After the stacking is completed, the tail of wine is sprinkled on the piled mash. The amount of tail of wine is 1.5% of the amount of grain added, and the alcohol content of the tail of wine is 12-15°. And sprinkle 10% of the amount of grain added with high-temperature sauce-flavored Daqu, and then use a flatbed cart to transport the piled mash to the fermentation tank. After entering the fermentation tank, the fermentation tank is immediately tied up. High-temperature fermentation for 30 days.

[0053] Comparative Example 1

[0054] On the basis of Example 1, glutinous rice, glutinous corn and bitter buckwheat were all replaced by glutinous sorghum, and other conditions remained unchanged.

[0055] The chromatographic key indicators of the light sauce composite liquor brewed in the above Example 1 and Comparative Example 1 were compared respectively. Three samples were tested and the index results were averaged to obtain the results shown in the following table:

[0056]

[0057] From the chromatographic indexes, it can be seen that the defective indexes such as acetaldehyde, n-propanol and fusel oil in Example 1, which are brewed with a single grain, are reduced by 11.86%, 16.33% and 5.79% respectively compared with the clear sauce compound liquor brewed with a single grain in Comparative Example 1, and the aroma chromatographic indexes of ethyl acetate, ethyl lactate and total esters are increased by 16.95%, 10.60% and 6.81% respectively compared with the single grain brewing. The chromatographic indexes of the original liquor brewed with multiple grains are better than those of the single grain.

[0058] At the same time, based on the multi-grain brewing process of Example 1 and the single-grain brewing process of Comparative Example 1, multiple batches of light sauce composite liquor were brewed respectively, and the taste of different batches of liquor was evaluated, and the results shown in the following table were obtained:

[0059]

[0060]

[0061]

[0062] From the perspective of taste evaluation, the taste of the original liquor produced by the process of Comparative Example 1 is mainly ester aroma and caramel aroma; the process of Example 1 is fuller in taste than the process of Comparative Example 1, and the original liquor brewed by the process of Example 1 has a higher frequency of pineapple aroma, fruit aroma, cooked grain aroma, etc. In terms of taste, the brewing process of Example 1 has characteristics different from that of single grain, and has a certain degree of discrimination.

[0063] In terms of the quality of the base liquor of light sauce compound flavor liquor brewed from multiple grains, the content of defective components in key chromatographic indicators is lower than that of single grain, and the ester aroma components are higher than that of single grain; in terms of the taste of the base liquor, the taste of multi-grain brewing is fuller than that of single grain, and the frequency of pineapple aroma, fruit aroma, cooked grain aroma and other aromas is higher in the base liquor. In terms of taste, multi-grain brewing has different characteristics from single grain, and has a certain degree of discrimination.

[0064] Comparative Example 2

[0065] Based on Example 1, the difference is that before entering the tank for fermentation, 10% of the amount of Luzhou-flavor Daqu is sprinkled on it.

[0066] Comparative Example 3

[0067] Based on Example 1, the difference is that before entering the tank for fermentation, 10% of the amount of feed is sprinkled with fragrant Daqu.

[0068] The chromatographic key indicators of the liquor finally obtained in the above-mentioned Example 1 and Comparative Examples 2 and 3 are as follows:

[0069]

[0070] From the evaluation results, it can be seen that when different Daqu is added when entering the pool, the wine produced shows the characteristics of pure fragrance, which means that when Daqu is added only when entering the pool, the wine brewed is still mainly fragrant, and there is no obvious effect on obtaining complex fragrance. The contribution to the chromatogram is not significantly changed except for the increase in ethyl acetate content.

[0071] Comparative Example 4

[0072] Based on Example 1, the difference is that 2.5% of Maotai-flavor Daqu and 2.5% of Qingxiang Daqu are added during the compost turning process.

[0073] Comparative Example 5

[0074] Based on Example 1, the difference is that 1.5% of Maotai-flavor Daqu and 0.5% of Qingxiang Daqu are added during the compost turning process.

[0075] Comparative Example 6

[0076] Based on Example 1, the difference is that 1.5% of Maotai-flavor Daqu and 1.5% of Qingxiang Daqu are added during the compost turning process.

[0077] The chromatographic key indicators of the liquor finally obtained in the above Example 1 and Comparative Examples 4-6 are as follows:

[0078]

[0079]

[0080] From the above results of adding a certain type of Daqu alone and adding multiple Daqu to compound saccharification, it can be seen that the simultaneous saccharification of Daqu and Daqu has different degrees of influence on the fragrance and flavor of the original wine, which is mainly manifested in the sensory perception from pure fragrance to less clean and slightly mixed, indicating that when adding compound saccharification, the wine quality changes significantly, which indirectly reflects the difference between the wines brewed by adding Daqu saccharification at the same time. Compared with the results of adding Daqu at the pool stage, adding Daqu before entering the box for saccharification is better than adding Daqu at the time of entering the pool, and the difference between the produced wine and Xiaoqu wine is greater.

[0081] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the protection scope of the present invention.

Claims

1. A process for brewing a light sauce composite liquor, characterized in that: The steps include: Soaking and moistening grains: soak glutinous sorghum to make the water absorption reach 42-45%, moisten glutinous rice, glutinous corn and bitter buckwheat with 70-80℃ water, the amount of water for moistening is 50-60% of the weight of the raw materials, and the moistening time is 1-3h; Steaming grains and making wine: Glutinous sorghum is made by steaming with Xiaoqu liquor, and is steamed, steamed and steamed again to obtain cooked glutinous sorghum; Glutinous rice, glutinous corn and bitter buckwheat are made by mixed steaming and burning to obtain the head, main body, tail and grain dregs; Spread and cool the cooked glutinous sorghum and sprinkle the koji, the temperature of which is controlled at 30-40℃, and spread and cool the grain dregs and sprinkle the koji, the temperature of which is controlled at 30-40℃, then pour the cooked glutinous sorghum after cooling and adding the koji onto the cooled grain dregs, spread it evenly, the volume ratio of the grain dregs is 1:(1.6-2.2), stir and mix, and blow to 20-28℃; Accumulation saccharification and fermentation.

2. The light sauce composite liquor brewing process according to claim 1, characterized in that: The water temperature for soaking glutinous sorghum is 60-75℃, and the soaking time is 18-24h.

3. The process for brewing light sauce composite liquor according to claim 1, characterized in that: The mass ratio of glutinous rice, glutinous corn and bitter buckwheat is 15:19:

9.

4. The light sauce composite liquor brewing process according to claim 1, characterized in that: The steaming process of glutinous sorghum includes: initial steaming and pressure maintenance for 20-25 minutes, a pressure of 0.03-0.04MPa, a stewing water temperature of 47-53°C, a grain-water mixing temperature of 70-75°C, a stewing time of 15-20 minutes, a re-steaming time of 16-20 minutes, and a re-steaming pressure of 0.4-0.7MPa.

5. The light sauce composite liquor brewing process according to claim 1, characterized in that: The mixed steaming and burning process of glutinous rice, glutinous corn and bitter buckwheat includes: mixing the moistened glutinous rice, glutinous corn and bitter buckwheat with the fermented grains and husks that need to be continued, steaming, steaming the distilled wine at a pressure not exceeding 0.2MPa, slow steam distillation, cutting off the head and tail, high-temperature distillation, and controlling the main wine temperature at 30-35℃. 3-5kg of head wine is collected for each hanging of wine, the main wine is ≥55%vol, and the tail wine is ≥6%vol.

6. The light sauce compound liquor brewing process according to claim 1, characterized in that: The method of spreading and cooling cooked glutinous sorghum grains is as follows: the steamed glutinous sorghum is picked up by a flatbed and poured onto a ventilated cooling bed, evenly raked with an iron rake, and cooled by starting a blower, and 11.5% of the sauce-flavored Daqu is sprinkled on the grain in five times. Before the fifth time of spreading the qu, 1.5% of the liquor tail is evenly sprinkled on the grain surface, and after adding the qu, the grain is loaded onto a truck for standby use, and the temperature is controlled at 30-40℃.

7. The light sauce composite liquor brewing process according to claim 1, characterized in that: The method of cooling the grain dregs and sprinkling koji is as follows: pour the grain dregs onto a ventilated cooling bed to cool them, and then sprinkle 18.5% of the added grain amount with sauce-flavored koji in six portions, with the temperature controlled at 30-40°C.

8. The process for brewing light sauce composite liquor according to claim 1, characterized in that: The method of stacking saccharification is as follows: the mixed grain mash is transferred by a flatbed cart to an open space with a thin layer of Daqu sprinkled on the surface, and is stacked into a rectangular block with a height of 80-100cm. The pile is turned when the top temperature of the stacked mash reaches 38-45°C, the stacked mash has a sour and fruity aroma, and has a small amount of white mycelium. 0.5% yeast mixed koji is added during the turning process. The turning operation requires that the grain mash in the high-temperature zone of the upper layer of the stacked mash be turned to the lower layer, and the grain mash in the low-temperature zone of the lower layer be turned to the upper layer. The stacking is completed when the top temperature of the stacked saccharification mash reaches 47-52°C, the stacked mash has a sour and sweet compound aroma, and there are about 5-15cm of grain mash with light white bacterial spots on the surface.

9. The light sauce composite liquor brewing process according to claim 1, characterized in that: The fermentation method is: sprinkle the wine tail on the piled mash after the pile is completed, the amount of wine tail is 1.5% of the amount of grain, and the alcohol content of the wine tail is 12-15°. And sprinkle 10% of the amount of grain with high-temperature sauce-flavored Daqu, and then use a flatbed cart to transport the piled mash to the fermentation tank, and immediately tie up the fermentation tank after entering the fermentation tank. High-temperature fermentation for 25-35 days.

10. A light sauce composite liquor, characterized in that: The brewing method is adopted to obtain the brewing product.

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