Fresh Maotai-flavor liquor and brewing process thereof

Abstract

The invention belongs to the technical field of liquor brewing, and discloses clear Maotai-flavor liquor and a brewing process thereof. According to the method, japonica sorghum is adopted as a brewing raw material, high-temperature yeast and medium-temperature yeast are fused to serve as a saccharification leavening agent, a high-temperature stacking fermentation process is combined, a special cellar pit serves as a fermentation container, two rounds of fermentation are performed, two rounds of wine taking tray hooks are combined, and the clear Maotai-flavor liquor is formed after long-term storage. The clear Maotai-flavor liquor brewed by the process integrates the freshness of fen-flavor liquor and the mellowness and fineness of Maotai-flavor liquor, and has the characteristics of flower fragrance, fruit fragrance, honey fragrance, stale fragrance, grain fragrance, elegant and comfortable fragrance, soft and fine liquor body, soft and sweet harmonious taste, pure tail taste and lasting fragrance in an empty cup. The diversity of the white spirit market is increased, and reference is provided for fusion of the flavor types of the white spirit.

Description

Technical Field

[0001] The present invention belongs to the technical field of Baijiu brewing, and more specifically relates to a light soy sauce-flavored Baijiu and its brewing process. Background Art

[0002] With the continuous improvement of consumers' requirements for the quality of Baijiu, traditional single-flavored Baijiu has been difficult to meet the diversified market demands. As an innovative brewing technology, flavor integration can enhance the layering and complexity of the liquor body and bring a richer flavor experience by organically combining the characteristics of different flavors. In recent years, the application of flavor integration in the Baijiu industry has gradually increased and has become the only way to improve the quality of Baijiu and meet the diverse market demands.

[0003] Currently, light soy sauce-flavored Baijiu in the market, as an innovative flavored Baijiu, is still in the initial stage of development. Its brewing process is as follows: glutinous sorghum is used as the raw material, soaked and cooked with high-temperature water, saccharified and cultured with small starter, piled up and fermented with large starter to generate fragrance, fermented in pottery jars or aged in cellars for a long time, liquor is taken out by grading, stored by classification, and aged and blended; this process uses glutinous sorghum as the raw material, resulting in low liquor yield and low types and contents of ester substances, thus leading to low quality of Baijiu and low richness of liquor body flavor; small cellars may lead to uneven fermentation process and strong single-nature of liquor body flavor; the use of "four starters combined" - high-temperature Daqu, medium-temperature Daqu, Xiaoqu, and Yijia Tuotu Xiaoqu may cause problems such as unstable fermentation process, uncoordinated Baijiu flavor, and product complexity while enriching the liquor body, and also increases production costs and technical requirements. The above process is only used by a few enterprises and the process details are not clear, which has little guiding significance for flavor integration innovation in the industry.

[0004] Therefore, how to provide a light soy sauce-flavored Baijiu and its brewing process is an urgent problem to be solved by those skilled in the art. Summary of the Invention

[0005] In order to overcome the shortcomings and deficiencies in the prior art, the present invention provides a light soy sauce-flavored Baijiu and its brewing process. The prepared light soy sauce-flavored Baijiu has the characteristics of floral fragrance, fruity fragrance, honey fragrance, aged fragrance, and grain fragrance, with elegant and comfortable aroma, soft, delicate, mellow, sweet, and coordinated liquor body, clean and long aftertaste, and lingering fragrance in the empty cup.

[0006] In order to achieve the above purpose, the present invention adopts the following technical solutions:

[0007] A brewing process for light soy sauce-flavored Baijiu, comprising the following steps:

[0008] S1. Sorghum selection: Select japonica sorghum with plump grains, thin skins, few husks, and no mildew or insect damage;

[0009] S2. Crushing: After removing impurities, the sorghum enters a roller mill for crushing;

[0010] S3. High temperature moistening: Soak the crushed sorghum with hot water to allow the sorghum to fully absorb water;

[0011] S4, steaming grain: transfer the soaked sorghum into a steamer barrel and heat and steam it, so that the starch particles of the sorghum can further absorb water, swell and gelatinize;

[0012] S5, adding water, spreading and drying, and adding koji: After the sorghum is steamed and taken out of the steamer, add water immediately, stir while adding water, break up the lumps, spread on the cooling machine to cool, and then add koji;

[0013] S6, high temperature stacking: add koji and mix well, then stack at high temperature. After stacking, pour the tail of the wine, stir and mix well again, and then enter the cellar for the first round of fermentation. After the fermentation is over, take out the mash and carry out the first round of distillation to obtain wine.

[0014] S7. After taking the wine, repeat the operations of steps S5 and S6 on the remaining lees to carry out a second round of fermentation in the cellar. After the fermentation is completed, carry out a second round of distillation to take the wine; the wines after the two distillations are combined and blended, and after storage, a clear sauce-flavored liquor is obtained.

[0015] Preferably, in step S2, the sorghum is pulverized to a degree of 100% below a sieve of 1.2 to 1.8 mm.

[0016] Preferably, the water temperature of the soaking in step S3 is 85-95° C., and the soaking time is 15-24 hours.

[0017] Preferably, the cooking temperature in step S4 is 90-95° C. and the cooking time is 90-120 min.

[0018] Preferably, in step S5, the amount of water used is 2% to 20% of the mass of the steamed sorghum, the temperature is 85 to 95° C., and the airing time is 60 to 90 minutes.

[0019] Preferably, the koji used in step S5 is a mixed koji, the ratio of the mixed koji is high-temperature koji: medium-temperature koji, the mass ratio is 2-6:1, the temperature of adding koji is 25-35°C, and the amount of koji used is 12% to 25% of the mass of sorghum after adding water.

[0020] Preferably, in step S6, high-temperature stacking is performed on a cement floor, the stacking temperature is 25-32°C, the high-temperature stacking time is 1.5-4 days, and the stacking top temperature is 48-55°C.

[0021] Preferably, the fermentation cellar in step S6 is a bluestone cellar with a size of 3-4m×1-1.5m×1-2m and a feed amount of 1600-2400kg.

[0022] Preferably, in step S6, the amount of wine tailings put into cellar for fermentation is 1% to 5%, the cellar temperature is 20 to 30° C., and the fermentation days are 30 to 45 days.

[0023] Preferably, the wine-taking temperature in step S6 is 30-35°C.

[0024] The present invention also provides a light soy-sauce-flavored Baijiu prepared by the above brewing process.

[0025] As can be seen from the above technical solutions, compared with the prior art, the present invention provides a light soy-sauce-flavored Baijiu and its brewing process, which has the following beneficial effects:

[0026] 1. Based on the traditional large-qu koji light-aroma Baijiu brewing process, this application combines the process characteristics of koji-making, fermentation, and wine-taking in soy-sauce-flavored Baijiu brewing process, and finally obtains a brewing process for light soy-sauce-flavored Baijiu that combines "light and soy-sauce" flavors and has a unique and harmonious style, providing a reference for flavor integration in the Baijiu industry.

[0027] 2. This application uses japonica sorghum as the brewing raw material for light soy-sauce-flavored Baijiu, and a certain proportion of medium-temperature large-qu and high-temperature large-qu are mixed as the brewing large-qu for light soy-sauce-flavored Baijiu. By integrating the high-temperature stacking process, on the premise of ensuring the liquor yield, the quality of the liquor body is further improved, and the Baijiu flavor is enriched.

[0028] 3. This application uses bluestone slabs with a size between that of ground vats and soy-sauce-flavored cellar pools as fermentation containers, which can integrate the advantages of the two fermentation containers, provide a more stable and diverse fermentation environment, and the production process and quality are easy to control. It promotes the complexity and mellow feeling of the liquor body flavor. On the premise of ensuring the crispness of the liquor body, the coordination of the liquor body flavor is further improved, making the liquor body flavor rich without being overly complex or single.

[0029] 4. The liquor yield of the Baijiu brewed by this application is high, and the flavor shows rich and diverse levels, with both floral and fruity aromas, honey aroma, as well as aged aroma and grain aroma. It has a soft entrance, a mellow aftertaste, a clean finish, a long aftertaste, and the characteristic of lingering fragrance in the empty cup, finally presenting a light soy-sauce-flavored Baijiu with a unique style. BRIEF DESCRIPTION OF THE DRAWINGS

[0030] In order to more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the following will briefly introduce the drawings required for the description of the embodiments or the prior art. Obviously, the drawings in the following description are only the embodiments of the present invention. For those of ordinary skill in the art, other drawings can be obtained according to the provided drawings without creative efforts.

[0031] Figure 1 It is a flow chart of the brewing process of the present invention.

[0032] Figure 2 It is the sensory evaluation results of the light soy-sauce-flavored Baijiu obtained in each example and control example. DETAILED DESCRIPTION OF THE EMBODIMENTS

[0033] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. 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.

[0034] Example 1

[0035] A brewing process for light sauce-flavor liquor comprises the following steps:

[0036] S1. Sorghum Selection: Select Japonica sorghum with full grains, thin skin, less shells, and no mildew or insect damage;

[0037] S2, crushing: after removing the impurities from the sorghum, 2000 kg of sorghum was crushed into 1.2 mm sieve using a roller mill, and 100% crushed;

[0038] S3. High temperature moistening: The crushed sorghum is soaked in 60% 90°C hot water for 24 hours;

[0039] S4, steaming grain: after the grain is moistened, mix the raw materials evenly and transfer them to the steamer barrel, and steam them at 93℃ for 90 minutes;

[0040] S5, watering, airing, and mixing koji: After the steamed sorghum is taken out of the steamer, add water of 85°C, which accounts for 20% of the mass of the steamed sorghum, and stir while adding water to break up lumps. Air-dry on a cold and loose machine for 60 minutes until the temperature reaches 25°C, add mixed koji (the mass ratio of high-temperature koji to medium-temperature koji is 5:1), and the amount of koji is 18% of the mass of the sorghum after adding water, and mix well;

[0041] S6, high temperature stacking: high temperature stacking on the cement floor for 3 days, the stacking top temperature reaches 55 ° C and the stacking is stopped; after cooling to 25 ° C, sprinkle 1.5% wine tail (20% vol) and mix well, the cellar temperature is 25 ° C, and the first round of cellar fermentation is carried out for 30 days (bluestone cellar, the cellar size is 3m×1.5m×2m), after the fermentation is completed, the mash is taken out for the first round of distillation to take wine, the wine temperature is 32 ° C, and the first round of wine is obtained;

[0042] S7. Immediately add 2% 85°C water to the remaining lees, stir while adding water, break up lumps, spread on a cooling machine for 60 minutes, add mixed koji (the mass ratio of high-temperature koji to medium-temperature koji is 5:1), the amount of koji is 18% of the mass of sorghum after adding water, mix well, pile up at high temperature for 4 days, and stop piling when the top temperature of the pile reaches 55°C; after cooling to 25°C, sprinkle 1.5% liquor tail (20% vol) and mix well, the cellar temperature is 25°C, and the second round of fermentation is carried out in the cellar for 30 days (bluestone cellar, the cellar size is 3m×1.5m×2m); after the fermentation is completed, carry out the second round of distillation to obtain wine at a temperature of 34°C to obtain the second round of wine, combine the two rounds of wine, and obtain the light sauce-flavored liquor after storage.

[0043] Example 2

[0044] A brewing process for light sauce-flavor liquor comprises the following steps:

[0045] S1. Sorghum Selection: Select Japonica sorghum with full grains, thin skin, less shells, and no mildew or insect damage;

[0046] S2, crushing: after removing the impurities from the sorghum, 2000 kg of sorghum was crushed into 1.2 mm sieve using a roller mill, and 100% crushed;

[0047] S3. High temperature moistening: The crushed sorghum is soaked in 60% 93°C hot water for 22 hours;

[0048] S4, steaming grain: after the grain is moistened, mix the raw materials evenly and transfer them to the steamer barrel, and steam them at 91°C for 90 minutes;

[0049] S5, watering, airing, and mixing koji: After the steamed sorghum is taken out of the steamer, immediately add 18% of the mass of the steamed sorghum and 90°C water, stir while adding water, crush the lumps, air-dry on a cold maker for 65 minutes to 26°C, add mixed koji (mass ratio of high temperature koji to medium temperature koji is 5:1), the amount of koji is 18% of the mass of the sorghum after adding water, and mix well;

[0050] S6, high temperature stacking: high temperature stacking on the cement floor for 4 days, the stacking top temperature reaches 54 ° C and the stacking is stopped; after cooling to 25 ° C, sprinkle 1.2% wine tail (20% vol) and mix well, the cellar temperature is 25 ° C, and the first round of cellar fermentation is carried out for 31 days (bluestone cellar, the cellar size is 3.2m×1.2m×2m), after the fermentation is completed, the mash is taken out for the first round of distillation to obtain wine, the wine temperature is 31 ° C, and the first round of wine is obtained;

[0051] S7. Immediately add 4% 90°C water to the remaining lees, stir while adding water, break up lumps, spread on a cooling machine for 65 minutes, add mixed koji (the mass ratio of high-temperature koji to medium-temperature koji is 5:1), the amount of koji is 18% of the mass of sorghum after adding water, mix well, pile up at high temperature for 3 days, and stop piling when the top temperature of the pile reaches 54°C; after cooling to 25°C, sprinkle 1.2% wine tail (20% vol) and mix well, put into the cellar at 25°C, and carry out the second round of fermentation in the cellar for 30 days (bluestone cellar, the cellar size is 3.2m×1.2m×2m), after the fermentation is completed, take out the mash for the second round of distillation to obtain wine, the wine taking temperature is 32°C, and obtain the second round of wine; combine the two rounds of wine bodies, and obtain the clear sauce-flavored liquor after storage.

[0052] Example 3

[0053] A brewing process for light sauce-flavor liquor comprises the following steps:

[0054] S1. Sorghum Selection: Select Japonica sorghum with full grains, thin skin, less shells, and no mildew or insect damage;

[0055] S2, crushing: after removing the impurities from the sorghum, 2000 kg of sorghum was crushed into 1.2 mm sieve using a roller mill, and 100% crushed;

[0056] S3. High temperature moistening: The crushed sorghum is soaked in 60% hot water at 91°C for 23 hours;

[0057] S4, steaming grain: after the grain is moistened, mix the raw materials evenly and transfer them to the steamer barrel, and steam them at 90℃ for 95 minutes;

[0058] S5, watering, airing, and mixing koji: After the steamed sorghum is taken out of the steamer, add water of 19% of the mass of the steamed sorghum and 92°C immediately, stir while adding water, smash the lumps, air-dry for 68 minutes until it reaches 28°C, then add mixed koji (high-temperature koji and medium-temperature koji = 5:1), the amount of koji used is 18% of the mass of the sorghum after adding water, and mix well;

[0059] S6, high temperature stacking: high temperature stacking on the cement floor for 2 days, the stacking top temperature reaches 53 ° C and the stacking is stopped; after cooling to 29 ° C, sprinkle 1.3% wine tail (20% vol) and mix well, the cellar temperature is 26 ° C, and the first round of cellar fermentation is carried out for 32 days (bluestone cellar, the cellar size is 3.2m×1.2m×2m), after the fermentation is completed, the mash is taken out for the first round of distillation to take wine, the wine temperature is 33 ° C, and the first round of wine is obtained;

[0060] S7. Immediately add 3% 92°C water to the remaining lees, stir while adding water, break up lumps, spread and air for 68 minutes until the temperature reaches 28°C, add mixed koji (high-temperature koji and medium-temperature koji = 5:1), the amount of koji is 18% of the mass of sorghum after adding water, mix well, pile up at high temperature for 3 days, and stop piling when the top temperature of the pile reaches 53°C; after cooling to 29°C, sprinkle 1.3% wine tail (20% vol) and mix well, the cellar temperature is 27°C, and the second round of fermentation is carried out in the cellar for 31 days (bluestone cellar, the cellar size is 3.2m×1.2m×2m), after the fermentation is completed, take out the mash for the second round of distillation to obtain wine, the wine taking temperature is 32°C, and obtain the second round of wine; combine the two rounds of wine bodies, and obtain the described light sauce-flavored liquor after storage.

[0061] Comparative Example 1

[0062] A brewing process for light sauce-flavor liquor comprises the following steps:

[0063] S1. Sorghum Selection: Select Japonica sorghum with full grains, thin skin, less shells, and no mildew or insect damage;

[0064] S2, crushing: after removing impurities from sorghum, 2000 kg of sorghum was crushed into 1.2 mm sieve using a roller mill, and 100% of the sorghum was crushed;

[0065] S3. High temperature moistening: The crushed sorghum is soaked in 60% hot water at 95°C for 24 hours;

[0066] S4, steaming grain: after the grain is moistened, mix the raw materials evenly and transfer them to the steamer barrel, and steam them at 95℃ for 100min;

[0067] S5, adding water, spreading and mixing koji: after the steamed sorghum is taken out of the steamer, immediately add 20% of the weight of the steamed sorghum and 85°C water, spread it to 28°C for 60 minutes, add medium-temperature koji, the amount of koji is 20% of the weight of the sorghum after adding water, and mix well;

[0068] S6, high temperature stacking: high temperature stacking on the cement floor for 2 days, the stacking top temperature reaches 55 ° C and the stacking is stopped; after cooling to 30 ° C, sprinkle 1% wine tail (20% vol) and mix well, the cellar temperature is 20 ° C, and the first round of cellar fermentation is carried out for 30 days (bluestone cellar, the cellar size is 3.2m×1.2m×2m), after the fermentation is completed, the mash is taken out for the first round of distillation to obtain wine, the wine temperature is 30 ° C, and the first round of wine is obtained;

[0069] S7. Immediately add 2% 85°C water to the remaining lees, spread to air for 60 minutes, add medium-temperature koji, with the amount of koji being 20% ​​of the mass of the sorghum after adding water, mix well, and pile up at high temperature for 3 days. The pile top temperature reaches 55°C and the pile is finished; after cooling to 30°C, sprinkle 1% of the wine tail (20% vol) and mix well. The cellar temperature is 21°C, and a second round of fermentation is carried out in the cellar for 30 days (bluestone cellar with a cellar size of 3.2m×1.2m×2m). After the fermentation is completed, the mash is taken out for a second round of distillation to obtain wine at a temperature of 31°C to obtain a second round of wine; the two rounds of wine bodies are combined and panned to obtain a clear sauce-flavored liquor after storage.

[0070] Comparative Example 2

[0071] A brewing process for light sauce-flavor liquor comprises the following steps:

[0072] S1. Sorghum Selection: Select Japonica sorghum with full grains, thin skin, less shells, and no mildew or insect damage;

[0073] S2, crushing: after removing the impurities from the sorghum, 2000 kg of sorghum was crushed into 1.2 mm sieve using a roller mill, and 100% crushed;

[0074] S3. High temperature moistening: The crushed sorghum is soaked in 60% hot water at 92°C for 23 hours;

[0075] S4, steaming grain: after the grain is moistened, mix the raw materials evenly and transfer them to the steamer barrel, and steam them at 90℃ for 90 minutes;

[0076] S5, watering, airing, and mixing koji: After the steamed sorghum is taken out of the steamer, add water of 86°C, which accounts for 20% of the mass of the steamed sorghum, and stir while adding water to break up lumps. Spread it on a cooling machine to air for 60 minutes to cool to 34°C, add mixed koji (the mass ratio of high-temperature koji to medium-temperature koji is 4:1), and the amount of koji is 20% of the mass of the sorghum after adding water, and mix well;

[0077] S6, after cooling to 30°C, sprinkle 2% wine tail (20% vol) and mix well, the cellar temperature is 21°C, and the first round of cellar fermentation is carried out for 30 days (bluestone cellar, the cellar size is 3.2m×1.2m×2m), after the fermentation is completed, the mash is taken out for the first round of distillation to obtain wine, the wine temperature is 30°C, and the first round of wine is obtained;

[0078] S7. Immediately add 2% 86°C water to the remaining lees, stir while adding water, break up lumps, spread on a cooling machine for 60 minutes, add mixed koji (the mass ratio of high-temperature koji to medium-temperature koji is 4:1), the amount of koji is 17% of the mass of sorghum after adding water, mix well, sprinkle 2% wine tail (20% vol) to mix well, the cellar temperature is 21°C, and the second round of fermentation is carried out in the cellar for 31 days (bluestone cellar, the cellar size is 3.2m×1.2m×2m), after the fermentation is completed, take out the mash for the second round of distillation to obtain wine, the wine temperature is 33°C, and the second round of wine is obtained; the two rounds of wine bodies are combined and panned, and after storage, a clear sauce-flavored liquor is obtained.

[0079] Comparative Example 3

[0080] A brewing process for light sauce-flavor liquor comprises the following steps:

[0081] S1. Sorghum Selection: Select Japonica sorghum with full grains, thin skin, less shells, and no mildew or insect damage;

[0082] S2, crushing: after removing the impurities from the sorghum, 2000 kg of sorghum was crushed into 1.2 mm sieve using a roller mill, and 100% crushed;

[0083] S3. High temperature moistening: The crushed sorghum is soaked in 60% 93°C hot water for 22 hours;

[0084] S4, steaming grain: after the grain is moistened, mix the raw materials evenly and transfer them to the steamer barrel, and steam them at 90℃ for 95 minutes;

[0085] S5, adding water, spreading and mixing koji: after the steamed sorghum is taken out of the steamer, immediately add 18% of the weight of the steamed sorghum and 90°C water, spread it out for 70 minutes to cool to 25°C, add high-temperature koji, the amount of koji is 20% of the weight of the sorghum after adding water, and mix well;

[0086] S6, high temperature stacking: high temperature stacking on the cement floor for 2 days, the stacking top temperature reaches 55 ° C and the stacking is stopped; after cooling to 28 ° C, sprinkle 2% wine tail (20% vol) and mix well, the cellar temperature is 25 ° C, and the first round of cellar fermentation is carried out for 30 days (bluestone cellar, the cellar size is 3.2m×1.2m×2m), after the fermentation is completed, the mash is taken out for the first round of distillation to take wine, the wine temperature is 30 ° C, and the first round of wine is obtained;

[0087] S7. Immediately add 3% 90°C water to the remaining lees, stir while adding water, break up lumps, spread on a cold air dryer for 70 minutes, add high-temperature Daqu, the amount of Qu used is 20% of the mass of sorghum after adding water, mix well, pile up at high temperature for 3 days, and stop piling when the top temperature of the pile reaches 55°C; after cooling to 28°C, sprinkle 2% wine tail (20% vol) and mix well, the cellar temperature is 28°C, and the second round of cellar fermentation is carried out for 32 days (bluestone cellar, the cellar size is 3.2m×1.2m×2m), after the fermentation is completed, take out the mash for the second round of distillation to obtain wine, the wine taking temperature is 31°C, and the second round of wine is obtained, and the two rounds of wine are combined and panned to obtain the described clear sauce-flavored liquor after storage.

[0088] Comparative Example 4

[0089] A brewing process for light sauce-flavor liquor, the process comprising the following steps:

[0090] S1. Sorghum Selection: Select glutinous sorghum with full grains, thin skin, less shells, and no mold or insect damage;

[0091] S2, crushing: after removing the impurities from the sorghum, 2000 kg of sorghum was crushed into 1.2 mm sieve using a roller mill, and 100% crushed;

[0092] S3. High temperature moistening: The crushed sorghum is soaked in 55% 90°C hot water for 24 hours;

[0093] S4, steaming grain: after the grain is moistened, mix the raw materials evenly and transfer them to the steamer barrel, and steam them at 91°C for 97 minutes;

[0094] S5, watering, airing, and mixing koji: After the steamed sorghum is taken out of the steamer, add water of 19% of the mass of the steamed sorghum and 87°C immediately, stir while adding water, break up lumps, air-dry on a cooling machine for 65 minutes to cool to 29°C, add mixed koji (mass ratio of high temperature koji to medium temperature koji is 5:1), the amount of koji is 18% of the mass of the sorghum after adding water, and mix well;

[0095] S6, high temperature stacking: high temperature stacking on the cement floor for 3 days, the stacking top temperature reaches 53 ° C and the stacking is stopped; after cooling to 29 ° C, sprinkle 1% wine tail (25% vol) and mix well, the cellar temperature is 26 ° C, and the first round of cellar fermentation is carried out for 30 days (bluestone cellar, the cellar size is 3.2m×1.2m×2m), after the fermentation is completed, the mash is taken out for the first round of distillation to obtain wine, the wine temperature is 30 ° C, and the first round of wine is obtained;

[0096] S7. Immediately add 2% 87°C water to the remaining lees, stir while adding water, break up lumps, spread on a cooling machine for 65 minutes to cool to 29°C, add mixed koji (the mass ratio of high-temperature koji to medium-temperature koji is 5:1), the amount of koji is 17% of the mass of sorghum after adding water, mix well, pile up at high temperature for 3 days, and stop piling when the top temperature of the pile reaches 53°C; after cooling to 29°C, sprinkle 1% of the wine tail (25% vol) and mix well, the cellar temperature is 27°C, and the second round of cellar fermentation is carried out for 31 days (bluestone cellar, the cellar size is 3.2m×1.2m×2m), after the fermentation is completed, take out the mash for the second round of distillation to obtain wine, the wine taking temperature is 33°C, and the second round of wine is obtained; combine the two rounds of wine bodies, and obtain the described light sauce-flavored liquor after storage.

[0097] The quality of the light sauce-flavor liquors brewed in Examples 1-3 and Comparative Examples 1-4 was analyzed respectively.

[0098] The sensory evaluation was conducted by a 10-member technical evaluation team, including five national wine tasters, to conduct a qualitative sensory analysis of the six base wines. The results are shown in Table 1 and Figure 2 The aroma, taste and mouthfeel of the wine are further scored, and the average value is the final sensory evaluation score. A sensory radar chart is drawn, as shown in Figure 2 The scoring requirements are as follows: 0 - no perception; 1 - just perceptible, but not identifiable; 2 - very light; 3 - relatively light; 4-5 - moderate; 6-7 - relatively strong; 8-9 - dominant.

[0099] Table 1 Sensory evaluation results of light sauce-flavor liquor

[0100]

[0101]

[0102] Through Table 1 and Figure 2 The analysis found that the overall ester aroma and fruit aroma of each embodiment and the control example are better, and the wine body is clean and coordinated, indicating that the quality of the light sauce-flavored liquor brewed by the present invention is higher. In comparison, compared with control example 3, control example 1 has more prominent ester aroma and grain aroma, and the wine body is clean and coordinated. The wine body of control example 3 has more obvious caramel aroma and sour aroma, and there is koji aroma. The sour taste and mellowness of the wine body are improved, indicating that the high-temperature Daqu has improved caramel aroma and mellowness compared with the medium-temperature Daqu; compared with examples 1-3, control example 2 has more prominent ester aroma, fruit aroma, grain aroma, and caramel aroma, and the mellowness and aftertaste of the wine body are improved, indicating that the stacking process can improve the richness, mellowness and aftertaste of the wine body. Compared with examples 1-3, control example 4 has more prominent ester aroma, fruit aroma, grain aroma, and sauce aroma, and the wine body is clean. The mellowness and softness of control example 4 are better, but the wine body is more mixed and the cleanliness is poor.

[0103] Table 2 Data on the liquor yield and total acid and total ester contents of light soy sauce-flavored Baijiu

[0104]

[0105] As can be seen from Table 2, the overall liquor yield of the examples is lower than that of Comparative Examples 1-3, and the total acid and total ester contents are significantly higher than those of Comparative Examples 1-3 (p < 0.05). The overall liquor yield of the examples is higher than that of Comparative Example 4. The total acid content of Comparative Example 4 is significantly higher than that of the example group (p < 0.05), and the total ester is significantly lower than that of the example group (p < 0.05).

[0106] Table 3 Data on the contents of flavor substances in light soy sauce-flavored Baijiu (mg / L)

[0107]

[0108]

[0109]

[0110] N.D. indicates that the detected value < 0.5 mg / L.

[0111] As can be seen from Table 3, the Baijiu brewed by the seven processes is mainly composed of ethyl acetate, ethyl lactate, acetaldehyde, acetal, n-propanol, isobutanol, isoamyl alcohol, etc. Among them, compared with the comparative examples, the contents of ethyl acetate, n-propanol and other substances in Examples 1-3 are relatively high, which play an important role in highlighting their ester aroma style. The sum of ethyl acetate and ethyl lactate in Example 1 is higher than that in Examples 2 and 3, corresponding to the total ester content; in Comparative Example 1, the content of alcohol substances, especially higher alcohols such as n-propanol, isobutanol, isoamyl alcohol, etc., is relatively high, which has a certain effect on promoting the aroma volatilization of the liquor body and the coordination of the liquor body's purity and harmony; the total content of flavor substances in Comparative Example 2 is the lowest, which corresponds to the slightly thin body and slightly short aftertaste in the sensory analysis; in Comparative Example 3, the contents of aldehyde substances such as acetaldehyde and acetal and substances such as 2,3-butanediol and 1,2-propanediol are relatively high, which is consistent with the obvious aldehyde aroma of the liquor body and the mellow and sweet taste of the liquor body; in Comparative Example 4, the contents of 2,3-butanediol, 1,2-propanediol, ethyl palmitate, ethyl oleate, ethyl linoleate are relatively high, which corresponds to the mellow and soft but not clean taste of the liquor body in the sensory analysis.

[0112] The physicochemical properties, flavor components and microbial community structure of Daqu have an important influence on the quality of liquor. The high-temperature stacking process collects microorganisms in the air during the stacking process and produces some organic acids, alcohols, pyrazines and other flavor substances and flavor synthesis precursors through high-temperature stacking. In the control experiment, the main difference between Reference Examples 1-3 and the embodiments is that: Reference Example 1 did not add high-temperature Daqu for high-temperature stacking, Reference Example 2 did not perform high-temperature stacking, and Reference Example 3 added medium-temperature Daqu after high-temperature stacking. These differences affect the fermentation process by changing the properties of Daqu itself and its microbial community structure, and ultimately lead to significant differences in the flavor of liquor. In addition, Reference Example 4 uses glutinous sorghum as the raw material for brewing. Since the branched-chain starch content of glutinous sorghum is much higher than that of japonica sorghum, it is easier to be enzymatically hydrolyzed, so the fermentation efficiency is higher, and the flavor of the brewed liquor is also richer, but the refreshing feeling is poor.

[0113] The above description of the disclosed embodiments enables one skilled in the art to implement or use the present invention. Various modifications to these embodiments will be apparent to one skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the present invention. Therefore, the present invention will not be limited to the embodiments shown herein, but rather to the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A brewing process for light soy sauce-flavor Baijiu, characterized in that, The following steps are involved: S1. Sorghum Selection: Select Japonica sorghum with full grains, thin skin, less shells, and no mildew or insect damage; S2. Crushing: After removing the impurities from the sorghum, it enters the roller crusher for crushing; S3. High temperature moistening: Soak the crushed sorghum with hot water to allow the sorghum to fully absorb water; S4, steaming grain: transfer the soaked sorghum into a steamer barrel and heat and steam it, so that the starch particles of the sorghum can further absorb water, swell and gelatinize; S5, adding water, spreading and drying, and adding koji: After the sorghum is steamed and taken out of the steamer, add water immediately, stir while adding water, break up the lumps, spread on the cooling machine to cool, and then add koji; S6, high temperature stacking: add koji and mix well, then stack at high temperature. After stacking, pour the tail of the wine, stir and mix well again, and then enter the cellar for the first round of fermentation. After the fermentation is over, take out the mash and carry out the first round of distillation to obtain wine. S7. After taking the wine, repeat the operations of steps S5 and S6 on the remaining lees to carry out a second round of fermentation in the cellar. After the fermentation is completed, carry out a second round of distillation to take the wine; the wines after the two distillations are combined and blended, and the clear sauce-flavored liquor is obtained after storage.

2. The brewing process of a clear sauce-flavored Baijiu according to claim 1, characterized in that, In step S2, the sorghum is pulverized to a degree of 100% below a sieve of 1.2 to 1.8 mm.

3. The brewing process of a light soy sauce-flavored Baijiu according to claim 1, characterized in that, The water temperature of the soaking in step S3 is 85-95° C. and the soaking time is 15-24 hours.

4. The brewing process of a light soy sauce-flavored Baijiu according to claim 1, characterized in that, The cooking temperature in step S4 is 90-95° C. and the cooking time is 90-120 min.

5. The brewing process of a clear sauce-flavor Baijiu according to claim 1, characterized in that, In step S5, the amount of water used is 2% to 20% of the mass of the steamed sorghum, the temperature is 85 to 95° C., and the airing time is 60 to 90 minutes.

6. The brewing process of a clear sauce-flavored Baijiu according to claim 1, characterized in that, The koji used in step S5 is a mixed koji, the ratio of the mixed koji is high-temperature koji: medium-temperature koji, the mass ratio is 2-6:1, the temperature of adding koji is 25-35°C, and the amount of koji used is 12%-25% of the mass of sorghum after adding water.

7. The brewing process of a clear sauce-flavor Baijiu according to claim 1, characterized in that, In step S6, high temperature stacking is performed on the cement floor, the stacking temperature is 25-32°C, the high temperature stacking time is 1.5-4 days, and the stacking top temperature is 48-55°C.

8. The brewing process of a light soy sauce-flavored Baijiu according to claim 1, characterized in that, In step S6, the fermentation cellar is a bluestone cellar with a size of 3-4m×1-1.5m×1-2m and a feed amount of 1600-2400kg.

9. The brewing process of a clear sauce-flavor Baijiu according to claim 1, characterized in that, In step S6, the amount of wine tailings put into the cellar for fermentation is 1% to 5%, the temperature of the cellar is 20 to 30° C., and the fermentation days are 30 to 45 days.

10. A light soy sauce-flavored Baijiu, characterized in that, It is prepared by the brewing process described in any one of claims 1-9.

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