Brewing process of whisky

Abstract

The invention relates to the field of wine brewing, and discloses a whisky brewing process, which comprises the following steps: S1, preparing a plurality of cereals, pretreating the cereals, and soaking the treated cereals until sprouting; s2, performing low-temperature saccharification treatment on the germinated cereals, and adding yeast strains in the saccharification process for fermentation to obtain fermentation liquor; s3, distilling the obtained fermentation liquor for multiple times, adding flavor substances during distillation, and separating out a liquor core part through first distillation; s4, the flavor substances are obtained by sequentially and respectively putting the distilled wine into oak barrels with different flavors for barrel storage so as to absorb the flavors of the different oak barrels, and the barrel storage time is more than three years; and S5, carrying out refined filtration treatment on the wine liquid subjected to flavor fixation. Through multiple times of distillation and in combination with customized addition of flavor substances, the flavor of the wine liquid after each time of distillation can be accurately adjusted, so that the flavor of whisky is finer, smoother and richer, and the taste and fragrance of a final product can be accurately regulated and controlled.

Description

Technical Field

[0001] The invention relates to the technical field of brewing, in particular to a whiskey brewing process. Background Art

[0002] Whisky brewing is a complex and meticulous process involving multiple key steps, including grain selection, saccharification, fermentation, distillation, and subsequent fine filtration and flavor control. During distillation, the flavor profile of the whisky is particularly influenced by factors such as the still tower structure, distillation temperature, reflux ratio, and the number of distillations. Traditional distillation techniques typically employ a relatively simple approach, extracting the heart of the whisky through a single or limited number of distillations. Flavoring compounds are typically added post-distillation, resulting in limited flavor complexity and limited customization.

[0003] As whisky brewing technology evolved, more sophisticated distillation control techniques emerged. This, in particular, involves multiple distillations, followed by aging the distilled spirit in oak barrels to absorb the barrel's flavor, allowing for precise control of the whisky's flavor. The core of this technology lies in precisely controlling the distillation temperature and reflux ratio, enabling the extraction and retention of volatile flavor compounds throughout the various distillation stages, resulting in a more refined and richer whisky flavor.

[0004] Furthermore, with increasing consumer demand for personalized whiskey flavors, flavor customization is becoming a key trend in the brewing industry. Through multiple distillations combined with precise flavor additions, brewers can personalize each batch of whiskey to meet diverse flavor requirements, making its flavor more in line with market and consumer preferences. Summary of the Invention

[0005] In response to the shortcomings of the existing technology, the present invention provides a whiskey brewing process, which solves the problem of insufficient flavor control precision still faced by the existing distillation technology. Although multiple distillations can improve the purity of the liquor and the layering of flavors, in actual operation, due to slight differences in factors such as temperature, reflux ratio and amount of flavor substances added during each distillation process, the flavor of the final product fluctuates to a certain extent between different batches.

[0006] To achieve the above objectives, the present invention is implemented through the following technical solutions: A whiskey brewing process comprises the following steps: S1. Preparing a variety of grains, pre-treating the grains, and soaking the treated grains until they germinate; S2, subjecting the germinated grains to low-temperature saccharification, and adding a yeast strain during the saccharification process to ferment to obtain a fermentation liquid; S3, distilling the obtained fermentation liquid multiple times, adding flavor substances during the distillation, separating the heart part through the first distillation, and retaining the heart part as the basis for subsequent distillations; S4. The liquor core is introduced into a distillation tower for a second distillation. The flavor substances are obtained by placing the distilled liquor into oak barrels of different flavors for barrel aging to absorb the flavors of the different oak barrels. The barrel aging time is more than three years. S5. The flavored liquor is finely filtered to remove particulate impurities and then bottled using aseptic filling equipment to ultimately obtain a whiskey product with a specific flavor.

[0007] Preferably, in the step S1, the cereals include one or more combinations of barley, corn, rye, wheat or oats, the pretreatment includes cereal cleaning, cereal screening and drying, and the moisture content of the raw materials after the germination treatment is controlled by drying at a drying temperature of 45°C, and the final moisture content is reduced to ≤ the final moisture content.

[0008] Preferably, in the step S2, the temperature of the saccharification liquid during the saccharification process is 63°C, and the saccharification time is 60 minutes.

[0009] Preferably, in step S2, the fermentation is carried out in a closed fermentation tank, the temperature is controlled at 28°C, the pH value is controlled at 4.2, the fermentation time is 48 hours, and the yeast strains include Saccharomyces cerevisiae and aroma-producing Saccharomyces and a fermentation regulating catalyst.

[0010] Preferably, the fermentation regulating catalyst comprises edible protease or trace nano-catalytic particles, and the catalyst is added in an amount of 0.002 of the total mass of the saccharified liquid.

[0011] Preferably, in step S3, multiple distillations are performed using a two-stage fractionation tower, the heating temperature of the first stage is 76°C, the temperature of the second reflux stage is 65°C, and the alcohol concentration of the core is 68%.

[0012] Preferably, in step S4, the flavor substances are obtained by successively placing the distilled liquor into oak barrels of different flavors for barrel storage to absorb the flavors of the different oak barrels, and the barrel storage time is more than three years.

[0013] Preferably, in step S5, the fine filtration treatment includes multi-stage filtration, the aperture of the primary filter is 5, the fine filtration treatment, the aperture of the fine filter is 0.22, and the aperture is bracketed. After filtration, it is sent to the aseptic filling equipment for filling.

[0014] The present invention provides a whiskey brewing process having the following beneficial effects: 1. The present invention uses multiple distillations combined with customized addition of flavor substances to precisely adjust the flavor of the liquor after each distillation, making the flavor of the whiskey more delicate and rich, and being able to precisely control the taste and aroma of the final product.

[0015] 2. The present invention achieves precise control of flavor release during the distillation process through multiple distillations and customized addition of flavor substances, thereby achieving customization and optimization of the flavor characteristics of the core of the wine, thereby achieving a consistent and complex flavor effect. BRIEF DESCRIPTION OF THE DRAWINGS

[0016] Figure 1 The present invention is a process flow chart of a whiskey brewing process. DETAILED DESCRIPTION

[0017] The following will clearly and completely describe the technical solution of the present invention in conjunction with the accompanying drawings. Obviously, the embodiments described are only some embodiments of the present invention, not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of the present invention.

[0018] Please see the attached Figure 1 The embodiment of the present invention provides a whiskey brewing process, which is characterized by comprising the following steps: S1. Preparing a variety of grains, pre-treating the grains, and soaking the treated grains until they germinate; S2, subjecting the germinated grains to low-temperature saccharification, and adding a yeast strain during the saccharification process to ferment to obtain a fermentation liquid; S3, distilling the obtained fermentation liquid multiple times, adding flavor substances during the distillation, separating the heart part through the first distillation, and retaining the heart part as the basis for subsequent distillations; S4. The liquor core is introduced into a distillation tower for a second distillation. The flavor substances are obtained by placing the distilled liquor into oak barrels of different flavors for barrel aging to absorb the flavors of the different oak barrels. The barrel aging time is more than three years. S5. The flavored liquor is finely filtered to remove particulate impurities and then bottled using aseptic filling equipment to ultimately obtain a whiskey product with a specific flavor.

[0019] In step S1, the grains include one or more combinations of barley, corn, rye, wheat or oats, and the pretreatment includes grain cleaning, grain screening and drying. The moisture content of the raw materials after germination is controlled by drying, and the drying temperature is 45°C, and the final moisture content is reduced to ≤ the final moisture content.

[0020] Specifically, first, during the soaking start-up phase, a weak electric field is used to help water penetrate the grains faster. This not only shortens the soaking time, but also allows the grains to release more potential enzymes while the hairs are slightly damaged, thus providing more active substrates for subsequent germination. As the germ emerges, alternating air flow and temperature control simulate the rhythm of moisture and dew in the natural environment. Alternating ventilation with high and slightly lower humidity allows the germ to receive both oxygen and moisture during tiny moisture fluctuations, significantly increasing the expression of endogenous amylase and protease, making the production of soluble sugars and short peptides more efficient, and the distribution of flavor precursors more even and delicate. In the late germination stage, in order to prevent the loss of enzymatic products during hot air drying, a gentle steam is first used to quickly solidify the surface of the grains so that the generated short peptides and reducing sugars are locked by a thin film. Low-temperature drying is then performed to solidify and protect the grains, retaining the rich active ingredients and aromatic substances.

[0021] In S2, during the saccharification process, the temperature of the saccharification liquid is 63°C, and the saccharification time is 60 minutes.

[0022] Specifically, by real-time monitoring of the changes in the viscosity and reducing sugar concentration of the saccharification liquid, the system can slightly increase the temperature or extend the reaction time in the later stage of the process to stimulate residual enzyme activity and ensure that every last drop of starch is efficiently utilized; conversely, when online feedback shows that the saccharification process has reached the preset level, the temperature is lowered to avoid excessive saccharification that triggers a candied reaction, thereby achieving an optimal balance between saccharification efficiency and product flavor, ensuring a high maltose yield while retaining flavor precursors and functional polysaccharides to the greatest extent, providing a high-quality saccharification liquid foundation for subsequent fermentation or terminal applications.

[0023] In step S2, fermentation is carried out in a closed fermentation tank, the temperature is controlled at 28°C, the pH value is controlled at 4.2, the fermentation time is 48 hours, and the yeast strains include cerevisiae and aroma-producing yeast and a fermentation regulating catalyst.

[0024] Specifically, placing the fermentation process in a fully enclosed fermentation tank allows yeast cells to maintain an optimal growth state while inhibiting the reproduction of other bacteria. Single-temperature fermentation is more flexible and can achieve switching between different metabolic pathways of yeast through temperature gradient adjustment. This prioritizes the glycolysis pathway in the early stages of fermentation to quickly accumulate substrates and utilize energy, while slightly increasing or decreasing the temperature in the later stages enhances the activity of key enzymes for the synthesis of aroma precursors. Through dynamic temperature regulation, both product yield and flavor complexity are simultaneously improved. For Saccharomyces cerevisiae, a weakly acidic environment maximizes the activity of its alcohol dehydrogenase, accelerating ethanol production. For aroma-producing yeasts, acidic conditions facilitate the efficient conversion of substrates by their unique aroma precursor synthases into esters and terpenes. By coupling pH control with the strain's metabolic characteristics, a synergistic dual drive is achieved, ensuring both high alcohol yields and enriched aroma compounds.

[0025] Short-term fermentation allows for rapid development of base flavors while retaining more unconverted polyphenols and acidity. Long-term fermentation, on the other hand, allows for the activation of more secondary metabolites, significantly increasing the activity of aroma enzymes specific to aroma-producing yeasts in the middle and late stages, resulting in a more complex and long-lasting aroma. By extending or shortening the fermentation time, this method allows for precise control of the final product's flavor profile within the same fermentation system, avoiding the dilemma of choosing between aroma and body common in traditional fermentation processes.

[0026] The fermentation regulating catalyst includes edible protease or trace nano-catalytic particles, and the added amount of the catalyst is 0.002 of the total mass of the saccharification liquid. The fermentation regulating agent includes edible protein.

[0027] Specifically, first, after the saccharification liquid is prepared, edible protease is added; the protease specifically hydrolyzes the large molecular proteins and polypeptides in the saccharification liquid under slightly acidic conditions, immediately generating short peptides and amino acids, which become an efficient nitrogen source for brewing yeast and aroma-producing yeast, while activating the yeast's endogenous protein kinase, enhancing the activity of key enzymes such as hexokinase and pyruvate kinase, and accelerating the conversion of substrate to ethanol. In the early and middle stages of fermentation, trace nanocatalytic particles are introduced. Due to their ultra-high specific surface area and surface activity, these nanoparticles form a catalytic interface near the yeast cell membrane, thereby improving the efficiency of oxidoreductases such as alcohol dehydrogenase and acetate dehydrogenase. At the same time, surface functionalization is used to achieve selective adsorption and release of intermediates such as acetyl-CoA and acetic acid, greatly increasing the synthesis of ester and terpene aromatic molecules and ensuring the release of aroma substances. Finally, in the middle and late stages of fermentation, the two types of catalysts work synergistically: the protease continuously supplies easily absorbed nitrogen sources to maintain the high activity of the yeast population, while the nanoparticles simultaneously optimize the red ox state and intermediate metabolic flow.

[0028] In step S3, multiple distillations are performed using a two-stage fractionating tower, the heating temperature of the first stage is 76°C, the temperature of the second reflux stage is 65°C, and the alcohol concentration of the core is 68%.

[0029] Specifically, first, during the primary distillation stage, the fermented and finely filtered liquor is introduced into the heating section of the secondary fractionation tower. During heating, ethanol and most flavor precursors can be effectively vaporized while water is retained, thereby achieving a preliminary separation of the core liquor from harmful components such as fusel oils and low-boiling-point methanol. Next, the alcohol vapor from the primary distillation enters the reflux section. By adjusting the reflux ratio, some of the heavier components return to the heating section for further evaporation, while the lighter components continue to ascend for condensation and recovery. During this temperature-controlled reflux cycle, the saturated alcohol vapor comes into continuous contact with the reflux liquid within the trays, further removing residual fusel alcohols and allowing aroma compounds such as esters and phenols to be repeatedly concentrated through multiple phase transitions, ultimately achieving the ideal flavor balance in the core liquor. Finally, the wine core distilled from the second-stage distillation tower, through precise coordinated control of the temperature and reflux ratio of the two stages, not only achieves the efficient preparation of high-purity wine core, but also gives the wine core excellent flavor carrier characteristics, providing the best foundation for subsequent flavor customization and blending.

[0030] In step S4, during each distillation process, the concentration of volatile flavor substances in the wine is monitored in real time, and the distillation temperature and reflux ratio are adjusted according to the feedback, so that the flavor substances in the wine are fully dissolved in the core liquid.

[0031] Specifically, during each distillation stage, the system deploys high-sensitivity gas chromatography and mass spectrometry or electronic nose sensor arrays at the top of the distillation column and in the reflux section, respectively, to monitor the concentrations of volatile flavor components such as esters, aldehydes, and phenols in real time. The detection results are transmitted to the control unit via a high-speed data bus, which automatically adjusts the heating section temperature range and reflux ratio based on a preset target concentration curve and a deviation threshold ± . When the primary concentration exceeds the standard, the reflux ratio is increased to enhance the reflux of components; when the concentration is insufficient, the heating temperature is slightly increased to promote the vaporization of components; when both deviate from the target at the same time, they are fine-tuned synchronously according to the proportional integral algorithm. Through multiple phase changes and feedback adjustments, the key flavor substances are quickly enriched, balanced, and retained in the core liquid, thereby improving the aroma extraction efficiency and ensuring the high consistency and repeatability of the flavor profile of each batch of products.

[0032] The flavor substances are obtained by placing the distilled wine into oak barrels of different flavors for barrel storage in succession to absorb the flavors of different oak barrels. The barrel storage time is more than three years. During each distillation process, the concentration of volatile flavor substances in the wine is monitored in real time, and the distillation temperature and reflux ratio are adjusted according to the feedback, so that the flavor substances in the wine are fully dissolved in the core liquid.

[0033] Online near-infrared or visible spectroscopy sensors track concentration changes of key esters and volatile aroma molecules in real time, feeding this data back to the PLC control unit. The PLC adjusts the static mixing duration and mixer speed based on the preset ideal dissolution curve, ensuring that flavor molecules remain not only suspended in the core of the wine but also stably present as microsols or nanoemulsions, thus preventing precipitation during subsequent cooling or storage. The polyols and organic acids carried by the natural fruit juice can form a synergistic solubilization system with ester aroma molecules; the phenols and terpenes in the spice extract further construct stable complexes in the ethanol or water mixed phase with the assistance of trace flavoring essence; the whole process can achieve efficient flavor fixation at a low addition amount, significantly improve the carrying capacity of the wine core for aroma molecules, and lay the foundation for the level and sustained release of the final flavor.

[0034] In step S4, after each distillation, the wine core part is combined again with the alcoholic liquid in the oak barrel to form a flavored wine core liquid. Finally, when the wine core liquid is subjected to final distillation, three-year-old wine core liquid is added for fine tuning according to the flavor substance concentration.

[0035] The distilled wine is sequentially placed in different flavored oak barrels for barrel storage to absorb the flavors of different oak barrels, with a barrel storage time of more than three years. Subsequently, the wine core liquid enters the constant-temperature homogenization section. The system monitors key aroma indicators including ethyl acetate and phenylethanol concentration online through near-infrared spectroscopy, and controls the temperature and shear strength in a closed loop according to the preset target curve, ensuring that all flavor components are macroscopically uniform while also achieving optimal dissolution and interaction networks at the molecular level.

[0036] In the final distillation step, the flavored wine core liquid is introduced into the fractional distillation column again. At this time, only a trace amount is needed to obtain the concentration. When the flavor concentration is insufficient, the same flavored wine core liquid is added again for secondary distillation to complete the flavor addition. Meanwhile, based on the concentration data, fine tuning can be performed in the later stage to reduce the loss of flavor and taste during distillation. That is, through fine vapor-liquid phase interaction, the release rate and proportion of high and low volatility aroma in the wine core can be further adjusted. Through precise control of the heating zone temperature and reflux ratio, each batch of whiskey can exhibit a predetermined and highly individual aromatic spectrum.

[0037] In step S5, the precision filtration process includes multi-stage filtration, with a primary filter mesh size of 5 and a precision filter mesh size of 0.22. After filtration, the wine core is sent to a sterile filling device for bottling.

[0038] Specifically, the wine core first passes through a primary filter with a pore size, which mainly traps micron-sized particles, flocculent protein aggregates, and yeast cell fragments remaining from the distillation and mixing process. Next, the pre-cleaned wine core enters the fine filtration unit, which intercepts the vast majority of bacteria, mold spores, and fine suspended matter while minimizing the retention of flavor and alcohol molecules. During this process, the fine filtration unit utilizes a cross-flow filtration design: the wine forms a thin layer of transverse flow across the membrane surface, which not only reduces concentration polarization but also removes surface deposits through continuous shearing, significantly extending the membrane life and ensuring stable flux and filtration efficiency.

[0039] Example 1: Grain combination: barley, corn, rye, wheat and oats.

[0040] Pretreatment: grain cleaning, grain screening and drying, drying temperature: 65℃, final moisture content: ≤Final moisture content:.

[0041] Saccharification liquid temperature: 67℃, saccharification time: 90 minutes.

[0042] Fermentation: closed fermenter, temperature: 35°C, pH value: 4.8, fermentation time: 96 hours.

[0043] Yeast strains: Saccharomyces cerevisiae and Saccharomyces spp.

[0044] Fermentation regulating catalyst: edible protease, added in an amount of 0.008 wt% of the total mass of the saccharified liquid.

[0045] Distillation: two-stage fractionation tower, first-stage heating temperature: 85°C, second-stage reflux temperature: 75°C, alcohol concentration in the core: 78v / v%.

[0046] The distilled liquor is placed in oak barrels of different flavors for barrel aging to absorb the flavors of different oak barrels. The barrel aging time is more than three years. Primary filter pore size: 10µm, fine filter pore size: 0.45µm, sterile filling.

[0047] Example 2: Grain combination: barley, corn, rye, grain cleaning, grain screening and drying, drying temperature: 55℃, final moisture content: ≤Final moisture content:.

[0048] Saccharification liquid temperature: 65℃, saccharification time: 75 minutes, closed fermentation tank, temperature: 32℃, pH value: 4.5, fermentation time: 72 hours.

[0049] Yeast strain: Saccharomyces cerevisiae, fermentation control catalyst: edible protease, the addition amount is 0.005wt% of the total mass of the saccharification liquid.

[0050] Two-stage distillation tower, the first section heating temperature is 80℃, the second section reflux temperature is 70℃, and the alcohol concentration of the core is 73v / v%.

[0051] The distilled liquor is placed in oak barrels of different flavors for barrel aging to absorb the flavors of different oak barrels. The barrel aging time is more than three years. After each distillation, the core liquid is blended with flavor additives, and during the final distillation, flavor regulators are added for fine-tuning.

[0052] Primary filter pore size: 7µm, fine filter pore size: 0.35µm, sterile filling.

[0053] Example 3: Grain combination: barley, corn, grain cleaning, grain screening and drying, drying temperature: 45℃, final moisture content: ≤ final moisture content.

[0054] Saccharification liquid temperature: 63℃, saccharification time: 60 minutes.

[0055] Closed fermentation tank, temperature: 28℃, pH value: 4.2, fermentation time: 48 hours.

[0056] Yeast strain: Saccharomyces cerevisiae.

[0057] Fermentation regulation catalyst: trace nano-catalytic particles, the addition amount is 0.002wt% of the total mass of the saccharification liquid.

[0058] Distillation process: two-stage distillation tower, first-stage heating temperature: 76°C, second-stage reflux temperature: 65°C, alcohol concentration in the core: 68v / v%.

[0059] The distilled liquor is placed in oak barrels of different flavors for barrel aging to absorb the flavors of different oak barrels. The barrel aging time is more than three years. After each distillation, the core liquid is blended with flavor additives, and during the final distillation, flavor regulators are added for fine-tuning.

[0060] Primary filter pore size: 5µm, fine filter pore size: 0.22µm, sterile filling.

[0061] Comparative Example 1: Compared with Example 1, the difference is that the fermentation regulating catalyst is removed and only the yeast strain is added, and the rest are the same.

[0062] Comparative Example 2: Compared with Example 1, the difference is that if the reflux section temperature is not within the range of 65-75°C, the alcohol concentration of the core will deviate from 78v / v%, and the rest are the same.

[0063] Comparative Example 3: Compared with Example 2, the difference is that the edible protease is replaced by trace nano-catalytic particles, and the added amount is still 0.005wt%, and the rest are the same.

[0064] Comparative Example 4: Compared with Example 2, the difference is that if the saccharification liquid temperature is not within the range of 63-67°C, the saccharification time needs to be extended to more than 75 minutes, and the rest are the same.

[0065] Comparative Example 5: Compared with Example 3, the difference is that no fermentation regulating catalyst is added, and the rest are the same.

[0066] Comparative Example 6: Compared with Example 3, the difference is that if the drying temperature is not within the range of 45-65°C, the final moisture content cannot be reduced to ≤5.0wt%. The rest are the same.

[0067] Table 1: Experimental comparison table As shown in Table 1, Example 1 exhibited the best fermentation efficiency, alcohol content, yeast activity, and lower residual sugar level, indicating that a longer fermentation time has a significant positive impact on the whiskey brewing process. The shorter fermentation times in Examples 2 and 3 resulted in lower alcohol content, higher residual sugar content, and poorer yeast activity, indicating that the short fermentation time failed to fully convert sugars, affecting the final alcohol yield and product quality. The results of the control group also showed that the fermentation time and saccharification process of the brewing process had a great impact on product quality. The control groups 5 and 6 showed lower alcohol content and higher residual sugar, indicating that the lack or non-optimization of the process may lead to unstable brewing quality.

[0068] While embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions, and variations may be made to these embodiments without departing from the principles and spirit of the invention, and that the scope of the invention is defined by the appended claims and their equivalents.

Claims

1. A whiskey brewing process, characterized in that: The following steps are involved: S1. Preparing a variety of grains, pre-treating the grains, and soaking the treated grains until they germinate; S2, subjecting the germinated grains to low-temperature saccharification, and adding a yeast strain during the saccharification process to ferment to obtain a fermentation liquid; S3, distilling the obtained fermentation liquid multiple times, adding flavor substances during the distillation, separating the heart part through the first distillation, and retaining the heart part as the basis for subsequent distillations; S4. The liquor core is introduced into a distillation tower for a second distillation. The distilled liquor is placed in oak barrels of different flavors for barrel aging to absorb the flavors of the different oak barrels. The barrel aging time is more than three years. S5. The flavored liquor is finely filtered to remove particulate impurities and then bottled using aseptic filling equipment to ultimately obtain a whiskey product with a specific flavor.

2. The whiskey brewing process according to claim 1, characterized in that: In the step S1, the grains include one or more combinations of barley, corn, rye, wheat or oats, the pretreatment includes grain cleaning, grain screening and drying, and the moisture content of the raw materials after the germination treatment is controlled by drying at a drying temperature of 45°C, and the final moisture content is reduced to ≤ the final moisture content.

3. The whiskey brewing process according to claim 1, characterized in that: In the step S2, the temperature of the saccharification liquid during the saccharification process is 63°C, and the saccharification time is 60 minutes.

4. The whiskey brewing process according to claim 1, characterized in that: In step S2, the fermentation is carried out in a closed fermentation tank, the temperature is controlled at 28 degrees Celsius, the pH value is controlled at 4.2, the fermentation time is 48 hours, and the yeast strains include cerevisiae and aroma-producing yeast and a fermentation regulating catalyst.

5. The whiskey brewing process according to claim 4, characterized in that: The fermentation regulating catalyst includes edible protease or trace nano-catalytic particles, and the amount of the catalyst added is 0.002 of the total mass of the saccharified liquid.

6. The whiskey brewing process according to claim 1, characterized in that: In the step S3, multiple distillations are performed using a two-stage fractionation tower, the heating temperature of the first stage is 76°C, the temperature of the second reflux stage is 65°C, and the alcohol concentration of the core is 68%.

7. The whiskey brewing process according to claim 1, characterized in that: In step S4, the flavor substances are obtained by placing the distilled wine into oak barrels of different flavors for barrel storage in succession to absorb the flavors of the different oak barrels. The barrel storage time is more than three years. During each distillation process, the concentration of volatile flavor substances in the wine is monitored in real time, and the distillation temperature and reflux ratio are adjusted according to the feedback, so that the flavor substances in the wine are fully dissolved in the wine core liquid.

8. The whiskey brewing process according to claim 1, characterized in that: In step S4, the heart liquor after each distillation is blended again with the alcohol liquid in the oak barrel to form a flavored heart liquor liquid. Finally, when the heart liquor liquid is finally distilled, the heart liquor liquid aged for more than three years is added to the mixture for fine-tuning according to the concentration of flavor substances.

9. The whiskey brewing process according to claim 1, characterized in that: In the step S5, the fine filtration treatment includes multi-stage filtration, the aperture of the primary filter is 5, the fine filtration treatment, the aperture of the fine filter is 0.22, and the aperture is bracketed. After filtration, it is sent to the aseptic filling equipment for filling.

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