Production method of Maotai-flavor whisky
By using specific raw materials and processing steps, combined with blending of Maotai-flavored baijiu, the Maotai-flavor style and taste of whisky are enhanced, solving the problem of a monotonous whisky flavor and producing whisky with a Maotai-flavor style.
Patent Information
- Application Number
- CN202510995438.6
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-07-18
- Publication Date
- 2025-11-11
AI Technical Summary
Existing whisky production methods result in whiskies with a monotonous flavor, lacking the aroma and richness of soy sauce, and having a limited range of tastes.
Using rice, wheat, barley, corn, and rye as raw materials, the process involves washing, germination, saccharification, fermentation, distillation, and aging. The final product is blended with soy sauce-flavored baijiu, and the temperature and time of each step are controlled. Finally, it is stored under specific conditions to enhance the soy sauce flavor.
The production yields whiskies with a rich, savory flavor and abundant nutrients, offering a mellow taste and unique style, thus solving the problem of monotonous whisky flavors.
Abstract
Description
Technical Field
[0001] This invention relates to a method for producing whisky, and more particularly to a method for producing sauce-flavored whisky. Background Technology
[0002] Whisky is a distilled spirit made from grains and malted grains as a saccharifying agent. It originated in Scotland and is one of the world's four most famous distilled spirits. It is very popular in the international market. In addition to Scotland, Ireland, the United States, Canada and other countries also produce whisky. The main raw materials for whisky production include malt, barley, corn, rye and oats.
[0003] The current whisky production methods still have some defects and shortcomings, and the specific areas that need improvement are as follows: The whisky produced by existing methods is usually just a simple spirit with a certain flavor, which is sold to consumers for drinking and tasting. In actual drinking, it only has a unique flavor and its taste is relatively simple, without the aroma of soy sauce. Summary of the Invention
[0004] The purpose of this invention is to provide a method for producing Maotai-flavored whisky, in order to solve the problem that the whisky produced by the existing whisky production methods mentioned in the background art is usually just a simple spirit with a certain flavor, which is sold to consumers for drinking and tasting. In actual drinking, it only has a unique flavor and its taste is relatively simple, lacking the Maotai-flavor taste.
[0005] To achieve the above objectives, the present invention provides the following technical solution: a method for producing Maotai-flavored whisky, comprising the following steps: S1. Raw material selection stage: Select appropriate amounts of rice, wheat, barley, corn and rye. The selected raw materials should have plump grains, be fresh and free of mold. S2, Raw material cleaning and impurity removal stage: After the raw materials selected in S1 are screened and impurities removed, they are placed in a washing tank filled with cold water for washing. S3, Raw material germination stage: Place the raw materials that have been cleaned and impurities removed in S2 into a soaking tank filled with hot water and soak for 7-14 days until germination. During the soaking process, the temperature of the hot water should be kept at 50-70℃. After soaking, remove the raw materials from the soaking tank and dry them. After drying, cool the raw materials and store them in a storage tank for 25-30 days. At this time, the germination process of the raw materials can be achieved. S4. Saccharification of raw materials: After the germinated raw materials obtained in S3 are completely crushed by the crushing equipment, an appropriate amount of warm water is added and the raw materials are placed in a cooking pot and cooked for 1-2 hours at a cooking temperature of 120±5℃. After cooking, the raw material juice is obtained by filtering it with a filtration device. When the temperature of the raw material juice drops below 60℃ after cooking, it is placed in a saccharification pot for 18-22 hours for saccharification. The saccharified raw material juice is then sealed and stored. The temperature during the saccharification process is maintained at 55-75℃. S5. Fermentation: Put the saccharified raw material juice from S4 into a fermentation tank, add an appropriate amount of yeast and ferment for 2-3 days. Control the temperature during the fermentation process to be maintained at 25-30℃. After fermentation, the cooked mash is obtained. S6. Distillation: The mash obtained in S5 is placed in a distillation vessel for a second distillation. After the second distillation, the head and tail of the condensed liquor are removed and the middle part of the liquor is collected through a collection container. The collected liquor is the new whisky. S7. Aging: The new whisky obtained in S6 is aged in treated oak barrels for more than two years to obtain whisky. S8. Blending: The stored whisky obtained in S7 is blended with an appropriate amount of Maotai-flavored baijiu in a certain proportion, and then stored for a period of time after blending to make the color of the liquor amber. At this point, Maotai-flavored whisky can be obtained.
[0006] As a preferred embodiment of the present invention, the weight ratio of rice, wheat, barley, corn and rye in step S1 is 4.5-5:1.5-2:1.5-2:2-2.5:1-1.5.
[0007] As a preferred technical solution of the present invention, in step S2, an appropriate amount of starch is added to the inside of the washing tank during the washing process of the raw materials to adsorb the dust and other impurities adhering to the raw materials. The washing process in step S2 shall not be less than three times until the washing water is clear and free of impurities after the washing is completed.
[0008] As a preferred technical solution of the present invention, in step S4, when saccharifying the raw material juice, the saccharification temperature is detected multiple times, and the number of detections shall not be less than three. In the process of detecting the saccharification temperature, the top, middle and bottom of the saccharified material are measured separately, and then the average value of the measurement results is calculated.
[0009] As a preferred technical solution of the present invention, the cooking pot, saccharification pot and fermentation tank used in steps S3, S4 and S5 are cleaned and disinfected after use, and then dried to remove moisture. The fermentation process in step S5 is anaerobic fermentation.
[0010] As a preferred technical solution of the present invention, the sauce-flavored liquor used in step S8 is 40-53% vol sauce-flavored liquor, the ratio between whiskey and sauce-flavored liquor in step S8 is 8-9:2-3, and the storage time after the whiskey and sauce-flavored liquor are mixed in step S8 shall not be less than one month.
[0011] As a preferred technical solution of the present invention, the storage method for the new whisky and the blended sauce-flavored whisky in steps S7 and S8 is to store them in a cellar with a temperature of 16-18℃ and a humidity of 60-80%.
[0012] Compared with the prior art, the beneficial effects of the present invention are: This method of producing Maotai-flavored whisky involves adding Maotai-flavored baijiu (Chinese white liquor) to the prepared whisky and storing the blended whisky for a certain period of time. This allows the Maotai-flavored baijiu to fully blend with the whisky, resulting in a whisky with a rich Maotai-flavor after drinking. It is a whisky with a unique Chinese Maotai-flavor style. The produced Maotai-flavored whisky has a mellow taste, a long finish, and a very distinctive style. It effectively solves the problem that existing whiskies are merely spirits with a certain flavor, sold for consumers to enjoy, but lacking a Maotai-flavor after drinking. Furthermore, the produced Maotai-flavored whisky contains the rich nutrients found in Maotai-flavored baijiu. Detailed Implementation
[0013] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.
[0014] This invention provides a technical solution: a method for producing sauce-flavored liquor whisky, comprising the following steps: S1. Raw material selection stage: Select appropriate amounts of rice, wheat, barley, corn and rye. The selected raw materials should be plump, fresh and free of mold. By selecting high-quality raw materials, the quality of the whisky produced later can be guaranteed, and the taste of the whisky produced later can be effectively avoided due to the quality of the selected raw materials. S2, Raw material cleaning and impurity removal stage: After the raw materials selected in S1 are screened and impurities removed, they are placed in a washing tank filled with cold water for washing. Screening and impurity removal of the raw materials can effectively remove particulate impurities such as dust from the raw materials, thus avoiding any impact on the whisky brewing and production process. S3, Raw material germination stage: Place the raw materials that have been cleaned and impurities removed in S2 into a soaking tank filled with hot water and soak for 7-14 days until germination. During the soaking process, the temperature of the hot water should be maintained at 50-70℃. After soaking, remove the raw materials from the soaking tank and dry them. After drying, cool the raw materials and store them in a storage tank for 25-30 days. At this time, the germination process of the raw materials can be achieved. By promoting the germination of the raw materials, the starch in the raw materials can be hydrolyzed into maltose, so that no additional maltose needs to be added during the subsequent saccharification process of the raw materials. S4. Saccharification of raw materials: The germinated raw materials obtained in S3 are completely crushed by crushing equipment, and then an appropriate amount of warm water is added and placed in a cooking pot for 1-2 hours. The cooking temperature is 120±5℃. After cooking, the raw material juice is obtained by filtering with a filtration device. When the temperature of the raw material juice drops below 60℃ after cooking, it is placed in a saccharification pot for 18-22 hours for saccharification. The saccharified raw material juice is sealed and stored. The temperature during the saccharification process is maintained at 55-75℃. Crushing and cooking the germinated raw materials can effectively sterilize the raw materials and prevent the influence of miscellaneous bacteria on the whisky production process. The filtered raw material residue can be dried or air-dried and fed to livestock to avoid waste of raw material residue. S5. Fermentation: Put the saccharified raw material juice from S4 into a fermentation tank and add an appropriate amount of yeast to ferment for 2-3 days. Control the temperature during the fermentation process to maintain at 25-30℃. After fermentation, the cooked mash is obtained. The added yeast can convert sugar into alcohol during the fermentation process of the raw material juice. S6. Distillation: The mash obtained in S5 is placed in a distillation vessel for a second distillation. After the second distillation, the head and tail of the condensed spirit are removed and the middle part is collected through a collection container. The collected spirit is the new whisky. The distilled whisky is usually characterized by a strong head but a harsh taste, while the body is relatively well-balanced. The tail of the whisky is sweeter but has a strong off-flavor. Therefore, the head and tail of the distilled whisky must be removed to ensure the taste of the collected whisky. S7. Aging: The new whisky obtained in S6 is aged in treated oak barrels for more than two years to obtain whisky. S8. Blending: The stored whisky obtained in S7 is blended with an appropriate amount of Maotai-flavored baijiu in a certain proportion, and then stored for a period of time after blending to make the color of the liquor amber. At this point, Maotai-flavored whisky can be obtained.
[0015] In step S1, the weight ratio of rice, wheat, barley, corn, and rye is 4.5-5:1.5-2:1.5-2:2-2.5:1-1.5. In step S2, during the washing process, an appropriate amount of starch is added to the inside of the washing tank to absorb dust and other impurities adhering to the raw materials. The adsorption properties of starch can effectively remove stubborn impurities adhering to the raw materials, improving the washing effect. In the washing process, starch only needs to be added during the first washing. The washing process in step S2 should not be less than three times until the washing water is clear and free of impurities. The washing water can not only be used to irrigate crops or vegetables, but can also be filtered, purified, and reused to avoid wasting water resources.
[0016] In step S4, during the saccharification of the raw material juice, the saccharification temperature is measured multiple times, and the number of measurements must not be less than three. The saccharification temperature is measured at the top, middle, and bottom of the saccharified material, and the average value is calculated. Using multiple measurements and averaging ensures the accuracy of the saccharification temperature measurement during the raw material juice saccharification process. After use, the cooking pot, saccharification pot, and fermentation tank used in steps S3, S4, and S5 are cleaned and disinfected, and then dried to remove moisture. Timely cleaning, disinfection, and drying of the cooking pot, saccharification pot, and fermentation tank after use reduces bacterial growth inside, preventing issues for future use. The fermentation process in step S5 is anaerobic fermentation.
[0017] The sauce-flavored baijiu used in step S8 is 40-53% vol. The ratio between whisky and sauce-flavored baijiu in step S8 is 8-9:2-3. The storage time after blending whisky and sauce-flavored baijiu in step S8 shall not be less than one month. The storage method for the new whisky and the blended sauce-flavored baijiu whisky in steps S7 and S8 is to store them in a cellar with a temperature of 16-18℃ and a humidity of 60-80%.
[0018] This patent uses the production process of Maotai-flavor liquor as the main body, and the brewing is carried out entirely in accordance with the Maotai-flavor liquor 12987 process. During the storage process, it is stored in earthenware jars for 3 years and oak barrels for 5 years.
[0019] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.
Claims
1. A method for producing sauce-flavored liquor and whisky, characterized by: Includes the following steps: S1. Raw material selection stage: Select appropriate amounts of rice, wheat, barley, corn and rye. The selected raw materials should have plump grains, be fresh and free of mold. S2, Raw material cleaning and impurity removal stage: After the raw materials selected in S1 are screened and impurities removed, they are placed in a washing tank filled with cold water for washing. S3, Raw material germination stage: Place the raw materials that have been cleaned and impurities removed in S2 into a soaking tank filled with hot water and soak for 7-14 days until germination. During the soaking process, the temperature of the hot water should be kept at 50-70℃. After soaking, remove the raw materials from the soaking tank and dry them. After drying, cool the raw materials and store them in a storage tank for 25-30 days. At this time, the germination process of the raw materials can be achieved. S4. Saccharification of raw materials: After the germinated raw materials obtained in S3 are completely crushed by the crushing equipment, an appropriate amount of warm water is added and the raw materials are placed in a cooking pot and cooked for 1-2 hours at a cooking temperature of 120±5℃. After cooking, the raw material juice is obtained by filtering it with a filtration device. When the temperature of the raw material juice drops below 60℃ after cooking, it is placed in a saccharification pot for 18-22 hours for saccharification. The saccharified raw material juice is then sealed and stored. The temperature during the saccharification process is maintained at 55-75℃. S5. Fermentation: Put the saccharified raw material juice from S4 into a fermentation tank, add an appropriate amount of yeast and ferment for 2-3 days. Control the temperature during the fermentation process to be maintained at 25-30℃. After fermentation, the cooked mash is obtained. S6. Distillation: The mash obtained in S5 is placed in a distillation vessel for a second distillation. After the second distillation, the head and tail of the condensed liquor are removed and the middle part of the liquor is collected through a collection container. The collected liquor is the new whisky. S7. Aging: The new whisky obtained in S6 is aged in treated oak barrels for more than two years to obtain whisky. S8. Blending: The stored whisky obtained in S7 is blended with an appropriate amount of Maotai-flavored baijiu in a certain proportion, and then stored for a period of time after blending to make the color of the liquor amber. At this point, Maotai-flavored whisky can be obtained.
2. The method for producing Maotai-flavored whisky according to claim 1, characterized in that: In step S1, the weight ratio of rice, wheat, barley, corn, and rye is 4.5-5:1.5-2:1.5-2:2-2.5:1-1.
5.
3. The method for producing sauce-flavored whisky according to claim 1, characterized in that: In step S2, an appropriate amount of starch is added to the inside of the washing tank during the washing process of the raw materials to absorb the dust and other impurities adhering to the raw materials. The washing process in step S2 shall not be less than three times until the washing water is clear and free of impurities after the washing is completed.
4. The method for producing sauce-flavored whisky according to claim 1, characterized in that: In step S4, during the saccharification of the raw material juice, the saccharification temperature is detected multiple times, and the number of detections shall not be less than three. During the detection of the saccharification temperature, the top, middle and bottom of the saccharified material are measured separately, and then the average value of the measurement results is calculated.
5. The method for producing Maotai-flavored whisky according to claim 1, characterized in that: The cooking pot, saccharification pot and fermentation tank used in steps S3, S4 and S5 are cleaned and disinfected after use, and then dried to remove moisture. The fermentation process in step S5 is anaerobic fermentation.
6. The method for producing Maotai-flavored whisky according to claim 1, characterized in that: The sauce-flavored liquor used in step S8 is 40-53% vol sauce-flavored liquor. The ratio between whiskey and sauce-flavored liquor in step S8 is 8-9:2-3. The storage time after blending whiskey and sauce-flavored liquor in step S8 shall not be less than one month.
7. The method for producing sauce-flavored whisky according to claim 1, characterized in that: In steps S7 and S8, the storage method for the new whisky and the blended Maotai-flavored whisky is to store them in a cellar with a temperature of 16-18℃ and a humidity of 60-80%.