Function strengthening yeast for brewing Luzhou-flavor liquor, application and method
By applying functionally enhanced koji, combined with highly efficient saccharifying Rhizopus strains and high-yielding alcohol-producing yeast strains, and adopting a two-stage fermentation mode of stone cellar production and mud cellar aroma generation, the shortcomings of traditional koji and pure bran koji have been solved, achieving the effects of shortening the fermentation cycle of baijiu, increasing the alcohol yield, and enriching the flavor.
Patent Information
- Application Number
- CN202511652647.7
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-11-12
- Publication Date
- 2025-12-12
AI Technical Summary
In existing technologies, traditional Daqu production has a long cycle and limited saccharification and fermentation power, resulting in a long fermentation cycle and unstable alcohol yield for baijiu. Pure bran koji lacks flavor richness, and yeast strains are not capable of fully exerting their effectiveness in short-term fermentation due to insufficient alcohol yield and tolerance.
The product uses a functionally enhanced starter culture, which is a mixture of bran starter culture and compound fermentation starter culture. The bran starter culture contains Rhizopus strains with high saccharification capacity and high alcohol-producing yeast strains. Combined with compound fermentation starter culture, it adopts a two-stage fermentation mode of producing wine in stone cellars and generating aroma in mud cellars, forming a compound fermentation system with complementary advantages.
It significantly shortens the fermentation cycle, increases the alcohol yield and the proportion of premium wine, ensures the typical style and flavor harmony of the wine, and reduces production costs.
Smart Images
Figure CN121109074A_ABST
Abstract
Description
Technical Field
[0001] This invention relates to a functional enhancement starter, and more particularly to a functional enhancement starter for brewing strong-aroma baijiu, its application and method, belonging to the field of baijiu brewing technology. Background Technology
[0002] Traditional Chinese baijiu brewing generally uses daqu (a type of starter culture) as the saccharification and fermentation agent. Daqu relies on natural inoculation and the synergistic effect of various microorganisms to form a rich system of flavor compounds in baijiu. However, the production cycle of daqu is usually long (e.g., 3-6 months), and its saccharification and fermentation power are relatively limited. This results in a generally long fermentation cycle for baijiu (usually 30-90 days or more), with fluctuating yield and relatively high production costs.
[0003] Bran koji, a modern and pure-culture koji, is characterized by strong saccharification power, short fermentation cycle (usually 2-3 days), and high alcohol yield, and is used in baijiu production. However, the microbial system of pure-culture bran koji is relatively simple, and the baijiu brewed from it often lacks the richness of flavor compared to traditional daqu baijiu. Furthermore, the alcohol yield and tolerance of the yeast strains used in conventional bran koji are insufficient to fully realize their potential during short-term fermentation.
[0004] Therefore, there is an urgent need to find a baijiu brewing scheme that combines the high efficiency of bran koji with the rich flavor of traditional daqu koji. Summary of the Invention
[0005] To address the shortcomings of the aforementioned technologies, this invention provides a functional enhancement starter for brewing strong-aroma baijiu, its application, and a method thereof.
[0006] To solve the above technical problems, the technical solution adopted by the present invention is: a functional strengthening koji for brewing strong-aroma baijiu, wherein the functional strengthening koji is composed of bran koji and compound koji; Bran koji includes Rhizopus bran koji and yeast bran koji; Rhizopus bran koji is prepared from a Rhizopus strain with high saccharification power of not less than 1200 U / g and a high alcohol-producing and highly tolerant Saccharomyces cerevisiae strain with an ethanol conversion rate of not less than 48% and an alcohol tolerance of not less than 12% vol.
[0007] As a preferred method, the fermented grains are made from the mother trough of the steamer as raw material, with the addition of raw wheat bran. After fermentation by piling and cultivating bacteria in the drying hall, the newly formed microbial blocks formed on the surface of the fermented grains are selected and air-dried.
[0008] Preferably, in the functional enhancement koji, the mixed mass ratio of Rhizopus bran koji, yeast bran koji and compound fermented koji is (10%-30%): (5%-15%): (55%-85%).
[0009] A method for preparing a functional enhanced koji for brewing Luzhou-flavor liquor, comprising the following steps: Step one, strain breeding: original Rhizopus and Saccharomyces strains are separated and purified from Daqu or Xiaoqu, and are subjected to mutagenesis and screening respectively to obtain Rhizopus strains with saccharifying power not less than 1200 U / g, and Saccharomyces strains with ethanol conversion rate not less than 48% and alcohol tolerance not less than 12% vol. Step two, preparation of Rhizopus bran koji: the Rhizopus strains bred in step one are inoculated into sterilized bran medium, and are cultured at 28-32°C for 36-48 hours, and are dried and crushed to prepare Rhizopus bran koji. Step three, preparation of Saccharomyces bran koji: the Saccharomyces strains bred in step one are inoculated into sterilized bran medium, and are cultured at 30-34°C for 24-36 hours, and are dried and crushed to prepare Saccharomyces bran koji. Step four, preparation of compound Daqu: the mother tank after distillation is spread and cooled, raw bran is added and mixed uniformly, and is stacked in a drying room, and the fermentation time is controlled to be 48-72 hours, and the temperature at the top of the stack is maintained at 45-55°C, and the new microbial mass formed on the surface of the stack is taken out and dried to obtain compound Daqu.
[0010] Step five, combination of functional enhanced koji: the Rhizopus bran koji prepared in step two, the Saccharomyces bran koji prepared in step three and the compound Daqu prepared in step four are mixed uniformly according to the mass ratio of (10%-30%):(5%-15%=-0.1):(55%-85%) to obtain the finished product of functional enhanced koji.
[0011] As preferred, the original Rhizopus strain is subjected to ultraviolet mutagenesis treatment, and Rhizopus strains with saccharifying power not less than 1200 U / g are obtained through screening. The original Saccharomyces strain is subjected to chemical mutagenesis treatment, and Saccharomyces strains with ethanol conversion rate not less than 48% and alcohol tolerance not less than 12% vol are obtained through screening.
[0012] An application of functional enhanced koji, which is prepared by the above method for preparing functional enhanced koji for brewing Luzhou-flavor liquor, and is used for brewing Luzhou-flavor liquor.
[0013] A method for brewing Luzhou-flavor liquor by using functional enhanced koji, comprising the following steps: (1) raw material treatment: whole kernel sorghum is soaked and cooked to make it mature to a cracking rate not less than 85%; (2) microbial cultivation and saccharification: the matured grains are taken out of the distillation tank and spread and cooled to 20-30°C, 1%-3% of the functional enhanced koji based on the mass of the sorghum is added, and is mixed uniformly, and then microbial cultivation and saccharification are carried out for 24-48 hours to obtain saccharified grains. (3) into the cellar to produce wine fermentation: after mixing the saccharified grains with the matching grains, spread and cool to 15-25℃, then seal and ferment in the cellar, which is a short-term main fermentation, the period is 7-10 days, and the obtained product is wine grains; (4) into the pit to produce aroma fermentation: mix the wine grains with the aroma mother grains produced during the preparation of the complex grains Daqu, add the mixture of the wine head and the wine tail with the alcohol content of 25%-35%vol to make liquor, and then ferment in the pit for a long time to produce aroma, the fermentation period is 40-50 days, and the obtained product is aroma grains; (5) distillation and liquor extraction: remove the aroma grains after fermentation, mix with the cooked bran treated by steaming, use retort barrel for distillation, and extract the liquor in sections according to the alcohol content and quality to obtain different grades of base liquor.
[0014] As preferred, in the process of the fermentation of producing wine in the cellar, the matching grains are the grains after the last round of fermentation and distillation; and the sealed fermentation in the cellar adopts the double sealing method of sealing pit mud and plastic cloth.
[0015] As preferred, in the process of the fermentation of producing aroma in the pit, the aroma mother grains are the remaining grain heap materials after the preparation of the complex grains Daqu.
[0016] As preferred, in the process of distillation and liquor extraction, the different grades of base liquor extracted in sections include four sections of the wine head, the superior liquor, the ordinary liquor and the wine tail.
[0017] The application discloses a functional reinforcing Daqu for brewing Luzhou-flavor liquor, application and method. BRIEF DESCRIPTION OF DRAWINGS
[0018] Figure 1 The application discloses a functional reinforcing Daqu for brewing Luzhou-flavor liquor, application and method. DETAILED DESCRIPTION
[0019] The application discloses a functional reinforcing Daqu for brewing Luzhou-flavor liquor, application and method.
[0020] The application discloses a functional reinforcing Daqu for brewing Luzhou-flavor liquor, application and method.
[0021] Therefore, for the above-mentioned function enhanced koji, it is mainly mixed by bran koji and compound distiller's yeast koji according to mass ratio, wherein the bran koji further comprises rhizopus bran koji and yeast bran koji; The mixed mass ratio of the rhizopus bran koji, the yeast bran koji and the compound distiller's yeast koji is (10%-30%):(5%-15%):(55%-85%).
[0022] For the rhizopus bran koji, it is prepared by a high saccharifying power rhizopus strain selected, and the saccharifying power of the high saccharifying power rhizopus strain is not less than 1200 U / g, and the main selection method is ultraviolet mutagenesis treatment.
[0023] For the yeast bran koji, it is prepared by a high alcohol production and high tolerance Saccharomyces cerevisiae strain selected, and the alcohol conversion rate of the Saccharomyces cerevisiae strain is not less than 48%, and the alcohol tolerance is not less than 12% vol, and the main selection method is nitrosoguanidine mutagenesis treatment.
[0024] For the compound distiller's yeast koji, the main raw material is mother tank after distillation, and raw bran is added, and then new microbial bacteria blocks are formed by air drying after air-drying and stacking and fermentation, and the new microbial bacteria blocks are rich in functional microorganisms and flavor precursor substances from the brewing system.
[0025] Further, the application further discloses a preparation method of the function enhanced koji. Step one, strain selection: the original strains of rhizopus and yeast are separated and purified from high-quality koji or small koji, and the original strains are treated by a suitable mutagenesis method (such as ultraviolet mutagenesis, chemical mutagenesis, etc.), and the rhizopus strain and the Saccharomyces cerevisiae strain with performance indexes meeting the requirements are selected and bred.
[0026] The rhizopus strain with the performance indexes meeting the requirements is a rhizopus strain with saccharifying power not less than 1200 U / g, and the Saccharomyces cerevisiae strain with the performance indexes meeting the requirements is a Saccharomyces cerevisiae strain with alcohol conversion rate not less than 48% and alcohol tolerance not less than 12% vol.
[0027] Step two, preparation of rhizopus bran koji: the qualified rhizopus strain selected in step one is inoculated into the sterilized bran medium, and is cultured at 28-32 DEG C for 36-48 hours, and then is dried and crushed in time to prepare the rhizopus bran koji; Step three, preparation of yeast bran koji: the qualified Saccharomyces cerevisiae strain selected in step one is inoculated into the sterilized bran medium, and is cultured at 30-34 DEG C for 24-36 hours, and then is dried and crushed in time to prepare the yeast bran koji; Step four, preparation of compound koji: the mother tank after the out of the pot is spread and cooled, add raw bran and mix evenly, in the airing hall for stacking, control the bacteria fermentation time for 48-72 hours, during the stacking center temperature is maintained at 45-55℃, take the new bacteria block formed in the surface layer of the pile, after air drying to get compound koji; this process helps to enrich the pit mud and the environment of the beneficial microorganisms; Step five, combination of functional enhanced koji: the root mold bran koji prepared in step two, the yeast bran koji prepared in step three and the compound koji prepared in step four are mixed according to the mass ratio of (10%-30%):(5%-15%=-0.1):(55%-85%) to get the finished product of functional enhanced koji.
[0028] The finished product of functional enhanced koji is prepared by the above preparation method of functional enhanced koji, and the functional enhanced koji is applied to the brewing of Luzhou-flavor liquor, as shown in the following brewing method: Figure 1 The brewing method includes the following steps: (1) raw material treatment: whole kernel sorghum is soaked in hot water generated during the cooling stage of liquor distillation, and then cooked to make it mature to a cracking rate of not less than 85%, reaching the state of no living heart inside and no adhesion outside; (2) bacteria cultivation and saccharification: the matured grains are taken out of the pot and spread and cooled to 20-30℃, 1%-3% of the functional enhanced koji is added to the mass of the sorghum, and then stirred evenly and placed in the airing hall saccharification box for bacteria cultivation and saccharification for 24-48 hours, and the obtained product is saccharified grains; (3) stone pit fermentation for liquor production: the saccharified grains obtained after bacteria cultivation and saccharification are mixed with the prepared grains, spread and cooled to 15-25℃, and then loaded into the stone pit for sealed fermentation. The fermentation is short-term main fermentation, and the cycle is 7-10 days. The high-efficiency saccharification and fermentation capacity of the enhanced koji is used to quickly produce liquor production grains; Among them, the prepared grains are the grains after the last round of fermentation and distillation; the stone pit sealed fermentation adopts double sealing of sealing pit mud and plastic cloth; (4) pit mud fermentation for aroma production: the liquor production grains obtained by stone pit fermentation are mixed with the aroma production mother grains (usually the remaining pile materials after the preparation of compound koji) to produce aroma, the liquor production grains and the aroma production mother grains are mixed and stirred according to the mass ratio of 1:1-2, and the mixture of wine head and wine tail with an alcohol content of 25%-35%vol is added to produce wine, and then put into the pit mud for long-term aroma fermentation, with a fermentation cycle of 40-50 days to obtain aroma grains. The main purpose of pit mud aroma fermentation is to enrich and enhance the flavor of the liquor; (5) distillation and wine picking: the fermented aroma grains are removed, mixed with cooked bran treated by clear steaming, and then distilled in a pot barrel. According to the alcohol content and quality, the wine liquid is picked in sections to obtain different grades of raw wine. For raw wine of different grades, at least four sections of wine head, high-quality wine, ordinary wine and wine tail are divided.
[0029] In summary, compared with the prior art, the functional enhanced koji for brewing Luzhou-flavor liquor, the application and the method have the following technical advantages. Efficiency and economy: by the synergistic effect of Rhizopus glucoamylase and high-efficiency wine-producing yeast, a high-efficiency saccharification and fermentation system is constructed, the main fermentation period is significantly shortened (7-10 days), the overall fermentation period is lower than that of the traditional single pit long-term fermentation process, the liquor yield is effectively improved, and the production cost is reduced.
[0030] Flavor quality and stability: the introduction of compound daqu inherits the microbial system and flavor precursor substances of the traditional process, combined with pit aroma fermentation, ensures that the liquor body has a typical strong aroma style, a mellow taste and a coordinated flavor, and overcomes the possible single deficiency of pure bran koji liquor flavor.
[0031] Process innovation: the present application innovatively compounds the bran koji of the functionally directed strain with the compound daqu derived from the traditional process, and adopts the two-stage fermentation mode of "stone pit wine production + pit aroma generation", which takes into account the wine yield and flavor generation, and provides an effective technical solution for balancing short-term fermentation and high-quality flavor.
[0032] The present application will be further described in detail in conjunction with specific application examples, but the protection scope of the present application is not limited thereto.
[0033] Application Example 1: Preparation of enhanced koji
[0034] 1. Strain breeding: Rhizopus and yeast original strains were isolated from high-quality daqu and small koji in a liquor factory;
[0035] The original strain R-12 of Rhizopus was treated by ultraviolet mutagenesis, and a mutant strain R-12-UV08 with saccharifying power of 1350 U / g was obtained by screening; the original strain Y-05 of yeast was treated by nitrosoguanidine mutagenesis, and a mutant strain Y-05-NG22 with ethanol conversion rate of 50% and alcohol tolerance of 14%vol was obtained by screening.
[0036] 2. Bran koji preparation:
[0037] (2.1) Rhizopus bran koji: take bran 100 kg, mix with water about 80 kg, sterilize by cooking, cool to about 35℃; inoculate R-12-UV08 0.5 kg in a triangular flask, mix thoroughly, incubate at 30℃ for about 40 hours, when the mycelium grows luxuriantly, dry at about 45℃ to moisture content ≤12%, then crush, and reserve.
[0038] (2.2) Yeast bran koji: bran 100 kg, add water about 75 kg, mix well, cook and sterilize, cool to about 32 °C; inoculate Y-05-NG22 test tube strain 0.8 kg, mix well, incubate at 32 °C for about 28 hours, until the aroma is rich, then dry at about 40 °C to moisture content ≤12%, then crush and reserve.
[0039] 3. Preparation of compound Daqu: take out retort mother Daqu about 2000 kg, spread and cool to about 35 °C, add raw bran 200 kg, mix well, then stack in the airing room, stack height about 1.2 meters. Incubate and ferment for about 60 hours, during which the temperature at the top of the stack center reaches 50 °C. Take about 200 kg of new microbial clumps from the surface layer of the stack, dry in a ventilated place to a moisture content of ≤15%, to obtain compound Daqu. The remaining stack material is used as raw aroma mother Daqu for subsequent liquor brewing.
[0040] 4. Combined functional enhanced koji: mix the above prepared Rhizopus bran koji (15 kg), yeast bran koji (10 kg) and compound Daqu (75 kg) evenly to obtain 100 kg of enhanced koji.
[0041] Application Example 2: Application of enhanced koji for liquor brewing
[0042] 5. Raw material treatment and incubation and saccharification: soak whole kernel sorghum 1000 kg in hot water (temperature > 85 °C) generated during the cooling stage of liquor distillation for about 6 hours, then cook in a retort for about 50 minutes until the cracking rate > 90% and there is no living center inside. After retorting, spread and cool to 25 °C, add 20 kg of enhanced koji prepared in Application Example 1 (2% of the mass of sorghum feed), mix well, then transfer to a saccharification tank, the material layer thickness is about 25 cm, incubate and saccharify for about 30 hours.
[0043] 6. Enter the stone cellar to produce wine fermentation: mix the saccharified Daqu with the Daqu prepared after the previous fermentation and distillation (about 1500 kg), spread and cool to 20 °C. Pack the mixed Daqu into the stone cellar, compact, double-seal with sealing mud and plastic cloth, and ferment for 8 days.
[0044] 7. Enter the mud cellar for aroma fermentation: mix the raw aroma mother Daqu (about 2000 kg) remaining after the preparation of compound Daqu in Application Example 1 with the wine-producing Daqu obtained from the stone cellar fermentation at a mass ratio of 1:1.5, add 300 kg of a mixture of wine head and wine tail (alcohol content about 30% vol) to the mixture, then enter the mud cellar for fermentation for 45 days.
[0045] 8. Distillation and liquor extraction: the fermented and matured raw liquor is taken out, mixed with steamed bran (about 20 kg per distillation pot), and then distilled in a distillation pot. First, about 5 kg of wine head (alcohol content of 75%vol or above) is cut off (converted to 60%vol); then about 320 kg of superior wine (alcohol content of 65%-70%vol) is extracted (converted to 60%vol); then ordinary wine is continuously extracted until the alcohol content is reduced to 50%vol; finally, the wine tail is extracted.
[0046] Finally, the liquor yield of the base liquor of the application example (calculated at 60%vol, relative to the amount of sorghum) reaches about 48%. The produced base liquor has a pure body, obvious cellar aroma and sweet taste, and a typical style.
[0047] Comparative application example:
[0048] The traditional 100% medium-temperature Daqu (amounting to 20% of the total amount of grain) is used without the stone cellar wine production fermentation stage, and the grain is steamed and burned for liquor making, and then directly put into the mud cellar for fermentation for 90 days. Other raw materials and main operating conditions are basically the same as those in application 2.
[0049] Results: The liquor yield of the traditional process (calculated at 60%vol) is about 39%, and the extraction rate of superior liquor is about 55%.
[0050] From the results of the above application examples, it can be seen that the enhanced koji and its application and method provided by the present application can significantly improve the liquor yield and the rate of superior liquor (48% vs 39%, 67% vs 55%) in a shorter total fermentation period (about 53 days vs 90 days), and the wine quality is stable, which shows good economic benefits.
[0051] In summary, the present application uses whole kernel sorghum as grain, uses enhanced koji (composite microbial system) as saccharifying and fermenting agent, and innovatively uses the two-stage fermentation mode of "stone cellar wine production + mud cellar aroma production". Compared with the traditional process (broken grain, medium-temperature Daqu, and single mud cellar long-term fermentation), the fermentation period is significantly shortened, the liquor yield and the proportion of superior liquor are improved, and the benefits of technological progress are reflected, under the premise of ensuring the typical style of the wine body.
[0052] The beneficial effects of the present application compared with the traditional Luzhou-flavor liquor brewing process are as follows:
[0053] The above embodiments are not a limitation on the present application, and the present application is not limited to the above examples. Changes, modifications, additions or substitutions made by those skilled in the art within the scope of the technical solutions of the present application also fall within the protection scope of the present application.
Claims
1. A functional enhancement starter for brewing strong-aroma baijiu, characterized in that: The functional enhancement koji is a mixture of bran koji and compound koji. The bran koji contains Rhizopus bran koji and yeast bran koji; The Rhizopus bran koji is prepared from a Rhizopus strain with a high saccharification power of not less than 1200 U / g; the yeast bran koji is prepared from a high-alcohol-producing and highly tolerant Saccharomyces cerevisiae strain with an ethanol conversion rate of not less than 48% and an alcohol tolerance of not less than 12% vol.
2. The functional enhancement starter for brewing strong-aroma baijiu according to claim 1, characterized in that: The compound fermented grain is made from the mother trough of the steamer as raw material, with the addition of raw wheat bran. After fermentation by piling and cultivating bacteria in the drying hall, the newly formed microbial blocks formed on the surface of the fermented grain pile are selected and air-dried.
3. The functional enhancement starter for brewing strong-aroma baijiu according to claim 1, characterized in that: In the functional enhancement koji, the mass ratio of Rhizopus bran koji, yeast bran koji, and compound fermented koji is (10%-30%): (5%-15%): (55%-85%).
4. A method for preparing a functional fortifying starter for brewing strong-aroma baijiu as described in any one of claims 1-3, characterized in that: Includes the following steps: Step 1: Strains selection: The original strains of Rhizopus and yeast are isolated and purified from Daqu or Xiaoqu. After mutagenesis and screening, Rhizopus strains with saccharification power of not less than 1200 U / g and Saccharomyces cerevisiae strains with ethanol conversion rate of not less than 48% and alcohol tolerance of not less than 12% vol are obtained. Step 2: Preparation of Rhizopus bran koji: The Rhizopus strain selected in Step 1 is inoculated into sterilized bran culture medium and cultured at 28-32℃ for 36-48 hours. After drying and pulverizing, Rhizopus bran koji is obtained. Step 3: Preparation of yeast bran koji: The brewing yeast strain selected in Step 1 is inoculated into sterilized bran culture medium and cultured at 30-34℃ for 24-36 hours. After drying and pulverizing, yeast bran koji is obtained. Step 4: Preparation of Fuzhao Daqu: After the mother vat is discharged from the steamer, it is cooled, raw bran is added and mixed evenly, and then piled up in the drying hall. The fermentation time is controlled to be 48-72 hours, during which the temperature of the top of the pile is maintained at 45-55℃. The newly formed bacteria blocks formed on the surface of the pile are taken and air-dried to obtain Fuzhao Daqu. Step 5: Combine the functional enhancement koji: Mix the Rhizopus bran koji prepared in Step 2, the yeast bran koji prepared in Step 3, and the compound fermented koji prepared in Step 4 evenly according to the mass ratio of (10%-30%): (5%-15%=-0.1%): (55%-85%) to obtain the finished functional enhancement koji.
5. The method for preparing the functional fortifying starter for brewing strong-aroma baijiu according to claim 4, characterized in that: The original Rhizopus strain was subjected to ultraviolet mutagenesis treatment, and Rhizopus strains with a saccharification power of not less than 1200 U / g were obtained through screening. The original yeast strain was subjected to chemical mutagenesis and screened to obtain a brewing yeast strain with an alcohol conversion rate of not less than 48% and an alcohol tolerance of not less than 12% vol.
6. An application of a function-enhancing curve, characterized in that: The functional enhancement koji for brewing strong-aroma baijiu is prepared by the method described in claim 5, and the strong-aroma baijiu is prepared by using the functional enhancement koji.
7. A method for brewing strong-aroma baijiu using functionally enhanced koji as described in any one of claims 1-3, characterized in that: The brewing method includes the following steps: (1) Raw material processing: Whole sorghum grains are soaked and steamed until they are matured to a cracking rate of not less than 85%; (2) Saccharification: After the grains have been cooked, remove them from the steamer and cool them to 20-30℃. Add 1%-3% of the functional strengthening koji (based on the weight of the sorghum feed), mix well, and then carry out saccharification for 24-48 hours. The result is saccharification mash. (3) Fermentation in stone cellar: After mixing the saccharification mash and the mixed mash, spread it out to cool to 15-25℃, put it into a stone cellar for sealed fermentation. This fermentation is a short-term primary fermentation with a cycle of 7-10 days. The result is the mash for producing wine. (4) Fermentation in mud pit: Mix the lees produced during the preparation of Daqu (a type of starter culture) with the lees produced during the preparation of Daqu, and add the heads and tails of the liquor with an alcohol content of 25%-35% vol. Mix and then make liquor again. Place the liquor in a mud pit for long-term fermentation to produce aroma. The fermentation cycle is 40-50 days to obtain the lees. (5) Distillation: Remove the fermented raw mash, mix it with steamed bran, and distill it in a still. Distill the liquor in segments according to the alcohol content and quality to obtain different grades of raw liquor.
8. The method for brewing strong-aroma baijiu using functionally enhanced koji according to claim 7, characterized in that: During the fermentation process of winemaking in stone cellars, the mash used is the mash from the previous fermentation and distillation; the stone cellars are sealed using a double sealing method of sealing mud and plastic sheeting.
9. The method for brewing strong-aroma baijiu using functionally enhanced koji according to claim 8, characterized in that: During the fermentation process of producing aroma in mud pits, the remaining material after preparing the fermented koji is used as the mother koji for producing aroma.
10. The method for brewing strong-aroma baijiu using functionally enhanced koji according to claim 9, characterized in that: During the distillation process, different grades of raw spirits are extracted in segments, including: heads, premium spirits, ordinary spirits, and tails.