Agense Maotai-flavor liquor

Abstract

The alcoholic strength of the aged Maotai-flavor liquor is 53 + / -1% vol, the total acid content is larger than or equal to 2.5 g / L, and the total ester content is larger than or equal to 3.5 g / L. According to the aged Maotai-flavor liquor, compound mother koji is used, a Kunsha brewing technology is adopted to obtain raw liquor, and the raw liquor is aged and stored in a constant-temperature and constant-humidity bottle to be aged. According to the method disclosed by the invention, through a four-section ecological regulation and control process of specific raw materials, composite mother yeast and a 5 + 9 double-section aging mode of pottery jar aging and bottle storage aging, wine aging and flavor fusion are systematically and synergistically promoted, and the technical problems of low aging efficiency and uncontrollable flavor formation of traditional Maotai-flavor white wine are solved. The obtained wine body has the unique style of the special overflowed and aged wine body with'overflowing sauce flavor and elegant aged flavor ', the physical and chemical indexes are obviously superior to the national standard, and the wine body is stable in quality and suitable for drinking and collection.

Description

Yichen sauce-flavored baijiu Technical Field

[0001] This invention relates to the field of baijiu brewing technology, specifically to a sauce-flavored baijiu with a unique "overflowing" style and its systematic brewing and aging process. Background Technology

[0002] Maotai-flavor baijiu is renowned for its distinctive style characterized by "prominent Maotai aroma, elegant and delicate flavor, mellow body, and long-lasting aftertaste." While the traditional Daqu Kunsha process can produce high-quality Maotai-flavor baijiu, it generally faces two major technical bottlenecks.

[0003] Firstly, the fermentation process relies on natural environmental microorganisms, and the unstable microbial community structure leads to uncontrollable generation of flavor precursors, resulting in large fluctuations in the yield of high-quality wine.

[0004] Secondly, the aging process is lengthy and poorly managed, resulting in slow aging of the liquor, low efficiency and poor control over the formation of flavor (especially aged aroma), making it difficult to consistently produce top-quality products that combine rich soy sauce aroma with elegant aged aroma.

[0005] While existing technologies have attempted to improve wine quality by adding exogenous microorganisms or adjusting aging time, these efforts are mostly limited to improvements in a single stage. For example, simply adding a single functional bacterium may alter the wine's style, but lacks targeted screening of the desired flavor compounds; while simply extending the storage period in earthenware jars can enhance the aged flavor, the cycle is too long, and the flavor integration may not be optimal. Currently, there is a lack of a complete process scheme that combines targeted microbial enhancement with systematic aging management and coordinates upstream and downstream process parameters. Summary of the Invention

[0006] The purpose of this invention is to provide an aged sauce-flavored baijiu and its brewing process to solve the above problems. Unlike the simple koji making and physical segmented aging in the prior art, this invention is a systematic synergistic innovation of targeted raw material selection, flavor anchoring, synergistic process innovation, and front-end and back-end synergistic regulation.

[0007] The present invention achieves the above-mentioned objective through the following technical solution: an aged sauce-flavored baijiu with an alcohol content of 53±1%vol, a total acid content ≥2.5 g / L, and a total ester content ≥3.5 g / L, which is prepared by a brewing process including the following steps: using a compound mother koji prepared from Qianmai 21 and Qianmai 22 wheat varieties; obtaining the original liquor using the Kunsha brewing process; and subjecting the original liquor to aging in earthenware jars for no less than 5 years and in constant temperature and humidity bottle storage for no less than 9 months.

[0008] A process for brewing aged soy sauce-flavored baijiu includes the following steps: S1, preparing compound mother koji: mixing Qianmai 21 and Qianmai 22 wheat, followed by crushing, mixing, shaping, four-stage ecologically regulated fermentation, koji removal, aging, and crushing to obtain compound mother koji powder; the four-stage ecologically regulated fermentation includes: controlling the koji core temperature to reach 62-65℃ and maintaining a high-pressure screening period of soy sauce-flavored microorganisms for 10-12 days, and subsequently controlling the koji core temperature to 50-55℃ and maintaining an aging aroma precursor induction period of 8-10 days; S2, preparing basic koji: using wheat as raw material, adding the koji obtained in step S1... The compound mother koji powder is used to make basic koji powder through a koji-making process; S3, Kunsha brewing and distillation: using glutinous sorghum with an integrity rate of not less than 80% as raw material, the Kunsha process is used for brewing. The basic koji powder obtained in step S2 is added during the brewing process, and the raw liquor is obtained after multiple rounds of fermentation and distillation; S4, double-stage aging: the raw liquor obtained in step S3 is first aged in earthenware jars for not less than 5 years, then the liquor aged in earthenware jars is blended and bottled, and finally aged in bottles at a constant temperature and humidity of 15-20℃ and 70-75% for not less than 9 months.

[0009] Preferably, in the Kunsha brewing and distillation process of step S3, the distillation is carried out in seven rounds, and the amount of basic Daqu powder added in each round decreases sequentially based on the total mass of glutinous sorghum.

[0010] Preferably, during the seven rounds of distillation, the amount of basic Daqu powder added in each round is 17%, 16%, 15%, 14%, 11%, 9%, and 6% of the total mass of glutinous sorghum.

[0011] Preferably, in step S4, the original wines from each round of aging in the ceramic jars are blended in the following proportions by weight: 2-4 parts of the first round of original wine, 8-12 parts of the second round of original wine, 18-22 parts of the third round of original wine, 21-25 parts of the fourth round of original wine, 16-20 parts of the fifth round of original wine, 6-10 parts of the sixth round of original wine, and 4-6 parts of the seventh round of original wine.

[0012] Preferably, Qianmai 21 and Qianmai 22 wheat are selected to prepare the composite mother koji, and the composite mother koji is generated through a four-stage ecologically regulated fermentation process that includes a high-temperature stage of 62-65℃ and a medium-temperature stage of 50-55℃. The base koji containing the composite mother koji is used to brew the raw liquor using the Kunsha process. The raw liquor is then aged in earthenware jars and in constant-temperature and constant-humidity bottles to synergistically form a rich and elegant aged flavor that combines the characteristics of soy sauce aroma and aged aroma.

[0013] Preferably, the weight ratio of Qianmai 21 and Qianmai 22 is 1:1 to 2:1.

[0014] Preferably, the preparation method of the basic Daqu powder in step S2 includes: S21, grinding wheat, with fine powder accounting for 20-30% and the outer skin accounting for 70-80%; S22, taking 100 parts of coarse wheat flour by weight, adding 2 parts of compound mother koji and 30-50 parts of water, and stirring evenly; S23, placing the koji material into the koji mold, compacting it, and letting it cool for 1-3 hours; S24, piling and fermenting in a warehouse: the koji blocks are piled up on their sides, and the first turning is carried out at 60-65℃, and the second turning is carried out at 55-60℃; S25, after fermentation for 40-60 days, the koji is removed and stored in a dry koji warehouse for 150-180 days; S26, the stored koji blocks are crushed to a particle size of 1-3mm to obtain the basic Daqu powder.

[0015] The beneficial effects of this invention are as follows: First, based on the target flavor profile, this invention uses reverse-directed screening to identify strains with clearly defined functions (such as high production of specific esters or acids). Second, during the koji-making stage, parameter control optimizes the aroma substances, ensuring that their metabolites precisely match the flavor requirements of each stage of the subsequent two-stage aging process. Finally, the temperature and humidity parameters during the aging stage are dynamically adjusted according to the characteristics of the koji-making products, forming a two-way enhancement. Through repeated screening, a process for aging sauce-flavored liquor with a specific composite mother koji and "two-stage aging" as its core is proposed, achieving a comprehensive improvement in product flavor, physicochemical indicators, and quality stability.

[0016] This invention is based on targeted raw material selection: targeting the rich aroma of soy sauce and the elegant aroma of aged tang, it specifically selects a composite starter culture with complementary functions, namely Qianmai 21 (high nitrogen promotes soy sauce aroma) and Qianmai 22 (high carbon promotes aged tang). Combined with precise parameter matching: fermentation parameters (such as temperature and time) during the starter culture stage are optimized to generate a specific metabolite profile suitable for subsequent two-stage aging; front-end and back-end synergy: the specific environmental parameters (such as the frequency of stirring in the earthenware jar and the temperature and humidity of bottle storage) for the 'earthenware jar aging' and 'bottle aging' stages in the two-stage aging process are optimized based on the precursor material characteristics generated by the aforementioned targeted starter culture. The process design of the back-end 'two-stage aging' stage (including the micro-oxygen environment of the earthenware jar and the reducing environment of bottle storage) is optimized for the rich and specific flavor precursor material profile generated by the front-end composite starter culture. These three elements constitute a closed-loop optimization system. Attached Figure Description

[0017] To more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0018] Figure 1 is a flowchart of the overall process of this invention. Detailed Implementation

[0019] The technical solution of the present invention will be further explained below with reference to Figure 1: Embodiment 1

[0020] A type of aged soy sauce-flavored baijiu, with an alcohol content of 53±1% vol, total acid content ≥2.5 g / L, and total ester content ≥3.5 g / L, is produced using a compound mother koji and the Kunsha brewing process to obtain the base liquor. The base liquor is then aged and stored in constant temperature and humidity bottles for maturation. In other words, this aged soy sauce-flavored baijiu is produced through processes such as using a compound mother koji, employing the Kunsha brewing process to obtain the base liquor, and aging and storing it in constant temperature and humidity bottles for maturation. It has an alcohol content of 53±1% vol, total acid content ≥2.5 g / L, and total ester content ≥3.5 g / L. Sensory evaluation shows typical characteristics of "a rich and overflowing soy sauce aroma, elegant and delicate aged fragrance, a mellow and full-bodied taste, a long and lasting aftertaste, and a lingering aroma even in an empty glass." Specifically, it is described as follows: Color: Slightly yellow and transparent, without suspended matter. Aroma: Upon first sniff, the aroma is prominent and bold, with distinct complex notes of cooked grains, caramel, and florals. A closer sniff reveals an elegant aged aroma (a comfortable blend of old wood, dried fruit, and herbs), seamlessly integrated with the soy sauce aroma, creating a rich and layered flavor profile. Taste: Smooth and mellow on the palate, with a full-bodied soy sauce flavor and a harmonious balance of sweet and sour. In the mid-palate, the body unfolds in the mouth, revealing a robust character, with the aged aroma gradually emerging and intertwining with the soy sauce aroma. It goes down smoothly, leaving a sweet and refreshing aftertaste, with the aged and soy sauce aromas lingering in the mouth and nasal cavity.

[0021] Lingering fragrance in an empty cup: Even after 24 hours of sitting in an empty cup, you can still smell the elegant and comfortable complex aroma, which lasts much longer than traditional products.

[0022] To verify the effectiveness of this invention, glutinous sorghum from the same origin was used as raw material. Traditional high-temperature Daqu (a type of starter culture) relying entirely on natural environmental microorganisms was employed (without using the compound mother koji and four-stage control process of this invention), and the brewing was carried out entirely according to the traditional Kunsha process. The original liquor was stored in traditional earthenware jars in the same cellar (without undergoing systematic "5+9 dual-stage synergistic aging"). Samples were taken for comparison after 5 years of storage. Example 2

[0023] As shown in Figure 1, a process for brewing Yichen-style sauce-flavored baijiu includes the following steps: S1, Preparation of compound starter culture: Qianmai 21 and Qianmai 22 wheat are mixed in an optimized ratio (e.g., 6:4), crushed, and then mixed with starter culture and water, and pressed into starter culture blanks. The starter culture blanks are sent to the fermentation room for four-stage ecological regulation fermentation: Microbial colonization and enrichment period: The environmental temperature and humidity are controlled to allow the surface of the starter culture blanks to be naturally inoculated and enriched with abundant microorganisms.

[0024] High-pressure screening period for soy sauce-flavored microorganisms: Through regulation, the temperature of the starter culture is raised to 62-65℃ and maintained at this high temperature for 10-12 days. This extreme condition can selectively screen for dominant microorganisms such as heat-resistant Bacillus and strongly drive the Maillard reaction, generating a large amount of key flavor precursors of soy sauce-flavored baijiu, such as pyrazines and furans, laying a solid foundation for the final "soy sauce aroma" of the liquor.

[0025] The induction period for the precursors of aged aroma: The temperature of the starter culture is precisely controlled to a medium temperature range of 50-55℃ and maintained for 8-10 days. This temperature is more conducive to the activity of microorganisms such as acid-producing bacteria and thermophilic actinomycetes, promoting the production of various organic acids, higher fatty acids and polyols, which are important potential precursors for the "elegant aged aroma" style in the later stage of the wine.

[0026] Drying and shaping period: Gradually lower the temperature to remove moisture and allow the koji blocks to set their shape. After fermentation, break up the koji blocks and select high-quality blocks to be transferred to a dedicated aging warehouse. There, they are stored with high-quality mother koji from previous generations for 4-6 months to promote further transformation and fusion of flavor compounds. Finally, the aged koji blocks are pulverized to obtain composite mother koji powder. This composite mother koji is the "source code" of the flavor system of this process.

[0027] S2. Preparation of Basic Daqu: Using high-quality wheat as raw material, after crushing, add approximately 2% of the compound mother koji powder obtained in step S1 (by weight of wheat flour), mix well, add water, and shape by pressing. Then, carry out high-temperature stacking fermentation, controlling the maximum temperature at around 63℃. After turning and breaking up the koji, store the finished koji in a warehouse for more than 180 days to allow it to dry naturally and mature. Before use, crush it into basic koji powder. This koji inherits the specific flavor genes of the compound mother koji.

[0028] The composite mother koji was prepared by selecting Qianmai 21 and Qianmai 22 wheat, and the composite mother koji was generated through a four-stage ecologically regulated fermentation process that includes a high-temperature stage of 62-65℃ and a medium-temperature stage of 50-55℃.

[0029] It should be noted that the weight mixing ratio of Qianmai 21 and Qianmai 22 is 1:1 to 2:1.

[0030] The preparation method of basic Daqu powder includes: S21, grinding wheat, with fine powder accounting for 20-30% and bran accounting for 70-80%; that is, carefully selecting Qianmai 21 and Qianmai 22, and physically mixing them according to a preset optimized ratio (such as 1:1), and crushing the mixed wheat into plum petal shape with "rotten core but not rotten skin", requiring coarse grains (wheat bran) to account for 70-80% and fine powder to account for 20-30%.

[0031] S22. By weight, take 100 parts of coarse wheat flour, add 2 parts of compound starter culture and 30-50 parts of water, and stir evenly; mix thoroughly in a mixer until it can be formed into a ball by hand, crumbles easily when touched, and there is no dry powder or lumps.

[0032] S23. Place the koji material into the koji mold and tamp it down, then let it cool for 1-3 hours. Next, fill the koji material into the standard koji mold and tamp it down manually or mechanically until it is compact, flat, and full at the four corners. The standard size of the formed koji blank is usually: about 37cm long, about 18cm wide, and about 7cm thick.

[0033] S24. Fermentation in storage: The koji blocks are stacked on their sides and turned over for the first time at 60-65℃, and then turned over again at 55-60℃; S25. After fermentation for 40-60 days, the koji blocks are removed and stored in a dry koji storage for 150-180 days; S26. The stored koji blocks are crushed to a particle size of 1-3mm to obtain basic koji powder.

[0034] In other words, the process of sending the koji blanks into the koji room can be divided into four stages of precise control: The koji blanks are sent into the koji room and the following four stages of precise control are carried out: The first stage: the colonization and enrichment period of microorganisms. The purpose is to create germination conditions for various microorganisms and establish a rich initial microbial community.

[0035] Procedure: Place the shaped blanks upright on their sides, with a spacing of 2-3 cm, and stack them in a moderate number of layers. Close doors and windows to maintain high temperature and humidity.

[0036] Parameters: Control the temperature in the curing chamber to 32-35℃, and the relative humidity to >90%. Duration: 3-4 days.

[0037] Phase 2: High-pressure screening period for soy sauce-flavored microorganisms (critical phase) Objective: To screen thermoresistant Bacillus strains through extreme high temperatures and drive Maillard reactions to generate core soy sauce-flavored precursor substances.

[0038] Operation: As microorganisms generate heat through metabolism, the temperature of the core naturally rises. Insulation is achieved through methods such as tightly stacking the core and covering it with straw.

[0039] Parameters: The maximum temperature of the koji core should reach 62-65℃ and be maintained at this high temperature for 10-12 days. This stage is the core for developing the potential for a "rich soy sauce aroma".

[0040] The third stage: the induction period of aging aroma precursors (flavor inflection point). Purpose: to switch ecological niches, promote the growth of acid-producing bacteria, thermophilic actinomycetes, etc., and synthesize high fatty acids, polyols and other substances with aging aroma potential.

[0041] Operation: Perform the first flipping, swapping the positions of the upper and lower layer of curved blocks, and appropriately increasing the stacking spacing for ventilation and cooling.

[0042] Parameters: Adjust the core temperature to the range of 50-55℃ and maintain it for 8-10 days, and control the relative humidity at 75-85%.

[0043] Fourth stage: Drying and shaping period. Purpose: To stop fermentation, reduce moisture content, and fix the quality of the koji blocks.

[0044] Procedure: Perform a second turning, and open doors and windows wide to enhance ventilation and dehumidification.

[0045] Parameters: Allow the temperature of the koji core to drop naturally and slowly to room temperature. The total fermentation cycle is approximately 40-50 days.

[0046] (iv) Removing and Temporary Storage of Starter Culture 1. After the fermentation period is over, the starter culture blocks are removed from the starter culture room, which is called "removing starter culture".

[0047] 2. Remove defective koji blocks that are severely cracked, deformed, or contaminated with bacteria.

[0048] 3. Transfer the qualified koji blocks to a well-ventilated and dry temporary storage area and let them air dry for 7-10 days until their surface is dry.

[0049] (V) Mother koji aging and ecological domestication (key to post-ripening) 1. Storage: Transfer the koji blocks to a dedicated mother koji aging storage.

[0050] 2. Joint storage: New koji blocks must be stored together with high-quality original koji blocks preserved from previous generations in the same warehouse.

[0051] 3. Environment: The warehouse should be kept dry, cool, clean, and adequately ventilated.

[0052] 4. Cycle: The standard aging time is 4 to 6 months (120-180 days). During this period, the microorganisms complete sporulation, the enzyme system tends to stabilize, and under the "domestication" of the microecology in the old fermentation room, the microbial community structure is further optimized and the flavor becomes pure and mellow.

[0053] (VI) Finished Mother Starter 1. Inspection: After aging, the sensory evaluation of the starter block should be that it has a pure aroma (soy sauce aroma, caramel aroma) and no off-flavors; the mycelium on the cross-section should grow well and be brown or yellowish-brown.

[0054] 2. Crushing: Crush the qualified master koji blocks into particles of about 1-2mm to obtain the core master koji powder of "Yichen Style".

[0055] 3. Packaging and labeling: Seal the packaging and label it with the production batch and date, as a "seed" or strategic reserve for the preparation of basic production Daqu in the next year.

[0056] Process output: A highly active, standardized master starter culture possessing both "explosive soy sauce aroma" and "elegant aging potential" flavor genes. This master starter culture is the starting point and core technology carrier of the entire "overflowing aging style" brewing system.

[0057] The name "Yichen Jiangxiang" originates from the four-stage ecological regulation process of the compound mother koji, which lays the foundation for the "elegant aged aroma" precursor and accumulates the potential substances for "overflowing soy sauce aroma", hence the name Yichen Jiangxiang.

[0058] The mechanism of dual-stage aging: aging in earthenware jars (a micro-oxygen environment) promotes oxidation, esterification, and molecular association; bottle aging (a closed reducing environment) promotes flavor fusion, alcohol-ester balance, and the release of irritating volatiles. The order of these two stages cannot be reversed, forming a complete aging path, ultimately presenting the wine's "rich and elegant aged aroma" and "overflowing soy sauce fragrance" style.

[0059] S3. Kunsha Brewing and Distillation: Using local glutinous sorghum with a wholeness rate of over 80% as raw material, the traditional Kunsha process (Xia Sha and Cao Sha) is adopted for brewing. Throughout the entire brewing cycle (nine steamings, eight fermentations, and seven distillations), the basic Daqu powder prepared in step S2 is added as a saccharification and fermentation agent.

[0060] It should be noted that the Kunsha brewing and distillation process involves seven rounds of distillation, and the amount of the basic Daqu powder added in each round decreases sequentially based on the total mass of glutinous sorghum.

[0061] As an optimization, the amount of basic Daqu powder added in each round decreases progressively. The specific addition amounts (based on the total mass of glutinous sorghum) are approximately 17%, 16%, 15%, 14%, 11%, 9%, and 6% respectively. This strategy aligns with the material characteristics that the starch content decreases and the acidity increases as the fermentation rounds progress. It helps to harmonize the sweet, sour, bitter, spicy, and astringent flavors of the original liquor from each round, resulting in a more layered and balanced final flavor.

[0062] S4, Two-Stage Co-Aging: Earthenware Jar Aging: The raw spirits obtained in S3 are separately poured into earthenware jars and aged in a natural cellar for no less than 5 years. The microporous structure of the earthenware jars allows trace amounts of oxygen to permeate, promoting the slow oxidation, esterification, and intermolecular association reactions of the spirit, which is a crucial stage for the aging of the base spirit and the formation of initial aromas. During this period, the jars can be changed or the spirit stirred once a year to ensure even aging.

[0063] Blending and Bottle Aging: After the aging period in earthenware jars is complete, the wines from each round are blended according to the following preferred proportions: 2-4 parts from the first round, 8-12 parts from the second round, 18-22 parts from the third round, 21-25 parts from the fourth round, 16-20 parts from the fifth round, 6-10 parts from the sixth round, and 4-6 parts from the seventh round. For example, a specific blending scheme could be: 3:10:20:23:18:8:5.

[0064] After blending, the spirit is bottled and transferred to a temperature- and humidity-controlled storage facility (temperature controlled at 15-20℃, relative humidity controlled at 70-75%) for aging in the bottle for at least nine months. In the sealed bottle environment, the spirit primarily undergoes reduction reactions and further molecular fusion, resulting in a more delicate and harmonious aroma, reduced irritating volatile substances, and a more mellow and smooth body. The aged aroma characteristics transform from the richness of the earthenware jar stage to the elegance and comfort of bottle aging. The order of "earthenware jar aging" and "bottled aging" is indispensable; they complement each other and together constitute a complete and efficient path for the spirit's flavor maturation.

[0065] Comparative Example 1 (Traditional Daqu Control): Except for the fact that no substances are added during the koji-making process and the koji is prepared entirely using the traditional natural inoculation method, the other raw materials, brewing, and double-stage aging (5 years of jar storage + 9 months of bottle storage) steps are exactly the same as in Example 1.

[0066] Comparative Example 2 (No Bottle Aging Control): Except for aging in earthenware jars for 5 years without bottle aging, the other steps were exactly the same as in Example 1.

[0067] Comparative Example 3 (Short-term earthenware jar aging control): Except for shortening the earthenware jar aging time from 5 years to 3 years and then aging in bottles for 9 months, the other steps were exactly the same as in Example 1.

[0068] Comparative Example 4 (Simple Combination of Existing Technology): Except for using conventional Daqu (a type of starter culture) during koji production and changing the aging process in bottles to room temperature (25±5℃) storage for 6 months, the remaining steps were the same as in Example 1. This comparative example simulates the simple mechanical combination of adding and segmenting the starter culture in the prior art.

[0069] The finished wines of Example 1 and Comparative Examples 1-3 were subjected to physicochemical testing and sensory evaluation, and the results are shown in the table below.

[0070] Table 1: Comparison of Finished Wine Testing and Tasting Results

[0071] As shown in Table 1, 1. Compared with Comparative Example 1 (traditional Daqu), Example 1 showed significant improvements in total acid and total ester content, as well as sensory scores. This demonstrates that adding the specific Qianmai 21 and Qianmai 22 compound mother koji of this invention during koji making can effectively enhance fermentation, generate richer ester flavor substances, and form the basis for the "Yichen" style.

[0072] 2. Compared with Comparative Example 2 (without bottle aging), Example 1 not only had higher total acids and total esters, but also exhibited more prominent "elegant aged aroma" and "full-bodied" characteristics in sensory evaluation, with a more harmonious body. This proves that "bottled aging" is not simply storage, but a key step that promotes further integration of flavors and the transformation of aged aroma towards elegance, which is indispensable along with aging in earthenware jars.

[0073] 3. Compared with Comparative Example 3 (short-term jar storage), Example 1 shows significant advantages in various indicators, indicating that aging in earthenware jars for more than 5 years is a necessary period for accumulating sufficient basic aroma and achieving full transformation of flavor substances.

[0074] 4. Compared with Comparative Example 4, Example 1 demonstrates a qualitative leap in flavor harmony, the prominence of its typical style, and physicochemical indicators. This directly proves that mechanically combining known "ordinary Daqu" with "two-stage aging" technology, due to the lack of targeted raw material selection based on the target flavor and the precise matching and synergy of front-end and back-end process parameters, cannot achieve the integrated "overflowing aroma and elegant aged fragrance" style of this invention. The essential innovation of this invention lies in constructing a closed-loop synergistic system.

[0075] This invention effectively solves the two major technical bottlenecks mentioned in the background art—unstable microbial community structure and low and uncontrollable aging efficiency—through the aforementioned closed-loop collaborative system, thereby stably producing high-quality products with an aging-infused style. This invention utilizes "specific raw materials," "compound mother koji," and a "four-stage ecological regulation process," along with a "5+9 dual-stage aging": over 5 years of aging in earthenware jars followed by over 9 months of bottle aging, rather than simply adding them together. Specifically: the composite mother koji used in the front-end (koji making) is selectively chosen from Qianmai 21 and Qianmai 22, creating a rich and specific library of flavor precursors for subsequent fermentation; the dual-stage design in the back-end (aging) provides a precise environmental pathway for the transformation of these precursors: the micro-oxidative environment in the earthenware jar stage facilitates acid-ester conversion and the formation of basic aged aromas, while the reducing environment in the subsequent bottle aging stage focuses on the fusion of flavor molecules and the association of the liquor body, achieving the final state of "overflowing soy sauce aroma and elegant aged aroma." The absence or replacement of any link in the process will prevent the comprehensive improvement of the flavor and indicators described in this invention. This systematic and synergistic design linking the front and back ends is the key innovation of this invention.

[0076] Examples 2-4 involve adjusting the compound starter culture (different process parameters such as the compound starter culture ratio, aging time in earthenware jars, and aging time in bottles), with the core process steps being the same as in Example 1. The final products all meet or exceed the physicochemical indicators described in this invention and possess the "overflowing aging" style characteristics, demonstrating the feasibility and stability of the technical solutions within the scope of the claims of this invention.

[0077] The present invention relates to the "5359" standard system for the brewing process of Yichen sauce-flavored liquor (53° alcohol content, 5 years of aging in ceramic jars, and 9 months of bottle aging).

[0078] The brewing process of Yichen sauce-flavored baijiu follows the "5-3-5-9" time and quality axis, namely: 5-3: the classic sauce-flavored baijiu essence at 53°vol; 5: making koji on the 5th of May (Dragon Boat Festival); 5 years of aging in earthenware jars; 5 is also the starting point of 5 years of aging in earthenware jars; 9: the second fermentation on the 9th of September (Double Ninth Festival); 9 is also the final guarantee of quality after 9 months of aging in bottles.

[0079] Traditional master koji is a "historical sedimentation," its quality dependent on environment and luck; the master koji of this invention is a "product of design," its quality stemming from science and regulation. This process centers on "specific raw materials," "compound master koji," "four-stage ecological regulation technology," and a "5+9 dual-stage aging" process of "earthenware jar aging + bottle aging." The entire process revolves around the two goals of "explosive soy sauce aroma" and "aging potential," employing reverse design and precise regulation. The compound master koji ecological process, much like writing code, "writes" active microbial communities (producing soy sauce aroma and aging potential) on the pure grain koji, providing a flavor engine for the aging style. The two stages of "earthenware jar aging" (≥5 years) and "bottle aging" (≥9 months) are closely linked, focusing on oxidation and reduction respectively, together forming a complete path for the maturation of the liquor's flavor, ultimately producing a high-quality product with a unique style of "abundant soy sauce aroma and elegant aging fragrance."

[0080] The foregoing has shown and described the basic principles, main features, and advantages of the present invention. Those skilled in the art should understand that the present invention is not limited to the above embodiments. The embodiments and descriptions in the specification are merely illustrative of the principles of the invention. Various changes and modifications can be made to the invention without departing from its spirit and scope, and all such changes and modifications fall within the scope of the claimed invention.

Claims

1. A type of aged sauce-flavored baijiu, characterized in that, Its alcohol content is 53±1%vol, total acid content ≥2.5 g / L, total ester content ≥3.5 g / L, and it uses compound mother koji, adopts Kunsha brewing process to obtain the raw wine, and then ages and matures the raw wine in constant temperature and humidity bottle storage.

2. The aged sauce-flavored Baijiu as described in claim 1, characterized in that, Includes the following steps: S1. Preparation of compound mother koji: After mixing Qianmai 21 and Qianmai 22 wheat, the mixture is crushed, mixed, shaped, fermented in a four-stage ecological regulation process, dismantled, aged and crushed to obtain compound mother koji powder. The four-stage ecological regulation fermentation includes: controlling the core temperature to 62-65℃ and maintaining a high-pressure screening period of 10-12 days for the soy sauce aroma bacteria, and then controlling the core temperature to 50-55℃ and maintaining an 8-10 day induction period for the aging aroma precursor; S2, preparation of basic Daqu: using wheat as raw material, adding the compound mother koji powder obtained in step S1, and obtaining basic Daqu powder through the koji-making process; S3, Kunsha brewing and distillation: using glutinous sorghum with an integrity rate of not less than 80% as raw material, brewing is carried out using the Kunsha process, adding the basic Daqu powder obtained in step S2 during the brewing process, undergoing multiple rounds of fermentation and distillation to obtain the original liquor; S4, two-stage aging: the original liquor obtained in step S3 is first aged in earthenware jars for not less than 5 years, then the liquor aged in earthenware jars is blended and bottled, and finally aged in bottles at a constant temperature and humidity of 15-20℃ and a relative humidity of 70-75% for not less than 9 months.

3. The aged sauce-flavored Baijiu according to claim 2, characterized in that, In the Kunsha brewing and distillation process in step S3, the distillation is carried out in seven rounds, and the amount of basic Daqu powder added in each round decreases sequentially based on the total mass of glutinous sorghum.

4. The aged sauce-flavored Baijiu according to claim 3, characterized in that, During the seven rounds of distillation, the amount of basic Daqu powder added in each round was 17%, 16%, 15%, 14%, 11%, 9%, and 6% of the total mass of glutinous sorghum, respectively.

5. The aged sauce-flavored Baijiu according to claim 2, characterized in that, In step S4, the original wines from each round of aging in the ceramic jars are blended in the following proportions by weight: 2-4 parts of the first round of original wine, 8-12 parts of the second round of original wine, 18-22 parts of the third round of original wine, 21-25 parts of the fourth round of original wine, 16-20 parts of the fifth round of original wine, 6-10 parts of the sixth round of original wine, and 4-6 parts of the seventh round of original wine.

6. The aged sauce-flavored Baijiu according to claim 2, characterized in that, The composite mother koji was prepared using Qianmai 21 and Qianmai 22 wheat, and was directionally generated through a four-stage ecologically regulated fermentation process that included a high-temperature stage of 62-65℃ and a medium-temperature stage of 50-55℃. The base koji containing the composite mother koji was used to brew the raw liquor using the Kunsha process. The raw liquor was then aged in earthenware jars and in constant-temperature and humidity bottles to synergistically form a rich and elegant aged flavor that combines the characteristics of soy sauce aroma and aged fragrance.

7. The aged sauce-flavored Baijiu according to claim 2, characterized in that, In the step of preparing the composite mother koji, the weight mixing ratio of Qianmai 21 and Qianmai 22 is 1:1 to 2:

1.

8. The aged sauce-flavored Baijiu according to claim 2, characterized in that, The preparation method of basic Daqu powder in step S2 includes: S21, grinding wheat, with fine powder accounting for 20-30% and the outer skin accounting for 70-80%; S22, taking 100 parts by weight of coarse wheat flour, adding 2 parts of compound mother koji and 30-50 parts of water, and stirring evenly; S23, placing the koji material into the koji mold, compacting it, and letting it cool for 1-3 hours; S24, piling and fermenting in a warehouse: the koji blocks are piled up on their sides, and the first turning is carried out at 60-65℃, and the second turning is carried out at 55-60℃; S25, after fermentation for 40-60 days, the koji is removed and stored in a dry koji warehouse for 150-180 days; S26, the stored koji blocks are crushed to a particle size of 1-3mm to obtain basic Daqu powder.

Images