Method for improving the smoky flavor of Maotai-flavor liquor and application thereof

Abstract

The application provides a method for improving the coke flavor of Maotai-flavor liquor and application, comprising the following steps: according to the Kunsha Maotai-flavor liquor brewing process, first, normally completing the out-pit mixing of fermented grains, retort distillation, and spreading and airing for koji adding process during 1-2 liquor periods, then inoculating mother grains at a suitable position and small heaps of a suitable size to improve the temperature of the stacking fermentation during the stacking fermentation process, and then completing the subsequent liquor taking, disc aging and other work during the in-pit fermentation process; through the inoculation of mother grains and the cooperation of small heaps, the stacking fermentation time can be shortened, the stacking temperature reaches 55-60 DEG C, so that more high-temperature microorganisms are enriched, more coke flavor and compound flavor are produced, and the liquor yield and the fine liquor rate are improved; the small heap batch feeding into the pit and the next day sealing of the pit are beneficial to the production of more coke flavor components, effectively improve the coke flavor of the liquor body, and make the coke flavor of the liquor body more comfortable.

Description

Technical Field

[0001] This invention belongs to the field of liquor production, specifically relating to a method and application for improving the caramel aroma flavor of sauce-flavored liquor. Background Technology

[0002] Sauce-flavored baijiu is one of the three basic aroma types of traditional Chinese baijiu. Its production process is complex, characterized by "one production cycle per year, two feedings, nine distillations, eight fermentations, and seven extractions".

[0003] The caramel aroma is a complex aroma composed of roasted and nutty notes, and is an important component of the flavor profile of Maotai-flavor baijiu. This caramel flavor primarily originates from the Maillard reaction that occurs during the high-temperature koji-making, high-temperature stacking, high-temperature fermentation, and high-temperature distillation processes in Maotai-flavor baijiu production. The products are mainly nitrogen- and oxygen-containing heterocyclic compounds such as pyrazines, furans, and pyridines. Currently, there is limited research in the industry on improving the caramel aroma of Maotai-flavor baijiu.

[0004] In the prior art, there are methods to enhance the caramel aroma by stir-frying raw materials. For example, Chinese patent application No. 201510586656.0 discloses a method for producing caramel-aroma liquor. This method enhances the aroma by stir-frying grains until they are caramelized, thus filling a gap in the variety of liquor aroma types and obtaining a uniquely flavored caramel-aroma liquor. Another example is Chinese patent application No. 202310353817.6, which discloses a method for brewing glutinous rice wine using a rice-stirring process. This method involves stir-frying glutinous rice at high temperature in a gelatinization pan until it is cooked and caramelized, then fermenting the caramelized glutinous rice. The resulting rice wine has a slightly bitter caramel aroma, a rich fragrance, and a long-lasting aftertaste.

[0005] However, the aforementioned method of enhancing the caramel aroma through raw material stir-frying has the following drawbacks: the stir-frying process is difficult to control, and localized overheating can easily lead to the raw materials being directly burned, resulting in a burnt flavor in the liquor and deviating from the typical style of Maotai-flavor liquor. Therefore, how to effectively enhance the caramel aroma while maintaining the typical style of Maotai-flavor liquor is a technical problem that urgently needs to be solved in this field.

[0006] This study starts from the formation mechanism of caramel flavor compounds. By optimizing the process parameters in the stacking fermentation and cellar fermentation process, the Maillard reaction is strengthened to promote the formation of caramel flavor compounds, thereby obtaining a high-quality soy sauce-flavored liquor with prominent caramel aroma and "non-overt caramel". Summary of the Invention

[0007] The technical problem to be solved by the present invention is to provide a method and application for improving the caramel aroma of sauce-flavored baijiu, generating more caramel aroma components, effectively improving the caramel aroma of the liquor, and making the caramel aroma of the liquor more pleasant.

[0008] The present invention includes a method for improving the caramel aroma flavor of soy sauce-flavored baijiu, comprising the following steps: (1) Following the brewing process of Kunsha sauce-flavored liquor, complete the operations of mixing the mash after leaving the cellar, distilling in the still, spreading and cooling and adding yeast; (2) Inoculating with mother mash: Sprinkling mother mash into the mash after the spreading and adding of yeast; (3) Small pile fermentation: After inoculating the mother mash, the mash is divided into small piles, N small piles, each small pile is conical, the height of the small pile is 0.8-1.2m, the bottom diameter is 1-1.6m, the bottom of the small piles are connected, and after the small piles are completed, each small pile is covered to keep warm; (4) Breaking the pile: When the white bacterial spots on the surface of the small pile are obvious, the mash has a floral and fruity aroma, there are no obvious water stains on the surface of the mash, and the top temperature of the pile reaches 55-60℃, break the piles of N small piles separately. (5) Entering the pit in batches: After mixing the surface and inner layers of mash evenly, put them into the pit; put N small piles into the corresponding N pits, with each pit containing one small pile of mash. The temperature of entering the pit is 28-32℃. Fill the pits within N days; put about 15 tons of sorghum into each pit. (6) Sealing the pit: After the pit is full, seal the pit; (7) Fermentation in the cellar: Fermentation is carried out in the cellar after sealing the cellar; (8) Take wine 3-5 times: After fermentation for more than 30 days, open the cellar to take wine. After taking the wine, store it in the warehouse in layers. Repeat the above steps (1)-(7) until the wine is taken 3-5 times. (9) Double-wheel blending: A comprehensive sample of sauce-flavored baijiu is obtained by storing samples from a first-wheel blending and a second-wheel blending. The comprehensive sample of sauce-flavored baijiu refers to a sample made by mixing multiple sauce-flavored baijiu base liquors or finished liquors with significant "caramel aroma" characteristics in a specific proportion for specific evaluation, blending or experimental purposes.

[0009] N is an integer between 2 and 4; the N small piles, N cellars, and filling the cellars within N days are represented by the same number.

[0010] The brewing process of Kunsha-style sauce-flavored baijiu requires high-temperature koji making, high-temperature stacking, high-temperature distillation, nine distillations, eight fermentations, seven extractions, and two additions of raw materials. The steps of mixing the mash after leaving the pit, distilling in a still, and spreading and adding koji are carried out in the cycle of eight fermentations and seven extractions. The main innovation of this application lies in the steps of inoculating the mother mash after spreading and adding koji, small-batch fermentation, batch entry into the pit, and sealing the pit.

[0011] Furthermore, in step (2), the mother mash is taken from the middle 0.4-0.6m of the mature pile after fermentation, consisting of a 1-10cm layer of mash on the surface and a 25-40cm layer on the inner side. The amount of mash used in the surface and inner layers is the same. The surface and inner layers are mixed evenly and used as the mother mash for later use. The amount of mother mash used is 1-3% of the total weight of the mash. The inoculated mother mash is mainly used for 3-5 extractions of alcohol. Furthermore, the piling time for fermentation in step (3) is controlled at 3-5 days, and the piling temperature is controlled at 28-32℃.

[0012] Furthermore, before entering the cellar in step (5), the cellar is sterilized by spraying an appropriate amount of high-proof base liquor on the bottom and sides of the cellar.

[0013] Furthermore, after the fermentation pit is filled in step (6), the fermentation pit is leveled, 4-6 kg of high-temperature koji powder is sprinkled in, 14-16 kg of rice husks are sprinkled in, and burlap sacks are used to cover the surface of the fermentation pit for insulation. Before sealing the pit in step (6), the temperature of the middle part of the fermentation pit is measured. When the temperature of the middle part of the fermentation pit rises by 3-5 degrees compared to the day the pit is filled, the pit can be sealed.

[0014] Furthermore, the fermentation time in the cellar in step (7) is calculated from the start of the process after the cellar is filled; generally, the fermentation time in the cellar is more than 30 days.

[0015] Furthermore, the method for extracting wine in step (8) is to extract wine by taking 25% of the upper layer, 50% of the middle layer, and 25% of the lower layer of the fermentation pit.

[0016] Furthermore, the first batch of blended wine sample in step (9) is obtained by storing 3-5 batches of wine in earthenware jars for one year, and then merging and storing them according to the same batch, the same grade, and the same level.

[0017] Furthermore, the secondary blended wine sample in step (9) is obtained by storing the wine sample in earthenware jars for two years after the first blending, and then merging and storing them according to different batches, different levels, and the same grade.

[0018] Another object of the present invention is to provide the application of the method in improving the caramel aroma flavor of soy sauce-flavored baijiu.

[0019] The beneficial effects of this invention are: (1) This invention introduces a rich microbial community by inoculating the mother mash during the pile fermentation process and selecting a suitable location for the mother mash, which makes the pile temperature rise faster and produces more caramel aroma components; by making small piles for fermentation, by controlling the size and height of the small piles, the contact area between the pile fermented mash and the air is wider and the pile temperature rises higher; by the synergy of inoculating the mother mash and making small piles, the pile fermentation time can be shortened and the pile temperature can reach 55-60℃, thereby enriching more high-temperature microorganisms and producing more caramel and compound aroma, and is conducive to improving the yield and quality of 3-5 batches of wine; (2) The present invention adopts small piles and batches to be put into the cellar, and each cellar is filled in 2-4 days. This allows the mash in the cellar to have more time for aerobic fermentation, which solves the defect of insufficient aerobic fermentation time of mash in the pile fermentation center. It is conducive to the growth, reproduction and uniform distribution of microbial community in the cellar, so that the temperature in the cellar can reach 43-46 degrees, producing more caramel aroma components, effectively improving the caramel aroma of the wine, and making the caramel aroma of the wine more comfortable. (3) The present invention adopts the method of sealing the cellar at intervals, which can make the temperature inside the cellar more balanced, and at the same time provide a buffer and adaptation time for anaerobic fermentation inside the cellar, promote the temperature rise inside the cellar, and help improve the production of caramel flavor components. Detailed Implementation

[0020] Example 1 1. Following the Kunsha sauce-flavored liquor brewing process, the operations of mixing the mash after leaving the cellar, distilling in the still, and spreading and adding yeast are completed normally.

[0021] 2. Inoculation with Mother Distillers: Take a 0.6m section of the fermented, mature pile ready for pit filling, and prepare a 10cm layer of mash for the top layer and a 40cm layer for the inner layer. Use the same amount of mash for both layers. Mix the top and inner layers thoroughly to create the mother distillers. During the piling process, evenly sprinkle the mother distillers into the pile while piling, using 3% of the total mash volume. Inoculate the piles daily using the same method.

[0022] 3. Small-scale fermentation: After inoculating the mother mash, divide the pile into two smaller piles, each shaped like a cone, 1.2m high and 1.6m in diameter at the base, with the bases of the smaller piles connected. After forming the piles, cover each smaller pile with burlap sacks for insulation. The piling time should be controlled at 3 days, with the temperature maintained at 28℃. Repeat this process for each subsequent pile.

[0023] 4. Breaking the pile: When the white bacterial spots on the surface of the small pile are obvious, the mash has a floral and fruity aroma, there are no obvious water stains on the surface of the mash, and the top temperature of the pile reaches above 55℃, the pile can be broken.

[0024] 5. Batch Filling: Before filling the pits, sterilize them by spraying an appropriate amount of high-proof base liquor onto the bottom and walls. Then, break up 2-4 small piles separately, mixing the surface and inner layers of mash evenly before filling. Place two small piles into their respective pits, one pile per pit, at a temperature of 28℃. The next day, break up and mix the two fermented piles again before filling them into the two pits from the previous day. Fill both pits within two days, adding 15 tons of sorghum to each pit. 6. Sealing the pit: After the pit is full, first level the mash in the pit, then sprinkle in 5kg of high-temperature koji powder, then sprinkle in 15kg of rice husks, and cover the surface of the mash with burlap sacks. After one day, seal the pit.

[0025] 7. Fermentation in the pit: After sealing the pit, fermentation in the pit begins. The fermentation time in the pit is calculated from the completion of the filling and must reach more than 30 days.

[0026] 8. Taking 3-5 batches of liquor: After completing the above steps during the second batch, wait for fermentation for more than 30 days before opening the fermentation pit to take the liquor. Take the third batch of liquor in layers according to the ratio of 25% from the top layer, 50% from the middle layer, and 25% from the bottom layer. After taking the liquor, store it in the warehouse in layers. Repeat the above steps during the third and fourth batches of liquor, and after fermentation for more than 30 days, take the fourth and fifth batches of liquor in layers. Then store them in layers again. This completes the 3-5 batches of liquor taking in the golden cycle of Maotai-flavor Baijiu.

[0027] 9. Double-stage blending: After 3-5 batches of liquor are stored in earthenware jars for one year, they are combined and stored according to the same batch, grade, and level to obtain the first blended liquor sample. After the first blending, the liquor sample is stored in earthenware jars for two years, and then combined and stored according to different batches, different levels, but the same grade to obtain the second blended liquor sample. After the second blended liquor sample is stored in earthenware jars for another two years, a comprehensive sample of soy sauce-flavored baijiu is obtained.

[0028] Example 2 1. Following the Kunsha sauce-flavored liquor brewing process, the operations of mixing the mash after leaving the cellar, distilling in the still, and spreading and adding yeast are completed normally.

[0029] 2. Inoculation with Mother Grains: Take a 0.4m section of the fermented, mature pile ready for pit filling, and prepare a 1cm layer of mash for the top layer and a 25cm layer of mash for the inner layer. Use the same amount of mash for both layers. Mix the top and inner layers thoroughly to create the mother grains. During the piling process, evenly sprinkle the mother grains in while piling, using 1% of the total mash volume. Inoculate the remaining piles each day using the same method.

[0030] 3. Small-scale fermentation: After inoculating the mother mash, divide the mash into four small piles, each cone-shaped, 0.8m high and 1m in diameter at the base, with the bases of the piles connected. Cover each pile with burlap sacks for insulation. The piling time should be controlled at 5 days, with the closing temperature maintained at 32℃. Repeat this process for each subsequent pile.

[0031] 4. Breaking the pile: When the white bacterial spots on the surface of the small pile are obvious, the mash has a floral and fruity aroma, there are no obvious water stains on the surface of the mash, and the top temperature of the pile reaches above 60℃, the pile can be broken.

[0032] 5. Batch Filling: Before filling the pits, sterilize them by spraying an appropriate amount of high-proof base liquor onto the bottom and walls. Then, break up the four small piles separately, mixing the surface and inner layers of mash evenly before filling them into the pits. Place one pile of mash into each of the four small piles, maintaining a pit temperature of 32℃. The next day, break up and mix the four fermented piles again before filling them into the four pits from the previous day. It takes four days to fill all four pits, with 15 tons of sorghum added to each pit. 6. Sealing the pit: After the pit is full, first level the mash in the pit, then sprinkle in 10kg of high-temperature koji powder, then sprinkle in 20kg of rice husks, and cover the surface of the mash with burlap sacks. After 3 days, seal the pit.

[0033] 7. Fermentation in the pit: After sealing the pit, fermentation in the pit begins. The fermentation time in the pit is calculated from the completion of the filling and must reach more than 30 days.

[0034] 8. Taking 3-5 batches of liquor: After completing the above steps during the second batch, wait for fermentation for more than 30 days before opening the fermentation pit to take the liquor. Take the third batch of liquor in layers according to the ratio of 25% from the top layer, 50% from the middle layer, and 25% from the bottom layer. After taking the liquor, store it in the warehouse in layers. Repeat the above steps during the third and fourth batches of liquor, and after fermentation for more than 30 days, take the fourth and fifth batches of liquor in layers. Then store them in layers again. This completes the 3-5 batches of liquor taking in the golden cycle of Maotai-flavor Baijiu.

[0035] 9. Double-stage blending: After 3-5 batches of liquor are stored in earthenware jars for one year, they are combined and stored according to the same batch, grade, and level to obtain the first blended liquor sample. After the first blending, the liquor sample is stored in earthenware jars for two years, and then combined and stored according to different batches, different levels, but the same grade to obtain the second blended liquor sample. After the second blended liquor sample is stored in earthenware jars for another two years, a comprehensive sample of soy sauce-flavored baijiu is obtained.

[0036] Comparative Example 1 In step 2, no mother fermentation is performed. After the mother fermentation is completed, the fermentation is carried out directly. The other steps are the same as in Example 2.

[0037] Comparative Example 2 Step 3 does not involve small-pile fermentation, but rather normal pile fermentation; before closing the pile, a certain amount of distilled spirits and yeast are sprinkled on the ground, the pile height is about 2.2 meters, the piling time is controlled at 5 days, and the closing temperature is controlled at 32℃. Other steps are the same as in Example 2.

[0038] Comparative Example 3 Step 5 involves normal batch placement of the mash into the pit, instead of batch placement. The mash can only be placed into the pit when white mold spots are clearly visible and the top temperature reaches 55°C or higher. Before placement, the pit is sterilized by spraying an appropriate amount of high-proof base liquor onto the bottom and walls. When placing the mash into the pit, it is mixed from one end to ensure proper mixing of the top, middle, and bottom parts before being placed inside. The initial pit temperature is 32°C. Other steps are the same as in Example 2.

[0039] Comparative Example 4 Step 6 involves sealing the pit directly, without waiting another day. After the pit is full, first level the mash in the pit, then sprinkle in 10kg of high-temperature koji powder, followed by 20kg of rice husks, and then seal the pit. The other steps are the same as in Example 2.

[0040] Comparative Example 5 1. Following the Kunsha sauce-flavored liquor brewing process, the operations of mixing the mash after leaving the cellar, distilling in the still, and spreading and adding yeast are completed normally.

[0041] 2. Pile fermentation: Before piling, sprinkle a certain amount of distilled liquor and yeast on the ground. The pile height is about 2.2 meters, the piling time is controlled at 5 days, and the temperature at the time of piling is controlled at 32℃.

[0042] 3. Breaking the pile: When the white bacterial spots on the surface of the small pile are obvious, the mash has a floral and fruity aroma, there are no obvious water stains on the surface of the mash, and the top temperature of the pile reaches above 55℃, the pile can be broken.

[0043] 4. Pile Preparation and Cellar Placement: The sorghum can only be placed into the cellar when white mold spots are clearly visible on the pile and the top temperature reaches 55℃ or higher. Before placement, the cellar is sterilized by spraying an appropriate amount of high-proof base liquor onto the bottom and walls. When placing the sorghum into the cellar, mix the pile from one end to ensure the top, middle, and bottom parts are combined before placing it into the cellar. The initial temperature should be 32℃. 15 tons of sorghum are added to each cellar. 5. Sealing the pit: After the pit is full, first level the mash in the pit, then sprinkle in 10kg of high-temperature koji powder, then sprinkle in 20kg of rice husks, and then seal the pit.

[0044] 6. Fermentation in the pit: After sealing the pit, fermentation in the pit begins. The fermentation time in the pit is calculated from the completion of the filling and must reach more than 30 days.

[0045] 7. Taking 3-5 batches of liquor: After completing the above steps during the second batch, wait for fermentation for more than 30 days before opening the fermentation pit to take the liquor. Take the third batch of liquor in layers according to the ratio of 25% from the top layer, 50% from the middle layer, and 25% from the bottom layer. After taking the liquor, store it in the warehouse in layers. Repeat the above steps during the third and fourth batches of liquor, and after fermentation for more than 30 days, take the fourth and fifth batches of liquor in layers. Then store them in layers again. This completes the 3-5 batches of liquor taking in the golden cycle of Maotai-flavor Baijiu.

[0046] 8. Double-stage blending: After 3-5 batches of liquor are stored in earthenware jars for one year, they are combined and stored according to the same batch, grade, and level to obtain the first blended liquor sample. After the first blending, the liquor sample is stored in earthenware jars for two years, and then combined and stored according to different batches, different levels, but the same grade to obtain the second blended liquor sample. After the second blended liquor sample is stored in earthenware jars for another two years, a comprehensive sample of soy sauce-flavored baijiu is obtained.

[0047] Comparative Example 6 Step 2: Adjust the position of the mother mash inoculation. Take the mature pile that has completed fermentation and is ready to be put into the pit at a position of 0.2m, with a top 15cm layer of mash and an inner 50cm layer of mash. Other steps are the same as in Example 2.

[0048] Comparative Example 7 Step 3: Adjust the size of the smaller piles. The height of each smaller pile should be 1.5m, and the bottom diameter should be 1.8m. The smaller piles should be connected at the bottom. The other steps are the same as in Example 2.

[0049] result: The soy sauce-flavored baijiu brewed in Examples 1, 2, 1, 2, 3, 4, 5, 6, and 7 were subjected to caramel aroma flavor determination and sensory evaluation, and a comparative study was conducted.

[0050] 1. Comparison of caramel flavor Table 1. Content of caramel flavor components (mg / L)

[0051] By comparing the content of caramel flavor components in Example 2 and Comparative Example 1, it is shown that the method of stacking inoculated mother mash in this invention can produce more caramel flavor characteristic substances.

[0052] By comparing the content of caramel flavor components in Example 2 and Comparative Example 2, it is shown that the method of small-batch fermentation of the present invention can produce more caramel flavor characteristic substances.

[0053] By comparing the content of caramel flavor components in Example 2 and Comparative Example 3, it is shown that the present invention can produce more caramel flavor characteristic substances by batching the caramel into the cellar.

[0054] By comparing the content of caramel flavor components in Example 2 and Comparative Example 4, it is shown that the present invention can produce more caramel flavor characteristic substances by sealing the cellar at intervals.

[0055] By comparing the content of caramel flavor components in Comparative Examples 1, 2, 3, and 4, it can be seen that the inoculation of mother mash has the greatest impact on caramel flavor components; sealing the pit the next day has the least impact on caramel flavor components.

[0056] By comparing the content of caramel flavor components in Example 2 and Comparative Example 5, it is shown that the content of caramel flavor components is significantly reduced when produced using existing processes. However, the combined use of methods such as inoculating the mother mash, piling the mash into small piles, batching the mash into the cellar, and sealing the cellar every other day can significantly increase the content of caramel flavor characteristic substances in soy sauce-flavored liquor.

[0057] By comparing the content of caramel flavor components in Example 2 and Comparative Example 6, it is shown that adjusting the position of the mother mash inoculation reduces the content of caramel flavor components. Therefore, the position of the mother mash inoculation affects the generation of caramel flavor components. Thus, the mother mash inoculation position set in this invention can generate more caramel flavor characteristic substances.

[0058] By comparing the content of caramel flavor components in Example 2 and Comparative Example 7, it is shown that adjusting the size of the pile reduces the content of caramel flavor components. Therefore, the size of the pile affects the generation of caramel flavor components. Thus, the pile size set in this invention can generate more caramel flavor characteristic substances.

[0059] 2. Sensory evaluation comparison Table 2 Comparison of Sensory Evaluation

[0060] A tasting and evaluation committee composed of 7 national-level baijiu judges and 13 provincial-level baijiu judges scored and graded the produced caramel-flavored sauce-flavored baijiu according to the base liquor grading standards, based on four aspects: color (10 points), aroma (25 points), taste (50 points), and style (15 points). The sauce-flavored baijiu produced in Example 1 is slightly yellow and transparent, with no suspended matter or sediment; it has a prominent sauce aroma, a distinct caramel aroma, and a relatively rich flavor profile; it has a rich, mellow, and full-bodied taste with a long aftertaste; and it has the typical style of caramel-flavored sauce-flavored baijiu.

[0061] The sauce-flavored baijiu produced in Example 2 is slightly yellow and transparent, with no suspended matter or sediment; it has a prominent aged sauce aroma, a distinct caramel aroma, and a rich and layered flavor; it is delicate, full-bodied, and has a long aftertaste; it has the typical style of caramel-flavored sauce-flavored baijiu.

[0062] The sauce-flavored liquor produced in Comparative Example 1 was slightly yellow and transparent, with no suspended matter or sediment; it had a more pronounced sauce aroma with a hint of caramel, and a richer flavor profile; the taste was mellow, refreshing, and had a long finish; it exhibited a slightly caramelized sauce-flavored liquor style. However, its caramelized aroma was less pronounced than that of Example 2, indicating that not inoculating with mother mash would affect the caramelized flavor of the sauce-flavored liquor.

[0063] The sauce-flavored baijiu produced in Comparative Example 2 was slightly yellow and transparent, with no suspended matter or sediment; the sauce aroma was prominent, the caramel aroma was pleasant and the layers were relatively rich; the body was full-bodied and mellow; it had the style of caramel-flavored sauce-flavored baijiu. Its caramel aroma was less pronounced than that of Example 2, indicating that not carrying out small-batch fermentation would affect the caramel flavor of the sauce-flavored baijiu.

[0064] The sauce-flavored baijiu produced in Comparative Example 3 was slightly yellow and transparent, with no suspended matter or sediment; the sauce aroma was more pronounced, the caramel aroma was more pleasant, and the layers were richer; the taste was mellow, smooth, and had a long aftertaste; it had a slight caramel-flavored sauce-flavored baijiu style. Its caramel aroma was less pronounced than that of Example 2, indicating that not aging the baijiu in batches would affect the caramel flavor of the sauce-flavored baijiu.

[0065] The sauce-flavored baijiu produced in Comparative Example 4 was slightly yellow and transparent, with no suspended matter or sediment; it had a prominent sauce aroma, a pleasant caramel aroma, and relatively rich layers; the body was full-bodied and mellow; it possessed the characteristics of a caramel-flavored sauce-flavored baijiu. Its caramel aroma was less pronounced than that of Example 2, indicating that not sealing the cellar for several days would affect the caramel flavor of the baijiu.

[0066] Comparative Example 5, produced using conventional methods, is a soy sauce-flavored baijiu without suspended matter or sediment; it has a caramel aroma, but the caramel aroma layer is very indistinct; it is mellow and sweet, clean and refreshing, with a long aftertaste; and it possesses the typical style of soy sauce-flavored baijiu. Its caramel aroma layer is significantly lacking compared to Example 2, indicating that the absence of inoculation with mother mash, the failure to form small piles, the failure to batch-fill the cellar, and the failure to seal the cellar every other day all contribute to affecting the quality of the caramel-flavored soy sauce-flavored baijiu.

[0067] The sauce-flavored baijiu produced in Comparative Example 6 was slightly yellow and transparent, with no suspended matter or sediment; it had a distinct sauce aroma with a hint of caramel, and a relatively rich complexity; the body was full-bodied, mellow, and refreshing, with a long finish; it possessed the characteristics of caramel-flavored sauce-flavored baijiu. Its caramel aroma was less pronounced than that of Example 2, indicating that adjusting the position of the mother mash inoculation would affect the caramel flavor of the baijiu.

[0068] The sauce-flavored baijiu produced in Comparative Example 7 was slightly yellow and transparent, with no suspended matter or sediment; the sauce aroma was prominent, with a pleasant caramel aroma and rich layers; the body was full-bodied, mellow, and had a lingering aftertaste; it possessed the characteristics of caramel-flavored sauce-flavored baijiu. Its caramel aroma was less pronounced than that of Example 2, indicating that adjusting the size of the small pile would affect the caramel flavor of the baijiu.

[0069] 3. Comparison of yield and premium wine percentage of wines produced in batches 3-5 Table 3 Comparison of yield and premium wine percentage of wines produced in batches 3-5

[0070] By comparing the alcohol yields of 3-5 batches, it can be seen that Example 2 has the highest alcohol yield and premium alcohol yield, with the alcohol yield being 2.25% higher than Comparative Example 5 and the premium alcohol yield being 5.53% higher than Comparative Example 5. This indicates that by maximizing the Maillard reaction through the synergistic effect of stacking fermentation and cellar fermentation, not only can the alcohol yield be increased, but also the premium alcohol yield can be increased.

[0071] Compared with Example 2, Comparative Example 1 had a 1.88% lower alcohol yield and a 6.89% lower premium alcohol yield, indicating that not inoculating the mother mash during the stacking process would reduce the alcohol yield and premium alcohol yield.

[0072] Compared with Example 2, Comparative Example 2 had a lower alcohol yield of 0.80% and a lower premium alcohol yield of 2.55%, indicating that not piling the alcohol into smaller piles during the stacking process would reduce the alcohol yield and premium alcohol yield.

[0073] Compared with Example 2, Comparative Example 3 had a 1.37% lower yield and a 5.42% lower premium rate, indicating that not aging the wine in batches would reduce both the yield and the premium rate.

[0074] Compared with Example 2, Comparative Example 4 had a lower alcohol yield of 0.22% and a lower premium alcohol yield of 1.14%, indicating that not sealing the cellar the following day had little impact on the alcohol yield, but would reduce the premium alcohol yield.

[0075] By comparing the decrease in alcohol yield and premium alcohol rate in Comparative Examples 1, 2, 3, and 4, it can be seen that inoculating with mother mash has the greatest impact on increasing alcohol yield and premium alcohol rate, while sealing the cellar the next day has the least impact on increasing alcohol yield and premium alcohol rate.

[0076] Compared with Example 2, Comparative Example 5 had a 2.95% lower alcohol yield and an 8.42% lower premium alcohol yield, indicating that the existing process for producing Maotai-flavor liquor has the lowest alcohol yield and premium alcohol yield.

[0077] Compared with Example 2, Comparative Example 6 had a 1.16% lower alcohol yield and a 5.00% lower premium alcohol yield, indicating that adjusting the position of the mother mash inoculation will reduce the alcohol yield and premium alcohol yield.

[0078] Compared with Example 2, Comparative Example 7 had a 0.55% lower yield and a 1.72% lower premium yield, indicating that adjusting the size of the small pile would reduce the yield and premium yield.

[0079] Those skilled in the art should understand that the discussion of any of the above embodiments is merely exemplary and is not intended to imply that the scope of protection of this application is limited to these examples; within the framework of this application, the technical features of the above embodiments or different embodiments can also be combined, the steps can be implemented in any order, and there are many other variations of different aspects of one or more embodiments of this application as described above, which are not provided in detail for the sake of brevity.

[0080] One or more embodiments in this application are intended to cover all such substitutions, modifications, and variations that fall within the broad scope of this application. Therefore, any omissions, modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of one or more embodiments in this application should be included within the protection scope of this application.

Claims

1. A method for enhancing the caramel aroma flavor of soy sauce-flavored baijiu, characterized in that, Includes the following steps: (1) Following the brewing process of Kunsha sauce-flavored liquor, complete the operations of mixing the mash after leaving the cellar, distilling in the still, spreading and cooling and adding yeast; (2) Inoculating with mother mash: Sprinkling mother mash into the mash after the spreading and adding of yeast; (3) Small pile fermentation: After inoculating the mother mash, the mash is divided into small piles, N small piles, each small pile is conical, the height of the small pile is 0.8-1.2m, the bottom diameter is 1-1.6m, the bottom of the small piles are connected, and after the small piles are completed, each small pile is covered to keep warm; (4) Breaking the pile: When the white bacterial spots on the surface of the small pile are obvious, the mash has a floral and fruity aroma, there are no obvious water stains on the surface of the mash, and the top temperature of the pile reaches 55-60℃, break the piles of N small piles separately. (5) Entering the pit in batches: After mixing the surface and inner layers of mash evenly, put them into the pit; put N small piles into the corresponding N pits, with each pit containing one small pile of mash. The temperature of entering the pit is 28-32℃. The pits are filled within N days. (6) Sealing the pit: After the pit is full, seal the pit; (7) Fermentation in the cellar: Fermentation is carried out in the cellar after sealing the cellar; (8) Take wine 3-5 times: After fermentation is complete, open the cellar to take wine. After taking the wine, store it in the warehouse in layers. Repeat steps (1)-(7) until the wine is taken 3-5 times. (9) Double-wheel blending: A comprehensive sample of sauce-flavored liquor is obtained by blending the liquor sample once and blending it twice.

2. The method for improving the caramel aroma flavor of soy sauce-flavored baijiu as described in claim 1, characterized in that, In step (2), the mother mash is taken from the middle of the mature pile after fermentation, 0.4-0.6m away, consisting of a 1-10cm layer of mash on the surface and a 25-40cm layer of mash on the inner side. The amount of mash used in the surface and inner layers is the same. The surface and inner mash are mixed evenly and then used as the mother mash for later use. The amount of mother mash used is 1-3% of the total weight of the mash.

3. The method for improving the caramel aroma flavor of sauce-flavored baijiu as described in claim 1, characterized in that, The piling time for fermentation in step (3) is controlled at 3-5 days, and the temperature of piling is controlled at 28-32℃.

4. The method for improving the caramel aroma flavor of soy sauce-flavored baijiu as described in claim 1, characterized in that, Before entering the cellar in step (5), the cellar is sterilized by spraying an appropriate amount of high-proof base liquor on the bottom and sides of the cellar.

5. The method for improving the caramel aroma flavor of soy sauce-flavored baijiu as described in claim 1, characterized in that, Before sealing the pit in step (6), the temperature of the middle part of the mash inside the pit is measured. When the temperature of the middle part of the mash rises by 3-5 degrees compared to the day the pit is filled, the pit can be sealed.

6. The method for improving the caramel aroma flavor of soy sauce-flavored baijiu as described in claim 1, characterized in that, The fermentation time in step (7) is calculated from the start of the fermentation process after the product is placed in the cellar.

7. The method for improving the caramel aroma flavor of soy sauce-flavored baijiu as described in claim 1, characterized in that, The method for extracting wine in step (8) is to extract wine by taking 25% of the top layer, 50% of the middle layer, and 25% of the bottom layer of the fermentation pit.

8. The method for improving the caramel aroma flavor of soy sauce-flavored baijiu as described in claim 1, characterized in that, The first batch of blended wine sample in step (9) is obtained by storing 3-5 batches of wine in earthenware jars for one year, and then merging and storing them according to the same batch, the same grade, and the same level.

9. The method for improving the caramel aroma flavor of sauce-flavored Baijiu as described in claim 8, characterized in that, The secondary blended wine sample in step (9) is obtained by storing the wine sample in earthenware jars for two years after the first blending, and then merging and storing them according to different batches, different levels, and the same grade.

10. The application of the method as described in any one of claims 1-9 in enhancing the caramel aroma flavor of soy sauce-flavored baijiu.

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