A production and processing method of a strong-flavor liquor

Abstract

This invention relates to the field of baijiu brewing technology and discloses a method for producing strong-aroma baijiu. The method involves mixing grain raw materials with mother mash, rice husks, daqu (a type of starter culture), and soaking water to prepare fermented mash for fermentation. This mash is then layered into three zones: the lower, middle, and upper layers. Before fermentation, the moisture content and acidity of the mash in each zone are adjusted. During sealed fermentation, when the upper or middle layer reaches a set temperature rise and the rate of temperature rise decreases, a first regulating solution containing ethanol, acetic acid, and butyric acid is added to the upper and middle layers. When the temperature in the middle layer decreases from its peak while the lower layer continues to rise, a second regulating solution containing ethanol, acetic acid, butyric acid, and lactic acid is added to the lower and middle layers. After fermentation, the mash is separated into layers, distilled separately, and the resulting base liquor is stored and then blended. This invention reduces fermentation differences between layers and improves the composition of the base liquor by adjusting the fermentation parameters layer by layer and adding two regulating solutions in stages and zones according to temperature conditions.

Description

Technical Field

[0001] This invention relates to the field of baijiu brewing technology, specifically a method for producing and processing strong-aroma baijiu. Background Technology

[0002] Currently, strong-aroma baijiu typically uses solid-state fermentation in pits using grains, mother mash, rice husks, and daqu (a type of starter culture). After the mash is placed in the pit, the upper, middle, and lower layers of the pit differ in terms of heat dissipation, moisture migration, acidity changes, and substrate distribution. As fermentation progresses, saccharification, alcohol production, and organic acid conversion occupy different stages in sequence, and each stage has different requirements for temperature, moisture, and substrate conditions.

[0003] For the fermentation process described above, current production methods typically involve layering the prepared mash into fermentation pits, sealing the pits, and managing the fermentation process based on the number of days or the temperature inside the pits. Some processes uniformly control the moisture content, acidity, amount of koji (fermentation starter), and temperature of the mash when it enters the pits, while others add yellow liquid, tails, or a mixture of both during fermentation. After fermentation, the mash is removed from the fermentation tank and loaded into stills. The base liquor is obtained through fractional distillation, and then stored and blended to produce strong-aroma baijiu.

[0004] Existing methods often rely on average parameters across the entire fermentation pit for control, making it difficult to create suitable initial fermentation conditions for different fermentation layers. As moisture and soluble substances migrate downwards during fermentation, the lower layers of mash tend to have higher moisture content and acidity, while the upper layers may experience insufficient substrate supply. When yellow liquid or tails are added at a fixed time, the timing of addition may not align with the actual fermentation state; adding acidic substances too early can affect saccharification and alcoholic fermentation, while adding them too late makes it difficult for them to fully participate in the mid-to-late stages of organic acid conversion. Furthermore, when replenishment is not distributed according to the fermentation layers, significant differences will still exist in the formation of hexanoic acid and the composition of the base liquor in each layer.

[0005] Therefore, the present invention provides a method for producing and processing strong-aroma baijiu to overcome the shortcomings of the prior art. Summary of the Invention

[0006] To address the shortcomings of existing technologies, this invention provides a production and processing method for strong-aroma baijiu, which solves the problems of uneven fermentation conditions in different layers of existing strong-aroma baijiu fermentation pits, mismatch between the timing of adding the control liquid and the fermentation state, leading to differences in fermentation between layers and fluctuations in the composition of the base liquor.

[0007] To achieve the above objectives, the present invention provides the following technical solution: A method for producing strong-aroma baijiu includes the following steps: The grain raw materials are mixed with auxiliary materials to produce fermented mash for pitting. The auxiliary materials include mother mash, rice husks, koji (a type of starter culture), and soaking water.

[0008] The mash is placed into the pit in layers according to the lower, middle, and upper sections of the pit. Before each layer is placed into the pit, the moisture content and acidity of the mash in the corresponding section are tested, and the moisture content and acidity of the mash in the corresponding section are adjusted to the preset values ​​by adding water and / or acidic conditioning solution.

[0009] After being placed in the fermentation pit, the mixture is sealed for fermentation. When the temperature in the upper or middle layer increases by 4.0–6.0°C compared to the corresponding temperature at the start of the fermentation, and the rate of temperature increase calculated according to the 12-hour cycle decreases to 30%–70% of that in the previous 12-hour cycle, the first conditioning solution is added to the upper and middle layers. The first conditioning solution contains ethanol, acetic acid, and butyric acid, with the molar ratio of ethanol to the total molar amounts of acetic acid and butyric acid being 15.0–29.8.

[0010] Continue sealed fermentation. When the temperature in the middle layer drops by 1.0–2.5°C from its peak, while the temperature in the lower layer continues to rise, add the second conditioning solution to both the lower and middle layers. The second conditioning solution contains ethanol, acetic acid, butyric acid, and lactic acid, with the molar ratio of ethanol to the total molar ratio of acetic acid and butyric acid being 4.57–6.69, and the molar ratio of lactic acid to the total molar ratio of acetic acid and butyric acid being 0.52–0.80.

[0011] After fermentation, the mash from the upper, middle and lower layers is removed and distilled separately.

[0012] A 12-hour period refers to a continuous 12-hour time interval divided by the temperature recording time point. The heating rate of the corresponding period is expressed as the difference between the end temperature and the start temperature of that period. The adjacent previous 12-hour period refers to the continuous and non-overlapping 12-hour time interval preceding the current 12-hour period.

[0013] Peak temperature refers to the highest temperature recorded in the middle layer from the start of the fermentation process until the addition of the second conditioning solution. The lower layer maintaining a rising temperature means that the end temperature of the most recent 12-hour period before the addition of the second conditioning solution is higher than the starting temperature.

[0014] By adopting the above technical solution, the moisture content and acidity of the mash in each area are adjusted according to the spatial location of the pit before the mash is put into the pit in layers. During the sealed fermentation process, different control liquids are added in stages and in different areas according to the actual temperature change of each area, so that the pit parameters, fermentation stage, control liquid composition and addition position correspond to each other.

[0015] The first regulating solution, with a high total molar ratio of ethanol to acetic acid and butyric acid, is added to the upper and middle layers when the temperature is still rising but the rate of temperature increase begins to decrease. This is used to replenish the ethanol substrate and control the input of acidic substances. The second regulating solution is added to the lower and middle layers when the temperature in the middle layer decreases from its peak while the temperature in the lower layer continues to rise. This is used to replenish the ethanol, acetic acid, butyric acid, and lactic acid substrates. By adding the two regulating solutions at different fermentation stages, the impact of premature addition of acidic substances on saccharification and alcoholic fermentation is reduced, and the substrate conditions required for organic acid conversion in the later stages of fermentation are improved.

[0016] Preferably, the grain raw materials consist of 50-65 parts by weight of sorghum, 8-18 parts by weight of rice, 8-18 parts by weight of glutinous rice, 5-12 parts by weight of wheat and 8-15 parts by weight of corn, with a total of 100 parts by weight of each component.

[0017] After the grain raw materials are crushed, grain particles broken into 4 to 8 pieces account for 65%-80% of the total mass of the grain raw materials, and fine powder that passes through a 20-mesh sieve accounts for 10%-20% of the total mass of the grain raw materials.

[0018] For every 100 parts by weight of grain raw materials, use 350-500 parts by weight of mother liquor, 18-28 parts by weight of rice husks, 17-22 parts by weight of Daqu (a type of starter culture), and 30-45 parts by weight of soaking water. The rice husks are pre-steamed for 25-40 minutes and cooled to 20-35°C. The temperature of the soaking water is 70-90°C, and the soaking time is 20-40 minutes.

[0019] By adopting the above technical solution, the degree of crushing of grain raw materials can meet the needs of soaking, cooking, and saccharification fermentation, while maintaining the required loose state of the mash. The amount of mother mash, rice husk, koji, and soaking water is matched with the amount of grain raw materials, which facilitates subsequent adjustment of the moisture content, acidity, and fermentation temperature of mash from different regions.

[0020] Preferably, the lower and upper layers each account for 25%-30% of the total mass of the mash entering the pit, the middle layer accounts for 40%-50% of the total mass of the mash entering the pit, and the sum of the mass percentages of the three layers is 100%.

[0021] The acid-adjusting solution is an aqueous solution containing lactic acid and / or acetic acid.

[0022] After adjustment, the moisture content of the lower, middle and upper layers of the cellar were 57.6%-58.4%, 58.8%-60.2% and 60.0%-62.0%, respectively, and the acidity of the cellar was 1.10-1.30 mmol / 10g, 1.25-1.45 mmol / 10g and 1.40-1.60 mmol / 10g, respectively.

[0023] The amount of Daqu used in the lower, middle and upper layers is 15%-17%, 17%-19% and 19%-22% of the mass of the grain raw materials contained in the corresponding areas, respectively, and the fermentation temperature is 16-20℃, 18-22℃ and 20-24℃, respectively.

[0024] By adopting the above technical solution, the lower layer uses relatively low moisture content, acidity, Daqu dosage, and temperature upon entering the fermentation pit, while the upper layer uses relatively high moisture content, acidity, Daqu dosage, and temperature. This is to accommodate the downward migration of moisture and soluble substances during fermentation and the differences in heat dissipation conditions between different areas. The parameters for entering the pit in the middle layer are located between the lower and upper layers, ensuring a continuous transition of fermentation conditions between the different areas.

[0025] Preferably, the first regulating liquid is prepared by mixing the tails of the wine and brewing water at 20-30°C. During the mixing process, the mixture is stirred at a speed of 100-250 r / min for 20-30 min and then allowed to stand for 30-40 min.

[0026] The first conditioning solution has an alcohol content of 10.0% vol-14.0% vol and a total acid content of 4.0-12.5 g / L, including lactic acid of 0.2-2.0 g / L, acetic acid of 3.1-9.2 g / L, and butyric acid of 0.5-0.8 g / L. The first conditioning solution should be adjusted to 18-30°C before addition and stored in a sealed stainless steel storage tank for no more than 24 hours.

[0027] Preferably, when the first conditioning solution is added, the temperature rise of the upper or middle layer in the last 12 hours is 0.1 to 0.5°C.

[0028] The dosage of the first regulating liquid is 8-15L per ton of mash entering the pit. 60%-75% of the total amount of the first regulating liquid is added to the upper layer, and the remainder is added to the middle layer. The addition time is 1-3 hours.

[0029] By adopting the above technical solution, the first regulating solution is added when the temperature of the mash is still rising but the rate of temperature increase has slowed down, allowing the ethanol substrate to enter the upper and middle layers during the early and middle stages of fermentation. The lactic acid and total acid content in the first regulating solution is controlled, which can reduce the impact of early acid load on saccharification and alcoholic fermentation. The amount of the first regulating solution added to the upper layer is higher than that added to the middle layer, which is used to replenish the ethanol substrate in the upper layer.

[0030] Preferably, the preparation process of the second regulating liquid includes: letting the yellow water stand for 4 to 12 hours and filtering it through a 20 to 40 mesh stainless steel filter screen; adding the filtered yellow water, wine tails and brewing water to a mixing tank at 62-70 parts by volume, 15-28 parts by volume and 8-15 parts by volume respectively, with the sum of the three parts by volume being 100 parts; and stirring at a speed of 120 to 250 r / min for 30 to 40 minutes.

[0031] The resulting second conditioning solution has an alcohol content of 5.0% vol–8.0% vol, a total organic acid content of 20.0–35.0 g / L, an acetic acid content of 7.0–13.3 g / L, a butyric acid content of 1.0–3.0 g / L, and a lactic acid content of 8.0–18.0 g / L. The second conditioning solution should be adjusted to 18–30°C before addition and stored in a sealed container for no more than 24 hours.

[0032] Preferably, when the second regulating liquid is added, the temperature in the middle layer does not rise again for 18 to 36 hours after the peak temperature drops, the time interval between the addition of the first regulating liquid is 74 to 360 hours, and the temperature in the lower layer is 2.3 to 7.8°C higher than the temperature of the lower layer entering the pit.

[0033] The dosage of the second conditioning liquid is 18-30L per ton of mash entering the pit. 60%-75% of the total amount of the second conditioning liquid is added to the lower layer, and the remainder to the middle layer. The addition time is 2-4 hours. After the second conditioning liquid is added, the moisture content of the mash in the lower layer is 61.7%-63.8%.

[0034] By adopting the above technical solution, the second regulating liquid is added during the cooling phase after the peak temperature in the middle layer while the temperature in the lower layer is still rising. This allows lactic acid, acetic acid, and butyric acid in the yellow water, as well as ethanol in the fermentation tails, to enter the middle and lower layers during the later stages of fermentation. The molar ratio of ethanol to organic acids in the second regulating liquid is suitable for substrate conversion during the later stages of fermentation, and by controlling the ratio of lactic acid to the total molar amounts of acetic acid and butyric acid, excessive accumulation of lactic acid in the mash is reduced.

[0035] The second regulating solution is added at a higher rate in the lower layer than in the middle layer to supplement the organic acids and ethanol substrate required in the later stages of fermentation in the lower layer. After the second regulating solution is added, the moisture content of the mash in the lower layer is controlled at 61.7%-63.8% to maintain the solid-state fermentation state in the lower layer and avoid the formation of a continuous free liquid layer.

[0036] Preferably, during the layered filling process, liquid distribution pipes and temperature probes are pre-installed in the lower, middle, and upper layers, respectively. The diameter of the liquid distribution holes in the liquid distribution pipes is 2–6 mm, and the spacing between the holes is 100–250 mm.

[0037] The bulk density of the mash after filling the pit is 650-800 kg / m³. 3 The first and second regulating solutions were added through the distribution pipe at a pressure of 0.005–0.03 MPa. The sealing mud thickness was 8–15 cm, and the temperature of each zone was recorded every 4–6 hours during fermentation using a temperature probe.

[0038] By adopting the above technical solution, the distribution pipes are respectively set in the lower, middle, and upper layers, enabling the first and second regulating liquids to be delivered to their respective areas. Temperature probes are used to record temperature changes during the fermentation process in each area, providing a basis for determining the timing of adding the two regulating liquids. The distribution pipes and temperature probes can be installed in existing strong-aroma baijiu fermentation pits without altering the main structure of the pits.

[0039] Preferably, the total sealed fermentation time is 60–90 days. After fermentation is completed and the mash from each section is separated into layers, 2%–6% of the weight of steamed rice husks corresponding to the mash from each section are added to the steamer and distilled. The distillation steam pressure is 0.03–0.08 MPa.

[0040] The distillate is continuously intercepted from the start of the distillation process, with the initial 0.3%-0.8% of the total outflow volume collected separately as the heads. Collection of the main base spirit is stopped when the alcohol content of the outflow drops to 20%-30% vol.

[0041] Preferably, the main base spirits obtained from each distillation layer are stored at 10–30°C for 3–12 months, and then blended after storage.

[0042] By adopting the above technical solution, the mash from different regions is removed and distilled separately after fermentation, which reduces the component fluctuations caused by remixing the mash from different regions before distillation. The main base liquors of each layer are stored separately and then blended, which makes it easier to determine the blending ratio based on the alcohol content, total acidity, total esters, and sensory indicators of the main base liquors from different layers.

[0043] This invention provides a method for producing and processing strong-aroma baijiu (Chinese liquor). It has the following beneficial effects: 1. This invention adjusts the moisture content, acidity, amount of Daqu (a type of starter culture), and temperature of the mash in the lower, middle, and upper layers of the fermentation pit before layering, so that the initial fermentation conditions of each layer are adapted to the downward migration of moisture and organic acids in the pit. This helps to reduce the differences in moisture content, acidity, and hexanoic acid production in the mash of each layer in the later stage of fermentation.

[0044] 2. This invention involves adding two control solutions in stages based on changes in fermentation temperature. The first control solution is added to the upper and middle layers during the stage of decreasing temperature rise rate to replenish ethanol substrate and control early acid load. The second control solution is added to the lower and middle layers when the temperature in the middle layer decreases from its peak value while the temperature in the lower layer continues to rise, to replenish ethanol, acetic acid, butyric acid, and lactic acid substrates, thereby balancing early saccharification and alcoholic fermentation with later organic acid conversion.

[0045] 3. This invention uses the tails of the liquor, yellow water, and brewing water to prepare the first and second regulating liquids. Layered addition and temperature monitoring are achieved through ordinary distribution pipes and temperature probes, without altering the existing main structure of the fermentation pits. After fermentation, layered removal of the mash, separate distillation, and layered storage help reduce fluctuations caused by mixing base liquors from different layers and facilitate subsequent blending. Attached Figure Description

[0046] Figure 1 This is a graph showing the fermentation temperature changes and dynamic liquid addition timing in Example 2 of the present invention; Figure 2 This is a comparison chart of the net lactic acid consumption and net increase in hexanoic acid in various embodiments and comparative examples of the present invention; Figure 3 This is a distribution diagram of hexanoic acid content in different layers at the fermentation endpoint of various embodiments and some comparative examples of the present invention; Figure 4 This is a comparison chart of the premium base wine percentages of various embodiments and comparative examples of the present invention; Figure 5 This is a comparison chart of the ratios of ethyl hexanoate to ethyl lactate in various embodiments and comparative examples of the present invention. Detailed Implementation

[0047] The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0048] All embodiments and comparative examples used strong-aroma baijiu fermentation pits with similar age, effective volume, and mud condition from the same production site. Examples 1-4 and Comparative Examples 1-8 each had three parallel fermentation pits. Unless otherwise specified, all weight parts are based on 100 parts by weight of the grain raw material; the amount of mash used per ton of fermentation mash is based on the wet weight of the mash after blending and the addition of Daqu (a type of starter culture).

[0049] The parts by weight in this instruction manual refer to the mass ratio between the raw materials. Taking the total mass of grain raw materials in a production batch as 100 parts by weight, when the actual mass of the grain raw materials in that batch is M, 1 part by weight corresponds to an actual mass of M / 100. The actual mass of each component is calculated by multiplying the corresponding part by weight by M / 100. When the actual mass is expressed in kg or g, it is converted according to the same mass ratio.

[0050] The auxiliary materials in this instruction manual include mother liquor, rice husks, Daqu (a type of starter culture), and grain-moistening water.

[0051] The acid-adjusting solution described in this instruction manual is an aqueous solution containing lactic acid and / or acetic acid. The acid-adjusting solution is prepared by mixing at least one of food-grade lactic acid and food-grade acetic acid with brewing water, and is used to adjust the acidity of the mash in corresponding zones before it is layered into the fermentation pit.

[0052] The preset values ​​in this specification refer to target values ​​selected from the respective moisture content and acidity ranges of the lower, middle, and upper fermentation zones. Each embodiment determines the preset values ​​based on the state of the grain raw materials, the state of the mother mash, and the moisture content and acidity at the fermentation endpoint of the corresponding zone in the previous round.

[0053] In this specification, a 12-hour phase period refers to a continuous 12-hour time interval divided by the temperature recording time point. The heating rate calculated according to the 12-hour phase period is expressed as the difference between the end temperature and the starting temperature of the corresponding 12-hour phase period. The adjacent previous 12-hour phase period refers to a continuous and non-overlapping 12-hour time interval preceding the current 12-hour phase period.

[0054] The peak value in this instruction manual refers to the highest temperature recorded in the middle layer from the start of the filling process until the addition of the second conditioning solution. The "Middle Layer Hot Peak Time" in Table 1 is the time when the middle layer reaches its peak value.

[0055] The term "maintaining temperature rise in the lower zone" in this instruction manual means that, in the most recent 12-hour period before the addition of the second control solution, the temperature of the lower zone at the end of that 12-hour period is higher than the starting temperature.

[0056] The ratio of the total molar amounts of ethanol to acetic acid and butyric acid is calculated using the following formula: The ratio of the total molar amounts of ethanol to acetic acid and butyric acid = n 乙醇 / (n 乙酸 +n 丁酸 ); The ratio of the total molar amounts of lactic acid to acetic acid and butyric acid is calculated using the following formula: The ratio of the total molar amounts of lactic acid to acetic acid and butyric acid = n 乳酸 / (n 乙酸 +n 丁酸 ); Where, n 乙醇 n 乙酸 n 丁酸 and n 乳酸 These represent the molar amounts of ethanol, acetic acid, butyric acid, and lactic acid per unit volume of the conditioning solution.

[0057] The moisture content of the mash was determined using the constant weight method at 105℃. The acidity of the mash was determined using a 0.1 mol / L sodium hydroxide standard titration solution, expressed as the number of millimoles of sodium hydroxide consumed per 10g of mash.

[0058] The main raw materials and reagents used in the following examples and comparative examples have the following sources and specifications. Reagents not specifically mentioned are all commercially available analytical grade or higher grade products.

[0059] Sorghum, rice, glutinous rice, wheat, and corn are all commercially available grains that meet the requirements for brewing production. The grain raw materials are free from mold, insect infestation, and noticeable off-odors, and the moisture content upon entering the factory does not exceed 14.0%. The rice husks used are commercially available brewing husks, steamed before use. The brewing water meets the requirements for drinking water and water used in the production of baijiu (Chinese liquor).

[0060] The starter culture (Daqu) is a commercially available, high-temperature, strong-aroma type, with an intact appearance and no moldy or rotten odor. It should be crushed before use. The mother mash is strong-aroma type baijiu mother mash obtained after one round of normal fermentation at the same production site, with a moisture content of 55%–65% and an acidity of 1.20–2.20 mmol / 10g. The mother mash is stored in batches according to moisture content and acidity and used within 24 hours.

[0061] Yellow water refers to the liquid collected from the bottom of the fermentation pits during the solid-state fermentation of strong-aroma baijiu at the same production site. It has an alcohol content of 1.0% vol to 4.0% vol and a total organic acid content of 20 to 60 g / L. It should be allowed to stand and filtered before use. The yellow water must not be moldy, spoiled, or contaminated with mineral oil.

[0062] The tail liquor is the distillate obtained from the last stage of distillation in the stills of strong-aroma baijiu produced at the same site. It has an alcohol content of 20% vol to 28% vol and a total acid content of 8 to 24 g / L. The tail liquor is stored in batches according to its alcohol content, total acid content, lactic acid content, acetic acid content, and butyric acid content, and is tested before the preparation of the first and second conditioning solutions.

[0063] The mass fraction of lactic acid in food-grade lactic acid aqueous solution is 80%-90%. The chemical name of lactic acid is 2-hydroxypropionic acid, the molecular formula is C3H6O3, and the CAS number is 50-21-5.

[0064] Food-grade acetic acid contains no less than 99.5% acetic acid by mass. The molecular formula of acetic acid is C2H4O2, and the CAS number is 64-19-7.

[0065] Ethanol standard, chemical name ethanol, molecular formula C2H6O, CAS number 64-17-5, chromatographic purity not less than 99.8%.

[0066] Acetic acid standard, with molecular formula C2H4O2, CAS number 64-19-7, and chromatographic purity not less than 99.5%.

[0067] Lactic acid standard, chemical name 2-hydroxypropionic acid, molecular formula C3H6O3, CAS number 50-21-5, chromatographic purity not less than 98.0%.

[0068] Butyric acid standard, with molecular formula C4H8O2, CAS number 107-92-6, and chromatographic purity not less than 99.0%.

[0069] Hexanoic acid standard, molecular formula C6H 12 O2, CAS number 142-62-1, chromatographic purity not less than 99.0%.

[0070] Ethyl acetate standard, molecular formula C4H8O2, CAS number 141-78-6; ethyl butyrate standard, molecular formula C6H 12 O2, CAS number 105-54-4; Ethyl lactate standard, molecular formula C5H 10 O3, CAS number 97-64-3; ethyl hexanoate standard, molecular formula C8H 16 O2, CAS number 123-66-0. The chromatographic purity of the above ester standards is not less than 98.0%.

[0071] Preparation Example 1: This preparation example provides a method for preparing the first conditioning solution A1 and the second conditioning solution B1, including the following steps: Take qualified wine tails, mix them with brewing water at 20℃, stir at 100-200 r / min for 20 min, let stand for 30 min, and obtain the first conditioning liquid A1.

[0072] The first conditioning solution A1 has an alcohol content of 10.0% vol, a total acid content of 4.0 g / L, a lactic acid content of 0.4 g / L, an acetic acid content of 3.1 g / L, and a butyric acid content of 0.5 g / L. The molar ratio of ethanol to the total molar amounts of acetic acid and butyric acid is 29.8. Before use, the temperature of the first conditioning solution A1 should be adjusted to 18°C.

[0073] Take the yellow water and let it stand for 4 hours, then filter it through a 40-mesh stainless steel filter. Add the filtered yellow water, wine tails, and brewing water to a mixing tank at 70 parts by volume, 15 parts by volume, and 15 parts by volume, respectively. Stir at 120-180 rpm for 30 minutes. Use the same batch of wine tails and brewing water to adjust the alcohol content and organic acid content to obtain the second conditioning liquid B1.

[0074] The second conditioning solution B1 has an alcohol content of 5.0% vol, a total organic acid content of 20.0 g / L, an acetic acid content of 7.0 g / L, a butyric acid content of 1.0 g / L, and a lactic acid content of 8.0 g / L. The molar ratio of ethanol to the total molar ratio of acetic acid and butyric acid is 6.69, and the molar ratio of lactic acid to the total molar ratio of acetic acid and butyric acid is 0.69. Before use, the temperature of the second conditioning solution B1 should be adjusted to 18℃.

[0075] The first regulating solution A1 and the second regulating solution B1 are stored in sealed stainless steel storage tanks for no more than 24 hours.

[0076] Preparation Example 2: This preparation example provides a method for preparing the first regulating solution A2 and the second regulating solution B2, including the following steps: Take qualified wine tails, mix them with brewing water at 20-25℃, stir at 150-220 r / min for 25 min, let stand for 30 min, and obtain the first conditioning liquid A2.

[0077] The first conditioning solution A2 has an alcohol content of 12.0% vol, a total acid content of 7.0 g / L, a lactic acid content of 2.0 g / L, an acetic acid content of 4.2 g / L, and a butyric acid content of 0.8 g / L. The molar ratio of ethanol to the total molar amounts of acetic acid and butyric acid is 26.0. Before use, the temperature of the first conditioning solution A2 should be adjusted to 24℃.

[0078] Take the yellow water and let it stand for 8 hours, then filter it through a 30-mesh stainless steel filter. Add the filtered yellow water, wine tails, and brewing water to a mixing tank at 62 parts by volume, 28 parts by volume, and 10 parts by volume, respectively. Stir at 150-220 rpm for 30 minutes, and adjust the alcohol content and organic acid content to obtain the second conditioning liquid B2.

[0079] The second conditioning solution B2 has an alcohol content of 8.0% vol, a total organic acid content of 27.5 g / L, an acetic acid content of 12.0 g / L, a butyric acid content of 3.0 g / L, and a lactic acid content of 11.0 g / L. The molar ratio of ethanol to the total molar ratio of acetic acid and butyric acid is 5.86, and the molar ratio of lactic acid to the total molar ratio of acetic acid and butyric acid is 0.52. Before use, the temperature of the second conditioning solution B2 should be adjusted to 24℃.

[0080] The first regulating solution A2 and the second regulating solution B2 are stored in sealed stainless steel storage tanks for no more than 24 hours.

[0081] Preparation Example 3: This preparation example provides a method for preparing the first regulating solution A3 and the second regulating solution B3, including the following steps: Take qualified wine tails, mix them with brewing water at 25-30℃, stir at 180-250 r / min for 30 min, and let stand for 40 min to obtain the first conditioning liquid A3.

[0082] The first conditioning solution A3 has an alcohol content of 14.0% vol, a total acid content of 10.0 g / L, a lactic acid content of 0.2 g / L, an acetic acid content of 9.2 g / L, and a butyric acid content of 0.6 g / L. The molar ratio of ethanol to the total molar amounts of acetic acid and butyric acid is 15.0. Before use, the temperature of the first conditioning solution A3 should be adjusted to 30°C.

[0083] Take the yellow water and let it stand for 12 hours, then filter it through a 20-mesh stainless steel filter. Add the filtered yellow water, wine tails, and brewing water to a mixing tank at 68 parts by volume, 24 parts by volume, and 8 parts by volume, respectively. Stir at 180-250 r / min for 40 minutes, and adjust the alcohol content and organic acid content to obtain the second conditioning liquid B3.

[0084] The second conditioning solution B3 has an alcohol content of 6.7% vol, a total organic acid content of 35.0 g / L, an acetic acid content of 13.3 g / L, a butyric acid content of 2.7 g / L, and a lactic acid content of 18.0 g / L. The molar ratio of ethanol to the total molar ratio of acetic acid and butyric acid is 4.57, and the molar ratio of lactic acid to the total molar ratio of acetic acid and butyric acid is 0.80. Before use, the temperature of the second conditioning solution B3 should be adjusted to 30℃.

[0085] The first regulating solution A3 and the second regulating solution B3 are stored in sealed stainless steel storage tanks for no more than 24 hours.

[0086] Preparation Example 4: This preparation example provides a method for preparing the first conditioning solution A4, including the following steps: Select the tails of wine that meet the requirements for alcohol content and total acid content, mix them with brewing water at 30°C, stir at 250 r / min for 30 min, and let stand for 40 min to obtain the first conditioning liquid A4.

[0087] The first conditioning solution A4 has an alcohol content of 14.0% vol, a total acid content of 12.5 g / L, a lactic acid content of 2.0 g / L, an acetic acid content of 8.8 g / L, a butyric acid content of 0.7 g / L, and other titratable organic acid content of 1.0 g / L. The ratio of the total molar amounts of ethanol to acetic acid and butyric acid is 15.5.

[0088] Before use, adjust the temperature of the first conditioning solution A4 to 30°C and store it in a sealed stainless steel storage tank for no more than 24 hours. Example 1

[0089] This embodiment provides a method for producing and processing strong-aroma baijiu, including the following steps: A production batch consists of 1000 kg of grain raw materials. The grain raw materials consist of 540 kg of sorghum, 180 kg of rice, 80 kg of glutinous rice, 50 kg of wheat, and 150 kg of corn. After crushing, grain particles broken into 4-8 pieces account for 65% of the total mass of the grain raw materials, and fine powder passing through a 20-mesh sieve accounts for 10% of the total mass of the grain raw materials.

[0090] Prepare 3500 kg of mother mash, 180 kg of rice husks, 170 kg of Daqu (a type of starter culture), and 300 kg of soaking water. Steam the rice husks for 25 minutes and cool them to 20°C. The soaking water temperature is 70°C, and the soaking time is 20 minutes.

[0091] The fermentation pit is divided into a lower, middle, and upper layer. The lower and upper layers each account for 25% of the total mass of the fermented mash entering the pit, while the middle layer accounts for 50%.

[0092] After the grains have been moistened, they are mixed with the mother mash and steamed rice husks and then loaded into a steamer. Steam is allowed to penetrate the material, and the mixture is steamed for another 45 minutes. The moisture content of the steamed material is 55.0%. After steaming, the material is spread out to cool. The Daqu (a type of starter culture) is then crushed and passed through a 20-mesh sieve. It is added to the mash when the temperature is 18°C ​​and stirred twice.

[0093] Before being placed into the fermentation pit in layers, the moisture content and acidity of the mash in the corresponding lower, middle, and upper layers were tested. The moisture content was adjusted using brewing water, and the acidity was adjusted using an acidic adjusting solution with a lactic acid content of 10.0 g / L. The acidic adjusting solution was prepared from food-grade lactic acid and brewing water.

[0094] After adjustment, the moisture content of the lower layer entering the pit was 57.6%, the acidity was 1.10 mmol / 10g, the amount of Daqu (a type of starter culture) was 15% of the mass of the grain raw materials in the lower layer, and the pit temperature was 16℃; the moisture content of the middle layer entering the pit was 58.8%, the acidity was 1.25 mmol / 10g, the amount of Daqu was 17% of the mass of the grain raw materials in the middle layer, and the pit temperature was 18℃; the moisture content of the upper layer entering the pit was 60.0%, the acidity was 1.40 mmol / 10g, the amount of Daqu was 19% of the mass of the grain raw materials in the upper layer, and the pit temperature was 20℃.

[0095] Liquid distribution pipes and temperature probes were installed in the lower, middle, and upper layers, respectively. The diameter of the distribution holes in the distribution pipes was 2 mm, and the spacing between the holes was 100 mm. The mash was loaded into the pit in the order of lower, middle, and upper layers, with a bulk density of 650 kg / m³ after loading. 3 The pressure of the regulating liquid was 0.005 MPa, the thickness of the sealing mud was 8 cm, and the temperature of each zone was recorded every 4 hours during fermentation.

[0096] When the temperature of the upper zone increases by 4.0℃ compared to the temperature of the upper zone entering the cellar, the temperature rise of the upper zone in the most recent 12 hours is 0.1℃, and the heating rate calculated according to the 12-hour phase cycle decreases to 30% of the previous 12-hour phase cycle, the first regulating liquid A1 obtained in Preparation Example 1 is added.

[0097] The dosage of the first regulating liquid A1 is 8L per ton of mash entering the pit. 60% of the total amount of the first regulating liquid A1 is added to the upper layer and the remainder is added to the middle layer. The addition time is 1 hour.

[0098] The temperature in the middle layer did not rise again for 18 hours after dropping 1.0℃ from its peak, and the time interval between the addition of the first regulating solution A1 and the addition of the second regulating solution B1 was 74 hours. During the most recent 12-hour period before the addition of the second regulating solution B1, the temperature in the lower layer continued to rise, and the temperature in the lower layer was 2.3℃ higher than the initial temperature of the lower layer.

[0099] After meeting the above conditions, the second regulating liquid B1 obtained in Preparation Example 1 was added. The dosage of the second regulating liquid B1 was 18L per ton of mash entering the pit, with 60% of the total amount of the second regulating liquid B1 added to the lower layer and the remainder added to the middle layer. The addition time was 2 hours. After the addition of the second regulating liquid B1, the moisture content of the mash in the lower layer was 61.7%.

[0100] Continue sealed fermentation for a total of 60 days, with a peak temperature of 28.7℃ in the middle layer.

[0101] After fermentation, the mash from each zone is separated into layers. Each zone's mash is then mixed with 2% of the corresponding zone's mash mass of steamed rice husks and distilled in a steamer at a pressure of 0.03 MPa.

[0102] The distillate is continuously intercepted from the start of the distillation process, with the initial 0.3% of the total outflow volume collected separately as the heads. Collection of the main base spirit is stopped when the alcohol content of the outflow drops to 20% vol. Each layer of main base spirit is stored separately at 10°C for 3 months, after which they are blended together. Example 2

[0103] This embodiment provides a method for producing and processing strong-aroma baijiu, including the following steps: A production batch consists of 1000 kg of grain raw materials. The grain raw materials consist of 580 kg of sorghum, 120 kg of rice, 120 kg of glutinous rice, 80 kg of wheat, and 100 kg of corn. After crushing, grain particles broken into 4-8 pieces account for 72.5% of the total mass of the grain raw materials, and fine powder passing through a 20-mesh sieve accounts for 15% of the total mass of the grain raw materials.

[0104] Prepare 4250 kg of mother mash, 230 kg of rice husks, 195 kg of Daqu (a type of starter culture), and 375 kg of soaking water. Steam the rice husks for 32 minutes and cool to 28°C. The soaking water temperature is 80°C, and the soaking time is 30 minutes.

[0105] The lower and upper layers each account for 27% of the total mass of the mash entering the pit, while the middle layer accounts for 46%.

[0106] After the grains have been moistened, they are mixed with the mother mash and steamed rice husks and then loaded into a steamer. Steam is allowed to penetrate the material, and the mixture is steamed for another 58 minutes. The moisture content of the steamed material is 57.5%. After steaming, the material is spread out to cool. The Daqu (a type of starter culture) is then crushed and passed through a 30-mesh sieve. It is added to the mash when the temperature is 24°C and stirred three times.

[0107] Before being placed into the fermentation pit in layers, the moisture content and acidity of the mash in the corresponding lower, middle, and upper layers were tested. The moisture content was adjusted using brewing water, and the acidity was adjusted using an acidic adjusting solution containing 8.0 g / L lactic acid and 4.0 g / L acetic acid.

[0108] After adjustment, the moisture content of the lower layer entering the pit was 58.0%, the acidity was 1.20 mmol / 10g, the amount of Daqu (a type of starter culture) was 16% of the mass of the grain raw materials in the lower layer, and the pit temperature was 18℃; the moisture content of the middle layer entering the pit was 59.5%, the acidity was 1.35 mmol / 10g, the amount of Daqu was 18% of the mass of the grain raw materials in the middle layer, and the pit temperature was 20℃; the moisture content of the upper layer entering the pit was 61.0%, the acidity was 1.50 mmol / 10g, the amount of Daqu was 20.5% of the mass of the grain raw materials in the upper layer, and the pit temperature was 22℃.

[0109] The distribution pipe has a distribution hole diameter of 4mm, a hole spacing of 175mm, and a conveying pressure of 0.018MPa. The bulk density of the mash after loading into the pit is 725kg / m³. 3 The sealing mud thickness was 12cm, and the temperature of each zone was recorded every 5 hours during fermentation.

[0110] When the temperature in the upper or middle layer increases by 5.0°C compared to the corresponding temperature in the cellar, the temperature rise in the most recent 12 hours is 0.3°C, and the rate of temperature increase calculated according to the 12-hour cycle decreases to 50% of the previous 12-hour cycle, the first regulating liquid A2 obtained in Preparation Example 2 is added.

[0111] The dosage of the first regulating liquid A2 is 12L per ton of mash entering the pit. 67% of the total amount of the first regulating liquid A2 is added to the upper layer and the remainder is added to the middle layer. The addition time is 2 hours.

[0112] The temperature in the middle layer did not rise again for 24 hours after dropping 1.8℃ from its peak, and the time interval since the addition of the first regulating solution A2 was 238 hours. During the most recent 12-hour period before the addition of the second regulating solution B2, the temperature in the lower layer continued to rise, and the temperature in the lower layer was 5.1℃ higher than the initial temperature of the lower layer entering the pit.

[0113] After meeting the above conditions, the second regulating liquid B2 obtained in Preparation Example 2 was added. The dosage of the second regulating liquid B2 was 24L per ton of mash entering the pit, with 68% of the total amount of the second regulating liquid B2 added to the lower layer and the remainder added to the middle layer. The addition time was 3 hours. After the addition of the second regulating liquid B2, the moisture content of the mash in the lower layer was 62.8%.

[0114] The total time for sealed fermentation was 75 days, and the peak temperature in the middle layer was 33.1℃.

[0115] After fermentation, 4% of the corresponding batch of steamed rice husks was added to the mash from each zone and then distilled in a steamer at a pressure of 0.055 MPa.

[0116] The distillate is continuously intercepted from the start of the distillation process, with the initial 0.55% of the total outflow volume collected separately as the heads. Collection of the main base spirit is stopped when the alcohol content of the outflow drops to 25% vol. Each layer of main base spirit is stored separately at 20°C for 8 months, after which they are blended together. Example 3

[0117] This embodiment provides a method for producing and processing strong-aroma baijiu, including the following steps: A production batch consists of 1000 kg of grain raw materials. The grain raw materials consist of 650 kg of sorghum, 80 kg of rice, 120 kg of glutinous rice, 70 kg of wheat, and 80 kg of corn. After crushing, 80% of the grain raw materials are broken into 4-8 pieces, and 20% are fine powder that passes through a 20-mesh sieve.

[0118] Prepare 5000 kg of mother mash, 280 kg of rice husks, 220 kg of Daqu (a type of starter culture), and 450 kg of soaking water. Steam the rice husks for 40 minutes and cool to 35℃. The soaking water temperature is 90℃, and the soaking time is 40 minutes.

[0119] The lower and upper layers each account for 30% of the total mass of the mash entering the pit, while the middle layer accounts for 40%.

[0120] After the grains have been moistened, they are mixed with the mother mash and steamed rice husks and then loaded into a steamer. Steam is allowed to penetrate the material, and the mixture is steamed for another 70 minutes until the moisture content of the steamed material is 60.0%. After steaming, the material is spread out to cool. The Daqu (a type of starter culture) is then crushed and passed through a 40-mesh sieve. It is added to the mash when the temperature is 30°C and stirred 4 times.

[0121] Before being placed into the fermentation pit in layers, the moisture content and acidity of the mash in the corresponding lower, middle, and upper layers were tested. The moisture content was adjusted using brewing water, and the acidity was adjusted using an acidic adjusting solution with an acetic acid content of 12.0 g / L.

[0122] After adjustment, the moisture content of the lower layer entering the pit was 58.4%, the acidity was 1.30 mmol / 10g, the amount of Daqu (a type of starter culture) was 17% of the mass of the grain raw materials in the lower layer, and the pit temperature was 20℃; the moisture content of the middle layer entering the pit was 60.2%, the acidity was 1.45 mmol / 10g, the amount of Daqu was 19% of the mass of the grain raw materials in the middle layer, and the pit temperature was 22℃; the moisture content of the upper layer entering the pit was 62.0%, the acidity was 1.60 mmol / 10g, the amount of Daqu was 22% of the mass of the grain raw materials in the upper layer, and the pit temperature was 24℃.

[0123] The distribution pipe has a distribution hole diameter of 6mm, a hole spacing of 250mm, and a conveying pressure of 0.03MPa. The bulk density of the mash after loading into the pit is 800kg / m³. 3 The sealing mud thickness was 15cm, and the temperature of each zone was recorded every 6 hours during fermentation.

[0124] When the temperature in the upper or middle zone increases by 6.0°C compared to the corresponding zone's temperature upon entering the cellar, the temperature rise in the most recent 12 hours is 0.5°C, and the rate of temperature increase calculated according to the 12-hour cycle decreases to 70% of the previous 12-hour cycle, the first regulating liquid A3 obtained in Preparation Example 3 is added.

[0125] The dosage of the first regulating liquid A3 is 15L per ton of mash entering the pit. 75% of the total amount of the first regulating liquid A3 is added to the upper layer and the remainder is added to the middle layer. The addition time is 3 hours.

[0126] The temperature in the middle layer did not rise again for 36 hours after dropping 2.5℃ from its peak, and the time interval between the addition of the first regulating solution A3 and the addition of the second regulating solution B3 was 360 hours. During the most recent 12-hour period before the addition of the second regulating solution B3, the temperature in the lower layer continued to rise, and the temperature in the lower layer was 7.8℃ higher than the initial temperature of the lower layer.

[0127] After meeting the above conditions, the second regulating liquid B3 obtained in Preparation Example 3 was added. The dosage of the second regulating liquid B3 was 30L per ton of mash entering the pit, with 75% of the total amount of the second regulating liquid B3 added to the lower layer and the remainder added to the middle layer. The addition time was 4 hours. After the addition of the second regulating liquid B3, the moisture content of the mash in the lower layer was 63.8%.

[0128] The total time for sealed fermentation was 90 days, and the peak temperature in the middle layer was 35.6℃.

[0129] After fermentation, 6% of the corresponding batch of steamed rice husks was added to the mash from each zone and then steamed in a steamer at a pressure of 0.08 MPa.

[0130] The distillate is continuously intercepted from the start of the distillation process, with the initial 0.8% of the total outflow volume collected separately as the heads. Collection of the main base spirit is stopped when the alcohol content of the outflow drops to 30% vol. Each layer of main base spirit is stored separately at 30°C for 12 months, after which they are blended together. Example 4

[0131] This embodiment provides a method for producing and processing strong-aroma baijiu, including the following steps: A production batch consists of 1000 kg of grain raw materials. The grain raw materials consist of 500 kg of sorghum, 80 kg of rice, 180 kg of glutinous rice, 120 kg of wheat, and 120 kg of corn. After crushing, grain particles broken into 4-8 pieces account for 74% of the total mass of the grain raw materials, and fine powder passing through a 20-mesh sieve accounts for 16% of the total mass of the grain raw materials.

[0132] Prepare 4200 kg of mother mash, 235 kg of rice husks, 200 kg of Daqu (a type of starter culture), and 380 kg of soaking water. Steam the rice husks for 34 minutes and cool to 28℃. The soaking water temperature is 82℃, and the soaking time is 32 minutes.

[0133] The lower and upper layers each account for 28% of the total mass of the mash entering the pit, while the middle layer accounts for 44%.

[0134] After the grains have been moistened, they are mixed with the mother mash and steamed rice husks and then loaded into a steamer. Steam is allowed to penetrate the material, and the mixture is steamed for another 60 minutes. The moisture content of the steamed material is 58.0%. After steaming, the material is spread out to cool. The Daqu (a type of starter culture) is then crushed and passed through a 30-mesh sieve. It is added to the mash when the temperature is 25°C and stirred three times.

[0135] Before being placed into the fermentation pit in layers, the moisture content and acidity of the mash in the corresponding lower, middle, and upper layers were tested. The moisture content was adjusted using brewing water, and the acidity was adjusted using an acidic adjusting solution containing 6.0 g / L lactic acid and 6.0 g / L acetic acid.

[0136] After adjustment, the moisture content of the lower layer entering the pit was 58.2%, the acidity was 1.18 mmol / 10g, the amount of Daqu (a type of starter culture) was 16% of the mass of the grain raw materials in the lower layer, and the pit temperature was 18℃; the moisture content of the middle layer entering the pit was 59.6%, the acidity was 1.34 mmol / 10g, the amount of Daqu was 18.2% of the mass of the grain raw materials in the middle layer, and the pit temperature was 20℃; the moisture content of the upper layer entering the pit was 61.0%, the acidity was 1.52 mmol / 10g, the amount of Daqu was 21% of the mass of the grain raw materials in the upper layer, and the pit temperature was 22℃.

[0137] The distribution pipe has a distribution hole diameter of 4mm, a hole spacing of 180mm, and a conveying pressure of 0.02MPa. The bulk density of the mash after loading into the pit is 730kg / m³. 3 The sealing mud thickness was 12cm, and the temperature of each zone was recorded every 5 hours during fermentation.

[0138] When the temperature in the upper or middle zone increases by 5.2°C compared to the corresponding zone's temperature upon entering the cellar, the temperature rise in the most recent 12 hours is 0.3°C, and the rate of temperature increase calculated according to the 12-hour cycle decreases to 52% of the previous 12-hour cycle, the first regulating liquid A2 obtained in Preparation Example 2 is added.

[0139] The dosage of the first regulating liquid A2 is 11L per ton of mash entering the pit. 70% of the total amount of the first regulating liquid A2 is added to the upper layer and the remainder is added to the middle layer. The addition time is 2 hours.

[0140] The temperature in the middle layer did not rise again for 26 hours after dropping 2.0℃ from its peak, and the time interval since the addition of the first regulating solution A2 was 245 hours. During the most recent 12-hour period before the addition of the second regulating solution B2, the temperature in the lower layer continued to rise, and the temperature in the lower layer was 4.6℃ higher than the initial temperature of the lower layer entering the pit.

[0141] After meeting the above conditions, the second regulating liquid B2 obtained in Preparation Example 2 was added. The dosage of the second regulating liquid B2 was 26L per ton of mash entering the pit, with 70% of the total amount of the second regulating liquid B2 added to the lower layer and the remainder added to the middle layer. The addition time was 3 hours. After the addition of the second regulating liquid B2, the moisture content of the mash in the lower layer was 63.1%.

[0142] The total time for sealed fermentation was 78 days, and the peak temperature in the middle layer was 32.8℃.

[0143] After fermentation, 4% of the corresponding batch of steamed rice husks was added to the mash from each zone and then steamed in a steamer at a pressure of 0.06 MPa.

[0144] The distillate is continuously intercepted from the start of the distillation process, with the initial 0.6% of the total outflow volume collected separately as the heads. Collection of the main base spirit is stopped when the alcohol content of the outflow drops to 26% vol. Each layer of main base spirit is stored separately at 20°C for 8 months, after which they are blended together. Example 5

[0145] This embodiment provides a method for producing and processing strong-aroma baijiu, including the following steps: A production batch consists of 1000 kg of grain raw materials. The grain raw materials consist of 600 kg of sorghum, 100 kg of rice, 100 kg of glutinous rice, 80 kg of wheat, and 120 kg of corn. After crushing, grain particles broken into 4-8 pieces account for 76% of the total mass of the grain raw materials, and fine powder passing through a 20-mesh sieve accounts for 17% of the total mass of the grain raw materials.

[0146] Prepare 4500 kg of mother mash, 250 kg of rice husks, 205 kg of Daqu (a type of starter culture), and 400 kg of soaking water. Steam the rice husks for 35 minutes and cool to 30°C. The soaking water temperature is 85°C, and the soaking time is 35 minutes.

[0147] The lower and upper layers each account for 26% of the total mass of the mash entering the pit, while the middle layer accounts for 48%.

[0148] After the grains have been moistened, they are mixed with the mother mash and steamed rice husks and then loaded into a steamer. Steam is allowed to penetrate the material, and the mixture is steamed for another 62 minutes. The moisture content of the steamed material is 58.5%. After steaming, the material is spread out to cool. The Daqu (a type of starter culture) is then crushed and passed through a 30-mesh sieve. It is added to the mash when the temperature is 26°C and stirred three times.

[0149] Before being placed into the fermentation pit in layers, the moisture content and acidity of the mash in the corresponding lower, middle, and upper layers were tested. The moisture content was adjusted using brewing water, and the acidity was adjusted using an acidic adjusting solution containing 10.0 g / L lactic acid and 5.0 g / L acetic acid.

[0150] After adjustment, the moisture content of the lower layer entering the pit was 58.1%, the acidity was 1.22 mmol / 10g, the amount of Daqu (a type of starter culture) was 16.2% of the mass of the grain raw materials in the lower layer, and the pit temperature was 18℃; the moisture content of the middle layer entering the pit was 59.4%, the acidity was 1.36 mmol / 10g, the amount of Daqu was 18.2% of the mass of the grain raw materials in the middle layer, and the pit temperature was 20℃; the moisture content of the upper layer entering the pit was 60.8%, the acidity was 1.50 mmol / 10g, the amount of Daqu was 20.8% of the mass of the grain raw materials in the upper layer, and the pit temperature was 22℃.

[0151] The distribution pipe has a distribution hole diameter of 4mm, a hole spacing of 190mm, and a conveying pressure of 0.02MPa. The bulk density of the mash after loading into the pit is 740kg / m³. 3 The sealing mud thickness was 12cm, and the temperature of each zone was recorded every 5 hours during fermentation.

[0152] When the temperature in the upper or middle zone increases by 5.4°C compared to the corresponding temperature in the cellar, the temperature rise in the most recent 12 hours is 0.4°C, and the rate of temperature increase calculated according to the 12-hour cycle decreases to 60% of the previous 12-hour cycle, the first regulating liquid A4 obtained in Preparation Example 4 is added.

[0153] The dosage of the first regulating liquid A4 is 13L per ton of mash entering the pit. 70% of the total amount of the first regulating liquid A4 is added to the upper layer and the remainder is added to the middle layer. The addition time is 2.5 hours.

[0154] The temperature in the middle layer did not rise again for 28 hours after dropping 2.1℃ from its peak, and the time interval since the addition of the first regulating solution A4 was 260 hours. During the most recent 12-hour period before the addition of the second regulating solution B2, the temperature in the lower layer continued to rise, and the temperature in the lower layer was 5.4℃ higher than the initial temperature of the lower layer entering the pit.

[0155] After meeting the above conditions, the second regulating liquid B2 obtained in Preparation Example 2 was added. The dosage of the second regulating liquid B2 was 25L per ton of mash entering the pit, with 70% of the total amount of the second regulating liquid B2 added to the lower layer and the remainder added to the middle layer, with an addition time of 3 hours. After the addition of the second regulating liquid B2, the moisture content of the mash in the lower layer was 63.0%.

[0156] The total time for sealed fermentation was 80 days, and the peak temperature in the middle layer was 33.5℃.

[0157] After fermentation, 4.5% of the corresponding batch of steamed rice husks were added to the mash from each zone and then distilled in a steamer at a pressure of 0.06 MPa.

[0158] The distillate is continuously intercepted from the start of the distillation process, with the initial 0.6% of the total outflow volume collected separately as the heads. Collection of the main base spirit is stopped when the alcohol content of the outflow drops to 26% vol. Each layer of main base spirit is stored separately at 22°C for 9 months, after which they are blended together.

[0159] No blockage of the liquid distribution pipe, large-scale cracking of the sealing mud, or continuous accumulation of free liquid at the bottom of the pit occurred during the production process.

[0160] Comparative Example 1: Compared with Example 2, the difference is that the moisture content of the lower, middle and upper layers entering the fermentation pit is 59.5%, the acidity is 1.35 mmol / 10g, the amount of Daqu is 18%, and the temperature is 20℃. No first and second regulating liquids are added during the fermentation process, and everything else is the same as in Example 2.

[0161] Comparative Example 2: Compared with Example 2, the difference is that the moisture content, acidity, amount of Daqu and temperature of each area entering the pit are retained, but the first and second regulating liquids are not added. All other aspects are the same as in Example 2.

[0162] Comparative Example 3: Compared with Example 2, the difference is that the moisture content of the lower, middle and upper layers entering the pit is 59.5%, the acidity is 1.35 mmol / 10g, the amount of Daqu is 18%, and the temperature is 20℃. The first regulating liquid A2 and the second regulating liquid B2 are added according to the triggering conditions, dosage, order and addition area of ​​Example 2, and the rest are the same.

[0163] Comparative Example 4: Compared to Example 2, the difference lies in that the first regulating liquid A2 and the second regulating liquid B2 are pre-mixed and added at once at the trigger point of the first regulating liquid. The amounts of ethanol, organic acid, and total liquid added in the mixed regulating liquid are the same as in Example 2; the upper layer receives the upper layer allocation of the first regulating liquid A2 in Example 2, the middle layer receives the sum of the middle layer allocations of the two regulating liquids, and the lower layer receives the lower layer allocation of the second regulating liquid B2 in Example 2, with all other aspects remaining the same.

[0164] Comparative Example 5: Compared to Example 2, the difference lies in the order in which the two control solutions are added. The second control solution B2 is added to the middle and lower layers at the trigger point of the first control solution, and the first control solution A2 is added to the upper and middle layers at the trigger point of the second control solution. The amount and regional distribution ratio of each control solution remain unchanged, and everything else is the same.

[0165] Comparative Example 6: Compared with Example 2, the difference is that instead of using temperature change state triggering, the first regulating liquid A2 is added on the 7th day after entering the cellar, and the second regulating liquid B2 is added on the 16th day after entering the cellar. The amount of each regulating liquid and the addition area remain unchanged, and everything else is the same.

[0166] Comparative Example 7: Compared to Example 2, the difference lies in the interchange of the two control solutions. 68% of the total amount of the first control solution A2 is added to the lower layer, with the remainder added to the middle layer; 67% of the total amount of the second control solution B2 is added to the upper layer, with the remainder added to the middle layer. The timing, order, and total amount of both control solutions remain unchanged; all other aspects are the same.

[0167] Comparative Example 8: Compared to Example 2, the difference lies in the use of fixed stratification parameters for each production cycle. The lower layer had a water content of 58.8% and an acidity of 1.25 mmol / 10g upon entering the pit; the middle layer had a water content of 59.5% and an acidity of 1.35 mmol / 10g upon entering the pit; and the upper layer had a water content of 60.2% and an acidity of 1.45 mmol / 10g upon entering the pit. The two control solutions and other process parameters were the same as in Example 2.

[0168] Test Example 1: In each of the upper, middle, and lower layers of each fermentation pit in Examples 1-4, calibrated platinum resistance temperature probes were installed, with a measurement error not exceeding 0.2℃. Temperatures were automatically recorded every 4 hours from the time the pit was sealed, and these records were manually verified.

[0169] The timing of adding the first control solution is determined based on the cumulative temperature rise, the temperature rise over the most recent 12 hours, and the ratio of the temperature rise over two adjacent 12-hour periods. The timing of adding the second control solution is determined based on the peak value in the middle layer, the magnitude of the decrease from the peak value, the continuous period without temperature rise, and the temperature in the lower layer.

[0170] After adding the liquid, inspect the sealing mud, the connection of the liquid distribution pipe, and the bottom of the pit. When removing the mash at the end of fermentation, observe whether there is a continuous free liquid layer, local clumping, or large areas of unfermented grains. The average value of the test results from the three pits in each group is taken.

[0171] Table 1. Results of Dynamic Triggering and Fermentation Operation Tests

[0172] in conclusion: In Examples 1-4, no blockage of the liquid distribution pipes or significant leakage of the sealing layer occurred during the liquid addition process. After fermentation, no continuous free liquid layer formed in any of the fermentation pits, and the moisture content of the lower layer did not exceed 64.0%.

[0173] According to the data in Table 1, Examples 1-4 all exhibited a recognizable temperature rise rate decay phase and a sustained temperature drop phase after the peak under different fermentation temperatures, fermentation cycles, and amounts of regulating solution added. The first regulating solution was added 5.2-6.5 days after fermentation, and the second regulating solution was added 8.3-20.7 days after fermentation, with the interval between the two additions covering 74-360 hours.

[0174] according to Figure 1 In Example 2, the upper zone initially experienced a rapid temperature rise, the middle zone reached its peak temperature approximately 14 days after entering the cellar, and the lower zone reached its peak temperature later than the middle zone. The first regulating solution was added when the temperature was still rising but the rate of temperature increase was decreasing, thus preventing a sudden temperature drop. The second regulating solution was added after the middle zone reached its peak temperature and began to decrease, while the lower zone continued to rise. The timing of the addition of both regulating solutions could be determined using a standard temperature probe.

[0175] Test Example 2: Samples were taken after the fermentation process was completed in each pit, before the addition of the second conditioning solution, and at the end of fermentation. Five sampling points were set up in each of the upper, middle, and lower layers, and samples from the same layer were mixed in equal mass. The samples were extracted by shaking with deionized water, centrifuged, and filtered through a 0.45 μm filter membrane before organic acid detection.

[0176] Organic acids were detected using high-performance liquid chromatography (HPLC) with an organic acid analytical column. The mobile phase was 5 mmol / L sulfuric acid aqueous solution, the flow rate was 0.6 mL / min, the column temperature was 50 °C, and the injection volume was 10 μL. Lactic acid, acetic acid, butyric acid, and hexanoic acid were quantified using the external standard method. Each mixed sample was analyzed in triplicate.

[0177] The net consumption of lactic acid is calculated by subtracting the final lactic acid level from the sum of the initial lactic acid level in the fermentation mash and the lactic acid level introduced by the second conditioning solution. The net increase in hexanoic acid is calculated by subtracting the initial hexanoic acid level and the hexanoic acid level introduced by the conditioning solution from the final hexanoic acid level.

[0178] Table 2. Test results of lactate consumption and caproate increase Example 1 5.82 4.19 1.63 1.72 Example 2 6.47 4.28 2.19 2.13 Example 3 7.16 4.81 2.35 2.22 Example 4 6.31 4.34 1.97 2.02 Comparative Example 1 4.93 5.64 -0.71 0.83 Comparative Example 2 4.91 5.16 -0.25 1.12 Comparative Example 3 6.49 5.10 1.39 1.61 Comparative Example 4 6.43 5.62 0.81 1.35 Comparative Example 5 6.45 5.89 0.56 1.21 Comparative Example 6 6.46 5.27 1.19 1.48 Comparative Example 7 6.48 5.45 1.03 1.39 Comparative Example 8 6.46 4.92 1.54 1.72 in conclusion: According to the data in Table 2, although lactic acid was introduced through the second conditioning solution in Examples 1-4, the amount of lactic acid at the fermentation endpoint was lower than the sum of the initial lactic acid amount and the added lactic acid amount, with a net lactic acid consumption of 1.63-2.35 g / kg. Comparative Examples 1 and 2 showed net lactic acid accumulation of 0.71 g / kg and 0.25 g / kg, respectively.

[0179] The net increase in hexanoic acid in Example 2 was 2.13 g / kg, which was higher than that in Comparative Examples 3-8. Although Comparative Examples 4-7 added the same or similar total amounts of ethanol and organic acids, the net consumption of lactic acid and the net increase in hexanoic acid both decreased, indicating that there is a correlation between the composition of the control solution, the order of addition, the temperature stage, and the addition region.

[0180] Test Example 3: After fermentation, five sampling points were set up in the upper, middle, and lower layers, with each sampling point at least 200 mm away from the cellar wall. 500 g of sample was taken from each sampling point, and the moisture content, acidity, and hexanoic acid content were tested after mixing the samples from the same layer.

[0181] Moisture content was determined using the constant weight method at 105℃. Acidity was determined using a 0.1 mol / L sodium hydroxide standard titration solution, expressed as millimoles of sodium hydroxide consumed per 10 g of mash. Hexanoic acid content was determined under the liquid chromatography conditions of Test Example 2. The interlayer coefficient of variation was calculated as the ratio of the standard deviation to the mean of the values ​​detected in the upper, middle, and lower layers.

[0182] Table 3. Results of interlayer homogeneity test at the fermentation endpoint Example 1 1.72 1.88 2.02 8.0 1.8 3.2 Example 2 1.91 2.04 2.16 6.1 1.4 2.5 Example 3 1.98 2.15 2.32 7.9 1.7 3.0 Example 4 1.84 2.00 2.18 8.5 1.6 2.8 Comparative Example 1 0.92 1.28 1.85 34.7 4.8 12.6 Comparative Example 2 1.19 1.45 1.78 20.1 2.9 6.8 Comparative Example 3 1.23 1.58 1.98 23.5 3.4 8.1 Comparative Example 4 1.14 1.46 1.86 24.3 3.9 9.4 Comparative Example 5 1.09 1.39 1.75 23.4 4.2 10.3 Comparative Example 6 1.31 1.58 1.93 19.3 3.3 7.5 Comparative Example 7 1.02 1.44 2.04 34.2 4.6 11.7 Comparative Example 8 1.51 1.83 2.14 17.2 2.7 6.2 in conclusion: According to the data in Table 3, the interlayer variation coefficients of hexanoic acid in Examples 1 to 4 were 6.1% to 8.5%, the interlayer variation coefficients of moisture content were 1.4% to 1.8%, and the interlayer variation coefficients of acidity were 2.5% to 3.2%.

[0183] according to Figure 3 In Examples 1-4, the slopes of the hexanoic acid content curves in the upper, middle, and lower layers were relatively small. Comparative Examples 1, 3, and 7 all showed a significant upward trend from top to bottom, indicating that the stratification parameters, the addition area of ​​the two control solutions, and the timing of addition all affect the uniformity of interlayer fermentation.

[0184] Test Example 4: After fermentation, 50g of the mash was taken from each layer of the mixed sample, dried, and pulverized. The total starch content was determined by enzymatic hydrolysis, and the residual starch content was expressed as a dry weight percentage.

[0185] The main base spirits obtained from distillation in each fermentation pit were weighed and their alcohol content was determined. The pure alcohol yield was calculated as the mass of pure ethanol per 100 kg of grain, based on the mass, density, and alcohol content of the main base spirits. The base spirit yield was calculated as the mass of base spirit per 100 kg of grain, based on 65% vol.

[0186] The premium base liquor was graded by nine trained baijiu tasters under random coding and blind tasting conditions. Each layer of main base liquor was evaluated separately, and the highest and lowest scores were removed before calculating the average. The percentage of main base liquor that met the internal control requirements for premium base liquor of strong-aroma baijiu was defined as the premium base liquor rate.

[0187] Table 4. Results of Fermentation Utilization Rate and Alcohol Production Performance Tests Example 1 8.6 40.7 54.9 36.8 Example 2 7.9 42.3 57.1 41.2 Example 3 8.2 41.8 56.4 39.6 Example 4 8.1 41.5 55.9 38.9 Comparative Example 1 10.8 37.4 49.8 25.4 Comparative Example 2 9.5 39.1 52.1 31.2 Comparative Example 3 9.4 39.8 53.0 32.5 Comparative Example 4 10.1 38.9 51.7 28.9 Comparative Example 5 10.4 38.5 51.1 27.6 Comparative Example 6 9.6 39.5 52.6 30.8 Comparative Example 7 10.2 38.8 51.5 29.1 Comparative Example 8 8.9 40.2 53.6 34.1 in conclusion: According to the data in Table 4, the residual starch content of Examples 1-4 was 7.9%-8.6%, which was lower than that of Comparative Examples 1-8. The pure alcohol yield of Example 2 was 42.3 kg / 100 kg of grain, the base liquor yield was 57.1 kg / 100 kg of grain, and the premium base liquor rate was 41.2%.

[0188] according to Figure 4 The premium base wine ratios in Examples 1-4 were all higher than those in the comparative examples. The complete process improved the premium base wine ratio without reducing starch utilization or alcohol production.

[0189] Test Example 5: After 3 months of storage, small-scale samples were combined based on actual production from each layer of the base liquor. Alcohol content, total acidity, total esters, as well as ethyl acetate, ethyl butyrate, ethyl lactate, and ethyl hexanoate were tested according to the methods specified in GB / T 10345—2022. Volatile esters were detected using gas chromatography with a flame ionization detector, and quantification was performed using an external standard curve. Each sample was injected in triplicate.

[0190] Sensory evaluation was conducted by nine trained baijiu tasters. Samples were uniformly adjusted to 52% vol, allowed to stand for 24 hours, and then randomly coded. Evaluation criteria included aroma purity, harmony of cellar and complex aromas, smoothness on the palate, sweetness, finish, and overall harmony, with a total score of 100 points.

[0191] Table 5. Main esters and sensory evaluation results of base liquor Example 1 2.36 1.18 2.00 4.42 87.6 Example 2 2.61 1.12 2.33 4.76 90.8 Example 3 2.72 1.24 2.19 4.91 89.7 Example 4 2.49 1.17 2.13 4.58 88.9 Comparative Example 1 1.74 1.67 1.04 3.87 80.9 Comparative Example 2 2.01 1.47 1.37 4.12 84.6 Comparative Example 3 2.18 1.39 1.57 4.29 85.5 Comparative Example 4 2.07 1.51 1.37 4.18 83.7 Comparative Example 5 1.96 1.58 1.24 4.06 82.9 Comparative Example 6 2.14 1.43 1.50 4.25 84.8 Comparative Example 7 2.03 1.55 1.31 4.11 83.5 Comparative Example 8 2.25 1.34 1.68 4.35 86.2 in conclusion: According to the data in Table 5, the ethyl hexanoate content in Examples 1 to 4 was 2.36 to 2.72 g / L, the ethyl lactate content was 1.12 to 1.24 g / L, and the ratio of ethyl hexanoate to ethyl lactate was 2.00 to 2.33.

[0192] Example 2 and Comparative Example 3 used the same first and second conditioning solutions, but Example 2 had a higher ethyl hexanoate content and a lower ethyl lactate content. Example 2 and Comparative Example 4 used the same total amounts of ethanol and organic acids, but the ethyl hexanoate to ethyl lactate ratio decreased after the first addition of the premix, indicating the necessity of adding the two conditioning solutions in stages.

[0193] Based on Tables 2, 3, and 5, although the second control solution introduced lactic acid, the net consumption of lactic acid in the example group increased, the content of ethyl lactate at the fermentation endpoint decreased, and the content of hexanoic acid and ethyl hexanoate increased.

[0194] The first regulating solution replenishes ethanol to the upper and middle layers during the decreasing heating rate phase. The second regulating solution replenishes lactic acid, acetic acid, butyric acid, and ethanol to the lower and middle layers when the temperature in the middle layer decreases from its peak and the lower layer continues to heat up. Before being placed into the pit in layers, the moisture content and acidity of each zone are adjusted to ensure that the first and second regulating solutions achieve relatively stable operating conditions in different zones.

[0195] Compared to Comparative Examples 2, 3, and 8, Example 2 showed higher net lactic acid consumption, net increase in hexanoic acid, superior base wine yield, and ethyl hexanoate to ethyl lactate ratio. These results indicate a synergistic effect between the stratified fermentation parameters, the composition of the two control solutions, the timing of addition, and the addition area.

Claims

1. A method for producing and processing strong-aroma baijiu, characterized in that, Includes the following steps: The grain raw materials are mixed with auxiliary materials to produce fermented mash for pitting; The mash to be put into the pit is divided into three layers: the lower layer, the middle layer, and the upper layer. Before the mash is put into the pit in layers, the moisture content and acidity of the mash in the corresponding areas are tested respectively, and the moisture content and acidity of the mash in the corresponding areas are adjusted to the preset values ​​by adding water and / or acidic conditioning liquid. After being placed in the fermentation pit, the mixture is sealed for fermentation. When the temperature of the upper or middle layer increases by 4.0 to 6.0°C compared to the temperature of the upper or middle layer before entering the pit, and the rate of temperature increase calculated according to the 12-hour stage cycle decreases to 30%-70% of the previous 12-hour stage cycle, the first regulating solution is added to the upper and middle layers. The first regulating solution contains ethanol, acetic acid, and butyric acid, and the ratio of the total molar amount of ethanol to acetic acid and butyric acid is 15.0 to 29.

8. When the temperature in the middle layer drops by 1.0 to 2.5°C from its peak value, while the temperature in the lower layer continues to rise, a second regulating solution is added to the lower and middle layers. The second regulating solution contains ethanol, acetic acid, butyric acid, and lactic acid, and the ratio of the total molar amount of ethanol to acetic acid and butyric acid is 4.57 to 6.69, and the ratio of the total molar amount of lactic acid to acetic acid and butyric acid is 0.52 to 0.

80. After fermentation, the mash from each section is separated and distilled.

2. The production and processing method of strong-aroma baijiu according to claim 1, characterized in that, The grain raw materials consist of 50-65 parts by weight of sorghum, 8-18 parts by weight of rice, 8-18 parts by weight of glutinous rice, 5-12 parts by weight of wheat and 8-15 parts by weight of corn, with a total of 100 parts by weight of each component. The grain particles that are crushed into 4-8 pieces after pulverization account for 65%-80% of the total mass of the grain raw materials, and the fine powder that passes through a 20-mesh sieve accounts for 10%-20% of the total mass of the grain raw materials. The auxiliary materials include mother liquor, rice husks, Daqu (a type of starter culture), and grain-moistening water; For every 100 parts by weight of grain raw materials, use 350-500 parts by weight of the mother lees, 18-28 parts by weight of rice husks, 17-22 parts by weight of Daqu (a type of starter culture), and 30-45 parts by weight of grain-moistening water. The rice husks are pre-steamed for 25-40 minutes and cooled to 20-35°C. The temperature of the soaking water is 70-90°C, and the soaking time is 20-40 minutes.

3. The production and processing method of strong-aroma baijiu according to claim 2, characterized in that, The lower and upper layers each account for 25%-30% of the total mass of the mash entering the pit, the middle layer accounts for 40%-50% of the total mass of the mash entering the pit, and the sum of the mass percentages of the three layers is 100%. The acidic conditioning solution is an aqueous solution containing lactic acid and / or acetic acid; The preset value is specifically: After adjustment, the moisture content of the lower, middle, and upper layers of the cellar were 57.6%-58.4%, 58.8%-60.2%, and 60.0%-62.0%, respectively, and the acidity of the cellar was 1.10-1.30 mmol / 10g, 1.25-1.45 mmol / 10g, and 1.40-1.60 mmol / 10g, respectively. The amount of Daqu used in the lower, middle, and upper layers is 15%-17%, 17%-19%, and 19%-22% of the mass of the grain raw materials contained in the corresponding areas, respectively, and the fermentation temperatures are 16-20℃, 18-22℃, and 20-24℃, respectively.

4. The production and processing method of strong-aroma baijiu according to claim 1, characterized in that, The first conditioning liquid is prepared by mixing the tail of the wine and brewing water at 20-30°C. During the mixing process, the mixture is stirred at a speed of 100-250 r / min for 20-30 min and then allowed to stand for 30-40 min. The first conditioning solution has an alcohol content of 10.0% vol-14.0% vol and a total acid content of 4.0-12.5 g / L, of which lactic acid content is 0.2-2.0 g / L, acetic acid content is 3.1-9.2 g / L, and butyric acid content is 0.5-0.8 g / L. The first conditioning solution is adjusted to 18-30°C before being added and stored in a sealed stainless steel storage tank for no more than 24 hours.

5. The production and processing method of strong-aroma baijiu according to claim 1, characterized in that, The second regulating solution is prepared according to the following method: Let the yellow water stand for 4–12 hours and filter it through a 20–40 mesh stainless steel filter. Add the filtered yellow water, wine tails and brewing water to a mixing tank at 62–70 parts by volume, 15–28 parts by volume and 8–15 parts by volume respectively. The sum of the three parts by volume is 100 parts. Stir at 120–250 r / min for 30–40 minutes. The resulting second conditioning solution had an alcohol content of 5.0% vol-8.0% vol, a total organic acid content of 20.0-35.0 g / L, an acetic acid content of 7.0-13.3 g / L, a butyric acid content of 1.0-3.0 g / L, and a lactic acid content of 8.0-18.0 g / L. The second conditioning solution is adjusted to 18-30°C before addition and stored in a sealed container for no more than 24 hours.

6. The production and processing method of strong-aroma baijiu according to claim 1, characterized in that, When the first conditioning solution is added, the temperature rise of the upper or middle layer in the past 12 hours is 0.1 to 0.5°C. The dosage of the first regulating liquid is 8-15L per ton of mash entering the pit, of which 60%-75% is added to the upper layer and the remainder is added to the middle layer, with the addition time controlled at 1-3 hours.

7. The production and processing method of strong-aroma baijiu according to claim 1, characterized in that, When the second regulating solution is added, the following conditions must also be met: The temperature in the middle layer zone did not rise again for 18 to 36 hours after the peak temperature dropped, and the time interval between the addition of the first regulating liquid was 74 to 360 hours. The temperature in the lower layer zone was 2.3 to 7.8°C higher than the entry temperature of the lower layer zone. The dosage of the second regulating liquid is 18-30L per ton of mash entering the pit, of which 60%-75% is added to the lower layer and the remainder is added to the middle layer, with the addition time controlled at 2-4 hours; After the second regulating liquid is added, the moisture content of the lower layer of mash reaches 61.7%-63.8%.

8. The production and processing method of strong-aroma baijiu according to claim 1, characterized in that, During the layered cellar entry process, liquid distribution pipes and temperature probes are pre-installed in the lower, middle and upper layers respectively. The diameter of the liquid distribution holes in the liquid distribution pipes is 2-6 mm and the spacing between the liquid distribution holes is 100-250 mm. The bulk density of the mash after being loaded into the pit is 650–800 kg / m³. 3 ; During the fermentation process, the first regulating liquid and / or the second regulating liquid are added through the liquid distribution pipe, and the delivery pressure is 0.005 to 0.03 MPa; The thickness of the fermentation sealing mud is 8-15cm. During the fermentation period, the temperature of each zone is recorded every 4-6 hours using the temperature probe.

9. The production and processing method of strong-aroma baijiu according to claim 1, characterized in that, The total time for the sealed fermentation is 60–90 days; After separating the mash from each section, 2%-6% of the corresponding section's mash mass of steamed rice husks are added and the mixture is then loaded into a still for distillation. The distillation steam pressure is controlled at 0.03-0.08 MPa. The initial 0.3%-0.8% of the total outflow volume of the distillate is collected separately as the heads. Collection is stopped when the alcohol content of the outflow decreases to 20% vol-30% vol, thus obtaining the main base liquor.

10. The method for producing and processing strong-aroma baijiu according to claim 9, characterized in that, Also includes: The base spirits obtained from each distillation layer are stored at 10–30°C for 3–12 months, and then blended together.

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