The application discloses a healthy
brewing process of Maotai-
flavor liquor based on microbial
flora domestication technology and belongs to the technical field of liquor
brewing. The method comprises the following steps: in the grain moistening process of the lower layer and the layer forming process, raw materials are subjected to graded acidification pretreatment by adopting a two-stage adding mode of
lactic acid and
citric acid, so as to promote the release of bound
flavor precursors in the kaffir corn cortex; microbial samples are collected from the Maotai-
flavor liquor
brewing environment, and after
enrichment culture, the samples are subjected to three-stage continuous subculture
domestication in a culture medium containing gradient concentrations of carbon sources, gradient concentrations of
ethanol, gradient concentrations of organic acids and gradient temperatures, so as to obtain domesticated bacterial liquid; the domesticated bacterial liquid is subjected to enlarged culture to obtain a functional enhanced
bacterial agent, and the
bacterial agent is added in batches before the
pile fermentation and pit entry
fermentation; through the synergistic effect of the precursor release and the microbial conversion, the application can significantly improve the content of base liquor flavoring substances, reduce the content of harmful by-products such as n-
propanol, stably improve the liquor yield, and has high
process integration degree and is easy to popularize and promote in the industry.