The invention belongs to the technical field of
brewing and particularly relates to a Maotai-
flavor baijiu continuous mixed
fermentation burying method. The method includes steps: performing combinational primary blending of fresh baijiu; naturally
ageing in a baijiu storehouse, performing secondary combination, blending and flavoring; proportionally mixing, and carrying out stacking
fermentation for baijiu burying in pits; transferring blended finished baijiu into jars in the pits, covering the jars with lids, hermetically tying with
kraft paper and waterproof cloth, and filling each
jar with fermented grains subjected to stacking
fermentation to a
neck position; completely sealing the jars and the pits with unique
purplish red mud in Maotai Town, and burying for two years; taking original baijiu from fermented grains in the pits as flavoring liquor, and adding into long-time stored baijiu according to different proportions, so that finished baijiu products are obtained. The defects of large
ageing quality difference, long storage time and slow capital turnover of existing baijiu storage methods are overcome,
aroma,
flavor and medicinal ingredients of baijiu are increased, and baijiu quality is improved while healthcare value of baijiu is increased.