The invention discloses a production process of millet-
flavor baijiu, and belongs to the technical field of baijiu, and the production process of the millet-
flavor baijiu is characterized by comprising the following steps: S1, soaking millet until the
water content is 35-45%; s2,
steaming the millet and the auxiliary materials respectively, heating the millet to 80-85 DEG C, scattering high-temperature-resistant alpha-
amylase, uniformly stirring, heating to 90-95 DEG C, and keeping the temperature for 30-60 minutes; s3, spreading and airing; s4, a
fermentation and saccharification stage: mixing the cooked millet with aerobic mould, and carrying out aerobic
fermentation at the temperature of 30-35 DEG C; a main
fermentation stage: adding
saccharomyces cerevisiae into the millet, and carrying out anaerobic fermentation at 28-30 DEG C; in an
aroma-producing stage, adding
anaerobic bacteria into the millet, and performing strict anaerobic fermentation at normal temperature to obtain fermented grains; s5, distilling, namely adding the steamed auxiliary materials into the fermented grains, uniformly stirring, distilling, and performing three-stage condensation at the temperature of 80-85 DEG C in the first stage, 60-75 DEG C in the second stage and 40-45 DEG C in the third stage; and S6,
ageing to achieve the effect of improving the taste and
aroma of the Baijiu.