Brewing method of multiple-yeast Maotai-flavor liquor
The technology of Maotai-flavored liquor and Duoqu Maotai-flavored liquor is applied in the preparation of alcoholic beverages, etc., and can solve the problems of low liquor yield, unstable quality control, monotonous liquor body and aroma of Daqu Maotai-flavored liquor, etc. The effect of short cycle and long duration of high temperature
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[0054] The brewing method of the Duoqu Maotai-flavor liquor of the present invention is illustrated in conjunction with the examples.
[0055] A kind of brewing method of the sauce-flavored liquor with many songs, the method comprises the following steps:
[0056] (1) Selection of raw materials and auxiliary materials
[0057] Raw materials: Red sorghum and bran with an annual starch production greater than 60% are selected;
[0058] Auxiliary materials: use high-temperature Daqu at a temperature of 60°C-70°C; use Hanoi Baiqu; use mixed yeast with aroma; use rice husks from Xiaozhan rice produced in the jurisdiction of Tianjin; wine; fermented grains;
[0059] Water quality: Use water from groundwater sources below 500 meters in Ninghe County and Lutai Farm;
[0060] Ingredients: based on the amount of red sorghum,
[0061] Ratio of feeding amount to fermented grains: 1:250%~450%;
[0062] Feeding amount and Daqu ratio: 1:10%~25%;
[0063] Ratio of feeding amount to Hano...
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