Method for producing Maotai-flavor liquor through liquid fermentation

Abstract

The invention discloses a method for producing Maotai-flavor liquor through liquid fermentation and belongs to the technical field of liquor brewing. The method for producing the Maotai-flavor liquor comprises the following steps: unshelling, moderately smashing and cooking broomcorn, adding high temperature yeast powder to carry out pretreatment, adding water and ingredients to carry out the liquid fermentation and distilling after the fermentation is finished to obtain the Maotai-flavor liquor, wherein the fermentation process comprises the following three stages: 1, adding brewers yeast to carry out alcohol producing fermentation; 2, adding Maotai-flavor producing bacteria to carry out Maotai-flavor matter producing fermentation; 3, adding ester producing yeast to carry out esterification reaction. The method has the advantages that a traditional solid fermentation way is replaced by the liquid fermentation way to brew the Maotai-flavor liquor, so that the production cycle of the Maotai-flavor liquor is greatly shortened and the production cost is reduced; the Maotai-flavor liquor obtained through the method disclosed by the invention is yellowish and transparent, outstanding in Maotai-flavor, mellow in liquor body, long in aftertaste and high in content of total acid, total ester and total alcohol.

Description

[0001] technical field [0002] The invention belongs to the technical field of brewing, and relates to a method for producing Maotai-flavor liquor by liquid fermentation. Background technique [0003] Maotai-flavor liquor has a long production history and a long history. It is loved by consumers for its elegant and delicate aroma, mellow and full-bodied wine. Nowadays, the sales volume of Maotai-flavored liquor is increasing day by day, and its consumption area and consumer groups are also expanding. In the traditional production process of Maotai-flavored liquor, the raw materials are fed twice, cooked nine times, fermented eight times, and taken out seven times. The fermentation period is one month. At the same time, the production process places great emphasis on the seasons. These are the main characteristics of the production process of Maotai-flavored liquor. However, the brewing process of the traditional solid-state Maotai-flavor liquor is very complicated, and the...

AI Technical Summary

Problems solved by technology

However, the brewing process of the traditional solid-state Maotai-flavor liquor is very complicated, and the long production cycle leads to generally high production costs and high labor intensity.

[0004] After retrieving relevant literature, there is no report on the production of Maotai-flavored wine by liquid fermentation technology, and it is still blank at home and abroad.