Maotai-flavor baijiu two-sided accumulative fermentation technology and brewing technology and maotai-flavor baijiu prepared by same

Abstract

The invention relates to maotai-flavor baijiu two-sided accumulative fermentation technology which comprises the following steps: A1, stacking: evenly paving 5 to 10Kg of high-temperature hard liquormaking yeast to form a round area with a radius as 2 to 4m, arranging a plurality of circumferential faces with openings at the two ends on the round area to form a round venting barrel with a plurality of venting gaps and stacking aired fermented grains on the round area to form a semispherical fermentation pile, wherein a temperature of the fermented grains is 32 to 35 DEG C in stacking; A2, stacking up: stacking aired fermented grains which are evenly mixed with yeast on the fermentation pile layer by layer; A3, fermenting; A4, identifying. The invention further discloses a maotai-flavor baijiu brewing technology and jiang-flavor prepared by the two-sided accumulative fermentation technology or the brewing technology and belongs to the technical field of brewing. According to the maotai-flavor baijiu two-sided accumulative fermentation technology disclosed by the invention, a contact area between the fermented grain pile center and environment is improved, a temperature of the pilecenter is closer to a temperature of the surface, and the temperature of the pile center is improved by 10 to 20 DEG C; thus, accumulative fermentation quality is improved.

Description

technical field [0001] The invention relates to a liquor brewing process, which belongs to the technical field of brewing. More specifically, the invention relates to a double-sided stacking fermentation process for a sauce-flavored liquor. At the same time, the invention also discloses a brewing process for a sauce-flavored liquor. And the sauce-flavored liquor prepared by the double-sided stacking fermentation process or brewing process. Background technique [0002] Maotai-flavored liquor, also known as Maoxiang-flavored liquor, is represented by Kweichow Moutai and belongs to the category of Daqu liquor. Its wine body has the characteristics of outstanding sauce aroma, elegant and delicate, full-bodied wine, long aftertaste, clear and transparent, and slightly yellow color. Among all liquors, the total acid contained in Maotai-flavored liquor is quite high. It has more than 2.0g / L (calculated by acetic acid), has a large consumer group, and has great potential for marke...

AI Technical Summary

Problems solved by technology

[0005] Based on the above technical problems, the present invention provides a double-sided stacking fermentation process for Maotai-flavored liquor, thereby solving the problem of low fermentation pile core temperature and poor fermentation effect in the past when Maotai-flavored liquor is fermented. Problem: Based on the double-sided stacking fermentation process of the sauce-flavored liquor, the present invention also discloses a wine-making process utilizing the double-sided stacking fermentation process, and the sauce-flavored liquor prepared by the double-sided stacking fermentation process fermentation or brewing process