Brewing process of fragrant and soft Maotai-flavor liquor

Abstract

The invention discloses a brewing process of fragrant and soft Maotai-flavor liquor. The brewing process comprises the following steps: step 1, selecting old straws with good color and luster and purekoji flavor; step 2, wheat wetting: adding old straw for soaking after impurity removal of wheat, wherein three conditions of water quantity, water temperature and time for wheat wetting need to be mastered during wheat wetting; step 3, paying attention to turning and stacking during wheat wetting, and turning to enable each grain of wheat to uniformly absorb moisture; step 4, starter propagationand material mixing, wherein the water content is controlled to be 36-38%; step 5, after six rounds of wine taking, performing grain supplementing again, wherein the specific operation is as follows:1) sorghum is ground, steamed, spread and cooled to 25-35 DEG C; and 2) the fermented grains for six rounds are taken, spreading and cooling are carried out to 25-32 DEG C, mixing is performed with yeast powder, and mixing with the standby fermented grains can be carried out. The fragrant and soft Maotai-flavor liquor produced by the process provided by the invention effectively removes the withered, burnt and bitter tastes in the traditional Maotai-flavor liquor, so that the liquor body is more fragrant, mellow and soft, and the acceptability of consumers is wider.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a brewing process of soft sauce-flavored liquor. Background technique [0002] Liquor is deeply loved by consumers. Among them, Maotai-flavored liquor has its own unique taste. During the koji-making process of traditional Maotai-flavored liquor, the black curvature is generally high and the koji fragrance is missing. The second is that the fermented grains in the production process of traditional Maotai-flavored liquor have gone through nine times of cooking, resulting in seven rounds of dry and burnt wine. These two factors lead to Maotai-flavored liquor The taste is too heavy, which is unacceptable to most consumers for a while, which hinders the market development of Maotai-flavored liquor. Therefore, reducing the black curvature can solve the burnt bitterness and musty taste in traditional Maotai-flavored liquor, making Maotai-flavored liquor more appealing to consumers. Ea...

AI Technical Summary

Problems solved by technology

[0002] Liquor is deeply loved by consumers. Among them, Maotai-flavored liquor has its own unique taste. During the koji-making process of traditional Maotai-flavored liquor, the black curvature is generally high and the koji fragrance is missing. The second is that the fermented grains in the production process of traditional Maotai-flavored liquor have gone through nine times of cooking, resulting in seven rounds of dry and burnt wine. These two factors lead to Maotai-flavored liquor The taste is too heavy, which is unacceptable to most consumers for a while, which hinders the market development of Maotai-flavored liquor. Therefore, reducing the black curvature can solve the burnt bitterness and musty taste in traditional Maotai-flavored liquor, making Maotai-flavored liquor more appealing to consumers. easy to accept, for this reason, we propose a brewing process of fragrant and soft sauce-flavored liquor