Brewing method of Maotai-flavor flavored liquors

Abstract

The invention discloses a brewing method of Maotai-flavor flavored liquors and belongs to the technical field of Maotai-flavor liquor brewing. The brewing method comprises the following steps: 1, preparing auxiliary materials: a, maternal grains; b, a high-temperature yeast for making hard liquor; c, tail liquor; and d, cellar bottom water; 2, a sand feeding stage: uniformly mixing the a, b, c and d to obtain special fermented grains; 3, spreading a layer of special fermented grains at the bottom of a cellar, then, spreading steamed rice husks, and then, spreading common fermented grains for fermentation; 4, performing coarse sand and primary fermentation, taking out the special fermented grains at the bottom, adding the special fermented grains when the secondary common fermented grains are loaded to a retort opening by about 30cm, spreading the special fermented grains to be aligned with the retort opening, and distilling the flavored liquor at the bottom of the cellar to obtain a secondary Maotai-flavor flavored liquor; and 5, after the secondary liquor distillation is finished, independently taking out the special fermented grains on the upper layer of a retort to replace the a in the step 1, repeating the operation according to the step 2, and carrying out liquor distillation operation in the third, fourth and fifth rounds. According to the method disclosed by the invention, Maotai-flavor flavored liquors with various different flavors can be obtained.

Description

technical field [0001] The invention belongs to the technical field of brewing Maotai-flavored liquor, in particular to a brewing method of Maotai-flavored seasoning wine. Background technique [0002] The sauce-flavored liquor circulating in the market is scientifically blended and matched with different proportions of base liquors (1-7 rounds), and then a small amount of sauce-flavored seasoning wine is added to make the finishing touch, so that a cup of sauce-flavored liquor can reach the level of sauce. Prominent fragrance, elegant and delicate, full-bodied and full-bodied, long aftertaste, long-lasting fragrance in an empty cup. Among them, although the content of sauce-flavored seasoning wine is small, it plays a key role in the blending process of finished wine. Maotai-flavored seasoning wine is mainly divided into pit noodle seasoning wine and pit bottom seasoning wine. At present, the production process of seasoning wine at the bottom of the pit is mainly as follo...

AI Technical Summary

Problems solved by technology

[0006] Therefore, the current seven rounds of roasted wine at the bottom of the cellar can only obtain two or five rounds of seasoning wine at the bottom of the cellar, and if the quality of the bottom water in the cellar is poor, it will lead to the second round of seasoning. Pit bottom seasoning wine or five rounds of pit bottom seasoning wine are unqualified

In addition, due to the different styles of base wine and seasoning wine roasted in each round, the choice of seasoning wine at the bottom of the cellar is very limited, which is not conducive to the preparation of different flavors of Maotai-flavored liquor

Moreover, due to the large differences in the bottom water of the pit, the styles of the Maotai-flavored bottom wine produced by various wine companies are very different, and the quality levels are uneven, which is not conducive to the stable output of the quality of the Maotai-flavored liquor.

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