The invention discloses a
brewing technology of sesame-
flavor and Maotai-
flavor composite liquor, and relates to the technical field of Baijiu
brewing. The
brewing technology comprises the following steps of preparing a
kiln pond, preparing
fermentation raw materials, preparing mixed
yeast powder, moistening materials, cooking materials, performing loading in utensils for distilling, performing
distillation, performing
material distribution, adding
yeast, piling fermented grains, performing loading in ponds, performing
fermentation and performing taking out from the ponds. The mixed
yeast powder is used for
fermentation, the scientific compounding ratio of high-temperature
powder of hard liquor made with yeast,
aspergillus candidus,
bacteria yeast and the like is optimized, and
starch in the raw materials is utilized to the maximum extent; the
distillation yield is increased, and the
wine body is harmonious and rich in
flavor. In addition, a high-temperature piling technology is adopted, so that beneficial microorganisms are enriched. The hard liquor yeast is used for activation and environment yeast is inoculated, so that generation of
alcohol is facilitated, and defects of high-temperature yeast making are overcome. Quick growth and
metabolism of
bacteria and mould establish a foundation for fermentation to generate fragrance. High-temperature piling fermentation is performeduntil the top temperature is about 50 DEG C, at this time, the piling surfaces are covered with white pellicle, and undecanted
wine has rich scorch
aroma, fruit
aroma, flower
aroma and liquor aroma,so that the brewed sesame-flavor and Maotai-flavor composite liquor is good in mouth feel.