CN101560456A - Preparation process of soysauce-like aroma type white wine - Google Patents
Preparation process of soysauce-like aroma type white wine Download PDFInfo
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- CN101560456A CN101560456A CNA2009103030807A CN200910303080A CN101560456A CN 101560456 A CN101560456 A CN 101560456A CN A2009103030807 A CNA2009103030807 A CN A2009103030807A CN 200910303080 A CN200910303080 A CN 200910303080A CN 101560456 A CN101560456 A CN 101560456A
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Abstract
The invention discloses a preparation process of a soysauce-like aroma type white wine, comprising the steps of material feeding, material addition, and fermentation and wine steaming, wherein from a second to a seventh round of distillation for wine obtaining, reinforced fermented grains are added in traditional fermented grains according to certain proportions. When the reinforced fermented grains are fermented, the temperature and the amount of syeast in use are different from the traditional fermentation. In the obtained soysauce-like aroma type white wine, the content of substances which are harmful to human bodies is reduced, and good and healthy components in the soysauce-like aroma type white wine are improved. Experiments show that the drinking amount of the soysauce-like aroma type white wine which is 30 percent more than the drinking amount of other white wines does not cause a person to be drunk under the premise of having the same alcohol content; even the person is drunk, abnormal feelings such as headache and the like do not happen to the person awakening from a drunken sleep; and no enteritis is induced. In addition, the soysauce-like aroma of the white wine is prominent, elegant and exquisite, the wine body has a pure and elegant taste, and the taste lasts for a long time.
Description
Technical field
The present invention relates to the liquor technical field, particularly relate to a kind of preparation technology of Maotai-flavor liquor.
Background technology
Maotai-flavor liquor is called the thatch aromatic white spirit again, characteristics such as the distilled spirit fragrance of this odor type is fragrant and not gorgeous, low and not light, sweet-smelling is quiet and tastefully laid out, not dense violent, long times of aftertaste, be the most significantly, aromatic type wine also has the fragrance that spends the night in the cup of pouring into and does not stay for a long time diffusing, and empty cup is also more fragrant than real cup, the characteristic of making us enjoying endless aftertastes.Maotai-flavor liquor is blent by sauce cordiale, cellar for storing things bottom note wine and pure sweet wine etc. and is formed.So-called sauce perfume (or spice) is meant that the wine product have the fragrance of similar sauce food, and the moiety of aromatic type wine aroma is very complicated, even do not come to a conclusion so far, but present viewpoint generally believes the compound fragrance that sauce perfume (or spice) is made up of high boiling acidic substance and lower boiling alcohols.
The mash goods of Maotai-flavor liquor is a Chinese sorghum, and bent sauce for the wheat preparation is fragrant bent, and traditional technology adopts and feeds intake for twice, high temperature is piled up, stone cellar for storing things mudding, eight fermentations (at every turn fermenting 30 days), the prepared of getting wine seven times, ageing for a long time more than 3 years and getting.
The main component of wine is an alcohol, and chemical name is ethanol, and ethanol enters human body, can produce many-sided destruction.In liquor is produced, will inevitably produce some detrimental impurity, mainly contain potato spirit, aldehydes and methyl alcohol etc., these objectionable impuritiess inevitably can work the mischief to healthy.Particularly after drunk, people's confusion of thinking that can become, incoherent, dilapidated, stupor appears in lethargic sleep, even dead, also can continue headache after awaking from a drunken sleep in second day, even also can bring out disease such as enteritis.
Summary of the invention
The invention provides a kind of preparation technology of Maotai-flavor liquor, prepared liquor has reduced content of harmful, improve composition good for health in the sauce cordiale, have to drink more and be difficult for not going up first-class characteristics after liquor-saturated, liquor-saturated, fragrant outstanding, the long times of aftertaste of sauce, sky glass lasting are lasting.
In order to solve the problems of the technologies described above, the present invention adopts following technical scheme:
The preparation technology of Maotai-flavor liquor of the present invention, comprise that the wine step is steamed in sand, rough sand and fermentation down, wherein, when wine is got in the 2nd to the 7th round distillation by the traditional wine unstrained spirits: fortified wine unstrained spirits=13～17: 1 weight ratio adds the wine unstrained spirits through forced fermentation, and the fortified wine unstrained spirits ferments as follows:
(1) spread song: with first round steaming vinasse spreading for cooling after drinking, treat to spread when the vinasse temperature is reduced to 38～42 ℃ the fragrant bent powder of sauce, bent powder consumption is 8～12% of a Chinese sorghum raw material weight;
(2) heap fermentation: when treating that the vinasse temperature is reduced to 36～42 ℃, receive heap and carry out heap fermentation, the heap fermentation time is 3～5 days, treats can go into the cellar for storing things when temperature reaches 53～57 ℃;
(3) go into cellar for storing things and fermentation: before going into the cellar for storing things, the temperature with the cellar for storing things rises to 45～50 ℃ earlier, after vinasse are gone into the cellar for storing things, on the face that has shakeout is poor, spread the fragrant bent powder of sauce of material quantity 4～15%, envelope cellar for storing things fermentation 30 days keeps 40～50 ℃ of cellar for storing things temperature between yeast phase, promptly get the second round fortified wine unstrained spirits;
(4) get wine: the second round fortified wine unstrained spirits and the second round traditional wine unstrained spirits are mixed in proportion, and last rice steamer carries out the distillation of second round and gets wine;
The (5) the 3rd to the 7th round: second round is got after drinking vinasse and is carried out forced fermentation by the fermentation process of above-mentioned (1) to (3) and make third round time fortified wine unstrained spirits, carry out third round time distillation after mixing in proportion with third round time traditional wine unstrained spirits and get wine, get wine until the 7th round by that analogy, wherein, prepare third and fourth, the bent amount of spreading of five, six, seven round fortified wine unstrained spirits is respectively 12～18%, 12～18%, 12～18%, 8～12%, 6～10% of Chinese sorghum raw material weight.
Further, above-mentioned preparation technology is: when wine is got in the 2nd to the 7th round distillation in the traditional wine unstrained spirits: the ratio of fortified wine unstrained spirits=15: 1 adds the wine unstrained spirits through forced fermentation, and the fortified wine unstrained spirits ferments as follows:
(1) spread song: with first round steaming vinasse spreading for cooling after drinking, treat to spread when the vinasse temperature is reduced to 38～42 ℃ the fragrant bent powder of sauce, bent powder consumption is 10% of a Chinese sorghum raw material weight;
(2) heap fermentation: when treating that the vinasse temperature is reduced to 36～42 ℃, receive heap and carry out heap fermentation, the heap fermentation time is 3～5 days, treats can go into the cellar for storing things when temperature reaches 53～57 ℃;
(3) go into cellar for storing things and fermentation: before going into the cellar for storing things, the temperature with the cellar for storing things rises to 45 ℃ earlier, after vinasse are gone into the cellar for storing things, spreads the fragrant bent powder of sauce of material quantity 10% on the face that has shakeout is poor, and envelope cellar for storing things fermentation 30 days keeps 42～45 ℃ of cellar for storing things temperature between yeast phase, promptly get the second round fortified wine unstrained spirits;
(4) get wine: the second round fortified wine unstrained spirits and the second round traditional wine unstrained spirits are mixed in proportion, and last rice steamer carries out the distillation of second round and gets wine;
The (5) the 3rd to the 7th round: second round is got after drinking vinasse and is carried out forced fermentation by the fermentation process of above-mentioned (1) to (3) and make third round time fortified wine unstrained spirits, carry out third round time distillation after mixing in proportion with third round time traditional wine unstrained spirits and get wine, get wine until the 7th round by that analogy, wherein, prepare third and fourth, the bent amount of spreading of five, six, seven round fortified wine unstrained spirits is respectively 15%, 15%, 15%, 10%, 8% of Chinese sorghum raw material weight.
Compared with prior art, the present invention has increased forced fermentation technology in traditional technology, temperature during forced fermentation is with all different with traditional zymotic with bent amount, when getting wine, the distillation of second to the 7th round adds wine unstrained spirits through forced fermentation, prepared Maotai-flavor liquor has reduced the content of harmful material, improve composition good for health in the sauce cordiale, and the experiment proved that under the prerequisite of identical alcoholic strength comparable other liquor drink 60% and not liquor-saturated more, even it is drunk, symptoms such as abnormal sensory such as headache can not occur after awaking from a drunken sleep yet, not bring out enteritis.And the sauce of liquor is fragrant outstanding, and graceful fine and smooth, wine body alcohol is refined, long times of aftertaste, and empty cup lasting is lasting.
Embodiment
Below for the traditional technology of brew Maotai-flavor liquor:
1, husky down
(1) prepare burden and spread song: will descend that husky to spread cold water with the Chinese sorghum material moistening, last rice steamer steams preceding 15 minutes of grain, and to add the mother of Chinese sorghum material quantity 7～10% in the good Chinese sorghum heap of profit poor, and female being pickled with grains or in wine is that the mother that 7 rounds are not steamed wine is pickled with grains or in wine, mix thoroughly, last rice steamer steams grain, sprinkles cold water behind the following rice steamer, spreading for cooling, spread the wine tail, spread the fragrant bent powder of sauce, bent powder consumption is about 10% of a Chinese sorghum weight, stir, ripe sand is fully contacted with bent powder, guarantee all to have on every Chinese sorghum bent powder to adhere to, can carry out heap fermentation.
(2) heap fermentation: receive stack temperature and be controlled at 23～26 ℃, room temperature surpasses last flat with room temperature in limited time, on accumulation ground, spill a certain amount of wine tail and bent medicine earlier before receiving heap, with a pile, in specialized range, temperature should be high slightly when playing heap, progressively is reduced to the regulation lower limit then, the grain unstrained spirits temperature of heap must not be higher than the grain unstrained spirits temperature that goes up heap earlier on the back, during last heap, the grain unstrained spirits shoveled into embracing bucket rise to accumulation place and decontrols naturally, heap is gone up all around simultaneously, only do not go up in a side, the grain unstrained spirits will be gone up the sub-top of heap, outwards piles up with the center, and the grain unstrained spirits covers wants thickness even, can not be thick on one side, thin on one side, in order to avoid influence the heap fermentation quality, the accumulation time must be in conjunction with season, weather, receiving stack temperature and attenuation degree determines, requirement piles circle, and Dong Gaoxia is short.Treat that the grain unstrained spirits produces fragrant and sweet flavor, nothing or sour tart flavour arranged seldom and the heap sub-surface reaches 45～48 ℃ with interior 3～8cm place temperature, insert sensible heat hand in the heap, can descend to store with hand.If have only part heap surface temperature to reach requirement, and other parts heap surface temperature does not reach specified requirement, and the grain unstrained spirits shovel that does not reach specified temperature is reached on the heap face of specified temperature, proper extension is piled up the time, makes heap fermentation even.
(3) pit entry fermentation: down before the cellar for storing things,, sprinkle cellar for storing things, sprinkled to be sprayed on the wine tail after storing and stored around the end and the Jiao Bi with the hot water more than 95 ℃ earlier to handling in the wine cellar.Under will pile up when storing and poorly mix and stir from one, each one of its upper, middle and lower is mixed is a little put into the cellar for storing things again, go in the process of cellar for storing things, note the waste gas in the grain unstrained spirits is discharged, ban the use of and embrace bucket and directly the grain unstrained spirits is lowered in the cellar for storing things, require poor unstrained spirits loose.Following sand goes into to store the unstrained spirits moisture controlled between 38～40%.The wine tail that the limit is spilled into 8～15%v/v is gone into to store in the limit, and the end, cellar for storing things should be lacked, and from bottom to top strengthens wine tail consumption gradually, and wine tail consumption is decided (must not be lower than 120Kg) according to the heap subcase, makes cellar for storing things unstrained spirits moisture controlled between 36～40%.Envelope cellar for storing things with mud require no stone, no-sundries, pollution-free, sediment concentration is low, the few local yellow viscosity earth of matter is planted in corruption, new mud and old mud respectively account for 50%.That pit sealing mud soaks is soft, it is thin to step on, evenly cover clap, drag on the poor unstrained spirits face smooth, the pit sealing mud back thickness requirement 5～7cm that claps.Treating that pit sealing mud is suitable covers the mud face with plastic film when stiff (sweat is received on the surface), evens up to compress.Behind the envelope cellar for storing things, poor unstrained spirits carries out anaerobically fermenting under the condition of secluding air, and yeast phase 30 days must descend husky wine unstrained spirits.
2, rough sand
(1) prepare burden and spread song: go up preceding 15 minutes of rice steamer in store under half rice steamer sofa ferment poor, the virgin material good with profit mixes and stirs, and it is mixed, last rice steamer steaming grain steaming wine, sprinkle cold water behind the following rice steamer, spreading for cooling is sprinkled into the wine unstrained spirits with the wine that steams, add the fragrant bent medicine of sauce, bent survival dose is about 14% of a Chinese sorghum weight, mixes thoroughly.
(2) heap fermentation: husky step heap fermentation together.
(3) pit entry fermentation: rough sand goes into to store the unstrained spirits moisture controlled between 40～44%, and all the other fermented 30 days with the pit entry fermentation operation of husky step down, got rough husky wine unstrained spirits.
3, first round is got wine: rice steamer on the rough husky wine unstrained spirits is steamed wine, and the former wine of the round of winning, warehouse-in is preserved.
4, ripe poor
(1) spread song: first round is got vinasse spreading for cooling after drinking, begins to spread song when treating product temperature drop to 28～32 ℃, when using the gas blower cooling, spreads bent preceding 5 minutes, must close gas blower, makes temperature unanimity in the grain unstrained spirits table.Add the fragrant bent medicine of sauce, bent survival dose is about 15% of a Chinese sorghum weight, mixes thoroughly.
(2) heap fermentation: survey poor unstrained spirits product temperature earlier before receiving heap, begin to receive heap in the time of 26～32 ℃.Outwards pile up with the center during accumulation, can not only go up in the sub side of heap, pile circle, Dong Gaoxia is short.Last heap is wanted evenly, and poor unstrained spirits will be thrown the sub-top of heap, and speed will be controlled, and last with on the shovel, heap heap is shorter, the contact surface that makes poor unstrained spirits and air more greatly, the increase air content in the unstrained spirits that is pickled with grains or in wine.The accumulation time is 3～5 days, and the unstrained spirits of waiting to be pickled with grains or in wine produces fragrant and sweet flavor, nothing or sour tart flavour seldom arranged and pile sub-surface and reaches 45～53 ℃ with interior 3～8cm place temperature, inserts the interior sensible heat hand of heap with hand and can descend to store.
(3) pit entry fermentation: when going into to store, stay the wine unstrained spirits that about half rice steamer ferments, add bent medicine and the uniform mixing of wine tail after, evenly cover on the surface of unstrained spirits in the cellar for storing things of having shakeout, sprinkle one deck husk then.Envelope cellar for storing things with mud require no stone, no-sundries, pollution-free, sediment concentration is low, the few local yellow viscosity earth of matter is planted in corruption, new mud and old mud respectively account for 50%.That pit sealing mud soaks is soft, it is thin to step on, evenly cover clap, drag on the poor unstrained spirits face smooth, the pit sealing mud back thickness requirement 5～7cm that claps.Treating that pit sealing mud is suitable covers the mud face with plastic film when stiff (sweat is received on the surface), evens up to compress.Between yeast phase, the globule occurs, should in time plastic film be opened, prevent " sweat ", cause Jiao Nifa rare as under the plastic film; When breach appears in cellar for storing things mud,, breach is sealed again, cover plastics film again with the softening cellar for storing things of wine tail mud.If mud not smelly still can the continuation in former cellar for storing things used, and suitably add new mud according to the sealing property of pit sealing mud.Behind the envelope cellar for storing things, poor unstrained spirits carries out anaerobically fermenting, yeast phase 30 days under the condition of secluding air.
5, wine is got in distillation
Wine is got in rice steamer distillation on the ripe arrack unstrained spirits of 4 gained, get the former wine of second round, each later on vinasse that steam after drinking all ferment by 4 operation, wine is got in the distillation of fermentation back, can get third and fourth, the former wine of five, six, seven rounds, warehouse-in is preserved respectively, at third and fourth, in the fermentation of five, six, seven rounds, spreads bent amount and is respectively 14%, 12%, 11%, 8%, 6%.
Attention: during two, three-wheel time is produced, reach 8 days as the heap fermentation phase, the heap surface temperature does not also reach specified requirement, analyze the accumulation situation.Heap that judgement can not continue to heat up is agreed to descend the cellar for storing things through production department, but will postpone the envelope cellar for storing things time, remedies the heap fermentation deficiency; Be judged to be and can continue heap that heats up, but the proper extension heap fermentation phase, cellar for storing things down again when treating that temperature reaches specialized range, but the longest heap fermentation phase must not be above 10 days.
6, storage request
(1) warehouse-in requires:
1. odor type sense organ standard: sauce perfume (or spice): sauce perfume (or spice) (flavor) is outstanding, and is plentiful, mellow, long times of aftertaste;
The end, cellar for storing things: store aromatic strongly fragrantly, pure and mild, aftertaste is clean;
Pure and sweet: sauce perfume (or spice) (flavor) is obvious, and pure and mild, it is sweet, clean to distinguish the flavor of;
Mix: two or three odor type haves both at the same time;
Substandard products: do not meet round sense organ standard; Muddy, evil assorted flavor is arranged, acerbity is overweight; Be lower than round alcoholic strength standard.
2. put the requirement of wine degree in storage:
| Produce the wine round | The sense organ standard | Alcoholic strength |
| One round | Water white transparency, no suspended substance; Sauce fragrance is arranged, slightly living grain flavor, astringent taste, little acid, back mildly bitter flavor. | 〉=57.0% Vol |
| Two rounds | Water white transparency, no suspended substance; Have sauce fragrance, the flavor sweet, aftertaste is clean, slightly acerbity. | 〉=54.5% Vol |
| Three rounds | Water white transparency, no suspended substance; Sauce fragrance is outstanding, pure and mild, tail is clean. | 〉=53.5% Vol |
| Four-wheel | Water white transparency, no suspended substance; Sauce fragrance is outstanding, pure and mild, aftertaste is long. | 〉=52.5% Vol |
| Five rounds | Colourless (little Huang) transparent, no suspended substance; Sauce fragrance is outstanding, aftertaste is long, slightly burnt odor is distinguished the flavor of. | 〉=52.5% Vol |
| Six rounds | Colourless (little Huang) transparent, no suspended substance; Sauce fragrance is obvious, aftertaste long, slightly burnt burning. | 〉=52.0% Vol |
| Seven rounds | Colourless (little Huang) transparent, no suspended substance; Sauce fragrance is obvious, aftertaste long, burnt burning is arranged. | ?≥52.0％ vol |
(2) stock's dish colludes: 1. 1 year production end back coiled by round and odor type and colluded.
2. coiled by odor type in 1 year and collude.
3. the 3rd year back gear, stride odor type and coil and collude.
7, collude accent:
(1) sample is made: 1. to back gear, stride odor type and coil and collude the basic wine that will store year and a day the year after next again and collude by the matter sample requirement and turn sample down.2. by standard-required sample is carried out physics and chemistry and Organoleptic Inspection, qualified then opening blent advice note, defective then recast.
(2) sample is made: 1. carry out basic wine combination by blending the advice note requirement.2. the basic wine that combines is finely tuned.3. the basic wine that fine setting is good filters.Store 120180 days and get final product inspection declaration.4. be up to the standards and can pack, defective then fine setting again is till qualified.
Describe technical scheme of the present invention in detail below in conjunction with embodiment:
1, husky down
With traditional technology.
2, rough sand
With traditional technology
3, first round is got wine: with traditional technology.
4, ripe poor: be divided into traditional zymotic and forced fermentation, fermenting twice is parallel carries out
Traditional zymotic: with the ripe poor operation of traditional technology.
Forced fermentation: (1) spreads song: with first round steaming vinasse spreading for cooling after drinking, treat to spread when the vinasse temperature is reduced to 38～42 ℃ the fragrant bent powder of sauce, bent powder consumption is 10% of a Chinese sorghum raw material weight;
(2) heap fermentation: when treating that the vinasse temperature is reduced to 36～42 ℃, receive heap and carry out heap fermentation, the heap fermentation time is 3～5 days, treats can go into the cellar for storing things when temperature reaches 55 ℃;
(3) go into cellar for storing things and fermentation: before going into the cellar for storing things, the temperature with the cellar for storing things rises to 45 ℃ earlier, after vinasse are gone into the cellar for storing things, spreads the fragrant bent powder of sauce of material quantity 10% on the face that has shakeout is poor, and envelope cellar for storing things fermentation 30 days keeps 42～45 ℃ of cellar for storing things temperature between yeast phase, promptly get the second round fortified wine unstrained spirits.
Each later on vinasse that steam after drinking are divided into two portions, carry out traditional zymotic and forced fermentation respectively.
5, wine is got in distillation
The ripe arrack unstrained spirits of 4 gained and the fortified wine unstrained spirits part by weight according to 15: 1 is mixed, and wine is got in last rice steamer distillation, the former wine of second round.Later on each vinasse that steam after drinking all carry out traditional zymotic and forced fermentation by 4 operation, and the fermentation back was by 15: 1 mixed wine unstrained spirits, and wine is got in distillation, can get third and fourth, the former wine of five, six, seven rounds, warehouse-in is preserved respectively.
At third and fourth, in five, six, the seven round traditional zymotics, spread bent amount and be respectively 14%, 12%, 11%, 8%, 6%
At third and fourth, in five, six, the seven round forced fermentations, spread bent amount and be respectively 15%, 15%, 15%, 10%, 8%.
6, storage request
With traditional technology.
7, collude accent:
With traditional technology.
8, characteristics
1. sauce is fragrant outstanding, and graceful fine and smooth, wine body alcohol is refined, long times of aftertaste, and empty cup lasting is lasting;
2. can drink 60% and not liquor-saturated through 100 people colonies tests than other famous-brand and high-quality wine more;
Second day is felt well even 3. be drunk;
4. enteritis and have constipation to take a favorable turn in test and do not find and resemble.
Claims (2)
1. the preparation technology of a Maotai-flavor liquor, comprise that the wine step is steamed in sand, rough sand and fermentation down, it is characterized in that: when wine is got in the 2nd to the 7th round distillation by the traditional wine unstrained spirits: fortified wine unstrained spirits=13～17: 1 weight ratio adds the wine unstrained spirits through forced fermentation, and the fortified wine unstrained spirits ferments as follows:
(1) spread song: with first round steaming vinasse spreading for cooling after drinking, treat to spread when the vinasse temperature is reduced to 38～42 ℃ the fragrant bent powder of sauce, bent powder consumption is 8～12% of a Chinese sorghum raw material weight;
(2) heap fermentation: when treating that the vinasse temperature is reduced to 36～42 ℃, receive heap and carry out heap fermentation, the heap fermentation time is 3～5 days, treats can go into the cellar for storing things when temperature reaches 53～57 ℃;
(3) go into cellar for storing things and fermentation: before going into the cellar for storing things, the temperature with the cellar for storing things rises to 45～50 ℃ earlier, after vinasse are gone into the cellar for storing things, on the face that has shakeout is poor, spread the fragrant bent powder of sauce of material quantity 4～15%, envelope cellar for storing things fermentation 30 days keeps 40～50 ℃ of cellar for storing things temperature between yeast phase, promptly get the second round fortified wine unstrained spirits;
(4) get wine: the second round fortified wine unstrained spirits and the second round traditional wine unstrained spirits are mixed in proportion, and last rice steamer carries out the distillation of second round and gets wine;
The (5) the 3rd to the 7th round: second round is got after drinking vinasse and is carried out forced fermentation by the fermentation process of above-mentioned (1) to (3) and make third round time fortified wine unstrained spirits, carry out third round time distillation after mixing in proportion with third round time traditional wine unstrained spirits and get wine, get wine until the 7th round by that analogy, wherein, prepare third and fourth, the bent amount of spreading of five, six, seven round fortified wine unstrained spirits is respectively 12～18%, 12～18%, 12～18%, 8～12%, 6～10% of Chinese sorghum raw material weight.
2. according to the preparation technology of the described Maotai-flavor liquor of claim 1, it is characterized in that: when wine is got in the 2nd to the 7th round distillation by the traditional wine unstrained spirits: the weight ratio of fortified wine unstrained spirits=15: 1 adds the wine unstrained spirits through forced fermentation, and the fortified wine unstrained spirits ferments as follows:
(1) spread song: with first round steaming vinasse spreading for cooling after drinking, treat to spread when the vinasse temperature is reduced to 38～42 ℃ the fragrant bent powder of sauce, bent powder consumption is 10% of a Chinese sorghum raw material weight;
(2) heap fermentation: when treating that the vinasse temperature is reduced to 36～42 ℃, receive heap and carry out heap fermentation, the heap fermentation time is 3～5 days, treats can go into the cellar for storing things when temperature reaches 53～57 ℃;
(3) go into cellar for storing things and fermentation: before going into the cellar for storing things, the temperature with the cellar for storing things rises to 45 ℃ earlier, after vinasse are gone into the cellar for storing things, spreads the fragrant bent powder of sauce of material quantity 10% on the face that has shakeout is poor, and envelope cellar for storing things fermentation 30 days keeps 42～45 ℃ of cellar for storing things temperature between yeast phase, promptly get the second round fortified wine unstrained spirits;
(4) get wine: the second round fortified wine unstrained spirits and the second round traditional wine unstrained spirits are mixed in proportion, and last rice steamer carries out the distillation of second round and gets wine;
The (5) the 3rd to the 7th round: second round is got after drinking vinasse and is carried out forced fermentation by the fermentation process of above-mentioned (1) to (3) and make third round time fortified wine unstrained spirits, carry out third round time distillation after mixing in proportion with third round time traditional wine unstrained spirits and get wine, get wine until the 7th round by that analogy, wherein, prepare third and fourth, the bent amount of spreading of five, six, seven round fortified wine unstrained spirits is respectively 15%, 15%, 15%, 10%, 8% of Chinese sorghum raw material weight.
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