CN104845822A - Production method of Maotai-flavour liquor - Google Patents
Production method of Maotai-flavour liquor Download PDFInfo
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- CN104845822A CN104845822A CN201510316271.2A CN201510316271A CN104845822A CN 104845822 A CN104845822 A CN 104845822A CN 201510316271 A CN201510316271 A CN 201510316271A CN 104845822 A CN104845822 A CN 104845822A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
Abstract
The invention provides a production method of Maotai-flavour liquor. The production method is characterized in that glutinous sorghum is used as a brewing raw material, the technological parameters of grain soaking and grain steaming in the glutinous sorghum feeding operation and the second feeding operation of a traditional technology are changed, a sorghum soaking technology by which grains are not pulverized is adopted, the temperature in the grain soaking process is controlled to be 25 DEG C, and the grain soaking time is controlled to be 12 hours; and the pressure in the grain steaming process is controlled to be 0.1-0.12Mpa, and the grain steaming time is controlled to be 20-25 minutes. Compared with a traditional technology, the production method has the advantages that the content of acetaldehyde and methyl alcohol in one-round liquor to seven-round liquor is lower, and the content of the ethyl acetate is higher. The production method solves the problems that the traditional Maotai-flavour liquor is high in production cost and low in production efficiency, the labor intensity of workers is high, and the environment pollution is serious and the like. The production method is mainly used for producing Maotai-flavour liquor.
Description
Technical field
The present invention relates to the technical field of producing of Maotai-flavor liquor, especially a kind of Maotai-flavor liquor production method.
Background technology
Maotai-flavor liquor, as one of large basic odor type of China white wine four, is described as " national wine ", has good market reputation and fine popularity.At present, the steaming grain technique of Maotai-flavor liquor mainly comprises broken grain, high gentle grain and steams the large step of grain three, require that grain moisture content is 38-39% at the end of the high gentle grain of Maotai-flavor liquor, require that the moisture of grain is 42-44% at the end of steaming grain, steaming grain is make the starch granules of grain broken, most of Starch Conversion is become the utilizable dextrin of the brewing microorganisms such as yeast, and gelatinization rate is 92-95%.
Patent publication No. is use the high temperature moisture of 95-100 DEG C to soak raw material three times in CN101602991A, and bubble is about 70-110min at grain total time.Because high temperature moisture evaporates very soon, water consumption is up to 52% of grain aggregate, need to consume a large amount of water resourcess, need manually to turn over grain in high gentle grain process to stir simultaneously, tedious exist the danger of being scalded by high-temperature water simultaneously, and profit grain is long with the steaming grain time, and can produce a large amount of sewage, contaminate environment, disposes of sewage and also needs to consume a large amount of costs.Thus cause that the production cost of Maotai-flavor liquor is high, labour intensity is large, environmental pollution is serious, and this is also be that the Maotai-flavor liquor production cost of representative is high with Maotai, one of reason being difficult to scale operation.Therefore, how to improve the production method of Maotai-flavor liquor, reduce production cost, enhance productivity, reduce the labour intensity of workman, alleviating the pollution to environment, is the content of this subject study.
Summary of the invention
Object of the present invention is exactly will solve in traditional Maotai-flavor liquor production process, and production cost is high, and production efficiency is low, and the labour intensity of workman is large, and the problems such as environmental pollution is serious, provide a kind of production method of Maotai-flavor liquor.
The production method of a kind of Maotai-flavor liquor of the present invention, comprises the following steps:
(1) husky bubble grain under: get appropriate glutinous sorghum, with the bubble grain of 25 DEG C, the water surface flooded glutinous sorghum face 15cm is advisable, and soak 12h, now the water-intake rate of glutinous sorghum is 38-39%, stirs after washing grain, releases bubble grain water;
(2) under, sand mixes and stirs: add the vinasse that quality is prior year seven round of glutinous sorghum weight 7-10%, stir with the above-mentioned glutinous sorghum soaked;
(3) huskyly under grain is steamed: slowly pour in wine rice steamer by the above-mentioned glutinous sorghum that stirs and vinasse, Zeng Gai on circle vapour bonnet, steam grain 20-25min, vapor pressure is 0.1-0.12MPa, steamed grain is gone out rice steamer, after testing, the moisture of ripe grain is 42-44% to the ripe grain obtained, and gelatinization rate is 92-95%;
(4) the xiasha stand cold add song: pour steamed food on the ground, and add quality to the quality of the waxy sorghum 2% of boiled water, use the blower or natural cooling, make the temperature dropped to 40-45 ℃, join the alcohol content of 2% waxy sorghum is for 10-12% of feints, add weight to 5% by weight of the waxy sorghum high temperature daqu;
(5) under, sand drift amasss: add bent ripe grain and be piled into above-mentioned the taper shape circle heap that a diameter is 5 meters, controlling ripe grain temperature is 26-28 DEG C, piles up and heats up, until the head temperature of ripe grain rise to 50-55 DEG C, bottom temp be 32 DEG C time pile up 4-6 days;
(6) sofa ferment under: the ripe grain piled up is poured in fermentation vat, in the process entering Jiao Chi, add quality be the ethanol content of glutinous sorghum quality 2% is the wine tail of 10-12%, and control pit entry temperature is 32-36 DEG C, ferments 35 days after entering cellar for storing things at Jiao Chi;
(7) rough sand bubble grain: get appropriate glutinous sorghum, with the bubble grain of 25 DEG C, the water surface flooded glutinous sorghum face 15cm is advisable, and soak 12h, now the water-intake rate of glutinous sorghum is 38-39%, stirs after washing grain, releases bubble grain water;
(8) rough sand steams grain: the complete wine unstrained spirits of fermentation is dug out Jiao Chi, adds rice steamer on 1% husk and the above-mentioned glutinous sorghum soaked that weight is glutinous sorghum weight in rough sand bubble grain and steams grain, and it is identical that rough husky steaming grain technique and lower sand steam grain technique;
(9) rough cold sand add: pour steamed waxy sorghum on the ground, and add to the quality as the rough sand bubble grain waxy sorghum 2% of the water quality, using the blower or natural cooling, make the temperature dropped to 40-45 ℃, add to the rough sand bubble grain quality of waxy sorghum 2% alcohol content is 10-12% of feints, add weight to waxy sorghum 14% of the total weight of high temperature daqu;
(10) rough sand drift amasss: add bent ripe grain and be piled into above-mentioned the taper shape circle heap that a diameter is 5 meters, controlling ripe grain temperature is 26-28 DEG C, piles up and heats up, until the head temperature of ripe grain rise to 50-55 DEG C, bottom temp be 32 DEG C time pile up 4-6 days;
(11) rough sofa ferment: the ripe grain piled up is poured in fermentation vat, the ethanol content of adding glutinous sorghum quality 2% in rough sand bubble grain in the process entering Jiao Chi is the wine tail of 10-12%, control pit entry temperature is 32-36 DEG C, ferments 35 days after entering cellar for storing things at Jiao Chi;
(12) 1 rounds go out wine: the wine unstrained spirits of rough sofa ferment is gone out the upper rice steamer distillation in cellar for storing things, obtain a round wine, repeat above-mentioned step (9) to step (11), the weight adding high-temperature daqu herein in step (9) is 17.5% of glutinous sorghum gross weight;
(13) 2 rounds go out wine: the wine unstrained spirits of above-mentioned fermentation is gone out the upper rice steamer distillation in cellar for storing things, obtain two round wine, repeat above-mentioned step (9) to step (11), the weight adding high-temperature daqu herein in step (9) is 15% of glutinous sorghum gross weight;
(14) 3 rounds go out wine: the wine unstrained spirits of above-mentioned fermentation is gone out the upper rice steamer distillation in cellar for storing things, obtain three round wine, repeat above-mentioned step (9) to step (11), the weight adding high-temperature daqu herein in step (9) is 13.5% of glutinous sorghum gross weight;
(15) 4 rounds go out wine: the wine unstrained spirits of above-mentioned fermentation is gone out the upper rice steamer distillation in cellar for storing things, obtain four round wine, repeat above-mentioned step (9) to step (11), the weight adding high-temperature daqu herein in step (9) is 12.5% of glutinous sorghum gross weight;
(16) 5 rounds go out wine: the wine unstrained spirits of above-mentioned fermentation is gone out the upper rice steamer distillation in cellar for storing things, obtain five round wine, repeat above-mentioned step (9) to step (11), the weight adding high-temperature daqu herein in step (9) is 12.5% of glutinous sorghum gross weight;
(17) 6 rounds go out wine: the wine unstrained spirits of above-mentioned fermentation is gone out the upper rice steamer distillation in cellar for storing things, obtain six round wine, repeat above-mentioned step (9) to step (11), the weight adding high-temperature daqu herein in step (9) is 10% of glutinous sorghum gross weight;
(18) 7 rounds go out wine: the wine unstrained spirits of above-mentioned fermentation is gone out the upper rice steamer distillation in cellar for storing things, obtain seven round wine, the wine of above-mentioned 1-7 round gained is the Maotai-flavor liquor of gained of the present invention.
In order to determine best bubble grain temperature and time, inventors performed a series of test, verifying to reach same bubble grain effect, steep grain temperature and time to the impact of moisture in grain in table 1.
Table 1 steeps grain temperature and steeps the grain time to the impact of moisture in grain
As can be seen from the above table, conventional high-temperature profit grain technique water temperature is 95 DEG C, profit grain 18-20h, and the moisture in grain just can reach 38-39%; And the present invention to steep grain temperature be 25 DEG C, bubble grain 12h, the moisture now in grain is 38.44%, the requirement of grain moisture content 38-39% at the end of reaching bubble grain, and the water temperature of now steeping grain is low, and the used time is few, reduces the consumption of resource while can enhancing productivity.
Steaming grain is in order to by the starch pasting in grain, and require that the moisture in ripe grain is 42-44% at the end of steaming grain, gelatinization rate is 92-95%.Equally, in order to determine the best steaming grain time and steam grain pressure, inventors performed series of experiments, verify the impact on the moisture in grain and gelatinization rate under different pressure and time, the results are shown in Table 2.
Table 2 steams grain pressure and time to the impact of moisture and gelatinization rate in ripe grain
As can be seen from the data of table 2, when steaming grain pressure is 0.1-0.12MPa, moisture during steaming grain 20-25min in ripe grain is 42.45-42.9%, and gelatinization rate is 92-95%, reaches the requirement of ripe grain moisture and gelatinization rate at the end of steaming grain.Be 0.12-0.15MPa at steaming grain pressure, when steaming grain 20min, also the requirement of ripe grain moisture and gelatinization rate can be reached, but because now pressure is comparatively large, grain conglomeration is serious, large on the impact of subsequent handling, simultaneously high to the requirement of equipment, and the steaming grain pressure that tradition steams grain technique is 0.1-0.2MPa, steam grain 120min, now the steaming grain time is long.Therefore, the present invention determines that best steaming grain pressure is 0.1-0.12MPa, and steaming the grain time is 20-25min.
Each test parameter in table 1 and table 2 is all repeated 15 days, the favorable reproducibility of data, and grain sense organ and moisture all reach tradition profit grain and steams the effect of grain technique.
Processing method of the present invention is compared with traditional technology, and its advantage is the following aspects:
(1) technological process simplifies, and the broken grain technique of tradition being steamed in grain technological process is omitted, and steams grain technique and changes two steps into by three traditional steps;
(2) profit grain operation is changed into bubble grain operation, by controlling the bubble grain time, make grain moisture content reach profit grain effect, at the end of bubble grain, grain moisture content is 38-39%;
(3) use the high-temperature water profit grain 20h of 95-100 DEG C in tradition profit grain process, and the present invention steeps the water soaking 12h that grain process uses 25 DEG C, decreases energy consumption, reduces production cost, improves production efficiency simultaneously;
(4) shorten the time of steaming grain, shorten to 20-25min by traditional 120min.
Embodiment
The present embodiment is that the production method of Maotai-flavor liquor of the present invention comprises following processing step with the glutinous sorghum of northeast product for raw material:
(1) husky bubble grain under: get the glutinous sorghum that is produced from 1000kg northeast, with the bubble grain of 25 DEG C, the water surface flooded glutinous sorghum face 15cm is advisable, and soak 12h, now the water-intake rate of glutinous sorghum is 38-39%, stirs after washing grain, releases bubble grain water;
(2) under, sand mixes and stirs: the seven round vinasse and the above-mentioned glutinous sorghum soaked that add 80Kg previous year stir;
(3) huskyly under grain is steamed: the above-mentioned vinasse that stir and glutinous sorghum are evenly slowly poured in wine rice steamer, Zeng Gai on circle vapour bonnet, steam grain 20-25min, vapor pressure is 0.12MPa, steamed grain is gone out rice steamer, after testing, the moisture of ripe grain is 42-44% to the ripe grain obtained, and gelatinization rate is 92-95%;
(4) the xiasha stand cold add song: pour steamed food on the ground, and add 20 kg of boiled water, use the blower or natural cooling, make the temperature dropped to 40-45 ℃, add 20 kg in alcohol for 10-12% of feints, add 50 kg of high temperature daqu;
(5) under, sand drift amasss: add bent ripe grain and be piled into above-mentioned the taper shape circle heap that a diameter is 5 meters, controlling ripe grain temperature is 26-28 DEG C, piles up and heats up, until the head temperature of ripe grain rise to 50-55 DEG C, bottom temp be 32 DEG C time pile up 4-6 days;
(6) sofa ferment under: the ripe grain piled up is poured in fermentation vat, in the process entering Jiao Chi, add the wine tail that 20kg ethanol content is 10-12%, control pit entry temperature is 32-36 DEG C, ferments 35 days after entering cellar for storing things at Jiao Chi;
(7) rough sand bubble grain: get the glutinous sorghum that is produced from 1000kg northeast, with the bubble grain of 25 DEG C, the water surface flooded glutinous sorghum face 15cm is advisable, and soak 12h, now the water-intake rate of glutinous sorghum is 38-39%, stirs after washing grain, releases bubble grain water;
(8) rough sand steams grain: the complete wine unstrained spirits of fermentation is dug out Jiao Chi, and the husk adding 10kg steams grain with rice steamer on the above-mentioned glutinous sorghum soaked, and it is identical that rough husky steaming grain technique and lower sand steam grain technique;
(9) rough sand cold add song: pour steamed waxy sorghum on the ground, and add 20 kg of boiled water, use the blower or natural cooling, make the temperature dropped to 40-45 ℃, add 20 kg in alcohol for 10-12% of feints, add 280 kg of high temperature daqu;
(10) rough sand drift amasss: add bent ripe grain and be piled into above-mentioned the taper shape circle heap that a diameter is 5 meters, controlling ripe grain temperature is 26-28 DEG C, piles up and heats up, until the head temperature of ripe grain rise to 50-55 DEG C, bottom temp be 32 DEG C time pile up 4-6 days;
(11) rough sofa ferment: the ripe grain piled up is poured in fermentation vat, in the process entering Jiao Chi, add the wine tail that 20kg ethanol content is 10-12%, control pit entry temperature is 32-36 DEG C, ferments 35 days after entering cellar for storing things at Jiao Chi;
(12) 1 rounds go out wine: the wine unstrained spirits of rough sofa ferment is gone out the upper rice steamer distillation in cellar for storing things, obtain a round wine, repeat above-mentioned step (9) to step (11), the weight adding high-temperature daqu herein in step (9) is 350kg;
(13) 2 rounds go out wine: the wine unstrained spirits of above-mentioned fermentation is gone out the upper rice steamer distillation in cellar for storing things, obtain two round wine, repeat above-mentioned step (9) to step (11), the weight adding high-temperature daqu herein in step (9) is 300kg;
(14) 3 rounds go out wine: the wine unstrained spirits of above-mentioned fermentation is gone out the upper rice steamer distillation in cellar for storing things, obtain three round wine, repeat above-mentioned step (9) to step (11), the weight adding high-temperature daqu herein in step (9) is 270kg;
(15) 4 rounds go out wine: the wine unstrained spirits of above-mentioned fermentation is gone out the upper rice steamer distillation in cellar for storing things, obtain four round wine, repeat above-mentioned step (9) to step (11), the weight adding high-temperature daqu herein in step (9) is 250kg;
(16) 5 rounds go out wine: the wine unstrained spirits of above-mentioned fermentation is gone out the upper rice steamer distillation in cellar for storing things, obtain five round wine, repeat above-mentioned step (9) to step (11), the weight adding high-temperature daqu herein in step (9) is 250kg;
(17) 6 rounds go out wine: the wine unstrained spirits of above-mentioned fermentation is gone out the upper rice steamer distillation in cellar for storing things, obtain six round wine, repeat above-mentioned step (9) to step (11), the weight adding high-temperature daqu herein in step (9) is 200kg;
(18) 7 rounds go out wine: the wine unstrained spirits of above-mentioned fermentation is gone out the upper rice steamer distillation in cellar for storing things, obtain seven round wine, the wine of above-mentioned 1-7 round gained is the Maotai-flavor liquor of the present embodiment production.
The content of Related Component in the present embodiment 1-7 round wine respectively each round wine corresponding to traditional technology is detected, the results are shown in Table 3.
In table 3 the present invention and traditional technology 1-7 round wine, each Related Component is containing scale
| Content (mg/100ml) | Acetaldehyde | Methyl alcohol | N-propyl alcohol | Ethyl acetate | Isopropylcarbinol | Acetal | Primary isoamyl alcohol | Ethyl lactate |
| The present invention one round wine | 30 | 10.4 | 193.8 | 464.0 | 38.9 | 64.6 | 66.4 | 190.1 |
| Traditional technology one round wine | 76.2 | 10.8 | 204.0 | 313.2 | 16.7 | 28.5 | 35.1 | 240.8 |
| The present invention two round wine | 74.4 | 8.4 | 40.4 | 233.4 | 25.0 | 87.6 | 45.4 | 185.2 |
| Traditional technology two round wine | 96.1 | 12.0 | 54.8 | 285.3 | 20.4 | 72.2 | 31.7 | 173.3 |
| The present invention three round wine | 53.7 | 8.4 | 21.1 | 246.1 | 34.8 | 50.2 | 64.0 | 259.3 |
| Traditional technology three round wine | 55.6 | 8.9 | 24.1 | 196.2 | 14.9 | 51.6 | 27.7 | 166.5 |
| The present invention four round wine | 45.6 | 8.3 | 18.4 | 300.0 | 36.0 | 95.8 | 59.5 | 198.4 |
| Traditional technology four round wine | 101.3 | 8.7 | 43.6 | 130.8 | 18.9 | 40.0 | 33.8 | 171.1 |
| The present invention five round wine | 29.6 | 7.7 | 21.6 | 282.8 | 46.6 | 44.3 | 83.5 | 146.4 |
| Traditional technology five round wine | 54.8 | 8.4 | 23.8 | 115.8 | 18.3 | 25.7 | 43.4 | 229.7 |
| The present invention six round wine | 30.3 | 10.3 | 32.6 | 201.8 | 43.6 | 28.1 | 93.8 | 176.6 |
| Traditional technology six round wine | 31.3 | 11.2 | 41.0 | 173.0 | 22.7 | 26.4 | 52.5 | 169.1 |
| The present invention seven round wine | 39.4 | 11.2 | 52.0 | 296.9 | 56.8 | 34.4 | 137.3 | 106.2 |
| Traditional technology seven round wine | 41.2 | 17.3 | 143.1 | 148.3 | 25.7 | 33.3 | 64.9 | 121.1 |
As can be seen from the above table, the present invention is by the processing parameter in adjustment Maotai-flavor liquor production process, in the 1-7 round wine obtained, the content of acetaldehyde is all lower than the content of acetaldehyde in the corresponding round wine of traditional technology, because acetaldehyde is low contribute to alleviating top reaction, improves and drinks comfort level; In the 1-7 round wine that present invention process obtains, the content of methyl alcohol is a little less than the content of formaldehyde in the corresponding round wine of traditional technology because methyl alcohol is harmful to health, methanol content is low be conducive to healthy; In the 1-7 round wine that present invention process obtains, the content of ethyl acetate is all higher than the content of ethyl acetate in the corresponding round wine of traditional technology, and ethyl acetate is the main body fragrance of sauce wine, the high formation being conducive to product style of content; In the wine of the present embodiment gained, the difference of other Related Component content and traditional technology is little.
Claims (1)
1. a production method for Maotai-flavor liquor, is characterized in that comprising the following steps:
(1) husky bubble grain under: get appropriate glutinous sorghum, with the bubble grain of 25 DEG C, the water surface flooded glutinous sorghum face 15cm is advisable, and soak 12h, now the water-intake rate of glutinous sorghum is 38-39%, stirs after washing grain, releases bubble grain water;
(2) under, sand mixes and stirs: add the vinasse that quality is prior year seven round of glutinous sorghum weight 7-10%, stir with the above-mentioned glutinous sorghum soaked;
(3) huskyly under grain is steamed: slowly pour in wine rice steamer by the above-mentioned glutinous sorghum that stirs and vinasse, Zeng Gai on circle vapour bonnet, steams grain 20-25min, vapor pressure is 0.1-0.12MPa, and steamed grain is gone out rice steamer, and the ripe grain obtained after testing, the moisture of ripe grain is 42-44%, and gelatinization rate is 92-95%;
(4) the xiasha stand cold add song: pour steamed food on the ground, and add quality to the quality of the waxy sorghum 2% of boiled water, use the blower or natural cooling, make the temperature dropped to 40-45 ℃, join the alcohol content of 2% waxy sorghum is for 10-12% of feints, add weight to 5% by weight of the waxy sorghum high temperature daqu;
(5) under, sand drift amasss: add bent ripe grain and be piled into above-mentioned the taper shape circle heap that a diameter is 5 meters, controlling ripe grain temperature is 26-28 DEG C, piles up and heats up, until the head temperature of ripe grain rise to 50-55 DEG C, bottom temp be 32 DEG C time pile up 4-6 days;
(6) sofa ferment under: the ripe grain piled up is poured in fermentation vat, in the process entering Jiao Chi, add quality be the ethanol content of glutinous sorghum quality 2% is the wine tail of 10-12%, and control pit entry temperature is 32-36 DEG C, ferments 35 days after entering cellar for storing things at Jiao Chi;
(7) rough sand bubble grain: get appropriate glutinous sorghum, with the bubble grain of 25 DEG C, the water surface flooded glutinous sorghum face 15cm is advisable, and soak 12h, now the water-intake rate of glutinous sorghum is 38-39%, stirs after washing grain, releases bubble grain water;
(8) rough sand steams grain: the complete wine unstrained spirits of fermentation is dug out Jiao Chi, adds rice steamer on 1% husk and the above-mentioned glutinous sorghum soaked that weight is glutinous sorghum weight in rough sand bubble grain and steams grain, and it is identical that rough husky steaming grain technique and lower sand steam grain technique;
(9) rough cold sand add: pour steamed waxy sorghum on the ground, and join the foam quality for rough sand grain in 2% of waxy sorghum quality of drinking water, use the blower or natural cooling, make the temperature dropped to 40-45 ℃, add to the rough sand bubble grain quality of waxy sorghum 2% alcohol content is 10-12% of feints, add weight to waxy sorghum 14% of the total weight of high temperature daqu;
(10) rough sand drift amasss: add bent ripe grain and be piled into above-mentioned the taper shape circle heap that a diameter is 5 meters, controlling ripe grain temperature is 26-28 DEG C, piles up and heats up, until the head temperature of ripe grain rise to 50-55 DEG C, bottom temp be 32 DEG C time pile up 4-6 days;
(11) rough sofa ferment: the ripe grain piled up is poured in fermentation vat, the ethanol content of adding glutinous sorghum quality 2% in rough sand bubble grain in the process entering Jiao Chi is the wine tail of 10-12%, and control pit entry temperature is 32-36 DEG C, ferments 35 days after entering cellar for storing things at Jiao Chi;
(12) 1 rounds go out wine: the wine unstrained spirits of rough sofa ferment is gone out the upper rice steamer distillation in cellar for storing things, obtain a round wine, repeat above-mentioned step (9) to step (11), the weight adding high-temperature daqu herein in step (9) is 17.5% of glutinous sorghum gross weight;
(13) 2 rounds go out wine: the wine unstrained spirits of above-mentioned fermentation is gone out the upper rice steamer distillation in cellar for storing things, obtain two round wine, repeat above-mentioned step (9) to step (11), the weight adding high-temperature daqu herein in step (9) is 15% of glutinous sorghum gross weight;
(14) 3 rounds go out wine: the wine unstrained spirits of above-mentioned fermentation is gone out the upper rice steamer distillation in cellar for storing things, obtain three round wine, repeat above-mentioned step (9) to step (11), the weight adding high-temperature daqu herein in step (9) is 13.5% of glutinous sorghum gross weight;
(15) 4 rounds go out wine: the wine unstrained spirits of above-mentioned fermentation is gone out the upper rice steamer distillation in cellar for storing things, obtain four round wine, repeat above-mentioned step (9) to step (11), the weight adding high-temperature daqu herein in step (9) is 12.5% of glutinous sorghum gross weight;
(16) 5 rounds go out wine: the wine unstrained spirits of above-mentioned fermentation is gone out the upper rice steamer distillation in cellar for storing things, obtain five round wine, repeat above-mentioned step (9) to step (11), the weight adding high-temperature daqu herein in step (9) is 12.5% of glutinous sorghum gross weight;
(17) 6 rounds go out wine: the wine unstrained spirits of above-mentioned fermentation is gone out the upper rice steamer distillation in cellar for storing things, obtain six round wine, repeat above-mentioned step (9) to step (11), the weight adding high-temperature daqu herein in step (9) is 10% of glutinous sorghum gross weight;
(18) 7 rounds go out wine: the wine unstrained spirits of above-mentioned fermentation is gone out the upper rice steamer distillation in cellar for storing things, obtain seven round wine, the wine of above-mentioned 1-7 round gained is the Maotai-flavor liquor of gained of the present invention.
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| CN105062801A (en) * | 2015-09-24 | 2015-11-18 | 湖北工业大学 | Production method of Fen-Maotai-flavor liquor |
| CN109112045A (en) * | 2017-06-24 | 2019-01-01 | 李子军 | Maotai-flavor liquor simplifies brewing method |
| CN109468189A (en) * | 2019-01-09 | 2019-03-15 | 劲牌神农架酒业有限公司 | The production method of yeast maotai-flavor flavoring wine |
| CN109486588A (en) * | 2019-01-09 | 2019-03-19 | 劲牌神农架酒业有限公司 | The production method of yeast Maotai-flavor high-ester flavouring wine |
| CN109504579A (en) * | 2019-01-23 | 2019-03-22 | 劲牌神农架酒业有限公司 | The production method of light flavor type Maotai-flavor liquor |
| CN109517692A (en) * | 2019-01-23 | 2019-03-26 | 劲牌神农架酒业有限公司 | The production method of highland barley Maotai-flavor liquor |
| CN113214931A (en) * | 2021-06-17 | 2021-08-06 | 禄炳云 | Maotai-flavor liquor containing wild cymbidium grains and brewing method of Maotai-flavor liquor |
| CN113214931B (en) * | 2021-06-17 | 2023-10-20 | 禄炳云 | Amaranthus caudatus grain Maotai-flavor white spirit and brewing method thereof |
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