CN112126547A - Grain moistening method for brewing Maotai-flavor liquor - Google Patents
Grain moistening method for brewing Maotai-flavor liquor Download PDFInfo
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- CN112126547A CN112126547A CN202011167490.6A CN202011167490A CN112126547A CN 112126547 A CN112126547 A CN 112126547A CN 202011167490 A CN202011167490 A CN 202011167490A CN 112126547 A CN112126547 A CN 112126547A
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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
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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
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
Abstract
The invention discloses a grain moistening method for brewing Maotai-flavor liquor, which comprises the following steps: s1, stacking the measured raw materials into a conical grain pile; s2, planing the top of the grain pile, pouring water into the center of the grain pile once at intervals of a certain time, immediately covering the grains at the bottom of the periphery of the grain pile towards the center layer by layer after pouring water, and repeating the steps until the water is added; s3, repeating the step S2 until four grain moistening steps are finished, wherein the time interval between every two grain moistening steps is 3.5-4.5 hours; s4, standing for four times to moisten the grain, wherein the standing time is not less than 8 hours, and obtaining the grain to be steamed, and the moisture content percentage of the grain to be steamed is controlled to be 39-41%. The invention moistens the grain by designing a 'four-step method' grain moistening process, greatly solves the defect that the percentage difference of the moisture content of the grain fed into the steamer is large after the grain moistening is finished, simultaneously solves the problems of more water for moistening the grain and large loss rate of the water for moistening the grain, shortens the cooking and gelatinization time of the raw materials, stabilizes the yield of the raw wine, improves the quality of the raw wine, and realizes energy conservation and emission reduction.
Description
Technical Field
The invention relates to the technical field of brewing of Maotai-flavor liquor, and particularly relates to a grain moistening method for brewing Maotai-flavor liquor.
Background
In the production process of white spirit, grain moistening, also called moistening, refers to the operation of moistening the brewing raw materials before cooking so that the raw materials uniformly absorb a certain amount of water. The traditional Daqu sauce-flavor wine production process requires that grain moistening is needed after sorghum is crushed and before grain steaming. After the sorghum is moistened, the starch granules absorb a proper amount of water, and the sorghum granules expand, so that a foundation is laid for subsequent cooking gelatinization. The good grain moistening can not only provide the moisture required by the fermentation of the sorghum raw material, but also remove partial tannin and other substances in the sorghum, can reduce the influence of the tannin and the like on the raw astringency generated in the first 3 rounds of wine, and plays a role in improving the quality of the wine. The requirements of the existing common grain moistening process are that: the moistening temperature is more than or equal to 95 ℃, water is added while stirring, two or more people turn the grain and the water to the middle during stirring to uniformly mix the grain and the water, the two people are opposite to each other at two sides of the grain stack to turn the sorghum out in the same direction, the two people are crossed when turning the sorghum, the middle part of the sorghum grains is ensured to be uniformly mixed, the two people are tightly lifted to be close to an airing hall for stirring, the sorghum is uniformly (in a fan shape) and cannot be thrown out in a lump, the water flowing out of the grain stack is timely swept to the grain stack during grain moistening, the grain is moistened for the second time after 4 hours for the first time, and the grain stack is neatly stacked after grain moistening.
The original Lang wine grain moistening process of the applicant is approximately as follows: firstly, feeding sand and moistening grains, uniformly moistening the grains, wherein the grain moistening method for each grain is the same, the grain moistening interval time is 4 hours each time, the grain feeding amount in a steamer is controlled to be 900 +/-20 kg, and the grain moistening is strictly and accurately measured; the water temperature of grain moistening is more than or equal to 90 ℃; the total grain moistening water quantity is 1200kg (9-10 small grain piles can be planed out from each grain steaming raw material, each small grain pile has 4 barrels of grain moistening water for each grain, the grain moistening is carried out twice, the maximum water consumption is 80 barrels in total, the grain moistening accounts for 130 plus materials in 15 kg/barrel, 136 percent of grain proportion), the grain supplementing and heat insulating water for one grain after the grain moistening is carried out is 12 barrels (in terms of 15 kg/barrel), the grain supplementing and heat insulating water for two grains is 4 barrels (in terms of 15 kg/barrel), and the total supplementing and heat insulating water quantity accounts for 240kg in total; forming grain to be steamed after the two grains are moistened, wherein the grain to be steamed is kept still for more than or equal to 4 hours, and the total grain moistening time is more than or equal to 12 hours; the grain moistening method comprises the following steps: digging out small grain piles from the grain piles according to the number of 90-100 kg each time (9-10 small grain piles can be dug out from every steamer under the condition of sand filling), uniformly pouring two barrels of grain moistening water (the water temperature is more than or equal to 90 ℃) into the small grain piles, then quickly carrying out two-person stirring, requiring thorough stirring, uniformly pouring two barrels of grain moistening water again after the stirring is finished, quickly carrying out two-person stirring again, continuously adding water for two times, quickly carrying out two-person standing and shifting, turning over and stacking on the rough grain piles after the two-person stirring is carried out for two times, repeating the steps until the grain piles are dug out, cleaning and stacking the grains around, and immediately pouring heat preservation water on the surfaces of the grain piles for stewing; secondly, inserting sand to moisten the grains, and uniformly moistening the grains twice, wherein the grain moistening method for each grain is the same; the grain moistening interval time is 4 hours each time; the grain feeding of the retort is controlled to be 410 plus or minus 20kg, and the grain feeding is strictly and accurately measured; the water temperature of grain moistening is more than or equal to 90 ℃; the total grain moistening water quantity is 600kg (4-5 small grain piles can be planed out from each grain steaming raw material, each small grain pile has 4 barrels of grain moistening water for each grain, the grain moistening is carried out twice, the maximum water consumption is 40 barrels in total, the grain proportion is 139 plus 154 percent calculated according to 15 kg/barrel), the grain supplementing and heat insulating water for one grain after the grain moistening is finished is 8 barrels (calculated according to 15 kg/barrel), the grain supplementing and heat insulating water for two grains is 6 barrels (calculated according to 15 kg/barrel), and the total supplementing and heat insulating water quantity is 210kg in total; forming grain to be steamed after the two grains are moistened, wherein the grain to be steamed is kept still for more than or equal to 4 hours, and the total grain moistening time is more than or equal to 12 hours; the grain moistening method is the same as the sand moistening method (refer to the prior patent application CN105602782A of the applicant).
The existing grain moistening process and the Yuanlang wine grain moistening process have some defects: the grain moistening time is short, the grain moistening water is large, the grain moistening water loss rate is high, the cooking and gelatinization time of the raw material (sorghum) is long, the energy conservation and emission reduction are not facilitated, and the environmental protection pressure of enterprises is increased. Meanwhile, after grain moistening is finished, the moisture content percentage difference of grain fed into the steamer between workshops, between teams and between cellars is large, under the same gelatinization time, the maturity of the raw material (sorghum) after cooking and gelatinization is inconsistent, the process control and the operation management are not facilitated, and the method is a technical problem to be solved urgently by enterprises.
Disclosure of Invention
The invention aims to: aiming at the existing problems, the grain moistening method for brewing the Maotai-flavor liquor is provided, the grain moistening process is designed through a four-step method, the defect that the percentage difference of the moisture content of grains in a steamer is large after the grain moistening is finished can be overcome to a great extent, the problems that the grain moistening water is large and the loss rate of the grain moistening water is large are solved, the cooking and gelatinization time of raw materials (sorghum) is shortened, the yield of raw liquor is stabilized, the quality of the raw liquor is improved, and energy conservation and emission reduction can be realized.
The technical scheme adopted by the invention is as follows: a grain moistening method for brewing Maotai-flavor liquor is characterized by comprising the following steps:
s1, measuring grain piles, namely measuring the raw materials of each retort, and piling the measured raw materials into conical grain piles;
s2, moistening the grains, adding water, planing the top of the grain pile, pouring water into the center of the grain pile once at intervals of a certain time, immediately covering the grains at the bottom of the periphery of the grain pile towards the center layer by layer after pouring water, ensuring that water does not flow out and heat is not dissipated, repeating the steps until the water is added, quickly turning over the grains and the water to the pile, and uniformly and thoroughly turning over the grains and the water to finish grain moistening;
s3, repeating the step S2 until four grain moistening steps are finished, wherein the time interval between every two grain moistening steps is 3.5-4.5 hours;
s4, standing the grain stack obtained by moistening the grain in the four steps for not less than 8 hours to obtain grain to be fed into the retort, controlling the moisture content percentage of the grain to be fed into the retort to be 39-41%, and finishing the grain moistening operation.
The four-step grain moistening process is obtained by optimizing the original Lang wine grain moistening process, wherein each grain moistening process is completed through four steps, the four steps comprise grain bulk metering, grain moistening and water adding, grain moistening operation and grain bulk standing, four times of same grain moistening operation are performed on each grain steamer raw material (sorghum), one grain is obtained after one time of moistening, two grains are obtained after two times of moistening, three grains are obtained after three times of moistening, four grains are obtained after four times of moistening, and the grain is fed after the four grains are piled for a certain time, so that the four-step grain moistening process is simple in operation, obvious in effect, suitable for large-scale production, the grain moistening operation can be standardized after the grain moistening method is used during sand discharging and sand inserting production, the range of the percentage result of the moisture content of the grain fed after the grain moistening is finished is reduced, the process standard control and the production operation management are facilitated, although the number of the grain moistening is increased to four times, the grain moistening time is prolonged from the original 12 hours to more than 24 hours, but the water consumption for moistening the grains is not increased, the water consumption for moistening the grains is also greatly reduced, the subsequent cooking and gelatinization time is also greatly shortened, the industrial sewage discharge is greatly reduced, and the quality of the raw wine is obviously improved.
In the invention, when the sand is added to moisten the grain, the raw material is controlled to be 900 plus or minus 20kg per retort; when the sand is inserted for grain moistening, the raw materials in each retort are controlled to be 410 plus or minus 20 kg.
Furthermore, the sand input water amount under the grain moistening water amount is 57-60% of the grain stacking amount in each steamer; the grain moistening water amount and the sand inserting input amount are 63% -69% of the grain stacking amount in each retort.
In the invention, the total grain moistening time is not less than 24 h. When moistening the grain, the water temperature for moistening the grain is not less than 90 ℃.
Furthermore, in order to unify the water quantity standard, the water is poured in 15 kg/barrel, and the interval of every pouring barrel of water is 40-45 s.
Further, in order to avoid moisture loss of the moist grains, moistening the grains for multiple times, adding water for multiple times, and increasing the moisture absorption effect of the raw materials, the water consumption for one grain for moist is 180 kg per steamer, the water consumption for two grains for moist is 140 kg per steamer, the water consumption for three grains for moist is 100 kg per steamer, and the water consumption for four grains is 70-80 kg per steamer; the water consumption for inserting the sand into the first grain is 100 kg per steamer, the water consumption for inserting the sand into the second grain is 70-80 kg per steamer, the water consumption for inserting the sand into the third grain is 50-70 kg per steamer, and the water consumption for inserting the sand into the fourth grain is 20-40 kg per steamer.
Preferably, the interval time of each grain moistening is 4 hours.
The invention also discloses a Maotai-flavor liquor brewed by adopting the grain moistening method.
In summary, due to the adoption of the technical scheme, compared with the prior art, the invention has the following technical differences and beneficial effects:
1. the grain moistening and water adding modes are different, and the grain moistening and water adding and grain moistening modes of the invention are as follows: the top of the grain pile is planed (without being divided into small grain piles), water is poured into the center of the grain pile once at intervals of a certain time, the grains at the bottom of the periphery of the grain pile are immediately covered towards the center layer by layer after the water is poured, the water is ensured not to flow out and the heat is ensured not to be dissipated, the steps are repeated until the water is added, and the subsequent heat preservation water is not required to be added. The traditional grain moistening and watering mode (Yuanlang wine grain moistening process) is as follows: digging out a small grain pile, uniformly pouring two barrels of grain moistening water into the small grain pile, then quickly carrying out two-person stirring, requiring thorough stirring, uniformly pouring two barrels of grain moistening water again after stirring, quickly carrying out two-person stirring again, continuously adding water twice, quickly shifting after stirring twice, turning over and piling up, repeating the steps until the grain pile is planed, cleaning and piling up the grains around, and immediately pouring heat preservation water on the surface of the grain pile for stewing. By adopting the grain moistening and water adding and grain moistening modes, the grain moistening water quantity standard (counted by barrels) is unified, the grain moistening water quantity is greatly reduced, the phenomenon of large loss of the grain moistening water is avoided, and the production cost is reduced.
2. The grain moistening way number and the grain moistening time are different, in the grain moistening method, the grain moistening way number is 4, the standing time of the grain on the grain steamer is more than or equal to 8 hours, and the total grain moistening time is more than or equal to 24 hours, while in the Yuanlang wine grain moistening method, the grain moistening way number is 2, the standing time of the grain on the grain steamer is more than or equal to 4 hours, and the total grain moistening time is more than or equal to 12 hours. By increasing the grain moistening channel number, the grain moistening time is prolonged, the grain moistening operation is standardized, the phenomenon of large loss of water for grain moistening is avoided, the result range of the percentage of the moisture content of grain fed into the steamer after the grain moistening is finished can be reduced, the process standard control and the production operation management are facilitated, the water consumption for grain moistening, the cooking gelatinization time and the industrial sewage discharge are greatly reduced, the production cost is reduced, and the quality and the economic benefit of the raw wine are improved.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Example 1
A grain moistening method for Maotai-flavor liquor comprises the following steps:
s1, metering grain piles, metering raw materials (sorghum) in each steamer, weighing the required raw materials (900 plus or minus 20kg of sand, 410 plus or minus 20kg of inserted sand) by pound scales, stacking the weighed raw materials at a specified place, and enabling the grain piles to be conical;
s2, moistening the grain and adding water, adding the moistening water into a water lifting bucket, wherein the temperature of the moistening water is required to be more than or equal to 90 ℃, after a grain moistening person stands around the grain stack at equal intervals, planing the top of the grain stack, and carrying out water lifting and water pouring by one person, pouring water into the center of the grain stack at intervals of 40-45 seconds, immediately covering the bottom grains at the periphery of the grain stack towards the center layer by the grain moistening person after pouring water, ensuring that the water does not flow out and the heat does not dissipate, repeating the steps until the water is added, and not supplementing the heat preservation water;
s3, repeating the step S2 until four grain moistening steps are finished, wherein the time interval between every two grain moistening steps is 3.5-4.5 hours;
s4, standing the grain stack obtained by moistening the grain in the four steps for not less than 8 hours to obtain grain to be fed into the retort, controlling the moisture content percentage of the grain to be fed into the retort at 39-41%, and finishing the grain moistening operation.
In the grain moistening method, the specific requirements of adding sand to moisten the grain are as follows: four grain moistening ways are unified, the grain moistening methods of the grain moistening ways are the same, and the interval time of the grain moistening of each way is 3.5-4.5 h, preferably 4 h; the total grain moistening water accounts for 57-60% of the grain ratio (the water for moistening the four grains is 180 kg per retort for the first grain, the water for moistening the second grain is 140 kg per retort for the second grain, the water for moistening the three grains is 100 kg per retort, the water for moistening the four grains is 70-80 kg per retort), and the water for keeping the grain is not supplemented; forming grain to be steamed after the four grain moisturizing steps are finished, and controlling the moisture content percentage of the grain to be steamed to be 39-41% (detecting by using a rapid moisture tester); the standing time of grain in the steamer is more than or equal to 8 hours, and the total grain moistening time is more than or equal to 24 hours.
Further, the specific requirements of inserting sand to moisten the grain are as follows: four grain moistening ways are unified, the grain moistening methods of the grain moistening ways are the same, and the interval time of the grain moistening of each way is 3.5-4.5 h, preferably 4 h; the total grain moistening water accounts for 63-69% of the grain ratio (the water consumption for moistening the four grains is from 100 kg per retort for the first grain inserted with sand, from 70 kg per retort for the second grain inserted with sand, from 50 kg per retort for the third grain inserted with sand, from 20kg per retort for the fourth grain inserted with sand, and the water consumption for keeping the grain is not increased); forming grain to be steamed after the four grain moisturizing steps are finished, and controlling the moisture content percentage of the grain to be steamed to be 39-41% (detecting by using a rapid moisture tester); the standing time of grain in the steamer is more than or equal to 8 hours, and the total grain moistening time is more than or equal to 24 hours.
In the grain moistening method, the detection requirements are as follows: taking grain to be steamed for moisture detection 60 minutes before each row of grain is steamed, and reasonably arranging the cooking gelatinization time according to the moisture detection result: the detection result of the water content percentage of the grain to be steamed is in the standard requirement range, and the grain steaming gelatinization time is 2 hours; the detection result of the water content percentage of the grain fed into the steamer is lower than the standard requirement range, and the cooking gelatinization time is 2.5 h; the detection result of the water content percentage of the grain fed into the steamer is higher than the standard requirement range, and the cooking gelatinization time is 1.5 h. The detection method comprises the following steps: and (3) selecting an LHS 20-A type rapid moisture detector to take the grain sample according to the standard requirement for detection, and drying at the temperature of 135 ℃ for 20min to obtain the sorghum moisture content percentage result. The detection method can verify the grain moistening result in time, and is favorable for process standard control and production operation management.
To better explain the technical effects of the grain moistening method of the present invention, the following examples are provided (comparing the grain moistening process with the original lang wine grain moistening process by the above-mentioned "four-step method" without changing other process conditions):
1. description of the test: when 2019 batches of Lang wine are produced to remove sand and insert sand, the comparative test production is carried out in a 1# cellar pool in a workshop of test two, the total number of the produced Lang wine is 20, the first 1-10 Lang wine is moistened according to a four-step method grain moistening process, the last 11-20 Lang wine is moistened according to the original Lang wine grain moistening process, grain samples are respectively taken to carry out moisture detection, and the comparative data of the moisture content percentage of the grain on the Lang wine are shown in the table 1.
TABLE 1 comparison of grain moisture percentage in grain-moistening process with Yuanlang liquor grain-moistening process
From the table 1, by using the four-step method grain moistening process, 915 kg of grain moistening water can be consumed by each steamer raw material (sorghum) when sand is fed, 535 kg of grain moistening water can be consumed by each steamer raw material (sorghum) when sand is inserted, 1450 kg of grain moistening water can be consumed by each steamer raw material (sorghum) when sand is inserted, and the cost of the grain moistening water is greatly saved. Meanwhile, the four-step grain moistening process is adopted, the grain moistening time is prolonged by increasing the grain moistening channel number, the water loss phenomenon in the grain moistening process is avoided, the water absorption effect of the raw materials is effectively improved, and the consistency of the percentage result of the water content of the grain fed into the steamer is ensured.
2. Description of the test: 2019A Lang wine test is carried out between two vehicles, the original Lang wine grain moistening process is used for moistening grains, three test workshops carry out grain moistening by a four-step method grain moistening process, grain feeding of the test workshop and the three test workshops is the same, grain moistening water is allowed to run off in the grain moistening process of the original Lang wine grain moistening process, the part of the running-off water enters a workshop sewage pipe network to form industrial sewage, the industrial sewage discharge is obviously increased, and specific comparison data are shown in a table 2.
TABLE 2 comparison table for collecting quantity of industrial sewage in sand-inserted mode under test of one workshop and three workshops
As can be seen from Table 2, the grain moistening process of the 'four-step method' can reduce the discharge amount of industrial sewage by 1598 tons, protect the environment and greatly reduce the treatment cost of the industrial sewage after being applied to production.
3. Description of the test: 2019 Lang wine tests have the advantages that grain moistening is carried out between two vehicles by using the original Lang wine grain moistening process, grain moistening is carried out between three vehicles by using the grain moistening process of the 'four-step method', the grain moistening process of the 'four-step method' is applied after production, the moisture content of grain fed into a steamer is improved, the grain moistening and gelatinization are more facilitated, the cooking and gelatinization time of raw materials (sorghum) can be reduced, and specific comparison data are shown in table 3.
TABLE 3 comparison of digestion time of sand-inserted raw materials in test workshop and test workshop
As can be seen from Table 3, the grain moistening process with the four-step method can reduce the steam supply time by 234 hours (about 24 days) after the grain moistening process is applied to production, greatly reduce the coal consumption, reduce the production cost and protect the environment.
4. Description of the test: 2019 Lang wine tests are carried out on grain moistening by using the original Lang wine grain moistening process between two workshops, grain moistening is carried out by using the four-step method grain moistening process between the three experimental workshops, raw wine produced in each batch is graded and accepted, and the grading acceptance results of the raw wine in the first experimental workshop and the third experimental workshop are shown in a table 4 according to the comparison data from high to low.
TABLE 4 comparison table of grade acceptance results of raw wine in test workshop I and workshop III
As can be seen from Table 4, the whole quality of the raw wine in the three-workshop test is superior to that in the first workshop test, and the four-step grain moistening process is beneficial to improving the quality of the raw wine after being applied to production.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention are intended to be included within the scope of the present invention.
Claims (10)
1. A grain moistening method for brewing Maotai-flavor liquor is characterized by comprising the following steps:
s1, measuring grain piles, namely measuring the raw materials of each retort, and piling the measured raw materials into conical grain piles;
s2, moistening the grains, adding water, planing the top of the grain pile, pouring water into the center of the grain pile once at intervals of a certain time, immediately covering the grains at the bottom of the periphery of the grain pile towards the center layer by layer after pouring water, ensuring that water does not flow out and heat is not dissipated, repeating the steps until the water is added, quickly turning over the grains and the water to the pile, and uniformly and thoroughly turning over the grains and the water to finish grain moistening;
s3, repeating the step S2 until four grain moistening steps are finished, wherein the time interval between every two grain moistening steps is 3.5-4.5 hours;
s4, standing the grain stack obtained by moistening the grain in the four steps for not less than 8 hours to obtain grain to be fed into the retort, controlling the moisture content percentage of the grain to be fed into the retort to be 39-41%, and finishing the grain moistening operation.
2. The grain moistening method for brewing the Maotai-flavor liquor according to claim 1, wherein when the grains are moistened with the sand, the raw materials in each steamer are controlled to be 900 plus or minus 20 kg; when the sand is inserted for grain moistening, the raw materials in each retort are controlled to be 410 plus or minus 20 kg.
3. The grain moistening method for brewing the Maotai-flavor liquor according to claim 2, wherein the amount of the sand added is 57% -60% of the amount of the grain pile in each steamer.
4. The grain moistening method for brewing the Maotai-flavor liquor according to claim 3, wherein the grain moistening amount is 63% -69% of the grain stacking amount per steamer.
5. The grain moistening method for brewing the Maotai-flavor liquor according to claim 1, wherein the total grain moistening time is not less than 24 hours.
6. The grain moistening method for brewing the Maotai-flavor liquor according to claim 1, wherein the grain moistening water temperature is not less than 90 ℃ during grain moistening.
7. The method for moistening the grain for brewing the Maotai-flavor liquor as claimed in claim 1, wherein the water is poured in 15 kg/barrel at an interval of 40-45 s.
8. The grain moistening method for brewing the maotai-flavor liquor according to any one of claims 1 to 7, wherein 180 kg of water for one grain to be moistened is used for each grain, 160 kg of water for the second grain to be moistened is used for each grain, 120 kg of water for the third grain to be moistened is used for each grain, and 70 to 80 kg of water for the fourth grain to be moistened is used for each grain; the water consumption for inserting the sand into the first grain is 100 kg per steamer, the water consumption for inserting the sand into the second grain is 70-80 kg per steamer, the water consumption for inserting the sand into the third grain is 50-70 kg per steamer, and the water consumption for inserting the sand into the fourth grain is 20-40 kg per steamer.
9. The grain moistening method for brewing maotai-flavor liquor according to claim 8, wherein the interval time between each grain moistening is 4 hours.
10. A Maotai-flavor liquor, which is characterized by being brewed by the grain moistening method according to any one of claims 1 to 9.
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