CN114317184A - Maotai-flavor liquor and preparation method thereof - Google Patents
Maotai-flavor liquor and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a Maotai-flavor liquor, which belongs to the technical field of brewing, and comprises base liquor, aged virgin stock liquor and flavoring liquor, wherein the preparation method comprises the following steps: preparing mixed liquor, aging the mixed liquor for 1-2 years, and performing secondary seasoning treatment on semi-finished liquor. The invention adopts 1-2 years of base wine as main wine body, the aged original plasm wine adjusts the fragrance type, the flavoring wine adjusts the taste of the wine body, because the 1-2 years of base wine has good soft taste, the wine body is not obviously improved by continuous aging, the aged original plasm wine has rich sauce fragrance, a small amount of wine can be blended with the required fragrance type, glutinous rice and peas are added into the raw materials of the flavoring wine, the wine body has bean fragrance which is deeply loved by people, and the wine body has sweet taste, and the wine body has rich wine body layering.
Description
Technical Field
The invention belongs to the technical field of wine brewing, and particularly relates to Maotai-flavor liquor and a preparation method thereof.
Background
Chinese white spirit belongs to natural microorganism enrichment starter propagation and solid natural enrichment fermentation, contains extremely rich aroma and flavor-developing substances, the types of the aroma components in the spirit body are basically the same, but the contents of the aroma components are different due to different regional resource environments, brewing processes, types of the distiller's yeast and the like, so that huge factors influencing the style of the white spirit are formed. Therefore, compared with other distilled spirits in the world, Chinese white spirits form various characteristic and typical-style multi-flavor spirits, which can be all flowers in all seasons, have various flavors with different styles and styles, and are incomparable with any spirits in the world, wherein Maotai-flavor and Luzhou-flavor spirits are the most common and popular flavors.
The production process of the Maotai-flavor liquor comprises the steps of preparing raw materials, stacking, fermenting, distilling liquor, blending and storing, wherein in the brewing process of the Maotai-flavor liquor, the selection of distiller's yeast, the proportion of water for moistening grains, the proportion of the distiller's yeast and cooked grains in the process of stirring the distiller's yeast, a brewing instrument, a processing method and the like have great influence on the liquor quality, and the key for producing the Maotai-flavor liquor with good quality is to hold each brewing step; in addition, the brewing method generally adopts a solid state method for brewing, the method needs multiple times of fermentation, and the newly brewed wine often contains volatile sulfides such as hydrogen sulfide, mercaptan and the like; meanwhile, volatile substances with strong irritability such as aldehydes and the like are also contained, so that the new wine has strong irritability smell, the wine liquid is generally required to be aged, the arrangement of ethanol molecules and water molecules is gradually straightened, the binding force of the ethanol molecules is enhanced, the activity of the ethanol molecules is reduced, the taste of the white wine is softened, meanwhile, the association effect can be generated by other fragrant substance molecules in the white wine, and an esterification reaction is generated, so that the wine is soft and fragrant, generally superior Maotai-flavor white wine can have good taste only after being aged for at least more than 5 years, and the brewing period of the Maotai-flavor white wine is longer.
Disclosure of Invention
The invention aims to provide a Maotai-flavor liquor and a preparation method thereof.
The technical problems to be solved by the invention are as follows: the newly brewed Maotai-flavor liquor usually contains volatile sulfides such as hydrogen sulfide and mercaptan, and also contains volatile substances such as aldehydes and the like with strong irritation, so that the new liquor has strong irritant odor, liquor needs to be aged, the arrangement of ethanol molecules and water molecules is gradually straightened, the binding force of the ethanol molecules is enhanced, the activity of the ethanol molecules is reduced, the taste of the liquor is softened, meanwhile, other fragrant substance molecules in the liquor can generate the association effect and perform esterification reaction, the liquor is soft and fragrant, generally superior Maotai-flavor liquor needs to be aged for at least 5 years, so that the liquor has good taste, and the brewing period of the Maotai-flavor liquor is longer.
The purpose of the invention can be realized by the following technical scheme:
the Maotai-flavor liquor comprises base liquor, aged protoplasm liquor and flavoring liquor, wherein the dosage volume ratio of the base liquor to the aged protoplasm liquor to the flavoring liquor is 100: 1-1.5: 2-2.6;
the preparation method of the Maotai-flavor liquor comprises the following steps:
taking base wine, aged virgin pulp wine and flavoring wine according to the dosage-volume ratio, and uniformly mixing by adopting a stirring device to obtain mixed wine liquid;
step two, finely filtering the mixed liquor, subpackaging the filtered mixed liquor into sterilized earthenware pots, sealing the earthenware pots, and placing the earthenware pots in an aging chamber for aging for 1 to 2 years to obtain semi-finished liquor;
and step three, carrying out quality evaluation on the semi-finished product wine liquid, and carrying out secondary seasoning treatment on the wine body and the aroma by adopting the aged original pulp wine and edible essence to obtain the finished product wine, wherein the edible essence is commercially available edible essence such as ethyl acetate, ethyl lactate and the like, and the addition amount of the aged original pulp wine and the edible essence is 0.01-0.018% of the wine liquid by mass.
The base wine is prepared by the following steps:
step A1: soaking glutinous sorghum in hot water at the temperature of 80-90 ℃, discharging grain soaking water when the water content of the glutinous sorghum reaches 50-60%, draining, crushing the drained glutinous sorghum by using a crushing device, putting the crushed glutinous sorghum into a steamer for steaming until no clamp exists in the glutinous sorghum, stopping heating, uniformly spraying deionized water at the temperature of 90-100 ℃ from the upper part of the glutinous sorghum, stopping spraying water when the water content of the glutinous sorghum at the bottom reaches 45-50%, and spreading the steamed glutinous sorghum to cool to 30-35 ℃ to obtain a brewing raw material;
step A2: taking the high-temperature Daqu with the weight of 0.8-1.2% of the brewing raw material prepared in the step A1, grinding the high-temperature Daqu by using grinding equipment, sieving the high-temperature Daqu powder by using a 100-mesh and 120-mesh sieve, adding 60% of the high-temperature Daqu powder into deionized water, ultrasonically dispersing for 10-20min under the condition of the frequency of 20-30kHz, uniformly scattering the mixture from the upper part of the brewing raw material, stirring by using a stirring device, preparing a material pile after stirring, and fermenting until the temperature on the pile reaches 28-32 ℃ to obtain fermented grains in a material pile trough;
step A3: cleaning the inner wall of a pit by adopting high-pressure steam with the temperature of 120 plus 150 ℃, coating sauce-flavor pit mud with the thickness of 2-4cm in the pit, uniformly scattering sterilized bran shells with the thickness of 2-3cm at the bottom of the pit, adding the fermented grains in the material piling groove prepared in the step A2 into the pit, taking the residual high-temperature yeast in the step A2, uniformly dividing the residual high-temperature yeast into three parts, uniformly scattering the first part above the bran shells, uniformly scattering the second part at half the depth of the fermented grains in the material piling groove, uniformly scattering the third part on the upper surface of the fermented grains in the material piling groove, sealing the pit by using the pit mud, and fermenting for 30-40 days to prepare the fermented grains in the fermentation groove;
step A4: taking fermented grains and the brewing raw materials prepared by the method in the step A1, and mixing the fermented grains and the brewing raw materials according to the weight ratio of 1: 1.05, uniformly stirring to obtain a mixture, taking high-temperature Daqu with the weight of 1.2-1.5% of the mixture, obtaining fermented grains in the sand making tank according to the step A2 and the step A3, and fermenting the fermented grains in the sand making tank for 25-30 days to obtain fermented grains in the wine making tank;
step A5: taking out the fermented grains in the brewing tank to a wine retort device, filtering the distillation effluent liquid by a fine filtering device to obtain first round wine, and spreading and cooling the distilled fermented grains in the brewing tank at 25-30 ℃ for later use;
step A6: mixing the distilled brewing tank mash obtained in the step A5 and the brewing raw material obtained in the step A1, and sequentially preparing second-round wine, third-round wine, fourth-round wine and fifth-round wine according to the method of the step A4 and the step A5;
step A7: mixing first round wine, second round wine, third round wine, fourth round wine and fifth round wine, placing the mixed wine liquid into a sterilized pottery jar, and storing in an aging room for 1-2 years to obtain basic wine.
The aged original pulp wine is prepared by the following steps:
step B1: preparing fermented grains according to the steps A1-A3, wherein the temperature in the stack of the fermented grains in the stacking tank is 58-65 ℃;
step B2: and D, coarse filtering the fermented grains in the fermentation tank prepared in the step B1 by using a filtering device, transferring the coarse filtrate to a distilling device for distilling, fine filtering effluent by using a fine filtering device, filling the fine filtrate into a pottery jar, and storing for 8-10 years in an aging room to obtain the aged virgin stock wine.
The brewing raw materials of the seasoning wine are glutinous sorghum, peas and glutinous rice, and the mass ratio of the glutinous sorghum to the peas to the glutinous rice is 15: 3.8-5.5: 3.5-5, preparing the mixed liquor according to the method of the steps A1-A7, filling the mixed liquor into a sterilized pottery jar, and storing the pottery jar in an aging room for 4-5 years to obtain the flavoring liquor.
A preparation method of Maotai-flavor liquor comprises the following steps:
taking base wine, aged virgin pulp wine and flavoring wine according to the dosage-volume ratio, and uniformly mixing by adopting a stirring device to obtain mixed wine liquid;
step two, finely filtering the mixed liquor, subpackaging the filtered mixed liquor into sterilized earthenware pots, sealing the earthenware pots, and placing the earthenware pots in an aging chamber for aging for 1 to 2 years to obtain semi-finished liquor;
and step three, carrying out quality evaluation on the semi-finished product wine, and carrying out secondary seasoning treatment on the wine body and the fragrance type by adopting the aged original pulp wine and the edible essence to obtain the finished product wine.
The invention has the beneficial effects that:
1. the Maotai-flavor liquor prepared by the invention comprises base liquor, aged virgin stock liquor and flavoring liquor, wherein 1-2 years of base liquor is used as a main liquor body, the aged liquor body has good soft taste, a small amount of aged virgin stock liquor regulates the flavor, a small amount of flavoring liquor regulates the taste of the liquor body, and the liquor is blended and aged, so that compared with the traditional single liquor aging preparation method, the liquor making period is shortened by 1-1.5 years.
2. According to the Maotai-flavor liquor prepared by the invention, the aged raw liquor adopts the primary fermentation tank mash filtrate distillate, so that the aged raw liquor has higher alcohol purity, the temperature in the aged raw liquor pile fermentation pile is 58-65 ℃, the aged raw liquor has typical burnt Maotai flavor, and meanwhile, the aged raw liquor is aged for 8-10 years, alcohol acid in the liquor body is fully esterified, so that the aged raw liquor has stronger flavor, and the alcohol content and flavor of the base liquor can be adjusted under the condition of less dosage.
3. According to the Maotai-flavor liquor prepared by the invention, a small amount of glutinous rice is added into the raw materials for making the flavoring liquor to generate ethyl lactate and ethyl acetate, so that the liquor body has a sweet taste, and meanwhile, the pea is added to make the liquor body have a small amount of bean fragrance.
4. According to the Maotai-flavor liquor prepared by the invention, the main body of the liquor making raw material is glutinous sorghum, the branched chain powder content of the glutinous sorghum is particularly high and accounts for more than 90%, and the raw material is fully utilized by matching with a five-time cooking fermentation liquor making method.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
The basic wine is prepared by the following steps:
step A1: soaking glutinous sorghum in hot water at 80 ℃, discharging grain soaking water when the water content of the glutinous sorghum reaches 50%, draining, crushing the drained glutinous sorghum by using a crushing device, putting the crushed glutinous sorghum into a steamer for steaming until no clamp exists in the glutinous sorghum, stopping heating, uniformly spraying deionized water at 90 ℃ from the upper part of the glutinous sorghum rice, stopping spraying water when the water content of the glutinous sorghum at the bottom reaches 45%, and spreading and cooling the steamed glutinous sorghum to 30 ℃ to obtain a brewing raw material;
step A2: taking the high-temperature Daqu which is 0.8 percent of the weight of the brewing raw material prepared in the step A1, grinding the high-temperature Daqu by using grinding equipment, sieving high-temperature Daqu powder by using a 100-mesh sieve, adding 60 percent of the weight of the high-temperature Daqu powder into deionized water, uniformly scattering the mixture from the upper part of the brewing raw material after ultrasonic dispersion is carried out for 20min under the condition of the frequency of 20kHz, stirring by using a stirring device at the same time, preparing a material pile after stirring, and fermenting until the temperature on the pile reaches 28 ℃ to obtain fermented grains in a material pile;
step A3: cleaning the inner wall of a cellar pool by adopting high-pressure steam at 120 ℃, smearing Maotai-flavor cellar mud with the thickness of 2cm in the cellar pool, uniformly scattering sterilized bran shells with the thickness of 2cm at the bottom of the cellar pool, adding the fermented grains in a stacking groove prepared in the step A2 into the cellar pool, taking the residual high-temperature Daqu in the step A2, uniformly dividing into three parts, uniformly scattering the first part above the bran shells, uniformly scattering the second part at half the depth of the fermented grains in the stacking groove, uniformly scattering the third part on the upper surface of the fermented grains in the stacking groove, sealing the cellar by using the cellar mud, and fermenting for 30 days to prepare fermented grains in a fermentation groove;
step A4: taking fermented grains and the brewing raw materials prepared by the method in the step A1, and mixing the fermented grains and the brewing raw materials according to the weight ratio of 1: 1.05, uniformly stirring to obtain a mixture, taking high-temperature Daqu with the weight of 1.2 percent of the weight of the mixture, obtaining fermented grains in the sand making tank according to the step A2 and the step A3, and fermenting the fermented grains in the sand making tank for 25 days to obtain fermented grains in the wine making tank;
step A5: taking out the fermented grains in the brewing tank to a wine retort device, filtering the distillation effluent liquid by a fine filtering device to obtain first round wine, and spreading the distilled fermented grains in the brewing tank for cooling at 25 ℃ for later use;
step A6: mixing the distilled wine brewing groove mash obtained in the step A5 and the wine brewing raw material obtained in the step A1 to obtain second-round wine, third-round wine, fourth-round wine and fifth-round wine in sequence according to the method of the step A4 and the step A5;
step A7: mixing first round wine, second round wine, third round wine, fourth round wine and fifth round wine, placing the mixed wine liquid into sterilized pottery jar, and storing in aging room for 1 year to obtain basic wine.
The aged original pulp wine is prepared by the following steps:
step B1: preparing fermented grains according to the steps A1-A3, wherein the internal temperature of the piled fermented grains is 58 ℃;
step B2: and D, coarse filtering the fermented grains in the fermentation tank prepared in the step B1 by using a filtering device, transferring the coarse filtrate to a distilling device for distilling, fine filtering effluent by using a fine filtering device, filling the fine filtrate into a pottery jar, and storing for 8 years in an aging room to obtain the aged virgin stock wine.
The flavoring wine is prepared by the following steps:
the brewing raw materials of the flavoring wine are selected from glutinous sorghum, peas and glutinous rice, and the mass ratio of the glutinous sorghum to the peas to the glutinous rice is 15: 3.8-: 3.5, preparing the mixed liquor according to the method of the steps A1-A7, filling the mixed liquor into a sterilized pottery jar, and storing the pottery jar in an aging room for 4 years to obtain the flavoring liquor.
Example 2
The basic wine is prepared by the following steps:
step A1: soaking glutinous sorghum in hot water at 80 ℃, discharging grain soaking water when the water content of the glutinous sorghum reaches 55%, draining, crushing the drained glutinous sorghum by using a crushing device, putting the crushed glutinous sorghum into a steamer for steaming until the inside of the glutinous sorghum is free from being clamped, stopping heating, uniformly spraying deionized water at 90 ℃ from the upper part of the glutinous sorghum rice, stopping spraying water when the water content of the glutinous sorghum at the bottom reaches 45%, and spreading and cooling the steamed glutinous sorghum to 35 ℃ to obtain a brewing raw material;
step A2: taking the high-temperature Daqu which is 1% of the weight of the brewing raw material prepared in the step A1, grinding the high-temperature Daqu by using grinding equipment, sieving the high-temperature Daqu powder by using a 100-mesh sieve, adding 60% of the weight of the high-temperature Daqu powder into deionized water, performing ultrasonic dispersion for 20min under the condition of the frequency of 20kHz, uniformly scattering the mixture from the upper part of the brewing raw material, stirring by using a stirring device at the same time, preparing a material pile after stirring, and fermenting until the temperature on the pile reaches 29 ℃ to obtain fermented grains in a material pile;
step A3: cleaning the inner wall of a cellar pool by adopting high-pressure steam at 120 ℃, smearing Maotai-flavor cellar mud with the thickness of 2cm in the cellar pool, uniformly scattering sterilized bran shells with the thickness of 2cm at the bottom of the cellar pool, adding the fermented grains in a stacking groove prepared in the step A2 into the cellar pool, taking the residual high-temperature Daqu in the step A2, uniformly dividing into three parts, uniformly scattering the first part above the bran shells, uniformly scattering the second part at half the depth of the fermented grains in the stacking groove, uniformly scattering the third part on the upper surface of the fermented grains in the stacking groove, sealing the cellar by using the cellar mud, and fermenting for 30 days to prepare fermented grains in a fermentation groove;
step A4: taking fermented grains and the brewing raw materials prepared by the method in the step A1, and mixing the fermented grains and the brewing raw materials according to the weight ratio of 1: 1.05, uniformly stirring to obtain a mixture, taking high-temperature Daqu with the weight of 1.3 percent of the weight of the mixture, obtaining fermented grains in the sand making tank according to the step A2 and the step A3, and fermenting the fermented grains in the sand making tank for 25 days to obtain fermented grains in the wine making tank;
step A5: taking out the fermented grains in the brewing tank to a wine retort device, filtering the distillation effluent liquid by a fine filtering device to obtain first round wine, and spreading the distilled fermented grains in the brewing tank for cooling at 25 ℃ for later use;
step A6: mixing the distilled wine brewing groove mash obtained in the step A5 and the wine brewing raw material obtained in the step A1 to obtain second-round wine, third-round wine, fourth-round wine and fifth-round wine in sequence according to the method of the step A4 and the step A5;
step A7: mixing first round wine, second round wine, third round wine, fourth round wine and fifth round wine, placing the mixed wine liquid into sterilized pottery jar, and storing in aging room for 1 year to obtain basic wine.
The aged original pulp wine is prepared by the following steps:
step B1: preparing fermented grains according to the steps A1-A3, wherein the temperature in the stack of the fermented grains in the stacking tank is 60 ℃;
step B2: and D, coarse filtering the fermented grains in the fermentation tank prepared in the step B1 by using a filtering device, transferring the coarse filtrate to a distilling device for distilling, fine filtering effluent by using a fine filtering device, filling the fine filtrate into a pottery jar, and storing for 8 years in an aging room to obtain the aged virgin stock wine.
The flavoring wine is prepared by the following steps:
the brewing raw materials of the seasoning wine are glutinous sorghum, peas and glutinous rice, and the mass ratio of the glutinous sorghum to the peas to the glutinous rice is 15: 4: 3.5, preparing the mixed liquor according to the method of the steps A1-A7, filling the mixed liquor into a sterilized pottery jar, and storing the pottery jar in an aging room for 4 years to obtain the flavoring liquor.
Example 3
The basic wine is prepared by the following steps:
step A1: soaking glutinous sorghum in hot water at 90 ℃, discharging grain soaking water when the water content of the glutinous sorghum reaches 60%, draining, crushing the drained glutinous sorghum by using a crushing device, putting the crushed glutinous sorghum into a steamer for steaming until no clamp exists in the glutinous sorghum, stopping heating, uniformly spraying deionized water at 100 ℃ from the upper part of the glutinous sorghum rice, stopping spraying water when the water content of the glutinous sorghum at the bottom reaches 50%, and spreading and cooling the steamed glutinous sorghum to 30 ℃ to obtain a brewing raw material;
step A2: taking the high-temperature Daqu which is 1% of the weight of the brewing raw material prepared in the step A1, grinding the high-temperature Daqu by using grinding equipment, sieving high-temperature Daqu powder by using a 120-mesh sieve, adding 60% of the weight of the high-temperature Daqu powder into deionized water, performing ultrasonic dispersion for 10min under the condition of the frequency of 20kHz, uniformly scattering the powder from the upper part of the brewing raw material, stirring by using a stirring device at the same time, preparing a material pile after stirring, and fermenting until the temperature on the pile reaches 32 ℃ to obtain fermented grains in a material pile;
step A3: cleaning the inner wall of a cellar pool by high-pressure steam at 150 ℃, smearing sauce-flavor cellar mud with the thickness of 4cm in the cellar pool, uniformly scattering sterilized bran shells with the thickness of 3cm at the bottom of the cellar pool, adding the fermented grains in a stacking groove prepared in the step A2 into the cellar pool, taking the residual high-temperature yeast in the step A2, uniformly dividing the residual high-temperature yeast into three parts, uniformly scattering the first part above the bran shells, uniformly scattering the second part at half the depth of the fermented grains in the stacking groove, uniformly scattering the third part on the upper surface of the fermented grains in the stacking groove, sealing the cellar by using the cellar mud, and fermenting for 35 days to prepare fermented grains in a fermentation groove;
step A4: taking fermented grains and the brewing raw materials prepared by the method in the step A1, and mixing the fermented grains and the brewing raw materials according to the weight ratio of 1: 1.05, uniformly stirring to obtain a mixture, taking high-temperature Daqu with the weight of 1.5 percent of the weight of the mixture, obtaining fermented grains in the sand making tank according to the step A2 and the step A3, and fermenting the fermented grains in the sand making tank for 30 days to obtain fermented grains in the wine brewing tank;
step A5: taking out the fermented grains in the brewing tank to a wine retort device, filtering the distillation effluent liquid by a fine filtering device to obtain first round wine, and spreading the distilled fermented grains in the brewing tank for cooling at 30 ℃ for later use;
step A6: mixing the distilled wine brewing groove mash obtained in the step A5 and the wine brewing raw material obtained in the step A1 to obtain second-round wine, third-round wine, fourth-round wine and fifth-round wine in sequence according to the method of the step A4 and the step A5;
step A7: mixing first round wine, second round wine, third round wine, fourth round wine and fifth round wine, placing the mixed wine liquid into sterilized pottery jar, and storing in aging room for 2 years to obtain basic wine.
The aged original pulp wine is prepared by the following steps:
step B1: preparing fermented grains according to the steps A1-A3, wherein the internal temperature of the piled fermented grains is 62 ℃;
step B2: and D, coarse filtering the fermented grains in the fermentation tank prepared in the step B1 by using a filtering device, transferring the coarse filtrate to a distilling device for distilling, fine filtering effluent by using a fine filtering device, filling the fine filtrate into a pottery jar, and storing the pottery jar in an aging room for 10 years to obtain the aged virgin stock wine.
The flavoring wine is prepared by the following steps:
the brewing raw materials of the seasoning wine are glutinous sorghum, peas and glutinous rice, and the mass ratio of the glutinous sorghum to the peas to the glutinous rice is 15: 4.5: 4.5, preparing the mixed liquor according to the method of the steps A1-A7, filling the mixed liquor into a sterilized pottery jar, and storing the pottery jar in an aging room for 5 years to obtain the flavoring liquor.
Example 4
A preparation method of Maotai-flavor liquor comprises the following steps:
taking base wine, aged virgin pulp wine and flavoring wine according to the dosage-volume ratio, and uniformly mixing by adopting a stirring device to obtain mixed wine liquid;
step two, finely filtering the mixed liquor, subpackaging the filtered mixed liquor into sterilized earthenware pots, sealing the earthenware pots, and placing the earthenware pots in an aging chamber for aging for 1 year to obtain semi-finished liquor;
step three, carrying out quality evaluation on the semi-finished product wine liquid, and carrying out secondary seasoning treatment on the wine body and the fragrance type by adopting aged original pulp wine and edible essence to obtain finished product wine;
the base wine, the aged raw stock wine and the flavoring wine are prepared by the method of the embodiment 1, and the dosage volume ratio of the base wine to the aged raw stock wine to the flavoring wine is 100: 1.1: 2.1.
example 5
A preparation method of Maotai-flavor liquor comprises the following steps:
taking base wine, aged virgin pulp wine and flavoring wine according to the dosage-volume ratio, and uniformly mixing by adopting a stirring device to obtain mixed wine liquid;
step two, finely filtering the mixed liquor, subpackaging the filtered mixed liquor into sterilized earthenware pots, sealing the earthenware pots, and placing the earthenware pots in an aging chamber for aging for 1.5 years to obtain semi-finished liquor;
step three, carrying out quality evaluation on the semi-finished product wine liquid, and carrying out secondary seasoning treatment on the wine body and the fragrance type by adopting aged original pulp wine and edible essence to obtain finished product wine;
the base wine, the aged raw stock wine and the flavoring wine are prepared by the method in the embodiment 2, and the dosage volume ratio of the base wine to the aged raw stock wine to the flavoring wine is 100: 1.5: 2.
example 6
A preparation method of Maotai-flavor liquor comprises the following steps:
taking base wine, aged virgin pulp wine and flavoring wine according to the dosage-volume ratio, and uniformly mixing by adopting a stirring device to obtain mixed wine liquid;
step two, finely filtering the mixed liquor, subpackaging the filtered mixed liquor into sterilized earthenware pots, sealing the earthenware pots, and placing the earthenware pots in an aging room for aging for 2 years to obtain semi-finished liquor;
step three, carrying out quality evaluation on the semi-finished product wine liquid, and carrying out secondary seasoning treatment on the wine body and the fragrance type by adopting aged original pulp wine and edible essence to obtain finished product wine;
the base wine, the aged raw stock wine and the flavoring wine are prepared by the method in the embodiment 2, and the dosage volume ratio of the base wine to the aged raw stock wine to the flavoring wine is 100: 1.2: 2.6.
comparative example 1
Five-year lotus Maotai-flavor liquor (with the alcoholic strength of 53% vol) is sold on the market.
Comparative example 2
Maotai-flavor liquor (with the alcoholic strength of 53% vol) is sold in Wunianlang liquor.
In order to more clearly illustrate the practical value of the Maotai-flavor liquor and the preparation method thereof, the applicant performs the following comparative tests:
inviting 10 liquor appraisers, appraising and scoring the liquor brewed by the method, wherein the full score is 100, the highest score and the lowest score are removed, and the average score is obtained, and the specific scores are shown in table 1:
TABLE 1
| Color and luster degree (minutes) | Maotai-flavor (fen) | Softness of entrance | Wine body thickness (fen) | Entrance degree of sweet | |
| Example 4 | 82 | 83 | 84 | 81 | 84 |
| Example 5 | 86 | 88 | 85 | 86 | 86 |
| Example 6 | 78 | 91 | 95 | 88 | 83 |
| Comparative example 1 | 79 | 82 | 81 | 83 | 76 |
| Comparative example 2 | 80 | 78 | 76 | 82 | 73 |
As can be seen from the above table, the Maotai-flavor liquor prepared in examples 4-6 has good color, elegant Maotai-flavor, soft and soft taste, mellow liquor body, sweet and sweet after taste, and is well received by liquor tasters, the scores of examples 4-6 are generally higher than those of comparative examples 1-2, and the brewing cycle is reduced by 1-1.5 years.
The foregoing is merely exemplary and illustrative of the principles of the present invention and various modifications, additions and substitutions of the specific embodiments described herein may be made by those skilled in the art without departing from the principles of the present invention or exceeding the scope of the claims set forth herein.
Claims (4)
1. The Maotai-flavor liquor is characterized in that: the wine comprises base wine, aged virgin stock wine and seasoning wine, wherein the dosage volume ratio of the base wine to the aged virgin stock wine to the seasoning wine is 100: 1-1.5: 2-2.6;
the preparation method of the Maotai-flavor liquor comprises the following steps:
taking base wine, aged virgin pulp wine and flavoring wine according to the dosage-volume ratio, and uniformly mixing by adopting a stirring device to obtain mixed wine liquid;
step two, finely filtering the mixed liquor, subpackaging the filtered mixed liquor into sterilized earthenware pots, sealing the earthenware pots, and placing the earthenware pots in an aging chamber for aging for 1 to 2 years to obtain semi-finished liquor;
and step three, carrying out quality evaluation on the semi-finished product wine, and carrying out secondary seasoning treatment on the wine body and the fragrance type by adopting the aged original pulp wine and the edible essence to obtain the finished product wine.
2. The Maotai-flavor liquor according to claim 1, characterized in that: the base wine is prepared by the following steps:
step A1: soaking glutinous sorghum in hot water at 80-90 ℃, discharging grain soaking water when the water content of the glutinous sorghum reaches 50-60%, draining, putting the grain soaking water into a steamer for steaming until no half-grown glutinous sorghum exists inside, stopping heating, uniformly spraying deionized water at 90-100 ℃ from the upper part, stopping spraying water when the water content of the glutinous sorghum at the bottom reaches 45-50%, and spreading the steamed glutinous sorghum for cooling to 30-35 ℃ to obtain a brewing raw material;
step A2: grinding the high-temperature Daqu 0.8-1.2% of the weight of the brewing raw material prepared in the step A1, sieving by a 100-mesh sieve with 120 meshes, adding 60% of the weight of the high-temperature Daqu powder into deionized water, performing ultrasonic dispersion, uniformly scattering the dispersed Daqu powder from the upper part of the brewing raw material, stirring by a stirring device, preparing a material pile after stirring, and fermenting until the temperature on the pile reaches 28-32 ℃ to obtain fermented grains in a material pile;
step A3: cleaning the inner wall of a pit by adopting high-pressure steam with the temperature of 120 plus 150 ℃, coating sauce-flavor pit mud with the thickness of 2-4cm in the pit, uniformly scattering sterilized bran shells with the thickness of 2-3cm at the bottom of the pit, adding the fermented grains in the material piling groove prepared in the step A2 into the pit, taking the residual high-temperature yeast in the step A2, uniformly dividing the residual high-temperature yeast into three parts, uniformly scattering the first part above the bran shells, uniformly scattering the second part at half the depth of the fermented grains in the material piling groove, uniformly scattering the third part on the upper surface of the fermented grains in the material piling groove, sealing the pit by using the pit mud, and fermenting for 30-40 days to prepare the fermented grains in the fermentation groove;
step A4: and C, taking the fermented grains and the brewing raw materials prepared in the step A1, and mixing the fermented grains and the brewing raw materials according to the weight ratio of 1: 1.05, uniformly stirring to obtain a mixture, taking high-temperature Daqu with the weight of 1.2-1.5% of the mixture, obtaining fermented grains in the sand making tank according to the step A2 and the step A3, and fermenting the fermented grains in the sand making tank for 25-30 days to obtain fermented grains in the wine making tank;
step A5: taking out the fermented grains in the brewing tank to a wine retort device, filtering the distillation effluent liquid by a fine filtering device to obtain first round wine, and spreading and cooling the distilled fermented grains in the brewing tank at 25-30 ℃ for later use;
step A6: mixing the distilled brewing tank mash obtained in the step A5 and the brewing raw material obtained in the step A1, and sequentially preparing second-round wine, third-round wine, fourth-round wine and fifth-round wine according to the method of the step A4 and the step A5;
step A7: mixing first round wine, second round wine, third round wine, fourth round wine and fifth round wine, placing the mixed wine liquid into a sterilized pottery jar, and storing in an aging room for 1-2 years to obtain basic wine.
3. The Maotai-flavor liquor according to claim 1, characterized in that: the aged original pulp wine is prepared by the following steps:
step B1: preparing fermented grains according to the steps A1-A3, wherein the temperature in the stack of the fermented grains in the stacking tank is 58-65 ℃;
step B2: and D, coarse filtering the fermented grains in the fermentation tank prepared in the step B1 by using a filtering device, distilling the coarse filtrate, fine filtering the effluent, putting the filtrate into a pottery jar, and storing the filtrate in an aging room for 8 to 10 years to obtain the aged virgin pulp wine.
4. The Maotai-flavor liquor according to claim 1, characterized in that: the brewing raw materials of the seasoning wine are glutinous sorghum, peas and glutinous rice, and the mass ratio of the glutinous sorghum to the peas to the glutinous rice is 15: 3.8-5.5: 3.5-5, preparing the mixed liquor according to the method of the steps A1-A7, filling the mixed liquor into a sterilized pottery jar, and storing the pottery jar in an aging room for 4-5 years to obtain the flavoring liquor.
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