CN112592789A

CN112592789A - Production process of strong and clear sauce composite flavor type white spirit

Info

Publication number: CN112592789A
Application number: CN202011603632.9A
Authority: CN
Inventors: 郎定常; 卢斌; 邓亚红; 鲍姝; 何翠容
Original assignee: Sichuan Alcohol Research Institute
Current assignee: Sichuan Wine Science Research Institute
Priority date: 2020-12-29
Filing date: 2020-12-29
Publication date: 2021-04-02
Anticipated expiration: 2040-12-29
Also published as: CN112592789B

Abstract

The invention relates to the technical field of white spirit brewing, and discloses a production process of strong and light sauce composite flavor type white spirit, which comprises the following steps of: soaking the raw materials for brewing wine in grain, steaming, redistilling, taking out of a steamer, spreading for cooling, adding yeast, culturing bacteria in a box, preparing distiller's grains for fermentation, filling into the steamer for distillation, picking wine, and blending seasoning wine; preparing the base wine with the thick sauce flavor: crushing wine brewing raw materials, moistening grains, adding distiller grains, mixing, distilling, picking wine to obtain a base wine with strong sauce and fragrance, taking wine out of a steamer, adding water, spreading and drying in the air, adding yeast, stacking at high temperature, fermenting in a pool, and taking out of a cellar to obtain distiller grains; blending finished wine: and blending the fresh and strong flavor base wine and the thick sauce flavor base wine according to volume percentage to obtain finished wine. The finished wine obtained by blending the pure and thick base wine and the thick sauce base wine has the characteristics of sweet and fragrant fragrance, fresh and cool fragrance and elegant sauce fragrance.

Description

Production process of strong and clear sauce composite flavor type white spirit

Technical Field

The invention belongs to the technical field of white spirit brewing, and particularly relates to a production process of a strong and clear sauce composite flavor type white spirit.

Background

With the improvement of the living standard of consumers and the transformation of consumption concepts, the consumption trend of white spirit is remarkably changed. The consumers change from a single consumption mode in the past to pursuit of diversification and individuation of products, change from the past liking strong high-degree white spirit into middle-low-degree white spirit with small irritation and pure mouthfeel, change from the past heavy fragrance into the main taste, such as strong-flavor white spirit quality flavor, do not emphasize the rich fragrance with rich fragrance, and pursue the soft, elegant and clean taste of the mouthfeel. The variety of white spirit consumption requirements causes that products with single fragrance type can not meet the variety requirements of consumers, and in addition, the consumers select the products with light fragrance and heavy flavor, the good wine is good wine when the consumers drink, drink and do not go to the head, and the fusion of multi-fragrance type white spirits is the trend of the development of the white spirit in the future.

In recent years, with the deep research of white spirit technology, the change of the taste of consumers and the development of the aroma type white spirit are rapid, and great economic benefit and social benefit are obtained. In the market of Chinese compatible-flavor liquor, more products with two flavors are compounded, such as dense sauce compatible-flavor ' Baiyunban ' Yuquan liquor ', thick phoenix compatible-flavor and thick-flavor in Shanxi, thick-flavor and glossy ganoderma in Shandong, and the like, the products compounded with three or more flavors are fewer, twelve main flavors of special flavor ' SiTe liquor ' and fragrant flavor ' drunkard liquor ' are famous, and three-flavor compound products newly proposed in recent years are ' three-flavor harmonious ' and ' stone flower liquor '.

At present, three-spice fusion products in the market mainly have two production methods, one method is formed by blending faint scent, strong scent and sauce scent, and the taste and style of the three-spice fusion products formed by the method are easily influenced by base wine and seasoning wine, so that the product quality is unstable; the other is the clear and thick sauce three-flavor liquor product prepared by adopting an integrated brewing process, the prepared liquor body has stable quality, but the production process flow is complex, and the requirements on fields, equipment, appliances and personnel of liquor enterprises are high.

Disclosure of Invention

< technical problem >

The clear strong sauce three-flavor liquor in the prior art mainly takes the style of strong flavor liquor, the ethyl caproate content is higher than other esters, the flavor is strong, and the taste is mellow. At present, with the change of the mouthfeel of consumers, the intense fragrance with rich fragrance is not emphasized any more, and the taste is required to be soft, elegant and clean.

In order to solve the technical problems, the invention aims to provide a production process of the strong and clear sauce composite flavor type white spirit, and the prepared finished wine has the characteristics of strong and sweet aroma, fresh and cool fragrance and elegant sauce aroma by mainly using esters and ethyl acetate.

< technical means >

Specifically, the invention provides a production process of a strong and clear sauce composite flavor type white spirit, which comprises the following steps:

(1) preparation of fresh and strong flavor base wine

Soaking grains in the brewing raw materials, primary steaming, secondary steaming, taking out of a steamer, spreading for cooling, adding yeast, putting into a box for culturing bacteria, preparing vinasse for fermentation, filling into the steamer for distillation, picking wine, and blending flavoring wine to obtain the fresh and strong aromatic base wine; the brewing raw material adopts various grains, adopts a double grain soaking mode, is cooked in batches and then is added into a retort barrel;

(2) preparation of strong sauce and flavor base wine

Crushing wine brewing raw materials, moistening grains, adding distiller grains, mixing, distilling, picking wine to obtain a base wine with strong sauce and fragrance, taking wine out of a steamer, adding water, spreading and drying in the air, adding yeast, stacking at high temperature, fermenting in a pool, and taking out of a cellar to obtain distiller grains;

(3) blending finished wine

And blending the fresh and strong flavor base wine and the thick sauce flavor base wine according to volume percentage to obtain finished wine.

< advantageous effects >

The strong fresh and fragrant compound flavor type white spirit prepared by the application breaks through the independent flavor type white spirit with Jingwei distinction, the stacking fermentation and the high-temperature fermentation of the Maotai-flavor type white spirit are integrated into the production process of the strong flavor type white spirit, the mud pit fermentation technology of the strong flavor type white spirit is integrated into the production process of the Xiaoqu fresh and fragrant type white spirit, multiple grains are used as raw materials, the basic liquor with the strong sauce style and the basic liquor with the strong thick sauce style are produced in a parting fermentation mode, and the clear and fragrant white spirit with the unique style characteristics of 'colorless, clear, transparent, elegant, thick, clear and fragrant sauce, mellow, soft and clean residual taste' is developed by using a blending mode, so that a white spirit product with three flavors is made up, and a powerful theoretical basis is provided for white spirit enterprises in the aspects of process improvement, quality improvement and efficiency improvement.

The fresh and strong base wine has faint scent, strong and fragrant compound fragrance, softness, mellow and sweet taste and clean aftertaste; the thick sauce style base wine has the advantages of harmonious thick aroma and sauce aroma, elegant and strong fragrance, fineness, fullness and long aftertaste; the finished wine prepared by blending the pure and thick base wine and the thick sauce base wine has the characteristics of thick fragrance, faint scent, harmonious sauce fragrance and composite fragrance, mellowness and softness, and clean and refreshing aftertaste.

Drawings

FIG. 1 is a flow chart of a production process of a clear and thick sauce three-flavor liquor;

FIG. 2 is a flow chart of a double grain soaking process of brewing grains.

Detailed Description

In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.

The invention provides a production process of a strong and clear sauce composite flavor type white spirit, which comprises the following steps:

(1) preparation of fresh and strong flavor base wine

(2) preparation of strong sauce and flavor base wine

(3) blending finished wine

The process flow diagram of the production process is shown in fig. 1.

The specific scheme is as follows:

basic liquor with fresh and strong flavor

Component proportion design of multiple grains

The invention uses 5 grains of sorghum, rice, glutinous rice, wheat and corn as raw materials to prepare the fresh and strong aromatic base wine, adopts a multi-grain mixed use process, combines the variety characteristics and characteristics of multiple grains, and obtains the flavor characteristics of the Xiaoqu fresh aromatic white wine and the taste characteristics of multi-grain composite aroma.

In the invention, the purposes of grain soaking and cooking are to ensure that the brewing raw materials fully absorb moisture, ensure that starch grains are heated to expand and gradually liquefy, increase the number of cracks, fully gelatinize grains, provide nutrition for rapid growth and propagation of brewing microorganisms and provide sufficient power for subsequent fermentation.

The ingredients of different raw materials have different contents (see table 1), the thickness of the skin is different, the size and the structure of starch granules are different, and the gelatinization difficulty is different. The skins of the sorghum and the corn are thick, the starch structure is compact, and the sorghum and the corn are difficult to cook and gelatinize; rice and glutinous rice, the starch structure is easy to decompose and gelatinize. Therefore, the technology of separately soaking grains and feeding grains in batches for cooking is adopted.

TABLE 1 brewery grain raw material composition (%)

In the application, the brewing raw materials comprise, by weight, 20% -75% of sorghum, 1-20% of wheat, 1-20% of corn, 1-20% of glutinous rice and 1-20% of rice.

Preferably, 60% of sorghum, 12% of rice, 18% of glutinous rice, 2% of corn and 8% of wheat.

Pit mud of fermentation tank

The Xiaoqu fen-flavor liquor has the unique faint scent and vinasse flavor of the Xiaoqu liquor, and mellow and sweet taste, but has relatively few types and contents of flavor substances, and the taste is not mellow and slightly bitter compared with the taste of Daqu Luzhou-flavor liquor.

On the basis of a fen-flavor liquor cement pond, the Luzhou-flavor liquor production process is fused, the cellar mud of Luzhou-flavor liquor is smeared on the four walls of the cellar pond, the types and the quantity of microorganisms in the fermentation process are properly increased, trace aroma components of the Xiaoqu Qingzhou-flavor liquor are enriched, the mellow and sweet feeling of the liquor body is improved, the defect that the grains of the Xiaoqu Qingzhou-flavor liquor are obvious in aroma and slightly bitter in taste is overcome, and the produced Qingzhou-flavor base liquor has the unique style of 'faint scent and prominent aroma, multi-grain composite aroma and comfort, mellow and sweet, and refreshing and clean'.

(1) Pit mud component

The pit mud inhabits extremely rich and complex microbial communities, the moisture and the pH of the pit mud provide basic environmental conditions for the growth of the microorganisms, and the growth and the metabolism of the microorganisms are influenced by the content of the water and the pH. Humus, ammonia nitrogen, available phosphorus and available potassium are essential nutrients for the growth of microorganisms, and the content of the humus, the ammonia nitrogen, the available phosphorus and the available potassium determines the activity of the microorganisms in pit mud.

The method controls the quantity of microorganisms in the pit mud by adjusting the physical and chemical indexes of the pit mud, and properly increases the microorganisms in the fermentation of the Xiaoqu liquor, so that the content of the fragrant substances of the base liquor with the pure and concentrated style is enriched, and the content of ethyl caproate is not too high to influence the style of products. The pit mud is obtained by selecting high-quality pit mud of strong aromatic Chinese spirits or blending the strong aromatic pit mud and yellow clay, and the mass ratio of the blended pit mud to the yellow clay is 3: 2.

Yellow clay is added into pit mud to adjust the content of water and nutrient components in the pit mud, and meanwhile, the content of microorganisms in the fermentation of Xiaoqu liquor can be properly increased, so that the content of flavor substances of the basic liquor with the fresh and strong style is enriched, and the product style cannot be influenced by overhigh content of ethyl caproate.

The pit mud has a water content of 21%, a pH value of 5.8 and ammoniacal nitrogen of 1200 mg/kg^-11320 mg/kg of available phosphorus^-11420 mg/kg of available potassium^-1When the humus content is 6.51%, the trace aroma components of the basic wine can be enriched, and the mellow and sweet feeling of the wine body can be improved.

(2) Thickness of pit mud

A great variety of microorganisms inhabit in pit mud, proper nutrient substances and proper environments are required for growth, propagation and metabolism of the microorganisms, and specific microorganism growth environments are created by specific environmental conditions such as geography, climate, mud wall thickness and the like. The types and the number of the functional bacteria with different pit mud thicknesses are different, and the influence on the quality of the wine is also different.

The research of the application finds that when the thickness of pit mud is controlled to be 30-70 mm, the number and the types of microorganisms in fermented grains can be properly enriched, the formation of trace aroma components in wine bodies is promoted, the content of ethyl caproate can be controlled, and the typicality of the basic wine in the fresh and strong style is ensured. Furthermore, the thickness of the pit mud can be 30-50 mm or 50-70 mm; furthermore, the thickness of the pit mud is 50 mm.

The pit mud thickness of the application can be selected to properly increase the number of caproic acid bacteria in the wine body, so that the formation of trace aroma components in the wine body is promoted, the content of ethyl caproate can be controlled, and the typicality of the pure and strong style basic wine is ensured.

(3) Service time of pit mud

In the fermentation process of the clear and dense style basic wine, the mud pit is used as a fermentation container, the exchange of microorganism and material energy is continuously carried out between pit mud and fermented grains in the mud pit, and finally, a balance is achieved in the fermented grains to form a special microorganism area system of the clear and dense style basic wine, thereby completing the basic process of fermentation production. The process is continuously circulated, so that the pit mud forms a carrier which is beneficial to the growth of the brewing microorganisms.

The application discovers through research that the service time of the pit mud is controlled to be 4-7 days, the prepared wine body is fragrant and prominent and has strong fragrance, and the style and the characteristics of the wine body are stable along with the increase of the service time.

Seasoning wine

The production of the basic wine with the fresh and strong style has the advantages of small amount of yeast, short fermentation period, high wine yield, faint and elegant faint fragrance and compound aroma of the wine body, mainly ethyl acetate and compound aroma of proper amount of ethyl caproate, softness, mellowness and clean aftertaste. But the fermentation time is short, the content of key flavor substances is low, and trace components are less. The application researches and utilizes the excellent ester-producing yeast separated and screened in the process of producing the Daqu liquor to produce the flavoring liquor through liquid fermentation and distillation aroma raising so as to improve the quality of the strong basic liquor.

Research shows that the strain of the flavoring wine selects ester-producing yeast obtained by separating collected samples respectively in famous and high-flavor type koji wineries of China: 2.24, 2.101, 2.159, 2.164; the culture medium is rice yeast juice, bean sprout juice and sorghum saccharification liquid, preferably sorghum saccharification liquid; the initial pH of the culture medium is 3.5-5.5, and the optimal pH is 5.0; the concentration of the reducing sugar is 8-13%, preferably 10-12%, and more preferably 10.2%; the fermentation time is controlled to be 5-7 days, preferably 5-6 days, and more preferably 6 days.

The adding proportion of the flavoring wine is 0.02-0.05%, and preferably 0.04%.

< basic liquor with flavor of both Thick sauce and flavor >

Use of high-temperature koji and medium-high temperature koji

The mixed yeast is added in the production process of the strong aromatic white spirit, so that the contents of microorganisms and complex aromatic substances in the vinasse can be enriched, the fineness and the fullness of the spirit body can be increased, and the quality of the basic spirit can be improved.

The high-temperature yeast for making hard liquor has the advantages that the variety and the number of microorganisms in the high-temperature yeast for making hard liquor are large, the generated substances such as alcohols, acids, esters and compounds are large, the acid esters are balanced, the saccharifying power, the liquefying power and the esterifying power of the high-temperature yeast for making hard liquor are low, and the dosage of the yeast for making hard liquor is large; a small amount of high temperature yeast is added into the medium and high temperature yeast, so that the fineness and fullness of the wine body can be increased, and the quality of the basic wine can be improved.

In the invention, the mass ratio of the medium-high temperature yeast to the high-temperature yeast in each retort is 90: 10-15 (jin/jin), and preferably 90: 15.

High temperature deposition process

The stacking time is 36-48 h, and the stacking temperature is 45-50 ℃, so that the base wine obtained by the stacking process has the characteristics of strong cellar aroma, mellow and full taste and clean tail flavor.

The moisture, acidity, sugar content and starch content of the fermented grains before high-temperature stacking are 54.6%, 1.84%, 1.45% and 24.74%, the stacking time is 36-48 h, and the stacking temperature is 45-50 ℃. The microorganism growth condition is good in the accumulation process, the produced raw wine has rich trace aroma components, the wine yield is high, the compound aroma is more elegant, and the taste is richer.

< three-flavor wine with thick and clear sauce >

The three-flavor liquor body of the thick and clear sauce is obtained by blending the base liquor with the flavor of the clear and thick sauce and the flavor of the thick and thick sauce base liquor according to a proportion. The blending volume ratio of the fresh and strong aromatic base wine to the thick sauce aromatic base wine is 30-50: 50-70 (V/V), and the sum of the two base wines is 100V.

< example >

Examples 1-11 preparation of Luzhou-flavor base liquor (brewing grain in different proportions)

The process of the fresh strong aromatic base wine comprises the following steps:

raw materials: the preparation process is shown in figure 2, five grains are used as raw materials, a double grain soaking method is adopted according to the characteristics of grains, and the raw materials are steamed by a grain feeding and steaming process in batches. Double grain soaking method: soaking grains in two groups. Sorghum, wheat and corn are taken as a group; the glutinous rice and the rice are divided into a group. Soaking sorghum, wheat and corn at 70-73 ℃ for 10-12 h, wherein the water consumption is 20cm higher than that of the grain surface; the sticky rice and the rice are soaked in a group of water at room temperature for 5-6 h, and the water consumption is 20cm higher than the grain surface. Feeding grains in batches and steaming: firstly, after draining water in soaked sorghum, corn and wheat, steaming for 10min in a steaming bucket, covering and continuously steaming for 20min, stewing at the water temperature of 76-85 ℃, and pressing each grain by fingers to be soft and elastic when 80% of grains are bloated and broken when observed to be swelled and broken; adding the soaked glutinous rice and rice, stirring, steaming again with strong fire for 20min, steaming with slow fire for 30min, and taking out.

Spreading and airing, starter feeding and saccharification bacterium cultivation: taking out of a steamer, spreading for cooling, adding the Xiaoqu, wherein the amount of the used yeast is 0.5 percent of that of the grain raw material, adding the prepared grains, the ratio of the grains to the prepared grains is 1:4.5, controlling the temperature of the grain-adding pool, carrying out saccharification and cultivation for about 24 hours, and taking out of the box at 35-38 ℃.

③ fermentation: adding into prepared fermenting tank, and fermenting for 7 days.

And fourthly, distillation: spreading the mixture evenly, probing the steam to steam the mixture, and removing the head and the tail.

Aging: and (4) placing the liquor obtained by distillation in the step (IV) in a ceramic wine jar for sealing, and placing in a wine cellar for natural ageing.

Because the traditional Chuan method Xiaoqu liquor only uses sorghum as raw materials, in order to keep the flavor of the traditional Xiaoqu liquor, the sorghum is used as a constraint condition, 4 factors of corn, wheat, rice and glutinous rice are used as variable factors by referring to a formula process of five-grain strong aromatic Chinese liquor, and a uniform design method is used for researching the mixture ratio of the raw materials.

TABLE 2 levels of factors

The level of the uniform design factors is shown in table 2, wherein 11 is the number of times and levels of the test, and 4 is the number of factors to be examined, namely, 11 different levels of the 4 factors in the formula are respectively selected, and 11 different proportions are designed for examination.

11 test protocols were designed according to the uniform design table, as shown in Table 2, where U is a uniform code number, 11 represents the number of tests and the number of levels, and 4 represents the number of factors.

TABLE 3U 11 (11)⁴) Uniform design test protocol

Examples	Rice	Glutinous rice	Corn (corn)	Wheat (Triticum aestivum L.)	Sorghum grain
						1	1(1.0％)	3(4.0％)	5(8.0％)	7(12.0％)	75％
2	2(2.0％)	6(10.0％)	10(18.0％)	3(4.0％)	66％
						3	3(4.0％)	9(16.0％)	4(6.0％)	10(18.0％)	56％
4	4(6.0％)	1(1.0％)	9(16.0％)	6(10.0％)	67％
						5	5(8.0％)	4(6.0％)	3(4.0％)	2(2.0％)	80％
6	6(10.0％)	7(12.0％)	8(14.0％)	9(16.0％)	48％
						7	7(12.0％)	10(18.0％)	2(2.0％)	5(8.0％)	60％
8	8(14.0％)	2(2.0％)	7(12.0％)	1(1.0％)	71％
						9	9(16.0％)	5(8.0％)	1(1.0％)	8(14.0％)	61％
10	10(18.0％)	8(14.0％)	6(10.0％)	4(6.0％)	52％
						11	11(20.0％)	11(20.0％)	11(20.0％)	11(20.0％)	20％

Examples 12-13 preparation of basic wine with combination of fresh and strong flavor (different pit mud compositions)

Example 12

The difference between the embodiment and the embodiment 1 is that the liquor-making grain mixture ratio is 60% of sorghum, 12% of rice, 18% of glutinous rice, 2% of corn and 8% of wheat; the surface of the fen-flavor liquor cement pond is coated with 50mm of high-quality pit mud for the Luzhou-flavor liquor.

Example 13

The difference between the embodiment and the embodiment 1 is that the liquor-making grain mixture ratio is 60% of sorghum, 12% of rice, 18% of glutinous rice, 2% of corn and 8% of wheat; the surface of the fen-flavor liquor cement pool is coated with 50mm of mixed pit mud. The preparation method of the mixed pit mud comprises the steps of airing and crushing high-quality yellow clay selected by a winery, mixing the yellow clay with high-quality pit mud of strong aromatic white spirit according to a proportion (400 kg of yellow clay is added into 600kg of high-quality pit mud of strong aromatic white spirit), uniformly mixing, treading the mixture to be soft, and collecting the mixture.

EXAMPLES 14-15 preparation of a Strong liquor base (different pit mud thicknesses)

Example 14

The difference between this example and example 13 is that the pit mud thickness is 30 mm.

Example 15

The difference between this example and example 13 is that the pit mud thickness is 70 mm.

EXAMPLE 16 preparation of a basic wine of both fresh and Strong flavor type (preparation of flavoring wine is different)

The difference between this example and example 1 is that flavoring wine is added to the prepared white spirit for flavoring.

The preparation method of the flavoring wine refers to: yuan-square research on improvement of ester fragrance of Chuan-method Xiaoqu liquor [ J ]. brewing science and technology, 1993 (04).

Example 17 preparation of Luzhou Maotai-flavor base liquor (different ratio of middle and high temperature koji to high temperature koji)

The preparation process of the strong sauce flavor type basic wine comprises the following steps,

raw materials and auxiliary materials: five kinds of grains are mixed according to a certain proportion and then fully crushed and evenly stirred, wherein 36 percent of sorghum, 24 percent of rice, 18 percent of glutinous rice, 14 percent of wheat and 8 percent of corn. Steaming the bran shells for 40-45 min, taking out of the rice steamer, spreading for cooling in time, draining water, and collecting for later use.

② opening the cellar: after the fermentation period, removing the sealing mud, and taking the distilled wine. The cellar-running method comprises the steps of making in layers, strictly separating surface grains from mother grains when taking the grains, conveying the lifted surface grains to a grain stacking field, stacking the surface grains into a round pile, beating the surface grains to the greatest extent, beating the surface grains tightly, scattering a layer of cooked (cold) bran, and covering a cellar pool with a plastic film to reduce the volatilization loss of wine.

Thirdly, material preparation, mixing and material moistening: pouring grains into the mother grains, mixing, moistening, stirring, piling, immediately patting, spreading a layer of cooked (cold) bran, and reducing volatilization loss. The amount of the bran shells is 23 percent of the grain, and the mass ratio of the grains to the lees is 1: 5.

And fourthly, distillation: steam is detected and the wine is put into a steamer, spread evenly, flow wine with slow fire, steam grain with strong fire, remove head and tail, and then the wine is picked according to the quality of the wine.

Spreading and airing, and leavening: after the distillation of the grains is finished, gelatinizing and acid flushing are carried out, the grains are taken out of a steamer and spread on two sides of a spreading cooling shed, the grains are collected and piled into a pile, water with the temperature higher than 90 ℃ is poured into the pile, the water content is controlled to be 51% -54%, then the materials are sealed for 5-8 min, the water content is fully absorbed by starch, the grains are spread on the spreading cooling shed evenly, and air blowing is carried out for cooling. And (3) after cooling the fermented grains, measuring the temperature at four points, and starting to spray yeast when the temperature reaches 24-25 ℃, wherein the consumption of the composite yeast is 20-22%.

Sixthly, high-temperature stacking: and (3) conveying the fermented grains after the starter is uniformly mixed into a grain stacking dam, stacking for 4-5 days, and fermenting in a pool when the temperature is raised to 45-50 ℃.

And (c) fermentation: the process control principle of 'low-temperature pond entering and slow fermentation' is adhered to, when the ground temperature is below 20 ℃, the cellar entering temperature is 16-18 ℃; when the ground temperature is above 20 ℃, the temperature of the pit is equal to or 1-2 ℃ lower than the ground temperature. The acidity of the fermented grains after entering the cellar is 1.8-2.3, the starch is 18-21%, and the water content is 51-54%.

In the step of spreading for cooling and adding the yeast, the mixed yeast is added, wherein the mixed yeast comprises medium-high temperature yeast and high temperature yeast, and the adding mass ratio of the medium-high temperature yeast to the high temperature yeast in each retort is as follows, in examples 17 to 22: the proportions of the high-temperature yeast are 90:15, 90:14, 90:13, 90:12, 90:11 and 90:10 (jin/jin).

EXAMPLE 18 preparation of a Thick Soy three-flavored wine body

Production process of clear and strong style basic wine in step (1)

Raw materials: five grains are used as raw materials, the raw materials comprise 60% of sorghum, 12% of rice, 18% of glutinous rice, 2% of corn and 8% of wheat, and according to the characteristics of grains, a double-grain-soaking method is adopted, and the raw materials are steamed and cooked by a grain-feeding and steaming process in batches.

Spreading and airing, starter feeding and saccharification bacterium cultivation: taking out of a steamer, spreading for cooling, adding the Xiaoqu, wherein the amount of the used yeast is 0.35-0.5% of that of the grain raw material, adding the mixed grains, the mass ratio of the grains to the mixed grains is 1: 3.5-4.5, controlling the temperature of the tank, allowing the saccharification and cultivation time to be about 24 hours, and taking out of the tank at 35-38 ℃.

③ fermentation: adding into prepared fermenting tank, and fermenting for 7 days. Coating pit mud around the fermentation tank, wherein the pit mud contains 21% of water, has a pH value of 5.8 and contains 1200 mg/kg of ammoniacal nitrogen^-11320 mg/kg of available phosphorus^-11420 mg/kg of available potassium^-16.51% humus with a thickness of 50 mm.

Aging: and (4) placing the liquor obtained by distillation in the step (4) in a ceramic wine jar for sealing, and placing in a wine cellar for natural ageing.

Production process of thick sauce style basic wine in step (2)

Thirdly, material preparation, mixing and material moistening: pouring grains into the mother grains, mixing, moistening, stirring, piling, immediately patting, spreading a layer of cooked (cold) bran, and reducing volatilization loss. The amount of the bran shells is 23 percent of the grain, and the grain-to-grain ratio is 1: 4-5.

Spreading and airing, and leavening: after the distillation of the grains is finished, gelatinizing and acid flushing are carried out, the grains are taken out of a steamer and spread on two sides of a spreading cooling shed, the grains are collected and piled into a pile, water with the temperature higher than 90 ℃ is poured into the pile, the water content is controlled to be 51% -54%, then the materials are sealed for 5-8 min, the water content is fully absorbed by starch, the grains are spread on the spreading cooling shed evenly, and air blowing is carried out for cooling. After the fermented grains are cooled, measuring the temperature at four points, starting to broadcast yeast when the temperature reaches 24-25 ℃, wherein the using amount of the compound yeast is 20-22%, and the high-temperature yeast in the compound yeast is as follows: the medium-high temperature yeast is 14 percent and 86 percent.

< test example >

Test example 1-Effect of different Multi-grain Components on sensory evaluation and index of fresh and Strong aromatic wine

The white spirit prepared in the examples 1 to 11 was used as an experimental group 1 to 11, sorghum liquor alone was used as a control group 1, sensory evaluation was performed on the samples, liquor evaluation graders in the Sichuan liquor research institute and liquor province judges were evaluated on the liquor samples, sensory evaluation was written and scored according to GB/T33404 and 2016 liquor sensory evaluation guide, and the evaluation and score of each judge were integrated to serve as final evaluation and scoring. The results are shown in Table 4.

TABLE 4 Style and Scoring of wine samples

Sample (I)	Evaluation results	Scoring
			Experimental group 1	Pure fragrance, grain fragrance, soft taste, mellow taste and clean aftertaste	88
Experimental group 2	Pure fragrance, good multi-grain composite fragrance, sweet taste and clean aftertaste	90
			Experimental group 3	Pure fragrance, grain fragrance, soft taste, mellow taste and clean aftertaste	88
Experimental group 4	Pure fragrance, grain fragrance, mellow taste and clean aftertaste	86
			Experimental group 5	Pure fragrance, good multi-grain composite fragrance, sweet taste and clean aftertaste	90
Experimental group 6	Pure and pure fragrance, short flavor and clean aftertaste	84
			Experimental group 7	Pure fragrance, good multi-grain composite fragrance, fullness and mellow taste and pleasant aftertaste	93
Experimental group 8	Pure fragrance, grain fragrance, mellow taste and clean aftertaste	86
			Experimental group 9	Pure fragrance, grain fragrance, mellow taste and clean aftertaste	86
Experimental group 10	Pure fragrance, grain fragrance, soft taste, mellow taste and clean aftertaste	88
			Experimental group 11	Pure fragrance, grain fragrance, mellow taste and clean aftertaste	86
Control group 1	Pure fragrance, soft taste, mellow flavor and refreshing and clean aftertaste	90

As can be seen from Table 4, the Xiaoqu fen-flavor liquor prepared by using multiple grains as brewing raw materials has better taste than liquor prepared by using single grain, and the multiple grains have better composite flavor and are full and mellow.

And (3) processing and analyzing data by using a scoring table and a test raw material proportioning scheme table through the Uniform Design Version software, and obtaining a regression equation by adopting a step-by-step method:

y＝94.9-0.477X₁-0.161X₂-0.544X₃-0.108X₄+1.22e^-2X₁ ²+2.38e^-2X₂ ²+1.81e^-2X₃ ²-1.21e^-2X₄ ²，R²0.993, the regression equation was verified to be meaningful. Wherein X₁Represents rice, X₂Represents glutinous rice, X₃Represents maize, X₄The method represents wheat, the theoretical optimal level of each test raw material is deduced by using the multiple regression equation, and the optimal theoretical value in the test is obtained by analysis in consideration of the style of the product and the economic and economic principles of the research: x₁＝12％，X₂＝18％，X₃＝2％，X₄The highest level is 8% and 60% for sorghum.

The optimum mixture ratio obtained by the research is subjected to physical and chemical index analysis with the Xiaoqu liquor brewed by pure sorghum.

Determination of total acid: reference is made to GB/T10345-2007, the indicator method;

determination of total esters: reference is made to GB/T10345-2007, the indicator method;

determination of ethyl acetate, ethyl lactate, isoamyl alcohol and isobutanol: adopting gas chromatography, allocating an analysis workstation and an FID detector; a special chromatographic column for white spirit: column box 400 deg.C, injection port 230 deg.C, detector 260 deg.C, high-purity nitrogen 0.14Mpa, high-purity hydrogen 0.1Mpa, air 0.1Mpa, hydrogen flow rate 30 mL/min^-1Air flow rate of 300 mL/min^-1The sample injection amount is as follows: 0.6. mu.L, quantitative by internal standard method. The results are shown in Table 5:

TABLE 5 index comparison

Variety of (IV) C	Total acid	Total esters	Ethyl acetate	Lactic acid ethyl ester	Isoamyl alcohol	Isobutanol
							Multi-grain wine	0.79	1.12	0.82	0.26	0.78	0.49
Sorghum Xiaoqu liquor	0.62	1.03	0.79	0.24	0.84	0.62

As can be seen from Table 5, the total acid, total ester, ethyl acetate and ethyl lactate content of the Xiaoqu fen-flavor liquor produced by multi-grain is higher than that of the single-grain Xiaoqu liquor, while the contents of isoamyl alcohol and isobutanol are lower than that of the single-grain Xiaoqu liquor. The adoption of multiple grains as raw materials is beneficial to fermentation to generate richer trace aroma components, and simultaneously, the content of fusel oil is reduced. Therefore, the optimal grain mass ratio (mass fraction) is as follows: 60% of sorghum, 12% of rice, 18% of glutinous rice, 2% of corn and 8% of wheat.

Test example 2-Effect of pit mud Components on sensory evaluation and index of fresh and strong aromatic wine

The white spirit prepared in the examples 12 to 13 is taken as an experimental group 12 to 13, pit mud selected by the experimental group 12 is Luzhou-flavor white spirit pit mud, pit mud selected by the experimental group 13 is a blend of Luzhou-flavor white spirit pit mud and yellow clay, and the mass ratio of the Luzhou-flavor white spirit pit mud to the yellow clay is 3: 2. And a control group 2 was set, and the control group 2 was different from the experimental group 12 in that pit mud was not coated, and the following measurements were performed.

(1) Determination of pit mud components

The measurement of pit mud components comprises the measurement of moisture, pH, ammoniacal nitrogen, available phosphorus, available potassium and humus. See assay methods: production test of spirit (ten) solid fermented grains and pit mud [ J ] brewing technology.2014 (02).

(2) Sensory evaluation

The same as in test example 1.

(3) Index measurement

The same as in test example 1.

The results are shown in tables 6 to 7.

TABLE 6 physical and chemical indexes of pit mud in fermentation tank

TABLE 7 basic wines (g. L) produced in different fermentors^-1) Index (I)

As can be seen from table 7, the use of pit mud increased the contents of ethyl hexanoate and ethyl butyrate compared to control 2 (conventional cement pit). Compared with the experimental group 12, the experimental group 13 has small difference between ethyl acetate and ethyl lactate in the base wine produced by different pit mud, and the contents of ethyl hexanoate and ethyl butyrate in the experimental group 13 are lower than those in the experimental group 12. The experimental group 13 has faint scent, strong fragrance and elegant composite fragrance, and has the composite fragrance of taking ethyl acetate as a main component and adding a proper amount of ethyl caproate as an auxiliary component. Therefore, the experimental group 13 better meets the requirements of the base wine with fresh and strong style.

Therefore, when the cellar is builtPit mud water content of 21%, pH5.8, ammoniacal nitrogen of 1200 mg.kg^-11320 mg/kg of available phosphorus^-11420 mg/kg of available potassium^-1When the humus content is 6.51%, trace aroma components of the basic wine can be enriched, the mellow and sweet feeling of the wine body can be improved, the defects that the vinasse aroma of the Xiaoqu fen-flavor type white spirit is obvious and the wine body has slight bitter taste can be overcome, and the produced pure and strong basic wine has the unique style of 'faint scent, prominent aroma, multiple grain composite aroma, comfort, mellow and sweet taste and clean aftertaste'.

Experimental example 3 influence of pit mud thickness on index of fresh and strong aromatic wine

The samples 13 to 15 are taken as experimental groups 13 to 15, and the pit mud components of the samples 13 to 15 are the same and are all blends of Luzhou-flavor liquor pit mud and yellow clay (the mass ratio is 3: 2). And a control group 3 was set, the control group 3 being different from example 13 in that the pit mud thickness was 20 mm. The indexes were measured by the same method as in test example 1 for total acids, total esters, ethyl acetate, ethyl lactate, ethyl hexanoate, and ethyl butyrate. The results are shown in Table 8.

TABLE 8 base liquors (g. L) produced with different pit mud thicknesses^-1) Index (I)

Thickness of	Total acid	Total esters	Ethyl acetate	Lactic acid ethyl ester	Hexanoic acid ethyl ester	Butyric acid ethyl ester
							20mm (control group 3)	0.69	1.09	0.78	0.21	-	-
50mm (Experimental group 13)	0.76	1.18	0.76	0.23	0.03	0.17
							30mm (experiment group 14)	0.75	1.15	0.75	0.24	0.03	0.12
70mm (Experimental group 15)	0.89	1.33	0.81	0.25	0.15	0.21

As can be seen from Table 8, the thicker the pit mud is, the higher the contents of other indexes except ethyl acetate are, and when the pit mud thickness exceeds 50mm, the higher the ethyl caproate content is, the more prominent the aroma style of the wine body, which affects the style of the basic wine. When the thickness of the pit mud in the mud pit is 50mm, the formation of trace aroma components in the wine body can be promoted, and the content of ethyl caproate can be controlled, so that the typicality of the base wine with the fresh and strong style is ensured.

Test example 4 influence of pit mud service time on index of fresh and strong aromatic wine

The pit mud in the example 13 is selected as a test sample, the pit mud is a blend of strong aromatic white spirit pit mud and yellow clay, and the mass ratio of the pit mud to the yellow clay is 3: 2. Newly building a 3-mouth mud pit, coating pit mud with the thickness of 50mm around the fen-flavor fermentation pit, adding fermented grains for fermentation, wherein the production process is the same as that of example 1, the fermentation period is 7 days, and performing chromatographic analysis on the base wine every 3 rounds. And (3) measuring the change condition of trace aroma components in the fresh and strong style base wine along with the increase of fermentation rounds, and analyzing the time required for the wine quality to reach stability.

The indexes of the white spirit obtained by fermentation are measured by ethyl caproate, ethyl butyrate, ethyl caproate and ethyl lactate, the measurement of the indexes is carried out according to the standard GB/T10345-2007, and a gas chromatography is adopted. The results of the experiment are shown in Table 9.

TABLE 9 comparison of flavor components of base liquors for different fermentation runs (mg. 100 mL)^-1)

Number of rounds	Ethyl acetate	Butyric acid ethyl ester	Hexanoic acid ethyl ester	Lactic acid ethyl ester
					Wheel 3	88.23	18.10	2.61	28.31
Wheel 6	86.64	16.54	4.22	21.60
					9 th wheel	85.81	14.49	6.43	28.94
Wheel 12	80.58	14.05	8.35	25.27
					The 15 th wheel	92.25	11.70	8.54	29.62
18 th wheel	87.27	10.04	7.61	30.35
					Wheel 21	82.54	11.11	8.57	23.78

From the changes of 4 esters in Table 9, ethyl butyrate is gradually reduced in rows, and tends to be stable after 15 rounds, and ethyl caproate is gradually increased in rows, and tends to be stable from 12 rounds, and is always lower than 10 mg.100 mL^-1While ethyl acetate and ethyl lactate did not change much. The 21 rounds of base wine are taken for sensory evaluation, the wine body is fragrant, prominent and thick, mellow and natural, and sweet and clean in aftertaste. The cellar mud can keep the stability of the pure and strong style of the basic wine through multiple rounds of production. The pit mud of the application can meet the expected wine body style requirement through 12 rounds of domestication, and even in 21 rounds, the style of the wine body can be kept without degeneration.

Test example 5 influence of different proportions of Medium-high temperature koji and high temperature koji on Soy-flavor liquor

The measurement was carried out using the mixed koji obtained in example 17 and the obtained wine body as samples. Example 17 is an experimental group 17, a control group 4 is provided, the medium-high temperature koji is used as the koji used in the control group 4, and the other processes are the same as those of example 17.

The measurement results of the process parameters for the laboratory cell production in example 17 are shown in Table 10.

TABLE 10 Experimental pit production Process parameters

As shown in Table 10, the fermented grains added with the high-temperature koji and the medium-temperature koji have the indexes of water, acidity and starch in and out of the cellar, which all meet the requirements of the winery on physicochemical indexes of the fermented grains in and out of the cellar.

The base liquor obtained in example 17 was subjected to chromatography and measurement of physical and chemical indexes. The results of the experiment are shown in Table 11.

TABLE 11 chromatographic and physicochemical indices (mg. 100 mL) of pit-based liquors^-1)

As can be seen in table 11, the contents of ethyl caproate, total acid and total ester in the pit nos. 525 and 539 for producing the base wine are higher than those in other pits, medium-high temperature koji: the ratio of the high-temperature yeast is the optimal yeast mixing ratio at 90:15, namely the medium-high temperature yeast: 14 percent of high-temperature bending strain.

Measuring medium-high temperature yeast: the ratio of high temperature yeast is 90:15, and the chromatographic index of the base wine and the chromatographic index of the control group 4. The results are shown in Table 12.

TABLE 12 chromatographic index (mg. 100 mL) of basic wine under different processes^-1)

As can be seen from Table 12, the contents of ethyl hexanoate, ethyl butyrate, ethyl lactate and ethyl acetate in the base wine produced by the high-temperature koji and medium-high-temperature koji mixing process are all increased, the contents of aldehydes such as acetaldehyde and acetal are obviously increased, and the contents of total acid and total esters are increased. The results show that when the proportion of the medium-high temperature yeast to the high temperature yeast is 14 percent to 86 percent, the content of aldehydes and esters in the base wine is greatly increased, and the produced base wine has stronger cellar aroma and mellow taste.

Test example 7 preparation of three-flavor wine body of Thick sauce

The preparation of the three-flavor liquor with the fresh and strong sauce is prepared from the base liquor with the fresh and strong sauce flavor and the base liquor with the thick sauce flavor, and the volume ratio of the preparation is 30-70: 30-70 (%: percent). The prepared three-flavor liquor with the clear and thick sauce is subjected to sensory evaluation, and the evaluation method is the same as that of test example 1. The evaluation results are shown in Table 13.

TABLE 13 base liquor preparation results of different styles

As shown in Table 13, consider collectively: when the ratio of the base wine with the combination of the fresh and strong flavor to the base wine with the combination of the thick and sauce flavor is 6:4, the wine body has the characteristics of colorless transparency, strong flavor, faint scent, harmonious compound flavor of sauce flavor, mellow softness and clean aftertaste.

Sensory evaluation, physicochemical index measurement and chromatographic analysis were performed on the clear strong three-flavor liquor prepared in sequence No. 2, the Maotai-flavor liquor, the Luzhou-flavor liquor and the Chuan-method Xiaoqu fen-flavor liquor, and the results are shown in tables 14 to 16.

TABLE 14 sensory measurement of different styles of white spirits

Through sensory evaluation, the three-flavor liquor with the clear and thick sauce has different colors, flavors, tastes and lattices from the traditional Maotai-flavor liquor with the thick flavor and the Sichuan style Xiaoqu fen-flavor liquor. The clear thick sauce three-fragrance white spirit has elegant fragrance, the thick clear sauce three-fragrance is harmonious, the taste is mellow, soft and unique in fragrance and taste, and the requirements of consumers on the taste can be met.

TABLE 15 physicochemical indexes of different styles of Chinese spirits

As can be seen from table 15, the total acid and total ester of the fresh strong sauce three-flavor liquor are lower than the contents of the Maotai-flavor liquor and the Luzhou-flavor liquor and higher than that of Chuanfa Xiaoqu fen-flavor liquor; the ratio of total acid to total ester (acid ester ratio) is lower than that of Maotai-flavor liquor and Sichuan Xiaoqu fen-flavor liquor, the difference is not large with Luzhou-flavor liquor, and the unique acid ester content and acid ester ratio form the unique style of the Luzhou-flavor liquor combining three flavors of Luzhou-flavor and three flavors of Luzhou-flavor.

TABLE 16 chromatographic indices (mg. 100 mL) for different products^-1)

The esters endow the white spirit with elegant, fine and unique aroma and play an extremely important role in the flavor characteristics and the aroma type of the white spirit. As can be seen from Table 16, the esters in the Baijiu with three flavors of Qing and Lu Jiang are mainly ethyl acetate, ethyl caproate and ethyl lactate, and a small amount of ethyl butyrate is added. The ethyl caproate content of the light and strong sauce three-flavor liquor is higher than that of the Maotai-flavor liquor and Sichuan-process Xiaoqu light and strong flavor liquor and lower than that of the strong flavor liquor; the content of the ethyl acetate is lower than that of the Maotai-flavor liquor and higher than that of the Luzhou-flavor liquor and Sichuan-style Xiaoqu fen-flavor liquor; the content of ethyl lactate is lower than that of Maotai-flavor liquor and higher than that of Luzhou-flavor liquor and Sichuan-style Xiaoqu fen-flavor liquor; the difference of ethyl butyrate in the Luzhou-flavor liquor is small. Ethyl caproate of clear and dense sauce three-flavor white spirit: the ratio of ethyl acetate is 0.82:1, which is lower than the ratio of ethyl caproate to ethyl acetate of the strong aromatic Chinese spirits and higher than the ratio of ethyl caproate to ethyl acetate of the Sichuan Xiaoqu fen-aromatic Chinese spirits; clear and thick sauce three-flavor white spirit ethyl acetate: the ratio of ethyl lactate to ethyl acetate to ethyl lactate is 1.45:1, which is lower than the ratio of ethyl acetate to ethyl lactate of Maotai-flavor liquor to Chuanfa Xiaoqu fen-flavor liquor, and higher than the ratio of ethyl acetate to ethyl lactate of Luzhou-flavor liquor, and the specific ratio of ethyl hexanoate to ethyl acetate to ethyl lactate is provided, so that the special style of the Qingchuang-flavor liquor is endowed.

The acid substance is the main flavor substance in the white spirit and is also the precursor substance for generating esters, and the acid substance can play a buffering role in the white spirit, promote the sweet taste of the white spirit, enhance the coordination feeling of the white spirit and increase the alcohol degree of the white spirit. As can be seen from table 16, the acid of the strong and clear three-flavor liquor is mainly acetic acid, and the content of the acid is lower than that of the Maotai-flavor liquor and higher than that of the Chuanfa Xiaoqu fen-flavor liquor and the strong-flavor liquor; the content of caproic acid is lower than that of Luzhou-flavor liquor and higher than that of Maotai-flavor liquor and fen-flavor liquor.

The appropriate amount of higher alcohol is the main material for alcohol fragrance and flavor aid in wine, and is also the precursor for forming fragrance material. As can be seen from Table 16, the alcohols in the Qing-nong Jiang-Sanxiang white spirit mainly comprise n-propanol and isoamyl alcohol, and a small amount of isobutanol, sec-butanol, n-pentanol and n-hexanol.

The aldehyde substances play an auxiliary role in flavor development in the wine and have important influence on the style characteristics of the product. As can be seen from Table 16, the contents of acetaldehyde and acetal in the light strong Maotai-flavor liquor are lower than those of Maotai-flavor liquor, and the difference between the light strong Maotai-flavor liquor and Chuanfa Xiaoqu fen-flavor liquor is not great.

In conclusion, the research fuses the classic production process of the thick and clear sauce three-flavor white spirit, the base wine with different styles is brewed, and when the ratio of the clear and clear style base wine to the thick sauce style base wine is 6:4, the base wine has the advantages of harmonious thick flavor, faint scent and sauce flavor, mellow, soft and clean aftertaste. The new product formed by the research has different sensory characteristics, physicochemical indexes and trace aroma component contents from the traditional strong-aroma, faint-scent and Maotai-flavor liquor. The novel product takes ethyl acetate, ethyl caproate and ethyl lactate as main fragrant components, the acid mainly takes acetic acid and caproic acid and contains a proper amount of higher alcohols and aldehydes such as n-propanol, isoamyl alcohol and the like, and the novel product has the unique style of thick fragrance, sweet smell, refreshing, elegant sauce fragrance, colorless transparency, elegant fragrance, three-fragrance harmony of thick fragrance, clear fragrance and sauce, mellow, soft and clean aftertaste.

The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims

1. The production process of the strong and clear sauce compound-flavor liquor is characterized by comprising the following steps of:

(1) preparation of fresh and strong flavor base wine

(2) preparation of strong sauce and flavor base wine

(3) blending finished wine

2. The process for producing strong and soft sauce composite flavor type white spirit according to claim 1, wherein in the steps (1) and (2), the brewing raw materials comprise sorghum, wheat, corn, rice and glutinous rice; in the step (1), sorghum, wheat and corn are used as a first grain soaking group, rice and glutinous rice are used as a second grain soaking group, the first grain soaking group is subjected to preliminary steaming treatment after grain soaking, and the second grain soaking group is subjected to secondary steaming treatment after grain soaking and the first grain soaking group after preliminary steaming.

3. The production process of the strong and clear sauce composite flavor type white spirit according to claim 2, wherein the brewing raw materials comprise, by weight, 20-75% of sorghum, 1-20% of wheat, 1-20% of corn, 1-20% of glutinous rice and 1-20% of rice.

4. The production process of the strong and clear sauce composite flavor type white spirit according to the claim 2 or 3, wherein the process parameters of primary grain soaking are that the soaking water temperature is 70-73 ℃, and the soaking time is 10-12 h; the secondary grain soaking process comprises the following steps of soaking for 5-6 hours at room temperature.

5. The production process of the strong and clear sauce composite flavor type white spirit according to the claim 2 or 3, characterized in that the first grain soaking group after grain soaking is put into a steamer barrel, after being steamed for 10min, a cover is added to continue steaming for 20min, water stewing is carried out at the water temperature of 76-85 ℃, when the grains are observed to expand and break, 80% of flowers are opened, each grain is pressed by fingers to be soft and elastic, the second grain soaking group after grain soaking can be added, water is added after even stirring, and re-steaming is carried out.

6. The production process of the strong and clear sauce composite flavor type white spirit according to claim 1, wherein in the step (1), a pit for vinasse preparation fermentation is formed by coating 30-70 mm of pit mud on the four walls of a cement pit.

7. The production process of the strong and clear sauce composite flavor type white spirit according to claim 6, wherein in the step (1), the thickness of pit mud is 30-50 mm or 50-70 mm.

8. The process for producing strong and clear sauce compound flavor type white spirit according to claim 1, 2 or 6, wherein in the step (2), medium and high temperature koji are added in spreading and drying the koji, and the weight ratio of the medium and high temperature koji to the high temperature koji is 90: 10-15 (jin/jin) in each retort.

9. The production process of the strong and soft sauce composite flavor type white spirit according to claim 1, wherein in the step (2), the stacking time of high-temperature stacking is 36-48 hours, and the stacking temperature is 45-50 ℃.

10. The process for producing strong and light flavor compound flavor type white spirit according to claim 1, wherein in the step (3), the mixing ratio of the strong and light flavor type base spirit to the strong and light flavor type base spirit is 30-70: 30-70 (V: V), and the sum of the two base spirits is 100V.