CN113999742A - Method for brewing mixed-flavor liquor - Google Patents
Method for brewing mixed-flavor liquor Download PDFInfo
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- CN113999742A CN113999742A CN202111403672.3A CN202111403672A CN113999742A CN 113999742 A CN113999742 A CN 113999742A CN 202111403672 A CN202111403672 A CN 202111403672A CN 113999742 A CN113999742 A CN 113999742A
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Abstract
The invention discloses a mixed aroma brewing method of a mixed aroma type white spirit, which fully utilizes double-round bottom lees with higher acidity discarded in aroma production, puts in new materials again, adds in high-temperature Daqu and sesame aroma special-purpose yeast, produces two rounds of complex sauce aroma flavoring spirits according to two rounds of sauce aroma type fermentation and distillation processes, further complicates the aroma components of the fermented grains, then continues to make fermented grains according to a medicine aroma type process after the two rounds of sauce aroma type fermentation and distillation are finished, takes out the fermented grains after the two rounds of sauce aroma type fermentation and distillation processes are fermented in a pool for 10 months, and is inversely used in all distillation processes of the thick aroma type process and the sauce aroma type process for mixed aroma, so that the types of aroma in the white spirit produced by the thick aroma type process and the liquor produced by the sauce type process become more complex, and the good product rate of the white spirit is improved.
Description
Technical Field
The invention relates to the technical field of liquor brewing, in particular to a method for brewing mixed-flavor liquor.
Background
Under the condition that the alcohol content of the high-grade white spirit and the alcohol content of the common white spirit are the same, the corresponding alcohol content accounting for 98 percent of the components is the same, and the difference is that the aroma and flavor substance composition with the content of about 2 percent and the aging time are different. The different types of the flavor and aroma substances, the different specific contents of the various substances and the different content proportions of the substances are the root cause of the high and low differentiation of the Chinese liquor quality, which is also the view point that the liquor distillation industry in China has generally accepted at present.
Scientific research results in recent decades have shown that mysterious veil of the aroma components of spirit has been uncovered. The high-grade white spirit has good quality, the content of the beneficial substances for generating fragrance and flavor is high, the beneficial types are various and complex, the content proportion among various substances for generating fragrance and flavor is unique, and the aging optimization for many years is carried out.
The traditional various-flavor liquor, such as strong-flavor liquor, faint-scent liquor, Maotai-flavor liquor, old white dry-flavor liquor and the like, is only concentrated in one flavor type in production, has a single process method and a relatively simple process, so that the produced liquor has relatively less substance content and types for flavor development, has relatively simple proportion, generally shows low high-grade product rate in production, and is very difficult to produce high-grade liquor.
Disclosure of Invention
The invention aims to solve the technical problem of providing a mixed fragrance brewing method of the mixed fragrance type white spirit, which fully combines a strong fragrance type process, a Maotai-flavor type process and a drug fragrance type process to produce fragrant fermented grains, and the fragrant fermented grains are reversely used for mixed fragrance in distillation of the strong fragrance type process and distillation of the Maotai-flavor type process, so that the fragrance types in the white spirit produced by strong fragrance and the white spirit produced by Maotai-flavor become various and complex.
The technical scheme of the invention is as follows:
the method for brewing the mixed-flavor liquor by the mixed flavor of the ingredients comprises the following steps:
(1) and the strong aromatic technological process: firstly, after the production and feeding of the strong aromatic white spirit, the fermented grains are produced into the strong aromatic white spirit according to a strong aromatic continuous double-round bottom production process and are put into storage for aging, and the fermented grains at the bottom of the strong aromatic double-round bottom produced after the strong aromatic continuous double-round bottom production process is finished are reserved for use;
(2) and the technological process of the soy sauce flavor type comprises the following steps:
(a) firstly, adding the strong-flavor double-round bottom fermented grains into the soy sauce flavor type raw materials, uniformly stirring to form the soy sauce flavor type fermented grains, wherein the volume ratio of the strong-flavor double-round bottom fermented grains to the soy sauce flavor type raw materials is 2.8-3.2:1, then putting the prepared soy sauce flavor type fermented grains into a steamer, distilling and receiving liquor, covering the top of the steamer with the fermented grains with the height of 20-25cm in the distilling process, and warehousing and ageing the distilled strong-flavor double-round bottom liquor;
(b) spreading the soy sauce flavor type fermented grains out of the steamer for cooling, adding high-temperature Daqu powder and special sesame flavor yeast, stirring uniformly, and layering and stacking at high temperature to obtain mixed fermented grains; wherein the mass ratio of the soy sauce flavor type fermented grains, the high-temperature Daqu powder and the sesame flavor special yeast after being taken out of the steamer is 100: 11-13: 18-22;
(c) when the temperature of the top of the high-temperature stack reaches 45-50 ℃, carrying out two times of sauce flavor fermentation distillation, covering a fermented grain with the height of 20-25cm on the retort in the two times of sauce flavor fermentation distillation processes for distillation, and warehousing and aging the distilled wine;
(3) and the process of the drug flavor type comprises the following steps: after the two rounds of Maotai-flavor fermentation and distillation are finished, spreading and cooling the mixed fermented grains taken out of the steamer, adding medium-temperature Daqu powder and high-temperature Daqu powder into the spread and cooled mixed fermented grains, returning the mixed fermented grains to the wine for mixing, and then sequentially stacking in the air and fermenting in a pool for 10 months to prepare the fragrant fermented grains; wherein the mass ratio of the mixed fermented grains, the medium-temperature Daqu powder and the high-temperature Daqu powder after being taken out of the retort is 100:3-5: 3-5;
(4) and distilling shish kebab: and (4) respectively conveying the flavor grains prepared in the step (3) to all distillation processes of the strong aromatic process and the Maotai-flavor process, namely covering the flavor grains on the retort for distillation during each distillation to produce the mixed series aroma type liquor and the mixed series aroma type liquor.
The multi-grain strong-flavor continuous double-bottom production process specifically comprises the following steps:
(a) and (3) raw material treatment:
pulverizing sorghum and wheat, sieving with 20 mesh sieve with a sieving amount of 85 wt%, pulverizing corn into fine granules with diameter of 2-2.5mm, and mixing the sieved sorghum and wheat, pulverized corn, and rice and glutinous rice according to the ratio of sorghum: wheat: corn: rice: 40% of glutinous rice: 12%: 6%: 22%: weighing 20% of the raw materials in percentage by mass and mixing the raw materials into a raw material; steaming fresh rice hull with steam for more than 50 min, smelling the fragrance of rice oil, and spreading for cooling;
(b) moistening: stacking the proportioned sorghum and wheat together, turning and stirring uniformly, and adding the purified water for moistening for 4 hours while turning and stirring; the crushed corns after being proportioned are separately soaked in the moistening box for 12 hours in half, and then are sprayed with water and taken out for standby;
(c) and preparing fermented grains: dividing the fermentation tank into four layers, adding steamed rice hulls into the raw materials in the fermented grains of the upper two retorts discharged from the fermentation tank, and uniformly stirring the materials to form the fermented grains; wherein the mass ratio of the raw materials to the steamed rice hulls is 100: 23-27; then, putting the prepared fermented grains into a steamer, steaming the fermented grains under the steam pressure of 0.2-0.3 Mpa, distilling the fermented grains with slow fire, flowing the wine at low temperature, steaming the grains for 50-55 minutes in a big steam mode, stopping steaming, injecting hot water with the temperature of more than 95 ℃ into the steamer until the hot water does not flow into the bottom of the steamer, sealing the grains for 10 minutes, taking the grains out of the steamer, spreading for cooling, adding medium-high temperature package yeast, and putting the medium-high temperature package yeast into a pool for fermentation; during distillation, covering a fermented grain with the height of 30-35cm on the retort for distillation to increase the fragrant substances in the wine body, comprehensively improve the wine quality and produce the mixed aroma type white spirit with mixed fragrance;
(d) in the process of fermentation in the tank, after the third layer of fermented grains in the fermentation tank is discharged from the tank, a continuous double-round bottom tank fermentation process is adopted without distillation, and after returning the wine, the fermented grains are fed to the bottom of another fermentation tank again to perform the next double-round bottom tank fermentation; and (3) taking the fourth layer of double-round bottom fermented grains in the fermentation tank out of the tank, and adding the fourth layer of double-round bottom fermented grains serving as the strong-fragrance double-round bottom fermented grains into the soy sauce flavor type process fermentation production without steaming wine in shift.
The continuous double-round bottom tank fermentation process is characterized in that 4 distilled grains are divided into four layers in a fermentation tank, and are taken out in layers for treatment, the two uppermost layers of 2 distilled grains are used for preparing distilled grains, namely the 2 distilled grains are taken out to serve as the 3 uppermost layers of the other fermentation tank; the third layer 1 of the retort in the fermentation tank does not feed and distill, and the material is taken out and then put into the bottom of the other fermentation tank to be used for the next round of double-wheel bottom tank fermentation; taking out the fermented grains at the bottom layer of the fermentation tank 1, taking out the fermented grains at the bottom of the two rounds without distillation, and adding the fermented grains as the fermented grains at the bottom of the two rounds with strong fragrance into the soy sauce flavor type process fermentation production.
The soy sauce flavor type raw materials are prepared by uniformly stirring ground sorghum and steamed rice hulls which are moistened and crushed, and the mixture is used as the soy sauce flavor type raw materials, wherein the weight ratio of the sorghum to the rice hulls is 100: 10-12.
In the step (2), the two rounds of sauce flavor process fermentation and distillation specifically comprise the following steps: firstly, putting mixed fermented grains into a pool for a first round of fermentation for 45 days, after the first round of fermentation is finished, dividing the fermented mixed fermented grains into an upper tank, a middle tank and a lower tank, respectively putting the mixed fermented grains into a steamer for first round of distillation to obtain wine, independently putting the wine into the pool for storage and ageing for three years for standby, after the wine flowing is finished, flushing acid with big steam for 15-20 minutes, taking the wine out of the steamer, sequentially spreading for cooling, adding high-temperature yeast, stacking at high temperature, putting the wine into the pool for second round of fermentation for 45 days, after the second round of fermentation, dividing the fermented mixed fermented grains into an upper tank, a middle tank and a lower tank, respectively putting the fermented mixed fermented grains into the steamer for second round of distillation to obtain the wine, independently putting the wine into the pool for ageing for three years for standby.
In the step (3), the alcohol return mixing is that the alcohol tails with the alcohol return amount of more than 20 degrees are returned in each retort, and the alcohol return amount is 2.5-3.5 percent of the mass of the mixed fermented grains after spreading and cooling in the retort.
And (3) airing, stacking and fermenting for 24 hours for bacteria preparation, and immediately fermenting in a fermentation tank for 10 months.
And carrying out vinasse disposal on the fermented grains after the tainted incense is distilled.
The invention has the advantages that:
the method fully utilizes the discarded double-round bottom grains with higher acidity in the aroma production, puts in new materials again, mixes with high-temperature Daqu and special sesame-flavor yeast, produces two rounds of complex sauce-flavor flavoring wine according to two rounds of sauce-flavor fermentation and distillation, more complicates the flavor components of the fermented grains, then continues to make the fermented grains according to the drug flavor type process after the two rounds of sauce-flavor fermentation and distillation are finished, takes out the fermented grains after the two rounds of sauce-flavor fermentation and distillation are put into a pool for fermentation for 10 months, and is inversely used in all distillation processes of the sauce-flavor process and the sauce-flavor process for blending, so that the types of flavors in the white wine produced by the sauce-flavor process and the white wine produced by the sauce-flavor process become various and complex.
Drawings
FIG. 1 is a flow chart of the present invention.
FIG. 2 is a flow diagram of a continuous dual bottom fermentation process of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the 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.
Referring to fig. 1, the method for brewing the mixed flavor type white spirit specifically comprises the following steps:
(1) and the strong aromatic technological process:
(a) and (3) raw material treatment:
pulverizing sorghum and wheat, sieving with 20 mesh sieve with a sieving amount of 85 wt%, pulverizing corn into fine granules with diameter of 2-2.5mm, and mixing the sieved sorghum and wheat, pulverized corn, and rice and glutinous rice according to the ratio of sorghum: wheat: corn: rice: 40% of glutinous rice: 12%: 6%: 22%: weighing 20% of the raw materials in percentage by mass and mixing the raw materials into a raw material; steaming fresh rice hull with steam for more than 50 min, smelling the fragrance of rice oil, and spreading for cooling;
(b) moistening: stacking the proportioned sorghum and wheat together, turning and stirring uniformly, and adding the purified water for moistening for 4 hours while turning and stirring; the crushed corns after being proportioned are separately soaked in the moistening box for 12 hours in half, and then are sprayed with water and taken out for standby;
(c) and preparing fermented grains: dividing the fermentation tank into four layers, adding steamed rice hulls into the raw materials in the fermented grains of the upper two retorts discharged from the fermentation tank, and uniformly stirring the materials to form the fermented grains; wherein the mass ratio of the raw materials to the steamed rice hulls is 100: 25; then, putting the prepared fermented grains into a steamer, steaming the fermented grains under the steam pressure of 0.2-0.3 Mpa, distilling the fermented grains with slow fire, flowing the wine at low temperature, steaming the grains for 50-55 minutes in a big steam mode, stopping steaming, injecting hot water with the temperature of more than 95 ℃ into the steamer until the hot water does not flow into the bottom of the steamer, sealing the grains for 10 minutes, taking the grains out of the steamer, spreading for cooling, adding medium-high temperature package yeast, and putting the medium-high temperature package yeast into a pool for fermentation; during distillation, covering a fermented grain with the height of 30-35cm on the retort for distillation to increase the fragrant substances in the wine body, comprehensively improve the wine quality and produce the mixed aroma type white spirit with mixed fragrance;
(d) and (2) dividing the fermentation tank into four layers in the tank fermentation process, taking out the fermentation tanks in a layered mode, and treating, wherein the two uppermost layers of 2 fermented grains are used for preparing fermented grains, namely taking out the 2 fermented grains as 3 fermented grains of the three uppermost layers of the other fermentation tank; the third layer 1 of the retort in the fermentation tank does not feed and distill, and the material is taken out and then put into the bottom of the other fermentation tank to be used for the next round of double-wheel bottom tank fermentation; taking out the bottom 1 retort double-round bottom fermented grains in the fermentation tank, not distilling, and adding the fermented grains serving as the strong-aroma double-round bottom fermented grains into the soy sauce flavor type process fermentation production;
(2) and the technological process of the soy sauce flavor type comprises the following steps:
(a) firstly, adding the strong-flavor double-round bottom fermented grains into the soy sauce flavor type raw materials, uniformly stirring to form the soy sauce flavor type fermented grains, wherein the volume ratio of the strong-flavor double-round bottom fermented grains to the soy sauce flavor type raw materials is 3:1, then putting the prepared soy sauce flavor type fermented grains into a retort, distilling and connecting liquor, covering the top of the retort with the fermented grains with the height of 20-25cm in the distilling process, and warehousing and ageing the distilled strong-flavor double-round bottom liquor; wherein, the wet and crushed sorghum and the steamed rice hull are uniformly stirred to be used as the soy sauce flavor type raw materials, and the weight ratio of the sorghum to the rice hull is 100: 10;
(b) spreading the soy sauce flavor type fermented grains out of the steamer for cooling, adding high-temperature Daqu powder and special sesame flavor yeast, stirring uniformly, and layering and stacking at high temperature to obtain mixed fermented grains; wherein the mass ratio of the soy sauce flavor type fermented grains, the high-temperature Daqu powder and the sesame flavor special yeast after being taken out of the steamer is 100: 12: 20;
(c) when the temperature of the top of the high-temperature stack reaches 45-50 ℃, the fermented grains are grabbed by hands and smelled with the sweet fragrance of the wine, the fermented grains immediately enter a pool, the fermentation pool requires a mud pool, the fermented grains enter the pool and require the pool to be even and loose, the fermentation pool is solid while stepping, the mass of starch entering the pool is 20-22% of the mass of the mixed fermented grains, the acidity of the entering pool is 1.8-2.0 (milliequivalent of sodium hydroxide per gram of the grains), and the water content of the entering pool is 45-50% of the mass of the mixed fermented grains; when the fermented grains are put into a pool for fermentation, firstly putting the mixed fermented grains into the pool for a first round of fermentation for 45 days, after the first round of fermentation is finished, dividing the fermented mixed fermented grains into an upper tank, a middle tank and a lower tank, respectively putting the mixed fermented grains into a steamer for first round of distillation and wine taking, independently warehousing and ageing the wine for three years for standby, discharging the wine after the wine flowing is finished, sequentially carrying out spreading cooling, adding high-temperature yeast, carrying out high-temperature stacking, putting the wine into the pool for second round of fermentation for 45 days, dividing the fermented mixed fermented grains into the upper tank, the middle tank and the lower tank after the second round of fermentation, respectively carrying out second round of distillation and wine taking, and independently warehousing and ageing the wine for three years for standby; wherein, the first round of distilled liquor taking and the second round of distilled liquor taking are both covered with the fragrant grains with the height of 20-25cm on the retort for distillation;
(3) and the process of the drug flavor type comprises the following steps: after the Maotai-flavor process is finished, spreading and cooling the mixed fermented grains, adding medium-temperature Daqu powder and high-temperature Daqu powder into the spread and cooled mixed fermented grains, returning wine for mixing, returning more than 20 degrees of wine tails in each pot, wherein the returning wine amount is 3% of the mass of the mixed fermented grains after spreading and cooling in the pots, then sequentially carrying out air-cooling, stacking and fermenting for 24 hours for bacteria preparation, and immediately putting the mixed fermented grains into a fermentation tank for fermenting for 10 months to prepare the fragrant fermented grains; wherein the mass ratio of the mixed fermented grains, the medium-temperature Daqu powder and the high-temperature Daqu powder after being taken out of the retort is 100:5: 5;
(4) and distilling shish kebab: respectively conveying the fermented grains prepared in the step (3) to distillation processes of a strong aromatic process and a Maotai-flavor process, namely covering the fermented grains on a retort for distillation during each distillation to produce mixed fragrance type liquor and mixed fragrance type liquor, and performing vinasse treatment after fragrance mixing distillation on the fermented grains used in the distillation processes of all the strong aromatic processes and the Maotai-flavor processes;
(5) ageing and blending
(a) Classifying ageing according to types into pottery 32584:
1. two kinds of wine are available in the strong aroma stage, namely bulk strong aromatic koji wine (namely the crushed part of the ground wine) and double-bottom flavoring wine; the alcohol contents of the two warehoused wine are 67 degrees and 65 degrees respectively; separately storing for three years;
2. the sauce flavor production stage has two rounds: when distilling and distilling the wine, the fermented grains in the fermentation tank are required to be distilled in an upper layer, a middle layer and a lower layer to respectively obtain the wine, and the wine is respectively aged for three years in ;
3. making ageing records, and making name cards and marks at mouths;
(b) quality assessment blending
authentication is opened after three years of aging, and according to the record, the wine tasting technicians organize the wine to perform jar opening tasting authentication on each wine jar and carefully make the record; the aged wine is treated in two types:
1. evaluation and identification:
(1) bulk wine (bulk portion) is divided into two parts: the crushed wine produced by strong-flavor fermentation and the original pulp wine produced in the first round of the sauce flavor process;
the sensory quality is described below:
A. the characteristics of the concentrated fragrant crushed wine (comprehensive sample):
the complex aroma (pit aroma), the kojic aroma and the vinasse aroma are taken as main peculiar complex aromas, the complex aroma with a certain multi-grain scorched aroma is elegant and prominent, the taste is mellow and sweet, the aroma is comprehensive and fine, and the aftertaste is long;
B. the first round of liquor (comprehensive sample) produced by the sauce flavor process has the characteristics that:
the fragrance is fragrant and complex, the fragrance is thick, the sauce and sesame fragrance are combined with the elegant and natural fragrance, the wine body is soft, thick and fine, the fragrance is comprehensive, the aftertaste is long, and the fragrance of an empty cup is lasting;
(2) the flavoring wine part is divided into two parts: the thick aroma process double-round bottom flavoring wine and the sauce aroma process produced second round original pulp wine;
the sensory quality is described below:
A. strong-fragrance double-wheel-bottom seasoning wine
The wine is complex, strong in fragrance, flower-like, mellow, elegant, fine, sweet and cold in body, harmonious in taste and long in aftertaste;
B. producing sauce-flavor seasoning wine in the second round:
the sauce flavor and the sesame burnt flavor are rich and outstanding, the wine body is mellow, elegant and fine, the flavor is comprehensive, the flavors are harmonious, the aftertaste is long, and the flavor of the empty cup is lasting;
2. combination blending
(1) Selecting qualified base wine on the basis of quality evaluation, identification, physicochemical analysis and chromatographic analysis;
(2) generally, 80 percent of base wine produced by a comprehensive aroma process, 10 percent of base wine produced by a sauce aroma process, 8 percent of aroma double-bottom flavoring wine and 2 percent of flavoring wine produced by the second round of the sauce aroma process are combined and blended; after the combination and blending are finished, ageing and stabilizing for half a year;
3. product comment (53 degree)
The wine is yellowish, clear and transparent, has outstanding strong aroma mainly based on complex thick, sauce and special drug aroma and sesame burnt aroma, elegant and noble aroma, delicate wine body, mellowness and sweetness, harmonious flavors, sweet and refreshing, long aftertaste, outstanding style and similar flower fragrance in an empty cup;
4. main technical indexes
A. Alcohol content: 53. + -. 1 (% vol)
B. Total acid: (in acetic acid): less than or equal to 1.7g/L
C. Total esters: (in ethyl acetate): not less than 3.2g/L
D. Ethyl caproate: less than or equal to 1.80g/L
E. The hygiene indicators enforce relevant national standards.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (8)
1. A method for brewing mixed-flavor liquor is characterized by comprising the following steps: the method specifically comprises the following steps:
(1) and the strong aromatic technological process: firstly, after the production and feeding of the strong aromatic white spirit, the fermented grains are produced into the strong aromatic white spirit according to a strong aromatic continuous double-round bottom production process and are put into storage for aging, and the fermented grains at the bottom of the strong aromatic double-round bottom produced after the strong aromatic continuous double-round bottom production process is finished are reserved for use;
(2) and the technological process of the soy sauce flavor type comprises the following steps:
(a) firstly, adding the strong-flavor double-round bottom fermented grains into the soy sauce flavor type raw materials, uniformly stirring to form the soy sauce flavor type fermented grains, wherein the volume ratio of the strong-flavor double-round bottom fermented grains to the soy sauce flavor type raw materials is 2.8-3.2:1, then putting the prepared soy sauce flavor type fermented grains into a steamer, distilling and receiving liquor, covering the top of the steamer with the fermented grains with the height of 20-25cm in the distilling process, and warehousing and ageing the distilled strong-flavor double-round bottom liquor;
(b) spreading the soy sauce flavor type fermented grains out of the steamer for cooling, adding high-temperature Daqu powder and special sesame flavor yeast, stirring uniformly, and layering and stacking at high temperature to obtain mixed fermented grains; wherein the mass ratio of the soy sauce flavor type fermented grains, the high-temperature Daqu powder and the sesame flavor special yeast after being taken out of the steamer is 100: 11-13: 18-22;
(c) when the temperature of the top of the high-temperature stack reaches 45-50 ℃, carrying out two times of sauce flavor fermentation distillation, covering a fermented grain with the height of 20-25cm on the retort in the two times of sauce flavor fermentation distillation processes for distillation, and warehousing and aging the distilled wine;
(3) and the process of the drug flavor type comprises the following steps: after the two rounds of Maotai-flavor fermentation and distillation are finished, spreading and cooling the mixed fermented grains taken out of the steamer, adding medium-temperature Daqu powder and high-temperature Daqu powder into the spread and cooled mixed fermented grains, returning the mixed fermented grains to the wine for mixing, and then sequentially stacking in the air and fermenting in a pool for 10 months to prepare the fragrant fermented grains; wherein the mass ratio of the mixed fermented grains, the medium-temperature Daqu powder and the high-temperature Daqu powder after being taken out of the retort is 100:3-5: 3-5;
(4) and distilling shish kebab: and (4) respectively conveying the flavor grains prepared in the step (3) to all distillation processes of the strong aromatic process and the Maotai-flavor process, namely covering the flavor grains on the retort for distillation during each distillation to produce the mixed series aroma type liquor and the mixed series aroma type liquor.
2. The method for brewing the mixed flavor type white spirit according to claim 1, which is characterized in that: the multi-grain strong-flavor continuous double-bottom production process specifically comprises the following steps:
(a) and (3) raw material treatment:
pulverizing sorghum and wheat, sieving with 20 mesh sieve with a sieving amount of 85 wt%, pulverizing corn into fine granules with diameter of 2-2.5mm, and mixing the sieved sorghum and wheat, pulverized corn, and rice and glutinous rice according to the ratio of sorghum: wheat: corn: rice: 40% of glutinous rice: 12%: 6%: 22%: weighing 20% of the raw materials in percentage by mass and mixing the raw materials into a raw material; steaming fresh rice hull with steam for more than 50 min, smelling the fragrance of rice oil, and spreading for cooling;
(b) moistening: stacking the proportioned sorghum and wheat together, turning and stirring uniformly, and adding the purified water for moistening for 4 hours while turning and stirring; the crushed corns after being proportioned are separately soaked in the moistening box for 12 hours in half, and then are sprayed with water and taken out for standby;
(c) and preparing fermented grains: dividing the fermentation tank into four layers, adding steamed rice hulls into the raw materials in the fermented grains of the upper two retorts discharged from the fermentation tank, and uniformly stirring the materials to form the fermented grains; wherein the mass ratio of the raw materials to the steamed rice hulls is 100: 23-27; then, putting the prepared fermented grains into a steamer, steaming the fermented grains under the steam pressure of 0.2-0.3 Mpa, distilling the fermented grains with slow fire, flowing the wine at low temperature, steaming the grains for 50-55 minutes in a big steam mode, stopping steaming, injecting hot water with the temperature of more than 95 ℃ into the steamer until the hot water does not flow into the bottom of the steamer, sealing the grains for 10 minutes, taking the grains out of the steamer, spreading for cooling, adding medium-high temperature package yeast, and putting the medium-high temperature package yeast into a pool for fermentation; during distillation, covering a fermented grain with the height of 30-35cm on the retort for distillation to increase the fragrant substances in the wine body, comprehensively improve the wine quality and produce the mixed aroma type white spirit with mixed fragrance;
(d) in the process of fermentation in the tank, after the third layer of fermented grains in the fermentation tank is discharged from the tank, a continuous double-round bottom tank fermentation process is adopted without distillation, and after returning the wine, the fermented grains are fed to the bottom of another fermentation tank again to perform the next double-round bottom tank fermentation; and (3) taking the fourth layer of double-round bottom fermented grains in the fermentation tank out of the tank, and adding the fourth layer of double-round bottom fermented grains serving as the strong-fragrance double-round bottom fermented grains into the soy sauce flavor type process fermentation production without steaming wine in shift.
3. The method for brewing the mixed flavor type white spirit according to claim 2, which is characterized in that: the continuous double-round bottom tank fermentation process is characterized in that 4 distilled grains are divided into four layers in a fermentation tank, and are taken out in layers for treatment, the two uppermost layers of 2 distilled grains are used for preparing distilled grains, namely the 2 distilled grains are taken out to serve as the 3 uppermost layers of the other fermentation tank; the third layer 1 of the retort in the fermentation tank does not feed and distill, and the material is taken out and then put into the bottom of the other fermentation tank to be used for the next round of double-wheel bottom tank fermentation; taking out the fermented grains at the bottom layer of the fermentation tank 1, taking out the fermented grains at the bottom of the two rounds without distillation, and adding the fermented grains as the fermented grains at the bottom of the two rounds with strong fragrance into the soy sauce flavor type process fermentation production.
4. The method for brewing the mixed flavor type white spirit according to claim 1, which is characterized in that: the soy sauce flavor type raw materials are prepared by uniformly stirring ground sorghum and steamed rice hulls which are moistened and crushed, and the mixture is used as the soy sauce flavor type raw materials, wherein the weight ratio of the sorghum to the rice hulls is 100: 10-12.
5. The method for brewing the mixed flavor type white spirit according to claim 1, which is characterized in that: in the step (2), the two rounds of sauce flavor process fermentation and distillation specifically comprise the following steps: firstly, putting mixed fermented grains into a pool for a first round of fermentation for 45 days, after the first round of fermentation is finished, dividing the fermented mixed fermented grains into an upper tank, a middle tank and a lower tank, respectively putting the mixed fermented grains into a steamer for first round of distillation to obtain wine, independently putting the wine into the pool for storage and ageing for three years for standby, after the wine flowing is finished, flushing acid with big steam for 15-20 minutes, taking the wine out of the steamer, sequentially spreading for cooling, adding high-temperature yeast, stacking at high temperature, putting the wine into the pool for second round of fermentation for 45 days, after the second round of fermentation, dividing the fermented mixed fermented grains into an upper tank, a middle tank and a lower tank, respectively putting the fermented mixed fermented grains into the steamer for second round of distillation to obtain the wine, independently putting the wine into the pool for ageing for three years for standby.
6. The method for brewing the mixed flavor type white spirit according to claim 1, which is characterized in that: in the step (3), the alcohol return mixing is that the alcohol tails with the alcohol return amount of more than 20 degrees are returned in each retort, and the alcohol return amount is 2.5-3.5 percent of the mass of the mixed fermented grains after spreading and cooling in the retort.
7. The method for brewing the mixed flavor type white spirit according to claim 1, which is characterized in that: and (3) airing, stacking and fermenting for 24 hours for bacteria preparation, and immediately fermenting in a fermentation tank for 10 months.
8. The method for brewing the mixed flavor type white spirit according to claim 1, which is characterized in that: and carrying out vinasse disposal on the fermented grains after the tainted incense is distilled.
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