阅读说明：本技术 一种多粮酿造的特香型白酒 (Special-flavor liquor brewed from multiple grains ) 是由 肖敏 游浩 肖斌 肖水芽 黄浔江 于 2021-08-25 设计创作，主要内容包括：本发明公开了一种多粮酿造的特香型白酒,属于白酒酿造技术领域,其制备包括如下步骤：(1)原料预处理；(2)蒸粮；(3)快速冷却；(4)发酵；(5)蒸酒。通过对原料进行预处理,提高原料的表面活性,促进多粮之间的相互协同,促进风味物质的形成,丰富白酒的风味成分,发酵充分,最终制备的白酒风味更加协调,香气更加纯正,口感更佳纯净。(The invention discloses a super-fragrant white spirit brewed by multiple grains, belonging to the technical field of white spirit brewing, and the preparation method comprises the following steps: (1) pretreating raw materials; (2) steaming the grains; (3) rapidly cooling; (4) fermenting; (5) and (5) steaming the wine. Through pretreatment of the raw materials, the surface activity of the raw materials is improved, mutual cooperation among multiple grains is promoted, the formation of flavor substances is promoted, the flavor components of the white spirit are enriched, fermentation is sufficient, the finally prepared white spirit is more harmonious in flavor, purer in aroma and better and purer in taste.)

1. The special-flavor liquor brewed by multiple grains is characterized by comprising the following steps:

(1) pretreatment of raw materials:

weighing 70-90 parts of rice, 20-30 parts of sorghum, 15-23 parts of corn, 20-30 parts of wheat and 23-27 parts of glutinous rice in corresponding parts by weight, uniformly mixing, immersing into cold boiled water, immersing an ultrasonic probe into a position 3-5 cm below the liquid surface of the cold boiled water, treating for 20-30 min, communicating a direct-current magnetic field, adjusting the current voltage and the constant magnetic field intensity, performing ultrasonic-magnetic field coupling treatment, and filtering to obtain a mixture for later use;

(2) steaming grains:

placing the mixture obtained in the step (1) in a steamer for steaming, and steaming the grains for 30-40 min;

(3) and (3) rapid cooling:

placing the fermented grains steamed in the step (2) in a sterile environment, performing liquid nitrogen spraying treatment, cooling the temperature to 25-35 ℃, and immediately stopping spraying;

(4) fermentation:

adding the Daqu into the fermented grains cooled in the step (3), stirring and uniformly mixing, feeding into a cellar, treading, and sealing for fermentation;

(5) wine steaming:

and (3) placing the fermented grains in a corona discharge instrument for corona treatment, and taking out for distillation.

2. The special flavor type white spirit brewed by using multiple grains according to claim 1, wherein the ultrasonic wave frequency is controlled to be 30-50 kHz and the magnetic field intensity is controlled to be 400-600 mT during the ultrasonic wave-magnetic field coupling treatment in the step (1).

3. The special flavor type white spirit brewed by using multiple grains according to claim 1, wherein the time of the ultrasonic wave-magnetic field coupling treatment in the step (1) is 30-40 min.

4. The special flavor type white spirit brewed by multiple grains according to claim 1, wherein sufficient water is contained in the steaming pot during steaming in the step (2), and the constant temperature is kept in the steaming pot to control uniform aeration.

5. The special flavor type white spirit brewed by multiple grains according to claim 1, wherein the flow rate of liquid nitrogen spraying is controlled during liquid nitrogen spraying treatment in the step (3), and the specific flow rate is 0.5-0.6L/h.

6. The super-flavor liquor brewed by multiple grains according to claim 1, wherein the fermentation time in the step (4) is 25-35 d.

7. The special flavor type white spirit brewed by multiple grains according to claim 1, wherein the working voltage is controlled to be 10-12 kV during the corona treatment in the step (5), and the time of the corona treatment is 2-3 min.

Technical Field

The invention belongs to the technical field of liquor brewing, and particularly relates to a special-flavor liquor brewed by multiple grains.

Background

The traditional specially-fragrant liquor brewing is made by taking whole-grain rice as a main raw material, assisting with vinasse and chaff, adopting medium-temperature Daqu as a saccharification leaven, stepping on vinasse in a red papermulberry stone cellar for fermentation, and performing fermentation, distillation, aging and blending. The specially-fragrant liquor is unique in brewing process, has the style characteristic that three flavors (thick, sauce and faint scent) are not particularly dependent, and has multi-type and multi-level fragrance; the wine has the advantages of clear and bright color, fragrant and soft aroma, mellow and full wine body, soft and sweet taste, mellow and mellow taste, clean aftertaste and no foreign flavor.

Only adopt rice one, the taste is single, also adopt multiple grain to make white spirit nowadays, as application number is: CN201410390097.1 discloses a bean-flavor liquor and a production process thereof. The bean-flavor liquor is prepared from the following raw materials in parts by weight: 40-55 parts of sorghum, 15-20 parts of broad beans, 10-15 parts of peas, 5-10 parts of rice, 5-10 parts of glutinous rice and 5-10 parts of wheat. The bean-flavor liquor is brewed by adopting sorghum, broad beans, peas, rice, sticky rice and wheat and adopting multi-grain brewing, medium-high temperature Daqu is used as a saccharification leavening agent, the mud pool is used for cellar storage, more than 120 days of fermentation are performed, and a teacher follows an ancient method for brewing, so that the enrichment of various flavor components is ensured, the coordination among the components is ensured after long-term cellar storage, and the compound bean flavor is elegant and delicate and is refreshing. The multi-grain wine absorbs the essences of different grains, and can fully embody the characteristics of soft, mellow, sweet and plump wine body. The process of the invention has strict requirements on temperature, the operating conditions are difficult to control in practical application, and in addition, the flavor of the white spirit brewed by the application method needs to be further improved.

Disclosure of Invention

The invention aims to provide a special-flavor liquor brewed by multiple grains aiming at the existing problems.

The invention is realized by the following technical scheme:

the preparation method of the special-flavor liquor brewed by multiple grains comprises the following steps:

(1) pretreatment of raw materials:

weighing 70-90 parts of rice, 20-30 parts of sorghum, 15-23 parts of corn, 20-30 parts of wheat and 23-27 parts of glutinous rice in corresponding parts by weight, uniformly mixing, immersing into cold boiled water, immersing an ultrasonic probe into a position 3-5 cm below the liquid surface of the cold boiled water, treating for 20-30 min, communicating a direct-current magnetic field, adjusting the current voltage and the constant magnetic field intensity, performing ultrasonic-magnetic field coupling treatment, and filtering to obtain a mixture for later use;

(2) steaming grains:

placing the mixture obtained in the step (1) in a steamer for steaming, and steaming the grains for 30-40 min;

(3) and (3) rapid cooling:

placing the fermented grains steamed in the step (2) in a sterile environment, performing liquid nitrogen spraying treatment, cooling the temperature to 25-35 ℃, and immediately stopping spraying;

(4) fermentation:

adding the Daqu into the fermented grains cooled in the step (3), stirring and uniformly mixing, feeding into a cellar, treading, and sealing for fermentation;

(5) wine steaming:

and (3) placing the fermented grains in a corona discharge instrument for corona treatment, and taking out for distillation.

Further, the ultrasonic wave-magnetic field coupling treatment in the step (1) is carried out by controlling the frequency of the ultrasonic wave to be 30-50 kHz and the intensity of the magnetic field to be 400-600 mT.

Further, the time of the ultrasonic-magnetic field coupling treatment in the step (1) is 30-40 min.

Further, during the steaming in the step (2), sufficient moisture in the steamer is controlled, the constant temperature in the steamer is kept, and the uniform aeration is controlled.

Further, the flow rate of spraying the liquid nitrogen is controlled during the liquid nitrogen spraying treatment in the step (3), and the specific flow rate is 0.5-0.6L/h.

Further, the fermentation time in the step (4) is 25-35 d.

Further, in the step (5), the working voltage is controlled to be 10-12 kV during the corona treatment, and the time of the corona treatment is 2-3 min.

Compared with the prior art, the invention has the following advantages:

1. this application immerses in the cool boiled water after mixing various grain raw materials according to suitable proportion, ultrasonic treatment carries out earlier, accelerate the molecular motion speed, make moisture along with the inside that molecular motion immerses mixed grain, mixed grain reaches certain degree of wetting, then carry out ultrasonic wave-magnetic field coupling processing, after ultrasonic cavitation, acoustic current, multiple effects such as the magnetic field effect in magnetic field, can arouse the change of multiple physical field in the mixed grain, and then produce special effect to mixed grain, destroy the cell wall, reach the effect that the homogeneity refines, help follow-up fermentation abundant.

2. The method has the advantages that the processed mixed grain is placed in a steamer for steaming, the cell walls of starch granules of the raw material are heated and broken, the starch is gelatinized, on one hand, the saccharification and fermentation of distiller's yeast microorganisms and enzymes are facilitated, the wine is produced to be fragrant, on the other hand, the microorganisms carried by the raw material are killed, the foreign flavor of the raw material is removed through volatilization, and the methanol decomposed by pectic substances is also discharged during steaming, so that the flavor is improved.

3. This application improves the cool means of conventional stand, utilizes the liquid nitrogen to spray, reaches rapid cooling's effect to can also effectually prevent the pollution of miscellaneous fungus.

4. This application carries out corona treatment before evaporating wine, forms the low temperature plasma district on the surface of wine unstrained spirits through discharging, improves surface tension, improves the efficiency of evaporating wine, makes the wine taste that evaporates more mellow.

5. According to the method, the raw materials are pretreated, so that the surface activity of the raw materials is improved, the mutual cooperation among multiple grains is promoted, the formation of flavor substances is promoted, the flavor components of the white spirit are enriched, the fermentation is sufficient, the finally prepared white spirit is more harmonious in flavor, purer in aroma and better and purer in taste.

Detailed Description

The preparation method of the special-flavor liquor brewed by multiple grains comprises the following steps:

(1) pretreatment of raw materials:

weighing 70-90 parts of rice, 20-30 parts of sorghum, 15-23 parts of corn, 20-30 parts of wheat and 23-27 parts of glutinous rice in corresponding parts by weight, uniformly mixing, immersing in cold boiled water, immersing an ultrasonic probe in a position 3-5 cm below the liquid surface of the cold boiled water, treating for 20-30 min, communicating a direct-current magnetic field, performing ultrasonic-magnetic field coupling treatment by adjusting the current voltage and the constant magnetic field intensity, controlling the frequency of ultrasonic waves to be 30-50 kHz and the intensity of the magnetic field to be 400-600 mT, and filtering after treating for 30-40 min to obtain a mixture for later use;

(2) steaming grains:

placing the mixture obtained in the step (1) into a steamer for steaming, controlling sufficient water in the steamer, keeping constant temperature in the steamer, controlling uniform air feeding, and steaming grains for 30-40 min;

(3) and (3) rapid cooling:

placing the fermented grains steamed in the step (2) in a sterile environment, performing liquid nitrogen spraying treatment, controlling the flow of liquid nitrogen spraying, wherein the specific flow is 0.5-0.6L/h, cooling the temperature to 25-35 ℃, and immediately stopping spraying;

(4) fermentation:

adding the Daqu into the fermented grains cooled in the step (3), uniformly stirring, feeding into a cellar pool, treading, and performing sealed fermentation for 25-35 d;

(5) wine steaming:

and (3) after the fermented grains are placed in a corona discharge instrument for corona treatment, controlling the working voltage to be 10-12 kV and the corona treatment time to be 2-3 min, and taking out and distilling.

For further explanation of the present invention, reference will now be made to the following specific examples.

Example 1

The preparation method of the special-flavor liquor brewed by multiple grains comprises the following steps:

(1) pretreatment of raw materials:

weighing 70 parts of rice, 20 parts of sorghum, 15 parts of corn, 20 parts of wheat and 23 parts of glutinous rice in corresponding parts by weight, uniformly mixing, immersing into cold boiled water, immersing an ultrasonic probe into a position 3cm below the liquid surface of the cold boiled water, processing for 20min, communicating a direct-current magnetic field, performing ultrasonic-magnetic field coupling processing by adjusting current voltage and constant magnetic field intensity, controlling the frequency of ultrasonic waves to be 30kHz and the intensity of the magnetic field to be 400mT, and filtering after 30min to obtain a mixture for later use;

(2) steaming grains:

placing the mixture obtained in the step (1) in a steamer for steaming, controlling sufficient water in the steamer, keeping constant temperature in the steamer, controlling uniform air feeding, and steaming grains for 30 min;

(3) and (3) rapid cooling:

placing the fermented grains steamed in the step (2) in a sterile environment, performing liquid nitrogen spraying treatment, controlling the flow of liquid nitrogen spraying, wherein the specific flow is 0.5L/h, cooling the temperature to 25 ℃, and immediately stopping spraying;

(4) fermentation:

adding the Daqu into the fermented grains cooled in the step (3), stirring and uniformly mixing, feeding into a cellar, treading, and performing sealed fermentation for 25 d;

(5) wine steaming:

and (3) placing the fermented grains in a corona discharge instrument for corona treatment, controlling the working voltage to be 10kV and the corona treatment time to be 2min, and taking out and distilling.

Example 2

The preparation method of the special-flavor liquor brewed by multiple grains comprises the following steps:

(1) pretreatment of raw materials:

weighing 80 parts of rice, 25 parts of sorghum, 19 parts of corn, 25 parts of wheat and 25 parts of glutinous rice in corresponding parts by weight, uniformly mixing, immersing into cold boiled water, immersing an ultrasonic probe into a position 4cm below the liquid surface of the cold boiled water, processing for 25min, communicating a direct-current magnetic field, performing ultrasonic-magnetic field coupling processing by adjusting current voltage and constant magnetic field intensity, controlling the frequency of ultrasonic waves to be 40kHz and the intensity of the magnetic field to be 500mT, and filtering after 35min to obtain a mixture for later use;

(2) steaming grains:

placing the mixture obtained in the step (1) in a steamer for steaming, controlling sufficient water in the steamer, keeping constant temperature in the steamer, controlling uniform air feeding, and steaming grains for 35 min;

(3) and (3) rapid cooling:

placing the fermented grains steamed in the step (2) in a sterile environment, performing liquid nitrogen spraying treatment, controlling the flow of liquid nitrogen spraying, wherein the specific flow is 0.55L/h, cooling the temperature to 30 ℃, and immediately stopping spraying;

(4) fermentation:

adding the Daqu into the fermented grains cooled in the step (3), stirring and uniformly mixing, feeding into a cellar, treading, and performing sealed fermentation for 30 d;

(5) wine steaming:

and (3) placing the fermented grains in a corona discharge instrument for corona treatment, controlling the working voltage to be 11kV and the corona treatment time to be 2.5min, and taking out for distillation.

Example 3

The preparation method of the special-flavor liquor brewed by multiple grains comprises the following steps:

(1) pretreatment of raw materials:

weighing 90 parts of rice, 30 parts of sorghum, 23 parts of corn, 30 parts of wheat and 27 parts of glutinous rice in corresponding parts by weight, uniformly mixing, immersing into cold boiled water, immersing an ultrasonic probe into a position 5cm below the liquid surface of the cold boiled water, processing for 30min, communicating a direct-current magnetic field, performing ultrasonic-magnetic field coupling processing by adjusting current voltage and constant magnetic field intensity, controlling the frequency of ultrasonic waves to be 50kHz and the intensity of the magnetic field to be 600mT, and filtering after 40min to obtain a mixture for later use;

(2) steaming grains:

placing the mixture obtained in the step (1) in a steamer for steaming, controlling sufficient water in the steamer, keeping constant temperature in the steamer, controlling uniform air feeding, and steaming grains for 40 min;

(3) and (3) rapid cooling:

placing the fermented grains steamed in the step (2) in a sterile environment, performing liquid nitrogen spraying treatment, controlling the flow of liquid nitrogen spraying, wherein the specific flow is 0.6L/h, cooling the temperature to 35 ℃, and immediately stopping spraying;

(4) fermentation:

adding the Daqu into the fermented grains cooled in the step (3), stirring and uniformly mixing, feeding into a cellar, treading, and performing sealed fermentation for 35 d;

(5) wine steaming:

and (3) placing the fermented grains in a corona discharge instrument for corona treatment, controlling the working voltage to be 12kV and the corona treatment time to be 3min, and taking out for distillation.

Example 4

The preparation method of the special-flavor liquor brewed by multiple grains comprises the following steps:

(1) pretreatment of raw materials:

weighing 80 parts of rice, 25 parts of sorghum, 19 parts of corn, 25 parts of wheat and 25 parts of glutinous rice in corresponding parts by weight, uniformly mixing, immersing into cold boiled water, immersing an ultrasonic probe into a position 4cm below the liquid surface of the cold boiled water, communicating a direct-current magnetic field, performing ultrasonic-magnetic field coupling treatment by adjusting the current voltage and the constant magnetic field intensity, controlling the frequency of ultrasonic waves to be 40kHz and the intensity of the magnetic field to be 500mT, and filtering after 35min to obtain a mixture for later use;

(2) steaming grains:

placing the mixture obtained in the step (1) in a steamer for steaming, controlling sufficient water in the steamer, keeping constant temperature in the steamer, controlling uniform air feeding, and steaming grains for 35 min;

(3) and (3) rapid cooling:

placing the fermented grains steamed in the step (2) in a sterile environment, performing liquid nitrogen spraying treatment, controlling the flow of liquid nitrogen spraying, wherein the specific flow is 0.55L/h, cooling the temperature to 30 ℃, and immediately stopping spraying;

(4) fermentation:

adding the Daqu into the fermented grains cooled in the step (3), stirring and uniformly mixing, feeding into a cellar, treading, and performing sealed fermentation for 30 d;

(5) wine steaming:

and (3) placing the fermented grains in a corona discharge instrument for corona treatment, controlling the working voltage to be 11kV and the corona treatment time to be 2.5min, and taking out for distillation.

Example 5

The preparation method of the special-flavor liquor brewed by multiple grains comprises the following steps:

(1) pretreatment of raw materials:

weighing 80 parts of rice, 25 parts of sorghum, 19 parts of corn, 25 parts of wheat and 25 parts of glutinous rice in corresponding parts by weight, uniformly mixing, immersing into cold boiled water, immersing an ultrasonic probe into a position 4cm below the liquid surface of the cold boiled water, controlling the frequency of ultrasonic waves to be 40kHz, and filtering after 60min to obtain a mixture for later use;

(2) steaming grains:

placing the mixture obtained in the step (1) in a steamer for steaming, controlling sufficient water in the steamer, keeping constant temperature in the steamer, controlling uniform air feeding, and steaming grains for 35 min;

(3) and (3) rapid cooling:

placing the fermented grains steamed in the step (2) in a sterile environment, performing liquid nitrogen spraying treatment, controlling the flow of liquid nitrogen spraying, wherein the specific flow is 0.55L/h, cooling the temperature to 30 ℃, and immediately stopping spraying;

(4) fermentation:

adding the Daqu into the fermented grains cooled in the step (3), stirring and uniformly mixing, feeding into a cellar, treading, and performing sealed fermentation for 30 d;

(5) wine steaming:

and (3) placing the fermented grains in a corona discharge instrument for corona treatment, controlling the working voltage to be 11kV and the corona treatment time to be 2.5min, and taking out for distillation.

Example 6

The preparation method of the special-flavor liquor brewed by multiple grains comprises the following steps:

(1) pretreatment of raw materials:

weighing 80 parts of rice, 25 parts of sorghum, 19 parts of corn, 25 parts of wheat and 25 parts of glutinous rice in corresponding parts by weight, uniformly mixing, immersing into cold boiled water, immersing an ultrasonic probe into a position 4cm below the liquid surface of the cold boiled water, controlling the frequency of ultrasonic waves to be 40kHz, communicating a direct-current magnetic field after processing for 25min, performing magnetic field processing by adjusting the current and voltage and keeping the magnetic field strength constant, and filtering after processing for 35min to obtain a mixture for later use;

(2) steaming grains:

placing the mixture obtained in the step (1) in a steamer for steaming, controlling sufficient water in the steamer, keeping constant temperature in the steamer, controlling uniform air feeding, and steaming grains for 35 min;

(3) and (3) rapid cooling:

placing the fermented grains steamed in the step (2) in a sterile environment, performing liquid nitrogen spraying treatment, controlling the flow of liquid nitrogen spraying, wherein the specific flow is 0.55L/h, cooling the temperature to 30 ℃, and immediately stopping spraying;

(4) fermentation:

adding the Daqu into the fermented grains cooled in the step (3), stirring and uniformly mixing, feeding into a cellar, treading, and performing sealed fermentation for 30 d;

(5) wine steaming:

and (3) placing the fermented grains in a corona discharge instrument for corona treatment, controlling the working voltage to be 11kV and the corona treatment time to be 2.5min, and taking out for distillation.

Example 7

The preparation method of the special-flavor liquor brewed by multiple grains comprises the following steps:

(1) steaming grains:

weighing 80 parts of rice, 25 parts of sorghum, 19 parts of corn, 25 parts of wheat and 25 parts of glutinous rice in corresponding parts by weight, uniformly mixing, putting into a steamer for steaming, controlling sufficient water in the steamer, keeping constant temperature in the steamer, uniformly steaming grains for 35 min;

(2) and (3) rapid cooling:

placing the fermented grains steamed in the step (1) in a sterile environment, performing liquid nitrogen spraying treatment, controlling the flow of liquid nitrogen spraying, wherein the specific flow is 0.55L/h, cooling the temperature to 30 ℃, and immediately stopping spraying;

(3) fermentation:

adding the Daqu into the fermented grains cooled in the step (2), stirring and uniformly mixing, feeding into a cellar, treading, and performing sealed fermentation for 30 d;

(4) wine steaming:

and (3) placing the fermented grains in a corona discharge instrument for corona treatment, controlling the working voltage to be 11kV and the corona treatment time to be 2.5min, and taking out for distillation.

Example 8

The preparation method of the special-flavor liquor brewed by multiple grains comprises the following steps:

(1) pretreatment of raw materials:

weighing 80 parts of rice, 25 parts of sorghum, 19 parts of corn, 25 parts of wheat and 25 parts of glutinous rice in corresponding parts by weight, uniformly mixing, immersing into cold boiled water, immersing an ultrasonic probe into a position 4cm below the liquid surface of the cold boiled water, processing for 25min, communicating a direct-current magnetic field, performing ultrasonic-magnetic field coupling processing by adjusting current voltage and constant magnetic field intensity, controlling the frequency of ultrasonic waves to be 40kHz and the intensity of the magnetic field to be 500mT, and filtering after 35min to obtain a mixture for later use;

(2) steaming grains:

placing the mixture obtained in the step (1) in a steamer for steaming, controlling sufficient water in the steamer, keeping constant temperature in the steamer, controlling uniform air feeding, and steaming grains for 35 min;

(3) spreading for cooling:

spreading and cooling the fermented grains steamed in the step (2) to cool the fermented grains to 30 ℃;

(4) fermentation:

adding the Daqu into the fermented grains cooled in the step (3), stirring and uniformly mixing, feeding into a cellar, treading, and performing sealed fermentation for 30 d;

(5) wine steaming:

and (3) placing the fermented grains in a corona discharge instrument for corona treatment, controlling the working voltage to be 11kV and the corona treatment time to be 2.5min, and taking out for distillation.

Example 9

The preparation method of the special-flavor liquor brewed by multiple grains comprises the following steps:

(1) pretreatment of raw materials:

weighing 80 parts of rice, 25 parts of sorghum, 19 parts of corn, 25 parts of wheat and 25 parts of glutinous rice in corresponding parts by weight, uniformly mixing, immersing into cold boiled water, immersing an ultrasonic probe into a position 4cm below the liquid surface of the cold boiled water, processing for 25min, communicating a direct-current magnetic field, performing ultrasonic-magnetic field coupling processing by adjusting current voltage and constant magnetic field intensity, controlling the frequency of ultrasonic waves to be 40kHz and the intensity of the magnetic field to be 500mT, and filtering after 35min to obtain a mixture for later use;

(2) steaming grains:

placing the mixture obtained in the step (1) in a steamer for steaming, controlling sufficient water in the steamer, keeping constant temperature in the steamer, controlling uniform air feeding, and steaming grains for 35 min;

(3) and (3) rapid cooling:

placing the fermented grains steamed in the step (2) in a sterile environment, performing liquid nitrogen spraying treatment, controlling the flow of liquid nitrogen spraying, wherein the specific flow is 0.55L/h, cooling the temperature to 30 ℃, and immediately stopping spraying;

(4) fermentation:

adding the Daqu into the fermented grains cooled in the step (3), stirring and uniformly mixing, feeding into a cellar, treading, and performing sealed fermentation for 30 d;

(5) wine steaming:

taking out the fermented grains and distilling.

Control group

The application numbers are: CN201410390097.1 discloses a bean-flavor liquor and a production process thereof.

In order to compare the technical effects of the application, the white spirit is brewed by the methods of the above examples 2, 4 to 9 and the control group respectively, then the total acid and total ester content in the white spirit of each group is determined by a neutralization titration method, the content of alcohol substances in the white spirit of each group is determined by a gas chromatography method, and sensory evaluation is carried out by national and provincial professional tasters of the fourth special spirit according to the basic spirit standard of the special flavor type white spirit.

TABLE 1 content comparison of total acid and total ester in Chinese liquor brewed by each group of brewing methods

TABLE 2 comparison of alcohol content (mg/L) in Chinese liquor brewed by each group of brewing methods

TABLE 3 sensory evaluation of the brewed wines from the groups of brewing methods

As can be seen from table 1 above, the application provides a special flavor type white spirit brewed from multiple grains, the brewing process is improved, the formation of flavor substances is promoted, the content of flavor substance components and the sensory characteristics of the white spirit are remarkably improved, the finally prepared white spirit has more harmonious flavor, purer aroma and better and purer taste.

The above description is only for the purpose of illustrating the preferred embodiments of the present invention, and the present invention is not limited to the illustrated embodiments, and all the modifications and equivalents of the embodiments may be made without departing from the spirit of the present invention.