1. A production method of strong aromatic white spirit comprises a fermented grain cellar entering process, and is characterized in that a cellar pool is sequentially divided into an upper layer of fermented grains, a middle lower layer of fermented grains and a lower layer of fermented grains from top to bottom, when the fermented grains are placed in the cellar, the fermented grains of the upper layer of fermented grains are produced and then treated as lost grains, the fermented grains of the middle upper layer of fermented grains are placed in the upper layer of the cellar, the fermented grains of the middle layer of fermented grains are produced and then continuously placed in the middle layer of the cellar, the fermented grains of the middle lower layer of fermented grains are produced and then placed in the lower layer of the cellar, and the fermented grains of the lower layer of fermented grains are produced and then placed in the middle lower layer of the cellar.

2. The method for producing Luzhou-flavor liquor according to claim 1, wherein the fermented grains in the cellar are calculated by taking the amount of each grain as a unit, the upper layer of grains, the middle lower layer of grains and the lower layer of grains are composed of a plurality of layers of distilled grains, each distilled grain of the upper layer of grains is marked as An A1 th distilled grain, An 2 th distilled grain and An th distilled grain, each retort of the middle-upper layer distiller is respectively marked as a No. B1 retort, a No. B2 retort. the No. Bm retort, each retort of the middle layer of grains is respectively marked as a C1 retort, a C2 retort, a Cx retort, each retort of the middle layer of grains is respectively marked as a D1 retort, a D2 retort, a Dy retort, each retort of the lower layer of the distiller is respectively marked as an E1 th retort, an E2 th retort, an Ez th retort, wherein, the A1 th retort at the uppermost part of the cellar pool forms a surface distiller grain, the Ez th retort at the bottommost part of the cellar forms a cellar bottom distiller grain, and n, m, x, y and z respectively represent integer serial numbers.

3. The method for producing Luzhou-flavor liquor according to claim 2, wherein after the fermented grains of the middle-upper layer grains are produced, the B1 th steamer is used as a cellar-sealing cover grain of the cellar, the B2 th steamer is used as an adjacent steamer below the cellar-sealing cover grain, the B3 th steamer is used as an adjacent steamer below the B2 th steamer, and the like.

4. The method for producing Luzhou-flavor liquor according to claim 3, wherein after the middle layer of fermented grains are produced, the positions of the fermented grains are exchanged when the middle layer of fermented grains are put into the cellar, the fermented grain in the Cx-th grain is used as a neighboring grain below the Bm-th grain in the cellar, and the fermented grain in the Cc-th grain is used as a neighboring grain below the Bm-th grain in the cellar_x－1The fermented grains of the steamer are used as a steamer adjacent to the lower part of the Cx-th steamer, and the like.

5. The method for producing Luzhou-flavor liquor according to claim 4, wherein after the fermented grains of the middle-lower layer grains are produced, the fermented grains of the Dy-th retort are used as a pit bottom grain of the lower layer grains in the pit, and the D-th fermented grains are used as pit bottom grains of the lower layer grains in the pit_y－1The retort is used as a retort adjacent to the upper part of the second Dy retort of the cellar, and the rest is done in the same way.

6. The method for producing Luzhou-flavor liquor according to claim 5, wherein after the fermented grains of the lower layer of grains are produced, when the fermented grains are placed into the cellar, the E1 th retort is used as a retort adjacent to the lower part of the C1 th retort of the cellar, the E2 th retort is used as a retort adjacent to the lower part of the E1 th retort of the cellar, and the like, and the Ez retort is used as a retort adjacent to the upper part of the D1 th retort of the cellar.

7. The method for producing Luzhou-flavor liquor according to claim 6, wherein the pit is sequentially divided into 15 portions from top to bottom, the 1 st to 3 rd portions are located in the upper portion of the pit, the 4 th to 7 th portions are located in the middle upper portion of the pit, the 8 th and 9 th portions are located in the middle portion of the pit, the 10 th to 12 th portions are located in the middle lower portion of the pit, and the 13 th to 15 th portions are located in the lower portion of the pit.

8. The method for producing Luzhou-flavor liquor according to claim 7, wherein in the liquor brewing process, after the fermented grains in the cellar pool are produced, the 1 st to 3 rd steak are treated as a waste grain, the 4 th steak is placed into the cellar as a cellar-sealing cover grain, the 5 th to 7 th steaks are respectively placed into the cellar as the 11 th, 10 th and 9 th steaks, the 8 th steak is placed into the cellar as the 7 th, the 9 th steak is placed into the cellar as the 8 th, the 10 th to 12 th steaks are respectively placed into the 3 rd, 2 th and 1 st, and the 13 th to 15 th steaks are respectively placed into the 6 th, 5 th and 4 th steaks.

9. The method for producing Luzhou-flavor liquor according to claim 8, wherein the 2 nd to 3 th red vinasse is used as a secondary vinasse, the 4 th red vinasse is used as a primary vinasse, and the 5 th to 14 th red vinasse is mixed with grain powder and then used as a primary vinasse.

10. The method for producing Luzhou-flavor liquor according to claim 9, wherein during hot season shift, the 13 th and 14 th red grains are mixed with grain powder and then used as high-grade grains.

Background

The conventional production of the strong aroma wine brewing industry has two process types of 'cellar running method' and 'original cellar method', and the cellar running method has the advantages that: the airing room has less stacked grains, the volatilization loss of alcohol in the fermented grains is small, and the water content of the fermented grains is stable; the disadvantages are that: after the fermented grains are produced, "turn up and down and turn up" to enter the cellar, the fermented grains with relatively poor quality at the upper layer are placed at the bottom layer of the cellar pool, the fermented grains with good quality at the middle and lower layers are placed at the upper layer of the cellar pool, and the fermented grains are produced by a repeated "cellar running method", so that the high-quality fermented grains at the bottom layer are diluted and discarded as discarded grains, and meanwhile, the quality of the fermented grains at the upper layer contacting the cellar mud is poor due to insufficient moisture and poor quality of the cellar mud with the upper opening of about 80 cm; the domestication and fermentation of microorganisms and the production of high-quality wine are mainly concentrated at the middle lower part of the pit, so that the production by adopting the pit-running method causes frequent change of the growth environment of the fermented grains in the pit, is not beneficial to the growth, reproduction and enrichment of beneficial microbial communities in the fermented grains, and cannot achieve the purposes of 'removing the bad grains and keeping the good quality' of the fermented grains in the pit. The original cellar method comprises the following steps: the fermented grains in the whole cellar are all started in a grain stacking area, grains are sequentially added to the fermented grains from the bottom of the cellar to be produced and returned to the cellar, each layer of fermented grains are contacted with cellar mud repeatedly at the original position, network propagation of microorganisms of the fermented grains at each layer cannot be adjusted, the quality difference of the fermented grains layer and the quality of produced raw wine is large, and the promotion of the overall style of aroma is not facilitated. The production method has the advantages that the production time of a newly-built brewing production field is short, the field is new, the fermented grain foundation is relatively poor, the pit mud is not aged, and the production types are not suitable for the production of newly-built strong aromatic white spirit.

Chinese patent CN1733888A discloses a "clear to the end" process for brewing highly flavored white spirit, which is performed by "bottom return, middle return, and top return" from top to bottom "extruding each layer of fermented grains, and accordingly, the patent technology can cause each layer of fermented grains to contact with the pit mud at the original position repeatedly, and can not adjust the network propagation of the fermented grains microorganisms at each level, and the quality difference between the fermented grains layer and the quality of the produced raw wine is large, which is not beneficial to the improvement of the overall style of aroma.

Disclosure of Invention

The invention aims to: aiming at the existing problems, the invention provides a production method for improving the quality of the Luzhou-flavor liquor, which always keeps the fermented grains of the middle and lower layers with better quality to be circularly utilized in a closed way at the lower part of a pit, the fermented grains of the middle and upper layers circulate at the upper part of the pit, the fermented grains with poor quality are gradually discarded as discarded grains, and through repeated double circulation, the nutrient components, the stability and the consistency of environmental conditions of the microorganisms of the high-quality fermented grains of the middle and lower layers are ensured, the smooth growth and the propagation of the microorganisms are facilitated, so that the action capacity of the fermented grains are improved, the time for enriching and propagating the microorganisms in the pit and the fermentation quantity are further increased, the defect of discarding the pit bottom or the middle and lower layers is overcome, meanwhile, the method also keeps the upper layer with relatively poor quality to be discarded every round, keeps the fermented grains with better quality to be continuously contacted with pit bottom mud to obtain more components of fragrance substances, and plays a role of removing the bad taste, overcomes the defects of the prior ' cellar running method ' and the prior cellar method '.

The technical scheme adopted by the invention is as follows: the production method of the strong aromatic white spirit comprises a fermented grain cellar entering process and is characterized in that a cellar pool is sequentially divided into an upper layer of fermented grains, a middle layer of fermented grains and a lower layer of fermented grains from top to bottom, the fermented grains between the upper layer of fermented grains and the middle layer of fermented grains are classified into a middle upper layer of fermented grains, the fermented grains between the lower layer of fermented grains and the middle layer of fermented grains are classified into a middle lower layer of fermented grains, the fermented grains of the upper layer of fermented grains are treated as waste grains after being produced when the fermented grains enter the cellar, the fermented grains of the middle upper layer of fermented grains enter the upper layer of the cellar, the fermented grains of the middle layer of fermented grains continue to enter the middle layer of the cellar after being produced, the fermented grains of the middle lower layer of fermented grains enter the lower layer of the cellar after being produced, and the fermented grains of the lower layer of fermented grains enter the middle lower layer of the cellar.

In the method, the advantages of a pit running method and an original pit method are synthesized, the current situation is changed by innovatively proposing a production mode of 'fermented grain layer microorganism enrichment closed-loop fermentation', 'fermented grain three-dimensional grading', 'five-step liquor taking grading method' and 'secondary output discharging mode', lower-layer fermented grains are returned to the middle lower layer of the pit, the middle lower-layer fermented grains enter the lower layer of the pit, high-quality fermented grains circulate in the middle lower layer all the time, upper-layer fermented grains are returned to the upper layer of the pit and discarded in the lower layer, closed-loop utilization of high-quality mother grains is achieved, high-quality mother grains are stored for subsequent expansion and quality improvement, annual production and distribution are synchronously carried out according to different pit periods, fermented grains are subjected to layered baking and segmented liquor taking, the fermented grain quality and the original liquor quality are stably improved, and a foundation is tamped for standardized production of strong fragrance.

In the invention, in order to better implement the technical scheme of the invention, the fermented grains in the cellar are calculated by taking the amount of the distilled grains as a unit, the upper layer of grains, the middle lower layer of grains and the lower layer of grains are composed of a plurality of layers of distilled grains, each distilled grain of the upper layer of grains is marked as An A1 th distilled grain, An 2 th distilled grain and An th distilled grain, each retort of the middle-upper layer distiller is respectively marked as a No. B1 retort, a No. B2 retort. the No. Bm retort, each retort of the middle layer of grains is respectively marked as a C1 retort, a C2 retort, a Cx retort, each retort of the middle layer of grains is respectively marked as a D1 retort, a D2 retort, a Dy retort, each retort of the lower layer of the distiller is respectively marked as an E1 th retort, an E2 th retort, an Ez th retort, wherein, the A1 th retort at the uppermost part of the cellar pool forms a surface distiller grain, the Ez th retort at the bottommost part of the cellar forms a cellar bottom distiller grain, and n, m, x, y and z respectively represent integer serial numbers.

Further, after the fermented grains of the middle-upper layer grains are produced, the B1 th steamer is used as a cellar-sealing cover grain of the cellar, the B2 th steamer is used as an adjacent steamer below the cellar-sealing cover grain, the B3 th steamer is used as an adjacent steamer below the B2 th steamer, and the like.

Furthermore, after the middle layer fermented grains are produced, the positions of every two fermented grains are exchanged when the middle layer fermented grains enter the cellar, the fermented grains of the Cx-th distilled grain are used as an adjacent distilled grain below the Bm-th distilled grain of the cellar, and the Cx-th distilled grain is used as a distilled grain below the Bm-th distilled grain of the cellar_x－1The fermented grains of the steamer are used as a steamer adjacent to the lower part of the Cx-th steamer, and the like.

Further, after the fermented grains of the middle-lower layer grains are produced, the fermented grains of the Dy-th retort are used as the bottom grains of the cellar of the lower layer grains in the cellar, and the D-th fermented grains_y－1The retort is used as a retort adjacent to the upper part of the second Dy retort of the cellar, and the rest is done in the same way.

Further, after the fermented grains of the lower layer of grains are produced, when the fermented grains are placed into the cellar, the E1 th retort is taken as a retort adjacent to the lower part of the C1 th retort of the cellar, the E2 th retort is taken as a retort adjacent to the lower part of the E1 th retort of the cellar, and the like, and the Ez th retort is taken as a retort adjacent to the upper part of the D1 th retort of the cellar.

Preferably, the pit is sequentially divided into 15 retorts from top to bottom, the 1 st to 3 rd retorts are positioned on the upper layer vinasse of the pit, the 4 th to 7 th retorts are positioned on the middle upper layer vinasse of the pit, the 8 th and 9 th retorts are positioned on the middle layer vinasse of the pit, the 10 th to 12 th retorts are positioned on the middle lower layer vinasse of the pit, and the 13 th to 15 th retorts are positioned on the lower layer vinasse of the pit.

Further, in the process of brewing white spirit, after fermented grains in a pit are produced, the 1 st to 3 rd steaks are treated as grains, the 4 th steak is put into a cellar as a cellar sealing cover grain, the 5 th to 7 th steaks are respectively put into the cellar as the 11 th, the 10 th and the 9 th steaks, the 8 th steak is put into the cellar as the 7 th steak, the 9 th steak is put into the cellar as the 8 th steak, the 10 th to 12 th steaks are respectively put into the cellar as the 3 rd, the 2 nd and the 1 st steaks, and the 13 th to 15 th steaks are respectively put into the cellar as the 6 th, the 5 th and the 4 th steaks.

Further, the red grains in the 2 nd to 3 rd retorts are used as second-level grains, the red grains in the 4 th retorts are used as first-level grains, and the red grains in the 5 th to 14 th retorts are mixed with grain powder and then used as first-level grains.

Further, when the hot season is discharged, the 13 th and 14 th red grains are mixed with grain powder to be used as high-grade vinasse.

In summary, due to the adoption of the technical scheme, the invention has the beneficial effects that:

1. the invention integrates the advantages of a pit running method and an original pit method, innovatively provides a production mode of 'grain layer microorganism enrichment closed-loop fermentation', 'grain three-dimensional grading', 'five-step liquor taking grading method' and 'secondary output discharge mode' to change the current situation, so that lower-layer grain is returned to the middle lower layer of a pit, the middle lower-layer grain is returned to the lower layer of the pit, high-quality grain is always circulated in the middle lower layer, the upper-layer grain is returned to the upper layer of the pit and discarded in the lower layer, the closed-loop utilization of high-quality mother grains is achieved, high-quality mother grains are reserved for subsequent expansion and quality improvement, the annual production is arranged according to different pit periods, the grain is roasted layer by layer and taken liquor by section, the grain quality and the original liquor quality are stably improved, and the foundation is tamped for the standardized production of dense aroma;

2. the invention combines the original cellar method and the cellar running method, is more beneficial to domestication and fermentation of microorganisms under the conditions of short production time, new field and continuous expansion of productivity, the microorganisms live in a basically same environment for a long time, and the lower layer of fermented grains in the cellar pool are arranged in the lower layer of the same cellar pool, so that the consistency of the fermented grains entering the cellar can be kept, the nutrient components and environmental conditions of the fermented grains and the microorganisms in the cellar pool are not changed greatly, and the smooth growth and reproduction of the microorganisms are facilitated, thereby improving the action capacity, overcoming the difficulty that the microorganisms are not suitable for or are suitable for a new environment again, promoting the stable improvement of the quality of the fermented grains, and laying a solid foundation for the subsequent brewing;

3. the invention makes the lower layer of fermented grains return to the middle lower layer of the cellar, the middle lower layer of fermented grains enter the lower layer of the cellar pool, the high-quality fermented grains circulate in the middle lower layer all the time, and the upper layer of fermented grains return to the upper layer of the cellar pool and are discharged and discarded in the lower part, thus realizing the double-circulation fermentation of the fermented grains with different qualities;

4. the method is used for a new brewing production field, is more beneficial to the improvement of the quality of fermented grains and the aging of pit mud, realizes the virtuous cycle of 'cultivating grains in a pit and cultivating the pit in a grain', and is particularly suitable for the new brewing production field;

5. the invention subdivides the quality grade of the grains discharged from the pool, is more beneficial to subdividing, filling the grades of the raw wine into jars (cans) and respectively storing, grading and warehousing, and is beneficial to storing and factory blending of the wine body in the later period.

Drawings

FIG. 1 is a schematic diagram of a fermented grain cellar entry sequence in the production method of the Luzhou-flavor liquor.

Detailed Description

The present invention will be described in detail below with reference to the accompanying drawings.

In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is described in further detail below with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.

A production method of strong aromatic white spirit comprises a fermented grain cellar entering process, wherein a cellar pool is sequentially divided into an upper layer of fermented grains, a middle layer of fermented grains and a lower layer of fermented grains from top to bottom, the fermented grains between the upper layer of fermented grains and the middle layer of fermented grains are classified into a middle upper layer of fermented grains, the fermented grains between the lower layer of fermented grains and the middle layer of fermented grains are classified into a middle lower layer of fermented grains, when the fermented grains enter the cellar, the fermented grains of the upper layer of fermented grains are produced and then treated as lost grains, the fermented grains of the middle upper layer of fermented grains are produced and then enter the upper layer of fermented grains of the cellar, the fermented grains of the middle layer of fermented grains are produced and then continue to enter the middle layer of fermented grains of the cellar, the fermented grains of the middle lower layer of fermented grains are produced and then enter the lower layer of fermented grains of the cellar, and the fermented grains of the lower layer of fermented grains are produced and then enter the middle lower layer of fermented grains of the cellar.

Further, in order to better implement the technical scheme of the invention, the fermented grains in the cellar are calculated by taking the amount of the distilled grains as a unit, the upper layer of grains, the middle lower layer of grains and the lower layer of grains are composed of a plurality of layers of distilled grains, each distilled grain of the upper layer of grains is marked as An A1 th distilled grain, An 2 th distilled grain and An th distilled grain, each retort of the middle-upper layer distiller is respectively marked as a No. B1 retort, a No. B2 retort. the No. Bm retort, each retort of the middle layer of grains is respectively marked as a C1 retort, a C2 retort, a Cx retort, each retort of the middle layer of grains is respectively marked as a D1 retort, a D2 retort, a Dy retort, each retort of the lower layer of the distiller is respectively marked as an E1 th retort, an E2 th retort, an Ez th retort, wherein, the A1 th retort at the uppermost part of the cellar pool forms a surface distiller grain, the Ez th retort at the bottommost part of the cellar forms a cellar bottom distiller grain, and n, m, x, y and z respectively represent integer serial numbers.

Further, after the fermented grains of the middle-upper layer grains are produced, the B1 th steamer is used as a cellar-sealing cover grain of the cellar, the B2 th steamer is used as an adjacent steamer below the cellar-sealing cover grain, the B3 th steamer is used as an adjacent steamer below the B2 th steamer, and the like. After the middle layer fermented grains are produced, the positions of every two fermented grains are exchanged when the middle layer fermented grains are put into the cellar, the fermented grains of the Cx-th retort are used as an adjacent retort below the Bm-th retort of the cellar, and the Cx-th retort is used as a neighboring retort below the Bm-th retort of the cellar_x－1The fermented grains of the steamer are used as a steamer adjacent to the lower part of the Cx-th steamer, and the like. After the fermented grains of the middle-lower layer grains are produced, the fermented grains of the Dy-th retort are used as the bottom grains of the cellar when the fermented grains enter the cellar, and the D-th fermented grains are used as the bottom grains of the cellar_y－1The retort is used as a retort adjacent to the upper part of the second Dy retort of the cellar, and the rest is done in the same way. After the fermented grains of the lower layer of grains are produced, when the fermented grains are placed into the cellar, the E1 th retort is taken as a retort adjacent to the lower part of the C1 th retort of the cellar, the E2 th retort is taken as a retort adjacent to the lower part of the E1 of the cellar, and by analogy, the Ez th retort is taken as an adjacent retort adjacent to the upper part of the D1 th retort of the cellar.

In order to better carry out the invention, preferred examples are listed below:

the preferred embodiment:

as shown in figure 1, the production method of the Luzhou-flavor liquor comprises a fermented grain cellar entering process, wherein a cellar pool is sequentially divided into 15 grains from top to bottom, the 1 st to 3 rd grains are located in an upper layer grain of the cellar pool, the 4 th to 7 th grains are located in a middle upper layer grain of the cellar pool, the 8 th and 9 th grains are located in a middle layer grain of the cellar pool, the 10 th to 12 th grains are located in a middle lower layer grain of the cellar pool, and the 13 th to 15 th grains are located in a lower layer grain of the cellar pool. After the fermented grains in the pit are produced, the 1 st to 3 rd steaks are treated as lost grains, the 4 th steaks are put into a cellar as sealed cellar covered grains, the 5 th to 7 th steaks are respectively put into the cellar as the 11 th, 10 th and 9 th steaks, the 8 th steaks are put into the cellar as the 7 th steaks, the 9 th steaks are put into the cellar as the 8 th steaks, the 10 th to 12 th steaks are respectively put into the cellar as the 3 rd, 2 th and 1 st steaks, and the 13 th to 15 th steaks are respectively put into the cellar as the 6 th, 5 th and 4 th steaks. Further, the grains are discarded after the grains in the 1 st steamer are baked, the red grains in the 2 nd to 3 th steamers are used as second-level grains, the red grains in the 4 th steamer are used as first-level grains, the grains are covered after the baking is performed, and the red grains in the 5 th to 14 th steamers are mixed with grain powder and then used as first-level grains. Further, when the hot season is discharged, the 13 th and 14 th red grains are mixed with grain powder to be used as high-grade vinasse.

In the production method of the strong aromatic Chinese spirits, except that the process of putting fermented grains into a cellar is different from the prior art, other processes are the same as the prior art, for example, the processes of raw material proportioning and pretreatment, grain-continuing proportioning, mixing, putting into a steamer to take out the spirits, taking out the spirits from the steamer to measure water, spreading and cooling, adding yeast, sealing the cellar and the like in the production process adopt the prior art.

In order to better highlight the technical advantages of the production method of the present invention, the production method of the present invention is compared with the prior art as follows:

1. examples of the invention

A production process of strong aromatic Chinese spirits comprises the following steps:

s1, crushing the raw materials, and uniformly mixing for later use;

s2, steaming the rice hulls, removing dust, and spreading, airing and cooling for later use;

s3, vinasse removing: respectively punching the surface grains to the 15 th retort cellar bottom grains (counted as 15 retorts) out of the cellar, and independently stacking the surface grains to an air drying chamber;

s4, adding the raw materials into the mother grains, uniformly mixing the grains with the grains, adding the rice hulls to cover, and moistening the grains for 40-120 minutes;

s5, uniformly mixing the grain stillage and the rice hulls 15 minutes before loading the mixture into a steamer;

s6, the sequence of the feeding into the steamer is as follows: the 12 th retort, the 11 th retort, the 10 th retort, the 15 th retort, the 14 th retort, the 13 th retort, the 8 th retort, the 9 th retort, the 7 th retort, the 6 th retort, the 5 th retort and the 4 th retort; the retort loading process requires: lightly throwing, detecting gas, steaming, and keeping gas.

S7, strictly distilling the wine at a low temperature, and controlling the distilled wine temperature at 20-35 ℃ by adjusting the size of condensed water;

s8, carrying out tail liquor taking operation after liquor is picked;

s9, uniformly adding water with the temperature of more than 90 ℃ according to the moisture content of the fermented grains when the fermented grains are taken out of the retort;

s10, spreading, airing, cooling and adding the yeast, wherein the yeast adding process requires that the yeast medicine and the fermented grains are uniformly mixed;

s11, the sequence of fermented grains entering the cellar is the same as the sequence of fermented grains entering the retort, namely: taking out the cellar grains, putting the 12 th rice steamer into the 1 st rice steamer, putting the 11 th rice steamer into the 2 nd rice steamer, putting the 10 th rice steamer into the 3 rd rice steamer, putting the 15 th rice steamer into the 4 th rice steamer, putting the 14 th rice steamer into the 5 th rice steamer, putting the 13 th rice steamer into the 6 th rice steamer, putting the 8 th rice steamer into the 7 th rice steamer, putting the 9 th rice steamer into the 8 th rice steamer, putting the 7 th rice steamer into the 9 th rice steamer, putting the 6 th rice steamer into the 10 th rice steamer, putting the 5 th rice steamer into the 11 th rice steamer, and putting the 4 th rice steamer as a cellar sealing surface grain into the 12 th rice steamer.

S12, after all the fermented grains in the whole cellar are placed into the cellar, polishing and tightly beating the fermented grains, spreading rice hulls on the fermented grains, and sealing the cellar by mixing soft cellar sealing mud;

and S13, checking the sealing condition of the pit every day after pit sealing, and processing cracks, collapse and the like of pit sealing mud to ensure the sealing property of the pit.

2. The original process I comprises the following steps: original cellar method

S1, crushing the raw materials, and uniformly mixing for later use;

s2, steaming the rice hulls, removing dust, and spreading, airing and cooling for later use;

s3, vinasse removing: respectively punching the surface grains to the 15 th retort cellar bottom grains (counted as 15 retorts) out of the cellar, and independently stacking the surface grains to an air drying chamber;

s4, adding the raw materials into the mother grains, uniformly mixing the grains with the grains, adding the rice hulls to cover, and moistening the grains for 40-120 minutes;

s5, uniformly mixing the grain stillage and the rice hulls 15 minutes before loading the mixture into a steamer;

s6, the sequence of the feeding into the steamer is as follows: the 15 th retort, the 14 th retort, the 13 th retort, the 12 th retort, the 11 th retort, the 10 th retort, the 9 th retort, the 8 th retort, the 7 th retort, the 6 th retort, the 5 th retort and the 4 th retort; the retort loading process requires: lightly throwing, detecting gas, steaming, and keeping gas leakage;

s7, strictly distilling the wine at a low temperature, and controlling the distilled wine temperature at 20-35 ℃ by adjusting the size of condensed water;

s8, carrying out tail liquor taking operation after liquor is picked;

s9, uniformly adding water with the temperature of more than 90 ℃ according to the moisture content of the fermented grains when the fermented grains are taken out of the retort;

s10, spreading, airing, cooling and adding the yeast, wherein the yeast adding process requires that the yeast medicine and the fermented grains are uniformly mixed;

s11, the sequence of fermented grains entering the cellar is the same as the sequence of fermented grains entering the retort, namely: taking out the cellar grains, putting the 15 th steamer into the 1 st steamer, putting the 14 th steamer into the 2 nd steamer, putting the 13 th steamer into the 3 rd steamer, putting the 12 th steamer into the 4 th steamer, putting the 11 th steamer into the 5 th steamer, putting the 10 th steamer into the 6 th steamer, putting the 9 th steamer into the 7 th steamer, putting the 8 th steamer into the 8 th steamer, putting the 7 th steamer into the 9 th steamer, putting the 6 th steamer into the 10 th steamer, putting the 5 th steamer into the 11 th steamer, and putting the 4 th steamer into the 12 th steamer as a cellar-sealing grain.

S12, beating the whole fermented grains in the cellar, spreading rice hulls after the fermented grains are all placed in the cellar and are tightly beaten, and sealing the cellar by mixing soft cellar sealing mud;

and S13, checking the sealing condition of the pit every day after pit sealing, and processing cracks, collapse and the like of pit sealing mud to ensure the sealing property of the pit.

3. The original process II comprises the following steps: cellar running method

S1, crushing the raw materials, and uniformly mixing for later use;

s2, steaming the rice hulls, removing dust, and spreading, airing and cooling for later use;

s3, vinasse removing: respectively punching the surface grains to the 15 th retort cellar bottom grains (counted as 15 retorts) out of the cellar, and independently stacking the surface grains to an air drying chamber;

s4, adding the raw materials into the mother grains, uniformly mixing the grains with the grains, adding the rice hulls to cover, and moistening the grains for 40-120 minutes;

s5, uniformly mixing the grain stillage and the rice hulls 15 minutes before loading the mixture into a steamer;

s6, the sequence of the feeding into the steamer is as follows: the 4 th retort, the 5 th retort, the 6 th retort, the 7 th retort, the 8 th retort, the 9 th retort, the 10 th retort, the 11 th retort, the 12 th retort, the 13 th retort, the 14 th retort and the 15 th retort; the retort loading process requires: lightly throwing, detecting gas, steaming, and keeping gas leakage;

s7, strictly distilling the wine at a low temperature, and controlling the distilled wine temperature at 20-35 ℃ by adjusting the size of condensed water;

s8, carrying out tail liquor taking operation after liquor is picked;

s9, uniformly adding water with the temperature of more than 90 ℃ according to the moisture content of the fermented grains when the fermented grains are taken out of the retort;

s10, spreading, airing, cooling and adding the yeast, wherein the yeast adding process requires that the yeast medicine and the fermented grains are uniformly mixed;

s11, the sequence of fermented grains entering the cellar is the same as the sequence of fermented grains entering the retort, namely: taking out the cellar grains, putting the 4 th steamer into the 1 st steamer, putting the 5 th steamer into the 2 nd steamer, putting the 6 th steamer into the 3 rd steamer, putting the 7 th steamer into the 4 th steamer, putting the 8 th steamer into the 5 th steamer, putting the 9 th steamer into the 6 th steamer, putting the 10 th steamer into the 7 th steamer, putting the 11 th steamer into the 8 th steamer, putting the 12 th steamer into the 9 th steamer, putting the 13 th steamer into the 10 th steamer, putting the 14 th steamer into the 11 th steamer, and putting the 15 th steamer into the 12 th steamer as a cellar-sealing grain;

s12, beating the whole fermented grains in the cellar, spreading rice hulls after the fermented grains are all placed in the cellar and are tightly beaten, and sealing the cellar by mixing soft cellar sealing mud;

and S13, checking the sealing condition of the pit every day after pit sealing, and processing cracks, collapse and the like of pit sealing mud to ensure the sealing property of the pit.

4. Comparative experiment results

(1) Comparison of acidity changes

The prior art (prior art pit-tapping) was compared to the change in acidity of the examples of the invention, and the results are detailed in table 1:

TABLE 1 comparison of acidity physicochemical indices

As can be seen from Table 1, the comparison of the acidity of the fermented grains and the total acidity index of the raw wine in the same period as the prior art and the embodiment of the invention shows that: the method can improve the acidity of the fermented grains and the total acid content of the raw wine in a small range, reasonably improve the acidity, is beneficial to hydrolyzing starch, fiber and the like into sugar in the fermentation process, is beneficial to gelatinization, saccharification and fermentation, and promotes the yield and quality of the raw wine to be improved. The acid is also a precursor of the ester, and the acidity is properly improved in a reasonable range, and the generation of the ester can be promoted.

(2) Raw wine chromatographic index comparison

The aroma type white spirit uses ethyl caproate as a main aroma substance, and the change conditions of two technical base wines are compared under the same production conditions, and are detailed in a table 2:

TABLE 2 comparison of three esters of the prior art, examples of the invention

As can be seen from Table 2, compared with the prior art, the content of ethyl caproate is improved by 34.1%, the content of ethyl lactate is reduced by 32.0%, the content of ethyl acetate is reduced by 33.3%, the effects of increasing the content of hexyl and reducing the content of ethyl acetate are achieved, and the overall proportion of the three esters is more coordinated.

(3) The comparison of the quantity of the first grade wine and the above grades wine is detailed in table 3:

TABLE 3 quantity comparison table for wine of grade one or more

Compared with the quality grade wine quantity of the prior art, the raw wine with more than one grade accounts for 100 percent of the total wine production, and is increased by 25 percent compared with the same period.

(4) Sensory quality comparison

After the project is implemented by the invention, according to the comparison of sensory quality feedback information of the wine body center, the sensory quality of the wine body is greatly improved compared with the prior art.

In summary, the following steps: the invention always keeps the fermented grains with better quality at the middle and lower layers to be closed and recycled at the lower part of the pit, the fermented grains at the middle and upper layers to be recycled at the upper part of the pit, and the poor-quality distilled grains are gradually discarded as the discarded distilled grains, and the nutrient components, the environmental condition stability and the consistency of the high-quality fermented grains microorganisms of the middle and lower layers are ensured through the repeated double circulation, thereby being beneficial to the smooth growth and the propagation of the microorganisms, thereby improving the action capability, further increasing the time for enriching and breeding microorganisms in the cellar and the number of microorganisms participating in fermentation, overcoming the defect of discarding the bottom grains or the middle and lower layers of the cellar, meanwhile, the method also keeps the upper layer grains with relatively poor quality discarded in each turn, keeps the fermented grains with relatively good quality to be continuously contacted with pit bottom mud to obtain more fragrance substance components, plays a role in removing the grains and keeping the grains good, and overcomes the defects of the existing pit-moving method and the original pit method.

The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention are intended to be included within the scope of the present invention.