7, medicine type

Raw material: Sorghum

Saccharification starter: small Qu and large Qu

Fermentation equipment: mud cellar

Winemaking process: the raw grain first produces Xiaoqu wine according to Xiaoqu Qing flavor type; Then take small koji distillers, Dong distillers and fermented grains and mix them with extra koji in proportion into the cellar, pour appropriate amount of wine into the cellar every 2-3 days until the cellar is filled in 12-14 days, seal the cellar with coal powder mixed with yellow mud, and fermented for more than half a year. Finally, take out the fermented grains of the cellar and put them on the retort grate, and pour the small Qu wine into the bottom pot of the retort to heat and steam. Or the fermented grains were first filled with retort and then filled with a layer of fermented grains to steam 61 degrees of wine, and the product was obtained after storage and mixing.

8. Fragrance

There are two methods of production

(1) The raw grain was fed according to the production process of Maotai-flavor wine, and fermented for 7 rounds after being fed twice. Then, sorghum powder, water and medium-temperature Daqu were added to the fermented grains in the fermented grains and mixed well into the mud cellar for fermentation for 30 days at low temperature. According to the Luzhou-flavor process, two rounds are produced, and the distillery of each round is stored separately and then blended into products.

(2) According to the sauce flavor and Luzhou-flavor wine respectively produced wine, storage and blending into products.

9. Special shape

Raw material: refined rice

Saccharification starter: Daqu

Fermentation equipment: red Chu Shi bar lime yeast cellar, cellar bottom and mud for sealing cellar surface.

Winemaking process: The production process operation is basically the same as the mixed steaming and burning Luzhou-flavor Daqu wine during the 45-day fermentation period.

10. Sesame flavor

Ingredients: Sorghum, bran, wheat.

Saccharification starter: bran koji or add appropriate amount of Dakoji.

Fermentation equipment: cement pond, pond bottom and mud for sealing cellar.

Winemaking process: After crushing the raw grain, add a certain amount of wheat, bran and fermented grains from the retter to mix the steaming material, cool it out of the retter, add water and bran koji (including white koji, fragrant yeast and Bacillus thermophilus cultured respectively) and mix an appropriate amount of high temperature dakoji, pile up at high temperature in the drying ground for 24-48 hours, enter the tank for fermentation for 30 days, and distillate the wine, store it for more than one year, and blend it into the product.

Liquid liquor

At present, the main use of edible alcohol, mixed with a small amount of solid state production of liquor or its by-products.

(1) Skewer method: According to the skewer process of Dong wine, each factory will convert the starter culture into solid fermented grains according to local conditions, pour the edible alcohol into the bottom pot of the steamer, load the fermented grains on the grate, and then heat the steamed wine. Products obtained by storage blending.

(2) solid-liquid blending method: edible alcohol is added to the solid-state fermentation of the wine head, tail, high-quality liquor and edible wine flavor, and prepared into products.

Medium and low grade liquor can be produced by the above method.

11. Laobaigan type

Raw material: Sorghum

Saccharification starter: wheat daqu

Fermentation equipment: ground tank or brick cellar

Wine-making process: raw grain is mixed with fermented grains in a certain proportion after grinding, and white wine can be obtained after steaming in retort. After the fermented grains of the retter are cooled by adding water and mixed with more curving, they are fermented in the cellar for 30 days, and the wine is steamed after the above ingredients.

12, fragrant type

Raw materials: Sorghum, rice, corn

Saccharification starter: Rhizopus minor Qu, Daqu

Fermentation equipment: mud cellar

Brewing process: The raw materials were soaked in water, steamed, cooled and added rhizopus koji into the saccharifying tank. After the fermentation and saccharification of the bacteria for about 24 hours, the ingredients were mixed with the fermented grains of Daqu wine after being steamed, and the fermented grains of Daqu wine were increased and fermented for 60 days, and the products were stored and mixed.