Processing method for improving quality of multi-grain strong-flavor liquor

The present invention discloses a method for improving the quality of multiple grains liquor processing methods. In the process of this invention, sorghum, wheat, and corn bran as main raw materials, high-temperature curve, the temperature curve, active dry yeast and An Qisheng fragrant rice hull materials, the first four major material and mixed rice hulls, and Run hot mix was added bulk material; retort residue material grains after the bulk material run, after the retort was cooled and added to the high-temperature curve, the temperature curve and uniformly doped active dry yeast Anqi Sheng Hong, close the stack, temperature stacking; bulk temperature after the high temperature slag pit entry fermentation, the pit using the cleaning burning process steamed distilled to obtain the original wine; last original wine into jars for burying the buried 65 days storage. The invention will be traditional multi-grain Luzhou production process innovation integrated into the essence of the high temperature stacking fermentation process Maotai production process, significantly improved the style characteristics of liquor, creating a new multi-grain liquor production methods.