Method for improving quality of Maotai-flavor liquor

The invention relates to the technical field of baijiu brewing, and discloses a method for improving the quality of Maotai-flavor baijiu, and the method comprises the following steps: S1, preparing materials, including 100-200 parts of barley, 50-100 parts of peas, 200-300 parts of wheat, 10-20 parts of hawthorn, 1-5 parts of astragalus membranaceus, 10-15 parts of Chinese dates, 4-8 parts of lophatherum gracile, 300-350 parts of sorghum, 150-200 parts of rice, 250-300 parts of polished glutinous rice and the like; according to the method, the fullness of the liquor body can be increased, the quality of the liquor is improved, the aroma of the oak barrel can be organically combined with aroma-producing and flavor-producing substances in the liquor, the quality of the liquor is further improved, the taste of the liquor can be greatly improved, and the prepared liquor body is pure and transparent. 本发明涉及白酒酿造技术领域，且公开了一种提升酱香型白酒品质的方法，包括以下步骤：S1：备料，100-200份大麦、50-100份豌豆、200-300份小麦、10-20份山楂、1-5份黄芪、10-15份大枣、4-8份淡竹叶、300-