Fecha de publicación: 30/09/2022 Fuente: WIPO Wine The invention mainly relates to the technical field of wine processing, and discloses a method for blending soft Maotai-flavor liquor, which is prepared by blending 40% of Maotai-flavor base liquor 1, 30% of Maotai-flavor base liquor 2, 20% of Maotai-flavor blending liquor, 10% of Maotai-flavor flavoring liquor and 0.1% of Maotai-flavor rice wine. Blending is carried out according to the proportion, and after national requirements are met, the sample amount is enlarged and standing is carried out for one year at low temperature, so that the wine body is more balanced, richer and softer. The total ester content of the wine is 3.98 g/L, the total acid content of the wine is 2.79 g/L, and important flavor substances such as esters (ethyl acetate, ethyl butyrate, ethyl valerate and ethyl lactate), aldehydes (acetaldehyde, benzaldehyde and isovaleraldehyde), alcohols (isobutanol, n-amyl alcohol and isoamyl alcohol) and the like are close to those of Feitian 53 degrees in Maotai. The product is clear and colorless, prominent in Maotai-flavor, mellow and fine, harmonious in wine body, mellow and full, long in aftertaste and lasting in fragrance in an empty cup, and the product is pleasant before drinking, comfortable in drinking and free of drunkenness after drinking, and is high-quality white wine.