Fecha de publicación: 30/09/2022 Fuente: WIPO Wine The invention relates to a koji-free liquid-state fermentation liquor brewing process, which comprises the following steps of: crushing grain-shaped grains or pressing the grain-shaped grains into sheets, heating and boiling water, adding citric acid to adjust the pH value to 4-6, then adding the grains to boil, gelatinizing the grains, reducing the temperature to be not more than 70 DEG C after the gelatinization is finished, adding barley malt and saccharifying enzyme to perform heat-preservation saccharification, and filtering after the saccharification is finished, so as to obtain the koji-free liquid-state fermentation liquor. Cooling the temperature of the filtrate to 30 DEG C or below, and adding a fermenting agent for fermentation; after the fermentation is finished, distilling the fermented wine liquid, respectively collecting the produced first wine, middle wine and tail wine, storing the middle wine for at least one year to obtain base wine, adding purified water into the base wine to reduce the alcohol content, continuously storing for at least 30 days, then blending to obtain finished wine with the alcohol content of 50-55%, and continuously storing the finished wine for at least one year to obtain the finished wine. The koji-free liquid-state fermented white spirit is obtained. A koji-free liquid state fermentation method is adopted, the production process is simple, and the prepared finished product white spirit is good in quality and stable in quality.