Moutai wine(mao tai jiu )

Practice of Maotai liquor

Maotai liquor production steps:

Maotai liquor is made from high-quality sorghum and wheat, and the amount of koji used is more than that of raw materials. Many koji, long fermentation period, many times fermentation and many times wine extraction are the important reasons for Maotai Liquor's unique style and excellent quality. Brewing Maotai liquor needs two times of adding raw sand (raw grain), eight times of fermentation and nine times of distillation. The production cycle is as long as eight or nine months, and then it is aged for more than three years, blended and blended, and then stored for another year to make the liquor more harmonious, mellow, soft and soft. The whole production process is nearly five years.

Characteristics of Maotai liquor:

Maotai liquor is the most perfect Maotai flavor Daqu liquor, so Maotai flavor Daqu liquor is also called Maotai flavor Daqu liquor. The wine is bright and transparent, slightly yellow, with outstanding sauce flavor, which makes people intoxicated. If you don't drink it in an open cup, you will have a strong aroma. If you drink it freely, you will have a full mouth of fragrance. If you drink it in an empty cup, you will have a stronger fragrance and last for a long time. The taste is elegant and delicate, full-bodied and mellow, with a long aftertaste and endless aroma. Maotai liquor is pure and transparent, mellow and fragrant. It is composed of three special flavors: Maotai flavor, cellar bottom flavor and mellow and sweet flavor. There are more than 300 known aroma components. The alcohol is 53 degrees. Chen Yi has a poem: "Jinling meet again to drink Maotai, long march to wash feet.". Thank you for your poems and stories, and have a drink in Jiangnan. "

• Maotai, China

  essential information

  Product features

  Quality characteristics

  Maotai liquor is the originator of Chinese Daqu Maotai flavor liquor, which is honored as "national liquor". It has the characteristics of clear and transparent color, outstanding Maotai flavor, mellow fragrance, elegant and delicate, soft entrance, clear and sweet, mellow and full body, long aftertaste and lasting fragrance in empty cup. People call the unique flavor of Maotai liquor "Maoxiang", which is a typical Chinese Maotai flavor style.

   

  Maotai liquor is pure and transparent, mellow and fragrant. It is composed of three special flavors: Maotai flavor, cellar bottom flavor and mellow and sweet flavor. There are more than 300 known aroma components. Maotai liquor has many aroma components, and some people praise it as "the flavor next door, three drunk, ten Li Fang after the rain". Maotai liquor is fragrant but not gorgeous. It never adds any spices in the brewing process. The aroma components are naturally formed in the process of repeated fermentation. Its alcohol level has been stable between 52 and 54 degrees, and it has been the lowest in the whole Baijiu liquor in the long term. It has the characteristics of "no sore throat, no head, fatigue elimination and mental stability"

   

  Production process

  Maotai liquor cellar construction is also quite particular. The selection of cellar site, the direction of cellar area, the height of space, the control of temperature and humidity in the cellar, the air permeability, the form and capacity of wine urn, and the technology of mud sealing at the mouth of the urn are all very strict. All these are the key to the re ripening and aroma purity improvement of the finished wine. People should check the wine cellar every day, open and close the air holes, and control the temperature and humidity.

   

  The brewing technology of Maotai liquor is known as "the best of all ages". Maotai liquor has the whole production process which is different from other liquor, and the production cycle is 7 months. The steamed wine is stored in the warehouse for more than 4 years, and then mixed with the aged wine stored for 20, 10, 8, 5, 30 and 40 years. Finally, it is tested, tasted, bottled and sold out of the factory.

   

  Maotai liquor is made from local high-quality glutinous sorghum and wheat. The amount of koji used is more than that of raw materials. Many koji, long fermentation period, many times fermentation and many times wine extraction are the important reasons for Maotai Liquor's unique style and excellent quality. Brewing Maotai liquor needs two times of feeding, nine times of cooking, eight times of spreading and air adding koji (seven times of fermentation) and seven times of distilling. The production cycle is as long as one year, and then aging for more than three years, blending and blending, and then storing for another year, so as to make the liquor more harmonious, mellow, soft and soft. The whole production process is nearly five years.

  During this period, we have to go through the process of Double Ninth sanding, Dragon Boat Festival Daqu, long-term storage and so on. The production cycle of wine is one year. According to the change of seasons, it goes through two times of feeding, nine times of cooking, eight times of fermentation, and seven times of wine extraction. The base wine needs to be stored in pottery jar for more than three years. Finally, more than 100 different wine ages are selected by the way of wine hook The typical style of Maotai liquor was formed by the combination of base liquor with different flavor, turn and alcohol content.

   

   

  The three highs of Maotai liquor technology refer to high temperature koji making, high temperature stacking fermentation and high temperature distilling. The temperature of Moutai Daqu during fermentation is as high as 63 degrees centigrade, which is 10-15 degrees higher than that of any other Baijiu liquor. During the whole fermentation process, the environmental microorganism can be selected, and finally the microbial system with high temperature resistance and Aroma Producing is formed. The Chinese Baijiu fermentation is the most classical and original work of Chinese liquor production, and it is also not available in other famous Baijiu crafts. High temperature distilled liquor: distillation process itself is solid-liquid separation technology, but the distillation process of Moutai wine is completely different from other baijiu.

  The three advantages of Maotai liquor technology mainly refer to the long production cycle of Maotai base liquor, the long storage time of Daqu and the long age of Maotai base liquor. The production cycle of Maotai base liquor is as long as one year. It needs two times of feeding, nine times of distillation, eight times of fermentation and seven times of liquor extraction. It goes through spring, summer, autumn and winter for one year. The other Baijiu only takes a few months or more than 10 days. Moutai Daqu stored for 6 months can be used in koji production, and it is more than 3-4 months in other liquor. This is important for improving the quality of Moutai based liquor, and the consumption of Daqu is 4-5 times higher than that of Baijiu baijiu. Moutai liquor generally needs more than three years to store and blend. It can make the wine more beautiful and fragrant by storing, and it can also express the value of Moutai liquor by adding Moutai wine with high boiling point substances. This is the characteristic of other Baijiu liquor.

  The seasonal production of Maotai liquor technology refers to the strong seasonality of Maotai liquor production technology. The Baijiu production requirement is carried out according to the Double Ninth Festival of the Chinese calendar in September, which is completely different from other liquor's characteristics of ready production at any time and at any time in the production of Moutai. According to the harvest season of sorghum, the second is to conform to the local climate characteristics of Maotai, the third is to avoid the high nutrition and high temperature production season, so as to facilitate the artificial control of fermentation process, cultivate favorable microbial system, and selectively use natural microorganisms, and the fourth is that the double Ninth Festival in September is China's old people's day, which symbolizes eternity and reflects the traditional culture of the Chinese nation.

   

  The wine bottles used for Maotai liquor were originally made in local jars. From the Xianfeng Period of the Qing Dynasty, the pottery jar shaped wine bottles with small bottom, small mouth and big belly were used. The bottles were 0.5kg, 1kg and 1.5kg in size. Later, it was changed into a slightly flat rectangular wine bottle. After the fourth year of the Republic of China (1915), it was replaced by a cylindrical, small body and long mouth yellow pottery glaze bottle. After the founding of the people's Republic of China, it was changed to white ceramic bottles and milky white glass bottles, which are antique, simple and generous.

   

  Origin environment

  Regional environment

  Maotai liquor is produced in Maotai town on the Bank of Chishui River in Zunyi. Because Maotai town is located in a river valley with low wind speed, it is very conducive to the habitat and reproduction of microorganisms in Maotai liquor brewing. In the 1960s and 1970s, the national experts used Maotai technology and raw materials, pit mud, and even workers and technicians to produce Maotai liquor in different places, but the products could not achieve the same effect. It also fully proves that Moutai wine is closely related to the origin and Moutai wine is not cloned. Therefore, Moutai became the first Chinese Baijiu liquor to be protected by the original product in 2001.

   

   

  Maotai distillery is located in the upper reaches of Chishui River, with good water quality, low hardness, rich trace elements and no pollution. Due to the slightly acidic purplish red soil in the canyon, the special climate of warm winter and hot summer, less rain and wind, high temperature and humidity, and the Millennium brewing environment, the air is full of rich and unique fragrance.

   

  Raw material requirements

  The sorghum used in Maotai liquor production is glutinous sorghum, which is commonly known as hongyingzi sorghum. The difference between this sorghum and other sorghum in Northeast China and other regions is that the grains are solid, full, uniform, small and thick, the amylopectin content is more than 88%, and its cross section is glassy, which is very conducive to the multi turn baking of Maotai liquor technology, so that the nutrition consumption of each round of Maotai liquor has a reasonable range. Maotai liquor is made of sorghum with thick skin and rich in 2% - 2.5% tannin. During the fermentation process, it forms catechuic acid, vanillin, ferulic acid and other precursors of Maotai liquor flavor, and finally forms the special aromatic compounds and polyphenols of Maotai liquor. The formation of these organic compounds is closely related to the sorghum of Maotai liquor and the local microbial community. It is also an important factor for the elegant and delicate Maotai liquor, the full-bodied and mellow liquor, and the long aftertaste

  Chinese PinYin : Mao Tai Jiu