Brewing technology of Moutai liquor

The brewing process of Maotai liquor includes sand dropping, sand throwing, cooking, fermentation, wine extraction and so on.

Xiasha 1

It takes at least 1 year to produce Moutai from the sand of Chongyang, which is not counting the time for making koji during the Dragon Boat Festival. It will take nearly two years to make music from the Dragon Boat Festival. Moutai only uses Guizhou's unique "Red Sakura Sorghum" as the brewing raw material. Sorghum, a local specialty, is small in size, full in grain, thick in skin, resistant to cooking and roughness, and is most suitable for brewing Maotai-flavor liquor.

2. Sand casting

In Guizhou, sorghum is also called "sand", and coarse grains with red tassel sorghum are brewed, which is also called "throwing sand" in the industry. In the whole brewing cycle of Moutai, sand is only thrown twice. First, soak half of the sorghum used for brewing Moutai in hot water, then steam it in retort for 2 hours, after cooling, add ground Daqu powder and tail wine, pile up for fermentation, and then ferment it in mud cellar for 1 month, which is also called "Xiasha".

Step 3 cook

Maotai liquor should be boiled once every time before it is taken, and then cooked nine times in a brewing cycle. The complexity of brewing technology has reached the highest level, so Maotai-flavor liquor is also the most complicated brewing technology.

Step 4 ferment

Every time the coarse sand of Moutai is boiled cold, a proper amount of koji powder should be added for fermentation; Because the distiller's grains after the last cooking were abandoned, Yi * * went through 8 times of koji fermentation. The consumption of distiller's yeast in Moutai also reached the peak, and the wheat used for koji-making was almost as much as sorghum used for sand throwing, almost reaching the ratio of 1 and 1.

Step 5 get wine

Maotai liquor was fermented for one month after the second sand throwing, and it was taken for the first time, and it was taken seven times before and after. Among them, the first and second wine taking is the last time, and the wine quality is relatively poor, which is called "wine head" and "wine tail"; The third to fifth time to take wine, the best quality, known as "big gray wine." Take the wine for the sixth time, and call it a small wine. Only the best quality Dahui wine will be used to blend Moutai, and then Moutai can be put on the market after at least 5 years of original wine storage.