Brewing method of maotai-flavor liquor

Maotai-flavor liquor is brewed through the process of secondary feeding, nine stewing, eight fermentation and seven liquor taking. In the production center of Maotai-flavor liquor, local high-quality sorghum was selected as raw materials, and the starter selection and Chongyang feeding were carried out during the Dragon Boat Festival in strict accordance with the solar terms.

The production cycle of base wine is as long as one year, and it can be divided into sand steaming and coarse sand steaming twice, with one to seven rounds of baking wine, which can be summarized as two times of feeding, nine times of cooking, eight times of fermentation, seven times of taking wine, and one year in spring, summer, autumn and winter.

Matters needing attention in liquor preservation

1. Cover the unfinished bottled liquor tightly and store it in a ventilated place.

2. put the white wine in a jar and seal it, and then store it in the cellar, which can be preserved for a long time.

Liquor is afraid of direct sunlight, so it should be stored in a cool place, preferably in a deep wine cellar.

4. It's best not to touch liquor at will during liquor storage, which will affect the quality and taste of liquor.

5. It is not easy to keep the temperature of liquor too high, and it is better to be between 10 and 16 degrees, and the highest temperature should not exceed 24 degrees. If the temperature is too high, the liquor will volatilize.

6. Although wine is stored in a cool place, it should be moisture-proof.