One of the ten technological characteristics of Moutai refers to

The technological characteristics of Maotai liquor are three highs, high temperature accumulation, high temperature wine receiving and high temperature koji making. There are three lows: low water content in the pool, low saccharification rate of koji and low liquor yield; More than three rounds, more food and more songs; There are three long, long storage time, long production cycle and long preparation time.

During the period of 1975, Maotai conducted an experiment of brewing in a different place, and moved the same technology, equipment and technology and even the soil in Maotai Town to a different place. This is our present Zunyi real wine. The whole process lasted for ten years, but in the end it failed to brew Moutai of the same quality, which is the mystery of Maotai Town. Maotai-flavor liquor is made from sorghum as the main raw material, wheat as the auxiliary material and water as the raw material through traditional solid-state fermentation, distillation, storage and blending, and its production process is the traditional Daqu Maotai-flavor process.

Maotai liquor is pure, transparent and mellow, and consists of three special flavors: sauce flavor, cellar bottom flavor and mellow sweetness. At present, there are more than 300 known aroma components. Maotai liquor has many aroma components, and some people praise it as "the three houses next door are drunk, and the bottle opens ten miles after the rain."

Maotai liquor is fragrant but not bright, and no spices are added in the brewing process. All aroma components are naturally formed during repeated fermentation. Its alcohol content has been stable at 52-54, which is the lowest among famous wines in China for a long time. It has the characteristics of no sore throat, no headache, no fatigue and calm spirit. "