Production technology of maotai-flavor liquor

Mother grain: Daqu, crushing and koji powder;

Sorghum: pulverizing, blending, steaming wine and materials, spreading and cooling, and adding koji;

Wine tail: original wine, storage, blending, re-storage, stirring, accumulation, pit entry, fermentation, pit exit, fermented grains and sorghum powder.

Adopt technology:

1. Traditional Maotai-flavor technology of Daqu: using high-quality sorghum as raw material, high-temperature Daqu made from wheat as saccharifying starter, secondary feeding and high-temperature accumulation, using a strip-shaped fermentation pit, after nine times of cooking, eight times of fermentation and seven times of wine extraction, adopting special technology of high-temperature Daqu making, high-temperature accumulation, high-temperature fermentation and high-temperature wine flowing.

2. Maotai-flavor technology of bran koji: using crushed sorghum as raw material, wheat is used to make high-temperature Daqu in a certain proportion, bran koji and saccharifying enzyme are used as saccharifying and fermenting agents, which are fermented in a fermentation pool made of stones or directly piled up on the ground, and then fermented, distilled and blended to form Maotai-flavor distilled liquor.

3. The original wine produced by traditional Daqu sauce-flavor technology and bran koji sauce-flavor technology is used as the base wine and blended in different proportions.