Moutai Wine Core Process Revealed, 20 Moutai Wine Processes You Didn't Know About

What are the raw materials used in the production of Moutai wine and what is the ratio?

A: The raw materials for the production of Maotai wine are mainly sorghum and wheat, of which sorghum is the main grain and wheat is the raw material for Daqu, and the ratio is generally 1:1.

2

When brewing wine, why is it necessary to splash the cellar with the tail wine every time after fermentation and before entering the cellar?

Answer: Tail wine splash cellar can make the grain fermentation more fully, and strengthen the production of incense.

3

What are the steps in the manufacturing process of Moutai wine?

A: The manufacturing process of Moutai wine, from raw materials into the factory to finished products, mainly includes the selection of materials, making others, brewing, aging, blending, inspection and packaging, so 7 important links. These links determine the final product quality of Moutai wine.

4

What is the blending process of Maotai?

Answer: The blending process of traditional saucy liquor in Moutai Town starts with the selection of expired liquor in stock, confirmation by labeling, reappraisal, selection of categories, blending of small samples, blending of small samples and records, addition of aroma-enhancing and aged liquor and records, delivery of small samples for inspection or review of small samples to be successful, conversion of the quantity of various kinds of liquor blended according to the ratio, classification of wine tanks according to the calculation of the amount of control, and the blending of various kinds of liquor in the tanks to blend each other, blending into a single product.

5

What is Daqu?

A: Pure wheat as raw material, crushed into coarse wheat flour, plus mother of pearl, and water, step on the quartz billet, high-temperature cultivation and become.

6

Why does Moutai wine need to be made at the end of the day?

Answer: The temperature rises after the Dragon Boat Festival, which meets the requirements for high-temperature conditions in the quaking process: at the same time, the wheat matures around the Dragon Boat Festival, which meets the demand for raw materials in the quaking process.

Chinese Zodiac Wine

7

What does the "three highs" process of Moutai wine production mean?

A: That is, high-temperature brewing, high-temperature stacking, and high-temperature distillation.

8

What does "sand" refer to in the Mao Tai wine process?

A: Moutai refers to the raw material for its production, sorghum, as sand.

The Chinese sports delegation celebrated the success of the wine

9

What does the "three longs" of the production process of Moutai wine refer to?

Answer: Long time for quaking, long time for distilling, and long time for storing.

The wine is exclusively for members of the Moutai Culture Research Association

10

What is the basic process for making the currant for Moutai wine?

Answer: The basic process of moutai wine-making is as follows: selection of raw materials for making quartz - crushing of quartz - quartz proportioning - stepping on the quartz to make billets - cultivation of quartz billets - finished quartz. The process is based on the following: Selection of raw materials for quartz production - Qu material crushing - Qu material proportioning - Qu billet stepping - Qu billet cultivation - Finished quartz quality identification. High temperature is the key characteristic of quaking.

11

What do the terms "sha sha" and "brown sha" mean in the Moutai wine process?

Answer: The first feeding in the production of Moutai wine is called sha sha, and it usually takes place on the Chongyang Festival, which is the ninth day of the ninth month of the lunar calendar. Each cauldron is fed with 350kg of sorghum, and the amount of sand fed accounts for 50% of the total amount of feed. The second feeding of Maotai production is called brown sand, and the time is generally one month after the sand.

12

Why do we need to re-sand under the sun?

A: There are two main reasons for the brewing of soy sauce wine in Moutai Town: first, around the Chongyang Festival, the Chishui River is clear, which meets the requirements of brewing on water quality: second, around the Chongyang Festival, the local small red beams are ripe, which meets the needs of brewing on the raw materials of the brewing staple grain.

13

What is the core process of Moutai wine?

A: The core process of Moutai wine is the sand return process, which means that each round of wine spirits are splashed into the previous round of cocktails and fermented back in the cellar to strengthen the aroma production. The amount of wine tail should be based on the last round of production of good or bad wine, stacked grains of dry and wet degree of determination, generally controlled in each cellar wine grains splash more than 15kg of wine, with the increase in the number of rounds of fermentation, gradually reduce the amount of wine splashed, and finally throw the lees do not splash tail wine.

Old Guizhou Moutai Wine

14

What are the characteristics and differences between each of the seven rounds of Moutai wine?

A: One round: colorless and transparent, no suspended matter: soy sauce flavor, slightly raw grain flavor, astringent, slightly acidic, slightly bitter aftertaste; alcohol ≥ 57.0% (voI).

Second round: colorless and transparent, no suspended matter; soy sauce flavor, sweet taste, clean aftertaste, slightly sour and astringent: alcohol ≥ 54.5% (v01).

Third round: colorless and transparent, no suspended matter; prominent soy sauce flavor, mellow, clean finish; alcohol ≥ 53.5% (voI).

Four rounds: colorless and transparent, no suspended matter; prominent soy sauce flavor, mellow and long aftertaste: alcohol ≥ 52.5% (v01).

Fifth round: colorless (yellowish) transparent, no suspension; prominent soy sauce flavor, long aftertaste, slightly burnt flavor; alcohol ≥ 52.5% (v01).

Sixth rounds: colorless (yellowish) transparent, no suspended matter; obvious sauce flavor, long aftertaste, slightly burnt flavor; alcohol ≥ 52.0% (v01).

Seven rounds: colorless (yellowish) transparent, no suspensions: obvious soy sauce flavor, long aftertaste, burnt taste: alcohol ≥ 52.0% (voI).

15

What are the basic requirements for the storage life of newly brewed Moutai wine?

Answer: Newly brewed soy sauce-type liquor must be stored for more than three years of aging before blending, so the soy sauce wine spirits must be baked after the "long-term aging" process.

The original box of Guizhou Moutai wine

16

Why do you choose to store Moutai wine in earthenware altars?

A: Because the pottery altar has good permeability, the oxygen in the air can enter the altar and produce a "micro-oxygen cycle" with the wine, so that the wine inside the altar can breathe, thus accelerating the speed of the wine's esterification, oxidation and reduction reactions. It is the unique "micro-oxygen" environment of the pottery altar and the "respiration" of the wine inside the altar that prompts soy sauce wine to continue to age and mature during the storage process, and the more it ages, the more fragrant it becomes. After a series of chemical and physical reactions, such as oxidation and reduction, the low boiling point substances of wine, such as aldehydes and sulfides, are effectively eliminated. The unpleasant odor of new wine is removed, acetaldehyde is condensed, the pungent flavor is reduced and the aroma of wine is increased. During the aging process, methanol and other harmful substances are further volatilized, and the wine becomes mellow; the air comes into contact with the wine through the cylinder wall and slowly oxidizes the wine, giving it a mature aged taste; meanwhile, the alcohol molecules in the wine and the water molecules will be conjugated in the form of hydrogen bonding, which will make the wine softer and more palatable, and improve the quality of the wine.

17

How is vintage Moutai wine blended?

A: The main body of vintage wine is usually a base wine that has been in existence for more than five years, and then a moderate amount of old wine that has been in existence for a longer period of time is added to blend it. The specific blending ratios are different.

Guizhou Maotai Old Wine

18

How many flavor components are there in Maotai wine?

A: According to authoritative testing, soy sauce-type Maotai wine*** has more than 1,400 flavor components.

19

Can foreign substances be added to Moutai wine?

A: Foreign substances cannot be added to soy sauce-type white wine. The reason is that the more than 1,400 specific substances contained in soy sauce-type liquor have not yet been fully detected by existing scientific and technological means, and naturally foreign substances cannot be added. So in all of China's liquor, only the authentic soy sauce type of liquor is to wine hook wine, belonging to the real pure grain food.

Local state-run Maotai

20

How was the establishment and naming of the three archetypes of Maotai accomplished?

A: The establishment of the aroma type of Moutai wine and the discovery of the three typical bodies were accomplished by Li Xingfa, the lifetime honorary director of the Moutai distillery and a generation of masters of soy sauce wine blending. He named them respectively: the soy sauce flavor is good, elegant and delicate taste is called "soy sauce": with the bottom of the cellar wine spirits brewing and roasting, there is a prominent cellar mud flavor is called "cellar bottom": the aroma is not as good as soy sauce, but the taste of mellow and sweet coordinated is called "mellow and sweet". Mellow-sweet". Later, these three aroma types were confirmed to be the three typical types of authentic soy sauce wine aroma. The determination of the three aroma types laid a solid foundation for the stability of the quality of soy sauce wine, and played a decisive role in the standardization of the aroma and process of Chinese soy sauce wine, as well as the expansion of the scale and improvement of the quality.

In the second half of 1965, the Ministry of Light Industry officially recognized the establishment of the three typical styles of soy sauce wine and the naming of the soy sauce aroma type at a pilot demonstration of Moutai wine held in Shanxi.