What is the brewing process of Maotai-flavor liquor?

There are four main brewing techniques for Maotai-flavor liquor: Khun Sa, broken sand, turned sand and mixed sand.

I. Khun Sa

Khun Sa process is one of the best processes for brewing Maotai-flavor liquor, while Khun Sa process needs nine stewing, eight fermentation, seven wine taking and two feeding, and the whole brewing cycle is as long as one year. The wine taken out seven times should be stored for more than three years before it can become the base wine, and then blended.

Second, broken sand.

Broken, literally broken, broken sand refers to crushed sorghum. It means that 100% of raw materials are crushed and polished into powder. In the process of sand crushing, broken sorghum is very easy to ferment, which is also a rapid process. Compared with Khun Sa, the wine yield has been greatly improved.

Third, turn over the sand

Turning over, turning over (also described repeatedly) and turning over sand refer to the wine brewed by adding some new sorghum and new koji medicine to the distiller's grains discarded after the ninth cooking of Khun Sa wine. It means that waste is reused, "waste residue" becomes "good material", and "Fansha wine" has short production cycle, high output and poor quality.

Fourth, string sand

String, a number of similar things strung together, string sand wine, also known as string incense, is a product distilled by adding edible alcohol to the distiller's grains discarded after the ninth cooking of Khun Sa wine (the difference from turning sand is that it is directly blended with alcohol without grain). Some even use edible alcohol and water to prepare flavors and fragrances.

Characteristics of Maotai Liquor Brewing Technology

The characteristics of Maotai's manufacturing technology can be summarized as "three highs", "three highs" and "seasonal production", which is the uniqueness of Maotai's technology. The "three highs" of Maotai technology refer to high-temperature koji-making, high-temperature stacking fermentation and high-temperature distillation in Maotai production technology. The fermentation temperature of Moutai Daqu is as high as 63℃, which is higher than other liquors by 10 ~ 15℃.

The high-temperature bulk fermentation of Maotai liquor is a process of natural fermentation by natural microorganisms, and it is also a process of forming the main aroma substances of Maotai liquor, and its bulk fermentation temperature is as high as 53℃. The distillation temperature of Maotai liquor is above 40℃, which is 10 ~ 20℃ higher than that of other liquors, which makes it possible to better separate the effective components of Moutai alcohol fermentation during distillation.