How is Maotai-flavor liquor brewed?

The production method of maotai-flavor liquor is as follows:

Maotai-flavor liquor is produced by high-temperature Daqu. Because of the low saccharification and fermentation ability of high-temperature Daqu and rough raw materials, the finer Daqu is, the better, which is beneficial to saccharification and fermentation. The first feeding in the production of maotai-flavor liquor is called Xiasha. Put 350kg sorghum into each retort, and the amount of sand is 50% of the total.

Chinese name:? Maotai-flavor liquor

Main raw materials:? Sorghum, wheat, water

Main nutrients:? Less volatile substances, less stimulation to human body.

Storage method:? Normal temperature storage

Alias:? Mammoth type

The so-called "12987" brewing technology has always been a proud technology of Maotai Town, also known as Daqu Maotai-flavor wine brewing technology, that is, "one cycle, two times of grain feeding, nine times of cooking, eight times of fermentation and seven times of wine extraction."

It seems complicated, but it must be said that this is the crystallization of the wisdom of the working people in Maotai Town for thousands of years, and it is precisely because of the complexity of the process and the meticulous attitude of the brewers that our Maotai-flavor liquor is brilliant today!