The production process of soy sauce type liquor?

Shang booking wine customer service Xiaolei told you:

Sauces aroma liquor "987" brewing process is summarized as follows: two feeding, nine steaming, eight fermentation, seven wine process:

Maotai town for the sauce aroma liquor production center, the selection of local high-quality sorghum as raw materials, in strict accordance with the festival. The process is strictly in accordance with the festive seasons, which include the picking of currants at the Dragon Boat Festival and the casting of ingredients at the Chongyang Festival. The production cycle of the base liquor is up to one year, *** divided into steaming sand, mixed steaming brown sand *** second feeding, one to seven baking rounds of wine, summarized as the second feeding, nine steaming, eight fermentation, seven times to get wine, after spring, summer, autumn, winter time of the year.

Because of its long production cycle and huge capital consumption, there are only a few enterprises in Moutai Town that can produce in strict accordance with this traditional process!

Two feeding process:

1, steaming under the sand - the use of half of the total amount of feeding, by wetting the grain → ingredients → on the retort steaming grain → down the retort splash water → cool → sprinkle wine tail → sprinkler → stacking → under the cellar → sealed cellar fermentation → open cellar to take the spirits of the process of clearing under the sand;

2, mixing the steaming brown sand --The other half of the total amount of input, by wet grain → ingredients (adding a clear steaming under the sand after the spirits) → on the retort grain steaming wine (this time the steamed wine is not for genuine, splashed back to the cellar to re-fermentation) → down the retort splash water → cool → sprinkle the end of the wine → sprinkled quartz → piling up → under the cellar → cellar sealing and fermentation → cellar to take the spirits for the mixing of steaming brown sand process flow.

Nine times cooking refers to: steaming under the sand once, mixed steaming brown sand once, mixed steaming brown sand after the spirits → on the retort steaming for the third time cooking, after the third cooking spirits for the cooked lees, cooked lees by spreading cool → sprinkled quartz → piling up → under the cellar → cellar closure fermentation → cellar to take the spirits → on the retort steaming six rounds of six cycles of the process of six times cooking, **** nine times cooking.

Eight fermentation refers to: clear steaming under the sand once, mixed steaming brown sand once, cooked lees → on the retort steaming wine six rounds of the cycle process of six cellar sealing fermentation, each with the addition of the song into the cellar for one month of fermentation, **** eight fermentation.

Seven times to take the wine refers to: mixed steam brown sand on the retort steaming wine after the first take the wine, cooked lees → on the retort steaming wine after six rounds of circulation to take six times the wine, *** seven times to take the wine. After seven times to take wine after the lees for the loss of lees.

The quality of each round of wine has its own characteristics, divided into quality storage, three years after the disk hook. After three years of storage, it is then stored for one year and fine-tuned before being shipped out of the factory.

Each round of distillation can also be divided into three typical body, namely, the cellar bottom aroma type, soy sauce type and mellow sweet type.

1. The cellar-bottom aroma type is generally produced at the bottom of the cellar and is named after it, with ethyl caproate as the main ingredient.

2. Soy sauce is the main aroma of soy sauce-type liquor, its composition has not yet been fully confirmed, but from the results of the analysis, its composition is the most complex.

3. Alcohol sweet type is also the composition of the composition of the special style of soy sauce-type white wine, polyol-based, with a sweet flavor.

Sauce-type liquor liquor liquid with pure and transparent, mellow Fu Yu Yu characteristics, is by the sauce, the cellar bottom incense, mellow sweet three special flavor fusion and become. It never adds any spices during the brewing process, and the aroma components are all naturally formed during the repeated fermentation process. Its alcoholic strength has been stabilized between 52° and 54°. In the blending, never add a drop of water, are to wine hook wine.