What are the technological operations of Moutai brewing?

The brewing process of Maotai liquor includes koji-making, brewing, storage, blending and packaging.

1, Daqu production

Crushing wheat, adding mother koji and water to make koji embryo, fermenting with straw at intervals of 40 days, disintegrating, storing for 6 months, and putting into wine making.

Step 2 make wine

Xiasha sorghum is crushed and moistened with water. The next day, add the mother meal and steam it, then add koji and tail wine and stir and pile it up. Meet the technological requirements. After fermenting in the pit for 30 days, open the pit to take mash, make sand and crush it, mix it with grain-moistening sorghum, and steam the grain. Repeat the above steps.

3. storage; stock

Base wine is divided into three typical types: maotai-flavor type, mellow type and cellar bottom type, which are stored in pottery jars respectively, and are poured with base wines of different rounds, typical types, alcohol content and wine age.

Step 4 mix

Maotai liquor is aged for three years, and then blended with base liquor.

Step 5 pack

After the wine passes the inspection, it will be packed in opaque containers before leaving the factory.