Fermentation Mode of Maotai Liquor

Maotai liquor is fermented in solid state.

Maotai liquor brewing technology is a unique traditional brewing technology. The production technology of Moutai is divided into six links: material preparation, brewing, storage, blending, inspection and packaging.

The whole production cycle is one year. During the Dragon Boat Festival, Daqu is trodden, and Chongyang is fed. During the brewing period, nine times of cooking, eight times of fermentation, seven times of wine taking, classified storage, blending storage, and packaging five years later. The brewing of Maotai liquor has the characteristics of secondary feeding, solid-state fermentation, high-temperature koji making, high-temperature accumulation and high-temperature wine picking, forming a unique brewing style.

The historical origin of Moutai;

Maotai liquor began in Qin and Han Dynasties, matured in Tang and Song Dynasties, refined in Ming and Qing Dynasties, and was superior to the present.

According to legend, the indigenous Pu people of Chishui River were good at making wine in the ancient Dayu period. Sima Qian of the Han Dynasty recorded in Historical Records that in the sixth year of Jianyuan (BC 135), Emperor Wu of the Han Dynasty ordered Tang Meng to go to South Vietnam, and Tang Meng drank the soy sauce produced in South Vietnam (now Renhuai County where Maotai Town is located) and brought it back to Chang 'an to pay tribute to Emperor Wu, who drank it "sweetly".

After the Tang and Song Dynasties, Moutai gradually became a tribute wine of all dynasties, and spread overseas through the Southern Silk Road, enjoying a world-famous reputation. With the passage of time, Elvis Presley, Hua Mao and Lai Mao have formed three mainstream representatives of Maotai. Later, among Elvis Presley, Hua Mao and Laimao, Laimao was the only one that developed well and continued the skill of Maotai.

Therefore, the real Lai Mao is the predecessor of Maotai, which is what people call Lai Mao wine.

Lai Mao wine was founded by Lai during the reign of Qing Dynasty. Lai was in charge of the military camp at that time and was later transferred to Renhuai County, Guizhou Province to intercept the Taiping Army. 1826, Lai resigned and returned to the field, and founded the "Maotai Burning Spring" winery in Maotai Village with unique geographical environment.

1902, Lai, the grandson of Lai, broke through the traditional brewing technology in history, created the technology of "returning sand" and complicated brewing technology, and developed the most perfect style of maotai-flavor Daqu liquor.

1952, three private wineries in Maotai Town (Laimao, Hua Mao, etc.), mainly "Hengxing Winery" in Lai, were nationalized, and state-owned Maotai Winery was established to produce Maotai-flavor liquor, and its product "Kweichow Moutai" was known as the national wine. That is, Maotai.