Characteristics of Tian Fei Maotai Liquor

1, unique geographical environment

Tian Fei Moutai is named after it was produced in Maotai Town on the Chishui River in northern Guizhou. The quality of Tian Fei Moutai is closely related to its producing area, which is the main reason why Tian Fei Moutai cannot be cloned, and it is also one of the keys to distinguish Tian Fei Moutai from other domestic liquors.

Maotai Town, the origin of Tian Fei Moutai, has beautiful scenery and is surrounded by mountains and waters. Unique geographical landform, elevation 420-550m, geographical location east longitude 105, north latitude 27, is a river valley. The stratum is composed of sedimentary rocks, and the Tertiary is composed of purple conglomerate, fine sandstone and red gravelly soil rocks. The average annual temperature in Maotai area is 18.5℃, the average annual relative humidity is 78%, and the average annual rainfall is about 1088 mm. Because Maotai Town is located in the valley, the wind speed is low, which is very beneficial to the habitat and reproduction of microorganisms brewing Tian Fei Moutai. The unique geographical features, excellent water quality, special soil and subtropical climate of Maotai Town are the natural barriers for Tian Fei Moutai brewing. To some extent, Maotai is a masterpiece endowed by nature. In 1960s and 1970s, experts from all over the country used the technology and raw materials of Tian Fei Maotai, pit mud, and even workers and technicians to produce in different places, but the products could not achieve the same effect, which fully proved that Tian Fei Maotai was closely related to its origin and Tian Fei Maotai could not be cloned. For this reason, Tian Fei Maotai became the first China liquor product to be included in the national geographical protection in 200 1.

2. Using unique red tassel sorghum as raw material.

The sorghum used in the production of Moutai in Tian Fei is waxy sorghum, which is commonly known locally as red tassel sorghum. This kind of sorghum is mainly produced in Renhuai, Guizhou Province and its neighboring southern Sichuan, and its geographical location is east longitude 105- 106 and north latitude 27-28. The mountain area is 700- 1000m above sea level and belongs to the humid monsoon climate in the middle subtropical zone. The soil is purple soil, calcareous soil and yellow soil with medium fertility, which is suitable for planting this kind of sorghum. Different from the sorghum in Northeast China, this kind of sorghum has solid, full and uniform grains, small skin thickness, amylopectin content of more than 88%, and glassy cross section, which is very beneficial to the repeated baking of Tian Fei Moutai, so that the nutritional consumption of Tian Fei Moutai has a reasonable range in each round. Tian Fei Moutai liquor

Sorghum has a thick skin and is rich in 2% ~ 2.5% tannins. It is fermented by Maotai process to form precursor substances such as catechuic acid, vanillin, ferulic acid, etc. of Tian Fei Moutai, and finally the unique aromatic compounds and polyphenols of Tian Fei Moutai are formed. The formation of these organic compounds is closely related to the sorghum and local microbial flora of Tian Fei Moutai, and it is also an important factor for the elegance, delicacy, mellow and long-lasting of Tian Fei Moutai. It is particularly worth mentioning that Tian Fei Moutai is rich in certain polyphenols, which are harmless to the liver and can also treat diseases such as diabetes and colds.

3. Unique green and nature

Green represents life. Green means that Maotai, the national wine, will remain healthy and energetic forever. The natural green Maotai from a beautiful environment will conform to the trend to the greatest extent and represent the fundamental interests of consumers most widely.

As one of the first few products in the domestic liquor industry to pass the A-level green food certification, Kweichow Moutai has a world-class monopoly advantage because of its beautiful environment. Therefore, it is no exaggeration to judge and describe green Maotai from nature.

The two mountains where Maotai Distillery is located are facing each other continuously, with a stream winding in the middle. The sloping highlands on both sides of the river and the long and narrow valley of Chishui River are constantly flowing all the year round, forming an ecological environment with different temperature differences, high and low winds and high and low vegetation, which enables a variety of microorganisms to distribute reasonably, survive effectively and multiply in large quantities over Maotai Distillery.

Shortly after the founding of New China, Maotai Distillery and relevant national scientific and technological personnel made a special study on the plant species, microbial groups and quantity in Maotai producing area, and some even made specimens. Unfortunately, most of the achievements were lost in the Cultural Revolution. However, this scientific research achievement is enough to make Maotai Distillery realize the importance of environmental protection, separate the original environmental protection function from the administrative department, establish a professional team of 170 people, and formulate a series of rules and regulations and strictly implement them.

Maotai Town sprinkled the rolling mountains with a slope of more than 25 degrees on the other side. Farmers have been farming for a long time, and soil erosion is more serious. A few years ago, the winery paid people to plant trees, but now the mountains and rivers are green and full of vitality. Renhuai city Jiaotong Village, which is about 10 km away from the winery, has set up two small cement plants in the county. Although it didn't have a direct impact on Moutai production, in order to create a better brewing environment for Maotai, renhuai city's new team moved decisively at the end of last year according to the requirements of the factory.

More than a decade ago, Maotai Group also made great efforts to transform the previously dispersed coal-fired shochu into centralized boiler-fed shochu, and concentrated on flue gas control. After continuous monitoring, it fully meets the smoke emission standards. In terms of greening, through long-term efforts, the green coverage rate of the factory area has reached about 40%.

The factory is green, the flowers are in the factory, and the people are in the scenery. There is a poet wandering in the beautiful garden-like factory, sending out such feelings.

4. Unique brewing technology

If Tian Fei Maotai is natural because of its unique geographical location and special raw materials, then the unique brewing technology of Tian Fei Maotai is the ingenuity of craftsmen.

Three high

Three highs refer to high-temperature koji-making, high-temperature stacking fermentation and high-temperature distillation in the production of Tian Fei Moutai. The fermentation temperature of Tian Fei Maotai Daqu is as high as 63℃, which is higher than any other famous liquor 10- 15℃. In the whole fermentation process of Daqu, the species of environmental microorganisms can be optimized, and finally a microbial system with high temperature resistance and aroma production can be formed. In the process of making Daqu, the advantages and disadvantages should be achieved first.

High-temperature stacking fermentation is the most classic and original work of open fermentation in China liquor production, which is also not available in other famous liquor processes. The high-temperature heap fermentation of Tian Fei Moutai is a process of natural fermentation and aroma production by using natural microorganisms in Tian Fei Moutai net, and it is also a process of the formation of Tian Fei Moutai.

During the accumulation and fermentation of main aroma substances, the temperature is as high as 53℃. The special aroma of Tian Fei Moutai is formed by high-temperature stacking fermentation, and nutrients such as amino acids are also produced by microbial cell proteins.

High-temperature distilled liquor: The distillation process itself is a solid-liquid separation technology, but the distillation in the production of Tian Fei Moutai liquor is completely different from other liquors. The distillation temperature of Tian Fei Moutai is above 40℃, which is higher than other liquors 10-20℃. The main purpose is to separate the effective components of Tian Fei Moutai after fermentation. Second, removing by-products or unfavorable substances or low-boiling substances in the fermentation process is an important reason why Tian Fei Maotai is not thirsty.

Sanchang

The "three long" of Tian Fei Moutai mainly refers to the long production cycle, the long storage time of Daqu and the long age of Tian Fei Moutai. The production cycle of Tian Fei Maotai base wine is as long as one year, which is divided into two feeding stages, namely, sand dropping and sand making, and one to seven rounds of wine baking, which can be summarized as two feeding stages, nine distillation stages, eight fermentation stages and seven times of wine taking, which lasts for one year. Other famous wines only take a few months or ten days.

Tian Fei Maotai Daqu can be stored for up to six months before it can be used in koji-making production, which is 3-4 months longer than other liquors, and plays an important role in improving the quality of Tian Fei Maotai base liquor. The amount of Daqu is 4-5 times that of other liquors.

Tian Fei Moutai generally needs to be stored for more than three years before blending. Through storage, we can make full use of our strengths and avoid our weaknesses, making the wine more mellow and delicious. In addition, Tian Fei Moutai is rich in high-boiling substances, which can better reflect the value of Tian Fei Moutai, which is a feature that other aromatic liquors do not have.

Second, seasonal production.

The seasonal production of Tian Fei Moutai refers to the strong seasonality of the production technology of Tian Fei Moutai. The production requirements of Tian Fei Moutai liquor are in accordance with the Double Ninth Festival of the ninth lunar month, which is completely different from the characteristics that other liquors can be produced at any time. The feeding of Chongyang in September is based on the harvest season of sorghum; Second, it should conform to the local climate characteristics of Maotai; Thirdly, avoiding the production season with high nutrition and high temperature, it is convenient to manually control the fermentation process, cultivate favorable microbial systems and selectively use natural microorganisms; Fourthly, the Double Ninth Festival in September is the festival for the elderly in China, which symbolizes eternity and embodies the traditional culture of the Chinese nation. Technology Maotai leads all the way.

In the future, Moutai will become a high-tech window of concentrated liquor, both internally and externally. The perfect unity of art and technology will make people feel the charm of technology and enjoy the beauty as soon as they open it.

For a long time, although Maotai Group is in the traditional economic field, it has always attached importance to scientific and technological progress. It has the only national technical center in the national liquor industry and the first-class scientific research team in China liquor industry, which can be called the dream team, including several national and provincial liquor evaluation committees. It also represents the advanced productivity of China liquor industry. The development and application of many scientific research technologies are unique and have far-reaching pioneering contributions to the whole industry.

Unswervingly adhere to the development strategy of rejuvenating enterprises through science and technology, invest huge sums of money, organically combine traditional technology with modern technology, and combine inheritance with innovation, and adopt advanced scientific research and production equipment such as meteorological chromatograph, mass spectrometer and precision metering filling machine earlier, establish a local area network, and realize a microcomputer management system from general manager to department to workshop.

The most advanced technologies in the world, such as German code spraying and American anti-counterfeiting identification, have been introduced. In the new century, a series of measures to strengthen scientific and technological progress will be introduced to more fully represent the advanced productive forces of liquor industry;

Increase investment in science and technology, establish an incentive mechanism for scientific and technological development, extract considerable funds from sales revenue to invest in scientific research, set up scientific and technological progress awards and new product development awards, and reward ministers who have made contributions to revitalizing factories through science and technology;

Enrich the scientific and technological team, give full play to the role of technology centers and research institutes, and achieve a higher level of scientific research;

Give full play to the technical backbone of enterprises, strengthen new product development and product structure adjustment, give full play to the advantages and extension effects of Maotai famous brand, let Maotai-flavor liquor enter the homes of ordinary people, and cultivate and expand the consumption groups of Maotai-flavor liquor;

Further improve the scientific and technological content, blending art and blending technology. Whether it is the product itself, packaging materials, anti-counterfeiting, etc. Just like the development of automobile industry and other high-tech industries today, new materials, new equipment and new technologies are widely used. ...