What is the brewing technology and technology of low-moisture Maotai-flavor wine?

The main characteristics of traditional low-moisture Maotai-flavor wine brewing are as follows: 1. Low-moisture technology. This means that the proportion of water used for grain distribution is very low. In 1950s, Wang Da, the first-generation master brewer of Maotai, reached the highest level of 37%, that is, only 37 kg of boiling water was added to 100 kg of sorghum. Low-moisture liquor has low yield, many aromatic substances, rich aroma and long aftertaste; High-moisture liquor has high yield, less aromatic substances, light taste and short aftertaste.

The second is small pit fermentation. Generally speaking, soy sauce enterprises now ferment grain in standard 30㎡ pits, while Maotai distilleries before 1970s fermented grain in small pits, which are only 4 feet wide and 1.5 meters deep. Compared with large pits, small pits can make low-moisture fermented grains sparse, loose and light, ferment more evenly and fully, and have a mellow body. The third is pure hand brewing. In recent years, in order to pursue the high-speed growth of performance, most wine enterprises have begun to be large-scale and intelligent, and the links that can be completed without manpower are as manual as possible. However, low-moisture Maotai-flavor wine must be manually operated, and every detail of production should be properly handled, so that fermented grains can be fully fermented and produce a large number of aroma substances, and the brewed wine is rich and pure. Fourth, the country of origin remains for ten years. It takes at least ten years for traditional low-moisture soy sauce wine to leave the factory. Under the action of 55% alcohol, the aroma molecules in wine are constantly decomposed and combined to produce new aroma molecules. Day after day, year after year, countless kinds of mature aroma substances are produced endogenously, which are more mellow and memorable.