What is the brewing process of Moutai?

1. The first step of koji-making: Crushing wheat, adding mother koji and water to make koji embryo, fermenting with straw at intervals of 40 days, unpacking koji, and storing for 6 months before putting it into wine making.

Second, the second step of brewing:

(1) Feeding stage: Chongyang begins to feed in two stages, namely, discharging sand and making sand (sand refers to sorghum). After crushing Xiasha sorghum, heat it to moisten the grain. The next day, add the mother grain to steam the grain, and then spread it out to dry. Then add distiller's yeast and tail wine, mix them evenly and pile them up to meet the technological requirements. After fermenting in the cellar for 30 days, open the fermented grains, then mix them evenly with the crushed and wet sorghum, and repeat the above procedures from steaming the grains.

(2) Distillation stage: Distillation stage * * * has 7 rounds, and each round has to go through drying, koji adding, accumulation, cellar entry and distillation. The brewing process * * * goes through nine times of cooking (distillation), eight times of air drying, koji addition, accumulation, cellar entry and seven times of wine extraction, with one production cycle every year.

3. Step 3: Storage and blending: base wine (round wine) is stored in the pottery jar in three typical forms: sauce flavor, mellow flavor and cellar bottom flavor, and base wines with different round shapes, different typical forms, different alcoholicity and different wine ages are blended and stored in the pottery jar. The storage and mixing process has gone through at least 3 years.

4. Step 4: Inspection and packaging: After the blended wine passes the inspection, it is packaged in an opaque container and delivered from the factory.

Extended data

Maotai liquor is famous for its clear and transparent color, rich fragrance, soft taste, crisp and sweet taste and lasting fragrance, and it is called "national wine" in China. It uses high-quality sorghum as raw material, high-quality wheat as starter, and uses the unique climate, excellent water quality and suitable soil in Maotai Town to feed it on the occasion of Chongyang every year.

It is made by unique high-temperature koji-making, stacking, steaming wine, adding fresh water into the pool, then feeding twice, distilling for nine times, fermenting for eight times, taking wine for seven times and aging for a long time. The alcohol content is mostly between 52 and 54 degrees, which is a model of Maotai-flavor liquor in China.

People's Network-Revealing the production process of Maotai. No wonder it can sell at a high price.

Baidu Encyclopedia-Maotai Liquor Brewing Technology