In which year was the traditional brewing technology of Maotai liquor listed in the national intangible cultural heritage list?

The traditional brewing technology of Moutai was listed in the national intangible cultural heritage list in 2006.

Maotai liquor brewing technology is a unique traditional brewing technology. The production technology of Moutai is divided into six links: koji making, 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 characteristics of Maotai's manufacturing technology can be summarized as "three highs", "three highs" and "seasonal production", which is the uniqueness of Maotai's technology.

Technological characteristics of Moutai brewing;

The "three highs" of Maotai technology refer to high-temperature koji-making, high-temperature stacking fermentation and high-temperature distillation in Maotai production technology. The temperature of Moutai Daqu during fermentation is as high as 63℃, which is 10 ~ 15℃ higher than other liquors.

The high-temperature bulk fermentation of Maotai liquor is a process of natural fermentation by natural microorganisms, and it is also a process of forming the main aroma substances of Maotai liquor, and its bulk fermentation temperature is as high as 53℃. The distillation temperature of Maotai liquor is above 40℃, which is 10 ~ 20℃ higher than that of other liquors, which makes it possible to better separate the effective components of Moutai alcohol fermentation during distillation.

The "three lengths" in Maotai process mainly refer to long production cycle, long storage time of Daqu and long years of Maotai base wine. The production cycle of Maotai-flavor liquor is as long as one year, and the same batch of raw materials has to go through nine times of cooking (roasting), eight times of fermentation and seven times of liquor extraction, which lasts for a whole year. The production cycle of other famous wines is only a few months or even ten days.

The above contents refer to Baidu Encyclopedia-Moutai brewing technology.