What is the brewing process of Maotai-flavor liquor?

Brewing technology of maotai-flavor liquor:

Mother distiller's grains Daqu → crushing → koji powder

↓ ↓

Sorghum (under sand) → crushing → batching → steaming wine and materials → spreading and cooling → adding koji.

↓ ↓

→ stirring → accumulation → pit entry → fermentation → fermented grains → sorghum powder (coarse sand)

↓ ↓

Wine powder and original wine → storage → blending → re-storage.

The production technology of Maotai-flavor liquor has four characteristics: high-temperature koji making, high-temperature accumulation, high-temperature fermentation and high-temperature liquor receiving; It is the highest among all white spirits, with koji-making fermentation at 60 degrees Celsius, accumulation at 45-50 degrees Celsius and distillation at 40 degrees Celsius.

High-temperature distillation can eliminate volatile sulfides and other irritating low-boiling substances, so less volatile substances remain in the wine, and more volatile high-boiling aroma substances are retained. Maotai-flavor liquor has high cost, strict natural environment restrictions, complicated brewing process, long production cycle and low output because it needs a lot of raw materials.

The representative wines in this category include Maotai, Elvis Presley, Lutaichun, Langjiu, Beidacang, Yanlingchun, Jinshahuisha, Bichun, Qianchun, Chun Zhu, Yingchun, Huaijiu, Yaxijiao, Unify, Huajiu, Lai Yongchu, Xijiu, Zhenjiu, Wuling, Longbin, Tanjiu and Chun Zhu.

Extended data:

trait

Mainly maotai flavor, slightly burnt (but not prominent), delicate, complex, supple, without prominent aroma, the ester flavor is soft, elegant and harmonious, and the ester flavor is first followed by the sauce, and the sauce flavor is long, leaving fragrance in the cup, leaving fragrance in the empty cup (Moutai has the saying of "deducting cups every other day"), which is stronger than fragrance, moderate in bitterness and low in alcohol content.

The aroma of maotai-flavor liquor is mainly composed of caproic acid? , ethyl caproate? , aromatic compounds? , diol and other substances, with the characteristics of "four highs, one low and one high", that is, high acid, high alcohol, high aldehyde and ketone, high amino acid, low ester and many nitrogen-containing compounds (types and quantities).

References:

Baidu Encyclopedia-Maotai-flavor Liquor