How many do you know about the four techniques of Maotai-flavor liquor?

Maotai-flavor liquor has been loved by consumers for its unique taste and mellow flavor. In the process of brewing, its technology has a decisive influence on the quality and characteristics of wine. This paper will introduce four main technologies of Maotai-flavor liquor in detail.

The first technology is Khun Sa, also known as traditional Maotai-flavor technology, which is what we often call Maotai-flavor wine 12987 technology. The raw material of Khun Sa wine is complete red tassel sorghum, which is rich in starch and is a high-quality raw material for brewing. The cycle of Khun Sa technology is one year, and it needs two feeding, nine cooking, eight fermentation and seven wine extraction. This process is a process in which starch is gradually transformed into alcohol, and each link has an impact on the quality of wine. After this process is completed, liquor needs to be stored and aged for more than three years, so that the harmful substances in it volatilize and the taste and flavor of liquor gradually mature. Finally, fine blending can make Khun Sa wine.

The second process is sand crushing. Broken wine is a mixture of distiller's grains produced by Khun Sa technology and sake koji. This method can improve the yield of wine, but its taste and flavor are slightly insufficient compared with Khun Sa technology. The third process is turning sand. Frosted wine is made from fermented grains produced by Khun Sa technology and sand crushing technology mixed with new distiller's yeast. This method has high yield, but the quality and taste of wine are poor.

The fourth process is sand channeling. Sand channeling is to mix the waste distiller's grains produced in the three processes of Khun Sa, sand crushing and sand turning with Xinqu for fermentation and brewing again. This process has high yield, but the quality and taste of wine are poor, and it is usually used to produce low-end liquor.

The four techniques of Maotai-flavor liquor have their own characteristics. The liquor brewed by Khun Sa technology has the best quality and the richest taste, but the liquor yield is low. Sand crushing technology improves the yield of wine, but the taste is slightly insufficient; The yield of wine is high, but the quality and taste of wine are poor. Shagou process is mainly used to produce low-end liquor.

Therefore, if you usually like to drink soy sauce wine, it is better to drink authentic Khun Sa wine, and the taste and quality of the wine will be better. Besides Maotai and Langjiu, there are some high-quality Khun Sa wines such as Xijiu, Laimao, Zunrentai and Laimao on the market.

However, to buy these wines, you still have to choose a regular channel store. In Xi High-tech Zone, there is a Maotai-flavor wine experience center authorized by Guizhou Liquor Industry Association.

There are many brands of Maotai-flavor liquor in this shop, ranging from thousands of Maotai to more than 100 Zunren tables. The quality of wine is faithful, and there are many choices.

Address: Moutai Experience Center in the northwest corner of the intersection of Keji No.2 Road and Bowen Road in Xi High-tech Zone.