What is the difference between traditional Maotai-flavor wine technology and sand crushing technology and sand turning?

Generally, various cranks are used to add dry yeast and enzyme preparation as saccharifying agent and starter.

Pulverize raw materials, pretreat, mixing with saccharified koji, fermenting in cellar for 20-30 days, distilling out wine, and baking at one time.

It has the characteristics of short fermentation time, high liquor yield, short storage period, fast turnover of goods and money and good price.

Features: strong flavor, pure maotai flavor, slightly rough and harmonious wine body, and sticky aftertaste; Products aged for a long time have a mellow body; The empty cup is short and presents a different fragrance; Generally speaking, the price ranges from tens of yuan to 100 yuan. There is even 100 yuan of broken sand sauce-flavored wine.

Second, Fansha Moutai

Brewing technology: Daqu Maotai-flavor wine is made by baking, adding raw materials and koji medicine appropriately, and fermenting and distilling once.

Quality: Maotai-flavor liquor is purer, mellow, delicate and plump than Daqu Maotai-flavor liquor, with a burnt aftertaste; An empty cup has a short fragrance and burning discomfort.