The process of making a good bottle of liquor (e.g., Moutai Vintage)

The rapid development of Moutai, the national wine, and other traditional sauce-flavored liquors in Moutai town is due to the micro-ecology of Moutai brewing and its micro-organisms, which cannot be "cloned" in Moutai town. Brewing soy sauce-type liquor requires brewing process, time, temperature, water, humidity, wine, raw materials, natural environment and other elements. The process of "stepping on the quartz at the Dragon Boat Festival and putting down the sand at the Chung Yeung Festival" has become the process followed by all the enterprises producing soy sauce-scented liquor in Moutai Town, which fully illustrates the importance of the "quartz" and "sand" in the brewing process of soy sauce-scented liquor. The importance of "qu" and "sand" in the brewing process of soy sauce liquor. The "qu" refers to the brewing of wine, and the "sand" refers to the red sorghum that is the local sorghum in Moutai town.

The production of saucy white wine is divided into two types: the large-square saucy method and the bran-square saucy method.

The "Daqu" method refers to the use of Daqu. Daqu refers to the traditional process of making the wheat raw materials for the brewing of wine into chunks with the foot, the natural microorganisms of nature inoculated into the raw materials, and then produce the brewing of the wine to the brewing process. In the traditional method of making wine, the brewing process takes a long time (the minimum cultivation time in the brewery is 40 days, and the storage period is more than 3 months), uses a large amount of quartz (the ratio of quartz to the raw material for brewing sorghum is 1:1), and produces a low yield of wine, and at the same time, the microorganisms in the brewing quartz are affected by the natural environment.

Bran quartz soy sauce flavor method refers to the fact that the used wine quartz is bran quartz. Branquat, which was developed only in modern times, uses bioengineering techniques to isolate, purify, and cultivate the main brewing microorganisms in the large quartz, and then inoculates the pure species of microorganisms onto the bran-based cultures, which in turn creates the brewing quartz to be used in the brewing of wine. Branquat can be used to replace part of the large or small quarts. Branqueflavored method is characterized by a short time for making the brew, a short fermentation time and a high rate of wine production. However, compared with the Daqu Soya sauce method, there is still a certain gap in the quality of wine: the quality of the wine appears thin, tasteless, taste is not full of flavor, and so on. At present, the bransquare method is one of the main operating methods for the production of liquor in China. Its liquor production accounted for more than 70% of the total output.

Sauce-type liquor brewing process, also known as the "987" brewing process is summarized as follows: two feeding, nine steaming, eight fermentation, seven wine process:

Moutai Town, the concentration of sauce-type liquor production, the selection of local high-quality sorghum as raw materials, in strict accordance with the festival, the Dragon Boat Festival picking quartz, Chongyang feeding. The production cycle of the base liquor is up to one year. Base wine production cycle up to a year, *** sub-prevaporated sand, mixed steam brown sand *** second feeding, one to seven baking rounds of wine, summarized as the second feeding, nine steaming, eight fermentation, seven times to get wine, after spring, summer, autumn, winter time of the year.

Two feeding process:

1, steaming under the sand - the use of half of the total amount of feeding, through the wet grain → ingredients → on the retort steaming grain → down the retort splash water → cool → sprinkle the end of the wine → sprinkled quartz → stacking → under the cellar → cellar fermentation → open the cellar to take the spirits of the process of clearing under the sand;

2, mixing the steaming rough sand

2, mixed steaming brown sand process;

2, using the other half of the total amount of feed, by wet grain → ingredients (adding a clear steaming under the sand after the grains) → on the retort grain steaming wine (this time the steamed wine is not for the genuine, splashed back to the cellar to re-fermentation) → down the retort splash water → cool stalling → sprinkle the end of the wine → sprinkled with quartz → piling up → under the cellar → cellar sealing and fermentation → cellar to take grains for mixed steaming brown sand process.

Nine times cooking refers to: steaming under the sand once, mixed steaming brown sand once, mixed steaming brown sand after the spirits → on the retort steaming for the third time cooking, after the third cooking spirits for the ripe lees, ripe lees by spreading cool → sprinkle quartz → stacking → cellar → sealed cellar fermentation → open cellar to take the spirits → on the retort steaming six rounds of six cycles of the process of six times cooking, ****nine times cooking.

Eight fermentation refers to: clear steaming under the sand once, mixed steaming brown sand once, cooked lees → on the retort steaming wine six rounds of the cycle of six sealed cellar fermentation process, each with the addition of the song into the cellar fermentation for one month, *** eight fermentation.

Seven times to take the wine refers to: mixed steam brown sand on the retort steaming wine after the first time to take the wine, cooked lees → on the retort steaming wine after six rounds of circulation to take six times to take the wine, *** seven times to take the wine. After seven times to take wine after the lees for the loss of lees.

The quality of each round of wine has its own characteristics, and it is stored in different qualities for three years. After three years of storage, it is then transferred to the factory after one year of fine-tuning.

The liquor obtained from each round of distillation can also be categorized into three typical types, namely, cellar floor aroma type, soy sauce type and mellow sweet type.

1. The cellar-bottom aroma type is generally produced at the bottom of the cellar and is named after it, with ethyl caproate as the main ingredient.

2. Soy sauce is the main aroma of soy sauce-type liquor, its composition has not yet been fully confirmed, but from the results of the analysis, its composition is the most complex.

3. Alcohol sweet type is also the composition of the composition of the special style of soy sauce-type white wine, polyol-based, with a sweet flavor.

Saucer-type liquor liquor liquid has the characteristics of pure and transparent, mellow and lush, which is made up of three special flavors: saucer aroma, cellar floor aroma, and mellow and sweet flavor fusion. It never adds any spices during the brewing process, and the aroma components are all naturally formed during the repeated fermentation process. Its alcoholic strength has been stabilized between 52° and 54°. In the blending, never add a drop of water, are to wine hook wine.