When was the brewing process of Maotai liquor included in the intangible cultural heritage?

The traditional brewing technology of Moutai was listed in the national intangible cultural heritage list on May 20th, 2006.

Maotai liquor brewing technology is a unique traditional brewing technology and one of the national intangible cultural heritages.

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.

Classification of wines according to aroma types;

1, Luzhou-flavor.

Using the fermentation and aroma-producing basis of old pits, the longer the pit age, the more brewing microorganisms in pit mud, and the better the wine production. Luzhou-flavor liquor is rich in aroma, soft and sweet, with harmonious aroma, palatable taste and long aftertaste. The Sichuan school represented by Luzhou Tequ, Wuliangye, Jiannanchun, Quanxing Daqu and Qujiu is represented by Yanghe, Shuanggou, Gu Jing and Song He Grains Hundred Years Liquor.

2. Fragrance type.

Also known as Fenxiang Liquor, represented by Shanxi Fenjiu, Henan Baofeng Liquor, Henan Longxing Liquor, Xiamen Kaoliang Liquor and Forever Liquor, it belongs to Daqu Liquor. The entrance is soft, sweet and clear.

3. Medicinal fragrance type.

Medicinal-flavor liquor, also known as Dongxiang liquor, is represented by Dongjiu in Zunyi, Guizhou. Medicinal-flavor liquor is a treasure in traditional national drinks. Medicinal-flavor liquor is made from medicinal materials by koji-making or fermentation.