How many production processes does Moutai have?

Maotai liquor has 30 processes, 165 processes.

Maotai liquor brewing technology is a unique traditional brewing technology. The production process of Maotai liquor includes five major processes: koji-making, brewing, storage, blending and packaging. From koji-making to packaging, through high-temperature koji-making and wine-making, twice feeding, nine cooking, eight fermentation, seven wine-taking, long-term storage, careful blending and packaging, 30 processes, 165 process operation links.

On May 20th, 2006, the brewing technology of Moutai was approved by People's Republic of China (PRC) and the State Council, and it was listed in the first batch of national intangible cultural heritage, with the project number ⅷ-57.

Technological characteristics of Moutai liquor

The characteristics of Maotai's manufacturing technology can be summarized as "three highs", "three highs" and "seasonal production", which is the uniqueness of Maotai's technology.

The "three highs" of Maotai technology refer to high-temperature koji-making, high-temperature stacking fermentation and high-temperature distillation in Maotai production technology. The "three lengths" in Maotai process mainly refer to long production cycle, long storage time of Daqu and long years of Maotai base wine. The "seasonal production" of Maotai liquor technology refers to the strong seasonality of Maotai liquor production technology.