Technological process of Moutai liquor koji making

Maotai liquor koji-making technology: koji-making; Feeding; Distilled liquor; Storage and mixing; Inspection and packaging.

1, starter-making:

Crushing wheat, adding mother koji and water to make koji embryo, fermenting with straw for 40 days, disintegrating, storing for 6 months, and putting it into wine production.

Step 2 feed:

Chongyang began to feed in two batches. In other words, Xiasha and Sasha are sorghum. Xiasha sorghum is crushed and moistened with water. The next day, add mother rice and steam it, then add koji and tail wine to mix and pile up. Meet the technological requirements. After fermenting in the pit for 30 days, open the pit to take mash, make sand and crush it, mix it with grain-moistening sorghum, and steam the grain. Repeat the above steps.

3. Distilled liquor:

There are seven distillation stages of liquor, each of which is the operation of vendors to dry, load koji, pile up, load cellar and distill liquor. Brewing process * * * After nine times of cooking (distillation), eight times of sun drying, koji adding, brewing, cellar entry and seven times of wine taking, there is one production cycle every year.

4. Storage and mixing:

Base liquor (round liquor) is divided into three typical types: maotai-flavor liquor, mellow liquor and cellar bottom liquor, which are blended with base liquors of different round types, typical types, alcoholicity and year, and then stored in pottery jars. The storage and exchange process has gone through at least three years.

5, inspection and packaging:

After the wine passes the inspection, it will be packed in opaque containers before leaving the factory.