Sorghum for Moutai liquor

The raw material of Moutai is red tassel sorghum, commonly known as red sorghum, which is an organic glutinous sorghum specialty in Maotai Town.

This kind of red beam can only be planted in the unique water, soil and climate environment of Maotai Town, which is one of the reasons why Maotai-flavor wine in Maotai Town cannot be copied.

Sorghum used for Moutai has a thick skin and is rich in 2%-5% tannin. In the fermentation process, precursor substances with Moutai flavor, such as catechuic acid, vanillin and ferulic acid, are formed, and finally the unique aromatic compounds and polyphenols of Moutai are formed.

In addition, not only the taste, but also the flavor of Maotai-flavor liquor is closely related to these waxy sorghum. Hongliang is rich in 1.6 1% tannins. In the fermentation process, it can form precursor substances, such as catechuic acid, vanillin, ferulic acid and so on. Aroma of Daqu Maotai-flavor liquor.

The difference between red tassel sorghum and common sorghum;

Compared with ordinary sorghum, red tassel waxy sorghum has smaller grains, thick skin, oblate and firm, dry, resistant to cooking and stirring, moisture content less than 13%, protein greater than 12%, 1000-grain weight less than 20g, and starch content 83.4%.

Among them, the amylopectin content is much higher than that of ordinary sorghum, accounting for more than 90% of the total starch content, with low water absorption, cooking resistance and difficult gelatinization. These conditions perfectly meet the needs of repeated cooking, stirring and fermentation in the brewing process of traditional Maotai-flavor wine, and also make Hongyingzi waxy sorghum destined to become the brewing raw material of Daqu Maotai-flavor wine.

The above contents refer to Baidu Encyclopedia-Maotai