12987 brewing technology

12987 "is a traditional production process of maotai-flavor liquor, which means: one-year production cycle, two times feeding, nine times cooking, eight times fermentation and seven times liquor extraction.

One year cycle

The production cycle of Maotai-flavor liquor is one year. Song-making began on the Dragon Boat Festival, and sand was left (grain was thrown) on the Double Ninth Festival. After nine times of cooking, eight times of fermentation, seven times of wine taking and careful blending, the altar can be sealed and stored. The whole process will take a year.

Jiuji cooking

Nine times, as the name implies, is nine times. Steam once after the first feeding, and steam the coarse sand once (second feeding). The first two stews become brewed unfiltered wine, but the wine is not taken (in order to increase its fermentation time), and then the third stewing is carried out to get what we call a cooked pot. 、

Cool that cooked pot, sprinkle with distiller's yeast, stacking, cellar, sealed fermentation, cellar open and fermented grains taking. After six rounds of circulation, each link is cooked once and the whole process is cooked nine times.

Eight fermentations

During the brewing period, during the six rounds of steaming of Maotai-flavor liquor from cooked grain to retort liquor, sand is steamed once, coarse sand is steamed once, and fermentation is carried out in the cellar for six times, and koji is added every time to ferment eight times a month.

Drink seven times.

Seven times of wine taking in Maotai sauce flavor refers to the first time after steaming on coarse sand (the third time from the twelfth lunar month to the first month of the following year), and the sixth time after six rounds of steaming from cooked grain to retort, once a month, until the seventh time of wine taking is completed, which is already in August of the following year.

It is rare that wine can be produced by steaming for the first time. Generally, the wine will be served the second and third time. The wine produced for the first time is a very important wine, which can be used to harmonize the taste of wine. The third and fourth times produced the most wine with the most stable quality, which is the main goal of making base wine. The taste of the wine from the fifth time to the seventh time is light, but the taste of koji is stronger at this time.