How is Moutai made?

The production process of Moutai can be divided into four stages, as follows:

The first stage of koji-making: wheat is crushed, mother koji and water are added to make koji embryo, which is fermented with straw at intervals of 40 days, then separated into koji, stored for 6 months and put into wine making.

The second stage of brewing:

Feeding stage: Chongyang began to feed in two times, namely, sediment reduction and sediment production. After crushing Xiasha sorghum, heat it to moisten the grain. The next day, add the mother grain to steam the grain, and then spread it out to dry. Then add distiller's yeast and tail wine, mix them evenly and pile them up to meet the technological requirements. After fermenting in the cellar for 30 days, open the fermented grains, then mix them evenly with the crushed and wet sorghum, and repeat the above procedures from steaming the grain.

Distillation stage: there are 7 rounds in distillation stage, and each round has to go through drying, koji adding, accumulation, cellar entry and distillation. The brewing process * * * goes through nine times of cooking (distillation), eight times of air-drying, koji addition, accumulation, cellar entry and seven times of wine extraction, with one production cycle every year.

The third stage is storage and blending: base wine (round wine) is stored in pottery jars in three typical forms: sauce flavor, mellow flavor and cellar bottom flavor. Base wines with different rounds, different typical forms, different alcoholicity and different wine ages are blended and stored in pottery jars. The storage and mixing process has gone through at least 3 years.

The fourth stage of inspection and packaging: after the blended wine passes the inspection, it is packaged in opaque containers and delivered from the factory.

Related characteristics of Moutai liquor

Maotai liquor is famous for its clear and transparent color, rich fragrance, soft taste, crisp and sweet taste and lasting fragrance, and it is called "national wine" in China. It uses high-quality sorghum as raw material, high-quality wheat as starter, and uses the unique climate, excellent water quality and suitable soil in Maotai Town to feed it on the occasion of Chongyang every year.

It is made by unique high-temperature koji-making, stacking, steaming wine, adding fresh water into the pool, then feeding twice, distilling for nine times, fermenting for eight times, taking wine for seven times and aging for a long time. The alcohol content is mostly between 52 and 54 degrees, which is a model of Maotai-flavor liquor in China.

Refer to the above content: People's Daily Online-Revealing the production process of Maotai, the national wine. No wonder it can sell at a high price.

Refer to the above content: Baidu Encyclopedia-Maotai Liquor Brewing Technology