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Maotai town liquor process introduction, hurry up!



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The main characteristics of Maotai liquor can be summed up in four words: "smooth, sweet, clean and cool". First of all, the characteristic of Maotai liquor is smooth, which refers to the thick feeling in the taste of liquor. Good liquor inlet can quickly melt into our digestive system, like warm water, quickly spread, the second emotion characteristic sweet, refers to the fine taste of liquor, can perceive the sweet, just like for a meal can only eat rice, not a long period of time, can taste some rice sweet. To appreciate the sweetness of baijiu, savor it. The third characteristic is purity, which means that the liquor enters the throat smooth and not sticky at all. Shuang is the fourth characteristic, refers to liquor and the psychological feeling in the drinking process, good Maotai town liquor often gives people a feeling of physical and mental pleasure.




The process flow of traditional Maotai liquor brewing technology is as follows: grinding, batching, moistening and mixing materials, cooking gelatinization, cold dispersing, adding Qu, adding water accumulation, entering the tank for fermentation, leaving the tank for steaming wine.

1, crushed: the ancient stone grinding ring (donkey grinding) the sorghum crushed into four or six petals, into the shape of plum, after grinding into the standard pan sieve raw materials.

2. Ingredients: Manually mix crushed raw materials, noodles, and steamed supplementary materials (rice husks) at a ratio of 100:25-30. Summer is generally 25% accessories, winter is 30% accessories.

Three, moistening material, mixing material: the hawthorn with good material, according to the amount of raw grain 40-50% of water to moistening material, water temperature is normal temperature, mix evenly, pile up for about 1 hour, so that the grain fully absorb water, is conducive to gelatinization, add water to the surface wet and not sticky, experienced brewing master with feel a pinch can feel out.

Four, cooking gelatinization: the retard pot of hawthorn cooking gelatinization, before cooking and gelatinization will be mixed once again, and then with a spade and dichosmunda will be hawthorn layer by layer into retard pot, after steam round cooking gelatinization for about 1 hour, so that the face is cooked and not sticky, no heart, by the experienced wine-maker with hand twisting to feel the degree of cooking.

Maotai Town liquor, also known as soju, Laobaigan, Shao Dao, etc., its standard definition is: with grain as the main raw material, with Daqu, ditqu or bran Qu and wine mother as saccharification starter culture, after steaming, saccharification, fermentation, distillation and made of distilled wine. From starch or sugar raw materials, fermented grains or fermented mash could be made by distillation. The wine colorless (or yellowish) transparent, pure aroma, soft, sweet, high alcohol content, storage and mature, with esters based complex aroma.

There are many kinds of liquor brewing technology in Maotai town. The brewing method determines the flavor, aroma and flavor of liquor. Liquor is glycosylated by the amylase in Aspergillus oryzae, and many by-products are produced in the subsequent fermentation process due to the use of Aspergillus oryzae. These by-products give the wine its strong flavor.

Chinese liquor can be divided into the following flavors: Maotai flavor, Qing flavor, Luzhou flavor, Laobaigan flavor, rice flavor, Feng flavor, double flavor, Dong flavor and other flavors.


Key words:

Lao Tasting Wine, Guizhou Maomaoxiang wine, Maomaoxiang wine, Guizhou Baijiu, Baijiu