scroll down

What is the process description of Maotai flavor Baijiu? Taste Huaizhuang liquor merchants to explain to you!



Number of page views:

What is the process description of Maotai flavor Baijiu? Taste Huaizhuang liquor merchants to explain to you!

1. Crushed sand

The merchants of Tasting Huaizhuang Liquor remind you that the raw material of Maotai flavor Baijiu is "sand", which is the local dialect of Renhuai area and refers to red tassel glutinous sorghum. In the annual production cycle, there are two feeding stages: the first feeding stage is called sand, and the second feeding stage is called coarse sand. After feeding, it needs to undergo eight rounds of fermentation, with each fermentation lasting about one month and each major cycle lasting about 10 months. Due to the need for repeated fermentation of the raw materials, the raw materials are crushed to a relatively coarse size. The ratio of the whole grain to the broken grain is required, with 80% to 20% for sand and 70% to 30% for coarse sand. The feed amounts for sand and coarse sand respectively account for 50% of the total feed amount of the gripper. In order to ensure the purity of Baijiu quality, no auxiliary materials are added in the production of Maotai flavor Baijiu, and its loosening effect is mainly regulated by the crushing of sorghum raw materials.




2. Daqu Crushing

High temperature Daqu is used to produce the flavor of Maotai flavor Baijiu. Due to the low saccharification and fermentation ability of high-temperature Daqu, the coarse raw materials are crushed, and the finer the Daqu, the better the saccharification and fermentation effect.

3. Xiasha

The second feeding for Maotai flavor Baijiu production is called Xiasha. 350kg of sorghum is added to each steamer, and the amount of sand added accounts for 50% of the total amount.

1. When pouring water to pile up sand, first sprinkle the crushed sorghum with hot water (called grain water) at 90 ℃ or above with a raw material content of 51~52%. When pouring water, mix while pouring to make the raw material absorb water evenly. You can also pour the water in twice, and for each pour, stir three times to limit the number of times the dough is broken. Pay attention to preventing the loss of water, to avoid insufficient water absorption of the original textile materials. Then add 5-7% mother grains and mix well.

2. Steaming grains (steamed raw sand): First, sprinkle a layer of rice husks on the steamer. The steamer should be filled with visible steam and material, and the task of filling the steamer should be completed within 1 hour. After steaming for 2-3 hours, about 70% of the raw materials will be steamed and can be discharged from the steamer. It should not be overcooked. After being steamed, pour 80 ℃ hot water (measuring water) onto the container, measuring 12% of the raw material amount.

3. After spreading and dispersing cold water, the raw sand is cooled and dispersed, and an appropriate amount of water lost due to evaporation is replenished. Taste Huaizhuang Wine Merchant reminds you that when the temperature drops to around 32 ℃, add 7.5kg of tail wine with a alcohol content of 30% (V/V) (about 2% of the amount of sand added) and mix well. The added tail liquor is made from the discarded liquor produced in the previous year and the liquor distilled from each steamer. The Guanglu style main liquor is diluted with tea heads.

4. When the temperature of the raw sand material drops to around 32 ℃, add Daqu powder and control the amount of koji added to about 10% of the feeding amount. Taste Huaizhuang liquor merchants remind you to add koji powder and spread it evenly. After mixing, pile it up at a temperature of around 30 ℃. The pile should be round and evenly arranged to meet the requirements of quality. It should be high in winter and low in summer, and the stacking time should be 4-5 days. When the temperature of the product rises to 45-50 ℃, you can insert your hands into the pile to let the sour and vinegar taste. When the extracted fermented grains have a sweet and fragrant aroma, they can be fermented in the cellar.

5. After fermentation and stacking in the cellar, the raw sand fermented grains are evenly mixed, and about 2.6% of inferior liquor is added during stirring. Then enter the fermentation pit, wait for the fermentation pit to be filled, gently flatten the surface of the fermented grains with a wooden board, and sprinkle a thin layer of rice husk. Afterwards, seal the pit with mud for about 4cm, ferment for 30-33 days, and the temperature of the fermented product changes between 35-48 ℃.

Key words:

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