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Do you know the process of Maomaoxiang liquor?



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Crushed sand
Maotai-flavor liquor raw material is "Sha", Sha is the local dialect of Renhuai area, refers to the red silk glutinous sorghum. In the annual production cycle, it is divided into two feeding: the first feeding is called sand, the second feeding is called rough sand. After feeding, it needs to go through eight fermentation, each fermentation for about a month, and a big cycle for about 10 months. Because the raw material needs to go through repeated fermentation, so the raw material is relatively coarse, the ratio of the whole grain and the broken grain is required, the lower sand is 80% to 20%, the rough sand is 70% to 30%, the lower sand and the rough sand feeding amount respectively account for 50% of the total feeding amount. In order to ensure the purity of the wine, Maotai-flavor liquor is produced without auxiliary materials, and its loose effect is mainly regulated by the thickness of crushed sorghum raw materials.

Daqu crushing
Maotai-flavor liquor uses high temperature Daqu to produce wine and make fragrance. Because high temperature Daqu has low saccharification and fermentation power, raw materials are crushed coarse, so the finer Daqu crushing is the better, which is conducive to saccharification and fermentation.

The first feeding of Maotai-flavor liquor production is called Xiasha. Sorghum 350kg per retort, sand feed amount accounted for 50% of the total feed amount.
(1) When pouring water and piling up sand, first pour the hot water above 90℃ (called grain water) with 51~52% of the raw material of crushed sorghum. When pouring water, mix it to make the raw material absorb water evenly. Water can also be poured into two times, each time, three times. Pay attention to prevent the loss of water, so as not to absorb enough water. Then add 5~7% of the mother grains and mix well. The fermented grains were the fermented grains of the last round of fermentation in the previous year. The content of starch was 11~14%, the sugar was 0.7~2.6%, the acidity was 3~3.5, and the alcohol content was 4.8~7%(V/V). Accumulate moistening material for about 10h after releasing water.

Key words:

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