Maotai town inherits the wine industry
Sauce-flavor quality · Careful inheritance
Mainly based on the production of wine, and began to expand their own brand
Guizhou Maotai Town Chuancheng Liquor Industry Co., Ltd
Service Hotline：137-6521-5459
Sales Hotline：183-8502-5333
Address: Shangping Village, Maotai Town, Renhuai City, Guizhou Province
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Traditional craft
Brewing technology
Sweet sauce quality, heritage
One production cycle a year
It means that in the brewing process of Daqu sauce-flavor liquor, it takes one year to complete a cycle. It is necessary to feed twice, cook nine times, ferment eight times, and take wine seven times. So it's called the 12987 process. After years of precipitation and summary, the 12987 process is famous for its complex process, long time consuming, high cost, low wine production rate and excellent wine, which has become the best process of sauce wine brewing nowadays. The entire production cycle takes years to enter the altar.
Double feed
It means that in the brewing process of Daqu Maotai-flavor liquor, it is necessary to feed twice. The process of the first feeding production is the so-called "Xia Sha" in the production process of Maotai-flavor liquor. The "lower sand" includes six processes, such as moistening sand, cooking, cooling, adding koji, stacking, and entering the cellar for fermentation. The process of the second feeding production is the so-called "rough sand" in the production process of Maotai-flavor liquor. That is, according to the ratio of 1:1, add new sorghum and continue to cook in the retort. After cooling, add koji medicine, pile up to ferment, and then return to the cellar. The first two cooking materials do not take wine, only to increase the fermentation time and contain more microorganisms.
Nine digesters
It means that in the brewing process of Daqu sauce-flavor liquor, a total of nine steaming times are needed. The container used, called "wine retort" wine retort capacity of sorghum 1500 pounds, the cooking link is very key, each cooking takes about two hours. The first two rations are cooked twice, but no wine is taken. The third cooking starts from the twelfth month to the first month of the following year, and the remaining seven cooking times will take wine, and the cooking process will not be completed until the ninth month of the following year.
Eightfold fermentation
After each cooking, the wine lees are mixed with special koji, and then piled up after cooling, for ground accumulation fermentation (local people call it Yang fermentation). After reaching the ground fermentation standard, it is put into the cellar for secondary fermentation (local people call it Yin fermentation), and when the Yin fermentation is used for a month, it is taken out to make wine, and it is repeated for eight times, so it is called eight times fermentation.
Seven draws
It means that in the brewing process of Daqu sauce-flavor liquor, it is necessary to take wine seven times. After the imbibition of sorghum starch in the lower sand and rough sand, the starch begins to be gelatinized, saccharified and wined, and then it will enter the seven-times wining process. It distills between one and seven rounds of wine. Each round of wine taste is different, an almost whole grain sorghum, through nine times of cooking, eight times of fermentation, such repeated process, only these seven colorful bloom.
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Guizhou Maotai Town Chuancheng Liquor Industry Co., Ltd
Service hotline: 137-6521-5459
Sales hotline: 183-8502-5333
Address: Shangping Village, Maotai Town, Renhuai City, Guizhou Province