Sauce-flavor quality · Careful inheritance
Maotai town inherits the wine industry
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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Wine knowledge | "12987" brewing process
2024-07-22
Dragon Boat Festival system
Koji making is the most important part of wine making technology, and the time and temperature of koji making are important factors.
Dragon Boat Festival is the best time of the year to make music. The door of the koji workshop is crawling with "curved mosquitoes", which is the best microbial environment needed for koji production, and the temperature is at the highest point of the year. Maotai-flavor liquor uses high temperature to make koji, the temperature of koji is between 60-65 degrees Celsius, and it has strong aroma generating ability. In the process of saccharification and fermentation, a large number of advanced alcohols, aldehydes and phenolic compounds can be produced, which highlights the flavor of the liquor and the delicate and long taste.
The double sun sets on the sand
In the past of summer, this is the time when the local Gaoliang is mature, and the Chishui River water is the clearest time of the year, forming an excellent natural brewing environment, which is the most suitable season for brewing, so choose the Double Sun Xia Sha. Secondly, around the Double Ninth Festival, sorghum is ripe, new grain is abundant, and brewing materials are sufficient. And the weather began to cool, the temperature decreased, suitable for microbial fermentation.
"Dragon Boat Festival Qu, Double ninth Sha" should be in time, strictly abide by the Da Qu Kun Sha "12987" process, that is:
1 year brewing cycle. It takes a year to complete a cycle.
Two times of grain feeding: Within a brewing cycle, the whole batch of grain is divided into sand and sand insertion twice.
Nine digesters: Nine digesters are performed in one brewing cycle.
8 fermentation: In one brewing cycle, eight accumulations of saccharification and cellar-fermentation are required.
7 distillations: Seven rounds of raw wine are distilled in one brewing cycle.
A cycle
Authentic sauce wine, also known as Kunsa wine, extends from the "kun" from the "bundle", referring to a wine brewed with a whole bundle of grains. Since it is not rolled, it is necessary to undergo deep fermentation in order to fully stimulate the aroma of the raw materials, and the whole process takes a year to complete.
Generally speaking, a cycle of a year refers to the period from the first grain injection, that is, from the Double Ninth Xiasha as the beginning, to the seventh time to the completion of the wine, lasting one year.
Double feed
The word "sand" means red grain or sorghum.
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 second feed is to add new sorghum in the ratio of 1:1 and continue to cook in the retort. The first two cooking materials do not take wine, only to increase the fermentation time and contain more microorganisms.
Nine digesters
The container used was called zeng, also known as 甑子. 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 steaming, the koji is shoveled into the pit for storage - entering the "cellar period". During the brewing period, no new grain was added from the third round. However, due to the crushing or coarse raw materials, the starch content in the fermented grains was high. With the increase of fermentation rounds, the starch content in the fermented grains was gradually consumed, and the starch content in the fermented grains was still about 10% after the eighth fermentation.
Seven draws
After imbibition of sorghum starch in sand and sand making, starch begins to be gelatinized, saccharified and wineized, and then it will enter the process of seven winetaking.
The real wine is in the third time after cooking, to December and January of each year, the first time to take wine, after the completion of the wine lees to cool, add koji, pile up, cellar, cellar fermentation and other processes, so the cycle, once a month, a total of seven times to take wine, distilled out of one to seven rounds of wine.
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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