"Dahui Liquor", also known as "Golden Wheel Liquor", is the general name of the third, fourth and fifth rounds of liquor in the brewing process of Moutai, and it is also the round of concentrated production of typical maotai-flavor products throughout the year, and the output of liquor accounts for more than 60% of the output of base liquor throughout the year.

Moutai has seven rounds, and the seven rounds are one, two, three, four, five, six and seven rounds respectively. The liquor taken out seven times has different tastes and styles, and then blended with old wines of different times and years, with hundreds of flavors, which is the charm of Maotai-flavor wine.

Brewing Technology of Maotai Liquor 12987

1 refers to a period of one year. In the brewing process of Daqu Maotai-flavor wine, it takes one year to complete a period, and then the jar is sealed for storage. The reason why it is called 12987 process is that it needs two times of grain feeding, nine times of cooking, eight times of fermentation and seven times of wine extraction.

"2" refers to two grain inputs. In the brewing process of Daqu Maotai-flavor wine, grain needs to be put in twice in a production cycle. According to the ratio of 1: 1, add new sorghum, continue to retort, add koji after spreading and cooling, collect and ferment, and then re-cellar. The raw materials for the first two stews do not take wine, just to increase the fermentation time and intercept more microorganisms. There is also sand unloading, that is, in the future brewing process, the fermented grains will be fermented and cooked repeatedly without adding new grain, and "sand unloading" includes six processes: wetting sand, cooking, spreading and cooling, adding koji, stacking and fermentation in pits.

"9" means nine cooks. In the brewing process of Daqu Maotai-flavor wine, * * * needs to be cooked nine times. First, remove the sand and steam it once, then mix the coarse sand, steam it for the second time, and steam it for the third time to get the cooked grain. The cooked grain undergoes six rounds of spreading, cooling, spreading, stacking, pit lowering, pit sealing and fermentation, pit opening and fermented grains taking, one cooking at a time, and nine cooking in the whole process.

"8" refers to eight fermentations. In the brewing process of Daqu Maotai-flavor wine, * * * needs eight fermentations. During the brewing period, no new grain was added from the third round, but the starch content in fermented grains was high because of the coarse crushing of raw materials. With the increase of fermentation rounds, starch will be gradually consumed until the end of the eighth fermentation, and the starch content in fermented grains reaches an ideal level, about 10%. After each cooking, the koji is shoveled into the cellar for storage-entering the "cellar period".

After that, "7" means taking wine seven times. In the brewing process of Daqu Maotai-flavor wine, * * * needs seven times to get the wine. After the swelling of sorghum starch after sand removal and sand production, the starch began to gelatinize, saccharify and alcoholize, and the wine was taken after the third cooking. During the period of 65438+February to 65438+1October in the following year, the wine was taken once, and after the wine was taken, the distiller's grains were cooled, added with koji, piled up, and fermented once a month.