Its unique technology, such as using more koji, long fermentation period, repeated fermentation and repeated wine extraction, is an important reason for the unique style and excellent quality of Moutai. The brewing of Maotai liquor should go through two times of blanking, nine times of cooking, eight times of spreading koji (seven times of fermentation) and seven times of liquor extraction.
The production cycle is as long as one year, then it is aged for more than three years, and then stored for one year after blending, so that the wine quality is more harmonious, mellow and soft, and it can be bottled before leaving the factory. The whole production process lasted nearly five years.
Extended data:
Brief introduction of Moutai:
Maotai liquor is one of the three famous liquors in the world, and the originator of China Daqu Maotai-flavor liquor. It is a wine cultural monument made by winemakers with magical wisdom, improving the essence of Liang, taking the soul of wheat and the aura of heaven and earth, and catching irreplaceable microorganisms for fermentation, kneading and sublimation in special environment.
Moutai has a long history. According to historical records, as early as 135 BC, Maotai Town, an ancient territory, brewed the "sweet" wine of Emperor Wu of the Han Dynasty, which was famous all over the world.
19 15, Moutai won the gold medal in Panama World Expo, enjoying a worldwide reputation. After People's Republic of China (PRC) was founded, it won international gold medals in succession. Best-selling 100 countries and regions. The production technology of Moutai is ancient and unique. It inherits the essence of ancient brewing technology and shines with the brilliance of modern science and technology.
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