Moutai liquor brewing process: brewing; feeding; distillation; storage and blending; inspection and packaging.

1, the production of song:

Wheat crushed, adding the mother song and water to make song embryo, with straw spaced warehouse fermentation for 40 days, and then disintegration, storage for 6 months into the production of wine.

2. Pitching:

Chongyang starts pitching in two batches. That is to say, the lower sand and the sand-making sand are sorghum. Shimasha sorghum crushed with water to moisten the grain, the next day to join the mother meal steaming, steaming, and then add the quartz and tail wine mixing and stacking. Meet the process requirements, into the cellar fermentation 30 days after opening the cellar to take the mash, sand-making sand crushing, mixed with run grain sorghum, by steaming the grain to repeat the above steps.

3, distillation:

The distillation stage *** there are 7 times, each time the vendors drying, loading of quartz, stacking, loading the cellar, distillation operations. The distillation process *** after 9 times cooking (distillation), 8 times sun drying, adding quartz, heap leaching, into the cellar, 7 times to get the wine, a production cycle per year.

4, storage and blending:

The base wine (rounds of wine) is divided into soy sauce, mellow and sweet aroma, cellar bottom aroma of three typical bodies stored in the ceramic altar, blending rounds, typical bodies, degrees of alcohol, different age of the base wine, blended and stored in the ceramic altar. The storage and exchange process took at least three years.

5. Inspection and Packaging:

After the exchange, the wine is inspected and qualified, and then packaged in opaque containers for shipment.