Hello, drinkers. I am Lao Xu, the brewer of Guizhou Anyimen Liquor Co., Ltd., and I have been focusing on the brewing of Maotai-flavor liquor for more than 20 years. During this period, I also met many drinkers from all over the world. They are very interested in the culture of Maotai-flavor wine and often ask me some questions about the brewing technology of Maotai-flavor wine. Now, let's take this opportunity to uncover the mystery of Maotai-flavor wine!
Lao Xu Maotai-flavor Liquor: "12987" Technology
However, all wines contain alcohol, and Lao Xu Maotai-flavor wine is no exception, but it is not a mixture of alcohol and water, and can become a mellow wine. Compared with other Luzhou-flavor liquors, the production cycle of Lao Xu Maotai-flavor liquors is exceptionally long, which generally takes about one year. Moreover, music is made every year during the Dragon Boat Festival, and it is fed during the Double Ninth Festival. After nine times of cooking, eight times of fermentation, seven times of wine collection, aging for more than three years, packaging and selling after aging for one year. It takes five years to brew a good Lao Xu Maotai-flavor wine.
Lao Xu sauce wine: how to make sake koji?
After the wheat is ground, it is mixed with a certain koji (Chen Qu), and then a turtle-shaped piece with tight sides and loose middle is stepped out by workers, which is helpful for complete fermentation. The shaped koji needs to be wrapped in straw and put in a closed barn. Turn over the next song in ten days, and it will be over in about thirty or forty days.
Lao Xu sauce: How to brew it?
[If! SupportLists] 1, [endif] Grain moistening: Carefully select small red sorghum with full grains, first wet it with hot water above 90 degrees Celsius, and then stir it until it absorbs water evenly.
[If! SupportLists]2. [endif] retort: After the grain is wetted, add it to retort in the mother tank for cooking, without steaming thoroughly, until it is about 70% mature. Deliberately extend the fermentation time and the process of taking wine, so that more good wine can be distilled in the third-fourth-fifth (middle) time!
[If! Support list ]3. [endif] Spreading and cooling: spread the steamed sorghum on the ground to cool, and sprinkle water to supplement the evaporated water.
[If! Support list ]4. [endif] Stacking: cool the air-dried sorghum to about 32 degrees Celsius, add the ground koji powder, stir, and then pile up into a conical shape for fermentation.
5. Entering the cellar: pile the fermented sorghum and mix well, then sprinkle a thin layer of rice husk, seal the cellar with mud for about 4cm, and ferment for 30-33 days. At this point, Lao Xu Maotai-flavor liquor was put into production for the first time. After that, distiller's yeast is continuously added for fermentation and distillation, and the above operations are repeated.
Lao Xu Maotai-flavor Liquor: How to Pit it?
Pit storage for more than 3 years in a pottery jar with excellent permeability makes the air and wine body form a "micro-oxygen cycle" similar to breathing, which promotes the volatilization of irritating substances such as alcohols and aldehydes, and the wine body continues to age and mature. Furthermore, Lao Xu Maotai-flavor wine with rich aroma, unique style, supple entrance, not spicy or astringent, elegant and delicate was formed.
Lao Xu sauce: How to mix?
1-2 round wine is slightly sour, and 6-7 round wine is slightly dry and bitter. Although the middle round wine is delicious, the taste is too single and the taste is not full enough. It is necessary to add a little 1-2-6-7 round wine to the 3-4-5 round wine to make a liquor with fuller taste and more lasting fragrance! Mixing wine with wine, different wineries have their own secret recipes, and Lao Xu Maotai-flavor wine is no exception!