Maotai liquor is the originator of China Daqu Maotai-flavor liquor, and is known as "national liquor". It has the characteristics of clear and transparent color, outstanding sauce flavor, mellow fragrance, elegance and delicacy, soft entrance, crisp and sweet taste, full body, long aftertaste and lasting fragrance in empty cups. People call the unique fragrance of Moutai "Maoxiang", which is a typical style of Maotai flavor in China.
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Raw material requirements of Moutai liquor
The sorghum used in the production of Moutai is waxy sorghum, commonly known locally as red tassel sorghum. Different from the sorghum in Northeast China, this kind of sorghum has solid, full and uniform grains, small skin thickness, amylopectin content of more than 88%, and glassy cross section, which is very beneficial to the repeated baking of Maotai liquor, so that the nutritional consumption of Maotai liquor in each round has a reasonable range.
Sorghum used for Moutai has a thick skin and is rich in 2%-2.5% tannin. Precursors such as catechuic acid, vanillin and ferulic acid are formed in the fermentation process, and finally the unique aromatic compounds and polyphenols of Moutai are formed.
The formation of these organic compounds is closely related to the sorghum and local microbial flora of Moutai, and it is also an important factor for the elegant, delicate, mellow and long aftertaste of Moutai. It is particularly worth mentioning that Moutai is rich in certain polyphenols, which will not harm the liver if drunk in moderation, and can also treat diseases such as diabetes and colds.
Baidu encyclopedia-Moutai liquor
Maotai official website-China Sauce 135BC China Du Ya Feast Amazing Spring Sugar!