First, superior natural conditions.
Yan Zi made Chu have such a classic saying: "Those born in Huainan are oranges, and those born in Huaibei are oranges!" Orange in the south and orange in the north is a powerful explanation that "the weather is not as good as the geographical position". A better Maotai-flavor liquor should have a series of innate conditions such as superior topography, brewing water body and so on. The unique latitude and longitude, climate characteristics and high-quality water body can be more suitable for the growth and development of various microbial strains for brewing Maotai-flavor liquor, ensuring that the brewed Maotai-flavor liquor tastes mellow, soft and elegant.
Second, high-quality brewing materials.
Liquor is the essence of grain crops, and a better Maotai-flavor liquor cannot be separated from high-quality sorghum rice as raw material. Maotai-flavor liquor must be made from sorghum rice with red tassel, which is unique to Guizhou. This kind of red tassel sorghum rice has the characteristics of full grain, small and symmetrical grain, thick grain skin and high amylose content. It has the characteristics of cooking resistance, sand turning resistance, alcohol resistance and mellow wine flavor, and is an indispensable food crop for brewing Maotai-flavor liquor.
12987 iii. brewing technology
I believe many drinkers think that Maotai-flavor liquor is more expensive, so we should know about the "12987" processing technology of Maotai-flavor liquor. A cup of better Maotai-flavor liquor needs 1 year to brew a liquor, but the cycle of brewing a liquor is only twice a year, which requires nine stewing, eight alcohol fermentation and seven liquor production. If it takes more than half a year to step on Qu in the Dragon Boat Festival, it will take at least one and a half years to brew the puree wine of Maotai-flavor wine.
Four, four high and two long technical characteristics
Maotai-flavor liquor not only has a long brewing time as mentioned above, but also has the characteristics of long storage time and long storage time of puree liquor. It takes at least five years to drink real maotai-flavor liquor. In addition, Maotai-flavor liquor also has four strong technical characteristics: high temperature accumulation, high temperature fermentation, high temperature accumulation and continuous high temperature distillation.
Five, dragon boat festival stepping processing technology
Qu is the bone of wine, and a good maotai-flavor liquor cannot be separated from a good yeast. Maotai-flavor liquor must use high-quality wheat as starter-making raw material, and rich and diverse wheat proteins ensure that the brewed Maotai-flavor liquor has a unique aroma. Crushing wheat into powder, adding original yeast and cold water. During the Dragon Boat Festival, the beautiful single girls was shaped by people stepping on songs. After 40 days of high temperature accumulation, it still needs to be turned over, disassembled and finely ground into powder before it can be used for wine making.
Six, the original pulp wine pottery storage
After the original pulp wine is 7 times, it needs to be stored in clay pots for a long time after being hooked. Pottery is breathable, and the unique air outlet constitutes a perfect "micro-oxygen natural environment" in the later stage of puree wine. Various aromatic organic compounds containing low molecular weight water were further protonated by air oxidation and hydrolyzed into esters, which gradually improved the rich and mellow aroma characteristics of Maotai-flavor liquor.