Production technology of maotai liquor;
Grape harvest: Grapes are greatly influenced by local conditions, climate and technology. When brewing wine, we must pay attention to grape varieties. Wine brewed from different varieties of grapes has different flavors. The so-called "three-point process, seven-point raw materials". The high-quality raw materials of Moutai are quickly broken within 24 hours after ripening, so as to ensure the freshness of broken grapes as much as possible.
Stem removal: because wine does not need too many grape stems, it is necessary to remove the grape stems and keep the grapes. This is because the grape stems contain high quality tannins, which will make the taste of wine rough.
Fermentation: all the peeled, seedless and peeled grapes are added with yeast for temperature-controlled fermentation. The pigment in grape skin is released into wine under the action of impregnation, which makes the wine produce pleasant color. Sugar in grapes is converted into alcohol by yeast; Tannic acid in grape seeds and skins can also be produced in wine, which makes the wine sour.
Squeezing: after fermentation, the wine containing grape skins and grape seeds is squeezed to obtain juice. Maotai liquor adopts international advanced air bag press, which is pressed gently without destroying the structure of fruit seeds and pericarp. Avoid inferior tannins in grape seeds and skins from entering wine and affecting its flavor.
Malic acid-lactic acid fermentation: This process reduced the acidity of the wine, increased its bacterial stability, increased the complexity of the taste and aroma of Moutai, improved its flavor, and made its aroma delicate, mellow and long.
Oak barrel aging: Under aerobic conditions, Moutai aged in oak barrels extracts aroma substances from oak, which makes Moutai volatilize through oak. The space generated by volatilization enhances the contact and oxidation between wine and air, and makes the color of Moutai gradually change from purplish red after fermentation to ruby red. It also makes Moutai softer, rounder and fuller, improves its skeleton and structure, and improves its pigment stability.
Blending: No matter the grape variety, planting soil, harvest year, climate, brewing method, etc. , will affect the flavor of wine. So there will be no wine with exactly the same taste, which is the characteristic of wine. Through the modulation and cultivation of senior bartenders, different flavors of Moutai are created.
Low-temperature freezing: after low-temperature freezing, tartaric acid in wine can be more stable, and clear and crystal-clear Moutai can be obtained.
Filtration and filling: After freezing at low temperature, a bottle of high-quality Moutai with mellow taste and crystal clear color was born through the production line of filtration, filling, stuffing and labeling.