What grain is Moutai made of, and Moutai is grain wine?

Unique Red Tassel Sorghum The main raw material used in Moutai is not ordinary sorghum, but locally produced glutinous sorghum, which is commonly known as red tassel sorghum. Red tassel sorghum is different from other sorghum in that it has small grains and thick skin, and the fruit is hard and plump, very uniform, with an amylopectin content of more than 88. Its cross-section is like a glass texture, which is very conducive to the multi-round roasting of the Moutai process, so that the amount of nutrients lost by Moutai during the roasting will be within a certain range, among which the thick skin of sorghum forms some precursors such as catechin, vanillin, ferulic acid and other precursors of Moutai flavor during the fermentation process of the wine, and finally forms some new special polyphenols and aromatic compounds of some new liquors.

This is an important factor for Moutai to be elegant and delicate, full and mellow, and have a long aftertaste.

Moutai wine, what is that grain, I really Moutai, it should be the same, or is it small, or try the high girl's photo.

If you brew this, then how you sign in depends on your own method, because after all, everyone has their own method.

Moutai liquor what grain is brewed Moutai is not made from wheat. Appear.

What kind of grain is used to eat the waste of Moutai, click on the Internet to check what kind of grain Moutai is used to make it, and how to make it in the proportion of ingredients it makes.

Is Moutai considered grain wine? That's for sure. Every step of the process of Moutai is related to grain.

The manufacturing process of Moutai pays attention to strictness, regularity and inheritance! One production cycle per year; Two feedings and two fermentations; Three kinds of koji body: mellow sweetness, cellar bottom, sauce aroma and three high technology:

High-temperature koji-making, high-temperature accumulation, high-temperature wine picking; Forty days of koji fermentation; May Dragon Boat Festival song-making; six months of song; Seven pours of wine; Eight times to add koji, stack, into the pool for fermentation; Nine times of steaming; Ten unique arts; Finally, it takes a long cellaring process before it becomes a wine.

Although people falsely say that "puree wine is good wine". However, connoisseurs pointed out that it is difficult to have good wine in the original puree, and good wine is blended.

There is a view that the original puree liquor should not be over-hyped, otherwise once it floods, it will be a huge harm to the liquor industry, and eventually cause harm to consumers.

Anyway, Moutai has no puree, so grain wine is a good wine. Wrong again! Edible alcohol blended wine is also grain wine, but it is first fermented with grain to produce pure alcohol.

Moutai is made from grains such as sorghum and wheat. Moutai is Moutai Town, Renhuai City, Zunyi City, Guizhou Province.

That's for sure. Every step of the process of Moutai is related to grain. The manufacturing process of Moutai pays attention to strictness, regularity and inheritance! One production cycle per year;

Summary. Main raw materials: glutinous sorghum, wheat and water.

Moutai uses local high-quality glutinous sorghum as raw material to make high-temperature koji from wheat, and uses more koji than raw materials. With a lot of koji, a long fermentation period, multiple fermentation, and multiple pouring, etc., are the unique skills of Moutai.

What is the main raw material for Moutai brewing?

Main raw materials: glutinous sorghum, wheat and water Moutai liquor are made of local high-quality glutinous sorghum as raw materials, and high-temperature koji is made from wheat, and the amount of koji is more than raw materials. With a lot of koji, a long fermentation period, multiple fermentation, and multiple pouring, etc., are the unique skills of Moutai.

Can you tell us more about that?

The first step is to make koji: the wheat is crushed, the mother koji and water are added to make koji embryos, fermented in the warehouse at intervals of straw for 40 days, then the koji is dismantled, and the koji is stored for 6 months before being put into liquor production. Step 2: Liquor Making:

1) Feeding stage: Chongyang began to feed in two times, namely sand and sand (sand refers to sorghum). Xiasha sorghum is heated to moisten the grain after crushing, the next day the mother grains are added to steam the grain, the retort stall is dried, and then the koji and tail wine are mixed and piled up to meet the process requirements, and the cellar is opened to extract the fermentation after 30 days of fermentation, and then mixed well with the sorghum after the sand is crushed and moistened, and the above process is repeated from the steamed grain (2) distillation stage:

There are 7 rounds in the distillation stage, each of which is spread and dried, koji, stacked, cellared and distilled. The liquor making process goes through a total of 9 times of cooking (distillation), 8 times of spreading, adding koji, stacking, and cellaring, and 7 times of taking wine, with a production cycle of one year. Step 3: Storage and blending:

The base liquor (round liquor) is divided into three typical types of sauce aroma, mellow sweet aroma and cellar bottom aroma and stored in the pottery jar, and the base liquor of different rounds, different typical bodies, different liquor degrees and different wine ages are blended, and then stored in the pottery jar after blending. The storage and blending process lasts at least 3 years. Step 4: Inspection & Packing:

After the blended wine is inspected and qualified, it is packaged in an opaque container and shipped out of the factory.

Moutai is made up of three raw materials: glutinous sorghum, high-quality wheat, and Chishui river water.

The koji made of wheat is the introduction and key to the fermentation of glutinous sorghum of Hongyingbojinzi, and its quality determines the quality of the liquor, so there is a saying that "koji is the bone of wine".

Koji making is one of the five major processes in the production process of Moutai. From wheat to koji flour, it must go through 8 processes and 35 process links, including wheat grinding, mixing koji ingredients, stepping on molding, warehousing and accumulation, fermentation in the warehouse, dismantling, storage and grinding, each of which must go through strict quality control in order to produce high-quality koji required for the production of Moutai.

Production history

The fermented and matured fermented fermented liquor is distilled to obtain a second distilled spirit, which is called "rough sand liquor". The first part of the wine is stored separately for blending, and the tail is still poured back into the fermentation for re-fermentation. The fermented grain is cooled, the tail and koji are added, and then fermented in the cellar for a month after accumulation, distilled, and then fermented and distilled separately.

In total, it has to go through eight times of fermentation, eight times of steaming, and the wine obtained by the third distillation is called "raw sand wine".

The liquor obtained by the fourth, fifth and sixth distillation is collectively called "big return liquor", the liquor obtained by the seventh distillation is called "small return liquor", and the liquor obtained by the eighth distillation is called "chasing lee liquor". Among them, the liquor distilled for the last seven times is stored separately as a product, and then blended with the base car base. Sail book.

The main raw material for the brewing of Moutai is local high-quality glutinous sorghum, which is made from wheat at high temperatures, and the amount of koji is more than the raw material.

It uses a lot of koji, a long fermentation period, multiple fermentations, multiple wine extractions and other unique arts, which is an important reason for the unique style and excellent quality of Moutai. To brew Moutai, it is necessary to go through two blankings, nine times of cooking, eight times of spreading and drying and adding koji (seven times of fermentation), and seven times of pouring;

The production cycle is as long as one year, and then aged for more than three years, blended and blended, and then stored for another year, so that the wine quality is more harmonious and mellow, soft and soft, and it is allowed to be bottled and shipped out of the factory, and the whole production process is nearly five years long.

The local specialty "red cherry seeds" high-quality glutinous sorghum is used as raw material, high-quality wheat koji is made, the unique microorganisms in the local air are naturally fermented, and the high-quality mountain spring water in Moutai Town is carefully blended.

Raw materials: sorghum; Ingredients: Wheat, water.

The main raw materials for sauce-flavored liquor: sorghum and wheat.

Sauce-flavored liquor is mainly sauce-flavored, slightly burnt, delicate, complex, ester-fragrant and elegantly coordinated, ester first and then sauce, the sauce aroma is long-lasting, the aroma in the cup remains unchanged for a long time, the fragrance in the empty cup lasts for a long time, the taste is greater than the fragrance, the bitterness is moderate, and the alcohol degree is low and unchanged.

The standard comments of sauce-flavored liquor are: colorless (or yellowish) transparent, no suspended solids, no precipitation, prominent sauce aroma, elegant and delicate in the empty cup, elegant and long-lasting fragrance in the empty cup, soft and mellow in the mouth, long aftertaste, and style.

The grains to be consumed by a pound of Moutai are as follows:

Ordinary liquor, a catty of 500 grams of 37-degree liquor requires about 3 taels of grain per catty. A catty of 500 grams of 65-degree liquor requires about two catties of 2 taels of grain. In addition, the yield rate of good liquor is about 30%, that is, one pound of grain produces 3 taels of 65-degree liquor, which is equivalent to about 5 taels of 37-degree liquor.

The former needs about two catties of grain to produce a catty of 500 grams of good liquor of 37 degrees, and about three catties of grain to produce a catty of 500 grams of good liquor of 65 degrees.

Brewing of Moutai:

Moutai is one of the world's three famous liquors, produced in Moutai Town, Renhuai County, Guizhou Province, with a history of more than 800 years. The water used to make Moutai is mainly the water of the Chishui River, which has good water quality, and the liquor made by distillation with this slightly sweet entrance and no dissolved impurities is particularly sweet. Therefore, the poets of the Qing Dynasty once had a verse to praise the Chishui River with the phrase "Gathering the spiritual spring in one, and the beautiful water goes down to the east".

Moutai Town also has a very special natural environment and climatic conditions. It is located in the basin of the lowest point of the Guizhou Plateau, only 440 meters above sea level, far away from the high-source airflow, and the clouds are dense all day long. The summer lasts for 35-39 months, and most of the year is shrouded in hot, humid rain and fog.

This special climate, water quality and soil conditions are very favorable to the fermentation and maturation of liquor, and also partially play a decisive role in the microbial production, refinement, increase and decrease of aroma components in Moutai. It can be said that if you leave the special climatic conditions here, some aromatic components in the wine cannot be produced at all, and the taste of the wine will be lacking.

This is why for a long time, the manufacturers of sauce-flavored liquor in the area around Moutai Town or in some parts of the country have tried their best to imitate Moutai, but have not succeeded. The traditional production method of Moutai liquor can only be made by Moutai Town in this small area in order to make this exquisite and wonderful liquor.

There are several reasons for this:

1. Long history:

According to historical records, in 135 BC, Emperor Wu of the Han Dynasty ordered Tang Meng to send an envoy to Nanyue, and Tang Meng produced the sauce wine in Nanyue (the area of Renhuai County, where Maotai Town is located today). Later, this wine was praised by Emperor Wu of the Han Dynasty, and left the legend of "Tang Meng drank the sauce and made Yelang".

According to the Qing Dynasty's "Old Zunyi Mansion Chronicles", during the Daoguang period, "there were no less than 20 Moutai burning houses, and the mountain grain cost was no less than 20,000 stones." In 1843, the Qing Dynasty poet Zheng Zhenyong praised Moutai as "the country of wine crown Qianren". Before 1949, the production of Moutai was withering, and there were only three distilleries, namely:

The "Chengyi Distillery" funded by Huaxing is called "Huamao"; The "Ronghe Wine Room" funded by Wang Xing is called "Wang Mao"; The "Hengxing Distillery" funded by Lai Xing is called "Lai Mao". "Hua Mao" is the predecessor of the current Moutai.

2. The production process is unique

Kweichow Moutai liquor is based on high-quality sorghum as the material, high-quality wheat koji, every year on the occasion of the Chongyang Festival, cleverly using the unique climate, excellent water quality, suitable soil of Moutai Town, using a series of high-temperature koji-making, high-temperature accumulation, high-temperature liquor, light water into the pool and other process conditions, after secondary feeding, nine distillation, eight fermentation, seven times of liquor, type-based storage, long-term aging, careful homogenization.

3. Kweichow Moutai has a special vegetarian taste:

It is known for its low but not light, fragrant but not gaudy, and is respected as the national liquor, and is one of the three famous liquors in the world (the other two are British Scotch whisky and French cognac). Moutai has a unique style of "outstanding sauce aroma, elegant and delicate, mellow body, long aftertaste, and long-lasting fragrance in the empty cup". Overseas Chinese praised Moutai as the "light of the motherland".