After mastering the recipe and process of Moutai, do you think you can make the same Moutai?

Many people have come up with the idea of making wine at home, in fact, this is a very dangerous method, even if we master the brewing tools and raw materials used in Moutai at this time, we have no way to completely reproduce the taste of the distillery, and may even be due to our own skills are not skilled enough to produce harmful substances in the process of winemaking, thus endangering our lives.

There are many news reports that in the process of making wine at home, because the process of making wine is not very rigorous, the wine contains a large amount of methanol, as long as you have learned the relevant chemical knowledge, you know that the methanol produced in wine will cause people to go blind when drinking such wine. Even people who are in poor health will vomit, vomit, diarrhea and shock after drinking this kind of alcohol, so if you are not very sure, you should not make your own sake at home. Winemaking is a very strict process, and in the winemaking process, it requires professionals to constantly taste and check and disinfect in real time.

Only professionals can make very healthy and delicious brewed wines.

If you really want to make sake at home, you can use glutinous rice to make some sweet sake. This is because the process of making sweet wine is relatively less complicated, and the fermentation process is very short, and the storage method is relatively simple. If women often have stomach aches at home, they can also improve the situation by drinking a little sweet wine and achieve a warming effect.

The process of making sweet wine is very simple, but it does not mean that the process of making Moutai is also very simple, and it needs to be professionally operated.

Therefore, if you want to make wine at home, then you can start with the simplest dessert wine, if you don't have any experience in winemaking, don't try moonshine, because moonshine contains a lot of harmful substances, and long-term drinking will cause blindness and even physical decline.

OK. If you master the process and recipe of making Moutai, you can make the same Moutai, the taste of the wine is the same, the taste is the same, and the degree of mellow aroma is also the same.

I don't think so, because even if you have a correct grasp of the recipe and process of Moutai, the history and culture of Moutai are relatively long, and individuals cannot complete it, and there is no way to master the whole process.

Impossible, because the unique taste and texture of Moutai is determined by the special local environment and climate, not the recipe and process.

The Moutai production process can be divided into four stages, which are as follows:

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

Stage 2 Winemaking:

Feeding stage: Chongyang began to feed in 2 times, namely sand and sand making. 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 the tail wine are mixed and piled up to meet the process requirements, the cellar is opened and fermented for 30 days, and then the sorghum after the sand is crushed and moistened is mixed well, and the above process is repeated from the steamed grain.

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.

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

The fourth stage of inspection and packaging: After the blended wine is inspected and qualified, it is packaged in opaque containers and shipped from the factory.

Relevant characteristics of Moutai

Moutai is famous all over the world for its clear and transparent color, mellow aroma, soft entrance, clear and sweet, and long-lasting aftertaste, and is known as China's "national liquor". It uses high-quality sorghum as the material, high-quality wheat koji, feeds on the occasion of Chongyang every year, makes use of the unique climate of Moutai Town, excellent water quality and suitable soil, adopts unique high-temperature koji-making, accumulation, steaming, light water into the pool and other processes, and then goes through two feeding, nine distillations, eight fermentations, seven liquor extractions, and long-term aging. The alcohol content is mostly between 52 and 54 degrees, and it is a model of Chinese sauce-flavored liquor.

The above content reference: People's Daily Online - Revealing the production process of the national liquor Moutai No wonder it can be sold at a "sky-high price".

The above content reference: Encyclopedia - Moutai brewing technology.

Moutai liquor is a unique Daqu sauce-flavored craft liquor, and the production process is divided into six parts: koji, liquor-making, storage, blending, inspection, and packaging. Its traditional process is summarized as the Dragon Boat Festival stepping on the song, Chongyang feeding, a production cycle a year, during which nine times of swallow cooking, eight times of fermentation, seven times of wine, after the type of storage, blending and storage, five years after the packaging factory. Its process characteristics are:

Two feedings, inzhi fermentation, high-temperature koji-making, high-temperature accumulation, and high-temperature picking, thus forming a unique brewing style of Moutai. Kweichow Moutai is a typical representative and originator of China's Daqu sauce flavor type, Moutai has a long history of brewing, from the cultural relics unearthed in Renhuai City, Guizhou Province, where Moutai is produced, there are a considerable part of the Shang and Zhou Dynasty wine utensils, indicating that there was already a wine existence and a certain history at that time. Historical records record that more than 2,000 years ago in the period of Emperor Wu of the Han Dynasty, Moutai has a local history of liquor, the history books called "constructing sauce" liquor, "Qunge" liquor, to the end of the Ming Dynasty and the beginning of the Qing Dynasty, with Daqu to participate in saccharification, fermentation, swallow distillation of the Moutai liquor process is becoming more and more mature, for hundreds of years, the Moutai process has been continuously improved and perfected in the inheritance and development, and the traditional craft of Moutai has been gradually formed, which is still fully used today.

Experts in China's liquor industry summarized that "Kweichow Moutai technology technology."

Questions. How Moutai is made.

Is there a teachable one?

Dear, this is a national patent, there is no teaching.

Questions. It's okay to learn other wines, but if you don't have a pro, you've applied for a patent.

Moutai has been following the brewing process handed down from the founding for hundreds of years, and there are many unique secrets. The production of Moutai liquor has a strong seasonality, the Dragon Boat Festival stepping on the koji, before and after the Double Ninth Festival, (steamed sorghum, mixed koji, water, etc.), there is only one production cycle a year, and other liquor only takes a few days after feeding, and dozens of days will roast the liquor (distilled). Moutai, on the other hand, needs to be steamed nine times, koji eight times, and poured seven times, stacked and fermented and then repeated into the cellar, and then recirculated after one month, and then carried out the next same process, so it can be said that it takes a whole year to steam the wine once.

This is different from other liquors that ferment rapidly and produce in large quantities, and it is this rigorous process that can ensure the consistently excellent quality of Moutai.

Moutai has the following characteristics: high-temperature koji-making, high-temperature cellar pool, high-temperature wine extraction, low saccharification rate, low moisture pool, low wine yield, low alcohol concentration and other process characteristics, collectively known as three highs and four lows. These special processes require a long time to brew Moutai, a large amount of grain consumption, many rounds, and a large amount of koji, and by the last steaming of the liquor, the koji and grain are equal.

It is rare for Moutai to be able to produce wine for the first steaming time, and it is generally not produced until the second or third time. The first sake produced is a very important sake that can be used to harmonize the flavor of the sake. Clause.

The third and fourth times have the largest amount of wine and the most stable quality, which is the main object used to make base wine. The taste of the fifth to seventh sake is lighter, but the aroma of koji is stronger at this time. Every year, the winery digs up some mud from the bottom of the cellar to roast the wine, and these mud blocks that have been immersed in grain for many years are also full of aromas, which is the most suitable for adjusting the aroma and taste of the wine.

However, these cellar wines are very valuable, and only a little bit of them is enough, and if you use too much, they will have an earthy flavor and will not be beautiful. It is worth mentioning the purple sand soil on the mountain of Moutai Town, which is the best material for making the bottom of the cellar and sealing the mud. It is these internal and external details that meet the brewing conditions of Moutai.

The special geographical advantages of the local area, water source, temperature and humidity, and microbial communities in the air have contributed to the rich sauce aroma, delicate and elegant, and long-lasting characteristics of Moutai.

The raw material of Moutai is red tassel sorghum, commonly known as red beam, which is a kind of organic glutinous sorghum that is a specialty of Moutai Town. This red beam can only be cultivated in the unique water, soil and climatic environment of Moutai Town, which is one of the reasons why Moutai Town Sauce Wine is not replicable.

This sorghum is different from sorghum in Northeast China and other regions in that the grains are solid, full and uniform, the grains are small and thick, the amylopectin content is more than 88%, and its cross-section is glassy, which is very conducive to the multi-round roasting of the Moutai process, so that the nutrient consumption of each round of Moutai has a reasonable range.

Moutai uses sorghum with thick skin and rich in 2% tannins, which are fermented through the Moutai process to form precursors such as catechinic acid, vanillin, ferulic acid and other precursors of Moutai's flavor during the fermentation process, and finally form special aromatic compounds and polyphenols of Moutai.

Moutai is made from wheat and sorghum and spring water from the Chishui River in Maota Town.

There are many outstanding liquors in Moutai Town, you can take a look at Moutai, Xinlai Liquor, Colorful Life Liquor, etc., which are all very excellent brands.

If there is anything unclear you can ask,

The taste is the same as the quality of **, supporting anti-counterfeiting, over the size of the machine, and the appearance is consistent with **.

Buddy who loves wine, come and get it.

Moutai is produced in Moutai Town, Renhuai City, Guizhou Province, China, and won the gold medal at the Panama International Exposition in 1915 and is one of the world's top three famous liquors.

Moutai inherits and carries forward the excellent traditional craftsmanship, integrates modern advanced winemaking technology, selects high-quality wheat, sorghum and excellent spring water, brews with precision, and carefully blends after long-term cellaring, so the wine is mellow and delicious, and the fragrance lasts for a long time in the empty cup, which has a unique style. It is the best wine in the world.

Introduction: Some people say that as long as I master the formula process of Moutai, I can argue that I can make exactly the same Moutai, and I want to say that the production of Moutai is not so easy, although we know the formula and know the public welfare, but there are some things in it that we can't succeed at one time. If we really want to make exactly the same Moutai, we need to keep trying.

1. It is not necessarily possible to make exactly the same Moutai

Moutai is a relatively expensive liquor, and the taste is relatively good, but the production of Moutai is indeed very troublesome, the production process of Moutai at least has to go through 30 processes, 165 process links, its process is very cumbersome and very complicated, the time is very slow and very long, this leads to its ** very expensive, some people say that when I master his recipe, master his process, I can brew an identical Moutai, if it can really be so easy, Then Moutai will not be so expensive now. <>

Second, the process of this Moutai is very cumbersome and complicated

The raw materials for the production of Moutai are mainly sorghum and wheat, and her sorghum must also be the characteristic glutinous sorghum, it will take a long time for us to find these things, and you must know that the production rate of sauce-flavored liquor is very low, including some environmental differences, which may also lead to changes in the taste of Moutai. When making Moutai, it still has certain requirements for temperature, and the water in each place has different temperatures, and the wine it produces is also different. <>

3. Summary

The core process of Moutai is actually the sand return process, which is 9 times of cooking, 8 times of fermentation, 7 times, and it feels very troublesome to listen to for a long time, no wonder he is so expensive, and you must know that in the specific operation, he will also pour some other wine back and forth to increase the aroma of the wine. And you must know that Moutai has a lot of flavor components, and the longer it is stored, the more fragrant it is.

I don't think it is possible to make Moutai liquor that is exactly the same as that of potato servants, because although I have mastered the recipe and process of the chain of knowledge, because of the different people who make Sun Liquor, there will be certain deviations and differences in the winemaking, which may lead to deviations in the taste of the liquor.

I think that even if you master the recipe and process, you can't make a sedan chair to slow out a sail chain mold-like Moutai, because the requirements for ambient humidity and temperature are very high, and the skills of the brewers are also very high.

No, because the process of brewing Moutai is more complicated, first to make koji, then to make liquor, and then to store and blend.

I think so, because the recipe is very important for winemaking, and with these things you can make the same wine.