How much do you know about Maotai-flavor wine?

As for the sauce aroma, isn’t it just that the sweet potatoes are cooked with a little yellow sauce, and the rich aroma of wine has a little sauce aroma

Actually! Burning sweet potatoes with some soy sauce also has a unique flavorj

Maotai-flavor type is also called Maoxiang type, and is famous for dozens of varieties such as Maotai, Langjiu, Guotai Liquor, Guijiu, and Wangyitai Liquor[1] Represented by fine wines from China and abroad, it belongs to the Daqu wine category. It has outstanding sauce aroma, elegant and delicate taste, mellow body, long aftertaste, clear and transparent, and slightly yellow color.

1. Maotai-flavor wine uses glutinous small red grains and wheat, and water is used as raw materials. The process is very unique and scientific and reasonable. Compared with other liquor processes, its process features "three highs and three longs".

2. The three highs refer to the production process of high-temperature koji making, high-temperature accumulation fermentation, and high-temperature distillation. The production of Maotai-flavor liquor uses high-temperature koji making, and the koji temperature can reach 70. High-temperature koji making is the key to the formation of the style characteristics of Maotai-flavor Daqu, and is also an important step in brewing Maotai-flavor liquor. Accumulation refers to the accumulation of fermentation materials in the brewing workshop before entering the cellar for fermentation. The purpose is to capture yeast and other microorganisms in the air in the workshop, and to increase the temperature of the cellar. High-temperature distilled wine refers to the higher temperature of the wine flowing out of the cooler during distillation, which is conducive to small molecular substances with low boiling points. Substances harmful to the human body such as methanol and acetaldehyde escape from the wine, which is beneficial to improving the quality of the wine.

3. Three longs mainly refer to the long production cycle of the base liquor of Maotai-flavor liquor; the long storage time of Daqu; and the long wine age of the base liquor of Maotai-flavor liquor. The production cycle of the base wine is as long as one year. It is divided into two stages of adding sand and brown sand, and one to seven rounds of roasting the wine. It can be summarized as two stages of adding materials, nine times of distillation, eight times of fermentation, and seven times of taking the wine. It is called It is called "nine steams and seven extractions", which lasts for one year in spring, summer, autumn and winter, while other famous liquors only need a few months or more than ten days to complete a cycle. The newly produced Daqu cannot be directly used in brewing. It needs to be stored for more than six months to further balance the activities of various enzymes and microbial flora and further accumulate aroma substances. The basic wine produced after brewing needs to be stored for more than three years, so that the small molecular substances in the wine are further volatilized and reduced, some components are oxidized, and the molecular rearrangement process in the wine is completed, so that the flavor of the wine reaches maturity.

4. Maotai-flavor liquor will go through the blending process during the brewing process. The blending process is very complicated and is generally divided into three stages: plate hook, base wine combination, and seasoning.

The seven rounds of Maotai-flavor liquor are classified and graded, which is called Pangou. The base wine combination is to blend the wines of different rounds. Their aroma, There are differences in degree and taste. After blending, the flavors are more harmonious.

Maotai-flavor liquor achieves unified standards and unified aroma through blending. It can harmonize the body and aroma of the wine, make the taste more delicate, soft and sweet in the mouth, not spicy, and integrates "color, aroma, and taste". "Taste and style" are integrated into one. For example, the famous Maotai-flavored national liquor Moutai is a fine wine made through a tedious blending process. Blending is a technique, not a random blending.

Let professionals do professional things. Consumers only need to drink the type of Maotai-flavor wine they like. They do not have time to learn too much about Maotai-flavor wine because of drinking. Moreover, the time economy and the body do not allow tasting it every day. There are countless different brands of Maotai-flavor wine in the country. How many days in a person's life, maybe you know that if you don't have a small amount of Maotai-flavor wine, you will almost be finished.

Maotai-flavor wine is divided into Daqu Kunsha Maotai-flavor wine, Shasha wine, Fansha wine and Chuansha wine. The craftsmanship of these four types of Maotai-flavor wine are different, among which Daqu Kunsha Maotai-flavor wine is the most popular. Good, the wine is full-bodied and the aroma lingers in the empty cup. It doesn’t cause headaches or heartburn after drinking.

The reason why Daqu Kunsha Sauce-flavored Wine does not cause headaches or heartburn after drinking it is determined by its production process. Daqu Kunsha Maotai-flavor wine must be brewed in strict accordance with the traditional process "12987". The production cycle is 1 year, 2 times of feeding, 9 times of cooking, 8 times of fermentation, and 7 times of wine extraction. After completing the one-year production cycle, it needs to be stored for at least 3 years. Through the long production cycle and storage, the Maotai-flavor wine collides with the microbial community. Many beneficial substances fall into the wine body, and through oxidation and reduction, esters Chemical reactions and other physical reactions make the wine more mellow and smooth, with a long aftertaste.

There are many brands of Maotai-flavor liquor on the market. We try our best to choose the Daqukunsha Maotai-flavor liquor produced in the core production area of ??Maotai Town, a large formal winery, and a well-known brand. Among them, there are many Daqukun that are very cost-effective. Shajiang-flavored wine, such as Dongfang Guobin Fine Aged Wine, is produced in the core production area of ??Maotai Town. The price is 300-600 yuan. Its quality and taste are not inferior to those of those thousand-yuan brands. It is very suitable for self-drinking and gifting.

Note that any Maotai-flavor wine priced below 300 yuan will not be Daqu Kunsha Maotai-flavor wine, because the production time and process are too long.

Let’s talk about the classification of Maotai-flavor wine

1. Daqu Nuo sorghum sauce wine, such as Feitian Moutai, Zuishufu, Qinghualang, Digest, Jingrunfang, etc.;

p>

2. Daqu bran and koji glucoamylase glutinous sorghum sauce wine

3. Daqu bran and koji glucoamylase glutinous sorghum sauce wine

4. Daqu glutinous high-grain sauce wine

5. Daqu bran and koji glucoamylase is used to convert Shapu sorghum sauce wine

6. Daqu bran and koji glucoamylase is used to convert Shapu sorghum sauce wine

7. Daqu bran koji glucoamylase alcohol turned Shapu sorghum sauce wine

8. Daqu bran koji glucoamylase crushed Shapu sorghum sauce wine

9. Daqu bran koji glucoamylase crushed Shapu sorghum sauce wine

Sauce wine

10. Brat koji glucoamylase crushed Shapu sorghum sauce wine

11. Glucoamyl glucoamylase alcohol crushed Shapu sorghum sauce wine

12. Bran koji glucoamylase alcohol skewered Shapu sorghum sauce wine

13. Waste distiller's grains alcohol skewered steamed sauce wine (special for harvesting)

14. Alcohol blended sauce wine e-commerce special harvest wine

There are even more combinations in actual sales. The above fourteen types of wines can be blended by winemakers in any combination according to the cost and taste required by the wine merchant! Also, when buying sorghum, there are a lot of glutinous sorghum mixed with ordinary sorghum. The quality of Daqu is also high, and some have a musty smell...

It is recommended that you find an understanding person when choosing wine in Maotai Town. Helping to win the election is the best!

When it comes to Maotaijiu, we have to mention Moutai, the big brother of liquor. This is the most representative and is well known across the country and even the world. The second is its complex brewing process, and then the years of cellaring, which precipitates a mellow and unique sauce flavor. Its characteristics are rich flavor, soft entrance and long aftertaste. The low output and long cycle make it particularly precious, and good Maotai wine cannot leave the environment of Maotai Town, including the water of Chishui River. So it is particularly precious.

1. The raw materials for brewing Maotai-flavor wine

Maotai-flavor wine is mainly made of local wheat, water and sorghum in Maotai Town and is brewed using traditional Maotai-flavor craftsmanship. Wine, no aroma, fragrance or other foreign substances are added during the entire brewing process.

2. The brewing process of Maotai-flavor liquor

The brewing process of Maotai-flavor liquor is quite special. It is completely different from the brewing process of other-flavor liquors. High-quality Maotai-flavor liquors mainly go through a process The annual production cycle includes two times of grain feeding, nine times of cooking, eight times of fermentation, seven times of wine collection, five years of cellaring and other brewing processes; generally, a bottle of Maotai-flavor wine takes at least five years from the time the raw materials enter the factory to the time the product leaves the factory.

3. What are the characteristics of Maotai-flavor wine?

Generally, high-quality Maotai-flavor wine has outstanding sauce aroma, rich and mellow body, fragrant but not bright, low but not light, and an empty cup. It has the characteristics of aroma and other characteristics, and it is easy to drink and swallow when drinking; it does not have headaches or dry mouth after drinking.

4. What are the brands of Maotai-flavor wine?

Today, there are many Maotai-flavor wine brands. In addition to Moutai, there are also many high-quality Maotai-flavor wine brands, such as: Seven weapons liquor, Guizhou Xiaolu Maotai-flavor liquor, Feitian Moutai liquor, Jinsha Huisha liquor, Lai Moutai liquor, Guijiu liquor, Moutai Town bulk liquor, etc.

5. Maotai-flavor wine has less volatile substances and less irritation to the human body

The temperature of Maotai-flavor wine during distillation is as high as 40 degrees or more, which is higher than the temperature of other wines. Up to nearly double, the volatile substances naturally volatilize under high temperature, and Maotai-flavor wine needs to be stored for more than three years, and the storage loss is as high as 2 or more. It is obvious that a large part of the volatile substances has been volatilized. Therefore, there are less volatile substances stored in the wine body, which naturally causes less stimulation to the human body.

6. Maotai-flavor wine has high acidity, which is good for health

Maotai-flavor wine has high acidity, 3 to 5 times that of other wines, and it is mainly composed of acetic acid and lactic acid. According to the theory of traditional Chinese medicine, acid controls the spleen and stomach, protects the liver, and can soften blood vessels. Western medicine also believes that eating acid is good for health. Taoism and Buddhism also attach great importance to the health-preserving function of acid.

7. The alcohol concentration of Maotai-flavor wine is relatively scientific and reasonable

The alcohol concentration of Maotai-flavor wine is generally around 53 degrees, and when the alcohol concentration is 53 degrees, the interaction between alcohol molecules and water molecules It has the best affinity. In addition, Maotai-flavor wine has a longer storage time and fewer free wine molecules, so it has less irritation to the body and is self-evidently beneficial to health.

8. Maotai-flavor wine contains a large number of substances that are beneficial to human health

Maotai-flavor wine contains substances such as SOD and metallothionein. Among them, SOD is a specific scavenger for oxygen free radicals. Its main function is to remove excess free radicals in the body. It has obvious anti-tumor, anti-fatigue, anti-virus, and anti-aging effects. At the same time, Maotai-flavor wine can also induce the liver to produce metallothionein, and the effect of metallothionein is much stronger than SOD. Metallothionein inhibits the stellate cells of the liver and prevents them from separating from colloidal fibers, thus preventing cirrhosis of the liver.

9. Maotai-flavor wine is a natural product and cannot be copied

During the entire brewing process, Maotai-flavor wine does not add any aroma, flavor or other foreign substances and is a natural fermentation product. Since the main aroma substance of this wine has not been found so far, even if someone wants to fake it by adding synthetic agents, there is no way to do it. This rules out the possibility of adding any aroma or fragrance.

10. Compared with other flavored liquors, why are Maotai-flavor liquors more expensive?

Due to the complex and special brewing process of high-quality Maotai-flavor liquors, the long brewing cycle, and the The wine rate is low and there are few distilleries producing high-quality Maotai-flavor liquor. In addition, traditional agents keep prices down, so the price of high-quality Maotai-flavor liquor on the market will generally be much more expensive than that of other flavored liquors.