High-quality sauce wine is not only highly dependent on the brewing environment and top-notch craftsmanship, but also has extremely high requirements on the raw materials for brewing. Authentic Maotai wine generally uses a ratio of koji to sorghum of 1:1, and the amount of koji u

High-quality sauce wine is not only highly dependent on the brewing environment and top-notch technology, but also has extremely high requirements on the raw materials for brewing. Authentic Maotai wine generally uses a ratio of koji to sorghum of 1:1, and the amount of koji used in Maotai wine is the largest among Chinese liquors. At the same time, the wine yield rate of sauce wine is very low, generally no more than 20%, which is what we often call "5 pounds of grain and 1 pound of wine". Complex processes, harsh brewing environment requirements and raw materials determine the high quality and healthy genes of sauce wine. The raw materials for brewing authentic Maotai-flavor Daqu wine are: red tassel waxy sorghum, wheat and Chishui River river water.

The meat of sauce wine - red tassel glutinous sorghum

Sorghum is divided into two categories: japonica and waxy according to viscosity. Glutinous sorghum almost entirely contains amylopectin . The amylopectin of the waxy sorghum used to brew Kweichow Moutai Town Maotai-flavored Daqu wine reaches more than 88%. The structure of waxy sorghum is loose and suitable for the growth of Rhizopus . The contents of sorghum are mostly starch granules, surrounded by a layer of colloidal particles composed of protein and fat, which are easily decomposed by heat. Sorghum shells are rich in tannins , with the tannin content reaching more than 2%. Trace amounts of tannins, anthocyanins and other pigment components, after cooking and fermentation, their derivatives are phenolic compounds such as vanillic acid, which can give the liquor a special fragrance.

Maotai-flavor liquor uses locally produced red tassel glutinous sorghum as the raw material for brewing. It is mainly determined by its brewing process and aroma type. Nine times of cooking, eight times of fermentation, and seven times of wine extraction. The red tassel glutinous sorghum has thick skin and The advantages of resistance to steaming, non-gelatinization, high amylopectin, high tannin content and high wine yield are unmatched by ordinary sorghum on the market. The raw material for making authentic sauce-flavor liquor is winter wheat. Daqu is a compound enzyme preparation, which contains various enzymes such as amylase , glucoamylase , protease , alcohol-amylase, esterase , etc. It is a catalyst for the formation of the aroma components of liquor. In addition, during the cultivation of Daqu A variety of aroma components and precursor substances are also formed in it. Choosing wheat from the Chishui River Basin to make Daqu can contain the largest number and variety of microorganisms. The metabolites of many microorganisms are very abundant and will ultimately affect the diversity of the aroma components of the liquor.

The blood of sauce wine - the water of Chishui River

The brewing of authentic sauce-flavor liquor cannot be separated from the water of Chishui River. The color of the Chishui River changes with the times. Every year during the rainy season, mountains and rivers wash away the purple and red sediment on both sides of the river. The water turns brown and red, becoming a veritable "Chishui River". During the Double Ninth Festival, the Chishui River returns to its clear and pure nature. This is the season for feeding, and the natural changes in the river water are very conducive to the brewing of Maotai-flavor liquor. In addition, the geology and landform of the Chishui River Valley section that flows through Maotai Town is very special. When surface water and groundwater flow into the Chishui River through the red layer on both sides, they dissolve a variety of trace elements in the red layer that are beneficial to the human body, and then filter out Pure, non-toxic, sweet and delicious clear spring water. Expert inspection confirmed that this purple calcareous soil is an important foundation for the production of high-quality Maotai-flavor liquor.

If you want to brew high-quality Maotai-flavor liquor, these three raw materials are indispensable. High-quality Maotai-flavor liquor has outstanding sauce aroma, is elegant and delicate, has a mellow body, has a long aftertaste, and has a long-lasting fragrance in an empty cup. It does not taste dry in the mouth, is not spicy in the throat, and does not hit the head. It is what more and more people yearn for. A common choice for those who drink healthily.

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