Hua Mao wine industry science and technology articles

If Huamao wine has a unique region and special raw materials and is natural, then the unique brewing technology of Huamao wine is the ingenuity of the craftsman. The characteristics of Chinese trade technology are summarized as three highs and three lengths.

Three highs: high-temperature koji-making, high-temperature stacking fermentation and high-temperature distilled liquor. During the fermentation process, the temperature of Huamao liquor Daqu was as high as 60℃, which was higher than any other famous liquor 10- 15℃. In the whole fermentation process of Daqu, the species of environmental microorganisms can be optimized, and finally a microbial system with high temperature resistance and aroma production can be formed. In the process of Daqu production, the advantages and disadvantages should be achieved first. High-temperature stacking fermentation is the most classic and original work of open fermentation in China liquor production, which is also not available in other famous liquor processes. High-temperature distilled liquor: the distillation process itself is a solid-liquid separation technology, but the distillation in the production process of Huamao liquor is completely different from other liquors.

Three long: long production cycle; Daqu has a long storage time; Hua Mao wine is a base wine with a long history. The production cycle of base liquor in Hua Mao liquor industry is as long as one year, which requires two times of feeding, nine times of distillation, eight times of fermentation and seven times of liquor extraction. Other famous wines only take a few months or ten days. The storage time of Huamao liquor Daqu can be as long as 6 months before it can be used in koji-making production, which is 3-4 months longer than other liquors, which plays an important role in improving the quality of Huamao liquor base liquor, and the dosage of Daqu is 4-5 times that of other liquors. Hua Mao wine generally needs to be stored for more than five years before blending. Through storage, advantages can be avoided, and the wine is more mellow and delicious. In addition, Hua Mao liquor is rich in high-boiling substances, which can better reflect the value of Hua Mao liquor, which is a feature that other aromatic liquors do not have. The sorghum used in the production of Huamao wine is waxy sorghum, which is commonly known as red tassel sorghum locally. Compared with sorghum from other places, Huairen sorghum has solid, full and uniform grains, small skin thickness, amylopectin content of more than 88%, and glassy cross section, which is very beneficial to the repeated baking of Huamao wine, so that the nutritional consumption of Huamao wine in each round has a reasonable range.

Feeding at any time and producing at any time are completely different from other liquor characteristics. The feeding of Chongyang in September is based on the harvest season of sorghum; Second, it should conform to the local climate characteristics of Maotai; Thirdly, avoiding the production season with high nutrition and high temperature, it is convenient to manually control the fermentation process, cultivate favorable microbial systems and selectively use natural microorganisms; Fourthly, the Double Ninth Festival in September is the festival for the elderly in China, which symbolizes eternity and embodies the traditional culture of the Chinese nation.

As the originator of the national liquor Maotai, Huamao liquor is pure and transparent, and consists of three special flavors: sauce flavor, cellar bottom flavor and mellow flavor. Unique and mellow, with an alcohol content of 53 degrees.

Huamao wine is bright in color, slightly yellow and intoxicating with outstanding sauce flavor. It smells good without a drink. You can drink as much as you like, and the fragrance is overflowing. After drinking in an empty cup, the fragrance is bigger and lasts longer. As the ancestor of Maotai, it is an authentic maoxiang wine.