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Guizhou Zhilian Trading Co., Ltd
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xiequanliang00@gmail.com
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No.19, Floor 22, Building 2, Plot A, Qilong Business Port, Yangguan Avenue, Guanshan Street, Guanshan Lake District, Guiyang City, Guizhou Province
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Production area overview
core production area
The core production area of Maotai Town in Guizhou Province is 7.5km, and its geographical environment has three major characteristics: ① the geological structure of special purple sand shale is very conducive to water penetration, filtration and dissolution of beneficial components in red sandstone; ② Warm in winter and hot in summer, sultry and humid all year round: it is most suitable for the growth, reproduction and metabolism of microorganisms in soy sauce wine to produce aroma. In 1975, the national leaders put forward the idea of building 10,000 tons of Maotai, the whole off-site experiment has been carried out for 11 years, after 9 cycles and more than 3000 analysis tests, the taste of off-site Maotai is different from that of Maotai produced in Maotai Town. ③ Superior quality of water resources: Premier Zhou Enlai instructed twice in 1956 and 1958 that the water of Chishui River should not be polluted. In 1972, Premier Zhou Enlai strictly ordered that "within 100 kilometers of the upper reaches of the Chishui River, industrial and mining construction should not affect the use of water for brewing, let alone build chemical plants."
Unique geographical environment
Relying on the unique brewing environment, selected local high-quality sorghum and wheat as raw materials for production, brewing with traditional techniques and long-term cellaring.
The puree sealing altar is selected from waxy sorghum used in sauce-flavored wine such as Renhuai local varieties "Hongying Zi" and "Hongmao Nuo No. 2". It has the characteristics of good waxy and small particles, and the most important thing is that it contains a large amount of amylopectin. Only this kind of raw material with high amylopectin content can withstand the repeated cooking of the subsequent process, and can obtain multiple continuous wine.
Brewing process "12987"
One production cycle a year, two feeding, nine cooking, eight fermentation, seven distillation wine
The basic wine is divided into three typical bodies (sauce-flavored, mellow and sweet, and cellar bottom), which are fermented in the cellar for 30 days and cultured in high-temperature koji making for 40 days.
Step on the Dragon Boat Festival in May, use the old song for more than six months, accumulate it into the cellar for fermentation, and sand in September.
Ten process characteristics: "three high, three low, three more, one less", namely high-temperature koji, high-temperature distillate wine, high-temperature accumulation fermentation;
Core brewing process
The core process of Guizhou sauce wine brewing is the sand-back process, that is, each round of wine mash is poured into the upper round of tail wine, back to the cellar fermentation, strengthen the production of aroma. The amount of wine tail should be determined according to the quality of the last round of wine production and the moisture degree of fermented grains during stacking. Generally, it should be controlled at more than 15kg of wine splashed with fermented grains per cellar. With the increase of fermentation rounds, the amount of wine splashed should be gradually reduced, and finally the wine tail should not be splashed.
Address: No.19, Floor 22, Building 2, Plot A, Qilong Business Port, Yangguan Avenue, Guanshan Street, Guanshan Lake District, Guiyang City, Guizhou Province
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