1, straighten

In fact, the rectification means that when storing Maotai-flavor liquor, don't "turn the bottle upside down" or "put it sideways", which can effectively prevent the liquor from losing under unnatural circumstances, and the older it gets, the more fragrant it becomes.

Step 2 avoid light

Strong light irradiation is very unfavorable to the storage of maotai-flavor liquor, and the taste of liquor exposed to the sun for a long time will become sour and very difficult to drink.

dry

Keeping the wine storage environment dry can reduce the breeding of miscellaneous bacteria, so that there will be no deterioration of the wine body.

4. Ventilation equipment

The purpose of keeping ventilation is to continuously circulate fresh air, which can greatly reduce the growth of harmful bacteria and further improve the taste of wine.

5. Isothermal

The aging of liquor is a slow process, and the constant temperature environment can make liquor exchange with the outside world continuously and accelerate the aging of liquor.

6. Pure grain and pure wine

Only pure grain maotai-flavor liquor produced by solid-state method is worth storing, because there will be less impurities in the liquor body, and it will continue to mature under the condition of pure natural fermentation, and its taste will be better and better.

Simple production method of maotai-flavor liquor

1. Select sorghum with full grains, soak it in water for 12 hours, steam it in a pot, steam it until it blooms, steam it thoroughly, spread it to 30 degrees, add distiller's yeast (Maotai distiller's yeast plus high-yield koji, wool koji with 20% grain, high-yield koji with 3 grams grain per catty) and stir evenly.

2. First, saccharify the evenly stirred grains for eight to twelve hours, and then put them into a fermentation barrel for fermentation. The temperature of the fermentation barrel should be controlled at 20-30 degrees as far as possible, and the fermentation should be sealed for at least three months. The longer the fermentation time, the better the wine quality.

3. Put the fermented grains into the wine steaming equipment, distill them, pinch their heads and tails, and get the corresponding alcohol content according to their drinking habits. Maotai-flavor liquor is generally 53 degrees.

4. Put the distilled liquor into a ceramic jar and store it in a sealed way.