CULTURE
Brewing technology
Brewing process - "12987" process
A cycle
The "1" in the 12987 process means that in the brewing process of Daqu sauce wine, it takes one year to complete a cycle. It is necessary to feed twice, cook nine times, ferment eight times, and take wine seven times. So it's called the 12987 process. After thousands of years of precipitation and summary, the 12987 process is famous for its complex process, time-consuming, high cost, low wine production rate, and excellent wine, which has become the best process of sauce wine brewing today.
Double feed
"2" in the 12987 process. It means that in the brewing process of Daqu sauce wine, it is necessary to feed twice.
The word "sand" means red grain or sorghum. The process of the first feeding production is the so-called "Xia Sha" in the production process of Maotai-flavor liquor. The "lower sand" includes six processes, such as moistening sand, cooking, cooling, adding koji, stacking, and entering the cellar for fermentation.
The second feed is to add new sorghum in the ratio of 1:1 and continue to cook in the retort. After cooling, add koji medicine, pile up to ferment, and then return to the cellar. The first two cooking materials do not take wine, only to increase the fermentation time and contain more microorganisms.
Nine digesters
The "9" in the 12987 process. It means that in the brewing process of Daqu sauce wine, a total of nine cooking times are needed.
The container used was called zeng, also known as . It is a kitchen tool commonly used by people in Guizhou to cook. The in Maotai town can hold 1,500 kilograms of sorghum, and the cooking process is very important, which takes about two hours each time. The first two rations are cooked twice, but no wine is taken. The third cooking starts from the twelfth month to the first month of the following year, and the remaining seven cooking times will take wine, and the cooking process will not be completed until the ninth month of the following year.
Eightfold fermentation
The "8" in the 12987 process. It means that in the brewing process of Daqu sauce wine, a total of eight fermentation times are required. After each steaming, the koji is shoveled into the pit for storage - entering the "cellar period".
The fermentation pit is made of stone walls, sealed with local yellow mud, cannot breathe, is 3 to 4 meters deep, can hold 15 to 20 retort of distillers. In the cellar period to check often, often sprinkling water to prevent dry crack intake. In fact, Maotai Town is a natural pit: Chishui River valley two mountains against the mountain, a day of this hot and cool.
Seven draws
The "7" in the 12987 process. It means that in the brewing process of Daqu sauce wine, a total of seven times to take wine. After imbibition of sorghum starch in sand and sand making, starch begins to be gelatinized, saccharified and wineized, and then it will enter the process of seven winetaking. It distills between one and seven rounds of wine. An almost whole grain of sorghum has undergone nine cooking and eight fermentation, and it has been repeatedly tossed in this way to have these seven colorful blooms.
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