People who drink alcohol know that as one of the most representative alcoholic beverages in China, sauce wine is more expensive compared to other alcoholic beverages. So why is sauce wine expensive and where is it reflected? Today, let's talk about it in detail for everyone. 9

 

1. Strict raw material requirements 99

high-quality Maotai flavor Baijiu has strict requirements for raw materials, all of which use red tassel glutinous sorghum from Maotai Town. Red Lantana glutinous sorghum has plump and even grains, small grains and thick skin, high temperature resistance, cooking resistance, and stir frying resistance. It has high Amylopectin content, which generally accounts for 90% of the total starch content or more, and moderate tannin content. It is precisely because of the uniqueness of red tassel glutinous sorghum that it contributes to the long-lasting and lingering style of the wine, making it an indispensable raw material for brewing. 9

 

2. Maximum usage of 99

"9 Qu is the bone of wine 9" 9. The amount of Qu used in soy sauce wine is almost the first among all kinds of flavor Baijiu, It can be said that the ratio of curved beams is 99:99,. The brewing of high-quality sauce wine follows the principles of 9 "9, three high and three long 9911/span>9, and one of the three high is high-temperature koji making. Generally speaking, high-temperature Daqu has strict requirements for the storage temperature, maximum temperature, and minimum temperature of blocks. The koji making temperature of sauce wine is above 1100099 degrees Celsius, and the high temperature can reach over  

III. Complex Process 99

High quality sauce wine must follow the traditional brewing process of 9011span style="font family: Calibri;" >9 "12987" 9011span style="font family: Tahoma;" >. The production cycle is one year, which involves two rounds of feeding, nine rounds of steaming, eight rounds of fermentation, and seven rounds of wine extraction, followed by long-term storage and careful blending. 930900011/span>9 processes, 99 process operations are very complex and trivial, but each step is essential and needs to be carefully followed. 9

In the wine picking round, there are seven rounds of wine picking, and after repeated attempts, the best style is presented. These seven rounds of wine picking lasted for a year, spanning the four seasons of the year, and also had strict requirements for production control and other aspects. 9

 

4. Low alcohol yield 99

After such a complicated process, the yield of Maotai flavor Baijiu is very low, only 20% , 9

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V. Multiple fermentation methods and long fermentation cycle 99

Compared with other flavor Baijiu, the fermentation mode of soy sauce liquor is complex and the fermentation cycle is very long. In terms of fermentation methods, there are two types of sauce wine: negative fermentation and positive fermentation. Negative fermentation is also known as closed fermentation or anaerobic fermentation, while positive fermentation is also known as open fermentation, which is a process not available in other flavors in China and is intended to be the essence of heaven and earth. 9

At the same time, the production process of Maotai flavor Baijiu requires eight times of fermentation, about one month for each fermentation, a total of more than eight months, so it is also a very long fermentation time. 9

 

VI. Long storage time 9