In the production process of Maotai-flavor liquor, we often hear "three heights and three lengths", many people only hear it, but do not know the details and connotation. "Three heights and three lengths" plays a very important role in the process of sauce wine, and is also the main process to form the unique characteristics of sauce wine. What is the "three heights and three lengths" of sauce wine? What exactly does this process do? Today I will tell you more about it.
"Three high" refers to high temperature koji, high temperature accumulation, high temperature distillation of wine.
1. High temperature baking
The koji material is mainly wheat, which is made into pieces of koji, wrapped with millet and grass, and put into the warehouse for fermentation, and its temperature gradually rises to more than 60℃. About 7-9 days later, the warehouse is turned up and down, so that each side can be fully exposed to microorganisms, and two times before and after returning to the warehouse. After 40 days to 50 days of fermentation, and after more than 6 months of storage to use. And before use, to cut the block, the more broken the better. After such a process, it takes at least 3-5 months to produce a qualified koji.
2. High temperature accumulation
On the one hand, it means that the koji can be used after 40 days of fermentation at a high temperature of 60℃; On the other hand, it means that from the beginning of the Double Ninth Festival to the end of a production cycle, there are eight times of fermentation, and these eight times of fermentation also need to be fermented under high temperature accumulation. And the time is also very long, reaching more than 30 days, and the high temperature fermentation further creates the conditions for the microbial growth of the sauce wine.
3. Run wine on high heat
A process in which wine body is obtained by distillation, a process in which fermented grains are steamed and then distilled. High temperature distilling is a unique process of Maotai-flavor liquor, the temperature is generally up to 40℃, "fermentation by fermentation, by distillation", high temperature distilling is an effective means to extract Maotai-flavor substances.

"Three long" refers to a long time of making koji, a long time of distilling wine and a long time of storage
1. It takes a long time to make music
The Dragon Boat Festival system, from the selection of songs, stepping on songs, turning songs, it takes about 40 days, and then it needs to be stored for more than three months before it can be regarded as a qualified Daqu.
2. Long distilling time
According to the control requirements of the wine-receiving process, the distillation time should be greater than or equal to 40 minutes. And in the distillation of steam pressure, distillation time, wine termination temperature must be strict requirements. The distillation vapor pressure should be < 0.08Mpa, and the detection frequency should be all. The distillation time is required to be > 40min and the detection frequency is required to be all; The wine-receiving termination temperature is required to be maintained between 35° and 45°, and the detection frequency is required to be all.
3. Long storage time
The newly brewed sauce-flavored liquor must be stored and aged for more than three years before it can be blended. Storage is to make the wine old, remove the new wine and spicy taste of the new wine, so that the wine is elegant and smooth. Therefore, after the sauce wine is brewed, it must go through the process of "long-term aging".