1, from the comparison of raw materials.
The raw material of Maotai is a single local red tassel sorghum in Guizhou, which is also called "sand" in Maotai-flavor liquor.
This sorghum is characterized by full grains but small volume, high starch content, thick skin and cooking resistance, so the Maotai-flavor wine brewed by this method has a purer taste and less sand impurities.
The raw materials of Wuliangye are sorghum, rice, glutinous rice, wheat and corn, which are common proportions in Luzhou-flavor liquor. The liquor brewed in this way has a fuller and more mellow taste.
2. Comparison of starter-making methods
Maotai is a high-temperature starter. Generally, wheat is used as the raw material for koji making, and the amount of koji used is basically the same as that of sand, so the taste of maotai-flavor wine is richer.
Wuliangye also uses wheat to make Daqu liquor, but it is made at medium temperature, and the qu is round, not square. This is beneficial to the full contact between Daqu and microorganisms, and makes the taste of wine richer.
3. From the process comparison.
The core of Maotai-flavor liquor is "12987" Daqu Khun Sa process, and the brewing cycle is about one year. Generally, only two times of sand are needed in a brewing cycle. Sow half of sorghum first, and then sow the other half after a month of sand fermentation. Then, after 9 times of cooking, 8 times of fermentation, 7 times of wine extraction, etc. And finally stored for at least 5 years after high-temperature accumulation, distillation and other processes.
The core of Wuliangye is circulating pit running, which removes fermented grains after fermentation in one pit, and then enters the adjacent pit for secondary fermentation.
The difference between Wuliangye and Maotai:
First, the aroma is different.
1, Maotai: Maotai-flavor liquor, with outstanding Maotai-flavor and rich aroma levels, is the representative of Daqu Maotai-flavor liquor.
2, Wuliangye: Luzhou-flavor liquor, the cellar fragrance is not very obvious, giving people the feeling that there are more grain fragrance and qu fragrance, and the aroma is longer.
Second, it tastes different.
1, maotai: the entrance is delicate, mellow, with a sweet aftertaste and a little bitterness.
2, Wuliangye: the entrance is clean and cool, and the taste is relatively coordinated.
Third, the difference between raw materials.
1. The raw materials of Moutai are sorghum and wheat. Enhance the essence of Liang, take the soul of wheat, take the aura of heaven and earth, capture the irreplaceable microbial fermentation in Maotai environment, age for a long time, and carefully blend.
2. Wuliangye Wuliangye's raw materials are sorghum, rice, glutinous rice, wheat and corn. Driven by "Bao Bao Qu", it is fermented, kneaded and sublimated in the old cellar.
Fourth, different origins.
1, Maotai: a specialty of Maotai Town, renhuai city, Zunyi City, Guizhou Province.
2. Wuliangye: Yibin, Sichuan.
Reference to the above content: Baidu Encyclopedia-Wuliangye