When moistening grain and adding water, boiling water is generally used to ensure that the nutritional value of moistening grain is not affected. Stir immediately after adding water, and ensure that the grain pile does not run or run, the grain is wet and there is no dry food; Moisten the grain for the second time after an interval of 4-5h, and the accumulated grain piles moistened every day must be more than 16h, and then ripen the next day.

After moistening the grain, the grain pile should be conical without running water, and the temperature of the grain pile should be ≥42℃. This is also a success in moistening grain. In the process of liquor production, grain moistening, also known as grain moistening, refers to the operation of moistening the raw materials before cooking, so that the raw materials can absorb a certain amount of water evenly. The traditional production technology of Daqu Maotai-flavor wine requires that sorghum must be moistened after being broken and before steaming.

Liquor production technology

1. koji-making: barley, wheat or rice are soaked in hot water (some wine koji needs to be cooked), and then put into a koji room at a certain temperature for fermentation to make koji blocks with different volumes, with large pieces as Daqu and small pieces as 1 yuan.

Function: collect strains and use them as saccharifying agent and starter.

2. Steaming: The grains used for brewing, such as sorghum, are cooked to form fermented grains.

Function: gelatinize grain, which is convenient for saccharification and later fermentation.

3. Fermentation: The distiller's yeast and steamed fermented grains are mixed according to a certain proportion, put into a fermentor, and sealed for fermentation, with fermented grains as the raw material.

Function: Saccharification and alcoholization are carried out simultaneously, so it is called bilateral compound fermentation.

4. Distilled wine: take out the fermented grains and put them into retort for distillation. The concentrated "distilled water" is the liquor puree. The fermented grains after the first round of distillation cannot be thrown away, but are mixed with new fermented grains for the next round of fermentation and distillation. After several rounds of distillation, the fermented grains that can no longer make wine are called distiller's grains, which can be used as feed or fertilizer.

Function: It mainly purifies, extracts substances containing trace components such as ethanol, and improves its concentration.

5. Aging: Put the newly steamed wine pulp into the sea of pottery or wooden wine to promote its aging.

Function: improve the flavor of wine body and remove the rough, spicy and unpleasant smell and taste of new wine.

6. Blending into wine: Blending and bottling the aged puree wine to become marketable commodity wine.

Function: to form a unified and stable product flavor standard and wine style.

7. Filtering and packaging: filtering the liquor with diatomite, filtering membrane and other equipment to remove solids or impurities, so as to make the liquor pure. The filtered wine is packed in wine bottles and enters the market.