Why doesn't Moutai use the cooking process?
Moutai is a well-known liquor brand in China, known worldwide for its unique brewing process and taste. However, some friends may have questions, why doesn't Moutai use the cooking process? Next, we will look at this question from multiple aspects.
First of all, we need to understand what the brewing process is. Liquor boiling is a traditional method of brewing liquor, in which grains are heated and cooked with water, and then fermented and distilled to make liquor. The process of boiling liquor is used in many places, but Moutai chooses not to use this process.
So, why doesn't Moutai use the cooking process? First of all, the raw material for the brewing of Moutai is mainly sorghum, and the starch content in sorghum is high, which can be fully released through cooking. However, the brewing process has high requirements for temperature and time control, and if it is not mastered well, it is easy to lead to unstable quality of wine. Moutai, on the other hand, uses a solid-state fermentation process, which allows for better control of the quality and taste of the liquor through multiple rounds of fermentation and distillation.
Secondly, the raw material treatment in the Moutai brewing process is also very unique. In the brewing process of Moutai, sorghum needs to go through many repeated steaming, fermentation and extraction. Each time the cooking and fermentation takes place the difference in the quality and taste of the wine. Through multiple rounds of cooking and fermentation, Moutai is able to better extract the beneficial components in the sorghum, and at the same time, it can also make the ingredients in the wine more abundant and harmonious.
In addition, the brewing environment of Moutai is also one of the important reasons why it does not need to cook liquor. Moutai Town is a unique geographical environment, and the climate, temperature, humidity and other conditions are very suitable for brewing high-quality liquor. In the brewing environment of Moutai Town, the types and quantities of microorganisms are very rich, which has a very important impact on the brewing process of Moutai. By adopting the traditional solid-state fermentation process, Moutai is able to better adapt to the unique environment of Moutai Town, so as to brew a more high-quality and unique liquor.
To sum up, the reason why Moutai does not use the cooking process is because its unique raw material processing method and solid-state fermentation process can better control the quality and taste of the liquor, and at the same time, it can better adapt to the unique environment of Moutai Town. Through multiple rounds of cooking and fermentation, Moutai is able to extract the beneficial components in the sorghum, making the components in the liquor richer and more harmonious, so as to brew a more high-quality and unique liquor. Therefore, for Moutai, the traditional solid-state fermentation process is the most suitable brewing method.