The production process of Sauce-aroma Baijiu (酱香型白酒), exemplified by brands like Moutai, is renowned for its complexity and unique techniques. Here are its key characteristics in English:
1. High-Temperature Daqu Making (高温制曲)
The starter culture (daqu) is made by fermenting wheat at temperatures up to 65–70°C, creating rich enzymes and aromatic compounds critical to the sauce-like aroma.2. Multiple Fermentation Cycles (多次发酵)
The process involves 9 rounds of steaming and 8 rounds of fermentation over a year. Each cycle extracts different flavor components from the grains (typically sorghum).3. Pile Fermentation (堆积发酵)
After steaming, the grain is piled outdoors for aerobic fermentation (lasting 7–10 days), promoting microbial growth and generating heat, which enhances flavor complexity.4. Stone-Pit Fermentation (石窖发酵)
Fermentation occurs in stone-lined pits sealed with mud. This allows anaerobic conditions and interaction with pit microbes, contributing to the liquor’s terroir.5. High-Temperature Distillation (高温蒸馏)
Distillation is performed at high temperatures (over 40°C) to capture volatile aromatic compounds while minimizing impurities.6. Extended Aging (长期陈酿)
Newly distilled baijiu is aged in ceramic jars for at least 3–5 years, allowing harsh alcohols to mellow and complex esters to develop the signature "sauce" aroma.7. Blending (勾调)
Master blenders mix liquors from different batches and aging periods to achieve consistency and balance in flavor, aroma, and texture.8. Unique Microbial Ecosystem (复杂微生物群落)
The process relies on a diverse microbial community (bacteria, yeasts, molds) from the local environment, daqu, and fermentation pits, which drive flavor development.9. Seasonal Production (季节性生产)
Traditional production aligns with seasons (e.g., daqu made in summer, fermentation in autumn/winter), leveraging natural temperature and humidity changes.10. Whole-Grain Fermentation (整粒发酵)
Sorghum grains are steamed but kept intact (not ground), ensuring slow starch conversion and layered flavor extraction during repeated cycles.This labor-intensive process, combined with strict geographic indications (e.g., Moutai’s production in Maotai Town, Guizhou), gives sauce-aroma baijiu its deep umami, roasted nut, and caramel-like notes.
