The production process of Jiangxiang Baijiu (sauce-aroma liquor, e.g., Moutai) is renowned for its complexity and unique techniques. Here are its key craft***anship characteristics in English:
1. High-Temperature Daqu Making
Daqu (starter culture) is made from wheat and fermented at 60–65°C, creating a rich microbial ecosystem. This high-temperature process generates aromatic compounds critical to the liquor's signature "sauce-like" aroma.2. Multiple Fermentation Cycles
Two main fermentations:Xia Sha (first fermentation): Sorghum grains are mixed with Daqu and piled for aerobic fermentation.Hui Sha (second fermentation): The mixture is sealed in pits for anaerobic fermentation.This cycle is repeated 8–9 times over a year, extracting maximum flavor and complexity.3. Stacked Fermentation (Zheng Liang)
The fermented grains are piled into a "mound" to promote natural inoculation of microbes. This step enhances esterification and creates layered aromas.4. High-Temperature Distillation
Distillation occurs at over 40°C, selectively capturing volatile aromatic compounds while removing impurities.5. Long-Term Aging
The liquor is aged in ceramic jars for 3–5 years (or longer). This mellows harsh flavors and allows chemical reactions to develop deep, harmonious notes.6. Blending (Jiao Zhuang)
Master blenders mix liquors from different batches and aging periods to achieve consistency and balance, a hallmark of premium Jiangxiang Baijiu.Key Terms:
Daqu (大曲): Wheat-based fermentation starter.Sauce aroma (酱香): A savory, umami-rich scent reminiscent of soy sauce or fermented beans.Sand process (沙): Refers to the use of whole sorghum grains ("sand" in local dialect).This intricate process, refined over centuries, results in a bold, layered flavor profile with exceptional aging potential.
