The brewing process of Jiangxiangxing Baijiu (sauce-aroma liquor), exemplified by renowned brands like Moutai, is a complex, time-intensive craft that combines traditional techniques with microbial fermentation. Here's a detailed breakdown of the key steps:
1. Raw Material Preparation
Main ingredient: Sorghum (red, glutinous variety) is used, known for its high starch content and resistance to multiple fermentations.Pre-treatment: Sorghum is soaked, steamed to gelatinize starch, cooled, and mixed with Daqu (starter culture).2. Daqu Production (High-Temperature Starter Culture)
Composition: Made from wheat (sometimes with barley or peas) and inoculated with natural microbes.Process: Wheat is crushed, shaped into blocks, and incubated in a high-temperature (60–65°C) fermentation room for ~40 days.This creates enzymes and aromatic precursors critical for the sauce aroma.3. Sand Fermentation Process (Unique to Sauce-Aroma Liquor)
"Sand": Refers to the sorghum grains, which resemble sand after steaming.Cycle: The process involves "9 steaming, 8 fermentations, 7 distillations" over a year:Pile Fermentation (Aerobic): Steamed sorghum is heaped into piles, mixed with Daqu, and fermented at ~50°C for 1–2 weeks. This promotes microbial growth and aroma development.Pit Fermentation (Anaerobic): The pile is transferred to sealed mud-lined pits for 30–40 days. Anaerobic microbes (e.g., Clostridium) convert starch into alcohol and create flavor compounds.4. Distillation
Multiple Rounds: Each fermentation cycle is followed by distillation in traditional pot stills. Seven Batches: The first six distillations focus on extracting alcohol, while the seventh ("final sand") captures lingering aromas. Each batch has distinct flavor profiles.5. Aging and Blending
Aging: Newly distilled liquor is stored in ceramic jars for 3+ years. This mellows harsh flavors and allows chemical reactions (esterification, oxidation) to develop complexity.Master Blending: Aged liquors from different batches are expertly blended to achieve a balanced, consistent flavor. This step defines the brand's signature style.6. Quality Control & Bottling
Rigorous sensory and chemical testing ensures compliance with standards.Final filtration and bottling complete the process.Key Characteristics of Sauce-Aroma Liquor:
Aroma: Dominated by soy sauce-like umami, roasted grains, and subtle sweetness, with hints of caramel, nuts, and dried fruits.Mouthfeel: Full-bodied, layered, and lingering, with a "burnless" finish due to prolonged aging.Complexity: Over 1,000 flavor compounds identified, including esters, pyrazines, and fenolics.This labor-intensive process, deeply tied to regional terroir and microbial ecosystems, makes Jiangxiangxing Baijiu one of the most intricate and prized liquors globally.
