Why are young women producing Maotai?

Speaking of Moutai, I believe you won't feel strange. It is one of the most popular liquors at present, and it is also a wine with great collection value. At the same time, because of its long brewing history and special brewing technology, it is called "national wine". Speaking of its brewing technology, you may not know much about it. It is mainly divided into four major processes: koji making, wine making, storage blending and packaging. Among them, koji-making is the most important link, and it is also the main raw material for grain fermentation into wine blank. Then, everyone should have heard that in many areas, young women are required to step on songs. Why? According to the truth, men are stronger, and it should be men who step on songs.

First of all, when making wine in China, young and light women have been required to tread songs, and this custom has been passed down to this day. In fact, this has a lot to do with the attributes of koji.

As we all know, after the production of distiller's yeast is completed, it will be mixed with sorghum for fermentation. Therefore, the requirements for the intensity and density of stepping on yeast are particularly high and strict, because it must be elastic and can be crushed to help fermentation. Under normal circumstances, distiller's yeast presents a turtle's back shape with a low middle and high sides, and the height should be kept at about 1 1 cm. Therefore, according to the specific requirements, women are more suitable for stepping on songs than men. Because men are generally heavier and stronger, it is easy to cause Qu to be trampled too tightly, which is not conducive to brewing Maotai-flavored Maotai liquor.

In addition, the first premise of koji-making is high temperature. According to the analysis of the actual situation, it is found that most women are heat-resistant, and they can accept high-temperature environment more than men, and there are generally fewer bacteria and secretions on women's feet, which will not deteriorate koji and have a certain impact on pH value. So as to further ensure the quality of wine and restore its original flavor.

Brewing technology is far more complicated and precise than everyone thinks. In the process of brewing, it not only needs to go through the production cycle of nearly one year, but also needs to go through the processes of two feeding, nine cooking and eight fermentation, and finally needs to be stored for a long time to brew high-quality Moutai.