Li Mubai's eyes widened. He didn't expect Xu Weiguo to know so much!

You know, these information are all top secret. Unless they are insiders of Wuliangye and Moutai, it is impossible for anyone to know.

However, as Xu Weiguo's boss, he was very clear about Xu Weiguo's experience. Except for the few years when he became stupid, he had never been exposed to alcohol at all, let alone Wuliangye and Moutai production factories!

But...how did Xu Weiguo know this information?

This gave rise to countless thoughts in Li Mubai's head, but these thoughts were rejected by Li Mubai, because there was no way to explain these thoughts!

Seeing Li Mubai's shocked look, Xu Weiguo also understood. What he said shocked Li Mubai.

Xu Weiguo actually expected such a result, but he didn't expect Li Mubai's reaction to be so big.

I blame myself for this. I want Wuliangye and Moutai so much. As long as I get these things and keep them in my hands, after more than ten years, if I just take out a bottle, I can probably buy a house!

Although Xu Weiguo doesn’t value money too much!

But these things are his gifts to Xiaoya and the children he and Du Yue will have in the future!

Since we have agreed with Du Yue to have more children, if we don’t save some good things now, how can we provide a good environment for the children in the future!

Xu Weiguo's purpose is also very simple, that is, even if these children are prodigal, they can remain prodigal for a while!

But now is not the time to think about this.

Now that the words have been spoken, Xu Weiguo has no intention of taking them back. He is not in a hurry to speak, but looks at Li Mubai calmly, waiting for Li Mubai to speak, and then he will see how to explain.

When Li Mubai saw Xu Weiguo being so calm, he felt much more at ease.

He had had a bold idea in his mind before, that is, Xu Weiguo was a spy, or even the legendary "Phoenix on Fire"!

After all, only spies, and the most powerful spies, can know so many things.

But then I thought about it, these didn't seem to match up. If Xu Weiguo was a "phoenix on fire", he must be extremely cautious, and there is no way he would expose himself for twenty bottles of wine!

Besides, if Xu Weiguo really had a ghost in his heart, he would definitely be very nervous seeing himself like this, and he would definitely not have such a calm attitude.

So Xu Weiguo is definitely not a "phoenix on fire"!

But how did Xu Weiguo know this knowledge about Wuliangye and Moutai?

After thinking for a while, Li Mubai said: "Wei Guo, if you know anything else, just tell me!"

"Whether you are right or not, I guarantee that the last ten bottles of Moutai will be yours too!"

Xu Weiguo felt a lot more relieved when he heard what Li Mubai said. In fact, after seeing the way Li Mubai looked at him, he was also worried that Li Mubai would regard him as a spy. After all, there really was a man in the red wall compound codenamed "Phoenix on Fire".

"Guy!

Moreover, this guy seemed to have entered the Red Wall Compound at the same time as him. To be honest, he was very likely to become a suspect!

He was thinking that if he was recognized as a "Phoenix on Fire", would he have to run away with his family as soon as possible!

[A novel app that has been running stably for many years, comparable to the old version of the source-changing app used by chasing bugs, huanyuanapp.]

But fortunately, things did not develop in the worst direction, and Li Mubai still trusted himself.

"Li Chu is so cool! Then I'll tell you!" Xu Weiguo said with a smile: "The construction of Moutai wine cellars is also very particular. From the selection of the cellar site, the direction of the cellar area, the height of the space, to the temperature and humidity control inside the cellar,

Breathability, as well as the shape of the wine vat

The formula, capacity, and the technology of sealing the urn mouth with mud are extremely strict. These are all key to the re-maturation of the finished wine and the improvement of aroma purity. Someone must check the wine cellar every day, open and close the ventilation holes, and control the temperature and humidity.

The brewing technology of Moutai is called "unique through the ages." Moutai has a whole production process that is different from other wines, with a production cycle of 7 months. The steamed wine is stored in the warehouse for more than 4 years, and then stored for 20 years.

10-year, 8-year, 5-year, 30-year, and 40-year-old wines are blended and finally tested, tasted, and then bottled and sold out of the factory.

Moutai uses local high-quality waxy sorghum as raw material, and uses wheat to make high-temperature koji, and the amount of koji used is more than the raw material. It uses a lot of koji, has a long fermentation period, multiple fermentations, multiple wine extractions and other unique processes. This is the style of Moutai.

An important reason for its uniqueness and excellent quality. Brewing Moutai requires two processes

The production cycle is as long as one year, then it is aged for more than three years, blended and blended, and then stored for another year to make the wine more harmonious, mellow and soft.

Soft and precise, it is bottled and shipped from the factory. The entire production process takes nearly five years.

During this period, it has to go through the quenching process of the Double Ninth Festival, the Dragon Boat Festival, and long-term storage. The production cycle of wine production is one year, adapting to the seasonal changes, and goes through two times of feeding, nine times of cooking, eight times of fermentation, and seven times of fermentation.

Liquor; base liquor brewed from

It also needs to be stored in pottery jars for more than three years. Finally, more than a hundred kinds of base wines with different ages, different aromas, different rounds, different alcoholic contents and other characteristics are combined using the method of wine mixing.

Forming the typical style of Moutai.

The three highs in the Moutai process refer to the high-temperature koji making, high-temperature accumulation fermentation, and high-temperature distillation of the Moutai production process. The temperature of Moutai Daqu during the fermentation process is as high as 63°C, which is 10 times higher than the koji-making and fermentation temperature of any other famous liquor.

-15c; During the entire Daqu fermentation process, environmental microbial species can be optimized, and finally microorganisms that can withstand high temperatures and produce aroma are formed.

The biological system first achieves the effect of seeking advantages and avoiding disadvantages in the process of making koji. High-temperature accumulation fermentation is the most classic and original work of open fermentation in Chinese liquor production, and it is also not available in other famous liquor processes. High-temperature distillation: distillation

The process itself is a solid-liquid separation technology, but the distillation process of Moutai production is completely different from other liquors.

The three long aspects in Moutai craftsmanship mainly refer to the long production cycle of Moutai base liquor; the long storage time of Daqu;

Eight fermentations and seven wine extractions last for one year in spring, summer, autumn and winter. Other famous liquors only need a few months or more than ten days. Moutai Daqu can be stored for up to 6 months before it can be made.

Qu production and use,

It can be stored for 3-4 months longer than other liquors, which plays an important role in improving the quality of Moutai base liquor. Moreover, the dosage of Daqu is large, which is 4-5 times that of other liquors. Moutai generally needs to be stored for more than three years before it can be blended.

Storage can seek advantages and avoid disadvantages, making the wine more mellow and fragrant. In addition, Moutai is rich in high-boiling substances, which can better reflect the value of Moutai. This is a characteristic that other flavored liquors do not have.

The seasonal production of Moutai wine technology refers to the strong seasonality of Moutai wine production technology. The production and feeding requirements of Moutai liquor are carried out according to the Double Ninth Festival in September of the lunar calendar, which is completely different from the characteristics of other liquors that can be produced at any time. The Chongyang Festival in September is adopted.

The first is according to the harvest season of sorghum; the second is according to the harvest season of sorghum;

In response to the local climate characteristics of Moutai; third, it avoids the high-nutrient and high-temperature production season, which facilitates artificial control of the fermentation process, cultivates beneficial microbial systems, and selectively utilizes natural microorganisms; fourth, the Double Ninth Festival in September is China’s Old Man’s Day, which symbolizes eternity and embodies the Chinese nation.

Traditional culture.

The bottles used to hold Maotai liquor were originally locally produced jars. From the Xianfeng period of the Qing Dynasty, ceramic jar-shaped bottles with a small bottom, a small mouth and a large belly were used. They were available for 0.5 kg, 1 kg and 1.5 kg.

The model number of kilogram was later changed to

Slightly flat rectangular wine bottle. After the fourth year of the Republic of China, it was replaced by a cylindrical yellow ceramic glaze bottle with a small body and a long mouth. After the founding of the People's Republic of China, it was changed to white ceramic bottles and the milky white light-proof glass bottles that people see, which are antique, simple and generous.

."

After listening, Li Mubai nodded, "You know a lot, but these are you..."

Before Li Mubai could ask, Xu Weiguo spoke again: "Li Chu, actually I also know something about the history of Maotai."

"Listen to what I have to say and it's not too late to ask again!"

Li Mubai nodded again, "Okay, then I'll listen to you again about the history of Maotai!"

Xu Weiguo immediately said, "Moutai is one of the world's three most famous wines and one of China's three most famous wines, the "Mao Five Swords." It has a history of more than 700 years. After the founding of the People's Republic of China, Moutai won many awards and was sold all over the world.

, known as "the world's famous wine and "the light of the motherland".

Moutai has a long brewing history, unique brewing technology, superior intrinsic quality, profound brewing culture, and has historically played an incomparable role in Chinese politics, diplomacy, and economic life. It has a long history in the Chinese wine industry.

The special status is determined by comprehensive factors such as the love of three generations of great men and the long-term market test and cultivation. It has also been praised by the people in their actual life taste and experience.

It is said that in the ancient times of Dayu, the Pu people, the indigenous residents of the Chishui River, were already good at making wine.

During the Han Dynasty, "Chinese wolfberry sauce wine" appeared in the area of ​​today's Maotai Town. "ZY Prefecture" records: "Chinese wolfberry sauce is the beginning of wine." Sima Qian recorded in "Historical Records": In the sixth year of the founding of the Yuan Dynasty, Emperor Wu of the Han Dynasty ordered Tang Meng to go to South Vietnam as an envoy.

, after Tang Meng drank the goujiang wine produced in Nanyue,

This wine was brought back to Chang'an and presented to Emperor Wu. Emperor Wu drank it and found it "sweet", and left a legend that "Tang Meng drank the sauce to make Yelang". This became the beginning of Moutai wine going out of the mountains. Since then, it has been used as a tribute to the imperial court.

Enjoy world-famous reputation.

After the Tang and Song Dynasties, Moutai gradually became the tribute wine of successive dynasties and spread overseas through the Southern Silk Road.

In the Qing Dynasty, the liquor industry in Maotai Town flourished, and famous liquors such as "Maotai Spring", "Maotai Shaochun" and "Tongsha Maotai" became famous. "Huamao" is the predecessor of Moutai. The earliest record of Moutai that can be found so far

The historical record is "Ren Huai Cao Zhi" written during the Jiaqing period of the Qing Dynasty. The book states: "Maotai Village in the west of the city ranks first in wine making in Guizhou."

" records. In the 43rd year of Kangxi's reign, "Gesheng Shaofang" officially named its wine Moutai. According to the Qing Dynasty's "Official Records of the Old ZY", during the Daoguang period, "there were no less than twenty Maotai Shaofangs.

The food in the mountain is no less than 20,000 stones." In the 23rd year of Daoguang's reign (1843), Qing Dynasty poet Zheng Zhen praised Moutai as "the best wine in Guizhou".

In the fourth year of Xianfeng, the peasant rebel armies of Huang and Bai and the rebel army of Shi Dakai of the Taiping Heavenly Kingdom in the early years of Tongzhi fought against the Qing army in Maotai. Maotai town was razed to ruins, and all the wine shops in the town were destroyed in the war. Maotai

The brewing of wine was interrupted.

In the second year of Tongzhi, ZY Tuanxi salt merchant Hua Lianhui went to Moutai on official business. In order to satisfy his grandmother's request to drink Moutai, he found an old winemaker, purchased an abandoned winery, and resumed brewing Moutai.

At first, Moutai was only used as a home-brew for home consumption or as a gift to relatives and friends. It was not until 10 years later that due to the increase in demand from all parties, Hualianhui expanded the production scale and officially launched the product.

Sold as a commodity, it was named Huisha Maojiu, and the winery was called Chengyi Shaofang. At that time, there were only two pits with an annual output of 1.5 to 2.5 tons. It was distributed by Yonglong Yuyan, operated by Fahrenheit, in Maotai and Guiyang.

The land was sold. After Hua Lianhui's death in the late Qing Dynasty, Chengyi Winery was operated by his son Hua Zhihong and his grandson Hua Wenqu until it was taken over by the government in 1951.

In the fifth year of Guangxu's reign, after Chengyi Winery, the second Moutai winery, Rongtaihe Shaofang, appeared. This Shaofang was jointly opened by the big landowners Shi Rongxiao, Sun Quantai and Wang Lifu of Renhuai County. Not long after the operation, Sun Quantai

Shi Rongxiao withdrew his share capital on the grounds that Shi Rongxiao's accounts were unclear, and Rongtaihe burned the house and changed its name.

Weironghe Shaofang. Its scale is smaller than that of Chengyi, with only two pits and an annual output of 1 to 1.5 tons, all of which are sold locally. After Wang Lifu's death, about 1919, Shaofang was exclusively operated by Wang Zesheng, the grandson of Shi Rongxiao.

.Wang Zesheng was later run by his son Wang Bingqian until after liberation.

In 1929, after Chengyi and Ronghe, the third Maotai distillery appeared in Maotai Town - Hengchang Distillery. It was founded by Guiyang businessman Zhou Bingheng. After the establishment of the factory, although there were 17 pits,
To be continued...