<doubaocanvas type="text/markdown" identifier="translation-of-50-proof-maotai-flavor-liquor-brewing-process" title="50度酱香型白酒酿造工艺翻译" genre=""> The brewing of 50-proof Maotai-flavor liquor strictly follows the traditional "Kunsha craftsmanship" (i.e., brewing with whole sorghum grains). It takes Hongyingzi sorghum produced along the Chishui River in Guizhou as the core raw material (this type of sorghum has small grains, thick skin, good resistance to steaming, and is rich in branched-chain starch, which can support multiple fermentations), and is paired with high-temperature Daqu (fermentation temperature can reach above 60℃) made from wheat as the saccharifying and fermenting agent. Its brewing process involves the complex procedures of "nine times of steaming, eight times of fermentation, seven times of wine extraction, two times of material feeding, and one production cycle of a year". After extraction, the base liquor needs to be classified and stored in pottery jars for aging for more than 3 years. Then, master brewers carefully blend the base liquors of different rounds and typical styles to finally reach the standard alcohol content of 50-proof. There are no additives throughout the entire process, and the alcohol content is completely formed through natural fermentation and blending integration. </doubaocanvas>