制酒车间

制酒，是将粮食在微生物的发酵和适当条件下制作成酒的工艺过程。制酒车间是夜郎古酒最核心的车间之一，在这里，粮食与微生物在时空流转中交织，化作甘醇玉液。人们所熟知的传统酱酒“12987”酿造工艺，都在这里循环上演。制酒车间共有7栋生产房，340个容池，辖26个制酒班，员工650余

人，年产大曲酱香基酒8000吨。传统酱酒的制酒工段包含8道工序:从高粱破碎，到润粮滋养，再到粮，唤醒粮食之蜕变;摊晾拌曲、堆积发酵、入窖发酵，尽显美酒之风华，开窖取醅、蒸馏取酒，品味经典之酱香，而最后的摊晾拌曲，则是为下一次的酿造做准备，周而复始，生生不息。8道工序合计59个工艺操作环节，每一步都承载着酿酒师的匠心与智慧。

Making wine is the process of making food into wine by fermentation of microorganismand under appropriate conditions. The wine making workshop is one of the core workshopsof Yelang ancient wine. People are familiar with the traditional sauce wine "12987" processare completed here. There are 7 production rooms, 340 cellars, 26 production teamsmorethan 650 employees, with an annual output of 5000 tons of Daqu Maotaijiu base wine.There are 8 processes in the production section of traditional soy sauce wine.including: sorghum crushing, moistening grain, steaming grain, stall airing and mixing kojistackingfermentation, cellar fermentation, opening pit extracting fermented grains, distillingwine,stall airing and mixing koji, a total of 59 process operation links.