In the early days of the founding of the People's Republic of China, the brewing industry was still in the recovery stage, and liquor production was managed by the State Monopoly Bureau. From 65438 to 0952, the first national wine tasting was held in China. The wine tasting conditions at this stage are very poor. Although the judges were aware of the differences in production technology and product flavor, they did not unify the classification of liquor, and the selection index was mainly determined by laboratory indicators and sensory characteristics. The second national wine tasting was held in China from 65438 to 0963. Luzhou-flavor liquor was dominant, and the top four of the eight famous wines were all occupied by Luzhou-flavor liquor. From 65438 to 0979, the third national wine tasting was held in China. For the first time, China liquor was distinguished according to its flavor types, and four basic flavor types, namely, maotai flavor, strong flavor, faint flavor and rice flavor, were initially established, and other flavor types were collectively referred to as other flavor types. Among them, Maotai-flavor liquor is characterized by "outstanding Maotai flavor, elegant and delicate, mellow body and long aftertaste". With the rapid development of liquor industry and the gradual deepening of scientific research, eight derived flavor types were separated from four basic flavor types; At present, * * * has twelve kinds of liquor flavors that meet the national standards.
The production process of Maotai-flavor liquor is complicated, and the brewing cycle is longer than other flavor types. The production cycle of high-quality Maotai-flavor liquor from feeding to finished liquor is 5 years, of which it takes 1 year from fermentation to distillation. After being stored for three years, it is blended according to different proportions and grades. Store it for 65,438+0 years after blending, and fine-tune it before leaving the factory. Luzhou-flavor liquor was brewed by solid-state fermentation in mud pits, continuous blending, mixed steaming and mixed burning. The production cycle is over 1 year, in which the fermentation period is 45-60 days or 60-90 days, and the storage period is over 1 year. The yield of high-quality base liquor of Luzhou-flavor liquor depends on the pit age. The longer the pit age, the better the quality of pit mud and the richer the aroma substances produced in the fermentation process. The production cycle of Fen-flavor liquor is about 1 year, in which the fermentation period is 2 1 day or 28 days, and the storage period is longer than 1 year. Fen-flavor liquor adopts the brewing process of steaming hawthorn, fermentation in ground tank and secondary steaming. Steamed and gelatinized sorghum is fermented twice and distilled twice with brewing equipment. The wine distilled by the first pure grain fermentation is hawthorn wine, and the wine distilled by the second pure ester fermentation is Erbachi wine.
The brewing technology of Maotai-flavor liquor can be divided into four types: Khun Sa, crushed sand, turned sand and crossed sand. The most representative and highest quality technology is Khun Sa. Khun Sa (also known as Shazha) technology refers to the use of sorghum with integrity over 80% for high-temperature fermentation, strictly following the requirements of "four highs and three lengths" and the traditional "12987" manufacturing process, with the longest brewing and storage time and the highest production cost. In the sand crushing process, all sorghum is ground into powder, after pretreatment, saccharified starter is added and fermented in the cellar. The wine in general grain can be obtained after two or three rounds of baking. Compared with Khun Sa wine, the production cycle of crushed sand wine is shorter, it can be roasted for at least 2-3 cycles a year, and the wine yield is higher. However, the wine body is slightly single in layering and the taste is not mellow enough. Sand-turning technology uses the distiller's grains that should be discarded when Khun Sa wine is taken for the last time, and then adds broken sorghum and koji for fermentation and distillation. Due to the poor production technology, Fansha wine only adds a little maotai flavor to edible alcohol, which will lead to bitter taste and heavy miscellaneous taste. The cross-sand process is to put the distiller's grains that should be discarded in the production of Khun Sa wine into a distiller, and then add a certain proportion of edible alcohol and spices, which belongs to solid-liquid blended wine, with relatively low production cost and poor quality. At present, Maotai Town has banned production.
The production capacity of Maotai-flavor liquor in 202 1 year is basically the same as that in 2020.
According to the statistics of the whole map sauce wine studio, the overall production capacity of Maotai-flavor liquor in China is on the rise at 20 19-202 1, and the production capacity of 202 1 is about 600 kiloliters, which is basically the same as that in 2020, accounting for about 8.4% of the total production capacity of liquor in China. Compared with 2020, the production capacity of maotai-flavor liquor in 20021year did not increase. The main reason is that Renhuai (Maotai Town) production area is affected by comprehensive reasons such as environmental protection transformation, which leads to the overall production reduction of Renhuai (Maotai Town) by about 20%, which offsets the production increase of Xishui, Gu Lin, Jinsha and Zunyi to some extent.
The sales revenue of Maotai-flavor liquor increased year by year.
Since 20 16, the wholesale price of maotai has continuously reached a new high, and its brand power has reached a new level. Many other maotai-flavor liquor production enterprises have also begun to spread maotai-flavor liquor culture and cultivate the consumption atmosphere of maotai-flavor liquor. With the promotion of channels and the continuous expansion of demand, Maotai-flavor liquor began to rise obviously on 20 19, and the industry entered a stage of high prosperity. According to the statistics of the whole map sauce wine studio, from 20 19 to 202 1 year, the sales revenue of China sauce-flavor liquor increased year by year, reaching19 billion yuan in 202 1 year, with a year-on-year increase of 22.60%, accounting for about 3/kloc-0 of the sales revenue of China liquor industry.
For more research and analysis on this industry, please refer to the Analysis Report on Market Demand and Investment Strategic Planning of China Liquor Industry by Prospective Industry Research Institute.